Sunday, November 28, 2010


Tonight, while I was making a very labor intensive risotto and thinking quite highly of my culinary skills, I was also thinking about people who often comment on my food statuses that I post on Facebook. I don't get many accolades for impressive meals at home, but when I put them out there for the public to see, I am often amazed how people are often amazed. So, yeah, I brag to make myself feel better. The truth is, it is all trial and error. There are a lot of dishes I want to make, but ultimately know they aren't worth the "just try it battle." or the guilt I have to feel as I watch Dan silently suffer through the meal-- the stoic father showing his young children the proper dinner behavior.

I didn't always cook there are a couple of people out there, namely my husband who can share with you a story about how I killed chocolate covered strawberries (back in the day) and an awful, awful, awful attempt at lemon chicken. But a long time ago, in a small apartment in Brighton, MA a young unemployed girl was bored and needed a hobby. And even now that I do cook, they aren't always good. But I have a philosophy that if we don't try the recipe, we'll never know.

And don't think that I just whip up these fantastic dinners. There is a lot of thought that goes into a weekly menu and I assure you, there is a weekly menu that is posted on the fridge every Sunday. I sit and look through countless cookbooks and favorite websites (website, really) to find new and interesting things that I think my family will eat. I stay away from things that I don't like and for the most part I stay away from things I know, for a fact, that no one else will like, but I do sprinkle new dishes into each weekly menu.

I actually know a lot of people who cook and make great things, but tonight as I was making a new dish that I thought for sure was going to be a COMPLETE failure, I thought, maybe I should post some easy, go to, I know everyone in my house will eat recipes. And, so I will. Conveniently, four of the five recipes come from the same site, so I will just give you the link, but last, one of Natalie's (my pickiest eater) favorite, is from Real Simple, and it is really simple.

So for those of you who read and cook or read this and want to cook, I challenge you to make at least one of these recipes which my family enjoys. And please, please, please, if you do make something, leave a comment and let me know how it goes and if you like it and you want something else, a specific ingredient (I rarely do beef), comment, or email, or Facebook me and I will see what I can do. Let's spice things up. hahahhaha pun totally intended.

Chinese Chicken and Noodle Salad
This recipe tells you to find a special Ramen Noodle. I can't so I go with the regular package.
I have made this with red cabbage and it is just as good.
Dare I say, use bought orange juice-- the dressing isn't as good if you squeeze an orange yourself.
Good left over - although I have found there isn't much!

Creamy Avocado and White Bean Wrap
If you don't like avocado, I don't know that I can help you with this one.
Chipotle in Adobo can be found with the GOYA stuff in your store. The recipe doesn't use much, it adds a little heat so if you don't like spicy cut the amount. You can freeze the rest of the chipotle for up to six months.
I like to make this recipe and the Monday recipe back to back because together they use up the entire head of cabbage.

Apple Turkey Picadillo
I use the entire package of ground turkey
If you don't like green olives, leave them out, but it won't taste as good.

Mediterranean Tuna Antipasto Salad
I've only made this with chick peas. Both Dan and I agreed it needed a little flat bread or something to go with it, but overall, GREAT dinner salad. Even my mother-in-law raved, so there.

Friday - Natalie's Fave
Chicken Teriyaki Meatballs with Edamame and Snow Peas
I always make this with brown rice because that is all we have. I also cut the rice recipe in half because we aren't huge rice people.
I have made it without the edamame and it was just as good.
This one of my top five go to meals.

So there you have it. These are all things that my 36 year old, 5 year old and 2 year old will eat. They aren't hard and I have more if you want um.


1 comment: