KITCHEN TRICKS
SAVERS
Stash these seasoning
superstars in your freezer
for less waste, more savings,
and loads of flavor.
FRESH GINGER You can freeze the
whole root so it won’t dry up or grow
moldy. Grate what you need straight
from the freezer.
HERBS Don’t let surplus herbs go
to waste! Fill ice cube tray cells
three-fourths full with chopped herbs,
then top off with water and freeze.
(1 frozen cube = 1 tablespoon herbs)
CHIPOTLE CHILES IN ADOBO Most
recipes call for 1 or 2 chiles, but most
cans contain 4 or 5. Freeze extras on a
parchment-lined plate until firm. Store
in a small container.
CITRUS ZEST Grate the zest off citrus
before you peel or juice it. Freeze the
zest in a resealable freezer bag for
quick access when you need it.
CITRUS JUICE Got a glut of lemons
or limes? After zesting (see above),
squeeze and freeze juice in ice cube
trays. Transfer cubes to resealable
freezer bags. (1 cube = 2 tablespoons
juice)
FRUIT PUREES Applesauce, date
paste, and other fruit purees become
go-to sweeteners when you measure
them into resealable freezer bags and
freeze flat to save space.
TOMATO PASTE Freeze 1-tablespoon
dollops of unused tomato paste on
a parchment-lined plate, then store
in a resealable freezer bag for easy
additions to soups, sauces, and stews.
VEGETABLE BROTH Freeze leftover
broth in 1- to 2-cup containers for
soups and stews, or in ice cube trays
for quick sautés.
F L AVO R
96
FORKSOVERKNIVES.COM
Forks Over Knives
® (ISSN 2474-6592), Spring 2019.
Forks Over Knives
is published quarterly in March, June, September, and December by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023.
In Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. © Forks Over Knives 2019. All rights reserved. Printed in the U.S.A.
