cook-at-home

your friendly freezer

ready for service!

After a busy day, there’s nothing better than coming home to a meal that’s ready to heat up. It’s possible! By putting time aside over the weekend and making good use of your freezer, you can have ready-made dinners.

Freeze frame

Our freezers are underused. Sure, they host a collection of frozen veggies, fruits, pizza, and fish sticks. But they are useful for so much more.

Batch cooking destined for the freezer is not only economical but also can save time. Making larger quantities of a dish doesn’t take much longer than making smaller serving amounts.

For quicker prep times, buy pre-shredded cheese, pre-chopped onion, and peeled whole garlic cloves. But keep in mind how much you want to pay for the convenience of these items versus the time you’ll spend prepping them on your own.

Here are some quick ideas for getting the most out of your freezer.  Before preparing meals for the freezer, be sure your appliance is ready for the job. Clean it thoroughly. If there’s a buildup of ice, defrost it.  Make sure you have plenty of airtight, freezer-safe containers in various sizes. To get started, look for aluminum pans, tempered glass jars and pans, and 8-cup freezer-safe plastic containers.  Freezer bags are another option. Get bags in 1-gallon and 1-quart sizes that have strong seals rather than those with tie handles.  Don’t reuse plastic cottage cheese or yogurt containers.

They will not protect the food from freezing temperatures.  Stock up on seasonal specials and in-store promotions when looking to stock your freezer.

Frozen raw ingredients (chicken, fish, veggies) are often equal or better in quality than their fresh counterparts.  If a recipe calls for broccoli but asparagus is more affordable and in season, make the substitute. Instead of chicken or other animal protein sources, try lentils or beans in stews and braises. Be creative to prevent food waste and make the most use of the ingredients that are available.  Certain foods do not freeze well.

Avoid freezing temperatures with the following: lettuce, cucumbers, fried foods, raw potato, and mayonnaise.  Freeze baby food purées or sauces in ice cube trays. Pop the cubes out and place them in a freezer bag for later use.  Be sure to cool food completely before freezing it. Placing stillwarm items in the freezer can raise the temperature of the freezer and cause items inside to thaw. This changes the texture and taste of those foods.  Never put hot foods in freezer bags. Let them cool. Hot food that comes into contact with plastic can leach chemicals into the food. Do not let food sit on the counter for more than two hours.  Clearly label and date items destined for the freezer. Use a permanent marker directly on freezer bags (before they’re filled!), or label with tape. List the item and the date of preparation.  To prevent ice crystals from forming in freezer bags, remove as much air as possible before sealing the bag. Consider double bagging to prevent leakage.  Take stock of what’s in your freezer. Regularly rotate items. Bring older batches of food to the top or front of the freezer, so they can be used first.  Use plastic bins or baskets to organize similar food groups. Clear plastic bins are an option that allows you to see what’s inside.  The ideal temperature for keeping food frozen is 0˚F (-18˚C). Most items will keep for approximately six months at these temperatures. If your freezer doesn’t get this cold, the food will keep for a shorter amount of time.  Always thaw frozen food in the refrigerator. It can take anywhere from 24 to 48 hours, depending on the item.  Place a plate under a defrosting item to catch leaks and condensation. ● SELECTED SOURCES Fix, Freeze, Feast by Kati Neville and Lindsay Ahrens ($18.95, Storey, 2018) • Freeze by Ruby Bell and Milly Bagot ($19.99, Mitchell Beazley, 2021)

Chickpea Tagine

From the Taste for Life test kitchen 2 Tbsp olive oil 1 onion, minced 3 garlic cloves, minced 40 min 4 carrots, chopped prep time into K-inch pieces Serves 4 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon

K tsp ground ginger 1 (15 oz) can chickpeas, drained 2 c low-sodium vegetable broth 1 medium lemon, juiced

K c chopped dates

K c chopped dried apricots Salt and freshly ground black pepper ¼ c slivered almonds, toasted Handful cilantro, chopped 1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently. 2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes. 3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender. 4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro. Kitchen Note: A tagine is a North African stew of vegetables, protein, and spices. Serve this recipe over brown rice or quinoa for a gluten-free dish. Serve with couscous for a more traditional option (note: couscous is not gluten free). To freeze, portion out the tagine into an ovenproof container. Let cool, seal container, label, and date. Freeze. To reheat, preheat oven to 350˚. Uncover the ovenproof container, and then cover the container with aluminum foil. Place the container on a baking sheet in the center of the oven for 40 minutes, or until hot. Serve.

Per serving (tagine only): 455 Calories, 14 g Protein, 75 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 16 g Fiber, 15 g Total fat (2 g sat), 615 mg Sodium, HHHHH Vitamin A, Folate, HHHH Phosphorus, HHH Vitamin B6, E, HH Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc, H Vitamin B1 (thiamine), B3 (niacin), C, Calcium