How often do you come home and simply lack the energy to "cook" anything and don't really want to spend the money on take-out? Whether we're working or taking care of the kids all day (which most mothers will admit is much like working), we all have those nights. So what's the solution? When Aran is here, he is typically able to effortlessly whip something up. Aran is not always home early though and let's face it most of us don't have a co-habitant that can skillfully put together a tasty beautiful meal in no-time!
I was inspired to write this entry on such a night. I came home from work quite drained and the last thing I wanted to do was heat up some protein and greens or wait for the brown rice to cook. So I peeked in the fridge and realized I could throw a bunch of delicious items together that while by themselves wouldn't really work, all together made a pretty complete meal. As you see in the photo, I combined some smoked salmon with sliced cucumber, a handful of lettuce, hummus, olives, and sundried tomatoes. The green frying peppers I started to sautee before I took everything else out and they were ready when the rest of my little Mediteranean-inspired ingredients were arranged in no particular manner on my plate. Once the peppers softened, I drizzled the plate with olive oil and fresh lemon juice.
To be able to put such a wholesome and tasty meal together in no more than 10-12 minutes, is so easy, it just requires a little planning ahead so that when you're grocery shopping you know exactly what to buy. I always stock up on things like smoked salmon or canned sardines, olives, sundried tomatoes, hummus, lettuce, canned beans and chickpeas. I really like these foods and I know they will either stay fresh for a week or two, like the sundried tomatoes and olives, or I'll eat them within a few days if they don't. That is the basic rule. So here we go:
BASIC RULES
1. Stock up on ingredients that (1) you love to eat and will consume in a few days if highly perishable and (2) that you love and will keep in the fridge for about 2 weeks.
2. They should be solid foods truly satiate you and give you real nutrients! I am not talking about white bread or pasta or anything too processed. It's nice adding something like brown rice crackers or a piece of whole wheat toast, but don't over do it. The intention is to eat whole nutrient-rich foods.
3. Put together some tasty concoctions a day or two ahead when you have time so that you can add those to make your meal more complete. I love making quinoa tabouleh in advance or simply having the grain by itself (it cooks within 15 minutes!) - quinoa is a grain that is also a source of complete protein. It's a wholesome way to complete your impromptu dinner. Also, you can make some extra rice that you can quickly reheat with some spices and herbs and a pot of lentil stew will last you a few days and is a healthy way to complete a quick meal as well!
Here are some ideas for items to have:
- canned beans and chickpeas
- olives
- sundried tomatoes
- smoked salmon
- canned sardines in olive oil
- hummus
- carrots
- cucumber
- lettuce
- brown rice crackers
- bell peppers
- pickles
- a nuts and seeds mix
- tofu
- cheese
- deli meat
I'm also writing this entry because I know all too well, how easy it is to slip into a routine of malnourishment - resorting to bread, pasta, cereal, etc. when our bodies need those greens, legumes and veggies. Bread, pasta, and cereal are nice to eat every once in a while, but they don't contain the abundance of nutrients our bodies need.
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And as a little bonus. Here's a recipe for a curried lentil stew I made last winter!
Curried Lentil Stew
2 table spoons olive or canola oil
2 1/2 cups water
1 large onion - julienned
1 cup green lentils
1 stalk celery - diced
1 carrot - diced
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon coriander seeds
1/2 teaspoon sage
1/2 teaspoon dry sage
1 table spoon zatar spice mix
Salt and pepper to taste
In a medium-sized pot, sautee the onions, celery and carrots in the oil until the onions start getting translucent. Add the spices and sweat for about 5 minutes.
While onion mixture is cooking, sift through the lentils and take out any rocks. Then when ready, add the lentils to the sauteed vegetables and pour over with water. Cook for 30 minutes or until lentils are soft. Add more water as necessary. Add salt and pepper at the end.