In my view, recipes are either good or bad, and the only way to find out which is by testing. You can’t cook in your head.
One very good old-time recipe is this curry. It’s a quick, easy way to use up leftover meat; all you need is 2 cups of cooked chicken, pork, lamb or beef. I haven’t tested this, but I believe you could substitute vegetables cut into chunks, such as eggplant or small new potatoes.
Curry is usually served with steamed white rice, and it might be wise to cook twice as much rice as you need; rice too can be a helpful leftover for the next day or two.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).