I was recently listening to a Burnt Toast podcast where they interviewed Epicurious editor David Tamarkin and was inspired to take on his #cook90 challenge.
I love to cook, but with motherhood and spending the last two years in grad school I have found myself farther from the kitchen and leaning towards the easier task of ordering take-out on busy nights. I miss being in the kitchen and continuously expanding my kitchen skills and creativity. So #cook90 is an opportunity to get me back in the groove. (Check out his original post on how the challenge works).
I’ve only been at it for a week and I’ve already found a few positives from the experience.
- I am sticking to the weekly menu plan I create so I am wasting less food because I am actually cooking it.
- I am using up stuff that has been stuck in our freezer and pantry for a few months.
- I feel much better physically (and mentally) not eating all that rich take-out food.
- Money saved – haven’t added it up yet, but it is so much cheaper to eat-in.
- I am finally using all those recipes I’ve been pinning and the cookbooks I’ve been ignoring over the past two years.
To cap off day one of the #cook90 challenge I raided the fridge and pantry and came up with this delicious Italian Veggie Bake – quick, easy, and kid-friendly.