Cooking on the fly, well, sort of

I’ve been doing my usual: finding dishes that use what I have, mostly, then modifying them. A couple of days ago I made a blueberry-peach cobbler from The modifications there were: 1)I used fresh peaches, since I had them and 2)I greased the pan with butter, as I don’t have cooking spray. That’s it, but it’s not the cobbler as advertised.

The other day  I made a rice pilaf with lemon (also from I think) but instead of using 1 1/2 cups of long grain rice, I used 1C jasmine rice and 1/2C Madagascar Pink Rice. Additionally, I also used twice as much broth as they did and added the juice of a lemon, rather than lemon peel, as I’m out of organic lemons.

It was good, I’ll make it again, but it needed water chestnuts, celery,  almonds or something for crunch. Not sure what I’ll add next time, but the changes I made and what I observed are noted on the printout.

When I was buying Martha Stewart organizing stuff last year,  I bought 2 paper organizer pockets, sort of  like that below (apparently they don’t sell what I actually bought anymore).

martha stewart pocket

[Image (c) Martha Stewart or Staples or  the photographer or Avery/Dennison — this is NOT my image!]

When I find a recipe I like, I print it out and put it in the “tryout” folder. After I try it, as I said, it gets written on, what went well, what didn’t, how I changed it, and if I intend to make it again, it goes in the Tried & True folder. If I had a kitchen computer (on the list — waaaaaaaay down the list) I’d not bother to print out the recipes at all, I’d just save the file and make comments there.

How do you organize new recipes that aren’t in books? Do you do something similar? Please tell me! I’m always looking for better ways, but so far, this one works!

P.S. We liked the cobbler enough that I stuck 4 bags of mixed fruits in the freezer. Midwinter this will seem truly decadent — if they last that long!


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