This is the first of a three-part series about making it easier to cook homemade meals. Check back, March 31, for Part 2, when we’ll share what we keep in the cupboards to ALWAYS have easy meal options. For the third part of the series, we’ll talk about the life change that streamlined ALL meals.
PART 1: FOOD FOR YOUR FUTURE SELF
As a freshman at Edinboro University, a political science professor gave a piece of advice that changed how I approached just about everything in life.
His class required a good deal of reading. And as we crafted our approach to the material, Professor Gerry Gendlin suggested we keep our “future self” in mind. He spun a vision of this future self, sitting in the same room at final exam time. Would they be bleary-eyed from a miserable night of cramming, stomach churning at the thought of inevitable failure? Or would they be rested and confident, having taken a proactive approach to the semester? Think of this person, Gendlin advised, and do what they’d want you to do now. Put in the work, do the reading.
Like most 18-year-olds, my future self wasn’t given much thought. But envisioning her as an almost separate being from myself, someone deserving of my time, care, and compassion, changed my approach to the present. When you think about your future self, and how they’ll feel, you’re bound to make better choices that might be a harder in the moment.
One of the most important ways to take care of your future self, is how you eat. When you do the research, and eat food that’s good for your body, or you take a step like joining a CSA, you cast a vote in favor of your future self.
The myth of ‘I can’t cook’
While many CSA members are perfectly capable home chefs, ready for anything that might arrive in their weekly share, others are completely new to cooking, at least when it comes to fresh ingredients. I relate to these people. Cooking used to intimidate me, too. I was convinced it was a skill I just didn’t have. “I can’t cook,” or “I don’t cook,” were my top phrases when it came to the kitchen. At the time, the latter was a statement of fact, I didn’t cook, but the former was something I told myself to avoid the responsibility altogether.
That past self of 10 years ago, the one who didn’t cook, feels a bit like a stranger. Now, I find immense joy in taking a few ingredients and turning them into a delicious, hot meal. It feels like working magic. Just like magic, learning a few simple tricks is all it takes to begin practicing the art yourself.
Before I learned to cook, I also didn’t think I had time to cook. I’ve since found that if you care about something, you make time for it. It’s also true that home cooking doesn’t have to take all night. Meal prep absolutely does not dominate our nights. The main reason is we’re creatures of habit when it comes to food, and that’s quite alright. Even though articles are always trying to give you “new” dishes to spice up dinnertime, it’s OK to enjoy a simple selection of tasty meals on repeat.
As for us, we eat homemade pizza (easy homemade pizza dough recipe below), stir fry, and Dan Dan noodles all the time. Other favorites are chickpea and rice tacos, and creamy vegetable soups made with the help of an immersion blender. We make these meals so often that we always keep the ingredients on hand, and we can whip them up in minutes without really thinking about it.
When you learn how to make your own pizza dough, and you keep a few staple ingredients on hand, you’re always just minutes away from a delicious dinner. You’ll find the pizza dough recipe we use below.
When we do want to try something new, I like to search for “comfort foods” in other parts of the world. That’s how we discovered our love of the spicy tomato, egg, and feta bake known as shakshuka (our favorite is the New York Times Cooking version, which can be accessed online). If you find a traditional food from another culture that sounds appealing, give it a try. It’s likely stood the test of time because it’s delicious and fairly simple.
We’re also drawn to foods that have a lot of leeway when it comes to ingredients. This is one reason homemade pizza is a staple. The other night, we were low on groceries, but we had whole-wheat flour for dough, garlic, olive oil, tomato sauce, mozzarella, and dried basil. These simple ingredients were enough. We also made salad using claytonia, microgreens, and carrots from the farm. Complex salads, with lots of tastes and textures are delicious, but simple ones satisfy, too.
The best way to make a habit stick is to start small. Pick the simplest recipe you can find, perhaps a pasta pomodoro, and give it a try. Maybe you commit to one homemade dinner a week. Don’t think of your present self as someone who “can’t cook.” Take it from me. You can cook. Your future self will thank you.
Look at me here, just cooking up a storm.
PART 2 (March 31): See what we keep in the cupboards all the time.
PART 3 (Monday, April 5): We’ll share the kitchen habit that streamlined the meal prep process.
HOW TO MAKE HOMEMADE PIZZA DOUGH
This pizza dough is adapted from Mark Bittman’s recipe. Bittman is a noted food journalist, and he can teach you to cook just about anything. Check him out at markbittman.com.
You’ll need the following:
3 cups flour (We LOVE Bob’s Red Mill whole wheat)
2 teaspoons instant yeast (You can actually make pizza dough without yeast, it’ll just be a crispy, flat crust.)
2 teaspoons salt
2 tablespoons olive oil
About 1 1/3 cups water, or as needed.
Here’s how you make it:
Combine the flour, yeast, and salt. You can mix it in a bowl with a spoon (I actually use the paddle from my mixer … I’m not sure why I started doing this, because it’s kind of weird, but it does work), or use a mixer or food processor. Add about 1 1/3 cups of warm tap water. Add the olive oil. (If you’re using a food processor, mix for about 30 seconds.) Mix until the dough forms a rough lump, and is slightly sticky. If the mixture is still dry, add another splash or two of water. If it’s too sticky, add flour one tablespoon at a time.
Turn the dough on a floured work surface. Knead by hand a few times to form a smooth, round dough ball. If you didn’t use yeast, or you want a thinner crust, proceed to roll out the dough. However, if you want a thicker crust, put the ball in a bowl and cover with a dish towel. Let it rise 1 to 2 hours. (If your house is warm, the dough will actually rise a lot faster. I usually let it set for about a half hour, while I put my toppings together.) After letting the dough rise, divide it in two. Work each piece into a ball, then roll out on a floured surface.
Time for toppings
Preheat the oven to 500 degrees. The favorites on our pizza are tomato sauce or fresh tomatoes, mozzarella cheese, olive oil, and a sprinkle of salt. We also love fresh or dried basil. Anything goes; it’s your pizza!
Bake for about 10 to 12 minutes.
~ Stella