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Jan 16, 2014 08:14 PM

Freezer Diving

The end of the Christmas Beast.
Diced into a stew with mustard, onion, celery, paprika, curry, beer, broth, barley, celery root, rutabaga, potatoes, carrots.

And you?

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  1. 2 lbs of cod ceviche, frozen after a holiday party :) Add vegetable broth, diced tinned tomatoes, dried vegetable flakes, splash of vermouth, chili flakes, dried bell peppers. A few meals from the pantry/freezer. Good stuff.

    4 Replies
    1. re: KarenDW

      I may need to add some dried vegetables to my pantry!

        1. re: hotoynoodle

          The choices were: (1) discard; (2) freeze. Eating 2 lbs of ceviche within the next day was not an option.
          Drained the dressing off, and popped the fish into a zip bag. Flatten and freeze. Totally fine in the soup.

          1. re: KarenDW

            That is an awesome idea. I would never have thought of freezing ceviche. Then again, it doesn't last long around these parts!

      1. We are on a "mission" of sorts. Well, at least I am. There is no protein to be purchased for the rest of the week. DH is a confirmed carnivore; he considers sauteed onions a "vegetable side". haha.
        Hopefully, we can keep this up for a few weeks, purchasing only a little fruit and veg. Time to rotate inventory!

        3 Replies
        1. re: KarenDW

          I'm trying to do the same! I have a freezer full of meat but can't resist a good cut when I see it.

          1. re: fldhkybnva

            we are also saving money on food; which means more money for wine!

          2. re: KarenDW

            I've been trying to do the same thing since Christmas. I did buy two HUGE rib steaks/roasts yesterday at the grocery store but I couldn't help myself because they were so ridiculously cheap.

          3. 3 Northern Pike, which I guess will go into another try for quenelles with sauce Nantua.
            Berkshire pork fat

            1 Reply
            1. re: wattacetti

              Ha I've got some moose and deer to use too (along w/ elk and antelope). My moose is a roast so I was told to slow cook it for 18 hours in red wine. My plan was to do it for our super bowl party for sandwiches but when I told one of the guests about it, she seemed to think a lot of people wouldn't be into it (she's had moose before). So, there goes that idea.

            2. I've got a half of a braised brisket with onions, half a roasted pork shoulder that i made into carnitas and a batch of meat sauce from make a lasagne bolognese. Don't think I'll use these yet, though, as I took out some chicken breasts for chicken Marsala and some ground beef for a meatloaf for this weekend's dinners.

              7 Replies
                1. re: Bellachefa

                  My kids don't like chili, one especially doesn't like beans, and I like beans in my chili, so... I only make small batches for the hubs & I. No, I'll probably just reheat it and make some mashed potatoes one night. Then make sliders with the remaining meat the next day.

                  Here's a question for you : made a huge pan of four cheese macaroni & cheese last weekend. We ate about 2/3 of it. I should be able to freeze it, right? I've never frozen Mac & cheese before, I always thought the cheese sauce would break. But Stouffers does it, why can't I? I'd hate to toss it, it was just so good.

                  1. re: Dirtywextraolives

                    I'd freeze it, defrost it and bake it in the toaster oven with a splash of milk and a cheese topper.

                    1. re: Bellachefa

                      Yes, I should add some milk to it before reheating. Thanks!

                    2. re: Dirtywextraolives

                      I made Mac and cheese and froze it to take to our Navy son's apartment for Christmas eve dinner. I popped it into the microwave, and it came out perfect.

                      1. re: Dirtywextraolives

                        Ha! Making extra mac and cheese is SOP in our house! Package in individual servings and freeze, ready for late night snacks or lunch, etc. I like to use foil pans, or glass, and reheat in the oven.

                        1. re: KarenDW

                          Great news! Thanks so much, I feel better now that it won't go in the trash!

                  2. We are trying to empty the thing out before defrosting season is over here. Nice thing about living in MN is in the winter, put all your stuff in sealed rubber maids, set it in the snow, and you have a freezer.

                    Have to pull out some chicken thighs to complement some Ethiopian veggie stews for tomorrow. A container of "soup, not gluten free not vegan" is also up for consumption this weekend.