Tuesday, February 22, 2011

Food Remixing

Have any of you been keeping up with the new movement in the fashion world called "remixing"? It's actually a trendy bringing back of the very old idea of mixing up your clothes. This blogger is the queen of remixing and is sponsoring a "30 for 30" challenge right now. If you take the challenge, you can only wear a carefully chosen 30 items of clothing (and shoes) for 30 days. Pretty interesting, right?
Well, last night I got to thinking. This is exactly the way I cook! I get hooked on about 30 items and use them over and over in different ways. So, today's post will show you how to do that. Here are 30 main ingredients that will make you at least 30 (3 x top ten!) different meals.
Along with baked or grilled meat with a starch and vegetable on the side, this is what I cook for my family. Here's how to make this remixing chart work for you:
1. Choose a meat, a starch, and a veggie.
2. Decide on presentation: casserole, pie, cold salad, etc.
3. Decide on a topping (opt.)
4. Start mixing.
Chicken and rice with cream sauce and frozen peas is what we had for dinner last night (and it got rave reviews from everyone.) 
*Try mixing ham, pasta, cheese sauce and broccoli and baking for 20 minutes for another yummy casserole. 
*Mix tuna and chopped boiled eggs with mayo for a cold salad. 
*Saute chopped, cooked pork (or chicken or ham) with cooked rice, peas and carrots, scrambled eggs, and soy sauce for a yummy stir fried rice. 
Get the idea? I've never thought of it this way before, but this is basically all I do to feed our family for the 300 or so nights that I cook each year!
*Cream/cheese sauce. Melt 2T butter over medium heat in sauce pan, add 2T flour and whisk until just brown. Add 2C of milk and stir constantly until thickened. Add 2 bullion cubes and stir until dissolved. For cream sauce, reduce milk to 1 1/2 cups and add 2/3 cup mozzarella. For cheese sauce, add 2C of sharp cheddar. I make mine like this because I'm lactose intolerant and I can use soy milk instead of regular milk. If I weren't lactose intolerant, I might make my own or I might cheat and use cream soup!
Linked with Menu Plan Monday and MMMmonday.Linked to Tempt My Tummy TuesdayTuesdays at the TableAnything RelatedDelicious DishesSlightly Indulgent TuesdayTuesday TwisterHearth and Soul HopGraceful Abandon's Blog HopTuesday Tastes, and Tasty Tuesdays over at Balancing Beauty and Bedlam and Shades of GreenLinked to Top Ten Tuesdayand Lucky Linky Tuesday What's Cooking Wednesday and It's a Keeper


  1. I don't consciously do this but as I think about it I do - there are an unlimited different ways to prepare food and I need it a bit streamlined for my day to day cooking. Thanks for sharing this with us at the hearth and soul hop!

  2. That is so creative! I might have to try some of your tips.

  3. Interesting idea. I think we all do some version of this. In my case, I incorporate different types of international cuisine when planning a menu. It helps inspire me and keep our meals from being boring.


  4. Oh my gosh. When you said "for the 300" meals you cook a year, I gulped. I never thought about it that way before. Wow. I'm glad I only work on a week at a time. ;)

    Great chart! I feel like I definitely rotate meals over and over (and over) and then I start throwing in some new recipes for some excitement. : )

  5. I love the chart that you've come up with. Very creative!

  6. BRILLIANT! How have I never seen this before??? You are my hero!