Kitchen Tips (cont.)—Processing & Freezing

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Cilantro/garlic frozen cubes. Photo: © 2016 Fadia Jawdat

The ice cube tray is a useful kitchen tool.

A great way to keep some essential ingredients on hand at all times is to portion and freeze. The ice cube tray is the perfect vehicle for the process.

#1. Frozen lemon juice

Squeeze lemons and pour the juice in a tray. Once frozen and solid, place the juice cubes in a zip lock bag to bring out at a moment’s notice to use in soups or cocktails in the evening, or to mix with warm water for a detoxing cleanse in the morning. 🙂

#2. Frozen Garlic and Cilantro mix

If you  are a cilantro lover and use a lot of cilantro-garlic combo in your cuisine, you’re familiar with the hassle. This combination is used to flavor many a Middle-Eastern dish. Use it for Tex-mex and Mexican dishes as well: chilis, tacos and salsas. Chopping cilantro, every time you need it, is time consuming and will interrupt the flow of a quick weeknight meal. Making big batches of cilantro and garlic in one sitting saves hours of labor down the road. Simply assemble crushed garlic and chopped cilantro, or throw it all into a food processor adding a little oil and salt. Sautéing is a practice that will deepen the flavor but is not necessary. You can sauté the thawed cubes when you are ready to use or you can do so before freezing. Whatever your  inclination or time constraints, portion the mix in ice cube trays and freeze. Once frozen, you can place the cubes in a bag or container and return to the freezer.


Recipe:

6-8 cloves of garlic
1 teaspoon of coriander
1 Cup chopped Cilantro
2 teaspoons Olive Oil
1/4 teaspoon of salt

Warm the oil in a small pan, add all the ingredients and toss around until garlic looks golden. If mixture sticks to the pan loosen with a little water. Be careful not to burn. Remove from heat, cool and place in a container and freeze.

Here’s a link to a recipe for Garlic Cilantro Salsa! http://www.food.com/recipe/garlic-cilantro-salsa-96866

I love Sautéed Potatoes with Garlic and Cilantro. Here’s a link to Mamas Lebanese Kitchenhttp://www.mamaslebanesekitchen.com/mezza/potatoes-saute-garlic-cilantro-batata-kizbra/#sthash.vJKYzDWD.dpbs


#3. Frozen Pesto cubes

I need not tell anyone how to make pesto. I like to make it in big batches all throughout Basil season to place in ice cube trays and freeze.
I use pesto not only for pasta, but to spread over fish before baking, in sandwiches and as a base for crostini with various toppings. My daughters like mixing pesto with Hummus. A Caprese salad is a natural pairing, but try it with chicken salad or mixed in with quinoa, petite peas, toasted pignoli and cubed tomatoes.

#4. Freezer tips in general…and more…

Get in the habit of labeling containers that go in the freezer with content and date. Much of the food looks the same once frozen. Having a large freezer is a mixed blessing: containers tend to get lost and forgotten for months: Bone broth, beef or mushroom stock look similar.

Precious spices, and nuts will last longer in the freezer than on the shelf.

If you don’t have a large freezer…

  • Revive wilted herbs and greens: I’ve had a fair amount of success soaking wilted cilantro or parsley—greens too— in a bath of fresh cold water, for 10 minutes or so. The salad spinner is perfect for this since you can immediately drain and spin out the excess water.
  • Radishes and carrots, if soaked in tubs of water and placed in the refrigerator, will last a whole lot longer and will keep their crunch.
  • Cooking your veggies and greens immediately is one of the better kitchen practices. Don’t wait for mushrooms to get slimy, and greens to wilt and mold in your refrigerator. Sauté mushrooms, blanch your veggies and greens. Leave them to drain and dry out before refrigerating or freezing.
  • I often get carried away at farmers’ markets because everything looks so appealing and fresh. Curb your enthusiasm by giving yourself a budget and a limit. I suspect we all buy way too much for our weekly needs. But if you process what you buy right away, you will get your money’s worth, rather than letting things wilt to the point of no return —destined for the trash. You and I know how much that hurts!

 

 

Top 5 Tips for Kitchen Survival

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Bunches of rainbow chard, need washing and chopping. I cook the stems separately with chopped onions and crushed garlic to make a nutritious and colorful garnish. Photos © Fadia Jawdat 2016

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#1: Dedicate one shopping/prepping day/week
I don’t care how insane this might seem, but my number one advice to anyone trying to eat a healthy diet is to dedicate one shopping day a week, followed by some “prepping” time. Even if you are single, you can save a lot of money by making your own meals at home and packing a daily lunch for the office. This works particularly well if you have a pretty predictable routine. If you’re traveling off and on, are the adventurous type and do not have a predictable work week, then this is not for you. But if you have a family to come home to after a full-days work, or if you are super conscious about your nutritional intake, then read on.

The biggest life-saving practice for me was to spend one day in the kitchen, prepping, peeling, washing, drying, blanching, sautéing, and storing. The rest of the week would seem like a breeze once I had cooked veggies, juiced lemons, peeled garlic and portioned sauces, and had them ready, right there at my finger tips. For the greater part of my adult life, I shopped for my  family’s weekly needs, then came home to spend the rest of the day in the kitchen. I had a planned weekly menu—nothing fancy, just well-rounded and balanced with enough variety not to bore the adventurous but also homey enough to be comforting. I would allow room for a couple of nights of recycled leftovers, and perhaps the occasional frozen pizza night with salad. Sundays seemed best for this practice, when dad took the kids to play-dates while I cooked up a storm.

My daughters were in no way banished from the kitchen. On the contrary, when they crawled, they had their designated lower drawers to open and explore, when they sat in their high chairs they had wooden spoons and plastic bowls to play with. When they were coordinated enough to sit at the high island counter across from me, they made their own sandwiches, learned to make their own salads and dressings, mixed batter, greased baking sheets and shared and enjoyed in the experience.

Chopping and freezing herbs, apportioning sauces, pesto and other ingredients are basic practices that help turn even the most elaborate dishes into a breeze. Here are a few to be followed by a few others next week.

#2: Peel entire heads of garlic at a time
I use at least a clove a day for my salad dressing and another few for sautéed mushrooms, soups, stews, roasts, marinades. A jar of peeled garlic in the fridge is very handy for “grab-and-use without switching gears.
Peeling garlic is my least favorite activity. If you peel a clove at a time, it’s an ordeal. Buy yourself one of those rubbery hollow cylinders to make your life a lot easier, and give it a go. Simply insert 4-6 cloves in the cavity, roll the cylinder on the counter while applying a little pressure, and voila! It’s done. Cloves as clean as a whistle. (Still, you need to clean off the mess on your counter and rinse out your peeler).

#3:  Chop and freeze parsley
Frozen parsley does  not seem to retain much flavor, but for garnishing dishes at the last-minute, or for a touch of green and a shot of potassium and anti-oxidants in a chicken soup, or a bowl of noodles, a sprinkling of frozen chopped parsley is visually and nutritionally miraculous.

#4: Freeze Ginger Root and Lemons
Place in Ziplock bags and freeze. I have been freezing ginger for years. Lemon, frozen whole, is a new-comer to my freezer. This practice makes the grating with a micro-plane less tedious.

#5: Freeze Tomato Paste
I buy tomato paste in cans, rarely in tubes. I only use a teaspoon or tablespoon at a time. Scoop out the paste into a ziploc bag and flatten out while evenly spreading the content to all sides of the bag. Seal and freeze. Once frozen, it is so easy to break off a piece to add to your pot.

As the children grew older, our habits changed and so did our palate. My cooking adventure grew and grew and my cooking repertoire expanded. But those basic tips mentioned here remain invaluable. When the kids come back and delve into their own recipes, my freezer is still filled with frozen essentials for them to use at a moment’s notice.

My freezer and I are always ready for the occasional snow day and the impromptu guests’ or daughters’ visits.