TIPS FROM THE CHEF
1. Plan ahead for the week – whether it’s Friday on your way home, or Sunday afternoon when you’re dreading the work week ahead, jot down a few ideas for meals for at least two nights out of the week. Make sure you have everything you need and make extra, for leftover night.
2. Buy Precut or Precooked – no one can blame you for wanting to save a little time in the evenings by not having to peel, boil, shock or strain your veggies, just keep some “PRE’s” (Practically Ready to Eat) on hand.
3. Buy Large – I know you’re a small or medium, but I’m talking produce or meats. Saves you time from a second trip to the market sooner and prepared ahead of time (rule number 1) and you can save it for dinner the following week.
4. Sazon and Adobo – check! My two favorite Latin seasonings, a wonderful blend of different spices, saves you room at that spice rack you’re never gonna put up.
5. Preseason our Meats – much like rule No. 3 when buying large quantities, the best way to keep your meats fresher and longer, is to pre-season. Dash the portion you’re putting away with some Adobo, Sofrito or even just salt, for more flavor when you’re ready to cook it up.
6. Onions & Garlic – check!- both these creatures store for a long time, so always have some on hand as well. They are both good to add to boring vegetables or to use when your sofrito has run out!
7. Utensils – Check! – my days in Hell’s Kitchen and my course at FCI, taught me to be more productive and organized, always have all your necessary tools in hand. You know who they are, you always use them so don’t keep them in the utensil drawer, keep your most prized utensils close by for easy access.
8. Aluminum Foil – is not just for wrapping – if you’re like me, I’ve had my pots for so many years, over time I’ve lost the screwed on tops of some of my lids (no they didn’t fall in my rice), and so to make sure my rice or meats were cooking more effectively I added a piece of aluminum to cover the pot and then to seal in the heat “like a pressure cooker” I’d put the topless lid on and let it do its thing in half the time!
9. Waste not – always have enough for someone just in case, and if just in case doesn’t happen, save it and customize for another treat. I’ve saved extra rice and beans and next day put it in a wrap with cheese and had burritos, “how you like me now?”
10. Clean as you go – enough said, if you’ve prepared yourself with tips 1-8 you’ll have very little to worry about but hey spills do happen
11.  Salt Alternative – Instead of reaching for the salt shaker at the dinner table; try a dash of lemon juice and ground pepper for extra seasoning and not the extra sodium.
