Ah, the question of what to fix for supper? I have a small bookcase filled with cookbooks. I use Pinterest to capture “Someday Recipes” and also keep track of what actually works. The options really are endless. However, in the craziness that is life most days, I find that I appreciate having a “standard” set of recipes that are sure fire wins for simple and satisfying suppers (& leftovers for future meals).
- Brussels Sprout Hash – One of my most frequent “meals” is a Brussels Sprout Hash. I first started making this on my first Whole30 experience. It’s less of a recipe & more of a framework – the specifics vary basically every time I make it. Start with melting a bit of coconut oil in a large skillet. Add a chopped onion & soften it. Add in chopped chicken sausage (or ham or bacon). Add in 1-2 peeled & diced sweet potatoes. Add a splash or 2 of liquid if pan is dry. Stir & cover for a couple of minutes until the sweet potatoes have softened. Add in shredded Brussels sprouts. Add in 1-2 peeled & diced apples. Shake in a seasoning. Stir it all together – add a splash of liquid if need be. Cover & cook for a couple of minutes. The sprouts should still be green. Serve in bowls – I like to top it with a bit of a brown or spicy mustard. The flavors get better as leftovers – makes a great reheat for lunch, too. (For Whole30, I just use water – otherwise, I’ll use beer or hard cider as the liquid which adds an extra layer of flavor)
- Lemon Chicken Florentine – A favorite dish from childhood…a simple combination of chicken, onions, spinach & turmeric; I think it’s even better cold the 2nd day.
- Italian Squash Soup – Another Artisan Mom “recipe.” Brown & drain a pound of Italian sausage. Add in 24 oz tomato sauce, a couple of zucchini & yellow squash diced, some chopped mushrooms, & Italian seasonings (basil, oregano, pepper, garlic, etc) to taste. Bring to a boil & simmer for 20 minutes.
- Chocolate Chili – Another Whole30 discovery is my new favorite chili recipe is from the great Well Fed cookbook. I frequently double the recipe & will throw it all in the crockpot once I’ve browned the meat.
- Roasted Shrimp & Veggies with Curry Aioli – A bag of frozen shrimp & whatever veggies I have on hand. Thaw the shrimp in water. Spread all on a baking sheet & drizzle with a bit of olive oil (flavored if you have it) & roast at 425 for about 12 minutes (until the shrimp are pink). Depending on the veggies, sometimes I start them about 10-15 minutes before adding the shrimp. For the Curry Aioli – mayo (homemade, if possible) with a bit of a citrus juice, some crushed garlic, a bit of curry powder – mix together & adjust to taste.
- Slow Cooker Pulled Pork – My “recipe” is to put a pork roast in the crock pot with some salt, pepper, maybe some garlic & a bottle of whatever beer or hard cider I have in the house. Low and slow for at least 8 hours. I frequently pair it with a Sriracha Coleslaw I discovered. Wrap a tortilla around the pair for a simple taco.
- And a couple of “Pin Wins” that I discovered on Pinterest…gave them a try…and liked! They are mostly guidelines for me – I think I make mods to each of them. Spaghetti Squash & Meatballs in the Crockpot; Crockpot Chicken with Apple & Sweet Potato; Slow Cooker Chicken with Balsamic Pears & Portobello Mushrooms.
What are some of your favorite “Go To” recipes for a simple supper?