How To Cook More And Order Less

by James Wieselman Schulman

I have a theory that every family falls into one of two camps: either you are a 5 in / 2 out or a 2 in / 5 out. So, what does that mean? A 5 / 2 family makes 5 dinners (from scratch or close) at home and goes out or orders in 2 nights a week, while a 2 / 5 family cooks twice a week and orders in or goes out 5 nights.

Everyone knows (or is willing to admit) that it is much healthier, both in terms of family dynamics and nutrition, to cook more and to sit down and eat as a family. But how do you go from being a 2 / 5 to being a 5 / 2? I was asked this very question the other night while out with friends (one of my 2 out). If you are not used to being in the kitchen and your “system” doesn’t make it easy to cook, this can seem like a daunting transition.

To cook more and order in less, start small. Take it one night at a time. Start with easy dishes. I just spent the last month making dishes with no more than three (YES 3!) ingredients (check it out here). You can do this.

Keep a few basics around the house – extra virgin olive oil, wine vinegar, coarse sea salt, and fresh ground pepper. With these and favorite produce, protein, and grains, you have the basic elements for so many simple dishes that don’t require much planning, and many don’t even require you to turn on the oven or stove (again, see the link above for some easy recipes).

Hit your local farmers’ market for some great tomatoes, fresh basil, and a crusty bread.  Grab some fresh fruit and greens and you are already on your way to a healthy, kid-friendly, easy homemade meal. You are one step closer to cooking more and ordering less, moving from a 2 / 5 to a 5 / 2!

Here’s an easy favorite summer recipe:

Caprese Salad

tomatoes, any variety works, sliced if large, halved if small

fresh mozzarella, sliced if large ball

fresh basil leaves

salt and pepper

extra virgin olive oil

Lay the tomatoes on a plate with the cheese. If the basil leaves are large tear them in half or julienne (cut into thin strips) if desired. Sprinkle on top of the tomatoes. Drizzle generously with oil and season with salt and pepper.

For a added touch drizzle with regular balsamic vinegar or balsamic glaze. Serve with crusty bread for dipping.

Buon Prevecho!

For more from James, check out his own blog at: www.jamesschulman.blogspot.com and find his other Chef Daddy posts at www.BlackBerryMom.com