10 Tricks to Cooking Without a Recipe
Go ahead, break the rules!
When did I take the turn from being an okay cook to becoming a great one? When I started cooking with my senses. The more I practiced, the easier it was to let the ingredients (especially, what’s in season) speak to me! So put down that recipe and use these tips to turn what you have on hand into a quick-and-easy dinner.
Stock Up on Pantry Staples
Without these staple foods, I’d never be able to cook without a recipe! I always have pasta, rice, quinoa, eggs, flour, lard or butter, salsa, various oils and vinegars, pickles, broth and a few canned goods (like tomatoes and beans). With those on hand, I can whip up any number of dinners by adding a protein and a few vegetables.
Learn to Make Substitutions
There are many recipes that call for a tablespoon of a specialty ingredient, like gochujang, freekeh, miso paste, lemon zest, or cotija cheese. Instead of buying a whole jar, make a substitution instead. Try swapping in lemon juice for zest, or use dried chilies instead of chili paste. Experiment!
Keep Portioned Proteins on Hand in the Freezer
My favorite go-to meal when I don’t have anything planned? Stuffed baked potatoes. It’s easy to add protein to the potato when you have a package of leftover shredded chicken or beef in the freezer, vacuum sealed and ready to eat. You could also reheat those leftover meats for casseroles, pasta, tacos, or rice bowls.
Don’t have a vacuum sealer at home? Use this easy trick.
Memorize a Few Quick Sauces
Having a few key sauces memorized will help you whip up a batch of pasta in an instant. Think tomato sauce made from canned tomatoes, pesto, an ooey-gooey cheese sauce, or even a simple a-la-minute white wine butter sauce. Add a few fresh veggies, grilled chicken, or sauteed shrimp and you’ve got yourself a meal.
Cooking without a recipe doesn’t have to be an on-the-fly kind of experience. I often get prepared by planning a weekly menu on Sunday. Then, I can get most of the shopping out of the way and stock up on the specific vegetables and proteins I’ll need for the week.
Love Your Leftovers
If you’re already making tomato sauce for dinner, why not double it up so you’ll have leftovers? I always make extras when I’m cooking stock, beans, or sauces. All of these things freeze exceptionally well and you’ll have a dinner component ready to go when you need it.
Keep It Simple
Don’t feel like you have to go crazy just because you’re improvising! I like to follow the 5-ingredient rule, for example: tacos can be delicious with just meat, cheese, lettuce, salsa, and guacamole. And pasta can be as simple as shrimp, garlic, red pepper flakes, butter, and noodles.
Don’t Stress the Measurements
At first, it seems impossible to cook without measuring anything. But, after a while, you get used to a pinch of salt here and a dash of pepper there. Here are a few tips for winging it. When in doubt, you can refer to a recipe for ratios (roux to thicken cheese sauce is equal parts flour and fat, or pie dough is 3-2-1 ratio of flour, fat, and liquid).
When I was a professional chef creating 10 special dishes every week, you better believe I didn’t make everything up from scratch! To get inspired, I turned to my favorite Pinterest pages or Instagram feeds. Screenshot the foods that speak to you and recreate them with the ingredients you have on hand.
When in doubt, cook by color. An entree salad tastes so much better if you add a few vibrant tomatoes to it, and that rice bowl would be even tastier with some shredded purple cabbage. Often times, I’ll shop the produce section at the grocery store by placing one of every colored fruit or vegetable in my cart.