getting started

countertop staples

Making sure you have the right tools cuts out a ton of headache and guesswork. Here are a few I use almost every time I cook:

  • Food processor (I use a Cuisinart 2-in-1 blender and food processor)

  • Food scale (for recipes that list ingredients in oz or g)

  • Plastic cutting boards - easier cleanup than wood b/c you can throw in the dishwasher

  • Nonstick sauté pans (small, medium, large)

  • Sharp chef’s knife and paring knife

  • Zesters and peelers

  • Lemons - not only are they pretty and used in a lot of recipes for acid, they also are the only thing I’ve found that can cut through/eliminate garlic odor

  • Onion goggles - I can’t chop an onion without sobbing and who has the time to stick their head in the freezer?

get organized

These tips/tricks help me stay focused and organized before, during, and after cooking:

  • Always read a recipe all the way through before you start. Too many times I’ve been thrown off by mid-recipe curveballs like “cook and shred chicken then add to the vegetables”….what chicken?!

  • Keep a medium sized plastic/glass/metal “trash bowl” nearby for scraps and packaging - it streamlines prep and keeps working space cleaner

  • Annotate recipes as you go, making note of anything you customized/substituted

  • When storing or freezing leftovers, make note of: what it is (esp if freezing), how many servings, and the date stored

Meal Plan/prep 101

Shopping, planning, and prepping for the week on Sunday (or any day you choose) saves a ton of time and money on busy weeknights. Here’s the very bare bones how-to:

  1. Make your schedule for the week (Breakfast/Lunch/Dinners), noting any meals you/your family will be out so you know how many people are eating each meal

  2. Choose 3-4 recipes (I usually start with dinner on Monday), and mark out when you’ll eat leftovers (usually we use Monday’s leftovers for Wednesday’s lunch so we aren’t sick of eating the same thing twice in the row). Make sure you make a note of the number of servings per recipe, and adjust your ingredient list accordingly.

  3. Make grocery list using all recipes and any extras/kitchen staples you’re low on (for example, yogurt, milk, nuts and other healthy snacks)

  4. Grocery Shop

  5. Make a list of items to prep in advance, and make them after grocery shopping. The goal is to have minimal prep required on busy weeknights, so you can usually do the following on Sunday or a few days in advance:

    • Roast vegetables

    • Sauces/dressings

    • Cook rice/couscous/quinoa for lunches