Only mediocre salmon at the store so it needed more than a touch of lemon and rosemary. Set salmon in small baking in dish, skin side down. Pour about 1/4 cup of soyaki (we buy it from Trader Joe's) over salmon, rub it in a little and flip the fish over. Stash in fridge for 1/2 hour (or longer). Throw on a piece of tinfoil, skin side down and put on grill. Cook for about 20 min, until fat is clearly oozing from the layers of the fish. You can also throw on a skillet or in the oven (skin down for skillet, skin up for oven).
We had mashed yams, salad, and fruit salad with it. There are likely better ways to make mashed yams, but the fast way is to puncture the potato in a few places, wrap in a paper towel, and set (slits pointed up) in microwave. Nuke 2 minutes at a time until it's smooshy enough to mash. It'll likely be about 5-6 minutes total. Mash.1 big yam is enough for a side dish for 2 and a very large half people.
To go with the Asian style fish, I added about a tsp of toasted sesame oil and a half tsp of crushed ginger (pre-crushed ginger in a tube). Salt is good too, though we leave it out for toddler's sake.
Pre-washed baby spinach, a few cherry tomatoes, a few slices of bell pepper, and a little oil and vinegar - and and we've got a complete meal!
Sunday, October 16, 2011
Saturday, October 15, 2011
Week of Oct 15
I wrote this list, and now realize I'm in the mood for yam. I still have a bunch of rosemary from last week, so I chose more fall flavors to accompany it.
Not sure yet how I'll make the fish- it depends on what kind of fish looks good at the market/store. Mash yams are so tasty and easy- just poke a few holes, wrap in a paper towel, and microwave for 2 minutes at a time until it's the right consistency for mashing. Then add something if you want- chicken broth will make them creamy, in lieu of butter; a little brown sugar and amaretto makes for a dessert of a side dish; I think I may add a little toasted sesame oil for a different flavor combination.
The pita chicken is a great recipe I've found that is quick, crispy, and frankly even better than the fried tender variety.
Dad's specialty is falafel, so that's on the calendar for his night. And the lentil/barley burger recipe I found looks awfully good; I have a bunch of farro left from risotto last week, so I'll throw that in too.
Saturday - Fish, mashed sweet potato, steamed broc.
Sunday- Roast lamb w/ rosemary, mashed sweet potato, spinach salad
Monday- Pita chip crusted chicken, salad, fruit salad
Tuesday- Falafel
Wednesday- Shrimp curry
Thursday- Lentil and barley/farro burgers w/ fruit salsa and sweet potato fries
Friday- Roast rosemary pork & pear, with spinach salad
Not sure yet how I'll make the fish- it depends on what kind of fish looks good at the market/store. Mash yams are so tasty and easy- just poke a few holes, wrap in a paper towel, and microwave for 2 minutes at a time until it's the right consistency for mashing. Then add something if you want- chicken broth will make them creamy, in lieu of butter; a little brown sugar and amaretto makes for a dessert of a side dish; I think I may add a little toasted sesame oil for a different flavor combination.
The pita chicken is a great recipe I've found that is quick, crispy, and frankly even better than the fried tender variety.
Dad's specialty is falafel, so that's on the calendar for his night. And the lentil/barley burger recipe I found looks awfully good; I have a bunch of farro left from risotto last week, so I'll throw that in too.
Saturday - Fish, mashed sweet potato, steamed broc.
Sunday- Roast lamb w/ rosemary, mashed sweet potato, spinach salad
Monday- Pita chip crusted chicken, salad, fruit salad
Tuesday- Falafel
Wednesday- Shrimp curry
Thursday- Lentil and barley/farro burgers w/ fruit salsa and sweet potato fries
Friday- Roast rosemary pork & pear, with spinach salad
Friday, October 14, 2011
Blah meal, with a sliver of flank steak lining
Well, the flank steak stir fry turned out to be exceptionally mediocre. The beef was great, and I'll adapt the recipe later to make just that, but the rest of the stir fry (i.e. the veggies) just didn't work somehow. That being the case, it's not worth sharing the recipe, so I'll share some good tips about quick steak meals.
The first is that flank steak is really lovely, as long as you slice it into strips against the grain prior to cooking, or score it prior to cooking (again- against the grain) so it doesn't roll up when the outer layer contracts.
The second is that- due to fundamental principles of thermo-dynamics- thin pieces of meat cook quickly and thick pieces of meat cook slowly. If you're looking for a super fast dinner, flank steak is perfect.
Were I to do this over, here's what the recipe would be:
~1lb flank steak
1tblsp rice vinegar
1tblsp soy sauce
1tblsp toasted sesame oil (make sure it's toasted, or it doesn't have that rich sesame flavor)
2 green onions (scallions)
1tsp minced garlic (from a jar)
1 tsp minced ginger (from a jar/squeeze tube)
Mix all ingredients together in a ziploc bag. Zip. Refrigerate overnight. Heat a wok/frying pan/grill. If stovetop, throw entire contents of bag into pan and cook till done, ~5 minutes. If grill, remove meat, shake off excess liquid, grill- about 2 minutes/side. If you forget to marinate ahead of time (which I likely will), let sit in marinade for at least 10 minutes and cook in pan with marinade, rather than grill.
Serve with some veggies- I think I'd put this meat over a mixed green salad with a simple oil/vinegar dressing and maybe sugar tomatoes and avocado. I'd also chop up some fruit (we had oranges with it tonight).
The first is that flank steak is really lovely, as long as you slice it into strips against the grain prior to cooking, or score it prior to cooking (again- against the grain) so it doesn't roll up when the outer layer contracts.
The second is that- due to fundamental principles of thermo-dynamics- thin pieces of meat cook quickly and thick pieces of meat cook slowly. If you're looking for a super fast dinner, flank steak is perfect.
Were I to do this over, here's what the recipe would be:
~1lb flank steak
1tblsp rice vinegar
1tblsp soy sauce
1tblsp toasted sesame oil (make sure it's toasted, or it doesn't have that rich sesame flavor)
2 green onions (scallions)
1tsp minced garlic (from a jar)
1 tsp minced ginger (from a jar/squeeze tube)
Mix all ingredients together in a ziploc bag. Zip. Refrigerate overnight. Heat a wok/frying pan/grill. If stovetop, throw entire contents of bag into pan and cook till done, ~5 minutes. If grill, remove meat, shake off excess liquid, grill- about 2 minutes/side. If you forget to marinate ahead of time (which I likely will), let sit in marinade for at least 10 minutes and cook in pan with marinade, rather than grill.
Serve with some veggies- I think I'd put this meat over a mixed green salad with a simple oil/vinegar dressing and maybe sugar tomatoes and avocado. I'd also chop up some fruit (we had oranges with it tonight).
Wednesday, October 12, 2011
Win Some, Cheat Some
I made the risotto last night, and, turns out, I cheated. It took much longer than 30 minutes, and is not a crockpot risotto as I had led myself to believe. On the other hand, it was awesome. So on day two I broke my own rules, and had I not gotten home super early we would have been eating cheese and crackers for dinner and risotto for breakfast. I took about an hour, but most of that was 30 seconds of effort in 7-10 minutes intervals, so it was manageable while engaging a toddler. We even went and got the mail.
Farro is an ancient grain, with tons of protein and fiber and a nice solid nutty flavor. It's heavier than rice or pasta- more like barley or bulgar- and I now think it's the best thing since and including sliced bread.
This was based on a recipe in Fitness magazine that I stole from the gym, but then I remembered the bacon trimmings I bought on a whim, and realized that would be even better than spicy chicken sausage. This was literally after I had diligently recipe-followed and thrown the sausage in the oven with the squash, so in retrospect I may have changed even more things. The recipe I propose is close to what I made, but with the genius of hindsight.
Since this is a real recipe, I'll show off a bit and write a separate recipe list.
Squash Risotto:
3 cups 1-inch cubed butternut squash (Trader Joe's sells pre-cubed, in bags)
2 tblsp olive oil
1/2 tblsp minced garlic (this comes pre-minced in jars- not quite as good, but good enough)
1 tblsp dried sage
4-5 slices of bacon, or ~1/4 cup bacon trimmings
1 1/2 cups farro (Whole Foods was the only place I found this- it's a grain that looks a lot like barley)
3 cups low-sodium chicken broth
1 large shallot, minced (I'd sub in 3 tblsp pre-chopped onion next time)
1/4 cup dry white wine
1/2 cup grated asiago (parm, asiago, or any other similar hard cheese or blend)
1/2 cup chopped fresh parsley
Preheat oven to 375. Put the squash in a baking dish; add 1tblsp olive oil and dried sage and stir to coat. Lay bacon over the squash and bake for about 20 min. Flip the bacon. Cook for another 20 min. Try to check occasionally that the bacon isn't burning (if it is, take it out and let cool), and that the squash isn't done. A fork or knife should easily push through the chunks, but they shouldn't be so mushy you could mash them without really trying.
Once you put the squash in the oven, start dealing with the farro. It's supposed to be rinsed and drained, but I always skip steps like that and it turned out fine. In a pot big enough to hold 3 cups of broth, bring the broth to a simmer. In a larger pot (I like one with a lot of surface area and a 4 inch sides, sort of half frying pan, half pot) heat the other tblsp of oil on medium heat. Add the shallot, and the minced garlic. Cook for a couple minutes until soft. Add the farro and stir to coat it with the oil. Add the wine; cook until absorbed, about 6 minutes. Stir in two ladles of chicken broth, cover with the lid slightly cracked and bring to a simmer. When the stock is mostly absorbed, ~5 minutes, add another 2 scoops, mostly cover (leave a crack), and let continue to simmer. Continue this process until the stock is gone. No, you can't just dump all the broth in and end up with risotto. It just doesn't work like that, unless you try a crockpot/pressure cooker version (I've been meaning to try those, but none has caught my fancy yet- I'll be sure to try one soon and tell you how it goes).
Once the last of the broth has been absorbed into the farro, remove from heat and stir in the asiago. The recipes all say to let risotto 'rest' for 5 minutes, covered. This is a great time to finish with the squash and bacon.
Stir the parsley into the risotto. Either mix in the squash and bacon bits, too, or scoop the risotto onto plates/bowls and top with the squash and bacon.
There are a lot of steps, and the risotto requires care or it will burn and stick to the pan. I find that just setting the timer for 5 minute intervals works, as long as I reset it for 2 or 3 min when it goes off and I find that the broth hasn't absorbed. I need to be reminded to check on things like this, and I have a handful of poor, blackened pots to prove it.
However, it's not hard, and it was amazingly good. The leftovers were wonderful, too, for two lunches.
It would have been a complete meal with a salad or some steamed broccoli, but with the last minute startle that it wasn't a crockpot easy risotto, I really didn't have time.
Farro is an ancient grain, with tons of protein and fiber and a nice solid nutty flavor. It's heavier than rice or pasta- more like barley or bulgar- and I now think it's the best thing since and including sliced bread.
This was based on a recipe in Fitness magazine that I stole from the gym, but then I remembered the bacon trimmings I bought on a whim, and realized that would be even better than spicy chicken sausage. This was literally after I had diligently recipe-followed and thrown the sausage in the oven with the squash, so in retrospect I may have changed even more things. The recipe I propose is close to what I made, but with the genius of hindsight.
Since this is a real recipe, I'll show off a bit and write a separate recipe list.
Squash Risotto:
3 cups 1-inch cubed butternut squash (Trader Joe's sells pre-cubed, in bags)
2 tblsp olive oil
1/2 tblsp minced garlic (this comes pre-minced in jars- not quite as good, but good enough)
1 tblsp dried sage
4-5 slices of bacon, or ~1/4 cup bacon trimmings
1 1/2 cups farro (Whole Foods was the only place I found this- it's a grain that looks a lot like barley)
3 cups low-sodium chicken broth
1 large shallot, minced (I'd sub in 3 tblsp pre-chopped onion next time)
1/4 cup dry white wine
1/2 cup grated asiago (parm, asiago, or any other similar hard cheese or blend)
1/2 cup chopped fresh parsley
Preheat oven to 375. Put the squash in a baking dish; add 1tblsp olive oil and dried sage and stir to coat. Lay bacon over the squash and bake for about 20 min. Flip the bacon. Cook for another 20 min. Try to check occasionally that the bacon isn't burning (if it is, take it out and let cool), and that the squash isn't done. A fork or knife should easily push through the chunks, but they shouldn't be so mushy you could mash them without really trying.
Once you put the squash in the oven, start dealing with the farro. It's supposed to be rinsed and drained, but I always skip steps like that and it turned out fine. In a pot big enough to hold 3 cups of broth, bring the broth to a simmer. In a larger pot (I like one with a lot of surface area and a 4 inch sides, sort of half frying pan, half pot) heat the other tblsp of oil on medium heat. Add the shallot, and the minced garlic. Cook for a couple minutes until soft. Add the farro and stir to coat it with the oil. Add the wine; cook until absorbed, about 6 minutes. Stir in two ladles of chicken broth, cover with the lid slightly cracked and bring to a simmer. When the stock is mostly absorbed, ~5 minutes, add another 2 scoops, mostly cover (leave a crack), and let continue to simmer. Continue this process until the stock is gone. No, you can't just dump all the broth in and end up with risotto. It just doesn't work like that, unless you try a crockpot/pressure cooker version (I've been meaning to try those, but none has caught my fancy yet- I'll be sure to try one soon and tell you how it goes).
Once the last of the broth has been absorbed into the farro, remove from heat and stir in the asiago. The recipes all say to let risotto 'rest' for 5 minutes, covered. This is a great time to finish with the squash and bacon.
Stir the parsley into the risotto. Either mix in the squash and bacon bits, too, or scoop the risotto onto plates/bowls and top with the squash and bacon.
There are a lot of steps, and the risotto requires care or it will burn and stick to the pan. I find that just setting the timer for 5 minute intervals works, as long as I reset it for 2 or 3 min when it goes off and I find that the broth hasn't absorbed. I need to be reminded to check on things like this, and I have a handful of poor, blackened pots to prove it.
However, it's not hard, and it was amazingly good. The leftovers were wonderful, too, for two lunches.
It would have been a complete meal with a salad or some steamed broccoli, but with the last minute startle that it wasn't a crockpot easy risotto, I really didn't have time.
Staple meal
Sunday night was ok- the grocery store had no fresh wild salmon, so I used the fillet in the freezer. It was a little fishy, but dinner was fine. Rosemary & olive oil bread from the bakery is always a bonus. As for 'recipe,' here goes:
Rosemary salmon:
Fillet(s) of salmon- about 4-5 oz per person is an appropriate serving
Rosemary sprigs (can be substituted for any other fresh or dried spice you think goes well with salmon)
Lemon, probably about 1
Tinfoil (a baking dish will do, but tinfoil is better AND saves you cleaning the dish)
Salt/pepper
Turn oven on to 350. Slice lemons across (slices, not wedges) so you have enough thinly sliced circles to cover your salmon. Place salmon skin side down on tinfoil; lay a couple sprigs of rosemary (or any available spice- thyme and basil are two other favorites around my house) over the salmon and lay the lemon slices over that. Wrap the tinfoil up at the top- it need not be completely sealed, but it'll cook faster and be more moist if much of the moisture/heat stays in the packet. If you're using frozen fish, make sure it's at least mostly thawed first- otherwise it will cook unevenly and take way too long. You might also was to use a dried spice rub instead of fresh spices- spice rubs, like lemon pepper, jerk seasoning, bbq, or poultry or fish seasoning blends (usually thyme, rosemary, sage, and/or a couple other ingredients) are stronger in flavor and will mask some of the extra fishiness of pre-frozen fish. If the fish is fresh and beautiful and lovely, avoid these, as they'll also mask the subtle gentle flavor of wonderful fish.
If you're cooking on the grill, put the spice under the salmon instead of on top, since that's where the focused heat is coming from.
Bake for ~20-30 minutes, depending on the size of the fillet. You can tell it's done when the fats from the salmon (white gloopy stuff) starts oozing out from the grain of the fish. If you've got fats evenly distributed- especially over the thickest part- it's probably done. I still make sure to check the thickest part. If you cut through and can see two clearly distinct textures (after it's cooked for 20-30min), it's not done - the color/texture on the outside is the cooked one, the more translucent, not-flaky, pink in the middle is still sushi. Keep cooking until it's done. Add salt and pepper to taste.
Rosemary Bell Peppers:
3-4 Bell peppers
3-4 sprigs rosemary
2 tblsp olive oil
baking dish or tinfoil
Cut 3-4 bell peppers into quarters. I prefer to have a variety of colors, but whatever makes you happy is fine. Quarter each quarter. Put in baking dish or in another tinfoil packet (if tinfoil, make sure you create a lip on the sides so the juices and oil don't get all over your oven). Drizzle olive oil over them, about 1-2tblsps and sprinkle generously with finely chopped fresh rosemary. I believe I used about 3 sprigs worth for 3 large bell peppers. Dried can certainly be substituted, but try to go sparingly as it goes a long way. Bake for ~20-30 minutes, until they look really bright in color and are soft, but still a bit crisp. Otherwise my husband will tell you they're too slimy.
Rosemary salmon:
Fillet(s) of salmon- about 4-5 oz per person is an appropriate serving
Rosemary sprigs (can be substituted for any other fresh or dried spice you think goes well with salmon)
Lemon, probably about 1
Tinfoil (a baking dish will do, but tinfoil is better AND saves you cleaning the dish)
Salt/pepper
Turn oven on to 350. Slice lemons across (slices, not wedges) so you have enough thinly sliced circles to cover your salmon. Place salmon skin side down on tinfoil; lay a couple sprigs of rosemary (or any available spice- thyme and basil are two other favorites around my house) over the salmon and lay the lemon slices over that. Wrap the tinfoil up at the top- it need not be completely sealed, but it'll cook faster and be more moist if much of the moisture/heat stays in the packet. If you're using frozen fish, make sure it's at least mostly thawed first- otherwise it will cook unevenly and take way too long. You might also was to use a dried spice rub instead of fresh spices- spice rubs, like lemon pepper, jerk seasoning, bbq, or poultry or fish seasoning blends (usually thyme, rosemary, sage, and/or a couple other ingredients) are stronger in flavor and will mask some of the extra fishiness of pre-frozen fish. If the fish is fresh and beautiful and lovely, avoid these, as they'll also mask the subtle gentle flavor of wonderful fish.
If you're cooking on the grill, put the spice under the salmon instead of on top, since that's where the focused heat is coming from.
Bake for ~20-30 minutes, depending on the size of the fillet. You can tell it's done when the fats from the salmon (white gloopy stuff) starts oozing out from the grain of the fish. If you've got fats evenly distributed- especially over the thickest part- it's probably done. I still make sure to check the thickest part. If you cut through and can see two clearly distinct textures (after it's cooked for 20-30min), it's not done - the color/texture on the outside is the cooked one, the more translucent, not-flaky, pink in the middle is still sushi. Keep cooking until it's done. Add salt and pepper to taste.
Rosemary Bell Peppers:
3-4 Bell peppers
3-4 sprigs rosemary
2 tblsp olive oil
baking dish or tinfoil
Cut 3-4 bell peppers into quarters. I prefer to have a variety of colors, but whatever makes you happy is fine. Quarter each quarter. Put in baking dish or in another tinfoil packet (if tinfoil, make sure you create a lip on the sides so the juices and oil don't get all over your oven). Drizzle olive oil over them, about 1-2tblsps and sprinkle generously with finely chopped fresh rosemary. I believe I used about 3 sprigs worth for 3 large bell peppers. Dried can certainly be substituted, but try to go sparingly as it goes a long way. Bake for ~20-30 minutes, until they look really bright in color and are soft, but still a bit crisp. Otherwise my husband will tell you they're too slimy.
Tuesday, October 11, 2011
Week 1 October 9
The meals for this week are as follows:
Sunday- Salmon cooked with lemon and rosemary, roasted rosemary bell peppers, and rosemary/olive oil bread
Monday- Farro, chicken sausage, and squash risotto (from a recipe in Fitness magazine, mostly), stone fruit salad
Tuesday- Chole vindaloo (chickpea & tomato spicy curry) with greens; pear/apple quick pie for dessert
Wednesday- Chicken with artichoke, sun dried tomato, and olives. Served over some kind of grain- pasta? cous cous? Leftover risotto? We'll see.
Thursday-Leftovers! I'm out of town, so husband is in charge. There should be ample overages by this point, especially since we have a bean stew and a chili already in there.
Friday-Pasta & salad (it'll have been a long week by this point.)
Saturday- Stir fried flank steak & veggies, with rice.
Should be a good week- fish, chicken, steak, vegetarian. And I'm pretty excited about the risotto- it's a set it and leave it crockpot risotto, so it could be awful or awesome.
Sunday- Salmon cooked with lemon and rosemary, roasted rosemary bell peppers, and rosemary/olive oil bread
Monday- Farro, chicken sausage, and squash risotto (from a recipe in Fitness magazine, mostly), stone fruit salad
Tuesday- Chole vindaloo (chickpea & tomato spicy curry) with greens; pear/apple quick pie for dessert
Wednesday- Chicken with artichoke, sun dried tomato, and olives. Served over some kind of grain- pasta? cous cous? Leftover risotto? We'll see.
Thursday-Leftovers! I'm out of town, so husband is in charge. There should be ample overages by this point, especially since we have a bean stew and a chili already in there.
Friday-Pasta & salad (it'll have been a long week by this point.)
Saturday- Stir fried flank steak & veggies, with rice.
Should be a good week- fish, chicken, steak, vegetarian. And I'm pretty excited about the risotto- it's a set it and leave it crockpot risotto, so it could be awful or awesome.
My Super Power
Every once in a while, I shirk my uptight engineer persona, my protective/nuturing mom persona, and shift into super hero mode. The shift is subtle- often so much so that my coworkers continue to see only a (somewhat) mild mannered mathematician sitting at a computer. But when I look up at the screen again, it is with the insider knowledge that on the desk is a masterpiece.
I am a genius list maker.
Rather than hiding this wondrous ability, I figured I'll start sharing. There is a public service in this- I know few people are interested in my Christmas present lists, my to-do lists, my cleaning lists, or my vacations-to-take-one-day lists. However, tremendous energy goes into my weekly menu planning and corresponding grocery lists, and these have value beyond the others'.
A conversation with a single father co-worker reminded me that there is another option to copious menu planning lists: not having the time at all, and thus not planning dinners, which results in family culinary chaos. This site is intended to be a third option for everyone else. I hope people who don't have the time or mental energy to organize healthy, fast meal options can use my lists to their full advantage.
Each week my talents are stretched conceiving of a varied menu that will appease my team of critics: myself: a foodie committed to real, wholesome food; my toddler: a culinarily adventurous 19 mos old, but a toddler nonetheless; my husband: a meat and potatoes man, who'd rather avoid green stuff (unless it's pistachio pudding) but is such a good father he's willing to fake liking it- except for cooked greens which he finds slimy.
'Healthy' is a loaded word, so I'll avoid it here in the long explanation version. My menus reflect a desire to feed my family honest sustenance that will help my daughter grow and thrive, that will get me through my 5am-10pm schedule, that will keep my husband alive, strong, and healthy to take care of us until I have truly driven him crazy, and will make us all feel thoroughly nourished.
I don't believe in dieting. According to an exhaustive and completely scientific literature overview comprised of women's magazines that have been left at gyms and/or doctor's offices I have visited over the last 10 years, dieting doesn't seem to work anyway. If it did, why would there still be so many damn articles about dieting? Health food is wonderful; mostly healthy food that is extraordinarily tasty is even better, because then we'll all eat it.
I use bacon. I use butter. And I also use things like kahl and quinoa (pronounced 'keen wa', in case you're ever at Whole Foods and don't want the rest of the store to engage in collective eye-rolling/giggling/sighing over your ignorance; trust me, I've been there), and make about one completely vegetarian meal a week. Veggies aren't our enemy, and neither is fat. If you eat terribly and lots of fast food, our meals will likely seem like diet food. If you're vegan or think sugar is poison, you'll think I'm a terrible person. I believe that real food makes us feel better and that food made with wholesome ingredients can be flavorful and satisfying with less added fat/sugar/salt, but I also really like fat, sugar, and salt. I eat those not-so-great-for-you things when they are in food that is really worthwhile, which means occasionally. This, to me, is healthy- both in terms of the actual food I consume and in terms of my emotional relationship with the food.
My challenge is to put full, satisfying, and edible meals on the table each night having gone to the store only over the weekend. And then write about it. There are a few additional constraints: leftovers must supplement lunches, though toddler will not eat the same thing 2 days in a row (except bananas, which she'll eat at every meal if not physically restrained). And, because it wouldn't be a super power if it were easy, I have a full-time job and when I'm lucky as much as a 1/2 hour of time after we get home and before screaming for food commences.
I ought to mention also that I am extremely fortunate. In general, and more specifically when it comes to food. I live in Southern California, which makes 'Land of Plenty' look like a picked-over third world food bank. We have farmer's markets year round, with fruits and veggies that are barely seen in regular groceries and when they are, cost at least a leg, if not the full arm-and-leg of popular lore. Plus, fresh fish! Being in a major metro area, we have Sprouts/Henry's, Trader Joes, and fancy versions of the regular chain grocery stores. We also have ethnic markets and Whole Foods for cheap and expensive (respectively) specialty items. Part of the reason cooking real food is hard is because in other parts of the country fresh foods are a luxury. Frozen is often a good substitute, though also not usually cheap. I am also fortunate to earn enough money to splurge and buy convenience items like already-cut-up veggies. If you can, this is the best way to save time while still getting real food. So many vegetables are available in the produce section pre-chopped (nothing extra added), and often mixed in sensible combinations for things like stir-frying, so you don't have half a head of bok choy and 1/3 pint of mushrooms go bad just to make one night of asian food. Any one who can should never have to finely chop an onion again (that said, I did have to finely chop a shallot yesterday while- through tears- entertaining a toddler trying to grab hot pans and sharp knives, so I don't always take my own advice).
So, to recap, executive summary style:
-I write lists.
-I will post weekly menus, with recipes*.
-Menus must satisfy the following criteria:
-Healthy, complete meals
- Healthy to be taken to mean using real ingredients, low salt/added sugar, and including
veggies. Fats are not limited, but are to consist of primarily the good kinds and minimized when
possible without sacrificing the credibility of the food (e.g. 94% lean beef is used in lieu of 80%).
-Varied daily in protein and in flavor, though sides like 'fruit salad' are frequent and understood to be
varied by choice of fruit in said salad.
-Easy enough directions on some meals for my husband to make some nights if I'm out of town.
-Good leftovers for lunches at least twice a week
-Must be prepared/prepped either ahead of time or in ~30minutes with a 30lb munchkin underfoot
-Food only purchased on weekends so must keep until prepared
-Using these lists will a) save you time if you do this already or b) allow you, too, to be a super hero❃ at dinner time if you do not do this already.
-Sometimes take-out/go-out is scheduled as dinner. This is completely legitimate within the boundaries of this endeavor as long as it occurs no more frequently than 3 times per month, when family is in town (in which case there are no frequency limitations), or for special events.
-I know I have a lot of advantages in the realm of food, so please do not write me off as entitled or ungrateful. With modifications, many of these menus can work for a lot people with less money and less amazing grocery options.
This blog is meant as an every-man/woman/child's alternative to the amazing food blogs I see all over the web with mouth-watering creations I literally have no time to look at, let alone cook between 5:45 and wailing-'more'-hand-to-mouth-gestures-of-food-time. I love cuisine, but right now that's what birthdays and anniversaries are for; Thursdays are for simple fare- but simple does not mean boring, tasteless, or junky. I suppose I'm a super hero on a mission to prove just that.
* While I am a list-making machine, recipes are not my forte. I'll do my best, but I'm not a measurer, and I do a lot of improvising in general, so it's a little hard to be precise.
❃As long as you define super hero to be a regular person with no time to spare who manages to provide nourishing dinners for his or her family on a consistent and on-going basis. Which sure feels like an adequate definition.
I am a genius list maker.
Rather than hiding this wondrous ability, I figured I'll start sharing. There is a public service in this- I know few people are interested in my Christmas present lists, my to-do lists, my cleaning lists, or my vacations-to-take-one-day lists. However, tremendous energy goes into my weekly menu planning and corresponding grocery lists, and these have value beyond the others'.
A conversation with a single father co-worker reminded me that there is another option to copious menu planning lists: not having the time at all, and thus not planning dinners, which results in family culinary chaos. This site is intended to be a third option for everyone else. I hope people who don't have the time or mental energy to organize healthy, fast meal options can use my lists to their full advantage.
Each week my talents are stretched conceiving of a varied menu that will appease my team of critics: myself: a foodie committed to real, wholesome food; my toddler: a culinarily adventurous 19 mos old, but a toddler nonetheless; my husband: a meat and potatoes man, who'd rather avoid green stuff (unless it's pistachio pudding) but is such a good father he's willing to fake liking it- except for cooked greens which he finds slimy.
'Healthy' is a loaded word, so I'll avoid it here in the long explanation version. My menus reflect a desire to feed my family honest sustenance that will help my daughter grow and thrive, that will get me through my 5am-10pm schedule, that will keep my husband alive, strong, and healthy to take care of us until I have truly driven him crazy, and will make us all feel thoroughly nourished.
I don't believe in dieting. According to an exhaustive and completely scientific literature overview comprised of women's magazines that have been left at gyms and/or doctor's offices I have visited over the last 10 years, dieting doesn't seem to work anyway. If it did, why would there still be so many damn articles about dieting? Health food is wonderful; mostly healthy food that is extraordinarily tasty is even better, because then we'll all eat it.
I use bacon. I use butter. And I also use things like kahl and quinoa (pronounced 'keen wa', in case you're ever at Whole Foods and don't want the rest of the store to engage in collective eye-rolling/giggling/sighing over your ignorance; trust me, I've been there), and make about one completely vegetarian meal a week. Veggies aren't our enemy, and neither is fat. If you eat terribly and lots of fast food, our meals will likely seem like diet food. If you're vegan or think sugar is poison, you'll think I'm a terrible person. I believe that real food makes us feel better and that food made with wholesome ingredients can be flavorful and satisfying with less added fat/sugar/salt, but I also really like fat, sugar, and salt. I eat those not-so-great-for-you things when they are in food that is really worthwhile, which means occasionally. This, to me, is healthy- both in terms of the actual food I consume and in terms of my emotional relationship with the food.
My challenge is to put full, satisfying, and edible meals on the table each night having gone to the store only over the weekend. And then write about it. There are a few additional constraints: leftovers must supplement lunches, though toddler will not eat the same thing 2 days in a row (except bananas, which she'll eat at every meal if not physically restrained). And, because it wouldn't be a super power if it were easy, I have a full-time job and when I'm lucky as much as a 1/2 hour of time after we get home and before screaming for food commences.
I ought to mention also that I am extremely fortunate. In general, and more specifically when it comes to food. I live in Southern California, which makes 'Land of Plenty' look like a picked-over third world food bank. We have farmer's markets year round, with fruits and veggies that are barely seen in regular groceries and when they are, cost at least a leg, if not the full arm-and-leg of popular lore. Plus, fresh fish! Being in a major metro area, we have Sprouts/Henry's, Trader Joes, and fancy versions of the regular chain grocery stores. We also have ethnic markets and Whole Foods for cheap and expensive (respectively) specialty items. Part of the reason cooking real food is hard is because in other parts of the country fresh foods are a luxury. Frozen is often a good substitute, though also not usually cheap. I am also fortunate to earn enough money to splurge and buy convenience items like already-cut-up veggies. If you can, this is the best way to save time while still getting real food. So many vegetables are available in the produce section pre-chopped (nothing extra added), and often mixed in sensible combinations for things like stir-frying, so you don't have half a head of bok choy and 1/3 pint of mushrooms go bad just to make one night of asian food. Any one who can should never have to finely chop an onion again (that said, I did have to finely chop a shallot yesterday while- through tears- entertaining a toddler trying to grab hot pans and sharp knives, so I don't always take my own advice).
So, to recap, executive summary style:
-I write lists.
-I will post weekly menus, with recipes*.
-Menus must satisfy the following criteria:
-Healthy, complete meals
- Healthy to be taken to mean using real ingredients, low salt/added sugar, and including
veggies. Fats are not limited, but are to consist of primarily the good kinds and minimized when
possible without sacrificing the credibility of the food (e.g. 94% lean beef is used in lieu of 80%).
-Varied daily in protein and in flavor, though sides like 'fruit salad' are frequent and understood to be
varied by choice of fruit in said salad.
-Easy enough directions on some meals for my husband to make some nights if I'm out of town.
-Good leftovers for lunches at least twice a week
-Must be prepared/prepped either ahead of time or in ~30minutes with a 30lb munchkin underfoot
-Food only purchased on weekends so must keep until prepared
-Using these lists will a) save you time if you do this already or b) allow you, too, to be a super hero❃ at dinner time if you do not do this already.
-Sometimes take-out/go-out is scheduled as dinner. This is completely legitimate within the boundaries of this endeavor as long as it occurs no more frequently than 3 times per month, when family is in town (in which case there are no frequency limitations), or for special events.
-I know I have a lot of advantages in the realm of food, so please do not write me off as entitled or ungrateful. With modifications, many of these menus can work for a lot people with less money and less amazing grocery options.
This blog is meant as an every-man/woman/child's alternative to the amazing food blogs I see all over the web with mouth-watering creations I literally have no time to look at, let alone cook between 5:45 and wailing-'more'-hand-to-mouth-gestures-of-food-time. I love cuisine, but right now that's what birthdays and anniversaries are for; Thursdays are for simple fare- but simple does not mean boring, tasteless, or junky. I suppose I'm a super hero on a mission to prove just that.
* While I am a list-making machine, recipes are not my forte. I'll do my best, but I'm not a measurer, and I do a lot of improvising in general, so it's a little hard to be precise.
❃As long as you define super hero to be a regular person with no time to spare who manages to provide nourishing dinners for his or her family on a consistent and on-going basis. Which sure feels like an adequate definition.
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