This One’s a Keeper!

I bet you figured out by now that I love to cook. I love learning about cooking, and trying out new recipes. However, I think that I love trying out new recipes a little too much. It is because of this, that after ten years of making a home and cooking for my family, I don’t have any tried and true recipe staples, or ‘Keepers’. I didn’t even realize this until after three new recipes this week, my husband says, “these recipes are great, but let’s start a list of good ones to go back to.” We have been talking about it for days now, and we both wracked our brains and really can’t think of a SINGLE recipe that I have made consistently. THIS.ENDS.NOW. I have really fond memories of eating (and now making) things that my grandmother, aunt, and mother used to make. Every time I miss my grandmother, I make Breaded Cauliflower, Eggplant Parm, or Pasta Fagioli and I am instantly a kid again sitting in her kitchen dipping the cauliflower in egg wash and breadcrumbs while an episode of the Golden Girls played on her 10 inch television on the counter. I want that for my boys. I want them to come home from college craving “mom’s” (insert dish here). So as part of my new year’s resolutions, I vow to make a list of recipes that will become family staples! I will keep you posted on my progress.

Here is what I made this week:

Orange Chicken Meatballs
Verdict: It’s going on the list! The only thing I changed about this recipe is that I mixed ground chicken and pork. I served it alongside basmati rice and roasted broccoli.


Orange Chicken Meatballs

Spanish Chicken and Potatoes

Verdict: This also made the list. I roasted the tomatoes, garlic and eggplant instead of cooking them in a pan.

Buckwheat Risotto with Mushroom and Goat Curd

Verdict: Didn’t make the cut. I actually really liked it, but the family didn’t. My guys have simple tastes. Also, not sure if buckwheat is the best for making a risotto. I am going to try farro next time. My husband loved the mushrooms sautéed in butter though. Might use that for another recipe.

Baked Farro and Butternut Squash

Verdict: It’s a keeper! I made the bacon in my dutch oven, removed it and then sautéed the onion and toasted the farro in the bacon grease. I mixed the squash with salt, pepper, parmesan and garlic powder before topping the farro with it. My 3 year old ate the crap out of it.


Another resolution : Take better pictures.