Kitchen Clutter

You have a ton of little kitchen tools.  They are buried in drawers and hard to find when you need them.  There is a quick and easy way to organize them so that you can have them at hand when needed.

When you are shopping, find an over the door shoe rack that it clear.  Mount it on the back of the pantry door, or mount it on the wall in an out of the way location.

Now much find those little tools and drop one into each pocket.

The next time that you need a specific tool, you can find it quickly and easily and they will stay organized instead of jumbled up in a drawer.

Freezing Meat

I love buying meat in bulk.  On shopping days if I spend a few extra minutes with preparation, I can save a lot of time on a hectic work night.

After I get home from shopping I will break the meat down into serving size packages.  I like to use my food sealer to prepare them for freezing.  Before I seal the package I will add any seasoning that I might use for the final preparation.

After it is sealed I indicate the type of meat and the date that I froze it.  If I plan on it being in the freezer for longer than 2-3 months, I will also wrap it in freezer paper to protect it.  Once again I indicate the type of meat and date frozen.

 

Wintery Egg Whites

You have an extra egg white, but you can’t use it right now. You wonder if you can freeze it. Well, the answer is yes, you can freeze them.

It is best if you freeze them one at a time in say an ice cube tray. Once frozen, transfer to a tightly sealed bag.

When you are ready to use them, remove from the freezer the night before and thaw in the refrigerator, or microwave on low for 30 seconds or until thawed, but not cooked.

If you use frozen egg whites for dishes that you have to whip, you will not have the volume that a fresh egg white will give you. They are however perfectly fine for baked dishes or in an omelet.

Garlic Prep & Storage II

My family loves garlic. It does take a bit of time to prepare so I have found this simple solution to always have some on hand.

When you go shopping, pick up a few heads of garlic than you need.  When you get home chop up all of the garlic at once and place into an airtight glass container.  Add one tablespoon of olive oil for each head of garlic, then seal tightly.

Place the jar in the coldest shelf of your refrigerator.  Now you will have fresh chopped garlic whenever you need it for up to 2 weeks.

Storing Fresh Cilantro

You just went shopping and found a great bundle of fresh Cilantro. You get it home, and you are wondering how you can store it so that it will last the longest.

First grab a large bowl and fill it up with cool water. Break the bundle into the bowl and rinse well. Pick through the bunch and discard any pieces that are starting to die or look decayed.

Remove from the water and gently shake off any excess water. (You are not going to want to use a salad spinner as it will bruise the leaves)

Grab a vase, jar or glass and fill with water. You will want a container that will hold the herb snugly with the leaves just above the rim. Place your herbs in the container of water making sure that all of the stems are in the water.

Grab the produce bag that you brought your herbs home in and gently place over the top.

Place the jar in your refrigerator and monitor it. Every couple of days you will want to check the water, if it starts to look murky, dump the water and replace the water. Trim off any stems that might look like they are going bad.

Cilantro should stay fresh for about 2 weeks if stored in this manner.

Soggy Salt

You grab the salt shaker to spice up your dinner and nothing comes out.

You pop off the top and notice that once again it is all caked at the bottom.

An easy way to help prevent the caking is to pick up a package of oyster crackers.

Drop a couple in your shaker then add salt. The crackers will absorb extra humidity and help prevent your salt from caking.

When your shaker is empty, discard the crackers and add a couple of new ones before re-filling.

Preserving Oregano

You just went shopping and found a great bundle of fresh Oregano. You get it home, and you are wondering how you can store it so that it will last the longest.

First grab a large bowl and fill it up with cool water. Break the bundle into the bowl and rinse well. Pick through the bunch and discard any pieces that are starting to die or look decayed.

Remove from the water and gently shake off any excess water. (You are not going to want to use a salad spinner as it will bruise the leaves)

Grab a vase, jar or glass and fill with water. You will want a container that will hold the herb snugly with the leaves just above the rim. Place your herbs in the container of water making sure that all of the stems are in the water.

Grab the produce bag that you brought your herbs home in and gently place over the top.

Place the jar in your refrigerator and monitor it. Every couple of days you will want to check the water, if it starts to look murky, dump the water and replace the water. Trim off any stems that might look like they are going bad.

Oregano should stay fresh for about a month if stored in this manner.

Fresh Rosemary

You just went shopping and found a great bundle of fresh Rosemary. You get it home, and you are wondering how you can store it so that it will last the longest.

First grab a large bowl and fill it up with cool water. Break the bundle into the bowl and rinse well. Pick through the bunch and discard any pieces that are starting to die or look decayed.

Remove from the water and gently shake off any excess water. (You are not going to want to use a salad spinner as it will bruise the leaves)

Grab a vase, jar or glass and fill with water. You will want a container that will hold the herb snugly with the leaves just above the rim. Place your herbs in the container of water making sure that all of the stems are in the water.

Grab the produce bag that you brought your herbs home in and gently place over the top.

Place the jar in your refrigerator and monitor it. Every couple of days you will want to check the water, if it starts to look murky, dump the water and replace the water. Trim off any stems that might look like they are going bad.

Rosemary should stay fresh for about 6 weeks if stored in this manner.

Preserving Basil

You just went shopping and found a great bundle of fresh Basil. You get it home, and you are wondering how you can store it so that it will last the longest.

First grab a large bowl and fill it up with cool water. Break the bundle into the bowl and rinse well. Pick through the bunch and discard any pieces that are starting to die or look decayed.

Remove from the water and gently shake off any excess water. (You are not going to want to use a salad spinner as it will bruise the leaves)

Grab a jar or glass and fill with water. You will want a container that will hold the herb snugly with the leaves just above the rim.

Grab the produce bag that you brought your herbs home in and gently place over the top.

Place the jar on your countertop and monitor it. Every couple of days you will want to check the water, if it starts to look murky, dump the water and replace the water. Trim off any stems that might look like they are going bad.

Basil should stay fresh for up to a month if you store it in this manner.

Quiche Again?

When you are making quiche, you don’t have to toss any extra.

You can refrigerate any leftovers if they are tightly sealed and you can microwave to warm up.

Leftover quiche makes a great breakfast or lunch, and is often more flavorful than the first day that it was prepared as the flavors have had a chance to meld.