If Speed to the Table Is the Issue...

When I need to get dinner on the table in 20 minutes, the biggest question is what part of the meal is going to suffer.  Most pastas and white rice are ready in 20 minutes.  Grilled, pan-fried or stir-fried meat and fish can go from raw to cooked in 10 minutes, although you can forget about roasts—unless you are just reheating them.

The big challenge is the fresh vegetable.  The absolute easiest is broccoli.  Prep time is quick.

Dinner for One

Salmon and Asparagus Risotto

There are at least three ways to look at the idea of cooking just for yourself.

1) It could be such a nuisance that you get a takeout meal and forget about cooking altogether. 

2) You could treat yourself to your favorite dish.

3) You could try something new that you think you’d like but hesitate to feed someone else in case it doesn’t turn out well.

I used to choose option 2 because that was the only way I ever got to eat Spaghetti with Garlic Sauce or Fried Eggs on Toast, two of my favorites. 

Question for Mom

(Left) Uncooked Broccoli  (Middle) Broccoli Cooked for 5 minutes  (Right) Broccoli Cooked for 10 Minutes

Why do green vegetables like asparagus, broccoli, brussels sprouts and green beans become dull and unappetizing when I cook them? –Ralph B.

Most likely you overcooked them.  To maintain their bright color, cut the vegetables into smaller pieces and cook them for no longer than 5 minutes.

                                            See all Questions for Mom

Ramen Noodles Not Just for College Students

If you toss out the flavor packet (too much salt), packaged ramen noodles can be the basis of a reasonable emergency meal.  I proved it last night when I was scrambling to get dinner on the table and discovered two lonely packages of ramen noodles at the back of a pantry shelf.  They were just what I needed for the leftover pork stir-fry I wanted to make.

Is Asparagus Your Enemy?

I never imagined vegetables could be considered evil until I heard a 12-year-old say, “Asparagus is my enemy.”  A food fight was brewing at my dinner table until a portion of salad took the place of the offending vegetable.

It’s 6 pm and I Haven’t Planned Dinner

Risotto Parmigiano

At least once a week I have no idea what I’ll be making for dinner.  Too late to run to the grocery store, I have to scrounge through my pantry to find something, anything, that will make a presentable meal. 

What basics do I always have available?  What can be defrosted in 15 minutes?  What is easy and quick? 

Right at the top of my mental list is Risotto,

A Tale of Two Woks

Stir-Fried Shrimp and Vegetables

Last night it was a face-off between shrimp and tofu.  The shrimp won (no leftovers), but the fight  was close.  The contenders:

1 pound (21-25 per pound) raw shrimp - cost $5.77 (on sale)

12 ounces extra-firm tofu, cut into small squares - cost $1.49

Stir-Fried Tofu and Vegetables

Cooking two dishes at the same time is stressful. Here are some tricks I learned: