Does it have to be complicated to cook like this?
In a word, no. However, in order to teach people to cook who may have only opened packages before, I describe everything in detail, sometimes even telling you to cut things up “to the size of TicTacs”! Cooking can be summed up as “Heat it until it changes color.”
Most of the recipes involve, in the winter, mixing up some herbs or spices, acidic tenderizer like some kind of vinegar or citrus juice, and maybe some oil; putting the meat in and letting it cook away. In the summer, you can use that same kind of mixture as either a salad dressing or a marinade. And all you did was dump some stuff together!
Vegetables, likewise, can be easily grilled (with the mix added after), or heated until crisp-tender, and topped with a little butter and something to flavor them.
Most of the time you’ll spend is waiting while it cooks. In the winter, it’s often dishes for the slow cooker, or meals that come together quickly on the stove top. In the summer, we grill much of the time, so you can be nearby relaxing while your meal cooks.
The tricky part is knowing what flavors will go together and remembering to buy everything, and that’s what I’m here for.
So if you see what looks like a lengthy recipe, rest assured I’m not having you do the cooking equivalent of origami. You’re not going to be doing molecular or architectural cooking here!
No, most dishes involve mixing a few things together, and then heating until they change color. Pretty simple and pretty quick.
