Spring Break
20 minute meals
Chris Fahrenbruch
Issue date: 8/20/07 Section: News
- Page 1 of 1
Planning meals and keeping the kitchen stocked with staple foods can make cooking meals quick and easy.
Marjorie Fitch-Hilgenberg, an associate professor of dietetics at the UA, keeps her kitchen stocked with rice, pasta, canned vegetables and canned meat to make cooking simple.
After any trip to the grocery store, Fitch-Hilgenberg said she washes and cuts all her fresh vegetables before storing them in small containers until she adds them to a meal.
People stop to pick up food on the way home because they think it's cheaper and easier, but having food ready to cook at home makes all the difference in the world, Fitch-Hilgenberg said.
"Cooking is a good way to come down from the day," she said. Fitch-Hilgenberg cooks without recipes because it saves time, she said.
When adding seasoning and other ingredients, "I just think of what goes together," Fitch-Hilgenberg said.
Fitch-Hilgenberg might eat rice several times during the course of a week but might prepare it differently each time, she said.
"Yes, it's leftover rice, but I switch up the seasoning and vegetables," Fitch-Hilgenberg said. She refers to such dishes as planned-overs rather than leftovers, according to a UA press release.
Having foods on hand and already cut allows Fitch-Hilgenberg to snack on foods without having to prepare them, she said. By adding foods that don't slime quickly such as onions or carrots, "I can prepare a tub of salad that will last several days," Fitch-Hilgenberg said.
Fitch-Hilgenberg might then snack on the salad after dinner. "If I do want a snack, there's something there," she said. She doesn't have to worry about what to cook for dinner because there's always something in the kitchen and ready to go, she said.
Marjorie Fitch-Hilgenberg, an associate professor of dietetics at the UA, keeps her kitchen stocked with rice, pasta, canned vegetables and canned meat to make cooking simple.
After any trip to the grocery store, Fitch-Hilgenberg said she washes and cuts all her fresh vegetables before storing them in small containers until she adds them to a meal.
People stop to pick up food on the way home because they think it's cheaper and easier, but having food ready to cook at home makes all the difference in the world, Fitch-Hilgenberg said.
"Cooking is a good way to come down from the day," she said. Fitch-Hilgenberg cooks without recipes because it saves time, she said.
When adding seasoning and other ingredients, "I just think of what goes together," Fitch-Hilgenberg said.
Fitch-Hilgenberg might eat rice several times during the course of a week but might prepare it differently each time, she said.
"Yes, it's leftover rice, but I switch up the seasoning and vegetables," Fitch-Hilgenberg said. She refers to such dishes as planned-overs rather than leftovers, according to a UA press release.
Having foods on hand and already cut allows Fitch-Hilgenberg to snack on foods without having to prepare them, she said. By adding foods that don't slime quickly such as onions or carrots, "I can prepare a tub of salad that will last several days," Fitch-Hilgenberg said.
Fitch-Hilgenberg might then snack on the salad after dinner. "If I do want a snack, there's something there," she said. She doesn't have to worry about what to cook for dinner because there's always something in the kitchen and ready to go, she said.
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