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A Convenient
Healthy Kitchen
May 2005
I know that even chefs don’t have the
time to cook a gourmet meal every night of the week. We often have
to get dinner on the table fast—just like everyone else. (Did I just
bust a common myth?) So when it comes to cooking for my family, I
opt for meals I can make that are healthy, simple, tasty and easy to
prepare—and I stock my kitchen with items—some homemade and some
purchased—that make this task even easier. On trips to the
supermarket I’m always searching for products that can help me out.
I look for what can deliver convenience and flavor without being
loaded with additives and processing---something that isn’t always
easy to do.
To create a convenient yet healthy kitchen, I rely on a variety of
items to keep in stock. I buy organic, pre-washed greens so I can
easily make a big salad with every meal. To avoid additives and
preservatives in salad dressing, I make jars of my family’s
favorites, from scratch, using common grocery items (see
recipes this month for my
balsamic vinaigrette and sesame poppy vinaigrette). I keep an
assortment of cheese in stock as well as a variety of jarred (or
from the deli case) artichokes, mushrooms, olives and peppers that
are packed in vinegar or water along with a hunk of sopressata that
I can cut as needed. These items can be added to salads, sandwiches
or served separately, on a platter to make a quick antipasto. With
all these items in stock all I have to do to put together a quick
meal is make a basic entrée.
A simple, flavorful pasta dish (my cookbook
and web site has no shortage of easy
pasta recipes) can easily fill my menu needs at least two nights
of the week. The other three or four nights I’ll make a fish, meat
or poultry dish. I’ll simplify these common choices by keeping a
batch of chicken cutlets in my freezer as well as a whole filet
mignon, which I will have cut and stored in approximately 8 oz.
pieces that can later be sliced or cubed as needed. Chicken cutlets
can be made in minutes and they are infinitely versatile. They can
be baked, fried, grilled or sautéed. Leftover’s can be used for
sandwiches and jazzed up with my pre-made southwestern sauce or
herbed mayonnaise.
For easy, fish entrees, I always buy fresh filets of catfish, salmon
or tilapia. All three are firm, tasty and as versatile as chicken
cutlets. They too can be baked, fried, grilled or sautéed in
minutes. Buy the best quality of meat or fish you can afford.
Labeling is often not enough. It’s our responsibility to know what
we’re eating, so ask questions at the meat or grocery counter. If
you’re not satisfied, go elsewhere. (More about where to buy the
freshest meat, fish and produce in an upcoming newsletter).
My children’s all-time favorite comfort meal—which is also easy to
prepare—is tomato/pasta soup along with a salad and grilled cheese
sandwiches. To make the soup I’ll use one of my favorite convenience
products—canned, crushed tomatoes that say “kitchen ready” or recipe
ready on the label—depending on the manufacturer. These canned
tomatoes make a delicious marinara sauce in less than 30 minutes to
which I’ll add natural chicken broth (those that come in
cartons—like milk—are great because they can be used and then stored
in the refrigerator). To the tomato broth I’ll add pasta (preferable
small tubes) finish it with some chopped fresh basil or parsley and
voila, a healthy meal in minutes.
What do I do for the seventh day? Rest—my creation is over. Or, if
you twist my arm, I just may make that gourmet meal for my lucky
friends.
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