An Easy Weeknight Dinner, and…

Life has been picking up pretty well around here- it’s beginning to feel like a struggle to fit everything in to a single day, which suits me just fine because I like a challenge. Luis recently had a change in his work schedule, requiring him to leave much earlier in the morning, but return around 4:30 or 5 in the evening. I actually prefer it that way, because it gives me the uninterrupted mornings with the kids. We go about our day, usually running an errand or two, reading books, doing puzzles, napping (them), snacking, and visiting friends.

I’ve been beginning dinner around 4, which may sound super early, but it always takes me at least an hour to get dinner made because I am usually one-handed. We actually end up eating around 5:30, after Luis has come home, which I prefer because it keeps us from eating too late at night. However, dinner has become rather a big deal in our house now that we all eat basically the same meal, with a few tweaks for taste and spice strength. I have to make sure that whatever I’m cooking is a) EASY, b) relatively quick and comes together with minimal dishes, and c) is something that everyone can eat. Sometimes we’ll plan a night and whip up some suuuuuper spicy enchiladas for the adults, in which case I’ll mix up rice/bean/avocado bowls for J & C (or, on special occasions, even some Trader Joe’s prepared soup). That being said, I thought I’d share an example of a really easy and yummy weeknight dinner that is versatile, can be thrown together with basic ingredients, and is kid- and mom-friendly. Allons-y!

One of the easiest meal “concepts” is the bowl (five years ago, that term had an entirely different but no less exciting connotation). The idea of the bowl is as follows: grain on the bottom. Top with some kind of protein, veggies, garnish, and sauce. Nom. So easy. I’ll walk you through it:

IMG_9963

This picture is from an old shopping trip, but you can see the brown rice on the top right.

We started with some TJ’s brown jasmine rice. I am totally obsessed with jasmine rice, and was buying the frozen white stuff for a while, but it’s cheaper and healthier to buy brown rice and cook it myself. One cup of rice + two cups of water, cover and simmer for 30-40 minutes (until water is absorbed). While that’s cooking…

IMG_0094

Prepare and cook some kind of vegetable. We had asparagus on hand, and the kids (and I) love it, so I coated a bunch with sunflower oil and flaked sea salt and popped them in the oven at 275 for 30 minutes. At the same time…

IMG_0091

I tossed a bag of pre-torn chard in sunflower oil, nutritional yeast, and garlic powder. These went into the oven for 40 minutes, and came out as delicious, crumbly, crunchy chard chips.

While all of that is roasting/simmering….

IMG_0111

BAM! Beans- canned beans, possibly the easiest food in all the world. I like to try to soak and cook my own beans as much as possible, but I didn’t have any on hand, and I was keeping with our lazy theme. Open, rinse, drain, set aside.

When everything has finished cooking, assemble your bowl: rice, beans, asparagus off to the side. We actually got kind-of fancy with some BBQ tempeh…

IMG_0129

IMG_0131

IMG_0139

Saucy-delicious in my beloved cast-iron pan….

We totally doubled-up on our protein, but I was just feeling the BBQ and Jack was asking for tempeh, so we went for it. I’ve been trying to up my protein intake a bit anyway to support me through my running (which has been mild but consistent, thank god for that).

Top the entire thing with some kind of raunchy sauce and garnish. I was going to pour a boatload of salsa over mine, but when I went for it in the fridge, it was gone.

IMG_0106

Avocado to the rescue! This is the first ripe one out of the bunch, and it was just ripe enough to eat, so we lucked out. We also added some scallions-

IMG_0136

The kids are actually really big on scallions. I don’t know if it has to do with their taste- I suspect not. We’ve been having a lot of fun growing our own scallions in jars, and I think they’re tickled to eat food that we grow on the window sill.

IMG_0097

This is what my dinner looked like tonight, and it came together in about 45 minutes WITH two small children to hold/chase around. It was also nutritionally balanced and totally yummy:

IMG_0140

the rice is under there, somewhere…

Served with a big bowl of chard chips to share:

IMG_0153

IMG_0155

This is definitely not how it goes down every night- sometimes the time gets away from us, or we run behind on an errand and get home late, or the kids have a meltdown, and it’s organic canned soup to the rescue. Sometimes I just don’t feel like cooking- or I do, and I go all-out and start way earlier in the day. This is just a really solid example of an easy weeknight meal that is both healthy and satisfying. If you want to make things even easier, cook the rice the day before (or make a big batch in the beginning of the week and keep it in the fridge/freezer) and skip the chard chips and the tempeh. Dump that BBQ sauce all over the bowl and call it a night- whatever! The point is to keep it simple and delicious.

Speaking of simple and delicious, while I’m here, I may as well share some tidbits with you from our week. First up, here are some random foods that I’ve been obsessed with lately (besides the jasmine rice):

IMG_0135

Cacao powder- like chocolate, only less sweet and better for you! Cacao is loaded with antioxidants, and is naturally sweet, so it works really well in baking and smoothies. It’s more expensive than cocoa, so I use it much less frequently, which generally means I bake less frequently, which is totally okay.

Sweet sesame seaweed flakes- I know most people won’t go for the seaweed thing, but it’s really nutrient-rich and makes a delicious salty snack. These flakes are like kettle corn seaweed- outrageous. Also, they’re only 99 cents per bag. I pour them on rice or sprinkle them onto miso soup.

Sunflower seed oil- better for you than vegetable oil, way high in vitamin E, and cheaper than olive oil. I almost exclusively use coconut oil for cooking, but this is great for nights like tonight when I want to make roasted veggies or sauteed tempeh- things that might not take to coconut flavor so well.

Sunflower seed butter- note: we have NOT replaced almond butter with sunbutter, because almond butter is minimally processed and raw. This is our super-special nut butter that we slather all over soynog french toast or drizzle over Coconut Bliss ice cream. It has added oils and sugars, so it’s a splurge, but it’s also ridiculously delicious.

Spelt flour- SPELT FLOUR! Spelt is a totally awesome ancient grain that is high in protein and fiber, and is also more easily digested by those with a gluten intolerance or sensitivity. We are NOT gluten-free in our house (I love me some Great Harvest Flax bread!), but I have been experimenting with more nutritious options in baking, flours in particular. Spelt works really well in cakes, cookies, muffins, doughnuts, and quickbreads. Spelt for president! We love it.

Speaking of healthy ingredients…

IMG_0108

Check out all that FRUIT! I love fruit (who doesn’t?!), and now that spring is (supposedly) waiting in the wings, more and more seasonal fruit has been popping up. Whole Foods has been stocking organic fair-trade pineapples for $2.99, as well as champagne mangoes for 4/$5. Also, pears are back on the scene, along with a widening variety of apples. I’m excited for the new, warmer seasons, and very much looking forward to the start of our first season with Anchor Run CSA. Expect plenty of weekly detailed posts on that one!

IMG_0102

Also, I finally kicked my coffee habit! I hadn’t been much into brewing coffee at home on the daily, but I was hooked on Starbucks soy cappuccinos. I haven’t had any coffee in…two weeks? Three? And I feel great. Also, green tea is loaded with antioxidants, hydrates you, and has a wonderfully mild and meditative flavor. Not to mention, it’s way cheaper than espresso, especially if you’re smart and double-steep your tea bags!

I’ve been pretty swamped with school (who would’ve guessed?), but in the bit of spare time I have had (mostly at night), I’ve been reading a ton. I’ve always loved to read, and usually have at least one book in progress, but lately it’s been more like nine or ten at a time. I’m really looking forward to that vacation in June….

IMG_0174

Titles I have read recently (f) or am currently reading (ip): Chris’s book, The Boy With One Wing (f), The Dark (ip), In Dubious Battle (f), The Language Instinct (ip), Creativity (ip), Now You’re the Enemy (f), The Secret Life of Pronouns (ip), Contemporary Irish Poetry (f), The Dubliners (f), If You Catch an Adjective, Kill It (ip), Words and Rules: The Ingredients of Language (ip).

I have recently (thanks to the Spring Workshop) become totally engrossed in the psychology of creativity, and more specifically, language, so a great many of these books have to do with that.

IMG_0172

Oh, you thought that was all? I told you- I’ve been READING.

Grooks (f) (an incredible book of short and incredibly meaningful poems that everyone should pick up and flip through. Just Google Piet Hein), Fire Starter (ip), The Help (ip), Ink On Snow (f), Memento Tsunami (f), Poetry as Survival (f), Late Psalm (f), Divining Divas: 100 Gay Men on Their Muses (f), The Inner Tradition of Yoga (ip), An Exaltation of Larks (INCREDIBLE) (f), and The Runner’s Literary Companion (thanks, Ally!) (f).

This is a pretty comprehensive account of everything I’ve read in the past three weeks, or am currently reading. I’m a speedy reader, and I’m hoping to knock out half of these in-progress books in the next two weeks if I don’t get slammed with homework. Yay, reading!

I have also been spending more time with a little writing workshop that I am a part of. We’ve been getting together to critique each others work, and a few of us have been attending different writing workshops in Philly and around Bucks County. It’s been such magic to connect to a community of writers- it fills a space in me that nothing else could have. Bonus that everyone in the group is a rock star on a personal level, as well as fantastically talented. I am very, very grateful to have connected with them.

IMG_0104

Aw, I can’t sign off without giving you all a rundown of what the kids have been up to! 🙂 Which is not much, since it’s still pretty chilly. We have been doing a LOT of puzzles O.o Carolyn and I went to Wednesday story hour last week, and then on Friday I took both of them to the Barnes and Noble story and music hour. I really prefer the Wednesday hour at the Yardley library, but it’s for younger children, so Jack would have a hard time with so many little babies around. Barnes and Noble is great because it’s mostly older kids, and they have a train set for when Jack loses interest in the story (they read FOUR!). They also sing and toss stuffed animals around on a parachute, and that’s a lot of fun, but still, it’s very high-energy and the moms are not very friendly.

IMG_0148

He doesn’t seem too put-out 🙂 Last week was my spring break, and we had a great time hanging with Uncle James and just enjoying our time together. With school and homework and activities with the kids, the days can feel a bit rushed, and it was nice to take the opportunity to slow down and relax together.

IMG_0164

Of course, we still have some days that looked like this…

IMG_0125

…but for the most part, we’re still our own happy little family.

IMG_0120

IMG_0114

IMG_0167

IMG_0123

That’s all for now. I don’t expect I’ll be too busy to check in here again sometime next week. I’m heading over to Doc Baker’s to do a full writeup this weekend, so I’ll definitely be in to tell you all about it. I’m super excited 🙂 The weather’s warming up, which means park days and long walks are just around the monthly corner, not to mention our CSA. I’ll leave you with one final reminder as we head into warmer months and the start of the 2013 growing season:

IMG_0112

!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s