As fall draws near, I’m organizing for the upcoming academic year, reorganizing our food, and even feeling a kind of “spring cleaning” need to get the home ready for the hectic fall months.
The major cleaning tasks were often completed in the spring. This was due in part to the fact that homes may actually be covered in a fine coating of soot following a whole winter of being cooped up with coal-burning heat. Cleaning out the house is an excellent idea in the spring.
However, following hot weather, low motivation, and extra summer activities without the framework of the school year, I also feel that summer may contribute to a rather chaotic home. I like summer’s more laid-back routine. However, I find myself missing the organization I somehow lose every summer by the end of the season and am ready for a bit more structure once again.
I’m not always good at creating menus. Planning a dinner when you’re unsure of what you’ll be up for can occasionally feel daunting due to my long-term low-energy difficulties, which can periodically reach extremes. Fortunately, my energy has stayed rather steady since we began treating my iron problems, albeit it is still far from ideal. (How wonderful iron is!). But for the most part, I have to plan simple dishes for my own sake and my sanity. Fortunately, even simple food may be enjoyable.
Additionally, I’ve discovered that it’s easier to save money on our budget the simpler my menu is. Frugality works well with simple food, however there are exceptions.
I frequently observe that a lot of meals in the past were similarly rather basic. The Good Master is a charming family/children’s book that was inspired by the writers’ childhood in Hungary, where they grew up eating just a bowl of fresh (raw) milk for morning. The Amazon links in this post are affiliate connections. Their modest breakfast made me a bit upset when I read this as a child, but that was only because I was comparing it to my 2% contemporary milk. I became aware of how fulfilling “real milk” was when I tasted the richness of farm fresh, whole milk from historic breeds of cows, whose milk was creamier than many contemporary animals.
Heidi, her grandfather, and she eat handmade bread and toasted goat’s cheese in another beloved children’s tale. Dr. Price saw that a slab of handmade cheese and dark rye bread was the standard lunch served to the robust and healthy Swiss youngsters he investigated.
Dairy is something I miss. I do, really.
However, simple food isn’t just seen in civilizations who eat dairy! I recently purchased a Japanese Farm Food cookbook for my sister-in-law. She is half Japanese and, like my husband, loves Asian food, so I chose this lovely book for her in part because I loved how simple the cooking was. It has really easy dishes that make good use of quality products. A dashi-based broth is poured over a scoop of rice that has been topped with gently cooked fish. So easy, yet so delicious! Simple cooking is used to add taste to vegetables. Sushi and restaurant-style cuisine are only a small portion of Japanese cuisine. Breakfast in many Asian civilizations consisted of a straightforward broth-based dish that was easy to prepare and incredibly nourishing.
Here are some general guidelines that I find useful for maintaining the simplicity of our daily meals.
Good ingredients
It just takes a lot more effort to make ingredients that aren’t initially fresh or flavorful taste excellent. You can serve it simply and still have it taste fantastic by starting with high-quality ingredients. An excellent aged cheddar, for instance, tastes great on its own or in a sandwich. Cheese made of velvet? Not at all.
Have the essentials on hand.
I find that having the essentials on hand makes it much easier to prepare quick meals at the last minute. Your requirements and eating habits will determine what those fundamentals are. For us, whether or not we have a meal plan, we stay healthy by eating homemade broth, basic veggies (onions, carrots, and celery), rice, avocados, salad greens, chicken (cooked and frozen), beef (fresh or frozen), bread, butter, apples, and other fruits, and other random foods.
Your buddy is roasting.
A great approach to have a nice “one-pan” supper is to make simple dishes with chopped veggies, chicken legs, sausages, or your preferred meats roasted together. Roasting is an easy method that caramelizes, sweetens, and deepens food, making it a simple yet delectable option. This technique may be readily modified to make advantage of your available resources.
Additionally, soup is your buddy.
I admit that I am prejudiced since I love soup so much that I wrote Ladled: Nourishing Soups for all Seasons, even though I am aware that not everyone feels the same way. However, I know a number of people who, before trying homemade soup, didn’t believe they enjoyed it. Making soup with fresh ingredients and homemade broth is really nutritious. Additionally, they are quite adaptable, so you may utilize anything you have on hand with ease. Once prepared, soups store well for at least six days and can be used as a delicious snack, lunch, or supper on different days.
Some repetition is beneficial.
One side of me despises American-style family meals, where you essentially use the same dishes and switch them up every week. This is not only dull, but it will also restrict you from exploring the amazing world of food. On the other hand, sticking to a routine might help you stay on track and make use of basic, inexpensive meals that you know your family enjoys. Additionally, I enjoy preparing things that I have done so frequently that I can essentially cook while I sleep. A happy family, a less stressed cook, and less stress are all really positive things.