Sick of my own food!

[Anonymous]

I am a good cook, with a bevy of tried and true recipes. BUT, I just flipped through all of my recipes and am uninspired.

Not having a dinner party or anything. Just hoping to savor one of my home cooked meals next week.

Please share something that your family loves (no little kids) or a new recipe that brought your ho hum kitchen back to life.

Thanks guys!!!

[Anonymous]

I've been checking cookbooks out of the library to get inspired, and it's been working. Try it OP!

[Anonymous]

I enjoy meal kits now, just to mix it up. This week I made a delicious Belizean chicken stew — something I never would have done on my own!

[Anonymous]

Puerto Rican pork roast (pernil)

[Anonymous]

Anonymous wrote:I am a good cook, with a bevy of tried and true recipes. BUT, I just flipped through all of my recipes and am uninspired.

Not having a dinner party or anything. Just hoping to savor one of my home cooked meals next week.

Please share something that your family loves (no little kids) or a new recipe that brought your ho hum kitchen back to life.

Thanks guys!!!

I subscribed to Master Class, and have been working my way through the different cooking demonstrations-- so inspiring. I also watched Salt, Fat, Acid, Heat on Netflix (and I have the cookbook). I love the ragu in Salt, Fat, Acid, Heat because it requires a lot of "tasting" to get it the way you like it-- it's great for the senses. I also like the chicken confit.

I am in a city where it's difficult to get interesting ingredients-- so I bought a small jar of veal demi glace. I use it in darker sauces where it needs a little something-- so, for instance, I put a teaspoon in the ragu and it just elevated the whole thing. It's a secret ingredient (expensive, but you just need a little bit).

Another great place for inspiration is Milk Street cookbooks-- he emphasizes a lot of spicier, more flavorful dishes. I especially like the instant pot cookbook (Milk Street)- the carnitas are amazing and so is the chicken rogan josh.

[Anonymous]

I have a cold, didn't want to make soup, and my husband had no time. We ordered lamen from a Japanese restaurant and called it a day. The broth revived me to no end!

To answer your question, OP. Soup with your own homemade stock. Boil down beef bones to practically jelly, with salt and herbs. Maybe mushrooms, for umami. You can freeze that for quick soups throughout the winter. Then add your favorite vegetables, and whatever protein you like: a boiled egg? A slices of roast pork? Now if only one could get fresh lamen noodles somewhere, then you'd just need to add Japanese soy sauce and simmer a bit of kombu kelp in the broth

[Anonymous]

Thank you!

[Anonymous]

These are the times when I go the opposite direction—instead of going fancier, more interesting, I make twice-a-year retro food like tuna casserole, meatloaf or stroganoff. My husband is delighted, and the change of pace “resets” me and I can go back to my usual (healthier and more sophisticated) fare.

[Anonymous]

Do a food exchange with your neighbors.

[Anonymous]

Goulash is one I really like -- just bought a pork shoulder to make a big batch next week. The onset of cold weather makes me want soups and stews.

[Anonymous]

I tried soup suggestion from here that we loved. Making it again now. The base is chicken broth, add half cup or more heavy cream, and grated parm. I did broken up cooked lasagna noodles in it once. Another time dialini pasta. Now doing diced potatoes, corn, and chicken. I season with black pepper, oregano thyme. thanks to original poster!

[Anonymous]

Probably our fave dish is thin sliced chicken breast (Purdue or Safeway) dipped in egg, Italian breadcrumbs, fried until crisp in olive oil.

[Anonymous]

Stuffed peppers. Stuff with ground beef and rice (leftover Chinese food rice is the best for this, imho) or fake meat and rice. Add some sauteed mushrooms if you want. Add some garlicky tomatoes and /or tomato sauce. Cheese if that is your thing.
You don't have to precook the meat or anything. Use trader Joe's 3 min rice If you are trying to save time and don't have leftovers. Jarred sauce is ok. Easy, a bit retro, and a hit in my house.

[Anonymous]

I started using a variety of marinades on meat.

I also switch out a side with something new. That feels safe to me bc if the side is a total flop, then the whole meal isn't ruined (and money and ingredients aren't wasted either). If it's a hit, I'll add it to my rotation.
Baby steps.

[Anonymous]

I made this recently and really liked it: https://www.nigella.com/recipes/chicken-in-a-pot-with-lemon-and-orzo
It was simple and very good. Also, it makes a ton if you are cooking for a crowd. I froze a lot, but haven’t tried it after thawing… stay tuned.