How do I cook gourmet almost every day while still working full time and managing two super busy and active kids? Read on, here are a few of my tips that I have shared with friends and family to help them jump start their journey to cooking Gourmet at Home.
Ever have that moment where the day gets away from you and at 6 pm you realize, oh crap I haven't planned dinner and haven't taken anything out! When I share with friends and family that this happens to me almost everyday their first reaction is, "how do you cook like you do almost every day?" My response? Being prepared. As a mom of two and a full time professional, I have a super busy daily schedule but I learned years ago that there are a few ways I can combat my hectic schedule and still get great meals on the table for my family at the end of it all. I am by no means perfect and we ABSOLUTELY eat out from time to time, but my family prefers home cooked so I do my best to cook at least 4-5 times per week, and so can you!
This list of ingredients, like that secret ingredient in your favorite dish, is how I survive a crazy week. Above all be patient with yourself if it doesn't work out every day and know that your best is always enough!
Ingredient#1 - Stock Your Kitchen
I cook almost everyday but I do not go to the grocery store every day to do so. I have learned that there are certain ingredients to always keep on hand so if I am feeling Mexican, Asian or Creole on any given night, the last thing I want to have to do is go to the store before I can start cooking. My pantry, freezer and fridge are always stocked with a variety of ingredients. The old adage that you can make something out of nothing does NOT apply to dinner. You need SOMETHING to work with so when I do my monthly store run, I restock critical items to make sure that I can whip out a Gourmet Mommie meal on the fly any day of the week. Here's a few items you want to keep on hand so your are always prepared for a last minute meal:
Dried Pasta & Rice- all kinds - they can last in the pantry for up to a year open (2 yrs if unopened)!
Sugar - white, brown and powdered
Dried Beans
Canned tomatoes - diced, stewed, sauced, pureed
All-Purpose Flour
Mixed Variety of condiments & vinegars
Italian Salad Dressing
Oils - Olive oil, Vegetable oil & non-stick sprays
Variety of Spices - Kosher Salt, Black Pepper, Garlic Pepper, Creole Seasoning, Chili Powder, Cumin, Cinnamon etc.
Assorted Meat, poultry, fish & shrimp - whatever your family likes
Assorted Cheeses
Frozen & Fresh Fruits/Veggies - broccoli, lemons, limes, onions, bell pepper, etc.
Fresh herbs - cilantro, parsley, basil
Leafy Greens - spinach, mixed lettuces
Dairy basics - Eggs, Milk, Heavy Cream, Unsalted Butter
Stocks - Chicken, Veggie, Seafood & Beef
Ingredient#2 - Get Equipped
It doesn't do you any good to have all that food if you have nothing to cook it in! Believe it or not but there are only 7 kitchen tools I use literally every day. Sure I have every spoon, pot, knife and kitchen gadget you can think of but I definitely have a few items that I could not live without and they are...
Dutch oven
Skillet - I prefer cast iron but non-stick works too
Good knives
Cutting board
Wooden Spoon
Stock pot
Sheet pan
These are my most critical kitchen tools. There a few other nice to haves but if you don't have anything else, you could cook almost everything I do without any special tools besides the above. If you want to be an over achiever, measuring spoons/cups, rubber spatulas and a sauce pan aren't bad investments either ;-).
"Everyone can cook. If you try. If you put a little love into it." – Leah Chase (Queen of Creole Cooking), Chef/Owner of Dooky Chase restaurant in New Orleans
Ingredient#3 - Keep it Simple
Looking at some of my pictures may be having you doubting your ability to create Gourmet Meals at home but take a deep breath, I promise it's easier than it looks. I am a firm believer that you eat with your eyes first so I like to plate food and take pretty pictures. While that's fun to do, to be honest, it's a last and unnecessary step that you can skip if you want. What makes my meals "gourmet" is not just how pretty they look but also how good they taste. I use what I have on hand and use simple ingredients to create a depth of flavor in all my dishes. To do so there are a few things you should remember:
Using stock will increase your depth of flavor without cooking all day
Butter makes everything taste better
Creole seasoning is underrated and can be literally used as a universal seasoning - don't @ me! I will die on this hill, lol!
Use a crockpot when you can - any dish that has to "cook down" can usually be made in a crockpot - this can be a huge time saver if you can carve out time the night before or early in the morning
Prep your portions when you grocery shop - wash all your veggies and if your protein is purchased in bulk, split it into the number of portions you typically cook per recipe
And lastly, but most importantly...Cook your spices, say it again for the people in the back...COOK YOUR SPICES! I never add spice on top at the end. Spices, including salt, are always incorporated at the beginning and throughout the cooking process. To experience the full benefit of seasoning it has to be cooked.
Ingredient#4 - Sometimes it's ok to Reinvent the Wheel
Leftovers, leftovers, leftovers. We all cheer for leftovers, right? It took some time but I finally got my family to get on board with leftovers - how? I re-purpose them. Roasts become sandwiches with a quick brown gravy to alter the flavor profile. Leftover sliced meats can be smothered in cheese and turned into quesadillas, paninis or even a salad. If the main dish is left but the sides are all gone, I make new sides with a different spin. I also will intentionally over-make certain ingredients, i.e. if I am grilling chicken or shrimp for dinner, I make a little extra that can be repurposed in a pasta or salad later in the week.
Another way I get their buy-in is I try to give it a day in between. So if I cook something like gumbo or soup on Monday, we won't eat it again until Wednesday or Thursday. I also usually try to save these for nights when we'd end up in a drive-thru and most times my family will opt for the reinvention rather than greasy subpar drive-thru food. The key is to find what works for your family and keep trying, you'll eventually find the thing that wins them over, promise!
Ingredient#5 - Get Help!
Years ago there was a show on HGTV called Semi Homemade hosted by Sandra Lee. It was a great introduction into how to take shortcuts but still get great meals. I was always entertainined because they made it seem like this was a novel concept, but most working mom's have been doing this years, mine included! My mom worked full time and still managed to make sure we had a homemade snack and meal every day. When I got older I started paying attention to how she cooked and while most of what she, and my entire family cooks is from scratch, I learned it's ok to take help from some pre-prepared options found at the grocery store. You should also get the whole family involved, soux chefs and dish washers can be an incredible help in a busy home.
Lastly, here's some do's and donts when it comes to getting a head start on preparing some of my Gourment Mommie recipes.
You Got This!
Taking on the challenge of cooking at home more consistently can be an intimidating feat to take on, but I promise you can do it with a little preparation and the right ingredients. Plus, I am here to help! Follow me on Instagram @gourmetmommie and browse through my recipes, I think you will find that cooking gourmet at home, is easier than you think! Comment below for any other topics you'd like me to add to my food blog. Would you like a deep dive into my grocery list or meal prep? Let me know!
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