Kitchen Hints From Nancy
· Freeze casseroles & soups for quick meals. First, freeze in small leftover containers, covered cups or bowls. Remove when frozen (hold under hot water until food slips out), and stack in narrow (bread) bag. You now have a week’s worth of dinners….with a salad, of course. The time & effort to freeze and re-bag pays off with the quick & easy dinners.
· Cooking rice the Chinese way with no measuring: Put any amount of any kind of rice in a large pan. Cover with water, plus 1 inch (or 1 knuckle). Bring to an uncovered boil, and then reduce heat to medium. When all the water has been absorbed, you’ll see ‘dimples’ on top. Turn off, cover and let sit for 20 minutes. Put the rice in snack baggies or small containers and freeze to use with dinners.
· Salad for a whole week or more: Wash lettuce or get bags of your favorite types of pre-washed mixed lettuce. Remove the excess water by twirling in a pillowcase or whirler. Tear up and put into a LARGE Tupperware-type of container….adding a piece of paper towel to absorb any water. This should give you enough fresh, ready-to-eat salad for a week!
· Shop for easy-to-assemble meals: Many natural foods markets have single-serving entrees, or you can use ½ and freeze the other ½. Get a package of 2 steaks, and freeze one for later. A steak, baked potato and salad are a quick & easy meal.
· Save electricity & oven heat: You can steam a healthy entrée or frozen casserole in 15 minutes, as opposed to 40 minutes in the oven. Make sure you have a large (10-12 inch) fry pan with a lid. Get a trivet from the thrift or dollar store. Place the trivet in the pan & ALMOST cover it with water. Place your entrée in an oven-proof ramekin, aluminum pan or baking dish. Place on top of the trivet, put the lid on the fry pan and steam for about 15 minutes.
· Condiments to keep on hand: Dehydrated onions, parsley, flavored seasoning, soy sauce or liquid aminos, olive oil, cinnamon…
· Easy dinners: Soufflés, casseroles, ravioli with bruschetta or sauce
· Steam Veggies, Save the Nutrients: When you steam veggies (rather than boil them), you keep more nutrients that normally would go down the drain in the boiling water. Cool any water and water plants for healthy growth.
· Why Bother Peeling? Save the Nutrients: When you DO NOT peel veggies and fruits (apples, baked beets or potatoes), you keep the rich nutrients that reside in the skins. Many people miss out on the nutrients in the skin; for example, bioflavanoids in citrus and increased concentration of Vitamin A in skins.
· ‘An Apple A Day.....keeps the doctor away.’ So goes the old saying. AND, there’s a lot of truth in having an apple a day or some form of raw foods. Raw fruits and vegetables provide roughage, enzymes and lots of nutrition for our bodies.
· Cooking rice the Chinese way with no measuring: Put any amount of any kind of rice in a large pan. Cover with water, plus 1 inch (or 1 knuckle). Bring to an uncovered boil, and then reduce heat to medium. When all the water has been absorbed, you’ll see ‘dimples’ on top. Turn off, cover and let sit for 20 minutes. Put the rice in snack baggies or small containers and freeze to use with dinners.
· Salad for a whole week or more: Wash lettuce or get bags of your favorite types of pre-washed mixed lettuce. Remove the excess water by twirling in a pillowcase or whirler. Tear up and put into a LARGE Tupperware-type of container….adding a piece of paper towel to absorb any water. This should give you enough fresh, ready-to-eat salad for a week!
· Shop for easy-to-assemble meals: Many natural foods markets have single-serving entrees, or you can use ½ and freeze the other ½. Get a package of 2 steaks, and freeze one for later. A steak, baked potato and salad are a quick & easy meal.
· Save electricity & oven heat: You can steam a healthy entrée or frozen casserole in 15 minutes, as opposed to 40 minutes in the oven. Make sure you have a large (10-12 inch) fry pan with a lid. Get a trivet from the thrift or dollar store. Place the trivet in the pan & ALMOST cover it with water. Place your entrée in an oven-proof ramekin, aluminum pan or baking dish. Place on top of the trivet, put the lid on the fry pan and steam for about 15 minutes.
· Condiments to keep on hand: Dehydrated onions, parsley, flavored seasoning, soy sauce or liquid aminos, olive oil, cinnamon…
· Easy dinners: Soufflés, casseroles, ravioli with bruschetta or sauce
· Steam Veggies, Save the Nutrients: When you steam veggies (rather than boil them), you keep more nutrients that normally would go down the drain in the boiling water. Cool any water and water plants for healthy growth.
· Why Bother Peeling? Save the Nutrients: When you DO NOT peel veggies and fruits (apples, baked beets or potatoes), you keep the rich nutrients that reside in the skins. Many people miss out on the nutrients in the skin; for example, bioflavanoids in citrus and increased concentration of Vitamin A in skins.
· ‘An Apple A Day.....keeps the doctor away.’ So goes the old saying. AND, there’s a lot of truth in having an apple a day or some form of raw foods. Raw fruits and vegetables provide roughage, enzymes and lots of nutrition for our bodies.
