I am going to let you in on a little secret… I don’t know how to cook. Well, it’s not that I don’t know how to cook; I think it is more that I don’t know how to prepare a meal. There is a difference.
I don’t know how people do it. When I look in the fridge or cupboard, I don’t see things to make a meal with; I see cans and vegetables and milk and fruit. I see ketchup and meat and mustard. I see lettuce and salad dressing, but I don’t “see” a meal. I see individual items.
Compartmentalized Cooking
I think this stems from my childhood and eating school lunches from those cafeteria trays. You know those trays that had those individual little compartments that separated your peas (yuck) from your peaches and your hamburger from your potatoes? Do you have the image in your mind? Yes, that’s the one. Instead of seeing things as a meal, I saw them as individual items compartmentalized on a tray.
My brain was trained to view food in isolated sections, never mixing or matching. Even at home, meals were often presented in a similar manner—meat on one side, vegetables on the other, and perhaps a roll sitting lonely in another corner. The idea of blending these elements into a cohesive dish was as foreign to me as a different language.
The Recipe Conundrum
Now I have to actually read and follow a recipe to a “T” in order to make a meal. Cooking makes me so nervous that I really don’t ever do it unless I have to. Sure, I can make a pork steak in the oven, but what do you eat with a pork steak? I can fry hamburger, but what do you put with it? The whole thing is very confusing to me.
It’s not that I don’t understand the basics of cooking. I know how to boil water, fry an egg, and even bake a cake from a mix. But when it comes to putting together a complete, balanced meal, my mind draws a blank. It’s like looking at a jigsaw puzzle with no picture on the box—where do you even begin?
The Dilemma of Eating
Obviously, I don’t have a problem eating, but cooking? That’s another story… If I could only eat what I could cook, I would either be incredibly thin (I wouldn’t be eating much) or even larger than I am (I would be eating cheese and macaroni at every meal).
Part of the problem for me is also that I want to eat less processed things and more healthier things. But how do you make a meal from tomatoes, lettuce, apples, and kale? I don’t see a “salad” of any type as a meal (well, maybe a taco salad—but I also don’t consider that very healthy).
Venturing into Healthy Cooking
I recently bought a new cookbook because I know I need to eat healthier, and I need to see how to combine healthy ingredients together to make a meal, a treat, a snack. I am seeing a lot of salads in the book, but they are different from the ones I am used to making, so maybe they will even taste good!
The cookbook promises quick and easy recipes, which is exactly what I need. Simple steps, minimal ingredients, and a finished product that looks like something I’d want to eat. The colorful pictures and enticing descriptions give me hope that perhaps, with some guidance, I can transform from a kitchen novice into someone who can whip up a decent meal.
Baby Steps in the Kitchen
Since the recipes in the book are quick and easy, I may actually be able to do this! If not, it’s back to writing my own cookbook—The How to Eat Cheese and Macaroni and Salads for Every Meal!
To start, I decided to try a simple recipe from the new cookbook: a kale and apple salad with a lemon vinaigrette. The ingredient list was short, and the steps seemed manageable. First, I had to wash and chop the kale, a task that seemed straightforward enough. But as I stood at the counter, knife in hand, I realized I wasn’t entirely sure how to properly chop kale. Should it be in thin ribbons or bite-sized pieces? After a quick YouTube search, I was back on track, chopping with newfound confidence.
Next, I sliced the apples, careful to remove the core and seeds. Mixing the kale and apple slices in a bowl, I moved on to the vinaigrette. The recipe called for fresh lemon juice, olive oil, and a touch of honey. I squeezed the lemon, whisked the ingredients together, and drizzled the dressing over the salad. With a final toss, my first homemade kale and apple salad was complete.
The Taste Test
Sitting down at the table, I took a tentative bite. The crisp sweetness of the apple complemented the slightly bitter kale, and the lemon vinaigrette tied everything together with a refreshing tang. To my surprise, it tasted good—really good. For the first time, I felt a spark of excitement about cooking. If I could make something this tasty with such little effort, maybe there was hope for me yet.
Expanding My Culinary Horizons
Encouraged by my small victory, I decided to try another recipe from the cookbook: a simple stir-fry with bell peppers, broccoli, and tofu. The thought of cooking tofu intimidated me, but the recipe assured me it was easy. I followed the steps carefully, pressing the tofu to remove excess moisture, then cutting it into cubes. I heated a pan with a bit of oil, added the tofu, and cooked it until it was golden and crispy.
Next, I chopped the bell peppers and broccoli, tossing them into the pan with the tofu. A quick stir, a splash of soy sauce, and a sprinkle of sesame seeds later, I had a vibrant, aromatic stir-fry. The colors were beautiful, and the smell was mouth-watering. As I plated the dish, I felt a sense of pride and accomplishment.
Learning and Growing
These small successes in the kitchen taught me an important lesson: cooking, like any skill, requires practice and patience. The more I cooked, the more comfortable I became with the process. I started to see potential meals in the ingredients I had, rather than just a collection of disparate items.
I also began to appreciate the creativity involved in cooking. Each recipe was like a blueprint, but there was room for improvisation and personal touches. I experimented with different flavors, substituted ingredients, and slowly built a repertoire of go-to dishes.
Embracing the Journey
My journey from someone who couldn’t see a meal in a fridge full of food to a budding home cook has been filled with challenges, but also with rewarding moments. I’m learning to embrace the process, to enjoy the act of creating something nourishing and delicious.
So, if you’re like me and feel lost in the kitchen, know that you’re not alone. Start small, be patient with yourself, and celebrate the little victories. Cooking can be intimidating, but it’s also an opportunity to learn, grow, and nourish yourself in a very literal sense.
Looking Forward
As I continue to explore new recipes and improve my cooking skills, I’m excited about the possibilities. Maybe one day, I’ll even be able to host a dinner party and confidently serve a multi-course meal. For now, I’m happy with my kale salads and tofu stir-fries, knowing that each dish brings me one step closer to culinary competence.
In the meantime, if you ever need advice on how to pair cheese and macaroni with every meal, you know who to ask!