Tuesday, December 04, 2012
I want to share an awesome tip I found on another website (sorry, I don't remember which site). I love to cook in large batches, so this is perfect for me.
Use muffin tins to freeze soups and stews and other one-dish wonders. Measure the first one so you know how much the serving size will be, then fill all the others to match. Freeze about 30 minutes, then remove from tins.
You may need to repeat several times if you have a large batch of food, but it goes pretty fast and it's worth it not to have 40 miniature containers clogging up your freezer!
You can toss the "soup muffins" in a giant ziploc bag (be sure to label it) and take out pre-measured portions as you need them. The small size also makes them easy to heat up quickly in the microwave.
I tried this with jambalaya and black bean chili and not only is it convenient, it keeps me from serving myself an oversized portion.
Great for quick work lunches - just put a couple "soup muffins" in a baggie or container and go!