What's cookin' at your house?

[Spotted Pony]

I used to love to cook, but now it just feels like a chore. I'd almost rather do the laundry. I don't know what happened... it was one of my favorite hobbies and now I dread it.

I need to hit the store today, but I am completely uninspired. I have no ideas at all. What's cooking at your house next week? My family eats everything so we are easy to please. I have a very busy week coming up , so I know there will probably be a pizza night. Everything else is wide open.

Thanks everyone! Maybe I will feel more excited about meals when (if) spring comes.

[cookieee]

Hi, just wanted to say, I know how you feel. I don't mean to take advantage of your post for a plug, but I really think it might help you if you played the SCGOTW with us. When I have a specific thing to cook I find it helps me get in the mood. Maybe if you have a pile of recipes that you would like to try, just browsing through them might just get you inspired and in the mood. I know that going through my to-try binder this week I have found some great recipes that I have been wanting to make that I keep forgetting about.

I really hope this helps. If not, let us know and maybe we all can come up with something else.

[colleency]

A very busy week combined with cooking apathy always makes menu planning a bear for me. Simple meals, kind of easy victories, help me out. And going back to things I've made before makes it much easier. Here's my plan for the week.

Saturday - au gratin potatoes with ham; baked peaches; green veggie
Sunday - hearty beef stew with green peas and carrots
Monday - spaghetti
Tuesday - Minestrone (Sewing night crowd)
Wednesday - Big salad
Thursday - Spicy Tilapia w/Pineapple pepper relish (Dinner guest who loves fish)
Friday - leftovers
Saturday - out (I'm going to a ball!)
Sunday - Farmer's Casserole (I'm in a meeting all day, and this is make-ahead.)

I usually don't make everything on my menu. Something always seems to get bumped to the next week. But I'm trying to be better about dropping my menu plans and eating junk because I'm too tired to cook!

[1grl1by]

It's Julia's Beef Bourguignon and a salad and the chocolate tart from the front cover of Martha Stewart's Living, Feb 10 issue.

My dd asked for mango chicken for Sunday but when I went to the store there were no mangos, so we'll have some type of chicken something instead. I plan to leaf through my to try pile tomorrow morning and pick up what I need while my ds is at his guitar lesson.

Later this week will be pasta with asparagus.

My copy of the new Everyday Food book will be here Tuesday, so I hope to have something from it for at least one night.

And groung beef was on sale so meatloaf is a good possibility for later in the week unless dh decides he wants to try his hand at chili.

[cchhbb]

We have a super busy week coming up. I started a Children's Consignment Sale 6 years ago and it's next week. Generally, I volunteer about 50 hours during the week of the sale.

Saturday - crockpot chicken with tomatillos, rice, veggie
Sunday - shrimp, roasted potatoes, veggie
Monday - Pork loin, mashed potatoes, veggie
Tuesday- chicken pot pie, veggie
Wednesday - frozen pizza for DH & kids
Thursday - pork tacos, rice, veggie
Friday - Baked Ziti

Much of this is already made and in the freezer or take advantage of long cooking times. I do need to go to the grocery to buy some fruits and veggies. We're nearly out of everything.

[Canice]

I don't do menu planning, so I can't ever say what's coming down the pike, but my first thought when I read your post was this:

Maybe I will feel more excited about meals when (if) spring comes.

I just came back from the farmers' market and brought home some fun things. In addition to all the citrus and pretty cauliflower and leeks, I have artichokes, sun chokes, and green garlic. New produce at the change of season is like having new toys
Can you find a new ingredient or cuisine you've wanted to try?

[SallyT]

I feel similarly - in a cooking slump - I attribute it to the (bad) weather in MA.

Here's what I'm making:
Sunday: chicken enchiladas with mexican rice
Monday: leftovers
Tuesday: south beach almond chicken with veggies
Wed: leftovers
Thursday: stirfry

Saturday - crockpot chicken with tomatillos, rice, veggie

This sounds AMAZING! Would you mind posting the recipe?

[cchhbb]

This sounds AMAZING! Would you mind posting the recipe?[/QUOTE]

posted by 1MegMeg

15 tomatillos, shucked and crudely chopped
1 small onion chopped
2 chipotles in adobo sauce chopped
3 cloves crushed garlic
1/4 cup brown sugar
1 1/2 cups chicken broth
2 T dried oregano
4 boneless skinless chicken breasts

Mix together everything except chicken. Place chicken in the crockpot and pour tomatillo mixture on top. Cover and cook on low for 5 - 7 hours. Serve with tortillas or over rice.

We're having it tonight so I can't comment on how it tastes, but it was certainly easy to prepare. I hope it is excellent as I have enough tomatillos from last summer to feed a small army.



Cheryl

[veschke]

I'm in a similar place... too much else going on, not enough energy left over for my kitchen, and yes - getting sick of winter! Much as I love New England, this is the hardest time of year. Thinking that it's going to be three entire months before the markets open is almost enough to make me cry some days.

Like others here, I plan a week of simple meals when this hits -- this week it's pizza, chicken soup, pasta, a takeout night, tacos. Tonight's salmon, baked potatoes, and asparagus is about as complicated as it's going to get.

I do hope to do some baking tomorrow, maybe get a little zing back if I can find the time.

At base, though, there's no sense beating up on yourself for not having infinite resources. Do what you can and don't worry.

[LakeMartinGal]

DD is making pork chops with pear and ginger sauce -- her favorite, and DH is out of town! Last night was pizza!

[Seachelle]

I have an ambitious plan for the week. I hope to get most prepared tomorrow as I never have time to cook when I get home from teaching during the week.

I love soups and stews, but I am SO ready for fresh, crisp summer salads!

Chicken and Vegetable Stir-fry with Soba Noodles (CL 7/09)

Dijon & Crusted Chicken (CLBB) w/ boiled red potatoes and salad

Cod w/ Tomato Cream Sauce (EW 2/10) w/ Rice and Salad

Hungarian Goulash (EW 2/08) served over whole wheat egg noodles

Barley and Beef Soup (CL 3/09)

Spaghetti Sauce (my recipe) for the picky eaters in the house

[heavy hedonist]

songs! i have to write 5 before midnight tomorrow. i have no idea what to eat either.

[Spotted Pony]

Thanks for your great suggestions, everyone!

I went shopping and came home with fruit, frozen shrimp, asparagus, Italian bread... and it went downhill from there. Goldfish crackers, a bag of cookies, Frosted Flakes. If it was a sugar-coated carb, I bought it. I think I need to make a list and send DH to the store. Maybe he has better willpower.

We're having PW's pinto beans and cornbread for supper tonight. I'll make a ton and that will take care of tomorrow too.

[Andrea_2]

I just came back from the farmers' market and brought home some fun things. In addition to all the citrus and pretty cauliflower and leeks, I have artichokes, sun chokes, and green garlic. New produce at the change of season is like having new toys

I need to move to California!

Won't be doing much cooking here. On Friday I ate out for lunch and dinner and therefore didn't open the fridge all day. Yesterday I opened it around noon, and found everything in the fridge and freezer to be about 70 degrees. It still sounded like it was running, and the light still came on, but obviously it wasn't cooling, and I had to throw everything out. The good news is we'll be getting a much better replacement, but not until Tuesday. I guess we'll be eating out until then.

[vbak]

So sad Andrea. You never get a warning with appliances that they are about to die.

Since I didn't get my fix when we were in Germany over Christmas, I am going to make schweinhaxen[braised and crisped fresh pork hocks], braised purple cabbage and either latkes or rosti. I need to get started on them like now.

[SallyT]

This sounds AMAZING! Would you mind posting the recipe?

posted by 1MegMeg

15 tomatillos, shucked and crudely chopped
1 small onion chopped
2 chipotles in adobo sauce chopped
3 cloves crushed garlic
1/4 cup brown sugar
1 1/2 cups chicken broth
2 T dried oregano
4 boneless skinless chicken breasts

Mix together everything except chicken. Place chicken in the crockpot and pour tomatillo mixture on top. Cover and cook on low for 5 - 7 hours. Serve with tortillas or over rice.

We're having it tonight so I can't comment on how it tastes, but it was certainly easy to prepare. I hope it is excellent as I have enough tomatillos from last summer to feed a small army.



Cheryl[/QUOTE]

Cheryl -

thanks for sharing- sounds delicious- how was it?

[Tutalady]

Would you please post this reciipe. When we have been in Vienna, we have eaten at the Goulash Museum and their food is excellent......we love goulash and always look for different recipes. Thanks.

[Anne]

Monday - left over halibut, broccoli gratin, leftover carrot soup
Tuesday - venison burgers with some type of beer batter bun, left over broccoli gratin, baked potatoes
Wednesday - clam something (dug them last night), parsnip and carrot slaw, whole grain french bread
Thursday - deer ribs, baked potato, green beans, left over french bread
Friday - venison buglogi, garlic sesame greens, bean sprouts with left over slaw, brown rice

[TieKitty]

Monday - Navy bean soup, salad and bread
Tuesday - meat loaf, spicy black-eyed peas, veggie
Wednesday - Smothered chicken with egg noodles, roasted
brussels sprouts
Thursday - Stuffed chicken breasts, brown rice, fresh veggie
Friday - Shrimp & Grits casserole, salad
Saturday - Leftover Baked Spaghetti, roasted asparagus,
garlic bread
Sunday - Not sure yet; probably left overs

[Seachelle]

Would you please post this reciipe. When we have been in Vienna, we have eaten at the Goulash Museum and their food is excellent......we love goulash and always look for different recipes. Thanks.

This is on our menu for tomorrow night and it's a new one for us. I'll post a review after we try it.

Hungarian Beef Goulash
From EatingWell: January/February 2008
8 servings, about 1 cup each

INGREDIENTS
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

PREPARATION
Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

NUTRITION
Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.

[Tutalady]

Will give it a try as soon as I get some more stew beef. We really do enjoy goulash and this sounds good.

[dcollier]

Spotted Pony, I recently lost one of my best friends after a year long battle with cancer, and honestly, during the four months before her death, I turned into a slug when it came to cooking. And I just went with it. I did whatever I had to do to get supper on the table without much effort (sandwiches, eggs, pizza, all kinds of tacos, etc.). Then this past weekend, I woke up in a cooking frenzy. I cooked from the time I got home from work on Friday until Sunday night. It feels so good to be back! We all get in slumps for different reasons, but they do pass. Have patience with yourself. This will pass, I promise.

Denise