No, I am not saying I love the below freezing temperatures we have had in Northern Utah for the past month. I am saying that I love to freeze any foods I can get my hands on. For example, I freeze brownish bananas for smoothies - they make the best smoothies. I also freeze leftover tomato paste in tablespoon portions for future recipes - because most recipes only call for a tablespoon or two which leaves the rest of can to throw out.
I use the following technique to freeze bananas, onions, bell peppers, fresh fruit, and more. How to quick freeze produce: First wash and drain produce before spreading in a single layer on parchment lined baking sheet. Once it is frozen solid, store in an airtight container for up to 6 months.
|Picture from Martha Stewart|
I am a green smoothie addict and buy my organic spinach in bulk at Costco. Some weeks I have leftover spinach and hate the thought of throwing it out before it turns bad. You can put it in a blender with a little water, blend, and pour it into ice cube trays. Once frozen store in a freezer bag. Add a couple of cubes to your green smoothie and you're good to go.
|Picture from All That Is Sweet In Life|
I love using wine in cooking, especially when making anything Italian. It gives the dish such a great flavor. If you ever have left over wine... okay, that was silly... when you are at the store then pick up an extra bottle of wine just for cooking. Freeze wine in an ice cube tray and then store in an airtight container once frozen. Add it to your favorite sauces or dishes for extra flavor.
|Picture from The Art Of Doing Stuff|
I always freeze fresh herbs. I grow herbs every year and freeze as many as I can or I buy them in bulk and freeze them. Find out how I freeze fresh herbs, here. On Pinterest I found a great tip on freezing fresh herbs in olive oil. I love this because I use a lot of olive oil and fresh herbs when I cook and these can be dropped into a lot of different dishes.
|Picture from theKitchn|