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What Frozen Vegetables are in your freezer.....

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and do you use them in an interesting way?

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  1. I don't have any, but I do use frozen peas and frozen pearl onions, and used them both in Ina Garten's chicken pot pie earlier this week, and it was fantastic.

    Edit: I should add that, since I live in Manhattan, I can walk out my door and buy most vegetables fresh from two markets that are less than a block from my apartment, which maybe one reason I don't keep frozen ones on hand.

    3 Replies
    1. re: MMRuth

      Good idea about pearl onions.

      1. re: DaisyM

        I HATE peeling pearl onions, however, Goin's instructions to roast them for the short rib dish has converted me back a bit - it's pretty easy to pop the onions out of the roasted skins.

      2. re: MMRuth

        Just pearl onions I think. Maybe brussell sprouts. I. think I may have some frozen potatoes in the garden though! Pretty cold tonight!

      3. Generally: broccoli, spinach, peas, French green beans, artichoke hearts, Brittany Blend, Foursome, Melange a Trois (red, yellow, and green bell peppers), corn (for chipotle cornbread!), and Hodge Podge all from TJs. Mostly for when we're out of fresh veggies.

        Occasionally: okra (when my husband is shopping), greens from S&S, squash.

        Recently, for the first time since we got married: Brussel sprouts which we had in Carmelized Brussle Sprouts with pecans and rice pasta!

        2 Replies
        1. re: lgss

          Igss, how do you use the artichoke hearts?

          1. re: DaisyM

            Usually steam them then throw them in with rice pasta, tinned tomatoes, onion, garlic, and garbanzos.

        2. C&W (Also known as Bird's eye) early harvest petite peas. Haricot Verts from TJ's, the ubiquitous box of chopped spinach (for making pasta dough, but last nite, used it for my first ever creamed spinach...mmmm!) and ore-ida tater tots and fast food french fries. (Potatoes are a veg, aren't they? ;) ) Hey, I bake my own burger buns and grind my own beef- I can cheat on the fries, right? Adam

          5 Replies
          1. re: adamshoe

            I had no idea C&W and Birdseye were the same brand. I could swear my supermarket carries both. Hmmmm.....

            In my freezer I have haricorts verts, corn, and peas, all from TJ's, and celery, carrots, onions, and shallots that I chop and freeze myself. Occasionally I'll have frozen artichoke hearts and lima beans on hand, but not much else.

            1. re: irishnyc

              Re: birdseye/C&W-- Just noticed this a few weeks ago. The bag now has both brands on it. Weird.... Adam

            2. re: adamshoe

              Do you really make your own burger buns? If so, I feel like a total failure!

              1. re: DaisyM

                They are really easy and really good!!! I use the recipe for burger and hot dog buns @ allrecipes.com. Only change I make is to do 2 rises and I add an eggwash and sesame seeds before baking. Also a little dried onion in the dough makes for a great flavor. Adam

                1. re: adamshoe

                  OMG! I can't even imagine how your friends and family must look forward to dinner at your house.

            3. -peas. Frozen peas are a must, pasta, risotto, soup or just as is.
              -fava beans- I make a fava bean puree that I serve on crostini with shaved pecorino.
              I can echo the sentiment of not liking to peel pearl onions, but the stores near me do not sell frozen pearl onions, not sure why.

              1. I have to admit, since moving back to the northeast from sunny CA (to boston, where unfortunately, nice fresh veggies are *not* overflowing from multiple stores on every block) I've become reacquainted with the concept of frozen veggies to keep green things on the plate during the winter months. I rely most on things that I want just a few of at a time to adorn a side salad or throw into an omelet or stir fry. Trader Joes has quite decent frozen shelled edamame, haricots verts, asparagus, and artichoke hearts, and peas. Frozen pearl onions, mentioned above, are also a godsend (but sadly, disappeared from our supermarket recently! boooo)
                I do use other frozen veggies for specific recipes: frozen chopped spinach for palak paneer, frozen broccoli for quick weeknight orecchiette w/broccoli when a trip to the store and dealing with trimming the broccoli isn't in the cards, etc.. But the ones above are the ones that I have on hand at most times for quick weeknight supping.

                3 Replies
                1. re: another_adam

                  It seems as if pearl onions are treated as "seasonal" between thanksgiving and x-mas, due to people like me who only make creamed onions for the holidays. Sorry! Adam

                  1. re: adamshoe

                    Oh, that would explain it! A friend was recently bemoaning the disappearance of frozen chestnuts and frozen mashed potatoes from Trader Joe's, too-- I bet those are totally seasonal as well.

                    This reminds me of another INCREDIBLE frozen veg item that appeared for all of about 2 weeks and I've never seen since: frozen green chick peas. They were great, and save a ton of labor (not to mention tracking down green chick peas in the first place--I don't think we get those at all in Boston). If you ever find them, I recommend them heartily.

                    1. re: adamshoe

                      big indian supermarkets sell frozen sambhar onions - little red onions like shallots - which sub very well for the pearl onions.

                  2. I really don't like too many frozen vegies but will usually have edamame in my freezer at all times. Maybe corn. Most others taste like colorful sponges to me.

                    1. Frozen corn for m SO and peas for stir fry - frozen spinach and brussell sprouts. Not used in interesting ways however with some vinegar salt a pepper say comfort food to me and much more interesting than frozen corn.

                      1. Snap peas, bell pepper slices, Brussells sproats and asparagus -- all blanced and frozen by me. Peas and corn kernals from the supermarket.

                        I either nuke these with butter, or steam them with butter. The key to interest is butter.

                        1. We have a separate freezer we fill with stocks, ice cream, pies and our csa veggies (and few other things). We have edamame, cauliflower, greens, greens, greens, corn, green beans, tomatillos, cabbage, pureed summer squash,winter squash, tomato sauce, tomatillo salsa, corn stock,. We've used up the corn and broccoli. There's diced celery, onions and green and red peppers.

                          1. Frozen peas are a useful addition to many dishes. I also keep frozen corn on hand to toss into cornbread batter. And we have some "frozen mixed vegetables" for when my daughter demands vegetables for lunch and there isn't anything else easily to hand.

                            1. Peas and edamame (shelled and not) and lima beans. Shelled edamame are great in stir fries, salad, quinoa salad. The peas and limas can also be thrown into any salad , or on their own with salt and pepper and crumbled feta.

                              I'd like to find a good use for frozen artichoke hearts. (A healthy use that is - they are perfect for spinach-artichoke dip, but that's not in the daily diet.) Frozen stir fry mixes have proved disappointing, they seem to always turn out limp.

                              1 Reply
                              1. re: dubedo

                                Try steaming the artichokes and using them in a salad, either as the main ingredient or a supporting player. (Toss them with vinaigrette while they're still warm.)

                              2. Always have petit peas. Right now, there is a half bag of corn and another half bag of lima beans. I have bought the pearl onions once, and haven't decided if that will become a staple. Otherwise, I buy fresh.

                                1. we usually have petite peas, shelled edamame,and frozen spinach. Beans and less frequently corn also make appearances, as do the frozen sambhar onions mentioned below. the peas are great with pasta, tho we eat pasta less frequently these days - a pasta with smoked bacon, ricotta, peas and a sprinkle of cheese and pepper in one of the Hazan books is terrific. We usually use the edamame in a chinese dish where it is coupled with salted greens, beancurd and ginger. All of these are great for quick indian dishes, too.

                                  1. Always have frozen peas, corn, broccoli (not mixed together). I often throw a handful of peas and/or corn into dishes for my kids and they are pretty good about eating the broccoli too. In particular stir fries and pasta dishes usually get some of these vegetables thrown in, although not all at once.

                                    1. I have a field day every time I got to our local market where they sell fruits and vegetables. I buy what they have on sale, and everything is always cheap cheap cheap! (The other day was red bananas; 5 pounds for a dollar!) In my freezer I have roasted red peppers, pumpkin puree, cauliflower, brussel sprouts, butternut squash, artichocks, spinach, and red corn from the cob, plus all of the regular veggies like carrots, peas, etc.

                                      1. Green beans, corn and Brussels sprouts.

                                        Do Tater Tots count as a veggie or a starch?

                                        1. Matsutake mushrooms from last season (we bought 100 lbs and split it between 5 families), peas, and corn...Our freezer is mainly filled with dumplings and meat.

                                          5 Replies
                                          1. re: soypower

                                            Could I ask the folks who are freezing there own veggies (as opposed to buying them at the grocery) how they do this? Do you wash them first? Do you do this in the middle of the season? Are you vacuum packing them or just putting them in zip lock bags....and how long are they good for. I'm ashamed to say that I've never thought of doing this before!

                                            1. re: DaisyM

                                              I freeze my own - carrots, beans, beets - this year. Beets should be completely cooked and peeled before freezing. Most of the others should be blanched to kill the enzymes that promote ripening, otherwise they can continue to ripen even if frozen. Tomatoes can just be thrown in bags and frozen. Definitely wash everything because you won't be washing them upon taking out of the freezer.

                                              I freeze them 'in season'. I live alone so buying fresh veggies at the farmer's market often mean I have too many in the fridge, if I want variety. So I just freeze the extra for 'off season'. I use the ziploc freezer bags.

                                              1. re: sarah galvin

                                                Sarah,
                                                Thanks! One other question...are you first putting them on a tray in the freezer so that they freeze individually and then putting them into the ziploc bag?

                                                1. re: DaisyM

                                                  Depends but I do put berries on trays and freeze before bagging. Veggies, I don't usually. I do try to dry them after blanching and they tend not to freeze into a block.

                                              2. re: DaisyM

                                                I do the same as sarah_g. :"Washed. blanched and ziplocked in season". I also freeze berries and some fruits. The rest I can.

                                            2. French style/cut beans, easiest Indian veg. dish to prepare. Just season a couple of teaspoons hot oil w/ mustard seeds, urad dhal & cumin seeds & stir fry/cover beans until just cooked thru but not wilted. Add fresh shredded coconut (or unsweetened dry shredded) before removing from heat. Actually, same goes for frozen broccoli florets too minus cumin seeds & coconut.

                                              3 Replies
                                              1. re: ceekskat

                                                That sounds seriously great. I'm going to try it!

                                                1. re: ceekskat

                                                  I love that - would add some green chiles and chopped cilantro to it too, however along with some salt and a little bit of sugar.

                                                  1. re: jen kalb

                                                    Oh yes, salt. I also forgot to mention adding some dry red chili flakes when seasoning as an option.

                                                2. peas and broccoli always - i have a 4 year old and a quick veg is a good thing to have
                                                  sometimes corn and edamame

                                                  1. I always have peas (used in just about anything, especially curries, soups, or just on their own, steamed in the microwave) corn (for corn fritters and chili in the months when fresh sweetcorn isn't available) some sort of neutral mix which doesn't contain broccoli (for soup) and an "Asian" mix (for a quick noodle soup/ramen alternative). At the moment I also have quite a bit of cauliflower. I bought it to use in a creamy curried veg dish from either Veganomicon or How it All Vegan, I forget, and it worked really well. I'm not sure what else I'd use it for, though - I'm a bit suspicious of cauliflower in general.

                                                    1 Reply
                                                    1. re: Allison_

                                                      Allison,
                                                      I haven't had corn fritters in a thousand years! Can you tell me what recipe you use and do they work well with frozen corn.

                                                    2. Commercial: Spinach, mixed, green beans, peas, baby green favas and sometimes lima.

                                                      Things I do myself (clean, cut, blance) Swiss chard and other greens.
                                                      Cilantro sometimes.

                                                      1. Peas and broad beans - because I think they usually taste better than fresh. Green beans - because they're easy - and fresh tends to have very high food miles being normally imports form Africa..

                                                        And some batches of red cabbage that I slow-cooked over Christmas with onion and cranberry.