Week 2 – Make Something
Want to know the mega secret to opening the pantry/fridge and being able to effortlessly whip something up?
Make something. Just start.
Make anything. It could be a dip, dressing, pot of beans, slow cooker lamb, roasted tomato sauce, pizza dough, chia pudding, toasty crunchy nuts. It doesn’t matter what it is, but, you need to make something. It doesn’t need to be huge. It doesn’t need to require a shit tonne of effort either. If you need to keep it simple. So you win, get some runs on the board.
This is step 2 of unleashing your Kitchen Mojo (step 1 is to make the time).
You don’t become a great cook by thinking about things.
You don’t become a great cook by bookmarking recipes.
You don’t become a great cook by watching the videos, downloading the ebooks, going to the farmers market.
You become a great cook by starting.
You become a great cook by taking the pressure off and laughing when you stuff up. I know…. whaaat? Where’s the perfection? It’s not in this kitchen mate. I want you to make the best meals ever, many people do in these classes (and noted by partners, family, friends, even kids etc) – but I also want (need) you to dare to fail spectacularly.
I still fail. Pierre and I sit there laughing. You know what I do with the failure? I learn. It’s usually when I’m not in my zone, I take the chicken from the oven before checking if the veggies surrounding it are fully cooked. I don’t taste test. I am half asleep, don’t want to be in the kitchen and don’t care – so I don’t pay attention and I can’t remember what I did.
So here’s what you need to do:
MAKE SOMETHING > EAT IT > REVIEW IT
That’s it, this is the secret to becoming a better cook. I’m starting to think if it’s also the meaning of life – try something, try again, see what you like, move onto something else. It sure as hell beats an ‘I can’t be bothered attitude’.
Lesson 1 - The Basics
CLASS: The Basics
When I cook, I break the meal down into components. I rarely throw everything into the 1 pot and serve from that pot – although this happens more often in Winter. I do this as I don’t often ‘meal prep’ in the traditional way, but every meal flows on to the next. I will cook something new every night and add a leftover component from the previous night. This works for us as a house of 2 people. More mouths to feed means more cooking, although you don’t need to overhaul all at once. More on that later…
In this class we’re going to go on a journey through a few simple basics. Everything you need is within the basics. I say this a lot. It is. Seriously.
Lesson 2 - Make Something
LISTEN: Make Something
Steamed Garlic Greens (done for you recipe)
STEAMED GARLIC GREENS
From Kitchen Saucery – Savoury
1 garlic clove, grate on microplane or finely chop
1⁄2 – 1 tbsp sesame oil
Salt / 1⁄2 tbsp tamari
Any greens you have. Beans, asparagus, broccoli, snap peas, bok choy.
Half fill pot and bring to boil. Add steaming basket on top.
In a bowl, add garlic and sesame oil, and salt/tamari. Mix well.
Prep your veggies and throw in pot. I cook in batches, so all the broccoli together etc. as each veggie has a different cooking time.
Beans / asparagus / snap peas / bok choy – 1 minute. Broccoli – 2 minutes.
As you finish steaming, throw in bowl and coat with oil mixture. Do this while the veggie are hot, so they cook the garlic and really stick to veggies.
Serve however you like.
Black Pepper and Ginger Stir Fry Sauce (done for you recipe)
BLACK PEPPER + GINGER STIR FRY SAUCE
From Kitchen Saucery – Savoury
1 clove garlic, grated on microplane
1 tbsp ginger, grated on microplane
Black pepper – to taste
1⁄4 cup tamari
2 tbsp sesame oil
2 tbsp maple syrup
2 tbsp rice wine vinegar
2 tbsp water
1 tbsp tapioca starch (you can also use corn starch/flour or arrowroot)
Place all ingredients in a jar and shake well to combine. Make sure all the flour is mixed in.
When you’re ready to use, pour over your stir fry and cook for 3 minutes, until the sauce thickens.
Weekly Review Worksheet
WEEKLY REVIEW WORKSHEET
How to use this worksheet:
This worksheet is a reflection tool for you to get the most out of each week. It should take you around 5-10 minutes to complete, (it may take longer in the beginning) once you’ve watched the classes.
This isn’t mandatory and I won’t be checking up on you.
If you’d like to email me your worksheets (email@example.com), I’d be so excited to take a look at them. I love learning everyone’s lessons, their AHA moments and what really landed in the class.
Use this as a chance to review what you’ve done each week. Reviewing our actions helps us retain information we’ve learnt. It also acts as a nice reminder when you go to make these recipes again and you can’t remember a certain step you added from your past cook.
I recommend for each class, printing the ingredients list so you can take notes during each class.
To edit: You will need to save a copy of this worksheet to your computer.