Category: New Menu Monday

What I’ve been freezing in my food cubes this week.

Ropa Vieja – I was craving it for some reason and chuck cross rib roast happened to be on sale. Perfect timing all around. I froze the leftovers in the 1 cup cubes. Enough to serve over rice or on a salad.

I also froze grilled hamburgers (to crumble over salads), more shredded chicken, rice, and mashed potatoes.

My experiment this week will be diced potatoes and diced hard boiled eggs. I wanted to see if they would then thaw and make a decent potato salad. My first attempt – freezing leftover potato salad did not work. I want to see if freezing them separate and then adding the mayo mixture after they thaw will make a difference. I know it’s not the potoes, they freeze well. It might be the eggs are the deal breaker.

Finally, as the garden started to deliver more fresh veggies, I had enough cucumbers to make a small batch of this Korean Cucumber salad.

A friend sent this to me, knowing I love Korean food. It’s a very easy recipe, though you’ll need some specific ingredients. I could get both gochujang and gochugaru locally, but it also available on Amazon.

Full recipe here.

This made about 5 servings and was super yummy. I did use my food cubes to freeze the meal ingredients separately.

My birthday was Wednesday, so part 3 of the Underway series will post next week.

TJ Wilde Trilogy available here.