top 10 kitchen hacks from a culinary dietitian
Here at Weeknight Dinners, it's not only my mission to bring you nutritious, quick, and easy recipes, but I also really aim to make your life a little easier.
That means sharing things like:
A go-to meal that takes just 10 minutes
How to build a balanced snack
And especially, how to prep your favorite foods for the week
Over the last decade, through developing and testing countless recipes, designing meal plans, teaching team building cooking classes, hosting dinner parties, and helping others navigate the kitchen, I've developed techniques and shortcuts for cooking both efficiently and well for myself. Because we’ve all been cooking at home more, I'm sharing my top 10 kitchen hacks so you can develop new skills that’ll help you become a better, more efficient cook.
Top 10 Kitchen Hacks From a Culinary Dietitian
Place a damp paper towel under your cutting board.
This simple hack will provide a stable and secure workspace.
Start with a flat surface.
Before you start chopping, slicing, and dicing, cut off the bottom of your fruit or vegetable so you have a flat surface to work from. It'll keep the food stable, which will help you cut faster and more efficiently. Plus, it's safer.
Use a serrated knife to cut lettuce.
It'll prevent it from bruising. Try it with romaine, radicchio, or endive. A bread knife will work fine.
Go for low-sodium or unsalted.
Then season to taste. You'll have control over the amount and you can use a higher quality salt.
Set your oven to broil for 5 minutes before dropping it to the temp you need.
You won’t have to wait as long for it to pre-heat.
Heat your sheet tray.
Pre-heat the oven with it inside. Your roasted vegetables will be golden brown and delicious.
Give your veggies some space.
Roasted vegetables are a batch cook staple, but sometimes they don't come out as expected. To ensure your veggies finish golden brown and crisp, give them some room to breathe — don't overcrowd your sheet tray or roasting pan.
Reheat cooked grains under hot running water.
Use a sieve (strainer) or a colander. It's quick. it's easy. And it requires no additional fat or salt!
Use broth or stock to reheat food.
Miso. Vegetable. Chicken. Beef. It'll lend more flavor and replace excess oil.
Clean your fridge before you shop.
Know what you have and what you need. Then plan recipes and meals around items that are going bad. It'll help you reduce food waste. Plus, it'll save you some cash.
This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in the Mediterranean diet and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.