Meal Planning

People say that one of the biggest reasons they do not cook, is that they do not have the time. I have decided to devote this article to getting organized in the kitchen. Hopefully this will alleviate that late afternoon stress.

Cook Once Eat Twice: This means more than cooking an extra large stew ( although that may serve to be a great time saver for you). What it means, is making your main dish in large quantity and mixing and matching that with different sides. For example, cooking two servings of salmon, combining one with spinach and white wine sauce, and the other to be used in a smoked salmon dip with crackers.

Another time saving tip is called an Investment Cooking. What you invest is time- perhaps four hours- and the dividend is what you end up with: four, five, or even six different meals based on the same or related ingredients. Along the way you save time (you’ll have several meals in the refrigerator or freezer); cleanup (you wash the chopping board once, not five times); and money (investment cooking makes it possible to take advantage of food on sale and sold in bulk). This feature is even more valuable because each collection of recipes comes with its own shopping and equipment lists and each is clearly written in an easy, step by step sequence.

Before you try a new recipe

Read the recipe all the way through to make sure you have all the necessary ingredients, tools, and equipment. Make sure you understand the instructions and are comfortable with any special techniques or skills. As you read, make note of any ingredients you’ll need to get. Double check pantry staples, in case your supplies are low.

Anticipate the time. Although preparation and cooking times are included with each recipe, not everyone slices, chops, measures, or stirs at the same pace. It always takes longer to make a recipe the first time.

Organize the ingredients before you begin to cook, peel, and chop. Line up the ingredients in the order that you will use them. Place pieces of waxed paper, small bowls, or measuring cups on a tray or counter top. Experienced cooks know that organizing in advance is the best way to avoid making mistakes.

Clean up as you go. Before you begin, clear the counter space. Soak used utensils in a sink of soapy water as you proceed, and use odd moments to wash them or put clean things away. This is the most efficient way to work, and it’s nice to have the kitchen in relatively good shape when you finish cooking.

I hope that these pointers help you, I know that once I began to apply these simple techniques, I could not wait to get cooking!!

Keywords: preparing meals | make the most of your cooking

Popularity: 41% [?]

Share This

I think that most people will agree that there is nothing better than freshly caught fish, caught and cooked on the spot.  Some of my fondest memories with my husband, son and friends are a day of fishing followed by dinner and fellowship.  Perhaps it is the fresh air, and the thrill of having caught the fish yourself that adds extra zest to the meal, but the finest of seafood restaurants just can’t compete as far as I am concerned.

There are times when a larger catch could be brought home to share with friends and family.  If you want to preserve the fresh caught flavor, treat the fish in the same careful manner that you would with game.  Clean them thoroughly and carefully as soon as feasible, remove any excess moisture after the cleaning process and then keep the fish cool.  Ice, of course is fine and dandy, as long as the fish are not swimming in the water as the ice melts.  Plastic bags are alright, too, as long as they are not punctured. The main thing is to be prepared. 

Fish may be broiled, fried, baked in sauce, stuffed, poached, or grilled.  What ever suits your fancy and the situation at hand.  There is only one rule to be followed without exception, DO NOT OVER COOK!  Even with a large fish to be baked whole, compute your cooking time carefully and have everything else ready, so the meal can be served the minute the fish is done.

Fish rich in fat, such as striped bass, halibut, mackerel, pompano, salmon, tuna, and whitefish, respond well to vinegar, wine, or lemon juice when they are baked or broiled.  The lean fish are often baked, in or served with, a rich sauce.  When broiled, they should be basted frequently to prevent dryness. 

It is almost impossible to cover this subject extensively in one chapter.  I can only set down a few guidelines and let you take it from there, adding your own personal touches, experimenting and substituting as you wish.  Remember HAVE FUN!!!!
The recipes listed in this section are  interchangeable for various fish, both fresh and saltwater.  They are intended only to serve as guides for the fat and lean fish-change and adapt them as you wish-use your imagination.

BAKED:

CAMP BAKED BASS

Trout and Perch are also delicious prepared this way..

BASS
CANNED TOMATOES
SLICED ONION
BASIL AND OREGANO

Grease shallow pan.  Place in it seasoned fish and cover with canned tomatoes, sliced onions and sprinkle basil and oregano, if you have it along. Place in hot reflector oven and bake it until fish flakes easily, basting once in a while with the liquid in the pan.

BROILED:

BROILED FILETS

FISH FILETS
MELTED BUTTER
LEMON JUICE
DILL, MARJORAM, OR CHIVES

Preheat broiler, grease rack or aluminum foil before putting fish in it to broil.  With filets up to 1-inch thick, it is not necessary to turn filets, so place skin side down on the rack and broil 6-10 minutes, basting with melted butter and lemon juice plus seasonings of your choice.  Dill, marjoram, or chives are all good.  When the fish is delicately browned and flakes easily with a fork, rush it to the table.  

FRIED:

This seems to be the favorite method of cooking fish, indoors or even over a campfire.  You have a great deal of latitude within the basic recipe, as well as in the various sauces and garnishes, so that even fried fish need never become monotonous.  Filets, steaks or whole fish are done this way-the cooking time is always brief, but does depend to some extent on the thickness of the fish.  Don’t overcook and don’t let it wait!!  From the frying pan to the plates, with everything else ready and waiting, including the hungry guests.

Fry or saute the fish without any adornment, lightly dredged in seasoned flour or prepared in this way.

Dip the fish first into: (pick one)

MILK
EVAPORATED MILK
EGG BEATEN WITH 2 TABLESPOONS LEMON JUICE OR WHITE WINE
THIN PANCAKE BATTER
SAVORY BOTTLE SALAD DRESSING

Season with salt and pepper.  Dredge in crumbs such as:

DRY BREAD CRUMBS SEASONED
CRACKER MEAL
CORN MEAL
ANY DRY CEREAL, CRUSHED TO FINE CRUMBS
CRUMBLED POTATO CHIPS
PLAIN FLOUR
BISCUIT MIX

Heat oil, shortening or butter in skillet until hot, but not smoking.  If using butter, it should be bubbling but not browned.  Saute quickly over a medium flame until golden on underside 1-2 minutes, turn carefully and repeat.  Place fish on heated platter, quickly add a dash of lemon to the butter in the pan, stir for seconds and pour over the fish.  Garnish with parsley, chipped chives or serve with your favorite tartar sauce in lemon cups.  A number of sauces mentioned in Chapter 10 would be appropriate.

If done properly with a minimum of fat in the pan, there should be no greasiness to the fish, just a lovely crisp crust.  However, in deep-fat frying, fish must be drained thoroughly on paper towels or some such before serving.  If you deep fry, be sure the fat or oil has reached 365 degree F to 370 degree F, before you begin.  Fry only a small amount of fish at one time so the temperature of the fat remains constant.  Otherwise, the crust will not be sealed quickly and the greasy results will have you searching for the bicarbonate of soda.
 

Keywords: fish fillet | recipes made easy

Popularity: 43% [?]

Share This