Tag Archives: homegrown

A Homecook’s Secret Weapons

Many may be entering in to a moment of cooking fatigue after a year of lockdowns and limited access to restaurants, however many are also invigorated by the revolution that eating at home is enjoyable. Here are five secret weapons this homecook uses to make life easier while raising a family in no particular order.

  1. Homemade Stocks and Broths
Homemade Chicken Stock

Using whole and homemade ingredients gives us all the homestead vibes. It adds flavor and texture to dishes. And an added benefit is it reduces food waste. Making these elements from scratch allows the cook to know exactly what is going into their food and the ability to adjust based on preference or health need. To make this broth I didn’t measure anything as I have been doing this for 15 years and just know what to do. But it I just add the bones from a whole roasted chicken, a yellow onion, a bulb of garlic, 3 ribs of celery, 3 carrots, salt and pepper, then covered with water. I brought that to a boil then reduced to simmer and let cook for 3-4 hours before cooling and straining flavor elements from the broth.

2. Preparation

Homecooks prepare their ingredients and display them beautifully making easier and more appealing to use when it is time to make the next meal. From washed and ready to serve greens to a mason jar with fresh parsley to a table that is dressed with a table and fresh flowers homecooks love to set a feeling to everything which make the tasks of feeding yourself, friends, or family more desirable.

3. Flavorful Elements

Yellow and red onions, garlic, and red bell pepper

Aromatics deepen the flavor of any dish that you make. Onion, garlic, and pepper are commonly used in most cuisines these add an additional punch of flavor to any dish. Many of these flavor enhancers can store for awhile on your counter which make them easy to keep on hand.

4. Quick Pickles

My personal favorite quick pickle is pickled red onions. To make I chop a red onion and place it in a jar with fresh cracked black pepper. Then in a saucepan I add 1 cup water, 3/4 distilled white vinegar, and 1 tablespoon salt (sometimes I use a little less than that) and bring to a boil. I pour that over the red onion in the mason jar and let cool before placing in the refrigerator when that stays good for at a month. This not only adds deep flavor it provides needed acidity to any dish.

5. Fresh Herbs

Basil grown from seed that will be going into my herb garden soon

An easy way that homecooks bring freshness and the homestead vibe to their dishes is by incorporating fresh herbs into the meals they are making. Fresh herbs can be expensive if adding them to your grocery budget weekly. So keeping a small garden with herbs is fully easy and can be maintained yearly if you have window stall in your home. The pop of color and freshness herbs bring to dishes makes them a winner in my book.