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Menu planning when it’s time to empty the freezer

Turning a kitchen’s forgotten food into meals takes improvising
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This combination of photos shows shows soup made with chicken-cilantro dumplings from the freezer and leftover vegetables, left, and stir-fried mushrooms with the cabbage. (Beth J. Harpaz via AP)

I usually cook a nice meal from scratch every night, even when it’s only my husband and me for dinner.

Our weekly menu might include fish, chicken, pasta, and a couple of time-intensive dishes like eggplant moussaka, jap chae or chili.

Leftovers, and there are a lot, go into the freezer — where they’re often forgotten, tucked behind ice-cube trays, half-eaten cartons of ice cream, and bags of soup dumplings and frozen peas.

So

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