The Deep Freeze

(This is my actual Freezer)

I like to keep a well stocked freezer. There are nights when I come home from work and all I want to do is veg out, so I need something quick and easy to make for dinner. BP II and I are big fans of soup, so we always have a soup in the fridge that can go from freezer to dinner in 15 minutes. Frozen shrimp also went on sale at my local Food Emporium recently so I have bags of frozen shrimp for a quick linguini or risotto. Many of the pan sauces that I like contain chicken broth, so after I make some chicken I boil the bones to make homemade chicken stock and pop in the freezer for a later date. Now that I think about it, I have all sorts of random things in my freezer waiting to be used up. For instance, I have blueberries (leftovers from a muffin recipe), chocolate chip cookie dough (just because it tastes phenomenal), leftover ham from Christmas dinner that I have been meaning to put in a soup, cheese rinds (also for soup), lots and lots of bone in chicken (there was a sale so I stocked up), probably many more interesting things that I cannot remember.


Freezing things is a great way to save money by preventing things from going bad and using them another day. I highly recommend making a big pot of something when you have time and then packaging it in little portions and freezing them for later.

Ten Things to Have in Your Freezer

By Tracey Seaman and Tanya Wenman Steel

www.kitchendaily.com

We keep well-stocked freezers. Tracey likes to keep leftovers in the refrigerator, for fast reheating of subsequent servings, but she freezes fresh meats and breads and batches of chili, stews and soup to have on hand for later. Tanya likes to freeze individual portions of dishes so when she comes dashing in from work at 7 p.m., or after a Saturday soccer game, there is something healthful and tasty to pop in the microwave to feed a hungry and weary kid just minutes later. We both freeze our home-cooked recipes and keep a minimal stash of processed organic foods. Here is all you've ever wanted to know about freezing -- and more.

1. Cooked Pasta

Cook a pound -- bow-ties and rotelle are best for this purpose - -until barely al dente (so that when you reheat, the pasta will not be mushy) and then freeze (unsauced) in freezer-ready container for adding to a hot sauce or microwaving later.

2. Homemade Pasta Sauce

Make a batch on Sunday afternoon and store in containers (be sure to leave a little space at the top for expansion). Cream sauces do not freeze well.

3. Very Ripe Bananas

For an instant protein-rich smoothie store ripe bananas in the freezer, peeled, in freezer bags and blend them with skim milk and soy protein powder.

4. Pizza Dough

It thaws quickly at room temperature. Also, when you make pizza, cook an extra pie or two, let cool without cutting, wrap and freeze for later. Just pop the pizza in a 400F oven until hot, then cut and serve.

5. Vegetable Protein Burgers

When in a pinch, defrost some GardenBurgers, cook them in a cast-iron skillet, slide them between a whole-wheat hamburger roll, and pile on the lettuce and tomato.

6. Shelled Edamame

Buy them frozen in the supermarket, boil them for a few minutes, and serve them in a bowl, lightly salted. These buttery soy kernels are nutritious and surprisingly fun to eat.

7. Bacon

Raw bacon, wrapped side-by-side in pairs in parchment or waxed paper and then enclosed in foil is great for keeping portions on hand.

8. Peeled Deveined Shrimp

Thaw shrimp quickly under cool running water to make a tasty meal in a snap.

9. Frozen Potatoes

Look for organic shoestring, shredded or crinkle cut fries or hash browns without additives. You can cook them quickly in the oven or in a skillet and top with browned ground beef and cheese or serve them with eggs.

10. Soups and Stews

Simmered and braised dishes freeze well. Many of our recipes provide a large enough yield that you can freeze at least a quart to serve later. Thaw overnight in the refrigerator.

How to Freeze

You can freeze myriad foods: cake, cheese, bacon, berries, and other fruit. Sauces, broth, and pureed baby food can be stored in ice-cube trays and frozen. Here are some tips on how to ensure your foods don't end up tasting of freezer burn.

1. Slice breads before you freeze for easier removal.

2. Freeze in small portions, so you can just defrost a serving fast and easily.

3. Wrap well. Use containers and plastic wraps that were designed specifically for the freezer. Make sure there is no air in bags and wraps. If you are storing sauce or soup, keep room at the top of the container for expansion of the liquid.

4. Be sure to label the package with the name of the item and date of preparation and storage.

5. Place newer things in the back of the freezer and use the older items in front.

How to Thaw

Overnight thawing in the fridge is best, but if time is of the essence, you can immerse foods in cold water -- bag or container and its contents -- and keep changing the water until it reaches room temperature. Transfer soups, sauces, or stews to a saucepan and heat slowly, covered, until the mixture comes to a boil; be sure to stir often. For other individual portions, defrost uncovered in the microwave and cook and serve as soon as possible.