This is a curation of tips, recipes and shortcuts to help young people land on their feet gracefully in managing their own diet and health when they leave home.
This is our contribution on how to make sure your young adults eat well when they move out of home.
Teenagers become young adults and sooner rather than later, some of them actually leave home. But you know you can’t just dump the mum/dad hat instantly so share this blog post with them as we have compiled food and kitchen hacks here to make sure they a. don’t burn down the kitchen, well close to ensure, b. they eat well. Takeaway food is expensive, do some home cooking at least 70% of the week and you will be able to pay off that home/apartment/tiny house in no time.
You may even get an invitation to come over for dinner.
Ingredients: 1/8 cup Organic extra virgin olive oil 8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making) 5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here) 1 medium onion – diced 3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.) 1 tsp smoked Spanish paprika 1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!) Salt and Pepper to taste 1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here) 1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon)
Method: 1. Heat a large, cast iron skillet over medium heat. 2. Add olive oil to the pan. 3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn. 4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning. 5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper. 6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning. 7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it. 8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.) 9. Remove from heat and garnish with your olives and fresh herbs. 10. Serve and enjoy your Paleo Shakshuka. Warning: This recipe may cause kitchen/cooking envy.
Shakshuka is something I only discovered last year and it is a fine meal. Learning how to make the most of tomatoes as they get older is a great way to save money. Most people think an overripe tomato is not usable yet they are brilliant and flavoursome in cooking. Learning how to make the most of the veges that you forgot about in your fridge can save you hundreds over the course of the year.
Now if you are going to spend $17 on a burger you might as well learn how to cook your own so you can maybe see what you are really getting for your buck. Plus making a burger at home is a great way to save money and hang with friends while you bring all those crazy flavours you like together, whether they will always taste good is another thing.
OK, I am not going to lie, there were some tips in this video that we found helpful. The whole weighing in the palm of our hands was a whole new concept, although won’t be trying that with fish we think.
Another tip we learnt today is wrapping your phone in cling wrap when you are cooking, that way you can swipe the phone without getting food into places you don’t want it to end up. This is super smart, just remembering to do it before you start cooking is the key.
Now to pass the wisdom even further down the line, give them a kit of these amazing kitchen gadgets that make multitasking seem easy. They are also a Brisbane based company selling their products to the world. If you get them started right, they don’t have to have a messy second drawer with 50 products that all do one thing each.