Think ahead to save time in the kitchen

By Matt Weafer
Messenger-Inquirer Special Publications

The culinary arts have gained popularity lately with thicker television and media coverage focusing on global cuisine and healthy dining. While over night shipping and the globalization of foods via the Internet have made the average kitchen a medium for gastronomic experiments.

But a factor that is also prevalent in the average kitchen is a lack of free time.

There are a number of tricks and techniques one can employ to facilitate celerity in the kitchen — primarily preparation. The majority of time lost in the kitchen is spent preparing foods for cooking. So plan meals ahead and make sure all the ingredients are cleaned, thawed and prepared before cooking you start cooking.

Create a menu for each week and stock up in one trip to store. And skim time from other projects to create slack in the kitchen.

Take an extra 15 minutes after grocery shopping to clean lettuce and other leafy vegetables and store in a Ziploc bag with a paper towel to remove excess moisture. Too much water will brown and rot the leaves in a matter of days. Similarly, asparagus and broccoli wilt and rot when in contact with condensation. Change out paper towels as they soak through.

Wash other produce as soon as you bring it home as well. Many "fresh" vegetables from the grocery store filter through an industrial cleansing and ripening process before hitting grocery shelves. Wash all produce before using. Tomatoes, peppers, cucumbers and other similarly waxy vegetables and fruits are coated in a food-grade — often petroleum-based — wax for preservation.

If you buy fresh meats and freeze the extra, cut and trim the meat before freezing. A package of three boneless, skinless chicken breasts can be pounded to 1/4 inch and cut into nearly a dozen filets. These thaw and cook quicker than a whole 6-ounce breast.

While cleaning the kitchen, start a batch of marinara or some other sauce or soup that requires several minutes of simmering and only occasional stirring.

If working with frozen meat or produce, pull the victuals out of the freezer the night before and thaw in the refrigerator. If you need to thaw something more quickly, submerge it in a bowl with cold water, changing the water every 30 minutes, or set it in the sink under slow running water. This does waste more water, but defrosts meat quicker. If under running water, make sure the meat is wrapped in plastic, otherwise the friction of the water will damage the meat. The defrost setting on the microwave works quickly, but will start the cooking process of the meat, which you don’t want.

Another time-saving tip is to cook in larger batches. When preparing a casserole, double the ingredients, pour them in two pans, freeze one and bake the other. The same can be done with sauces, pastas and rice.

Although the health benefits of whole grain pastas and rice abound, they also require more time to cook. Whole grain rice takes approximately 30 to 45 minutes. So rather than using 30 minutes to cook enough for one dinner, double it. The rice will keep in Tupperware in the refrigerator for about a week. The same goes for pasta.

When baking chicken breast or fish, add a few more filets. The extra meat won’t affect cooking time by much and can be used in various capacities over the course of the week such as chicken salads, soups, casseroles or pizzas.

Here’s a quick, easy and flavorful recipe for two:

Chicken Quesadillas for two

1 boneless, skinless, diced chicken breast
1 fresh, peeled tomato, diced
2 cloves fresh garlic, minced
1 sweet medium onion, diced
1 green bell pepper, diced
1/2 cup sliced mushrooms (optional)
1/3 cup chicken stock
vegetable oil
salt and pepper to taste
1 Tbsp chili powder
2 tsp. paprika
1 tsp. cumin
1/2 tsp. fresh ground coriander or 1 tsp. fresh cilantro
1 tsp. oregano
1 package blended, shredded Mexican cheese
2 10-inch flour tortillas

o Sauté onion, peppers and garlic in oil for 5 to 6 minutes or until garlic starts to brown. Add diced chicken and sauté, tossing regularly until chicken sears on all sides. Add tomatoes, mushrooms, chicken stock, salt, pepper and seasoning. Simmer for about 6 to 8 minutes or until chicken mixture reduces to a thick consistency. Reduce heat to low.
o Lightly coat a non-stick skillet with vegetable oil and set on medium high heat. Lay tortillas flat and liberally cover with cheese. Add chicken mixture to each tortilla and then fold in half, pressing firmly. Fry each quesadilla in non-stick skillet, turning once, careful not to dump contents. Remove from heat and slice in thirds.

On the side — how about a quick salad? Mix fresh spinach with romaine lettuce, top with salsa and a dollop of sour cream.

Matt Weafer, (270) 691-7237 or maweafer@messenger-inquirer.com

Reprinted with permission, Messenger-Inquirer