"quick meals" news and stories

Gena's chicken kebabs. Photo: Erica George Dines Photography.

It is hard to believe that kids are nearly back in school, and it's time to resume the hectic weekly schedule of balancing school, work and afternoon activities while still getting a hot meal on the table.

As much I enjoy eating out, I also love cooking and knowing exactly what is going into my food. Summer is nearing the end, but that does not mean you have to put away your grill -- use it to your advantage.

Grilling can save you time in the kitchen and help you get meals on the table in a quick fashion without heating up the kitchen. Get my go-to quick grilling recipes after the jump.

Walking home for lunch today, I mentally reviewed the contents of my fridge. I knew that there was a lot of lettuce in there, as well as radishes, garlic scapes, broccoli and a dozen local eggs. However, I wasn't thrilled by the idea of a salad with an egg (or a salad with half a can of tuna fish). When I walked into the apartment, I was feeling discouraged by the options but still went directly to the kitchen and took a full turn (not a long trip in my tiny galley kitchen), trying to find something that would satisfy and still be quick enough that I could prepare it and eat in my remaining 45 minutes.

Opening the refrigerator, I spotted an avocado I had balanced on top of a jar of jam a day or two ago, when it had started to get too soft. My eyes then noticed the bag of baked tortilla chips tucked on top of the radio and they inspired me to search for a can of black beans. Grabbing half an onion out of the fridge, I diced up a tiny amount and started to sauté it in a small pan with a little olive oil. I added a minced clove of garlic and the rinsed beans, smashing them with the back of a wooden spoon as they started to heat up. I mashed half the avocado with a squirt of lemon juice and some salt.

When I was done, I had a plate that had a pile of half-smashed beans (onion, garlic, salt and pepper), a small mound of fresh guacamole and a big pile of torn romaine lettuce. Grabbing the bag of chips, I settled down at the dining room table with a book and ate this quick, special, delicious lunch. It was particularly satisfying because I had initially felt like I was heading towards an apartment devoid of anything good to eat.

What are some of the treasures you've discovered when you thought your larder was bare?

It wasn't until I started cooking meals from scratch on a regular basis that I discovered just how much of a fallacy this whole pre-made foods business is. I'm not talking about one of those tasty, pre-roasted chickens or fresh meals you can buy at the supermarket, but rather canned and frozen foods. They are great in a pinch, but they are not a big time saver, and they're certainly not a decent substitute for fresh foods.

So, reading Astin Cubed's post on "Simple Food" today was like reading a rant of my own, without the obsession with snap peas. How can so many of us have forgotten the simplicity of fresh? Or heck, even balancing the two? If you have zero time to make dinner, throw the fish sticks in the oven, boil/microwave/shred and fry some potatoes, or maybe throw some Caesar dressing on some romaine. If you have enough time to go out, wait to be served, eat, wait to pay, and come home, you certainly have enough time to cook up some pasta, fry up some chicken, make a salad, steak, or even stir-fry. Or, even take a day with some free time, make up a lasagna, and eat it during the week, month, or year.

My favorite frozen food: Using those Thanksgiving leftovers to make REAL roasted, carved turkey meals that I can eat all year.

My favorite "fast" food: Leftover fried potatoes with a fried egg on a toasted baguette.

What's yours?

When I was growing up in Los Angeles, we lived down the street from one of the very first Trader Joe's (Eagle Rock). My family moved up to Portland when I was nine and one of the things that we all missed most was Trader Joe's. My parents, sister and I were all thrilled when the expanded north to Portland. These days I am lucky to live three blocks from the Center City Philly Trader Joe's and do more than half of my grocery shopping there.

I know that there are many folks out there who practically live at their local Trader Joe's and now there's a cookbook expressly for them. Written by Dana Gunn and Wona Miniati, Cooking with all Things Trader Joe's, offers more than 250 pages of recipes and photos in which all the dishes are made with ingredients from TJ's. Their theory is that we could all cook tasty and beautiful meals, if only we hand someone to help with the prep. Trader Joe's becomes your sous chef and these recipes makes it possible to create an array of dishes using just a few things straight off the shelves.

It's a fun book, with lots of big, colorful pictures and easy to understand recipes. It would make a great gift for a new cook or someone who doesn't have a whole lot of time to cook (most of the recipes come together really quickly). For those of you who are thinking about getting yourself a copy, the authors have a special deal to offer Slashfood readers. If you buy it from their website, you can get $5 off if you input the code SLASH5 when you're checking out (this offer is good through April 31st).

Source

I had something of a whirlwind weekend in which I hung out with a bunch of Philly bloggers, helped a friend arrange the couches in her new house and baked a batch of brownies to take to an impromptu dinner party. Other than the brownies, I didn't do much in the way of cooking and by last night, I was aching to get back into the kitchen and make some easy food that tasted good and wasn't ordered off a menu.

The meal I cooked was fairly simple, just some chicken breasts marinated in balsamic vinegar, olive oil and chopped rosemary (grilled up quickly on my trusty George Foreman grill--it's not fancy but it does the job really well), steamed broccoli and roasted carrots. However, it was deeply satisfying.

The carrots were an especially nice touch as they aren't one of my normal sides. They brought added color and sweetness to a meal that could have been a little boring otherwise. Typically I don't peel carrots, but these had been in my crisper drawer for some time and so had gotten a little furry and funky, so I quickly stripped them of their skins. I cut them on the bias for maximum surface area, tossed them with salt, pepper and olive oil and popped them in a 425 degree oven for about half an hour. They came out sweet and tender, but not mushy. You could do the same thing with those half-empty bags of baby carrots that often gather in the produce drawer. By using them, you wouldn't even have to chop them to prepare.