Simply Laura Lea. Laura Lea

is overwhelming.

       Cooking is too expensive.

       Cooking doesn’t taste as good as takeout.

       Cooking isn’t worth it.

      Cooking Mindset Truths:

       Cooking is sustainable when I am willing to invest in pantry staples and equipment. Once I have that foundation, all I need to buy is nonperishables!

       Cooking is fun when I’ve practiced it enough that it has become easy and flexible and when I’ve created an enjoyable cooking environment. Music, a cute apron, kombucha (or wine!) to sip on, a clean kitchen, family corralled elsewhere . . . these things make cooking something I truly look forward to.

       Healthy cooking gives me more time for the activities I love, because it gives me energy, better sleep, and confidence to put myself out in the world.

       Cooking isn’t any more overwhelming than anything else new that I decide I want to take on. “Easy is earned.” (Thanks, E.B.!) If I’ve stocked my pantry and kitchen with the tools I need and applied some basic meal planning techniques, cooking becomes manageable—even easy!

       Cooking is way less expensive than eating out all the time, especially if you’re thoughtful about it. There are plenty of ways to save money on meat and seafood (co-ops, Thrive Market, Costco, grocery store frozen sections), and there’s zero need to buy any of the fancy “superfoods” out there.

       Home-cooked food tastes even better than takeout. Why? Because it can be 100 percent custom-tailored to my personal tastes. Plus, I have a whole fridge and pantry of condiments and seasonings that I can add to my meals to amp up the flavor. Also, fat can be incredibly healthy for you, and that’s where all good restaurant flavor comes from . . . I can do that!

       Cooking is absolutely worth it, because I prioritize my health and my family’s health over almost anything in the world—and that includes mental, physical, and emotional health. Cooking allows me to choose what I put into our bodies, so that we can have strong immune systems, excellent digestion, efficient metabolism, balanced hormones, and happy brains. In addition, cooking brings us together in a way that nothing else can. Free from the distractions and logistics that go into eating at a restaurant, we can come together in a peaceful atmosphere and connect in person. Cooking teaches my kids responsibility, because I ask them to help measure, stir, clean up, and more. While we’re all running in million directions with varied interests, eating delicious home-cooked food is the one thing we all enjoy!

      Chapter 2

      COOKING TIPS for

      RECIPE SUCCESS

      While this may not be the most exciting section of the book, it is arguably the most important. Friends, please take the time to read these cooking tips and tricks! They are meant to accompany and complement the tips and tricks in Chapter 1 of my first cookbook. Not only will they improve your experience in the kitchen overall, they also will help ensure that my recipes come out exactly as they should. These are the gems of information I’ve accumulated over six years of daily cooking, and I think you’ll be amazed at what a difference they can make, in terms of time, ease, and fun. If you find yourself unsure of certain details such as what I mean by “standard loaf pan” or “aged” balsamic vinegar as you read the book, the answers are often in this section.

      Tips for Prepping, Cooking, and Freezing

      Gas versus Electric Stove: I’m addressing this

       first, in the hopes that more people will read it,

       because it is important. I cooked the recipes for my

       first cookbook on a gas stove, and I cooked these

       recipes on an electric stove. I had a team member,

       Lelan, cook most of this book’s recipes on a gas stove,

       to make sure there wasn’t a dramatic difference.

       There was not. You will get the same result cooking

       on a properly working gas stove as you will on a

       properly working electric stove. However, here’s

       what you do need to know: electric stoves take longer

       to heat up—60 to 90 seconds longer. This means,

       achieving the “when the oil moves quickly around

       the pan” stage takes longer on an electric stove, and

       you do need to be patient and wait for it to reach

       appropriate heat. It also means that liquid might take

       longer to reach a simmer or boil than on an electric

       stove. However, once the pot or pan has reached

       the “marker,” such as oil moving quickly or liquid

       simmering, recipes should cook exactly the same

       on gas and electric. If you have an electric stove,

       resist the temptation to crank it up to “high” to make

       things go more quickly—this will lead to burning and

       general inaccuracy.

      Prepping a Recipe: First, a gentle reminder to

       always read your recipes in advance. That is probably

       the most valuable tip I can give you for cooking

       success! As you read through the recipes, you’ll notice

       that some require a bit more prep, such as chopping,

       mixing, and measuring. It is very important to go

       ahead and prep the ingredients before you begin

       cooking. This is traditionally known as mis en place or

       “everything in its place,” and it is absolutely key to a

       pleasant and victorious cooking experience!

      Wet versus Dry Measuring: It’s important to

       measure your wet and dry ingredients differently.

       Wet ingredients require a liquid measuring cup,

       which usually looks like a glass with a handle and

       markings that designate volume. Liquid measuring

      cups are specifically designed so that, if you squat

       down so that your eye is at measuring line level, you’ll

       get an accurate reading. If you were to try to use