Go-To Meal

Everyone should have a go-to meal...the meal for which you always have the ingredients at hand, and that all family members will eat. Hopefully, it's healthy, economical, and simple to prepare. This is the meal you pull out when you're too tired to think or too busy to cook elaborately.

My go-to meal is pasta with meat sauce and spinach. We like it for its taste (most important with kids), convenience, and ability to fill up teenage boys in a single bound.

There's nothing earth-shattering about my choice, but I do think it marries a kid-favorite with an adult sensibility. I add frozen, organic spinach to the sauce for a good dose of veggie nutrition, as well as color. I also keep small packages of grass-fed chopped meat in my freezer just for this purpose. You don't need a lot of meat for this dish, so better quality meat goes a long way.

I saute the defrosted meat in a splash of wine and olive oil, along with some finely diced onion or even shallot. When nicely browned, I add a can or two of diced tomatoes. Of course, you could add fresh tomatoes this time of year, but this recipe is about convenience. Add a pinch of sugar (to cut the acidity of the tomatoes, if necessary). A leftover rind of grated Parmesan or Romano cheese is good, too. I keep the rinds in a bag in the fridge...they are good for flavoring soup, also.

Bring sauce to a simmer, and cook as long as possible. The longer you let this simmer, the more flavor it will develop. Add a bag or two of chopped, frozen spinach near the end of the cooking time, and reheat until simmering again. Serve over pasta, preferably whole grain.

Today is one of those days. I know I will not feel like thinking about dinner eight hours from now, so this sauce is simmering along while I Get Things Done.

Still Hot

Well, there's a brief break today in the form of downpours. But the heat and humidity have been relentless and zaps my energy. Even the kids are tired of it. No one even wants to go to the beach, preferring to stay home in the air conditioning. Something's wrong when it's so hot you don't even want to be out during the only time of the year you can really be out.

Oh, I know, other people deal with extreme heat all the time, but if you're not used to it, it's a tough adjustment.

Still, it feels like the summer is flying by, and we're not really capturing all of it. Perhaps that's just my issue, and maybe everyone else is just living every moment fully. Or maybe it's just that I'm starting to see fall catalogues show up in the mail and back to school sales in the flyers, and it just adds to the sense that time is so fleeting. Why does our society always yearn for the next thing, as opposed to staying in the present? (I would add that a lot of parents are like that too, rushing the next milestone--boy/girl parties, for example, for preteens!--instead of enjoying the very brief time of childhood.)

Resuming Knitting

The Heather Hoodie Vest from the Fall 2009 issue of Knitscene has been sitting in the corner of the closet since last fall. I've been feeling a bit guilty at never having finished it, so I pulled it out today and got re-acquainted.

I can't believe I stopped knitting it when I did. (Not sure why I'm surprised...this usually happens to me, stopping a project after finishing almost three quarters of it.) I am half-way through the second front piece, then just have to do the bands and the hood.

I must have gotten tired of it. Or, more likely, I was overwhelmed with the College Application Stuff. I know I shouldn't have been. DD18 is very self-sufficient and never had to be reminded of deadlines. Really, she ran with the whole thing.

But that's the way I am. I get so into life events. Sometimes the fringe activities get pushed aside so I can live and breathe the main event. A little balance would be better, I think, and emotionally healthier. Do you just accept the way you are, or do you fight the tendencies and try to change, at least a little? I'm not sure which is the right answer, and sometimes you only have energy for the one big thing going on in your life, and that's OK, too.

Regardless, I'm determined to finish this project so I can move on to something else. Eventually, it will get cold around here and it's nice to already an already-finished item ready to wear.

Summer Black Bean Salad

Last year I came across this recipe in a book I'd taken out of the library. I can't remember the name of the book, only that the author was one of those famous doctors that claim to turn around health issues by diet changes. Interesting read, I do remember.

I LOVE this recipe. It's fresh, summery, and convenient with a southwest, Mexican taste. I made it yesterday, and should have doubled it because we went through it quickly. It's the perfect salad or even main dish for a hot, summer day.


Black Bean Salad

One 14-ounce can black beans, drained
1 cup sweet corn (frozen or fresh)
2 large ripe tomatoes, cubed; or 1 pint cherry tomatoes, halved
2 teaspoons cumin
1 jalapeno, seeded and minced
1 teaspoon minced garlic
1/4 cup finely chopped red onion
Juice of 3 limes
Zest of 1 lime

Mix all ingredients together and serve at room temperature or chilled.

The recipe suggest adding a bit of extra virgin olive oil or cubed, cooked chicken to make a complete meal. I never use jalapeno peppers, so I substituted a 1/2 teaspoon of hot red pepper instead.

I forgot how good this salad is, but the start of corn-on-the-cob season around here reminded me. I'm sure I'll be making it weekly for the rest of the summer.

It's Hot

The east coast is currently experiencing a heat wave. We have air conditioning, so we're not suffering terribly. Yesterday we went to the beach, along with a million other people. And it was a holiday, so it was more crowded than usual. It was okay until about noon, when it got very, very crowded. When the walk to the water means having to step on other people's towels, you know it's time to leave.

But we liked this beach a lot...the sand was fine and the water was clear with no seaweed or rocks. A couple of big fish swam by, but that's it. Kind of cool, actually. Nice waves, too. I think we'll return to this beach again. It had a family vibe, and they appeared to be strict about enforcing the rules. Even though I have teenagers, I don't necessarily want to spend lots of time with other people's (badly behaved) teenagers.

Grilling Portabella Mushrooms

Where have they been all my life? I know I'm late to the party, but this year I started buying and grilling portabella mushrooms. Wow. I never really believed the hype...that they were a good substitute for a burger on a bun, that they were meaty, that they were a good source of protein.

It's all true. They have a unique taste and are indeed a good stand-in for a burger. Grilled, the edges are firm yet crispy, and the center is juicy. They have plenty of flavor (not like any other mushroom I've tasted before) and don't even need toppings (but I add them anyway). Of course they are chock full of nutrients, like most other mushrooms. And the protein content does help to fill you up, so you won't really miss the meat.

To grill, simply brush with some olive oil on both sides and place on medium, direct heat. Flip once or twice when grill marks appear...you can't go wrong. If you overcook them, they are still juicy but they'll shrink a bit.

Place on a bun and top (or not) with lettuce, tomatoes, and a dollop of mayo with some horseradish stirred in. Along with the usual grilled fare this fourth of July, I'll be serving these as an option for those of us who prefer to eat a bit lighter and healthier.