Food Blogger, Rachel Nobrega from, "Reckless Abandon"

Share a little about yourself and your passion for cooking. When did it start?

I’ve always loved ‘creating’ and making something from scratch whether it was a Christmas ornament, homemade play dough, or Kraft Mac and cheese with a few creative ingredients. High school was when I really started cooking and created my still-famous pineapple chicken salad. Then in college I became good friends with the chef at our sorority and was probably the only college girl on campus growing fresh herbs at our house and making shrimp tempura resulting in batter on the ceiling. I graduated with a business degree and went to work in sales for a medical software company, but always knew my passion was in food. That was when Reckless Abandon Cook was born and I began to pour my creativity into my step-by-step photographed cooking blog.

Which foods do you like to always have on-hand in your kitchen and why?

Couscous, farro, pasta and rice. I’m a carb lover and always have them on hand to make a salad like tabbouleh or as a side dish next to chicken and fish. Also, I always have access to homemade chicken stock or vegetable broth whether it’s freshly made or frozen. It’s so versatile and can be used to thin pasta sauces, boil rice, and whole grains for extra flavor or make a quick soup by adding pasta, meat, and veggies.

With all your experience coming up with new recipes and cooking so many meals, what advice do you have for others who wish to become savvier in the kitchen?

Make things easier on yourself by thinking ahead just a bit. For instance, buy boneless skinless chicken breasts in bulk and pound them into cutlets and freeze in individual plastic bags. They will thaw quicker that way and you’ll always have access to a healthy protein. The same concept would go for fish. I often buy large fillets of fish and slice them into 6-ounce servings (about the thickness of three fingers) then freeze. Fish and chicken cutlets can thaw in less than 20 minutes. Also, keep your favorite grains in the pantry and then all you have to do is grab some greens or vegetables on your way home from work for a quick and balanced meal. Also, experiment with recipes and step outside the box by adding your favorite spices, herbs, and ingredients that it may not necessarily call for. It’s the only way you will learn.

What are a couple of your favorite fresh recipes?

Fish en Papillote. It’s so easy, quick, and adaptable. You basically wrap fish and vegetables in parchment paper and bake. The fish steams in the packet and it makes for really easy clean up! Also, a roast chicken is a staple in my house. It’s cheaper than boneless skinless chicken breasts and goes so much further. I also keep the bones to make a chicken stock.

Which dishes do you like to make during the colder, autumn days?

Soup or roasted squash. I love to make huge pots of soup that simmer on the stove all day and then save the leftovers by spooning it into muffin tins, freezing it and popping them out and placing three blocks per plastic bag for the perfect “don’t want to leave the house” meal. For the roasted squash, I’m growing lots in the garden right now and my favorite preparation is still cubing the squash, tossing in olive oil, and Greek seasoning then roasting until soft. It’s amazing every single time.

For more from Rachel, visit her blog, http://www.recklessabandoncook.com/, and follow her on Facebook and Pinterest