The typical American kitchen (as of this writing) has a row of upper cabinets and another, deeper row of cabinets under the countertop. The lower cabinets will have, perhaps, one drawer, and then a set of doors. This is actually a terrible idea!
If you’re considering a kitchen remodel, I’m here to convince you that every kitchen should have drawers — not cabinets — under the counter. If you’ve already got drawers in your kitchen, well, read on and feel smug.
It’s late and cold and you’re craving a hot bowl of homemade soup, but your fridge is bare. What to do? Pull out some chicken broth from the pantry and try one of these six ultra-quick and simple-yet-satisfying ways to transform it into dinner.
Whole30 is described as a 30-day “reset” button for your diet. It’s designed to clear away any processed foods and refocus our attention on whole foods. There’s no sugar, dairy, alcohol, or legumes, but there is a ton of meat and vegetables.
There’s also a lot of cooking, which sounds great, but the kind of food that’s part of Whole30 is such a departure from the way many of us cook that even getting started with Whole30 can seem daunting and expensive. Unless you already own a bottle of liquid aminos and a barrel full of coconut oil, you’re probably going to have to make a trip to the store before starting Whole30.
A really good bowl of chili delivers tender beans, seasoned beef, and a savory tomato base laced with just enough spice to wake up your senses. And better yet, all of this can be made in the slow cooker. But with so many ways to make this classic dish, it’s often hard to find a simple, straightforward technique for making chili that delivers exactly what we expect in a bowl. If you invest your prep time in making chili powder from scratch and browning the beef really well, you’ll have the best bowls of simple, tasty chili waiting in the slow cooker when you get home.
Here’s what is good to know about making crackers. First, the dough comes together in mere seconds with the help of a food processor. Second, you have to roll and cut out every single one. So I suggest you enlist little hands to help if you can!
Sunday prep is to meal planning what long rides and runs are to an Ironman training schedule, which is to say it’s totally essential. It’s the step that makes the puzzle complete. Without it the other pieces (think: meal planning and shopping) aren’t as strong. With two to three hours in the kitchen, and the help of my husband, Sunday meal prep means we have prepared foods and meals at our fingertips for a whole week. Here’s how I make it happen.
Potatoes are pretty perfect. My grandpa has been saying for as long as I can remember: “Did you know the potato is the only food man can actually survive on alone?” Well, he’s almost right — you would need to add a pat of butter or wash it down with a glass of milk, but then you’d be good to go. So not only does this soup taste amazing, but between the potatoes, kale, porcini mushrooms, and cheese you also might just be able to call this soup perfect. It has all the major nutrients in one bowl, and it is delicious!
Spend eight months training for a race where you swim 2.4 miles, cycle 112 miles, and top it off with running 26.2 miles, and I guarantee you’ll learn a lot more about yourself than you expect. I sure did.
What I didn’t quite expect is the way that training for an Ironman reshaped the way I thought about food. It also gave me some of the best kitchen lessons I’ve ever had. Turns out, participating in a 140.6-mile race is one of the best ways to perfect meal planning, figure out what kitchen tools are essential, and decide how to stock a pantry for success. This is what I learned on my Ironman journey.
A cast iron skillet is a staple in any good cook’s home. Half workhorse and half badge of honor, it’s a classic piece that’s just as home over a campfire as it is in a five-star kitchen. If you’ve just bought or been gifted your first cast iron, congrats! Before you use it, read through these tips and no one will find out that you’re a rookie.
Soup is my favorite thing to eat this time of year, but it’s not always enough to make a complete meal (sorry, lentil soup). Sandwiches and big salads are great additions, but sometimes I want soup to be the star of the hour. That’s where these 20 side dishes come into play.
Your side dish of choice, of course, is going to depend on the type of soup you’re making. If you have a relatively smooth soup, like tomato, you might want something with great chewy texture like a grain salad. If your soup calling leads you to a turkey tortilla number, then maybe you want to take it easy with pan-seared butternut squash. The choice is yours, dear friend.