[tabs slidertype=”left tabs” auto=”no”] [tabcontainer] [tabtext] Video & Audio [/tabtext] [tabtext] ‘Mise en place’ [/tabtext] [tabtext] 6 Tips for Making Leftovers Last [/tabtext] [tabtext] Leftover Meals [/tabtext] [tabtext] Leftover Ingredients [/tabtext][tabtext] Prep Plan 1. [/tabtext] [tabtext] Prep Plan 2. [/tabtext] [tabtext] Prep Plan 3. [/tabtext][tabtext] Prep Plan 4. [/tabtext] [tabtext] Prep Plan 5. [/tabtext] [tabtext] Your Action Steps [/tabtext][/tabcontainer] [tabcontent]
[tab]
Module 5 Video
Module 5 Audio
CLICK HERE to download the audio file as an mp3. (You may need to ‘right click’ and ‘save link as’). This audio file is larger than usual so it may take some time to download.
NOTE: The video and audio files cover the written content on the next few tabs. [/tab]
[tab]
6 easy ways to use the magic of ‘mise en place’ in your kitchen
Ever eaten at a restaurant with an exposed kitchen so you could watch the chefs at work? And ever noticed all the little containers and bottles of sauces they have at their work stations?
What is Mise en place?
Mise en place is a French term that I roughly translate as ‘put in place’. In cooking it’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in a dish during food service.
It may be as simple as washing and picking herbs into individual leaves or chopping vegetables. Or more complicated like caramelising onions or slow cooking meats.
The main benefit in a restaurant is that it makes it much quicker and easier to get food on the table after the customer has ordered.
The secondary benefit is that the preparation can help to extend the shelf life of fresh produce.
How can we home cooks use this chef secret to our advantage?
1. Prep when we have time to save time later
By taking the time on weekends or another time to do a little ‘mise en place’ preparation, we can make it much quicker and easier to get dinner on the table when we come home from work late and everyone is hungry.
2. Prolong the shelf life of our produce
Cooked ingredients tend to last longer than fresh. This is because cooking reduces the amount of bacteria in the food AND cooking destroys enzymes which can also cause spoilage. So employing a little ‘mise en place’ not only saves time, it can also reduce waste.
For example, a slow cooked meat dish will last for a few weeks in the fridge, where as fresh meat can only be a few days. Same goes for wilted spinach vs a bunch of spinach.
6 quick ways of using ‘Mise en Place’
1. Precooking grains or legumes
Dried grains and legumes such as rice, barley, lentils, chickpeas and beans tend to take between 30-90 minutes to cook. And longer if you factor in the soaking time for beans.
Once cooked, grains and legumes will keep in the fridge for a few weeks. To keep for longer they can be frozen – a great option as they tend to keep their shape and defrost easily, like frozen peas.
2. Precooking meat or fish
Fresh fish and meat is highly perishable. Using mise en place to pre-cook dramatically increases keeping time. Poaching keeps everything moist so is an excellent method. But roasting or even pan frying can also be employed.
3. Wilting vegetables
Wilting veg prolongs their shelf life, primarily by deactivating enzymes. Consider methods such as sauteeing, steaming or even boiling briefly.
4. Roasting vegetables
Roasting veg takes at least 30 minutes, or longer for larger pieces. Having a stash of pre-roasted veg opens up a world of possibilities for quick, healthy dinners.
5. Making sauces or ‘preserves’
Sauces can transform a meal from ho-hum to amazing. The balsamic onions from this module are a great example.
We’ll cover 10 of my favourite quick sauces in Module 6 when we master the art of adaptation.
6. Fully preparing meals.
Do-ahead dinners that just need heating and serving are another easy way to harness the benefits of ‘mise en place’.
[/tab][tab]
6 Tips for Making Leftovers Last
When it comes to the factors that make leftovers go bad, we’re dealing with two of the same culprits that attack our fresh ingredients. Namely microbes and oxygen.
So here are 6 tips specifically targeted towards reducing the impact of microbes and oxygen to help leftover last as long as needed.
1. Chill ASAP.
The worst thing for most food is to be hanging around at room temperature – perfect growing conditions for microbes. So the sooner you pop things in the fridge or freezer, the smaller your microbe populations are going to be to begin with.
And less microbes = you guessed it, longer shelf life.
I generally wait until hot food has cooled for 30 minutes or so before putting on the lid and chilling. This is to avoid loads of condensation and to avoid putting undue stress on my fridge.
2. Keep different components separately, if possible
The other night we had curry with quinoa and stir fried bok choy. There were leftovers of all 3 dishes. I could have just piled it all into the same container, but instead I chose to pack the items away separately. The main benefit of doing this is that it gives you more options for ‘reinventing’ the leftovers. So the quinoa can be used in a salad, or a soup, or served with yoghurt and berries. You get the idea.
3. Consider packing individual serves
When I used to take my lunch to work, I’d pack most leftovers into little ‘lunch sized’ containers. Then pop them in the fridge, and sometimes the freezer. So in the mornings I’d be able to grab and go, making it much more likely that I’d actually take my lunch.
Individual serves are also great in the freezer because they’re quicker and easier to defrost.
4. Cover
Fridges and freezers are VERY dry environments You know yourself that uncovered food dries out very quickly. I tend to use glass containers fitted with plastic lids or just cover things with cling wrap or foil. Whatever works for you, just don’t be like my Dad and put your steaks in the freezer without any protection.
5. Use appropriately sized containers.
This is more of a precaution against oxygen, less air or ‘head space’ in a container means less air and by extension, less oxygen. Poorly protected food will be more likely to suffer from freezer burn. A side benefit is that you’ll fit more things in your fridge and freezer.
6. Use freezer suitable bags
Not all plastic bags are created equally in their ability to act as a barrier for air and moisture under very low temperatures. So make sure you use proper freezer bags, or ziploack bags.[/tab][tab]
11 Fun Ideas for ‘Reinventing’ Leftovers
Just like people, some leftovers actually improve with age while others aren’t so lucky. The trick to having ‘fun’ with leftovers is knowing which dishes will fit into which category.
I also find it’s super important to mix things up. Here are 11 ideas to keep leftovers in the ‘fun’ and tasty end of the food spectrum.
1. Take a break.
Having the same leftovers for more than one meal in a row can make even the most unadventurous eater get a little tired. But a break of even just one day can make them seem ‘new’ again.
Most things will keep for a week in the fridge and much longer in the freezer so don’t feel pressured into eating all the leftovers before moving onto other dishes.
2. Freeze some.
If you’ve got way more than you can possibly eat in a week, be sure to freeze at least some. It’s amazing how a few weeks spell in the freezer can make something totally ‘old’ seem fun again.
Most things, with the exception of raw veg dishes or salads, freeze well. So if in doubt give it a try!
3. Share the love.
Either take leftovers into work to share with your colleagues. Or invite some friends over for dinner – no need to tell them they’re doing you a favour by eating up your leftovers. When I was single I used to pack a leftover ‘care package’ to give to my guests (especially for leftover desserts) so I wouldn’t be stuck eating the same thing for weeks.
4. Make a leftover leafy salad
Make a classic green salad and turn it into a meal by scattering over your leftovers, that have been chopped into bight sized pieces, if needed. Works with either cold leftovers or warm them up for a lovely warm salad.
5. Try a leftover & legume salad
If you’ve got some leftovers but not enough to make a meal out of them, give them a little ‘stretch’ by tossing warmed leftovers through cooked or canned lentils or beans. A handful of some fresh leaves, herbs or finely sliced celery can help to freshen it all up.
6. The leftover sandwich or wrap
The Earl of Sandwich was onto a good thing. Most things do taste better between two slices of bread. Just don’t forget to add something fresh and something saucy to keep it moist. Slow carbers should apply the same rule to an ‘ice berg lettuce wrap’.
7. The leftover ‘toastie’
Without the fabulous invention that is the ‘toasted sandwich maker’, I would have starved to death during college. It never ceased to amaze me how a practically inedible meal could be turned into a tasty delight by popping it in a ‘toastie’. The addition of a good melting cheese shouldn’t be overlooked either.
8. The leftover soup
Bring a few cups of water, tomato puree or stock to the simmer and add your leftovers (chopped into bight sized pieces). Instant divinely warming soup.
9. The leftover baked frittata
Leftover cooked vegetables, legumes, starches, protein, herbs and even cheese, can all go into making the most divine baked frittata. Use the recipe over here as a base and get creative.
10. Change the nationality of your dish
This can be tricky with strongly flavoured dishes like curries. But for more European style recipes, a change in nationality can make all the difference.
For example, a pot of leftover beans could have curry powder added and served with yoghurt and fresh coriander (cilantro) to become an Indian curry. A little coconut milk and Thai curry paste and you have a smiling Thai almost-native.
If you’d like to discover more on this check out Module 5 of the ‘Master Your Meal Plan’ program when we discuss flavour profile templates and common flavour pairings.
11. Try the ‘serving with a different side / accompaniment’ trick
Take example from a classic sauce of minced meat with garlic and tomatoes. Add spaghetti and a generous sprinkling of cheese and it becomes ‘bolognese’. Serve over corn chips and melt some cheese on top, add a splodge of sour cream and it becomes ‘nachos’. Or serve on a baked potato and it takes on an Irish vibe.[/tab][tab]
Common Leftover Ingredients. How to Keep them Fresh & Clever Ideas for Using Them Up.
My first rule of thumb is to try and avoid leftover ingredients in the first place. Most recipes here at the SVCS are designed so you use all of a particular ingredient. But if you are following another recipe (it’s OK, I won’t feel betrayed :)) that calls for 1/2 bunch of herbs, try using the whole bunch if you don’t think it’s going to ruin the dish.
But when you do find yourself with leftover ingredients, the easiest way to use them up is to remember to get them out of the pantry or fridge include them in your cooking.
Salad Leaves / Mesculun
Tends to be the most perishable of all veg. When you buy them packed in sealed bags, there are often different gasses flushed into the bag to remove oxygen and prolong the life. That’s why salad in bags had a longer use by date. But then when you open the bag (and let oxygen in) it deteriorates quite quickly.
I’ve found the best way to maximise the life of salad leaves is to wash and spin dry (leaving them slightly damp) then lay the leaves out on paper towel and wrap up into a bundle. Then put the bundle in a plastic bag and suck to remove most of the air before sealing. It’s a bit of a hassle up front but they last longer and they’re already washed when you need them.
A great way to use salad leaves, apart from making a side salad is to sprinkle a handful over protein based dishes to freshen up the plate. Or serving things like stews or curries on a bed of salad leaves as a lighter alternative to the usual carb-heavy accompaniments of rice, pasta or mashed spuds.
Spices
Oxygen is the enemy of spices so it’s important to store them in an air tight bag or container. Temperature and light can also make a difference so keep in a cool dry place.
Spices are an easy way to change the overall flavour profile of a dish. It may seem a little daunting at first, but the more you use spices, the easier it will be for you to predict a favourable outcome.
A great way to get started is to put a little of your dish in a cup and add tiny amounts of spice to it so you can have a preview of whether that spice will work in your dish. If you like it add the spice to the whole dish, if you don’t try another option.
We cover classic flavour combinations for spices in module 5 of Master Your Meal Plan, which I recommend having a look at after this program is over. But for now, the following are the most versatile spices that can be used pretty much anywhere:
:: black pepper
:: smoked paprika & other paprikas
:: cayenne pepper
:: chilli powder, dried chilli flakes, whole dried chillies
:: cumin seeds or powder – adds a mild earthy ‘curry’ flavour to dishes
:: coriander seeds or powder – add a fresh lemony flavour
:: vanilla – with most things sweet
Lemons
I just keep at room temp.. but they last for ages in the fridge.
Use excess lemons in salad dressings or as a side to squeeze over rich protein-based dishes.
The juice of half a lemon in a small glass of cold water makes a super invigorating start to the day.
Celery
Make sure it’s wrapped up in either foil or plastic to minimise loss of moisture and wilting. I’ve had celery last for over a month in my fridge.
The key to celery is to stop just thinking of it as an aromatic veg to use as a supporting ingredient and started using it as an ingredient in its own right.
My favourite is in a raw veg salad. Suddenly it won’t seem to be such a problem. There’s a recipe for my favourite Celery Heart Salad in the cooking on a budget class.
A little finely sliced celery is brilliant for adding crunch in all sorts of dishes.
Basil
Basil gets a mention on it’s own because I find commercial basil notorious for going brown and wilted after just one night in the fridge.
I try and grow my own basil but when I do buy it, I make sure I turn it into pesto either on the day or the next.
OR if I’m short on time, I make a basil oil by packing the washed & dried leaves into a jar and covering with a good peppery extra virgin olive oil. This way it will keep in the fridge for weeks and you can fish out the leaves or use the oil as you go.
Leafy Herbs
Washing and wrapping in paper towel and a plastic bag as per salad can help. But I find it best to try and use them as quickly as possible.
Mint, parsley and coriander (cilantro) can be used as a salad leaf so they’re pretty easy to find a home for. Or consider trying alternative pestos or herb oils.
Woody Herbs
Woody herbs like thyme, sage and rosemary are fine in the freezer. Then you can just use them as needed.
This also works for bay leaves, curry leaves, kaffir lime leaves. Fresh horseradish, ginger & turmeric.
Sauces
Sauces can be divided into two categories. Ones that need refrigerating after opening and those that don’t. Read the label if in doubt.
For sauces that can be served as a condiment, it’s a matter of getting them out and serving them on the table for everyone to experiment with. Although best to only have 1-2 options out at a time so it’s not overwhelming.
For sauces that are more ingredients, first think about the style of sauce and where those styles can be used. For example if it’s an Asian sauce like hoisin, it can probably be used anywhere that you’d use a thicker Asian sauce like oyster sauce or sweet soy sauce. Say stir fries or on steamed veg.
Likewise curry pastes can often be used interchangeably to give a different slant on an old favourite dish.
‘Exotic’ ingredients
Two options for figuring out how to use up your ‘orange blossom water’ or pomegranate molasses.
1. Just search the SVCS site or google it with the word recipe and see what comes up.
2. Have a taste on its own and think about which common ingredients it is most like. Then try using it instead of the common ingredient. Or do a 50:50 replacement.
For example, tasting pomegranate molasses, it’s sweet but also has quite a bit of acidity. So my first place to try it would be somewhere that I’d normally use balsamic vinegar which is also sweet and acidic.
Cheese
Odd ends of cheese are easy to get rid of. Save them up for a pot luck mac & cheese extravaganza. Just grate or crumble and mix them together.
Rinds of had cheeses like parmesan can be added to soups or stews to give extra richness and umami flavours. Just remember to fish them out before serving.
Salads and soups are another great repository for odd scraps of cheese. A tiny bit sprinkled or grated over just before serving can add interest without requiring a large amount of cheese.
Vegetables
We’ve covered ideal storage conditions, The obvious homes for odd veg are soups, stews and slow cooked dishes.
But don’t forget to add little bits and pieces to salads, especially ‘slaw or raw veg salads. Vegetables can also be added to add textural variety to a pot of cooked legumes either in with the cooking water, or as a fresh ingredient later on.
Cucumbers & Capsicum (Bell Peppers)
You should be able to get 2 weeks out of these in the fridge. The thing that makes them go bad is dehydration. So keeping them in containers or as I do, in plastic bags is the solution.
Avocado
I only put them in the fridge once they’re cut. Avocados are warm weather creatures who don’t like the cold. Refrigeration actually cases ‘chilling injury’ and speeds up browning. So keep them at room temp.
When cut, leaving the stone in the half you’re not going to eat helps protect a large part of the surface area from browning.
I find they don’t last for long. I tend to buy the firmest ones I can (unless I feel like eating avocado straight away) but they’re always something I’m thinking about ‘eating up’ before they go bad.[/tab]
[tab] 
Your Weekend Prep Plan 1.
prep time: 60 minutes
prep recipe:
weeknight recipes:
Burgers with Balsamic Onion & Mashy Peas
[/tab]
[tab]
Your Weekend Prep Plan 2.
prep time: 30-35 minutes
prep recipe:
weeknight recipes:
Quick Veg Curry(replace jarred peppers with 2 handfuls roast diced veg)
[/tab]
[tab] 
Your Weekend Prep Plan 3.
prep time: 15 minutes
prep recipe:
weeknight recipes:
[/tab]
[tab] 
Your Weekend Prep Plan 4.
prep time: 10-15 minutes
prep recipe:
weeknight recipes:
Rice & Greens (replace the frozen spinach with your sauteed greens)
Green Lentils (replace the frozen spinach with your sauteed greens)
[/tab]
[tab] 
Your Weekend Prep Plan 5.
prep time: 30 minutes
prep recipe:
weeknight recipes:
[/tab]
[tab]
Your Action Steps
Remember, insight without action is worthless. So it’s super important to take the first step now while everything is fresh in your mind.
1. Complete Step 5. for developing your habits from Module 1. (STEP 5. Start as small as possible)
2. Choose the weekend prep plan that sounds the most delicious.
3. Schedule some time this weekend (or week) to make your ‘prep’ recipe.
4. Use your mise en place for quick dinners this week.
5. Report Back! Share your experience with your 10 Ingredient Shopping List. Either leave a comment on the recipe page OR take it up a notch and share a pic of your creation on Facebook or Instagram[/tab] [/tabcontent] [/tabs]
Module 5 Recipes
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
[one_half]
____PREP PLAN 1.____
____PREP PLAN 2.____
____PREP PLAN 3.____
____PREP PLAN 4.____
____PREP PLAN 5.____
Chicken & Broccolini Salad[/one_half_last]
Module 5. Feedback
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
I’ve never tried prepping ahead this way, so it will be interesting to try it. I’m retired so I don’t always have the pressure of coming home from work tired and late, but I do run out of cooking energy. To that end, when I cook I usually make enough of a dish for two to three meals (4-6 servings), and that helps a lot. The prep plan I chose was #2 with the roasted veggies. It seems to fit best with the way we like to eat. Am looking forward to trying it.
Yes Susan! Doubling (or tripling) is a brilliant way to get ahead.
Looking forward to hearing how you found the roasted veg 🙂
Jx
Loved it! My combination was sweet potato, cauliflower and carrots. I made the warm vegetable salad and the frittata. My husband surprised me by liking the salad. We’ve decided that next time we try it we’ll add cinnamon and lemon juice to the dressing to make it fit our tastes better. We sprinkled a little cinnamon over it and really liked how it turned out. I was excited enough with the results that I looked at the other prep plans and will probably try the chicken one and the quinoa one. I’m liking simpler cooking.
Wonderful Susan!
I’m a week behind with the modules, but it’s kind of worked out for me; I’ve a huge batch of cooked brown rice (a good sub for the quinoa), and several bunches of kale!
I’ll keep the kale raw for a bit, for salads, but use a good portion for the rice and greens.
Great Maeghan!