Last night the girls were off to Guiding, so I needed to make a quick and easy dinner. It was still wet and rainy, so I thought that it would be a nice idea to have some soup. I’ve been making a point of turning my frozen stockpile of bones (left over from roasts and rotisserie meals) into broth, so I used some of my recently-made chicken broth to make up some wonton soup.
There wasn’t really a recipe as such. I threw some of the leftover chicken from Family Day, some baby bok choy, and a generous sprinkle of salt into the broth while I brought it to a boil. Then I added a couple of handfuls of fully-cooked chicken & cilantro mini wontons (bought at Costco) and cooked them for about two minutes. The broth didn’t need much seasoning because the wontons themselves are bursting with flavour — a very cilantro-based flavour, so I’m really lucky that none of us have that gene that makes cilantro taste like soap. And that was that!
Yesterday was another busy day, followed by a trip to Costco as soon as the girls got home. The trip took over two hours; I can never get out of that place in a reasonable amount of time! Luckily, Thing 1 and Thing 2 were very patient, which couldn’t possibly have anything whatsoever to do with the plethora of food samples that they were able to try. By the time I finished at the store and drove home, I had eaten significantly into the time that I usually use to prepare dinner. Something quick and easy was in order.
I have to say that the Avocado Pasta Sauce that I wrote about earlier this week is definitely a quick and easy dish. In the time that it takes to boil up the pasta (assuming you’re using dried — fresh stuff only takes a couple of minutes), the sauce is done. Since the sauce only requires prepping a few veggies and running them through a blender, it’s also very simple. This time I took my own advice and added a generous handful of fresh basil and cilantro to the mix, along with a bit more pasta water to thin it all out. I was much happier with the flavour this way — it wasn’t so plain! I sliced a few cherry tomatoes and tossed them in with the pasta and sauce as well for a bit of an acid zing. I also discovered that a generous shake of Parmesan cheese tops this dish nicely. (I’d suggest using a bit more salt and pepper if you’re going to forego the dairy.)
I served the avocado sauce on penne basically because it was the only wheat-based pasta that we had in the house (I didn’t think it would go terribly well on vermicelli or soba noodles). For the meat, I just carved up a rotisserie chicken that I’d picked up at Costco while I was there. It was a tasty and satisfying meal that was whipped up in the amount of time that it takes to boil some pasta. Not bad!
I am happy to report that the Furikake Salmon Ramen (page 82 of Simply Ramen by Amy Kimoto-Kahn (2016), or online here) is nearly as delicious as a leftover as it was freshly made for dinner.
In an attempt to cook as little as possible the other night, I served the salmon on some steamed rice topped with eggs sunny-side-up and sliced avocado. Of course, the apple pie and brownies from Mom’s birthday dinner are long gone, devoured by voracious children. Okay, I might have had some too. But the kids are the main culprits, I swear.
It’s a hectic time of year, what with the kids’ end of school and all of the events that that entails, and all of the preparation for Canada’s 150th. So last night I focused on easy, stress-free food.
For dinner I whipped up some ketchup chip chicken, rice, and sliced gala apples. I’d read somewhere that it’s possible to use crushed potato chips as breading, and apparently ketchup chips are only available in Canada, so I combined the ideas for this celebration-themed meal. To bread the chicken thighs, I first dredged them in flour, then dipped them in beaten eggs, and then finally rolled them in ketchup chip crumbs. About 40min in the oven at at 350°F (175°C) on an oiled broiler pan, and it was done. While the chicken was cooking, I steamed my rice and chopped up my apples, and dinner was complete.
Not surprisingly, if you use potato chips as a breading, the final product ends up tasting like the flavour of chips you choose. The smell of this chicken strongly reminded me of hot dogs; perhaps the smell I associate with hot dogs is really that of warm ketchup and vinegar. The chips provide a nice crunch that I think would work equally well on the barbecue or, if you’re feeling really decadent, deep fried.
I also had to make up treats for my kids’ school Canada Day celebration, so I went with the time-honoured last-minute classic of Rice Krispies Squares using the microwave version of the recipe found on the box (and online). I used maple-flavoured marshmallows instead of regular ones for a more Canadian twist.
To make the treats look more appropriate for the holiday, I sprinkled them with red and white sprinkles. The presentation wasn’t all it could have been, but I wanted to use recyclable dishes so that I didn’t have to worry about the kids breaking them or not bringing them home. After making these squares, I kind of felt like the woman in the old Rice Krispies commercial, except I definitely haven’t had the chance to indulge in a good book!
With ComicCon prep taking over my life, I have been resorting to quick, improvised dinners to feed my family lately. Here are a few of them:
A quick trip to the grocery store yielded a refrigerated rotisserie chicken and cheese-and-spinach-stuffed pasta, both at 50% off. I reheated the chicken in the oven; boiled & drained the pasta and added some cream cheese, sour cream, and cooked spinach; and peeled & chopped a few carrots which I boiled in the microwave. Prep time for this meal was twenty minutes at most, leaving me more time to work on my costumes.
Leftover soup with bok choy and rice.
One of my favourite things to do lately is throw leftover vegetables and/or meat into some home-made broth (of which I have copious amounts in the freezer), add a bit of leftover rice or small pasta, and then boil it all together for a few minutes. With a bit of salt and pepper, this becomes a healthy soup that takes only about ten minutes to prepare.
At the kids’ request, I did make up rice bowls this week, but of a simplified kind. While the rice was cooking, I peeled and nuked the carrots, chopped and microwaved the bok choy, and cooked up some frozen corn. I also grilled the shrimp — I love shrimp when I am short of time because it takes so little time to cook — and scooped out some avocado. No special shopping or all of the burners used this time for a rice bowl meal! I just used whatever I had in the fridge, freezer or pantry. It took about 35 minutes to make this meal, including prep work. Not bad for something so fresh and tasty.
With all the prep work for ComicCon that I’m cramming into this week, I’ve had to cut down on the amount of time and effort I spend cooking. But I still want to eat well! So I thought I’d try something I’d never made before: fish tacos. They’re fast, easy, and healthy (so long as you don’t drown them in cheese and sauce).
I used the spice mixture from the Grilled Fish Tacos recipe from Eating Well, but I cooked the fish a frying pan instead of on the grill, since with all the rain lately my yard is a morass of mud. The kids snapped up the tortillas first, so I had my taco on whole-wheat pita instead. I topped mine with leftover avocado tartar sauce (which is perfect with this dish), romaine lettuce, tomato, shredded old cheddar cheese. This was such a simple, delicious, and healthy meal to make that I’ll definitely make it again.