Plymouth
Stacy Klone calls herself “the organizing foodie.” Her Plymouth-based business, KitchenWerks, is founded on the idea that an organized kitchen leads to a healthier life. Her clients hire her to come into their homes, assess their pantries and accompany them to the grocery store.
“If you learn to cook using what you already have, you can save up to 30 percent on your grocery bill,” Klone says. Having spent 18 years in the food industry, working both in restaurants and retail, Klone last worked with Dayton’s/Marshall Field’s/Macy’s where she was the director of food service operations at Marketplace, and oversaw the creation of Marketplace Deli. We thought that if she can keep that kitchen running, surely she can share some tips for ours, especially as the holidays approach.
Looking for a new, easy appetizer recipe you can bring to a party? Stacy Klone shares one of her holiday favorites. “I get wows every time I bring this to a party,” she says.
Salmon Ball with Candied Pecans
Salmon Dip
1 (8 oz.) package cream cheese, softened
½ c. sour cream
¼ c. organic butter, softened
1 Tbsp. fresh parsley, chopped
1 tsp. red onion, minced
1 (15 oz.) can salmon, drained, bones and skin removed
1/2 tsp. dill weed (fresh or dried)
In a medium bowl, combine all ingredients; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover, and refrigerate until chilled then form into a ball, and roll in candied pecans. Wrap in plastic wrap until ready to plate; serve with assorted crackers.
Candied Pecans
1 Tbsp. butter
½ cup brown sugar
½ tsp. chili powder
¼ tsp. cinnamon
1 cup whole pecans
Preheat oven to 450. Line a baking sheet with foil. Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned brown, but not burnt (about 5–8 minutes). Once the sugar has browned, remove from heat and add chili powder and cinnamon, and stir in pecans until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook about 5 minutes; remove from the oven, and set aside to cool. Once cooled, chop fine, and spread out on plastic wrap. Roll salmon ball through pecans until the ball is completely covered. Wrap in plastic wrap until ready to serve.
Go through your Tupperware collection and sort the tops and bottoms. Keep only the matching sets. And never reuse deli containers. “It feels good to purge,” Klone says, “and once the holidays come around and you’re in the kitchen a lot, you will feel less frustrated when you don’t have to fight with your Tupperware.”
Prevent trouble with your refrigerator. Pull your fridge away from the wall and vacuum the compressor, which is near the bottom on the back of the unit. Dust bunnies like to collect here, as does pet hair. “Your fridge will use less energy, cool more evenly and run more quietly,” Klone says. Before pushing the fridge back in, if yours has a plastic waterline, tape it to the back of the unit so you don’t run it over. She also suggests you empty and clean out the icemaker each month and freshen the freezer with a new box of baking soda to eliminate odors.
Think ahead for your holiday meals. “You can make four lasagnas or meatloaves in the same amount of time it takes to make one,” Klone says. “Set up all the ingredients and make an assembly line.” Cover the extra meals with tin foil, write the name and date made, and store in a freezer bag, then place them in the freezer for up to three months.
