Cooking Tips

I am, as you know, the homemaker in this household. I cook, bake, clean, do laundry, and basically get the household up and running and out the door every morning. If it were the 1950s, this would be me in pink.

In order to keep such a calm demeanor, I've found and followed a few kitchen tips over the past 4.5 years. I thought I'd share them with you. In no particular order

• For making Vegetable Stock: Have a gallon freezer bag at the ready and whenever you cook with the trinity of vegetables (carrots, celery, and onions), place the scraps and skins in the bag and stick it in the freezer. When the bag is full, place in stove pot (minus the bag of course), add enough water to cover and bring to a boil. No wasted veggies.
• Prep is king or queen. I don't do it near enough, but make sure you do as much as you can the night before or earlier in the day. Most lunches can be ready to go straight out the door in the morning and dinner is less stressful then (esp. with kiddos). Which leads us to...
• Have a plan for the week. Sit down 1 night of the week and figure out what will be consumed. It makes prep easier. It makes grocery shopping a cinch (no more bringing home what you don't REALLY need to eat). And in the end, again, brings less stress. But, things don't always go according to plan. So...
• Have a go to meal that is quick (30 minutes or less) and easy to do. Mine you ask?
• Breakfast: Cold cereal if you want it otherwise I still with Cottage Cheese, Fruit, and Walnuts.
• Lunch: Lunch meat sandwich with baby carrots/sweet peppers.
• Supper: Tofu Stir-fry. I make a soy-honey glaze for the tofu, use a frozen pepper stir-fry mix for the veggies, and ramen noodles. It takes about 25-30 minutes (with much of the time being spent on pressing the tofu).
• Pie weights: Don't use coins. Go buy some dried beans and make a tinfoil wrap with them.
• Quinoa: Want a little crunch to it? After rinsing (takes away the bitter taste), toast it in a frying pan on the stove with a little olive oil until the moisture has evaporated.
• Never try a new recipe with guests? I disagree. I love to experiment most often with food when I'm cooking for others.
• Get your kids in the kitchen with you as early as possible. No matter the age, there is something they can do. And don't forget...
• SAMPLE as you go. My daughter is a chronic "Tester" in the kitchen. I'm okay with it most of the time...until she tells me that she "Just neeeeeds to test what the brown sugar tastes like." I'm pretty sure it is the same as it was the last five times. Now get your fingers out of there.