super simple summer kitchen hacks
It’s SUMMER. And that means long hours of sunshine, (occasionally chaotic) schedules of fun activities filling the calendar, and -for me- more time outside with LESS time in the kitchen. So this month, indulge me while I put on my postpartum doula hat and share my favorite hacks in the kitchen to make amazing meals without spending all your time by the stove.
As a postpartum doula, I was always in the kitchen with my families. Whipping up omelets as a way to pack nutrients into simple dishes, perfecting one-handed snacks for new parents to eat while holding a baby, and finding meals that reheat quickly and easily.
But in a 4 hour postpartum doula visit with a new family where our goals was to make a full meal + snacks, learn baby soothing skills, get mama a shower, do some laundry, and have time for a postpartum massage I often needed to move quickly in the kitchen. (and yes 😅this is why postpartum doulas are worth their weight in gold).
Keep in mind, I love cooking and usually find it relaxing, but even if you don’t relish the role of chef, these time-saving tips are accessible to every level of home cook.
I LOVE a good CSA. I’ve been part of a veggie CSA for nearly 10 years now. My first pickup is this Thursday and (weirdly!) I love when my fridge shelves get all gritty with the real dirt from those farm veggies. But, when it comes to quick cooking nights, swap your fresh veggies for frozen veggies. I make an amazing ayurvedic kitchari and when I have time, I peel and chop all the vegetables with care. But when I’m short on time I use frozen spinach and the kitchari is just as delicious - and is a good source of iron. Toddler tip: this recipe has also been a great way to get spinach into my toddler.
Speaking of not chopping: get yourself a jar of chopped garlic and the shredded ginger from the freezer section. Whether you are throwing these into the pan for a stir fry base or mixing up a sauce this is a huge time saver. And, if like me, you massage people’s faces for a living, you won’t have to worry about your hands smelling of garlic. (oh, does that not apply to you?😂)
Pick up a rotisserie chicken at the store. In the winter I’ll roast a whole chicken when we are around the house for a chilly afternoon and then use the meat in dishes and the bones for stock. But in the summer? I swing by the store after hiking and grab that already cooked rotisserie chicken. Serve it for dinner. Chop it up for camp lunches. Mix it into a chicken salad. Keep it simple.
Which brings me to my next hack and back to the frozen veggies. Keep a bag of peas and carrots in the freezer. Adding peas and carrots to your chicken salad is such an easy way to get in veggies with no chopping required. Uninspired by the veggies in your fridge for lunch? Throw some frozen peas and carrots into your lunchbox or snack bag and they will be unfrozen by lunchtime.
This is my absolute favorite meal to “hack” with the frozen peas and carrots and rotisserie chicken. You’ll still need to cut up the onion and celery, but then simply add the carrots and peas at the same time rather than adding the carrots with the onion and celery.
Skip the sauce. I LOVE sauce. I like to dip, marinate, sautee, but summer is a time to not over-complicate things and instead let the delicious seasonal produce stand on its own. Oil, salt, and pepper on almost any vegetable on the grill or in a pan brings out the natural flavors. Years ago, I served up a snack of roasted sweet potatoes and homemade guacamole to my tired postpartum clients who were then desperate for the recipe. I happily shared my top-secret skills: sliced sweet potato roasted in olive oil, salt, and pepper and mashed avocados with salt, pepper, oil, and lime. Sometimes we just want the simple things in life.
Learn to “rough chop” your herbs. Again, when I have the time (and patience like when I’m working with clients) I pull the leaves off cilantro stems by hand to top salads, soups, and mexican dishes. But at home when a tired toddler is holding my leg asking for cookies and I just NEED to get dinner on the table - I hold all the stems in one hand and shave the leaves off at an angle just like in this video.
Don’t worry about eating some of the smaller stems near the leaves - they are delicious! Do discard the woody parts of the stems farthest from the leaves.
My last two summer hacks need little explanation:
Make too much. When you make a big meal in the oven or on the stove, make too much and repurpose the leftovers or freeze the full meal. This works especially well with cooked meat, soups, stews, lasagna, muffins and quiche. Truth- I sometimes cheat while camping and bring a meal I’ve already cooked for the first night.
On the hottest days, use a slow cooker or pressure cooker instead of the stove or oven. These magic machines aren’t just for winter stews! In the summer I use mine to make slow roasted chicken, beef, pork, or beans to fill tacos and top salads. And I almost always make too much so that I can freeze some for next week.
I hope these quick tips from my postpartum doula life help you relax a bit in the kitchen this summer and still make amazing food for your family and friends. I know we all have our quick kitchen hacks and I would love to learn yours too! What are your favorite kitchen time saving tips?
I’m always learning and I’d love to hear from you about how you cut corners, but keep food delicious!
