Quick And Easy Frozen Veggie Blend Cooking Guide

Frozen vegetables are a convenient, budget-friendly, and nutritious alternative to fresh vegetables. They are generally frozen at their peak, immediately after harvesting, retaining most of their nutrients. Frozen veggies are also pre-sliced, diced, or chopped, making them a quick option when you're short on time. There are several ways to cook frozen vegetables, including steaming, sautéing, roasting, or adding them to soups, casseroles, and stir-fries.

Steam in the microwave

To cook a frozen vegetable blend in the microwave, start by choosing a bag of frozen vegetables that suits your taste and dietary preferences. You can also opt for a frozen vegetable mix, which often contains a variety of vegetables, making it a versatile choice.

Before cooking, pre-treat the frozen vegetables by pouring them into a microwave-safe bowl or dish. Rinse the vegetables under cold water to remove any ice crystals or frost. There is no need to thaw the vegetables before cooking as microwaving them directly from frozen helps preserve their texture and taste.

To enhance the flavour of your frozen vegetables, season them according to your preferences. You can sprinkle them with salt, pepper, and your favourite herbs or spices. Additionally, adding a small amount of liquid such as water, vegetable broth, or lemon juice can help create steam and promote even cooking.

Cover the bowl or dish with a microwave-safe lid or plastic wrap to retain steam and speed up the cooking process. Place the bowl in the microwave and cook on high power for 3-5 minutes. After the initial cook time, remove the bowl from the microwave and stir the vegetables to distribute heat evenly. Return the bowl to the microwave and cook for an additional 2-3 minutes.

Once the cooking time is up, carefully remove the bowl from the microwave as it may be hot. Let the vegetables rest for a few minutes before serving to allow them to continue cooking in their residual heat. You can serve them plain or add seasonings, sauces, butter, olive oil, cheese, or garnishes as desired.

It is important to note that microwaves vary, so you may need to adjust the cooking time accordingly. Start with a shorter time and increase it in small increments until your desired texture is achieved. Additionally, avoid overcooking the vegetables to prevent them from becoming soggy.

Boil in chicken broth

To cook a frozen vegetable blend by boiling it in chicken broth, follow these steps:

Ingredients:

• Frozen mixed vegetables (e.g. peas, carrots, green beans, corn)
• Chicken broth/stock
• Butter
• Fresh minced garlic
• Fresh minced parsley
• Parmesan cheese
• Salt and pepper
• Optional: lemon, dill, or other preferred seasonings

Method:

• Heat a medium saucepan or large skillet over medium heat.
• Add enough chicken broth to cover the bottom of the pan and bring it to a simmer.
• Place your desired amount of frozen vegetables into the pan and ensure they are fully covered by the broth.
• Cook the vegetables for 5-10 minutes, stirring frequently, until they are heated through.
• Drain the broth and return the vegetables to the pan.
• Add butter and fresh minced garlic to the pan. Stir frequently and cook for several minutes until the butter is completely melted and coats the vegetables.
• Remove the pan from the heat. Season with salt and pepper, to taste.
• Stir in fresh minced parsley and sprinkle with Parmesan cheese, if desired.

This method of cooking frozen vegetables in chicken broth is a simple and effective way to add extra flavour to your dish. Enjoy your tasty and nutritious meal!

Roast in the oven

Roasting frozen vegetables is a great way to make a simple, tasty, and affordable side dish. It's also a convenient way to add veggies to your meal without the prep work of chopping and peeling. Here's a step-by-step guide to roasting frozen vegetables in the oven:

Preheat the Oven:

Start by preheating your oven to a high temperature, between 400°F and 450°F. A high temperature is key to getting those delicious crispy edges on your veggies. Place a large baking sheet or tray in the oven to warm up—this will help speed up the cooking process and ensure your vegetables roast instead of steam.

Prepare the Vegetables:

Take your choice of frozen vegetables. Almost any frozen veggie or blend will work, including broccoli, cauliflower, carrots, butternut squash, Brussels sprouts, and green beans. For best results, choose vegetables that are similar in size to ensure even cooking.

Line a baking sheet with parchment paper (optional). Then, spread the frozen vegetables onto the baking sheet in a single layer, making sure they don't overlap. If you're not using parchment paper, you can spray the sheet with oil to prevent sticking.

Drizzle or toss the vegetables with olive oil or avocado oil. Use a little more oil than you usually would for fresh vegetables to help them crisp up. You can also use an oil spray to lightly coat the veggies.

Season the vegetables with salt and pepper, and any other spices or herbs you like. Try garlic powder, onion powder, smoked paprika, or minced garlic.

Roast the Vegetables:

Roast the frozen vegetables in the preheated oven for 15 to 30 minutes, depending on the size and type of vegetable. For example, smaller or more delicate vegetables like green beans may take less time, around 15 minutes. Stir or flip the veggies every 10 minutes or so to ensure even cooking and browning.

Your roasted frozen vegetables are ready when they are heated through and have golden brown, crispy edges. Enjoy them as a tasty and nutritious side dish!

Add to soups and casseroles

Frozen vegetables are a convenient, cost-effective, and nutritious option to add to your soups and casseroles. They are typically pre-cut and pre-washed, saving you time and effort in the kitchen. Here are some tips on how to add frozen vegetables to your soups and casseroles:

Choosing the Right Frozen Vegetables:

Select a frozen vegetable blend that complements your soup or casserole. Common blends include the California Blend (broccoli, carrots, and cauliflower), Mixed Vegetables (carrots, corn, peas, and sometimes green beans), and Italian Style Blend (zucchini, carrots, cauliflower, beans, and bell peppers).

When to Add Frozen Vegetables:

When adding frozen vegetables to soups, it is best to add them towards the end of the cooking process. Frozen vegetables don't need much time to defrost or soften, and adding them too early can result in a mushy texture.

Avoiding Mushiness:

To further prevent mushiness, choose frozen vegetables that feel separated in the bag rather than one big ice block. Clumping is a sign that they have defrosted at some point, reducing their crispness. Also, avoid thawing your frozen vegetables before adding them to your soup, as this can make them soggy.

Cooking Instructions:

Simply add your chosen frozen vegetables to your soup or casserole and simmer for 20-30 minutes or until the vegetables are tender. This will ensure they are perfectly cooked and retain their firmness.

Seasoning and Flavouring:

You can enhance the flavour of your soup or casserole by adding seasonings and other ingredients. For example, a Parmesan rind can add a savory, umami taste to your dish. A dash of vinegar or a splash of soy sauce can also boost the savouriness of your creation.

Casserole Tips:

If you're adding frozen vegetables to a casserole, you can follow the recipe's instructions for cooking. Since most frozen vegetables are blanched before freezing, you don't need to pre-cook them. Simply mix them into your casserole and cook as usual.

Stir-fry

Cooking a stir-fry with frozen vegetables is a quick and tasty way to get your nutrients. Here is a step-by-step guide to achieving the perfect stir-fry without soggy veggies.

Firstly, ensure you have all your ingredients ready before you start. Stir-fries cook quickly, so you won't have time to prepare ingredients as you go.

Next, heat up your wok or skillet. It is important to use a very hot wok or skillet for stir-frying, especially when using frozen vegetables.

If you are cooking rice with your stir-fry, it is best to cook the rice a day in advance and store it in the fridge. This will allow the rice to dry out a little. Freshly cooked rice will turn out mushy.

When it comes to the frozen vegetables, do not let them thaw before cooking. They should go straight from the freezer into your hot wok or skillet. If using a mix of vegetables with varying cooking times, start with the ones that take longer to cook, such as cauliflower and broccoli, and add the quicker-cooking veggies, like peppers, peas, corn or edamame, after a couple of minutes.

For a Thai-style stir-fry, whisk together soy sauce, brown sugar, peanut butter, garlic powder and olive oil in a small bowl. Heat oil in your wok or skillet, add the frozen vegetables and cook until tender. Remove from the heat and fold in the sauce.

For a more traditional stir-fry, heat some vegetable or olive oil in your wok or skillet and add the vegetables. Cook until just tender, then remove from the heat. Add some aromatics like garlic and ginger, followed by cold, cooked rice and a sauce made from soy sauce, sesame oil and rice vinegar. Finally, fold the vegetables back into the wok or skillet.

Some vegetables are less likely to become soggy, such as shelled edamame, corn, sliced carrots, cauliflower and broccoli. Bell peppers, zucchini and yellow squash tend to turn out softer, so bear this in mind when choosing your vegetable blend.

Frequently asked questions