Save time and money by running your kitchen like a restaurant.
1. Plan meals for 3 or more days that have similar ingredients. For example:
Teriyaki vegetables with Tofu over rice
Yakisoba Noodles and Miso Soup
Harvest Moon Soup
Fried Rice
or
Pasta Primavera
Portobello Steaks, sauteed zucchini and yellow squash, mashed potatoes
Shepherds Pie
2. Prep like a chef; pre-cut vegetables and foods that will last at least 5 days in the refrigerator after being cut. Place in see-through covered dishes or label with sharpie.
3. Make beans and rice in bulk and freeze in sizes commonly used in your recipes.
4. Keep your spices and dry goods organized with labels turn out so you can see what you are looking for quickly. Organize spices based on cuisine.
5. Get ingredients for recipe all at once by taking a large mixing bowl with you to the refrigerator and pantry to fill with needed items. Then rinse the bowl before use. This will eliminate constant trips back and forth for ingredients.
6. Multi task. Read a recipe and decide what you can do while waiting for foods to bake, simmer, or cool.
7. Cook in bulk. It is often times just as easy to double a recipe or only a little bit more work. Cook two or three times as much of family favorites and refrigerator or freeze for later in the week or month.
8. Fill your sink half way up with warm soapy water and let pots, pans and utensils soak while you eat. Then add remaining dishes to soak while you are washing them after your meal.
9. Always put away leftovers for lunch or dinner the next day. Place in container and label and date. Most chefs always have a sharpie in the kitchen with their tools or in their coat or apron.
10. Purchase spices in bulk. Many spices will lose their aroma after a long time on the shelf. It makes much more sense to purchase them in smaller amounts as needed. A months worth should be enough. It is also much cheaper if you are trying a recipe for the first time or stocking your pantry for the first time.
