Ever want to feel super fancy? Add lemon zest.
Today I’m at a friend’s house and using their kitchen has opened my eyes to the wonders of tiny kitchen tools. They are so cute and fun to use: colanders, spatulas, bowls, you name it! Since I’m only cooking for myself, I hate when one recipe makes a sink full of dishes. If I’m making more than one recipe a day, forget about it… My own kitchen has very little counter space so the small stuff would help keep things tidy as I cook and honestly be less overwhelming. Plus I finally know what to ask for for Christmas!
For lunch I made a tuna and chickpea salad I found here. Enter lemon zest. This recipe came from Gwyneth Paltrow so I was worried it would be way to intricate and take forever. Actually, it was one of the most fun recipes I’ve made so far! I used YouTube to learn how to chop some of the veggies (I am a millennial after all) and the more I added to the bowl, the more excited I felt. It almost felt like I’ve been cooking for years and I knew exactly what I was doing. Basically any time I cook now I feel like I’m on Chopped but I pretend that’s not weird since it motivates me to keep going 🙂 Anyway, it was interesting to taste what was in the bowl as I added each ingredient to see how it changed the taste. Hopefully if I keep doing that I can learn what goes well together and what each ingredient brings to the overall flavor. Here’s a picture of the finished product:
For dinner I made a BBQ meatloaf I found here. I was so nervous going into this one since my only experience with meatloaf until now were the 3am infomercials where no one could get their loaf to stay together and it ended up a liquid-y mess. I already (accidentally) turned my breakfast “bars” into granola and I didn’t want my meatloaf to end up the same way. Luckily this was a simple recipe with very little pre-work and after 40 minutes in the oven, the loaf was perfectly compact (phew!). I didn’t get a picture of this one since it smelled so great, I dug right in.
One of the most important things I’ve learned so far is to figure out how many portions come out of the recipe. Look at the serving sizes, people! I’ll be the first to admit I never did this (and ate my way through many a hefty helping) but if I pack up the meal into the serving sizes right away, it’s less tempting to go back and sneak some extras. It also makes it super easy to grab for lunch or a quick snack if I’m in a fix!
Note to self: You don’t have to go fast, you just have to go.