Thanks to Wikipedia
Pepper
Advantages Of Cooking At Home
I was tired of getting food poisoning eating out. Trusting food preparation, whether in a restaurant or from manufactured goods, seemed like a game of chance that I was increasingly uncomfortable with. That’s when I began to see the kitchen as a sanctuary where I could ensure both the enjoyment and the safety of my meals.
It turns out, I’m not alone. Many people have faced this kind of uncertainty about eating out, worrying that the next meal could have unpleasant consequences. There’s something to be said for the peace of mind that comes with personally selecting and preparing your food. Knowing that your hands are the ones chopping, stirring, and seasoning adds a layer of safety that you just don’t get elsewhere.
For me, cooking is really relaxing and very enjoyable. It became my daily unwinding ritual. Not only did I rid myself of the anxiety over potential food issues, but I also stumbled upon an activity that allowed me to decompress after a long day. There’s a simple pleasure in the sizzle of onions in the pan and the fragrance of garlic in the air that is incredibly soothing.
Read further for inspiration to cook at home, where you’re going to find out about making dishes that are not only safer for you but also bring a host of other advantages. Cooking at home isn’t just about avoiding bad experiences; it’s about creating new, positive ones—and I’m here to help you on that journey to discovering your own joy and safety in home cooking.
The Health and Wellness Benefits of Cooking at Home
Now, let’s get to the heart of why cooking at home can do wonders for your health and mental wellness. If you’re hesitant about the idea, don’t worry too much about your current skill level. Everyone starts somewhere, and the journey to wellness through cooking is well worth it. And that is why I have this website.
By taking charge of your meals in your own kitchen, you can cater to your specific dietary needs and preferences. Whether it’s gluten-free, low carb, or rich in probiotics, you call the shots. There’s no mystery meat or unpronounceable preservatives here; you choose everything that goes on your plate.
Want to sidestep the risk of food poisoning? Cooking at home means you’re the boss of cleanliness and food safety. You can ensure that your meat is properly cooked and your veggies are thoroughly washed. You’ll lower your risk of foodborn illnesses, not only keeping you healthier but potentially saving you from a bout of food poison-induced downtime.
Here’s something else to consider: cooking isn’t just about feeding your body; it can nourish your mind too. Many find the process of chopping, stirring, and sauteing to be a soothing rhythm that melts away the stress of the day. It’s a way to unwind and focus on something tangible and nurturing.
Additionally, when you commit to cooking at home, you’re signing up for a course in culinary skills and nutritional know-how. Bonus prize, no tuition needed! In my opinion, there’s no better way to get to grips with what constitutes a balanced diet than by getting hands-on with the ingredients that should fill your plate.
If you stick with it, you’re going to find out about a whole world of flavors you might have never experienced had you relied solely on takeout or microwave dinners. Home cooking opens the door to food exploration, discovery, and a deepened knowledge of food cultures from around the world.
Inspiration to Embark on Your Home Cooking Adventure
I’m here to help you with the nudge you might need to begin your journey into home cooking. Hopefully, what I present will not be daunting, rather approachable. It’s not just about safety and health—it’s also about the sheer pleasure it brings. You’re going to find out how embracing the art of cooking at home can transform your daily routine and even your outlook on life.
Choose something that resonates with you. Maybe it’s the idea of whipping up cozy comfort food or the thrill of trying exotic recipes. Start small with dishes that are within your comfort zone, and gradually experiment with more complex meals as your confidence grows.
Don’t worry too much about making everything perfect on your first try. Cooking is a skill that gets better with practice, and it’s perfectly okay to have some flops along the way. Remember, your first attempt doesn’t need to be your last. I am going to share my own cooking fails because I think that will be fun.
If you want to connect with others who share your newfound passion for cooking, there’s a lot of opportunity in joining cooking classes, online forums, or local foodie groups. These platforms can provide you with tips, recipes, and the encouragement needed to keep improving.
I really hope that these insights inspire you to take the leap and start cooking at home. Trust me, the rewards are worth it—from the pride in creating a meal to the peace of mind that comes with knowing exactly what’s on your plate. So, why not give it a shot? After all, the next delicious meal could be the one you make yourself.
Roasted Garlic Easy Delicious
Talk about beginner chef recipes. This garlic preparation is very simple and you will LOVE the outcome.
So, SO, simple and delicious.
Just peel, cut off tops, sprinkle with salt, and pepper. Drizzle with olive oil. Place in 375F oven for about an hour.
When soft to touch (squeeze), remove from oven and let cool. Once you can hold without burning your fingers off, press/squeeze the garlic out of the bulbs, You should see squishy, lovely cloves like shown in the photo above.
From there, S&P (salt and PEPPER) as you wish, Smash, if you like. Whatever you do with it. ENJOY!
Tomahawk Steak
Today, I am going to begin dry-aging a tomahawk cut steak. I find that it only takes few days of “incubation” (sorry, that’s the lab geek coming out), for a well salted piece of beef to dry to a point that makes for excellent browning.
See information about the maillard reaction in it’s own post here on my site.
More to come as we process this meat. I intend to update this post as I move along. Come on, let’s GO!
Easy Prep, fantastic outcome!
- Salt heavily and place on wire rack in refrigerator. I aged for 3 days
- Smoke meat for 2 hours at 180F using hickory pellets
- Place on hot charcoal grill until internal temp of 125 (for medium rare)
- I add a firm round of pepper while the meat is hot
- Rest meat for at least 10 minutes
- Cut and ENJOY
Charcoal Grilling
Charcoal grilling. First, grab a simple Weber charcoal grill and a coal chimney (in featured photo), if you like. Get ready for the soul satisfying event of cooking on this grill. There’s just something special about gathering around a charcoal grill, the smoky aroma wafting through the air. It’s an experience that taps into our primal love for fire and flavor. Grilling transforms a simple meal into an outdoor event.
Charcoal grilling offers a level of authenticity you can’t get from other methods. In my opinion, the unique taste that charcoal imparts to food is unparalleled. Whether it’s the slight smokiness in a perfectly grilled steak or the crispy edges of a juicy burger, the flavor profile is robust. There’s also the undeniable charm of the rituals involved – from lighting the briquettes to the satisfying sizzle as food hits the grill.
Don’t be afraid of grilling with charcoal. Let’s get started!
Biscuits!
Savory Biscuits – My specialty
These biscuits are so good, I have people demanding them regularly. I mean, BACON, onions, cheese. What’s not to love?
Chefani’s Special Biscuits
- 1.5 cup all purpose flour
- .5 cup crispy, chopped bacon – I prefer hickory smoked, thicker cut for these biscuits
- 3/4 cup caramelized onion
- 1.5 tablespoon baking powder
- 1.5 cup cheese – use anything you like or have around but I prefer cheddar
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 2 teaspoon red pepper flake
- 1 tbsp sugar
- 1 stick of BUTTER – I place stick in the freezer for 30 minutes before cutting into flour
- 1/2-1 Cup Milk or buttermilk – Depending on the flour and milk you use, you may need an inexact amount
Directions: This takes a little pre-prep.
- Cook bacon to pretty crisp. Allow to cool. Chop into small pieces.
- Carmelize onions and set aside. See my related blog for instructions.
- After these items are ready and waiting, place oven on 450F. It takes a while to heat that much. Wait about 10 minutes to begin biscuit prep.
- Gather all of your ingredients and tools and get ready to mix!
Other items needed:
- Baking sheet pan. 1/2 size is enough for this small recipe
- Parchment paper to line pan
- Butter cutter or knife and fork
- Medium (or larger) bowl
Start with placing dry ingredients into your mixing bowl. Just toss them all in the bowl. I give them a stir to combine. Begin chopping in the cold butter (it’s actually called a pastry cutter but I use it to cut up the butter). Add in the cheese, bacon, and onions. I use my hands to mix. It’s a chunky, thick affair! Now, slowly add milk to the mixture. You want to keep the dough kind of dry. Once your mixture holds together but does not feel wet, you are ready to start forming the biscuits.
You can make 4-12 biscuits depending on the size you form. Place them on your parchment lined baking sheet and put in the oven for 10-13 minutes. Again, the size will determine total time. When they are golden brown on top, just check with toothpick test.
ENJOY!!!!
Simplicy is good. Life is good.
Why am I (Pepper) here
I have a concept. I believe I can bring an entertaining, more simplistic version of a cooking website for people to enjoy.
Short Attention Span
I don’t know about you, but I get really bored slugging through giant websites full of WAY too many words, just to get to a recipe. I do want to see beautiful pictures of the food people make. And lets share little tips as we go. I am hoping to see and share home cooked dishes and you own description of whatever you’d like to share about ingredients, preparation, taste, etc.
Let’s just share and have fun
I hope to find an audience who will find this site and share their own experiences with our followers. NO judgement zone.
We are not looking for professional dishes nor professional photos. You be YOU.
Humor
I really love a good laugh. Please share fails as much as successes.
Conclusion
This site is super basic right now. I know. Hey, everyone has to start somewhere, right? Let’s just go! Let’s make something really fantastic together. I’m excite to hear from you.
Please submit your creation and or ask questions in comments below.