Save money by freezing sauces & marinades

Wasting food is a big waste of money! Jaden Hair of SteamyKitchen.com has shares her tips on how to take leftover marinades and sauces and use them to dress steamed vegetables.

Any leftover wine, broth, pasta sauces or extra marinade sauce can be poured into ice cube trays or silicon cupcake trays and frozen. Anytime a recipe calls for addition of wine or broth, just pop a cube or two into the dish, no need to defrost - it should melt quickly.

Sauce left over from the pot roast? Freeze! The next time you pan fry a steak or chicken, add a cube towards end of cooking to make a sauce. Next time you make teriyaki sauce, double the recipe and freeze the extra batch.

What freezes well:

• broth stocks
• orange juice
• lemon juice
• teriyaki sauce
• pasta sauce
• wine (though will not freeze completely due to alcohol, but will preserve better than in refrig)
• marinades (if the marinade has touched raw seafood or meat, make sure you bring the marinade to a boil for 7 minutes, let cool and then freeze)
• meat sauces (Fill an ice cube tray or silicon cupcake with liquid. Once frozen, you can remove the cubes, put them in a freezer bag and store in freezer.)

Guy Kawasaki's Famous Teriyaki Sauce

• 1 cup of sugar
• 1 cup of soy sauce
• 1/2 orange
• 2 jalapeno peppers - seeds removed (optional)
• 5 green onions - chopped
• 1/3 cup of ginger (approx ½ hand-size or so) - peeled and chopped

Blend everything in a blender/food processor. Puree until smooth. This recipe will make 3 cups of sauce which is enough to marinate 2 and 1/2 pounds of chicken or tri-tip steak. You can use this marinade for steak, chicken, vegetables (for skewers) or as a sauce for steamed vegetables.

Print grocery coupons from our sister website, MomsLikeMe.com