I’m not a food blogger. I’m not even remotely trying to be one. Everything I cook is so simple I feel silly for even calling them recipes. They’re more like “the result of combining ingredients.” I probably wouldn’t dedicate a post to the “secret” recipe of rolled oats + honey + nut butter. If you didn’t already know that they make a delicious snack, now you do. I’m not saying I’ll never post recipes, but now you know why I don’t. I’ll reserve those posts for all my friends who are creative in the kitchen and can make food look pretty (because that’s part of it, too). Those people rock. Moving on…
Just because I’m not a food blogger doesn’t mean I don’t a) cook often or b) cook well. I like to eat and I like to eat good food. Something’s got to give. I do, however, cook “my way,” meaning I break a lot of typical kitchen rules. Writing stuff down? Remembering what I did? Following recipes exactly? Yeah, I don’t do those things. Another thing I don’t do? Make meals with a zillion ingredients (**I consider a zillion any number more than 5 or 6).
My parents always told me to KISS, aka, keep it simple,
stupid sweetie. So I’ve made that my cooking (and life) motto….keep it simple. I understand that some recipes simply need a bunch of ingredients and there will probably be a time in my life when I want to cook that way. In the meantime, I don’t feel deprived because my meals aren’t very elaborate and I throughly enjoy what I eat. In fact, I think what I cook, although basic and sometimes repetitive, tastes pretty darn great.
However, I do want to share a few staple ingredients that often appear in my meals. Maybe you’re lazy and hungry like me and want good food fast. In that case, here are a few of my not-so-revolutionary tricks.
Dijon and honey mustard
- Used on baked salmon and chicken or in dressings for salads/zoodles.
- On vegetables, sweet potatoes, salmon, chicken
Flavored oils and vinegars. My mom cooks with these at home so I bought some to take to Miami with me. I have Coconut Balsamic Vinegar, Rosemary Olive Oil, Cinnamon-Pear Vinegar, Persian Lime Olive Oil. A little pricey but worth it!
- On everything! It’s great for sautéing vegetables or marinating chicken
- In salads/zoodles, as “breading” on chicken, mixed with vegetables, toasted, in quinoa
- On sweet potatoes, roasted carrots, oatmeal and chicken (cinnamon chicken is a family favorite)
Now you know what my pantry consists of, along with oatmeal and five jars of nut butter. Again, I’m not going to rule out cooking extravagantly in the future, but for now, I have a happy and full belly.