If I’ve heard it once, I’ve heard it (or most truthfully read it) a hundred times over the last few days: “I’ve run out of ideas of things to cook”! Yes, we’re in the seventh (or is it eighth) week of staying at home, and most of our cooking repertoires have gone south. I get it. How many ways can you make chicken?
Well, if you are like me, it also might be time for a little lightening up of the old menu. I’m not sure when I made the switch from eating nothing white (bread, potatoes, rice) to how many ways can I make grilled cheese sandwiches for lunch? When did those Thanksgiving side dishes make it to my dinner table every night? Have I really come up with a dozen different varieties of breakfast sandwiches? Since when did 4 o’clock become wine and cheese time?
In order to scale (not that one – I have avoided that measurement) back, I’ve played around with a couple of yummy, but less heavy meals to make. I think you might enjoy a couple of these:
Mama’s Chef Salad. This is a perfect way to use up all the veggies and meats you have in the fridge.
Fill a HUGE salad bowl with lettuces, sliced carrots, cucumbers, tomatoes, and onions. Top these with ham and turkey, any cheese you like, and even a hard boiled egg or two. Now, here’s the great part…
Stick that bowl in your fridge and tomorrow, when you reach for the sandwich bread, luncheon meat and chips, reach instead for a BIG BOWL of salad.
You can use any dressing. Mine is a simple combo of 1 small shallot (about 2 tablespoons), 1 teaspoon of Dijon-style mustard, the juice of 1 lemon (about 2 tablespoons), ¼ cup white balsamic vinegar, any chopped fresh herb you have and ½ cup olive oil. Whisk together the first five ingredients and then slowly whisk in the olive oil. Taste and season with salt and pepper. Store the dressing in an airtight container, and it’s ready to pour on your salad when you’re ready to eat!
Eggplant Rollatini. You’ll love learning to roll this way during the quarantine!
Heat your oven to 375°. Cut the stem from the top of an eggplant. Cut ¼-inch slices from the top to the bottom (long slices not circles). Drizzle some olive oil into a sheet pan.
Lay the eggplant slices into the pan, and turn to coat the with the olive oil. Season with salt and pepper on both sides. Bake the eggplant until the slices are pliable, about 10 to 15 minutes.
Remove the pan from the oven and cool to room temperature. Sauté some spinach leaves with chopped onion in a skillet until the spinach wilts down. For one eggplant you need about 4 to 5 handfuls of spinach, which is about half of a large bag. When the spinach has wilted, place it in a colander to drain the excess liquid.
Place an 8-ounce container of ricotta cheese in a bowl. Transfer the spinach mixture to a chopping board and use a knife to chop, chop, chop. Transfer the chopped spinach to the bowl. Add about ¼ cup Parmesan cheese and season with salt and pepper. Use a spoon to mix the filling together.
Place a ladle full or two of marinara sauce (the jar kind will do just fine) in the bottom of a baking dish. Slather the filling onto the eggplant slices and then roll them up! Place the rolled eggplant into the dish. Cover the rollatini with more marinara sauce and more cheese. Bake at 375° until the cheese melts, and the rollatini are warmed through, about 20 minutes.
Artichokes in a White Wine Sauce. Email me if you need more instructions on this one. It can get a little thorny!
Trim 2 whole artichokes by cutting off the top third, peeling the stem and snipping the thorny part from the leaves.
Place the artichokes into a pan with water and bring to a boil. You needn’t cover the chokes with water, just about halfway up will do fine. Add 1 lemon, sliced in half. Cover the pan with a lid and boil the artichokes for 20 minutes.
Remove the lid and make sure you still have plenty of boiling water in the pan. Continue cooking until a fork is easily inserted into the bottom of the artichoke, about 20 minutes more depending on the size of your artichoke.
Remove the artichokes from the water and cool slightly. Cut each one in half from top to stem. Remove the thorny choke from the center of the artichoke. Cut the halves in half again.
Place 4 tablespoons butter into a skillet over medium high heat. Add 1 shallot, finely diced. When the butter is melted pour in ½ cup white wine. When the wine reduces by half, pour in ½ cup chicken stock.
Add in the juice of 1 lemon and season with salt and pepper. Place the artichokes in the pan and bathe them in the sauce.
Happy Social Distancing!!