How to Cook a Meal Without a Recipe
Lesson 6
I like to think of using recipes as something you do when you're having guests over, or when you're feeling adventurous or for a special occasion. Other than that, recipes are pushed to the side, and that's when the real magic happens.
It's easy to get discouraged when you're first learning how to cook, seeing the long list of ingredients and the ample amount of directions. It makes most peoples eyes glaze over and then your confidence on making the meal goes right out the window!
Of course if you've never cooked a real meal before, you're probably thinking, "No no, I need a recipe, I need someone to tell me exactly what to do," but please, have a little faith in yourself!
Once you have learned the steps to creating a well stocked kitchen, the possibilities are absolutely endless!
First assess what kind of food mood are you in. Do you want something healthy and fresh like a salad? Do you want something comforting like a soup? Neither of those need a recipe, it's just about what you have on hand, and learning what goes well together.
Then, take a look at what you have on hand to work with.
Lets say for example you have a bunch of broccoli, a few carrots, an onion, some mushrooms, and a pepper in the fridge. Right off the top of my head, I'm thinking either a vegetable stir fry or a vegetable soup.
For the stir fry, try this combination from your pantry:
Coconut aminos + sesame oil + garlic + ginger + red pepper flakes + jasmine rice
Start by heating regular vegetable oil in a pan and then add sliced onion, minced garlic (1 clove) and ginger (1 TBS minced). Stir and cook until onions soften, then add broccoli florets, shredded carrots (or diced), mushrooms and sliced red pepper. Add in cooked cubed chicken if you'd like and cover to let the veggies steam on medium-low heat. Add in 1/3 cup coconut aminos, 1 tsp red pepper flakes and 2 tsp sesame oil. Stir to combine, then serve it all over jasmine rice.
For the soup, try this combination from you pantry:
1 32 ounce carton low sodium broth + 1 can cannelini beans + dried oregano + salt and pepper + minced garlic
Throw the vegetables and a little olive oil in the pot and let them cook on medium for a few minutes, then add the beans, broth and a pinch of the oregano, salt and pepper. Let that all simmer for a while and then you've got a nice comforting bowl of soup!
The more you practice and start to learn what flavors and foods go well together, the easier it is.
Have a half full jar of marinara sauce left in the fridge?
Try mixing in some chopped onion, carrot, celery and mushrooms to make a hearty vegetable sauce to put over zucchini noodles.
The key is to get creative and learn what you love. For me, I love anything served in a bowl, like a burrito or Buddha bowl. I'll take whatever leftover cooked veggies I have, a protein and a whole grain and put it all in a bowl for a satisfying meal.
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