Preparing healthy meals at home can be a little overwhelming at times, but the more often you do it, the more you learn little tricks along the way. Shaving off a few minutes from your prep time here and there will help you spend a little less time in the kitchen and enjoy your meals even faster!
The following tricks help me on a regular basis in my kitchen, so I hope they’ll help you, too.
1. Use a microplane to mince your garlic and ginger.
Simply run a garlic clove back and forth over a microplane for a quick and even minced texture. I use this trick all the time for adding garlic directly into soups, sauces, and salads. If your minced garlic sticks to the back of the microplane, just tap the microplane on a hard surface to remove it.
2. Use a splash of water to prevent sticking.
Rather than adding more butter or oil to your pan, simply add a splash of water to your pan while cooking is in progress. This easy trick will quickly un-stick any vegetables that are starting to brown and stick to the bottom of your pans!
3. Use a spoon to remove the seeds and white pith from bell peppers.
A friend of mine just taught me this little trick and it works so well! Rather than trying to maneuver a knife into each nook and cranny of a bell pepper, just use a spoon to swipe out the pith and seeds. It’s not only safer, but much more effective!
4. Cut vegetables into strips first, then chop.
I used to always cut vegetables into coins first, then chop them into smaller pieces, but that makes for a slow chopping process. It’s much faster to slice vegetables into narrow strips first, so that you can chop them down into small, even-sized pieces all at once!
5. Freeze sauces in ice cube trays.
When I’m whipping up a pasta sauce, I always like to make a double batch and freeze the extra in ice cube trays. These sauce cubes can be easily portioned and thawed for a quick meal in the future, whether you’re cooking for one or more!
6. Chop or shred your salad vegetables ahead of time.
If you have some free time over the weekend, take a few minutes to shred or chop some vegetables and store them in sealed glass jars in the fridge. You’ll essentially create your own “salad bar” in the fridge, making salads easy to assemble all week long! I love using my salad shooter for shredding raw carrots, beets, zucchini, and cucumbers quickly.
Reader Feedback: What are your favorite time-saving kitchen tricks? Please share them in the comments below!