Simple Solution for Weeknight Cooking
Simple Solution for Weeknight Cooking
I had mentioned to a friend that I loved to cook. Correction, I mentioned that I capital L-O-V-E-D to cook. She asked what types of feasts I made on weekdays and I guffawed at her. Weekdays? No, I only love to cook on the weekends.
But, I still have to feed the family Monday through Friday so I thought I'd share my secret on how to make a great and simple dinner for either during the week or on the weekend.
As Alton Brown of Good Eats loves to say, every great recipe is made of certain core components. How right he is! If you can master your core components, then you can reinvent the wheel (or chicken) every night.
Component number one: MEAT. Sorry vegetarians. I roll with meat. But, I suppose if you don't eat meat, you could substitute a hearty vegetable like squash or eggplant for any meat. If you want to make meat simple on weeknight, start an affair with a toaster oven. A good toaster oven, though. Like KitchenAid or Cuisinart. Pop in your meat on a bit of tinfoil on the pan and be amazed that you get perfectly cooked meat in half the time as a large oven. And, it won't heat the house in the middle of summer. Or, just grill it up in a pan or on the BBQ.
Component number two: JUICY meat. Not only is olive oil extremely good for you, it will assure juicy meat every time. If you're cheap like me and only buy the tougher red meat for weeknight dinners but wish it was the soft and tender stuff, then let it sit overnight in some olive oil and you'll be amazed at its tenderness.
Component number three: SPICES. If you want to make it simple, use a variety spice that has several different ones rolled into one.
Component number four: SAUCE. Sure, it's optional but it's always so good. What's the easiest way? Buy pre-made marinade like Lawry's and thin it out with water, oil, wine, or broth. Sometimes, I even use rum, port, or tequila. But go easy! Not all of the alcohol will cook out. If you want to thicken up a marinade, or it's too spicy, add cream and let simmer. If you want to get fancy pants, chop up some fresh herbs and toss them in the sauce.
And, walla! You have a main entree to satisfy. Serve it with your side du jour and enjoy.
Here's what made Tuesday night dinner at my house:
Greek Chicken Pasta (serves two and all ingredients can be bought semi-premade at the store).
Two chicken breasts - put 1 tablespoon each of olive oil and lemon juice on each breast and then a light coating of all purpose Greek seasoning. Bake until done, let sit for ten minutes and then cut into salad sized pieces.
Whole wheat pasta - something short, something you don't have to twirl with your fork.
Feta and Olive dressing - 2 tablespoons olive oil and a teaspoon of minced garlic in small skillet and heat over medium heat until the garlic becomes fragrant, about two minutes. Pour in medium sized bowl. Add two tablespoons lemon juice and 1/2 cup of Italian marinade and heat. Add half a jar of kalamata olives (seeded and drained) and 2 oz. basil and tomato feta cheese. Add more Greek seasoning to taste and pour over pasta.
Throw your cut up chicken on top of your pasta and enjoy. Yummy!!
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