With busy jobs and family obligations many of us are looking for shortcuts wherever we can find them. The kitchen is no exception. And while we can’t get ignore the grocery shopping or the actual preparing and cooking of the food – we can become more efficient and save a ton of time in the process.
The following are some of my favourite ways to run an efficient kitchen. (My apologizes to those who love to cook. I enjoy the process of making a good meal but just don’t want to spend all day making dinner.)
Create A Master Grocery List
Use your computer to create an alphabetical list of all the groceries you buy. Print out a copy and stick it on your fridge along with a pen and encourage family members to check off when they have used the last of an item. Or better yet, note each item as it starts to get low.
Two Week Menu Planning
Plan your menus on a two week rotational basis. Purchase the bulk of your ingredients every second week. You will probably still have to buy some fresh produce during that time but the advantage is you have a game plan and everyone knows what to expect. Get input from family members re: menu ideas and be creative so meals are quick yet varied.
Plan For Leftovers
Consider doubling your main dish. Plan for leftovers and then do yourself a favour and label them with masking tape or write right on the container with permanent marker (a little rubbing alcohol on a cotton ball makes name removal a breeze).
Favourite Recipes
Make a copy of your favourite recipes and store them in three-ring plastic protectors inside a binder. Divide into categories and keep handy. This not only saves you time by having all your favourites in one place but it also keeps your library of recipe books to a minimum.
Organize Your Kitchen
Keep food staples in one place. Set up a baking centre to store your related supplies. Keep your everyday utensils together in one area, your baking and non-everyday tools in another.
An Organized Fridge And Freezer
To save valuable time (and waste) keep your perishables organized. For instance, consider keeping frequently consumed items front and centre. If you have a tendency to store a lot of leftovers, designate a spot for them and use see-through containers to make identification quick and easy. Further you may want to put a leftover list on the fridge/freezer door and have family members cross of items when consumed.
Freeze Cooked Ground Beef
One of my favourite meal shortcuts is to purchase ground beef in bulk. I then brown, drain and freeze in meal size portions. At a moment’s notice, I now have cooked ground beef which defrosts quickly in the microwave and is ideal for use in soups and casseroles or as a pizza topping.
Other creative uses for cooked ground beef include chili con carne (kidney beans, chili powder and leftover tomato sauce), tacos (keep a seasoning pouch on hand as well as soft tortillas or shells, tomatoes, cheese, lettuce), spaghetti (add sauce and pasta), Shepherd’s pie (gravy, vegetables with a mashed potato topping) etc.
Wash All Salad Greens At Once
Wash, dry and store lettuce and salad fixings (carrots, celery, peppers, radishes etc.) in tightly-covered containers. Refrigerated, the fresh salad items should keep for several days. Washed lettuce keeps especially well when wrapped in a paper towel and stored in a sealed plastic bag. Now when you want to throw together a quick salad, just take out the amount of greens you need, dice up some vegetables and toss with dressing.
Pancakes During The Week
On the weekend make several batches of pancakes, waffles or French toast. Cook until done but only lightly browned. Let cool. Now put the pancakes, waffles or French toast into freezer bags or containers separated with wax paper. Freeze. Simply reheat in the microwave for about one minute or in a toaster.
Say Yes To Disposables
For nights when the whole family is on the go, don’t feel guilty about using disposable plates and cutlery to spare yourself the clean-up. Further, plan to prepare the odd meal that is transportable. Pizza pockets, fajitas, wraps or prepared bags of cheese and crackers beat out another trip through the drive thru.
Guests for dinner?
Where has it ever been written that in order to host a good meal one has to spend the entire day in the kitchen? What’s wrong with store bought lasagna or potluck? Isn’t the company more important than the food? Chances are good your guests will think so too.
Published by Sherrie Le Masurier on October 16, 2005 12:03 PM
