My father in law- the king of the kitchen, the king of practicality. Cooking is where you see him in his flow- smoothly gliding from one side of the kitchen to the next. Chopping, grinding, mixing- the space fills up with an inviting aroma.
We would usually get into conversations about food planning for the week or new tricks we learned or wanted to try in the kitchen. So much so that we were dubbed “los culinarios”, or “the culinary ones” for our mutual love of all things food and kitchen.
“Cocinar es mi pasion” he says with pride, which means “cooking is my passion”.
But as much as my FIL appreciates great food and will never sacrifice on quality, the man does not like to waste time; he doesn’t like to overcomplicate anything. Food must be flavorful, filling, healthy and well- rounded while being quick and straight to the point to make.
I lived with my in- laws for 8 months in 2023/4, and in those 8 months I learned a lot. Being the humble man that he is, he would deny any claims that he taught me anything life- changing, but I learned things from him during that time that have forever changed my relationship with cooking.
Simple, yet game- changing. Making good food without spending hours in the kitchen. Variety, flavor, and hardiness.
From the many things I learned, here are 5 simple kitchen hacks that changed the way I cook.
5 Simple Kitchen Hacks
The Power of the Slow Cooker
When I say this has changed the game, I mean it. Soups, elaborate rices, chicken, meat, veggies, potatoes, beans- you name it, the slow cooker will make it! Popping in the ingredients, setting it to cook and when the magical beep goes off, a warm and hardy delicacy awaits. One of my favorite meals that my FIL would make was a ground beef, garbanzo soup loaded with veggies and yumminess- it was a brothy, light yet filling soup.
Wooden Spoon Over the Pot So It Doesn’t Boil Over
I love making a good, hearty oatmeal for breakfast. It’s just such an easy breakfast that is customizable and filling. (Costco has a great gluten free, sprouted oatmeal that we always keep stocked). But sometimes, if I wasn’t paying attention, the oatmeal would heat up too much causing it to rise and eventually spill over the top if the heat wasn’t lowered. One morning, my FIL, watching the oatmeal getting ready to rise, grabbed a wooden spoon and laid it across the top of the pot. Immediately the oatmeal went back down. Now, I can’t speak to the science of it, but it works, every time!
Cooking in the Morning So That It’s Ready For Lunch Time
Lunch time comes, you walk into the kitchen, open up the fridge to see if there are any leftovers or something fast to whip up. That has always given me a bit of stress or it just takes way too much time. My FIL cooks in the morning everyday so that by lunch time it’s all just ready to go – green lights for everyone.
Making Fresh Veggies A Part of the Everyday Cooking Flow
Although I have always been pretty good at incorporating veggies into my meals, I never got a flow around using fresh veggies. They would usually end up going bad before I used them since I would mostly use them solely for specific recipes rather than part of the cooking flow. My FIL cuts up veggies everyday and uses them in different ways for every type of food.
The biggest incorporation has been creating a base, for the meal which is typically chopped onions, garlic, celery and sometimes tomato, green onion, even carrot. Especially when cooking a protein source, he starts by sautéing the base ingredients first to get the flavors juiced up and then proceeds to cook the chicken or add it into the soup. Having real veggies mixed in has helped every food feel hardier and richer in flavor. Once you add in your seasonings, mixing in your protein and just cooking it in the pressure cooker makes for an absolutely delicious and full meal.
Beans, Beans, Beans!
If there is one thing that will forever remind me of my FIL, it’s beans. Black beans, garbanzos, pinto beans, kidney beans- all sorts of beans. Whether he made them with ground beef or by themselves as more of a soup, seeing the beans being soaked over night is one of the warmest memories I will always have of him.
Every week, usually on Thursdays, beans take center stage. That has become a staple now in our home. A simple soak overnight, make the veggie base in the pressure cooker, pour the soaked beans in, season, add a bit of water (about an inch over the beans), set it for 40 min on high and voila, the richest, yummiest beans.
Being present with your time is one of the foundational concepts of life. I would be lying if I said that those 8 months living with my in- laws was the smoothest time of my life. But I’m so grateful that my husband and I tried our hardest to be present with them and with the opportunity as best we could. This led to creating some unforgettable memories and learning some lessons that will be with us forever.
The biggest lesson I learned during that time was that there is always good shining somewhere amongst the bad- try to find that so that when you look back, you only remember the amazing memories created.
If you’re not present with every moment, even really hard ones, then what’s the point?
What are some things you’ve learned from previous generations that have changed your relationship with cooking? I’m always open to learning new tricks or recipes- email me or message me on IG 🙂
As always, sending you lots of love <3
Until next time,
Cristina Marie
To F, thank you for your big heart and the love you always put into every meal.
