Years ago, Nigella Lawson blew my mind when she suggested freezing the rest of any wine still left in the bottle, to use for cooking later. Poured into a freezer bag and tossed in the freezer, it makes a sort of slush that is easily measured for use in recipes. I tried it, and I haven’t looked back! You can freeze all sorts of things: bread, milk, grated cheese, casseroles, Chinese take-out… even fresh herbs in olive oil or broth, poured into ice cube trays. Do you like iced coffee? Coffee ice cubes are a game-changer!
Frugalista extraordinaire Donna Freedman has mastered the art of freezing food scraps in a “boiling bag “to be reincarnated as broth later. If you like soup even a little bit, this practice will ruin you for canned soup forever. Luckily, soup freezes well, too.
If you’re not freezing your leftovers, or your little bits of ingredients that are left after using what you need for a recipe, not only are you wasting food and money, but you are depriving yourself of the enormous convenience of having just-enough tomato paste, pesto, or other fantastic things to take your weeknight cooking from adequate to awesome.
What’s in your freezer?