Try these suggestions to perk up those humdrum menus

A pasta salad sits in a bowl on a table.

Every once in a while, I tire of everything I have been cooking and start fresh on a search for inspiration. I browse photos in cookbooks, go online for ideas and think about food I haven’t eaten for some time.

If you find yourself bored with food, experiment with different cuisines to add interest and variety. Eat with friends as often as possible.

Variety fights boredom. Explore new fruits, vegetables and lean proteins. Buy a vegetable you don’t normally eat and search for ways to cook with it.

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Push yourself to get creative by committing to a theme and finding different ways to work within it each week. For example, start doing Meatless Mondays or Taco Tuesdays.

Give your palate something new by mixing up a spice blend using what you have in your spice rack. There are also some great pre-mixed varieties you can buy at the store. Rub it on fish, poultry or vegetables before you put them on the grill or in the pan.

Perhaps you don’t need to cook at all. Create a grazing platter with bits and pieces in the refrigerator and pantry.

Thai peanut pasta salad

  • 12 oz. pasta of choice 365 g
  • 1 1/2 c. carrots, shredded 375 mL
  • 1 c. bell peppers, diced 250 mL
  • 1/2 c. red cabbage, sliced 125 mL
  • 1/2 c. cilantro, chopped 125 mL

Peanut sauce

  • 1/2 c. peanut butter 125 mL
  • 1/4 c. tamari or soy sauce 60 mL
  • 2 tbsp. rice vinegar 30 mL
  • 2 tsp. sriracha 10 mL
  • 1 tbsp. lime juice 15 mL
  • 2 tsp. garlic, minced 10 mL
  • 2 tsp. fresh ginger, minced 10 mL
  • 1/4 c. water 60 mL
  • extra crushed peanuts
  • extra sriracha
  • 8 oz. chicken, shrimp or tofu, optional 250 g

Cook pasta according to the directions on the package.

Chop all vegetables and put them in a large bowl. Add chopped cilantro. Add cooked pasta.

In a small bowl, mix together all the peanut sauce ingredients except water. Then, add water as needed to get the consistency of honey.

Pour peanut sauce over pasta and vegetables. Toss carefully to combine.

Top with extra crushed peanuts and sriracha.

Build your own tacos

  • hard or soft shell taco shells, warmed
  • cooked and seasoned ground beef
  • black beans, see recipe below
  • tomatoes, diced
  • romaine, green leaf or iceberg lettuce chopped or shredded
  • bell peppers, sliced or diced
  • shredded mozzarella or Mexican blend shredded cheese
  • fresh salsa
  • lime wedges
  • sour cream, optional

Using a large tray or wood board, place all the hard shell taco shells around the edge. Fill in the middle with all the other ingredients.

Taco ingredients like diced tomatoes, ground beef and peppers sit in containers on a table awaiting taco construction.Taco ingredients like diced tomatoes, ground beef and peppers sit in containers on a table awaiting taco construction.
A taco platter allows everyone to add their favourite ingredients. | Photo: Sarah Galvin

To make the board less messy, place most of the ingredients into small round bowls. The bell peppers, lime wedges and tortilla chips can be used to fill in all the holes or empty spaces.

Serve.

Seasoned ground beef

  • 2 tsp. dried minced onion 10 mL
  • 1 tsp. salt 5 mL
  • 1 tsp. chili powder 5 mL
  • 1/2 tsp. cornstarch 2 mL
  • 1/2 tsp ground cumin 2 mL
  • 1/2 tsp. red pepper flakes, optional 2 mL
  • 1/4 tsp. cayenne pepper, optional 1 mL
  • 1/4 tsp. dried minced garlic 1 mL
  • 1/4 tsp. dried oregano 1 mL
  • 1 lb. ground beef 500 g
  • 1/2 c. water 125 mL

Gather all ingredients.

Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, minced garlic and oregano in a bowl. Set seasoning mix aside.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, seven to 10 minutes. Drain and discard any excess fat.

Pour water and seasoning mix over beef. Stir to combine. Bring to a simmer and cook until mixture thickens slightly, about five minutes.

Mexican black beans

  • 1 tsp. olive oil 5 mL
  • 1/2 c. chopped onions 125 mL
  • 3 cloves garlic, minced
  • 1 16 fl.oz. can black beans, do not drain
  • 1/4 c. chopped cilantro 60 mL
  • 1 tsp. cumin 5 mL
  • 1/2 tsp. salt 2 mL

In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for three to four minutes, just until the onions begin to soften.

Add the undrained black beans, cilantro, cumin and salt. Stir well and reduce heat to medium low. Allow to cook for 15 to 20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.

Serve garnished with more chopped cilantro.

Goat cheese prosciutto quiche

  • 1 pre-baked pastry shell, recipe follows
  • 5 eggs
  • 1 c. 18% cream 250 mL
  • 1/4 tsp. salt & pepper 1 mL
  • 1 tsp. butter 5 mL
  • 1/2 c. onion, chopped 125 mL
  • 1/2 c. mozzarella cheese, shredded
  • 1/2 c. crumbled goat cheese 125 mL
  • 4 -5 slices prosciutto, chopped or torn into small pieces
  • 1/2 tsp. ground mustard 2 mL
  • 1/8 tsp. nutmeg .5 mL
  • pinch cayenne pepper

In small skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about three minutes. Cool slightly and spread over base of pie shell. Sprinkle with half of the cheese and then add prosciutto and sprinkle remaining cheese on top.

In large bowl, whisk eggs, cream, salt and pepper. Whisk mustard, nutmeg and cayenne into egg mixture and pour over filling. Bake for 30 to 35 minutes or until filling is set.

Single pie crust

  • 1 1/2 c. all purpose flour 375 mL
  • 1/2 tsp. salt 2 mL
  • 1/2 c. lard, chilled and cut into small cubes 125 mL
  • 3 to 5 tbsp. ice water 45-75 mL

Measure flour and salt into a medium sized bowl. Add lard and work with fingertips or a pastry blender until you have a coarse mixture of flour and fat.

Add a small amount of ice water and toss with a fork. Push the hydrated parts aside and add more ice water to the remaining dry ingredients. Continue until all the flour is lightly hydrated. Form into a flattened ball, wrap in plastic wrap and refrigerate for 30 minutes. This time will allow the flour to absorb water and make it easier to roll.

Use a small amount of flour on the countertop and roll pastry until about 1/4 inch thick. Place it in a 10 inch deep pie plate. Gently press into place and refrigerate until needed.

To prebake pie shell, preheat oven to 400 F (200 C) and line frozen shell with foil, making sure edges are covered. Fill with pie weights or dried beans. Bake 10 to 15 minutes or until edges are lightly browned. Place on cooling rack, lift out foil and pie weights and cool.

Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.

Source: producer.com

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