One of the things we’ve learned from people at the farmers market is how few people actually cook anymore. It might be a dying skill. But it doesn’t have to be that way. Let me guess—you don’t have 60 minutes each day to spend in the kitchen? Neither do I. Let’s try one or two new tips.
PREP AHEAD. Last night I had 3 pounds of ground beef thawed out. I used half of it for our taco supper (an easy meal I can pull together after work) and the other half to make a meat loaf for later. While the taco meat was frying in the skillet, I combined the remainder of the ground beef with the other ingredients, and that meat loaf is just waiting in the fridge for me to pop it in the oven tonight or tomorrow night. Chopping veggies? Chop them all while you have the cutting board out, and you’ll thank yourself later.
DOUBLE UP. It doesn’t take much more time to make two pans of lasagna or a double batch of meatballs. And you can pop the extra in the freezer for later.
EMBRACE LEFTOVERS. I know not everyone likes leftovers. We love them—we often cook once and eat twice. I know what you’re thinking—we’re only two people. But this works for families with 5 kids, too—you just need to make enough. If you truly can’t stand leftovers, pay attention to the next bit.
REPURPOSE FOOD. Got extra beans leftover from that big meal of beans and rice? Make soup. Or freeze the cooked beans for later use. You cooked a big roast and don’t want to eat it the same way twice? Shred the leftover meat and broil it for carnitas.
KEEP IT SIMPLE. One pot meals are great. Or just meat and veggies. You don’t have to serve a five-course meal. Really. And if only part of your meal is home-cooked and you reach for the bag of frozen fries to round out the meal, it’s still better than the fast food joint. Progress, not perfection.
You’ve got this.