Post by sunshine on Jul 14, 2005 6:42:30 GMT 10
Deb's Top Ten Tips
for Once-A-Month-Cooking
TIP #1
Try to think of recipes that have similar elements which can be used in
different ways:
taco filling and refried beans for burritos, tacos, taco salad
spaghetti sauce for spaghetti, stuffed shells, lasagna, chicken/veal/eggplant
parmesan, pizza, calzones
beef roast for pot roast, stew, beef and noodles, BBQ sandwiches, open-face
sandwiches
TIP #2
Use simple recipes and save the gourmet ones for special occasions! (Deb's
corollary: If you can't easily visualize the steps, it's too complicated!)
TIP #3
If you can't cook all the meat you buy because it was a real bargain,
repackage it in meal-size portions for easier defrosting. Seal several
packets of meat in a large freezer bag to double-wrap it.
chicken and turkey:
~wrap individual pieces or specific number in plastic wrap then put everthing
in large freezer bag
~cut raw meat into chunks for stir-fry, shish-ke-bobs, casseroles, soup, etc.
~bake chicken breasts in the oven covered with foil, add no seasoning except
for a little white wine to "steam" them
~boil in a large kettle, saving the water for stock; cut up chicken and
freeze in measured amounts for favorite recipes (1 or 2 cups per smaller bag)
burger:
~make into meatballs or patties. Freeze meatballs on cookie sheet then put in
freezer bag. Wrap patties in plastic wrap then put in freezer bag; be sure to
estimate the weight of the patties on bag.
~brown it and package in amounts needed for recipes later.
TIP #4
Use freezer strength wraps, bags and containers for less freezer burn and
longer storage. (Generic brands work fine and are much cheaper!)
TIP #5
Package carefully and label everything!!! You will NOT remember whether you
put 4 or 6 servings in a bag, how many cups, etc. Put recipe page number on
freezer bag to help you for final preparations or tuck simple instructions
inside the double bag. I like to use freezer bags because I can freeze them
flat and then stack them on end to save space. You can also use aluminum pans
for casseroles and re-use/recycle them.
TIP #6
Find timesaving ways to do simple things:
Cooking rice: Boil water, add rice, stir, turn off heat, cover and ignore for
a few hours.
Chopping veggies: Use your food processor! (ever had to chop 5 lbs of onions
all at once? MUCH easier this way!)
Meat: brown all that you need at once. Transfer to containers until ready to
assemble. Put in fridge. Put a paper towel in bottom of container to absorb
grease.
Pasta: Don't boil pasta or lasagna. Mix ingredients and be certain that all
pasta is covered with sauce. If you DO use cooked pasta, cook it al dente so
that it doesn't become mush.
TIP #7
The more packaged or refined a food, the higher the price per serving. Also,
the more added ingredients which you probably don't really want (salt,
preservatives, MSG, chemicals, corn syrup, added sugar, artificial
sweeteners, etc.). Decide if the price is really worth it in time and money
versus healthy eating.
TIP #8
For variety, co-plan a cooking day with a friend and split the meals. OR swap
entrees! This is especially good for families who only have 1 or 2 kids, or
whose kids are not really eating a lot of table food yet.
TIP #9
Post a list on your freezer or fridge with the available foods. Update it
every time you serve something. Sounds obvious, but sometimes I forget what's
in the freezer! (Your memory may vary!) I have a magnetic write-on, wipe-off
board on the side of my kitchen fridge.
TIP #10
Adapt this technique to YOUR energy level, time and interest. You don't have
to do it "once a month". Some cooks find that every few weeks is better.
Others tend towards a more sporadic schedule. The point is to fit the method
to the needs of your household. Even if you only use it to make spaghetti
sauce and taco filling, you have saved yourself time and money!!!
For more info, see:
OAMC 101 Deb's Top Ten Tips Convince me! OAMC FAQs
Deb's Game Plan What do I REALLY need? Keeper Recipes Our Links
for Once-A-Month-Cooking
TIP #1
Try to think of recipes that have similar elements which can be used in
different ways:
taco filling and refried beans for burritos, tacos, taco salad
spaghetti sauce for spaghetti, stuffed shells, lasagna, chicken/veal/eggplant
parmesan, pizza, calzones
beef roast for pot roast, stew, beef and noodles, BBQ sandwiches, open-face
sandwiches
TIP #2
Use simple recipes and save the gourmet ones for special occasions! (Deb's
corollary: If you can't easily visualize the steps, it's too complicated!)
TIP #3
If you can't cook all the meat you buy because it was a real bargain,
repackage it in meal-size portions for easier defrosting. Seal several
packets of meat in a large freezer bag to double-wrap it.
chicken and turkey:
~wrap individual pieces or specific number in plastic wrap then put everthing
in large freezer bag
~cut raw meat into chunks for stir-fry, shish-ke-bobs, casseroles, soup, etc.
~bake chicken breasts in the oven covered with foil, add no seasoning except
for a little white wine to "steam" them
~boil in a large kettle, saving the water for stock; cut up chicken and
freeze in measured amounts for favorite recipes (1 or 2 cups per smaller bag)
burger:
~make into meatballs or patties. Freeze meatballs on cookie sheet then put in
freezer bag. Wrap patties in plastic wrap then put in freezer bag; be sure to
estimate the weight of the patties on bag.
~brown it and package in amounts needed for recipes later.
TIP #4
Use freezer strength wraps, bags and containers for less freezer burn and
longer storage. (Generic brands work fine and are much cheaper!)
TIP #5
Package carefully and label everything!!! You will NOT remember whether you
put 4 or 6 servings in a bag, how many cups, etc. Put recipe page number on
freezer bag to help you for final preparations or tuck simple instructions
inside the double bag. I like to use freezer bags because I can freeze them
flat and then stack them on end to save space. You can also use aluminum pans
for casseroles and re-use/recycle them.
TIP #6
Find timesaving ways to do simple things:
Cooking rice: Boil water, add rice, stir, turn off heat, cover and ignore for
a few hours.
Chopping veggies: Use your food processor! (ever had to chop 5 lbs of onions
all at once? MUCH easier this way!)
Meat: brown all that you need at once. Transfer to containers until ready to
assemble. Put in fridge. Put a paper towel in bottom of container to absorb
grease.
Pasta: Don't boil pasta or lasagna. Mix ingredients and be certain that all
pasta is covered with sauce. If you DO use cooked pasta, cook it al dente so
that it doesn't become mush.
TIP #7
The more packaged or refined a food, the higher the price per serving. Also,
the more added ingredients which you probably don't really want (salt,
preservatives, MSG, chemicals, corn syrup, added sugar, artificial
sweeteners, etc.). Decide if the price is really worth it in time and money
versus healthy eating.
TIP #8
For variety, co-plan a cooking day with a friend and split the meals. OR swap
entrees! This is especially good for families who only have 1 or 2 kids, or
whose kids are not really eating a lot of table food yet.
TIP #9
Post a list on your freezer or fridge with the available foods. Update it
every time you serve something. Sounds obvious, but sometimes I forget what's
in the freezer! (Your memory may vary!) I have a magnetic write-on, wipe-off
board on the side of my kitchen fridge.
TIP #10
Adapt this technique to YOUR energy level, time and interest. You don't have
to do it "once a month". Some cooks find that every few weeks is better.
Others tend towards a more sporadic schedule. The point is to fit the method
to the needs of your household. Even if you only use it to make spaghetti
sauce and taco filling, you have saved yourself time and money!!!
For more info, see:
OAMC 101 Deb's Top Ten Tips Convince me! OAMC FAQs
Deb's Game Plan What do I REALLY need? Keeper Recipes Our Links
