When we lived in San Francisco, the BF and I would go out most days to eat (nothing fancy, our neighborhood was filled with taquerias after all). Our kitchen that we shared with 3 other roommates–not to mention 3 cats–wasn’t the most appetizing place to cook. Now that we finally have our own place in Portland, I’ve been cooking dinner everyday. Not only do we save bundles of money, but I also have a great time teaching myself to cook different things. I’m learning a lot about what is in season when, how to “eyeball” measure ingredients, and even broadening my palate (I never used to like zucchini or asparagus but now eat both on the regular). On my quest to make different meals, I’ve been cooking a different recipe every night. This has been going well for about two months now, and most nights I’m very happy with the different meals. I get a lot of the recipes from Everyday Food Magazine or cookbooks, because they tend to feature just a few cheap ingredients put together in new and creative ways.
This week I’ve made Cashew Chicken, Chicken Tostada Salad, and a couple different Barley Risottos. Mmmm! Tonight I made Zucchini and Chicken Salad. The recipe is available here. It was deeeelicious! I was happy to get in three green veggies in one meal.
I also made artichoke on the side because they were so cheap at the grocery store. For a quick dipping sauce I mixed some veganaise (the BF doesn’t really like mayo and it’s one of the small battles that I’ve lost…now it tastes the same as mayo to me) with some wildberry lemon vinegar. That sounds fancy, but I didn’t have any balsamic! Just mix the two until they are about the consistency of yogurt. So good!
I hope to continue this pursuit of cooking knowledge and gain a lifelong skill and appreciation for food. So far, so good. 🙂