Easy Soup & Sauce Preps You Can Make During Chilly Days

The weather’s feeling a little bit chilly these days. And with the holiday season approaching, it’s nice just to sit around and get a hot plate or bowl of delicious food after a long day’s work. It’s an ideal scenario, however, not a lot of people have the time to whip something up after a tiring day. Not to mention that the Christmas traffic rush and the holiday season take up too much time. It’s no surprise that a lot of people just make do with take-out food or an online delivery meal. But did you know that it’s actually quite effortless to put together healthy and delicious food in just a few quick and easy steps?

Put a pause on your online delivery orders, because you can make your own homemade soup stock and sauces for an easy and healthy meal – whether you’re by yourself or with your family or friends. Stocks create a rich and flavorful kick to soups, sauces, and a variety of other meals or dishes. It’s also easy to do, and can cut your cooking prep time. Plus, when you properly store it in a refrigerator freezer, it can last up to 3 months! Definitely a must-try. So here are some easy-to-make recipes for soup or sauce stocks you can store in your freezer for those days when you want to make a hot plate or bowl of homemade food.

FOOD STOCKS

Chicken Stock

Something staple such as chicken stock can make your bland food into something you’re going to be craving for months! Ingredients:

• Chicken
• Oil
• Onion
• Carrot
• Garlic
• Celery
• Bay leaves
• Peppercorns or paminta
• Fresh herbs (optional)
• Water

TIP You can also choose leftover chicken and its bones from last night’s rotisserie dinner! How to make chicken stock:

1. Prepare the chicken meat and bones. Chop other ingredients such as the onion, carrot, garlic, and celery.
2. Put everything in one pot, add herbs and water.
3. Simmer for 3-4 hours, depending on preference.
4. Skim the foam and take out the bones and vegetables.
5. Strain and store in a sealed jar.

Food you can make with chicken stock

• Arroz Caldo
• Chicken rice
• Tinolang manok

Beef Stock

You can’t make a list of stocks without the savory beef stock, of course! Like chicken stock, making beef stock is just as easy to make. Ingredients:

• Beef (neck or leg)
• Vegetable oil
• Onion, sliced
• Water
• Salt & pepper

TIP Thinking of storing more food stocks? Get a chest freezer inverter or a no-frost refrigerator for more storage and less energy consumption! How to make beef stock:

1. Heat the oil in a large pot over high heat.
2. Sprinkle the meat with salt and pepper before adding to the pot. Add the onions.
3. Sauté beef and onion until brown before reducing heat.
4. Add water and simmer for about 3-4 hours.
5. Strain everything and store in a sealed jar.

Food you can make with beef stock

• Beef pares
• Nilagang baka
• Salisbury steak

Vegetable Stock

Are you a vegetarian or simply do not like meat? Contrary to popular belief, vegetable stocks can be tasty, too! Plus, it takes less time to make compared to its meat counterparts as well. Ingredients:

• Vegetables (carrots, celery, onions, garlic, mushroom)
• Olive oil
• Herbs (parsley, thyme, bay leaves, peppercorn)
• Mushroom*
• Water
• Salt

* Optional TIP Vegetable stocks can last up to 3-4 days when stored properly in a refrigerator. If you want it to last longer, put it in your refrigerator freezer so you can enjoy it for up to 6 months. How to make vegetable stock:

1. Chop vegetables into 1-inch chunks.
2. Heat your pot and pour an ample amount of olive oil.
3. Add the chopped carrots, celery, onion, garlic, and spices into the pot. Stir frequently until vegetables soften and brown.
4. Add water and salt to the pot and wait for it to boil. Lower heat and simmer for 30 minutes.
5. Strain the stock and take out the vegetables. Store in a sealed jar for longer shelf life.

Food you can make with vegetable stock

• Vegetarian pho
• Chop suey
• Pinakbet

Fish stock

For seafood dishes, fish stocks are definitely the recommended soup or broth base. Unlike chicken and beef stocks, fish stock takes less time to make – without compromising the taste of any meal prep you’re craving. Ingredients:

• Bones & heads of white-fleshed fish (e.g., tilapia, maya-maya, lapu-lapu)
• Salt
• Onion
• Crushed garlic
• Peppercorn
• Bayleaf

How to make fish stock:

1. Boil water in a pot over medium heat. Add vegetables and stir slightly for a few minutes.
2. Add fish heads and bones (thoroughly cleaned).
3. Let it boil and add water if needed.
4. Add spices and cover the lid for 30-40 minutes.
5. Strain stock from the fish and vegetables. Store in a sealed jar, freeze in the refrigerator freezer for up to 3 months.

TIP Fish stock can last up to 3 months – only if you freeze it well in your refrigerator freezer. Have a huge family to prep meals for? Make more fish stock and put it in your chest freezer! Don’t forget to put labels in your containers.

Anchovy stock

If you’re craving Korean food after watching a whole day of K-drama, you can’t go wrong with anchovy stock! Make your kimchi stew or sundubu stew have that scrumptious umami taste. A lot of these ingredients can be found in your local market, but if you want a more authentic taste, just go to your nearest Korean grocery store! Ingredients:

• Dried anchovies
• Dried kelp
• Korean radish
• Onion
• Garlic
• Scallions
• Dried mushrooms & shrimp
• Water

How to make anchovy stock:

1. Add water in your pot and let it boil.
2. Add a handful of anchovies and let it simmer uncovered for 20-25 minutes.
3. Add radish, onion
4. Strain it and remove the anchovies.
5. Store in a sealed jar. Refrigerate for 3-4 days or freeze it in your refrigerator freezer for a longer shelf life.

TIP If you don’t have any time at all, you can just simply soak a handful of anchovies in water at normal room temperature and leave it overnight! Food you can make with anchovy stock:

• Kimchi stew
• Sundubu stew
• Tteokbokki

SAUCES

For days when you just want light meals, don’t settle for bland food. Make it better with delicious sauces that you can easily make at home. No need to go to the grocery – there are quick and easy steps to create your favorite sauces (some you can make using the food stock recipes!).

Gravy

Have some leftover chicken from today’s lunch? Or are you feeling like you want an air-fried chicken while you sit in front of your TV on this chilly night? Gravy is a must-have during roasted or fried chicken nights! It’s not only delicious, but it’s so easy to do – and you only need a few ingredients! Ingredients:

• Butter
• All-purpose flour
• Food stock of your choice
• Salt & pepper

TIP Put your gravy in small containers and store it in a no-frost refrigerator so it does not get lost in built-up ice. Freeze up to 2-3 months and just simply heat it when you want to use it. How to make gravy:

1. Heat your pan to medium heat then add butter to melt.
2. Add flour and whisk with butter to create a pasty consistency. Mix until it slightly darkened.
3. Slowly add in your preferred stock. Stir until desired gravy consistency.
4. Add salt and pepper to taste and store in a sealed container.

Barbecue sauce

Whether it’s for dipping your fries or using as a marinade for your steak, barbecue sauce is definitely a favorite! Thankfully, it’s easy to make. So stock up your refrigerator with some homemade barbecue sauce – definitely perfect for movie nights in. Ingredients:

• Ketchup
• Brown sugar or honey
• Vinegar
• Worcestershire sauce
• Paprika

TIP If you made a lot of barbecue sauce, store it in an air-tight bag and lay flat in your refrigerator freezer. It can last up to three months. To use again, thaw it in the fridge overnight. How to make barbecue sauce:

1. Heat up your pan to medium.
2. Combine ketchup, brown sugar, vinegar, worcestershire sauce, and paprika in the pan. Mix until smooth.
3. Cool and store in an airtight container or jar. Store in the refrigerator and use for 2 weeks.

Lemon butter sauce

Want to try something new? Lemon butter sauce is perfect for those days that you work from home and you want a light and refreshing meal. Ingredients:

• Salted butter
• Lemon juice (freshly squeezed)
• All-purpose flour
• Chicken stock

TIP For a quick and easy lunch, season your chicken breast and fry it. Add rice and veggies, and top it with the lemon butter sauce for a scrumptious and filling meal! How to make lemon butter sauce:

1. Put your pan on medium heat and add the butter until it melts.
2. Add the flour and whisk to combine until it darkens.
3. Put in the chicken stock and whisk until it thickens.
4. Remove the pan from the heat and continue whisking until smooth.
5. Cool and store in an airtight container. Refrigerate for up to two weeks; freeze it in the refrigerator freezer to last for up to 6 months.

Save money and time by stocking up with increasing grocery prices, it’s important to find ways on how you can save money and time with what is in your refrigerators. But saving doesn’t mean you should compromise the taste of food you enjoy. Food stocks let you enjoy food that you like without spending too much time and money. To enjoy delicious food, whether it’s cold or hot out, always remember to store them at an ideal temperature. Soups and sauces can last up to half a year when stored properly. Use air-tight containers or mason jars and freeze them in refrigerator freezers that can properly accommodate every container properly. Condura has a fine selection of refrigerators (including no-frost refrigerator freezers) that can accommodate every variety of sauces, stocks, and more. To know more, you can go to our website and see what refrigerator is perfect for your stock and sauce food venture.