Wednesday, October 12, 2011
In the October 2011 issue of Taste Of Home magazine, I came across this article and thought what a great idea. I will share it with you here.
Don't ditch those last dabs and dribbles! They're culinary gold after a spell in the deep freeze.
Chopped onions: Save the day when dinner needs to get on the table fast. Simply freeze chopped onion in water; before cooking, thaw, drain and stir into just about anything.
Chipotle peppers: Thaw, then puree or chop and toss a cube or two into chili, salsa and marinades for a hint of smoky heat.
Yogurt: Blend 3 - 4 frozed cubes into juice to make dynamite smoothies. Or insert a toothpick into each cube when it's partially frozen, and you'll have mini frozen pops in no time.
Lemon and lime juice: Freeze leftovers so it's ready when you need a touch of tart.
Tea: Ice cues made from water always dilute pitchers of iced teas as they melt. Use frozed tea cubes instead. Or try them in lemonade and juices for a new layer of flavor.
Tomato paste: Pop leftovers in the freezer so you'll always have that ounce or two you need for a savory sauce.
Pesto: Speed up prep time of pasta, crostini and other delights. Simply thaw the cubes in the refrigerator first.
Pureed butternut squash: Stir it into soups, stews and sauces simmering on the stove to enhance nutrition, flavor and texture.
Chopped herbs: Savor their fresh flavors all year long. Freeze herbs in water ( to make them easy to remove ), then thaw and drain before using.
Chicken broth: Avoid last minute dashes to the store by keeping this kitchen essential on hand in the freezer.
Berries: Add a few to smoothies or thaw and sprinkle on yogurt for a quick, healthful breakfast.
Coffee: Brew up a full flovored iced coffee drink, or add a kick to desserts, gravy and more.
Wine: Punch up a meal by putting a cube or two in any number of sauces.
Tomato juice: Keep these on hand for chili, stew and so much more.
For more information read the entire article.