Organizing your pantry is essential — but not necessarily a fun task. We’ve all taken the basic measures, like using baskets and bins, storing in clear containers, labeling the jars, etc to keep our pantries clean. Now it’s time to look at these advanced ideas which will help you step up your pantry game!
Having a Big Mouth Is Always Helpful!
Well, not for you, but for your pantry jars! You should always think about how you prefer to remove a dry ingredient from its container before you choose the container for it. For example, if you want to scoop out your rice or flour with a measuring cup, don’t opt for a big mason jar to store them in. The small opening will hinder your scooping. In such cases, wide storage jars with big mouths will do the trick and save you a ton of hassle.
Go for a ‘First in, First Out’ System
This method will ensure minimum wastage in your pantry. There are always a few items that can be found in bulk in almost every pantry, like soda cans, beverages, veggies, broth cartons, extra boxes of cereals, etc. Store and arrange those items in a way so that the older stuff gets used first. Push the older materials to the forefront while restocking, and add the newer ones to the back. The newly bought ones should wait for their turns!
There’s No Way to Be Fully ‘Done’
And here is the inevitable truth of pantry organization. No matter what way you chose to do it, or how satisfied you feel after, your neatly organized pantry will last for only a few months before it all becomes a mess again. In no time, you’ll need to take care of dust and spills, toss the expired ingredients, and tweak a few systems, and that’s just the tip. The trick is to go for thorough quarterly checkups three or four times a year. so you never have to go through a complete pantry overhaul at once.
Bok choy is an amazing Asian vegetable, and it’s really easy to cook. It pairs perfectly with salmon, which is also known for being easy to cook. Here’s the five min prep and 15 min cooking for the salmon with steamed bok choy recipe.
- 4 6-ounces skinless salmon fillets
- salt and pepper
- 2 tablespoons olive oil
- ½ cup chopped almond
- 1 large bunch of small bok choy such as Shanghai bok choy
- 1 garlic clove minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- 2 tablespoons water
- 2 tablespoons dark soy sauce
- fresh ground pepper
- 2 tablespoons hoisin sauce
- finely sliced fresh basil leaves (optional)
Preparing the Salmon With Steamed Bok Choy And Almonds
The preparation and serving could be split into three parts.
Preparing the Bok Choy
- After cutting off the bottom, the middle section should be cut lengthwise. Now, cut the stems into 1-inch wide strips.
- In a large skillet (preferably wok but any other would do) heat olive oil and saute garlic and ginger for about 1 minute over medium heat.
- Add the bok choy strips and saute over high heat for about 3 minutes.
- Add water and continue cooking for another 4 to 5 minutes stirring occasionally.
- Season with hoisin and soy sauce, a handful of chopped almonds and pepper.
Preparing the Salmon
- Season the salmon fillets with salt and pepper (don’t be too modest).
- Heat 2 tbsp of olive oil in a flat skillet over medium heat.
- Saute the fillets on one side until golden brown and the edges start to get crisp.
- Turn the fillets over and cook for another 1 to 3 minutes to finish.
- Transfer to a warm plate.
- Add chopped almonds to the pan and lightly saute with basil.
Assembling the Dish
- Place a layer of the bok choy and place fillets slightly above it.
- Spoon the almonds with basil overall.