Some of my favorite recipe books have great tips on how to reduce your time in the kitchen in all of their recipe books. Some of my favorite tips include:
• Plan a menu a week ahead, choose recipes accordingly, determine what perishable ingredients are needed for the week, and restock the pantry with items that are running low.
• When chopping vegetables for tonight’s recipe, chop a little extra for another meal in the next few days.
• When a recipe calls for a half pound of cooked pasta, cook the entire box and refrigerate the rest for another day.
• Freeze left over broth or wine in ice cube trays, then place cubes in freezer bags for quick flavorful pan sauces.
If you are interested in seeing more of these tips and recipes, send me an email at brandiclark2007@yahoo.com and I will tell you how to get them.
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