Cut Down On Prep Time
Contributed by: News Canada
(NC) - Wondering what to make for dinner at the end
of a long work day? Canadian home economist Mairlyn Smith suggests keeping your pantry
stocked with a variety of canned soups to help create easy and satisfying family meals. For
example, try substituting chicken broth for butter or oil in stirfrys, or create a tasty Alfredo sauce
using Campbell's Condensed Cream of Mushroom Soup. Smith suggests these additional tips to help you get out of the kitchen sooner.
Rice is nice
Rice can be frozen in 1-cup portions and kept in freezer-proof bags in the
freezer for up to 3 months. To reheat rice, warm it in a covered saucepan with a few tablespoons
of liquid, or microwave it for 2 minutes per cup of rice.
Keep your time-saving appliances like your food processor within easy reach.
Use your processor to chop vegetables and blend sauces in an instant. It's a good idea to chop the
dry ingredients (like breadcrumbs) first, then the moist ingredients (like onions) to save
washing and drying the bowl between ingredients.
Always keep a pair of scissors in the kitchen. They're handy for opening packages quickly and
easily, and cutting up fine foods like herbs, chives and green onions neatly.
When freezing ground beef, lay it out in a 1-inch layer on a baking sheet, double-wrap it and
freeze. This will freeze the beef more quickly and will also cut down on defrosting time.
Individually wrapped chicken breasts make portion sizing simple and can be stored in the freezer
for up to 6 months.
Grate leftover cheese and store it in airtight containers in the freezer. Use the grated cheese to
top pasta dishes, soups, cooked vegetables and more. This works great for breadcrumbs,
Easy onions And peppers too!
Peel a week's worth of onions and peppers at one time. Store them in an airtight bag in the
refrigerator the onions won't lose their flavor and if you chop them when they're cold,
there will be no more tears! Bags of chopped onions and peppers will also keep in the freezer for
up to 3 months and can be tossed into a stir fry when needed.
Bag a salad
Wash all the greens at one time, then spin dry. Wrap greens in a paper towel and place in a
plastic bag. In the fridge, the greens will stay crisp for 3-5 days and you'll loose no time in pulling
a couple of leaves for a quick sandwich or fresh salad.
Get a shelf life
Keep a well-stocked and well-organized pantry. Getting your pantry in line only
takes a few minutes and will save you many more when you're cooking in a hurry. Keep all the
dried foods (pasta, rice, beans) in one area and the canned goods (vegetables, soups, sauces) in another.