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I made this fantastic dish; it has quinoa, black beans, corn, and tomatoes in it.I made a lot actually. I was wondering if I could freeze it. I have been hit or miss on the freezing stuff. (Freezing potato soup is a mistake.) Is it possible to freeze this or do I have to eat it all in one week?
try it. would could it hurt?
Why not tater soup? What happened to it?
I don't know. the starches all separated or something like that and it had the worst texture ever.
I could try freezing it. I just don't want to be sad later.
Freeze half and eat half. That way you know next time you make it, if you need to cut the recipe down because it doesn't freeze well.
Veronica
Or freeze a small portion tonight, thaw tomorrow and try. Sometimes it's hard to tell. I think the quinoa might get mushy...
CA
Are we doing the grasshopper and the ant thing or what? I have been freezing stuff like crazy. I guess the Fall Equinox is triggering me to start storing?
I have froze turkey chili before and it worked. Funny thing is I just froze a couple of servings of a new 'breakfast cereal' that I made in my crockpot: oatmeal, brown rice, steel cut oats, scottish oatmeal, peaches, raisins and some other grain that I forgot. That's kinda close to what you are asking about. I will thaw one out towards the end of the week, keep your fingers crossed.
I just also froze pea soup and black bean soup. I am starting to wonder what that is going to be like...hmmmmm.....we shall see!
I'm frozen bean soup before and that was fine.
I think it depends on how intact the various ingredients are before you freeze it. Freezing bursts cell walls and tends to make things mushy.
Considering how much running around DH and I do, I'm always throwing leftovers into the freezer when we can't finish them before a trip. Most things freeze just fine, but we tend to eat a lot of one-pot meals, too.
If you're talking about a salad with diced fresh tomatoes, tomatoes aren't going to survive freezing very well, but on the other hand they won't keep in the fridge all that long either. Same with cooked beans - if their skins aren't split now, many of them will be after freezing.
If your dish is already a cooked casserole, it should freeze fine. Alternatively, it sounds like even if it's a salad now, it could be turned into a casserole without too much tweaking? Warm, brown the top, maybe a little cheese or bechamel (dairy or soy as you choose)?