I used to love cooking. I used to love baking (especially pastries) too. I became pretty good at both. Then, somewhere along the way, cooking just became a necessity rather than the pleasure it can be. The result? Serious food rut syndrome.
For months now, James and I have been turning to the same old recipes and we’re both kind of over them. Of course, we say we’re going to try new things, but well, it doesn’t always happen. We’ve gotten into this habit of grocery shopping daily too which tends to happen at around 6pm when we’ve just figured out what to eat. Not good healthwise for both the body and bank account.
In an effort to get my life (and eating habits) back on track, I’m going back to weekly meal planning. I used to do it years ago and it made a huge difference. No scrambling to put something on the table at dinner time. No waste in the form of produce lurking in the back of the fridge in a less than stellar condition. Plus, now that I work from home, I can prep and sometimes prepare dinner way in advance. So, what the heck am I waiting for people? Seriously. Geez.
My recent discovery of the delightfully visual TasteSpotting (via the Sweet Fine Day blogroll) could not of come at a better time. I’ll also point you to another favorite – FoodGawker. Yum!
What are your favorite sources for recipes? Made anything great lately?
Photo Credit: limonada
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I hear ya! I used to do meal plans as well, and loved it, not sure why I stopped. It helped keep me organized and kept the grocery bill down because I knew what I had to buy and didn’t just buy everything.
We absolutely love to eat curry chicken. The kids are always asking for it, def. one of our favs! We use the recipe from this cookbook: http://www.chapters.indigo.ca/books/Real-Jerk-New-Caribbean-Cuisine-Lily-Pottinger-Ed-Pottinger/9781551521152-item.html?ref=Search+Books%3a+%2527the+real+jerk%2527
I love TasteSpotting! It’s like a food porn or something. LOL!
Haven’t made anything lately though, except baking up some treats for my dogs.
i love going either to food.com or martha stewart’s site when i have stuff in my fridge that i have no idea what to do with.
my most recent fave is a doctored up version of a butternut squash soup from martha. i make it a bit more asian by adding more indian spices and coconut milk…
Martha and Denise’s Butternut Soup
-zest from an orange
-1 tablespoon ginger
-2 teaspoon coriander
-a few peppercorns
put all of this either in cheesecloth in a tied bundle – or – throw it in a cup of boiling water in a saucepan (essentially make a tea out of it)
-melt some butter or oil in a stock pot and fry a bit onion – with a pinch or cayenne pepper – until onion softens
-add the ‘tea’ from first step – you’ll have to use a strainer if you didn’t use the cheesecloth
-add one box of chicken or veggie broth
-add 1 cut up large sweet potato
-partially cover and cook on med. until squash is falling apart
-toward the end, add a half can or so of coconut milk, to taste
-puree (i use my handy hand blender)
spicy, sweet, hot goodness.
I often look at FoodNetwork.com, and also Rouxbe Online Cooking School.
Here is a recipe for a great slow-cooked pork that I love.
Slow-cooker Braised Pork with Salsa
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Recipe By: FoodNetwork.com
Yield: 8 servings, generous 3/4 cup each
Ingredients:
3 lbs. boneless pork shoulder or butt
1 1/2 cups prepared tomatillo salsa (see Ingredient Note)
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds or ground cumin
3 plum tomatoes (1/2 pound), thinly sliced – I omit the tomatoes
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream
Directions:
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
Oven method: Total: 3 hours
Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.