Tips from Chef Karen Gill: Make the most of the space in your freezer



MILWAUKEE (WITI) -- We're helping you prepare the right kind of food -- to save for later. Chef Karen Gill with "Down to Earth Chef" joined the Studio A team with tips on making the most of the space in your freezer.

Preparing Meals for the Freezer

Tips, Tips and More Tips


    Label all foods with recipe name and date, at minimum. Consider adding number of servings, thawing and reheating directions.

    Cover food with plastic wrap or parchment piece before putting on lid or foil cover.

    Seal containers with as little air as possible unless freezing liquid or semi-liquid foods that expand when frozen. Leave a 1 1/2-inch space below the rim to allow for expansion with items like broth, soup and stew.


      For baking casseroles, enchiladas, pot pies, lasganas, etc from frozen: Either thaw them completely before baking, or bake, covered in foil, at a lower temperature for 30-45 minutes before increasing to the regular temperature for the normal cooking time.

      Foods That Do Not Freeze Well


      Lettuce, cucumbers, bean sprouts, and raw potatoes will turn mushy when thawed.

      Potatoes can be more mushy when frozen in a liquid, like soup broth. Red potatoes also become more mushy than russets or yukon golds. Do not freeze raw potatoes. Even prepping for hash browns, blanch shredded potatoes first, cool, dry and then freeze.

      Hard boiled eggs whites will get rubbery and leaky. Cooked yolks do freeze ok.

      Tofu, while not bad, will change texture. It will become slightly yellow, spongy and crumbly. Not not freeze tofu if you want to use it in a creamy preparation.

      Egg based sauces like mayonnaise will separate and curdle when thawed.

      Some dairy products such as cream, yogurt, cream cheese, sour cream and cottage cheese can become watery when thawed. Dairy added to one dish meals tend to do very well from frozen. Milk, while freezable, never gets back to the creamy quality it once had

      What Should I Make?

      Breakfast

      Biscuit or Croissant Sandwiches:  Layer cooked sausage, scrambled egg, slice of cheese and bread. Wrap in plastic wrap. Freeze. When ready to eat, microwave or put in toaster oven.

      Smoothie Bags: Cut fruit pieces, like banana, apple, berries. Chopped greens like kale, spinach or chard. Scoops of protein powder, ground flax or chia seeds. Small chunk of frozen juice concentrate or a bit of sweetener. Place in sandwich sized, zip-top baggie. Freeze. When ready to make smoothie, put contents in blender, add one cup water to start and blend. Add more water to create desired consistency.

      Quick Breads, Sliced and Package Individually, Individual Muffins

      Lunches

      Bread Pockets, Soups, Divided Containers to hold a whole meal: meat, veg, starch

      Dinners

      Enchiladas

      Lasagna or Other Noodle Dishes, Noodle or Rice Based Casseroles

      Stews

      Breaded Meats

      Vegetarian Lentil and Bean Dishes

      Slow Cooker

      Use the slow cooker to make large quantities and divide into smaller portions to freeze. Shredded meats for tacos or sandwiches

      Roasts, sliced and stored in gravy/sauce

      Chili, Broths

      Marinara & Pizza Sauces, Moles

      Chipotle Chicken Tinga Tacos with Tomatillo Sauce        Serves 4


        Directions


          FREEZER NOTES: Double the batch and freeze half. Once chicken and tomatillo sauce are cooled to room temp, place in zip-top style bags. Remove air from bags, while flattening the food inside bag. Label, freeze and store for up to 3 months.

          Tomatillo Sauce                                                                     Makes about 2.5 cups


            Warm oil in a skillet over medium-high heat and when shimmering, add onion. Add a pinch of salt & sugar and cook onions until beginning to caramelize, about 7-10 minutes. Add tomatillos and serrano peppers and saute, about 30 seconds. Reduce heat to medium and simmer until tomatillos are soft, about 15 minutes. If mixture seems dry, add 1/3 cup water, stir and simmer. Season with more salt, if needed.

            Smashed Cauliflower                                                                        Serves 4-6


              Place cauliflower in a medium soup pot. Add stock or water, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered, 10 minutes or until tender. Drain off liquid. Rough mash the cauliflower. Add butter and the cheeses (or cream cheese) and continue mashing until the same consistency as desired for mashed potatoes. Add seasonings, salt & pepper, stir well and serve.

              FREEZER NOTES: Double recipe and freeze half. Put into 2 cup plastic container. Cool to room temp. Cover with a piece of plastic wrap. Put container lid on and label food. Freeze and hold for up to 2 months.