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Meatloaf
homemade lasagna sauce
cabbage rolls
Cook soup beans until they start to get soft, then freeze. They soften up in the freezer, and only take a few minutes to cook.
Almost anything that takes a long time to cook, or is labor intensive, as is most of my favorites.
Ginger, galangal, and turmeric rhizomes. These freeze really well and are really convenient. You can easily peel the skin with a knife directly after removing from the freezer. Frozen ginger is 100x better than ginger powder and a lot better than commercial ginger pastes. With these, the difference between frozen and fresh is surprisingly small.
And also, cooked black beans, lemongrass, butter, stocks, duck fat, lard, chiles rellenos, okra, berries, paw paw and persimmon pulp, whole tomatoes and tomatillos (to make sauces with), and soups.
I usually have a casserole in there in case I don't feel like cooking.
Also, bread, vegetables for stock, tomato sauce, baked goods - I generally make two of whatever, home made pesto, stock that's been made, corn and as MJ7 said, cranberries because they are expensive out of season.
Soup. I make huge tankers of vegetable soup, then portion it out into individual Ziploc containers and stack it in the freezer so that I have a healthy meal to grab on a moment's notice. Veggies from the garden and big bags of cherries from my cherry trees. I also like to buy in bulk (am about to invest in half of a grass-fed cow) so I have a very large chest freezer. Also wild game meat. I am not a hunter, but my neighbors are and they are occasionally willing to share some antelope or venison.
I freeze a lot. Whenever I make meatloaf, I make one for us to eat and another to freeze. Same with trays of lasagna, eggplant rollatini and stuffed cabbage.
When I make chicken noodle soup with matzo balls, I put some into individual serving containers that I can later just nuke and serve.
When I bread & fry chicken cutlets, (which isn't often), I'll make a large batch and freeze a bunch of it. That works well to make dishes like chicken parmesan later on.
I always freeze berries, watermelon, etc. We never eat a whole portion and hate for fruit to rot. Yes, they get watery when defrosted, but they're great used frozen in smoothies.
Ginger, galangal, and turmeric rhizomes. These freeze really well and are really convenient
Thanks, going to try that... The wife and I just made some yellow curry for the first time, but we used ginger powder, yellow curry powder and coconut milk.... Still tasted great, but I'll do it properly next time and use some of the missing ingredients.... and freeze some of the stuff for later use
I like to make pesto from scratch and freeze what I don't use... it tastes amazing on so many dishes, including pizza and pasta... and chicken...
but the best use for it is on top of a grilled cheese sandwich!!!
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