Other cooks changing your recipe :-/
7 years ago
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What Are Your Cooking (And Other) New Years Resolutions?
Comments (30)I have the tendency to overwhelm myself. I'll decide that since I have ricotta I could make lasagna, then I'll decide that I should really make fresh pasta for it, then I'll decide that since I don't really like meat in my lasagna, I should also make some grilled chicken, and while I'm at it, I should cut up and roast that squash that's languishing on the counter, and then it's 9 pm, every dish in the house is dirty, and dinner still isn't ready. Thus, my resolution is to aim lower. I might operationalize this desired simplicity as follows: -at least one dish must contain two food groups (defined as protein, carb, veggie) or the veggie must be microwaved with no additional fuss or the first dish must be able to wait while the second dish is cooked in the same vessel. -dry carbs prevail: Sometimes I end up cooking two carb dishes because the meal feels too wet. If I know I'm going to want crackers or with my soup, I don't need to put rice or noodles in it. If I know I'm going to want toast with my eggs, I don't need potatoes too. -one vegetable is enough -the refrigerator should remain 25% empty, or be subjectively easy to navigate. -I will start the week with one or more of the following: washed and chopped veggies, cut up meat, raw dough, plain cooked rice or pasta. -I will use my gift card to the World Spice Merchants to buy whole spice blends. I will use them, and I will feel like my one-pot meal is legitimate cooking....See MoreNodakgal! I cooked your chicken recipe tonite....!
Comments (6)Here you go! Baked Honey Mustard Chicken Breasts courtesy of Nodakgal 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve...See MoreEver change your mind mid-recipe?
Comments (14)I am so glad I am not the only one who has no idea what they are making until they start. I pull something from the freezer or some leftover from the fridge then peruse the pantry for ingredients. When my kids were little and I couldn't give what I made a name (because I didn't use a recipe) the kids would wait until their father tasted it before they would eat it. Because if my DH didn't like it we ordered out pizza. Only one time in 32 years did we have to order out. And to this day if I make something he really likes, he always comments "we'll never have this again will we, because you don't know how you made it!" and of course there have been those time when he said the meal was ok but don't make it again. Like others I have on occassion written down the directions and have made it again but it never gets the same way twice because I don't measure herbs & spices....See MoreHow Vitamix has changed your grocery shopping and cooking?
Comments (39)I've joined the Vitamix club! My 16-year-old son and I made smoothies this afternoon, starting with every fresh and frozen fruit we had in the house...and then my son asked if we could throw in some spinach or kale. We didn't have any, so we added some romaine lettuce. He guzzled it and asked me to buy some kale. Tonight we made milkshakes -- naughty ones with ice cream, peanut butter, and chocolate syrup -- no hidden veggies. They were yummy. Tomorrow, we'll go back to healthy smoothies. And then we'll start playing with soups, etc. One thing that amazed me with the cookbook that came w/ the blender is that it looks like there are soups and sauces that start out as raw ingredients. and then actually get heated up during blending. Are they really hot enough to eat without heating further?? I will say that I like some soups to be chunky. Split pea, for me, should be somewhat chunky. I like the peas, chunks of potato and ham, and shreds of carrot. But for others, smoothness will be great -- like sweet potato or asparagus. Looking forward to playing around with it!...See More- 7 years ago
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