One thing about my cooking is that I’m somewhat set in my ways. I mentioned that I’m experimenting with sous vide, but for the most part, I cook the same meals in rotation, month after month.
I have a set of labels on magnetic strips on my refrigerator that I use to manage that. As I cook things they go from the top to the bottom. Some things I like to cook a little more often, so they don’t go all the way to the bottom of the list. Roast beef I generally move a few spots below the bottom, with room for a couple of items above it, since a good roast is expensive.
The stuff I cook ranges from the fairly ordinary to the somewhat eclectic. The list is:
Celery / cheddar soup
Cheddar pork - not what you might imagine, since it involves a base of spiced rice, cranberries, and small cubes of pork
Cous Cous - this is actually a tomato chicken stew poured over the pasta
Pizza - specifically, a wheat / rye crust with mushrooms, onions, pepperoni, green peppers, and jalapenos
Russian vegetable pie - this is a cabbage, hardboiled egg, and cream cheese dish
Since everything on the list makes at least 4 servings, these 14 dishes last about 30 days overall.
I tried at one point to make navratan korma, but the result was pretty bland and uninteresting, not at all like what I’ve had in India.