Happy Monday! I’ve been quiet for a while working on future projects and feeling terribly guilty about neglecting the website. After all, I switched to this new format so it would be easier to update more frequently… So I came up with an idea for daily themes, which I’ll reveal this week as the days present themselves.
Since today’s Monday, it must be <drum roll, please>…
Who doesn’t think about food, especially this time of year? Well, it’s a year-round obsession with me. Still, I do have a love-hate relationship with cooking. I love to cook when I know what I’m going to prepare and I have all the ingredients at hand. But few things put me in a funk like the clock striking 5:00 and I have yet to come up with something inspiring (and easy) to fix for dinner – a recipe I haven’t already exhausted by cooking over and over again. At times like this, it seems my mind can only recall five different recipes, each of which make my family’s eyes glaze over (Oh, we’re having that again??) Well, I came up with this bright idea of creating a list of fifteen main dishes in seven categories: Pasta, Fish, Salad, Vegetarian, Beef, Chicken, Soups & Stews
The thought is when the list is complete, I’ll have more than 100 nights of no-repeat meals. Yes, I know a certain Food-caster has published a cookbook along the same n-repeat theme. I have it. Some of the recipes worked for us, some didn’t. That’s when I realized I needed to make my own “no repeat” list, which is more than halfway complete. You see, before I add a recipe to the list, I test it and make sure it’s something I’d not only enjoy eating, but I’d also enjoy cooking. Plus, the majority of the dishes that make the list have to be healthy (i.e. low calorie, low fat…). Of course, I’ve added a few splurges… But hey, you have to live a little, right?
Here’s a favorite from my list:
Potato Leek Soup
- The white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
- 1 tablespoon unsalted butter
- 1 1/2 cups water
- 1 cup chicken broth
- 1 pound boiling, potatoes
- 2 tablespoons minced fresh parsley leaves
- Salt and pepper to taste
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper. Can be prepared in 45 minutes or less. Makes about 4 cups, serving 2 generously.
Come back tomorrow and check out Tuesday’s theme. In the meantime, do you have any tips for making mealtime easier? I’ll give a prize to the person who posts the best one!