Veggies are typically frozen at the height of freshness, making them a great winter staple.
Dense vegetables in particular are ideal for freezer storage, because they retain their texture when reheated. Put peas, edamame, Brussels sprouts and artichokes at the top of your list. As long as you don't overcook them, they'll also retain their nutrients.
Microwaving can dry out some vegetables. To defrost them quickly, place them in a colander under cold running water for a few minutes. Then add them to green salads or fold into any cooked dish.
One of the easiest ways to use frozen vegetables is to add them straight from the freezer to soups, stews and chilis during the last few minutes of cooking.
Frozen vegetables also are great in breakfast smoothies: Simply blend frozen edamame -- a protein powerhouse -- along with your fruits and yogurt.
Frozen artichokes are far less expensive than fresh, plus all the prep work has been done for you. Here's a simple recipe that's both a crowd pleaser and a great alternative to bottled dressings when you want a dip for carrot sticks.
- 1/2 cup frozen artichokes, defrosted
- 1/2 cup olive-oil mayonnaise
- 1/2 cup grated Parmesan cheese
- Cayenne to taste
Finely chop the artichokes and transfer to a bowl. Add in the rest of the ingredients and stir well to combine. Serve cold or transfer to a 4-cup, heat-safe baking dish or ramekin and bake at 350 degrees until the cheese has melted, about 15 to 20 minutes.
Yield: 4 servings.
The U.S. Department of Agriculture has a comprehensive guide to choosing frozen as well as canned foods.
Get The Most From Frozen Vegetables
As I mentioned in the beginning, you could spin these to go with just about anything. The individual serving differences in calories will end up being 10-15 calories at most. Generally, losses range from 1080, with averages around 50 ( 3, 4 ). At the end of the day, frozen fruit and vegetables are a convenient and cost-effective alternative to fresh options. Fruits tend not to undergo blanching, as this can greatly affect their texture. Ivannag82/iStock/Thinkstock, when it comes to buying fruits and vegetables, many factors play a role in which types consumers choose, including nutritional value. Treatment for...
For example, green peas have been shown to lose up to 51 of their vitamin C during the first 2448 hours after harvesting ( 9 ). DAAs AppChoices app here. Bell pepper (F). If you are sensitive to sulfites, check the label of dried fruits to make sure calif. Physician Indicted in Alleged Cancer Drug Scam they are not preserved with sulfite, which may trigger an allergic reaction. Ill first provide a basic recipe for a mixture of vegetables and follow that with a few specific recipes I created for. Transportation and storage can take anywhere from 3 days and up to 12 months for some types of produce.