Most of the time, we think homemade means hours and hours of difficult prep and cooking. On the good days, though, I can create a homemade meal in what feels like minutes.
I literally make myself stop and apply the knowledge that I do have regarding food and the kitchen. Sometimes I lean on what I learned from my mother in the kitchen, and other times I rely on Google. Whoever you are, there's a base of what you know to prepare. Take that knowledge and commit to applying it the best you can. You might be surprised by the results.
Example: Chicken and Rice Soup
I haven been wanting to use up some of the things in my freezer. Specifically, leftover turkey from Thanksgiving. I kept thinking that homemade chicken noodle soup sounded good. The best thing I did to accomplish such a delicious meal was to bucket and break up the steps.
Step 1/Day 1: Thaw the turkey in the refrigerator (I did this over the weekend).
Step 2/Day 2: Dice carrots and celery, sauté with seasonings. Shred chicken.
Step 3/Day 2: Properly store each of the major ingredients.
Step 4/Day 2 or 3: When I'm ready, I dump in the stock, the rice (I didn't have egg noodles so found an alternative recipe) and already cooked carrots/celery/chicken.
I have to do some of the cooking steps ahead of time so that I can quickly assemble later (in 15 minutes or less). Why? I have two kids under the age of 5. There's not a ton of joy in boiling water on a hot stove while being ran over by a 1-year-old in a walker, while playing Legos with a 4-year-old. Basically, I don't want to have to assemble all ingredients, dice, chop, sauté, and boil all at one time. I want to dump it all in a pot and let it cook on its own.
Here are some things I routinely do to cut down dinner cooking time:
Cheyenne is a Registered Dietitian Nutritionist located in the Charleston, SC area.