I’m bored in my kitchen.
B-O-R-E-D.
I feel as though I’m serving the same old things. I would detail them for you, but frankly, I’m a touch embarrassed. Let’s just say they involve chicken and rice, chicken and pasta and well, chicken and….chicken. I do throw some salmon in there for good measure. And? I’m terrible at cooking vegetables. Maybe because I have never truly liked them.
The truth is, I’ve been feeling decidedly uninspired.
(My brother would be horrified – HE is NEVER uninspired)
Why, you ask? Likely for some of the same reasons you do. (I’m assuming you occasionally have this problem, yes?)
1) I’m not a gourmet chef - I assume all fancy meals require ridiculous skill
2) Between work, homework, and small people activities, I don’t have that much time at the end of the day
3) I need something everyone will eat.
Now, there are LOTS of resources out there to help me, yes? But I decided to visit my friends at The Dish to knock me out of my slump. Hopefully this can kick you into gear as well. In addition to a variety of food-related resources, The Dish has a section dedicated specifically to recipes. Many sites, do this, I know…. but what makes this special: with one quick glance I can see a picture of the meal, how long it will take me to prep the meal, the total time to make it (IMPORTANT), how many ingredients I will need AND how many people it will feed. In only a few seconds, I can determine if this is a meal I want to try out on my family.
If a dish is only going to take me 25 minutes to prepare, I am far more likely to tackle something new – and risk trying something my small people (or husband) may be having for the first time.
And, in addition to the basic recipe section, there is a Seasonal Spotlight Category dedicated to dishes I may want to try during that specific time of year. This keeps me feeling festive, yes?
Now… to decide… what to try first? I’m thinking I need to ask Supermarket Guru and Dish Expert, Phil Lempert, to go shopping with me….
Disclosure: I have worked closely with Con Agra on the launch of The Dish and have been compensated for my time.
