* Blanch several days worth of vegetables in advance and keep them in the refrigerator (in well-sealed plastic bags) so all they need is a quick sauté and they're ready to accompany your lamb chops. (FYI: To "blanch" is to partially parboil, until almost tender. Immediately after removing from boiling (lightly salted) water, the vegetables are "refreshed" by being plunged into a large bowl of ice water. This stops the cooking process and (in the case of green vegetables) sets the bright green color.
* Season meats, poultry, fish a day ahead.
* Cook big and freeze for those days when you're so tired you're hair hurts...By the way, those are the days when we all benefit the most from having a nurturing home cooked meal.
* If you know that you want pasta for dinner, fill the pot in the morning before going to work...You might think this sounds silly, but when you're exhausted (and starving) the last thing you want to do is to lug out a big pot and wait for it to fill up with water.
Home
| Chat
| Email |
Message Boards
Advertise with Commitment |
Beauty and Fashion |
Family |
Fun & Food |
Living a Creative
Life
Mindy & Body Fitness
| Personal Growth &
Self Help |
Relationships |
Site Map |
Work &
Money