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Make
good cooking easier
July 10, 03
Suzanne Havala Hobbs
Love
good food but hate to peel and chop?
The more you make from scratch at home,
the more control you have over the
ingredients in the food your family eats.
As Martha would say, that’s a good
thing.
Ready-made, processed foods and
restaurant menus are often loaded with
saturated fat, trans fat, sodium, and
added sugar. When you cook with fresh,
whole ingredients at home instead, meals
are likely to be lower in these
ingredients.
And
everyone benefits. As I’ve written
before, studies show that kids who eat
meals at home are likely to eat more
fruits and vegetables. They eat less
saturated and trans fat and fewer fried
foods and soft drinks. Their diets are
higher in calcium, fiber, folic acid,
iron, and vitamins B and E.
You
know it’s a good thing to do. But
still, who has time to cook?
You
can, if you take steps to be more
efficient in the kitchen:
*
Get organized. Store food supplies and
equipment neatly and conveniently. Is
space a problem? Consider an overhead
rack for pots and pans, a baker’s
rack for storing cookbooks and
collectibles, a microwave stand on wheels
to free counter space, or a kitchen
island on wheels with drawers and shelves
for extra storage.
*
Clean as you go. Who wants to face a pile
of dirty dishes after dinner? Make that
mountain a molehill by putting away
supplies, rinsing utensils and equipment
and placing them into the dishwasher, and
wiping down the sink and countertops
while you work.
*
Use select convenience foods. You’ll
pay more if someone peels your carrots
for you, but the extra cost can be worth
it if you’ll eat more healthfully.
Good choices: minced garlic in a jar,
prechopped veggies for stir-fry, and
prewashed salad greens.
*
Make more than you need. Double the
recipe and freeze chili, lasagna,
muffins, and cookies. You’ll have
meals and snacks ready to reheat on days
when you haven’t the time or
inclination to cook.
*
Recycle. Stir leftover cooked greens into
lentil soup, and serve cooked beans or
vegetable ratatouille over leftover
steamed rice or couscous.
*
Combine creatively. I’ve talked
about colorizing your plate before. It
not only helps ensure the meal contains a
wide variety of nutrients, but it also
gives visual punch. Add color and flavor
to foods in interesting ways. Toss dried
cherries and sunflower seeds into a mixed
green salad. Add chopped walnuts, diced
pears, and cinnamon to cooked oatmeal.
Make burritos with black beans and mashed
sweet potatoes. Add a handful of corn to
a pot of chili.
*
Try one-dish meals. A large salad, hearty
soup, casserole, or pasta dish can be all
you need. Use lots of color, easily done
if you add several vegetables. A chunk of
good bread on the side may round out the
meal.
*
Become a Sunday cook. Monday or Tuesday
is also fine. Just pick a time to fix two
or three foods that can be eaten over the
next few days or frozen for later. Spend
the time when you have it or when
you’re in the mood and save time and
hassle later when it may be less
convenient.
*
Consider a couple of gadgets. I’m
not one for unnecessary appliances that
take up precious counter space (I use a
crank can opener and don’t own an
electric one), but some make sense for
some people. An inexpensive electric
vegetable steamer or rice cooker can save
45 minutes when you don’t have time
to monitor the stove.
Take
stock of your kitchen habits. Identify
ways to make life a little easier and
meal prep more enjoyable. You’ll
cook more and eat better.
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