Time, money, and wits are your resources. Better meals are your goal. These back-pocket tips can power up your culinary game to make you a faster, smarter cook.
Cookies at the ready
Make cookie dough, scoop into balls and freeze in a single layer on a parchment-lined cookie sheet. Tumble frozen balls into a gallon zip-close bag. When you want fresh-baked cookies, remove balls of dough — no need to defrost — and bake on parchment-lined sheet. If you’re hosting a dinner party, bake these while you’re clearing plates and making coffee. And in a similar vein …
Easy as pie
Freeze homemade pie dough in plastic-wrapped flat disks. It thaws faster, and it’s shaped ready to roll.
Save crumbs from crackers, bread
Save those crumbs
Breadcrumbs can be a cook’s best friend, but right now they’re hanging around your kitchen in different forms waiting for you to notice them. Get the first and last slices out of the bread bag — what the kids leave behind. Find the broken crackers in the bottom of the box. Rescue the last chips from the bag. Dump everything into the food processor. Add a sprinkle of dried herbs. Whirl together; drizzle in a little oil. Freeze crumbs as is, or toast on a cookie sheet, then cool and freeze. Use to bread chicken, fish or pork; sprinkle atop salad, soup, pasta or casseroles; scatter over steamed vegetables. (For gluten-free, whirl rice cereal in food processor, or crush with rolling pin.)
Broth is in the bag
After a chicken dinner, toss bones into a gallon zip-close bag, label, date and freeze. Every time you have chicken, freeze the bones and add to bag. Definitely add the carcass from whole rotisserie chickens. Start a second gallon bag to freeze trimmings from celery, carrots and onions. When both bags are full, empty them into the slow cooker, pushing down to fit as much in as possible. Add salt, peppercorns, herbs. Cover with boiling water. Add a splash of vinegar. Set on low for 12 to 24 hours. Strain through a colander. Discard bones and vegetables. Use broth immediately, or freeze in zip-close bags laid flat.
Doggie bag hacks
Take home restaurant leftovers. Think of them as flavor boosters. A dab of leftover sauce will improve a pork chop, burger or steamed veggies at home. That wedge of lemon will come in handy for tomorrow’s salad or soup. A smidge of leftover fish can be stirred into scrambled eggs.
Large-crystal salt sprinkled atop a loaf of homemade bread would be pretty, and you likely have some — at the bottom of the pretzel bag in your pantry. Brush risen loaf with egg wash (whisk one egg with 2 tablespoons of water), and sprinkle on pretzel salt for a gourmet touch. (Michael Tercha / Chicago Tribune)
A twist on pretzel salt
Large-crystal salt sprinkled atop a loaf of homemade bread would be pretty, and you likely have some — at the bottom of the pretzel bag in your pantry. Brush risen loaf with egg wash (whisk one egg with 2 tablespoons of water), and sprinkle on pretzel salt for a gourmet touch. Where else could you use it? How about on top of cookies for a contrast to the sweetness. Or over homemade bagels. Or …
Chop, then freeze
Mince a whole onion, or a bunch of green onion or fresh herbs. Freeze extra in user-friendly sizes. Some future evening when you’re making dinner at the speed of light, you’ll be happy to grab a right-size portion of prepped green onion for meatloaf or omelets.
Salad in no time
When you buy salad greens such as romaine or leaf lettuce, wash all of it at once, spin dry and lay out leaves on a kitchen towel. Cover with another lightweight towel. Roll up gently, slide the roll into a big plastic bag and refrigerate. Your greens will stay fresh and perky for days of salads.
A little dab will save you
Didn’t use the whole can of tomato paste or pizza sauce? Don’t park it in the fridge door, where it will languish forgotten. Instead, scoop it into a sandwich-size zip-close bag and freeze in a flat, thin package. Later, chop off just what you need.
Proof is in the microwave
Use your microwave as a proof box for bread dough. Warm a cup of water on high for a minute. Open door, add pan of formed bread dough. Leave the cup of water inside and shut the door. Your loaf now has a warm, draft-free place to rise.
Save leftovers to compose an arranged salad that is greater than the sum of its parts: sliced chicken or pork, apple or orange or avocado slices, sliced onion, beets and hard-cooked eggs. (Michael Tercha / Chicago Tribune)
Arranged marriage of flavors
Arranged salads make leftovers beautiful. On a platter, use salad greens as the base. Atop, arrange whatever you have: sliced chicken or pork, apple or orange or avocado slices, sliced onion, beet, hard-cooked egg. Sprinkle over raisins, toasted nuts, dried fruit, feta or Parmesan. And definitely post that beauty on Instagram.
This originally ran in the Chicago Tribune in March 2016.
