Simple Pleasures -- Ready-to-Use Herbs

             Every year, 20 billion pounds of fresh produce is thrown away before it is ever consumed in the U.S.!   How mind-boggling in its wastefulness.  Yet with one simple action, at least we can significantly limit the waste we produce in our own kitchen.  And add zest and flavor to our everyday meals at home.

Freshly chopped  chives from alwaysorderdessert.com

            In the not-too-distant past, I have been part of this national problem, frequently throwing away fresh herbs which had become unfit to eat.  Guilty as charged!  Herbs got buried in the bottom drawer of the fridge, lost their color, turned slimy, or I just plain forgot about them—until it was too late. 

            Along with the sense of disappointment and wasted effort, I ate less tasty meals (perhaps using more salt to compensate).  Or I made yet another trip to the grocery store.  Or changed dinner plans completely (including deciding to order-in or go-out.)  Does any of this sound familiar to you? 

            So rev up your taste buds, because now you can have fresh herbs on hand all the time.  (And far less of it will be thrown away because it is rotten.)  Just think: you’ll be able to easily grab "fresh" herbs to add to your favorite pasta dish or casserole at a moment’s notice.  Here are the details.

Freeze your Fresh Herbs.

            Now, I’m no gourmet chef, but I do like to enjoy fresh, healthful meals without too much fuss.  By simply freezing fresh herbs, life in the kitchen can be so much more pleasurable and easy.  This simple task will help you

·      Save money -- as you’ll buy fresh herbs less frequently

·      Use more and varied flavorings -- adding to your sense of satisfaction

·      Reduce cleanup -- because you’ll only make a mess once

·      Do less work -- less lifting, fewer tasks, less moving or transporting around in the kitchen, and

·      Experience more successes.  Receive more raves from the family.

            You might even discover how creative you are by experimenting with new food combinations.  Just by knowing you have fresh, already prepared herbs on hand, you’ll more likely find new ways to use them—in scrambled eggs, mixed with cream cheese, added to soups, potatoes, or other hot foods.

Simplify, Limit, Focus – with Safety in Mind:

(The new mantra for me and my friends with multiple sclerosis)

            Chives, parsley, and cilantro are obvious candidates for freezing.   I no longer bend to locate or rummage through my refrigerator.  I use kitchen gadgets less frequently, and so I don’t have to find and clean them as often.  And how much safer I feel knowing that I have fewer occasions to handle a sharp knife.

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            Plus,, I prepare herbs when I feel most able to.  Not right before dinner when so many other things require my attention.  Having the herbs already prepared allows me to focus on fewer things as the dinner hour approaches.  Life is a bit easier that way.

           

Do Less, by Doing Double-Duty.

            I do not automatically put the herbs in the refrigerator drawer after bringing them home.  Instead, I begin with Step 1: Rinse them, and lay them out on a paper towel to dry as I put other groceries away.  I continue to blot them, as they must be completely dry before I process them any further.

            Step 2: I gather all my supplies (so that I only move around once, and can keep my attention on the task at hand).  I collect my plastic cutting board (which I store in a drawer just below the counter to that it is easy for me to lift), my chef’s knife (which I feel most comfortable using it everything), kitchen scissors (to remove stems from the parsley and cilantro), and a small plastic container with tight lid to later be labeled and dated.

            Step 3: Using my chef’s knife like this, I chop the whole container of chives at once.  When preparing parsley or cilantro, I first remove the stems with a scissors.

            Step 4: The chopped herbs to straight into the plastic container, and then directly into my freezer door, zoned for just these types of items.  (They won’t get lost there.)

            Step 5: A quick rinse of my cutting board and knife, and I’m all cleaned up—all set for multiple uses in the weeks to come. 

   

            So go ahead and take advantage of the fresh bounty at farmer’s markets.  Buy bundles of fresh herbs without guilt.  Because now you’ll freeze your fresh herbs, extending their lives, not allowing them to rot and be thrown away.  

Enjoy!

Rancid Oils: Slip Out from Under their Grip

      It’s too easy to unwittingly consume harmful rancid oils.  The good news is that it’s also a simple matter to rid your pantry of this common scourge today.  Rancid oils are of special concern to those of us with multiple sclerosis.  Use my simple 6-point plan to safeguard your health from these toxins right now.

      What exactly are rancid oils?  Just as rust is oxidized iron, rancid oils are oxidized cooking oil.  And just as rust cannot be used to build a car; rancid oils also belong in the landfill.  The difficulty is that oil turns rancid without our knowledge, much before it tastes or smells bad.  So dipping your pinkie into the well for a taste not only is misleading, but exposes you to this toxic fatty acid.  Yuck.   

      Rancid oil spews free radicals.  These in turn steal electrons from previously intact molecules, wreaking havoc with our bodies.  The damage we sustain causes inflammation.  And the inflammation triggers our immune system.  Stop!  This is precisely what those of us with MS do NOT want.  Our immune systems are too active already, thank you very much. 

      Even though all oils eventually turn rancid, there are simple things within your control to delay the process.  I’ve followed these guidelines through the years, tweaking them as new scientific findings surface, and have avoided ingesting this nasty culprit.  Consider these points so you too can slip out from under the rancid oil grip.

1.      Notice how your oil is packaged.

a.      Choose dark or opaque glass (not plastic, which is actually porous).  Just as with beer, the darker the glass bottle, the less light permeates, and the fresher the contents remain.

b.      Make sure you can easily tighten the seal.  I opt for a large plastic screw top, not the malleable metal tops or cork which can be sharp or leak.

c.      Look for a shape which you can hold with one hand.  A paper label adds to the friction so you can get a good grip on the weighty bottle.  But use two hands if possible.

2.      Buy fresh cooking oil to begin with.  Shop at busy stores where shelves are restocked frequently. 

3.      Size matters.  Just as an open bottle of wine can turn to vinegar, because of all the oxygen in the empty space, similarly, if there is less open space in the oil bottle, the oil will not be oxidized as much, and retain more of its healthful properties.  It’s a push and pull calculation here.  I try to buy at an economic size, but I also want to use the oil quickly enough so it is not exposed to the air pocket in the bottle for very long.  I buy medium to small bottles.  Yes, I might pay more for my oil, but I also save mega bucks by not getting an MS exacerbation.   

4.      Determine how the oil is made.  How is it manufactured or processed before it gets into the bottle?  Heat processes are to be avoided, as they speed the oil to rancidity.     Try to find cold-pressed oil, as, just as the name implies, no or little heat is used when the seed is pressed.  

5.      Store your oils in a dark and cool cabinet, away from any potential heat source.

a.      Keep the relatively heavy bottles at chest height so that they are easily retrievable.  Any higher and they will feel heavier.

b.      Use textured shelving paper to act as a brace on the bottle when you either retrieve it or replace it.

c.      Visually zone your oils together so you can locate the particular type you are looking for.  This also allows for easier delegation of food preparation or shopping--should you be so lucky as to have someone to help you out.

d.      Keep the labels faced toward the front so you can be more direct in your selection process.

6.      Timing is everything.  Start with a fresh batch of oils now, at this time of spring cleaning.  (It is safer to assume that any oils now on your shelves are about to turn rancid if they haven't turned so already.  Take the important step and decide to discard them.)  Six months from now, around Labor Day, replace these oils with a fresh set.  You’ll then be on an easy-to-remember, twice-a-year schedule.  No oils will be kept more than 6 months.  None will be rancid.   One less thing to carefully manage.  One less thing to worry about.

Here's to your health!