I’m diving into the world of DIY baby food, and in the process of mastering the ropes in making, storing and freezing small meal portions in little freezer-safe containers, I’m discovering that there are so many other great things that can be made and frozen for future enjoyment.
Use everyday ice cube trays — and note: metal ones won’t trap smells the same way plastic might. Once the cubes have frozen, store them in an airtight freezer bag for future use. Consider it a way to keep foods separated into portions, or to make use of fresh foods before they expire.
Here are few of my favorite things to freeze:
Herbs: Extra parsley, oregano or rosemary? Add chopped herbs to water or stock, and freeze in ice cube trays.
Lemon juice: Frozen lemon cubes would be the perfect addition to lemonade, iced tea or an umbrella drink on a summer day.
Coffee! Nothing makes at-home iced coffee or lattes better than frozen coffee ice cubes, so save the rest of your morning pot by pouring it into an extra ice cube tray.
Tomato paste: Because how often do you use the entire can? I’ve started to keep cube-size portions on hand for fresh sauces and our favorite Italian recipes.
Carmelized onions: Always handy in a pinch, store small batches that can be thawed and added to recipes on quick dinner nights.
While we’re on the subject, check out these “cool” ice cube quick tips from Dan Pashman (cookie dough?! yes!).
Other ideas for me? Leave them in the comments!