9 Tips if You’re New to the Kitchen (+ a Recipe) from Healthyish Author, Lindsay Maitland Hunt
Words Lindsay Maitland Hunt
Our friend Lindsay Maitland Hunt’s new cookbook, Healthyish, comes out January 9th, 2018, and we’re so excited to dive into the satisfying, yet simple and good-for-you recipes she’s developed. Lindsay is a huge fan of OXO (the Mini Angled Measuring Cup played a huge role in developing recipes for her book – it saved her from continuously bending down to see the markings and ensured her recipes were accurately being measured!). The book is packed with easy-to-follow recipes, a list of ingredients to always have on hand and tips — tons of tips — which we are obviously big fans of.
If you’re new to cooking and feeling intimidated, here are my nine key pieces of advice to set yourself up for success.
1. Read the whole recipe before you begin, noting what equipment you’ll need. It can be helpful to pull out the pots and pans you’ll need to make cooking go smoothly.
2. Be nice to yourself. Maintain a balance of trying new things and giving yourself permission to take it easy.
3. Do any dishes that are in the sink before you start cooking.
4. Prep the ingredients before you start cooking.
5. Cooking gets easier over time. A recipe not coming out as expected is not a reflection of you.
6. If you’re making a recipe that calls for the oven to be preheated, do it the second you start prepping. This way, it’ll be at the correct temperature and you won’t waste time.
7. Put a damp paper towel under your cutting board to secure it to your countertop.
8. Place a mixing bowl on your work area to use as a waste bin for easy cleanup. This way, you won’t always be reaching for the trash can.
9. Use a bigger cutting board, mixing bowl, or colander than you think you need.
Brown Rice and Adzuki Bean Bowls
(Makes dinner for 4)
Want to know one little trick to make your life easier? Use a big enough bowl when you’re mixing the slaw. That way little bits don’t fly out onto the counter and you have space to toss the ingredients evenly.
½ large Napa cabbage head (12 oz/340 g), sliced (6½ cups)
3 small carrots, shaved with a vegetable peeler
1 cup (100 g) sugar snap peas, sliced
2 tablespoons sesame seeds, plus more for serving
½ cup Toasted Sesame and Miso Dressing (see below)
1 cup (6¾ oz/190 g) short-grain brown rice, rinsed
2 tablespoons chopped fresh cilantro leaves, plus more for serving
1 (15-oz/425-g) can adzuki or small red beans, rinsed
2 avocados, sliced
1 small fresh red chile, sliced
How to Make It
Bring a large pot of water to a boil. While it comes to a boil, mix the cabbage, carrots, snap peas, and sesame seeds in a large bowl with ¼ cup (60 ml) of the dressing. Use your hands to make sure everything gets evenly coated, or use a spatula. Set aside and toss occasionally.
Once the water is boiling, add the rice and 1 tablespoon kosher salt. Reduce to a simmer and cook until the rice is just tender, 22 to 26 minutes. Drain.
Just before serving, fold the cilantro into the cabbage salad. Divide the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with the remaining ¼ cup dressing, and sprinkle with the chile and more cilantro and sesame seeds, if you like.
Toasted Sesame and Miso Dressing
(Makes 1 Cup Dressing)
¼ cup (70 g) white miso
1/3 cup (75 ml) rice vinegar
¼ cup (60 ml) canola oil
¼ cup (60 ml) low-sodium soy sauce
1 tablespoon toasted sesame oil
How to Make it
Put the miso in a small bowl (or use the Twist & Pour Salad Dressing Mixer), then slowly whisk in the vinegar until you get a loose paste. Whisk in the canola oil, soy sauce, and sesame oil. Refrigerate the dressing in an airtight container for up to 1 month.
Healthyish is available to purchase here. We’ll be hearing from Lindsay more this month, so check back over the next few weeks to get more tips.
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