Читать книгу The Laura Lea Balanced Cookbook - Laura Lea - Страница 53

• Thaw food in the refrigerator, NOT at

room temperature—this will increase the

likelihood of harmful bacteria.

• When in doubt, BRINNER (aka breakfast

for dinner)! Pancakes, waffles, muffins, and

breads all freeze very well. I slide a piece of

parchment paper between each so they don’t

stick. When I’m in a pinch for dinner, I’ll pull

a few out, scramble some eggs, and voila!

• Peanut or almond butter and jam

sandwiches freeze well . . . seriously.

• Freeze pre-made smoothies in silicone

muffin tins or large ice cube trays. Place

in blender and add splashes of hot water

as you blend to save time in the morning.

Don’t store longer than 1 week.

HOW LONG TO FREEZE FOODS*

Cooked

• Steak: 2 to 3 months

• Pancakes, quick bread, cookies,

granola bars, and muffins: 3 months

• Bread, unfrosted cake or cupcakes,

waffles: 1 month

• Casseroles, pasta-based dishes:

2 months

• Soups, stews, marinara sauce, stock,

and broths: 2 to 3 months

• Chicken breasts, thighs, and wings:

4 months

• Burgers, meat patties, and meatballs:

1 to 2 months

• Taco or Bolognese meat:

1 to 2 months

• Vegetables: 8 to 12 months

• Grains: 3 months

Raw

• Chicken pieces: 9 months

• Shrimp and scallops: 3 to 4 months

• Raw lean fish (such as halibut):

6 months

• Raw fatty fish (such as salmon):

2 to 3 months

• Ground beef, turkey, or chicken:

3 to 4 months

• Steak: 4 to 6 months

• Whole chicken: 1 year

• Citrus fruit: 3 months

• Other fruits and popsicles: 6 months

• Vegetables: 8 to 12 months

• Nuts: 3 months

Don’t freeze

• Water-rich foods: lemon, lime,

tomato, and cucumber

• Dairy products: yogurt, cheese, sour

cream, milk

• Fresh herbs (unless suspended in oil,

such as the Arugula Walnut Pesto

recipe on page 286)

• Onions, peppers, artichokes,

radishes, sprouts, salad greens

• Uncooked rice

• Canned fish

• Hard-boiled eggs

*Assuming they are fresh going into the freezer