I have a dilemma which I am pretty sure is a plague upon your own household… wasted food. I cannot tell you how much food I throw away each week. From leftovers to an unopened bag of rotten spinach, it is something that weighs heavily on my conscience. Not only am I letting perfectly good food go to waste, I am also throwing away perfectly good money. And I have heard from many of my readers that this is not a novel issue. So, what can we do about it? Well, I’m going to start posting easy ‘dump’ recipes up on the blog. You know, where you dump all your random ingredients into a crockpot or skillet to make a delicious dish. And I’ll also start posting some inventive solutions, like today’s tutorial. Sound good?
Alright, let’s get to the first ‘waste-not, want-not’, shall we? Whenever I am at the market, I succumb to the sexy allurements of the fresh herb aisle. The aromas. The crisp leaves. The perfectly parceled bundles. They seduce me every single time and I convince myself that I will be able to use all of the herbs that week in my dishes. Flash forward a week, and I’m throwing away their rotted and untouched remains. So, I did some research on a scientific-based website (Pinterest!) and came up with a solution… Flavor Bombs! Super easy to put together and a step in the waste-not direction, you literally douse the herbs in oil, freeze them, and use them for future dishes. BOOM! Let’s do this…
I present to you Exhibit A: Fresh herbs.
Take an empty plastic ice cube tray or silicone mold and fill it with your pick of spices. From left to right, I filled mine with sweet curry, smoked paprika, and cumin. Also note, I used a silicone mini muffin tray to make my flavor bombs. I prefer this mold over a plastic ice cube tray because you get a bit more of the goods in each mold and the malleability of the silicone allows for easy removal of the bombs once they’ve been frozen.
Next pair your fresh herbs with your spices. Be generous with the amounts here. I paired the sweet curry spice with dill, smoked paprika with rosemary, and cumin with thyme.
Next, fill each cavity to the top with olive oil (or really, any oil you have lying around).
Place carefully in the freezer and freeze for a minimum of 3 hours.
Remove from the tray and voila! Flavor Bombs, my friends! I store them in a freezer-safe zip lock bag in the freezer. Then when you’re preparing salmon, pasta, chicken, you name it, throw one to three of these on a heated pan and you’re done. So simple and economical.
True story, after this shoot I used a few of the rosemary-smoked paprika flavor bombs to cook up some home fried potatoes on the skillet. Ridiculously easy and they were absolutely scrumptious. If you have any ‘waste-not’ issues you would like us to address in future posts, send us an email at firstname.lastname@example.org or leave a comment below. Happy cooking!