Looks like I'm out of the cooking loop!

I make everything from scratch & use fresh ingredients, except I do use canned tomato paste. Sometimes I make my own tomato paste, but very rarely and getting more rare.
 

My chef does not do tuna casserole, and I am glad...
 

Butterfly said:
I cook from scratch, too. I don't like the idea of using mixes, etc. with god knows how many unpronounceable ingredients. I cook real fresh food, and like you, I can't remember the last time I had fast food. All it does is make you fat. I don't like shepherd's pie, either -- usually it's lamb and I don't like lamb. There's something about the smell of it that I find repugnant.
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"Unpronounceable" LOL! I call those lists on the side of the package "chemists' delight".

Butterfly, I don't use lamb (blech), either; ground round is what I use.
 
I agree that some of the magazine recipes call for things I cannot find or don't have a clue what they are. But, I found that I was making the same things over and over and it was starting to get boring. Then I found PINTEREST! Besides all the fun stuff, there are millions of recipes.

Husband recently decided that he loves noodles so I declared Wednesday as Noodle Night and for a while we tried a new recipe every week. Mostly they consist of a bowl of Japanese noodles with fresh vegetables and the sauce changes. Sometimes I'll pick up a pound of pulled pork from the BBQ place (which are EVERYWHERE in TN) and add some of that. During the winter, Friday is Soup Night. In between I rotate the old favorites with a few new ones thrown in.

If anyone is interested, I save the new recipes that I have tried on a Pinterest Board - usually with a comment or adjustment. Look up "Recipes I've Actually Tried" at H E Flaherty. The latest one is a zucchini ravoli where you take long, thinly sliced zucchini slices, wrap them around a ricotta mix then brown them in skillet. It was surprisingly tasty! Will definitely make that again!
 
Since I'm an old guy who lives alone, if the preparation is any more complicated that "Microwave for _______" I don't eat it.
 
I make the old standards also. Some I can't eat now because I have to eat gluten free. I had a biopsy to prove the destruction gluten was doing on my intestines. Some recipes I can manage to make. Cornflakes can be substituted for breadcrumbs and I love the idea of potato chips as a topping. Usually I leave mine plain. One thing my Mom always made that we all loved. Ground beef browned and drained, cooked elbow macaroni mixed all together with campbells unduluted tomato soup. A quick and easy meal but not as cheap as it once was.
 
Hazy Davey said:
Got my pencil n' paper out and I'm taking notes. These days I do most of the planning/cooking for the two of us and I really appreciate the help & ideas posted on this thread. Thank you.. :eagerness:
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Don't overlook the recipes thread. Lots of good stuff on it!
 
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