Home > In a rut

In a rut

April 20th, 2013 at 01:16 pm

There's something to be said about being comfortable in a rut. There's the familiar feeling of course. And, sometimes it is easier than making a chance.

I've decided my cooking is sort of in a rut. I seem to be fixing some of the same meals over and over.

Last night I fixed a vegetable fritatta and instead of regular toast, I made French toast. It was good, DH loved it, and it was different.

I think I need to pull out some recipes and try something different in the next few weeks.

7 Responses to “In a rut”

  1. MissAngel Says:

    I know what you mean. This year I set a goal of cooking one new recipe per week to expand my options. Most recipes have been good; some have been bad. I do both sweet and savory recipes. It also showed me that I can do stuff like stir fry, which I was always afraid to try before. It also helped that our library has a wide array of cookbooks to browse through!!

  2. rob62521 Says:

    I love the fact our library has cook books too. What was your favorite recipe so far?

  3. creditcardfree Says:

    Oh, I'm always in a rut with food, but I did pull two ones out just two weeks ago and they were happily received.

  4. Thrifty Ray Says:

    Switching it up once in a while really does help. I google recipes a lot and try new things, but usually fall back into the routines I know too.

  5. snafu Says:

    I've a bad habit of cutting out recipes or printing those from on-line sites like since the first of the year I've been dating these and if not tried in 3 months - out they go! Big motivator to try new, mostly ethnic type dishes since I've those common ingredients at hand. Really like Spanish dishes, they've been a big hit with family. [spanish rice, paella, tomato/pork chops, drunk chicken]. It's too expensive to go to France and most of the dishes I've been making can be categorized as stew with lovely flavor since i only pick easy ones.

  6. MissAngel Says:

    My favorite recipe by far has been Spicy Orange Shrimp with Broccoli because it was the closest I've come to replicating what our local chinese restaurant tastes like. It's from Weight Watchers and I think you could use beef or chicken too. I am a wimp, so I didn't add the red pepper flakes.

    1 pound(s) uncooked shrimp, extra-large, peeled and deveined
    2 Tbsp cornstarch
    1 Tbsp ginger root, fresh, peeled and grated
    2 tsp orange zest, grated
    1/2 cup(s) reduced-sodium chicken broth, or vegetable broth
    1/4 cup(s) unsweetened orange juice
    2 Tbsp low sodium soy sauce
    1 Tbsp sugar
    1/4 tsp red pepper flakes
    12 oz uncooked broccoli, bag, fresh florets
    1/4 cup(s) water
    2 cup(s) cooked white rice, hot

    Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.

    Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.

    Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 34 minutes. Transfer the shrimp to a plate.

    Add the broccoli and water to the skillet. Cook, stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through, about 1 minute. Serve over the rice. Yields 1 1⁄4 cups shrimp mixture and 1⁄2 cup rice per serving.

  7. rob62521 Says:

    Thanks for the great recipe! I will have to try it, Miss Angel!

Leave a Reply

(Note: If you were logged in, we could automatically fill in these fields for you.)
Will not be published.

* Please spell out the number 4.  [ Why? ]

vB Code: You can use these tags: [b] [i] [u] [url] [email]