Another one of my favorite tricks is that I try never to cook just one meal. If I'm making lasagne, I'll make a double batch: one for eating, and another to put in the freezer for a future meal.
It's really no extra work to double a recipe and freeze it for later. The mess is already there, so why not make use of it? I tend not to attempt to triple recipes (unless I'm really familiar with them) as tripling skews the ingredient/spice ratio and can throw off the flavor and/or texture.
Another example of cooking for more than one meal is roasting a turkey (or whole chickens) for multiple meals. We can have a turkey dinner one night, and then use the leftover meat for the next few days for sandwiches, the carcass for soup, and some other left over meat for turkey enchiladas, turkey divine, stir-fry, etc.
Lesson for the day: Try to cook more than one meal at a time. Think ahead as to what you can use left overs for. To many people, the term 'left over' has negative connotations.' Maybe I should use the term "pre-cooked," "recipe ready," or "ready made," instead. Isn't that what you're paying the big bucks for at the grocery store for the convenience of "ready made" food? Think about it -- you're paying a premium price for somebody else's leftovers. Wouldn't you rather use your own? It's a lot like underwear.....
Wednesday, January 30, 2008
Saturday, January 26, 2008
The Refigerator
Part of reclaiming your kitchen and freeing yourself of drive-thru/delivery hell is paying attention to what you have on hand and making it easily accessible. This includes the refrigerator.
Your task is to completely clean out your refrigerator. Take everything out and wipe down the inside with mild soap and water. This includes wiping off the bottles of salad dressing, ketsup, etc., that have been in there for God-only-knows-how-long. If you can't remember the last time you used that opened 1/2 bottle of whatever it is, get rid of it. When in doubt THROW IT OUT.
After wiping out the refrigerator, put things back in groups. Group like items together like putting all condiments next to each other, putting dairy products together, etc. You will quickly figure out a pattern that is convenient for you. This saves you precious time when you need to reach for something in a recipe.
Also, I'm a fan of plastic, gallon-sized zip lock bags. For example, I keep deli meat and cheese in a large zip-lock bag. That way when I make sandwiches for lunches in the morning all I have to do is reach for that one bag and all the sandwich fixings are together. I don't have to dig around for stuff.
Remember, the Golden Rule is: If your cooking items and utensils are not easily accessible, you're not going to use them. Arrange your kitchen as such.
Your task is to completely clean out your refrigerator. Take everything out and wipe down the inside with mild soap and water. This includes wiping off the bottles of salad dressing, ketsup, etc., that have been in there for God-only-knows-how-long. If you can't remember the last time you used that opened 1/2 bottle of whatever it is, get rid of it. When in doubt THROW IT OUT.
After wiping out the refrigerator, put things back in groups. Group like items together like putting all condiments next to each other, putting dairy products together, etc. You will quickly figure out a pattern that is convenient for you. This saves you precious time when you need to reach for something in a recipe.
Also, I'm a fan of plastic, gallon-sized zip lock bags. For example, I keep deli meat and cheese in a large zip-lock bag. That way when I make sandwiches for lunches in the morning all I have to do is reach for that one bag and all the sandwich fixings are together. I don't have to dig around for stuff.
Remember, the Golden Rule is: If your cooking items and utensils are not easily accessible, you're not going to use them. Arrange your kitchen as such.
Friday, January 25, 2008
Joe's Special
This recipe came from a dear, dear friend. My friend came from a household of 7 children in Pebble Beach, California. If one mother can make this for 7 children and not hear one complaint, something is right. Over the years this recipe has been nicknamed "Joe's Special" and is the epitome of early late 1960's early 1970's Central California cuisine. Here goes:
1 package chopped frozen spinach, or 1/2 pound chopped;
1 clove garlic finely minced (Gilroy garlic RULES);
1 medium onion chopped;
2 Tablespoons olive oil;
1 pound lean ground beef;
salt and pepper to taste;
4 eggs, lightly beaten.
Thaw spinach and drain well (or cook fresh spinach in 1 tablespoon of oil and set aside).
In a heavy skillet, sautee onion in oil until transparent. Add garlic and sautee for 1-2 minutes more.
Add ground beef and brown thoroughly. Sprinkle in salt and pepper and reserved spinach.
Put heat to high, add eggs to the skillet, stirring constantly until eggs are blended and cooked.
Serve immediately on a flour tortillia plate*
with mild salsa or taco sauce and with sour cream (if desired).
*flour tortillia plate is a regular flour tortillia that has been warmed in the microvave for 15 seconds or so. It is used like a wrap AND used like a plate. The point is there isn't any disposable "dishes" to throw away, because the tortillia wrap is used like a plate -- and is edible. Translation: No dishes to wash
1 package chopped frozen spinach, or 1/2 pound chopped;
1 clove garlic finely minced (Gilroy garlic RULES);
1 medium onion chopped;
2 Tablespoons olive oil;
1 pound lean ground beef;
salt and pepper to taste;
4 eggs, lightly beaten.
Thaw spinach and drain well (or cook fresh spinach in 1 tablespoon of oil and set aside).
In a heavy skillet, sautee onion in oil until transparent. Add garlic and sautee for 1-2 minutes more.
Add ground beef and brown thoroughly. Sprinkle in salt and pepper and reserved spinach.
Put heat to high, add eggs to the skillet, stirring constantly until eggs are blended and cooked.
Serve immediately on a flour tortillia plate*
with mild salsa or taco sauce and with sour cream (if desired).
*flour tortillia plate is a regular flour tortillia that has been warmed in the microvave for 15 seconds or so. It is used like a wrap AND used like a plate. The point is there isn't any disposable "dishes" to throw away, because the tortillia wrap is used like a plate -- and is edible. Translation: No dishes to wash
Thursday, January 24, 2008
Lazy Woman Pseudo Lasagne
Do you have picky eaters? I do. Here's a quick, vegitarian meal that can be tossed together quickly and I yet to have one objection. I call it "Lazy Woman Pseudo Lasange." Serve it with a green salad and warmed french bread and you have yourself a meal in no time flat.
You will need:
1 - pound penne pasta
1 regular jar pasta sauce
1/2 onion chopped
1 clove garlic minced
shredded mozzarella cheese
Vegtable oil
Sautee chopped onion in a saute pan with a couple of tablespoons of vegtable oil on preheated medium high heat for about 5 minutes. Add minced garlic and sautee for a couple minutes more. Turn off heat and set aside.
In a large dutch oven (extra large sauce pan), bring to boil water. Add penne pasta and cook according to package directions. Drain pasta and rinse with cool water.
In a large mixing bowl, dump in cooked pasta, jar of pasta sauce, onion and garlic sautee mixture and combine with a large spoon.
Grease the bottom and sides of a 9x13x2 pan with a spritz of cooking spray (or any large, squar-ish pan you have on hand) and then put 1/2 of the noodle mixture on the bottom. Sprinkle with mozzarella cheese (about 1/2 cup). Add the remaining noodle mixture and then top with another 1/2 cup of shredded mozzarella cheese.
Bake in a 350* oven uncovered for about 20-30 minutes or until heated through and cheese is lightly browned and melted. If you want, you can cheat and put in the microwave on high for about 5 minutes if you're really short on time.
The gist of this is to make a layered "fake" lasagne with few ingredients. The melted cheese and tomato-based sauce mixed with pasta is an instant winner and a crowd pleaser -- especially with kids.
Serve with green salad and French bread.
You will need:
1 - pound penne pasta
1 regular jar pasta sauce
1/2 onion chopped
1 clove garlic minced
shredded mozzarella cheese
Vegtable oil
Sautee chopped onion in a saute pan with a couple of tablespoons of vegtable oil on preheated medium high heat for about 5 minutes. Add minced garlic and sautee for a couple minutes more. Turn off heat and set aside.
In a large dutch oven (extra large sauce pan), bring to boil water. Add penne pasta and cook according to package directions. Drain pasta and rinse with cool water.
In a large mixing bowl, dump in cooked pasta, jar of pasta sauce, onion and garlic sautee mixture and combine with a large spoon.
Grease the bottom and sides of a 9x13x2 pan with a spritz of cooking spray (or any large, squar-ish pan you have on hand) and then put 1/2 of the noodle mixture on the bottom. Sprinkle with mozzarella cheese (about 1/2 cup). Add the remaining noodle mixture and then top with another 1/2 cup of shredded mozzarella cheese.
Bake in a 350* oven uncovered for about 20-30 minutes or until heated through and cheese is lightly browned and melted. If you want, you can cheat and put in the microwave on high for about 5 minutes if you're really short on time.
The gist of this is to make a layered "fake" lasagne with few ingredients. The melted cheese and tomato-based sauce mixed with pasta is an instant winner and a crowd pleaser -- especially with kids.
Serve with green salad and French bread.
Wednesday, January 23, 2008
Pantry Items
Looking through a non-cook's eyes, I'm anticipating you're wondering what to have "on hand" in the pantry to toss meals together quickly. If you have any spices that are over a year old, you should probably toss them out as the flavor just isn't there.
Keep a black Sharpie handy in your kitchen (another essential tool) and when you bring in spices from the grocery store write the date purchased on the bottom of the container, or on the lid, or on the label. Write the date anywhere you will notice so you will not be astounded when you reach for a spice and suddenly say aloud to yourself, "You mean I've had this container of tumeric since 1989?"
While purchasing some spices may initially stretch the budget, I promise you that it's an investment that will more than repay itself with money saved from the dreaded drive-through and the satisfaction of cooking real food for your family.
I'm not a professional cook. I'm just a mom who has *finally* figured out a way to put real food on the dinner table. Here's a peek into my pantry. I'm in no way suggesting you run out and purchase all of these spices. I've indicated my own personal "must haves" with an asterisk. Based on your family's food tastes, you'll soon recognize your own pattern to which spices you will reach for most often. It will take some thought and practice to get this down:
Spices:
Salt*
Pepper*
Basil*
Allspice
Celery Seed
Cayenne Pepper*
Ground Cumin*
Whole cloves
Ground Cloves
Cajun Spice Blend*
Ground Corriander
Ground Cinnamon*
Cream of Tartar
Curry Powder*
Garlic Pepper
Chinese Ginger*
Italian Seasoning*
Ground Marjoram
Mint Flakes
Nutmeg
Chili Powder*
Oregeno*
Bay Leaves*
Paprika
Crushed red peppers
minced onion
Onion salt
Onion Powder
Parsley flakes*
Garlic Powder*
Poultry Seasoning
Caraway Seed
Sage*
Thyme*
Sesame Seed*
Tarragon*
Rosemary*
Tumeric
White Ground Pepper
Saffron
Helpful Hint: Keep all of your spices in one location and in alphabetical order. No, I'm not anal retentive and super-organized. You will save yourself precious time by knowing just *where* to reach for that spice called for in the recipe without digging through cupboards grumbling to yourself.
Been there -- done that.
Remember: If your cooking utinsils and ingredients needed for a recipe are not easily accessible to you, you're not going to be successful and will quickly revert to your old habits.
Other things in the pantry:
sugar
flour
brown sugar
corn starch
bread crumbs
oatmeal
honey
maple syrup
rice
pasta
canned tomatoes
kidney beans
tomato paste
cooking oil
vinegar
OK.... I'll stop for now. I can sense your eyes glazing over. The trick is to find a handful of recipes/meals that your family likes that are easy to toss together and build from there. Baby Steps!!!!
Keep a black Sharpie handy in your kitchen (another essential tool) and when you bring in spices from the grocery store write the date purchased on the bottom of the container, or on the lid, or on the label. Write the date anywhere you will notice so you will not be astounded when you reach for a spice and suddenly say aloud to yourself, "You mean I've had this container of tumeric since 1989?"
While purchasing some spices may initially stretch the budget, I promise you that it's an investment that will more than repay itself with money saved from the dreaded drive-through and the satisfaction of cooking real food for your family.
I'm not a professional cook. I'm just a mom who has *finally* figured out a way to put real food on the dinner table. Here's a peek into my pantry. I'm in no way suggesting you run out and purchase all of these spices. I've indicated my own personal "must haves" with an asterisk. Based on your family's food tastes, you'll soon recognize your own pattern to which spices you will reach for most often. It will take some thought and practice to get this down:
Spices:
Salt*
Pepper*
Basil*
Allspice
Celery Seed
Cayenne Pepper*
Ground Cumin*
Whole cloves
Ground Cloves
Cajun Spice Blend*
Ground Corriander
Ground Cinnamon*
Cream of Tartar
Curry Powder*
Garlic Pepper
Chinese Ginger*
Italian Seasoning*
Ground Marjoram
Mint Flakes
Nutmeg
Chili Powder*
Oregeno*
Bay Leaves*
Paprika
Crushed red peppers
minced onion
Onion salt
Onion Powder
Parsley flakes*
Garlic Powder*
Poultry Seasoning
Caraway Seed
Sage*
Thyme*
Sesame Seed*
Tarragon*
Rosemary*
Tumeric
White Ground Pepper
Saffron
Helpful Hint: Keep all of your spices in one location and in alphabetical order. No, I'm not anal retentive and super-organized. You will save yourself precious time by knowing just *where* to reach for that spice called for in the recipe without digging through cupboards grumbling to yourself.
Been there -- done that.
Remember: If your cooking utinsils and ingredients needed for a recipe are not easily accessible to you, you're not going to be successful and will quickly revert to your old habits.
Other things in the pantry:
sugar
flour
brown sugar
corn starch
bread crumbs
oatmeal
honey
maple syrup
rice
pasta
canned tomatoes
kidney beans
tomato paste
cooking oil
vinegar
OK.... I'll stop for now. I can sense your eyes glazing over. The trick is to find a handful of recipes/meals that your family likes that are easy to toss together and build from there. Baby Steps!!!!
Tuesday, January 22, 2008
Easy Lunch Box Treat: Rice Crispy Bars
Don't forget the insanely simple and crowd pleasing rice-crispy bar. I don't know of one person who does not like these. They make great after school snacks and treats for the lunch box. Most of all, they come together with three ingredients and ten minutes. Sure, you can buy them pre-packaged, but they're a lot more expensive and have a chemical aftertaste.
You will need:
40 large marshmallows (or 4 cups miniature ones)
5 1/2 cups rice crispy cereal
1/2 stick of butter (half a stick should = 1/4 cup)
Melt butter over medium low heat in large saucepan on stove. Add marshmallows and stir until melted and smooth. Add rice crispy cereal. Combine. It will be sticky.
Spray a 13x9x2 baking pan (or whatever square-ish pan you have that will fit) with non-stick spray (or butter your *clean* hands and rub to thinly coat pan if you don't have any cooking spray).
Dump the rice/marshmallow mixture into pan. Grease your hands (so it doesn't stick to you) and gently pat down so it's evenly distributed. Let rest for 15 minutes. Cut into squares with pizza cutter or knife.
That's it.
Clean up tip: Immediately place saucepan and utinsils in sink and fill saucepan with water even if you can't get to doing the dishes right away. They will wipe clean without effort.
You will need:
40 large marshmallows (or 4 cups miniature ones)
5 1/2 cups rice crispy cereal
1/2 stick of butter (half a stick should = 1/4 cup)
Melt butter over medium low heat in large saucepan on stove. Add marshmallows and stir until melted and smooth. Add rice crispy cereal. Combine. It will be sticky.
Spray a 13x9x2 baking pan (or whatever square-ish pan you have that will fit) with non-stick spray (or butter your *clean* hands and rub to thinly coat pan if you don't have any cooking spray).
Dump the rice/marshmallow mixture into pan. Grease your hands (so it doesn't stick to you) and gently pat down so it's evenly distributed. Let rest for 15 minutes. Cut into squares with pizza cutter or knife.
That's it.
Clean up tip: Immediately place saucepan and utinsils in sink and fill saucepan with water even if you can't get to doing the dishes right away. They will wipe clean without effort.
Getting it Together
Now that your kitchen is (somewhat) organized and you know where everything is, you need to pick a day each week where you will sit down with a calendar and think about what you will serve for dinner for the next week. Your calendar will prove to be your savior. Keep close eye on sports practice schedules, dentist appointments, work meetings, or any thing else that will disrupt your schedule. I know, I know, there's something going on every night. Fine. Plan your meals around your chaotic life by using a crock pot or other extremely simple dinners. Crock pot (or slow cooker) meals are very forgiving. They're ready when YOU are. You'll be amazed at how a few ingredients can come together into a meal.
Take a little time thinking about your family's food tastes, and your real-life schedule. Jot your thoughts down on the back of your calendar or any notebook. Your weekly meals will be based off of this. Pretty soon you'll have a routine of easy go-to recipies that you can toss together in your sleep. That's the whole point. You want to put all of this on automatic pilot. However, you will have to invest a little mental energy up front.
Take a little time thinking about your family's food tastes, and your real-life schedule. Jot your thoughts down on the back of your calendar or any notebook. Your weekly meals will be based off of this. Pretty soon you'll have a routine of easy go-to recipies that you can toss together in your sleep. That's the whole point. You want to put all of this on automatic pilot. However, you will have to invest a little mental energy up front.
Monday, January 21, 2008
The Chore of Cooking
It shocks me as to how many people use the fast-food drive up window multiple times per week for lunch and dinner. Reasons for doing so range from lack of time, dislike for cooking, etc. I've been there myself. However, you don't have to be a good cook or even like cooking to put dinner on the table. I'm trying to reach all of you non-cooks out there. I don't intend to attempt to transform your personality or make you Food Network Star ready. Just a little thought, planning and practice will get the job done with minimum drudgery on your part.
If you're a non cook, I'm betting your kitchen is not organized. This is vital step one. You probably can't locate your measuring cups, know what's in your spice cupboard, etc. Go through your kitchen (one drawer at a time -- don't overwhelm yourself) and take note of what you have on hand. If you can't find/identify your pantry items or kitchen tools, and if they're not easily accessible, you're not going to use them. Don't get hung up on perfection. A general organizational outlay is all that is needed.
De-clutter your kitchen. People think they need to have all sorts of kitchen gadgets. You don't. Two things I insist on having are good quality knives and good quality cookware. Even in that regard, less is more. You will also find your kitchen easier to keep clean if you don't have as much stuff. Trust me.
If you have any teflon pans that are chipped and/or worn, toss them out. Personally, I very rarely use teflon coated pans. Fumes from burning teflon is a toxin that can kill small animals. I put two and two together and got rid of mine.
So, get to it with step one: de-clutter, organize, take note of what you have on hand, and keep most often used items where you can easily get to them.
If you're a non cook, I'm betting your kitchen is not organized. This is vital step one. You probably can't locate your measuring cups, know what's in your spice cupboard, etc. Go through your kitchen (one drawer at a time -- don't overwhelm yourself) and take note of what you have on hand. If you can't find/identify your pantry items or kitchen tools, and if they're not easily accessible, you're not going to use them. Don't get hung up on perfection. A general organizational outlay is all that is needed.
De-clutter your kitchen. People think they need to have all sorts of kitchen gadgets. You don't. Two things I insist on having are good quality knives and good quality cookware. Even in that regard, less is more. You will also find your kitchen easier to keep clean if you don't have as much stuff. Trust me.
If you have any teflon pans that are chipped and/or worn, toss them out. Personally, I very rarely use teflon coated pans. Fumes from burning teflon is a toxin that can kill small animals. I put two and two together and got rid of mine.
So, get to it with step one: de-clutter, organize, take note of what you have on hand, and keep most often used items where you can easily get to them.
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