Cooking Tip: 10 Foods You Can Freeze (plus bonus)

Cooking Tip: 10 Foods You Can Freeze

I'm not a fan of wasting food as my family will attest (I'm the queen of turning leftovers into a tonight's new masterpiece...they've caught on, but they still enjoy what I prepare).  So, did you know you can save money by freezing food?

With a family of 5 (one young adult, two teens, my hubby and me), plus their friends, you can imagine the size of our food bill.  What is a smart mom to do?  Freeze food!

Many years ago, at the advice of an older friend, we invested in a commercial freezer.  Since then, we buy food on sale, freeze leftovers (unless of course I use them to create new masterpieces), buy food in bulk, and freeze food for another time.  

I also learned that aside from meats, fruits, veggies, and frozen foods, there are so many other foods that can be frozen, some of which you may or may not know.

Now you can save money on your grocery bills!  Here are 10 foods you can freeze (actually 11, I gave you a bonus).

Wine- If saving leftover wine to use for cooking later, freeze wine in ice cube trays.  If just saving wine, put leftover wine into airtight containers. (6months)

Milk- I just found this out recently (And to think for years we would clean out our milk before going on vacation!)  Simply freeze your milk in an airtight container and thaw when ready to use.  You will need to stir or shake before serving. (Store 3 months)

Eggs- Store cracked eggs (out of shell) in ice cube trays, freezer bags, or airtight containers in the freezer.  Thaw in refrigerator when ready to use. (Store up to 1 year).

Avocados- Although the consistency may not be the same, you can freeze avocados.  Simply cut the avocados in half, dip in lemon juice, and freeze.  Thaw them in the refrigerator when ready to use for the perfect guacamole.  (Store up to 6 months)

Butter- Place butter in its original wrapper into the freezer.  Defrost in the refrigerator when ready to use. (Store 6-12 months).

Tomato Paste - Place leftover tomato paste in mini muffin tins and freeze.  Tomato paste freezes really well and is perfect to use in sauces or chili at a later time. (Store 3 months)

Bread - (I have done this for years...we live in Pennsylvania and it's very humid...bread doesn't last without turning moldy).  Bread is very durable. Simply place in the freezer and remove as needed and defrost on the counter or microwave for 10-20 seconds. (3 months)

Chips/ Crackers- Just like bread, crackers and chips freeze well.  Remove from freezer and place on counter to defrost.  If after thawing chips or crackers are stale simply place on a cookie sheet.  Bake crackers at 350 degrees for about 5 minutes, or until crisp.  (6-8 months).

Lemons (or any citrus) - Citrus is perfect for freezing for the juice and the zest.  Simply defrost on the counter when ready to use. (6 months)

Vegetable Scraps - Onion, celery, carrot, and turnip ends, peppers and such...place them in a resealable bag or airtight container and use for a lovely broth later.  (6+ months)

Cheese - One of my favorites!  Buy cheese blocks on sale and either freeze as is or shred cheese into freezer bags for later. Cheese defrosts nicely on the counter.

Herbs - Here's a bonus. Freeze leftover fresh herbs in ice cube trays or small resealable bags with a little water. (6+ months)

Cooking Tip: How To Measure Ingredients

Cooking Tip: How To Measure Ingredients

Originally posted in 2015. Updated 12/8/22.

Hey folks! The holiday season is upon us, and seasonal baking has kicked into full gear in homes across the country.

Of the many things I’ve learned over the years in my culinary creations, using the correct measuring equipment for baking is essential to ensure you get the same results each time. It is crucial in baking, as exact measurements are critical. Where cooking lends itself to adding “a little of this and a little of that,” baking is a precise science. Follow along as I explain the different tools and measurements.

Use dry ingredient measuring cups for the following:

Solids

Solids are best measured in a dry cup and include flour, cocoa powder, powdered sugar (confectioner sugar), sugar, brown sugar, and extra ingredients (nuts, dried fruit, chips, etc.). Flour, cocoa powder, and powdered sugar are best spooned into the measuring cup and leveled off with the back of a knife, whereas sugar can be scooped out of a bag or container and then leveled off with a knife. Brown sugar, unless otherwise noted, is usually scooped and firmly packed in the dry measuring cup. Extra ingredients may be scooped into a dry measuring cup.

Semi-liquids include peanut butter, yogurt, applesauce, sour cream, mashed bananas, shortening, and butter (if not in stick form). For the ingredients that need to be packed down, like peanut butter, butter (not in stick form), and shortening, spoon the ingredients into a dry measuring cup, pack them down with a spatula, and level with the back of a knife or spatula. For the other semi-liquids (yogurt, applesauce, sour cream, mashed bananas, etc.), spoon into (like you do with flour) the dry measuring cups and level off with the straight edge of a knife or spatula.  

Liquid Sweeteners, while typically classified as a liquid, these sticky ingredients are best if measured in a dry measuring cup and sprayed with a bit of cooking oil before use.

Use liquid measuring cups for:

Liquids include milk, oil, water, and melted butter. Use a 1, 2, 4, or 8 liquid measuring cup with markings for lesser amounts on the side of the cup. Always make sure the liquid measuring cup is on a level surface, and always read the measurement at eye level.  

For wet (liquid) and dry (solid) ingredients:

For smaller amounts of dry, solid, or liquid ingredients, use measuring spoons (teaspoons, Tablespoons, or less) to measure.

Helpful hints

To sift or not to sift?

If a recipe calls for “1 cup of flour, sifted,” — measure the flour, then sift it. If a recipe calls for “1 cup of sifted flour,” — sift the flour, then measure. It all depends on where the word “sifted” is in the ingredient wording. If “sifted” is before the ingredient name, sift before measuring. If “sifted” is after the ingredient name, sift after measuring.- Sally’s Baking Addiction. The same goes for confectioners’ sugar (powdered sugar).

Make your holiday baking stress free by following these simple measuring guidelines. Happy baking!

Cooking Tip: How to Test the Freshness of Baking Soda

How do you test the freshness of baking soda you ask?  It's all in the bubbles!  That would be a bummer to bake something you spent some time and love on only to find out your baking soda was flat (I'm passing this onto you, because this happened to me...luckily only once.   The moral of the story...check your baking soda if you haven't used it in a while).  Find out below:)

"Test baking soda by adding a teaspoon-ful to a 1/2 cup hot water.  If it doesn't bubble, then it's time to throw it out". - Julia Child.  

Look at that...bubbles! I guess mine's good;) 

Cooking Tip: How To Make Compound Herbed Butter

If you've never made compound herbed butter, then you're missing out!  It's so very simple, yet a fancy finish to any dish.   It's especially fun to serve around the holidays, and let's talk about a blank canvas!  The possibilities are endless as to what can go into butter...herbs, cheese, fruit, mustard, spices, jams, fruit, bacon (ahhh bacon...sorry, started day dreaming), etc.

Why should these lovely gems be a necessity in your refrigerator?  Because I said so!  A dollop of flavored butter could be used to  grace steaks, fish (any meat really), biscuits/bread, pasta, corn on the cob, and potatoes.  

Simply mix your favorite ingredients into room temperature butter.  

I usually divide the butter into small bowls and make a batch of different flavors.  This time, I combined butter with Lem 'n Rapsberry Marmalade (left), then Champagne mustard and Blackberry Preserves (middle), and finally Champagne Mustard and Garlic 'n Herb Seasoning (right).

The last time I made herbed butter, I used my favorite seasoning blends...Chardonnay Lime & Cilantro (left), Select Grilling Rub & Spice Seasoning (middle), Lemon Dill (right).

Place butter on parchment paper or plastic wrap and roll into logs.  Or, you could place butter into pretty containers and give as lovely homemade gifts for your favorite cook.   Enjoy!

Cooking Tip: How To Make Lemon Raspberry, Blackberry Champagne, and Champagne Garlic Compound Butter