Reader Bob Davis writes that his family is a two-job family and after 12-hour days, he just wants to make simple, tasteful, and nutritious meals for the family.
Thank you Bob, and yes, I think there are many in that predicament, even when not working 12-hour days and even for those who are at home, thoughts of what to make for dinner doesn’t even register in our minds ‘till about 3:30 p.m. For me, cooking for a 3- and 6-year-old, each with opposing likes and dislikes, it is a challenge to get dinner out and make sure they are getting a balanced meal.
Artemis likes cheese, grapes and strawberries, while Quentin doesn’t like cheese or grapes, but loves kiwi, mangoes and cherries, which Artemis does not like. Artemis loves macaroni and cheese so I grate carrots in the boiling water before I add the macaroni so they will have some vegetables in their meal. Quentin tolerates mac and cheese but it is not his favorite. With their mac and cheese (with carrots) there is always a serving of fruits and vegetables. Eating at least 5 servings of fruits and vegetables a day is very important to both their mother and grandma.
One dish that both of them like is vongole spaghetti with clam sauce, so when I have to get dinner out in 20 minutes, it is my go-to meal.
If olive oil, garlic, dried spaghetti and canned clams are in your panty, then you can easily make this dish in less than half an hour, just about time before the “natives” get restless!
Grandma Audrey’s Easy Vongole
Serves 6-8
Boil salted water in a medium pot, place:
One package (one pound) spaghetti or linguine
Boil for 10 minutes. While the pasta to cooking, clean:
5-6 garlic cloves
In a large pan, over medium heat, add:
2 tablespoons extra-virgin olive oil
Using a garlic press, place the mashed garlic and the pan, but do not burn the garlic, otherwise it will turn bitter. Immediately add:
2 (6.5 ounces) cans minced or chopped clams (Snow’s Wild Caught is always available at markets and when it goes on sale, I buy them so I never run out of it in my pantry) The pasta should be almost ready, as well as your sauce. Add pasta water, about 1/2 cup to start. Taste to check (I usually do not feel I need any more flavoring but if I do, I add a dash of garlic salt).
When pasta is done, use a tong to place the cooked pasta into the saucepan, saving the pasta water in case you want some for the sauce.
Serve, with Parmigiano-Reggiano on top for Artemis, and no cheese for Quentin.
Eating Well magazine always has a section called “Dinner Tonight 20-minute Mains.”
Here is one with chicken cutlets that will get your meal on the table in 20 minutes. Cutlets are great for a quick meal because they are sliced thinly and cook fast.
Creamy Chicken Marsala
Serve with whole wheat angel hair pasta
Serves 4
1 pound chicken cutlets, trimmed
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt, divided
1/4 cup white whole-wheat flour (I use gluten-free flour)
2 tablespoons extra-virgin olive oil, divided
2 ounces prosciutto, chopped, or 1/2 cup
8 ounces sliced button or cremini mushrooms
1/4 cup minced shallots
2 cloves garlic, pressed or minced
1 teaspoon dried thyme
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup Marsala wine
Chopped fresh parsley for garnish
Season chicken with salt and pepper. Place flour in a shallow dish and dredge the chicken in it, pressing gently and help it to adhere. Discard any excess flour.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Add the prosciutto to the pan and cook, scrapped up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and sliced mushrooms, cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about one minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes. Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve, sprinkled with parsley.
Foodie Bites
I am so proud of my youngest son, Dean, who opened White Guava Cafe on Aug. 1 at the former Pizza Hut at KTA Puainako in Hilo. There are some of his most popular dishes, like Korean Chicken Thighs and Smoked Teri Chicken as well as ribeye steaks and freshly ground burgers. Dean and I are certified Ornish chefs so everyday he has a couple of selections of what he calls Hawaii Healthy Me selections (take-off from our healthy book for 4th graders) He hopes to eventually open for breakfast, lunch and dinner eventually when he builds his staffing, but for right now is open for lunch from 10 a.m. till 2 p.m. and in a week or two, lunch and dinner.
Email Audrey Wilson at audreywilson808@gmail.com.