By Disa Dearie
•
February 2, 2021
This hearty one dish meal hits gets dinner on the table and pleases a crowd! Add a salad and you have a fantastic dinner!
By Disa Dearie
•
April 1, 2019
These are the tools that get the most use in my kitchen. I'll share why I love them so much and how they will make your kitchen work more efficient.
By Disa Dearie
•
March 25, 2019
One question I am asked over and over again is, “ How do I get started in the kitchen ”? Even though this seems like such a loaded question, I think you can hone it down and use a few tips to start. GETTING STARTED ISN’T AS COMPLICATED AS IT ONCE WAS When I got started in the kitchen, meaning in the very beginning, I didn’t do it the ‘smart’ way . I didn’t have anyone to learn from, and there weren’t food blogs or even Food Network. So I would pick up the latest version of Cooking Light, and I would cook from it. I had a friend who lived in Japan where we were stationed at the time that also loved to cook, and we would trade off on who would make the cover recipe. We lived in Japan! Do you think it was easy to find what we needed? It was not! Yes we had the Commissary on base, and we could go out in town, but it was not ideal. And at that time recipe ingredient lists were SO LONG! I needed a few days just to find what I needed and how I could substitute. BE FLEXIBLE This learning process was actually good for me because I really had to learn where to find things, and how to substitute from the beginning. However, I am super grateful you don’t have to do it that. And that so very many ingredients are readily available everywhere. And of course… food blogs, and Food Network, and YouTube. These things have made cooking, and just about everything else so accessible… But for me, it has also made it somewhat overwhelming. If I am going to spend money on cooking something, and spend time, I want it to work out. I want it to work out really well! Back in those days, the late 1990’s, recipes did not always work out. And it was expensive. I was limited to where I could shop, and I couldn’t really coupon. And there weren’t “cheaper” places to shop. And remember the ingredient list? Yeah… I was not always a fan for sure. Not to mention… there wasn’t pizza down the street if I blew it, or if the recipe was garbage. We were in JAPAN! So fast forward 20 years, and we are now in a world where we can find anything. And if you can’t, Amazon can deliver it or a local grocer can deliver it to your door. It’s crazy how far we’ve come. But I think at the core, the same problem still exists for those who haven’t learned.. How do I get started in the kitchen? LEARN WHO YOU CAN TRUST Learn who you can trust. There are absolutely fantastic chefs and home cooks alike out there now, and they are so easy to find. Pinterest fails became a thing for a reason. And let’s be honest, a 30 second Tasty video leaves a lot of things out. On my blog I write cookbook reviews, and will share recipes from other food bloggers that I follow. I will also share my own recipes. These will always be recipes that I have made over and over and know to be true. And if it is a cookbook review, I can attest the entire point of view of that Author… I never buy a cookbook for one recipe. They have to be clear, easy to follow, family pleasing recipes that you want to go back for again and again. I also like cookbooks that have drinks offered as well. I recently wanted to learn to make drinks for catering jobs I had, or for special occasions. Our kids 21st birthdays, or romantic dinners, or just plain fun. And I’ve found books that fit the bill every time. WORK FROM A CLEAN SPACE I know this one seems obvious, but I can’t tell you how many times I’ve started a cooking project, in a messy kitchen. It doesn’t matter if you have a kitchen that a football team could work in or a tiny apartment kitchen in New York. Check out Deb Perelman from the Smitten Kitchen’s kitchen. If she can do what she does there… we can all make it work. Make yourself a clean work space . Give yourself a bit of room. Wipe down the counter if it hasn’t been done, and clean up the already dirty dishes. (I’ve always got some in my sink.) That way it doesn’t seem so difficult at the end of the dish to get cleaned up. GATHER ALL YOUR INGREDIENTS AND TOOLS This is a big one for me. I used to be running to the pantry for this, the spice drawer for that… and then things get really messy. So just grab what you need. And the tools you’ll need. Measuring spoons, cups, cutting boards. The pan you’ll be working in. Get it all ready to go. COOK THINGS YOU LIKE I know. This one seems obvious too… but really. Make something you know your people will enjoy. Or better yet, something you feel confident eating and serving. You don’t need to learn to make pasta from scratch for that amazing marinara you just learned to make. Boxed is just fine. If you don’t like shrimp, don’t feel that that really gorgeous shrimp scampi has to be your gig. Think about what you like, and what your family and friends like. GIVE YOURSELF A BREAK Yes, I’m serious. In order for someone to “Master” something, they should practice for 4 hours a day for 10 years. Can we be honest here? I cook every day. Sometimes all day. And I don’t have 10,000 hours onder my belt and I don’t think I’ve come close to mastering cooking. I doubt I ever will master it all. But I do know it took me some time to feel ‘comfortable’ in the kitchen. You’re just getting started. I know we can spend some time together and get you comfortable. But be nice to yourself! If it doesn’t look like a masterpiece from the beginning, don’t worry. You’ll get better and better with practice. You’re not feeding the Queen of England, you’re feeding your peeps. They love you and are happy to just sit down at the table and make memories around a meal. FAMILY MEMORIES Cooking for me is definitely a love affair. I am so lucky to be passionate about the field I get to work in and teach to as well. For me food is a vehicle to share with others and build memories around. Just the other night, I served applesauce. Yep, Mott’s applesauce, and one of our daughters said, “The taste of my childhood”. It made me laugh! But after she said that we then had a long conversation about foods from their childhood. “Remember when you used to make ‘Totally Chocolate Dinners’? (Yes, I really did!) Or when you couldn’t make pancakes until dad taught you? (Yep, a thing too) They remember birthday dinners, World Series food, Super Bowl food, and will ask me to cook birthday dinners for their friends. It is not normally crazy complicated over priced ‘bougie’ dinners either. They are more about being at the table. Everyone still comes to the dinner table. And I love it. Every night. Here’s to getting started in the kitchen and building memories for whatever people you serve! Cheers! (Join the Teaching Kitchen Tribe Opt In Form)
By Disa Dearie
•
March 21, 2019
A simple but hearty chowder full of vegetables and cheesy goodness! This recipe was handed down to me over 25 years ago, and it is as good today as it was then!
By Disa Dearie
•
March 18, 2019
How food prep keeps you on track If I was to tell you the best thing I learned when I did the Whole30, it was that food prep keeps you on track. When you’re on any type of food ‘lifestyle’, even if that lifestyle is just tonight’s dinner, if there’s nothing in the fridge or the pantry, going out is always going to be what seems easiest. I say seems, because in the end, it definitely isn’t. It can take longer and will cost you more, and you can definitely make a healthier option. I can be out running errands, and if I know there is something in the fridge at home easy to make and eat, I won’t be as tempted to eat out. (Let’s be honest here. I’m always tempted to eat out!) Having several food choices prepped at home makes such a difference to me. It can be 4:00 and dinner is around the corner, and I can put something together easier with those few prepped things. Let’s talk about what those things are. Tips for food prep Once a week I make a pretty decent produce run. I go to our local Henry’s, and grab what I think we can go through in the week. The usual is: 3 Lettuces, Celery, Green Onions, Carrots, Tomatoes, Peppers, Red Onions, Potatoes, Bananas, Apples, and another fruit in season. Grapes, sometimes a Melon and maybe Oranges. Depending what we are eating for the week, I may buy different things, but this is the normal haul. When I get home with these things, I make the conscious choice to spend the 15 more minutes to clean them, depending on the item, chop them and get them into airtight containers. For me, that choice is Mason Jars. See my list of food prep tips n Mason Jars. Mason Jars? Why Mason Jars? First, they are reusable forever. I don’t have to replace them, and they above all other containers I use, keep my produce freshest the very longest. and I mean they can stay good for the entire week. Yes, really! I’m assuming its the total seal you get when you screw on that jar, but I haven’t researched to give you the scientific reason. And let’s be honest… Does anyone really know? If I want to build a salad, I have everything and can do it in under 5 minutes. I can throw together a stir fry in the same amount of time or a breakfast scramble. The longest part of cooking comes in the food prep and most people aren’t like me… Food prep is my jam! I love to prep! Nothing makes this home cook happier than a fridge full of food really to be cooked. If this is a new concept for you, think about starting small. Prep that broccoli you’re going to steam or roast for Tuesday night’s dinner. Prep the lettuce for salads for the week. I really like the half gallon size. It’s large enough to hold lettuce prep for several nights worth of salad, the majority of a smaller watermelon, a whole head of cauliflower or a lot of broccoli. It's not just fruits and vegetables I prep for the week Veggies aren’t all I prep! I will Instant Pot a dozen eggs for the week, and I will bake a pound of bacon (or two). I’ll take a baking sheet, cover it in foil and lay out the bacon. (If you twist the bacon you can fit 2 pounds) I’ll start the eggs, and then get to work on the produce. Yes, it takes a bit of time, but then you are done for the week and it saves precious minutes on the back side when you are trying to get food on the table. Food prep also makes taking lunch so much easier. (Form for the tips for mason jar and food prep storage opt-in)
By Disa Dearie
•
September 25, 2018
4 Tips to use your Crock Pot to make dinner time easier I learned really early in my married life that dinner was going to be a challenge. It comes every night, right? Someone always has to make it. And let’s be honest, it’s usually me. Even when I had little ones running around, I had to figure out ways to get a good dinner one the table in a way that was realistic. One of the things I definitely didn’t do well was use my Cook Pot. My mom used a Crock Pot! Certainly I could do better than that. Fast forward about 15 years and about 4,500 meals later I finally started using my Crock Pot. The internet has put literally thousands of recipes at our finger tips, and to be honest, some really good ones. Let’s discus a little but about them, and how they can help us in getting dinner on the table before you start your day. What kind of slow cooker? There are several makes and brands of Slow Cookers on the market today. You can find the high end All-Clad Gourmet Slow Cooker with All In One Browning for about $480 (not on sale), to the Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer for about $45. I own the latter of the two. I actually own two of them. I am really happy with them. They have done what I needed them to do every time. Amazon Prime. To my house. No stress. 1-Find recipes that work and taste good I find some of my favorite Crock Pot recipes on the Skinny Taste website. Gina Homolka does a fantastic job of putting recipes together that are healthy and taste really good. She also uses ingredients that I can identify and most of the time I have I in my pantry and freezer. I will also take recipes from friends. They’ve tried them and their families have given them a thumbs up, so I’m always willing to try a recommendation from a friend. 2-Pull all your pantry ingredients the night before and have them together. Make sure your meat is defrosted. When I know I am going to use my Crock Pot I do this every time. I know exactly what I am going to do either right before or right after breakfast. Start dinner. I make sure I pull the meat out of the freezer, or that it’s ready. Most slow cooker meals can be assembled in 10-20 min. Less if there is no browning of the meat or precooking of vegetables. 3-Use a Crock Pot liner I know this seems odd… Use a bag inside a slow cooker? But I’m telling you, it makes the clean up so very easy. I let dinner cook all day, and then when dinner is done, I store the leftovers and grab this bag out, give the slow cooker a quick wash and I’m all done. It’s a small expense for another bit of time saving. 4-Prep it all the night before When I am leaving extra early on a day or have a full day of work that I want to shave a few more minutes out of, I will prep the whole meal the night before. I will put everything into a Zip Lock bag and put that bag in the fridge over night. When I’m ready to walk out the door the next morning, I pull the meal out of the refrigerator, drop it in the slow cooker and set the timer (or turn it on), and I’m on my way. These 4 tips can help put that slow cooker to use in a quick way and free your hands for some extra time during the day. You’re still getting dinner on the table, economically, flavorfully, and with a little less hassle. I've started using my Crock Pot a couple nights a week every week and it has really lightened my load when it comes to dinner.
By Disa Dearie
•
February 2, 2021
This hearty one dish meal hits gets dinner on the table and pleases a crowd! Add a salad and you have a fantastic dinner!
By Disa Dearie
•
April 1, 2019
These are the tools that get the most use in my kitchen. I'll share why I love them so much and how they will make your kitchen work more efficient.
By Disa Dearie
•
March 25, 2019
One question I am asked over and over again is, “ How do I get started in the kitchen ”? Even though this seems like such a loaded question, I think you can hone it down and use a few tips to start. GETTING STARTED ISN’T AS COMPLICATED AS IT ONCE WAS When I got started in the kitchen, meaning in the very beginning, I didn’t do it the ‘smart’ way . I didn’t have anyone to learn from, and there weren’t food blogs or even Food Network. So I would pick up the latest version of Cooking Light, and I would cook from it. I had a friend who lived in Japan where we were stationed at the time that also loved to cook, and we would trade off on who would make the cover recipe. We lived in Japan! Do you think it was easy to find what we needed? It was not! Yes we had the Commissary on base, and we could go out in town, but it was not ideal. And at that time recipe ingredient lists were SO LONG! I needed a few days just to find what I needed and how I could substitute. BE FLEXIBLE This learning process was actually good for me because I really had to learn where to find things, and how to substitute from the beginning. However, I am super grateful you don’t have to do it that. And that so very many ingredients are readily available everywhere. And of course… food blogs, and Food Network, and YouTube. These things have made cooking, and just about everything else so accessible… But for me, it has also made it somewhat overwhelming. If I am going to spend money on cooking something, and spend time, I want it to work out. I want it to work out really well! Back in those days, the late 1990’s, recipes did not always work out. And it was expensive. I was limited to where I could shop, and I couldn’t really coupon. And there weren’t “cheaper” places to shop. And remember the ingredient list? Yeah… I was not always a fan for sure. Not to mention… there wasn’t pizza down the street if I blew it, or if the recipe was garbage. We were in JAPAN! So fast forward 20 years, and we are now in a world where we can find anything. And if you can’t, Amazon can deliver it or a local grocer can deliver it to your door. It’s crazy how far we’ve come. But I think at the core, the same problem still exists for those who haven’t learned.. How do I get started in the kitchen? LEARN WHO YOU CAN TRUST Learn who you can trust. There are absolutely fantastic chefs and home cooks alike out there now, and they are so easy to find. Pinterest fails became a thing for a reason. And let’s be honest, a 30 second Tasty video leaves a lot of things out. On my blog I write cookbook reviews, and will share recipes from other food bloggers that I follow. I will also share my own recipes. These will always be recipes that I have made over and over and know to be true. And if it is a cookbook review, I can attest the entire point of view of that Author… I never buy a cookbook for one recipe. They have to be clear, easy to follow, family pleasing recipes that you want to go back for again and again. I also like cookbooks that have drinks offered as well. I recently wanted to learn to make drinks for catering jobs I had, or for special occasions. Our kids 21st birthdays, or romantic dinners, or just plain fun. And I’ve found books that fit the bill every time. WORK FROM A CLEAN SPACE I know this one seems obvious, but I can’t tell you how many times I’ve started a cooking project, in a messy kitchen. It doesn’t matter if you have a kitchen that a football team could work in or a tiny apartment kitchen in New York. Check out Deb Perelman from the Smitten Kitchen’s kitchen. If she can do what she does there… we can all make it work. Make yourself a clean work space . Give yourself a bit of room. Wipe down the counter if it hasn’t been done, and clean up the already dirty dishes. (I’ve always got some in my sink.) That way it doesn’t seem so difficult at the end of the dish to get cleaned up. GATHER ALL YOUR INGREDIENTS AND TOOLS This is a big one for me. I used to be running to the pantry for this, the spice drawer for that… and then things get really messy. So just grab what you need. And the tools you’ll need. Measuring spoons, cups, cutting boards. The pan you’ll be working in. Get it all ready to go. COOK THINGS YOU LIKE I know. This one seems obvious too… but really. Make something you know your people will enjoy. Or better yet, something you feel confident eating and serving. You don’t need to learn to make pasta from scratch for that amazing marinara you just learned to make. Boxed is just fine. If you don’t like shrimp, don’t feel that that really gorgeous shrimp scampi has to be your gig. Think about what you like, and what your family and friends like. GIVE YOURSELF A BREAK Yes, I’m serious. In order for someone to “Master” something, they should practice for 4 hours a day for 10 years. Can we be honest here? I cook every day. Sometimes all day. And I don’t have 10,000 hours onder my belt and I don’t think I’ve come close to mastering cooking. I doubt I ever will master it all. But I do know it took me some time to feel ‘comfortable’ in the kitchen. You’re just getting started. I know we can spend some time together and get you comfortable. But be nice to yourself! If it doesn’t look like a masterpiece from the beginning, don’t worry. You’ll get better and better with practice. You’re not feeding the Queen of England, you’re feeding your peeps. They love you and are happy to just sit down at the table and make memories around a meal. FAMILY MEMORIES Cooking for me is definitely a love affair. I am so lucky to be passionate about the field I get to work in and teach to as well. For me food is a vehicle to share with others and build memories around. Just the other night, I served applesauce. Yep, Mott’s applesauce, and one of our daughters said, “The taste of my childhood”. It made me laugh! But after she said that we then had a long conversation about foods from their childhood. “Remember when you used to make ‘Totally Chocolate Dinners’? (Yes, I really did!) Or when you couldn’t make pancakes until dad taught you? (Yep, a thing too) They remember birthday dinners, World Series food, Super Bowl food, and will ask me to cook birthday dinners for their friends. It is not normally crazy complicated over priced ‘bougie’ dinners either. They are more about being at the table. Everyone still comes to the dinner table. And I love it. Every night. Here’s to getting started in the kitchen and building memories for whatever people you serve! Cheers! (Join the Teaching Kitchen Tribe Opt In Form)
By Disa Dearie
•
March 21, 2019
A simple but hearty chowder full of vegetables and cheesy goodness! This recipe was handed down to me over 25 years ago, and it is as good today as it was then!
By Disa Dearie
•
March 18, 2019
How food prep keeps you on track If I was to tell you the best thing I learned when I did the Whole30, it was that food prep keeps you on track. When you’re on any type of food ‘lifestyle’, even if that lifestyle is just tonight’s dinner, if there’s nothing in the fridge or the pantry, going out is always going to be what seems easiest. I say seems, because in the end, it definitely isn’t. It can take longer and will cost you more, and you can definitely make a healthier option. I can be out running errands, and if I know there is something in the fridge at home easy to make and eat, I won’t be as tempted to eat out. (Let’s be honest here. I’m always tempted to eat out!) Having several food choices prepped at home makes such a difference to me. It can be 4:00 and dinner is around the corner, and I can put something together easier with those few prepped things. Let’s talk about what those things are. Tips for food prep Once a week I make a pretty decent produce run. I go to our local Henry’s, and grab what I think we can go through in the week. The usual is: 3 Lettuces, Celery, Green Onions, Carrots, Tomatoes, Peppers, Red Onions, Potatoes, Bananas, Apples, and another fruit in season. Grapes, sometimes a Melon and maybe Oranges. Depending what we are eating for the week, I may buy different things, but this is the normal haul. When I get home with these things, I make the conscious choice to spend the 15 more minutes to clean them, depending on the item, chop them and get them into airtight containers. For me, that choice is Mason Jars. See my list of food prep tips n Mason Jars. Mason Jars? Why Mason Jars? First, they are reusable forever. I don’t have to replace them, and they above all other containers I use, keep my produce freshest the very longest. and I mean they can stay good for the entire week. Yes, really! I’m assuming its the total seal you get when you screw on that jar, but I haven’t researched to give you the scientific reason. And let’s be honest… Does anyone really know? If I want to build a salad, I have everything and can do it in under 5 minutes. I can throw together a stir fry in the same amount of time or a breakfast scramble. The longest part of cooking comes in the food prep and most people aren’t like me… Food prep is my jam! I love to prep! Nothing makes this home cook happier than a fridge full of food really to be cooked. If this is a new concept for you, think about starting small. Prep that broccoli you’re going to steam or roast for Tuesday night’s dinner. Prep the lettuce for salads for the week. I really like the half gallon size. It’s large enough to hold lettuce prep for several nights worth of salad, the majority of a smaller watermelon, a whole head of cauliflower or a lot of broccoli. It's not just fruits and vegetables I prep for the week Veggies aren’t all I prep! I will Instant Pot a dozen eggs for the week, and I will bake a pound of bacon (or two). I’ll take a baking sheet, cover it in foil and lay out the bacon. (If you twist the bacon you can fit 2 pounds) I’ll start the eggs, and then get to work on the produce. Yes, it takes a bit of time, but then you are done for the week and it saves precious minutes on the back side when you are trying to get food on the table. Food prep also makes taking lunch so much easier. (Form for the tips for mason jar and food prep storage opt-in)
By Disa Dearie
•
September 25, 2018
4 Tips to use your Crock Pot to make dinner time easier I learned really early in my married life that dinner was going to be a challenge. It comes every night, right? Someone always has to make it. And let’s be honest, it’s usually me. Even when I had little ones running around, I had to figure out ways to get a good dinner one the table in a way that was realistic. One of the things I definitely didn’t do well was use my Cook Pot. My mom used a Crock Pot! Certainly I could do better than that. Fast forward about 15 years and about 4,500 meals later I finally started using my Crock Pot. The internet has put literally thousands of recipes at our finger tips, and to be honest, some really good ones. Let’s discus a little but about them, and how they can help us in getting dinner on the table before you start your day. What kind of slow cooker? There are several makes and brands of Slow Cookers on the market today. You can find the high end All-Clad Gourmet Slow Cooker with All In One Browning for about $480 (not on sale), to the Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer for about $45. I own the latter of the two. I actually own two of them. I am really happy with them. They have done what I needed them to do every time. Amazon Prime. To my house. No stress. 1-Find recipes that work and taste good I find some of my favorite Crock Pot recipes on the Skinny Taste website. Gina Homolka does a fantastic job of putting recipes together that are healthy and taste really good. She also uses ingredients that I can identify and most of the time I have I in my pantry and freezer. I will also take recipes from friends. They’ve tried them and their families have given them a thumbs up, so I’m always willing to try a recommendation from a friend. 2-Pull all your pantry ingredients the night before and have them together. Make sure your meat is defrosted. When I know I am going to use my Crock Pot I do this every time. I know exactly what I am going to do either right before or right after breakfast. Start dinner. I make sure I pull the meat out of the freezer, or that it’s ready. Most slow cooker meals can be assembled in 10-20 min. Less if there is no browning of the meat or precooking of vegetables. 3-Use a Crock Pot liner I know this seems odd… Use a bag inside a slow cooker? But I’m telling you, it makes the clean up so very easy. I let dinner cook all day, and then when dinner is done, I store the leftovers and grab this bag out, give the slow cooker a quick wash and I’m all done. It’s a small expense for another bit of time saving. 4-Prep it all the night before When I am leaving extra early on a day or have a full day of work that I want to shave a few more minutes out of, I will prep the whole meal the night before. I will put everything into a Zip Lock bag and put that bag in the fridge over night. When I’m ready to walk out the door the next morning, I pull the meal out of the refrigerator, drop it in the slow cooker and set the timer (or turn it on), and I’m on my way. These 4 tips can help put that slow cooker to use in a quick way and free your hands for some extra time during the day. You’re still getting dinner on the table, economically, flavorfully, and with a little less hassle. I've started using my Crock Pot a couple nights a week every week and it has really lightened my load when it comes to dinner.
By Disa Dearie
•
February 2, 2021
This hearty one dish meal hits gets dinner on the table and pleases a crowd! Add a salad and you have a fantastic dinner!
By Disa Dearie
•
April 1, 2019
These are the tools that get the most use in my kitchen. I'll share why I love them so much and how they will make your kitchen work more efficient.
By Disa Dearie
•
March 25, 2019
One question I am asked over and over again is, “ How do I get started in the kitchen ”? Even though this seems like such a loaded question, I think you can hone it down and use a few tips to start. GETTING STARTED ISN’T AS COMPLICATED AS IT ONCE WAS When I got started in the kitchen, meaning in the very beginning, I didn’t do it the ‘smart’ way . I didn’t have anyone to learn from, and there weren’t food blogs or even Food Network. So I would pick up the latest version of Cooking Light, and I would cook from it. I had a friend who lived in Japan where we were stationed at the time that also loved to cook, and we would trade off on who would make the cover recipe. We lived in Japan! Do you think it was easy to find what we needed? It was not! Yes we had the Commissary on base, and we could go out in town, but it was not ideal. And at that time recipe ingredient lists were SO LONG! I needed a few days just to find what I needed and how I could substitute. BE FLEXIBLE This learning process was actually good for me because I really had to learn where to find things, and how to substitute from the beginning. However, I am super grateful you don’t have to do it that. And that so very many ingredients are readily available everywhere. And of course… food blogs, and Food Network, and YouTube. These things have made cooking, and just about everything else so accessible… But for me, it has also made it somewhat overwhelming. If I am going to spend money on cooking something, and spend time, I want it to work out. I want it to work out really well! Back in those days, the late 1990’s, recipes did not always work out. And it was expensive. I was limited to where I could shop, and I couldn’t really coupon. And there weren’t “cheaper” places to shop. And remember the ingredient list? Yeah… I was not always a fan for sure. Not to mention… there wasn’t pizza down the street if I blew it, or if the recipe was garbage. We were in JAPAN! So fast forward 20 years, and we are now in a world where we can find anything. And if you can’t, Amazon can deliver it or a local grocer can deliver it to your door. It’s crazy how far we’ve come. But I think at the core, the same problem still exists for those who haven’t learned.. How do I get started in the kitchen? LEARN WHO YOU CAN TRUST Learn who you can trust. There are absolutely fantastic chefs and home cooks alike out there now, and they are so easy to find. Pinterest fails became a thing for a reason. And let’s be honest, a 30 second Tasty video leaves a lot of things out. On my blog I write cookbook reviews, and will share recipes from other food bloggers that I follow. I will also share my own recipes. These will always be recipes that I have made over and over and know to be true. And if it is a cookbook review, I can attest the entire point of view of that Author… I never buy a cookbook for one recipe. They have to be clear, easy to follow, family pleasing recipes that you want to go back for again and again. I also like cookbooks that have drinks offered as well. I recently wanted to learn to make drinks for catering jobs I had, or for special occasions. Our kids 21st birthdays, or romantic dinners, or just plain fun. And I’ve found books that fit the bill every time. WORK FROM A CLEAN SPACE I know this one seems obvious, but I can’t tell you how many times I’ve started a cooking project, in a messy kitchen. It doesn’t matter if you have a kitchen that a football team could work in or a tiny apartment kitchen in New York. Check out Deb Perelman from the Smitten Kitchen’s kitchen. If she can do what she does there… we can all make it work. Make yourself a clean work space . Give yourself a bit of room. Wipe down the counter if it hasn’t been done, and clean up the already dirty dishes. (I’ve always got some in my sink.) That way it doesn’t seem so difficult at the end of the dish to get cleaned up. GATHER ALL YOUR INGREDIENTS AND TOOLS This is a big one for me. I used to be running to the pantry for this, the spice drawer for that… and then things get really messy. So just grab what you need. And the tools you’ll need. Measuring spoons, cups, cutting boards. The pan you’ll be working in. Get it all ready to go. COOK THINGS YOU LIKE I know. This one seems obvious too… but really. Make something you know your people will enjoy. Or better yet, something you feel confident eating and serving. You don’t need to learn to make pasta from scratch for that amazing marinara you just learned to make. Boxed is just fine. If you don’t like shrimp, don’t feel that that really gorgeous shrimp scampi has to be your gig. Think about what you like, and what your family and friends like. GIVE YOURSELF A BREAK Yes, I’m serious. In order for someone to “Master” something, they should practice for 4 hours a day for 10 years. Can we be honest here? I cook every day. Sometimes all day. And I don’t have 10,000 hours onder my belt and I don’t think I’ve come close to mastering cooking. I doubt I ever will master it all. But I do know it took me some time to feel ‘comfortable’ in the kitchen. You’re just getting started. I know we can spend some time together and get you comfortable. But be nice to yourself! If it doesn’t look like a masterpiece from the beginning, don’t worry. You’ll get better and better with practice. You’re not feeding the Queen of England, you’re feeding your peeps. They love you and are happy to just sit down at the table and make memories around a meal. FAMILY MEMORIES Cooking for me is definitely a love affair. I am so lucky to be passionate about the field I get to work in and teach to as well. For me food is a vehicle to share with others and build memories around. Just the other night, I served applesauce. Yep, Mott’s applesauce, and one of our daughters said, “The taste of my childhood”. It made me laugh! But after she said that we then had a long conversation about foods from their childhood. “Remember when you used to make ‘Totally Chocolate Dinners’? (Yes, I really did!) Or when you couldn’t make pancakes until dad taught you? (Yep, a thing too) They remember birthday dinners, World Series food, Super Bowl food, and will ask me to cook birthday dinners for their friends. It is not normally crazy complicated over priced ‘bougie’ dinners either. They are more about being at the table. Everyone still comes to the dinner table. And I love it. Every night. Here’s to getting started in the kitchen and building memories for whatever people you serve! Cheers! (Join the Teaching Kitchen Tribe Opt In Form)
By Disa Dearie
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March 21, 2019
A simple but hearty chowder full of vegetables and cheesy goodness! This recipe was handed down to me over 25 years ago, and it is as good today as it was then!
By Disa Dearie
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March 18, 2019
How food prep keeps you on track If I was to tell you the best thing I learned when I did the Whole30, it was that food prep keeps you on track. When you’re on any type of food ‘lifestyle’, even if that lifestyle is just tonight’s dinner, if there’s nothing in the fridge or the pantry, going out is always going to be what seems easiest. I say seems, because in the end, it definitely isn’t. It can take longer and will cost you more, and you can definitely make a healthier option. I can be out running errands, and if I know there is something in the fridge at home easy to make and eat, I won’t be as tempted to eat out. (Let’s be honest here. I’m always tempted to eat out!) Having several food choices prepped at home makes such a difference to me. It can be 4:00 and dinner is around the corner, and I can put something together easier with those few prepped things. Let’s talk about what those things are. Tips for food prep Once a week I make a pretty decent produce run. I go to our local Henry’s, and grab what I think we can go through in the week. The usual is: 3 Lettuces, Celery, Green Onions, Carrots, Tomatoes, Peppers, Red Onions, Potatoes, Bananas, Apples, and another fruit in season. Grapes, sometimes a Melon and maybe Oranges. Depending what we are eating for the week, I may buy different things, but this is the normal haul. When I get home with these things, I make the conscious choice to spend the 15 more minutes to clean them, depending on the item, chop them and get them into airtight containers. For me, that choice is Mason Jars. See my list of food prep tips n Mason Jars. Mason Jars? Why Mason Jars? First, they are reusable forever. I don’t have to replace them, and they above all other containers I use, keep my produce freshest the very longest. and I mean they can stay good for the entire week. Yes, really! I’m assuming its the total seal you get when you screw on that jar, but I haven’t researched to give you the scientific reason. And let’s be honest… Does anyone really know? If I want to build a salad, I have everything and can do it in under 5 minutes. I can throw together a stir fry in the same amount of time or a breakfast scramble. The longest part of cooking comes in the food prep and most people aren’t like me… Food prep is my jam! I love to prep! Nothing makes this home cook happier than a fridge full of food really to be cooked. If this is a new concept for you, think about starting small. Prep that broccoli you’re going to steam or roast for Tuesday night’s dinner. Prep the lettuce for salads for the week. I really like the half gallon size. It’s large enough to hold lettuce prep for several nights worth of salad, the majority of a smaller watermelon, a whole head of cauliflower or a lot of broccoli. It's not just fruits and vegetables I prep for the week Veggies aren’t all I prep! I will Instant Pot a dozen eggs for the week, and I will bake a pound of bacon (or two). I’ll take a baking sheet, cover it in foil and lay out the bacon. (If you twist the bacon you can fit 2 pounds) I’ll start the eggs, and then get to work on the produce. Yes, it takes a bit of time, but then you are done for the week and it saves precious minutes on the back side when you are trying to get food on the table. Food prep also makes taking lunch so much easier. (Form for the tips for mason jar and food prep storage opt-in)
By Disa Dearie
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September 25, 2018
4 Tips to use your Crock Pot to make dinner time easier I learned really early in my married life that dinner was going to be a challenge. It comes every night, right? Someone always has to make it. And let’s be honest, it’s usually me. Even when I had little ones running around, I had to figure out ways to get a good dinner one the table in a way that was realistic. One of the things I definitely didn’t do well was use my Cook Pot. My mom used a Crock Pot! Certainly I could do better than that. Fast forward about 15 years and about 4,500 meals later I finally started using my Crock Pot. The internet has put literally thousands of recipes at our finger tips, and to be honest, some really good ones. Let’s discus a little but about them, and how they can help us in getting dinner on the table before you start your day. What kind of slow cooker? There are several makes and brands of Slow Cookers on the market today. You can find the high end All-Clad Gourmet Slow Cooker with All In One Browning for about $480 (not on sale), to the Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer for about $45. I own the latter of the two. I actually own two of them. I am really happy with them. They have done what I needed them to do every time. Amazon Prime. To my house. No stress. 1-Find recipes that work and taste good I find some of my favorite Crock Pot recipes on the Skinny Taste website. Gina Homolka does a fantastic job of putting recipes together that are healthy and taste really good. She also uses ingredients that I can identify and most of the time I have I in my pantry and freezer. I will also take recipes from friends. They’ve tried them and their families have given them a thumbs up, so I’m always willing to try a recommendation from a friend. 2-Pull all your pantry ingredients the night before and have them together. Make sure your meat is defrosted. When I know I am going to use my Crock Pot I do this every time. I know exactly what I am going to do either right before or right after breakfast. Start dinner. I make sure I pull the meat out of the freezer, or that it’s ready. Most slow cooker meals can be assembled in 10-20 min. Less if there is no browning of the meat or precooking of vegetables. 3-Use a Crock Pot liner I know this seems odd… Use a bag inside a slow cooker? But I’m telling you, it makes the clean up so very easy. I let dinner cook all day, and then when dinner is done, I store the leftovers and grab this bag out, give the slow cooker a quick wash and I’m all done. It’s a small expense for another bit of time saving. 4-Prep it all the night before When I am leaving extra early on a day or have a full day of work that I want to shave a few more minutes out of, I will prep the whole meal the night before. I will put everything into a Zip Lock bag and put that bag in the fridge over night. When I’m ready to walk out the door the next morning, I pull the meal out of the refrigerator, drop it in the slow cooker and set the timer (or turn it on), and I’m on my way. These 4 tips can help put that slow cooker to use in a quick way and free your hands for some extra time during the day. You’re still getting dinner on the table, economically, flavorfully, and with a little less hassle. I've started using my Crock Pot a couple nights a week every week and it has really lightened my load when it comes to dinner.
