How to Make Home Cooking Easier

Home cooking

Home cooking

Tips for Home Cooking

We all know that we should be eating more home-cooked meals. When you prepare your own meals, you know exactly what’s gone into them. You can avoid the dubious ingredients added to many processed foods, such as monosodium glutamate, preservatives fake colors, fake flavors, extra salt and extra sugar. You can also avoid ingredients that are high in histamine or histamine liberators. Home cooking can even save you money. So what’s stopping people from cooking at home? Most people are too busy, and many lack confidence in their culinary skills.

To encourage you to use your home kitchen to produce nutritious meals we’ve rounded up some great tips on how to prepare simple meals that are enjoyable, easy and quick.

From Emma Watson at Kidspot: 6 ways to make family cooking easy.

From Weight Watchers: 6 tips for creating speedy 30 minute meals.

From the Australian Government: Quick and Easy Meals.

From Rachel Ray via “How Stuff Works”: Quick Tips for Fast Meals.

From Taylor Isaac at Cooksmarts: 12 Tips That Make Cooking Cleanup Faster & Easier.

Here are some of our favorite tips:

  • When you cook at home, double the recipe and freeze the other half for later.
  • Make use of pre-chopped snap-frozen vegetables. They save you time!
  • Keep your knives sharp.
  • Think of cooking as a relaxing and productive activity.
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Baked eggs with herbs

eggs en cocotteRecipe of the Month – July

Baked eggs with herbs (low histamine recipe)

From Page 151 of “Is Food Making You Sick?”

Ingredients

  • 8 free-range pastured eggs
  • 160ml (1/2 cup) thick, whipped cream of your choice [page 97], [page 102]
  • 2 green salad onions or spring onions, thinly sliced
  • 1/4 cup finely chopped fresh chives
  • salt and freshly ground black pepper
  • rice bran oil
  • toasted bread [“Breads” on page 193], sliced into fingers, to serve
  • butter or other HIT-friendly spread for the toast

Instructions

  • Preheat oven to 200°C. Brush the insides of eight 125ml (1/2-cup) capacity ovenproof ramekins with rice bran oil.
  • Break an egg into each ramekin.
  • Pour the cream onto the eggs, sharing it evenly among ramekins. Sprinkle the chopped vegetables over the top and season with salt and pepper.
  • Set ramekins on a baking tray in the oven, and cook for 10 minutes or until eggs are set according to your preference.
  • Serve hot, accompanied by buttered toast fingers.
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