Ice cubes of flavor!

I started making my own vegetable broth a couple of months ago, using mostly my vegetable scraps.  I put the fresh vegetable scraps into a bag in the freezer until I am ready to make my broth.  Even though the broth comes out different each time, because I use whatever frozen scraps I have available, it has been far superior to any commercially processed broths.  It is also practically free, whereas good store bought broth is quite pricey. 


Well, now I am tweaking our diet again, trying to take out most of my use of olive oil and coconut oil.  I do a lot of high heat roasting of vegetables in the oven and also stir fries.  Now I use my homemade vegetable broth instead of the oil. 

This necessitated having a lot of very small containers of vegetable broth, preferably 1/4 to 1/3 cup
each.  I was using all of my small containers to freeze the vegetable broth, and still couldn't get enough small quantities into my freezer.  I had heard of people freezing pesto in ice cube trays, so I decided to try it with my homemade veggie broth.

Wow, it works really well.   The frozen veggie broth slips right out of the ice cube trays.  After I filled the trays with the broth, I slipped them into two gallon freezer bags.  I suppose they could be put into the freezer with no covering, but I didn't want to take the chance of them absorbing any freezer smells or flavors. 

I store the loose cubes of broth in a freezer bag, and then I can take out as many as I need at a time.



Husband's Note:  My wife is amazing.  She finds ways to make our food healthier, less expensive, and more convenient to make.  Yes, brown "broth cubes" in the freezer make look a bit odd but if it helps the chef, I am all for it.  The flavor difference between store bought vegetable broth and these frozen cubes of goodness is remarkable.  Even though they look like a child's science project.