Last week I made one of my all-time favorite recipes for the first time this season, Sourdough Panzanella with Summer Vegetables. I went a little overboard with the amount of vegetables that I roasted for this savory bread salad and had quite a bit left over.
I decided to take the leftover roasted vegetables and scramble them up with some eggs. Then I divided the scrambled eggs onto several tortillas, folded them up, wrapped them in cut up leftover cereal box liners and aluminum foil, and froze them. They’ll make healthy, quick breakfasts or snacks.
In my never-ending battle to waste as little food as possible, my freezer is my best ally. Half a leftover piece of chicken or beef gets frozen for future use as flatbread toppings . Leftover peas, carrots and green beans go into a container in the freezer to be used in pot pie filling .
All sorts of foods can be frozen, and AO.com created this infographic with some helpful tips. I first saw this handy chart on Sustainablog and thought it was definitely worth sharing here. It’s certainly not an exhaustive list of foods that can be frozen either before or after preparation, but it’s a jumping-off point.
I've never attempted to freeze regular milk; it never lasts long enough in my home to have to. But, I often freeze buttermilk. I usually need just a small amount of what's in the carton for a recipe. I divide what's leftover into half-cup servings and freeze it for future recipes.
If you have food freezing tips, let us know in the comments.
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- How to freeze leftover tomato paste
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- Don't wash those jeans, freeze them