Frozen vegetables are a real lifesaver for those housewives who do not have time to prepare complex dishes consisting of a large number of vegetables. One package can contain everything you need for a tasty and healthy dish. You do not need to cook vegetables for a long time, wash them, cut and process them in other ways.

More than one spear has been broken in the debate over the benefits of frozen vegetables. Opponents of freezing claim that special dyes are added to vegetables, thanks to which they have such a rich color. That during freezing they lose all their useful qualities and it is useless to use them.

All this is a little different. Vegetables retain their rich color during deep "shock" freezing, during which useful nutrients are also preserved. It is this type of freezing that is the only correct one; you can safely buy products with a corresponding icon on the package. But you need to check if they have been defrosted, since in this case they will really be completely useless.

It's easy to check, you need to carefully feel the bag with frozen vegetables for the presence of ice lumps, if there are any, then it is better to refuse to purchase.

If the quality of frozen vegetables suits you and their production time does not exceed six months, then feel free to buy it at home, etc., in order to always have at hand a set of vegetables with which you can cook tasty and healthy dishes throughout the year.

Having decided to cook frozen vegetables, they do not need to be thawed, since in this case they will lose all vitamins and partially the taste, throw them immediately into hot water or into a hot pan, this guarantees excellent results and takes a minimum of time.

You can use a wide variety of frozen vegetable combinations for this recipe.

Ingredients:

• - 2-3 pcs.
• Frozen vegetables - 1 pack
• - 2-3 cloves
• - 2-3 tbsp. l.
• - for frying
• - taste

Cut fresh eggplants into circles of medium thickness. Dip them in flour and fry on both sides.

Fry the frozen vegetables until tender, not forgetting to salt.

Peel the garlic and finely chop or squeeze through a garlic press. Put it on the eggplants and put the fried vegetables in a heap on top.

The appetizer is ready.

A frozen Mexican vegetable mix and a frozen seafood cocktail work best for this recipe.

Ingredients:

• Frozen seafood - 500 gr.
• Frozen vegetables - 500 gr.
• - 100 gr.
• - 1 tbsp. l.
• - 2 tbsp. l.
• - 80 ml.
• - 35 ml.
• - taste
• - taste

Heat some oil in a frying pan and fry a seafood cocktail in it. At the end of cooking, season with salt, pepper and a little lime juice. Leave the seafood to cool.

Put frozen vegetables in another pan, cover them with a lid and leave to simmer for 5-7 minutes. Then add soy sauce and a little olive oil to them, fry until cooked.

Rinse lettuce leaves thoroughly, dry, chop finely, mix them with seafood and fried vegetables.

Mix the Dijon mustard and the remaining oil and add to the salad. Mix everything thoroughly and serve.

Spinach puree soup

Ingredients:

• Frozen spinach - 1 pack
• - 0.5 l.
• - 1 glass
• - 1 PC.
• - for frying
• - 2 cloves
• - 1 pinch
• - taste
• - taste

Chop the onion and garlic and fry in a preheated pan in oil until transparent.

Add spinach to onions and garlic and simmer for 5 minutes.

Boil water, add fried vegetables to it and cook for 10 minutes.

Pour the soup into a blender and chop until puree.

Pour the soup back into the pot, add salt, pepper and a glass of cream. Bring to a boil and turn off. Add nutmeg and let it brew under the lid for a couple of minutes.

Serve hot.

The cooking time for this dish takes less than half an hour, so it is ideal for very busy people who have no time to spend a lot of time after work preparing food.

Ingredients:

• Frozen vegetable mixture - 500 gr.
• - 1 PC.
• - for frying
• - taste
• - taste
• - 50 ml.

Chop the onion.

Add oil to a saucepan or deep frying pan with a thick bottom, heat it and fry the onion until golden brown.

Pour frozen vegetables into a saucepan. To stir thoroughly. Add salt and pepper, pour in water, reduce heat and simmer for 20-25 minutes.

Bright vegetables are ready.

Vegetable casserole

For its preparation, you can use frozen vegetables, purchased separately or a ready-made vegetable mixture.

Frozen vegetable mixes on supermarket shelves appeared not so long ago, but they have already won the love of many buyers. They are especially popular with people who care about their appearance and healthy eating, because such sets are a storehouse of various vitamins and minerals. The frozen vegetable mix dishes and recipes are delicious and easy to prepare.

Before you start cooking, we suggest that you familiarize yourself with the assortment of this product.

Varieties of frozen vegetable sets

Each manufacturer of this product can use different packaging, take vegetables from different countries, write their own recipes on the label, but the main component of the product almost always remains unchanged. Regardless of the season, these vegetables are always fresh and a pleasure to cook with.

There are several basic compounds:

• Lecho: onions, tomatoes, zucchini, carrots and paprika;
• Mexican: carrots, corn, green beans, peas, corn, celery, red beans, peppers;
• Hawaiian: corn, rice, peas and peppers;
• Chinese: bamboo and soy sprouts, onions, peppers, celery, green beans, corn, cabbage, black Chinese mushroom;
• Country style: potatoes, onions, broccoli, peppers, bean pods, carrots, corn;
• Spring bouquet: 3 types of cabbage (broccoli, cauliflower and Brussels sprouts), carrots, peas, onions, bean pods;
• Mushroom soup: champignons, carrots, onions, potatoes;
• For scrambled eggs: tomatoes, onions, paprika, zucchini, celery.

You can also buy frozen vegetable mixes for making sorrel soup and borscht, selected vegetables (for example, green beans, tomatoes, French fries).

It is recommended to purchase sets with a limitation period of no more than six months. Chopped vegetables should move freely through the package, and not be stuck together in one lump. Which company to give preference to - everyone decides for himself. Frozen vegetable mixes "4 seasons" are of fairly high quality. It is pleasant to cook any dishes from them.

The simplest recipes are to pour the contents of the bag into a double boiler or frying pan, add meat, cereals or other vegetables as desired, and steam everything well under the lid. But this is an option for the lazy. Below, we'll show you how to make frozen vegetable mixes fast and delicious.

Frozen Mixes Recipes

Since the packaged vegetables have been shock-frozen, they can be cooked fairly quickly. You do not need to defrost them beforehand; they are put in soup and stews as they are.

Recipes can be found on the back of the package, created by yourself or found on the Internet:

• You can make a fragrant mushroom soup in 25 minutes. To do this, you need a bag of the product of the same name, 3 liters of broth, salt, pepper and herbs. Pour the contents of the package into the salted boiled broth. Stirring well, bring the soup to a boil and cook until tender. Before turning off the heat, pepper the dish and add finely chopped dill and parsley. Cover with a lid and let it brew for 5 minutes;
• The Mexican version will make a delicious soup, a light side dish, an original salad or an omelet with vegetables. Recipes with boiled chicken and steamed vegetables are perfect for a diet. You can cook meals together in a multicooker. Cut the chicken breast into small pieces, add salt, and put in a cooking container, where 1 liter of water is poured. A steamer tray is installed on top - this is for Mexican freezing. We close the lid and set the “extinguishing” mode for 30 minutes;
• For frozen Mexican vegetable mix, salad recipes can be very varied. After boiling the contents of the package in salted water and chilling, add the diced ham or smoked sausage. Mayonnaise or mayonnaise-mustard sauce is used as a dressing. Lovers of proper nutrition can add lettuce leaves to boiled vegetables and season with lemon juice. These recipes are very healthy and nutritious;
• You can cook soup from a frozen vegetable mixture in 30 minutes. Regardless of the season, you will need a set "Spring", a tin of stew, salt, pepper, tomato paste. Put chopped potatoes and the purchased set into boiling water. While everything is boiling, you can cook frying with onions and tomato paste. The stew is added 15 minutes after the potatoes. After another 5 minutes, add the onion and tomato. For the winter and spring seasons, dill and parsley greens will be useful. They fall asleep after the potatoes have boiled. It remains to salt the soup and cover with a lid, let it infuse for 3 minutes, after which you can eat it;
• There are many dishes that are healthy, but not everyone likes them. Using frozen vegetable mixes, you can prepare quickly, tasty and healthy. Stew is exactly the product that everyone will like. To prepare it, you can use a Mexican blank or take a set "Country style". In a skillet, heat the vegetable oil. Onions and frozen foods are added to it. Mix thoroughly, add a little water (for 1 pack of vegetables 50 ml), salt, pepper and, covering with a lid, leave to simmer. The dish will be ready in 20 minutes. If there are no potatoes in the mixture, then you will have to add it. In this case, the water and cooking time will need to be adjusted;
• You can cook a lot of delicious dishes from a frozen mixture with mushrooms. The simplest is an omelet or casserole. The first is better to cook in a saucepan on top of the stove, the second - in a special form in the oven. First, butter, then vegetables are poured, their composition may depend on the season or the chosen packaging, then eggs whipped with milk and grated cheese. Salt and pepper all this. Top with a layer of grated cheese. Cook on the stove until a crust forms on top, and in the oven at 180 degrees for only 10 minutes. Sprinkle with herbs before serving.

These recipes are simple and not time consuming. You can also save on the mixtures themselves if you know how to prepare them during the autumn-summer season.

Freezing vegetables

To prepare frozen vegetable mixtures yourself, you will need the following products:

• different types of cabbage (cauliflower, white cabbage, Brussels sprouts, broccoli);
• tomatoes;
• carrot;
• green peas or green beans;
• pepper;
• zucchini or eggplant.

You can add greens, but it is better to freeze them separately.

All products are carefully sorted out and washed. After that, they must be cut. For these purposes, you can use a shredder, curly or ordinary knife or grater. How to cut - decide for yourself. For vegetables to be useful throughout the season, they must be properly frozen.

To make it easier to cook later, and the products retain their bright color and rich taste, it is better to blanch them. Each culture is dipped separately from the others. We discard the vegetables in a colander and rinse with cold water, then dry them with a towel. Some recipes, such as soup, are designed for raw rather than semi-prepared foods, so you do not need to dip vegetables in boiling water for these dishes.

In a large container, mix all the ingredients except the tomatoes and put them in plastic bags with fasteners. It is better to put in portions of 500 g. It remains to add the tomatoes and you can close. Squeeze tightly around the edges and release excess air from the bag, after which we fasten the lock. The mixture is ready to be placed in the freezer.

For any housewife who values \u200b\u200bher time, it is extremely important to properly organize all processes in the kitchen.

This is especially important for working mothers, because they have to literally make time for classes with the child and for personal needs.

We offer to prepare homemade semi-finished products that can be turned into a healthy, complete, hearty dinner in a matter of minutes.

An excellent solution to save time would be to purchase a multicooker. It's so convenient: take out the bag from the freezer in the morning, leave it to defrost on the bottom shelf of the refrigerator, and after returning from work, load the device into the bowl and press the button! While cooking, you can figure out the side dish.

Quick dishes for the multicooker

Please note that you will have to clean and cut a lot! But, having spent 1 hour on this fuss, you will end up with 10 actually finished dishes. You will also need a ziplock freezer bag (found at your hardware store) to work.

Put the contents in the bags in layers: vegetables, sauces and spices on the bottom in the middle, and meat ingredients on top. Also, do not forget to stick stickers on the packages, indicating the date on them. The shelf life of such mixtures is approximately 3 months. Please note that the indicated cooking time is approximate and depends on the parameters of your particular multicooker.

Braised pork with vegetables in sweet and sour sauce

Serves 3, cooking time in the "Braising" mode - 50 minutes.

• 1 can canned pineapple (in chunks)
• 450g vegetables, diced (carrots, onions, celery)
• 2 tsp soy sauce
• 2 tsp Sahara
• 100 ml tomato paste
• 1 tbsp. l. starch
• 500-700 g minced pork

Chicken with tomatoes and basil

Serves 3, cooking time in the "Fry" mode - 15 minutes (separately for fillets) plus 20 minutes on the "Stew" mode with the addition of tomatoes and herbs.

• 2 tomatoes, cut into wedges
• 3-4 sprigs of basil
• 280 g tomato sauce
• 2 tbsp. l. olive oil
• 3 tooth. garlic (chopped)
• 3 halves of chicken fillet
• salt, pepper to taste

Chili chicken with bell pepper and corn

6 servings, cooking time in the "Braising" mode - 35 minutes.

• 2 large bell peppers (diced)
• 1 can of canned corn
• 2 tomatoes or 50 g tomato paste
• chili to taste
• salt, pepper to taste
• 700 g chicken fillet, diced

Chicken in lemon-honey sauce with butternut squash

Serves 3, cooking time in "Braising" mode - 35 minutes

• 300 g pumpkin pulp, cut into small cubes
• 2 tbsp. l. olive oil
• 1 tbsp. l. honey
• juice of half a lemon
• 700 g chicken fillet

Turkey tacos with bell pepper

Serves 4, cooking time in "Fry" mode 15 minutes for vegetables and 15 minutes after adding minced meat. Serve on tacos or pita bread.

• 500 g assorted chopped vegetables (bell peppers, leeks, carrots, green peas)
• black pepper to taste
• paprika to taste
• salt to taste
• 2 tbsp. l. tomato sauce
• 2 tooth. garlic (chopped)
• 500 g minced turkey

Beef stew with vegetables

6 servings, cooking time in the "Stew" mode - 1 hour.

• 600 g of chopped assorted vegetables (zucchini, carrots, onions, bell peppers, asparagus beans)
• 700 g beef, chopped
• salt and favorite spices to taste

Vegetable soup

Serves 6, cooking time in "Fry" mode - 10 minutes for vegetables, further cooking - in "Soup" mode (after adding water). Load the meatballs after boiling water and cook until tender.

• 300 g fresh or frozen peas
• 600 g assorted chopped vegetables (carrots, celery root, leeks, bell peppers)
• 200 g frozen or fresh Brussels sprouts
• 18 minced beef meatballs
• salt, spices to taste

Beef with mushrooms in aromatic sauce

Serves 4, cooking time in the "Braising" mode - 1 hour. Serve with rice or egg noodles.

• 500 g chopped beef
• 500 g chopped champignons
• 1 onion
• 0.5 tbsp. apple juice
• 2 tooth. garlic (chopped)
• salt, spices to taste
• 1 tbsp. water (for cooking, not for freezing)

Meatballs in tomato sauce

Serves 5, Fry cooking time 20 minutes for meatballs plus 25 minutes Braising after adding tomatoes and chopped onions. Serve with spaghetti.

Greetings to all readers!

How to cook frozen vegetables? This question usually arises when for some reason there is no ready meal, and the family has already gathered and knocks with spoons. Prepare frozen vegetables according to this recipe - and on your table in 15 minutes a delicious and healthy side dish, as bright as a piece of summer.

Of course, you won't be full of one "herbal" dish, I have an excellent quick recipe for chicken with spices for it.

Ingredients for the frozen vegetable garnish:

- a mixture of frozen vegetables 1 kg,

- dried ground oregano 1 whisper,

- ground dried basil 1 whisper,

- ground black pepper 1 whisper,

- ground red pepper on the tip of a knife,

- soy sauce 3 tablespoons.

Preparing a side dish of frozen vegetables:

It is very convenient to have several bags of frozen vegetables in the freezer. To prepare a side dish, take 1 kg of a mixture of cabbage, bell pepper, beans, potatoes - whatever you want. The more varied the composition, the tastier and more beautiful the result will be. You can buy the components separately and arrange them according to your mood, or you can purchase packages in which some kind of mixture has already been selected.

This time I have all kinds of cabbage: broccoli, cauliflower, Brussels sprouts, even the outlandish Romanesco cabbage, green beans and green peas. No need to defrost!

We spread the mixture in a dry frying pan, turn on the stove.

First, our vegetables thaw, release water and become soft. At this point, I suggest cutting large pieces: take a large piece with a spoon from a frying pan and cut it in a spoon with a knife. But this is a matter of taste, if you like large pieces, then leave it as it is.

Bring the mixture to a boil, add spices: oregano, basil, black pepper one pinch at a time, red pepper - a little bit, on the tip of a knife. Reduce heat and leave to simmer under a closed lid for 15 minutes. During this time, look under the lid 3-4 times and stir the future garnish. If you see that all the water has evaporated, add a little (about 100 ml) so that the vegetables are juicy and not burned.

When the cooking time is up, add one tablespoon of mayonnaise, sour cream and 3 tablespoons of soy sauce to the mixture. We mix everything, be sure to try if it is necessary to add salt, and turn off the stove. The side dish is ready, help yourself with pleasure!

This is my favorite easy-quick-tasty way how to cook frozen vegetables, and how do you prepare them? I would be grateful if you share the recipes, because frozen vegetables are a real basis for creativity in the kitchen :-).

Frozen vegetable garnish - quick, easy and delicious recipe

How do I cook frozen vegetables? Cook frozen vegetables according to this recipe - and you will have a delicious, healthy, bright and summer side dish on your table in 15 minutes,

How to Cook Frozen Vegetables - The Fast Way!

Simple dishes are an indispensable thing in our time, and frozen vegetables are a real lifesaver for many busy housewives - 15 minutes and you're done! You do not need to mess around in the kitchen for the longest time - washing, peeling and chopping a large number of vegetables. One pack of frozen mixture already contains everything that is required for a healthy meal. Yes, and in stores now their choice is so diverse - Hawaiian, Mexican, Canadian mixes ... thanks to which vegetables do not become boring, because you can cook different ones every time.

Frozen vegetables are a great side dish for meat, they can also be served with buckwheat, rice or mashed potatoes, thus creating a complex side dish. You can cook them both steamed and in a pan, it all depends on your preferences. I like to cook more in a pan (no oil).

So let's get back to how to cook frozen vegetables quickly and tasty. The amount of ingredients is indicated for 2 packs of frozen vegetables - 800 gr - 1 kg, you can mix different mixtures. For example, today I was preparing a Canadian mixture, adding everything that was found in the freezer to it - half a pack of green beans and half a pack of Brussels sprouts. You can use absolutely any seasonings.

Ingredients

• Frozen vegetables (I have

canadian mix, Brussels

Instructions

1. We take absolutely any frozen vegetables, today I have a Canadian mixture, Brussels sprouts and green beans. Without defrosting, pour them into a dry frying pan (you do not need to add oil) and turn on the stove.

• The vegetables will thaw at first, stir to thaw evenly. After that, water will appear in the pan.

Bring the resulting water to a boil over high heat and add all the seasonings, mix. Cover the pan with a lid and simmer vegetables over medium heat for 15 minutes.

Open the lid every 5 minutes and make sure that all the water does not boil away. I usually add a little more water 50-100 ml after 10 minutes, so, firstly, the vegetables will not burn, and secondly, they will turn out to be more juicy.

• After 15 minutes, turn off the stove, add 2 tbsp. l. sour cream or mayonnaise and 3 tbsp. l. soy sauce.

• Mix everything thoroughly. We taste and add salt to taste - usually a couple of pinches of salt is enough for me.

• So our simple and delicious side dish of frozen vegetables is ready. Help yourself!

Povaryoshkino, Simple recipes with step by step photos

How to Cook Frozen Vegetables - The Fast Way! Simple dishes are an indispensable thing in our time, and frozen vegetables are a real lifesaver for many busy housewives.

How to cook frozen vegetables for maximum benefit

Modern stores offer a huge selection of frozen vegetables - separately by type, as well as in all kinds of mixtures. And almost every housewife has at least one package of a similar product in the freezer of the refrigerator. Let's see where and how you can use frozen vegetables.

Innovative technologies, especially in food processing, have made life much easier for modern women. After all, few of them are now engaged only in household chores - the overwhelming majority of the female population is actively working. But this circumstance by no means removes from many the solution of such an urgent question as “what to cook today?”.

And frozen vegetables sometimes become indispensable helpers in solving this problem. After all, this product does not need to be cleaned, does not need to be further processed, it does not even require defrosting. Preparing quickly.

And the undoubted plus of the mixtures is that they are able to supply the necessary vitamins to our table all year round. And if at the height of the summer season, more preference is given to fresh vegetables, then in other seasons, especially in winter and early spring, frozen vegetables are simply irreplaceable.

Indeed, in the process of freezing, almost all of their useful properties are preserved.

The right approach to choosing

What should be done to buy a quality product?

• First of all, carefully consider the packaging - it must be intact, without damage. After all, if the tightness of the bag is broken, air will flow to the product, which will give an opportunity for the life of various bacteria. And this will inevitably lead to spoilage of vegetables;
• Shake the selected pack and feel it. Found large clumps of stuck together vegetables? This is an indication that the product has been re-frozen;

• Naturally, pay attention to the shelf life of the product, as well as when it was frozen. Better when it was held in late summer or early autumn - such products contain the maximum of useful properties;
• Look at the composition, if you choose a mixture, it is best when the products are in an even percentage, without a clear predominance of one or two products;
• If the package of food in the refrigerator compartment is covered with frost, go around it. This is a sign that the product was previously stored at a higher temperature than needed by the standards;
• No bloated packs - this indicates that the process of vital activity of bacteria is in full swing;
• Bulk vegetables should not be too bright or pale in color. In the first case, this indicates the addition of dyes, and in the second, about improper freezing. Vegetables should be even, natural in color, without the presence of various spots.

Features of cooking frozen vegetables

So, the mixture is bought, it remains to figure out how to prepare it and what to serve with. It is worth remembering some of the nuances before you start cooking:

1. The time required to cook frozen vegetables is about half that of a standard raw vegetable. Do not forget about this when you book products. In soup, for example, such ingredients should be put almost at the end of cooking;
2. You don't need to cook these vegetables, they are edible and raw. But in this case, they require defrosting. It is best to defrost without opening the package, placing a sealed bag in a dish. The dishes should not be made of metal, have a lid or be covered with plastic. Defrosting is carried out not in a warm place, but in a cool place. The shelf at the bottom of your refrigerator works best for this.

How to cook frozen vegetables properly

In order to boil a standard four-gram pack of vegetable mixture, you will need to pour about one and a half liters of water into a saucepan.

Then the saucepan is put on fire and the water is boiled. Add salt and seasonings to the water as you go.

After the water boils, pour the vegetables into it, stir them, wait for the water to boil again, loosely cover the pan with a lid and cook the mixture for ten minutes.

Then the vegetables are placed in a colander to drain the liquid. Then the vegetables are placed in a bowl and seasoned to taste with vegetable or butter, vinegar, sour cream, or some sauce of your choice.

How to cook frozen vegetables deliciously without spending a lot of time and effort

Quick Dinner Recipe

Frozen vegetables are a lifesaver, especially when you need to cook something and time is too short. Instead of using not always useful instant semi-finished products, it is better to use a package of frozen mixture, from which you will get a tasty, healthy and not burdensome dish for the figure. What we need:

• 1 pack of frozen vegetable mixture;
• 1 onion;
• About 60 ml of water;
• Salt and spices to your liking;
• A little vegetable oil.

First of all, cut the onion into small pieces. Then pour vegetable oil into the pan and place the onions in the pan.

When the onion changes its color to golden brown, add the vegetables and stir well. Then add salt and spices, mix again, add water.

Simmer, covered, for twenty to twenty-five minutes. After that, a delicious and healthy dinner is ready.

Frozen vegetables in a pan

This is another way to prepare food quickly. The whole process does not take long. And it also does not require the expenditure of your efforts - you just need to open the bag and place the mixture in the pan. But this easy business has its own nuances.

So, the pan is placed on the fire, and the vegetables are placed in it. The frying process begins.

For two or three minutes, the fire should be strong, do not cover the pan with a lid, because you need to get rid of the moisture that will turn out when the mixture is thawed during the cooking process.

When the water has evaporated completely, add vegetable oil, salt and seasonings.

Stir the mixture, cover the skillet and cook until tender.

Such a dish can be independent, or it can act as a side dish for potatoes, cereals or fish.

Steamed vegetables in a slow cooker

As you know, steam from all types of heat treatment preserves the beneficial properties of products best of all. And all multicooker is equipped with a program for cooking steamed dishes. All we need for cooking:

• Water - a couple of glasses for a multicooker;
• Frozen vegetables - 1 pack.

Pour water into the main bowl of the multicooker, place the bowl on top for steaming dishes. Pour vegetables into it. Close the lid of the multicooker and set the “Steam cooking” program to 8-12 minutes.

You can find out the exact time from the table in the instructions for your multicooker, everything is indicated in detail there. After the time has passed, transfer the cooked vegetables to a dish, salt them and season to your liking.

Also, you can cook two dishes at once by placing some cereal, such as rice, in the main bowl, and putting the vegetable mixture in the top bowl as a side dish. The total cooking time will depend on the time selected for the cereal.

Also, in a multicooker you can cook all kinds of dishes with the addition of frozen vegetables.

Fast and healthy breakfast

To make an omelet with green beans, you will need:

• Frozen green beans - one hundred grams;
• Eggs - 2-3 pieces;
• Garlic - 1 clove, or a pinch of granulated;
• Some milk;
• Salt to taste;
• Vegetable oil.

Pour the beans into the pan and wait for the liquid to evaporate. At this time, beat eggs with milk in a container using a whisk, add garlic and salt there.

When the water has completely evaporated from the pan, add the vegetable oil and stir the vegetables. Then pour out the egg mixture, mix everything again. Close the pan with a lid and cook the omelet until tender.

Read how to cook the second courses of Azerbaijani cuisine, recipes with photos will help you follow the sequence correctly.

Make a healthy and tasty green bean salad with chicken, recipe here.

Buckwheat with vegetables

To prepare this dish, you will need the following ingredients:

• Buckwheat groats - 1 glass;
• Water - 2 glasses;
• Frozen mixture - 1 pack;
• Vegetable oil.

Place the washed buckwheat in a saucepan with water and salt. Boil the cereals until tender. Then pour oil into the pan and pour the vegetable mixture there, mix and salt it.

Cooking vegetables for about ten minutes, then pour buckwheat porridge into the pan. We mix everything and leave on low heat for another five minutes under a closed lid. Then you can serve the dish on the table.

How to freeze vegetables yourself

You can stock up on a storehouse of vitamins at home by freezing vegetables yourself. What needs to be done for this?

1. Before the freezing process, all vegetables must be washed and dried;
2. Then all unsuitable parts are removed from the vegetables, and the rest is cut into pieces, or shredded;
3. Pieces of beets, carrots, peppers or pumpkin should be boiled for about three minutes. Greens also require heat treatment, but they are dipped in boiling water for literally a second. Then the vegetables are immediately doused with cold water and laid out to dry;
4. For packaging and subsequent freezing of vegetables, it is better to use special sealed bags with a valve, but in the absence of such, you can use ordinary bags, but you must definitely remove all air from them before freezing. Vegetables are frozen either immediately in bags or in bulk on any surface, after which they are poured into bags;
5. For long-term storage of vegetables, freezing should take place at minus 18 or minus 20 degrees Celsius.

So you got acquainted with the various ways of preparing such a healthy product as frozen vegetables. Now you know how to fry them, boil them, steam them with rice, and more, without spending a lot of time cooking.

And if you find time to freeze vegetables yourself, then in winter you will always have a product at hand that you can be sure of.

How to deliciously cook frozen vegetables: recipes with photos

How can frozen vegetables be cooked as a separate side dish and in combination with additional ingredients. Recipes for delicious and healthy dishes. Advice.

How to cook frozen vegetables deliciously

It's no secret that vegetables contain a lot of vitamins and minerals. However, most fresh food can only be eaten during the warmer months. This raises the question of how you can enrich your body with the necessary enzymes without relying on the season.

Selection of frozen vegetables

1. When buying a product in a packaged container, first of all, pay attention to the integrity of the package. If it is not airtight, vegetables can be considered spoiled.
2. Take a packet of vegetables and shake it. If you find large clumps that stick together, this aspect indicates repeated freezing.
3. Pay attention to the expiration date of the product, also look at the freezing date. Vegetables frozen in season will contain the maximum amount of vitamins.
4. When choosing a mixture, pay due attention to the composition; it must contain an equal ratio of components. If the bag with frozen food is covered with frost, this sign indicates that the storage temperature is not observed.
5. The pack should not be swollen, the consequence of this is the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to purchase bright or faded specimens. The product must be of a natural color.

Rules for cooking frozen vegetables

1. Consider the fact that frozen vegetables cook 2 times faster than fresh food. Therefore, when cooking soups, these ingredients are added last.
2. The frozen vegetable mixture is completely edible without much preparation. Correct defrosting of the product is considered the only condition.
3. If you are not going to cook right now, place the bag in a plastic container, cover with a tight lid. Send it to the refrigerator.

Cooking frozen vegetables correctly

• For boiling a package of vegetables weighing 400 grams. pour into a small saucepan 0.7 l. drinking water. Put the pan on fire, wait until it boils. Add spices and seasonings as needed.
• Then pour the vegetable mixture into a heat-resistant container with boiling water. Stir the ingredients, cover with a lid, allowing excess steam to escape. Boil the composition for about 12 minutes.
• After the time has elapsed, discard the vegetables in a colander, wait for all the liquid to drain. Place the vegetables in a dish convenient for you, mix with any dressing. The dish is ready to eat.

The classic quick bite recipe

• drinking water - 65 ml.
• onion - 1 pc.
• salt - amount at discretion
• sunflower oil - 40 gr.
• frozen vegetables - 450 gr.
• seasonings - to taste

1. Peel the onion, chop it into small cubes. Place the product in a thick-bottomed container, pour in the oil. Turn on the heat, sauté the onions until translucent, then add the vegetables.
2. Stir while adding spices and water. Then cover it loosely. Simmer vegetables for about half an hour. Try the mixture after a while. When the dish is ready, serve it to the table.

Healthy breakfast of vegetables

• chicken eggs - 3 pcs.
• frozen green beans - 110 gr.
• granulated garlic - 5 gr.
• edible salt to taste
• milk - 35 ml.
• corn oil - 20 ml.

1. Pour the beans into a dry hot frying pan, wait until the moisture has completely evaporated. Mix eggs, milk and seasonings in parallel, whisk until smooth.
2. After the moisture in the vegetables has evaporated, add oil to them and stir. Fry the mixture until it is bronze. After that, pour in the egg mass. Stir the food and reduce the heat to a minimum. Wait for the omelet to cook.

Sauteed frozen vegetables

• package of vegetables - 1 pc.
• fine salt to taste
• olive oil - 65 gr.
• seasonings - 10-15 gr.

1. Empty the frozen food into the skillet. Place a heat-resistant container over high heat. Fry the vegetables so that all moisture evaporates.
2. Then add the oil and spices. Stir the mixture and cover. Reduce the power of the stove to minimum, simmer for about 8 minutes.
3. After readiness, use at your discretion as an independent delicacy or serve with potatoes, meat, fish.

Vegetable mixture in a slow cooker

• frozen vegetables - 380 gr.
• water - 0.5 l.

1. Pour water into a multi-bowl, place a container for steam processing food on top of it. Place frozen ingredients.
2. Place the lid on the appliance and switch on the “Steam cooking” program, the approximate cooking time is about 15 minutes.
3. After that, transfer the finished vegetables to the container, season with spices and other additives, stir well. The dish can be consumed.

Baked vegetables with bacon

• bacon - 350 gr.
• frozen vegetables - 900 gr.
• spices to taste
• fresh herbs - in fact

1. Cut the bacon into small pieces, place on a baking sheet and place in the oven for 6-8 minutes, simmer at 190 degrees.
2. Then place the vegetables on top of the meat product and add the spices to taste. Re-place in the oven for another 5 minutes. If desired, the finished dish can be sprinkled with grated cheese.

Sauteed pineapple mixture

• carrots (frozen) - 100 gr.
• cauliflower (frozen) - 110 gr.
• broccoli (frozen) - 120 gr.
• pineapple in a jar - 90 gr.
• fresh lemon - ½ pc.
• potatoes - 50 gr.
• starch - 10 gr.
• fresh cilantro - 25 gr.
• olive oil - 75 gr.
• salt - the actual amount

1. Pour olive oil into a frying pan, put vegetables in it. Fry the mixture over medium heat. After that, chop the pineapple into cubes, chop the lemon and herbs. Send to blender.
2. Then pour the resulting sauce into a small container, add starch to it, mix well. Add the mixture to fried vegetables, simmer over low heat until pasty.

Vegetables with buckwheat

• purified water - 450 ml.
• buckwheat groats - 230 gr.
• mixture of vegetables - 390 gr.
• sunflower oil - 50 ml.

1. Pour buckwheat into a small container, pour water and rinse the cereal. Remove excess particles. After that, send the buckwheat to the stove, add salt to taste, cook until tender.
2. Then fry the vegetables in oil and add spices, stir the mixture. Add buckwheat to the total mass. Cover the heat-resistant container with a lid, set the burner to a minimum, simmer for 4 minutes.

Frozen vegetable soup with stew

• onion - 1 pc.
• potatoes - 3 pcs.
• carrots - 1 pc.
• stew - 330 gr.
• chopped pepper - to taste
• tomato paste - 55 gr.
• white cabbage - 130 gr.
• mixture of vegetables - 350 gr.
• salt to taste
• green beans (frozen) - 200 gr.
• various spices to taste

1. Put purified water in a small saucepan and boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
2. Add spices, potatoes and cabbage to boiling water, mix. Simultaneously fry the onions, beans and carrots in tomato paste in a thick-bottomed skillet.
3. Pour frozen vegetables into a common pot, cook for about 12-15 minutes. After the time has elapsed, add the stew to the mixture, simmer for 6 minutes.
4. After that add frying, stir the soup, turn off the heat. Let the dish sit for half an hour.

Casserole with vegetables

• mixture of vegetables (frozen) - 950 gr.
• hard cheese - 170 gr.
• milk - 140 ml.
• chicken eggs - 3 pcs.
• vegetable oil - 35 gr.
• salt - 12 gr.

1. Place frozen vegetables in boiling water, cook for about 7 minutes. After that, discard the mixture in a colander, wait until the liquid completely drains.
2. Grease a baking sheet with oil, place boiled vegetables on it. Beat eggs with milk, stir in grated cheese, add salt to taste. Pour the mixture over the vegetables.
3. Send the baking sheet to the preheated oven to 190 degrees. Wait about 12 minutes, serve the finished dish with fresh herbs.

Vegetable stew

• frozen vegetables - 450 gr.
• broccoli (frozen) - 300 gr.
• onions - 2 pcs.
• spices to taste
• vegetable oil - 85 gr.

1. Pour vegetable oil into a thick-bottomed saucepan, add finely chopped onions and vegetables to it. Sprinkle the mixture with seasonings, stir.
2. Fry the mixture over a fire for 3 minutes, then reduce the stove to minimum power, cover the pan with a lid. Simmer for about 25 minutes.

Vegetables with seafood

• mexican mix - 650 gr.
• seafood cocktail - 400 gr.
• green salad - 90 gr.
• soy sauce - 55 ml.
• olive oil - 95 ml.
• lemon juice - 40 ml.
• french mustard - to taste
• chopped white pepper - 9 gr.
• table salt - 15 gr.

1. Pour olive oil into a thick-bottomed skillet, place seafood in it, add seasoning to taste. Fry foods over high heat for 7 minutes, then pour lemon juice over them.
2. Then place the vegetable mixture on top of the seafood shake. Simmer until the liquid evaporates completely. Then pour the soy sauce over the dish. Stir the mixture and brown it. Rinse lettuce leaves, chop and mix with mustard. Add to the total mass. Stir well, serve.

Baked chicken fillet with vegetables

• chicken breast - 450 gr.
• drinking water - 65 ml.
• homemade sour cream - 85 gr.
• vegetable mixture - 1.2 kg.
• table salt - 12 gr.
• pepper - 6 gr.
• greens to taste
• sesame seeds - 20 gr.
• spices to taste

1. Preheat oven to 195 degrees. Place the vegetable mixture on a baking sheet, distribute the water evenly. Thinly chop the chicken fillet, roll in spices.
2. Add salt to vegetables, top with pieces of meat. Drizzle over sour cream mixed with sesame seeds. Then send the baking sheet to the oven, wait 20-25 minutes.
3. After preparing your meal, place it on portioned plates and garnish with fresh herbs. You can also add a variety of mushrooms to the sour cream sauce, if desired.

Self-freezing vegetables

1. If you decide to freeze vegetables yourself, choose the foods you need. Examine them carefully so that the fruits are not damaged. Then rinse thoroughly.
2. Dry vegetables, remove inedible parts if necessary. Chop to your taste. If you are going to freeze carrots, bell peppers, beets or greens, they must be scalded with boiling water, then placed in cold water for a few seconds.
3. Dry the vegetables, then distribute them in portioned bags made of dense polyethylene with a plastic fastener. Remove air before freezing. You can also place vegetables on a tray and send them to the freezer. As soon as the product is frozen, pack the mixture into packs.

Experiment with recipes and serve the vegetable mixture as a side dish. Season it with various additives and sauces. To keep food frozen for a long time, the temperature in the freezer should be around -20 degrees.

How to cook frozen vegetables deliciously

Consider recipes with frozen vegetables in a slow cooker or on the stovetop. Use the classics of the genre, the English version. Make a masterpiece with buckwheat

Frozen Vegetable Mix is a set of vegetables that have gone through several stages of processing (see photo). As a rule, such a product can be stored for a long time - from six to eighteen months. During the freezing process, vegetable ingredients retain their beneficial properties as much as possible, without losing their taste.

Depending on the constituents, such a mixture is divided into three types.:

• homogeneous - such a product consists of one ingredient;
• assorted - this set includes two or more types of vegetables;
• ready-made meals - this mixture is otherwise called a semi-finished product, its components are ingredients suitable for making a certain salad, soup, etc.

We will share the most popular vegetable mixtures in the table below.

Name
	This product includes onions, zucchini, as well as carrots, tomatoes and bell peppers.
hawaiian	This variety includes peas, bell peppers, corn, and boiled rice.
mexican	This mixture consists of carrots, green peas, celery stalks, green and red beans, peppers and corn.
	In this case, the pepper is combined with tomatoes, okra stalks, as well as eggplant and onions.
	The ingredients of this mixture are tomatoes, zucchini, paprika, red onions and zucchini.
paprikash	This type of product consists of beans, tomatoes, bell peppers and courgettes.

Sometimes these kits include cauliflower, potatoes, as well as parsley, lettuce, mushrooms and broccoli. Each type of mixture has a low calorie content, so they are often used for preparing dietary meals.

How to make a frozen vegetable mixture with your own hands?

Thanks to the easy process, every housewife can cook frozen vegetables with her own hands. At home, it is possible to make interesting vegetable combinations, which are very rarely found on sale today. For example, a set for borscht. This blank is often prepared for the winter. It contains all the essential vegetable ingredients, including cabbage and beets.

At home, you can freeze absolutely any vegetables, but before doing this, the products should be properly prepared. First, they need to be sorted out to get rid of the litter, and then rinse well, peel and cut into the required shape. For freezing, vegetables are usually chopped into cubes or strips. Prepared ingredients must be blanched in order to preserve their texture, taste and color as much as possible. After that, the blank is packaged in special containers and sent to the freezer for storage.

Advice! To prevent the vegetable set from sitting in the freezer for a long time, attach a piece of paper with the date of manufacture of the product to the container. You need to use your homemade vegetable mixture within one year.

Cooking use

In cooking using frozen vegetables, you can prepare a wide variety of dishes. Such products are convenient in that they do not need to be defrosted before being cooked. It is enough to remove them from the packaging and place them in the required dish. Soups can be cooked especially quickly with such a mixture.

There are many recipes for making frozen vegetables themselves. They can be brought to readiness in a double boiler, multicooker, as well as in a regular saucepan, oven and pan. Often, vegetables are supplemented with chicken, pork and other meats, which makes a complete lunch dish.

It is very easy to make a delicious salad from a Mexican mixture. To do this, the product must be brought to readiness in slightly salted water, then cooled and supplemented with some kind of sausage. You can season such an unusual salad with both regular mayonnaise and mustard sauce.

Very often, sets of frozen vegetables are bought for making the famous stew. In this case, both a Mexican semi-finished product and a rustic mixture are great.

Mushroom mixes can be used to make casseroles, omelettes, hot sandwiches, and more.

Benefit and harm

Due to the fact that even after freezing vegetables retain their chemical composition as much as possible, the mixtures created from them are incredibly useful for humans. Absolutely every such set contains vitamins C and B, as well as some minerals (calcium, potassium, etc.).

Each type of this product increases appetite, speeds up metabolic processes in the body and improves digestion.

The benefit of such a semi-finished product lies in the fact that in the winter season it effectively helps with vitamin deficiency and increases the protection of the immune system.

It has been scientifically proven that frozen vegetables can harm the body only with an individual intolerance to a certain product, so when buying, first of all, study the composition.

Frozen vegetables are a must-have product in cooking, which can be used to quickly prepare many light and tasty dishes!