r/SouperCubers

Used 1/2 cup cubes for this and cooked pasta on throw in at the last minute. The cheese is Cabot's sharp white cheddar.

I meal prepped this in advance so don't have a nice pic of a serving.

Will update post with recipe when I'm on my pc. :)

Edit for recipe:

• 800g pork mince
• 2 onions, chopped
• 3 potatoes, cubed
• 2 apples, small dice
• 2 carrots, small dice
• red cabbage, roughly chopped (unsure of quantity, maybe 100g that I had frozen)
• 3 tbsp garlic paste
• 2 tsp ginger paste
• 2 S&B Golden Curry block packets (1 Hot, 1 Medium Hot - see picture)
• Approx. 1.1L water
• Extra curry powder to taste

Method:

1. In a large dutch oven (approx. 6L Bacarat, for reference), fry off onions, carrots, and cabbage in olive oil until softened.
2. Add mince, break up and fry off until browned. Add garlic and ginger, and fry off for a minute or so.
3. Add apples and potatoes to pot and stir to combine. Add water, bring to a boil then lower to a medium simmer. Put lid on and simmer for 10-15 mins or until potatoes are cooked as desired.
4. Turn off heat. Break up curry blocks and add to pot. Stir until curry blocks have dissolved and incorporated. Add additional curry powder to taste (I did this as I should have used 2 x Hot curry block packets as the taste was a bit too mild for me).
5. Turn on low heat and simmer until curry has thickened.

Please note the last pic was prior to the curry blocks being added to the pot so it looks a bit watery and anemic lol.

I've made a similar recipe with the Muji curry powder packets before (purchased in Japan), but again find them a bit too mild for my taste and tend to trick the recipe up with extra curry powder and seasoning. I'm keen to find a curry recipe to replicate the flavour of Coco Ichiban from Japan.

Made these in the 2 tbsp souper cubes. It made 14 fudge bites and they are delicious and not overly sweet... If not using natural peanut butter I'm pretty sure the ratios would need to be different.

Ingredients

• 1 cup smooth natural peanut butter (mine was salted)
• 1/4 cup unsalted butter
• 1/2 cup dark chocolate chips or chopped dark chocolate
• 3 tbsp maple syrup or honey
• 1 tbsp cocoa powder
• 1 tsp vanilla
• Flaky salt

Instructions

1. In a bain-marie, melt together peanut butter, butter, maple syrup. Only heat until smooth. No bubbling.
2. Remove from heat.
3. Add dark chocolate and let sit 30 seconds.
4. Stir until smooth and glossy.
5. Stir in cocoa powder and vanilla
6. Spoon into 2 tbsp super cubes.
7. Add flaky salt on top.
8. Refrigerate about 2 hours until fully set. Freeze the souper cubes before removing fudge from them or else they won't be super easy to remove.

Edit to add: I eat those from frozen, the texture is not hard and very decadent!

I had 400g of canned white beans leftover from making something else. I rinsed them off, added them to my food processor with salt and pepper, 100g natural yoghurt, a tablespoon of lemon juice, 50ml olive oil, a tablespoon of garlic powder and a tablespoon of smoked paprika. After whizzing it all until smooth, I added a tablespoon of warm water and whizzed again. This made 20 portions (in the 2 tablespoon sized Souper Cubes).

first pic is the final dish

i souped cubes the soup only but added some more water :) then i put in some dried wheat noodles i have in my pantry. Green onion on top

Soup is from OneCookBook Mille Nabe

A couple months ago I froze some cottage pie I made and finally pulled it out the freezer for dinner tonight. 10/10 delicious, cooked it from frozen in an oven proof dish at about 230°c for like an hour or so, covered in tinfoil for thr first half our then remived for the last half hour.

If id thawed it first it wouldnt have taken so long but theres a lot of butter and cream in the mash potato and the liquid would have escaped out of it if it was fully thawed first.

I might try partially thawing next time.

Cubed mashed sweet potatoes, frozen shredded rotisserie chicken (usually stuffed in zip lock bags and then just sprinkled on the sweet potatoes mash cubes, frozen spinach leaves and any sauce I can find. Sometimes I swap the sweet potato with cubed quinoa.

Enchilada filling was made with a shredded Costco roast chicken, a can of corn kernels, cheese, spring onions, and salsa verde. Wrapped in corn tortillas, topped with more salsa and cheese. The frozen ones are unbaked (have tested this before prior to using Souper Cubes). This recipe made 12 servings.

half cups of both rice and whatever curry we just made (veg or chicken) and quarter cup of dhal.

Please ignore the freezer burn.

We love our souper cubes but we can't put large cuts of meat in there so my husband tried putting a paper towel sheet in the bag before sealing to prevent the liquid from spilling out. We found no issues when we defrosted some so he wanted to share his idea with other meal preppers and frozen souper cube meal fans 🌸

My “weekend” Souper Cubes prep (my days off are Wed-Sat): a whole lotta rice!

I spent this past Wednesday making various rice sides I could add to my Lego lunches, including:
- Coconut Sticky Rice
- Turmeric Rice with Peas & Carrots
- Spanish Rice
- Cilantro Lime Jasmine Rice
- Duck Mushroom Risotto
- Dirty Wild Rice with Corn, Beans, and Sausage

Everything came out very tasty, especially since I used up a lot of the frozen cubes of broth I had previously (chicken for most, ham bone for the dirty rice, duck stock for the risotto).

I used my mini Instant Pot for each batch (2c uncooked rice + spices + extras). After the rice finished cooking, I spread it out on baking tray for 30m, then temporarily stored in a Pyrex for an hour in the fridge before packing my cubes. This helped speed up the “cool down” process you should do with warm dishes before freezing—less condensation from steam, better texture when reheating.

Because I was limited on freezer space and 1/2 cube trays, I tried to split my 1 cup cubes into two by using a butter knife to score the packed cube. Like how you might do when freezing tomato paste or minced garlic in a flat freezer bag. No luck! I’ll try to split them again on a few batches when they thaw a bit, but I froze my last batch (the dirty rice) by just half-filling my cubes to the portion I desired.