Tag Archives: quick

Dinner in a Pot

17 Sep

This is the story of an easy, savory, nutritious one pot dinner. Why one pot? A simple reason: it was a busy weeknight and I did not want a lot of dishes. Keeping a well stocked pantry and freezer is key to quick easy meals. I also like to keep fresh produce on hand so I can pull meals together without those pesky after work visits to the grocery store.

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For this dinner, I started out with broccoli and cauliflower in a bowl. Then I tossed it with some olive oil, salt and pepper. I put it on a parchement lined baking sheet (remember…few dishes!) and roasted that for 20 minutes at 400 degrees.

Then I put some sweet little cherry and grape tomatoes into a pot, again with a little olive oil, salt and pepper. I then let that simmer a bit. These cook down to a creamy delight. I also added a clove of chopped garlic.

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As that was simmering, I chopped up some fresh spinach and arugula. When the tomatoes were thick and bubbly, I added the greens. I like to mix arugula into my spinach because of the sharp peppery flavor it adds. I gave all of that a good stir.

Now dinner was really smelling delicious. Savory fragrance was wafting through the house, and I was getting really hungry! I took the veggies out of the oven when they were a little brown on the edges, and let them rest not the counter (on a hot pad) for a few minutes. Next it was time to add the pasta.

Angel hair pasta was going to be my pasta of choice because of its short cook time. I wrapped the pasta up in a clean dish towel, then ran the towel over the edge of the counter. This broke the pasta up efficiently and neatly.

Then I added chicken broth to the tomato mixture. After that, in went the pasta. It was that simple. Again, a couple of quick stirs and I let this cook on medium heat. I then went to  pour a glass of wine to accompany this delicious dinner.

When the pasta was al dente (firm to the bite) I was ready to complete the meal. I added the roasted vegetables along with shrimp as the protein. The shrimp was raw, and it only took about 3 minutes for them to cook-any longer and they would become rubbery.

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And Voila! Dinner was ready. It was a complete meal in a bowl. I grated some fresh parmesan cheese on top, grabbed my glass of wine, and enjoyed a healthy weeknight meal. And my one pot meal left me with very few after dinner dishes.

This meal is customizable. Don’t like cauliflower? Try zucchini. Shrimp isn’t your thing? Add some leftover cooked chicken. Want a more robust flavor? Add red pepper flakes and a pinch of cayenne pepper. Want a vegetarian meal? Use vegetable broth and leave out the shrimp. Craving an italian twist? Toss in some fresh parsley and basil. The possibilities are endless-but the after dinner dishes aren’t!

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What’s for dinner? (the next night!)

6 Aug

Think you don’t have time to cook?  Think again.  I truly believe that a well planned nutritious meal can be on the table in less time than going to the drive thru.  Sure it takes some planning, but running a good meeting, a good press conference, a well run home takes planning.  If I can do it, anyone can!

As most of you know, meals made from my fridge are among my most creative, flavorful, and easy.  I am a busy working mother, so time is my most precious commodity these days.  I need to use every moment to my best advantage to get things done.  Spending 5 minutes digging things out of the pantry, fridge and freezer, and another couple of minutes cooking is a great way to bring a budget friendly meal to the table.

This morning as I was getting ready for work, I took a minute and grabbed a pork tenderloin out of the freezer.  I put it on a plate, popped it into the microwave, and started defrosting it.  When I left for work, I took it out of the microwave and put it in the fridge to finish defrosting.  It was going to sit in there all day, so it had plenty of time to finish defrosting.  It was ready to use when I got home.

Fast forward to 6:00.  I came in from work and started to oven, setting the temperature to 400.  While chatting with my children, I grabbed an oven safe  skillet, sprayed a little non stick spray in it, and turned the burner onto medium high.  I took the tenderloin, drizzled it with olive oil, salt and pepper, then quickly browned it up in the skillet.  I sprinkled it with a little herb de Provence as it browned.  Then I popped it into the hot oven.  It would only need about 20-25 minutes to cook.  Next,  I poured a glass of wine and changed into comfortable clothes.

Now relaxing, it was back to the kitchen to start some wild rice.  I added 2 cups of vegetable broth, 1 cup of wild rice, and a little pepper to a sauce pan.  I put it on  a high heat until it started boiling.  Down to a low simmer, lid on, that would be ready in about 15 minutes.  Now for the vegetable.

I like to keep frozen and canned vegetables handy to use when time is short.  This was such an occasion.  I got a family size bag of frozen broccoli/cauliflower out of the freezer and put it in the microwave to begin cooking.  The tenderloin came out of the oven.  I put in on a plate and tented it with foil.  It is critical to tent meat and let it rest for a few minutes before serving.  The juices flow back into the meat, assuring it will be juicy.

The rice was ready, the tenderloin had rested, and the veggies were good and hot.   The children had set the table while dinner was cooking, so onto the table it went.  We were having a wonderful family dinner in no time!  Simple, fun, and delicious!

Dressings just aren’t that hard!

14 Jul

Its time to step up here.  Beautiful summer vegetables are bursting out of gardens and farmers markets.  They can be fixed a million ways.  Vegetables can be steamed, sautéed, roasted, grilled, blanched.  The list goes on, but as the summer steamy weather is also upon us let’s go for something cool and refreshing.  Many veggies can be prepared then chilled, or eaten raw.  When we prepare vegetables that way we can also add a nice dressing.  And they just aren’t that difficult to create.  So let’s get busy!

I have passed along to you my bleu cheese dressing recipe.  Now let’s just focus on a simple vinaigrette.  Vinaigrettes are fabulous on a salad, but also on cold vegetables.  Like cooked fresh green beans?  Try cooking them, cooling them and serving them chilled with a lovely home made vinaigrette.  Once you get the hang of this super easy dressing, develop your own relationship with it, and let it reflect your own personal taste, I promise you will quickly become an enthusiast!  Soon you will be dousing your cucumbers and cold carrots with a light vinaigrette to reflect the season!

First, a word about vinaigrette.  Generally, the base is one part vinegar to 3 parts good olive oil.  You can use a bold vinegar like balsamic, a mild vinegar such as apple cider, or get a little crazy with grapefruit infused vinegar!  But best to start slowly and let your flavors grow and develop as you get the hang of making this.  Also, you can add a little lemon juice to your vinegar. Here we go.

  • 2 T. vinegar
  • 1 t. lemon juice (optional)
  • 6 T. olive oil
  • 1 t. Dijon mustard or dried mustard (optional)
  • salt and pepper
  • a pinch of fresh herbs in season, or dried, such as  parsley, chives, or tarragon.

Put vinegar in a bowl.  Whisk the vinegar with a pinch of salt.  This is the time to add your mustard if you prefer it in your vinaigrette.  Whisk until salt is dissolved.  Add other ingredients and whisk until well incorporated.  Sometimes I make my vinaigrette in a jar with a lid and shake it.  That is all there is to it.  Budget friendly, delicious, simple and easy.  Start making yours today.  Dress your salad or cold vegetables and celebrate the season with this chilled refreshing twist!