Which dishes do you make most frequently for dinner?
- prima Jul 17, 2013 01:08 PM
After spending a good 3 or 4 years trying new recipes frequently, I've started keeping things more simple to cut try to help cut down on my prep time.
Lately, these are my most frequent weeknight dishes, that I've made at least twice a month over the last three months:
slow baked ribs with a brown sugar/chili powder rub (either the BA Jenga Ribs recipe or a more simple Kansas City-style rub)
lamb rack or chops, usually with lemon and herbes de Provence or rosemary
baked salmon, trout, cod or haddock, usually with some sort of cilantro/ginger or cilantro/jalapeno/garlic/lime topping lately
vegetable frittatas/stratas (using whatever I've got on hand)
spicy basil shrimp
pasta (usually orzo or shells) with various greens, dill, chevre or feta
Italian sausage with kale and beans, sometimes with potatoes
roast potatoes with rosemary
mejadra, sometimes using quinoa instead of rice
vegetarian beet borscht
Russian style sweet and sour cabbage rice soup
mixed roasted vegetables, usually similar to a roasted Ratatouille during the summer months
We vary our meals quite a bit but certain dishes show up every week -
Steak and mushrooms
Salad with any sort of throw together vinaigrette
Herb garlic lemon shrimp
Eggs - omelets, scrambled - at least every other day if not everyday
Favorite vegetable most nights - roasted asparagus. Other nights - steamed broccoli, spinach
I tend to use the same proteins in different variations every week and repeat but rarely repeat more than 2 dishes every week.
Pastas, steaks and burgers are a recurring theme. Chicken, too. Slightly less frequent are lobsters, shellfish, fish.
we also vary a lot (I like to do secret ingredient challenges) but now that we have a baby it's clear that there are some dishes in heavy rotation:
thomas keller roast chicken
chili (very veg heavy, but we also often use pulled pork that we make and keep in the freezer or whatever meat leftovers we have)
pasta with tuna, tomatoes, olives and fennel
grilled veggies (on the grill pan now that we have no outdoor space)
butter chicken mahkani in the slowcooker
quick red thai curry with some kind of fish or veg
spinach or arugala salad with mushrooms, goat cheese, pecan pieces, berries or pears and sometimes avocado
Stir fry (whatever protein is available)
Shrimp with spinach and tomato on linguine
Chicken, kidney beans, and tomato in brown rice
Some sort of white fish fillets, either baked with lemon or broiled with garlic and butter
German-style red cabbage
Homemade pasta and tomato sauce
Broccoli, cauliflower, and carrot medley
Cranberry sauce (making the last batch tomorrow from my frozen cranberry stash)
Zucchini, yellow squash, and tomato medley
Chicken breasts, various prep
Chicken thighs, various prep.
Ground beef dish: meatloaf, tacos/burritos, stuffed peppers, etc
London Broil, grilled
Pasta, various prep
Salad, garden, almost every meal-various lettuces, tomatoes, cukes, mushrooms, red onion optional: cheese, pumpkin seeds, chia seeds, hb egg, shredded carrot
Less frequently: fish/shellfish, pork-various, ham, turkey, eggplant
Rarely: Veal, various prep, kielbasa, casseroles
Never: lamb (no one likes it but me, I haven't made/eaten it in at least 25 yrs.
About 6-8x per yr we eat Prime Rib, Lobster or Corned Beef
I would eat fish much more often but my son doesn't eat it at all and my hubs is funny about it. Then I end up eating all of it and he's looking for food an hour later. We grill as much as possible in the summer. Steaks, London Broil, chicken, ribs, whatever we have.
Sides: green beans, corn, broccoli, zucchini, cauliflower, potatoes, carrots, mushrooms, asparagus, rice
Frozen or canned in winter, fresh from our garden in summer.
Seasons influence our meals that we tend to have at least two to three times a month:
Grilled BS Chix breast, grilled over various greens and veggies
Grilled chops of either beef, pork or lamb
Crock pot chix thighs with root veggies.
Lots of ice cream with fresh sliced fruit.
Soup; pea, lentil, butternut squash, chix veggie, beef barley
lamb stew with sweet potatoes
Roast leg of lamb with puree of turnips
Pasta with various renditions or red, clear or white sauces..
Baked fish such as cod or salmon.
And not let us for get home baked breads.
I haven't quite worked up a go-to list of meals, but one thing stands out:
Venison stir-fry and rice
Stir-fry: because it tastes great, and I can use just about any vegetables I have on hand
Venison: because it's what I'm most likely to have on hand, plus I cut it all into strips when we froze it, so it cuts down on prep work.
Rice: it's easy and I have it by the #10 can-full
Lately, steak with seasonal veggies has started becoming a thing. (He usually gets a huge porterhouse, while I eat filet mignon or something else small.)
I envy these tasty go-to lists! I really need to work on nailing something like that down.
It varies with the seasons and also if I am testing recipes for a cookbook. Very little red meat, an occasional burger or small lamb chop. Fajitas, and a lot of chicken.
fish 3-4 nights a week (salmon, cod, haddock, etc. -- whatever looks good & isn't terribly expensive) or shrimp -- variety of preparations
occasional chicken (beer can is a favorite)
seasonal vegs, roasted or steamed
OH requests a few things once a week or at least once every other week... which I appreciate because they're so rhythmic in preparation by now...
Ground turkey and sweet potato shepherd's pie
Ground turkey chorizo -- generally on the side of something else or on top of cooked (from dry bean) lima beans or kidney beans or split peas
Ravioli - could be sweet potato, or turkey and broccoli, or whatever veg i come across
Roasted Creamy Chipotle Corn Soup
Turkey Burger patties - made with hummus, some chopped onion, diced roasted peppers, and sometimes a dash of worcestershire and seasonings
Hummus and Cucumber (lately from our garden :-) ) with other stuff
"Grain" Salad - could be farro, quinoa, barley, millet, etc with some chopped artichoke hearts, chopped roasted peppers, sliced olives (manzanita or kalamata), some diced sundried tomato bits, a dash of onion powder and a light toss with our lemon white wine vinaigrette
When he's on a fish kick, blackened roasted is most common. Sometimes rolled around a stuffing of some sort.
For me there is always a salad with dinner. Always.
I keep it super simple in the summer:
Sauteed salmon and oven crisped sweet potato home fries with a curry sauce.
Chili mac (cincinnati chili) baked with cheddar cheese
Mexican salad with queso blanco, avocado, fresh tomatoes pan roasted corn and creamy chipotle lime dressing.
"House" salad with balsamic vinaigrette
Baked polenta with sauteed mushrooms, creamy marinara, topped with fresh mozzerella and baked.
Spaghetti and meatballs
French bread pizza with fresh mozzerella
Asparagus and mushroom rissotto
Occasional burgers on the grill
Chicken or grilled veggie tacos on corn tortillas
In the winter, I make tons of soups and more casseroles and things.
Depends on the season....
Summer is a bit easier, because regardless of the time we get home from work, we can throw some chicken/steak/fish/burgers on the barbecue and grill some veggies or make a salad and have dinner ready in 20-30 minutes.
Winters a tougher. I try to batch cook on Sundays. A Moroccan stew, a frittata, a Carribean curry, beef bourgignon, a tofu parmigiana, and at worst, I will send Mr. Vuitton out to barbecue a steak and make a salad.
Weekends, however, we get more adventuresome.