What's Cooking?

Some tips and a recipe

Hey Friends!

Well, it’s been a month. I don’t mean, as in, “WOW..It’s been a MONTH!”, more like “How has it already been a month?). How did that happen? On the other hand – if you’ve dealt with frozen temps, power outages, and icy roads…feel free to interpret this however you’d like. I hear you!

Steve and I had a quick getaway to New Orleans last weekend and, since we didn’t go for the sunshine, a little rain and cold weather didn’t dissuade us. We ate some amazing meals which always sends me home ready and reinvigorated to get busy in my own kitchen. I tackled my New Year’s project of cleaning the pantry. Out with the expired, regrouped the like items with their friends, found those table top mosquito repellers we thought were lost, and reminded myself of some fun ingredients to play with. That King Arthur 00 Pizza Flour? Last night’s pepperoni pizza with a flaky, puffy crust. Here’s the link to the recipe; I’m going to share one component below. Keep reading!

Table for 1? Or 2? While I typically bake to share often, the day-to-day meals I make are for a small household. Us. Or maybe us plus Mom. That got me thinking about how I navigate this season of smaller quantities. Here’s what I came up with. If this is you, I hope you find it useful!

Do you miss the days when you used to make a big Sunday dinner? Make the big meal and invite friends! My mom served Sunday pot roast this past Monday to 3 of her best friends – at lunch! (I hear there were clean plates all around.) If you are used to making family sized servings, do so with the intention of sharing, either in person or as a drop off for someone who could use the help.

The vacuum sealer is your friend. Yes, it’s great for small quantities of leftovers, but there are other uses as well. I buy the Greek feta at Costco, separate, and seal and freeze. (Note: Use the feta brine to marinade your chicken!) I also vac and seal deli meat and cheese and keep in my fridge. They last much longer that way. If I buy larger quantities of fresh meats, then I can portion them into usable sizes and freeze.

Don’t be afraid of new recipes, just cut them in half. This serves two purposes: You aren’t stuck with a ton of leftovers and you didn’t waste money in case you’re not super jazzed about the new dish.

On the other hand, be sure to prepare extra in case it’s something you love. Here’s a good way to think about it: How many days per month would you like to be able to just grab something from the freezer and not think about cooking? Twice a week? That means you need 8 different entrees to stick to that schedule. You don’t have to make them all at once (you could if you want to!), just get in the habit of putting at least one serving in the freezer of whatever you are cooking until you have at least 8 meals ready to go.

Convenience Foods That Help:

-individually packaged single serving cooked rice

-shredded rotisserie chicken (If you use Wal Mart grocery delivery, it’s listed under “pulled chicken.”) Use for soup, taco filling, chicken salad, casseroles, and rice bowls.

-good pasta sauce (Rao’s is always top-rated!)

-Simply Potatoes: pre-shredded hash browns in the dairy case, good for breakfast, breakfast tacos (add eggs, cheese, and salsa), the base for a quiche or frittata, or potato pancakes

-tubes of ginger and garlic. The next best thing to fresh, keeps forever in the fridge.

-3 Special Sauces: Salsa (serve with eggs, quesadillas, chips, rice, beans); Stir Fry (serve with rice, meats, veggies); Pesto (pasta, meats, mixed with mayo for the best turkey sandwiches). Any of these mixed with roasted veggies can top a baked potato. The first two – just use your favorite from the grocery store. For the stir-fry, meet “Charlie” as in “Charlie Brown Sauce.” It will keep in your fridge forever:

Speaking of Veggies:

I like to think of at least 3 ways to use vegetables so that they get used up and I get my money’s worth. Think of raw-to-cooked-to-soup. Raw is for when you just bring them home and they are the absolute freshest. Next, find a way to cook them as a side dish. Lastly, when it’s ok to cook the life out of them, add to soup or sauce. Here’s what I mean: Carrots – raw, shredded in salads, or eaten as a snack; cooked: sauteed and glazed with honey and lemon or roasted with balsamic and red pepper; and when they are on their last legs – throw into a chicken soup or beef stew.

Spinach – raw in a salad, cooked- with garlic and topped with parm, finally- use up by throwing the last of the bag into a pasta sauce. Broccoli – raw in a salad, cooked or roasted as a side dish, finally put into a potato or cheese soup.

And as promised, the one thing that will make any pizza taste incredibly, exponentially, more delicious. Throw together while the pizza is in the oven, let the pizza cool for a few minutes, and drizzle as much as you like on the top:

Garlic Basil Oil
¼ c. olive oil
½ garlic clove, grated
½ tsp. salt
1 tsp. crushed red pepper flakes
1 tsp. lemon juice
2 Tbsp. finely chopped fresh basil

What’s your favorite cooking tip for 2026, so far?

Welcome Home!

Renée