Food

Return of the Weeknight Dinner

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By Naomi Ross

As summer slowly comes to a close, women everywhere seem to be overcome with bewilderment and panic when recognizing that the start of a school year is just around the corner. Summertime is wonderful for relaxation, a natural break from the hustle and bustle of our regular busy routines. But eventually that time must come to an end, and we are left wondering, "How on earth am I supposed to get back into a normal schedule?" Whether you have been away vacationing or have just relaxed your normal practices while the kids were away at camp, we all seem to share the common experience of quasi-amnesia in the kitchen. I know that I've made dinner for my family every night for years, and yet once out of the habit, I feel like I am fumbling over what to prepare. Somehow we all manage to pull through and acclimate to another year. The key is in remembering what we already know. Let's start remembering…

The start of a school school year is always so busy that it is helpful to do a weekly dinner menu plan. I know several mothers who do it for the month so they can cook in advance and freeze. Just composing a list of at least seven to 10 weeknight dinners (that your family likes!) is helpful to get ideas and stay organized with shopping lists. The same goes for building a list of lunchbox and after-school snacks (healthy suggestions include dried fruits, granola bars, chickpeas, celery stuffed with cream cheese or hummus, string cheese, and yogurt-granola parfaits).

Most dinners fall into two categories: what can be quickly thrown together right before serving time to a pack of impatient hungry wolves (I mean, family members, of course!); or meals that may require more prep time but can be made or at least prepared in advance. Your needs will greatly influence your choices depending on your schedule (i.e. whether you work, are at home, etc.) and when you are readily available to cook.

Here are some sample suggestions for "20-minute meals":

• Grilled salmon, basmati rice and steamed broccoli — A simple yet nutritious meal, and all three components can cook simultaneously!
• Stir fry — The heat of a wok cooks wonderfully fast, and you get both your veggies and proteins done all together. Cook the rice while sautfling everything else. ("Prepping" the vegetables does take time, but can be done in advance — in the morning or the night before.)
• Quesadillas — The glorifled Mexican grilled cheese will please most kids (and adults, too) and you can get creative with what you throw inside. See recipe.
• Veal or lamb chops — Season and sear on high heat, 15 to 20 minutes tops. Serve with mint jelly or cherry preserves, baked potatoes (flve minutes in the microwave) and a salad.

Here are some great options that can be prepared in advance:

• Classic meatballs and spaghetti — Meatballs freeze wonderfully and the spaghetti can be made as you set the table. Probably one of the heartiest dinners.
• Stews — A terriflc all-in-one dish. Your crock pot is not just for cholent. Throw everything in before work or earlier in the day, and dinner will be waiting for you.
• Eggplant parmesan — Serve with pasta and extra sauce. This dish reheats well and can be assembled in advance, ready to be baked later.
• Fried flsh sticks, chicken flngers, croquettes, etc. — anything fried always tastes better straight out of the pan, but can be made in advance and refreshes quite well by placing on a cookie sheet, uncovered, in an oven or toaster-oven.

It's hard to get back into the kitchen and to re-establish routine in the house — inertia is very strong. However, your families will appreciate each and every meal (even if they don't tell you so), and there is never a more nourishing meal than the one that comes from your own kitchen.

The following recipes deflnitely flt into the "quick and easy" category, but can be made even quicker by preparing components in advance. It pays to plan ahead.

Quesadillas

Quesadillas are a fun spin on your average grilled cheese and a great way of adding some extra vegetables into the meal. Serve with guacamole (recipe to follow), salsa and sour cream on the side. Below are two variations for quesadillas, but plain cheese quesadillas are a great option if you have picky eaters at home. (Serves 4)

For corn and mushroom quesadillas:

• 1 to 2 teaspoons vegetable oil or Pam spray if using a nonstick pan 8 (8-inch) flour tortillas 8 ounces Monterey Jack or sharp cheddar cheese, coarsely grated (about 2 cups)
• 1 small can corn, drained
• 6 ounces fresh mushrooms, sliced
• 1 jalapeño pepper, seeded and minced (optional)

Stir together cheese, corn, mushrooms and jalapeño pepper. Proceed to directions below.

For black bean and red pepper quesadillas:

• 1 to 2 teaspoons vegetable oil or Pam spray if using a nonstick pan 8 (8-inch) flour tortillas 8 ounces Monterey Jack or sharp cheddar cheese, coarsely grated (about 2 cups)
• 1/2 cup canned black beans, rinsed and drained 2 tablespoons flnely chopped fresh cilantro 1/3 cup diced red bell pepper
• 1/3 teaspoon ground cumin

Stir together cheese, beans, cilantro, red pepper and cumin.

Directions:
Brush 1 teaspoon of oil in a 10-inch heavy skillet and place over moderate heat until hot but not smoking, then add a tortilla. Top with about half-cup cheese mixture, spreading evenly, then cover with another tortilla.

Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other side is golden, 1 to 2 minutes more. Repeat with more oil (if necessary) and remaining tortillas and cheese mixture. Cut into wedges (like pizza) and serve with guacamole, salsa and sour cream on the side.

Guacamole:

• 2 medium ripe avocadoes
• 2 tablespoons fresh lemon/lime juice
• 1 to 2 garlic cloves, minced
• 1 large plum tomato, diced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• freshly ground black pepper, to taste

Cut the avocadoes in half, remove pits (reserve for later use) and spoon avocado out of its skin into a large shallow bowl. Add lemon or lime juice and mash to desired consistency (some like it chunky, some like it smooth) with a fork. Stir in remaining ingredients. Season to taste. Replace pits in container for storage until serving time in order to keep bright green color (discard before serving). Cover tightly and chill.

Spiced Mint Lamb Chops With Maple-Roasted Sweet Potatoes

These lamb chops marinate for a few hours, but the actual cook time is fast — only 10 minutes. They are a simple yet delicious dish to prepare while your sweet potatoes are cooking. (Serves 2 to 3)

• 3 tablespoons olive oil
• 3 tablespoons fresh mint leaves, minced
• 2 large garlic cloves, minced
• 3/4 tsp. kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 to 1/4 teaspoon cayenne pepper (how hot do you like it?)
• 1/4 teaspoon curry powder
• 1/4 teaspoon black pepper
• 4 1/2-inch- to 1-inch-thick shoulder lamb chops

Place all ingredients except for lamb chops in a small mixing bowl and mix well. Rub a little bit of herb mixture (about 1 tablespoon) into both sides of the lamb chops. Transfer lamb chops to a large plate, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.

Place a large nonstick skillet over high heat until the pan is very hot.

Transfer lamb chops to skillet and sear on each side for about 5 minutes, until brown and slightly crusty. (This may produce smoke, so use your exhaust fan.) Transfer chops to platter and garnish with fresh mint sprigs. Serve immediately with Maple Roasted Sweet Potatoes as a wonderful accompaniment (recipe follows).

Maple-Roasted Sweet Potatoes

• 3 large yams, scrubbed (not peeled), and thinly sliced about 1/4-inch thick into disks.
• 1/2 cup pure maple syrup
• 1/4 cup dark brown sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla
• 1/3 cup olive oil
• Kosher salt to taste (about 2 to 3 teaspoons)
• Freshly ground pepper to taste

Preheat oven to 425 degrees. Prepare two baking sheets, lined with tin foil. In a small bowl, combine maple syrup, brown sugar, cinnamon, rum and vanilla. Whisk to blend. Set aside.

Place sliced sweet potatoes on the baking sheets and spread evenly in a single layer. Drizzle olive oil over the potatoes, then season liberally with salt and pepper. Toss to coat. Drizzle maple mixture over sweet potatoes and toss to coat. Spread out evenly again in a single layer and place on racks in the upper third of the oven. Bake for about 20 minutes, tossing and turning about every 6 or 7 minutes. The sweet potatoes are done when they are tender, well glazed and slightly shriveled. Remove from oven, transfer to a serving bowl and enjoy.

Naomi Ross teaches Cooking Concepts, courses on cooking skills and kitchen management for the Jewish woman. For more information, visit her Web site at www.jewishcookingconcepts.com. Naomi can be reached at CookingConcepts@gmail.com.

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