Let’s face it, eating out is easy. Today eating out is an everyday event for much of the population. It provides social opportunities, saves time, and requires no skill, creativity, shopping, following recipes, or clean-up. It is easy to vary your culinary choices by simply picking different restaurants. There is an argument that if you are a single person, cooking for one is often a similar cost to eating out. If you factor in time for shopping, food preparation, cooking, and clean-up, time is money in a busy life.
Additionally, you can experience food waste because of food packaging. It is primarily focused on families, where most companies actually charge more to those who want smaller portions. Think box store bulk packaging prices and super sized value meals. Sometimes a shopper can save significantly on an oversized package of meat or produce, but if you are a single person or family of two how do you take advantage of these savings? Yes, it would be wonderful to save a dollar a pound on pork chops. But then, when you bring them home you’ll need to re-package them for longer storage in the freezer. Even then, they can only be stored so long.
Meal delivery services are a booming new industry, offering a promise of preparation ease, instructions, and quality healthy food all at an affordable cost. Typically costing below what you would pay at a local restaurant. These services also provide many choices, similar to ordering at all of your favorite places at once, allowing a great variety of foods.
With all of these barriers and great alternative options why would you want to take the time, and expend the energy to cook for yourself? My answer is simple, it’s fun, or it can be. Let me help you make cooking fun and simple! Also when you cook for yourself you control the quality of your ingredients. You know what is in your food, and often more importantly what is not.
Grocery Shopping
Shopping is a skill. Yes, I said skill. It is not an inherited trait you are naturally gifted at. It takes practice and you can get better at it. A combination of using both our primal hunter and gatherer skill sets to successfully fill our carts. Sometimes, based on the time of day or day of the week, the grocery store feels like a chaotic jungle of wild beasts all competing for the best of everything. Don’t laugh, I’m sure we have all experienced it, and seriously began immediately re-thinking our shopping lists.. Quickly trying to figure out anything we can do without, or cross off the list till next week just to get us out of the chaos sooner.
This piece is going to focus on creating small meals for one or two. Infusing variety without breaking the bank, or investing hours of your life to cooking. Everything begins at the grocery store. The general rule is do not shop on an empty stomach, I agree with this, however, I challenge you to shop with your senses. Especially, when you’re cooking smaller meals.
Look ash the food. Let yourself be inspired. Smell the sweetness of the strawberries. Walk through the bakery and pick an artisan bread for your lunches this week. Yes, an artisan bread may cost a little more but I bet it’s less expensive than grabbing snacks at the gas station store on the way to work or purchasing fast food in the closest drive-thru line to your workplace. I’m already thinking about a ham and swiss on the artisan rye bread and trying to decide if I want mustard, mayonnaise or both. Cooking and shopping is an experience for your senses, with the idea of preparing food you’re excited to eat.
Lists
Walking by the meat counter you notice the butcher cut some special steaks, which look delicious. I would buy the steaks and whatever other sides I wanted planning tonights dinner right there in the grocery store. I know this sounds expensive. Some of you reading this will not care about cost, however for many food is one of the highest monthly household expenses and is where some try to stretch their budget. I understand this first hand. I had many lean years where oodles of noodles were the staple, but shopping with a list, taking advantage of store brands and promotions can be a game changer.
A shopping list is the beginning. Going into a store without a list is literally like leaving for work with no pants. How will you work with no pants? Don’t do it, don’t leave the house without a list. The list is your plan, your budget, and your culinarily life for the next several days. If shopping with a list is new to you, I have some recommendations.
First buy a small white dry erase board with a marker and affix it somewhere in your kitchen. Ours is on a cabinet door in the RV, attached with 3M Command strips. Any time, you need something write it on the board. The ketchup is almost gone and you do not have a spare, write it on the board. You have a craving for taco salad and want nacho chips, write it on the board.
By the time you’re ready to go shopping, your list will partially be made for you. On shopping day, look through the fridge and freezer, add items you are low on and think about the dinners you want to cook over the next several days. Add these items to the list. Then check the pantry, which I will talk more about in the next section. Ketchup is already on the list but do I actually want to buy two so I have a spare? When I’m done, I’ll snap a picture with my phone and head to the grocery store.
Pantry
Learning how to create a pantry is important. A pantry is a cook’s gold, those items which sit there in the cupboard perfectly happy waiting to be used. The can of cream soup, jar of tomatoes, a variety of pasta, dry beans, bottle of dressing and such. I think of these items like spices, we’re not going to sit down and eat a bowl of cumin and are unlikely to eat a bowl of diced tomatoes. However, when I combine these items with the burger I bought on special, some pasta from the pantry and a few more spices, then add a little cheese. I think most people would enjoy that impromptu dinner.
After I divorced, it was just my daughter and I for several years but I still cooked us a complete meal every night. A good pantry and strategic shopping became very important. Money was tight and time was tighter. Meats, dairy, fruits, and vegetables are only good for a few days in refrigeration. and they all begin to deteriorate immediately once you bring them home. I found what was easiest for my small family was purchasing enough perishable food for two to three meals. These two to three meals became four to six when I factored in leftovers.
This strategy forced me to learn how to create and use my pantry. I would love to tell you what to keep in your pantry, but I cannot. A pantry is personal, filled with items which inspire you, or a space for back-ups of family favorites. Interestingly, most items in my pantry are the inexpensive items at the grocery store. The things that do not spoil, and can make an ordinary meal come to life. The more pantry items, which make their way into our daily meals, typically means the further I can stretch our food and grocery budget.
The Two Parts to Shopping
I believe shopping is a two part endeavor, for today and for tomorrow. For today, includes all perishable foods. Looking at expiration dates, while in the store, and only purchasing the volume of food you can easily consume in a week or less. Remember life happens, the busier your life is the less likely you’ll prepare all the meals you planned. Just accept it and purchase less. Go to dinner guilt free, when the opportunity presents and cook tomorrow night.
For tomorrow, are the staple pantry items, which should include a healthy selection of spices. Spices are expensive and if you are unfamiliar, get some help. Figure out the spices you like and more importantly the spices you don’t. Reach out to a friend who loves to cook for help, or when you’re at your favorite restaurant enjoying your favorite dish ask what’s in it. You might be surprised with the answers and how willing the staff is to talk about the dishes. I loved talking recipes with customers. Of course, I always had to leave out at least one special ingredient, insisting it was an ancient family secret!
The perfect pantry is full of items you’re interested in eating when you look at it. A can of cream soup stirs a vision of a delicious creamy casserole. A bottle of Italian dressing becomes the perfect marinade for a moist oven baked chicken with roasted vegetables and potatoes. That can of black beans becomes an impromptu bean dip when unanticipated company arrives. These simple, typically inexpensive items allow quick and easy meal preparation when combined with fresh perishable foods.
Find the Joy
How do you find your joy? Remove the barriers. Barriers come from within. Honesty, is the only way to remove your barriers. For one or more reasons the kitchen is your nemesis. There are so many legitimate reasons people hate or are afraid of cooking. Figuring out yours is key. It’s really like any other endeavor, everyone has their favorite activities and their less favorite. But, being able to cook meals for yourself in an economical way can significantly increase your health and put money in your pocket.
Did someone tell you you’re doing it wrong? Are you afraid of kitchen tools or terminology? I have worked in the restaurant industry for much of my life and have been amazed at the variety of cooks I have met. Some professionally trained, some trained by “grandma”, and both extremely passionate and capable of producing amazing food. I think the biggest lesson I have learned is to not be afraid. Don’t be afraid to ask questions, there is no such thing as a stupid question. Knowing how to cook is not a skill you’re born with, it is learned. Practice and experimentation is part of the fun.
I remember being in junior high school and forced to take a home economics class. It was my first and last official cook training. I cannot remember what we were making, some type of baked good I think. We had an enormous amount of little white dishes, which we were required to put each of our measured ingredients in. Then in a very specific order items needed to be mixed in specific bowls, and with specific tools. My group performed these tasks as was expected, however all along I was silently questioning why?
Set Yourself Free
At this age in my life, I had been preparing meals for my sister and I when my parents were both working. I was an adept baker with recipes, which I had made so many times they were committed to memory. I thought this overly complicated process I was now being taught, was stressful, and created a fear. If I did not do it properly the food would be ruined. My family had plenty of food, but we did not waste anything. This class actually made me afraid to mess something up, and afterwords, I cooked only when absolutely necessary. I think this fear is something others might also experience about cooking.
I’m not sure exactly when I was set-free. I began working in restaurants, fast-food, and a small country store with an expansive deli, when I was fifteen years old. There I learned the store’s recipes from several employees, who all had their own slight twist on the official ones. No one cared what container I used or how I measured ingredients, as long as the product tasted great! This experience, erased the fear and encouraged me to try things. For example, I had never eaten tuna salad. In fact, wouldn’t get near it, but I was required to try a small amount to ensure the right flavor. Amazingly, I found I liked it.
By the time I purchased a small mom and pop diner I was confident in my ability to make food people would enjoy. My mother was a good cook and made all the classic dishes. These family favorites, I rarely ate as a kid because I was such a picky eater, became staples in my diner. Tastes change and pallets expand if you let them. Trust me, restaurants intend to put their best foot (food) forward, meaning the normal preparation for a menu item is what the chef believes is the best they can offer. You might want to try it, before you dissect it and alter the ingredients to your preference.
Make Cooking for Yourself Important
I was having a conversation with a customer one day in our diner. He was enjoying his breakfast as he was telling me a story about his recent experience shopping and cooking breakfast for his family. First, purchasing the bacon, eggs, potatoes and bread from the store. Then cooking off the potatoes the night before so he could make home fries in the morning, and realizing he didn’t have enough butter to cook with and to use for toast. He took another trip to the store, where he also purchased jelly and juice.
The next morning his breakfast was a hit, everything was delicious and his family loved it. So, I asked him why was he here and not cooking for himself. He said, “because it’s just me today”. He had skills and enjoyed preparing food for his kids, but felt differently when it was just himself.
This is pretty common. Grandma loves cooking for the family, and entices get togethers with her delectable delights, however when you ask her what she’s been eating it’s a can of soup or a processed product from a box. Cooking for yourself does take more commitment. It may feel extravagant to make lasagna when you’re a family of one, but lasagna freezes well and a small casserole pan can be broken up into several servings. A couple for now and a few frozen for later. Imagine how delicious that will be when you take it out of the freezer later and warm it for dinner. Preparing meals for others may feel rewarding, but you’re important too and cooking for yourself can be just as rewarding!
Reduce Stress
If the idea of cooking stresses you out, let me help. Start simple, make foods you enjoy! Grilling can be an easy first step, cooking protein on a grill is simple and requires no clean-up. I lived most of my life in Maine. I always had a grill, which I used year round in close proximity to my kitchen door. The first thing I shoveled out after the front door was the grill. Grills require no pots or pans and heat up quickly. I could have a simple diner of pork chops, sweet potato and vegetables cooked in about fifteen minutes with little preparation or clean-up time. Very helpful with an active daughter, who I was always trying to get to some sport practice on time.
I could buy a pre-cut package of pork chops from my local grocery store, use a simple marinade or rub. Like BBQ sauce or a smokey, spicy dry rub, place it on the grill, throw the sweet potato in the microwave for about ten minutes, then finish them off on the grill. At the same time I was steaming a vegetable on the cook top. In no time, we had a balanced colorful meal with little clean-up, before rushing off to practice. If you’ve never heard it before, I encourage you to eat the rainbow. A variety of color in our meals, typically means a variety of minerals and nutrients.
Dismiss preconceived notions of others, cook to please yourself first. Don’t put yourself in situations, where cooking for others is necessary until you’re ready. If you cannot “get out of it”, keep it simple. A meal you have made before, or ingredients you enjoy. A delicious meal does not need to be complicated. After all the years in the restaurant industry, I believe most people enjoy food which reminds them of something someone they loved made for them when they were a kid.
Sharpen Your Skills
Cooking is the same as any other skill you learn in life. Practice makes perfect. When learning a new skill, do not worry about being fast. Speed comes in time and with practice. What is important is to learn the skill properly. Today there is a YouTube video for just about anything you want to learn. I cut vegetables slightly different than officially trained chefs are taught to do, however my way is safe, fast, and effective. It is also how, I trained all my staff.
A skill you might not think about is learning how to use your pantry, shopping, and even how to get the best flavor from a piece of protein. Shopping and maintaining a pantry can be the difference between your love or hate of cooking. If every time you cook your limited by ingredient choices, it can be frustrating and discourage future cooking.
One thing we taught our staff was how to cut steak tips from flap steak, an economical choice for beef. It is a great cut of meat readily available at most big box stores and many grocery stores. It is well marbled, flavorful, and very tender if cut properly. Always cut across the grain, if it is tough you cut it wrong. Cutting your own meat when you’re cooking for just one or two may seem unnecessary, however I think often bigger meat packages are better cuts and better deals. It’s easy to learn and these products freeze well.
Don’t let the recipe Dissuade You
Recipe’s can be daunting. Their terminology, very specific measurements, and numerous ingredients. What do I do if I don’t have everything the recipe calls for? Or what if I do not know what it means to steam or even have a steamer? Today having a phone, connected to the internet can help you with most of these problems. Simply looking up your questions on the internet can provide the answers you need. Can I boil the item instead of steaming? Is there a substitute ingredient or do I need it at all?
I use recipes as a guide only. Yes, when baking I tend to follow recipes more closely, however with our vegan diet I have successfully removed eggs and milk from my most commonly used recipes, with no catastrophic results. When I cook, recipes are out the door, instead I gravitate towards using great ingredients with simple preparation. Like chili in the instant pot with black beans, white beans, corn, diced tomatoes with jalapeño, fresh onions, and a variety of spices. My favorite spice is cumin, in addition to garlic powder, onion powder, chili powder, paprika, salt and pepper. After ensuring there is enough liquid, I set the timer. Then voila a delicious chili with leftovers.
Making a cake recipe without flour would be quite a challenge, however making a soup without the carrot is an entirely different thing. Determining how important the missing ingredient is to the recipe, is up to you. If I’m making meatloaf and do not have bread crumbs, maybe a suitable substitute could be crushed up crackers or even chips. Use your judgement and do not be afraid to try!
Simplify
Previously, I spoke about cutting meat from larger packages. Additionally, when you cut your own meats, you can portion the amount and size you want. I would buy one entire pork loin, then cut the thickness chops I wanted, then portion one or two in each pack. For steak tips and chicken I would do the same, saving money and reducing waste in the process.
At one point, my daughter and I were hiking and camping a lot. I discovered if I placed our meat in a plastic freezer bag complete with marinade and froze it, It was perfect by the time I took it out of the cooler and cooked it over the camp fire. BBQ sauces and various dressings are great marinades for chicken and pork, but for steak tips I love olive oil and a coarse dry seasoning mix. There are many types commercially available, explore the flavors you like. I began using this same process for our regular everyday cooking. It saved time and money purchasing items when they were on sale. As well, the food is marinated and ready to be cooked, when defrosted, no waiting required.
I also think it’s important to realize that we live in a society which wants us to buy things. There are cooking, cutting, and preparation devices for every imaginable kitchen task. With three years of full-time RV’ing under our belt we never found it necessary to have more than a chef’s knife, a couple of good frying pans, a pot with built in steamer, our grill and instant pot. Our microwave/convection oven combination completed the rest of our cooking needs. Keep it simple!
Creativity
Have fun, be creative. I am lucky and I think my wife enjoys cooking even more than I do. We both cook and have very different styles. One activity we often do is to cook through our pantry. Think the TV show Chopped but in your own home using your own ingredients. This helps us keep the foods in our pantry relative and up to date. We take turns cooking meals using only ingredients we have. Until there is nothing left to cook. Not only is this fun and challenging, we have had some very interesting meals!
Going to the internet can also be a good way to find ideas and add variety to your meals. What can I do with chicken, carrots, and potatoes? Lots of things and the web can help you find ideas. Try different seasonings, and cooking methods. Determine what you like best. What foods do you enjoy together? Try different combinations. When you go to a restaurant read the food pairings on their menus. Try some out at home. Imitate your favorite fast food. Can you make a Big Mac at home? How close can you match the flavor?
This experimentation and practice, will help you find your own creativity. Don’t be afraid!
Easy Clean-Up
Who doesn’t cook because you hate doing dishes? It’s Okay to admit it, remember be honest about why you do not want to cook. Let’s address clean-up. First we talked about grilling, it saves time and requires little to no clean-up. Then there’s the Instant pot, my new favorite cooking appliance. Literally, you can cook almost anything in it and with only one pot to clean. If you have never used one, ask a friend about them, do some on-line research. Our 3-qt Instant pot cooks dry beans in a mere twenty-five minutes, thus saving time and money over traditional cooking methods.
Thinking about the process you’re going to use to make an item beforehand is helpful to minimize clean-up. This is an example I use continually in the RV. Water and space are both important and limited resources. Often I will re-use a bowl for similar ingredients prior to washing. For example, I will make potato salad and pasta salad for lunches. I will use the mixing bowl first to make the potato salad which has, potatoes, celery, mayonnaise and spices then once I have dished out the potato salad into storage containers, Then I will immediately re-use the mixing bowl to make the pasta salad with pasta, ranch dressing and a variety of vegetables. Thus, washing the mixing bowl only once.
When I watch people trying to follow recipes, I often notice the dishes piling up. By reading through a recipe and understanding what steps need to be completed, you can often eliminate extra pans. For example, if you’re making a fish chowder can you sauté the onions in your stock pot and eliminate using a sauté pan? How about using one pan instead of two for breakfast? Is it possible to cook the eggs in the same pan after the bacon is done?
I clean the kitchen before, during and after cooking. Doing clean-up throughout the cooking process makes short work of cleaning when the meal is finished.
Leftovers
Leftovers are one of the many benefits of cooking your own meals. I love leftovers! An entire meal which usually heats up in minutes and is often as good as the first time around. I think the key to leftovers is knowing there is such a thing as too much of a good thing. One night of leftovers is delicious, three is overkill. By the second night I am sick of it and if there was a third, I would probably choose to go out to dinner. Know yourself, again be honest, if leftovers is not your thing, don’t make extra.
I see leftovers as a night off from cooking. Great food, which I can prepare quickly, with little to no clean-up. Sounds like a win-win scenario. Learn what foods re-heat well and ones that don’t. Whole meats like steak, chicken and pork tend to dry out when re-heated. However, ground meats like beef and turkey typically re-heat well especially when combined with sauces or gravies. Pastas, casseroles, soups, and beans are great leftovers. Enchiladas are one of my favorite leftover foods. I’d argue that they are better on night two, than they were on night one.
Happy Cooking
I hope after reading this you will be inspired to stay home tonight and cook for yourself. Enjoy, have fun, and try something new. Remember, make a list before you go shopping, don’t shop hungry, do shop with your senses and buy ingredients which speak to you. Keep preparation simple. Practice your skills. Try some leftovers. Offer to cook for a friend when you’re up to it. Don’t be afraid to cook your own way and not follow a recipe exactly. As always feel free to reach out via our contact page on hikingmemere.com with any specific questions.
Live Simple Live Happy
