Personally, I hate following recipes other than using the recipe as a guide. Sometimes, my food turns our good, sometimes it doesn't... go figure(?)... lol... however, I eat what I cook except for a few times where I had to throw it out with prejudice.
My main foundation when I am cooking most anything (with obvious exceptions) is: onions or green onions, bell peppers, celery, mushrooms, garlic, pepper with the understanding that leeks can be substituted for onions. I use vegetable, beef, or bone broth and sometimes put in 2-3 heaping tablespoons of some sort of creamy soup starter.
I use mainly chicken, vege sausage, turkey burgers but sometimes a small beef patty - most meats are diced or shredded. I use a variety of beans to subsitute for meat like: black, kidney, great northern, pinto, etc. Pieces of other red meats are used for seasoning. Pasta sometimes substitutes for Basmati white rice but I prefer rice over pasta unless it is a cold dish or spaghetti or lasagna. All my veges and rices are washed. My veges might include: potato, sweet potato, squash, zuchinni, peas, limas, broccoli, cauliflower, spinach, kale, greens, celery, cucumber (and tomatoes), carrots, celery, bell peppers, leeks, onions (all types), garlic, and gabage - I am sure I left out one or two or more.
When cooking beans, I always use the instapot and cook for 15 minutes. While I have a pantry full of different varieties of beans, I prefer dried beans and let them soak in water overnight. Some people, including myself, had gastrointestinal issues when first eating beans regularly. After a few days to a week or two, my body adjusted and I am doing fine. However, the max of beans I have combined at any one time has been four (4).
I also eat lots of fish but I never combine fish with anything else in the same pot. I have used the oven, stove top, and air fyer. I tried making a chowder using fish and corn but it was horrible.... I mean really horrible, so I am NEVER going to try that again. My favorite fish is SALMON, with Cod and Tuna coming in second and third. I like lobster tails and crab meat but they are expensive. Any type of white fish is acceptable but so far what I have cooked is: cod, flounder, grouper, orange ruffy, and tilapia.
I have cooked a variety of different breakfasts, lunches, dinners, breads, and desserts. What I like to cook the best is SOUPS and off the cuff mixtures. I am a fan of one pot meals that makes enough for no more than 3 servings. My meals are complex not just bacon and eggs for instance, except for maybe oatmeal and pancakes/waffles. If I am going to cook eggs, then it is an omelette, quiche, or some kind of caserole.
When I was in college (1966-1974 [minus two years in the military]), I would take a can of vegetable soup, pour in a cup of water and a cup of rice in the popcorn maker. The key there was keeping the lid on but stiring it often so it would not stick. The popcorn maker unit's heat could not be regulated. I also used it to boil water for hot instant coffee.
My final comments would be that I do not resent my wife because she stopped cooking as I rather enjoy doing my own cooking. Being retired, I have plenty of time to prepare meals, cook, and clean up. I don't necessarily recommend this for all couples but it does work for us.
