Dec. 15th, 2013

Freezer?!

Dec. 15th, 2013 12:17 am
rivenwanderer: (Default)
[personal profile] rivenwanderer
Hi! Last month, we roasted a pumpkin and froze the flesh in 1-cup portions in freezer bags. My partner has made blintzes with it, and I've been making fancy quesadillas (defrost pumpkin, add black beans and grated cheese and salt and mix it all together, cook in a tortilla on a skillet like a quesadilla and add arugula). It got me wondering: what other things work really well to cook in big batches, freeze, and use as ingredients later?

The criteria here:
-Economy of scale to cook lots of at once (only need to spend one night processing things and then get many meals in the future with less prep)
-still tasty and usable as a versatile ingredient after freezing
-vegetarian

We just froze some beans cooked from dry in the pressure cooker, and I'm thinking about other squashes to roast. Maybe carmelized onions. Anyone have more ideas or success stories?

Profile

Boiling water without burning it

November 2014

S M T W T F S
      1
2345678
9101112131415
1617181920 2122
23242526272829
30      

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags
Page generated Aug. 16th, 2017 03:16 pm
Powered by Dreamwidth Studios