Kitchen Tips!

Hi everyone!

Guess what? We moved! As a result, the last couple of weeks have been quite hectic for us. It took a little while to get our new (and slightly smaller) kitchen in order enough so that we could cook more than frozen pizza! In addition to that, two and a half weeks ago, we were assembling a bed frame when it came crashing down on Lan’s foot… ouch! An ambulance and a pair of crutches later, it was determined that her foot wasn’t broken but severely injured. As she is still on crutches, everything takes a little longer than usual, so we haven’t really had the time to work on a new recipe this week.

In lieu thereof, we wanted to share some of our kitchen tips with you! With both of us working full time jobs and Lan returning to school in January, we are trying to be as economical with our time and money as possible!


1. Easy space-saving soup storage.

Winter is the season in which we are most likely to order take out. With the cold temperatures and early sunsets, it is so easy to feel too tired to cook after a long day at work. To combat the simplicity of ordering in, whenever we cook up a batch of soup we have started turning it into a double batch and freezing the remainder for easy made meals later!
For easy storage, ladle desired portions into large size freezer bags and lay flat to freeze. Once frozen, the soup can be stood up to maximize your freezer space! Freezing soup flat also helps it thaw quickly!

2. Freeze unused fresh herbs

As you may have noticed, we LOVE using fresh herbs in our recipes! Unfortunately, it is difficult to buy fresh herbs in reasonable amounts, so we either end up trying to make a few recipes in a row with a similar flavor profile, or throwing them in the trash. With this little tip and an ice cube tray, waste no more!

Into each well in the tray, add 1 Tbsp olive oil, 1 tsp of herbs, followed by a trickle of olive oil on top (this ensures that the herbs stay suspended in the oil, thereby not getting freezer burnt). Freeze cubes, then transfer into a labeled freezer bag. To use, simply heat a cube in a frying pan or wok before cooking!

3. Prepare/freeze slow cooker meals in advance.

Sounds easy right? Exactly! It isn’t really that hard to chop some veggies, open some cans, select some spices, and mix in a freezer bag and stick it in the freezer! While it may take a little time initially, it takes much less time in the long run to prepare a few slow cooker recipes at once and freeze them than preparing and cooking them one at a time during your busy work week. We have recently been putting our new slow cooker to work for us, and we can’t tell you how wonderful it is to pull a bag of ingredients out of the freezer, thaw it overnight, throw it in the slow cooker on our way out the door, turn it on, and 8 hours later you get home from work and your house smells amazing and dinner is ready! Yum! It is an easy and delicious way to keep on track with healthy eating throughout the tough winter months!


We will be sharing some of our favourite slow cooker recipes with you over the next few weeks!

Don’t forget to let us know how you liked our kitchen tips, and add your own in the comments section!


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