Friday, August 23, 2019

Kitchen Logistics

"Mise en place" is a French culinary term for putting everything in place. This applies to kitchen equipment and ingredients that the well prepared cook needs to prepare a meal or recipe. Even in a small home kitchen, the layout of equipment eases the flow of the meal. Here are some tips and examples.

Arrange equipment storage in a organized fashion around the stove and preparation area. Use available cabinet, counter and wall space for storage.

A magnetic knife wall rack is sanitary and functional.  Multi-size flexible cutting boards store conveniently between the wall and microwave. 

Pots and pans are arranged in a pull-out shelf adjacent to the stove.

Under counter mixing bowls stored near the countertop mixer.

Oil, vinegar and spray in a pantry pull-out by the stove are easily retrieved.

This countertop mug tree is repurposed to hold measuring spoons. These are arranged by same size measure on each hook.

Hooks for measuring cups under above counter cabinets are arranged same size by volume.

This 3 drawer countertop spice organizer is arranged in alphabetical order. 

This step down bar for seating has under cabinet storage.

The pull out shelves for dishes, like the step down bar for seating provide ergonomic comfort.

Personal touches enhance the mood of the family and creativity of the cook. Enjoy your time even more in a organized kitchen. 


Saturday, August 10, 2019

Book Review: The Visual Guide to Easy Meal Prep

For busy people who like to prepare foods for the week on days that aren't as busy, this book has recipes for breakfasts, lunch, dinner and snacks that can be made ahead.  Even for retired seniors, these recipes are ones I too enjoy on other days of the week when time is of essence.  Most of the time I'm preparing meals for two with leftovers. This book gives instructions for reheating.

There is a nice variety of ingredients and recipes made with whole foods. There are many whole grains, seeds and fiber rich foods. The snacks and desserts have only a moderate amount of added sugars. The primary protein food is poultry, with a few beef dishes, canned beans and some processed bacon or turkey kielbasa.

Erin Romeo's book gives some meal-prep plans to get you started including low-carb, vegetarian, gluten-free and dairy free.  From the chapters, I prepared


Healthy Egg Cup

Chocolate Berry Breakfast Quinoa

 Broccoli, Chicken and Cheese-Stuffed Potato
(this recipe called for sweet potato, not currently in season-
so I used white potatoes)

Ginger-Soy Chicken Thighs

Turkey, Greens and Super Grains
I love the use of whole grains spelt and barley in this one!

 Chocolate Quinoa Bar
I did not have a square pan, so used a round spring form pan-yet my serving size is the same. Since I used 100% cacao chocolate, I enjoyed this one with yogurt heated for breakfast. The mix of oats, quinoa and flax made a fine hot cereal type breakfast.

Herb Greek Yogurt Dip
This was a good side with the chicken main.

Thank you Quarto Group for the complimentary review copy.  The above post and pictures are my own.  I received no other compensation for this review, other than the pleasure of an enjoyable read and eating experience!    

Sunday, August 4, 2019

No Fuss Roasted Turkey Tenderloins

Replace the salty deli meat with home roasted turkey tenderloins.  These boneless, skinless white loins from the inside center of the turkey breast roast in less than 60 minutes. They taste just like the large roasted turkeys we eat at the holidays without the fuss.  In comparison to deli meat, there are no fillers and no additives.  Unlike processed deli meat, the turkey tenderloins are not a source of listeria.

Some of the chain grocery store carry packages of raw turkey tenderloins in the fresh meat area near the ground turkey and turkey sausage.  I look for the kind that is unseasoned.  I was very happy when my local farm store owners offered to save the loins for me when they processed their turkeys.

The loins were each perfect sizes for a meal-about 6 ounces of raw meat.  I was especially grateful to my local farm friends for these special cuts of grass fed free range turkey tenderloins.
Roasting Turkey Tenderloins
  • Rinse the raw tenderloin with cold water.  
  • Season with a no salt seasoning blend.  I use a lemon-pepper blend. 
  • Roast in a 325 F. oven until internal temperature reaches 165 F.  Using a thermometer, take the temperature of the loin after 30 minutes of roasting. Repeat every 15 minutes until the temperature reaches 165.
  • Slice thinly. I use an electric knife. 
For the game day platter pictured above, I cooked the tenderloin in the crock pot on low for 1 hour.  The turkey is accompanied with fresh raw vegetables, fresh pineapple and steamed asparagus.  The seeded artisan crackers on the side are whole grain.  

Roasted Turkey Tenderloin meals served hot are comparable to holiday turkey meals without the fuss.  That's Fig Glazed Turkey Tenderloin with Cornbread Stuffing above and Roasted Turkey Tenderloin with Pesto Baked Potato below.