A good meal needs expensive ingredients. Even in case of a tasty simple meal, you need to have time to prepare it. You need to have a good recipe. It needs to be from a certain country, like “Italian.” Right? Mary Contrary begs to differ. She has put aside all her ideas and rules about cooking. And she feels a lot better for it, she says. Mary’s advice is simple: Time to shake things up and do your own thing!

People often say they can’t afford good quality, healthy food. Or that during the week they have no time for it. I used to have the same old perspectives about cooking. Until I started cooking in a way that is different. Now I make tasty simple meals that are healthy too. It just happened over time. I am by no means a good cook, don’t get me wrong. And cooking according to a recipe, and taking your time in the kitchen in the weekend all have their place. Still, I did think I would share some of my ideas with you. Just in case you like them too. And so that in time, you will find your own ways that work for you!

It started when I began to cook my tasty simple meals without trying to compare it to a certain dish. Now there is no ”what a dish should be like” in my kitchen. I don’t label it or give it a name. You won’t hear me say this is “vegetarian” or “Italian.” I also don’t worry about measuring things. I just like to develop my feeling about what I like, over time. But mostly, I like to keep things simple. And I should add again at this point, I also love slow cooking. This is just another way of things that works well too.

Tasty simple meals

Before I start I’d like to give you a taste of how I cook my tasty simple meals. It’s all about using one pan or pot for everything. And it’s about using ingredients that use no or little time to cook. For example: I prepare some couscous or bulgur with vegetables in the water. And when done, I just add some of a tin of fish, fresh garlic, herbs. I season it. There. We are used to reading recipes that are longer and more complicated. But it really can be as simple as that. So, let’s dive in.

Basic ingredients

These are some of the ingredients and basics I like to have in my kitchen. They are very easy to prepare.

• Couscous (I like full grain for a nice bite), macaroni, bulgur, red lentils (take less long to cook than green).
• Wraps and pittas (I find the best ones are the ones with the least ingredients). Tins of beans, or baked beans.
• Vegetables that are easy to fry like courgette or cherry tomatoes. Vegetables that are easy to boil like frozen peas or spinach.
• Herb plants, fresh pepper (white pepper has a nice taste), and salt for grinding (personally I like Himalayan salt). Also some fresh lemons.

My own personal thought on organic: Personally, I prefer organic or naturally-grown ingredients. From the Dirty Dozen shopper’s guide to keep it simple. I love the taste and texture, and using them helps me on the way. As if I’m half way there with the dish. I also feel better since I do, and I like what it does for my brain, health and planet. Personally I see organic as food the way it was before we turned it into a commodity. Before it became a form of marketing. Especially after I saw what pesticides were doing to those poor French grape vineyard workers. I prefer to keep it safe and simple and have no doubt about not ingesting them at all.

The cooking

The actual cooking can be as simple as you like. Take couscous. All you really have to do is put it in a pot, add boiling water and let it sit! I like to cook extra pasta, bulgur, and lentils for the next day as well. Or to store some in the freezer. On the day of cooking I let the frozen pasta or bulgur get to temperature in the fridge in advance. Often when you boil your basics, you can add some vegetables at the last minutes. Simple.

Adding the magic

There are a lot of things you can add to your tasty simple meals of warm pasta or couscous. Perhaps not all at once. Or perhaps all at once! Whatever works for you to make those tasty simple meals.

• Olive oil, fresh pepper, lemon juice (watching out for those pips).
• Spring onions, garlic, fresh herbs.
• Crème fraiche, coconut cream, oatmilk cream.
• Ricotta, feta, fresh butter.
• Some tinned fish, tinned beans, nuts, olives. With tinned fish, or old cheese, I find you only need a little for taste.
• Hummus, lentils, beans.
• Soy sauce, apple cider for salads (powerhouse of goodness), or fried tofu.

Some tasty simple meal ideas

Salad: I like to start my meal with a salad. I cut some spinach or chicory, and then add finely cut bits of tomato, cucumber, apple etc. Then I like to add nuts, seeds, dried fruits, olive oil and lemon juice. Lastly I finish it off with some mayo, feta, hummus, fried tofu or beans.

Aioli: I add fresh garlic, lemon juice and herbs and spices such as paprika or chili to mayonnaise (or yogurt with some olive oil). Sometimes I add some tinned fish, it only needs a little for taste.

Hummus & pesto: Sometimes I make hummus or pesto myself. But sometimes it’s just easy to use ready-made ones. Especially when I have less time to cook and wash up. For me, luckily I find there are more and more organic ones available. I like to add things like fresh tops of stinging nettles (from not near a road so you don’t have to worry about exhaust fumes that came onto it). For taste and about a thousand health benefits.

Lentil soup: First I fry some garlic, then I add water and lentils and boil the required time. In the process I add some tinned tomato, bits of carrot. Later on also things like cumin, curcuma, a little chilli, paprika, whatever I feel like at the moment. Then I season it. You can use stock cubes, but personally I don’t feel I need it.

Toast-with-things: I like knäckebröd, toast or bread with my soup or salad. On it I put some aioli, fresh butter and boiled egg. Or hummus, or avocado and some olive oil and lemon juice and pepper.

One-pot-fry: First i gently fry small bits of vegetables. I add herbs and spices, salt, pepper, garlic etc. Then in the pan I mix in the pre-boiled pasta, bulgur or couscous. Until it’s all steaming and piping hot. I add feta or oatmilk cream, or tinned tomatoes and a little bit of tinned fish for taste.

Fried potato and kale one-pot-fry with tuna aoili. So tasty! And healthy. We now know that fried potato with the skin on is a superfood. As is eating vegetables with different colours. So here goes: I clean a few small potatoes, cut them in small bits. I fry them in olive oil and or some real butter. I add some finely cut fresh ginger after about ten minutes. In the final stages I like to add finely cut white kale and garlic. And big chunks of different coloured peppers and courgette. Big chunks because I like them to steal the show in the dish and really taste them. Then I make some aioli, see above.

One-pot-boil: Boil rice (best not reheat this one) or (sweet) potatoes, and other root veg (parsnips, carrot) for another tasty simple meal. I like to add an egg in the last 10 minutes, some frozen vegetables such as peas, spinach or green beans. When done, I add butter or olive oil. Easy peasy. I like to serve with (fish) aioli on the side. Nice alternative to “Two Veg and Meat”?

One-oven-bake: I fry some small bits of potato and other root vegetables such as carrots. Small bits are easier to fry. This takes a little longer though than frying paprika or courgette, and I sometimes have to add a tiny bit of water. After adding some salt, pepper and herbs, I serve it with aioli. Anything left over is nice in a salad next day.

One-fry-pitta: I fry vegetables on one side of a frying pan. Then add a pitta breaad or a folded wrap to the other side of the pan. I keep flipping it with kitchen tongs to brown. Sometimes I also fry an egg next to it. Then I fill the wrap or pitta with the vegetables, and some hummus or feta.

One-oven-pitta: I warm up the pitta bread in the oven. Or some small bits of potato. They I put things next to it on the tray. Such as cherry tomatoes, bits of courgette and bell pepper. These vegetables, cut finely, don’t take too long), and they are all mixed with oil and herbs. I serve with hummus.

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One-pot-fry

Fry small bits of bell pepper, courgette (you can also fry bits of carrot which take a bit longer but add a lovely sweet taste). Fold a wrap, and fry in the same pan next to the vegetable, unfold it and turn around. You can also fry an egg next to it. When done, add feta or aioli.

Fry small bits of carrot, and a bit later on slices of courgette. Add garlic and some fresh herbs. Put on couscous with olive oil, some lemon juice, feta, black (Kalamate) olives, and freshly ground salt and pepper. That’s really all it needs.

Fry mushrooms, courgette, fresh thyme and rosemary, garlic, tomato paste. Add to couscous or pasta with olive oil, seasoning and parmesan pieces or some kind of old cheese (you only need a little for its strong taste), or some oatmilk cream.

Fry courgette, bell pepper. Add herbs, garlic, tomato paste or tinned tomatoes and your pre-cooked spaghetti. Add black olives, a little tinned fish for a deeper taste. Add some kind of old cheese, crème fraiche or oatmilk cream, season and add extra olive oil for taste.

Fry small cubes of aubergine and tofu, let it brown off for quite some time. Add bits of red bell pepper and courgette (which take less long to cook than aubergine and tofu). Add garlic in the last stage, fresh French ‘erbs, tomato paste. Add pasta to the pan, mix it all.

Fry small bits of carrot, sweet potato (if normal potato: make bits smaller as it takes longer), and bits of cauliflower in coconut oil (healthiest burning point) in wok, keep stirring. Add spices (curcuma, curry), garlic, and mushroom later. Make a separate kind of yogurt aioli: garlic, mustard, honey/ something sweet, oil, yoghurt, spices. Season veg. Mix all together.

If you have a grill pan even better! It is supposed to be a healthy way of cooking, and so easy. For example: Grill slices of courgette, some smaller bits of paprika. Put on couscous with olive oil, freshly ground salt and pepper, fresh herbs, feta and black olives.

One-pot-boil

Prepare couscous (with hot water in a bowl, let it stand, who’s talking about cooking here), when still warm add: garlic, avocado, olives, olive oil, fresh herbs, goats cheese, season. Simples.

Boil pasta. When still hot add: a little cream cheese, some sardines from a tin, fresh green herbs (oregano, thyme), spring onion, olive oil, season. Et voila.

Boil bulgur. During the last minutes add frozen green beans. When done, mix some fresh spinach leaves. Make sure it’s all warmed through nicely. Then add bits of spring onion, olive oil, and season. Mix all and add bits of feta and avocado last.

Boil bulgur and add green cabbage later on. When done and still warm add hummus, garlic, olive oil, fresh herbs, salt and pepper…Serve with stick bread with homemade aioli (mayo with garlic, herbs and fresh lemon juice).

Boil potatoes. A bit later (or steam it on top of the potatoes in a steamer basket): Add cauliflower, whatever vegetables you fancy really. Make aioli with spices such as paprika, curcuma, chili, and add tinned tuna. Arrange veg and aoili next to each other on your plate.

Boil small bits of sweet potato, add frozen peas and spinach last minute. When done, add garlic, butter, olive oil, cayenne, salt and pepper, mix it up. On your plate, add baked beans, hummus and / or some tinned fish on top for a deeper taste.

Boil rice, in the last five minutes add frozen green vegetables like peas or beans. When done and still warm, add some tinned mackerel with oil, soya sauce, curry spices, curcuma, and fresh pepper.

One-oven-bake

Warm up your pita in the oven, with next to it on the tray: oiled, seasoned and herbed cherry tomatoes, bits of courgette and bell pepper (these vegetables, cut finely, don’t take too long). Serve with hummus.

Want to read some more Random Life Perspectives? Check them out here