Everyone can cook:
I firmly believe what Julia Child once said, “No one is born a great cook, one learns by doing.” I’m assuming if you are here, you don’t already know how to cook and I can tell you from experience that the best way to learn is to just jump into it with reckless abandon.
Recipes shouldn’t be intimidating:
I’m going to try my best to never assume anyone already knows anything about cooking. I won’t tell you to add roasted garlic to a recipe without telling you how to roast garlic first. There is no shame in not knowing the proper way to dice an onion or make an omelet. My goal with recipes is to make them as simple and easy to follow as possible.
Ingredients shouldn’t be intimidating:
Nothing annoys me more than reading a recipe and seeing an ingredient that I’ve never heard of. I will never include an ingredient in my recipes that is going to require you go to a specialty store just to find it, especially if that ingredient could easily be substituted for something found at your local grocery store.
It doesn’t have to take hours to prepare a homemade meal:
We are all busy. Whether you are a college student, a working mom, or a young professional, almost none of us have hours to devote to making dinner each night. Even if you do have several hours of free time, chances are that you don’t want to spend it all in your kitchen. These recipes won’t take forever.
It’s time to redefine frozen meals:
No one feels great about eating any meal that you bought from the freezer section in the grocery store. I really strive to ensure that most of these recipes can be prepared in slightly larger batches and frozen. I give each recipe a freeze-ability rating to gauge how well the quality and flavor is maintained through this process. I’ll also tell you the best way to reheat each meal.