I recently got accused of only cooking one-ingredient dinners. I can’t deny it. There are the special occasions, like turkey night, where I actually cook, but for the most part, I am doing things as simply as possible. Even if we can forgive my spaghetti night before the Sunday long runs, there is not a lot of variety in my diet.
It wasn’t always like this. I used to have a goal to cook something special on Sundays. But I started getting busy on the weekends and actually having a life. The Friday Feast also sucked me in so that there was one less night that I had to worry about meals. Running long distances made me too tired to do anything on a lot of evenings.
I saw a nutritionist last month, so I’ve been trying to eat better.
This week has been fairly good though. Yesterday I made the old family recipe of lemon-garlic chicken. Tonight I used my old standby Life’s on Fire: Cooking for the Rushed and made the beef enchilada casserole. And for the first time I actually made the recommended side dish, so I had a tomato-avocado salad with it.
I really need to hunker down and go through my cookbooks again. I have a list of recipes that I feel comfortable with, but it hasn’t expanded in awhile. For years. I need to be better than that. I want to have confidence in the kitchen.