Family
Weeknight Cooking
Food. When my first child was born I made most every meal and shunned jars of baby food for a while (I got over that). Today, I try to eat healthfully and constantly strive to get a nice variety of good-tasting and good-for-you food on the table. I’ve learned a few important things in this quest.
First, when it comes to preparing a home-cooked, dinner, I have to think in advance about meals (yes, this means finding time to THINK) and then shop on the weekend for the supplies. Otherwise it’s all chicken nuggets or their many fish and vegetarian variations around here. When I do this, I try to cook enough for leftovers (lunch at work or dinner one more night). I mean, if I’m going to the trouble…
Second, I have found some great resources. I’ve bookmarked some cookbooks (Rachel Ray, though I’m not a fan of her show, has some great, easy meals) for frequent reference. I also like Lynne Rosetto Kasper’s “Splendid Table” – her newsletter “The Weeknight Kitchen” reminds me that I can cook. And Self magazine puts out a weekly mail with some healthier options for those of us watching the waistline (um, the everything, really).
Self Magazine's weekly e-newsletter has great recipe ideas.
Third, I have a few quick-and-easy meals for the nights I don’t have the time or energy. Some friends of ours call these the “rip cord” dinners. I like a store roasted chicken for the family – I can put mine on salad and toss the kids’ serving with leftover noodles… I have other friends who have designated a pizza night or spaghetti night.
The bottom line for me is to strike a balance between quality, simplicity and time. And not to flog myself for occasionally preparing an entire meal by sticking frozen food in a microwave.
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2 comments for “Weeknight Cooking”
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Ok my dear Molls. I am proud to say you have ‘come a long way baby’. Molly and I used to cook up a multitude of concoctions (sans children) while living together in Seattle. Now, that we have both populated the Earth several times over, our cooking skills are much relaxed…be it ‘they get what’s in the fridge’, or ‘we’re having Breakfast for Dinner!!!’. Alas, my creativity has waned. I have been somewhat inspired by Jessica Seinfield’s (dear Lord I almost said Jessica Simpson) cookbook on How to Cleverly Trick your Kids. She implements all sorts of fun ideas…ground beets (in almost everything), mashed smashed carrots…well you get the idea. Salvation? No. Salivation? Well, maybe.
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