1. Plan, plan, plan. Creating a weekly menu is a great way to keep your kitchen time — and your pocketbook — on track. You’ll also reduce the number of trips to the grocery store! You’ll know how long your cooking will take for each meal and plan accordingly. You can also spend some time prepping foods for the week on, say, Sunday night.
2. Ice cube trays are your friends. On that note, pesto, broths and stocks, some soups, pasta sauce, and even citrus juice freeze really well and last for quite a while. You can move the cubes to plastic freezer bags once they’re fully frozen.
3. Know how to use your knives. Does it take you forever to chop up garlic? Does it seem like you spend more time cutting veggies than you do actually cooking? The problem could be that you’re not handling your knives properly, or you’re using the wrong type of knife for the job.
See Also:Simple & Perfect Mushrooms (Recipe)