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You are here: Home » Food Preparation » Kitchen Tips & Organization » 5 *More* Traditional Cooking Time-Saving Tips (KYF137)

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5 *More* Traditional Cooking Time-Saving Tips (KYF137)

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5 *More* Traditional Cooking Time-Saving Tips | Here are 5 *more* tips to help you save time with your traditional cooking... goulash aka leftovers, easy instant meals, getting liver in often (without the yuck factor), and how to enjoy fresh basil and tomatoes out of season. | KnowYourFoodPodcast.com/137

How do you do it?

How do you juggle the various tasks of traditional cooking day in and day out without going crazy, without turning to non-real food, and even while getting a good night’s sleep?

Of course I want to hear your answers… and in this podcast, I’m sharing five more of my own time-saving traditional cooking tips.

These are the exact same tips I follow, along with my family, to keep sane, healthy, happy, and rested.

Please share your time-saving tips in the comments!

Won’t play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What’s Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.

Video from Periscope

I recorded this podcast live on Periscope last week and here’s the video from that! It’s just like the audio file above, except you can see it, too. 🙂

I plan to do this for many podcasts in the future. Follow @TradCookSchool on the Periscope app or http://Periscope.tv/TradCookSchool on Thursdays if you want to join the fun! (Except next Thursday is Thanksgiving; so I will be recording the next one earlier in the week — Monday or Tuesday most likely.)

5 More Traditional Cooking Time-Saving Tips

Listen to the podcast or watch the video above for the full version of these tips!

Tip #1: Goulash

This is what I call leftovers. It is a pot full of leftover grains, meats, veggies, chilis, stews… Usually they all go great together and the family thinks it is a brand-new meal.

Tip #2: Easy Instant Meals

Not all traditional foods have multiple steps or stages. If you keep up on your cultured foods, sourdough starter, stock, and other basics, you can make all sorts of instant meals and meal components, like:

  • sourdough crepes — for quesadillas, wraps, burritos, tacos
  • sourdough pancakes — for “breakfast for dinner” or sweet or savory pancake sandwiches
  • sourdough waffles — same as pancakes
  • Impossible Sourdough Pie in Sourdough A to Z eBook or eCourse
  • veggie and meat soups
  • using sprouted flour to whip up baked goods that don’t need soaking or souring
  • scrambled eggs (or other eggs) with hashbrowns, toast, bacon, sausage, etc.
  • blended soups

Tip #3: Liver boost

Add vitamins A and D to your meals by easily including and disguising pastured liver. Puree a bunch of liver, freeze in ice cube trays. These two tablespoon portions are now ready to add to all kinds of meals for a nutrition boost: homemade jerky, chili, meatloaf, hamburger…

Tip #4: Fresh basil out of season

Blend fresh basil when in season with just enough olive oil to make a paste. Put on a baking tray lined with parchment paper in big tablespoon chunks. Freeze. When solid, pop off the tray and put in a freezer bag. Fresh basil for soups, stews, casseroles, and other dishes.

Tip #5: Fresh tomatoes out of season

When in season, dehydrate extra tomatoes in slices. Store in a cool, dry place (or freezer). When needed, soak in water for a half hour or so, then blend for a “fresh” instant tomato sauce. Use as much water as needed for the consistency you want.

iTunes

I’m so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.

Anything to Add?

I would love to hear from you! Do you have questions for me, or comments about anything shared in this episode?

Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: "Know Your Food with Wardee" Podcast Food Preparation Kitchen Tips & Organization Videos

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. the farnz says

    November 21, 2015 at 7:57 am

    Question: the liver to be pureed should be raw or cooked?
    Thanks

    Reply
  2. Andresa says

    February 6, 2016 at 7:33 am

    When freezing the basil, can you mix it with coconut oil instead of olive oil? Can this same method of oil and herb be used with other herbs?

    I discovered you a year or so ago, Wardee, but have only recently really started following regularly. Thanks!

    Reply
    • Millie says

      February 7, 2016 at 5:39 am

      Hi Andresa,

      It probably can! The coconut oil will freeze very hard; the olive oil stays somewhat soft in the freezer. We don’t see how that would be a problem though. You can use this method for other herbs.

      Millie
      Traditional Cooking School

      Reply

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