A Quote by Curtis Stone
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
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I'm always a big fan of a big pot of chicken soup. I like to make a big pot of that, and I keep it in my freezer so when I come off the road and I just want to sit in my pajamas on my couch and catch up on the DVR and dig into a nice big bowl of chicken soup. It feeds my soul.
As for real chicken soup, I have it once or twice a week.
My favorite meal is I'll make like a three-bean soup and I freeze half of it. But I'm also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.
Everyday I eat some soup. This is part of our culture - our mommies and grammies make it, and at any restaurant in Serbia, you can go in and find some soup. There might be minestrone, butternut squash, chicken noodle soup, tomato soup, mushroom soup, lamb soup. Whatever you can find, you can make a soup with that.
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
Breakfast is Special K cereal. If I'm having a big meal, it's lunch instead of dinner. Some kind of wrap, like chicken for protein. For dinner, mainly vegetables. I mix it up if I go out to eat.
If you're going to cook a fresh chicken, it's not a big concern. But if you're going to ship a chicken, there's a change in structure.
If you had chicken at lunch and chicken at dinner, do you ever wonder if the two chickens knew each other?
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.
Sipping once, sipping twice, sipping chicken soup with rice.
Changing my diet was the big thing. I had to learn correct portion control. . . . I eat an egg-white omelet for breakfast, shrimp and veggies for lunch, and chicken with asparagus for dinner.
Usually, I'll have egg whites, turkey sausage, fruit, and oatmeal for breakfast. For lunch I'll have some grilled chicken or a turkey burger with veggies, fruit and wheat bread. Between lunch and dinner it's often a protein bar, and then my evening meal is pretty much the same as lunch.
My mother doesn't cook; my grandmother didn't cook. Her kids were raised by servants. They would joke about Sunday night dinner. It was the only night she would cook, and apparently it was just horrendous, like scrambled eggs and Campbell's soup.
I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.
I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!
In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.
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