Put ‘em to work preserving leftovers that you’d otherwise toss and you’ll not only save money, but time, too. Just follow this easy guide:
* Fresh lemon and lime juice: Add the frozen cubes in hot or iced tea, cocktails or, of course, lemonade and limeade. Or thaw and use in sauces and dessert recipes.
* Pureed berries and cherries: Add them to the blender when making smoothies.
* Fresh herbs: Fill cube trays with diced parsley, basil, thyme, rosemary, dill and other herbs and add a little water to each cube. Use frozen cubes in stews, soups, beef and chicken dishes and other hot dishes.
* Tomato sauce or paste: Add cubes to soups or drop directly into the skillet when browning ground beef for sloppy Joes or tacos.
* Gravy or pan drippings: Use for soups, stews or just plain gravy.
* Soup stock: Chicken, beef and vegetable cubes are perfect for recipes that call for only a small amount of stock.
* Egg whites: Have a recipe that calls for egg yolks? Freeze the egg whites and use thawed in pancake, French toast and omelet recipes.
* Leftover wine: Heat cubes along with other ingredients for sauces and soups.
Tip: To use in recipes… One ice cube typically = 2 tablespoons (1 ounce) of liquid; 2 cubes = 1/4 cup; 4 cubes = 1/2 cup; 6 cubes = 3/4 cup ; 8 cubes =1 cup.
[photo: rick]
{ 2 comments… read them below or add one }
My favorite tip this week! It seems I am always tossing herbs that go bad before I can use them all. Never again!
I love this one, too, Judy Ann. Especially for avoiding diluting drinks while chilling them. Orange juice ice cubes, coffee ice cubes, apple juice ice cubes, even milk ice cubes–the possibilities are endless!