In recent years, my passion for cooking has grown immensely. One of the most liberating and practical skills I’ve acquired is the art of creating satisfying, wholesome meals from a seemingly random assortment of ingredients – what I like to call “freestyle cooking.” This approach transforms odds and ends into delicious, often nameless, stews and dishes.
While meticulously planned recipes and shopping lists certainly have their place, they aren’t always feasible or desirable for everyone. Life happens, plans change, and sometimes you’re left with a fridge full of various perishable items. Perhaps you’re driven by seasonal and local produce, or maybe you’re simply seeking budget-friendly ways to eat well. Whatever the reason, stepping away from rigid recipes and embracing freestyle cooking offers numerous benefits. It reduces food costs and waste, and opens up a world of global flavors and culinary creativity right in your kitchen, potentially even with fresh Denver Foods you find at local markets or community programs.
Is it revolutionary? Maybe not. But freestyle cooking has become my culinary cornerstone. It’s about using simple techniques to create rich, flavorful, and comforting meals with minimal, healthy ingredients that harmonize beautifully. This method is especially relevant today as we become more conscious of food waste and seek resourceful ways to utilize available Denver foods and beyond.
Below, I’ll share a couple of examples of my freestyle meals to illustrate how you can transform your on-hand ingredients into nutritious and delicious dishes. These aren’t strict recipes, but rather inspiration to encourage you to experiment and improvise in your own kitchen, perhaps even drawing inspiration from the diverse range of Denver foods available.
Freestyle Stew: A Kitchen Sink Delight
Recently, I whipped up a freestyle stew using ingredients I already had:
- ½ medium-large zucchini
- 1 beefsteak tomato
- 2 large peeled carrots
- 1 medium yellow onion
- 2 cans (15 oz each) pinto beans, drained
- Salt
To start, I roughly chopped the onion and carrots and minced them in a food processor. Then, I added the zucchini and finally the tomato, being careful not to over-mince it. I transferred this mixture to a skillet over medium heat and sautéed it for about 5-10 minutes. Next, I added the drained pinto beans and simmered everything on medium-low to low heat for approximately 30 minutes, allowing the flavors to meld. Finally, I seasoned it with salt to taste. I enjoyed this hearty stew on its own, but it would also be fantastic served over rice, bread, or a baked potato, showcasing the versatility of simple Denver foods or whatever you have available.
Mix and Match Veggie Prep: Weekly Readiness
Looking into my fridge and pantry, I inventoried these items:
Fridge Finds:
- Recently rescued cabbage, cauliflower, broccoli, spaghetti squash, sweet potato
- Purchased last week: cherry tomatoes, romaine lettuce
Pantry Staples:
- Jasmine rice, farro, whole wheat pasta
- Plant butter or olive oil, and various vinegars (apple cider, white wine, balsamic, rice, etc.)
Considering shelf life, I decided to prioritize the broccoli, lettuce, and tomatoes, as the cabbage, cauliflower, and sweet potato would last longer. The spaghetti squash, while durable, was something I was eager to use. This approach to veggie prep helps ensure that no Denver foods or any produce goes to waste.
For veggie prep, I started by washing and spinning the romaine lettuce. Investing in a salad spinner has been a game-changer for keeping lettuce fresh and salad prep efficient. I divided the cleaned, dry lettuce into containers for easy salad bases throughout the week.
Next, I prepared the spaghetti squash. Cutting it around the “waist” yields longer strands, more like spaghetti. After scooping out the seeds and lightly coating the inside with olive oil, I placed the squash cut-side down in a baking dish with about an inch of water.
Then, I prepped the broccoli. I separated the heads and peeled and chopped the stems into bite-sized rounds. Broccoli stems are often discarded, but they are delicious, nutritious, and a great way to maximize your Denver foods or any produce purchases.
I placed the broccoli heads and stems in the baking dish with the squash, drizzled a little olive oil over the broccoli, and added a dash of coarse salt.
I baked the squash and broccoli at approximately 425°F (220°C) for around 40 minutes, aiming for an al dente texture, similar to pasta. This cooking time prevents the squash from becoming mushy.
While the squash and broccoli were baking, I scrubbed the sweet potato, pricked it with a fork, and rubbed it with olive oil and salt. To reduce waste, I skipped aluminum foil and placed the potato directly on a baking sheet, putting it in the oven about 15 minutes after the squash and broccoli.
With 40 minutes up for the squash and broccoli, I noticed the cherry tomatoes were slightly wrinkled, suggesting they were best cooked rather than eaten raw in salads. I tossed them with balsamic vinegar and olive oil and roasted them in the oven, adding the broccoli stems as they needed more cooking time.
I may have roasted the tomatoes a tad too long – perhaps 10-12 minutes would have been ideal instead of 15 – as their skins started to come off completely. However, they were still delicious and juicy, especially served over the squash and rice. Roasting tomatoes actually increases the bioavailability of lycopene, a powerful antioxidant with numerous health benefits.
I also used a rice cooker to prepare jasmine rice while everything was roasting. The result was perfectly fluffy and fragrant rice.
And there you have it! All these components were ready to be mixed and matched throughout the week. Adding fresh greens and proteins as needed keeps meals interesting, and the surprise element of combining different elements is part of the fun of freestyle cooking, especially when you’re working with a variety of Denver foods.
Looking for fresh, affordable food for your own freestyle cooking adventures? Explore local farmers markets and community food programs in Denver for inspiration and ingredients.
