“Shortcuts” to faster cooking

Cooking takes time, yes, but YOU control how MUCH time it takes. Your skills and your choices of ingredients and methods are the “shortcuts” to faster cooking.

My first time through the Whole30 was excruciating. It’s all whole foods so I spent hours shopping, prepping and cooking all new recipes. They were foreign to me and frankly, not to my liking always. Nothing is more frustrating than spending 2 or 3 hours in the kitchen only to not like what you cooked!

So, let’s talk about some things you could do to take “shortcuts” with your own recipes…making something you already know you love but FASTER!

Shortcut ingredients

Onions and/or peppers –

You have three choices…hone your chopping skills (for the best way to cut peppers, click here; for better onion chopping, click here) or pre-chop a bunch and freeze for later OR buy frozen pre-cut peppers and onions. Recipes that call for one onion and one pepper chopped can use a 12-ounce frozen bag of pre-chopped peppers and onions as a substitute.

The peppers I cut today were just a little over 6 ounces each once I had removed the core. The onions were heavier so I ended up with some extra onion left over. If you prep your own, put away some single peppers as well so you can grab just what you need from the freezer anytime you need it!

Potatoes –

When you need these chopped, consider using Southern style hash browns (cubed). Personally, I wouldn’t do this all the time, but I would definitely keep a bag in the freezer for one of THOSE days when you need the help. (Warning, these are not Whole30 compliant if they include dextrose! Why, oh, why would you need sugar to freeze cubed potatoes???) I’m currently testing parboiling, then flash freezing potatoes I chopped to use instead. Mixed results so far BUT could be promising so, stay tuned…

Garlic –

I keep a large jar of minced garlic in my fridge because I use garlic ALL the time. Couldn’t tell you how much time I’ve saved over the years by having this staple handy.

I did find out recently though that garlic stored in water can lose its nutritional properties in the water. So, when I get a new jar, I drain the water and pour just enough olive oil in to keep it from drying out. The garlic soaks up some of the oil and when the recipe calls for a little oil to sauté the garlic, you already have some there. 1 tsp = 1 clove

Cabbage –

Any time a recipe calls for a head of cabbage cut or shredded, cole slaw mix is your friend. Do watch out for the heart that is sometimes is in there in large slices. Just pull those out and throw them away. You’ll also have a little carrot in there but that certainly won’t hurt anything. I love to use this option for Hamburger Fry Pan Supper!

And swap for Whole30 compliant ingredients

Don’t forget to also swap out non-compliant ingredients for W30 compliant ones when you want (like coconut aminos for soy sauce). Or simply leave out an ingredient (like cheese on top of a dish).

Shortcut methods, too

Pots and pans –

Any recipe that tells me to do this in one pot, that in another pot, and the other in the oven, just gets my head shaking. Nope…I’m not gonna dirty the whole kitchen that way. You can almost always find a way to adjust to get more done with less pans.

If you have veggies that take longer to cook (like potatoes or carrots), put them in when browning your ground beef. They’ll cook some while the meat is cooking. Most times you’re going to sauté them in oil anyway. And you can still spoon the oil off after the meat is browned (always keep a glass salsa or spaghetti sauce jar around to hold the oil for disposal later). Then continue the recipe as you would normally.

Here’s a new favorite soup recipe that I made in one pot in about 30 minutes. I didn’t choose to make it in the Instant-Pot as suggested simply because the preheat time for just 3 minutes cooking time didn’t work for me…it’s lots harder to clean the Instant-Pot liner, cover and gasket than it is to clean my 5-qt dutch non-stick Dutch oven! Check out the original, then take a look at what I did…

Stuffed Pepper Soup

• 1 lb ground beef
• 1 12-ounce frozen chopped peppers & onions
• 2 more peppers, chopped
• 5 tsps minced garlic
• 3 cups chicken broth (Swanson is compliant, compliant beef broth is a little harder to find)
• 15 ounces compliant spaghetti sauce (like Classico Tomato Basil)
• 1 12-ounce bag frozen cauliflower “rice”
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 tsp paprika (prefer smoked any time I use paprika)
• ¾ tsp salt

In large pot (5qt or 3 or 4-inch deep skillet), brown ground beef with onions and all peppers and garlic. When meat is fully cooked (no pink remains), drain off grease and water that comes from frozen veggies. Add all remaining ingredients and simmer for 10-20 minutes till all is cooked through and flavors have melded.

GREAT recipe (thanks paleorunningmomma.com!)…I just needed it to be quicker and easier. All it takes is a few “shortcuts” to faster cooking!

What recipe will YOU choose to “shortcut?” I’d love to hear from you!