Two recipes from my current number one source of food inspiration…
I don’t know if you’re like me but I’ll go through phases where I’m all inspired in the kitchen and come up with some pretty amazing quick meals and then all of a sudden, nothing! It’s like I hit a wall and don’t even know what I want to eat anymore and so I keep preparing the same old same old.
My new number one source of food inspiration these days is Pinterest! You can just type in an ingredient, do a search and Boom!!! So many options! Most of the time the pictures are what grab my attention and if you are on Pinterest you know what I mean, almost everything looks so delicious that I want to make everything!
Here are two recipes I did last Sunday that turned out so good and the big plus is that they can be easily doubled or even tripled for freezing.
Easy Zucchini Bites Apetizers…
Now here is a screen capture of the recipe from my Instagram feed, here. Cooking time was at least 10 more minutes. I served them with plain sour cream, a simple version of Cesar Salad and it made for a delicious lite vegetarian meal. Extras can be kept in the refrigerator for a good 4 days and they heat up in no time.
This other recipe is my idea of comfort food!
Who hasn’t been to Ikea? Ever ate there, tried their Swedish Meatballs? Well I did years ago and I must say they were kind of good. I know you can buy them frozen now but I haven’t tried them nor have I taken the time to look at the ingredients. I’m not much of a fan of ready-made frozen food although I know you can stumble on some good options.
This recipe for Swedish meatballs is pretty good, super easy and what I love most about it is I know what’s in them and can control the salt factor. The quantity of meat I used made 30 meatballs translating in three meals for Catherine and I.
Five meatballs are more than enough per person and in fact four could do it but hey this is comfort food so a little extra does feel good! Two thirds of the meatballs I didn’t cook through since I was planning on freezing them.
In the microwave about three minutes to defrost, I prepared half of the sauce (perfect for two servings) while the pasta was cooking. Once the sauce was ready I put the meatballs in, put the lid on a few minutes. Oh and the last five minutes of the pasta cooking time is when I poured a big cup of frozen peas. It will cool down the temperature of the water meaning the cooking time will be a little longer but the idea is to use only one pot. Less dishes is always good in my book!🙂
This is truly a 20 minute mid-week meal with little to do, perfect after a long day and I’m guessing It’ll be a weekly staple when the temps go down next winter. As you can see cranberry sauce can be enjoyed with more than turkey!
Both these recipes are on my Pinterest food board, here.
When you don’t know what to cook anymore, where do you get your inspiration?