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[quote=Anonymous][quote=Anonymous]I think it's the overall organization around food and the may steps it takes to make food from start to finish.  For starters, we can usually only seem to come up with 4 or 5 meal ideas - total (not per week).  So finding recipes that seem simple and quick but not the same as what we're already eating is overwhelming.  Also getting all the ingredients together.  It seems like recipes that have lots of ingredients create a lot of waste.  So I spend $5 on a package or two of fresh herbs and then use a tbsp and throw the rest out.  Then the actual steps to cooking are challenging.  Lastly, the cleanup doesn't seem to happen in time for the next meal.  So there you have it.  Eating out is easier and that's what we do.  We would like to change this but I barely have the time to write this post let alone figure out how to cook.[/quote]

1.)[i]  [b]For starters, we can usually only seem to come up with 4 or 5 meal ideas - total (not per week). [/b][/i]:  What do you guys like to eat when you go out?  I very much doubt that your first foray into cooking will create the same meal, but it's a good place to start.  When you go out, write down (or take a pic, whatev) of the ingredients listed on the menu for what you pick.  Then  google "recipe" "beginner" and then the list of ingredients.  Take one night and try the recipe.  Do it over and over to see what you like and don't like.  (hint:  Don't try scallops, duck, venison or anything that's not "usual" for the "beginner" phase... it won't end well :)  Save it for your "intermediate" phase!)   On the other hand...crab legs are WAY easier than you would think! :)

2.)  [i][b]I spend $5 on a package or two of fresh herbs and then use a tbsp and throw the rest out[/b][/i] Herbs can be saved several ways.  You can cut the ends off and keep them for a few days in a vase like flowers.  THey can also be frozen.  Google "how to store fresh herbs" and you'll find lots of ways to cut back on waste.    You could also make a particular herb a "theme" for the week.  For example - Rosemary works well with chicken, beef and pork.  pick recipes for each meat that use rosemary and go from there.  Also, dried herbs are just fine - google conversions for any particular herb, but in general, 1 teaspoon of the dried herb = 1 tablespoon of the fresh (dried have a more concentrated flavor)

3.) [i][b] We would like to change this but I barely have the time to write this post let alone figure out how to cook[/b][/i]:  Just start REALLY small... You can always go to a grocery store, get a rotisserie chicken (or from the "fancier" stores like Wegmans, get a pre-prepared meal that you just have to put in the oven), steam broccoli and heat up bread.  Once you get that down, try something more advanced (e.g., same sides, just grill your own chicken).

If I can go from thinking "fancy" food was bologna and a green pepper sautéed and mixed into spaghetti was impressive (true story - gotta love the broke college years) to being able to throw together an easy meal of lobster and filet mignon in  champagne sauce without blinking, anyone can do it!

Good luck! :)[/quote]

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