The ice cube tray is a useful kitchen tool.
A great way to keep some essential ingredients on hand at all times is to portion and freeze. The ice cube tray is the perfect vehicle for the process.
#1. Frozen lemon juice
Squeeze lemons and pour the juice in a tray. Once frozen and solid, place the juice cubes in a zip lock bag to bring out at a moment’s notice to use in soups or cocktails in the evening, or to mix with warm water for a detoxing cleanse in the morning. 🙂
#2. Frozen Garlic and Cilantro mix
If you are a cilantro lover and use a lot of cilantro-garlic combo in your cuisine, you’re familiar with the hassle. This combination is used to flavor many a Middle-Eastern dish. Use it for Tex-mex and Mexican dishes as well: chilis, tacos and salsas. Chopping cilantro, every time you need it, is time consuming and will interrupt the flow of a quick weeknight meal. Making big batches of cilantro and garlic in one sitting saves hours of labor down the road. Simply assemble crushed garlic and chopped cilantro, or throw it all into a food processor adding a little oil and salt. Sautéing is a practice that will deepen the flavor but is not necessary. You can sauté the thawed cubes when you are ready to use or you can do so before freezing. Whatever your inclination or time constraints, portion the mix in ice cube trays and freeze. Once frozen, you can place the cubes in a bag or container and return to the freezer.
6-8 cloves of garlic
1 teaspoon of coriander
1 Cup chopped Cilantro
2 teaspoons Olive Oil
1/4 teaspoon of salt
Warm the oil in a small pan, add all the ingredients and toss around until garlic looks golden. If mixture sticks to the pan loosen with a little water. Be careful not to burn. Remove from heat, cool and place in a container and freeze.
Here’s a link to a recipe for Garlic Cilantro Salsa! http://www.food.com/recipe/garlic-cilantro-salsa-96866
I love Sautéed Potatoes with Garlic and Cilantro. Here’s a link to Mamas Lebanese Kitchen. http://www.mamaslebanesekitchen.com/mezza/potatoes-saute-garlic-cilantro-batata-kizbra/#sthash.vJKYzDWD.dpbs
#3. Frozen Pesto cubes
I need not tell anyone how to make pesto. I like to make it in big batches all throughout Basil season to place in ice cube trays and freeze.
I use pesto not only for pasta, but to spread over fish before baking, in sandwiches and as a base for crostini with various toppings. My daughters like mixing pesto with Hummus. A Caprese salad is a natural pairing, but try it with chicken salad or mixed in with quinoa, petite peas, toasted pignoli and cubed tomatoes.
#4. Freezer tips in general…and more…
Get in the habit of labeling containers that go in the freezer with content and date. Much of the food looks the same once frozen. Having a large freezer is a mixed blessing: containers tend to get lost and forgotten for months: Bone broth, beef or mushroom stock look similar.
Precious spices, and nuts will last longer in the freezer than on the shelf.
If you don’t have a large freezer…
- Revive wilted herbs and greens: I’ve had a fair amount of success soaking wilted cilantro or parsley—greens too— in a bath of fresh cold water, for 10 minutes or so. The salad spinner is perfect for this since you can immediately drain and spin out the excess water.
- Radishes and carrots, if soaked in tubs of water and placed in the refrigerator, will last a whole lot longer and will keep their crunch.
- Cooking your veggies and greens immediately is one of the better kitchen practices. Don’t wait for mushrooms to get slimy, and greens to wilt and mold in your refrigerator. Sauté mushrooms, blanch your veggies and greens. Leave them to drain and dry out before refrigerating or freezing.
- I often get carried away at farmers’ markets because everything looks so appealing and fresh. Curb your enthusiasm by giving yourself a budget and a limit. I suspect we all buy way too much for our weekly needs. But if you process what you buy right away, you will get your money’s worth, rather than letting things wilt to the point of no return —destined for the trash. You and I know how much that hurts!