Question about frozen veggies

Blessed said:
Yes, I have a load of spices and herbs. Sometimes you just stumble accross things. Like thyme, had never had or used it but my BIL came over after my husband passed and planted a small herb garden in an old wheel barrow. I think it was only five things, rosemary, parsley, thyme, cilantro and chives. Who knew that tiny garden of herbs would make such a difference, not only to my mental well being but giving me motivation to cook.

I became much more interested in cooking things I had not in the past. It can make such a big difference in taste by throwing a few fresh herbs into out dishes.
Yes, I do that but sometimes I don't get to the store as often. It would be good to learn how to make frozen taste as good as fresh. That way, I will have things available to make a good meal. The asparagus, I buy that by the pound and can use it up in a week. Broccoli, I just get a small crown. Squash, I buy one yellow or one zuchinni for the week, that works good. Carrots last well. Potatoes, onions store well. Cauliflower, can't eat a head in a week or cabbage. Romaine or iceberg are sometimes a challenge, cucumbers, I will cut and snack along with carrots.

Mind you, that does not mean I don't have a stash of chips, cheese nips, nuts and other things. Not just for my enjoyment but for company as well.

I am just looking for other options that are healthier and tasty for meals. We all need those ideas and other ways we can improve meals we already make. Let's take standard chicken salad, I like to add pineapple and walnuts. Someone metioned about trying grapes. Tuna salad, I am about boiled eggs, celery, onions, dill pickles, some like to add chopped apple.

I think someone the other day was talking about waldorf salad. Have not had that in ages but sounds so good. My Mom made it with mini marshmallows added fresh whipped cream not mayo. Come to think of it, more a version of a fruit salad she made. Guess we all learn over time to rethink a recipe to suit our taste and that of our faimilies. There are so many versions or potato salad it blows my mind,
Click to expand...
A wheelbarrow a great idea for a small herb garden. That way you can move it around to catch the sun if you have a lot of trees like I do.
 

Jules said:
There’s no comparison between fresh and frozen roasted vegetables, imo.

The bags of pre cut coleslaw, without the sauce included, are good. Sometimes I add it to soup.

It’s tempting to buy lots of veggies; I have to stop myself from overloading my cart.
Click to expand...
I know what you mean. I've been known to throw away broccoli crowns, for the simple fact that once I get home, I've lost my hankering for them. I do like it, but I'll eat it more quickly if I can put some hollandaise sauce on them. :)
 

dobielvr said:
I sliced them the best I could. Added some evoo, s+p, and roasted on my sheet pan at 400* for maybe 15-20 mins. Came out soft and a little burnt around the edges, the flavor of which I like.
Click to expand...

Yes, I like that char, little soft but still crisp. I usually add a little garlic powder. I have part of a cabbage in the fridge, I think I will try that tomorrow and in addition may add a little parmesan cheese at the end.
 
I love cabbage, and I like it made into cole slaw, fermented into sauerkraut, or just stir fried with maybe an onion and some shredded carrot.
One of the ways that I have discovered that i like cabbage best , is called a cabbage pie, or cabbage cake. there are a bunch of different recipes for making this on youtube, but it is basically shredded/sliced thin cabbage, maybe carrots and onions added, and then a batter made of oatmeal and yogurt with some baking powder and eggs added, everything mixed together and baked.

Here is one recipe, but there are lots of variations. I basically followed this one , but also added some mushrooms and a can of cream of mushroom soup to the mix before i baked it, and I used oatmeal instead of flour.

 
Last edited:
Blessed said:
Yes, I have a load of spices and herbs. Sometimes you just stumble accross things. Like thyme, had never had or used it but my BIL came over after my husband passed and planted a small herb garden in an old wheel barrow. I think it was only five things, rosemary, parsley, thyme, cilantro and chives. Who knew that tiny garden of herbs would make such a difference, not only to my mental well being but giving me motivation to cook.

I became much more interested in cooking things I had not in the past. It can make such a big difference in taste by throwing a few fresh herbs into out dishes.
Click to expand...
I agree! I love my herb garden and have had it for over 35 years. The chives, oregano, and sorrel are perennials, so I don't need to replant them every year, although I do have to manage them by cutting them back from time to time. I plant basil, dill, and Italian parsley every year. When it reaches freezing temperatures outside, I cover the plants with clear plastic at night to keep them from freezing. Then, when it warms up above freezing during the day, I uncover them and then cover them up again when the sun starts to go down. I've actually managed to keep most of them edible, except for the chives, until Christmas!

I grow peppermint in a huge pot (if I planted it in the ground, it would take over the whole garden!) and use it in recipes and add it to drinks, but mostly use it to make peppermint iced tea during the summer. Thyme and rosemary are grown in pots, so I can bring them inside during the winter and set them in the sunniest window. There's nothing like fresh herbs to kick things up a notch.

Bella ✌️
 
Happyflowerlady said:
I love cabbage, and I like it made into cole slaw, fermented into sauerkraut, or just stir fried with maybe an onion and some shredded carrot.
One of the ways that I have discovered that i like cabbage best , is called a cabbage pie, or cabbage cake. there are a bunch of different recipes for making this on youtube, but it is basically shredded/sliced thin cabbage, maybe carrots and onions added, and then a batter made of oatmeal and yogurt with some baking powder and eggs added, everything mixed together and baked.

Here is one recipe, but there are lots of variations. I basically followed this one , but also added some mushrooms and a can of cream of mushroom soup to the mix before i baked it, and I used oatmeal instead of flour.

Click to expand...

That looks wonderful. Kind of like the layered and mushroom egg recipe I make. That is the thing that scare me the most about a diabetic diet. I love breads, any kind, this one will be add good one to add to recipe box. Thank you!!
 
Blessed said:
I just had a check up. I need to get back to a better diet. When I had others living with me, my Mom, son and his family I always bought fresh vegetables. I have always cooked from scratch so not a big deal. Since everyone is gone now and I am own my own, I still prefer fresh but find I tend to overbuy and it goes bad, into the trash. I like a lot of variety.

My question is has anyone tried to roast frozen veggies, particulary, broccoli, cauliflower and brussel sprouts. I only like them now because I learned to roast/bake them. I do not like them steamed or boiled. Also cabbage, I like it in salads, soups and slaws but not pan cooked or steamed. A head of cabbage is way to much for one person.

What works, have you roasted a frozen veg? Do you do it in the oven or use an air fryer. What do you do with cabbage as a side dish?
Click to expand...
Oh I wanna learn this too! Especially the air fryer.
 
RadishRose said:
I'll eat frozen veg all ways.

Yes, I do oven roast them too, all the ones you mentioned as well as asparagus, carrots and onion wedges. Also, winter and summer squashes, potatoes and eggplant.

Baking or roasting frozen veg is good, but not as crisp as fresh.

I don't roast cabbage. I like it in some soups which I freeze in 2 cup portions. A few years ago that "Crack Slaw" recipe was going around. It was good and now I want some. I buy shredded cabbage for that.

I do like sauerkraut baked with spare ribs, but I would never bother making 'kraut from scratch

https://selectedrecipe.com/recipes/15-crack-slaw-recipe-genius-kitchen-c9f07711/
Click to expand...
I totally agree. I love "fresh" brussell sprouts baked and have tried the frozen which turned out a little mushy for my taste. But since I have to buy fresh brussell sprouts in a one pound bag, I don't have them often. Frozen will do in a pinch. I wonder why they bag the brussell sprouts instead of putting them out in bulk like green beans so you can just take what you need?
 
caroln said:
I totally agree. I love "fresh" brussell sprouts baked and have tried the frozen which turned out a little mushy for my taste. But since I have to buy fresh brussell sprouts in a one pound bag, I don't have them often. Frozen will do in a pinch. I wonder why they bag the brussell sprouts instead of putting them out in bulk like green beans so you can just take what you need?
Click to expand...

Sometimes I do find them loose, not bagged. Then I just grab 6 or so for a meal that week. I much prefer this option.
 
I chop up fresh vegetables for stews, casseroles, soups etc and usually there is too much so I put the surplus raw vegetables in a freezer bag, pop it in the freezer. If I am storing it in something like a tupperware box, I divide it up (stock, garlic, herbs, spices etc included) and freeze it. I prefer to freeze it raw as I like using the slow cooker for stews and I usually use vegetable stock so I can add any meat I want or just have a vegetable stew.

I like mushroom burgers: warmed burger bun filled with a portobello mushroom rather than a burger and the same things you would have in a burger - maybe some rocket, sliced tomato, onions, tomato sauce or mayo on top and some skinny fries to go with it (y)
 
Baking frozen cauliflower...drizzle with evoo and some S&P. Break it up as best as I can to create space between the florets; When just about done, remove the sheet pan, scrape it all together into a close pile and top with shredded cheese, or cheese slices.

Back in the oven under broil until cheese melts. "Cheesy cauliflower".
 
RadishRose said:
Ever try parsnips with this mix? Adds a sweetness. very good.
Click to expand...
I will have to be honest and admit I have never tried a parsnip. Is it similar in taste and texture to a carrot? I have also not tried leeks, I know they are used in a lot soup recipes but I don't know anything about them. I need to go back and try beets as an adult, did not like them as a child.

Two things, I know for sure I do not want to try again, turnips and radishes. I have tried those two since adulthood, yes I still don't like them. LOL
 
Blessed said:
I will have to be honest and admit I have never tried a parsnip. Is it similar in taste and texture to a carrot? I have also not tried leeks, I know they are used in a lot soup recipes but I don't know anything about them. I need to go back and try beets as an adult, did not like them as a child.

Two things, I know for sure I do not want to try again, turnips and radishes. I have tried those two since adulthood, yes I still don't like them. LOL
Click to expand...
Parsnips are roots, like carrots, but white. Texture is the same. They taste like sweet carrots.
A friend found a recipe years ago in the mag Bon Appetite for Parsnip and Ginger Soup, instead of the popular Carrot and Ginger soup.

So delicious!!

I don't like them in stews, but baked/roasted they are super.

PS- Leeks taste like onions but a bit different. The dark green parts are tough and worthless. It's just the white and palest green parts used. They can be sandy inside so wash carefully.

Anyone who likes onions will like leeks.
 
Blessed said:
I will have to be honest and admit I have never tried a parsnip. Is it similar in taste and texture to a carrot? I have also not tried leeks, I know they are used in a lot soup recipes but I don't know anything about them. I need to go back and try beets as an adult, did not like them as a child.

Two things, I know for sure I do not want to try again, turnips and radishes. I have tried those two since adulthood, yes I still don't like them. LOL
Click to expand...
I love parsnips pan fried in a lot of butter. I boil them first to get them a little tender before sauteing. I think parsnips are one of those foods that either you love 'em or hate 'em. It's hard to describe the taste. RadishRose commented they taste like sweet carrots. Sort of, I guess. Just more...earthy? One of those things you just have to try for yourself.
 
RadishRose said:
Parsnips are roots, like carrots, but white. Texture is the same. They taste like sweet carrots.
A friend found a recipe years ago in the mag Bon Appetite for Parsnip and Ginger Soup, instead of the popular Carrot and Ginger soup.

So delicious!!

I don't like them in stews, but baked/roasted they are super.
Click to expand...
In recent years, roasted parsnips (with honey on them) are served with Christmas dinner. they are very nice.
 
RadishRose said:
Parsnips are roots, like carrots, but white. Texture is the same. They taste like sweet carrots.
A friend found a recipe years ago in the mag Bon Appetite for Parsnip and Ginger Soup, instead of the popular Carrot and Ginger soup.

So delicious!!

I don't like them in stews, but baked/roasted they are super.
Click to expand...

I knew they were a root vegetable, They look like a white carrot. I love carrots. I will check them out next time I shop for produce. In my mind, I am thinking they are higher in costs than carrots. Not anymore cost involved in growing them but they seem to be on every cooking show these days. That alone can drive a price up.
 
RadishRose said:
I'll eat frozen veg all ways.

Yes, I do oven roast them too, all the ones you mentioned as well as asparagus, carrots and onion wedges. Also, winter and summer squashes, potatoes and eggplant.

Baking or roasting frozen veg is good, but not as crisp as fresh.

I don't roast cabbage. I like it in some soups which I freeze in 2 cup portions. A few years ago that "Crack Slaw" recipe was going around. It was good and now I want some. I buy shredded cabbage for that.

I do like sauerkraut baked with spare ribs, but I would never bother making 'kraut from scratch

https://selectedrecipe.com/recipes/15-crack-slaw-recipe-genius-kitchen-c9f07711/
Click to expand...
I must have missed the crack slaw thing. I love fresh cabbage. Which of these recipes in that link do you make, RR?
 
Last edited:
Blessed said:
Yes, I have a load of spices and herbs. Sometimes you just stumble accross things. Like thyme, had never had or used it but my BIL came over after my husband passed and planted a small herb garden in an old wheel barrow. I think it was only five things, rosemary, parsley, thyme, cilantro and chives. Who knew that tiny garden of herbs would make such a difference, not only to my mental well being but giving me motivation to cook.

I became much more interested in cooking things I had not in the past. It can make such a big difference in taste by throwing a few fresh herbs into out dishes.
Yes, I do that but sometimes I don't get to the store as often. It would be good to learn how to make frozen taste as good as fresh. That way, I will have things available to make a good meal. The asparagus, I buy that by the pound and can use it up in a week. Broccoli, I just get a small crown. Squash, I buy one yellow or one zuchinni for the week, that works good. Carrots last well. Potatoes, onions store well. Cauliflower, can't eat a head in a week or cabbage. Romaine or iceberg are sometimes a challenge, cucumbers, I will cut and snack along with carrots.

Mind you, that does not mean I don't have a stash of chips, cheese nips, nuts and other things. Not just for my enjoyment but for company as well.

I am just looking for other options that are healthier and tasty for meals. We all need those ideas and other ways we can improve meals we already make. Let's take standard chicken salad, I like to add pineapple and walnuts. Someone metioned about trying grapes. Tuna salad, I am about boiled eggs, celery, onions, dill pickles, some like to add chopped apple.

I think someone the other day was talking about waldorf salad. Have not had that in ages but sounds so good. My Mom made it with mini marshmallows added fresh whipped cream not mayo. Come to think of it, more a version of a fruit salad she made. Guess we all learn over time to rethink a recipe to suit our taste and that of our faimilies. There are so many versions or potato salad it blows my mind,
Click to expand...
@Blessed, fresh herbs make an amazing difference.
ex; I don't like dried oregano or thyme, but when they're fresh they are wonderful!

I don't have room for a garden anymore, but I always have a pot of fresh Basil and often a pot of fresh Rosemary.
 
StarSong said:
I must have missed the crack slaw thing. I love fresh cabbage. Which of these recipes in that link do you make, RR?
Click to expand...
@StarSong , I can't recall except I have used both ground beef and also chicken. Certainly they would have had toasted sesame oil, chili oil and soy sauce.

I got tired of it but now I want to make one again. Any one will do. I have some spicy peanut sauce, so maybe I'll throw that in, too. Why not thinly sliced celery as well?
 

You must log in or register to reply here.

Back
Top