Vegetables
I like vegetables. I really do. But it is /so/ easy to get in a rut where the only vegetables I eat are onions and whichever of broccoli and zucchini/summer squash happen to look better at the store that week (unless it is a soup week, in which case it is onions/carrots/celery). I am also really bad at remembering to make vegetables as a side dish, so I have to find ways to incorporate them into the main dish.
As part of my attempts at figuring out how to accomplish this I have discovered that vegetables go well with eggs. So far everything I have tried chopping up, sautéing and scrambling with eggs has come out delicious. Add grits or oatmeal or toast or something and it becomes a fast, easy, cheap, reasonably balanced dinner. That combination is hard to beat.
While poking around for veggie heavy recipes, I stumbled across a blog called Veggie Venture. It has all sort of interesting vegetarian/veggie heavy recipes and has been added to my list of sites to keep an eye on. I'm terrible at following recipes, but I suspect that blog is going to be a major source of inspiration. ("A recipe is just a starting place. It gets modified based on the cooks taste/mood, what happens to be in the pantry, and who is coming to dinner." I don't remember where I read that, but it sums up my philosophy towards recipes quite well.)
As part of my attempts at figuring out how to accomplish this I have discovered that vegetables go well with eggs. So far everything I have tried chopping up, sautéing and scrambling with eggs has come out delicious. Add grits or oatmeal or toast or something and it becomes a fast, easy, cheap, reasonably balanced dinner. That combination is hard to beat.
While poking around for veggie heavy recipes, I stumbled across a blog called Veggie Venture. It has all sort of interesting vegetarian/veggie heavy recipes and has been added to my list of sites to keep an eye on. I'm terrible at following recipes, but I suspect that blog is going to be a major source of inspiration. ("A recipe is just a starting place. It gets modified based on the cooks taste/mood, what happens to be in the pantry, and who is coming to dinner." I don't remember where I read that, but it sums up my philosophy towards recipes quite well.)