I’m a new wife, and obviously that means I spend a lot more time in the kitchen then I did when I was single. Not that I mind…the kitchen is actually one of my favorite places to be. Food is a kind of love language for me, and I love preparing meals and treats for my husband or guests.
Here are some things I’ve learned along the way:
– Utensils and gadgets can be handy-dandy, but if you don’t have exactly what you need at the time you need it, there is always a way to be creative and improvise (i.e. use a drinking glass for a potato masher, a canning jar to make fresh whipped cream, etc.)
– As annoying as it may be, it really does pay off to wash out those plastic baggies and re-use.
– It also pays to be sparse when using aluminum foil (apologies to my parents for the many times I’ve just ripped out way more than needed). That stuff is expensive.
– When making rice or other grains, always cook double what you need and freeze the extra portions. It’s always a nice surprise when you realize you don’t have to cook grains for that stir-fry in a few weeks.
– One of the best ways to make bacon is in the oven. It saves your stove from all the splatters and you can make a lot at a time. Preheat your oven to 425 degrees, pop those babies on a rimmed cookie sheet (I usually line with foil…not super frugal, but sure saves on the greasy cleanup), and bake for 20-25 minutes. Keep an eye on them and pull them out when they are looking slightly crispy. I like to do a whole package at a time and then put the cooked slices in the freezer. Super easy to pull out for sandwiches or omelettes!
– If, say, a pie crust that you were making for a fresh strawberry pie fails miserably, get creative and serve a dessert called deconstructed strawberry pie. Crumble the crust into a dish, and then serve each component of the pie separately. Let your guests create their own “pie” with crust, filling, and whipped topping. I think one of the worst things you can do if a dish doesn’t turn out is to overly focus your guests attention on it. Laugh about it, be creative, and everyone will enjoy.
– An easy way to use almost-gone produce is with a soup. Just chop up what you got, throw it in a pot with some chicken stock, add chicken or beef, and call it soup. A frittata is also an easy way to use up produce.
– Never freeze a whole, uncooked onion, unless you like mushy, soggy onion.
– If a dish isn’t turning out the way you want it to, do the cook’s cheat and throw on more bacon, cheese, or butter. Or all three, if you’re really desperate.
– If it’s suppertime and you have no inspiration, opt for a big ‘ole omlette + toast (or a frozen pizza…). Saute up some onions/peppers/mushrooms, pull out some bacon (already cooked, if you’re lucky), grate some cheese, and you’re set. Put extra bacon on the man’s omelette for bonus points.
– Recipes are merely ideas (except for baking…those are usually pretty necessary to follow). Find a recipe you want to make, but don’t feel like you have to follow it to a T. Add your own flair with different seasonings or cheese type or vegetables.
– We love leftovers so I always make a full recipe, instead of trying to cook for two. If the recipe is really big, there’s always the freezer! Pack up what you won’t eat that week and store it away until you need it.
– Taking time to plan out a dinner menu at the beginning of the week helps with grocery shopping and saving money. I find that if I just try to wing it and not make a plan, I end up having to scramble up some concoction to try to use what I have on hand. Which can be fun, but may get a little old having that random casserole dish every week.
The kitchen is a fun place (at least for me), but it is certainly a place that comes with a lot of hands-on lessons and mistakes. I can only imagine all the things I can add to the list of things learned twenty years from now.
Till then, happy cooking!
What about you: what kitchen lessons can you add to this list?
I’d love to hear your thoughts!
