After weeks of not cooking, I finally got into the kitchen, chopped a few vegetables and made something happen.In all honesty, I haven't felt like cooking.
In my old life, I had a lot of go-to recipes but I've been too
Did I tell you all that I was a picky eater as child? Big visual, temperature and texture issues. Big drama. Like, you're not leaving the table until you eat drama. I sat with my legs dangling until I was excused. My 'rents had long caught onto me slipping the dog my undesirables. Did my parents ever once consider that it might have been their cooking? Nooooooooooo.
To this day, if something tastes good but is mushy, I'll taste it but won't hang with the dish for long.
When I do find a recipe that calls my name, it usually involves a lot of chopping. For some reason, the labor intensive recipes beckon me.
I was flipping through the March Prevention when I saw a recipe, More-Vegetable-Than-Egg Frittata that I instantly liked. The recipe was a contribution by the one and only Mark Bittman.
I used a red bell pepper, spinach and squash for my frittata. And my verdict -- not bad at all and quite clean tasting. I wasn't doing that Al Green moaning thing but I liked the frittata and will make it again. The frittata doesn't stand alone and it doesn't make a lot. If you have more than three folks to feed, double up on the ingredients.
What I ate while on strike:
Ironically, that same Prevention featuring Mark Bittman also had an article, 50 Healthiest Everday Foods, which had a very nice chart for folks, like me, who need visual cues.
For example:
Natural State, 1st Choice: appleWhat is one of your favorite go-to recipes and what food do you resort to when the cooking comes to a halt? If you don't halt, kudos, and may I come over?
Somewhat Processed, 2nd Choice: strawberry preserves
Highly processed, limit: strawberry gelatin dessert
P.S. Another promising Bittman recipe in that Prevention was Chicken Not Pie.
Bon appétit, you all...
