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You can save a considerable amount of money by buying or making foods in bulk and freezing them to use later! Here are a few of my favorite foods you can freeze to save yourself time and money. See the full list at
Video Related Foods You Can Freeze to Save Time and Money! - One Good Thing by Jillee
How I freezer cook to save time and money.
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Freezers are great for long-term storage, but they're only useful when you can defrost food quickly with minimal loss of quality. So what's the secret? The key for better quality frozen food is to minimize the time it takes for your food to freeze and defrost, which means freezing flat to maximize surface area to volume ratio.
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Raw vegetables need to be frozen in a very particular way to help maintain their integrity for the long term. Freeze raw vegetables with help from the founder and president of Grow Green Industries in this free video clip.
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In this video, I give many freezer tips, show how I wrap meat for the freezer, explain how I thaw it and answer many of the questions I receive when I do my huge grocery hauls. I hope this video is helpful!
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Are you a busy mom who needs a little advice from a woman with experience? Well look no further and meet the woman who knows, Lyette Reback, mother of 15 on the premier episode of Mom 15, a brand new HooplaHa Original Series. Lyette grew up an only child. When she met her husband, David, it was love at first site and they were immediately engaged. It didn't take long for the newlyweds to decide they wanted a large family and adopted their 15 children. As I'm sure you can imagine, Lyette and David have a very busy life, making...
This is a short (for me) video on how I save money by buying on sale and processing into small portions. The problem with a lot of sales is you get a large amount and some of it is wasted before you can use it. So by spending time putting it into smaller portions and freezing or canning it, you save money and time later.
REVIEW-------/watch?v=bGHhp6RL6Ww
Here are 6 chop dump and freeze chicken freezer meals.
Honey Sesame Chicken- /-easy-paleo-ish-crock-pot-meals.html
Sweet BBQ Chicken- /super-fast-chicken-freezer-meals/
Worlds Best Chicken-/super-fast-chicken-freezer-meals/
Cafe Rio Chicken-
/super-fast-chicken-freezer-meals/
Balsamic Glazed Chicken WE DID"NT LIKE THIS ONE-/2013/01/crockpot-balsamic-glazed-drumsticks/
Cilantro lime chicken with Corn & Black beans- /2012/09/slow-cooker-freezer-meals-make-8-meals.html
Ground Beef Freezer Meals- /watch?v=o2ixrXWRxjo
Casserole Freezer Meals- /watch?v=0f4XN9fIGoo
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Escoffier Online's Chef Fernando discusses how to properly store and freeze fruits and vegetables in your home or professional kitchen. To learn more about fruits and vegetables enroll in our online short course at /shop/fruits-and-vegetables-online-training-course/
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Creating your own TV dinners is easy and economical. These guidelines will help you get started.
Step 1: Know which foods freeze well
Know which cooked foods freeze well. Rice, pasta, roasted, baked, or broi and vegetables all reheat nicely. Cooked fish can be frozen, but defrosting and reheating may affect the texture. Don't freeze fried foods, which can turn rancid when warmed up.
If you're preparing pasta, rice, or vegetables specifically for frozen dinners, undercook them a...
The kitchen freezer is an underutilized tool for cooking great meals. With a little bit of thought and preparation, your freezer can be a valuable asset during the busy work and school weeks. The idea is to stock your freezer with foods that are fresh, nutrient-dense and easy to thaw. They should also be versatile so that you can plan a variety of menus to please many palates. We'll show you how to do it!
Registered dietitian Susan Bowerman has long been a freezer cooking fan. Over the years while raising a family and working full time, Susan used her freezer...
Save money and cut out "the middle man" by freezing your own fruit for smoothies! Just wash, chop, and freeze in glass casserole dishes or containers and you're all set with frozen fruit for the week. Happy freezing! Read more here: /2012/09/how-to-freeze-fruit-for-smoothies-video.html
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This week on The Domestic Geek, Sara Lynn shows how to properly freeze a variety of different foods!
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Don’t toss foods into the freezer willy-nilly and hope for the best! Storing them correctly preserves taste and texture.
Step 1: Label foods
Label foods before freezing so you will always know how old they are. Write the contents and date on a piece of masking tape with a permanent marker.
Step 2: Know what not to freeze
Don’t freeze lettuce, soft cheeses, puddings, sour cream, yogurt, or anything with mayonnaise. They’re perfectly safe to eat, but their taste and texture deteriorate too much to...
Want to get dinner on the table sooner? Plan ahead! Did you know you can cook rice ahead of time, freeze it for later and reheat it in a matter of moments? It's true! Here's how :)
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Today I am sharing my process of preparing freezer meals.
I like using freezer meals on busy nights where I cannot be in the kitchen prepping food.
I made 14 meals in just an afternoon.
I also did 3 batches of muffins.
Freezer Meals are a great option for busy families on the go.
Check Out The Blog For Recipes:/2015/08/meal-prep-freezer-meals.html
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The freezer is a very useful tool in the kitchen when used properly. It can be used to save you time and reduce food waste. Chef Geremy Capone from the ELLICSR Kitchen, Princess Margaret Cancer Centre, shares tips on how to make sure your frozen food lasts:
- Cool your food down to room temperature before freezing, otherwise your food won't freeze properly
- Avoid trapping air with your frozen food. Air can cause freezer burn and spoil your food when freezing.
- Label all your frozen food with the item and...
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(C) 2017 -Can You Cook Frozen Stewing Beef? |
You're all caught up!
Frozen stewing beef can be successfully and easily cooked. Stew meat usually comes precut into small chunks and in 1-lb. packages. This amount of frozen beef can be prepared with a small adjustment in cooking time to allow the beef to defrost, cook and become tender. You can use three methods to produce fall-apart tenderness: a heavy pot, a slow cooker or an oven.
A heavy pot or skillet with a lid is necessary. A perfect choice is a dutch oven, often made of cast iron or ceramic coated cast iron. A cast iron skillet also works well. A heavy copper or aluminum po the idea is to have enough steady surrounding heat for a long period of time. Lighter pots conduct too much heat too fast and can scorch the meat.
Pour 2 tbsp. of oil in the pot and add the beef. Cook for 10 minutes on medium heat until the chunks break loose from the initial frozen pack. Stir once to evenly distribute the beef, add stock to cover the beef, put the lid on the pot and simmer until the beef is tender, about 1 1/2 to two hours.
A slow cooker is the perfect vehicle for beef stew, even with frozen meat. Put the frozen chunks in the slow cooker and set on low. After two hours, stir chunks to evenly distribute in the bottom of the cooker. Turn heat to high to sear the meat on all sides, then layer in vegetables, seasonings and a small amount of liquid, and set on low for 10 to 12 hours.
Place frozen beef in an oven-proof 2-quart dish with a lid, or use a small roasting pan with a lid. Pour 1/4 cup of liquid over the frozen beef and put on the lid. Place in a 350-degree oven for one hour. Stir to evenly distribute the chunks, add 1 1/2 cups of liquid, and turn heat down to 325 degrees. Cook for two hours or until beef is tender.
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Copyright 2016, Wired Ivy, LLCDo You Really Know How to Cook Cauliflower? Here are 10 Ways! | One Green Planet
<meta property="og:description" content="If you pass by the cauliflower in the supermarket thinking it’s bland and boring, think again. Take a look at these ideas of dishes you can make with cauliflower and see how exciting it can be.
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Cauliflower gets a bad rap as a boring white version of broccoli with little to no flavor. Boy, is that idea ever wrong! Cauliflower does have flavor, a mild one, but one that makes it receptive to being cooked with lots of different spices and flavors and in a multitude of ways. Cauliflower is delicious when cooked with pretty much any
and lets the spices shine. Cauliflower also comes in a variety of colors including orange and purple which make for the most beautiful, colorful dishes.
Besides flavor, cauliflower is magical because it can be used in many forms and textures. We all know that it breaks down into florets much like broccoli, but unlike broccoli, cauliflower can be cooked whole, sliced into slabs or grated into a grain-like texture. So, if you pass by the cauliflower in the supermarket thinking it’s bland and boring, think again. Take a look at these ideas of dishes you can make with cauliflower and see how exciting it can be.
1. Cook the Entire Head
If you want a dish with “wow factor,” this is it. You don’t need to break the head of cauliflower down at all. All you have to do is marinate it, roast it and serve it. It makes a very dramatic dish when you set down a platter with a whole roasted cauliflower and then slice it at the table. For the marinade, you can choose any spice blend you like. I chose to make mine with
for a spicy kick.
In a bowl, mix 8 oz. of plain, , the zest and juice of one lime, 2 tsp. vegan Worcestershire sauce, 1 tsp. apple cider vinegar, 1 tsp. soy sauce, 2 tsp. brown sugar, 1 tsp. ground allspice, 1 tsp. dried thyme, 1 tsp. chile powder,
tsp. onion powder,
tsp. garlic powder,
tsp. kosher salt,
tsp. ground ginger,
tsp. cayenne pepper, 1/8 tsp. ground cinnamon, 1/8 tsp. ground nutmeg and 1/8 tsp. ground cloves. Taste the marinade for any seasoning adjustments.
Make sure the cauliflower is clean of leaves on the bottom and trim the stem. Brush the marinade onto the cauliflower head, being sure to completely cover the whole head. If you have a bowl or plastic storage bag big enough, you could even let the cauliflower sit in the marinade for 30 minutes. Place the head of cauliflower on a baking sheet lined with parchment paper and roast it in a 425 degree oven for 40 minutes or until the marinade is dry and the cauliflower is fork-tender. Turn the broiler on for 2-3 minutes to get a bit of char on the head. Remove from the oven and let cool for 10 minutes. Cut the head into wedges or slices to serve.
2. Make Cauliflower Soup
The first time I ever bought cauliflower in different colors, I struggled with what to make because I really wanted to highlight the amazing colors. I decided to make a purple cauliflower soup, curious to see what it would look like. It turned out to be a gorgeous deep, dark pink color.
Saute 1 small, chopped onion and 2 cloves of minced garlic in oil in a soup pot. Cook for 5 minutes until softened but not browned. Add 1 head of cauliflower that has been stemmed, cored and broken into florets and 1 quart of low-sodium vegetable broth. Bring the soup to a boil and then reduce to a simmer. Cook covered for 20-30 minutes until the cauliflower is falling apart. Remove the soup from the heat. Reserve about
cup of the cauliflower from the soup and set it aside for the garnish. Puree the soup with an immersion blender until it is smooth. Serve soup in bowls garnished with the reserved cauliflower and chopped chives.
For more cauliflower soup recipes, check out
and this .
3. Make Chinese Food
When I wanted to make a cruelty-free version of my husband’s favorite , sweet and sour chicken, I also wanted to keep it all vegetables. Cauliflower seemed like the perfect choice since it just takes on the flavors it&#8217;s cooked in and has a crunchy texture. So I created Sweet and Sour Cauliflower. There is no breading or
just healthy cauliflower sauteed in all its deliciousness.
First, make a batch of
and set it aside. Then, heat a tablespoon of peanut oil in a deep saute pan. Saute 2 cloves of minced garlic and 2 tsp. fresh grated ginger over medium high heat for 2 minutes or until softened and fragrant. Add 1 head of cauliflower that has been stemmed, cored and broken into florets to the pan, toss to coat in the garlic and ginger, and cook until it is to your desired texture. I like mine softened but still crunchy which takes about 20-30 minutes. Add 2 chopped bell peppers and 1 cup of pineapple chunks. Cook, stirring often, until the pineapple is a bit crisp and the peppers are tender, about 4 minutes. Stir in the sweet and sour sauce and toss to coat the vegetables. Bring the sauce to a boil and cook until the sauce thickens, about 1 or 2 minutes.
Stir in the sweet and sour sauce mixture into the skillet and toss to coat all the strips and the vegetables. Bring it to a boil and cook until the sauce thickens, about 1 or 2 minutes. Garnish with toasted cashews, if desired. Serve with brown rice. For another Asian cauliflower dish, try this .
4. Make Indian Food
One of my favorite Indian dishes combines two vegetables I love: potatoes and cauliflower. Here in this Northern Indian dish called Aloo Gobi, they are cooked in fragrant, aromatic spices to make an amazing and delicious dish.
Saute 4 cloves of minced garlic, 2 tsp. grated ginger, 1-2 chopped green chiles (depending how hot you like it), and 1 small, diced onion in 1 tbs. coconut oil in a deep saute pan with a lid over medium-high heat. Stir and cook for 2 minutes. Add 2 large peeled and cubed potatoes and toss to coat in the aromatics. Cook for 5 minutes, stirring occasionally. Add 1 head of cauliflower that has been stemmed, cored and broken into florets. Mix in 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. curry powder,
tsp. chile powder, and
tsp. turmeric. Cover the pan and cook for ten minutes. Mix in
tsp. kosher salt and
cup frozen green peas. Add
cup water, cover the pan and allow the vegetables to steam until tender. They should still have some bite and not be falling apart. Taste for spice adjustments. Garnish with 2 tbs. fresh chopped cilantro or parsley. Serve warm.
Other Indian dishes starring cauliflower you may like to try are
and this version of .
5. In Place of Carbs
We all love our carbs – hearty and filling rice and potatoes – but sometimes it’s nice to lighten things up. Or maybe you are looking for a new and different way to . Cauliflower can be used to substitute for or supplement rice and potatoes to make healthier dishes where you get all the taste but not all the calories or carbs.
Making cauliflower rice is as easy as this: take a head of cauliflower that has been stemmed, cored and broken into florets and place those florets in a food processor in batches. Pulse until the cauliflower is broken down into rice-like pieces. That’s it. Done. You can freeze your “rice” in storage bags for future use. Use as you would any rice to make your favorite dishes, even risotto.
To make cauliflower mash, cook cauliflower florets in boiling water for 6-8 minutes. Drain and pat the cauliflower dry with towels. Transfer the cauliflower to a food processor and add non-dairy cream or coconut milk, garlic, kosher salt, black pepper and your favorite herbs like rosemary or thyme. Puree until smooth and serve warm.
For more recipes, check out ,
and this . You can even use cauliflower to make pizza crust. Try this .
6. Make Them Spicy
The most popular recipe on my blog is for my Roasted Buffalo Cauliflower Bites. I wanted to indulge in a delicious treat but without frying so I toss the cauliflower florets in a bit of oil and season them with garlic, salt and pepper. Then they get roasted in a 450 degree oven for 35 minutes until they are browned, firm and even a little blackened. Melt 2 Tbs.
cup of hot sauce, and toss the cauliflower in the Buffalo sauce to coat. Arrange the florets on a parchment-lined baking sheet and put them back in the oven for 10 minutes to “seal” the hot sauce onto the cauliflower. Serve with carrots, celery and your favorite dipping sauce. Try
for a different way to spice it up.
7. Make Cream Sauce
When you put cauliflower in a food processor with cashews or milk, some nutritional yeast and seasoning, you get a rich and creamy sauce with cheesy flavor. It’s a yummy and healthy way to cover your pasta or upgrade your . Try this , this
and this .
8. Put It in Other Dishes
Cauliflower is a perfect vegetable for bulking up your dishes. I love adding cauliflower to stews, pasta dishes and stir-fries. Try it in this
that is filled with lots of amazing veggies and grains with a creamy lemon white bean sauce. This
has lentils, wild rice, garlic, cumin and cayenne as well as cauliflower roasted in fragrant spices for a delicious one-pot meal.
9. Stewed and Saucy
One of my favorite ways to cook cauliflower is to stew it in tomato sauce with . Saute 1 chopped onion and 1 chopped bell pepper in a large saute pan that has a lid over medium heat. Cook until softened, about 5 minutes. Mix in 2 cloves of minced garlic and cook about 1 minute. Add cauliflower florets and let cook until they start to brown, about 10 minutes. Add 1 tsp. each of ground turmeric, dried thyme and dried oregano and
tsp. red pepper flakes and mix well. Stir in 1
cups diced tomatoes. Cover the pan and let cook until the cauliflower has softened, about 20-30 minutes. You want the cauliflower to be tender but still have some bite. If the pan gets dry, add water in small increments. When the cauliflower is about ready, add in 12 oz. of baby spinach and a pinch of nutmeg and heat through. Serve while hot.
10. Cauliflower Steaks
So far we have cooked cauliflower whole, broken it up into florets, pulsed it into rice and pureed it into sauce. What’s left? We can cut it into steaks. Remove the leaves and trim the stem but leave the core intact. Place the cauliflower down on a cutting board, core side down, and with a large knife, slice the head into four
1/2 -inch thick “steaks.” Work from the center of the head to the outside. Some florets will break off. That’s fine, we can eat those too.
Roast the steaks in the oven with some oil and your favorite herbs and spices for about 30 minutes or until they are browned and tender. Then you can eat them as is or saute them in a pan with sauce. One incredible way to enjoy cauliflower steaks is by making . The cauliflower steak gets cooked with mushrooms in a white wine sauce with lemon and capers. Yum!
These are just 10 of the incredible ways you can cook with cauliflower and I can still think of more. Try these and I promise you will never think of cauliflower as bland and boring again.
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