Expert chefs from around the country share the frozen and canned ingredients they always have on hand.
When cooking, many people think about shelf stability.
Plus, it’s not always cost-effective to make multiple grocery trips in a week.
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Thats why we asked the prosnine chefs from restaurants around the nationto share the best canned andfrozen foodsfor cooking.
We think youll find them as helpful, surprising (Spam!
), and inspiring as we do.
Its so versatile and adds a ton of flavor.
you’ve got the option to drop in any frozen vegetable for a quick and easy soup.
My favorite thing to make is homemade egg drop soup when Im feeling under the weather.
Frozen: Pizza
It’s a staple in my freezer.
I always have one or twofrozen plain cheese pizzason hand.
I like to add my own toppings.
It’s quick and so delicious!
These are perfect for whipping up a nutrient-densefruit and veggie smoothiefor a healthy snack or dessert.
The dry-packaged boxes are high in preservatives and lack flavor.
If you might’t make it yourself, buying stock from the frozen section is an appropriate alternative.
I also love SpaghettiOsanother nostalgic favorite that brings me joy.
(It’s the little things in life, right?)
I usegarbanzo beansto make curries, soups, salads, hummus…the list goes on and on.
For a snack, I drain the beans, dry them, add spices, and bake them.
I also use the garbanzo beans to make Chaat and can use the liquid to make a meringue.
you’re free to also use it as a pizza base or make cauliflower balls from it.
I also make veggie chili out of it too.
The sky is the limit!
They’re so versatile and can be added to fill any casserole or complete any oven-baked dish.
They also provide protein and carbs to keep the body loaded with fuel to burn.
Frozen: Ice Cream
Im really a fan of having ice cream in my freezer.
Our go-tos at home are chili, spaghetti sauce, and curry.
Frozen: Berries
I like frozen fruit, like berries.
Theyre great for smoothies or quick, healthy desserts.
You dont have to worry about them going moldy or bad in the fridge.
Theyre a very versatile ingredient, as is the sauce I make with them.
If you have frozen ground beef on hand, you’re free to make aBolognese for some pasta.
I also always have canned chickpeas.
I really enjoy making hummus for a simple snack.
Salt and pepper to taste.
But my favorite of them all would have to be the vegetables.
I chop them when they are fresh and freeze them immediately, so they retain optimal freshness.
