For all I’ve learned about healthy living, cooking at home has been a crucial lesson. You’re better able to control the ingredients, and it’s cheaper.
Yet, I still struggle with getting excited to cook a meal. I usually cook the same foods, with limited ingredients (mostly because I don’t want to chop tons of veggies), and then stand at a stovetop sautéing. But last week, at our upcoming chicken mole video shoot, food stylist and chef Betsy Nelson reminded me of the one cooking style I can easily do: roasting!
She used a combination of stovetop cooking and roasting for that recipe (see her in action at right), but she gave me several ideas, including roasted chicken with root vegetables. The prep is minimal, and most of the cooking is done by the oven and not me.
Since, I’ve roasted chicken legs and thighs, Brussels sprouts, cauliflower, and potatoes. I tossed the roasted veggies with some extra-virgin olive oil and sea salt, then added a few fresh greens to wilt before eating.
I’m always on the lookout for healthy and quick recipes (why I love the “Quick and Easy” section of our Confident Cooks so much!), so if you have a great one, send it my way.
And tell me: If you’re not a natural in the kitchen, what’s your secret for keeping healthy food on the table?