MWF&M seek cooking advice

DSC_0002I realize most of you will be quite shocked to learn that we have actually started cooking here in Europe. Yep, the Queen and King of Take Out now use their kitchen for something other than clutter, take out cartons and cat food stations (but oh how I miss the kitties, sigh!).

We cook at home regularly, but our menu is not too diverse. We have 5 main meal nights:
Asian (yes, this could mean so many things as my sister the chef reminds me, but we do noodles/veggies/meat or tofu)
Taco night (which is really burrito night with my kick-ass guacamole)
Italian (umh, yeah you guessed it, pasta with red, butter, or pesto sauce/veggies/meat or soy)
American (mashed potatoes/corn/chicken or soy chicken)
Misc (couscous, veggies and soy for me, Jeff has meat and probably more meat)

These meals are good, but without a cookbook on hand or Giada to inspire us, we have lost the flare for new ideas. There is no Food Network here, so instead we turn to you – our faithful blog viewers. Send us your favorite recipes!! We will give them a try and post pictures of the results.

This beats us having to sort through online recipe sites and forces you to take an active role in this blog (hint: now we will know who really reads this site)!

Thanks for your help!!

Desperately seeking new menus



  1. Julie · ·

    Well, I would be remiss as a dietitian if I didn’t contribute. Here’s some ideas for meals/side dishes. Big love, Julie

    Roasted root vegetables – dice potatoes, sweet potatoes, butternut squash, kohlrabi, turnips, basically whatever you can find; lightly coat with olive oil, salt, and pepper. Roast at 425 degrees for 30-45 minutes or until tender. If you’re up for it, turn veggies over 1/2 way through. This cooking method also make delicious Brussel sprouts. Don’t make a face — brussels are yummy.

    Big pot o’ soup – do they have any soup mixes over there? I like to take a basic one like Mexican Tortilla and then veg it up with extra edamame or frozen southwestern veggie mixes. Find an easy vegetarian chili recipe on the internet.

    Spinach and cheese lasagna! Prepare on the weekend, freeze/refrigerate, and then pop in the oven on a school night. Mix 1 pkg frozen spinach (thawed with most of the water squeezed out), 1 container of ricotta cheese, and 1-2 cups low-fat shredded mozzerella cheese. Call this “cheese layer”. To assemble: take pasta sauce of choice and coat the bottom of a 13×9 pan, layer noodles (no need to cook them first), then 1/3 of cheese, then sauce, then noodles, then 1/3 of cheese, then sauce, then noodles, 1/3 of cheese, and sauce. Cover with foil and bake at 375 degrees for about an hour. Uncover. Sprinkle another 1 cup of mozzerella or parmesan cheese on top. Bake for 5-10 more minutes.

    Pan-“grilled” portabella mushroom burgers. Go ahead — let Jeff have some meat with his mushroom. I have no idea how to cook beef so he’s on his own. 😉 Drizzle large portabella mushroom caps with olive oil. Sear in skillet on both sides and then turn down heat and let mushroom cook until desired tenderness. Use whole grain buns (buttered and broiled until browned) and get creative with toppings of choice: mustard, soft Amsterdam cheese, hot sauce, guacamole, greek style yogurt, etc. Serve with fresh fruit salad.

  2. Taco Nightâ„¢ is NOT burrito night with my kick-ass guacamole. If you keep disrespecting it, you will have no more Taco Nightsâ„¢ in your future.

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