You know I do a lot of cooking. Not only do I enjoy it, I love knowing exactly what’s in the meal I’m serving. And let’s face it, I love the compliments that I get when I make a really great dish. After years of cooking both professionally and at home, I’ve come up with some tips that make the process a whole lot easier.
Organize your shopping. Before I even think of hitting the grocery store, I make a list of everything I need. This is no ordinary list: it’s organized by the sections of the store. Having shopped in the same couple of stores regularly, I know what’s where and how I want to write my list. This saves me loads of time because I (usually) don’t have to backtrack to get items I forgot. And I’ve read that making a list saves you money too because you’re less likely to impulse buy. Bonus!
Once you’ve made your list, make your kitchen cooking-friendly. This means cleaning out the fridge & freezer by discarding whatever needs to be discarded. Give those shelves a wipe while you’re at it. Deal with any dirty dishes so you have a clean sink and available dishwasher. Clear the clutter off the counter too. Believe me, after the effort of grocery shopping it will be a treat to come home to a kitchen that’s ready for you and your food.
Give yourself time to cook. My quietest day is Sunday, so that’s usually when I do the most cooking. I block off a few hours so that I’m not rushing (lets me enjoy the process) and I’m not stressed (makes sure I don’t hate the food I’m making).
Speaking of Sunday cooking, I typically make a few dishes for the days ahead and for the freezer. That way when my week spins out of control, I know that I have healthy food I like to eat on hand. And that makes me feel better.
Cook like a pro and have your mise en place. French for “everything in place”, it translates to preparing all of your ingredients and cookware before you start to cook. This makes any dish you’re attempting about a million times easier, for a couple of reasons. First, you have to completely read the recipe to know exactly what to have on hand. This eliminates surprises like “marinate overnight” when you’re making something you want to serve in an hour. Second, with everything chopped up and hanging out in little bowls, you’re free to simply cook. No rushing to get something done because the ingredients in the previous step cooked faster than you expected, or realizing halfway through that you don’t actually have water chestnuts in the pantry. Plus you’ll look (and feel) like food channel cooking star. And what’s better than that?
Tell me about your favorite tips.
Lisa Corrado of Lisa Corrado Nutrition is a stellar chef and nutritionist. She is on a mission to help busy people eat healthier. Lisa offers nutritional counseling and coaching to help you cook and plan better meals. Check out her blog, A Moment in a Busy Life, which takes you on a healthy journey through good food and great choices.
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