08 April 2015

simplifying dinner

Sometimes we like to cook. Most of the time, perhaps. We'll research new recipes and collect our ingredients and make an evening out of it. I love those nights, the two of us puttering about in the kitchen with Fresh Air on the radio. I love the menus we create and how creative we let each other get with recipes. I love that, without meat, our dinners have broken out of the formulaic Protein, Starch & Side Vegetable scenario. It's a lot of fun.

Except when it isn't. Except when we don't feel like cooking, just eating. When it's too late or we're too tired or I Just Want To Sit On The Couch And Read This Book Please. In this case, we have a few options:

Skip dinner 
Ok, that's not really an option, but maybe just snacking on some crackers? Sad story.

Order in
No shame in this! We do try to limit it though so we rarely order food on a weekday. Plus, it can end up taking just as long as the next option...

Simplify dinner
This is our newest challenge. Funny, right, that it's a challenge for us to simplify our dinner routine? Of course there's always the odd bowl of cereal that can be substituted for a proper dinner, but what I'm more interested in are the healthy, tasty meals that don't take a lot of time, too many ingredients or much brainpower. Our go-to list involves dinners which are basically made up of the same ingredients, just put together differently. Quesadillas/tacos/enchiladas (rogue veggies & beans in a tortilla), salad (rogue veggies, maybe beans, over greens), grain bowl (rogue veggies, beans over a whole grain).


We did not want to cook dinner last night, but we came up with something that was quick and easy and not a grilled cheese. I love grilled cheese but there is a limit to them, and I've been pushing up against that limit this winter. We put together a pearl couscous salad with sliced strawberries (impulse buy), corn (from the freezer), avocado (always), sliced almonds and hemp seeds (pantry staple) and a lime vinaigrette (limes were on hand to make margaritas).

We also fixed up a can of black beans, a la this deliciously easy creamy beans recipe adapted by Molly Wizenberg. I know the recipe doesn't look like much, but please give them a try. Here's all you do: Open a can of black beans, toss in a tablespoon of butter, a minced garlic clove and some shakes of hot sauce. Simmer it all together with the bean juices (yum) for about 30 minutes while you work on something else. MAGIC!

I think simplifying dinner goes hand in hand with a general need to let ourselves off the hook more. Not everything needs fixing, not every moment needs to be filled with a project, not every evening needs to be wildly productive and forward-leaning. Some dinners are masterpieces and some are pure sustenance. And how lucky are we that our most serious food concern is not about whether we can afford it, or how difficult it is to access it, but rather what do we feel like making each night?

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