Freezer Essentials
The trick? Keep a list on the freezer door as a reminder of foods that have been frozen for a long time so they don’t end up in the garbage.
Frozen Vegetables
Green peas, corn, edamame, an Asian mix, etc. should be on your list. They’re already washed, peeled and cut; plus they’re nutritious, so you have all the reasons in the world to add them to your menu!
Spaghetti Sauce
Whether you make it yourself or it’s a donation from a family member, spaghetti sauce is always a safe bet. Freeze it in a variety of portions (single, double or family-sized) based on the number of people to feed.
Soups
A soup is comfort food at its best and is perfect for evenings when you’re too tired to do anything.
Chicken
Breasts, legs or thighs, drumsticks. Keep an eye out for discounts at the grocery store or choose large formats. Make sure to freeze them properly by following the advice in this article:
ARTICLE
Freezing 101
Cooked Chicken
Put it in a resealable freezer bag. Perfect to add to a salad or a soup, or to make quick quesadillas.
Pies
There are various types to suit everyone’s taste, including shepherd's pie (pâté chinois), chicken pot pie, salmon pot pie, meat pie, etc. Allow a good hour of cooking time before eating.
Frozen Fish Fillets
Already prepared and ready-to-cook, they’re precious allies for speedy dinners.
Pesto
Freeze in cubes in an ice cube tray, then transfer to a freezer bag. They’re perfect to boost a vegetable soup, cream of tomato soup, pasta dishes, white fish, etc.
Overripe Bananas
The idea is not to transform your freezer into a banana cemetery, but simply to avoid wasting them! Use them in smoothies or banana bread. To preserve them better, peel them and put them in a freezer bag, removing as much air as possible.
Sorbet or Ice Cream
There’s nothing more convenient for making dessert in just a minute. Always so appreciated.
A Few Muffins
For busy mornings. Simply open the freezer door to cook one of these recipes:
Soups and broths
Sausage Tortellini Soup
APPETIZERS
Crispy Spanakopita
Pantry Essentials
The trick? Gather the foods into categories based on your taste and culinary talents. The goal is to find your way around easily.
1. The Salty Area:
- Soups and broths.
- Canned legumes: red kidney beans, black beans, white beans, chickpeas, mixed beans. You can even use them in desserts!
- Whole or diced tomatoes: ideal to make basic tomato sauce, nachos or homemade salsa.
- Canned corn: It’s one of the basic ingredients in shepherd’s pie. Add it to a chili or Mexican salad, or simply eat it as is, with a spoon.
- A variety of pasta: long, short, mini (for soup).
- Chinese noodles: The low-fat, low-sodium kinds are very economical and ideal for a stir-fry with forgotten veggies (combined with a bag of edamame from the freezer).
- A variety of rice: brown, basmati, arborio (for risotto or rice pudding), etc.
- Other cereal products: couscous, quinoa, barley, etc.
- Condiments: mustard, ketchup, soy sauce, pickles, capers, etc.
- Canned fish: tuna, salmon, sardines.
- Unsweetened evaporated milk, canned: It can replace milk in pasta recipes, while reducing the fat content.
- Extra-virgin olive oil and canola oil.
- Vinegar: wine, balsamic, cider, rice, etc.
2. The Sweet Area:
- Fruits: dried and canned, as well as compotes and fruit juices.
- Honey and maple syrup.
- Cookies.
- Dark chocolate squares.
3. The Breakfast Area:
- Cereals, cereal bars and oatmeal.
- Peanut or nut butters.
- Jams.
- Coffee, tea and herbal teas.
4. The Foodstuff Area:
- Flour, sugar, cornstarch, cocoa, baking powder, baking soda, salt, etc.
- Herbs: oregano, thyme, tarragon, basil.
- Spices: black pepper, chili flakes, curry powder, vanilla, cinnamon, nutmeg, etc.
- Seeds: sesame, cilantro, cumin.
Here are some recipes that showcase the contents of your pantry: