A couple weeks ago, I stood at the grocery store starring at the large bunches of fresh basil wondering whether or not to buy one. I needed a small amount of fresh basil for this eggplant spread recipe.
I really wanted to make the spread, but I expected it unlikely I’d use the whole bunch of basil.
We have a garden, so we compost food that goes bad (technically zero waste), but I rarely use an entire bunch of fresh herbs and it kills me to see good food be wasted.
Carrot Ginger Soup on the Menu
This past weekend, we added a family favorite, carrot ginger soup, to our Sunday night dinner. I really like the ginger in the soup, but it’s another ingredient I don’t often use up; I just don’t use enough of it before it goes bad.
To combat too much of a good thing when it comes to fresh herbs and flavors like ginger, I decided to try Dorot cubes. They are fresh herbs and flavors like crushed garlic and ginger, frozen into single size cubes that can be pulled out of the freezer when needed. They limit wasted ingredients and save a bunch of time chopping and preparing.
The cubes are almost entirely fresh herbs and produce. The crushed garlic cubes, for example, include a bit of water, canola oil and sea salt (not much) to help keep them fresh in the freezer. But these are all things I’d put in my recipes anyway and can adjust how much additional canola oil or salt I add, for example, if it makes sense for the recipe.
Less Waste For Our Family
I first eyed them in the frozen food aisle at Giant but didn’t try them because I wasn’t sure about the plastic containers being wasteful. When I compared the amount of plastic for a whole container of cubes to the packaging I’d alternatively use when purchasing fresh herbs each time I needed them, however, Dorot was a better choice for us.
In addition to being a lower waste option than our previous cooking practice, there’s no question the Dorot cubes save time and are more convenient during the cooking process. It’s super easy to pull the small tray out the freezer, pop out a cube or two, drop them into the pan or pot, and be done. No rinsing, chopping or clean up. (Be sure to check out the video at the end of the post to see just how easy they are to use.)
I mentioned we used the recipe for a family favorite, carrot ginger soup. I made homemade chicken stock a few weeks ago and had a couple jars left in the freezer. We replaced traditional garlic and ginger with the Dorot crushed garlic and ginger cubes saving time and dishes, and everyone loved the soup just the same. I think it’s a win all around and perfect for busy families looking to make it a bit easier to get healthy family dinner on the table.
No Complaints About Garlic Bread
As an added bonus, I let two of the garlic cubes sit out with some butter to soften. I mixed together the butter and room-temperature crushed garlic cubes to spread on a baguette and toast for garlic bread. It worked like a charm, and no one in our house ever has any complaints about garlic bread.
A Coupon to Try Dorot in Your Kitchen
Updated Carrot Ginger Soup with Dorot
- 6 - 8 large carrots peeled and cut into 1/2" cubes
- 2 - 3 shallots chopped
- 2 Dorot crushed garlic cubes
- 1 Dorot crushed ginger cube
- 3 - 4 cups of chicken or vegetable broth amount determined based on desired consistency of soup
- olive oil
- 4 tbsp of plain greek yogurt for serving
- 1 tbsp fresh parsley chopped (optional)
- Heat olive oil on medium heat in a medium-sized sauce pan.
- When olive oil is hot, add carrots and onions. Saute for 5 - 10 minutes.
- Add Dorot garlic and ginger cubes. Saute for 5 minutes.
- Add about 2 cups of broth and allow to simmer for 10 minutes.
- Add enough broth to almost cover the carrots and onions, cover the pan, and allow to simmer until carrots are fork tender.
- Use a hand blender (or transfer ingredients to a blender) to puree vegetable mixture into soup.
- Add a dollop of plain greek yogurt.
- (Optional): Top with a pinch of fresh parsley to finish and black pepper to taste.