Cooking Slump... - Sandy's Spot... Blog at Allrecipes.com - 150048

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Cooking Slump... 
 
Jan. 11, 2010 12:42 pm 
Updated: Jan. 13, 2010 2:14 pm
Happy Monday Every or Happy as a Monday Can Be Everyone :)

I love to cook, but my partner is a picky meat lover, I on the other hand will eat pretty much anything (except fresh Tomatoes & Liver) and don't need meat to make a meal.  On a regular basis, I cook a wonderful meal, we eat dinner once, I take some for lunch and the rest goes to waste complety. This has gotten me into a cooking slump and  I hate being wastful, (especially in this economy) so I just have not been cooking .  Outside of a weekly new recipe I try from AR, the stove has been cold!  I would love to find some great dishes for 2 that incorporate meat, vegatables and some interesting sides.  Cassaroles or bakes would be fine. Seafood would be fine as well, we live in New Orleans where seafood is plentiful and affordable.  If anyone has any suggestions please pass them my way.

Tastfully Yours,

Sandy
 
Comments
MK! 
Jan. 11, 2010 1:06 pm
Sandy, thank you for your wonderful comment on my blog! I have had (and do have) the same problem as you. My family does go for leftovers often (except my dad who eats them for lunch), there have been times when I am cooking every day and the fridge is filling up with leftovers that don't get eaten! Now that I've been planning my mom's meals, I try to incorporate leftovers, like if I give her a salad I say to add 3 oz of leftover meat - so whatever we have she adds to it (and if there are no leftovers, she just adds tuna from the can or something easy). Or once in a while I will schedule a day for everyone to eat leftovers for dinner. Some people freeze leftovers, but I don't know much about that so I don't do it. I have just really tried to cook less - my family does not eat big portions so if a recipe says it is for 4-6 servings, I scale it down a little bit. And I always use only 1/2 a box of pasta for 4, even when recipes call for a whole box (we don't always finish the 1/2 a box!) I try to think about what my family will realistically eat and then make that. Planning a weekly menu has also been working to ease the problem. I hope this is helpful!
 
Sandy 
Jan. 11, 2010 1:12 pm
Thanks MK, I guess I really need to try scaling down a bit more and incorporating the leftovers with other meals is a good idea. Meal planning might benifit me as well, thanks for the suggestions!
 
Jan. 11, 2010 2:44 pm
I'm in the same boat as you, Sandy...there are 2 of us and one of us (not my side of the us) won't eat leftovers so I throw out a disgusting amount of food! Then the other one of us likes to complain about the food bill, hmmmmm......
 
Sandy 
Jan. 12, 2010 7:37 am
Well on my end I have been the one complaining about the food bill. I refuse to just throw out perfectly good food anymore, IT'S A RECESSION! I'm going to try out some meal planning and scaling down even more, wish me luck! If that does not work, Sandwiches for ALL!!!
 
Jan. 12, 2010 8:33 am
I go on the recycle leftover theory, skip one night then offer the food in a slightly different way, leftover chicken becomes potpie or pasta dish, pork roast becomes quesidillas with grilled veggies, beans become chili or nachos. I will eat some for lunch or freeze for another week. I tell my family either eat what I fix or take over the kitchen, so far I dont have any takers. I do try to prepare at least one night of each ones favorites, pork chop for hubby and fish of some type for Brother other than that I go with what is on sale.
 
Jan. 13, 2010 2:30 am
I have been packing a lunch to take to work, also. I save alot of money, and sometimes I even make extras so I have something to take with me!! I like leftovers so I'm good with that. I think some things even taste better the next day or two--chili, meatloaf. I baked some extra potatoes one night, brought one to work and nuked it, had all the toppings with me to go on it--the smell was heaven and everyone was jealous!!
 
Daiseyland 
Jan. 13, 2010 2:14 pm
I have leftovers because I never know how many people are going to eat dinner. My grown daughters live at home, sort of. If I make dinner for two, we have four eating. If I make it for four, one isn't hungry. If I don't plan on feeding them, they will eat toast or junk food - like chips or just noodles. One daughter will bring leftovers for lunch, especially if I make pasta with some kind of meat of cheese. She is also a stew eater. What I do now for soups and stews that works really well is I put a quart sized freezer bag in a small corningware casserole dish. Fill it with a serving of stew. I sqeeze the air out, sqeeze it flat and freeze it as soon as dinner is over. And label it. The flat servings feed one hungry daughter, or husband. They freeze and defrost quickly, and fit nicely in the freezer where I can stack them together. I have split pea and ham soup in there now. We all love it, but get tired of it quickly. I might freeze some chicken noodle soup we had for lunch that has made it through a dinner and two lunches already. I do this with homemade chili, roast chicken leftovers, muffins, home made waffles, blueberry pancakes, chocolate chip cookies and hot dog and hamburger rolls. This is just a bottom freezer on the frige, so things need to get eaten. We lose things sometimes, but my daughter, who works in a restaurant, has gotten good at organizing it. I also package the burger and chicken in two person freezer bags when I get home from the market. This saves me more than I ever expected. The best thing is pork chops. I freeze two decent sized chops per quart bag. When I go to defrost them, I add equal parts sugar, salt and spices to warmish water, fill the bag with the water/brine mix, and put the whole bag in a mixing bowl or pot filled with luke warm water to defrost. By the time it is defrosted, it has marinated in the brine. I then either pan-fry in my broiler fryer, or cook on my George Forman grill. I have FINALLY found the perfect way to cook porkchops, while I cook rice in the microwave. The leftover rice either goes into soup or is pan-fried with a little sausage or bacon for hubby's breakfast with an egg.
 
 
 
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Sandy

Home Town
New Orleans, Louisiana, USA
Living In
Gretna, Louisiana, USA

Member Since
Nov. 2006

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Reading Books, Music

Links
 
 
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About Me
Food has always been a big part of my famliy, my grandfather was my role model in the kitchen. He was the creator of so many of my famlies most treasured dishes. Being from New Orleans food fits into the fabric of our life style, it is the reason many people vist our city. For me, my family and friends the food at our tables rival the food served in some of our best restaurants, the home cook in Lousiana is truly the foundtion for Creole and Cajun cooking in in New Orleans. Im a Social Worker professionally, but my passion is Food! I dream of going to Culinary school, not that I want to own a restaurant, or even cook in one, I just want to work in a enviorment where I can express myself everyday creatively with food!
My favorite things to cook
Im excellant with creole, cajun and southern cooking, but I experiment with everything from Thai to Indian. I will cook anything once. I love asian and mexican as well. I love sushi (japanese) but have yet to try my hand at it, but im sure it's comming!
My favorite family cooking traditions
My family traditions originated with my grandfather, he was amazing in the kitchen, he was a master at everything from gumbo,pralines,stuffed crabs, hogs head cheese, jambalya,red beans, veal and the list goes on and on. He was the best creole cook I have ever known, and I promise you, I know some great cooks!
My cooking triumphs
my most reacent triumphs are with baking, I have never been a baker, but after the Hurricane Katrina I shared an apartment with my mother and she loves homeade sweets, so I have tried my hand at everything from coconut cream pie to hevenly hash cake, to tres leche, and rum cake and I must say they have all been very good.
My cooking tragedies
CHESS PIE, but lets not get into that!
 
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