MINIMIZE kitchen stuff. It’s much more efficient to work in a space that is clutter free. You don’t need more than one set of measuring cups or spoon, rinse out after use and put back. Invest in a few quality items that will make cooking easier and much more enjoyable. It’s also easier to maintain such items. Good quality pots are easier to clean than cheap ones.
Don’t fall for the lies, you don’t need 2 vegetables, a fruit, a grain and meat for a meal. sometimes one pot meals are easiest and healthiest!
When making biscuits, don’t roll out and cut in circles, pat into a big circle on the cookie sheet (or big cast iron pan) and cut like a pizza, or roll into balls and fit into a cast iron skillet for baking.
While you’re waiting for one thing to cook, start something else. One day this past week I was baking something and decided I may as well cut and cook up onions for breakfasts while I was working. Boiling a big pot of potatoes once a week is also a great idea, then you at least always have potatoes for a quick meal or to use for breakfasts.
Learn to make a few recipes that can be easily adapted to ingredients. Master the art of making
- Crepes: they’re so easy and can be used for main dishes when stuffed with savory ingredients or with sweet ones like fruit and whipped cream as a healthy snack.
- Omelets: are also a good thing to master, they can be enjoyed for breakfast and dinner and can be stuffed with all the little bits of leftovers that aren’t enough for a meal.
- Soup: is one of the best recipes to learn how to make.
- Hash: throw everything in a skillet with different herbs.
One of the keys for this to work is to learn which herbs/spices pair best with different vegetable & meats.Double or triple every recipe, especially if it’s soup. Freeze them in meal sized containers and you can pull them out of the fridge in the morning before you go to work for dinner that evening. This goes for cookies and stuff as well, double the recipe and freeze half. Or if you don’t want to eat an entire batch of cookies, freeze the cookies already cooked or the cookie dough.
Cook up a few staples at the beginning of the week. Onions are always good to have in the fridge so you can make quick omelets. I like to cook extra potatoes to keep them on hand. You can use them for hash brown for breakfast or as a dinner side. Mashed potatoes can also be made quite easily if needed as a quick side.
Learn to be creative with leftovers and learn to be creative with ingredients. Make a pot of chili, eat chili on night, skip a night then the third night eat chili over baked potatoes with cheese on top. You could also make chili lasagna and throw it in the freezer if you want a third meal option.
Wash dishes as you go when you have bits of time, by the time you’re done with dinner, all the prep dishes will be washed.
Maintain a well stocked pantry, have ingredients on hand all the time for quick meals. Have a few meals that are quick and easy in your repertoire and keep those in mind for busy days. I keep a few jars of home canned tomato soup on hand for such days. Having a well stocked pantry will also mean that you’ll have ingredients on hand when you’re cooking. Maintain a pantry based on your need, not what others say you should have.
Book of the Week
Cultivate Simple, a podcast where we discuss trying to live a more simple, mindful life! This week we talk about our vacation and the things we did. It’s a stew episode so there is a bit of everything mixed in.
Books of the Week
In this weeks episode we discuss butchering our pork. We get into the supplies that you should buy and our suggestions for easier and more efficient processing. The first time you do something is always the hardest.
Books of the Week:
Today we slaughtered our pigs. This event led to a discussion about our food, where it comes from, and what is involved in it finding its way to our table. We continue this conversation in the podcast.
I made a batch of these sourdough crackers to snack on during slaughter day and they were fantastic.
This picture perfectly portrays the somber nature of our day yesterday.
My friend Sierra from Picturing the Ordinary posted this yesterday:
words from a speech Theodore Roosevelt delivered in 1910:
“It is not the critic who counts; not the
man who points out how the strong man
stumbles, or where the doer of deeds could
have done better.
The credit belongs to the man who is actually
in the arena, whose face is marred by dust
and sweat and blood; who strives valiantly;
who errs, who comes short again and again,
because there is no effort without error
and shortcoming; but who does actually
strive to do the deeds; who knows great enthusiasms,
the great devotions; who spends himself
in a worthy cause;
who at the best knows in the end the triumph
of high achievement, and who at the worst, if
he fails, at least fails while daring greatly….”
Books of the Week
On this weeks episode talk about some of the books we love to read and listen to. We also answer some questions from last weeks podcast. If you add any of these books to your personal library, be sure to use our Amazon Affiliate Link. It doesn’t cost you anything but put a bit of change toward the blog and podcast.
For those of you looking to increase your cast iron collection and want a larger pan, I highly recommend the Lodge Cast Iron Pizza Pan. It’s a nice size for cooking loads of food, works beautifully for roasting in the oven and I use it on the stovetop for heating up our pizza.
For those of you wanting the skillet cookie recipe here it is: One Pan Dark Chocolate Chip Cookie Skillet