by Marisa McClellan in Recipes, December 11th, 2014
by Marisa McClellan in Recipes, December 4th, 2014
For the last few weeks, we’ve been using the Weekender column to talk about things you can do on Saturday or Sunday to make it easier to eat well throughout a busy week. There was this tasty meatloaf (double it and freeze one!), these suggestions for salad packing and this dead-easy one-pot pasta.
This week, I want to take a moment to advocate for a weekend batch of homemade sauce. Now, when I said the word “sauce,” I’m sure that most of you mentally inserted the word “tomato” before it. However, there is a world of sauces and pastes you can make on Sunday afternoon and use all week in your dinner prep that are faster, easier and just as delicious as your grandmother’s red “gravy.”
by Marisa McClellan in Recipes, November 27th, 2014
I believe that everyone should know how to make a simple but delicious one-pot pasta dish. It needs to taste good, use only pantry and fridge basics, and dirty a minimal number of tools and utensils. Think boxed mac and cheese, only without the lurid orange powdered cheese.
The beauty of these one-pot pasta dishes is that that you use a minimal amount of water when cooking the pasta. You retain all the starch from the pasta in the pan, which makes for a luscious sauce, and you don’t have to wait 45 minutes for a gallon of water to come to a boil. Once the pasta is cooked, you add just a few ingredients, give it a good stir, and serve.
Currently, I’m most fond of Giada De Laurentiis’ approach to the one-pot pasta meal. Her Calabrian Chile Pasta cooks in no time and tastes amazing. You start with an inch of water in a high-sided saute pan. Once it boils, you add a pound of pasta and cook until it’s al dente (stirring regularly to determine whether it needs an additional splash of water).
by Marisa McClellan in Recipes, November 20th, 2014
I don’t know if it was trendy in the 1980s or if it was a particular quirk of my mother’s, but we ate many a meal of stuffed vegetables during my childhood. No hollow or overgrown vegetable was safe. Peppers of all colors, giant zucchini, tomatoes and even, occasionally, avocados were filled with a medley of rice, protein and onion, then draped with shredded cheese and run under the broiler.
I’m fairly convinced that the reason my mom liked this particular style of dinner prep so much was that it gave her the opportunity to stretch a pound of meat across several meals and use up all manner of odds and ends from the crisper. I also suspect that she tucked more vegetables into the filling than I was aware of as a small child.
by Marisa McClellan in Recipes, November 13th, 2014
When it comes to Thanksgiving dessert, I come from a family of traditionalists. Pies are required, and they typically come in both pumpkin and apple (though when the gluten-free gather with us, I’ll often make an apple crisp with GF oats instead).
As I was plotting out my contributions to the two Thanksgiving meals I’m attending this year, however, I started to ponder options beyond the classic. Part of the reason I feel so free to monkey with the tried and true is that I’m attending two collaborative dinners (really, that’s just a fancy term for a potluck). I know others will bring the requisite pies, and so I am free to explore a little.
For my husband’s family, I’m taking vanilla pound cake with runny raspberry jam for topping. We’re traveling several hours for that meal and I know those cakes will survive even the most-arduous journey over the river, through the woods and up the New Jersey Turnpike. I made the jam with fresh fruit this summer, but a similar batch could easily be made by combining 2 pounds of frozen berries, 2 cups of sugar and a little lemon juice, then simmering until thick.
by Marisa McClellan in Recipes, November 6th, 2014
Winter is coming, and that means that it’s time to put the outdoor furniture away, insulate the spigots for the garden hose and make sure the house is ready for the coming chill. You may also be considering putting your grill away for the season, but I think you should hold off on that one and remember how your grill can serve you all year round.
Sure, it’s great for cookouts in the summer and fall, but it’s also an amazing workhorse for making big batches of grilled vegetables (you haven’t lived until you’ve had grilled delicata squash), for roasting chickens and turkeys, and even for prepping a week’s worth of ingredients for lunches and dinners.
This weekend, consider firing up the grill. Roast off a mess of squash. Grill up a couple of batches of Bobby Flay’s Spice-Rubbed Pork Chops. Finally, spatchcock a chicken, rub it with a little salt and pepper, and let it cook over the embers. You can get at least three meals from just a couple of hours of work, and the cleanup will be minimal.
by Marisa McClellan in Holidays, Recipes, October 30th, 2014
Let’s talk lunch. There is no better time to think about packing a few weekday lunches than over the weekend. If you wait until Monday, the battle is already lost. But if you devote even just half an hour on Saturday or Sunday to prep some lettuce and a couple of interesting toppings, the entire week is just better.
It means that instead of snacking aimlessly throughout the day or spending way too much money on a takeout meal, you have a solid lunch to look forward to.
by Marisa McClellan in Recipes, October 23rd, 2014
As we approach Halloween, mediocre candy is everywhere. It lines the shelves at local drug stores and is available for free if you’re even just a little bit nice to your local bank teller.
As someone who tries to keep her sugar intake on the low-to-moderate side of things, I can easily go over my personal daily quota with just a couple of mindlessly consumed fun size candy bars.
I find that one of the best ways to pass on the smorgasbord of seasonal offerings is to have a small stash of homemade candy at home. I know that the treats I make will taste better and be more to my liking than anything I might pick up while out running errands.
Right at the moment, my personal candy jar contains small fragments of Hazelnut Brittle. It’s a recipe from Giada De Laurentiis that requires just sugar, water and well-toasted hazelnuts.
by Marisa McClellan in Recipes, October 16th, 2014
This time of year, many of us make the trek out to our closest U-Pick farms to load up on sweet, crisp apples. It’s easy to get carried away by the fresh air and autumnal abundance, and what looked like a reasonable amount of fruit in the orchard becomes an overwhelming volume once you cart it into your kitchen.
So, you start cooking. You make a big batch of applesauce for the freezer. You bake up a pan of apple crisp for dessert (or breakfast, topped with a scoop of plain yogurt). You slice the apples and stack them with peanut butter. You take a sackful to work, hoping your co-workers will help you out. And still, there are more apples.
If this sounds like a familiar story, may I suggest a fun little dessert that comes together quickly, tastes like a treat and still manages to put the focus on the whole fruit? A cross between traditional pie and baked apples, these Pie Baked Apples have you scoop out the interior apple flesh, toss it with a little sugar and spices, and pack it back into the empty apples. You top them with some store-bought pie crust, then bake them until they’re tender and brown.
by Marisa McClellan in Recipes, May 30th, 2014
I am of the firm belief that one of the best things you can do for yourself is spend an extra hour or two in the kitchen over the weekend. You can use that time cooking up a meal to have on hand for a busy weeknight, or stir together a treat to make your family feel a little extra special.
Sometimes, that weekend kitchen time isn’t even about cooking. Often, it’s simply a moment to clear out the fridge of anything past its prime and sketch out a plan for how to best use what remains.
And that’s what The Weekender is about: doing yourself the kindness of investing a little bit of your weekend in the kitchen with an eye on the coming week. There will be tasty dishes, tricks for getting your kitchen in order and little things you can do to make meals during the workweek as painless as possible.
This weekend, consider the humble meatloaf. It’s a great make-ahead meal, because it reheats beautifully (consider making two and stashing one in the freezer), works just as well in a sandwich as on a dinner plate and, for picky eaters, goes down easy with a generous dollop of ketchup.
When I was a young reader, one of my favorite series of books was the one by Maud Hart Lovelace. It featured the characters Betsy, Tacy and Tib in the early days of the 20th century. The books started when the girls were just 5 years old and went straight through to the early days of their respective marriages.
In those later books, Tacy tells Betsy that she should have a “company meal” to avoid stress when having friends over for dinner. While much about this series might be seen as charmingly dated, I actually think that the concept of a well-practiced and delicious meal designed for sharing is a good one.
During the winter months, my personal company meal features chicken and ricotta meatballs, braised kale and some cheesy polenta. Either I ask my dinner companions to pick up something for dessert or I bake off some of the cookie dough I keep in my freezer.