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rivenwandererHi! 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?
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?
