I love to cook.
I hate to cook.
It’s an ongoing battle.
This is the time of year when we examine our daily habits to determine where some tweaking might be in order. Eating almost always makes the list. The older you get, the more you understand that food is key to health, and that your body is less likely to get away with crazy habits.
I get that cooking at home is often less expensive and more nutritious than dining out. And some days, I not only embrace that notion, I celebrate it. But those are the days on which I have a plan and thus, have ingredients at the ready. When your “mise en place” is up to snuff, cooking can be fun.
But when you’re winging it, which I often do on hectic weekdays, cooking can be torture. Sometimes just knowing an already hectic day will end with a whirl of decision making, scrounging for ingredients and chopping, sauteing and cleaning up makes me want to run right through the nearest drive-thru.
So this year, I am determined to get my kitchen in order and reconcile this disconnect.
My husband and my daughters and I have taken cooking classes at the Chopping Block in Chicago. Each time, we’ve had a blast and each time we’ve come away with great recipes, valuable skills and the understanding that cooking is something we love.
And then come the Tuesday, Wednesday, Thursday night scrambles.
So, I’ve gone in search of local advice for how to be a better cook every day, not just when the moment seizes you.
Experts say, with a bit of prepping, organizing and setting your mind to “think like a chef,” you can make cooking more of a passion and less of a chore.
Here’s a heaping dollop of encouragement, by way of people who know a lot more than me when it comes to cooking.
Kitchen Makeover
Does your kitchen kill your urge to cook? Is your lack of skill or equipment the reason the local pizza joint is on speed dial?
“I think people cook more in the winter, or want to,” said Loretta Wojtan, registered dietitian and nutritionist at Palos Community Hospital. “But after doing a few of these classes over the past year, I’ve been surprised (to learn) there are quite a few who don’t know how to make soup and other basic things. I’m glad they’re coming out to learn because it’s healthier to make homemade food than to be eating fast food all the time.”
Wojtan will lead “Healthy Kitchen Makeover: The Nutrition Edition,” a free event at the hospital that will demonstrate nutritious ways to give refrigerators and pantries a refresh.
The class, which takes place from 6:30 to 7:30 p.m. Jan. 30, will cover what to stock for healthier meals and snacks as well as healthy kitchen tools and equipment to have on hand.
She’ll explain why it’s important to stock up on produce that is in season, such as apples, carrots, beets and sweet potatoes, and how to use them. She’ll talk about options when it comes to eating beans, poultry and fiber. And she’ll explore the fast-changing world of dairy by explaining the differences between soy, almond and coconut milk.
Good tools are essential, she said, whether they’re sharp knives, herb shears or immersion blenders. They can save time and energy and even prevent injuries, she added.
“Immersion blenders are nice when making soup because you can put it right into your pot and blenderize it right there instead of having to transfer hot boiling soup into the blender and watching it splatter all over your kitchen ceiling,” she said.
Wojtan also will talk about the importance of keeping kitchen counters clean and clear and having room for cutting and prepping.
She’ll also talk about changes in canned foods which can make them healthier.
“Canned tuna or salmon or crab are things I keep in my cabinet. So when company comes over, it’s very easy to take some canned crab meat and mix it with some bread crumbs, diced celery and green pepper, add an egg and seasoning and make crab cakes,” she said. “It’s a fast and impressive meal for unexpected guests,” she said.
Wojtan said the hourlong class, one of many the hospital offers, will also cover food presentation because picky eaters, whether children or seniors, she said, “are more likely to eat more if food also looks good.”
Think like a chef
Today, many households are busy and many adults and kids are picky eaters, said Michael McGreal, department chairman of the culinary arts program at Joliet Junior College.
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“You’re tired, you open the fridge and think ‘I don’t even know where to begin.’There’s a little bit of this, a little bit of that, nothing I can really make into anything,” he said. “And so we order out.”
When you compound the stress of having to cook on demand, and the demands of everyone’s tastes and palates, McGreal said, “You realize you’re in the restaurant industry already, whether you like it or not.”
So, he added, why not “think like a chef?”
Plan ahead, prep ahead, cook in bulk, freeze in small portions and organize your kitchen the way a restaurant chef does.
“We pre-do a lot of things in restaurants to be able to get your food out in a few minutes,” he said.
Home cooks can save time and stress by opting for pre-cut veggies, such as lettuce, carrots and broccoli slaw for ready made salads. Add any leftover herbs, such as parsley, cilantro or basil and you will give it a gourmet twist, he said.
McGreal said he also purees fresh herbs with olive oil, stores in Ziplock bags and lays them flat in the freezer.
“Then any time you need cilantro or basil oil, you snap a piece off,” he said. “You can add a little bit of vinegar and there’s your salad dressing. Or put a piece of cilantro oil on top of grilled fish or chicken.”
McGreal has a handy trick for making tasty pizza. He makes a batch of dough, which makes about six balls of pizza dough, but doesn’t proof it. Instead, he portions it into balls, wraps them in plastic wrap and freezes.
“If I want to have pizza on Friday night, I take a ball out on Thursday morning. I put it in a bowl on the counter. When I get home from work, it’s somewhat proofed. Then I leave it in the fridge over night. It slowly retards, which adds great flavor. That’s how you get that puffy crust. Then on Friday when I get home from work, it’s ready. I flatten it out, snap off some arugula oil from the freezer (which thaws in 2 or 3 minutes), drizzle it on, throw some pre-sliced mozzarella cheese onto it and put it in the oven. Five minutes later we’re having pizza,” he said.
Planning and doing prep work ahead of time can make cooking easy, he said.
“Most people love entertaining because they plan for it,” he said. “So plan for your dinners.
“Not only will it minimize the last-minute running around and scrounging for something to make, it will enable you to keep that New Year’s resolution of eating healthier,” he said.
Want to know more? McGreal has written two books that “make all food preparation and methods a snap.” They’re available at www.atplearning.com/product/945/50-effective-knife-techniques and www.atplearning.com/product/1499/culinary-arts-principles-and-applications-3rd-edition.
McGreal said planning matters more than high-end equipment or tools.
“Once you understand the technique it doesn’t matter how fancy the stove or utensils are,” McGreal said. “In fact, many home ovens are probably fancier than the ones in most restaurants.”
Take a class
Here’s a sampling of local cooking classes in the coming weeks.
*”Healthy Kitchen Makeover: The Nutrition Edition,” 6:30 to 7:30 p.m. Jan. 30 at Palos Hospital, 12251 S. 80th Avenue, Palos Heights. The class is open to the public; register at paloshealth.com.
*Joliet Junior College has more than a dozen culinary classes available to the public. They include “Cooking For One,” “Salt-Free Seasonings,” “Mason Jar Salads,” “Pasta for Partners” and “Healthy Mexican Fiesta.” All have varying fees. For information, go to www.jjc.edu/llc. To register, call 815-280-1555 or go to http://www.jjc.edu and click on eResources.
*”Ludo’s Knife Skills Workshop,” 10 a.m. Jan. 21 at Williams Sonoma, 326 Orland Square Dr., Orland Park; 708-226-0672; www.williams-sonoma.com/stores/us/il/orland-park-orland-square-mall/.
Inspired by Chef Ludo Lefebvre, who owns Petit Trois and Trois Mec restaurants in Los Angeles, this workshop, led by a Williams Sonoma culinary specialist, will share some tips and tricks for chopping and cutting like a professional. Prepped ingredients will be used to create one of the chef’s favorite recipes.
*”Start The New Year With Healthy Eating,” 6:30 to 8 p.m. Jan. 11 at Palos Heights Public Library, 12501 S. 71st Ave., Palos Heights; https://weblink.advocatehealth.com.
Led by AnneMarie Uzueta, CHMC registered dietitian at Advocate Christ Medical Center, the class will discuss healthy eating, focusing on appropriate serving sizes, good vs. bad fats and how to stop dieting and start eating healthy for life. Registration is required.
*”Healthy Cooking,” 10:30 to 11:30 a.m. Jan. 27 at Homer Township Public Library District, 14320 W. 151st St., Homer Glen; https://homerlibrary.org/.
Spring is on its way, the days are getting longer, and more varieties of fresh fruits and vegetables are hitting the markets every day. As far as we’re concerned, you get to hit reset on your resolutions and start again right now. Chef Susan Maddox explores some great cuisine which is very tasty as well healthy. Registration required.
*”Cooking at the Palm,” 6:30 to 8:30 p.m. Jan. 23 at The Red Palm restaurant, 3020 W. 95th St., Evergreen Park; www.theredpalm.com/ More Top Picks Best Heavy Duty Hammer Drills
Sponsored by the Evergreen Park Public Library, this class will feature Chef Mario of The Red Palm making sautéed lake perch. There is a $3 fee. Register with the library at http://www.evergreenparklibrary.org/.
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