If you try one new dish a week, that’s 52 in a year. That ought to produce a few “keepers”.

More on Christy’s list idea: If you keep recipes, references to recipes from your recipe books, or notes on what works in a 3-ring binder with page-protectors, you can place the recipes or notes in categories with tabs (main dish, salad, etc) and flip through it for ideas when you’re “stuck”. Open the book and prop it up if you need a recipe while cooking. The page protectors wipe clean. Sort of like a photo album of food ideas.

Or you could do a food idea file. Number each recipe or note about what works or doesn’t work (like a recipe in one of your recipe books), filing simply by the assigned number – not by category. It may be just as important to note which recipes in a book you didn’t like as those you did. And it’s really easy to forget which cookbook that recipe you liked was in.

Cross-reference to little cards based on category: Sort of like an old-fashioned card catalog at a library. So Aunt Virginia’s hot chicken salad (file entry number 55) could be noted on a card under “salad”, one under “main dishes” . one under “chicken” and one under “buffets”. For example. Make categories that are important to you: Quick, low-fat, etc.

You can do something similar on the computer, too. Check the labels at the bottom of this post I don’t think the Search function is working on this blog right now. If it were, it would be an easy way to find things which had worked for me in the past.

As for my recipes etc, I eat out on weekends or dates or whatever, and whatever I like, I write down what was in it, and try to at least somewhat duplicate it. I haven’t mastered a port wine reduction, or anything that fancy, but I take similar ingredients and try to combine them in similar ways and see what happens. You also have to know what types of flavors you like off the bat, so you won’t be unpleasantly surprised
if you know what types of flavors you like, you can experiment a bit!

Try having a “cooking day” each week, sort of like Brandy does. Prepare main dishes, special pasta sauces, chili, soup, etc ahead. Freeze some, refrigerate some. Think of ways to use different chicken parts on different days. When I was single, I made garlic chicken with the thighs, breaded and baked the breasts and the rest became a really good chicken/vegetable soup. There are other foods you can keep around for a few days – pinto beans to supplement Mexican or Okie-type meals, etc.

Think of ways to use leftovers, like Hilary does. Help your kids realize that they can eat foods other than breakfast foods for breakfast. Like leftovers. I’m sensitive to eggs and whole grains and I have a major problem with corn and corn sweeteners, so I almost never eat breakfast food at breakfast. Except fruit. Leftover beef stew and chicken soup are great for breakfast, for example. My grandmother fed me home-canned tomatoes and a grilled cheese sandwich for breakfast the single time I stayed overnight at her house. Tomato soup with popcorn or rice cakes and a hunk of cheese is another possibility.

Day-to-day, concentrate on freshly-prepared veggies and fruits at meals, since you have some main dishes already prepared. This establishes a pattern for your kids. They may prefer many fruits and veggies raw.

Was there any food or meal ritual that meant a lot to you when you were growing up? Maybe start with that as a time of bonding. Or with a particular meal in the week – say, Saturday night, to concentrate on preparing a full, interesting meal. But these will probably be easier when the kids are a little older.

I also keep a list of stuff I know how to make over the stove. When I get in ruts, it’s usually because I’ve forgotten the things that have been successful before. I also try a new recipe once a month or maybe twice a month, to see if it’s something our family would like. That way I don’t disrupt anything too much.

Oh, and I would totally never try French either… I stick to easy and shortcuts whenever possible. lol

Will muse tonight.