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February 2008
What are your best dinnertime shortcuts?
The Atlanta Journal-Constitution
John Kessler interviewed three women chefs for their advice on finding time to cook at home after a long day at work (which is most days for many of us).
Whether you cook professionally, like the women in this story, or work in some other form (including being a full-time mom or dad), when it comes to getting meals on the table there’s no doubt about it, it’s always a challenge.
It would seem that I have it easy. Although my job involves testing several recipes a week for the AJC Food & Drink section, most days all I have to show for my efforts are five different varieties of Hummingbird Cake or some other esoteric dish I’m writing about. Even though every mixing bowl I own is covered in muck, I still need to get dinner on the table just like everyone else.
I’ve tried to employ simple strategies to help me do that…without resorting to trips to a fast food take-out window. Here are some that work best for me.
Plan your meals for the week taking into consideration what’s going on. My husband travels a lot, so on days he’s not here for dinner, I know I can go super casual. I keep healthful, but fast, options from the Trader Joe’s freezer case for then (its frozen pizza and gyoza are the best) or go with a rotisserie chicken and steamed veggies.
Identify “that” day. You know, that day when you’re physically suppose to be in three places at once. On those days have something ready for you when you get home. A crock-pot is one option, making extra grilled chicken or steak the night before to throw on a salad to make it into a meal is another.
Cook side dishes to use for multiple nights. There’s no reason to cook batches of rice two days apart when you can make one big pot and reheat the extra later. Or, make extra baked potatoes and turn them into mashed or home-fries.
Most importantly, I agree with Athena Penson’s advice to “Keep it simple and keep it fresh!” That’s why the strategy I use for creating recipes for the 5:30 Challenge column is one that I embrace. 5 fresh and flavorful ingredients, 30 minutes from start to finish and dinner’s on the table.
What are your best time-saving tips? Let’s expand the “networking message” of the conference to include this on-line venue and share what works best for your family. I don’t know about you, but I can certainly use all the help I can get!
Is a cooking co-op right for you?
The Atlanta Journal-Constitution
My friend Andrea loves Mondays. Andrea, the mom of three kids between 3 and 9 and her neighbor across the street, Karen, decided to do a “cooking co-op.” One day a week they cook for each other’s family and transport a complete meal, hot from the oven, at dinnertime. This arrangement gives them a day out of the kitchen, yet guarantees them a home cooked meal.
I love the idea of having a day off from cooking, but am curious what Rich and the kids would think of having someone else cook dinner for them. Let’s just say my family has their own “idiosyncrasies” and likes things just so. Luckily, I have a feeling other families are more easy going when it comes to chowing down.
I wonder what it would be like to cook for someone else’s family on a regular basis. Would creative juices slow down after a while? Is cooking for 8 to10 people once a week more exhausting than cooking twice a week for 4? On the other hand, it’s pretty great to have a meal delivered to your house and you don’t have to think about shopping or getting home in time to cook.
What do you think? Have you ever tried exchanging meals with a neighbor? Would your family go for it?
Do you welcome new neighbors with food?
The Atlanta Journal-Constitution
I live on a quiet street in an older neighborhood with many long time residents. I think it’s fair to say my family lowered the median age by about 40 years when we moved in four years ago.
There’s not a lot of turnover, so I was especially sad when our favorite neighbors, the one couple about our age, decided to trade their browning lawn and its expensive upkeep for a nearby townhouse. I hoped that a family would snap up their stylish 4 bedroom home, but surprisingly, an older couple bought it.
I know we’ll be neighbors more than friends, but I still want to welcome them to the street. I’m not sure whether I should bring over cookies, a hot dish for them to have for dinner, or be really gutsy and invite them over here for a meal.
It used to be the norm that some sort of effort was made to make new neighbors feel welcome. Now, so many people keep to themselves it seems like times have changed. I have friends who moved to a cul-de-sac in Buckhead, whose neighbors never spoke to them in the year they lived there. On the other hand, I’ve heard that some subdivisions have social committees that not only welcome newbies, but organize food for weeks if a new baby comes along or during illness.
What do you think? Is the Welcome Wagon approach alive and well or a thing of the past? What’s enough to be social, without being a scary stalker? And do you use food to welcome neighbors?
Are your kids ready to go meatless?
The Atlanta Journal-Constitution
After reading the responses to Meatless Monday, I realized how many valid points were raised. Although this specific campaign is “health-oriented” rather than based on ethical and environmental concerns, it’s obviously hard to divorce the issues.
It is interesting to note that embracing a meatless day was not as much of a stretch as one might have thought. As Debbie says below, she did it yesterday without even realizing it. Others commented that they have easily adopted its principles several days of the week due to lifestyle or religious reasons.
For those with children, I wonder what they thought of the idea. When I brought it up with my kids, ironically, my older son, the pickier of the two, was all for it, especially since a lot of his friends at school are experimenting with going vegetarian. My sports guy, Jack, was concerned though, saying he needed meat “to keep his strength up.” I told him, we had vegetarian meals all the time, without broadcasting them as such, and PB&J frequently found its way into his lunchbox.
From years of dealing with picky eaters, I do have some concerns about kids doing the vegetarian, or especially the vegan thing, when the whole family isn’t into it. When a special, separate meal is being prepared to accommodate a single person, because of time constraints, sometimes not as much thought goes into making sure it’s balanced. As John Kessler brought up, it can easily turn into just a big cheesy goo-fest.
Let me know what your kids think about it. Are any of your kids going vegetarian or vegan even though you’re not? If part of your family is doing it, do you make separate meals, one meatless, one with?
What do you think af a Meatless Monday?
The Atlanta Journal-Constitution
Enclosed with a belated holiday card from a friend was a note about adopting “Meatless Mondays.” I had no idea what they were talking about so decided to Google it. Turns out it’s a national health campaign to go meatless one day a week as a way to encourage healthy eating.
By choosing Mondays, it gives people a concrete day to associate with making the change. I have to say, even though I incorporate a lot of vegetarian meals into my weekly repertoire, I have never thought of committing one entire day to being vegetarian (fish is allowed). That means packed lunches for the kids (thank goodness for PB&J!) as well as breakfast and dinner.
I’m going to try it. In addition to being good for my family, it’s a great way to educate my kids about the benefits of eating more vegetables and fruits as part of a more healthful diet. It’s also a good way to get back on track after weekend splurging (hopefully no one saw us a Dairy Queen last night…)
I like that the site gives lots of helpful tips as well as recipes to chose from. I also loved that unlike other do-good sites, there’s no guilt. It plainly says, “It’s okay if you can’t make every Monday meatless. There’s always another Monday and another chance to start eating right around the corner.”
Do you think you can go meatless for one full day a week (obviously I’m throwing this out to omnivores)? Check out meatlessmonday.com and let me know what you think.
Update: I’ve opened a second discusssion thread on this: Are your kids ready to go meatless?
Are you a chewy or crunchy?
The Atlanta Journal-Constitution
When it comes down to it, there are two kinds of people. Those who like their chocolate chip cookies chewy and those who like them crisp. I am a total chewy. It could even be said that I harbor some intolerance for those who are “crunchies”. I love a cookie with some toothsomeness, which bends before it breaks it in half (I am getting excited just thinking about them…)
As I mentioned, my friend Lisa served knock-your-socks-off chocolate chip cookies last weekend. Even though I have tons of recipes, including a great one from Cook’s Illustrated that uses melted butter and makes giant chewy cookies, I was curious to try hers.
What better day to test them, than on Valentine’s Day. I got a double bang for my effort, providing a special dessert for Rich and the kids and now am prepared for last minute dessert emergencies! I just baked a dozen to have on hand and put the rest of the unbaked dough in the freezer.
This is adapted from “Pillsbury’s Best Desserts” and it makes a bunch. It says 6 dozen, but think if you make decent sized cookies, it’s not that many.
Soft and Chewy Chocolate Chip Cookies
1 1/4 cups granulated sugar
1 1/4 cups firmly packed brown sugar
1 1/2 cups (3 sticks) butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 to 2 (12-ounce) packages chocolate chips (I put in about 1 1/2 bags, 1 of dark chocolate chunks and 1/2 bag of semi-sweet chips)
Preheat the oven to 375 degrees. With an eclectic mixer, combine both sugars and butter until light and fluffy. Add vanilla and eggs and beat until blended. Add flour, baking soda and salt and mix well, scraping down the beater(s) and sides of the bowl. Stir in the chips. This is a big batter, so it will be a little tricky to mix now. Drop dough by big spoonfuls, 2 inches apart onto ungreased or parchment lined baking sheets. Bake for 8-10 minutes, or until just lightly golden brown. You want to be careful not to overbake them or they won’t stay soft and chewy.
So are you a chewy or a crunchy? What about nuts? Are you a purist or is it ok to add nuts? I’m a purist, but make the exception if it’s labeled a chocolate chip-nut cookie.
Will you cook or hire a sitter for Valentine’s?
The Atlanta Journal-Constitution
Are you cooking up romance on Valentine’s Day? Right now, I’m torn. My husband, Rich, has been called to Washington, DC for meetings. He is hoping to get back by dinner, but it’s going to be close.
I kind of don’t want to go through a lot of elaborate preparation only to (as Winnie the Pooh might say) “un-celebrate” if he’s not there. But I know my kids still want me to make a fuss about it. A casual dinner out is still an option. That way, if it’s just the kids and me it will still be special, but less work.
What are you doing? Does Valentine’s Day mean romance in your house? I got a kick out of this: I just read that more pregnancy test kits are sold approximately 6 weeks after Valentine’s Day than at any other time of the year! So I guess someone’s feeling the love.
I need help figuring out what to do. Let me know what you are planning. Do you get a sitter and ditch the kids or go out en masse? What is your favorite special occasion meal to make at home? Now that I’m writing this, I’m beginning to think of some ideas, maybe a taco night by candlelight. Or fondue…
What do you think?
What’s your secret for low-stress entertaining?
The Atlanta Journal-Constitution
My friend Lisa is one of those wonder-women. Even though she has a new baby, works full time and is training for a marathon, her makeup is perfect and she’s always dressed to a T. Fortunately, she is so real and funny, that you just can’t hate her.
When it comes to entertaining, like everything else, she’s able make it look effortless. When our families got together this weekend for dinner and a game night of charades, on arrival her house was as tranquil as a meditation retreat. She had two soups, a spicy Mexican chicken and a red bean and rice for her vegetarian husband, simmering on the stove. Baked potatoes, an all ages favorite, were in the oven. The salad I brought rounded out the meal.
The kids went wild for the chicken soup, gleefully garnishing it with a sprinkle from the accompanying bowl of shredded cheese and crushing blue tortillas chips on top. They felt the dinner was made just for them. The adults happily added fresh avocado chunks to their concoctions and felt the dinner was made just for them.
Dessert was big batch of just baked chocolate chips cookies. Some of the best cookies, I have ever had (and trust me, I’ve tried a lot of chocolate chip cookies in my time). I am determined to get that recipe and post it here as soon as I can, so check back.
Like Lisa, I am a firm believer when entertaining, especially for an all ages event, the less is more approach is the best to take. While I know the soups took time to prepare, by having it done in advance, we were all able to relax and be in the moment from the time we arrived. Serving baked potatoes was a brilliant addition.
What are your tips for effortless entertaining? Any no-fail advice?
Oh, and by the way, do I even need to add that Lisa’s team kicked butt in charades…or did you already figure that out??
How many stars should this dish get?
The Atlanta Journal-Constitution
As the primary recipe tester for the AJC Food & Drink section for over five years, trust me, I’ve tried a lot of recipes. Many are ones I develop for the 5:30 Challenge and other stories and columns I write. Some are culled from other professional sources (like my favorite mac & cheese recipe, which was originally printed in another newspaper). And of course, a whole bunch are from readers and other home cooks, like you.
Sometimes I try recipes to see if they’re tasty enough to print, but when someone sends in a favorite to share, I primarily test it to make sure the instructions are correct and clear. No matter where I get the recipe from, I realize it might not be my favorite, but know that others will love it. That’s the fascinating thing about food. It’s so personal.
At Evening Edge, we know half the battle of getting dinner on the table is deciding what to make. That’s why we’ve developed an easily searchable database of over 1,300 tried and true recipes. We’ve included quick and easy recipes from the 5:30 Challenge, as well as selections from other favorite columns including, What Can I Bring, In the Kitchen With, Saving Southern Food and From the Menu Of, which features recipes from Atlanta restaurants. To search, use the search box on the right side of this page. If you prefer to browse, we have a Recipe Browsing page.
Let us know which are your favorites. Each recipe has a spot to let you rate the recipe with one to four stars. You rate the recipe by clicking one star. First star is lowest, fourth star is highest. Only one vote per user, though!
We hope that each recipe we print is worth four-stars, but realize over the years, tastes change and maybe it’s best to retire a few oldies. So get cooking and get clicking. Your opinions matter here.
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A Mac and Cheese too good to believe
The Atlanta Journal-Constitution
Have you ever found a recipe that changed your life? Something so easy and so incredibly good, you can’t believe it. What if it was also so simple to prepare your kids (or even your spouse) could make it? Have I gotten your interest yet? NO???
How about if I said it would bring you fortune and fame and you’ll be happy for the rest of your life?? Maybe now I have your attention, and for good reason. This decadent, creamy version of macaroni and cheese is simply mixed together in one pan and then baked. Neither the pasta nor the sauce is precooked. That’s right, no precooking anything. How could dinner be any easier than that?
…Oh, by the way, I was just kidding about the fame and fortune part, but you will be very happy for a day or two…or at least as long as this casserole lasts. Do you have a recipe that is so easy to make but tastes SO good, or one that has dramatically changed how you cook a dish, like this one did for me?
Creamy Mac & Cheese
6-8 servings
Use your shredded blade on the food processor to grate the cheese. And remember, what goes in, also comes out - the better the quality of the cheese the better the flavor it delivers.
1 cup cottage cheese (not low-fat)
2 cups low-fat milk (or any type except skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preheat the oven to 375 degrees and position an oven rack in upper third of oven. Coat a 9-inch baking dish with non-stick spray. In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper.
Set aside.
Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining cheese, milk mixture and pasta. Transfer to baking dish and cover tightly with foil. Bake for 30 minutes.
Uncover dish, stir gently, sprinkle with reserved cheese. Bake, uncovered, for 30 minutes or until browned. Cool at least 15 minutes before serving. - Adapted from a recipe by Julia Moskin in The New York Times
Related: More Macaroni and Cheese recipes
Do you worry about sharing party dip?
The Atlanta Journal-Constitution
Waking up after a super bowl party can be painful on many levels..beyond who won or lost. Maybe you yelled too loudly as the Giants triumphed and your throat’s suffering. Perhaps you imbibed a little too freely and are nursing a massive headache. But, if your stomach isn’t feeling quite right, there might be another reason besides nibbling on shrimp cocktail that sat out the entire game.
Research out this past weekend showed you might be paying a bigger consequence for enjoying the chip and dip bowl than just tighter jeans this morning. For anyone who remembers the Seinfeld episode, where George was caught and admonished for double dipping (re-dipping a chip after biting it) read on…
Microbiology undergraduate students at Clemson University examined the effects of double dipping using volunteers, wheat crackers and several sample dips. They found that three to six double dips transferred about 10,000 bacteria from an eater’s mouth to the remaining dip. The professor who oversaw the study said “The way I would put it is, before you have some dip at a party, look around and ask yourself, would I be willing to kiss everyone here? Because you don’t know who might be double dipping, and those who do are sharing their saliva with you.”
Not an appetizing picture. Hopefully you “shared your spit” with only your closest friends last night. Did you go out or stay home? If you were partying, what was the worse offense you saw? Don’t be afraid to dish the dirt, we promise not to tell!
Super question: Cook or grab takeout this Sunday
The Atlanta Journal-Constitution
As the countdown to Super Bowl Sunday begins, I find myself with the tough decision of which team to root for, having lived a significant part of my life in both New England and New York. As that choice weighs heavily on my mind, I also face the predicament of many other living room spectators - to cook or not to cook.
As anyone who has tried dialing for food on that particular day knows, the ETA for your chow is somewhere within a 24 hour period, as pizza parlors and other take-out places experience explosive demand. Although I’d like to take the day off, knowing my family will want to eat somewhere around dinner time, I’ll probably turn to my kitchen instead of my phone.
While Mexican is usually the cuisine I turn to on game days, this year I am heading south but taking a detour before the border. After reading the AJC’s recipe for Chicken and Sausage Gumbo I have decided to give that New Orleans’ treat a try. This simmering stew gets even better with time, so I can make it early in the day and hopefully even have enough leftovers for Monday. (Evening Edge has collected some other recipes for Super Bowl.)
What are you doing on the big day? Do you have a Super Bowl ritual? Have you ever tried to match your menu to the team’s towns?
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