Ginger. Great way to add flavor and much easier to grate when frozen. Also homemade broth.
01/13/2014 - 7:28pm
. Homemade broths, celery tops and backs from chickens for chicken broth.
09/21/2013 - 7:49pm
herbs were already mentioned, but snipped chives in a ziplock bag are great; so much cheaper and better then the dried ones
08/08/2013 - 10:13pm
Oh, wow, Hilary! Thanks for this post. I love, love, love to "shop fast food" from my freezer! A few years back, when I had a massive amount of cherry tomatoes in my garden, I discovered that THEY froze well for winter soups and stews. I did the same with fresh herbs. I just chopped the ones with the most moisture (think BASIL), pressed them into ice cube trays and froze them. Later, I popped them out, placed them in a sturdy freezer bag and (VOILA!) I could pull out a cube or two to flavor soups, stews or casseroles anytime. I try to keep leafy greens in my freezer all the time. When the farmers' market, (or my fabulous gardening sister) has lots, I rinse them and freeze them whole. Later, I can pull them out and break the complete leaf off the fibrous stem...so easy to whip up a quick greens & white bean sauce for whole wheat pasta, soup or casserole. Lately, I've added a resealable container to my freezer for organic fruit and vegetable cores and peelings. When it's full, I pull out the peelings and make a quick vegetable stock for soups and casseroles. Oh, yeah! I recently had some organic lemons, that I'd juiced. I threw the leftover halves in a freezer bag, thinking I'd bring them out later to make a cleaner from the peels. However, a couple of days later, I needed grated lemon rind for a dessert recipe, but I'd already used THOSE lemons! What to do??? Guess what I discovered? The FROZEN lemon rinds grated perfectly and didn't defrost quickly, so I now have more rind for next time! Yeah, I couldn't make it without my freezer and my slow cooker! The two make this working mom's life way, way more convenient!
07/20/2013 - 2:14pm
Butter - I buy extra when it goes On sale and freeze them! I also make my own chicken broth from the giblets or the carcass and then freeze in small containers to use in soups.
08/24/2012 - 7:55am
I always keep Tbsp size portions of tomato paste in the freezer - also small blocks of lemon juice made in an ice cube tray. When basil is available I make pesto sauce (omitting the Parmesan cheese, which I'll add later) and also freeze in an ice cube tray.