The Organized Kitchen

Last week our ward had an Enrichment where we prepared our own freezer meals and went to a class taught by a Professional Organizer in our ward, Sandy Jones. I tried to take a few notes and thought I'd put them on our recipe blog. I'm not sure how often I'll refer back to them, but I wanted to keep them handy JUST IN CASE. She mentioned a lot of cool storage products she uses, so I'm sure I'll want to remember the names of them. Below are just a few notes.

The User Friendly Fridge

Rid the Rank:

- Check expiration dates.

- If you have six bottles of different types of mustard, narrow it down to one or two bottles that are used most often.

Plan the Space:

- Educate yourself on what foods belong in the fridge. For example, potatoes, onions, garlic, and squash last longer outside of the fridge.

- Plan food quadrants: keep ready-to-eat/grab foods in one quadrant.

- Never put eggs, milk, or any food that easily spoils in the door - that is the warmest place in the fridge.

Misc Tips:

- Store foods in clear containers (So you can see what's inside. Nobody will bother checking what's inside a mystery container).

- Containers should be square or rectangle to take better advantage of space. Circle containers waste space.

- Use labels on containers and date them. Leftovers should generally be used or thrown-out after 3 days.

- Invest if quality, clear airtight container. (Tupperware favorite: "Modular Mates"-stackable, consistent, "FridgeSmart" - keeps lettuce and berries fresher for up to 2 weeks).

The Practical Pantry

A Clean Slate:

- Clean out messes.

- Check expiration dates. Put items that will expire sooner near the front so they'll be used before others.

- Limit pantry space to foods and paper products.

- If you're going to put things in your pantry floor, put them on a rollable cart so you can pull it out and sweep under it.

My Own Grocery Store:

- Use tiered shelves so you can show cans in the back (but buy Expandable Jumbo Size).

- Put like-items together, like at the store. (Soups, Fruit, Tomato Sauce, etc./Pastas/Breakfast Items/Snack Items/Baking Items, etc)

Creating Extra Space:

- The "Elfa" Door System can hang on door without causing any damage to it. Creates a lot more space in your pantry.

Getting Fresh:

- Keep a list/inventory of odd/unusual products in your pantry (i.e. olives, green chiles, pumpkin).

Misc Tips:

- Label containers.

- Store products in STACKABLE items. You can't stack cute baskets, therefore you aren't taking full advantage of your space.

- "Akrobins" by Tupperware.

Spices for Health

Information from an ad by McCormick

Ginger | Quench your thirst by mixing 1/2 teaspoon Ginger per quart of your favorite lemonade.

Oregano | Sprinkle 1/4 teaspoon Oregano on a sliced mozzarella and tomato sandwich before grilling. 

Red Peppers | Kick up your favorite hummus or guacamole with 1/4 teaspoon Ground or Crushed Red Pepper. 

Rosemary | Dress the tops of your favorite ready-to-bake dinner rolls with olive oil, Rosemary, and Sea Salt. 

Thyme |Wake up your taste buds with 1/8 teaspoon Thyme beat into 2 eggs before scrambling.

Yellow Curry | Healthy up your chicken salad with a dash of Curry Powder, nuts, and chopped apples. 

Nutrition 103: Guidelines for Weight Loss

When diets don't work and weight is regained I want to remember that a healthy weight is achieved by gradual and permanent changes in lifestyle habits. Here are a few guidelines that I want to note:

• Decrease the amount of total fat eaten. Fat has more than twice the calories of carbs and protein. Even small amounts of high fat items contain large amounts of calories.
• Eat a variety of foods and do not restrict certain foods from your diet. Limit dessert foods to one or two times a week instead of after each meal. Forbidding foods often makes them more desirable, and may undermine weight loss efforts.
• Eat a good breakfast. 
• Try not to eat before going to bed. Food eaten at night is not burned up and is more likely to be stored as fat.
• Slow down - don't eat so fast! Eat single portions of food to give the body time to signal that it is full. Give the body time to think! 
• Eat foods high in complex carbohydrates like breads, cereals, pasta, rice and other grains, fruits, and vegetables. 
• Exercise. Walk, job, bike, and rowing are great examples of aerobic activities. 
• Do not starve yourself! Low calorie diets may slow a body's metabolism, making it harder to lose weight. 
• Lose weight slowly, 1 to 2 lbs a week is desirable. The body cannot burn off more than a few pounds of fat per week. Faster weight loss is probably due to muscle breakdown.
• Set reasonable weight goals.

Tips from my friend, Heidi:

- Eat six lighter meals per day; this helps raise metabolism

- Avoid complex carbohydrates at dinner

- Reduce sugars

- Do not skip meals; this decreases metabolism 

- Increase proteins, decrease carbohydrates. Snack on lunch meats, nuts, oatmeal with fruit, protein shakes, etc.

- Calculate protein in bars and shakes. Subtract "Dietary Fiber" from "Total Carbohydrates". Total Carbs should be within 10-12 g of Protein. 

Nutrition 102: "Heart Healthy" Substitutions

1 lb Ground Beef: Use 1 lb Ground Turkey- reduces total fat, saturated fat, and cholesterol

1 oz. Cheddar, Swiss, or American Cheese: Use 1 oz lowfat cheese OR use 1 oz part-skim cheese (Mozzarella)- both reduce total fat, saturated fat, and cholesterol. 

1 Egg: Use 2 egg whites  OR use 1/4 cup low cholesterol egg substitute- both reduce total fat, saturated fat, and cholesterol.

1 cup Whole Milk: Use 1 cup skim milk - reduces total fat, saturated fat, and cholesterol. 

1 cup Cream: 1 cup evaporated skim milk - reduces total fat, saturated fat, and cholesterol.

1 cup Sour Cream: Use 1 cup nonfat sour cream OR use 1 cup plain nonfat yogurt OR use 1 cup lowfat cottage cheese plus 1 to 2 tsp lemon juice, blended smooth - all reduce total fat, saturated fat, and cholesterol. 

1 ounce Cream Cheese: Use 1 ounce nonfat cream cheese OR use 1 ounce Neufchatel cheese -both reduce total fat, saturated fat, and cholesterol. 

1 cup Butter: Use 1 cup margarine or 1 cup vegetable oil - both reduce saturated fat and cholesterol. 

1 cup Shortening: Use 7 fluid ounces of vegetable oil- reduces saturated fat.

1 ounce Baking Chocolate: Use 3 Tbsp cocoa powder plus  Tbsp vegetable oil - reduces saturated fat.

Nutrition 101: Lowering Fat Content in Diet

MEATS, FISH, POULTRY 

- Choose lean cuts of meat with fat trimmed such as beef-round, sirloin, rump steak, loin; Poultry without skin; Pork tenderloin. 

- Decrease "Prime" grade meats, Fatty cuts like: corned beef, brisket, short ribs, spareribs; goose, duck, organ meats, sausage, bacon, hot dogs, regular luncheon meats. 

DAIRY PRODUCTS

- Choose skim milk, low-fat buttermilk, low-fat evaporated or nonfat milk; low-fat or nonfat yogurts and cheeses. 

- Decrease whole milk, cream, half & half, nondairy creamers, real or nondairy whipped cream, cream cheese, sour cream, ice cream, custard-style yogurt; high-fat cheese like Brie, Swiss, American, Cheddar.

EGGS

- Choose Egg whites, cholesterol and fat-free egg substitutes

- Decrease Egg yolks (substitute 2 egg whites for 1 egg)

FATS, OILS

- Choose unsaturated vegetable oils (in limited quantities): corn, olive, peanut, canola, safflower, sesame, soybean; fat-free mayonnaise, cream cheese, and salad dressings; mustard and flavored vinegars (when cooking, use spray oils or nonstick pans and decrease amount of fat in recipe by 1/3 or substitute applesauce for fat).

- Decrease butter, coconut oil, palm kernel oil, palm oil, lard, bacon fat. 

BREADS, CEREALS, PASTAS

- Choose breads like whole wheat, pumpernickel, rye, pita, bagels, English muffins, rice cakes; lowfat crackers and bread sticks; plain cereals (hot and cold); spaghetti and macaroni; any grain; dried peas and beans. 

- Decrease croissants, butter rolls, sweet rolls, pastries, donuts, most snack crackers, granola-type cereals made with saturated fats, egg noodles, pasta and rice prepared with cream, butter, or cheese sauces.

VEGETABLES, FRUITS

- Choose fresh, frozen, and canned (no salt added).

- Decrease vegetables prepared in butter, cream, or sauce; fruits served in glazes. 

Cooking 104: Herbs & Spices

FRESH SEASONINGS

• In recipes, cut salt in half and add more fresh herbs and spices.
• When doubling a recipe, herbs and spices should only be increased by one and a half times. Taste, and then add some if necessary.
• Add sage, bay leaf and garlic at the beginning of the cooking process as they have a strong flavor. herbs with more subtle aroma such as basil, parsley, fennel are best when added at the end of the cooking process to preserve their flavor. 
• Delicate aromas can be lost due to overcooking.
• Cut or chop fresh herbs to expose more surface area. This will release more flavor.

DRIED VS. FRESH HERBS

• 1 tsp dried herbs = 1 Tbsp fresh herbs
• 1/8 tsp garlic powder = 1 medium clove of garlic
• 1 tsp onion powder = 1 medium onion, finely chopped
• 1 tsp ground ginger = 1 tsp grated fresh ginger 

HERBS & SPICES

Allspice - Has flavor combination of cinnamon, nutmeg, and cloves; used in both sweet and savory dishes. Used for pickles, meats, boiled fish, gravies, puddings, relishes, fruit preserves, baking. 

Anise Seed - Related to parsley; has mildly sweet licorice flavor. 

Basil - Licorice-like flavor used in Italian and Thai dishes. Dried basil tastes very different than fresh. For flavoring tomato dishes and tomato paste, cooked peas, squash, snap beans, sprinkled over lam chops and poultry. 

Bay Leaf - A pungent flavor; good in vegetable and fish soups, tomato sauces and juices. Remove before serving. 

Caraway - Slightly anise flavor works well with rye breads and in sweet and sour dishes from Central Europe. Used for baking breads, sauerkraut, noodles, cheese spreads. Adds zest to fried potatoes, liver, canned asparagus.

Cardamom - Whole pods appear in pilaf rice, curries, or Scandanavian baked goods. 

Cayenne Pepper - Adds a lot to a dish without changing flavor too much; is a mixture of ground chili peppers and used in various cuisines. 

Celery Seed - Add pungent flavor; used whole or ground.

Chives - Used in salads, cream cheese, sandwiches, omelets, soups, and fish dishes.

Cilantro - Stems are quite sweet and can be added raw along with the leaves while the roots are prized by Thai chefs for curry paste. 

Cinnamon - Adds sweetness and heat to sweet and savory dishes. Sticks are often added to stews, rice, curries and removed before serving. 

Clove - Often paired with cinnamon and nutmeg, cloves and dried flower buds; have a warm, sweet flavor that works great with sweet and savory dishes. 

Cumin - Used in Mexican, Indian, and Middle Eastern dishes. 

Curry Powder -A ground blend of ginger, turmeric, fenugreek seed. Used for Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs. 

Dill - Feathery leaves add light anise flavor to seafood, soups, salads, and other dishes. Almost always added at last minute. Keep fresh in the fridge by storing in a glass of water with a plastic bag over the top. Used for pickling recipes, adds flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.

Ginger - Peppery root; adds unique flavors to everything from stir fry to roasted meats to ginger snap cookies. 

Mace - Flavor is similar to nutmeg, but with a fragrant, delicate difference. Used for pickling, fish, fish sauce, stewed fruit, baked goods, pastries, and doughnuts. 

Marjoram - In the mint family, grown in France and Chile. Has a minty-sweet flavor. Used in beverages, jellies, and to flavor soups, stews, fish, sauces. 

Mint - Cooling, peppery bite. Perfect for summer-fresh salads or to liven up a sauce. 

Mustard - Adds heat and piquant flavor in sauces, dressings, marinades, and entrees. 

Nutmeg - Aromatic spice with a sweet and spicy flavor; adds warmth and depth to food but doesn't overpower other ingredients.

Oregano - often found in Mediterranean and Mexican cuisines. Use dried oregano for longer stewing or dry rubs. Can be substituted for marjoram. Excellent for tomato dish, especially pizza, chili con carne, and Italian specialties. 

Paprika - Often a garnish because of its color; can add mild to hot flavor.  Great for salad dressings. 

Parsley - Fresh flavor and great health benefits. 

Poppy - Has a rich fragrance and crunchy, nut-like flavor. Excellent for topping on breads, rolls, and cookies. Also great for buttered noodles. 

Red Pepper - Dried red chili pepper, sold ground or in flakes. Works well added early to dishes that are going to cook for a while or simply shaken on near the very end. Vary greatly in heat; test before using.

Rosemary - Used fresh or dried for long cooking in soups, meats, stews and more. Use sparingly at first, add more if needed. 

Sage - Used fresh in poultry and meat stuffings, in sausage and practically all meat combinations, in cheese and vegetable combinations, or curry. 

Tarragon - Anise-like hearb in classic French foods or vinaigrettes. 

Thyme - Can be paired with almost all meats, poultry, fish, or vegetable. Tasty on fresh sliced tomatoes.

Vanilla - Aromatic spice with a warm flavor. 

Cooking 103: Yields & Equivalents

Apples (1 cup sliced or chopped): 1 medium , (1 lb): 3 medium

Bacon (1/2 cup crumbled): 8 slices, crisply cooked

Bananas (1 cup sliced): 1 medium or 2 small, (1 cup mashed): 2 medium

Celery (1 cup thinly sliced or chopped): 2 medium stalks

Cheese, Hard (1 cup): 4 oz

Cheese, Cottage (2 cups): 16 oz

Cheese, Cream (1 cup): 8 oz

Flour (3-1/2 cup): 1 lb 

Garlic (1/2 tsp finely chopped): 1 medium clove

Lemons or Limes (1-1/2 to 3 tsp, grated peel): 1 medium, (2 to 3 Tbsp juice): 1 medium

Oranges (1 Tbsp grated peel): 1 medium, (1/2 to 1/2 cup juice): 1 medium

Rice, Brown (4 cups cooked): 1 cup uncooked

-----------------------------------

1/4 tsp = 1 ml

1/2 tsp = 2 ml

3/4 tsp = 1/4 Tbsp = 4 ml

1 tsp = 1/3 Tbsp = 5 ml

3 tsp =1 Tbsp = 15 ml

6 tsp = 2 Tbsp = 1/8 cup = 30 ml

12 tsp = 4 Tbsp = 1/4 cup = 60 ml

24 tsp = 8 Tbsp = 1/2 cup = 1/4 pint

36 tsp = 12 Tbsp = 3/4 cup 

48 tsp = 16 Tbsp = 1 cup = 1/2 pint

2 cups = 16 oz = 1 pint

3 cups = 24 oz = 1-1/2 pints

4 cups = 32 oz = 1 quart or 1 liter

8 cups = 64 oz = 2 quarts

16 cups = 128 oz = 1 gallon

Cooking 102: Substitutions

Allspice (1 tsp): 1/2 tsp cinnamon + 1/2 tsp ground cloves

Apple Pie Spice (1 tsp): 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/8 tsp cardamom

Arrowroot (1-1/2 tsp): 1 tsp flour OR 1-1/2 tsp cornstarch

Baking Powder (1 tsp): 1/3 tsp baking soda + 1/2 tsp cream of tartar OR 1/4 tsp baking soda + 1/2 c buttermilk. 

Bread (1 slice dry): 1/3 cup dry bread crumbs

Broth, Beef or Chicken (1 cup): 1 boullion cube dissolved in 1 cup water

Buttermilk (1 cup): 1 cup plain yogurt OR 1 cup milk + 1 Tbsp lemon juice or white vinegar OR 1 cup milk + 1-3/4 tsp cream of tartar

Chili Sauce (1 cup): 1 cup ketchup + 1/4 tsp cinnamon + dashes of ground cloves and allspice

Chives, finely chopped (2 tsp): 2 tsp green onion, finely chopped

Coconut Cream (1 cup): 1 cup whipping cream

Coconut Milk (1 cup): 1 cup whole or 2% milk

Cornstarch, for thickening (1 Tbsp): 2 Tbsp all purpose flour OR 2 Tbsp granular tapioca

Cracker Crumbs (3/4 cup): 1 cup dry bread crumbs 

Cream, Heavy (1 cup): 3/4 cup milk + 1/3 cup butter 

Cream, Light (1 cup): 3/4 cup milk + 3 Tbsp butter OR 1 cup evaporated milk

Cream, Whipped (2 tsp): Chill a 13 oz can of evaporated milk until ice crystals form. Add 1 tsp lemon juice. Whip until stiff.

Flour, All Purpose for thickening (1 Tbsp): 1-1/2 tsp cornstarch OR 1-1/2 Tbsp whole wheat flour

Garlic (1 clove): 1/8 tsp garlic powder

Honey (1 cup): 1-1/4 cup sugar + 1/4 cup water

Ketchup (1 cup): 1 cup tomato sauce + 1/4 cup brown sugar + 2 Tbsp vinegar

Lemon Juice (1 tsp): 1/2 tsp vinegar

Mayonnaise (1 cup): 1/2 cup yogurt + 1/2 cup mayonnaise OR 1 cup sour cream

Mustard, dry (1 tsp): 1 Tbsp prepared mustard

Onion, Fresh (1 small): Rehydrate 1 Tbsp instant minced onion

Onion, Powdered (1 Tbsp) 1 medium onion OR 4 Tbsp fresh copped

Parsley, Dried (1 tsp):  3 tsp fresh parsley, chopped

Pumpkin Pie Spice (1 tsp): 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp allspice + 1/8 tsp nutmeg

Sour Cream (1 cup): 1 cup plain yogurt OR 3/4 cup milk + 3/4 tsp lemon juice + 1/3 cup

butter

Yogurt, plain (1 cup): 1 cup sour cream

Cooking 101: Basic Terms

Al Dente -- Describes foods, especially pasta, cooked only until soft enough to eat, but not over-done. The Italian translation is "to the teeth."

Blanch -- Blanching is a process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process. Blanching tomatoes or peached for about 20 seconds makes them easier to peel.

Braise -- Braising involves cooking a food in a little fat to brown, usually on the stove top then covering and cooking slowly until done. This is particularly suited to less tender cuts of meat.

Broil -- To cook food directly under or over heat source, usually in the oven under the top broiling element or on the grill.

Butterfly -- To cut a food down the center, but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.

Cure -- To preserve food, usually meat or fish, by pickling, smoking, drying, salting, or storing in a brine.

Cut in- To incorporate solid fat into dry ingredients using a pastry blender or knives. 

Dash -- Less than 1/8 teaspoon.

Deep-Fat Fry -- To cook in hot fat which is deep enough to completely cover the food.

Deglaze -- To add liquid to the pan in which meat or other food was cooked. The liquid, usually broth or wine, is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy.

Dredge -- To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients. 

Egg Wash -- Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen. 

En Croute -- Food baked in a crust.

Evaporated Milk -- A canned, unsweetened milk from which 60% of the water has been removed. 

Extract -- Concentrated flavors from various foods, usually derived from distillation or evaporation.

Fold -- To incorporate a light mixture with a heavy mixture, such as beaten egg whites into batter or custard. The lighter mixture is placed on the heavier mixture, and a spatula is used to gently cut down and through the lighter mixture of the bottom of the bowl then up again. Repeats until mixtures are combined. 

Fricassee -- To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. 

Gratin Dish -- A shallow baking dish or pan, usually round or oval in shape.

Infuse -- To immerse tea, herbs, or other flavoring ingredients in a hot liquid in order to extract flavor.

Jigger -- A liquid measure equal to 1-1/2 fluid ounces.

Julienne -- To cut food into thin, matchstick strips. Julienne strips are usually about 1/8 inch thick, but the length varies.

Mousse -- A sweet or savory dish, made with egg whites or whipped cream to give the light airy texture. 

Mull- To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings.

Parboil -- To boil a food briefly, until partially done. A good might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked.

Pare -- To cut the skin from a good, usually with a short knife called a paring knife.

Pasteurize -- To kill bacteria by heating liquids to moderately high temperatures only briefly. 

Pastry Wheel -- A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled out dough, and may have a plain or decorative edge.

Piquant -- A term which generally means tangy flavor.

Poach -- To cook in liquid at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.

Pulverize -- To reduce to a powder or dust by pounding, crushing, or grinding.

Puree -- To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.

Saute -- To cook quickly in a pan on top of the stove until the food is browned.

Score -- To cut shallow slashes into ham or other food, to allow excess fat to drain, or to help tenderize.

Sear -- To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

Steep -- To soak, in order to extract flavor or soften.

Truss -- To hold food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.

Cooking Hints & Tips: Microwave Shortcuts

Toasting Nuts -- Place 1/2 cup of nuts in a 2 cup measure. Microwave, uncovered for about 3 minutes or until toasted, stirring frequently.

Dry Bread Crumbs - Cut 6 slices bread into 1/2 inch cubes. Microwave in 3-quart casserole 6-7 minutes, or until dry, stirring after 3 minutes. Crush in blender.

Adding Salt - Do not salt foods on the surface as it causes dehydration (meats and vegetables) and toughens the food. Salt the meat after you remove it from the oven unless the recipe calls for using salt in the mixture. 

Blanching Almonds -- In a small microwavable bowl, microwave 1 cup water, uncovered for about 2-3 minutes or until boiling. Add 1/2 cup almonds to water. Microwave, uncovered for 1 1/2 minutes. Drain, rinse almonds with cold water. Slip off skins.

Peeling Tomatoes -- In a 2 cup measure, microwave 1 cup water, uncovered for 2-3 minutes or until boiling. Spear 1 tomato with a long fork. Submerge into hot water; hold about 12 seconds. Place tomato under cold water; slip off skin.

Cooking Hints & Tips

I found these at the front of a recipe book that someone gave me. Some of them are good old fashioned tips that seem like they could come from Grandma, but still pretty insightful. I just wanted to keep them handy... because you never know! 

• Cream the butter: It is best to cream butter by itself before adding the sugar.
• Chocolate Cake trick: When a chocolate cake requires greasing and flouring the pans, try using cocoa instead of flour. When the cake is done, there will be no white flour residue on your cake and it adds flavor.
• Sticky spoons: Before measuring honey or other sticky ingredients, dip your spoon in oil. 
• Moist Icing: Add a pinch of baking soda to your frosting and the frosting will stay moist and prevent cracking.
• Smooth Icing: Dip your icing spatula in hot water and dry with a paper towel. The heat from the water will melt the oil in the icing making it smoother. 
• Shiny crusts: For shiny pie crusts, brush the crust lightly with milk.
• Frying: Never salt food to be fried -- it will draw moisture to the surface and cause spattering in the hot oil.
• Cooling Rack: Use double-thick paper towels to place over cooling rack to keep the rack from making imprints into the cake while cooling.
• Moist Cake: To make any home-made or boxed chocolate cake recipe moist and fluffier, add a spoonful of vinegar to the dry ingredients. You'll be amazed at the difference. 
• Low-Fat: Apple sauce is a great fat substitute for low-fat baking. Simply substitute half the fat in a recipe with an equal measure of applesauce.
• No Germs: Disinfect your kitchen sponges by placing them in the microwave for 60 seconds.