First and foremost, I hope that everyone is safe, and healthy. These are extraordinary times, which require patience, perseverance, faith and a deep sense of knowing that we will heal and return to a new way of living armed with more knowledge and information, and certainly with more compassion.
Since we are still in a lock down situation, keeping our distance and doing what we can to remain safe, we are finding different ways in which to manage our daily routines. That includes trying to make the most out of the food we are able to buy. I thought I would share some tips and time savings ideas that might help.
In our area, we have not been able to purchase some items, while others we can get in large quantities. And because of that, I’ve come up with ways to make sure I don’t waste anything. Below are a few that I’ve implemented.
Also, because things have been a bit wonky, I haven’t been taking photos with my professional camera. Sure, there is a list of reasons why, but I definitely won’t bore you with those details. Instead I’ve been using my phone, and clearly there is a big difference in quality. So, disclaimer right up front, the images may not be the best but I think the ideas are valuable and worth including the images. As we all know - a picture is worth a thousand words. (And yet I still use words, and lots of them.)
Let’s get started:
Pro Tip #1 - Buy citrus in larger quantities and freeze
How many times have you wished you had just a little squeeze of lemon, or lime? I have often found myself in that exact situation, which is why I started buying huge bags of limes and lemons. With this helpful trick, you will never be caught without. But this tip is not only useful if you buy in large quantities. It is also great to fold into your routine when the citrus you do have will go bad before you have a chance to use it. This method will save you from having to toss and waste it.
First things first, wash them. That’s right. Why wash the outside of citrus when you are using the juice from the inside?
Two reasons:
Even if you are only using the juice, the outside has been touched by many hands and exposed. When you squeeze some of the juice might run down the outside rind, plus your hands are touching the outside rind. I’ve practiced this tip before the coronavirus, but it is especially important now.
If you are going to zest the rind, washing is ESSENTIAL because you are going to consume the rind. It goes without saying that anything you will eat needs to be washed.
Next, I select several to keep on hand for daily use, placing them in a basket in a cool, dry drawer. The rest I squeeze into a large measuring cup and then pour the juice into silicone molds to freeze. (If you don’t have silicone molds then ice cube trays do the trick. I do find that the silicone makes it easier to pop the cubes out.) You can choose whatever size you want. I use both tiny molds and large oversized ice cube molds so that I have choices.
Once they are frozen, pop them out and place them into labeled freezer bags for future consumption in a variety of ways, such as:
Add to your tea
Use for cocktails
Add to sauces
Use for salad dressing
Note: I have also zested the rind and included that in some of the juice cubes, for that extra added tang.
Pro Tip #2 - Herbs Now, Herbs Later
For whatever reason, I haven’t been able to get any other herb except basil, and it comes in 1 lb. size. I love basil, but that’s a whole lot of basil. I decided to take full advantage of having this tasty herb on hand. I used it fresh in several dishes, (which will be featured in my next post), but there was just so much I could use before it was going to go south on me. That’s where this next tip comes in handy.
For the remaining abundant leaves, I decided to make a big batch of pesto, using walnuts, garlic, salt, pepper, lemon juice and oil. I then split that amount in thirds, adding Parmesan cheese to only one portion, and leaving the other two without. I will explain why, keep reading. Again, we will be using the same method as with the lime and lemon juice. This time placing the batch with cheese into a larger container with an appropriate amount to be used in the future for pasta. The other ‘without cheese’ portions I poured into the smaller silicone molds, and small plastic containers. You can employ this method using cilantro or parsley as well. For those herbs, you can keep it simple and just blend the herb with garlic, oil, salt and pepper.
Once the cubes in the molds are frozen, simply pop them out and place in labeled freezer bags. (Note: labeling is key. You may think that you will remember what’s in a container but if it’s been in the freezer for a while you can’t rely on memory. Plus, you do want to put the date so you know how long it’s been in the freezer.)
The reason for not adding cheese to the entire batch is that basil, garlic, walnuts and oil combo is way more versatile than with cheese. This yummy green goodness of a mixture can be used in a litany of other ways, such as:
Add basil flavor (when you don’t have fresh on hand) to sauce
Baste a roasted chicken
Use it to finish a soup for a hint of herbal flavor
Place it in any fish en papilotte
Pro Tip #3 - Avoid a Mess: Use of a Container & Multiple Stacked Baggies
Mango Madness
When mango are in season, I buy plenty. Then I cut them up into cubes and freeze. Since cutting and placing them into baggies can get messy, I employ the trick of using a wide mouth glass and pre stacking the bags into the glass one on top of each other. This way once I place the cut mango into the bag, the next bag is there ready to be filled. Not only is this time savings but it really keeps the whole process streamlined, clean and without getting a sticky mess all over. This method can be utilized for any number of foods that you are making multiple packages.
Of course, there are all the obvious uses for frozen mango chunks, but I’ve a given you few more.
Sorbet
Ice Cream
Smoothies
Salsa
In a salad with nuts & seeds
Cocktails
I hope these tips prove helpful, or have even given birth to some of your own brainchild methods.. All of these ideas and tips are really about saving time. It’s about doing the work once and enjoying the fruits of your labors both now and in the future.
Effort Once = Rewards Multiplied
