Rebekah’s Bistro
I’ve been pondering creating a house menu for us. I love to cook, but haven’t yet developed a repertoire of tried and true recipes. You know the ones that can be thrown together last minute for dinner. The recipes where you always have the supplies ready, and a few extra house guests don’t send you into a panic.
So what would our ideal menu be like? It would include a lot of vegetables and fruit, both favorites of ours. It would include a couple of soups, wraps and salads, a decent steak and a few chicken dishes. It wouldn’t include anything overly fatty and unhealthy, we get enough of that when we eat out. It would need to change based on the season, with a focus on organic ingredients (similar to Simply Organicby Jesse Ziff Cool) that we could get from the market or grow ourselves. I would need about 20 recipes in total, and some that could be mix and matched as needed. That’s enough variety to get us through a month, with a few dinners out and a few nights to experiment thrown in. I want a menu that you would find at a really good French bistro.
I know this isn’t necessarily a new idea, but it is new to me. Have you ever thought about creating a menu for your family?
YES! Right after we were married and life started to settle into a more “normal” routine, I tried out 1 billion recipes on my husband (aided almost entirelly by betty crocker, amy i and the pioneer woman) and we’ve narrowed it down to the ones he LOVES. I know its silly but it makes me feel SUPER accomplished.
This is definitely one of my goals for 2010 – to figure out a food routine for us. I want more meal planning and less food rotting in the fridge. I totally agree that this would be best achieved if I had a repertoire of a 15-25 go-to’s. I could (and would) still experiment and try new recipes, but I’d like to always have stuff on hand for a few of our regulars – as soon as I figure out the regulars (and remove mac n cheese from the regular list!)
Erin’s most recent blog post: Rogue Triplet
