I just bought myself some knock off souper cubes. What would you fill them with first?
They each hold 250ml. They're made of silicon so they can be frozen then the food popped out in a block. I'm definitely going to make some lentil/spinach curry. What first comes to mind when you see these?
by damegloria
27 Comments
ellirae
soup, i reckon.
WyndWoman
Chili?
Odd_Ditty_4953
I’d probably make stew or curry. Something that has a lot of gravy or liquid like japanese gyudon or puerto rican pollo guisado. I think 250ml is perfect for single serving with rice.
-a tasty orzo (maybe lemon, mushroom & chicken one)
-spaghetti or Alfredo
-beef & broccoli
-curry or masala
ln_ze
More of an ingredient prep cook some bones/scraps for a concentrated stock for other dishes
pandarin6
Been using them to freeze my rice!
OneThingCleverer
I use mine for so many things. Garden pesto, soup, sauce, shredded chicken or pork, rice, pasta with sauce, chicken stock.
blubuttrfly10
I put in mine soups, leftover broth, rice, beans. I have started to test adding leftovers from meals to see how I like that.
Affinity-Charms
Spaghetti sauce, and chilli. Two of my favorite freezer meals.
breath_ofthemild
Chili season is right around the corner. Time to prepare
frijolita_bonita
I think I would hate that shape. No bowl I have that I’d want to eat out of could hold that to thaw
angelhair831
I would do an easy version of beef bourbguignon and mashed potatoes!
Egoteen
I like to buy dry beans, and then cook big batches and freeze them to be able to use last-minute like canned beans.
I also like to freeze individual portions of rice to pull out and serve along with frozen curries and such.
Adventurous-Pie77
E.V.E.R.Y.T.H.I N.G LOL soups, stews, rice (plain and seasoned rices), homemade juice, sauces, gravies, anything leftover I don’t plan on eating as next day leftovers. I mean everything that can be frozen without ruining its flavor or texture.
stonedatthepicnic
Leftover pot roast! It’s only the two of us now and that’s a hard meal to do small. Freezing in smaller portions would be awesome.
Acrobatic-Fruit-6336
Soap and water….then beef/chicken broth
dandelion_k
Chili/anything with beans freezes really well. Also individual layered lasagnas or other pasta dishes do pretty well. I like the small size because I can easily rotate leftovers for lunch without getting super bored.
Rainbow_Catnip
I use them for, rice (just on its own), chili, left over canned beans, pasta sauce like a tomato based one. I’ve also made chicken tacos and froze the left overs. I make shepherds pie filling just the meat, veg and seasoning then freeze that usually serve it over air fried potatoes cause whos got time to make mash xD
agkyrahopsyche
Pozole verde 🌶️🌽🥬🧅🥑
Neakhanie
Soap and water!
ElleNeotoma
I recently bought a set of souper cubes from Costco (on their app). So far, I’ve used them for steamed rice, Gochujang sloppy joe, beef bulgogi (raw, you can cook them from freezer to pan), kimchi and spam fried rice, and leftover pasta dinner. Next on the list are jambalaya and curry.
PasgettiMonster
Currently in my fake super cubes in my freezer is 8 bocks of chili. Also in the freezer in ziplock baggies are frozen chonks of shakshuka (I thaw, and either rehead in a small skillet and add the egg then, or thaw, put in the 2 cup casserole dish, add and egg and bake in the toaster oven). I just ran out of butter chicken and Japanese curry. I have 1 cup blocks of shredded zucchini for adding to dishes. Also shredded cheese from when I got my hands on a 5 lb bag (pack cheese in super tight – it will crumble some but hold together somewhat so you can take out pre portioned amounts for recipes. In the past I have had frozen roasted tomatoes (thaw out, season and toss with cooked pasta, or thaw out and use as a starter base for tomato bisque). I’ve frozen large tubs of yogurt I to smaller portions to use when cooking. I’ve put fruit in each section, added a few dollops of yogurt – just enough that all the fruit will hold together in a single chunk – and used them as smoothie starter.
greyfox4850
Bolognais sauce for making pasta dishes.
alienbby98
stove top mac and cheese with a roux, chicken noodle soup ofc, leek and potato, squash soup, chilli, broccoli and cheddar soup.
explosivelemons
I freeze servings of soup, chili, homemade sauces (we’re at person household so no sauce recipe is really catered to us) and I also use mine to freeze meat in 8 oz bricks!
Euphoric-Confidence4
Buttermilk and heavy cream that is left over from recip
27 Comments
soup, i reckon.
Chili?
I’d probably make stew or curry. Something that has a lot of gravy or liquid like japanese gyudon or puerto rican pollo guisado. I think 250ml is perfect for single serving with rice.
Homemade chicken/veg stock, tomato sauce, blend cook beans, curry sauce, gravy, puree roast veg, pesto, soup base, smoothie pack, fruit puree, infuse oil/herb butter, chili paste, coffee/tea ice cube for iced drinks
also some things I’d make…
-cheddar broccoli chicken & rice
-gumbo
-a tasty orzo (maybe lemon, mushroom & chicken one)
-spaghetti or Alfredo
-beef & broccoli
-curry or masala
More of an ingredient prep cook some bones/scraps for a concentrated stock for other dishes
Been using them to freeze my rice!
I use mine for so many things. Garden pesto, soup, sauce, shredded chicken or pork, rice, pasta with sauce, chicken stock.
I put in mine soups, leftover broth, rice, beans. I have started to test adding leftovers from meals to see how I like that.
Spaghetti sauce, and chilli. Two of my favorite freezer meals.
Chili season is right around the corner. Time to prepare
I think I would hate that shape. No bowl I have that I’d want to eat out of could hold that to thaw
I would do an easy version of beef bourbguignon and mashed potatoes!
I like to buy dry beans, and then cook big batches and freeze them to be able to use last-minute like canned beans.
I also like to freeze individual portions of rice to pull out and serve along with frozen curries and such.
E.V.E.R.Y.T.H.I
N.G LOL soups, stews, rice (plain and seasoned rices), homemade juice, sauces, gravies, anything leftover I don’t plan on eating as next day leftovers. I mean everything that can be frozen without ruining its flavor or texture.
Leftover pot roast! It’s only the two of us now and that’s a hard meal to do small. Freezing in smaller portions would be awesome.
Soap and water….then beef/chicken broth
Chili/anything with beans freezes really well. Also individual layered lasagnas or other pasta dishes do pretty well. I like the small size because I can easily rotate leftovers for lunch without getting super bored.
I use them for, rice (just on its own), chili, left over canned beans, pasta sauce like a tomato based one. I’ve also made chicken tacos and froze the left overs. I make shepherds pie filling just the meat, veg and seasoning then freeze that usually serve it over air fried potatoes cause whos got time to make mash xD
Pozole verde 🌶️🌽🥬🧅🥑
Soap and water!
I recently bought a set of souper cubes from Costco (on their app). So far, I’ve used them for steamed rice, Gochujang sloppy joe, beef bulgogi (raw, you can cook them from freezer to pan), kimchi and spam fried rice, and leftover pasta dinner. Next on the list are jambalaya and curry.
Currently in my fake super cubes in my freezer is 8 bocks of chili. Also in the freezer in ziplock baggies are frozen chonks of shakshuka (I thaw, and either rehead in a small skillet and add the egg then, or thaw, put in the 2 cup casserole dish, add and egg and bake in the toaster oven). I just ran out of butter chicken and Japanese curry. I have 1 cup blocks of shredded zucchini for adding to dishes. Also shredded cheese from when I got my hands on a 5 lb bag (pack cheese in super tight – it will crumble some but hold together somewhat so you can take out pre portioned amounts for recipes. In the past I have had frozen roasted tomatoes (thaw out, season and toss with cooked pasta, or thaw out and use as a starter base for tomato bisque). I’ve frozen large tubs of yogurt I to smaller portions to use when cooking. I’ve put fruit in each section, added a few dollops of yogurt – just enough that all the fruit will hold together in a single chunk – and used them as smoothie starter.
Bolognais sauce for making pasta dishes.
stove top mac and cheese with a roux, chicken noodle soup ofc, leek and potato, squash soup, chilli, broccoli and cheddar soup.
I freeze servings of soup, chili, homemade sauces (we’re at person household so no sauce recipe is really catered to us) and I also use mine to freeze meat in 8 oz bricks!
Buttermilk and heavy cream that is left over from recip