I'm trying to cook more often, but I"m really new at this, so I need some advice on which vegetables I can best freeze. Or maybe I just need advice on how to keep them fresh longer.
I'm only cooking for two (and usually with veggies just for one, as my husband is still 5yrs old). I want to use veggies, but I find when I buy them fresh, they go bad before I can use more than a small portion of them.
For example, I'll buy celery and make tuna fish salad for our lunches. This uses maybe one/two stalks. Last night I diced all the celery and froze it in tupperware. Will I be able to pull out a scoop of celery pieces, defrost and use the next time I want tuna salad?
Because otherwise, the rest goes bad in the fridge before I use it again. We live in Arizona, and wilting and becoming dried out is a big issue. I do store the veggies uncovered on the shelf in the fridge, I stopped putting them in the drawers because once they were out of sight, they went out of mind. Maybe I just need tips on how to store them?
Also, any hints on veggie dishes that I can make, individually portion, freeze and microwave when I want a healthy side would be great. As mentioned before, I'm a new cook so the easier the better. I love bell peppers in all colors, squashes, eggplant, greens and am open to trying most anything.
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