Tips to do More with Less in the Kitchen - When I saw a nice recipe, I tried to follow all the directions in the recipe. I bought all the materials needed food at the supermarket. And in fact I spend a lot of money to buy all the food materials. But the sacrifice was to produce a delicious dish. On the other recipe, again I have to buy cooking materials were written in Resp. And again I have to go back and forth to the supermarket. Well, I finally figure out how, for my cooking hobby with all the shortcomings that exist in my kitchen can be resolved easily. And I found a good tips
here. And this is the tips that I wrote back to
Top Secret Recipe reader blogs .
Although not always easy to make food happen, some people who swear by planning everything down to his eyebrows insects but that's not my style. I prefer to organize themselves with a certain quantity of fresh produce and pantry staples and just find out as I go along. Here's how to get started:
Inventories at the humble subject: Having a few pantry staples can help draw together the different ingredients or loneliness you may have to linger. For me: a kind of some pasta (one short one long), a good vegetable broth, beans (black beans, lentils and white beans), canned tomatoes and tortillas are always in the pantry or freezer. Also, warm vegetable items such as onion and garlic are the backbone of a simple dish a lot and continues for weeks, so I always have them on hand.
Working with less, not more: When shopping I want to limit myself to what is local and in-season. It seems to lend some direction to the things that I find more helpful than trying to peruse the grocery store where everything seems to be in season all the time. Over the years, I have found that our CSA box plus some extra fruit and two vegetables about right for us for a week. Discover your own rhythm with buy enough produce to fill one drawer shelf, see how long it lasts and add more or less depending on what you use. (We use two of the vegetable crisper drawer and a big bowl of fruit every week, but everyone is different.)
Make a list: Make a list as you put yourself about what you produce your own. Put a star by any fragile items that must be used at the beginning of the week (ie fresh basil). Keep this list where you will have access to it when you start thinking about dinner. Maybe in a kitchen drawer or in your wallet for reference before you leave work? After the list will help you avoid forgetting things that you can not see and make connections between the material you have. Think of the goods as your vocabulary for a week and see how many different ways you can think of to put them together.
Looking to other cultures to be a meat-centric less: rich countries tend to have expensive food model with a large piece of meat as the center for each meal. Looking for a recipe inspired by other cultures is a great way to stretch dollars. Do not, however, caught up in having each and every spice to the complicated Indian dishes. In contrast, note the different grains and legumes are used as a protein. For example, find a tasty recipe for black beans (I'll put one here soon), make a big batch and divide into portions for storing in the freezer. They melt quickly if you leave them in containers or bags soaked in warm water. Served with rice (and possibly hot sauce, avocado and Greek yogurt if you have one) they are delicious and satisfying dinner. One of my favorite quick (and cheap) red lentil dish cooked in coconut milk with a tablespoon of curry powder or salt masala, served with Greek yogurt and pita bread. (Ribbon and hold both in the freezer so you can pull the pieces as you need them and warm or toast in the oven without thawing.) Buy good vegetarian cookbook like this one for the main-course inspiration.
Challenge your own mind: Just two things left in your fridge? Try to find a way to draw them together. My favorite recourse is a website like Epicurious. Do a search list of foods you wish to use and see what comes up. For example, this is the result for black beans and sweet potatoes. Try going one or two days longer than you think you can, work with what you already have in the kitchen.
Waste not, want not: Another way to challenge your mind. Keep even small amounts of leftovers, they can unite in a re-creation. For example, you can warm the remaining potatoes in a pan with green beans and top with remaining vinaigrette for delicious French-style potato salad warm? Yes, yes you can. Also, try to make food a little less than you think you'll need. I have found that anything that is made frequently eaten, but when there is still the same person who is less satisfied. Give a try and see how it works.
Buy food in its most basic form: As many as your time allows, buy something in its simplest form. Example one: the cheapest beans dry and very easy to cook (even cooked in water with nothing but miles better than the salt cans and costs 80% less). Example two: buy a granola bar is much more flexible than buying rolled oats, nuts and dried fruits separately. When purchased in their basic form you can put things together because it applies to you: fruit and nuts on a plate of cheese for quick appetizers or baked into bread or all baked in the oven with some syrup to make granola.
Keep it simple: these fun to make great food but sometimes simple can be equally as satisfying. Homemade soup with a piece of warm bread, pasta with garlic and basil salad or a big cut of choice. The practice of doing something simple really good.
I hope this "
Tips to do More with Less in the Kitchen" is useful to you
