I have finally been carving out some time to cook! Most of it has been on the grill (no pots and pans!). I also am getting creative with my lunches and food throughout the day. Eating quickly and sometimes with one hand are preferable, but I want to eat fresh and healthy. Today I had a caprese salad, goldfish crackers and some blueberries. Definitely a meal worthy of a foodie with a toddler (hence the title) 🙂
Quick, little clean up, easy meals are important right now. Here’s what I’ve been cooking:
Grilled sirloin (salt, pepper), peas (frozen – made in microwave), grilled polenta cakes (premade polenta rolls, sliced, rubbed with olive oil and sprinkled with shredded parmesan, all topped with a dollop of sour cream and chopped chives. [modified version of recipe I saw on Seattle PI or Seattle Times online]. This is the adult version.
Tonight I made some farfalle pasta with shrimp, balsamic grape tomatoes and feta. Make farfalle. Defrost frozen already cooked shrimp with tails off, squeeze fresh lemon juice over shrimp after you dry them off and salt and pepper. Cut tomatoes in half and cover in bowl with balsamic vinegar (looks prettier with white balsamic – cheap at Trader Joes) and whatever fresh herbs you have on hand. I used basil and rosemary. Toss all together with some crumbled feta. Yum! In the past I’ve added steamed broccoli and used leftover salmon instead of shrimp.
Very good and very easy. Nice for a summer’s evening with a glass of Riesling.
I keep frozen hamburger patties and hotdogs on hand so that we can grill up a quick summer favorite when we don’t have anything else. Add a salad and its a great summer meal.
I also grilled some pizzas the other night. See link for past grilled pizza recipes. This is not relaxing and was definitely pushing the boundaries of what I’m capable of and only worked because the twins decided to sleep from 5pm to 10pm. I made my regular mozzarella with sauce and basil on Trader Joe’s wheat dough. Then I made a bbq chicken pizza. In an effort for effortless cooking, we often buy the already roasted chickens at Fred Meyer and had about 1/3 of the chicken left. I shredded the chicken and mixed it with a smokey bbq sauce, molasses, honey and some brown sugar, saving some of the sauce to spread on the dough. I caramelized a shallot and sliced up the mozzarella (maybe next time I would use goat cheese). Here is the recipe I was inspired by.
Now I really should go to sleep (especially since all three kids are sleeping – which is rare!).