Kitchen Tip – The Dating Game

(First published Oct. 2011.)



My mom has had a habit of keeping leftovers too long sometimes, as did her mother before her and her mother before her.  After one “incident” when this didn’t work out well for my dad, he suggested that we start dating every container of leftovers before we put them in the fridge so that we would know how long they had been in there.  This happened before I got married, but I still try to keep up the habit most of the time since it is very useful to know exactly how old something is!  You just can’t remember all that stuff if you have any decent sized collection of leftovers.

As you can see from the photo, I use a part of a sticky note and put the date on it.  Sometimes they do fall off of some lids because of the texture of the plastic.  In the case of glass storage dishes with plastic lids I often put the label on the side of the dish because it sticks better to the glass.

This not only helps you not to feed your family food that is too old, but it also helps you to use up the older things first, thus giving some added direction to the usage of leftovers.  And, I admit, upon occasion I have found some things in my fridge that were way too old to be used!  :-)

By the way, the sticky notes also work for putting food in the freezer.  However, I suggest you use a piece of tape to make sure it stays on, and also add the contents as well as the date with the year so that you know what it is and how long it’s been in there.

Freezing Fresh Garlic

 

Of late, I have not been going through my fresh garlic fast enough.  I’ve had some trouble with it molding or spoiling in the jar where I keep it.  On the last batch I decided to do something I saw online somewhere.  I chopped it up quite small, put it in small canning jars and put it in the freezer.  

I only cooked with it, so I don’t know if it would work well for “fresh” use.  For my purposes the results were quite satisfactory.  I intend to do it again, as time permits.

Advantages:

1)  It was easy to guesstimate how much I needed. 
2)  I was able to remove part of the garlic without using the whole lot. 
3)  It saved time when I was actually cooking since I didn’t have to stop to chop the garlic.
4)  It tasted better than dried garlic.

Quick Meals – BLT Quesadillas

 

Here is a quick meal that does required a few precooked items.  You can use your own, previously cooked ingredients.  The amount of what you will need will vary depending on how many you are cooking for, the size of your tortillas and how much you like bacon. ;-) 

You will need:

Cooked flour tortillas  (We actually buy raw flour tortillas at Costco and I cook them at home because they have the fewest ingredients of all the store bought tortillas, they don’t bother my “attentive stomach”, and they taste and smell incredibly better this way.  See more info below)

You will need:

Cooked bacon – Plan ahead: Cook extra when you’re cooking bacon anyway, and reserve what you need to make this meal later (pre-cooked bacon can be frozen for later use).

You will need:

Fresh tomatoes
Lettuce
Cheese, sliced
Mustard and/or mayonnaise if desired
Garlic powder, optional

Fold the tortillas in half.  Spread the inside with mustard or mayo and sprinkle lightly with garlic powder, if using.  Add sliced cheese and bacon inside the tortilla.  Cook on a hot griddle or in a frying pan.  It should be fine to do this in a dry pan, but if the pan tends to stick at all wipe it with some oil first.

Cook, turning at least once, till the cheese is melted and all the layers are heated through.

Just before serving open one side and add the tomato slices and lettuce.

These would be great with guacamole on the side.

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Regarding the tortillas: The raw flour tortillas that we purchase from Costco come in a large quantity. (NOTE: We Do Not Recommend the corn tortillas.  We had a bad experience with those, but never with the flour ones so far)  To deal with this quantity, we take them out of the packages; separate the tortillas, putting a small square of waxed paper between each one; place them in freezer bags; date them and put them in the freezer.  The reason we go to all the trouble of inserting waxed paper between each tortilla is that we found they stuck together after they thawed if we didn’t do this.  With this method we’ve had little trouble with that and they keep well in the freezer for several months.

MMmm.  I think I need to make these again soon! :-)

A Few of My Favorite Kitchen Things – the Steamer Pot

Every kitchen needs some good tools that really work or help make work easier. I am going to try to give you some reviews on various items that I have found to be especially useful in real life. I say, “in real life” because before I was married I collected a lot of things for my hope chest – some of those things proved useful to me once I started keeping house myself. Some did not. In fact, I got rid of some things long before I ever married because I could see that they weren’t worth carrying back and forth across the country as much as my family moved. Either I didn’t figure I’d use them, or I figured I’d find something when I needed it.

If you already have a kitchen of your own, or if it’s a dream for someday when you have your own home to keep, maybe these posts will give you some ideas about what is useful and what is not. Not everyone has the same needs, but at least you may get some idea as to whether you could use a particular item.

I would call this a steamer-stew pot combination. It is stainless steel (with no non-stick coating). As you can see in the picture, the stew pot part is not invaded by the steamer part, which sits only slightly nested into the bottom. This actually makes it more useful.

We received this as a wedding gift from some friends and it is one of my favorite kitchen tools. At the time that I put it on our registry (we were only registered at Amazon.com), I think that I didn’t really anticipate using the steamer part much since I wasn’t fond of steaming vegetables. I don’t remember if it was the only model that had the size and type of pot that I wanted at the time or what. I just knew I needed a large stew pot for making soups, stews, roasts, etc. for larger groups. Since there are six adults when my family here are all eating together, this is kind of necessary for my kitchen. If I had to get a steamer with it, well, that was OK too.

I used the pot for stews and stove top cooked roasts several times and it turned out to be a good pot. Then I made a great discovery. I could cook meat (and potatoes) in the bottom of the pan and steam the vegetables in the steamer part all at once, thus getting the whole meal cooked on one burner! (Plus it added flavor to the veggies and vice versa.) Wow. What a great idea! :-) That was a real plus.

Then last spring we had an abundance of greens (that was before the real drought hit Central Texas). I needed to help out by processing them for later use since there was too much to eat at the time and the weather was getting hot (not good for most greens). Back in the day when my family still used a microwave, Mom used to blanch greens for freezing by putting them in the freezer bags and putting them in the microwave for some seconds till they got warm and started to wilt. Since we no longer use microwaves, it occurred to me that maybe I could just steam the greens in my steamer and then put them in bags and freeze them. This sounded a lot better than the traditional dipping method.

Well, it worked great! Bringing the water to a boil first, I’d put a batch of greens in and let them steam for a few minutes on one side then turn them over with tongs and let them steam on the other side briefly. Then I carefully put two servings of greens into each bag, let them finish cooling, labeled them and put them in the freezer. I could do several batches of greens with the same batch of water. It turned out beautifully. :-)

(Side Note: The rich broth left in the pan after this is done can be used as a soup base or an “energy drink”. There are a lot of nutrients there, as the color indicates.)

So, a good combination stew pot-steamer is a very useful tool if you:

- cook for larger groups.

- like to conserve energy.

- process large quantities of greens or other vegetables that could be steamed before freezing.

We have used this pot to make large amounts of East African style tea. :-) A pot like this is also handy for canning things like jams or jellies.

Cons -

The only problem I’ve had with this particular model is that the handle on the lid, which is metal, gets hot to the touch. I have to be careful to use a hot pad or over mitt whenever I’m cooking in it. However, I think I can put the lower pot with the lid on it in the oven because all the parts are stainless steel or glass, which could be useful at some time.