Nothing slows cooks down more than blunt knives that don’t cut well. They’re also unsafe. Learn to sharpen your knife by watching this youtube video and make sure it’s always ready for the task at hand. For advice on how to pick a knife, see Kitchen Knife Guru.
Chopping your own vegs for every dish is authentic, but it’s also slow. Why do all that work when you can buy it from the store pre-chopped? Most grocery stores carry a wide range of ready-to-use vegetables. Look at WholeFoods or Trader Joes or even order online. You will be surprised at the quality of the produce.
I love to have pre-packed herbs in my freezer. They can be popped into a stew, pasta sauce, or a soup. They’re not as flavorful as out-of-the-garden herbs, but they still taste great. Use about twice as much as you would with fresh herbs, and remember you can always make your own!
Spaghetti cooks in 8 minutes, but the water takes time to boil. To save time pre-blanch your pasta for six minutes and then freeze on trays. When you’re ready to eat, reheat in the sauce and hey presto! According to stilltasty.com, frozen pasta has a 1-2 month use by date.
If you have time on the weekend put it to good use by cooking large quantities of food and freezing individual or family sized portions. Pop them in the microwave and press go on a weeknight for a real meal. Try “24 Easy Freezer Recipes” from Southern Living or “17 best freezable recipes” from Cooking Light.
There is a growing movement for salads in a jar with dressing and components in layers. Just shake and serve. My favorite salad site is “30 Mason Jar Recipes: A Month Worth of “Salad in a Jar” from Zina at LassotheMoon.com.
There are so many options for the grilled cheese. Like pickles? Slide them in! The Food Network has 50 ideas that will lift good to great.
Canned soup isn’t always great. In fact, sometimes it’s plain awful. Buy the best quality soup you can and then layer in flavor with hot sauce and other foods packed with umami like parmesan cheese. The right ingredients turn plain jane soup into something of note. Don’t forget to add a jazzed grilled cheese!
While thick cuts of steak like sirloins and filet need time to cook and rest, the thinner cuts cook in a snap and take a marinade very nicely. Martha Steward has an excellent recipe for so called “hangar steak” that I love, or look at this YouTube video where chef Jackson Lamb shows how to pan sear thin steaks.
If you have a humble potato and a microwave then you’re in luck. An average size potato takes around 5 minutes to cook to a fluffy tender inside. The toppings are only limited by your imagination and your fridge. I like sour cream, cheese, broccoli slaw, and a little thousand island dressing.
In this post Bon Appetit shows us “12 creative ways to top a baked potato” that will make your mouth water.
Smoothies are nourishing and easy to make. Take some of your favorite fruit and yoghurt and blend until it’s the way you like it. You can add spices like cinnamon, sweeteners such as honey or maple syrup and even a dollop of ice cream.
If you are more interested in the health benefits of smoothies take a look at Prevention Magazine’s list of the top 20 super smoothies.
Instant oatmeal tastes like cardboard, but the real thing takes a long time to cook. Save yourself the work by pre-soaking your oatmeal over night and blitz it in the microwave the next morning. Self Magazine has a list of 18 delicious add-ins that are healthy and taste good.
White rice cooks quickly, but heathy brown rice can be slow. Pre-soak your brown rice over night with whey or an acid to get a more tender and digestible product. Tip Hero suggests these 33 cheap ways to spice up the results.
The humble rotisserie chicken can make so many great meals. Try Christine Skopec’s site for great recipes like “Speedy Enchiladas”, and “Herbed Chicken salad sandwiches”.
When my wife showed me this neat trick for how to make a brownie in a mug I was stunned. Lana shows all the details in this YouTube video. If you add ice cream or powdered sugar it’s truly spectacular.
Ice-cream sundaes have been around for many years, but Delish has kicked it up a few notches with their “7 spectacular ice-cream Sundaes” that may melt your mind.
Omelets were known to the Romans and Greeks two thousand years ago, yet they remain a staple for the late night snack. Eating Well published 50 Inspiring Omelet fillings to get you started.
Featured photo credit: flickr via c2.staticflickr.com
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