Do you ever feel ‘too tired to cook’ after a long busy day? Well you’re certainly not alone!
A few years ago I surveyed Stonesoup readers for their biggest cooking challenges. The number 1 response was being ‘tired at the end of a long day’.
We all know what that feels like.
But how do you make it easier to cook when you’re tired AND hungry?
Or as one of my students calls it…’HANGRY’.
So here’s my simple 2-step process to make it easier to get into the kitchen and cook the delicious, healthy meals you and your family deserve…
STEP 1. Have actual food in the house
If there isn’t food in the house we’re all more likely to pick up takeout than go to the store, buy ingredients, come home and cook. Food in the house gives you a HUGE head start.
I find there are 2 parts to this.
First, having a well stocked pantry can be a huge life saver.
The other piece of the puzzle is a regular system for buying fresh ingredients. It might be an idyllic weekly trip to the farmers market, a Monday night supermarket run or an online order that gets delivered.
The type of system isn’t important. Just find one that works for you.
STEP 2. Have a collection of fast, simple recipes at your fingertips.
Having a collection of quick, healthy, easy recipes is key. If you know dinner is only going to take you 10-15 minutes, aren’t you more likely to be able to find the energy you need to make it happen?
I can hear you asking…
“Great Jules, but where am I going to find such a collection?”
To be honest, you don’t need to look any further than Stonesoup. This collection of 50 healthy 10-Minute meals is a great place to start.
BUT if you want a collection of super easy, healthy and yummy recipes that you can save on your phone or tablet to access any time, even when you’re not online, then I have just the thing for you..
The best selling of my eCookbooks is called the ‘Tired & Hungry Cook’s Companion’.
It’s all about helping you avoid becoming ‘Hangry’!
If you’s like to discover more go to:
Easy Fish Curry
My Irishman and I have been on a mission to eat more fish so we have been having a regular pescetarian Monday. This curry was inspired by one such Monday. I’ve found buying fish at our local farmers market makes fish cooking much more affordable and delicious. I’ve served it on a bed of cauliflower ‘rice’ (raw grated cauliflower) but you’re welcome to use steamed basmati rice if you prefer.
enough for 2
450g (1lb) fish fillets, chopped into chunks
1-2 tablespoons garam masala
1-4 red chillies, chopped
1 can tomatoes (400g / 14oz), chopped
4 tablespoons whipping cream (35% milk fat)
1 bunch coriander (cilantro), leaves picked
1. Heat a few tablespoons of oil in a large frying pan (skillet) over a medium high heat.
2. Add the fish and brown for a few minutes. Then add the garam masala and chilli. Stir for a few seconds.
3. Add tomatoes and their juices. Simmer for about 5 minutes, or until the fish has cooked through.
4. Stir in cream and bring back to a gentle simmer.
5. Taste and season with salt and pepper. Serve with coriander on top.
vegetarian – replace fish with drained canned chickpeas or home cooked chickpeas.
vegan – replace fish with diced eggplant. Will take longer for the eggplant to cook in the sauce, around 20 minutes. And replace cream with coconut milk.
dairy-free – replace cream with coconut milk. Butter or ghee could also be used instead of cream.
different herbs – if coriander (cilantro) isn’t your thing consider basil, mint, a handful of fresh curry leaves. Or just skip the herbs.
carnivore – replace fish with diced chicken thighs fillets or sliced steak. Adjust the cooking time as needed.
no garam masala – replace with a mild curry powder or loads of black pepper and a little ground cumin.
ps. Not sure if the Tired & Hungry Cook’s Companion will help YOU?
Here’s what people are saying about it…
“I’m really enjoying the Tired and Hungry Cooks Companion – it’s helping me to become somebody who actually cooks for herself! Because there are few ingredients, I can read the recipe once and remember it. I am starting to have repertoire of recipes in my head. I’m saving money because I am not buying lunches or eating out. I’m enjoying my food more.”
Jen, Tired & Hungry Cook’s Companion Owner.
“I love your latest eCookbook. It has been my saviour with a newborn along with international postings for my husband. We are currently in South America and even though not all the ingredients are available, the fact it’s transportable and 5 ingredients to whip up in minutes has saved our night life!”
Emma, Tired & Hungry Cook’s Companion Owner.
“I love how your five-minute meals are actually meals, not just haphazardly thrown-together salads or supplemented pre-packaged ‘foods’. Most of those recipes are exactly the amount of effort I’d want to exert if I was tired and hungry, but didn’t want to settle for noodles or fast food.”
Aldrea, Tired & Hungry Cook’s Companion Owner.
pps. Here’s the link again: