cooking

Why I Am Cooking in Advance Now?

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Once upon a time, I learned how to cook and would prepare many meals. That was… until I got my driver’s license and was ready to drive alone. I would eat out more, whether it was takeout, delivery, or dine-in.

Then in March, the world went on lockdown. I could no longer go out to restaurants, except to get takeout. Once the times when restaurants could re-open their dining rooms drew nearer, I started getting takeout a little more. Then when I could finally dine out again, I went crazy. I was so happy that I could finally enjoy my favorite places and commercial foods again.

But then I gained weight and felt kind of sluggish and unwell. My mom even got tired of me eating out so much. It had become a daily routine for me.

Then I discovered that my interests have changed since graduating college. Despite earning a BFA in studio art (big mistake!), I now am more passionate about writing. That being said, I still like doing art—I’d just rather keep it as a hobby.

Anyway, I want to get an online certificate in communications. I promised my mom that I would contribute to part of the tuition. That meant I had to cut down on eating out, not just for my health, but also for money purposes. So, that is when I started cooking more homemade food. For the first time ever, I am planning my meals in advance and cooking them ahead of time.

Guess what—it was a smart choice. Not only did I lose weight, and enough that many of my clothes got big on me within a couple of weeks, but I felt better about myself, too. My thinking and productivity sharpened, as well.

I will continue cooking in advance forever. After all, when I live on my own, I will have to watch my spending habits on unnecessary items, including commercial food.

cooking

How I Made My Gnocchi Healthier

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I love gnocchi! I used to order it a lot in restaurants, if they had it, before I developed a tomato allergy. 

For some reason, however, I couldn’t find the traditional potato kind at my local grocery store. So, I made it from scratch, which I have done several times before. But this one differed. 

How, you might ask? I added chopped broccoli, cauliflower, and herbs to the dough, as well as protein powder. Regardless of those ingredients, I didn’t use whole wheat flour. I stuck with all-purpose flour. To be honest, I never really liked wheat flour.

Anyway, another perk is that I know what went in the gnocchi since I prepared it from scratch. I also tried cooking it in my pepper marinara sauce (obviously without tomatoes), something I learned from my mom. But I needed to add more water since the dough wasn’t cooking right. Nevertheless, it came out delicious. 

All you need are 2 pounds of potatoes, 1 ½ cups of flour, 1 teaspoon of salt, and 1 slightly beaten egg. I cut my potatoes and boil them. Then I puree them in a food processor. I mix the egg with that, too. In a separate bowl or Ziploc bag, I mix the flour and salt. I also added the vegetables, herbs, and protein powder to the dry ingredients. 

I blend the wet and dry stuff together before I roll out the dough, cut small pieces, and boil them. Next time, though, I will stick to the convention way by boiling them in water and letting them ascend to the top.

cooking

How to Cook for Private Events Without Making Yourself Crazy

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I have been cooking for many years, ever since I was 12. I first discovered how much I enjoyed it when taking home economics in 7th grade.

Recent years, I have been cooking for many of my private events, such as birthdays. But the reason isn’t for health or money—it’s because I have a few friends with dietary restrictions. One who has come a lot is allergic to nuts and intolerant of soy. So, I have usually cooked the food from scratch, both the dinners and desserts.

I am turning 27 on the 22nd of this month. Because my friend with the nut allergy didn’t come, I could order a cake as well as dinner. I did cook a pasta dish with garlic and oil for another friend, who is voluntarily vegetarian, although we ended up not serving it. 

But last year, for my birthday, I cooked all day for the party. I did not even get a chance to eat lunch. So, for my birthday party next year, I will cook only one thing: a pasta dish. I will also serve premade bread and butter along with salad. If the friend with the nut allergy comes, I will make the cake, filling  and frosting from scratch. Or I will make a pull-apart cupcake cake.

The lesson I learned is less can be more for food at parties. Although my parents are health freaks, and my dad has enforced protein at every meal, especially when I was younger, I can rebel against that for events. I would gladly order pizza, but I am allergic to tomatoes. I developed the allergy in 2017, right after graduating from college.

Anyway, if possible, cook only a little bit or not at all. If you have to cook, then pick up to a few items that are not super involved. It’s not the end of the world if you have a guest with a dietary restriction and you need to accommodate him or her. If their food intolerance or allergy isn’t too severe, then it’s okay to serve something with the ingredient they can’t have as long as you tell them. 

I hope this helps.