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As I've mentioned before (or as you know if you follow my Twitter), I cook supper every night. It took a while to figure out what I could make that everyone in my family would eat -- we're all very picky, although I am by far the pickiest.
Every Friday during supper, we talk about what we're going to eat for suppers and lunches the upcoming week. We make a menu and we make a grocery list based around it. There are several really reliable recipes that we all enjoy the heck out of, but, of course, I have some rules that I try not to deviate from. For example, I don't make more than one pasta dish per week. That dish rotates -- usually it's either baked ziti, stuffed shells, or mac and cheese.
Another example is there must be two fruits or vegetables with every meal. If we're having baked ziti, the tomatoes in the sauce count, but we'll usually also have salad or crudite. Another example is tonight: we had a frittata with onions and mushrooms, and a side dish of steamed broccoli with Mornay (cheese) sauce on top. Supper on Friday is going to be Morningstar Farms chicken patties on sandwiches (with lettuce and tomatoes and pickles), with roasted cauliflower as a side dish.
The exception to the 2 fruits/veg rule is soup, since usually we're having some kind of vegetable-based soup.
I almost never use vegetable broth out of a box. For one thing, it's extremely salty. For another, it's just... well, I find it personally unappealing. And I have the privilege of having the time and the vegetables to make broth from scratch. It's actually extremely easy.
( Delicious Vegetable Broth )
...Now that you've made broth, it's time to use it in soup! My favorite soup right now is a pasta fagioli (say it like you're from Brooklyn: pasta fazool) based on a recipe from The Mediterranean Vegan Kitchen by Donna Klein
. I can't recommend this cookbook enough -- the basic recipes are awesome, and I've really enjoyed adapting them to my family's tastes.
( Pasta Fagioli )
Every Friday during supper, we talk about what we're going to eat for suppers and lunches the upcoming week. We make a menu and we make a grocery list based around it. There are several really reliable recipes that we all enjoy the heck out of, but, of course, I have some rules that I try not to deviate from. For example, I don't make more than one pasta dish per week. That dish rotates -- usually it's either baked ziti, stuffed shells, or mac and cheese.
Another example is there must be two fruits or vegetables with every meal. If we're having baked ziti, the tomatoes in the sauce count, but we'll usually also have salad or crudite. Another example is tonight: we had a frittata with onions and mushrooms, and a side dish of steamed broccoli with Mornay (cheese) sauce on top. Supper on Friday is going to be Morningstar Farms chicken patties on sandwiches (with lettuce and tomatoes and pickles), with roasted cauliflower as a side dish.
The exception to the 2 fruits/veg rule is soup, since usually we're having some kind of vegetable-based soup.
I almost never use vegetable broth out of a box. For one thing, it's extremely salty. For another, it's just... well, I find it personally unappealing. And I have the privilege of having the time and the vegetables to make broth from scratch. It's actually extremely easy.
( Delicious Vegetable Broth )
...Now that you've made broth, it's time to use it in soup! My favorite soup right now is a pasta fagioli (say it like you're from Brooklyn: pasta fazool) based on a recipe from The Mediterranean Vegan Kitchen by Donna Klein
. I can't recommend this cookbook enough -- the basic recipes are awesome, and I've really enjoyed adapting them to my family's tastes.( Pasta Fagioli )
