Flavor Boosters

Foodie Friday: Boost the Flavor in Your Food

Sorry for my brief absence.  One of my younger sisters just got diagnosed with Breast Cancer, and my family and I have been dealing with that.  She is only 38 and it is such a blow to all of us.  This is in addition to my other younger sister who was diagnosed with Ovarian Cancer when she was 29.  I have often felt that there is a bit of an estrogen dominance on the maternal side of the family.  We, women of the family, suffer from terrible hormonal imbalances in different forms.  All I can advise to you reader, is, get yourself checked for illness/cancer/hereditary diseases/etc., on a regular basis.

Ice Cube Yumminess

Today I wanted to share a quick tidbit with you all than can help disperse of some almost used up lemons, limes and the like that are bumming around in your refrigerator.  I often make what I call “flavor boosters” in ice trays.  They can be used in a myriad of ways, like sauces, smoothies, pasta dishes and so forth.  Here’s what you need:

  •  Ice cube trays (I have two non-stick ones)
  • Leftover juice, pesto sauce, tomato paste, coffee, etc.
  • Patience and time

So, you just fill the tray with whatever you have lying about and freeze these up.  Pop them out when they are set and put them in baggies to store in the freezer indefinitely.

I like to use the coffee cubes in protein shakes.  The lemon juice I can use in sauces for chicken or fish.  Pesto is good on anything. Just go CRAZY! No, not really.  The beauty is, I don’t have to open a whole jar or bottle or brew up a whole pot of these flavor boosters when I only need a small amount.  If you have ever needed just a tablespoon of tomato paste, but to get it you had to open an entire can, then let the rest spoil, you are able to understand how convenient this can be.  It may be more trouble for some, but I only see it as a win-win.

Note: I also freeze leftover wine, but it doesn’t completely freeze (alcohol doesn’t freeze, basic science – blah, blah), and so it just turns to slush making it not-so-neat in the ice-cube trays.  Therefore, with wine that’s left in the bottle that doesn’t quite make a full glass, dump it into a sealable plastic baggie or glass container like an empty jar, then toss into freezer.  When needed, scoop out the appropriate amount with a spoon/fork for your recipe.

I hope this proves useful to you!  Happy Valentine’s Day! 🙂

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