Chronic in the Kitchen! Tips to keep you cooking

by Jennifer Hess

Since childhood, I have loved to cook… the colors, tastes, aromas and sounds of the kitchen thrill me, and when I was diagnosed with fibromyalgia in 1997, I knew I’d have to find a way to keep that fire burning.

As I've learned to manage my condition, keeping a good, healthy diet of natural, minimally processed foods without a lot of additives or preservatives has been extremely important to me – it seems the better the “fuel” I give my body, the better my body works.

By trying out new tools and methods, and making a few adjustments to the way I shop and prepare meals, I have been able to continue cooking a full meal for myself and my fiancé most nights of the week, usually in an hour or less, and without sapping my energy in the process. Here’s what has worked for me:

Really Good Tools

I swear by OXO Good Grips -- the large, cushy handles are comfortable and easy to hold onto, they're easy to clean, and they look great (especially the new Steel line).

I'll never use another vegetable peeler again; theirs has spoiled me for all others! These tools are truly indispensable.

The Right Cookware

I recently got my first piece of Calphalon Tri-Ply Stainless cookware, and I love it – the handle is a comfortable shape for my hand, it conducts heat well, and the pot is solid without being too heavy for me to handle.

Check out your local housewares store's open stock selection, and take some time to pick up the various pots and pans they have on display. See how they feel in your hands -- if they're too heavy when empty, they'll most certainly be unwieldy when full of soup or potatoes. And don't be afraid to mix and match – you don't really *need* a complete set of one line, when you can customize your cookware collection to suit your personal needs.

Hot Spot Silicone Pads

It's a potholder! It's a trivet! It can even help you open those pesky jar lids without ripping your hand open! From Williams-Sonoma, these are great workhorses in the kitchen, plus, they come in a variety of fabulous colors – a perfect marriage of function and style.

A Food Delivery Service

As much as I love spending an afternoon wandering through NYC's Union Square Greenmarket, more often than not it just wipes me out. Even when I lived in Michigan and had a car, a weekly trip to the supermarket would exhaust me -- it's just a lot to deal with, some days. But a couple of months ago, a service called FreshDirect started servicing our Brooklyn neighborhood. They deliver all sorts of fresh and prepared foods, household and pet care items, even beer and wine! The quality of the products is excellent, and though it costs a little bit more than what we would normally spend on the same items per week, the time and energy saved makes it completely worthwhile.

There are similar services available in other areas (Peapod is one I'm aware of), so I would encourage you to check it out, and if you don't find one where you live, talk to your local grocer and see if you can make an arrangement. *Editrix's note: I use Peapod and love it! The small extra expense is totally worth it!

A Well-Stocked Pantry

There are a few things I try to always have on hand, because I know that even if my brain is so foggy I can't think straight, I can use these items to throw together a quick, nourishing, and satisfying meal:

Thin filets of chicken and fish, and quick-frozen, cleaned shrimp and scallops -- These are all light, lean sources of protein which you can prepare in dozens of ways, and which cook up in a snap. One of my favorite methods is to lay a filet or individual portion of shrimp or scallops on a sheet of heavy-duty aluminum foil, add salt, pepper and a bit of butter or olive oil, some cut veggies, a dollop of Dijon mustard and dried herbs. Seal the packet tightly, and bake at 400 degrees for about 10 minutes or until cooked through. You've got a quick and tasty, balanced meal, and cleanup couldn' be easier!

Couscous and rice noodles -- Boil water or stock, stir in couscous or rice noodles and any seasonings you want, turn off the heat, cover and let steam for a few minutes… and you have a nearly instant starch. Great as a base for stir fries and stews.

Boxed prepared stocks and chopped tomatoes -- There are many nights when I get home from work and my hands are just too achy to handle a can opener. With these, I can just open the tab on the carton, pour out the amount of stock or tomatoes that I need, reclose the carton and put the unused portion in the fridge for future use. It doesn't get much easier than that.

Lentils and canned beans -- Again, these are great sources of lean protein, they can go into just about anything, and they cook in a flash.

Frozen veggies -- I try to eat things that are fresh and in season, but frankly, sometimes you just want green beans in January. I throw handfuls of frozen veggies into everything, from soups and stews to stir fries and pasta dishes. And since these veggies are picked and frozen at the peak of ripeness, they retain their nutrients better than the canned variety. This year, since our garden is producing more beans than we know what to do with, we’re even freezing our own.

By making a few small changes, and relying on time-saving products, services and methods, I've made it easier to indulge my creativity in the kitchen, and hopefully some of these tips and tricks can help you, too.

Jennifer Hess, a Detroit native, lives in Brooklyn, New York with her fiancé and their two adorable and high-maintenance cats. A legal secretary by day, she spends her evenings playing with food and obsessively photographing the results, dreaming of a career as a food writer and stylist. You can email her at jen@jenblossom.com.

Posted: 7/25/2005 in The Kitchen