As mentioned in a recent post, I have issues about standing too long so cooking my favorites, which generally have lots of ingredients and steps, is often a challenge. Since I figured out that you can usually pick and choose among various methods I have been making my way through my go-to recipes and streamlining.
I figured out in cases where you want some veggies cut or sliced but not in a pulp, the food processor gives you mostly uniform slices quickly and easily. So for lots of soups and stews, I figure out an order for which items will need to saute the longest and work the slicing backwards.
So, for instance, I often grate or slice an onion (or more) in the processor while the EVOO is heating. Then while the onion sautes, I might next slice broccoli and add it, then run some leafy greens through the slicer and add those. Instead of having to stand and chop for 30-45 minutes before I even start cooking anything*, this method often gets me to soup simmering or frittata baking or stew cooking in 20-30 minutes total.
As I streamline recipes I’ll post them with instructions. I have the ingredients for ribollita, so a step-by-step re-tweaked version will appear soon. If you look at the tabs up top you’ll see that I’ve also added a page for recipes where you can find all that I have posted.
* My fingers and knives don’t have a great history so anything like the speed with which chefs chop isn’t happening for me. Even assuming I could go that fast if I wanted to.