Cooking Healthy Meals In A Flash – 16 Tricks How To Prepare Your Favorite Dish In Less Time

There are few people who don’t love a tasty homemade meal, cooked with love and fresh ingredients. But sometimes, giving your loved ones the special healthy meals they deserve can be a challenge when time simply is against you. Does the following scenario sound familiar?

Friday afternoon 16.00. Work is finished, finally! On the way home, you quickly run into the supermarket because the fridge is empty. What for heaven’s sake are you going to have for supper?

The supermarket is packed, there’s no getting forward. You’re still thinking about supper whilst you rush through the aisles. You haven’t had risotto in ages…yeah, that would be nice! Fresh mushrooms are on special, and the ham really needs to be eaten soon. You grab a packet of beans and a red pepper too - and then you get stuck at the till. It’s getting late. Half past four already. The kids will be hungry, and your husband is leaving at seven for a work function.

Quarter past five you stumble through your door. Home at last! Traffic was hectic today.

“Mom, what’s for dinner?”
“I’m hungry! When are we going to eat?”
“Honey, did you iron my shirt?”

You give the hungry kids some yoghurt and quickly clear the kitchen. Chicken stock is finished, and the kids must have had some sandwiches which have left you with less ham than you expected. Great! Okay, you’ll use more cheese then. Quickly iron the shirt whilst the risotto is cooking.

Half past six dinner is ready. Just in time. You made it, but now you really need a holiday…

Ever had a day like that? If yes, then I got something for you! I used to have a lot of these days when I was still working as occupational therapist. And now that I’m working from home, my days still often are that hectic. I got my job, I got my housework, and I got my 2 ½ year-old daughter to look after. Not much time for cooking, although I love it.

So, I had to make a plan. I’m not fond of take-aways, at least not if I have to eat them every second day (besides the fact that we could never afford this). And frozen meals from the supermarket are not my thing either. I just love my homemade food, and my family does too.

I did make a plan. And some time ago, I decided to write down what I did to still be able to cook my own healthy meals despite the everyday rush, and I would like to share my secrets with you today! That’s what Cooking Healthy Meals In A Flash is about. It shows you 16 tricks how to prepare healthy meals faster. Whether you want to simply cook an ultra quick dish, or you want to prepare your favorite dish in less time, this ebook will help you to do that!

Cooking Healthy Meals In A Flash is not a quick list of cooking tips. It’s much more than that. It leads you through the whole process of cooking, from scratch to the finished meal, and even pays attention to your cooking surroundings. It’s a comprehensive quick cooking guide that shows you exactly

• how you can cook faster by simply organizing your kitchen and pantry properly
• how you can save cooking time every day by planning your meals ahead
• which shortcuts you can take whilst cooking to get dinner on the table quicker
• how to use the power of work sharing and bulk cooking to spend less time cooking and even have a nice homemade meal on days where you can’t cook at all
• what you can do before hand to ensure that you won’t take long to prepare your meal

The tips and tricks I share with you in Cooking Healthy Meals In A Flash are very simple and easy to follow, but they really make a difference. And at the end of each chapter, you will find a summary of the tricks presented, in form of an easy to grasp bulleted list, so that what you just read can “sink in” better. I also left you a note there pointing out the benefits of following these tricks. After all, you don’t just want someone to tell you: Do this! You want to know: What’s in it for me?

But that’s not all yet! I’ve included two bonus chapters that explain to you

• how to save time on cutting onions by minimizing the crying pain
• how you can use your oven to prepare quick meals, and how you can enjoy delicious oven-baked dishes even when you have little time

Still not done! Here are two more assets for you:

• a quick list that shows all 16 quick cooking tips at a glance (print it and stick it to your fridge!)
• a tools and resources list: where to find quick healthy recipes and information about meal planning, and links to some great online meal planning tools (which are absolutely free to use)

If you think that Cooking Healthy Meals In A Flash will enable you to cook a complicated five course dinner in 30 minutes, then I must tell you honestly: it won’t. Because this is simply not possible. But I can promise you that if you apply these tricks in your cooking, then you will save a lot in many ways.

• You will be able to prepare mouth-watering healthy meals in a short space of time.
• You will be able to prepare certain meals in less time than before.
• You will be more organized and less stressed.
• You will have more money in your pocket because you don’t need the pizza service to bail you out when you’re home late.
• Your family will be healthier because they eat healthy food.
• You will spend less time cooking and have more time for the things you enjoy.

You can discover the way to all these in almost no time. Because of my book being an ebook, you can start reading Cooking Healthy Meals In A Flash within the next few minutes. All you need to do is to download it. If you don’t have an Adobe Reader yet, you can download it here.

And don’t worry! Cooking Healthy Meals In A Flash is absolutely free. It’s my gift for you – from one busy mom to another. Enjoy!

Bettina Berlin

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Cooking Tips – The Fastest Way Of Preparing A Healthy Oven-baked Dish

If you love oven-baked dishes but your schedule is tight, then you need to take shortcuts if you don’t want to sacrifice your favourite meal type. In fact, there are many ways of cooking an oven-baked dish without investing much time.

Most oven-baked dishes consist in three basic ingredients:

• Vegetables and/ or meat
• Pasta or potatoes
• A sauce
• Cheese topping

This is how you can manage these quickest:

Trick #1. Pre-cook your foods
If your vegetables or meat are already cooked by the time you put them in the oven, all you need is to heat your dish up and to grill it. No waiting times of an hour until your potatoes are done. You got three ways of pre-cooking your foods:

• Literally pre-cooking them yourself, but that takes quite some time, as you first have to peel your veggies, cut your meat and then cook it. So, if you really are in a hurry, this is not an option.
  
• Do the pre-cooking when you have time and then stock the cooked vegetables in your freezer. Don’t forget to defrost them in time so that they are ready for use when you need them.
  
• Use canned vegetables or meat, for unlike frozen foods, these don’t require defrosting but can be used straight from the can. All you need to do is open it and drain the foods. Just make certain the foods you buy are not processed, as these often contain many calories and unhealthy additives.

Trick #2. Prepare starchy foods separately
Potatoes can be part of your pre-cooked package, but if you want pasta, cook it separately. A lasagne simply won’t be done in 10 minutes, unless you cook the whole meal before hand and then just warm it. A great starchy food for cooking in a hurry is couscous, which can be prepared within minutes.

Trick #3. Stock sauces in your freezer
Many sauces can be frozen, e.g. tomato sauce or sauce Bolognese. Prepare them in advance, maybe in bulk, and keep them in the freezer until you need them. Again, make sure you defrost them before hand.

Trick #4. Have grated cheese ready
Certainly the quickest and easiest way is to buy your cheese grated. But maybe you decided on low-fat cheese and your supermarket doesn’t stock grated low-fat cheese, or you may find it cheaper to buy a bulk of cheese and grate it yourself. In that case, keep a stock of grated cheese in the fridge that you can quickly use.
Trick #5. Quick preparation methods
So, you have all your ingredients ready at hand. Use shortcuts for the cooking process as well. Don’t wait for the oven before you start! Try the following way:

1. Start preheating the oven on 200°C. If you don’t have a grill function, you might need to set it on maximum heat.
   
2. Then set your pasta or rice on the stove so that it will be done by the time the food comes out of the oven.
   
3. Whilst you preheat the oven, fill your meat and vegetables into an ovenproof dish, pour the sauce over it and sprinkle the cheese on top.
   
4. Put the dish in the oven and grill for 10 to 15 minutes until the cheese has melted and turned golden and the food is warm. If you decided on couscous, now is the right time to prepare it.
   

If you apply these five simple but effective tricks, you should be able to easily prepare a delicious and healthy oven-baked dish within approximately half an hour if you have to.

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• 4 Easy Ways How Using Your Freezer Can Save You A Lot Of Time When Cooking
• How To Cut Onions Faster Without Any Tears Holding You Up
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Knives And Cooking – The Importance Of Using The Right Cutting Tools For Fast Cooking

It can cost you a lot of precious time to battle with blunt knives, besides the fact that it’s frustrating. Did you ever wonder why there are so many different types of knives? There is a valid reason for that: Not all foods are the same. They have different sizes and textures, and therefore some are easier to cut with the one knife and others require another one. What cuts a tomato greatly might fail badly when it comes to cutting meat. Now, how to find the right one?

Experiment with your knives and find out which one cuts which foods best. When choosing the right knife for a task, you should consider the following:

• sharpness of the blade
• knife type
• knife size
• alternate cutting tools

Sharpness of the blade
Ensure your knives are sharp at all times. You don’t necessarily have to buy an expensive knife. Some cheap ones do have a good quality blade but a poor grind. Go to a professional to have your knives sharpened, or invest in a grinder and do it yourself regularly.

Knife type
Use knives for the purpose they were designed for. If you want to cut meat with a knife meant to cut fruit, you will battle unnecessarily, and the knife will get blunt much quicker. A heavy knife requires less effort when cutting and chopping.

Some popular knife types are:

• Chef’s knife: all purpose kitchen knife for chopping, dicing, mincing and slicing
• Paring knife: small knife with a straight narrow blade, great for peeling, coring and cutting small foods
• Utility knife: slightly larger than paring knife, for medium-sized foods (too large for the paring but too small for the chef’s knife)
• Carving knife: long thin blade, for slicing hot meats
• Boning knife: long narrow blade, easily cuts the main bones out of a piece of meat
• Tomato knife: serrated edged knife, for slicing foods with tough exterior and soft middle
• Bread knife: for slicing foods with hard outside and softer inside
• Frozen food knife: saw-toothed blade, cuts even hard foods like frozen vegetables easily
• Lettuce knife: plastic knife, prevents the edges of lettuce from turning brown after cutting (as would happen when cutting it with a metal knife)

Knife size
Choose the right sized knife for the food you want to cut. Large knives are unpractical to cut small things or for peeling, whereas a small knife will make it tricky and require much more effort to cut large things like bread or meat bulks. Ideally, your knife should be slightly longer than the food you want to cut so that you can cut down with one straight cut, without having to “cut around the bread”.

Alternate cutting tools

• Poultry shears: For cutting a whole chicken or turkey, it’s easier to use poultry shears which are specially designed for that purpose. A knife will battle to cut through the joints.
• Peelers: If you battle to peel fruit and vegetables properly with a knife, invest in a peeler. There are many different types available and they are not very expensive. If you don’t get along with one type, try another one. A peeler is a very pleasant tool which can safe you quite some time in peeling jobs.
• Chopping tools: There are lots of small kitchen appliances on the market which do the chopping for you. You get automatic ones, where all you need to do is putting your onions or carrots in and press the start button, or mechanical ones which require you to turn a handle. Both types chop much faster than you could do, saving you some more minutes. You might not want to use them for chopping half an onion only, but if you need to chop large amounts of food, they can be a great help in time saving.
• Cheese cutter: A cheese cutter can cut much more even slices of cheese from a large piece as you would do with a normal knife. It’s principle is similar to a grater.

These are just some ideas how choosing the right cutting tools (and obviously keeping them in good working condition) can safe you some time whilst cooking. Don’t expect miracles, you won’t prepare a 2 hour meal in 30 minutes by using a knife better suited to the task. But even if all in total you just safe 10 minutes, it’s still precious 10 minutes you can use for something else. And you can safe that time with almost no effort. You anyways need to grab a knife. What difference does it make to take the one that will do the job best?

Helpful links
http://www.recipetips.com/kitchen-tips/t--1075/types-of-kitchen-knives.asp
Whatever you want to know about kitchen knives, you are likely to find it here. The article gives very detailed information about knives, how to choose the right one, and how to maintain and sharpen them properly.

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• How To Cut Onions Faster Without Any Tears Holding You Up
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Quick Cooking Tips – 4 Easy Ways How Using Your Freezer Can Save You A Lot Of Time When Cooking

If you have a large freezer, consider yourself blessed and fortunate. It can do a really great job in shortening your cooking times. In fact, I would say that your freezer is one of your most powerful assets for quick cooking. When done correctly, freezing seems to be the method of preserving food that retains nutrients best.

Here are some ways how you can use your freezer:

• store frozen foods from the supermarket
• store foods you prepared yourself
• store meals you have cooked before hand
• store frozen herbs

Store frozen foods from the supermarket

Frozen foods from the supermarket are an excellent way to shorten cooking times as the only preparation they require is to open a packet. No peeling needed, no cutting. Just open and cook.

The market offers a wide variety of frozen fruits, cut vegetables and veggie mixtures and meat. Rather buy plain foods or ingredients instead of ready-made meals, as they are less likely to contain food additives. If you want to stock some ready-made meals for days with a very tight schedule, make sure they contain as little preservatives, colorants and sweeteners as possible.

As for chips, stick with the ones that are labelled “oven-baked”. They too do contain a certain amount fat but since you won’t need any additional fat for baking them they will be much healthier than chips fried in oil.

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Store foods you have prepared yourself

Unfortunately, frozen foods can be quite pricy. You may find it a cheaper way to buy a bulk of fresh fruit, vegetables or meat at a special store and freeze them yourself. Do your shopping on a day where you don’t have much else to do, then cut your foods the way you will need them and freeze them in the portion sizes you will use. Freezer bags are much better for this as they take up less space than buckets. Check the links below for detailed information about preparing certain foods for freezing.

Most vegetables are suitable for freezing. It is worth it to go the extra step of blanching your veggies before freezing (place them in boiling water for a few minutes and then cool them off under ice-cold water). Blanching does not only kill a portion of bacteria and enzymes that would lead to a loss of quality in the freezer, it also retains the colour and taste of your food.

Except for corn, there is no need to thaw the veggies before cooking, you can use them just as they come out of the freezer. Cook them in boiling water until tender. This will take about half the amount of time as when these vegetables were fresh so you also score time here.

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Store meals you have cooked before hand

Freezing your own home-made meals is a more time consuming but healthier option than buying ready-made frozen meals. Soups and stews are especially great for freezing. Take an afternoon off and prepare several servings of a certain meal. It’s usually less work to cook a bulk of soup than to stand three times to make a single serving. Then freeze each family dinner portion separately, and all you need to do when the time comes is to defrost and warm it – a quick job in the time of microwaves. You may also want to freeze single portions, for example for your child who is studying in another town and only comes home weekends.

Besides freezing bulk cooked meals, you can also freeze single foods that are already cooked, like the left-overs of your thanksgiving turkey. Buy kilo or two of minced meat and make a bulk of meat balls that you can use later on for soups, stews or pasta sauces. Sauces, be it for meat or pasta, can also be cooked in bulk and frozen in portion sizes.

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Store frozen herbs

Again, you can either buy frozen herbs or herb mixtures or prepare your own. Wash only herbs with larger leaves, chop them and place them into small containers. When you need them, simply take out the right amount and put the rest back into the freezer.

The huge advantage of freezing food is that preparation time shrinks significantly when it comes to cooking your meal. Just imagine: If you have a mixture or frozen vegetables and some meatballs in the freezer, you can cook a great healthy soup in less than half an hour. And if your spaghetti sauce just needs to be defrosted and warmed in the microwave, you can perfectly cook your pasta meal in 15 to 20 minutes. So, if you do have a freezer, by all means, start using it. If you don’t have one yet, you might consider buying one.

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Useful links

• Freezing Fruit and Vegetables, What Happens in Your Freezer and What to Consider
• How Do I Freeze?
• How & Why to Blanch Vegetables for Freezing
• Blanch Vegetables before Freezing
• How to Prepare Fruit for Freezing
• How to Freeze Fruit
• How to Prepare Vegetables for Freezing
• How to Freeze Meat

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How To Cut Onions Faster Without Any Tears Holding You Up

I love my onion cake, but every time I make it I’m terrified by the idea of cutting one whole kilogram of onions. Sure you can imagine how many tissues I need to get through that process. How much time I lose because I need to take quite a few breaks, simply because my eyes are burning like mad and I can’t see what I’m doing. Every time I think: It would be so nice not to cry my soul out, and I could be so much faster…

So, now I did some research how to chop onions without crying. People can’t seem to totally agree on what works and what doesn’t, so at the end of the day, you’ll have to try it out and see what works for you.

It’s helpful to understand why onions make us cry: When you cut the root, it releases an enzyme which reacts with the onion and the oxygen in the air. The gas that is then produced creates an acid when it meets the water in your eyes, causing them to tear to flush the acid out.

There are three basic strategies that can help you to cut onions without crying, and each one has several ways to achieve your goal:

1. Cut the onions properly
2. Keep the gas out of your eyes
3. Hinder or stop the gas production
   

1. Cut the onions properly

• Using a sharp knife: The fatal enzyme is released when cells are broken. So, the fewer cells you break, the fewer enzymes will be released, meaning your eyes will be exposed to less tear creating acid. A blunt knife does break and crush the cells badly, whilst a very sharp one rather slices them.
• Remove the root “of all evil”: The onions root contains the highest concentration of acid enzymes, so you should cut it only when you really have to. An excellent way of avoiding tears is to simply remove the root completely even before peeling the onion. To do this, cut the bottom part of the onion out in a circular way. Don’t keep it lying near you, throw it into the dirt bin immediately. Watch this nice video that shows you how to do that and chop onions without tears!
• Cut fast: The faster you cut, the sooner you get your onion into the pan where the troublesome enzymes are destroyed immediately. Less time for the gas to get into your eyes and make you cry. But be careful that you only cut the onion, not your fingers! Don’t cut faster than you can. You rather want to bear some tears than losing a finger.

2. Keep the gas out of your eyes
Very reasonable: If you don’t get the gas into your eyes, it can’t create acid there. No acid in your eyes means no tears, and that’s what you want. There are plenty of ways to keep your eyes gas free:

• Protect your eyes: Wear a mask or gas-tight goggles. Contact lenses also seem to form a barrier between your eyes and the gas.
• Divert the gas: Have a strong draft close to your onion cutting place, e.g. your stoves extractor or a fan blowing the gas away from you.
• Breathe through your mouth: Your wet tongue then absorbs the gas. Also, the gas does not get to touch the tear duct nerves which are causing the tears.
• Have water absorbing the gas: If you can have water absorbing most gas before it reaches your eyes, this should at least alleviate the tearing. Have running water next to your onion cutting place. Cut your onion close to steam, e.g. from a kettle. Cut the onion under water. (I think that might work well for peeling them but sounds difficult for chopping onions.)
• Burn the gas: Alternately, you can try to burn most of the gas by cutting onions close to your gas stove or a lit candle. The flame will attract and burn the gas.
• Keep the cuts pointing away from you: The "anatomy" of onions resembles many little tubes pointing from one end of the onion to the other. If you point them away from you, the gas will not spray into your eyes so easily. Also peel the onion only right before cutting it, and place the half you don’t currently use with the cutting edge down on your cutting board.
• Chew something: No matter what you chew, chewing stimulates breathing through your mouth and is thus keeping the gas out of your eyes. Try chewing gum whilst cutting onions!

3. Hinder or stop the gas production

• Chill the onions: The secret behind it is that coldness reduces the amount of enzymes that are released when cutting. You can chill the onions in the freezer but make sure you don’t freeze them as they will be very mashed when thawing. Chilling onions is quite a controversial method. Some say it’s best, some say it doesn’t work at all. Maybe it works for some and for others it doesn’t. After reading lots of articles, it seems to me that it does help to reduce the tearing but your eyes will still suffer some irritation.
• Impede the gas production: The acid enzymes are denatured by acid, water and ionic solution. Try the following: (A) Put vinegar on your chopping board. (B) Soak your onions in water or salt water.

Now, try it out! I hope some of these many tips will work for you and help you to cut your onions without the irritating pain of tears and burning eyes, and most important much faster so that your way of cutting onions can safe you some time whilst cooking.

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Fast Cooking School – Lesson 4: Thorough Food Preparation And Choosing The Right Cooking Method To Make Cooking Faster

Today’s topics are food preparation and fast cooking methods. So, here are my next two tricks to help you make cooking a quick and easy job:

1. Prepare food to reduce cooking time
2. Choose quick cooking methods

Trick #1: Prepare food to reduce cooking time
The way how you prepare your foods has a great impact on how long they will take to cook. If you want to keep the cooking time short, take a bit more time to prepare your foods. This extra effort will still save you time in the overall cooking process, as it is usually less time consuming to cut them than to cook the whole big bulk. If you want to boil a whole big potato for example, it can easily take you half an hour and more. If you slice it thinly, this will maybe take you two minutes, but then your potato can be done in 15 minutes, meaning you saved at least 13 minutes.

Cut your vegetables either in small pieces, like one-centimeter-cubes, or thin slices. You can use a grater for that as well if you have one that can make slices. This works especially well for potatoes and cucumber. Meat is best cut into small cubes or thin stripes, unless you are using a filet that is already thin. If the filet you bought is quite thick, cut it in half horizontally and make it two, or cut off thin slices.

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Trick #2: Choose quick cooking methods
There are several ways to cook food in a short time:

Boiling
The vegetables are cooked in boiling water, depending on the type of veggies for 5 to 20 minutes. Nutrients that can dissolve in water are drawn out of the food, so you should keep a watchful eye on the food to prevent overcooking it. To still get these nutrients, you can make your meal a soup, or use the water to make a soup the next day. If you only add the veggies to the water once it starts boiling instead of heating them up with it, you can also keep this loss of nutrients to a minimum, provided you don’t overcook the food.

Steaming
This great cooking method uses a pot with a sieve insert. The bottom part holds the water, whilst the food is lying on the sieve and cooked in the rising steam. Unlike often assumed, steaming takes less time than boiling. It’s healthier too, because more nutrients remain in the food. This is especially great for fat-free cooking. Just make sure that you combine foods of similar texture (e.g. potatoes, pumpkin and carrots) or size.

Stewing
You stew foods either in a closed pot or wrapped in foil in the oven. You don’t necessarily need to add fat when stewing. If you cook hard vegetables like potatoes or carrots, it’s advisable to add a bit of liquid. Foods that contain a lot of water themselves, for example marrows or mushrooms, can be stewed “in their own juice”. Unfortunately, stewing can take quite some time when working with harder foods. So, if you are in a hurry, rather use this method only for fast cooking foods like marrows, mushrooms or tomatoes. If you do want to make a stew including some harder veggies, cut these into small pieces or thin slices to shorten their stewing time.

Au gratin
You can prepare the foods by placing it into boiling water for a few moments and then cooling it down under cold water, but most foods won’t need that when you cut them very small or slice them thinly. Cover them with a béchamel sauce and/ or grated cheese and bake them on high temperature in the oven (250°C) until the veggies are soft and the cheese nicely golden or brownish. As with stewing, this will only go quick if you choose foods that are fast cooking (e.g. marrows or tomatoes) or very thinly sliced. Alternately, you might want to use canned vegetables.

Sautéing
This means the quick frying of foods in hot fat in an open pan. No water is added. The food needs to be stirred frequently to prevent it from burning. You can use this method for small pieces of meat or vegetables. For the latter, butter instead of oil gives a nicer taste. Veggies like marrows, carrots and pepper taste great with olive oil which is healthier than using other oils or butter.

Microwaving
Cooking foods in the microwave can be very quick and does not require fat. To make it as fast as possible, you should still cut your meat and veggies small or thin.

You see? Cooking fast is all about being clever. Now, get cooking and discover how fast you can be! And don’t forget to check on the next tricks which will appear here soon! Or check the previous ones below.

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Fast Cooking School – Lesson 3: Choose Your Foods And Ingredients Wisely, Then Cooking Can Be Amazingly Fast

One important key to fast cooking is the choice of your ingredients. They can make or break your success in performing quick cooking miracles. When you choose the wrong things, you will end up sweating in the kitchen for a long time, with everyone shouting “When can we finally eat, mom?” But if you make clever choices, you can produce delicious healthy meals in an incredibly short time. Simply try out these three magic tricks!

Trick #1: Choose fast cooking foods
If you have cooked before, you will know: Some foods cook faster whilst others take longer. When you don’t have much time and you need to cook fast, the secret is to simply pick the fast cooking ones rather. Nevertheless, you should make sure that on some days you also eat the other foods so that your diet is balanced.

Now, what is quick cooking?

• Pasta is definitely the fastest cooking starchy food. You can save time by pre-boiling the water with the kettle. If you make a soup, throw the pasta in together with the veggies. The only thing that beats pasta is the not so well known couscous which is done in a few minutes. Unfortunately, couscous is a bit more expensive.
• As for vegetables, anything that is rather soft, like mushrooms, marrows, tomatoes, cucumber, aubergines, avocados, spinach or leek will be done quickly. Pepper, if you cut it small, also goes quite quick.
• Salads and fruits don’t require cooking at all.
• In the world of meat, sausages, minced meat or mince balls and fish, filets and goulash are quick foods. In other words: Anything that is either small or thin.

Trick #2: Choose foods that require little preparation
If you don’t have much time, look out for foods that can be prepared with a minimum of preparation:

• These are fruits or vegetables that don’t need to be peeled and don’t contain pips or seeds you need to remove, like marrows, tomatoes or mushrooms.
• Bananas for example are fruits quick to peel, and berries and grapes don’t even need to be cut. Just wash them and they are ready for use.
• Salad requires very little preparation too, especially if you buy the pre-packed ones that are usually quite clean and neat.
• Pasta and rice are less work than potatoes because you don’t need to peel them.
• If you buy lean meat, you safe yourself the work of cutting excess fat off.
• When you purchase a bulk of meat to cut it yourself because it’s cheaper, choose a piece without bones, as removing them will be extra work and thus extra time.

Also pick the size of your foods wisely. It is less work to peel a few large fruits or vegetables than many small ones. You could also buy foods that are already cleaned, peeled and cut into handy pieces but these will usually be a bit more expensive. Meat on the other hand, if you want it in bite-size cuts, is quicker prepared when you already buy smaller pieces like filets than a big bulk.

Trick #3: Use prepared foods
Although many processed foods lack nutrients and ready-made frozen meals are often packed with unhealthy additives, not everything that is canned and deep-frozen is bad.
In fact, these foods can contribute greatly to our diet:

• They make foods available the whole year, even in their off-season time, providing a great variety of fruits and vegetables all the time.
• They are a great resource if you have to cook in a hurry, because canned foods just need to be warmed and the deep-frozen ones are cooked just as quick.
• You can find great vegetable mixtures that are deep-frozen, helping you to prepare great dishes in a much shorter time than when using fresh vegetables.

When buying these foods, just make certain that they are not processed and relatively free of additives.

To spice up your meals quickly and easily, use ground spices instead of fresh ones. They might not taste that strongly but they will certainly do the job and you get a large variety. If you use many different spices, this will also be a space saving option.

So, are you ready to prepare great meals in a flash that your family will love and appreciate? If you need inspiration, browse all the recipes I’ve collected for you!

Cook fast and enjoy!

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Fast Cooking School – Lesson 2: Keeping Your Meals Simple Can Allow You To Cook In Much Less Time

No time to cook, as much as you want to? Don’t let the pressure of your hectic schedule get you down! Simply be one step ahead and think of new ways how you can cook faster than you did before. Believe me, making your own food is definitely worth the effort. Think of all the money you could safe when you don’t have to buy take-aways! How much do you spend when ordering pizza for your family of four? And now think how much groceries you could buy with the same money, and how many meals you could prepare with these foods.

The other big and main advantage of preparing your own meals is that you can ensure your family eats healthy. You have control over what goes into your meals. You can ensure a balanced diet without the risk of excess calories that often goes ahead with fast-food, and you can easily work around all these unhealthy additives in ready-made meals. If you need to cook in a hurry, follow this golden rule:

Keep your meals simple.

When you choose a large variety of ingredients or food components (like sauces and side dishes), this can create enticing meals, but they are often time-consuming in preparation. Each food has its own characteristics you need to consider. They have different cooking times and they require different preparation. Some need to be cooked, some stir-fried. You need to keep an order when to get which one on the way and you need to supervise all of them whilst you are still busy working on something else.

This multitasking can be quite challenging. Have you ever made something like roast with a vegetable mix, baked potatoes and a nice sauce? Mouthwatering, yes. But how long did it take you? And how much quicker was it to make that simple pasta with a tomato-mushroom sauce? Which was just as delicious. There is nothing wrong with meals that could have been served in a restaurant. But if you don’t have much time, don’t go through that stress. Keep it simple. You don’t need an exclusive dinner every night.

As I said, the more different foods you work with, the more complex your meal and the longer it will take. If you are in a hurry, rather stick to a few key ingredients:

• Choose pasta, rice or potatoes for starchy carbohydrates, or couscous which is even quicker and very easy to make.
• Settle for one or two vegetables or a simple salad.
• Have one protein-rich food: either meat, fish, eggs or legumes.

These very basic meals still leave you with many possible recipes to create so you won’t get bored easily. And if you vary the veggie groups and the types of starchy and protein-rich foods from day to day, you will surely get all nutrients your body needs. If you need some inspiration for quick and healthy dishes, check out my recipe collection!

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Fast Cooking School - Lesson 1: How Planning Ahead And Being Organized Can Significantly Reduce Your Cooking Time

We all know: We are living in a hectic time that seems to be against us making our own food. We spend more time at work than ever, our kids need to be taken to their after-school activities, and supper mustn’t be late because everyone is starving or has still got plans for the evening. Not to speak of the washing and cleaning that you need to do, and the ironing that is piling up. What to do? Ready-made meals for the microwave? The pizza service? A menu you quickly pick up on your way home at KFC or McDonalds?

Besides the fact that this is costing you a fortune if you have to feed a family of four, you know it’s not so healthy for them and you would love to give them something better. Like the food you used to make, once upon a time. Well, you can! Cooking has a reputation of being very time-consuming but there are many ways to speed the process up. That’s what this article series is about. It’s going to teach you a number of simple but effective tricks how to cook delicious and healthy meals in less time.

This lesson number one starts right at the beginning: with the first preparations for future meals. It’s about the secrets of planning and shopping, and how your workplace, namely your kitchen should be. The first four tricks I would like to share with you today are:

• Plan your meals ahead
• Shop weekly
• Know your kitchen
• Keep your workplace tidy

Trick #1: Plan your meals ahead
This is one of the major principles of being organized: proper planning. Once a week, sit down with your recipe collection or your creative mind and work out a menu what you are going to cook during the following week. Write it down so that you won’t forget. Stick it to your fridge or another place where you can easily find it. This will save you the sometimes desperate brooding “What shall I cook tonight?” when supper time is nearing.

It also allows you to fine-tune your meals with your schedule. Leave the more complex meals for days when you are off or someone can help you, and plan quick meals for days where you will have little time to cook. You can even cook in advance when you have time and keep some meals in the freezer for very hectic days, so that you just have to warm the food. Or cook a bulk of food, meaning a bigger amount of the dish you make, and deepfreeze the second portion for later.

Trick #2: Shop weekly
Does that sound familiar: You have just started to cook when you notice that you have run out of salt, or one of the key ingredients is missing. Now you can either do without, which is not always possible. Ever tried to make omelet without eggs? Or you ask a neighbor or rush to the shop and quickly buy what you need.

A weekly shopping tour based on your meal plan for the week can easily prevent that. Again, sit with your recipes and write down everything you need for the meals you plan. Don’t forget to check if any of your “stocked” ingredients like flour, oil or spices is running low. Doing this will ensure that when you start cooking everything you need will be there, ready for use.

Trick #3: Know your kitchen
There is only one way to work effectively in your kitchen: You need to know it. You need to know exactly where you keep your ingredients, tools, pots, dishes etc. Otherwise you will be forever searching. And that will cost you a lot of time.

If your kitchen has not seen much of you for some time, take a couple of moments to familiarize yourself with it again. Also make sure it is organized in a way that makes sense to you. All things you often need, you should put where you can easily reach them. Keep things together that belong together. This strategy of “grouping” makes it easier to remember where everything is.

If you notice, something is not working for you, don’t hesitate - Rearrange your cupboards! A few hours spending on optimizing your kitchen will save you much time searching and digging in all your cooking sessions yet to come.

Trick #4: Keep your workplace clean and tidy
This might sound harsh but it is necessary. No one can really work in a messy kitchen. Where will you find space to work when dirty dishes are piling up everywhere? Besides the fact that you have a high chance that the thing you urgently need first needs to be washed, which is going to take you much longer than just taking it out of the cupboard. So, rather wash your dishes regularly, at least once a day. You might find that after supper is the best time to do it. It will cost you unnecessary time if you first have to tidy up and clean the whole kitchen before you can finally start cooking. By the time you get started, you could already be done.

And think about this: If your kitchen is tidy and everything is where it’s supposed to be, it means you can find your things quickly, and this will obviously allow you to work much faster. And that’s what you want, isn’t it?

I hope these four tricks will get you started on your way to cook yourself. But the story doesn’t end here, this is merely the beginning. Read more fast cooking tips on Elisha's Recipe World!

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Fast Cooking - 10 Top Tips How To Create A Delicious Healthy Meal In As Little As Half An Hour

In this modern time our life has become so hectic that we often barely find the time to cook. Longer working hours and the very busy schedule of our loved ones are all against us, and on many days it’s so difficult to find the time to prepare home-made meals. And what happens when you don’t have the time to cook? It’s again time to call the pizza service, pick up chips or burgers, or grab a ready-made frozen meal from the supermarket that you just have to throw into the microwave.

We often can’t see another way than taking our refuge to these foods. That might solve our problem for the moment, but in the long run it’s doing more damage than good to us in many ways. Everyone who often buys take-aways knows: This kind of diet is quite expensive, and in our economically tough times with rising prices, it can place quite a strain on our budget.

And not enough: Studies have shown that these foods can also have many negative impacts on your health. Fast food often contains lots of fat, and many ready-made meals are packed with unhealthy additives whilst lacking important nutrients.

Cooking yourself would be a much cheaper option, and also much healthier as it gives you total control over what goes into your meal. But you don’t have the time. So, what to do? The answer is simple: Cook faster than you used to. Preparing your own food does not need to be time-consuming. In fact, you can prepare delicious healthy meals in half an hour or even less if you follow the 10 tips below.

1. Be organized
2. Keep your meals simple
3. Choose fast cooking foods
4. Choose foods that require little preparation
5. Use prepared foods
6. Prepare food to reduce cooking time
7. Choose quick cooking methods
8. Make use of “waiting times”
9. Share the work
10. Bulk cooking

1. Be organized
Plan in advance what you will cook. A weekly plan before your shopping tour will ensure that you will have all ingredients you need. It also saves you the daily What-should-I-cook-tonight problem. Further, know your kitchen and keep it tidy. You will be much quicker when you know precisely where to find your tools and ingredients.

2. Keep your meals simple
It’s usually quicker to use fewer ingredients than to prepare a complex dish with many different foods. Stick to a basic “vegetable + starch + protein” meal: One or two types of vegetables, a starchy food (rice, pasta or potatoes) and a protein-rich food (meat, fish, eggs or legumes).

3. Choose fast cooking foods
Some foods take longer to cook than others. A kilogram piece of meat will take much longer than a chicken filet because it’s bigger. Potatoes take longer than pasta. And hard veggies like pumpkin and carrots take longer than mushrooms or marrows. If you are in a hurry, choose the foods that are done quicker, and leave the longer cooking ones for days with more time. Another great option is fruits and salads: They don’t need to be cooked at all.

4. Choose foods that require little preparation
Foods that need to be peeled (e.g. potatoes or carrots) obviously will keep you up longer than the ones you just need to wash, like marrows or pepper. As for sizes, it’s less work to peel one or two big butternuts than three to four small ones. If you can get foods that are already cut or small enough to use them (cherry tomatoes), even the better.

5. Use prepared foods
Supermarkets offer a large variety of canned and deep frozen vegetables or fruit that can save you a lot of time because you just need to warm them. Make sure the foods are not processed, and that no or little preservatives, colorants etc. are added. If it comes to seasoning your food, ground spices are helpful. They might not taste as strongly as the fresh ones but nevertheless will spice your meal up nicely.

6. Prepare food to reduce cooking time
If you cut your meat and veggies smaller, they will be done quicker. It’s usually less time consuming to cut them than to cook the whole big bulk.

7. Choose quick cooking methods
A quick way to prepare vegetables is to cook them in boiling water. As nutrients are released into the water, be careful not to overcook them. Try to use the liquid as well, e.g. for a soup. Another great option is steaming which is even quicker and also healthier. When cooking pasta, you can pre-boil the water with the kettle to save some time. Other quick cooking methods are stewing and microwaving.

8. Make use of “waiting times”
Don’t prepare all ingredients in advance and then start cooking. Rather use waiting times, for example you can peel and chop your onion whilst the pan is heating up. Make the sauce whilst the pasta is cooking. If you use a slow and a fast cooking vegetable, cut the latter whilst the first one is already cooking and then add it.

9. Share the work
Involve your kids in meal preparation. Give them little jobs like cutting or peeling, or fetching tools or ingredients for you. This does not only save you time, it also is time you can spend together and will make your kids more eager to eat the meal.

10. Bulk cooking
Soups and stews are dishes perfect for bulk cooking and deep freezing. You will stand a bit longer in the kitchen when you cook a bulk of food (e.g. enough pumpkin soup to feed your family twice or three times), but this is usually less work than cooking the meals separately. Choose days with a bit more time for bulk cooking and keep the meals in the deep freezer for days with really tight schedules.

As you can see, there are many ways to prepare healthy meals in a short time if you just know some magic tricks. Be creative and come up with many variations of ingredients! Then your diet won’t ever be boring and you’ll get enough of all food groups. Use a variety of spices to give your meals different characters. If you need inspiration, then you should certainly find it in this blog. There are recipes enough to give you ideas.

If you follow the tips outlined above, you won’t need to rely on take-aways and ready-made meals any more. You can prepare your own healthy food, be healthier and have more money for other treats. How about taking your family out to a decent restaurant and spoil them with quality meals for a special occasion? Or going to the movies?

I’ve given a short explanation here to get you started. But you can look forward to more information soon! Yes, I’m working on follow up posts that will deal with each of these 10 tips more in detail and depth. So, keep an eye on this blog…

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Soups And Starters - Creative Meals With Little Work

Soup is my favorite if I know tomorrow I won’t have much time to cook. Lots of soup recipes are done really quickly. You can use anything to put in. Make sure it contains lots of veggies to give you those essential vitamins and minerals your body needs, but you can also add meat or sausages. I also sometimes put rice or soup noodles in instead of potatoes. Dumplings are also a great “additive” but usually a bit time consuming to make. Preparing lots of them in advance and then deep freezing them until you want to use them could be an option. You can also cut those left-over pancakes and put them in the soup.

Soups are great left-over users and the sky is the limit for your creativity. You can make hundreds of soups without repeating yourself. That is what makes them so great. Another big plus: Most soups can be prepared in advance and either stored in the fridge or deep freezer. When you then need them, you just need to defrost them or heat them up. If a certain soup requires a bit more work, cook enough for two meals and then deep freeze half of it for later.

A very basic but yet delicious and filling soup is this one: 1 ¼ liter of chicken or vegetable stock plus 750-1000g of vegetables cut into small pieces. Remember that vegetables like mushrooms or marrows are usually done quicker than hard veggies like potatoes and carrots, so if you mix them cut the quicker ones into bigger and the ones that take longer into a bit smaller pieces. It takes you just a few minutes to prepare the stock if you boil the water with the kettle, and the veggies are soft after about 15-20 minutes of simmering in the stock. If you like it hearty, you can add some sausages or meat balls to the soup 5-10 minutes before it’s done. They just need to warm up. If you cook them too long, they will just lose their taste. Season with spices of your choice. Serves 4.

Yes, you can also use soups as starters. If you don’t have much time, you most likely won’t have a starter. But maybe it’s a special day and you would like one. That’s why soups are great. You can prepare it some time in advance and then deepfreeze it until you need it. There you got a starter without hassle. But there are also lots of other starters that you can prepare quickly.

After all, if you safe one hour or more on preparing the main course, why not spoiling yourself with a three-course meal? Starter, main meal, dessert - all done in the time you used to work just for an ordinary supper. How does that sound? It is possible! If you consider that you spend easily one and a half hours in the kitchen for making supper, just imagine what your magic hands could create if you had a starter, dinner and dessert recipe that just take half an hour each, for the most! That’s why there are soup, starter and dessert recipes here...

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Salads - Boosters For Your Health

There is no greater meal on a hot summer day than a tasty salad. Salad is boring, you think? Than it’s obvious you haven’t discovered yet how manifold and interesting salad can be. I’m not speaking about that boring plain green salad with oil and vinegar but a nice colorful salad with different ingredients. If you like it sweetish, you can add different types of fruit to the green salad. Or quickly stir-fry some mushrooms, cut red and yellow pepper and cheese or feta cheese into small pieces and add it. You could also mix boiled eggs, tomatoes and mozzarella (all cut into pieces, of course) with your green salad. Different kinds of nuts can spice up your salad, too. And why not adding some cooked meat or fish?

For the sauce, you can, for example, mix plain yoghurt with your favorite spices, a little oil and good vinegar, or use smooth cottage cheese that you liquidize with some milk instead. That goes well with sweet salads. For a salad with vegetables, mix 4 tablespoons of olive oil, 2 tablespoons of lemon juice, ¼ teaspoon of salt and a pinch of freshly ground black pepper.

Be creative! The sky is the limit. Maybe you can even think of something without green salad in. Like rice or noodle salad. Whilst your rice or noodles cook, you can prepare the other ingredients. Most veggies you can add raw, cut them into smaller pieces then. Or you cut and stir-fry them for a few minutes. Then you just mix everything, and voilà! These salads can usually be kept for a few days in the fridge so you can make them early in the day or even the day before.

If you are trying to lose weight, salads are definitely a great option for you. What could be healthier? Salad and vegetables contain plenty of essential minerals and vitamins in good balance, and in addition, salad offers a high amount of indigestible dietary fiber, which are important to fill you. Salad boosts your metabolism, whether you now use it as a starter, main or side dish. If you want to make a rice or noodle salad, use brown rice or whole wheat pasta. It will fill you quicker (so you don’t eat so much) and is also more nutritious than the white ones. Just be careful with the dressing! Stay away from cream and mayonnaise dressings. Choose one with little fat, for example a low-fat yoghurt sauce, or healthy fat like an olive oil dressing. Low-fat mayonnaise might also be an option.

3 things you need to know about salad

• Don’t store the salad and vegetables too long as they will lose vitamins, especially the green salads. Keep them cool, dry and dark, either in the cellar or in the vegetable compartment of your fridge. Root and tuber vegetables (e.g. cabbage, celeriac) can be stored for a few weeks in the cool cellar without significant loss of quality.
• Prefer naturally grown products, as hothouse salads may contain rests of the chemicals used to grow and protect them. They also are not so great in taste.
• Buy salads and veggies that are “in season” at the moment, then you will get the best quality and taste and, of course, they will also be cheapest.

So, did the inspiration kick in? You are more than welcome to find quick and delicious salad recipes here around...

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