The recent blizzard certainly smacked some wintry sense into us — Game on! Get out your crockpots and containers. Match up those lids with the bottoms. Be ready to label what you put in the freezer. Chop and prep is what tires me out the most. It’s like shoveling snow — exhausting. But once that part is over, it’s easy!
Chop, mince, brown your ingredients the day before. Then you can simply throw things into the slow-cooker or big pot the following day. All these dishes can be made in part or in total in advance. Then you won’t be too pooped to put some pizazz into presentation such as making twists for ribbon salad. Or serve your favorite chili in corn bread muffins. Scoop out the baked muffins and fill with the chili. Sprinkle a few scooped out crumbs on the tops. And no more excuses to eat unhealthy foods, just because you are stuck indoors.
Amelia Saltsman, a cookbook author, advocates “eating out less” and “cooking more” for a healthy 2016. Her newest book, “The Seasonal Jewish Kitchen,” is focused on tradition and seasonality, inspired by the Jewish calendar. Her diverse Romanian and Iraqi background make for some delicious flavors. Try her unique fish and roasted ratatouille recipes (very yummy!).
Tips & Tricks
• Using a sharp veggie peeler, scrape large ribbons for your salad. Zucchini, carrots, cucumbers and even asparagus can be placed flat to get ribbons.
• Look for Minneola or Honeybell oranges that are “in season” now for citrus recipes.
• Make a unique green tahini dip for raw vegetables and/or chicken strips.
Ilene Spector is a local freelance writer.