In my kitchen, January feels like a natural season to get back to the basics in the kitchen and I know a lot of you feel the same way.
Fortunately I had quite a few recipes for pantry staples planned for the month, and so I hope you have bookmarked my roasted chicken stock, Danny’s waffle mix, and the unbeatable Chocolate-Oat Cereal Bars for school snacks. If so, you’re off to a great start of the year.
The ladies of our Eat Well, Spend Less group have all been talking about back to basics this week. You’re definitely going to want to glean some tips from them…
Jessica from Life as Mom wrote a book about freezer cooking and knows a thing or two about cooking well-rounded family meals from the pantry. This month she made a concentrated effort to ‘eat down the pantry’ before shopping for more. In her post, she shares 7 Lessons Learned from a Pantry Challenge.
From the post:
“A Pantry Challenge takes me back to the basic wisdom of our grandmothers: waste not, want not. I repurposed leftovers, made homemade stock, incubated my own yogurt, stirred up multiple pots of Thursday Night Soup, and used up little random bits that would have gone to waste had I not been mindful of what we had.”
Mandi from Life…Your Way shares about her journey to scratch cooking (impressive, this girl!) in her post How to Cook from Scratch When You Don’t Know How. Plus, she gives a recipe for Peanut Butter Swirl Brownies!
“Often, we approach cooking from scratch from the opposite direction — starting with recipes that use premade ingredients and assembling them — but if the thing that’s holding you back is not having a good understanding of how and why things work in the kitchen, starting with the basics can be a big confidence booster!”
“It’s important to get the basics down in the kitchen and at the grocery store, so you know what to buy and how to prepare it, but equally important is knowing how to explain what you’re doing to your partner in life.”
“Strive toward the eating lifestyle we want to achieve: cooking at home, plenty of fresh fruits and vegetables, and nary a box in sight. This may seem a lofty goal, but I believe it is doable.”
“Pasta sticking together? This is usually the result of not using enough water for the amount of pasta you’re cooking. Use about four quarts of water for one pound of pasta, stir it occasionally (especially when you first add it to the pot), and you will have much less trouble with it sticking together.”
“The single most important piece of sound advice I can offer when thinking about how we eat as a family unit is that it works because it is a priority. You prioritize the things you deem most important. For our family it comes in the way we eat.”
This month for EWSL, I dished my best tips for making a dark, roasted chicken stock, which you can find HERE, along with a sweet story that happened over eleven years ago.
How are you getting back to basics this month?