MaryMealMaker

Food Lover. Accomplished Meal Maker. Self-made Cook. Grocery Store Dominator. Family/Friend Appetite Satisfier. Cooking Coach.

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don’t own, to make a dish the dog wouldn’t eat. ~Author Unknown

Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Fresh Portabello Mushroom and Fontina Ravioli from Whole Foods with broccoli and fresh squash from our CSA.  Dressed with a little extra virgin olive oil/salt/pepper.  If you have a lemon, a squeeze at the end would be delicious. 
I didn’t get home until 8:15 the night I made this and had dinner on the table by 8:35! 

Fresh Portabello Mushroom and Fontina Ravioli from Whole Foods with broccoli and fresh squash from our CSA.  Dressed with a little extra virgin olive oil/salt/pepper.  If you have a lemon, a squeeze at the end would be delicious. 

I didn’t get home until 8:15 the night I made this and had dinner on the table by 8:35! 

Pre-heat the oven? Really? If I was the sort of person who planned ahead, I wouldn’t be eating this Totino’s Party Pizza in the first place. ~Adam Peterson

Meal Planning

Meal Planning is key to cooking a good meal.  On the side, I am a cooking coach.  I take friends to the grocery store, show them what to buy, where to buy it, how to get a good price for it, and then I show them how to cook it in their home with their own cookware.  

If you plan ahead, you can get home at 8PM and have a delicious dinner on the table by 8:30.  I want to give my friends a few easy cooking techniques they can have in their back pocket that will give them a delicious meal quickly and inexpensively.  It is automatically healthier just because you are making it yourself and you are controlling the quality of the ingredients.  

Meal Planning takes some time in the beginning but after a few tries, it will become second nature.  

Meal Planning Tip #1 - Make a list before you go to the grocery store.  I keep a list on my smartphone that I update throughout the week so I don’t forget anything.  

If God had intended us to follow recipes,
He wouldn’t have given us grandmothers.
~Linda Henley

Crispy Panko Crusted Cod with sauteed red and green peppers and Pan Fried Plantains 
Delicious and surprisingly inexpensive! 

Crispy Panko Crusted Cod with sauteed red and green peppers and Pan Fried Plantains 

Delicious and surprisingly inexpensive! 

Do vegetarians eat animal crackers? ~Author Unknown

I went against my husbands hatred of tomatoes and made a Tomato Pie with a Phyllo dough crust.  

Layer a pie pan with 6-8 layers of phyllo dough, melted butter, cayenne pepper, and parm.  Then you layer in tomatoes/cheese/sour cream mixture.  The sour cream mixture has green onions, salt, pepper.  Just make sure you don’t use too much liquid because phyllo is so delicate.  ***Goat cheese with green onions would be a fabulous substitue for the sour cream mixture.***  Don’t forget to lightly salt the tomatoes also.  Cover the top with any shredded cheese - I like jack cheddar for some spice.  

Bake at 350 for 20-30 minutes til the crust is crispy and all of the cheese is browned on top.  

My neighbors helped us eat it since my hubby is not a fan and they loved it!

Bon Appetit, Y’all! 

Decision

I’m going to quit worrying about what this may or may not become.  I am going to talk about my food… and maybe post a few pics of my pups occasionally.  

Dilemma

I have been worrying for a while about what direction I want this blog to take.  Cooking should be a very creative and limitless.  But, most people use recipes not as a guideline but as a limit for what they can do.  Recipes make people feel as though cooking can be full of mistakes.  I’m not sure how to make my recipes in such a way that people do not feel limited by them but they feel inspired by them as guidelines.  

That is my dilemma.  

In the end, it’s not what’s on the table but who is in the chairs. -Not Sure