I finally get it. The whole taking a photo of your food to share on all your social media platforms. Although, I just send mine to my Grandma or Ross, but still, I now understand the pride and work that comes from spending hours in the kitchen to create a consumable meal.
I’m not a natural cook. It’s not fun for me to navigate the grocery aisles gathering ingredients, cooking and then cleaning up. However, in an effort to live a healthier, less fast food lifestyle, I’m tackling the kitchen, following food blogs and calling Grandma.
It all started when I bought “Cook Once, Eat All Week” by Cassy Joy Garcia. I had the book for a month before I finally opened it. It’s so much easier than when I used to gather healthy recipe ideas via Pinterest.
Her meal prep method is fabulous! Cassy and her team at Fed and Fit have come up with a way to take the chore out of food prep while considering budget and dietary concerns (dairy free, grain free, paleo options) in order to help you serve up a lot of tasty and fresh-made dinners with minimal effort.
So, I’ll give you the rundown. On Sundays after church, Ross and I hit up Walmart and sometimes Kroger too. We get everything on her weekly grocery list and get out as quickly as possible. It takes me about three hours to get everything prepped and in containers for the week. Remember, I’m a newbie at this.
The process hasn’t been without its hiccups. On week one, I smoked up the house. I put bacon in the oven (as instructed), but didn’t realize you needed a special baking sheet to catch the grease.
Another week, the recipe called for green onion. I found the onion section on the produce side. I spotted white, yellow and purple onions, but no green. I called Grandpa and he told me they were long and over in the cooler side. He may have chuckled at me.
This week, I tried to improvise because I don’t have the suggested appliances such as a food processor, an immersion blender or a stand mixer. I thought I could just use my NutriBullet instead. Wrong! The cauliflower that was supposed to taste like mashed potatoes had the texture of pudding. Luckily, Ross and I were so hungry that we ate it anyway.
For our family Thanksgiving meal, splurge is the word. This year, I’m the cheese grit bringer, using the recipe from Ross’ aunt Nancy. It’s my favorite side so, I’ve decided to share.
1 cup grits
3 cups water
1 stick of butter
1 ½ tsp. salt and enough milk to thicken
6 oz. Velveeta
1/8 tsp. garlic powder
Cook grits in water with salt. Add butter and beat in egg with milk and garlic powder. Cut cheese into small pieces and stir into mixture. Top with crunched potato chips and bake at 350 degrees until slightly brown.
Standard reporter Lacy Garrison can be reached at 473-2191.