Chefs, time is up. Please present your plates.
Maybe we watched a few too many episodes of Master Chef these past couple of months. While I was trying to limit our ingredients, our internet was not limited. And oh, did we gorge on the data. I’m burping up thumbdrives.
So, How Did It Go?
As you might recall, the Capsule Kitchen experiment is to limit your ingredients as a way to simplify shopping and meal prep. It’s a 3-month program. I blogged each day for the first month and then checked in at the end of the second month.
This is the final, end-all, time is up post with my thoughts about the whole Capsule Kitchen experience.
The Capsule Kitchen list I created and used for shopping was great. Even after adding a few ingredients last month, I still was in and out of the store in no time. I didn’t let non-list items distract me.
In addition to hitting the stores, we made a weekly trip to the Farmer’s Market. Loved the fresh veggies and fruits. Also, several of our RV neighbors shared their excess garden goodies (can you say zucchini?).
Overall, the accumulation of food items was Simple using the Capsule Kitchen concept.
Meal Planning this third month was better. During the hot weeks I added a couple of ingredients to my list so I could make cold salads. One of our favorites is Tortellini Salad.
- 2 (9 ounce) packages refrigerated three-cheese tortellini
- 1 pound bacon
- 4 cups chopped broccoli
- 1 pint grape tomatoes, halved
- 1 or 2 carrots, finely chopped (optional)
- 2 green onions, finely chopped
- 1 cup bottled coleslaw dressing
- Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
- Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl.
- Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.
I was able to make meal planning a bit easier by adding items to my Capsule Kitchen list as needed.
I made sure there was granola and boiled eggs for breakfast most days. But, it was mostly another month of hit or miss. I’m afraid this is just me and has nothing to do with the Capsule Kitchen approach.
We’ve been in this RV park since the end of April and I’ve lost my mojo. We need to get back to our traveling and adventuring. Thankfully we’ll be moving in the next 2 weeks. I’m hoping to find my motivation again.
So Was The Capsule Kitchen Experiment Worth It?
Simplifying shopping trips was worth the experiment. I’m so glad that I made one of my list ingredients Fresh seasonal produce from roadside stands and farmer’s markets. The variety of produce has kept meals and snacks fresh.
Over the next two to three weeks I will continue with my current list as I make adjustments to the list. I’m expecting to see fall squash at the Farmer’s Market soon. I’m looking forward to adding that to our meals.
Will I Try The Capsule Kitchen Again?
I think I will keep the general Capsule Kitchen idea going for my shopping list. Mike would like me to put together a rotating two week schedule to simplify Meal Planning. I think between these two concepts, Meal Preparation should simplify as well.
How About You?
Did you try the Capsule Kitchen experiment this summer? How’d it work for you?