Wednesday, April 24, 2013

Hiding vegetables: How to freeze for easy use

My last post was about hiding vegetables in baked goods. In this one, I'll give some hints about prepping those vegetables so you don't have to get out the food processor every time you cook.

What you'll need: Food processor, knife, whatever vegetables you want (a few that work well: zucchini, carrots, cauliflower and spinach), mini muffin tins.

Wash and peel the vegetables that need it and then chop them into pieces the food processor can handle. I use the S blade for all of them though you could use the shredding blade for the zucchini and carrots- the pieces just won't blend as well into some dishes.

How you mix the vegetables is up to you. I did a batch with zucchini, cauliflower, spinach and carrots and froze it all mixed together. I just did another batch of vegetables but froze them separately because the amounts of the vegetables I had wouldn't have made an even mix. 

Once the vegetables are processed, spoon them into mini muffin tins and press down the freeze. Once frozen, pop them out of the muffin tins and put them in a ziploc bag.

To use the vegetables, I put them in any tomato sauce I'm making for spaghetti, lasagne, pizza or meatball subs; alfredo pastas (this will obvisously change the look but I don't really care about that); turkey gravy over rice; casseroles; macaroni and cheese... really anything! I've added frozen shredded carrot to smoothies before. And, of course, you can add them to baked goods (you'll want to thaw them out first though!)

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