10 Simple Timesaving Tips

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read  this article about 10 simple timesaving tips.

Preparing delicious family meals doesn’t have to go by the wayside when you’re time poor.

Here’re our top 10 tips to help you save time in the kitchen:

1. Chop up a lot of fresh garlic at once and store it in the fridge covered in oil for up to seven days (no longer). Garlic can also be stored in oil in the freezer for several months.

2. Once a week, buy a selection of lettuce and wash and dry it thoroughly, before chopping it and storing it in the fridge for quick easy salads.

3. Pre-chop an array of vegetables and store them in plastic containers in the fridge. Not only does this make meals faster but encourages you to snack on and eat more vegetables in your meals.

4. Frozen berries or tinned fruit in natural juice are perfect for quick desserts, either served with cream or ice-cream or made into quick tarts or pies with pre-made pastry.

5. Canned soup makes a perfect quick and easy base for a hearty soup – just add vegetables, pulses, meat, pasta or noodles.

6. Make a healthy stir-fry using pre-sliced veggies, stir-fry meat, Asian noodles and a premade sauce.

7. Make large quantities of things such as pasta sauces, soups and pesto and freeze them in portions for quick meals when you haven’t got the time to start from scratch.

8.Planning meals for the week can save you a lot of time in the grocery store. It’s usually more economical too.

9. Blanch veggies such as spinach or peas quickly by putting them in a colander and pouring a teakettle full of boiling water over them slowly.

10. Put stock, pesto, wine or chopped herbs and a little water in ice-cube trays, freeze, then place in a plastic bag. You can defrost a few quickly as needed or pop into straight into soups, stir-fries and stews for extra flavour.

Taste.com.au – July 2012

Debbie Elkind

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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