To Thaw or Not to Thaw…
We often think of our freezers as the kitchen equivalent of a savings account. On nights when getting a balanced meal on the table can feel hectic (wait – isn’t that most nights?), it is great to reach into the freezer and come up with a vegetable side dish in about 10 minutes! Maybe it is due to the long winter and reduced access to inspiring fresh, local vegetables, but we thought it was time for ideas on incorporating frozen vegetables into your weekly meal plan.
More Reasons to Love Frozen Vegetables
- They are picked and frozen at their peak, so they retain more nutrients than some of their fresh counterparts.
- Consistency – find a high quality brand (we like Cascadian Farm Organics), and you can rely on a consistent product.
- Efficiency – the vegetables are prepped and ready to cook however you want.
- Availability and Variety – year-round access to vegetables, even when they are out of season, and often at a more reasonable price. They allow a variety of options for your family when there aren’t as many choices in the market.
Our Favorite Frozen Vegetables to Have on Hand:
- Peas
- Edamame
- Spinach
- Vegetable Medleys (like carrots, peas, green beans, and corn to add to soups and stews)
- Lima Beans
- Artichoke hearts
- Corn
- Green Beans (particularly haricot verts, or French-style green beans)
Preparing Frozen Vegetables
If they aren’t going into stocks, stews, or other dishes where they are not particularly featured, frozen vegetables can easily cross over into the dangerous territory of food trauma. One batch of soggy cooked frozen vegetables can create a strong negative association that could sour your kids on that vegetable. A bit dramatic to be sure, but I have no doubt we all know someone with a childhood experience like that.
- We generally avoid boiling frozen vegetables. With heartier veggies like peas, lima beans, and corn that won’t get waterlogged, it works out fine (see recipe below).
- There are lots of steam-in-bag options available now to make it even easier to prepare vegetables, but we remain skeptical about microwaving in plastics, so we choose to use a steamer basket on the stovetop instead. This method is best for vegetables that are not prone to absorb lots of water. Broccoli or cauliflower can easily become mushy when steamed.
- Most frozen vegetables can be sautéed directly out of the freezer. Corn, peas, and even green beans work well this way. You can add lots of flavor with this method by adding garlic, onions, or spices to the oil first.
- Although not an obvious choice perhaps, you can also roast frozen veggies as you would fresh ones. They may take a little more time since you really want all the moisture to evaporate. The key is not to crowd the pan. Try this with broccoli, cauliflower, butternut squash, Brussels sprouts, and even mushrooms.
Frozen vegetables taste best when used in dishes like the following:
- Fried rice
- Soups and Stews
- Frittatas
- Packed Lunches: peas, edamame, and corn pack well for toddler and preschool finger food (you don’t even have to defrost them!)
- Side dishes like the two described below:
Succotash of Sorts
This is a recipe I first used out of a baby food cookbook. The recipe called for pureeing the cooked vegetables, but we kept using this recipe when the kids moved on to finger foods. My girls still like this recipe, so I hope you’ll give it a try. The paprika adds a lot of flavor. Kimberly
- 1 tablespoon unsalted butter
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- ¼ tsp paprika
- ¼ tsp salt
- ½ cup low-sodium chicken broth, or water
In a medium saucepan over medium heat, melt butter. Add beans, corn, paprika, and salt and sauté until aromatic, about 3 minutes. Stir in stock, cover, and cook until vegetables are tender, about 10 minutes.
Peas with Mushrooms and Thyme
- 1 tablespoon olive oil
- 1 medium onion, diced (1/2 cup)
- 1 cup sliced fresh mushrooms
- 1 bag (16 oz) frozen peas
- 1/4 teaspoon coarse salt (kosher or sea salt)
- 1/8 teaspoon pepper
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1. In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
2. Sprinkle with salt, pepper, and thyme. Serve immediately.
Stock your freezer!
