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Frozen Veggies

A good friend just moved and emptied her fridge and freezer into ours. It seems she is a frozen vegetable fan! I am not - though sometimes use them in fried rice and pilaf type things.

Any creative, tasty, uses for frozen veggies? Something other than soups and stews, or just steaming them? Perhaps a way to disguise their distinctive frozen veggie-ness?

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  1. Well, veg like peas or broad beans are likely to taste better than fresh as they'll actually be, erm, fresher (unless you happen to grow your own, of course). Which is why my freezer always has them.

    1 Reply
    1. re: Harters

      Make succotash with corn and lima beans, or even better with shelled eda mame.

      Substitute pureed frozen peas for some or all of the avocado in your guacamole recipe to lighten it up.

    2. I eat nothing but frozen veggies (that is, no fresh ones). Use them like you would any other cooked veggie (I've never thawed them and eaten them raw). I steam them.

      1. What types of frozen veggies do you have? I use frozen artichoke hearts all the time- defrost and saute or roast them. Frozen peas are better than regular peas- add them to anything still frozen. Frozen mixed peppers are good in rice dishes.

        5 Replies
        1. re: cheesecake17

          Thanks guys. These are mostly mixed veggies - the gourmet type blends. I like the peas in guac idea, but no frozen peas and no room in the freezer to add any! I can't imagine eating them just out of the bag. We are big veggie eaters, but not like that.

          1. re: theotherone

            I see your dilemma. Mixes are a lot harder to deal with than single veggies - I haven't tried any that could be called "gourmet" but the one time I bought a bag of mixed veggies, I wasn't impressed.

            1. re: theotherone

              Ah, frozen mixed veggies.....I understand the problem now.

              No personal experience, I'm afraid - buit I doubt I'd go beyond soups and stews as you've already suggested.

              1. re: theotherone

                This isn't terribly creative, but I use frozen veggie blends for a quick stir-fry. I just zap them in the microwave just to thaw it out a little bit (usually about a quarter of the time listed on the package), and they're pretty much good to go.

                1. re: theotherone

                  I like sear chicken thighs in some oil, add some mixed veggies to the pan, and then put it in a 375 degree oven until the chicken is cooked through. The fat from the chicken flavors the vegetables, so they end up tasting divine.

              2. My freezer is stuffed to bursting with veggies. Right now I have some frozen petite green beans that are going into a Thai-ish curry tonight, along with some broccoli if we've got it, and some frozen butternut squash that will probably be pasta sauce next week. The frozen peas went into the mac and cheese my toddler had for lunch (and would have put them in the pot pie we had last night, had I not already been working with leftovers), the frozen corn is destined for corn chowder but could also find its way into cornbread or veggie chili, and there's also a big bag of frozen mixed peppers and a container of frozen garlic, both of which go into almost everything. Frozen edamame make great snacks for the toddler. The only frozen vegetable I don't like is carrot -- the texture gets weird -- but I don't like carrots anyway.

                What exactly do you have? It'd probably be easier to offer specific suggestions if we had an idea of what you're dealing with.

                1. Have some frozen cauliflower right now. Anyone have suggestions for HEALTHY, easy side dishes?

                  3 Replies
                  1. re: spinachandchocolate

                    Puree it! After it's cooked, of course. Unless you like the sound of a cauliflower slushy. :)

                    Seriously: a little butter (or the butterlike substance of your choosing), milk, some salt and pepper. Maybe some curry powder or parmesan, but probably not both. If you keep an eye on your fat content, it shouldn't end up being too heavy. I'd be sure to drain it well after cooking, so the resulting puree isn't too thin or watery.

                    1. re: darklyglimmer

                      If you steam the cauliflower i'll keep it's shape and taste just like fresh.

                    2. re: spinachandchocolate

                      After you steam the cauliflower , place it in a baking dish add some spices and olive oil and
                      bake in a 350 oven until nice and brown.