#frozen veggies

[plasmalink]

Battle of the titans frozen vegggie bag titans

FUCK/MARRY/KILL, PEAS/CARROTS/CORN

Fuck peas, marry carrots, kill corn

Fuck peas, marry corn, kill carrots

Fuck carrots, marry peas, kill corn

Fuck carrots, marry corn, kill peas

Fuck corn, marry peas, kill carrots

Fuck corn, marry carrots, kill peas

Voting ended onJul 6, 2025

[mfred]

More adventures in cooking: I made a turkey pot pie and it turned out great!

The first time I tried to make it I used pie crust. Yup. Soggy bottoms.

This time, it's puff pastry for the win!

[woodandgrains]

turmeric veggie cutlets

[dosossos]

Instant Pot Vegetable Beef Soup

Prep: 10 min Cook: 30 min Servings: 4

STUFF 1 tablespoon olive oil 1 pound ground beef 1 red onion, diced 4 garlic cloves, grated 2 tablespoons tomato paste 1 tablespoon soy sauce 1 teaspoon dried oregano 1/2 teaspoon celery seed 2 dried or fresh bay leaves 1 large carrot, peeled and cut into thick coins 1 (14.5-ounce) can beef stock 1 (14.5-ounce) can diced tomatoes 1 cup frozen peas 1 cup frozen green beans 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper, to taste Finely chopped fresh parsley, for garnish Parmesan cheese and crusty bread, for serving (optional)

STEPS In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads "Hot." Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.

Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.

Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

[sialiasnest]

Easy Peasy Beef and Dumpling Pie

I forgot to take a picture before we devoured this. Sorry. It was too good.

I pan roasted some chunks of stew meat in my cast iron skillet. (I added one thin sliced plum tomato to the pan during he roasting–not sure how much this mattered)

While that was happening, I heated up some chicken broth in a separate pot.

Then I made a batter by beating together 2 eggs, 2 Tbs oil, 2 Tbs soymilk, and then adding 1 tsp salt, Tbs sugar,½ tsp baking power, some flour–probably about a cup, maybe  cup and a half. Enough to make it thick but still soft. Then I let it rest a few minutes while the soup came up to boil, and dropped Tbs of batter into the boiling broth, turned down to a simmer to poach the dumplings gently, put on the lid and waited10 min. (NO stirring)!

When the meat was browned and nearly cooked (and still a little pink in a few places) I took it out, let it cool for a few minutes, and then cut it up into very small bite sized pieces. Put it back into he roasting pan and added some salt, pepper, garlic, onion powder.

When the dumplings were done, I ladled them and the broth they were cooked in into the pan I roasted the meat in, added a cup of frozen mixed veggies, gave it a gentle stir, and mostly moved the dumplings to the top of the dish.

Warm the whole thing through until the veggies were just thawed, and served in the cast iron skillet. (You have to make the picture in your mind here: dumplings, meat, veggies, gravy, steam, skillet, etc.)

Easy peasy, and delicious.

I also happened to make a side of rice pilaf for one family member who wont eat flour dumplings. Turns out everyone else like putting rice in their stew, too.

[ocdelecterble]

Slow Cooker Corned Beef and Cabbage ft. boxed Soda Bread? (Medium Spoons)

I know it’s super late to post this, but I fell behind big time due to depression. I just really haven’t had the spoons to share my own cooking. I’ve been cooking and taking photos with my phone, but I haven’t been posting, and I’m sorry. Eventually, I’ll catch up, though I admit I’ve probably forgotten some of the recipes by now.

This was fairly simple, because slow cooker. I honestly can’t remember how long this was cooked for, so go with your gut instinct. THe soda bread mix was awful. It needed sugar. Lots of it. I got it from Aldi, so next time I make it I will be putting much sugar.

So easy peasy. You need a corned beef, a package of baby potatoes (they have them in like a microwave tray? Just rinse them and toss them in.), a package of brussels sprouts, and carrots. Just dump everything in, slow cook it, and enjoy when it’s done. Of course, cover the beef with water.

Happy St. Patrick’s Day

[bookishbrigitta]

Did you know certain vegetables can have a high enough mineral content to spark in the microwave?

Well, I do now! Apparently I got a very mineral-y bunch of frozen spinach this morning.

[veganvibrance]

Fresh vs. Frozen Veggies: The Budget Hack

Discover the benefits of fresh vs. frozen veggies % learn how frozen vegetables can help you save money, reduce food waste & enjoy nutritiou

For individuals aiming to maintain a healthy plant-based lifestyle without overspending, Frozen Veggies offer an excellent balance of nutrition, convenience, and affordability. While fresh vegetables are often considered the superior choice, Frozen Veggies are frequently just as nutritious and can sometimes retain more nutrients due to being frozen shortly after harvest. They also help reduce food waste, as they last much longer than fresh produce and can be used as needed.