Premeal preparations save time in the kitchen

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We all look for ways to save time in the kitchen.

Prepping things in advance is a great time saver. One time saver is to chop onions, peppers, celery, and/or garlic. Spread them on waxed paper-lined cookie sheets and freeze. After they're frozen, store in snack bags by the amounts you would need in a recipe.

Buy a few rotisserie chickens, or do your own in your smoker. Then debone it and chop the meat, separating white and dark meat by recipe and preferences. Freeze in storage bags until needed. Make your own spice rubs and store in air type containers. Use your smoker to prepare Boston Butts, chickens, etc. pull these meats and freeze by recipe amounts in storage bags. Prepare liquid marinade and store by canning. Just remember, the more prep you can accomplish, the easier a healthy lifestyle will be to accomplish.

 

SOY GINGER MARINADE    

 2 cup soy sauce

1 1/2 cup honey

1 1/3 cup medium dry sherry

12 cloves garlic, mashed to paste

4 tsp. ginger root, peeled and grated

In a stainless steel, combine ingredients and bring to a boil, stirring. Simmer for 5 minutes. and mix well or blend in a blender. Canner in canning device.

 

MARINADE   

2 c. wine vinegar

8 tsp. dried parsley flakes

8 crushed garlic cloves

1 1/2 c. lemon juice

18 c. salad oil

3 c. soy sauce

1 c. Worcestershire sauce

8 T. dry mustard

4 T. coarse, freshly ground black pepper

Combine all ingredients. Seal in jar and store in refrigerator.

 

Meat Marinade

1 cup olive oil

1 cup red wine vinegar

8 tablespoons lemon juice

8 tablespoons mustard (Dijon)

2 tablespoons Worcestershire sauce

8 cloves garlic (minced)

4 onion (small, minced)

4 teaspoon black pepper

2 teaspoon salt

Mix all the ingredients.  Can in canning device.

 

DRY SPICY BARBECUE RUB            

Dry Rub Mix:

ground cumin

paprika

garlic powder

onion powder

chili powder

kosher salt

cayenne pepper

black pepper

white pepper

brown sugar

In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar. Mix all ingredients together well. Pour into a clean dry mason jar and store tightly sealed until ready to use.

 

SPECIAL DRY RUB   

8tbsp. paprika

8 tbsp. light brown sugar

8 tbsp. salt

4 tbsp. ground red cayenne pepper

4 tsp. dry mustard

4 bay leaf

In a food processor or blender, combine ingredients. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in airtight container at room temperature up to 3 months.

 

HERB MIX     

4 tbsp. fennel seed

4 tbsp. dried savory

4 tbsp. dried marjoram

4 tbsp. dried thyme

4 tbsp. rubbed sage

Combine all ingredients. Store in an airtight container.


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