If you’re a regular reader of this blog, you know that cooking and eating simply, locally and in season is one of my passions. We’re about 2/3rds of the way through this series, so now would be a good time to recap.
First, we defined what we meant by “simple,” using Doris Janzen Longacre’s 5 Life Standards:
- Do Justice
- Learn from the World Community
- Nurture People
- Cherish the Natural Order
- Nonconform Freely
Then we applied those principles to the following areas:
Money and Stewardship
Homes
Homekeeping
Gardens,Farms, and Markets
Today we’re focusing on the area of Cooking and Eating. I think that everyone knows there’s a huge continuum between what would be ideal (growing all food organically, making everything from scratch) and what is definitely UNhealthy (eating Twinkies all day every day, for example). It’s a matter of balancing what we can afford, what we have time for, what is just, what takes into account a global perspective, what nurtures those we love (while still being able to spend time with them), respects the environment, and isn’t sucked in by our culture’s consumerism.
Tips for Simplifying Your Cooking
Here are some of the tips I’ve learned over the past couple of years as I’ve learned to cook. I’m sure you have many more – please add your ideas in the comments!
- don’t be afraid to substitute. Not only does this save money, but it decreases stress. One of the things I love about Simply in Season is it gives lots of substitution ideas. Mark Bittman is another author who frequently provides substitutions in his recipes.
- don’t be afraid to cook without recipes. Simple is good! One of my favorite breakfasts is scrambled farm fresh eggs with homemade toast, butter, and fair trade coffee with raw cream in it. Oh my word, I’m in heaven.
- do what you can, and be at peace. I have friends who grind all their own flour, grow all their vegetables and livestock, do their own butchering, render lard, maintain beautiful kefiir, kombucha, and sourdough starters, and still have time to homeschool and blog full time. I am not wonderwoman. My best effort is all I can do.
- eat less meat. I am doubtful I could ever become vegetarian or vegan like some of my friends, but I do love meatless meals because it’s so much faster to cook when you don’t have to thaw and cook a big hunk of meat.
- use appliances. Dishwashers, slow cookers, pressure cookers (although controversial), are beautiful things.
- don’t forget the freezer. If you don’t have time to can, freezing is a very fast way to store everything from parsley to berries to soup. Make extra batches of breads, soups, etc. when you do have time to cook. Some people, like Once A Month Mom, are so organized they can do just one cooking day a month!
- establish a routine. I once read that you should be in your kitchen every day, and at the time I thought that was nuts but now I see the wisdom in it. You’re much likely to remember that half of an onion that you used the night before and to catch things that are about to go bad. I also have a baking day routine where I start the bread dough, then while it rises I do laundry, then on the second rise I catch up on the event calendar on my other blog. Multitasking is key.
- meal plan and make shopping lists, if possible using a program like Living Cookbook Recipe Management Software (affiliate link). It definitely makes my life easier!
- buy as much as you can outside the grocery store. Network for sources!That might sound counterintuitive, but getting veggies from a CSA and milk and eggs through a herdshare arrangement have really helped me understand where food comes from, and to cook more. Shopping becomes sort of a scavenger hunt, which is why I created my website Eat Local, West Michigan – to keep track of those little tidbits like who has grassfed beef for sale, which store carries local beans, etc.
Eating Out
I have a sordid confession to make. When DH and I were talking about expenses the other day, he told me that we spend around $200 a week on eating out. Sometimes as much as $300. I about crapped my pants. (Yes, I’m horrible at keeping track of money). This is an area that we REALLY are going to try to crack down on. Locally-owned businesses or not, that is way too much eating out.
When we DO go out, we try to avoid chains and find restaurants that source locally. Your local Slow Food chapter or localharvest.org is a great resource for finding such establishments.
Why is that important? I’ve learned over the past year that many restaurants don’t cook the food they serve. It arrives frozen from a huge warehouse somewhere and they just microwave or deep fry it. Which is neither just, nor environmentally friendly, nor particularly tasty.
So what are YOUR tips for cooking and eating simply?
This post shared with Pennywise Platter Thursday, Simple Lives Thursday, Frugal Friday, Monday Mania
Jamie
I am actually surprised that most of what you listed we do.
Like you I died when I found out what we were spending a week eating out. Ours was not as bad, thank goodness, I do not think my heart could have taken it. We set a limit of $75 a week for both of us. We can either use it at one time to take the whole family, of we can grab coffee, lunch and little stuff. 95% of the time we opt to take the entire family out.
I like the statement you should be in your kitchen every day. I do my best to “be in” my kitchen and not just walk through it. We cook most of our meals at home. As a matter of fact I stumbled across a fantastic magazine for doing just that. It is called Clean Eating. I bought a copy and after reading it searched out and ordered a subscription. It is full of AMAZING ideas, menus, and even grocery lists.
I am really enjoying the series. I do not always have time to read as you post, but when I do have time I try to catch up. Thank you!
The Local Cook
Oh my goodness, I LOVE Clean Eating! Thank you for reminding me. One of the things I need to simplify is my stack of reading material LOL. I’ve tried narrowing down the number of magazines I get but then they run those sales . . .
I’m so glad you’re enjoying the series.
Adrienne
Wendy,
I love this post! And thanks for the book reminder too!
I could probably talk w/ you about this for hours, but at the front of my mind is,…I also love my professional food processor, especially for making hummus and bean fudge (yes, I said “bean” :-)). I also like to buy in bulk. I almost NEVER have to go to the grocery store because I have one in my basement. Now I just have to get the gardening thing to work! I did purchase a sprouter, so soon I’ll have my own veggies indoors!
And thanks for the reminder that none of us is Superwoman. She was a cartoon character, OK ladies??? Either that or she was on the verge of burnout and they never wrote the sequel.
– Adrienne
The Local Cook
Oh my, bean fudge sounds awesome!
Frances
We buy most of our groceries from a farm co-op store. The biggest exception to our ecotarian goals has been meat (they don’t sell it). We rarely eat meat (I actually had to start making sure we ate it at least once a week), and we don’t have a storage freezer, so I’m not sure what we are supposed to do with half a hog, or a grassfed cow. Hopefully when we are more socially settled we will find friends to split it with. I wrote here before that it was one of the things I really scrimped on to get the cheapest price per ounce, but afterwords I really felt called to do better. I was delighted to see that it doesn’t have to be expensive to buy cage-free chicken. It’s not local, but I’ve noticed every change leads to a subsequent change so soon enough we will find our source, I hope.
The other things on here, I do pretty regularly. It really helps to double/triple every recipe and freeze the leftovers or reheat them later in the week. I also divvy out lunch portions so hubby doesn’t eat out during his lunch break. Having some convenient but healthy fast meals also keeps us from going out to eat so much (like refried bean quesadillas, or pita pocket pizzas). Going grain-free has created a little more of a challenge on that front but I’m learning to keep batches of soup going at all times, and fresh veggies cut and ready for snacking.
Hope you don’t mind me posting a link but this has been such an inspiration for me to be even more conscientious: http://www.pvmcsermons.com/2010/10/phil-kniss-to-serve-god-and-land.html
The Local Cook
thank you so much for posting that link. He even referenced a CRC pastor 😉 It is very inspirational.
Farida
Great blog and great article, your tips is most inspiring me. Thanks for your tips, Can I Link your blog ?
Farida
http://kitchensuperfood.com
The Local Cook
sure, as long as the content and photos are not copied I would love if you linked to my blog.
Mika
Thanks for all the tips!!
I’m following from the blog hop.
I’d love a follow back at http://www.mikaspantry.blogspot.com
Thanks,
Mika