How to Freeze and Cook Your Own Veggies

If you’ve ever been asked to do a cook-in, frozen vegetable recipe, you’ll know how hard it is to resist the temptation.

You’ll find that the whole thing can get a little overwhelming, so we thought we’d give you some tips on how to get started.

For starters, we’ll start with a basic recipe for a frozen veggie.

We’re using white vegetables in this case, but you can use any vegetable, like carrots, broccoli, cauliflower, spinach, cabbage, tomatoes, or whatever else you’d like.

And of course, don’t forget to add some salt and pepper.

For our basic frozen vegetable, we like to serve it with a side of roasted sweet potatoes and roasted tomatoes.

This recipe yields 6 servings, or about half a pound, and you’ll have plenty of leftover.

We like to cut the potatoes in half, which allows us to easily make two servings.

If you’re making the recipe ahead of time, simply prep the vegetables ahead oftime by chopping them up, slicing them into bite-size pieces, and storing them in the freezer.

You can also freeze the vegetables at room temperature for up to three days, though this is not recommended.

Just make sure they are at room temp before you cook them.

The process is really easy, and the results are great.

You don’t have to be a culinary genius to follow these simple guidelines.

For example, if you don’t want to cook the potatoes on the stovetop, freeze them in a zip-top baggie.

Then, simply add them to the crock pot with a couple of tablespoons of water and a couple tablespoons of salt.

Let them cook for a couple minutes to let them soak up some of the water.

The water and salt will make the potatoes tender and slightly soft, while also allowing the potatoes to cook down.

You should end up with soft potatoes that are not mushy.

You might also want to cut off any excess water with a knife, though the resulting texture is not too mushy, and if you do, you should not use the baggie to seal the potato.

Once the potatoes are done cooking, remove them from the bag and place them in an ice-cube tray.

You’re going to want to make sure that they are well-baked, and that they’re coated in some kind of vegetable oil.

This can be either olive oil or canola oil.

The more oil, the easier it will be to steam the vegetables.

If the vegetables are not already steamed, heat them in batches and allow them to steam for about five minutes.

This should be enough time for the vegetables to cook through.

If they are still very soft, use a spatula to gently loosen them.

When the vegetables have been steamed for a while, transfer them to a cutting board and slice them into small pieces.

Then slice them in half and set aside.

Add the potatoes and remaining oil to the slow cooker, along with the chopped carrots and other vegetables.

Then add the tomato puree and seasonings.

Stir well and cook on high for about three hours.

Add more salt and a little bit of salt and garlic powder to taste, and adjust the seasonings as necessary.

If everything is cooked through, the vegetables should be nice and tender, but if they are not, you may need to add more salt or some more olive oil.

You will likely want to stir the potatoes occasionally to prevent them from sticking to the bottom of the slow cooker.

Serve with roasted sweet potato wedges and a side salad of fresh-squeezed lemon.

Recipe source Allrecipes.com title How To Freeze and Make Your Own Frozen Veggies: Tips and Tricks article If your vegetable collection is very small, you might want to get creative.

If it’s a big batch, or you’re using canned veggies, you can even freeze the entire batch and just keep the leftovers in a container for later use.

If all you have is frozen vegetables, then you can probably just keep them in one big pot.

We love to freeze this recipe, and we’re going easy on the salt and spice.

We’ve also made it a few times using fresh carrots, spinach and other veggies.

For the rest of us, you could simply freeze the potatoes, vegetables, and everything else for up as long as you like.

The easiest way to store frozen vegetables is in an airtight container.

This way, you don,t have to worry about the vegetables getting stuck in the ice cubes when they’re still warm.

If things get a bit too hot, you’re not going to need to use an ice cube tray at all.

We can’t stress how easy this is to follow.

We’ll cover how to store carrots, and spinach and cauliflower for you in the next section.

But for now, let’s talk about how to freeze and cook your own vegetables.

For a basic frozen veg recipe, we recommend that you freeze