In It Together #7: Easy Tips to Cook A Great Meal When You Don't Have All the Desired Ingredients

Man, everyday life in quarantine is filled with an array of unexpected daily challenges that seem small, but add up quickly. The In It Together Series will make your day to day easier thanks to expert advice from female business owners in Seattle. As a personal stylist for women in Seattle, I’m fortunate to be a part of a community of bright, generous, resourceful women who have the power to improve our situations. Today’s post is from the Chef Owner of Miri’s Golden Gardens, Miri Plowman. This is sure to be a post you bookmark and come back to repeatedly. Enjoy!

First, I want to acknowledge that everyone is approaching this time in the kitchen differently. I think some find it a time to dive into cooking projects that maybe otherwise they would never dare to take on, others are looking at their kitchen with dread and overwhelm and for some, cooking is business as usual, just more of it.

For me personally, running a business and a restaurant means that my partner and I end up eating at odd hours, and not very consistently. I have enjoyed this time for reinstating important habits that have fallen to the wayside-like eating three square meals a day all at reasonable hours and mostly at the table. I’ve been really enjoying having a big delicious lunch followed by a smaller, more leftover-y or salad-y dinner.

All this to say, if I could offer one suggestion in this weird time, listen to what your body wants and needs! Try to relish in the slow down and savor mealtime if you can!

The other thing that typically dominates my home cooking style lately is to make do with the ingredients I have. The other day I was looking to make Prad Pri King. A Thai dish with red curry paste, green beans and a protein- typically pork or beef. I had maybe half the ingredients and zero interest in braving the grocery store. 😱

In lieu of the red curry paste I blended some chili pepper flakes, shallot (an onion would have also been fine), a squeeze of 1/2 a lime and some fish sauce. I added some chicken broth for some extra umami. It wasn’t perfect, but it also wasn’t bad. Learning to make do with the ingredients you have means wasting less and also saves time and energy. Over time, you will find that doing this will help you to be more creative in the kitchen. Recipes will only get you so far! I want to be clear this is far more helpful for cooking than it is for baking!