We’ve been talking about reconsidering the option of fresh-frozen produce as a means of optimizing our cash savings on food. And, at the same time, helping minimize food waste. But how, you ask, do I use ‘frozen stuff’?
The quick answer is: Almost any way you would use the garden-fresh stuff. It’s just as fresh, colourful and flavourful. But there are some caveats…
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‘What a disappointment a bowl of
classic Chicken Vegetable Soup
would be without generous hand-
fuls of kernel corn and green peas!’
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Drawbacks minimal
… But here, the drawbacks are minimal. It mainly comes down to what you like to cook and how you prepare it.
There’s no substitute for fresh, just-picked corn on the cob dripping with butter. Or big, meaty slices of perfect, ripe beef-steak tomato on a burger, sandwich or salad. And, on the other hand, I think we also know that trying to freeze lettuce is a guaranteed recipe for disaster.
But for the most part…
… You can substitute frozen products for fresh in most of your fave recipes and toss-in applications.
I always toss a handful of frozen peas and corn kernels into my soups and stews. (See: Chicken Vegetable Soup, photo, above left.) Not to mention, chilis! What a difference they can make, especially when the theme of the meal is ‘Tex-Mex Vegetarian’!
You can stir-fry just as effectively with frozen produce as you can with fresh-picked. Just be sure to bring the frozen stuff to room temperature and pat it dry before tossing it in the Wok.
There’s no faster or easier way to put together a Pot Pie filling than tossing together handfuls of frozen ingredients with whatever protein you’re using with a thick, creamy, roux-based stock-flavoured bechamel sauce.
Green Peas are traditional in and on many Asian dishes. Think Samosas, Spring Rolls, Fried Rice and Curries – to name just a few! And you usually need just a handful…
What a pleasure to have commercially-frozen Cauliflower and Broccoli florets – not to mention Brussel’s Sprouts – available whenever I want to compose a quick, unplanned veggie side dish. (See: Broccoli with Cheese Sauce, photo, top of page.) No trimming or peeling, or tossing out up to 50 percent of the item I bought home from the store in the form of outer leaves, wilted or browned-off edge bits, or big, fat unusable stems.
And never any leftovers – unless you’ve planned to have some!
My take
However… With all that said, the pros of commercially frozen produce far outweigh the cons. And the former include price as well as freshness – plus helping in a big way to minimize global food waste!
Go on. I dare you. Set aside your preconceptions about ‘frozen veggies’ just long enough to at least try some of the applications I’ve outlined above. And don’t forget to calculate how much prep time and cash you’ve saved along the way!
~ Maggie J.