All things granola

Dinner on the fly

There’s never any time to cook during the week. In the summer, I’m too busy playing, and in the school year, I’m too busy carpooling. And since most frozen kosher dinners are too expensive and too full of garbage, week-night dinners require a little creativity. Following are a few of our favorites, all under 20 minutes to prepare. The burritos and pizza are portable–perfect for the pool.

BURRITOS

1 cup cooked brown rice
1 can or 1 cup dried black beans
Tortillas (I like Trader Joes because they aren’t filled with unnecessary ingredients)
1 tomato
Spinach (optional, but must be fresh)
Chedder cheese
Optional toppings: Sour cream, salsa (see my post on the food processor for a homemade recipe), cilantro, green onions, avocado

All that’s required to prepare for this meal is the rice (and beans if you use dried). I cook the rice, then add the beans (and spinach if you’re using it) to the same pot, and then spoon it on top of a tortilla for each person. Add the cheese and pop it into the microwave for 30 seconds.  Add the toppings to each person’s liking.

For Cuban flair, add plantains to the top: slice ripened plantains and saute over vegetable oil (not olive!) on both sides until brown. Add salt and juice of one lime.

PIZZA

Homemade pizza crust (see my post on the food processor)
Tomato sauce
Cheese
Vegetable toppings

I make 6 personal pizzas from the crust and add the toppings that each person likes.

VEGGIE BURGERS

See my post on the food processor.

SPLIT PEA SOUP

2 cups split peas
4 cups water
T salt or to taste
Freshly ground pepper to taste

Bring split peas and water to a boil and simmer for 1-1.5 hours, adding water if it gets too thick. Blend it in the blender or use an immersion blender until smooth.

GARDEN VEGETABLE PASTA

Any kind of pasta (I like angel hair in the summer to minimize cooking over a hot stove), cooked al dente
4T olive oil
3 cloves fresh garlic
1 red onion or shallot
2 cups fresh spinach
Mushrooms (optional)
1 cup chopped tomato
1 cup chopped pepper (optional)
Zucchini (0ptional)
Peppers
Salt and freshly ground pepper to taste
Parmesan cheese

Prepare pasta according to the package. Saute garlic in olive oil until lightly brown. Add spinach, zucchini and mushrooms for one minute. Toss over noodles and add raw tomatoes and peppers. Add salt, pepper and Parmesan. Serve immediately.

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