Do you follow recipes religiously? Do you create a weekly menu and then buy all the ingredients to make it? Are you tired of all that work? Then you are ready to read No Recipe? No Problem!
Freestyle cooking is usually used by the non-planners among us. However, everyone can reduce food waste by using perfectly good but unused produce and meat to create a spur of the moment meal. Three questions must be asked:
- What am I hungry for?
- What do I have on hand?
- How much time do I have?
The book has a valuable chart showing how each vegetable can be cooked. The choices are sauté, roast/bake, stir-fry, braise, steam, grill, and microwave. There are also two charts for cooking grains on the stovetop and with your Instant Pot. There is a meat cooking chart as well as a bunch for making salads and grain bowls.
Even though I am already a freestyle cook (admittedly using the ingredient search on allrecipes.com frequently), I learned a lot from this book. Just adding a bit of apple cider vinegar to sautéed vegetables upped my game significantly. Who knew you could sauté almost wilted lettuce with radishes? Have cherry tomatoes left over from a salad earlier in the week? Roast them quickly in the oven with some balsamic vinegar and olive oil. They’re great with mac n cheese.
There are so many ideas here. There are also quite a few old fashion recipes too. You can save the price of the book by making your own salad dressings. All the recipes are here. Also, think of all the food waste you can prevent. I’m not quite devoted enough to eat apples chewed on by squirrels. But even I see the benefit of making a big soup or salad using the leftover veggies from last week the day before doing my weekly shopping.
If you are looking to live more sustainably while also saving money and time, look no further. No Recipe? No Problem! 4.5 stars!
Thanks to Storey Publishing and NetGalley for a copy in exchange for my honest review.