A call for arms (and spatulas)

December 20, 2012

in Life, Thoughts

I have fallen, of late, into the trap I promised myself to avoid. I am harried, rushed. I work full time, then come back to a house full of needy small children. I have a mortgage and a marriage to mind, insurances to update and bureaucracy to decipher and somewhere along the way food has taken the back seat.

I find myself, the former enamoured cook, cooking for necessity alone. Without inspiration.  I try to save on groceries and buy not but the basics. Even good meatballs cease to excite after a while and inspite of my husband and children, there is just so much spaghetti a woman can eat.

This is where I need you, my virtual friends. I will now make you an offer you can refuse, but I sincerely hope you won’t.

Send my way your favorite, easy, go-to recipes. The ones you make in your sleep, that everyone can agree upon, your crowd pleasers. The ones that are fit for a weekday supper but seem to never grow old.

I will post you recipes here, your pictures and your links and will try them one by one.

Comment below with your recipe idea, then send me the specifics by mail. I will treasure them forever.

Come on, you know you want to!


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{ 2 comments… read them below or add one }

Jennifer December 26, 2012 at 3:38 am

http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html I use spinach instead of chard. My kids love it and pre-fab gnocchi and canned beans makes this a very fast and easy meal.

Idit February 9, 2013 at 7:46 pm

Ayalla, you have got to try this:
If you have any leftover rice (I usually make more just to have some left over), you can just saute` some chopped yellow onions, a grated zucchini and a grated carrot until they are nice and tender, and then add the rice and stir together until combined and hot.
That’s it! It’s a great, frugal side dish with extra fiber from the veggies, and the rice gets a lovely yellow color and a slightly sweet aroma from the carrot.
Another tip: if you have leftover rice and don’t plan on using it the next day, just freeze it. If you’re using frozen rice, though, you will need to either fully defrost it or add it to the cooking vegetables a few minutes sooner.

Good luck!

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