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!
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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.
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Anything to Add?
I would love to hear from you! Do you have questions for me, or comments about anything shared in this episode?
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...without giving up the foods you love or spending all day in the kitchen!
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