Cook at Home More Often….Step 2
I know what my core recipes are now it is time to make them easier or at least some of them.
Fish and Meats
Marinades and Rubs
Flavor and texture are the two most important things to remember when cooking. If you just grill a chicken breast it is edible but adds just a little barbecue sauce and it is a little better (too many people). I started to look for a variety of rubs and marinades to use for the various meats and fish that I generally kept on hand.
When I find a new rub I try it to determine if it is something the family will eat again. I noticed I seldom use how much the recipe calls for and often had leftover rubs. The next time I use it I will mix up five or six times as much as I need and keep it in a mason jar. I only use as much as I need that day and keep the rest for later.
For example, we decided to have Salmon for dinner tonight. When I purchased a large piece of salmon I cut into portion size pieces and froze them individually. I can pull any number of them from the freezer depending on who is home for dinner. Because I pulled them this morning I use a rub, one that I had mixed in the pantry. I will add a vegetable and rice and my meal is done. Had I thawed the fish last night I would have used a marinade primarily because the fish should be marinated for a longer period of time.
The Chipotle chicken marinade is an example of a marinade that we use. The kids enjoy going to Chipotle for a meal periodically so we do a knock off at home. We control the salt in the various dishes and the chicken is very similar. I do freeze this marinade so I put it in much smaller containers. Each container is about 1/2 cup and enough for a meal.
By using this strategy it is less onerous to put a quality meal on the table in a short period of time. I will admit that when I train myself to make the decision about dinner the night before it would be easier.
Step 3, coming next week…the 12 different chicken dishes we use. This will help you understand that one staple can provide a wide range of flavors and textures.
© 2016 T.K.Frawley.