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Tuesday, September 14, 2010

The Ultimate Go-to list

I am an independent consultant for the company, Kitchen Consultants. I had some exciting news today. I'll be shopping & preparing the food for a guest chef's cooking demonstration. I'll also be preparing food, purchasing games, & delivering those to a radio station to promote National Board game day. In addition I met the members of the Fort Bend Pecan/Citrus Growers committee today. I believe this may lead to promotion opportunities. I know my steps are ordered by the Lord & He opens doors in His perfect timing.

Below are helpful hints I refer to constantly, especially the buttermilk substitute.

Sandra Lee’s Basic Pantry List
Adapted from Sandra Lee’s Semi-Homemade Money Saving Meals

Dinner from the Deli:
Rotisserie chicken:
An average 2-pound cooked chicken yields 3 to 3 ½ cups of meat.
If you’re not going to serve it right away, pull the meat from the bones and refrigerate it in a shallow container. The chicken can be refrigerated for four days or frozen up to four months.
Remove the meat and toss the skin and bones into a simmering pot of packaged broth to make it doubly rich. Freeze in ice cube trays, then store cubes in freezer bags.

Freezer Ease:
Spend a day cooking and freezing meals for delicious thaw-and eat dinners on busy nights. Just transfer soups, stews, chilies, and casseroles to air-tight containers and freeze for up to 3 months.

Stock Your Shelves:
Go-To Pantry
Store flour, sugar, and shortening with sweet spices in one area; savory spices, sauces, and marinades in another. Stack food on risers and in clear, airtight containers so you won’t waste time searching for ingredients.
Keep it cold:
Items like olives, roasted red peppers, artichoke hearts, and marinated vegetables can be stored in the refrigerator. Add them to salads and omelets for extra flavor. Jarred fruit makes quick snacks.
From the Pantry:
Pasta, rice, couscous, marinara, broth, and salad dressing are all must-haves for every pantry.
Pesto Power:
Basil pesto is the one item every pantry should have. It’s a simple and delicious stir-in for pasta, salads, and sauces. It’s also divine as a spread for crusty bread. Other similar products to keep on hand are olive tapenade, jarred bruschetta, and sun-dried tomato pesto.
Spice it up:
Spice blends are convenient for flavoring soups or sprinkling on meat before cooking.


Think small
Buy good-quality herbs in the smallest containers possible. Date and alphabetize them. Discard after six months.

Pantry shortcuts: copy p. 19
Buttermilk substitute: Measure one teaspoon to one tablespoon vinegar or lemon juice in one cup measuring cup. Add milk to the one-cup line. Stir and allow to sit for a few moments. May also substitute 1 cup sour cream if consistency allows.
Evaporated milk has 60% less water. Swap it for regular milk to make a dish richer and creamier. Powdered milk is a thrifty for cooking-it works exactly the same in recipes.
Group like items together:
Store flour, sugar, and shortening with sweet spices in one area; savory spices, sauces, and marinades in another. Stack food on risers and in clear, airtight containers so you won’t waste time searching for ingredients.

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