quick

Tonight we had an uninspired (but perfectly adequate) meal of spinach ravioli with Faux Penne Alla Vodka Sauce and salad. Rose took the photo, I think she did a nice job.

Today was busy as all getout. When I found myself in the vicinity of some decent bread, cheese and charcuterie, it was clear we’d be having one of my all-time favorite dinners, salad, bread and cheese. I picked up serrano ham and put out sopressata to placate the family.

I worried that Shane and Rose would grumble over my choice of such a snack-like meal, but they seemed fine with it. Rose was proud of herself for using a sharp knife and spreading her own “stiff” butter. She liked the goat gouda, I think because she picked it out.

Shane seemed a bit bummed out at first. When I asked if dinner was adequate, he said it was fine, he was just tired and that he’d had two burritos from Chipotle for lunch. I had to clarify whether two burritos is a big or a small lunch for him (it’s “decent”).

Grilled chee, for me and she, we ate it in front of the tv. (I couldn’t help myself.)

We just got home, this was a fly by the seat of my pants kind of meal. Shane loved the prosciutto chicken. Rose did not, but that’s because she no longer likes chicken… until next week when chicken is her new favorite food. Ah, the joys of a fickle five year old.

We also had, simple pasta with pecorino, olive oil, butter, pepper and a dash of cream. And an arugula salad with roasted sweet corn and creamy mustard dressing.

• Prosciutto Chicken •
adapted from this Bon Appetit recipe
2 boneless, skinless, chicken breasts
8 slices prosciutto
salt & pepper
2 teaspoons flour
1 tablespoon olive oil
1 tablespoon butter

Place the chicken breasts on a plastic-wrap covered cutting board, smooth side up. Lay four prosciutto slices on top of each chicken breast, making sure to cover the entire breast and leaving a bit hanging off the edge. Cover with another sheet of plastic and pound until the breasts are about 1/2 to 3/4 thick. Remove plastic, flip breasts over and season opposite (non-prosciutto) side with salt & pepper, then sprinkle each breast with 1 teaspoon of flour. Heat oil and butter in a large skillet over medium heat. When butter has melted, add chicken, prosciutto side up. Cook for about 5 minutes and flip, cook for another 5 minutes until cooked through. Serve with pasta.

We were all very involved in our projects this evening. I was working, Shane was watching TV (or sleeping), and Rose was drawing the solar system. Next thing we knew, it was nearly 7:00 and we hadn’t discussed dinner. (I’m not counting the several times during the day, that Shane said “Nina, what are we doing for dinner?” and I replied “I don’t know.”)

Fortunately, we have a bunch of flounder filets in the freezer. Ours was a very loose interpretation of Oven-Roasted Flounder with Bok Choy Cilantro and Lime, which is from Bon Appetit’s Fast Easy Fresh. The fish worked well over rice, with a simple salad, and the sauce is delicious. I’m going to try the complete recipe this summer, when we start getting lots of bok choy in our csa box.

Rose ate everything on her plate and said “Actually, I really love this meal,” which is pretty much a five-star review, in my book.

We won’t ever grow tired of black bean quesadillas, still, I felt like mixing up my bean repertoire tonight. This soup is perfect for a weeknight. I think it’s best with a heaping pile of cilantro on top, but my 5-year old had it without (and loved it).

The toasts were simply grilled bread topped with mashed avocado (with lime and salt, I should have also added garlic), arugula, a drizzle of olive oil, and a sprinkle of sea salt.

Do you see that bluish glow on the table? That’s daylight, folks. Glorious, beautiful daylight at 7pm! (Take that, winter blues.)

• Weeknight Black Bean Soup •
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
1 cup chopped tomatoes, from a can (I used San Marzano)
2 14oz cans black beans, rinsed and drained
2 cups broth (veg or chicken) OR 2 cups water and 2 teaspoons Better Than Bouillon
salt & pepper to taste
a big pile of chopped, fresh cilantro

Heat the oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and saute until soft and translucent. Add cumin and stir to combine. Add tomatoes & beans, cook for a minute, then add broth. Mash the beans a bit with a potato masher to release some of their starch and thicken the soup. Simmer for 10 minutes or so. Serve with a big pile of cilantro on top.

Marcella Hazan’s famous tomato sauce is so easy, and so good, that I doubt anyone who makes it will ever use jarred sauce again. You put three ingredients in a pot, all at once, simmer for 45 minutes and you’re done. Really, it’s that easy.

Marcella’s sauce over pasta is a perfect weeknight meal. When you first walk in the door, put the tomatoes, onion and butter in a pan over low heat. While the sauce is simmering, you can put a pot of water on to boil, throw together a simple salad, set the table, and 10-15 minutes before the sauce is done, start cooking your pasta.

I like the Smitten Kitchen version of the sauce a little better than the original, because the yellow onion results in a slightly sweeter flavor. If possible, use this brand of San Marzano tomatoes.

My husband Shane loves this sauce. He is pictured below with his second of three helpings. (This is why my uncle is so impressed.)

When I realized that it was not just sunny, but also nearly warm today, I insisted upon a family outing. My demand was met with the expected  protests and groans, which was why I presented it as a demand (rather than a request) to begin with.

We finally made it out of the house at 3:30. Once at the beautiful Gantry Plaza State Park, everyone admitted they were happy we came. Yay! How wonderful! What a delightful scene! Except that once we were done frolicking picturesquely, little time was left to shop for and prepare dinner.

Enter Shrimp & White Beans. I’ve done this one before, it’s quick, easy and delicious. On the table by 7:30 if you start at 6:45 (8:00 if your family is being a huge pain in the ass, and won’t just leave you the hell alone so you can cook dinner, god dammit*).

Last time I made Shrimp & White Beans, we didn’t have smoked paprika, this time I did, and it made the dish even better. For greens we had broccolini with olive oil and salt.

* I forgave them when they both thanked me for dinner, immediately upon sitting down to eat.

Wraps always make me think of my uncle Pete. Pete is endlessly impressed with my husband Shane’s size, and ability to consume food. When we stay with him, it doesn’t matter the time of day, if we’ve just eaten, or how much, Pete is always offering Shane a wrap.

I guess I thought the wrap-offering was Pete’s job, because until recently, it never occurred to me to do so (or maybe it did and I forgot). Tonight, Rose and I had wraps (cheddar, hummus, dried tomatoes, arugula) and kale salad. When Shane gets home, I’m going to offer him one.