Post by Deleted on Apr 21, 2006 8:48:18 GMT -5
Here's a few time saving tips for the kitchen - I didn't know where to post this!
Every week (on Friday) I chop up, dice, slice, etc. all the veggies I buy or grow or get from friends (all my kids help). I store them in zip bags in the fridge. Doing this makes it very easy to use up the veggies I have and meal prep is quick. The only things I do not pre-cut are tomatoes, onions, garlic and eggplant. I cook up large batches of beans, rice, and pasta and store in zip bags as well. Sometimes I will throw a few potatoes in the oven when I'm baking a cake. I pre-measure the dry ingredients for the cakes, muffins and cookies I plan on making that week (hubby always has goodies!). I grind all the grains I will use too (stored in the freezer) – usually just corn, wheat and brown rice. The only thing I grind fresh is flax seed (using a coffee mill). I make a pitcher of rice or nut milk to use in baking as well. When I steam veggies during the week, I save the left-over water to use as vegetable stock. I just dump it in a pitcher in the fridge. If I boil potatoes, I save the water to use for making bread (also dumped into a pitcher in the fridge). When cooking, I try to make double of certain things to save in the freezer for next time.
When we did eat meat more often, I would cook up a bunch of diced beef and a whole chicken (saving the water to use as stock), and store it in zip bags in the freezer (in meal size portions). This worked well for stir-fry's, soups and casseroles.
Every week (on Friday) I chop up, dice, slice, etc. all the veggies I buy or grow or get from friends (all my kids help). I store them in zip bags in the fridge. Doing this makes it very easy to use up the veggies I have and meal prep is quick. The only things I do not pre-cut are tomatoes, onions, garlic and eggplant. I cook up large batches of beans, rice, and pasta and store in zip bags as well. Sometimes I will throw a few potatoes in the oven when I'm baking a cake. I pre-measure the dry ingredients for the cakes, muffins and cookies I plan on making that week (hubby always has goodies!). I grind all the grains I will use too (stored in the freezer) – usually just corn, wheat and brown rice. The only thing I grind fresh is flax seed (using a coffee mill). I make a pitcher of rice or nut milk to use in baking as well. When I steam veggies during the week, I save the left-over water to use as vegetable stock. I just dump it in a pitcher in the fridge. If I boil potatoes, I save the water to use for making bread (also dumped into a pitcher in the fridge). When cooking, I try to make double of certain things to save in the freezer for next time.
When we did eat meat more often, I would cook up a bunch of diced beef and a whole chicken (saving the water to use as stock), and store it in zip bags in the freezer (in meal size portions). This worked well for stir-fry's, soups and casseroles.