Last night’s supper was delicious AND fast. That’s not a combination that happens by chance in my household. Most of our meals are delicious….they just tend to take a while to cook. The time that a recipe takes has never before been a criteria when I was choosing our meals.
That has changed. Now that John and I are both working at home, there is extra incentive to try to minimize the dinner prep time. All three kids (and us, I admit) are a bit crazy by 5:00, so the faster that we can get through supper and bathtime, the better.
The new weekly gluten free menu plans over at the Cooking School are FAST recipes. According to the author’s note*, all can be made in less than 20 minutes if you’re comfortable in the kitchen and prep foods as you’re cooking. Believe it or not, he’s right. Unlike certain 30 minute meal cookbooks that I’ve tried, these meals are fast and simple to make. And they use seasonal ingredients and pretty standard pantry items (standard, at least, for a GF kitchen that doesn’t use a lot of processed foods). That means that the meals are pretty easy on the budget too. This was the first week that I cooked off of the menu, and I spent much, much less at the grocery store than I usually do.
(*We’re cooking through Mark Bittman’s Kitchen Express cookbook.)
Here’s what we’ve had so far this week:
Banderilla Pasta: GF Pasta tossed with pickled peppers, green olives, and marinated artichokes. This was not a flavor combination that we would typically eat, but it was delicious. I really enjoyed having something different for supper. And the only cooking that was required was boiling the pasta. We ate this as a main dish with a side salad, but it would have been really good paired with grilled chicken, too. ( I forgot to take a picture of this one, and it was gone in no time!)
Shrimp (*tofu) Po’boys with Shrimp Bisque or Slaw: Tuesday night I baked up some GF sub rolls and we ate Po’Boys. Since we’re vegetarian we had fried tofu rather than fried shrimp, and vegan coleslaw rather than the shrimp bisque.
If you bake the bread earlier in the week (I try to do all my bread baking on Sunday), then this would be a pretty easy meal to put together. I tried to bake bread and take care of and feed sick babies and a sick husband and this meal took a while to put together, but I think that was entirely my fault.
Tofu with Pineapple and Peppers: Wednesday night’s meal was AMAZING. So simple and so tasty. I made a double batch so that we’d have leftovers for today’s lunch, but I spied John having seconds late last night, so that plan may be scuttled.
For those of you who have never cooked tofu, I’ll post a short tutorial in the Cooking School section. It’s very easy, and so much nicer than working with raw chicken. Of course, you could always substitute chicken in this recipe and I’m sure it would be very good.
We served this over rice and it is seasoned very simply with garlic, ginger, GF tamari (or soy sauce) and rice vinegar. So yummy!