19 October 2022

Cutting down on food prep time

I think there are two main areas of concern for families and homemakers today - providing healthy food for the family and reducing the cost of living. I wrote about reducing the cost of living recently. If you didn't catch that post, here's the link to it. So today, I'm writing about healthy family food that is from scratch and can be prepared in 30 minutes when everyone comes home from school and work. This also works for the parents who work at home - either continuing their roles as stay at home mum/dad or for those who are choosing to work at home after Covid. Let's face it, when you've got small children who can't prepare their own meals, everyone needs a bit of help. It's tough to get those plates on the table so that the kids have plenty of time to do their homework, play, talk to their parents and siblings or relax before bed. When they go to bed, everyone relaxes.

Before we go any further, I'm not giving you recipes for meals - everyone knows how to roast a chicken, BBQ steak and chops, fry fish, boil, poach and fry eggs or load up the slow cooker with the makings for a casserole. No, this is more about ways to get homemade food ready quickly - the food prepared ahead of time, stored in the fridge and then served with some form of protein. If you've got a small selection of side dishes in the fridge, you can get them ready while you cook your protein. Instead of making the same old salad you always serve or peel vegetables to boil or stir fry. Side dishes provide variety, new tastes and excitement. And if you've taken some time earlier in the week or on the weekend to prepare your side dishes, they're fast, convenient and waiting for you in the fridge. Goodbye monotony, hello diversity.





You'll need storage containers. I use glass containers with plastic lids or bamboo lids, (above). You can see what's inside without taking them out of the fridge, they seal fairly well and will keep food fresh for a few days. I've just ordered some Rubbermaid containers which are 100% airtight and leak proof. They'll be much better than the older containers I've been using. My general rule is to store for four - five days. Some things can go longer but I feel comfortable with a shorter period because I want to eat what I make and not waste anything. So far, that's served me well. Be careful with rice, read about that here.
 
 
PICKLED MIXED VEGETABLES
I have this a few times a week now and I love it. Peel and slice your chosen vegetables, put them in a large bowl and pour over one tablespoon of salt. About an hour later, when the vegetables have wilted, wash all the salt off and allow the vegetables to sit in a colander to drain. Then make your spiced vinegar. You'll need a large glass jar and the following ingredients.






 
This is not preserving/canning, it's refrigerator pickles that will be eaten during the following week so your jars don't need to be sterilised but they must be clean.

Following is the pickling liquid I use. It won't be to everyone's taste, I love vinegar, but I want you to start with this recipes and modify it to your taste. I don't add the water to mine, I want the full vinegar taste - I drink the left-over vinegar 😍. You may add more or less sugar, different vegetables or spices or no spices at all. Just play around with it till you find what you like. It's a delicious addition to grilled or barbequed meat, chicken or fish meal.


PICKLING LIQUID
  • 2 cups white or apple cider vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • pickling spices (optional)
  • Bay leaf

Place all ingredients in a saucepan and heat on the stove. Bring to the boil, then simmer for ten minutes. When it's ready, allow it to sit and brew for an hour or so. I sieve out the spice mix as I'm adding everything to the jar. Cover the vegetables with the liquid and put the lid on. Store in the fridge for a week. These are delicious served with any meat, eggs, fish or on sandwiches.






This German meal is a filling and delicious recipe that everyone will love. It's great for vegetarians or served with a salad, makes a delicious meal.


KARTOFFEL PUFFERS
Serves 4
  • 6 large potatoes
  • 2 large onions
  • 3 eggs
  • ¼ cup flour
  • salt and pepper

Grate the potatoes and finely dice the onions, add to a colander and allow to stand for 30 minutes while the juices drip. Add the potatoes and onions to a bowl, squeezing them to remove most of the juices. Add the eggs, flour, salt and pepper and mix well.


Put about ½ cup of oil in a frying pan, heat to medium heat then add ¼ - ½ cup circles of the potato mix. When the first side is golden brown, turn it over and cook the other side. Each one takes about 5 or 6 minutes and you can usually fit 4 into the pan at one time. If you're making a large amount, use two pans.


Drain on a clean cotton cloth or paper towel and use a new paper towel or clean cotton cloth on the base of the glass box for best storage. Leftover cooked puffers can be stored in the fridge for three or four days and eaten with a variety of salads or sausages. Reheat in the microwave or in a dry frying pan on low heat.


SAUERKRAUT
I used to grow cabbages in winter and then make enough sauerkraut from them to last about nine months.This is great as a side dish to mix in with salads and for cooked meats. The post I wrote about it is here.








KIMCHI DEVILLED EGGS
If you have chickens in the backyard, this is a handy recipe for making batches of devilled eggs, a great side dish. And here is a blog post of me making Kimchi with Sunny. My daughter-in-law, Sunny, is a Korean chef.


KOREAN BANCHAN
These are quick and easy to prepare side dishes. Asian pickles make a very good side dish. They last well in the fridge, they're a healthy option and they taste great with all sorts of meat, chicken or fish.


TEN EASY JAPANESE PICKLES
These make great side dishes and don't take much time to prepare.


LEFTOVERS FROM SUNDAY ROAST
When you have a roast, make double the vegetables so you have plenty to serve as side dishes later in the week.
Bubble and Squeak
Fried vegetables

FINNISH OVEN PANCAKE
A snack or dessert but certainly worth the time to make it.


APPLE PANCAKE

This is a quick dessert or snack that can be made as a batch and stored in the fridge. The batter will last three days in the fridge, make sure it's well sealed.

Make up your favourite pancake batter, mine is here:
  • 2 cups plain/all-purpose flour
  • 2 teaspoons baking powder (fresh)
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 egg
  • 2 cups buttermilk
  • 3 tablespoons melted butter
  • 1 peeled and grated apple 
Place all ingredients in a bowl and beat until it's a smooth batter with no lumps. Add the grated apple. Allow to stand for 1 hour before cooking. Leftover batter can be stored in the fridge for another day. I cook one large round pancake then cut it into triangles because I can't be bothered fiddling with the small round shapes.





CHICKEN AND CHICKEN BROTH
You can pre-cook the chicken on the weekend or during the week as you prepare that night's meal. It will take five minutes to start it cooking and just remember to remove it from the heat about an hour later.

Boil a chicken in water, a bay leaf and parsley according to it's size. About an hour will do most chickens. When it's cooked, remove it from the broth and when it's cooled a little, portion the flesh according to your taste - shredded or larger portions, and store it in a sealed container. Pour the broth into a container and store in the fridge. During the week you can make chicken curry, hunter's chicken, chicken tacos or plain chicken with vegetables. Use the chicken broth for your sauces or make a simple soup by adding sliced vegetables and either rice or small pasta and cook for a further 30 minutes.

DRINKS ETC.

And don't forget your drinks, snacks, sauces, chutneys and desserts. I always have a jar of lemons or limes in the fridge over summer. When I have a drink I can add a slice of sweetened lemon to the iced water. It's suitable for iced tap water or carbonated water from a Soda Stream. When you get to the end of the slices, add the syrup to your drinks too, by then it will have a wonderful sharp lemon taste. A one litre jar will take three large lemons.

All you need to do is to add sugar syrup to your lemon slices. Sugar syrup is usually equal parts water to sugar. However, I use light syrup which is 2 cups tap water to 1 cup white sugar. Mix together in a saucepan and heat it on the stove.  As soon as the sugar dissolves, add it to the lemon, seal and store in the fridge.








I also should add that if you have your own vacuum sealing system (I don't but I wish I had one) you could peel and slice your vegetables and store them in the fridge. Put all the mixed vegies in one bag, don't bother separating them. That would cut down a lot of time in overall meal prep.


HOMEMADE SAUCES AND JAMS




I have this gravy mix made up and sitting next to my stove. It's so easy to make gravy or sauce after I finish cooking the meat. No more going to the pantry to find the seasonings, flour, spices etc. All you do is add the mix, stir and add water. It's a real winner.
 
I know cooking from scratch everyday can be difficult especially if you're out working or you're looking after small children or caring for loved ones, but it is healthier and cheaper than the alternatives. I hope you try a couple of these ideas and hopefully they'll help you cut down your prep time during those busy after work and school hours. If you can't do two, do one.  Slowly, add another one and work out things that will help you cook from scratch. And if you've got any ideas that work for you, share them with us.  It might be just the thing someone is waiting to find.  xx


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21 comments

  1. Food prep is really something I need to keep on top of otherwise we end up with nothing for dinner. My pantry also needs a clean out and reorganisation so I know whats in there. Thanks for these great tips Rhonda 😊

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    1. Yes Roslyn, a clean and organised pantry makes a big difference. It makes it easier when you're cooking as well as when you're preparing your shopping list.

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  2. Thank you so very much Rhonda. I feel very inspired to try most of the ideas you have given us. Exciting. 😊

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  3. This is a wonderfully helpful post!
    In your refrigerator pickles section you mentioned using 'pickling spices' but didn't say what they were. Which individual spices do you use?

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    1. My blend of pickling spice is caraway seeds, little bits of bay leaf, peppercorns, mustard seeds, coriander seeds and allspice. I also add a sprinkling of turmeric powder to some things as well - this is mainly for the colour it adds.

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  4. Thanks again Rhonda for another great post. I’m a big fan of batch cooking so there is always something in the freezer but I love your idea of side dishes! I’ve never made my own sauerkraut so want to try that. So many great ideas to try - the apple pancakes look amazing!

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  5. An organized home and kitchen is a boon for families. Never a need to order out or do without. You make it so easy and appealing. Thank you for nurturing the rest of us in blogland.

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    1. Hi Rita. It means a reset in the way you think about food but it makes such a difference when you make the change.

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  6. Such great ideas. I think that is the key a 1/2 an hour dinner and work as you go, as in doing the dishes and setting the table, so when the meal is over most of the work is done!

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    1. Yes, work as you go and getting the family involved in the cleaning up and setting the table.

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  7. Thank you so much for the wonderful post and all the recipes. Have a great day. Hugs from The Netherlands
    Monique Elisabeth

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  8. Rhonda all your recipes sound extra special. So kind of you to share such a wonderful post. Been reading some of your previous ones as well. You always have great ways to save and be organized. Thank you. Have a blessed day.

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  9. Cooking from scratch makes such a difference in our health and the way we feel. Your meals always look so delicious. I think my diet is a bit repetitious, but it works for me, and I live alone.

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  10. Only two of us and we mostly share the cooking. One doing the protein- meat chicken or fish, and the other preparing the vegetables. We eat a lot of steamed vegetables and really enjoy them. Herbs, and some vegetables, are from our garden. Thank you for your blog, Rhonda. And sorry for your loss of your dear husband. Em.

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  11. Hi Rhonda, I always cook from scratch and am lucky to have a son who's a wonderful cook and always keeps us stocked with kimchi. You've inspired me to prepare a few extra side dishes, for lunches to take to work as well as for dinners. Quick pickles are easy, nutritious and delicious. Thanks for the reminder! And now I can't stop thinking about kartoffelpuffer...I've made your recipe and they are the bomb!

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  12. Hi Rhonda, thank you for your post. I always cook from scratch too and agree it’s the side dishes and the extras like homemade sauces, chutneys and relishes that provide variety and make meals satisfying. I cook lots of these and want to thank you for the chili jam recipe which is a huge favourite in our house, particularly with poached egg and avocado on toast for weekend breakfasts. I always use your method of adding only a quarter of the seeds and membranes first, then tasting and adjusting for heat later. This method has never failed to produce a delicious jam with just the right amount of spice! Thanks and best wishes, Margot x

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  13. Really helpful post Rhonda, thank you. My freezer is full of tiny containers of salsa verde, basil pesto, roasted tomato sauce, and miso butter. These enable me to put together a flavoursome meal in a few minutes. Pesto stirred into soup or pasta, miso butter with roasted mushrooms and greens was last night's dinner, or serve it with a steak. A quick salad of grapefruit, chickpeas, feta and salad greens becomes something else again with a little container of salsa verde tossed through it. Dinner in ten minutes.

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  14. Hi Rhonda, I like the sound of the sweetened lemons in summer but wasn't quite clear what they are stored in?

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    1. I'm glad you pointed that out, Colin. I've added it to the post now. Thank you!

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  15. I swear if I lived closer, you & I would be best friends - we think so alike! I'm a huge fan of shortcuts in the kitchen to make homemade meals every day. Unlike some others, I don't really enjoy the act of cooking. I liken it to weeding. I love the garden's produce, weeding is just necessary to get it. So I love feeding my family homemade meals every day, cooking is just necessary to do it. Ha! Love your 'pickled' recipes that you shared, I'm totally going to give those a try. I know the hubs would love them too! Thanks once again for giving us a glimpse into your days! ~TxH~

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  16. Great reminders on time management, and the recipes for pickles I am inspired. I might make it or sauerkraut. Cheers

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