Color To Your Plate

The order of things matters. And it generally consists of this simple thought process:

#1: You need to prep (ex. peel and chop your onions, potatoes, and carrots, etc.) before you can cook. Prepping to me also means having certain things laid out/in reachable distance so that you’re not scrambling to find or measure out broth/turmeric/etc.

#2: You also need to think about timing. Ask yourself what takes the longest to cook, or what can you get started first which will take little to no “looking after.”

#3: You also need to be aware of what cooks fastest and how to ensure you don’t overcook it.

#4: Lastly, you need to decide what blend of flavors you want in your dish and how you’re going to accomplish that.

Ok, now that we’ve talked about not being afraid of salt, let’s also make sure we don’t rely solely on it either. There are many ways to add gusts of flavor to your meal without salt! Probably the most basic way that comes to my mind for me are to add minced garlic and/or chopped up onions. You can add this to almost anything – and it will add so much flavor. And oh, the smell of these two cooking in a little bit of olive oil…just makes you want dinner to be ready in 30 seconds.

P.S. If you’re one of those people that won’t eat garlic because you don’t want to ruin your upcoming magical kiss after dinner, you should know that Some things are worth having bad breath for.

P.P.S. This is one of them.

Guys and gals – salt does not have to be the bad guy. I see two extremes of people’s take on salt all the time: the health nut who heard that too much salt is bad for you and now doesn’t use salt at all, and the average American who throws salt on every meal before even tasting it first. Let’s find a happy healthy place in the middle somewhere.

Salt is not bad for you. Too much salt is. There’s quite a difference.

Continue reading “Tip #1: You shouldn’t be afraid of salt.” →