Episode 38: Our Home-made Kitchen: Shortcuts That Keep Us Cooking
This week we’re talking about being a home cook and what that means in today’s fast-paced, over-scheduled and social media-frenzied world. We’ll talk about the challenges and obstacles we face as home cooks, and offer tips on how to wrap home cooking into our daily lives without adding additional stress or pressure. Finally, we’ll be sharing some of our favorite shortcuts that keep us in the kitchen and cooking, and loving what we do.
In this episode we're talking about:
- Who we are and why we cook to help you find ways to get into the kitchen more often knowing you can create something that is satisfying to you on every level.
- We refer to Episodes 30 What We Bring To The Table and Episode 31 How We Learn To Cook; Episode 34 Going Rogue; Episode 33 What’s The Coop On Chicken; Season 1 Episode 28 Back Pocket Recipes
- How courage can lead to risk, but without fear of failure.
- What truly constitutes a short-cut? Is it just time saved, convenience added and flavored enhanced ideas and tips? Or is it to save money, reduced time and reduce waste?
- Cooking as a reflection of who we are and our approach – on any given day – to our world, our home, and where we’re at in our day. Time as our biggest hurdle to overcome.
- Put your hands in the earth. Know your grocer, and the sources of your food.
- Scraps and using them. Peach pits to infuse hot tea; orange rind with distilled white vinegar for an all-purpose cleaner. Carrot top pesto. Use what you have until there’s nothing left to use.
- Do your best and then let go. Set yourself up to win. Use what you have on hand. Arrange ingredients from your crisper drawer on a platter and serve.
- Try things again. You get faster and the recipe become easier.
- The pantry sweep: creative with you time and ingredients. Balance, experience and intention. The space where what we want to cook and what we know we can do.
- Use your freezer as a shortcut; combine with leftovers.
- Cherie’s top 3 shortcut ingredients to keep on hand: balsamic vinegar; honey; and lemons. Hear Donna’s tips for using those ingredients.
- Hear what our testing community had to say about the recipes they’re cooking including Minestrone Soup from The Homemade Kitchen; Crystallized Mint Leaves from The Perfect Bite; One Pot Orzo with Artichokes and Tomatoes from The Kitchen Shortcut Bible; Buffalo Drumsticks with Creamy Kale Slaw from Skinny Taste One and Done; Chicken and Parsley from Poulet & Legumes; Grilled Tahini Chicken from Repertoire, Italian Sheet Pan Chicken from Giada’s Italy.
- You’ll find these recipes at com on our Recipes page.
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