I never really intended to be able to write "homemaker" above the occupation section of the joint tax forms I share with my husband, but "parenting blogger and budding freelance writer" doesn't quite fit in the designated space. Yet, this is the situation in which I now find myself. As a "homemaker," it is generally expected that I will plan, shop for and prepare the family meals. Individually, each step is doable, but the trifecta has proved problematic.
As a consequence, my kitchen abilities are weak. I can read and follow recipes, and I enjoy adventurous food, but I definitely lack the motivation to experiment.
Interestingly enough, before procreating I was an avid reader of cooking magazines and eagerly tested new recipes each month. If an article touted the wonders of Chinese long beans, I would search the local Asian groceries until I located the mysterious vegetable. Words like "braise" and "batonnet" intrigued me, and I devoured biographies on Julia Child and Ruth Reichl. However, since the title of "homemaker" found its way onto my mental business card, I find myself rotating between the same 10 dishes. It didn't help that my first little offspring's demands of an all-beige diet made it impossible to create one meal for the whole family.
Still, I wanted -- no, needed -- to change this mind-frame, and in order to kickstart my new attitude, I needed a project. I decided I would create a realistic guide to feeding a typical family of four.
Here are the parameters I set for my venture:
Each dinner must take no more than 15 minutes to prep and cook (from playground to table in a quarter of an hour).
The meals must be healthy, organic if possible, and not be laden with processed, prepared foods (no frozen pasta in a bag).
The meals must be affordable, around $15.
In addition to my three primary rules, I also needed to find meals that would be appealing to both my husband and my two young daughters, one of whom is so incredibly picky that she will only eat certain shapes of pasta (penne: yes; spaghetti: no).
Furthermore, to keep this challenge doable, I decided to buy all of the ingredients for each meal at either Whole Foods or Trader Joe's (the prices will reflect that).
As a reluctant chef, I use numerous shortcuts to make the idea of preparing a family meal seem less intimidating. Here are a few of my favorites:
Trader Joe's frozen organic brown/jasmine rice. A box with enough rice for two full meals is less than $4. It comes fully cooked, with no preservatives; all you have to do is microwave it for three and a half minutes.
Dorot Frozen Cube Trays of minced garlic, cilantro and basil. For about $2, you can have a ready supply of crushed garlic and other herbs. No need to cut, chop or get your hands stinky. Simply toss in a cube of garlic (one cube = one garlic clove).
Whole Foods' Rotisserie Chicken. No work necessary -- you can transfer it to an actual plate, but this is not mandatory. This chicken is also healthfully prepared, and raised without antibiotics or growth hormones.
Barilla Plus Pasta. What kid doesn't love pasta? My oldest would happily subsist on butter noodles for three meals a day, seven days a week. At least with this pasta, I feel better knowing that she is also getting ten grams of protein with each serving.
Herewith, the meal-plan I put into practice during my 7-day Reluctant Chef Challenge:
Night One: Chicken Broccoli Pasta
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I began my seven-day program with a dish that was a core meal for my own working mother -- chicken and broccoli pasta. Luckily for me, the three main ingredients are on each family member's palatable list and are readily available in my refrigerator.
At 5:45, I placed a large pot of water on the stove to boil. I added a dash of salt to hasten the process. On another burner I heated a large skillet/wok with a few tablespoons of olive oil. I then tossed a cube of Dorot Frozen garlic and a sliced chicken breast into the skillet and cooked until the chicken was no longer pink. I then tossed in a bag of fresh organic broccoli florets from Trader Joe's and a ¾ cup of chicken broth, and reduced the heat to a simmer. While that cooked, I boiled the Barilla Plus Penne Pasta (yeah added protein!). When the pasta was ready, I combined the penne with the chicken and broccoli and added salt and pepper to taste.
I served this dish in pasta bowls and sprinkled a bit of Parmesan cheese on top of three plates (one of my kids has deemed Parmesan offensive; I am scheduling her psych evaluation). My husband, as always, added some Siracha to his dish.
The Verdict: 3.5 thumbs up (one child was slightly upset that a few broccoli greens stuck to her chicken... she wiped them off with her napkin).
Total Cost: about $12
Total Time in the Kitchen: 15 minutes
I began my seven-day program with a dish that was a core meal for my own working mother -- chicken and broccoli pasta. Luckily for me, the three main ingredients are on each family member's palatable list and are readily available in my refrigerator.
At 5:45, I placed a large pot of water on the stove to boil. I added a dash of salt to hasten the process. On another burner I heated a large skillet/wok with a few tablespoons of olive oil. I then tossed a cube of Dorot Frozen garlic and a sliced chicken breast into the skillet and cooked until the chicken was no longer pink. I then tossed in a bag of fresh organic broccoli florets from Trader Joe's and a ¾ cup of chicken broth, and reduced the heat to a simmer. While that cooked, I boiled the Barilla Plus Penne Pasta (yeah added protein!). When the pasta was ready, I combined the penne with the chicken and broccoli and added salt and pepper to taste.
I served this dish in pasta bowls and sprinkled a bit of Parmesan cheese on top of three plates (one of my kids has deemed Parmesan offensive; I am scheduling her psych evaluation). My husband, as always, added some Siracha to his dish.
The Verdict: 3.5 thumbs up (one child was slightly upset that a few broccoli greens stuck to her chicken... she wiped them off with her napkin).
Total Cost: about $12
Total Time in the Kitchen: 15 minutes
Night One: Chicken Broccoli Pasta
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I began my seven-day program with a dish that was a core meal for my own working mother -- chicken and broccoli pasta. Luckily for me, the three main ingredients are on each family member's palatable list and are readily available in my refrigerator.
At 5:45, I placed a large pot of water on the stove to boil. I added a dash of salt to hasten the process. On another burner I heated a large skillet/wok with a few tablespoons of olive oil. I then tossed a cube of Dorot Frozen garlic and a sliced chicken breast into the skillet and cooked until the chicken was no longer pink. I then tossed in a bag of fresh organic broccoli florets from Trader Joe's and a ¾ cup of chicken broth, and reduced the heat to a simmer. While that cooked, I boiled the Barilla Plus Penne Pasta (yeah added protein!). When the pasta was ready, I combined the penne with the chicken and broccoli and added salt and pepper to taste.
I served this dish in pasta bowls and sprinkled a bit of Parmesan cheese on top of three plates (one of my kids has deemed Parmesan offensive; I am scheduling her psych evaluation). My husband, as always, added some Siracha to his dish.
The Verdict: 3.5 thumbs up (one child was slightly upset that a few broccoli greens stuck to her chicken... she wiped them off with her napkin).
Total Cost: about $12
Total Time in the Kitchen: 15 minutes
I never really intended to be able to write "homemaker" above the occupation section of the joint tax forms I share with my husband, but "parenting blogger and budding freelance writer" doesn't quite ...
I never really intended to be able to write "homemaker" above the occupation section of the joint tax forms I share with my husband, but "parenting blogger and budding freelance writer" doesn't quite ...
I don't really agree with the author about cooking in 15 minutes or less. I think she is short changing both flavor and nutrition. I try to get dinner done in 30-45 minutes, and some nights that is really pushing it. I think slow cookers and pressure cookers, plus preparing things in advance on the weekends, is key for the working mom to get home-cooked, nutritious and delicious dinners on the table.
This goes a long way in preventing picky eating. My daugther has been eating "grown up" foods since she has started eating. Fish, chicken, steak, sausage, rice, pasta, sauces of all colors, veggies of all textures - she eats everything because that is what she is used to. Of course she has her picky days - we all do. But, at 17 months, she is probably the MOST adventurous eater in our family. My husband is the most picky, and I am pretty good but have some foods I just don't like. My daugther has no food prejudices, and eats what she sees her parents eat. She is a mammal, after all.
Joanna_Sanford: I don't really agree with the author about cooking in
Why on Earth would you cater to the demands of your child? YOU are the one in charge, not the child, and YOU decide what goes on the table. If they choose not to eat it, that's fine, that's their choice, but it doesn't mean you should go out of your way to pamper them with special food just because they want it.
Seriously, when did parents become so wimpy?
starrrrr: Why on Earth would you cater to the demands of
I will never consider a microwave an acceptable appliance. My kitchen hasn't had one for years, and I won't bring it back no matter how fast I want my food. If I'm going to care about the quality of the food I buy, I'm going to care about the way it's prepared to make sure that quality isn't degraded in the process. Buying natural and organic, then popping it in the microwave to zap out the extra nutrients just sounds crazy to me.
Proserpina_Libera: I will never consider a microwave an acceptable appliance. My
I agree that some of these store-bought solutions are a little pricey but overall think this is a good list to help families with picky eaters and tight budgets. I thought I would share a few other recipe and snack ideas that I make for my picky kid eaters. These are all easy to make and adults can enjoy them too.
Great ideas- Just as an FYI about the chicken- While whole foods guarantees that their meat from the meat dept. is free from additives, hormones, etc, it makes no such guarantees for stuff from their prep foods departments. If I were you, I would ask a manager specifically if the chickens were hormone free etc...
The reason for my skepticism on this matter is I used to work there and one of the many loopholes I was made privvy to was that while to get carried by whole foods, frozen food producers had to have "clean product", once they were there, there was no one policing as to whether or not said products stayed clean. So some food producers changed their formula and the consumer is none the wiser while Whole Foods has no methods or desire to police the matter.
shnickyy: Great ideas- Just as an FYI about the chicken- While
Most store bought rotisserie chickens are highly processed. If you like food additives, sugar, artificial flavorings and lots of sodium in your chicken than go for it. I buy them sometimes too, but not that often. It's so easy to roast a fresh chicken and you don't really need to do anything to it other than rinse it and put it in the oven for a couple of hours. I used to do this for my mother as a kid. She'd call from work and give me instructions so dinner would be ready by the time she got home. One of the best and simplest meals to make is chicken breast baked in pasta sauce. Put the chicken in a glass baking dish, open a jar of your favorite pasta sauce and poor it over the chicken. Use the whole jar and throw in some fresh herbs and/or garlic if you have some. Bake it for a half hour to 45 mins at 350 degrees. Take it out of the oven and top it with fresh grated Cheddar, Provolone or Mozzarella and then place it back into the oven until the cheese is melted. When done serve with salad. It couldn't be easier and it's delicious. For a lighter version you can skip the cheese and it's still really good.
rhinowife: Most store bought rotisserie chickens are highly processed. If you
I have to agree with MarcEdward. The tips offered above just aren't in my budget.
The rice: for $4 I can buy a huge bag of rice which provides more than two meals. Cooking rice is not labor intensive. Bring to a boil with salt and butter, cover and simmer until done. And the flavoring options are limitless. Use stock instead of water. Add finely chopped veggies, herbs, and spices.
The garlic and herbs: for $2 I could probably buy about 10 heads of garlic at $2.99 a pound. And I grow my own herbs from seed. Chopping them takes seconds with a mezzaluna. (N.B. Garlic "stinky hands" is easily eradicated by rubbing your hands under warm water with a piece of stainless steel flatware.)
With young children and limited time, the slow cooker is your best friend. Line the bottom with chopped onions, bell peppers, carrots, celery, parsnips, and garlic. Add a couple large cans of chopped tomatoes in puree. Stir in brown sugar, cider vinegar, sea salt, cracked black pepper, red pepper flakes, and a touch of liquid smoke. Quarter a 6-pound pork tenderloin roast. Season the pieces with salt and pepper and sear on all sides. Add to slow cooker. Set the cooker on high before bed. When you wake up, turn it to low and you'll have BBQ pulled pork for dinner. They won't even notice the veggies.
LunaNik: I have to agree with MarcEdward. The tips offered above
Of course! I'm fortunate enough to have an amazing bulk butcher where I can get a huge whole pork tenderloin for $1.99 a pound. I bring it home and butcher and vacuum seal it for freezing. Not everyone is as lucky.
I truly wish everyone were as lucky! His prices are fantastic. Whole beef tenderloin or ribeye for $4.99 a pound. 90% lean ground beef in 5-pound lots for $1.99 a pound. And I live in Massachusetts. Butchering it oneself means a constant supply of scraps for the stockpot.
LunaNik: Of course! I'm fortunate enough to have an amazing bulk
If you buy a fully cooked chicken it's not cooking, nor is it a wise way to spend money. Whole chickens on sale are around 69 cents/pound. Prep time for a whole chicken (unstuffed) is not even 15 minutes, just get it in the oven and come back later.
MarcEdward: If you buy a fully cooked chicken it's not cooking,
For heaven's sake, stop nitpicking. Cooking a chicken after a week of making other meals (ok, Chinese on one night) is enough to make me look forward to a rotisserie chicken as well - also, the project was to "prepare a meal"... not necessarily cook. I thought this was great!
drumsavvy: For heaven's sake, stop nitpicking. Cooking a chicken after a
You are right, I am nitpicking. OTOH, when I wrote this I was between cutting up chicken for marinate for a chicken curry and cutting up the veggies for deep frying. Before I go to bed tonight I'll be putting a rub on a 9 pound pork shoulder which I'll slow cook overnight (225 degrees, 12 hours), a very short prep time for delicious meat that I'll be using for potato salad, jambalaya, and probably something else. While I do enjoy the creative side of cooking, for us it's about surviving well on a single income, the idea of buying prepared foods is out of the question.
MarcEdward: You are right, I am nitpicking. OTOH, when I wrote
This goes a long way in preventing picky eating. My daugther has been eating "grown up" foods since she has started eating. Fish, chicken, steak, sausage, rice, pasta, sauces of all colors, veggies of all textures - she eats everything because that is what she is used to. Of course she has her picky days - we all do. But, at 17 months, she is probably the MOST adventurous eater in our family. My husband is the most picky, and I am pretty good but have some foods I just don't like. My daugther has no food prejudices, and eats what she sees her parents eat. She is a mammal, after all.
Seriously, when did parents become so wimpy?
20+ Recipes and Snacks For My Picky Eater Kids
http://www.skinnyscoop.com/list/eden/recipes-and-snacks-for-my-picky-eater-kids
The reason for my skepticism on this matter is I used to work there and one of the many loopholes I was made privvy to was that while to get carried by whole foods, frozen food producers had to have "clean product", once they were there, there was no one policing as to whether or not said products stayed clean. So some food producers changed their formula and the consumer is none the wiser while Whole Foods has no methods or desire to police the matter.
The rice: for $4 I can buy a huge bag of rice which provides more than two meals. Cooking rice is not labor intensive. Bring to a boil with salt and butter, cover and simmer until done. And the flavoring options are limitless. Use stock instead of water. Add finely chopped veggies, herbs, and spices.
The garlic and herbs: for $2 I could probably buy about 10 heads of garlic at $2.99 a pound. And I grow my own herbs from seed. Chopping them takes seconds with a mezzaluna. (N.B. Garlic "stinky hands" is easily eradicated by rubbing your hands under warm water with a piece of stainless steel flatware.)
With young children and limited time, the slow cooker is your best friend. Line the bottom with chopped onions, bell peppers, carrots, celery, parsnips, and garlic. Add a couple large cans of chopped tomatoes in puree. Stir in brown sugar, cider vinegar, sea salt, cracked black pepper, red pepper flakes, and a touch of liquid smoke. Quarter a 6-pound pork tenderloin roast. Season the pieces with salt and pepper and sear on all sides. Add to slow cooker. Set the cooker on high before bed. When you wake up, turn it to low and you'll have BBQ pulled pork for dinner. They won't even notice the veggies.
Might I suggest a cheaper cut, like the shoulder/butt?
Oddly, the pork shoulder can be hard to find sometimes.
I truly wish everyone were as lucky! His prices are fantastic. Whole beef tenderloin or ribeye for $4.99 a pound. 90% lean ground beef in 5-pound lots for $1.99 a pound. And I live in Massachusetts. Butchering it oneself means a constant supply of scraps for the stockpot.
Whole chickens on sale are around 69 cents/pound.
Prep time for a whole chicken (unstuffed) is not even 15 minutes, just get it in the oven and come back later.