You know that change-of-seasons-food-lethargy my sister just wrote about…?!? Well I suffer from it also! Thankfully I receive a bunch of emails on a regular basis for various blogs, one of them from Smitten Kitchen. Deb Perelman has great recipe ideas, gorgeous photos and is entertaining to read. Last week her Smitten Kitchen entry was for Shaved Asparagus Frittata. Who knew you could shave asparagus with a vegetable peeler and use it raw?! I didn’t. So I tried it. It was quick and easy and yet another way to make dinner when you just can’t think of anything!
A close relative of the fridge frittata, this stir fry works on the same simple principle. There was a time when I made them every week. And I’ve just rediscovered what a great staple dinner it is. Stir fries are a great way to avoid composting your vegetables, and pair perfectly with fluffy, 15-minute basmati rice.
Open the vegetable drawer in the fridge. Grab whatever looks good. The usual suspects in my fridge include green onion, cremini mushroom and red pepper. I tossed some previously roasted carrots and broccoli in the hot pan with olive oil too. And then some leftover Hayter’s Farm honey garlic turkey sausage. I really love when I can cook simply, and use mostly ingredients that are sourced locally.
After everything was nicely browned, I tossed in a little water and soy sauce. And topped it with crumbled feta over basmati rice.
Perfect simple supper. Lots of veggies. And leftovers for tomorrow’s lunch.
There are so many times when bringing food to someone is the perfect gesture. And when you like to cook, it is an easy thing to offer up when there is a new baby, an illness, a new house, or maybe you are just visiting your kids and want to bring them their favourite meal. Certain foods lend themselves to sharing. They need to travel well and be easy to reheat.
A few months ago I went a little over-the-top and made individual chicken pot pies for my sons. They were beautiful and delicious, but a ridiculous amount of work. Not doing that again.
Recently I made lasagna to deliver to a friend. I have followed the Moosewood recipe forever with a few modifications. I add pesto to the ricotta mixture and saute a combination of spinach and mushrooms to layer between the noodles. Using no-cook or fresh lasagna noodles is a game changer. I remember the days of draping the cooked noodles over the edge of the pot til I needed them, what a pain!
And check out these meatballs for a great sharing treat – they simmer right in the tomato sauce for amazing flavour.
Weeknight dinners need to be simple, reasonably healthy and taste good.
Salmon fits the bill in my house and I have several marinades I use.
I like the combination of sweet and savory on salmon so I mix maple syrup, soy sauce and ginger as a marinade. If I have sesame seeds I like to add a coating of seeds to form a nice crust.
Another great combination is equal parts of dijon mustard and brown sugar brushed on the salmon. I was out of brown sugar so I substituted maple syrup in the salmon below.
Once I have chosen a marinade, I bake the salmon for 15-20 minutes at 400F.
Last night I threw some grapefruit, avocado and pistachios in the salad and roasted some potatoes for a delicious dinner.
Simple, quick and healthy!
I make one of these almost every week.
There is inevitably a night when I don’t know what to eat, and have various items approaching compostable state in the fridge. (But I am definitely trying to throw out less food to help bring down the ridiculously high rate of food waste.)
That usually means it is time for fridge frittata.
I saute any combination of vegetables – mushrooms, green onion, broccoli, asparagus, leftover roasted root vegetables – in a pan that can go in the oven. If I am lucky there is some bacon or back bacon waiting to be used up too. Cooked pasta makes it even hardier. Just open the fridge door and look around.
I add a few beatened up eggs, usually with a little pepper, and pour that over the softened veggies et al. When everything is just about set…I top with the most important ingredient – cheese. Feta, grated cheddar, gruyere, whatever partial block you have hanging around.
Broil the whole bit until the eggs have finished cooking (no jiggling) and the cheese is bubbling and golden. If you are organized enough, you can add a green salad and some toast to round it out.
I usually make enough that I cut in pie wedges and freeze for easy breakfasts during the week.
Try one for a dark mid-week winter night.
If you like to follow a recipe, here’s a basic frittata recipe from the Egg Farmers of Canada.