Cooking ahead for the week seems daunting when you first decide to do it. I know so many people who never meal prep because they don’t know how to begin. It seems like such a big undertaking, even the idea sends people back to bed, curled in a fetal position. I understand. Big undertakings do that to me too. Continue Reading…
Not too long ago, I made a mistake. It was a cooking mistake, and I knew better. All you ever hear in the food world is the importance of good ingredients. Why can’t I just learn from the experts? Why do I have to fail myself? Sigh… I wasted a huge pot of food that Cooking Day.
Making large quantities of several meals on your Cooking Day just makes good sense. You’re maximizing the time spent in the kitchen, plus you can stock the freezer for future use. (Economies of Scale! Thanks, Econ. 101!)
Standard recipes are typically crafted to make 4 servings. To get the most bang for your Cooking Day buck, double or even triple a recipe to crank out the amount of food you need for the whole week.
But sometimes recipes act a bit … shall we say … funny when they’re doubled or tripled. It’s not always as easy as dumping more ingredients in the pot. Here are some hints to make doubling go smoother:
The Make Ahead Modern Method is all about prepping elements of meals ahead of time. This gets food on the table quick. Some of the best elements to make ahead are dressings. Dressings add the flavor to your fresh stuff. They make the difference between naked lettuce and awesome salad. Plus, they don’t mind sitting in the fridge, waiting until you’re ready for them.
When I decided to overhaul my make-ahead game and start eating healthier, I cut out gluten. I am not a celiac. I don’t claim to have an allergy, and I don’t know if I even have an intolerance.
The reason I decided to go gluten-free was simply because I can’t control myself around it. I turn into a lion on a pasta-gazelle. Give me some pizza, bread or noodles, and I’ll mindlessly eat until it’s gone. That was a problem when wheat products were the cornerstone of my diet.
So… Making a menu for your household week after week. Intimidating, right? It can be, especially when you’re just starting out. Breakfast, lunch, dinner and snacks for six or seven days?! That’s a lot of decision-making at one fell swoop. Deep breath, I got you.
American households throw away a lot of food. And I have a sneaking suspicion the amount we throw away goes way up when we’re trying to make a change to eat healthier. We have all these good intentions of eating that beautiful box of greens. But then work runs over or pizza cravings hit. And the box just sits there until it ain’t so pretty anymore.
It’s so hard to say what tools are essential in a kitchen, I think it’s a personal choice. That egg ring may seem superfluous to me, but hey, someone else may LOVE it.
With this in mind, I’ve tried to narrow down what’s truly essential in the Make Ahead Modern kitchen. These are the tools necessary to make and store food that keeps all week and comes together in a snap.
We hear a lot of conflicting science on what cooking fats are good for us. Refined coconut oil is great! Refining is bad! Olive oils are oxidized! And oxidized is bad! It seems like every ingredient has its cheerleaders and detractors.
Keeping a stocked kitchen is the secret to easy, stress-free cooking. Nothing pleases me more than seeing a recipe I want to try and finding I have everything I need to get started, no extra grocery run required. But how does someone maintain that level of organization week after week, you ask? I borrowed my answer from my restaurant days – the 86 Board!