A couple of years ago I posted some kitchen saving tips that help me save time when time is of the essence. I thought I would be a good time this week to share those again as September is a very busy time for people getting back to the grind after summer vacation, kids are back in school and the weather ( depending on where you are) is starting to cool down.

Now most of these ideas are not rocket science or particularly complicated.  They are simply tips I have tried in the past and have adapted over time.  What I would like to see is people add to the tips in the comments and then I will create an even bigger list in the future.

So without further adieu…

Zesty’s Top 8 Time Saving Kitchen Tips

1.  Keep a clean Kitchen

The more stuff that piles up around you, the harder it is to concentrate on what happens next.  This results in making it harder to find anything you need, costing you more time and mental frustration than it would take to stay clean.

2.  Be-friend the Ice Cream Scoop

When using small pastry shells or individual graham cracker shells to make tarts, I use an ice cream scoop to fill them quickly. A heaping scoopful of pie filling is just the right amount I need for each one.

3.  Advanced Table Setting

Set the table for breakfast and prepare breakfast foods the night before. For pancakes, mix dry ingredients the previous night. In the morning, add wet ingredients and cook.

4.  Stock on Hand

Pressed for time?  Fill an ice cube tray with chicken, beef or vegetable stock.  You can even try tomato sauce and/or cream soups. Dump the frozen cubes into a freezer bag. Then grab a couple of cubes to add to your stir fry, pasta, veggies, or to whip up a quick sauce.

5.  Keep a running grocery list

This holds true to be very effective when it is grocery time both at home as well as in the grocery store.  This will eliminate not having crucial ingredients on hand for your next great recipe.

6.  Cook Once, Cook Big

Make large batches of granola and store in an airtight container; Cut up extra ingredients for another meal when using onions, green peppers, etc; Cook double batches of rice or pasta to be reheated later in the week.

7.  Beat the stick

Set your dirty pots on the stove with some vinegar and water or dish soap and water. Let them boil while you eat. By the time you finish dinner and get started on the dishes, the hot water solution will have loosened stuck-on food.

8.  Sort your dishes

Put like utensils in the same section of the silverware tray in the dishwasher (knives with knives, small forks with small forks, etc.) so that you can pull them out by group and put them away fast. You can also do the same for like sized plates and bowls.

So there you have it, some not so traditional time saving tips.  Before I leave you for another day, I really want everyone to make a effort to post a time saving tip in the comments.  I think it will be fun!

Have a great day and I will see you Friday.

Take care

zesty

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Happy Friday folks…. we are just getting packed up for a family trip to Toronto this morning for 5 days.  I was scanning through some old posts and stumbled on this one that really holds true almost a couple of years later.  Give this a read through and note in the comments if you can think of any other great ideas on how to waste less.

Have a great weekend and I will try and post Monday from Toronto.

I was reading a magazine a while back and it had an article related to being more resourceful with products and supplies we would normally throw out.  I thought about some of these and I also talked to Mother Zesty as well and this is the list we came up with.

Top 7 Things Not To Throw Out

1.  Stale Bread – When your bread goes stale before you have time to eat it, freeze it and use it for dressing/stuffing the next time you have a chicken or a turkey.

2.  Bones – Never throw away bones!  These are essential in making delicious homemade stocks.  Great for freezing and adding flavor to many dishes.

3.  Coffee Grinds – These are great to place in certain areas as a natural deodorizer.  Place them in an airated container in the firdge or freezer to absorb smells.

4. Butter Wrappers – Save these in the fridge and next time you have to grease a baking dish for your baking – grab it from the fridge and lube up your pan.

5.  Rotten Bananas – These guys work great in the freezer for smoothies and of course the ultimate zesty bread…. Banana Bread.

6.  Onion Peel – These are great for adding flavors to sauces and soups without the onion texture.  Just chuck them in your dish and remove before serving.

7.  Don’t Forget the Freezer – Utilize your freezer.  Certain foods can be frozen and not lose any of their flavor or impact.  Instead of throwing out freeze.

I thought this was a fun, but practical, list to come up with.  I am sure you have more great ideas so I welcome you to add them in the comments to share with the rest of us.  Have yourself a great Wednesday and I will talk to you tomorrow.

Take care

zesty

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Ever feel that you are running out of meal ideas with certain foods?  That happens to me sometimes so I try to step back and think about different ways to use that certain ingredient.  The last thing you want to have happen is that you get bored with a great food.  The food of choice today is “Tomato“.  I never used to like tomatoes but as I grew older I have found a new love for them.

I am not a huge fan of the tomato on just any given deli sandwich however but I do love tomatoes roasted, in sauces and on certain sandwiches with cheese.  I just compiled a simple list that I came up with on ways I like to use tomatoes.

Hopefully they will spark your interest to try them.

7 Ways to Use Tomatoes

1. No-Cook Pasta Sauce – In a large bowl combine several chopped tomatoes, a clove or two of minced garlic, salt and pepper to taste. Add olive oil to coat tomatoes. Add hot pasta and toss to coat pasta. Bits of fresh mozzarella can be added – they will get a bit melted  when tossed with the hot pasta. At the very end you can add red chili flakes, basil, and freshly shredded Parmesan are all tasty additions as well.
2. Grilled Tomatoes – Slice the tomatoes nice and thick, coat with a little olive oil – season with salt and pepper and grill for 4 mins on each side.  Yum!
3. Toasted Tomato and Pesto Sandwich – Spread two slices of your favorite sandwich bread with your favorite pesto (need a favorite? try this pesto), top one pesto-ed slice with several meaty slices of tomato, sprinkle with salt, sandwich, and enjoy!
4. Simple Salsa – Make your own fresh salsa by tossed chopped tomato with your choice of the following: minced red onion, minced garlic, finely chopped jalapeño or serrano chiles. Add salt to taste. A splash of red vinegar can be tasty, too.  Another addition can be some fresh avocado as well.



5. A Kicked Up BLT – This is a classic with a twist.  This takes a little bit of effort but is so worth it.  I like to take two slices of a thick homemade bread, toast it, top with a little butter and a nice piece of cheddar cheese. After that I add the fresh romaine lettuce, juicy red tomatoes and crisp bacon.  I top it with freshly ground pepper and enjoy!



6. In a Salad – Any salad of your choice – tomatoes are a great addition. Keep it simple and dress it just before serving.
7. Stuffed Tomatoes with Rice - This one is a great fun recipe on a cool day.  Scoop out the insides of the tomato.  To prepare the filling use cooked rice, oregano and ground beef ( or you can omit)  Top with fresh basil and mozzarella cheese and bake in the oven for 40 minutes.

So there you have it!  My top 7 ways to kick up the regular tomato.  Let me know if you have any other great ways to kick up the tomato in the comments section.  I will be back tomorrow - Have a great Wednesday.

I am off to New York… and will blog from the BIG Apple on Friday!

Take care

zesty

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Slow cooker meals are a great time saver for the busy body and also a great way to not have to do dishes.  Before you try any of our fix’-em and forget’-em  slow cooker meals, look over these helpful hints.

1. Prep the Night Before, and all you’ll have to do in the morning is toss your ingredients into the bowl and flip the switch.
2. Place root vegetables in the bottom of the slow-cooker bowl, then top with chicken and or meat pieces.  This way the vegetables will be covered by enough stock or sauce to keep them tender – and the meat will be insulated from over cooking.
3. The slow-cooker’s long-simmer method tends to dissipate the flavor of dried herbs so be sure to adjust the seasoning at the end of the cooking process.  If you have fresh herbs, you can also toss those in at the end.
4. Resist the urge to remove the lid off the cooker and stir the ingredients.  Especially in the initial stages of warming – the pot will lose a lot of valuable heat.
5. During long hours of cooking, milk, sour cream, cheese and heavy cream tend to break down and curdle.  For best results stir these ingredients just before serving.
6. Browning chicken or meat before slow-cooking is not necessary.  But if you have the time, caramelizing the meat will add a richer flavor.  I like to avoid using ground meat or poultry in the cooker as I find it turns to mush.
7. Never fill the bowl to the brim – if you do bubbling can occur and make a huge mess.  I like to leave at least 2 inches from the top.
8. If the recipe produces more sauce than you want, you can simply remove the meat or chicken from the bowl at the end of cooking time and set aside – covering with foil.  Turn the slow-cooker on to high and place the lid back on.  Bring to a boil for 10-15 minutes and let the sauce reduce.
9. To make clean up easier, try the bowl liners that I mentioned about with the pulled pork recipe.  Just be careful to move all the food before lifting the liner.

Slow-cooker Recipes

• How To Prepare Slow-Cooked Pulled Pork

• Apricot Pork Pasta with Feta

• Ice In Africa

• Melt In Your Mouth Slow Cooker Beef

• Crockpot Chicken Curry with Patak’s Sauce (all phases)

Be sure to give these tips a walk through and try some of the above recipes.  If you have any slow cooker recipes and would like to be featured on zesty, please email me and we will work together on sharing your recipe.  I hope you have a great Friday and a super weekend and just a reminder that I will be blogging from California next week but everything should stay on track.

Take care

zesty

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Help The Students Event: Day 14

A special guest post today that will enable you to make anything you ever wanted in a jar!  A very fun post – I hope you enjoy!  Thanks Heather.

Heather here from Heather Eats Almond Butter, or HEAB for short. When Zesty told me he was putting together some guest posts for fun, healthy and cost saving meal ideas for college students, I knew right away that I wanted to participate. Back when I was in college, healthy food was not a priority for me, but that’s only because I had no idea how simple and tasty it could be! Now that I’m a bit older and wiser, I try and eat as well as I can. However, like many people think, that does not require spending a ton of money on boring tasteless food. With just a few simple ingredients and minimal kitchen equipment, you can make some great meals…you simply have to get creative and think outside the box…or in my case, the jar.

As you’ve probably already figured out from the name of my blog, I love almond butter. Actually, I’ve never met a nut butter that I was not completely infatuated with, and you know what else I love about my nut butters? They come in reusable dishware. That’s right, see that peanut butter jar you have sitting in your dorm room? Did you know that it makes the best bowl ever???

For instance, you can make Oats In A Jar…

1/2 cup quick cooking oats made with water and served in a waning Naturally Nutty Vanilla Almond Butter jar with dark chocolate.

Simply cook some oatmeal or any hot cereal in the microwave and then after it’s cooled a bit, pour it into an almost empty nut butter jar along with your favorite toppings. The best part of Oats In A Jar is getting to all that ooey gooey warm nut butter waiting for you at the bottom. Trust me, you’ll never again be sad when that peanut butter is almost all gone.

Then, after cleaning your jar, you can reuse it as a bowl. How about heating up some soup or chili?

Almond Butter Chili in a nut butter jar bowl.

Or, another favorite snack/meal of mine is mashed sweet potato in a jar…

Sweet potato in the waning almond butter jar.

All you need is a microwave and a sweet potato. Heat and mash away, and in my opinion, this is the best way to get in your daily veggies!

There are so many possibilities when it comes to meals in a jar. You could fill them with yogurt and fruit, mashed winter squash, cooked grains, or perhaps even some ice-cream?

Again, be creative. Just because you’re living in a small room with little to no kitchen appliances doesn’t mean you have to live on bagels and ramen noodles. I hope this post inspires you to try something a bit different and that you enjoy your time at school. I also hope that a big jar of almond butter makes your next grocery list!

Full Shellfish Festival Recap

Stay tuned tomorrow for a full recap of the Judgment day as well as other sights.  I had a lot of fun and had some amazing bowls of chowder.  I will share some details tomorrow.  Let’s start another week with a smile.

Take care

zesty

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Help The Students Event: Day 7

What are the must have’s in your pantry? Well for me there are staples that I cannot live without, otherwise I will get kind of cranky. Yeah I know – hard to believe that I can be cranky but just ask Mrs. Zesty… it happens. Rarely but it happens.

Keeping a well stocked pantry will save you time and money throughout the year, and enable you to throw a quick dinner together on a moment’s notice.  But it also takes time and money to stock up.  Whether you’re just starting out in your apartment/dorm room or you have yourself a whole new kitchen, my advice is to take things slowly and buy what you eat.  The worst thing you can do is buy if you see a fancy item that is on sale but then you realize in 6 months, “what the heck did I buy that for – I don’t eat it”.

Everyone’s kitchen may contain different items, because we all have different tastes (and family sizes), but here’s my basic pantry list to get you started.  Once you have everything you need you can keep your kitchen well stocked by replacing items as they run out.

What are your must haves?  Pasta, crackers, peanut butter?  Do remember this is a basic list…. normally my pantry list would be as long as my body ( which is not super long at 5’9 but you get the point)… but I did a condensed version just for you.

Top 20 Pantry Must Haves

1. Olive Oil
2. Balsamic Vinegar
3. Salt
4. Black Pepper
5. Eggs
6. Butter
7. Sugar
8. Flour
9. Garlic
10. Onions
11. Peanut Butter
12. Bread
13. Oatmeal
14. Tomato Paste
15. Chicken Stock
16. Soy Sauce
17. Pasta
18. Rice
19. Beans
20. Crackers

Tell Zesty Yours

Because I am so adventurous and exciting, I thought it would be FUN if you told me your essential pantry list and than all the students that read this would get a sense of variety and it would aid in choosing what should be in their pantry.  So list a few in the comments and have fun!

Have a super Thursday!  I am pretty excited/nervous – little zesty starts school today!!!  I cannot believe it.  We are planting a tree in the yard when he gets home so we will be able to remember his first day!  Talk to you guys tomorrow form the air.

Take care

zesty

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Happy Friday to you!  I am writing this post in advance as I’m not taking my laptop to my mini vacation in Toronto for the U2 concert.  I will fill you in on Monday with an update on how it went.

I was asked by a reader about posting some ideas on how to organize a pantry!  I thought it was a timely idea as I have been thinking about pantry design for the new house.

Now of course you will likely have more ideas, so let me know what you consider to be the most crucial tips that you cannot live without when it comes to organizing your pantry.

1.  Shelf Assignments

Plan pantry use by categorizing into prime and non-prime storage. If possible, prime storage at eye level should be for the most often-used items. Further categorize storage by item. For example, use one shelf for baking items, another for tomato canned goods and another for pasta and rice.

2.  See the Label. Watch Expiry

This is self explanatory, however keep a rotation of oldest to newest to ensure you are eating the oldest food first.  Do make a note if you remove the packaging by labeling the best before date for the product.

3.  Reduce Dead Space

Be sure these shelves don’t have too much “dead space”. Dead space is unused space. This space can be found even above what you are storing.  Adjust the shelf up or down a few inches to create the ability to stack the like cans. This will make a tremendous difference – and get all canned foods on one shelf rather than scattered throughout the pantry.

4.  See Through Containers

This is one of my favorites. Find canisters or other holders for noodles, flour, sugar, rice, popcorn, or other foods that come in flimsy plastic or paper bags. I used to store the bag of rice right in the open bag, which always lead to spills, not to mention the possibility of insect infestation! Now I use canisters, empty coffee cans, glass jars and other containers to hold these items.

5.  Use Lower Shelves

Whether you want to create a “kid friendly” shelf or just use it to store heavier items such as soda bottles or water bottles – this is a great way to maximize your use of space.

6.  Clean Regularly

This is common sense but often forgotten.  Be sure to wipe the shelves down regularly and keep the dirt and grime to a minimum.  The time you spend cleaning your pantry will help you find stuff you didn’t know you had and hopefully reduce costs on your grocery bill as you are more in tune with the products you have.

Well there you have it,  a fun post to hopefully help you keep the pantry presentable.  I will be sure to show off my pantry once it gets built!  Have an awesome Friday and a great weekend.  See ya on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Hello to you!  I wanted to piggy back on yesterday’s grilled fish post and share with you some really simple tips to follow when grilling fish.  I have received a lot of emails regarding fish and the problems people are having with grilling it which is what inspired this post.

Fish is one of the easiest food items to grill in addition to being one of the healthiest. A good fish on the grill is dependent on how fresh the fish is, the type of fish, the bone structure and the fat content. However, grilling is one of the best ways to cook fish which usually results in a very flavorful, juicy fish. Grill and fish go hand in hand. They are like two Kleenex in a box. It is like fish is made for grilling or the grill is made for the fish. Nothing can be more compatible than these two.

Hopefully with these tips today your mind will be put at ease and you will be grilling tonight.

1. Get it Hot

Whether using gas, charcoal, electric or grill pans, there’s a secret to grilling fish: Get your grill as hot as you can make it. You want to sear the fish as soon as it hits the grate. This seals in the juices and immediately firms the flesh; it’s less likely to stick to the grate and it’s easier to flip.

2. Buy the right fish

When it comes to selecting fish, fresh fish should smell fresh, have firm flesh and a moist appearance. If the fish smells too fishy ask for something else. To keep fish fresh, make sure it is tightly wrapped and kept cold. Do not plan on keeping fresh fish more than a couple of days. If possible try to purchase fresh fish the same day you plan to cook it. If you can’t cook the fish within about 2 days, freeze it. Frozen fish should be frozen solid and also, tightly wrapped.

Generally you buy fish either whole, in fillets or steaks. Fillets will give you the most trouble because they tend to fall apart a little easier. Steaks and whole fish hold together better but take longer to grill. If you are grilling whole fish, stuff it with something like lemon slices. This not only adds to the flavor but creates a space between the sides to let the heat get in.

3. How long?

The basic rule is to cook fish 8 minutes per inch of thickness, or 10 minutes per inch if it’s a whole fish. Check it two minutes before you think it should be done, keeping in mind that everything keeps cooking for a few minutes after it leaves the grill. Fish is best when it just starts to flake off with a fork.

4.  Brush the grill with oil right before adding the fish.

Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill right before adding the fish. Forget cooking sprays. Oil works even better since it can be applied directly to the grill and not only to the fish.

5. Glaze only after a brief sear on both sides.

If you want to cover your fish with a glaze or a sauce, first grill it plain on very high heat for 2 minutes per side. Then turn down the heat to the lowest setting, brush with glaze and continue cooking on both sides until done.

So there you have some really quick and common sense tips to get you through the next time you grill some fish.  Now I have a job for you!  In the comments tell me your favorite fish and your favorite way to eat it (If of course you like it).  I am up in the air heading for Washington ready for a full week of meetings.  Have a great Tuesday and I will see you tomorrow.

Take care

zesty

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Happy Canada Day!! A day off and I am so excited.  The weather has been somewhat damp over the last few days and honestly I think I could curl up in the bed for about 40 hours and be very happy.  But as they say, no time for rest – keep that body going!

I was sitting talking with my mother-in-law about what to post as I was late getting home from work.  I really just slapped together some dinner and got back to work on the computer.  We came up with some kitchen tips that are super handy to know.

Over the last few weeks she has shared some really great kitchen tips that I never knew about.  So I thought, well I better share these with you and see what you think.

5 Everyday Kitchen Tips

1.  Use Bread with Hard Brown Sugar - Ever have a bag of brown sugar that gets very hard and compact in your cupboard.  No need to throw it out ever again.  Open the bag and place a piece of bread in the top of the bag and seal it up.  Leave it for two days and then check your sugar.  It will be soft and brand new.  Once you are satisfied with the results – throw away the slice of bread.

2.  Clean your pots with Baking Soda and Vinegar - Leave your sauce pot boil dry by accident as you were in the dining room enjoying your dinner?  Not to worry.  This clean up is a piece of cake with the combination of vinegar and baking soda.  In the burnt pot, add some baking soda and vinegar in the bottom of the pot and let it sit for 10 minutes.  The reaction will start to remove the burnt texture on the pot.  You can then add some hot water and give it a light scrub and you will be very pleased.

3.  How to use Sour Milk - How often do you catch yourself throwing sour milk down the sink.  There is no need to do that!  Use it for baking.  It will make a great batch of biscuits.  So the next time you smell some funny milk – set it aside and whip out your zesty apron and get baking.

4. Egg peeling off – Make a small hole in the egg by piercing with a pin before boiling it. You will be able to remove the shell very easily.

5.  Revive your Lemon/Lime - If a lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze and revitalize the juice.

Happy Canada Day for all that are celebrating and I hope you have a great Wednesday.  Before you go, check out some more zesty posts make sure you enter in my latest giveaway and try and win some POM Wonderful Juice.

Take care

zesty

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We made it!  Friday is upon us and ummm.. lets just say it has been somewhat of a crazy week.  So crazy that I have something to confess to you.  This week has thrown some curve balls that I was not ready for.  As a result, the breakfast for 50 had to be outsourced to my favorite bakery.  I know I am somewhat disappointed but some things are out of my control.  The selection from the bakery was a combination of all homemade baked goods both sweet and savory.  I also used a lot of your suggestions when choosing the platters.

What I thought would be fun today is to go over the difference between a herb and a spice and some storage tips.  Let me know what you think.

What is a herb and what is a spice?

Anything with a leaf and a mild flavor that’s grown in a temperate climate is an herb. Everything else (including seeds, bark, berries and underground roots and shoots) that has a stronger flavor and grows in tropical climates is considered a spice.

HERBS

Storing Herbs
Store dried herbs in small glass jars with airtight seals or screw tops in a cool, dark cupboard away from the heat of the stove.

Store fresh herbs in the refrigerator. Don’t wash them until you’re ready to use them because they quickly go bad. If herbs are wet, shake off excess moisture, then wrap in paper towels or keep at room temperature until the leaves dry.

To dry fresh herbs for longer storage, several methods can be used:  (I never do this as I just buy them already dried or fresh but I have seen this done and seems to work effectively)

• Air – Remove all soil and roots, then wash and gently dry. Hang in bunches upside down in a paper bag with air holes in a well-ventilated area.

• Microwave – This is the best way to preserve an herb’s colour. Spread between layers of paper towel and heat on high (100%) for about 2 minutes, checking every 30 seconds and removing herbs as they dry. Leave on counter to cool and dry completely before storing.

• Oven – Spread herbs in a thin layer on baking sheet with sides. Bake at lowest heat in oven, without stirring, until leaves are dry and crispy. Do not over dry.

Freezing Fresh Herbs
For this I like to just wash and chop the herbs and place into plastic ice cube trays. Fill trays with water and freeze. Remove cubes and store in freezer bags for up to 6 months. Drop a cube, as needed, into your latest culinary concoction.

SPICES

Storing Spices
Keep freshly ground spices chilled rather than storing them at room temperature. To keep them fresh longer, grind and make them into a paste by adding just a bit of olive oil. Store in small sealed containers or freeze for up to 6 months.

Keep ground spices in small glass jars with airtight seals in a cool, dark cupboard.

I think the biggest thing with spices as we take for granted that they do expire and lose their pungency and flavor.  A rule of thumb for me is rotate your spices at least every six months to ensure quality and freshness.  I apply the same rule usually for dried herbs as well.

That was kind of fun…

I hope you have a great weekend – I am somewhat excited as it is supposed to be sunny and somewhat warm here this weekend.  Outside and fresh air here I come!  Talk to you on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty