This was a great article, so I thought I would share:
BY NATASHA GARDNER SEPTEMBER 27, 2013 9:07 AM
Frozen food doesn’t have to mean blocks of spinach or chicken nuggets. Instead, cooks in-the-know fill their freezer with stocks, farm-fresh produce, and ready-to-eat, healthy meals. Here, tips for making your freezer your grocery store.
1. Pace yourself: Rome wasn’t built in a day, so don’t overbuy the first time you head to the butcher. (A family can only eat so many grass-fed steaks.) Stock up on basics over time by buying two of something at the store. Plan to roast chicken? Buy an extra bird and tuck it away. Want to grill salmon? Purchase two pounds, cook one and freeze the other. You get the idea.
2. Cook for a crowd: I grew up in a large family and have always had trouble downsizing recipes. Now, though, I greedily look at a recipe to see if I can double it (this works well for baked goods, like cookies) or make two (think: lasagna).
3. Take stock: Create a freezer inventory….
(You know the drill, click on the link and read the whole thing, there are some nice additional book recommendations at the end.)
I’m an avid freezer user – mine is stocked full of frozen veggies, meats, meals, leftover – ice cube sized – tomato paste, wine, juices. I also freeze leftover lime and lemon zests – I never waste a fresh lemon or lime peel. For more tips, head to the Meal Planning Page at the top of the blog.