Namely, the number of dishes, pots, pans, crockery, utensils, what-have-you required to cook dinner from start to finish.
My parents don't mind having ten prep bowls and breaking out the garlic mincer-press thing and utilizing every single burner. I personally like to minimize the clean up, so I'll use one board and knife, the same pot for just about everything and rinse it between uses. Or, I throw everything into a roasting dish. You may have heard the term: "One Pot Wonder".
Here's a classic OPW, with an adult twist:
Chicken and Rice (for two)
-2 chicken thighs, skin on. Boneless optional.
-1 cup of uncooked white jasmine rice
-1 cup white wine, your choice
-1cup chicken broth, or water
-frozen veggies/uncooked chopped vegetables
-salt, pepper, paprika
Deep baking dish, with cover (or cover with heavy aluminum foil). I have a square Le Creuset ceramic casserole.
1. Preheat oven to 375 degrees.
2. Pat chicken thighs dry with paper towel; season generously on both sides with salt, pepper, and paprika. Set aside.
3. Rinse the rice with water until it runs clear. Layer the washed rice on the bottom of the baking dish.
4. Mix in the frozen/uncooked vegetables with the rice.
5. Arrange the chicken thighs on top.
6. Pour the wine and broth from the sides until rice mixture is submerged, and the liquid comes up to at least halfway up the meat.
7. Cover, and bake for an hour or until chicken thighs are done (juices run clear, not pink/bloody. Salmonella=bad!)
8. This shouldn't be the case, but if your rice seems a little hard, add more liquid and bake a little longer. Thighs should be fine, they're a very forgiving meat to overcook!
9. Bonus step: turn on the broil to crisp up the chicken skin. YES!
Enjoy washing just ONE dish (if you eat directly from the pan, ha!) after dinner!