Standing in the cold wind at 7:15pm, waiting for soccer practice
to end, I was wondering,
”
What should we have for dinner tonight?
”
Two other moms were deciding whether to go to Taco Bell or
McDonald’s.
Standing in the cold wind at 7:15pm, waiting for soccer practice to end, I was wondering, “What should we have for dinner tonight?” Two other moms were deciding whether to go to Taco Bell or McDonald’s.
There was even a fretful dad pacing the sidelines, worried about the chicken that was no doubt burning by now on his barbeque.
I thought he was pretty brave to try barbequing on a weeknight, as I hadn’t even made it to the grocery store yet. Does this all sound familiar? I think the local fast food places must make a major part of their annual sales during the spring softball, baseball and soccer seasons, not to mention play practice, swim meets and school open houses.
By the time people finally pull into their driveways, they’re dead tired and the kids are starving.
What we all need is a pep talk. We need forethought. We need a game plan. And we need preparation. For a few months, I will give up my daily shopping habit and resort to buying in bulk. I will get some meat into my freezer and maybe even make a list on Sundays of possible dinners to make throughout the week. If we just buckle down, I know we can do it. Ready, team? Break.
• Sunday (for Monday): This is a make-ahead dish. Make it Sunday and then Monday night just add a few more ingredients and heat it up. The great thing about this chili is that it’s meaty and nicely spiced.
You can make it as hot or as mild as you like, and then give the spicier family members a bottle of Tabasco. Serve with corn muffins and a salad.
Amazing Chili
1 1/2 lbs. lean ground beef
2 medium onions, chopped
3 cloves garlic, finely chopped
2 stalks celery, chopped
1 large sweet green pepper, chopped
2 T. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. red pepper flakes, or to taste
1 can (28 oz.) tomatoes, chopped with juice
1 cup beef stock
1 can pinto or red kidney beans, drained and rinsed
1/4 cup chopped fresh parsley or coriander
Step 1 In a Dutch oven (or large soup pot), brown beef over medium heat, breaking up into small pieces, for about 7 minutes or until no longer pink.
Step 2 Reduce heat to medium. Add onions through red pepper flakes. Cook, stirring often, for 5 minutes or until vegetables have softened.
Step 3 Stir in tomatoes with juice and the stock. Bring to a boil; reduce heat, cover and simmer, stirring occasionally for 1 hour.
Step 4 If you’re serving another day, stop here, cool chili and refrigerate. About half an hour before you’re ready to serve, begin heating chili over medium heat. Add more stock or water if chili is too dry. When it’s hot, add beans and parsley; cover and simmer for 10 minutes. Serves 4-5.
• Tuesday’s chop day: This weekend, buy some good 3/4 to 1-inch thick pork chops, as many as you’ll need for your family. You’ll also need some port wine and fresh thyme. These ingredients really make the following dish. Serve with tender orzo pasta and steamed asparagus.
Mushroom
Pork Chops
1/2 pkg. Sliced mushrooms, diced
4 T. butter
2 T. olive oil
2 tsp. chopped garlic
4 (or more) pork chops
1 cup port
1 cup beef or chicken stock
1/2 tsp. fresh thyme
1 tsp. herb vinegar
Pepper and salt to taste
Step 1 Melt butter and olive oil over medium-high heat; add garlic. When sizzling, put in chops for 5 minutes per side. Remove and cover.
Step 2 Stir in all other ingredients and sauté for 10-15 minutes, until thickened. Put chops back in pan for 2 minutes to heat. Spoon sauce over chops and serve.
• Wednesday’s for pasta: I love spaghetti. It cooks in a jiffy, and pleases almost everyone. If you have time, make your own sauce on the weekend or, if you’ve got an hour, make this one. It’s from my college Italian teacher’s wife, who felt sorry for new apartment dwellers – and anyone who wasn’t Italian.
Basic Meat Sauce
1 medium onion, chopped
2 bell peppers, preferably red, or two carrots
1 to 2 T. olive oil
1 lb. lean ground meat, such as veal, beef or pork
1 can (28 oz.) Italian plum tomatoes
1 tsp. dried oregano
Salt and freshly ground black pepper
Step 1 Finely chop the onion. Core, seed and finely chop the peppers or peel and finely chop the carrots.
Step 2 Heat the olive oil in a deep large skillet over high heat. Reduce heat to medium, add the onion and peppers or carrots and sauté, stirring on occasion, until the vegetables soften.
Step 3 Add the meat and sauté, stirring constantly, until it is no longer pink. Add tomatoes and smash with a wooden spoon.
Step 4 Add oregano, cover the pot and simmer for 30 minutes to an hour, depending on how long you have. Add a little water if the sauce becomes too thick. When the sauce is done, season to taste with salt and pepper. If you wish (or if you have picky eaters), smooth the sauce in a blender or food processor. Serve over spaghetti. Makes 4 cups.
• Thursday’s stew day: This stew is one of my favorites because it cooks itself and always turns out right. To remind myself to turn the slow cooker on in the morning, I set it on the counter with a few ingredients in it. To save time, buy stew meat already cut up. Don’t buy beef tips; they disintegrate when cooked for so long.
This recipe is from Sunset, and called Snowy-Day Beef Stew, but don’t let that dissuade you. Cold legs on the soccer field will appreciate a cozy dinner. Serve with warmed French bread and a big glass of milk.
Snowy-Day Beef Stew
1 medium onion, finely chopped
1 clove garlic, minced
2 medium-sized carrots, sliced
1 lb. small thin-skinned potatoes, cut into quarters
8 oz. mushrooms, sliced
2 lbs. lean boneless beef round, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tsp. dry thyme
1 can (14.5 oz.) stewed tomatoes
1/4 cup dry red wine or beef broth
1 package (10 oz.) frozen peas
Salt and pepper to taste
Step 1 In a large electric slow cooker, combine onion, carrots, potatoes and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook on low for 8 to 10 hours.
Step 2 Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 minutes). Season to taste and serve. Serves 4-5.
• Friday’s a day off: Don’t cook. Go out. Order in. Veg out … No dishes!
Happy cooking!
Notes:
• Never try to microwave foods like egg yolks, livers or whole potatoes or tomatoes without piercing the skin with a fork.
Foods with an unpierced skin or membrane can easily explode, causing a mess in your microwave that you won’t relish cleaning up.
• Pull dates on milk are purposefully conservative. Properly stored in the refrigerator, most milk will be fine to use a week after the carton’s date.
• Quote of the week: “As a rule, there is no surer way to the dislike of men than to behave well where they have behaved badly.”
– Lew Wallace
