To Follow the Recipe or Not to Follow the Recipe, That Is the Question
Balancing a budget with a desire for real, nourishing food isn't always easy. These four family-favorite recipes—including a simple one-pan meal and an easy sourdough—are perfect for cooks who like to measure with their heart.
FOOD
Laura Pelletier
6/7/20266 min read
To Follow the Recipe or Not to Follow the Recipe, That Is the Question
“The pancakes you made are really good. There's something about that texture that I like,” Nate said in a complimentary tone.
“I am so glad you liked them, honey, but if you think I can make them the exact same way again... yeah, I don't think that's ever going to happen.”
My husband has heard this sentiment many times in our three and a half years of marriage. He would be the first person to tell you that I measure with my heart and not with a tablespoon. On this particular day, our toddler had helped me make the pancakes, and she takes "measuring with your heart" to a whole new level.
Nate could also explain that I can follow the same recipe three times and get three different results because of substitutions, attempts to make things healthier, or simply my desire to experiment. In fact, he has joked that we need a kitchen camera so we can watch it back and recreate his favorite meals.
With all that being said, I do have a handful of recipes that have earned a permanent place in my thrifted recipe box. Those are the recipes I'm excited to share with you today.
It can be challenging to feed a family healthy, wholesome food without spending a fortune. I often describe myself as an aspiring "crunchy mom," but our budget only allows me to be slightly crunchy—or perhaps "scrunchy." 😉
I may not buy everything organic, but I try to purchase ingredients rather than convenience foods filled with a long list of things I can't pronounce. We eat plenty of nourishing foods in our home, but we also enjoy treats and less-than-perfect choices from time to time. For me, it's all about balance. Those foods are the exception, not the rule.
Now that you know a little about my philosophy of food, here are a few family favorites from our kitchen.
I am trying to be intentional about the recipes I handwrite and tuck into my recipe box. Along with being meals my family loves, I've discovered that the recipes worth keeping are the ones that can flex a little when you're missing an ingredient or two and can be made relatively quickly. These are a few of those favorites.
If you're anything like me, I encourage you to do as the Spirit leads with these recipes. For all you Type-A personalities out there, however, I've included the stricter version.
Chicken & Veggie Quinoa
A wholesome, colorful, and comforting one-pan meal. Recipe courtesy of New Life Promise.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 2 servings
Ingredients
2 tsp avocado oil (or cooking oil of choice)
2 garlic cloves, minced
1/2 bell pepper, chopped
1/2 lb chicken breast, cubed
1/2 tsp salt
1/4 tsp black pepper
1/4 cup quinoa
1/2 cup chicken broth
1/2 zucchini, quartered and sliced
1/2 cup broccoli, chopped
1/2 cup cherry tomatoes, halved
Instructions
Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant.
Add bell pepper and chicken. Season with salt and pepper. Cook until chicken is done.
Stir in quinoa and chicken broth. Bring to a boil.
Cover and reduce heat to low. Cook for 12 minutes.
Add zucchini and broccoli. Cover and cook another 15 minutes.
Turn off heat and fold in cherry tomatoes.
Serve immediately.
Notes
Chicken broth adds wonderful flavor, but water works too.
Rice may be substituted for quinoa. Adjust liquid and cooking time according to package directions.
Heavenly Chicken
A comforting, versatile casserole and the ultimate freezer meal passed down from my mama.
Prep Time: 15–20 minutes
Cook Time: 60–75 minutes
Yield: 4–6 servings
Ingredients
5 chicken breasts
2 tbsp butter
2 tbsp flour
1 cup milk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper (or to taste)
1/2–1 cup diced ham
1 cup frozen vegetables
1/2 cup green onions
Instructions
Place chicken breasts in a 9x13 baking dish
Melt butter and stir in flour to form a smooth paste.
Slowly whisk in milk. Add the garlic powder, onion powder, and black pepper, cooking on low until the sauce thickens.
Stir the ham and frozen vegetables directly into the sauce.
Pour the mixture evenly over the chicken.
Bake at 350°F for 60–75 minutes.
Garnish with green onions before serving.
Variations
Freeze for Later: Assemble the entire dish ahead of time in an aluminum pan for a quick freezer meal to save for later or bless a friend.
Prep Tweaks: Dice the chicken beforehand for quicker cooking, or cook the chicken separately and simply pour the sauce over the top.
The Ham: Don't stress if you don't have diced ham steak—diced lunchmeat ham works perfectly!
Instant Pot Korean Beef
A deeply flavorful, sweet and savory protein dish that works beautifully for a busy weeknight. This recipe was shared with me by my cousin, Jenna, and has become a family favorite.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4–6 servings
Ingredients
3 lbs beef chuck roast, cubed
1/2 cup beef broth
1/3 cup soy sauce
1/2 cup pure maple syrup (or brown sugar)
4 garlic cloves
1 tbsp vinegar
1 tbsp ginger
1 tsp sriracha
1/2 tsp onion powder
1/2 tsp black pepper
1 tbsp sesame oil (optional)
3 tbsp arrowroot powder or cornstarch
3 tbsp water
Green onions
Sesame seeds
Instructions
Whisk together the beef broth, soy sauce, maple syrup (or sugar), garlic, vinegar, ginger, sriracha, onion powder, pepper, and sesame oil.
Add the cubed beef and sauce mixture directly into the Instant Pot insert, stirring to coat.
Cook on High Pressure for 15 minutes.
When finished, carefully perform a quick release of the pressure.
In a small bowl, mix the arrowroot powder and water together into a smooth slurry.
Turn the Instant Pot to the high sauté setting and stir in the slurry, cooking frequently until the sauce has thickened (about 2–3 minutes).
Garnish with sliced green onions and sesame seeds, then serve.
Everyday Sourdough Bread
Don't worry about being strict—I have found sourdough bread to be more forgiving than you might expect.
Yield: 1 loaf
Ingredients
100 grams active sourdough starter (about 1/2 cup)
1.5 cups warm water
1 tbsp salt
500 grams flour (about 4 cups)
Instructions
Mix the active starter and warm water together in a large bowl.
Add the salt and flour, mixing until a shaggy dough forms. (It will look very wet!)
Let the dough rest for 30 minutes.
Perform four sets of stretch-and-folds spaced about 20–30 minutes apart. (Mom Tip: If you get distracted by the children, you can absolutely go an hour between sets or only do two sets total... it still works! Ask me how I know. 😉)
Allow the dough to rise/proof until doubled in size, about 6–8 hours. Letting it rest overnight works beautifully.
Shape and score your loaf if desired.
Baking Instructions
Regular Method: Bake on a baking sheet at 400°F for 40 minutes.
Dutch Oven Method: Preheat your Dutch oven inside the oven to 500°F. Carefully lower the oven temperature to 400°F, place the dough inside, bake covered for 30 minutes, and then uncovered for the final 10 minutes.
The Golden Rule: The ultimate key to a perfect loaf is internal temperature. The bread should be close to 200°F when finished. I pull mine out when it's just a hair under, and it's perfect every single time.
The truth is, I probably won't ever be the person who follows every recipe exactly as written. Somewhere between substitutions, little helping hands, and trying to make things work with what we have in the pantry, I've learned that cooking is more about caring for people.
So while I've shared the "official" versions of these recipes, I can't promise that's exactly how they'll look when I make them next week. After all, they're more like guidelines than actual rules.
Do you strictly follow recipes, or are you a "measure with your heart" kind of cook? I'd love to hear which one you are!
And if you'd like a fuller explanation of how I choose foods for our home and what I always keep on hand, let me know by using the form below. I'd love to write about that in greater detail in a future post!
