Dear Julia... + September Classes!
some answers to your questions + fun fall classes around the corner
Hi friends! I thought this would be a good week to answer a couple of your reader questions. I also am so excited to share my September class schedule with you today. Hope you have a great weekend!
From Sari: What are your favorite freezer staples for weeknight dinners or breakfasts? Thanks!
Oh my goodness I love this question. As for ingredients, I’d say my most favorite thing to have in my freezer is frozen spinach. It’s already washed, blanched + chopped and I use it in everything from omelets to soups. I also like having other vegetables in my freezer like broccoli and green beans so I can throw together a quick side dish (heat a little butter in a pot + add some minced garlic + add the frozen vegetable + add a splash of water + a pinch of salt + cover and steam until tender) or mix those with pasta and grated cheese and call it a day. I also rely on frozen fish for quick meals — I like to make fish curry with it (Thai curry paste + coconut milk + frozen fish all simmered together) or toaster oven fish — see my newsletter below from March for more about my love for frozen fish.
For actual meals (not just ingredients), I love a frozen burrito, whether it’s a store-bought one (these are pretty good) or a homemade one. When I’m feeling extra, I’ll make a batch of breakfast burritos and freeze them (here’s a whole class I taught on breakfasts you can freeze including my recipe for breakfast burritos which I’m including at the bottom of this newsletter for paid subscribers only!). I also love a frozen waffle with cottage cheese and sliced fruit and/or maple syrup on top. That always hits the spot.
From Kate: Do you have any favorite menus, recipes, strategies, etc. for cooking in a rental house on vacation? I feel like I always over-complicate things and have yet to figure out a good balance of cooking simple meals that are still fun (and don't need a ton of ingredients).
If you plan to cook a bunch while you’re away from home, here’s what I would bring with you if you’re able to (don’t bring a knife in a carry-on bag please!):
A sharp chef’s knife
A roll of tin foil
A container with kosher salt or Maldon salt if you’re feeling fancy
A bottle of olive oil
A pair of tongs
A bag of lemons
The above will get you through a lot! Just about any vegetable, grain, or protein is great drizzled with olive oil and lemon juice and seasoned with salt.
Some scattered thoughts to also keep in mind:
You’re on vacation! If cooking is fun for you and relaxes you, by all means cook. If it doesn’t…just don’t. If cooking makes you stressed, you don’t want to introduce that into your vacation. This doesn’t mean you have to spend a ton of money at restaurants. Embrace simple stuff that just needs to be assembled — sandwiches, cheese boards, quesadillas, vegetables with store-bought dip, hot dogs, etc.
If there’s a grill, use it! So nice to be outside and so easy to make a lot of food and SO MUCH LESS TO CLEANUP than if you cook inside.
If you’re traveling somewhere during tomato season, remember that tomato sandwiches with lots of mayo and salt are the most delicious thing in the world and require very, very little effort.
All you need for dessert is ice cream. Want a pie? Buy one!
Are there things you can make at home in the comfort of your own kitchen and bring with you in a cooler that will make your vacation easier? I’m thinking a batch of chili (eat on its own or on hot dogs or baked potatoes), a pot of soup, a batch of meatballs and all you have to do is boil some spaghetti, etc.
Embrace leftovers so you don’t overbuy ingredients. For example, leftover roast chicken can become chicken tacos for lunch the next day or chicken salad sandwiches. Leftover grilled vegetables can become the base of a frittata. Leftover hot dogs can be cut up and sautéed as the base for fried rice. You get the idea.
I think making a little meal plan before you leave can also give you a nice framework. But leave it loose enough that you don’t feel tethered to it and still have room to be spontaneous. Something like this:
Note that I didn’t include breakfast on here — I’d suggest just bring eggs and a loaf of bread so you can have toast + scrambled eggs…or whatever is your equivalent of an easy breakfast! Bagels + cream cheese! A stash of breakfast burritos!
I think the newsletter I wrote about what I brought on a camping trip might also be helpful for this question:
I am not teaching my online cooking classes this month, but I just posted my September classes and hope you’ll join me for one (or two or all three!) of them!
SUNDAY SEPTEMBER 10th: Make-Ahead Rosh Hashanah [2p EST / 90 MINS]
Sweet + Sour Brisket
Chicory Salad with Apple Cider Vinaigrette
Applesauce + Pecan Layer Cake
»»» READ MORE ABOUT THIS CLASS + SIGN UP RIGHT HERE! «««
SUNDAY SEPTEMBER 17th: Free Kids Cooking Hour with Amy Palanjian! [2p EST / 60 MINS] »»» YES THIS IS A FREE CLASS!! «««
Greek Salad Bowls with Homemade Pita Chips and Easy Cucumber Sauce
»»» READ MORE ABOUT THIS CLASS + SIGN UP RIGHT HERE! «««
SUNDAY SEPTEMBER 24th: Lunches to Take With You [2p EST / 90 MINS]
Spinach + Feta Frittata
Antipasto Chopped Salad
Turkey Chili
»»» READ MORE ABOUT THIS CLASS + SIGN UP RIGHT HERE! «««
Until my online cooking classes return in September you can always check out my on-demand video library with 70+ of my previously recorded classes.
Each class includes fully written recipes + a grocery list.
»»»» VIDEO LIBRARY RIGHT HERE!!! ««««
See you next week. xoxoxoox Julia
******Paid subscribers! Here’s my recipe for Breakfast Burritos that are infinitely customizable and freeze so well. Thank you for your support!!!****
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