Occasionally – and it’s usually between bites of food – my family will ask what they will ever do for dinner if I ever move away.
Simple: do what I do and read the book.
This notebook contains every recipe I’ve ever printed off, written down or torn from a magazine. The recipes are organized into sections: Breakfast, Sides, Soup, Meat Dishes, Vegetarian, Veggies, and Snacks/Desserts/Drinks.
Near the end of each month, I’ll weed through the recipes and remove the ones we didn’t like. I also make sure to incorporate new recipes with our old favorites when I plan out all of the meals for the coming month in my handy-dandy Day Planner.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The other night we had this Mushroom Quinoa Stew. Both of the times I’ve made it, it’s been a vegetarian dish, omitting the chicken and substituting the butter and chicken stock with Earth balance and veggie stock, so I’m not sure how it would taste with meat. As a vegetarian soup it’s healthy and delicious: very light and very earthy. I like it.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
some of my favorite sources for yummy recipes:
- Martha Stewart’s Everyday Food (I have yet to make one of her dishes that we don’t all LOVE)
