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RECIPE: 6 Timesaving Ingredients to Keep on Hand

Posted by Filus ( on
Thu, Nov 7, 02 at 15:46

6 Timesaving Ingredients to Keep on Hand Jean Anderson author of Dinners in a Dish or a Dash

Broccoli florets:

Divide broccoli into small florets (no more than 1 1/2 to 2 inches
across the top), leaving 1/2 inch of stem on each and trimming to a
thickness of 1/4 inch. Blanch florets 2 minutes in large pan of
rapidly boiling unsalted water. Drain florets and quick-chill 5
minutes in large bowl of ice water. This stops the cooking and sets
the bright green color. Drain florets well, then layer with paper
toweling in a plastic zipper bag and store in the refrigerator until
ready to use. Maximum storage time is 5 to 7 days.


Minced garlic:

Separate 2 or 3 bulbs of garlic into individual cloves and peel. The
easy way to do this is to whack each clove with the broad side of a
large heavy chef's knife; this loosens the skin, which can be quickly
stripped away. Mince garlic moderately fine. (I use a food processor,
pulsing to just the right degree of fineness; if you mince by hand,
sprinkle chopping board with salt -- that way the garlic won't stick
to the knife or your hands.) Spoon minced garlic into a glass or
porcelain ramekin and press plastic food wrap flat over surface of
garlic. Slip ramekin into a small plastic zipper bag, press out all
the air, seal, and store in refrigerator. Every time you dip into the
garlic, reseal as carefully as you did the first time around. Because
most recipes call for garlic by the clove, here's a handy table that
translates minced cloves into teaspoons:

1 small clove garlic = 1/2 to 1 teaspoon minced
1 medium-size clove garlic = 1 to 11/2 teaspoons minced
1 large clove garlic = 2 to 2 1/2 teaspoons minced


Fresh lemon juice:

It's a pain to have to stop and juice a lemon mid-recipe, so I like
to keep a little jar of "freshly" squeezed lemon juice in the
refrigerator (and sometimes separate jars of orange and/or lime
juices, too.). My favorite storage container is a half-pint
preserving jar with a dome lid because the jar fits directly
underneath the spout of my electric juicer and holds the juice of
about 6 lemons (or 8 limes or 2 medium size oranges). I squeeze the
juice directly into the jar, cap it tight, and set in the
refrigerator. It remains amazingly fresh and is infinitely superior
to bottled juices (I won't give them house room). Maximum storage
time is 2 weeks for lemon or lime juice, 1 week for orange juice.


Chopped yellow onions:

You'll save tons of time if you chop 2 or 3 pounds of yellow (all-
purpose) onions whenever you have time and store them in fridge. But
I recommend this only if you have a food processor. Here's the
technique that has served me well over the years: Halve each onion
lengthwise, slip off the peel, then cut each half in two both
crosswise and lengthwise.

Drop onion chunks into food processor fitted with the metal chopping
blade and pulse briskly until moderately coarse-further chopping may
reduce the onions to mush. So will trying to chop too many at a time:

for best results, no more than half-fill the processor work bowl.
Once the onions are chopped, bundle into a large plastic zipper bag
(a heavy-duty freezer one), press out all the air, and seal. Place
this bag in a second large, heavy-duty plastic zipper bag, press out
the air, and seal. Store in the refrigerator. Whenever you need
onions, simply reach in with a measuring spoon or dry cup measure and
retrieve the amount you need. Carefully reseal both bags as before
after each use, pressing out all air (this keeps the onions from
smelling up the fridge and/or absorbing refrigerator odors). Many
recipes call for onions by the piece (2 medium-large yellow onions,
chopped), rather than by the cup (2 cups chopped onions). No problem.
Here's a handy conversion table geared to today's onions, which tend
to run large:

1 small yellow onion = 1/4 cup chopped
1 medium-small yellow onion = 1/2 cup chopped
1 medium-size yellow onion = 3/4 cup chopped
1 medium-large yellow onion = 1 cup chopped
1 large yellow onion = 1 1/2 cups chopped


Minced parsley:

Here's a trick I learned some years ago. Unband the parsley but do
not wash. Discard the stems, also any wilting or discoloring leaves,
then mince the parsley as coarse or fine as you like. Place in water
to clean. Bundle washed parsley in several thicknesses of paper
toweling and squeeze as dry as possible. Next spread the parsley on
several thicknesses of dry paper toweling, fold left and right sides
of toweling in, then roll parsley up in toweling. Slip roll into a
small plastic zipper bag and set in the refrigerator.


Chopped bell peppers:

Wash peppers, pat dry, then quarter lengthwise, starting about 1/4
inch from the top: stack 3 or 4 scored quarters and slice crosswise,
stacking the cuts about 1/4 inch apart. This will give you a good
even chop. Even easier, cut quarters into 1-inch chunks, drop into
food processor fitted with metal chopping blade, and pulse quickly
until coarsely chopped.

Cooked rice: Many years ago I learned to cook rice ahead of time and
stash it in the refrigerator or freezer. The trick is to cook it just
until al dente (firm-tender) so that the grains remain separate
instead of clumping. Few staples are handier to have because cooked
rice can be slipped -- refrigerator cold, even solidly frozen -- into
casseroles, soups, salads, stews, and stir-fries. Then too, it can be
reheated and used a backdrop for dozens of other recipes.


This is the method I've evolved for cook-ahead rice. It continues to
serve me well:

Bring 2 quarts water to a rapid boil in large (at least 4 1/2-quart),
heavy saucepan over high heat. Add 4 cups uncooked converted white
rice (no substitute), stir well, then return to rapid boil. Adjust
heat so water stays at gentle but steady ripple and cook uncovered
until all water is absorbed, about 20 minutes. Do not stir. Fluff
rice gently with fork and cool 1 hour. Do not cover. Fluff rice
gently again, then spoon lightly --do not pack -- into plastic
storage containers, snap on lids, label, and date. Set in
refrigerator or freezer. To reheat refrigerated or frozen rice, pile
rice in large fine sieve, fork lightly apart, and balance sieve in
top of large, heavy saucepan over 2 inches boiling water. Cover
loosely with lid or foil and steam just until heated through, 3 to 5
minutes, but times will vary according to amount of rice being
reheated and whether it's refrigerated or frozen. Fluff with fork and

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