Even Chefs go through the daily dilemma of dinner. I have written four cookbooks books filled with recipes, I've cooked professionally for over 40 years. And still, I am always searching for something to cook. Now with just Doug and I at home I have the challenge of cooking small. I will be honest, I have not succeeded and I have a freezer full of quart containers of what ever I set out to cook "small". The other reality is I need to cook lighter. Especially after getting on the scale after Covid as they say "The Covid 19"
I struggle with"whats for dinner" this just like you so I will share a few things that work for me.
- Go to the farmers market on Saturday morning-see what inspires grab what you can, farm fresh eggs, local cheese, lettuce and greens, heirloom tomatoes. Omelets are always an easy dinner — fresh eggs always inspire a "breakfast for dinner"
- I like preparing a protein that is good in a tortilla, chicken thighs, or pork shoulder slow cooked and chopped. Make easy Adobe Sauce to keep on hand-I use this sauce with a quartered fresh orange and some chipotle peppers to slow cook a pork shoulder. I freeze it in qt. containers so its easy to pull out for a quick taco night. Or chicken thighs browned in skillet and simmer in this sauce the pulled for taco meat. I always cook rice in the rice cooker and add a can of dried black beans and season with a little of the sauce from the meat. Then you just need some fresh toppings, tomato, lettuce, cilantro, crumbled cheese or sour cream.
- Adobo Sauce / In blender add 1/2 cup Ancho Chile powder, 1 1/2 cups hot water, let stand for 15 minutes then add 8 oz. drained, diced canned tomatoes, 1/4 cup cider vinegar, 3 garlic cloves, 2 tablespoon. Brown sugar, 1 teaspoon dried oregano, 1/2 teaspoon, cinnamon, 1/4 teaspoon allspice, 1/2 teaspoon black pepper, 3 tablespoons olive oil. Puree into smooth paste. (If you want a spicy version cautiously add canned chipotle pepper to taste.
- A flavorful, easy stir fry made with baby potatoes, chicken and kale or spinach that is healthy and easy when you don't have much time. You will need 2 shallots sliced thin, quarter 2 cups baby potatoes and boil until fork tender, cut 1 pound chicken breasts into bite size pieces, season with Montreal steak seasoning. I bag of baby kale or spinach. Place skillet over medium high heat, add olive oil when hot, add shallots and soften adding the chicken breast, add potatoes, add 1/4 cup grain mustard and the juice of one lemon, coat chicken and potatoes by stirring with a wooden spoon. Add 1/4 cup white wine or water, add a bag of baby kale and toss until chicken is cooked through and greens are wilted. You can add a few red pepper flakes if you want to spice this up a bit. Whenever Im trying to eat lighter mustard and lemon always make me feel Im not giving up tastes.