Freeze meals in silicone bakeware to store more foodsicles in limited space

Freezing leftovers is not a new idea. Making a big batch of food and storing individual portions for later has been popular at least since mass production made containers cheaper than a home cook’s time. Sheltering at home due to COVID-19 has increased the frequency with which I do this kind of batch cooking.

Mushroom broth frozen in silicone muffin tray and stored in baggie

Recently, while browsing on Amazon, I noticed a product called Souper Cubes. These are specifically designed for freezing food in tidy, portion sized, rectangular chunks. They look incredibly functional, and I’ve added some to my Wish List.

This fairly expensive* specialty kitchen product reminded me of a similar hack I’ve employed for years. It might work just as well for you as it does for me, and it could save you money, too.

Smartware blue silicone brownie and bread pansWhen silicone baking pans first showed up at mass market stores a decade or so ago, I received a Smartware set as a gift. Since then, I’ve added a few shapes of individual silicone “muffin cups” to my collection of full size baking pans, mostly for use to create “bento style” packed lunches for my kids.

My orange Wilton muffin pan snuck into the kitchen along the way.

Frozen broth popping out of flexed silicone muffin tray

A standard size muffin compartment creates a very useful “puck” of homemade stock or broth. Half a dozen fit in a quart size freezer bag. These are easy to combine for recipes requiring larger quantities, and the small rounds melt more quickly than a solid frozen quart or even pint would.

A bread pan freezes the right portion of soup or stew for nights when I’m feeding just the kids. Couples with desk jobs would probably find this a useful size for the purpose; one large, athletic type might eat just as much. Keeping the fill to half depth or less, these “bricks” defrost in a reasonable amount of time. I reheat them back in that same blue bread pan. Being silicone, it is suitable for use in the microwave or oven.

Several stew bricks fit in a single gallon size Ziploc bag. I separate the bricks in the bag with parchment or freezer paper for tidiness and convenience.

Writing identifying descriptions and the date directly on each wrapped brick also prevents loss of external labels that tend to peel off in the chill of my freezer. I re-use the same large Ziploc over and over as long as there’s no obvious food residue inside.

A typical muffin tin or metal bread pan could obviously be used to freeze portions just as well. The main benefit of silicone containers is their flexibility. One would have to allow frozen portions to defrost quite a bit more in a rigid dish on the counter to remove them for more compact long term storage in baggies.

I think most of us are trying to shop less often to help prevent community spread during the pandemic. Freezing perishables helps me do that while avoiding feeding my family too many processed foods.

freeze silicone packed freezer - 1My freezer is crammed full, so every efficient storage trick is worth a try.

My scientist husband is particularly nonplussed by my use of the same Rubbermaid Commercial bins he uses to move frogs around his lab. It’s weird for him to pull the kids’ dinner out of one when his day-to-day experience primes him to expect a fecund xenopus.

I would enjoy the convenience of a Souper Cubes tray with its calibrated portion sizes stamped right onto the container. Those tidy rectangular prisms would probably improve the appearance of my messy freezer compartment, too. That said, I’m getting most of the usefulness of this method by using silicone items I already had at a cost of $0.

* ≈ $20/tray

Or in a Stasher silicone bag for those aiming to live plastic free. I’ve tucked a quart size Ziploc bag between the largest Stasher Half Gallon (white) and the pink Sandwich bag for scale in my photo here. The little aqua one is Stasher’s Silicone Pocket. I’ve purchased most of my Stasher stash at a slight member’s discount from online organic grocer Thrive Market.

Large, medium & small Stasher silicone storage bags with quart size Ziploc bag to show size

Café notes: Coffee, the Congo, and Lynn Nottage’s play, “Ruined”

I had a great cup of single origin Congo Ituri coffee at the mall last week.

NZ restaurant espresso - 1This is remarkable for several reasons:

  • First, I was at the mall.*
  • Second, I got a great cup of specialty coffee therein.
  • Third, my beautiful pour over arrived with a side order of coincidence.

I simply haven’t the foodie palate or terminology to give you a better explanation for why my cup of coffee was so great, but the barista on duty that day was particularly knowledgeable. He probably prepared my cup with great skill. Certainly the flavor profile of the beans and the roast landed right in the sweet spot for my tastes.

What struck me as I sat down in the café with my cup and opened my library book was the coincidence. Here’s the top of the first page of Lynn Nottage’s play, Ruined, setting the scene:

“ACT ONE, Scene 1: A small mining town. The sounds of the tropical Ituri rain forest. Democratic Republic of the Congo.”

The tropical Ituri rain forest? It rang a bell. I went back up to the café counter and read the menu board once more.

That day, the Nordstrom Espresso Bar was offering a Congo Ituri microlot coffee in the light roast** I prefer. Probably why I’d chosen it from amongst several offerings, including a light roast Kona I’ve enjoyed before.

I drink Ethiopian Yirgacheffe pretty often, and regularly select it preferentially, but I haven’t hit upon another African region for beans that’s become a steady favorite. I’ll certainly seek out more Congolese coffees moving forward, however, on the strength of this one notably wonderful cup.

But here are a few painful questions that I can’t answer, all stimulated by the tough subject matter of Nottage’s play that I read while sipping said cup.

  • How sustainable is coffee cultivation in DR Congo?
  • Does coffee cultivation there typically help the Congolese people, and especially the vulnerable women of Congo whose plight is underscored in Ruined? Is it a path helping average people rise above the legacy of the nation’s bloody civil wars?
  • Are major brands like Nordstrom and Starbucks doing enough to support the individual coffee farmer in the Democratic Republic of Congo? Or are these rich corporations paying less than they should for their beans because they’ve got the might to get away with it?

Honestly, I can’t answer any of these questions after a few days of searching.

Coffee is a delight to me. It is one of my daily pleasures, and, yes, a minor addiction. Coffee is also one the world’s most valuable legal commodities, like petroleum or precious metals. It’s big business on the order of tens of billions of dollars per year, and the needs of the coffee plant itself dictate that it be grown in what are often unstable, developing regions.

It can be hard to evaluate for oneself whether a coffee purchase meets one’s personal standards for ethical sales, environmental sustainability, etc.

Thanksgiving Coffee bean package of Ethiopia YirgacheffeThanksgiving Coffee, an artisan roaster I’ve patronized many times, encapsulates best what a consumer like me seeks with their motto: Not Just a Cup, but a Just Cup. I want to drink great coffee, but I’d prefer not to do so on the backs of modern day slaves.

Nottage’s Ruined is not, I should add, a play about coffee. Its setting is a bar/brothel, and beer, whiskey, and Fanta are the beverages I recall from the script. The subject matter is intense, and should be painful to anyone with an interest in social justice. Or to anyone with a heart.

Like other works I’ve read/seen by this playwright, Ruined is a story about women getting by in a world where someone else wields most of the power. It’s a tale of making do with one’s terrible circumstances, and coming to terms with it all as best as one can.

One needn’t look as far as the Congo to find such injustice and resilience, either. We’ve got plenty of it here at home in America. One of the best plays I’ve seen performed this decade was Nottage’s Sweat*** at the Oregon Shakespeare Festival.

Aside from being a masterful work in and of itself, Sweat also inspired an “immersive transmedia” art project This is Reading in Reading, PA, the Rust Belt setting for that tale of struggle.

It can be hard to unravel the threads of thoughtful consumption in an era of broad scale multinational trade. You could give up completely, or simply begin where you can: by asking questions, and by sharing what you learn. My quick research into coffee farming in the Congo led me to more new questions than answers. Yours may yield better fruit.

Where we all benefit is by calling attention to those with less power than ourselves, and making even small efforts to do them good. Our strength increases with numbers; so, too, does our ability to enact positive change.

*The mall is not my natural habitat.

**As I understand it, it is easier to identify the flavorful nuances of a particular bean when the roast is lighter. I think I’m looking for extra complexity in my cup.

It’s a common misconception that dark roast coffee is “stronger” in every way than light. Roasting destroys some of the caffeine in the beans, so breakfast blends are usually a medium roast to maintain their power to perk!

Dark roast coffee has a deeper color, but it isn’t stronger in every sense of the word.

A few days later, I found two distinct Reserve varietals from different regions of the Congo at a local Starbucks with a Clover machine (used for making specialty single brews and not offered at most locations.) I enjoyed a cup of Idjwi Island Reserve, but not quite as much as the Nordstrom Congo Ituri.

But NOT the world’s second most valuable commodity, as you’ll see misstated all over the internet. My brief bit of research suggests that was true back in the 1970’s or so, but hasn’t been factual for quite some time. If you want to read more, try this article.

***And, in what has been my favorite performance in years, I must draw attention to the quiet dignity of actor Carlo Albán who traveled with Sweat from its world premiere at OSF to New York City. He played an often nearly invisible busboy in the play, usually reacting to the “bigger” characters swirling around him, and did it with such a beautiful, aching intensity that I was frankly honored to spend a few hours with him at an OSF dinner later on. I’m not the only one who was similarly affected by Mr. Albán!

Thanksgiving lessons learned: one mom’s (grateful) battle to enjoy labor-intensive holidays

I love that Thanksgiving reminds me to take stock and be thankful for the abundance of blessings in my life. I am blessed. I am thankful. I’m grateful for a holiday devoted to that awareness.

Thanksgiving give thanks - 1But then there is the reality of celebrating Thanksgiving in America as a mom. It involves a lot of cooking, a lot of shopping, and a lot of stress.

Let’s all keep in mind that I’m not a great cook. I can produce reasonably healthy and palatable food for my family; I don’t enjoy cooking.

Shopping the gauntlet

I start shopping right after Halloween. I buy the wine as early as possible for obvious reasons. I pick up our family celiac’s favorite gluten free stuffing mix from Trader Joe’s as soon as it arrives for the season.

Pantry goods are easy to buy ahead of the rush, and doing so helps spread out over multiple weeks the costs of a sit down dinner for 20.

I’m grateful for Amazon Fresh delivering my last minute, fresh foods on the day before Thanksgiving. Grocery stores are hellish just before this holiday! Having the items I want dropped off right to my door is a Really Wonderful Thing.

We enjoy seasonal, local bounty direct from family-owned farms in New England via Farmers To You. This year ’round service is especially gratifying as the autumn harvest rolls in. I’ve posted before about my commitment to support our regional food shed with my grocery dollars.

A humanely raised turkey from Misty Knoll Farms as the centerpiece of our feast is something I’m proud to feed my family and friends.

Cleaning the house

As we catalogue my faults, let’s remember that I’m not much of a housekeeper, either. Hosting a large meal raises certain expectations for minimizing the usual daily clutter. Having out of town relatives to stay means prepping the guest room and the downstairs bathroom, too.

I have to confess: this year, I didn’t get as much done as I’d have liked to prepare for houseguests. I struggled to forgive myself for that, but I used up every iota of energy that I had prepping for Thanksgiving in other ways, choosing to prioritize the feeding of 20 people from seven households over the immediate comforts of close relatives.

I’m grateful that I’ve gotten better at acknowledging my limits; I’ll keep working on accepting those limitations with grace.

Planning on the level of a precision strike

The only way a less-than-stellar cook is going to get a meal for twenty on the table in something resembling good time is to create a plan that incorporates all the prep and cooking times for multiple recipes and integrate them temporally. Continue reading