Pragmatic Cooking

My daughters' gouache paintings from nursery days: learning their fruit and vegetables at an early age. 

Cooking was a creative outlet when I was raising children and feeding a family. I payed attention to my kids’ diet, encouraged them to start cooking at an early age while teaching them to make healthy choices. We became a family of healthy food fanatics with gourmet inclinations.

I miss family dinners at the table when we gathered to talk about our days and simply enjoy each other’s stories, jokes and nonsense—not that it was always fun: there were laughs and there were tears, like any family.
Now that it is me and hubby alone, I find myself cooking less often, shopping once a week and sticking to basics. I still feel the obligation to assemble something nutritious every evening. I am over-saturated with food blogs and images of stylized dishes and staged ingredients. I tire of cookbooks and food networks. But having a variety of good ingredients and fresh produce is still a must in my books.
Other than the mandatory nightly fresh green salad, my secret is to shop and process once a week. Get it over with in one go—and this applies when cooking for one, two or four. Of course I supplement with frozen veggies, canned beans, a precooked chicken breast from a deli I trust, and fish has to be cooked and consumed within a day, unless it is smoked.

Step #1: Adopt a routine of shopping once a week for the basics. Go to a Farmers’ Market every other week at least, to find inspiration and stimulate your appetite with seasonal produce. Then spend a day in the kitchen “processing”. It is best to process the day you shop or the day after, at the very latest.
What is processing you say? That is step #2.
Processing means cleaning, washing, chopping, sautéeing, blanching— everything you can possibly do to make the nightly prep a breeze. Large bunches of greens are reduced in size, stored in containers and refrigerated, onions and other veggies are chopped, sautéed or roasted, chicken breasts are poached or baked.
In a life that has to be grounded in practicality, creative cooking and experimentation go out the window. You distill everything to a matter of survival on a sensible budget and with limited time, resulting in a refrigerator filled with delicious vegetables to nibble on all week. It does not have to be boring!
There will always be a time in one’s life to experiment, learn and explore. Everything takes practice…trial and error too. Save exotic meals for dinner parties with friends or special occasions with family.
When you’re “processing” once a week, you save time, gas and electricity and you have tubs of cooked ingredients to last you the week and beyond. Nothing goes to waste. You can toss your roasted veggies into salads or cooked quinoa, add them to a frozen pie crust with whisked eggs and cream to make a quiche, or stir them into a coconut-milk curry and serve over rice. If nothing else, simply serve them alongside baked fish or a burger (meat or veggie).

 

Roasting Vegetables En Masse

Pre-heat the oven to 350°F.
Broccoli, cauliflower, carrots, beets and sweet potatoes can all go in the oven at the same time.

Beets: Wrap each in foil.
Sweet potatoes: Poke each with a fork several times.Roast them whole or slice them into circles and toss them in a marinade.

Cube the tofu
Broccoli: Cut stems from the crowns and separate crowns into small florets. Same with Cauliflower.

Toss vegetables in a marinade and lay them out on baking sheets lined with parchment or foil.

Marinade #1: for every 3 cups of chopped veggies
1 Tablespoon oil  and 1 Tablespoon Lemon Juice
1 teaspoon Curry powder
1 teaspoon Cumin
1/2 teaspoon Garlic powder
1/4 teaspoon Salt

Marinade #2: For a block of Tofu (cubed) or 3 cups of Broccoli Florets
2 Tabelspoons Soy Sauce
1 Tablespoon Oil
1 Tablespoon Lime juice
1 Tablespoon Honey and 1 Tablespoon Ginger

Make three or four  times the marinade if you plan to roast a lot of vegetables at once, place the chopped veggies in a bowl—keep vegetables separate for roasting, some might cook faster than others—drizzle the marinade a little at a time and toss until coated.
Use your judgement by adding a little more oil or more marinade. Make up your own! If you are a purist, skip the marinade and drizzle your vegetable with oil, salt and pepper and toss.

As for cooking time, whole sweet potatoes can take as long as 45 minutes. The rest will only take 15 to 30 minutes. Check after 15 minutes, toss things around and continue for a few more minutes. Check your produce with a fork or sharp knife to determine their doneness.

Cool, store in containers and refrigerate.

Author: slicesofquinceblog

Hello, Thank you for visiting my blog. My name is Fadia. Fadia, like “Nadia” but with an F as in “Food”. Food is a passion of mine, bordering on an obsession. It has kept me sane (and well-nourished) during a long and crazy career in the food business. I live in Washington, D.C. with my husband, where our two daughters were born and raised and where, they learned to spend hours in the kitchen watching, experimenting, learning, cooking and baking. Food has been the thread and fabric of my relationships with people who, like me, have researched its nourishing and healing powers and have shared their knowledge in underserved or “over-served” communities, or who simply are thrilled with the joys of cooking. I grew up in Beirut, Lebanon, in a household and a family of cooks, or should I say, in a country of fiercely competitive cooks (I will probably write about Middle-eastern cooking as adapted to the U.S. kitchen). I moved to New York in my twenties and there I began my life-long exploration of world cuisines while still perfecting the art of cooking elaborate and healthy dishes in a jiffy and on a budget. We never succumbed to frozen dinners— O.K. maybe, a frozen pizza on the occasional Friday night. This is America after all! I cook just about everyday. I have had many teachers and many mentors, and I have taught and mentored many. I am still discovering and learning. It’s a never-ending joyful process. I also cook for distraction and have cooked professionally as instructor and demonstrator. I am setting up a burgeoning business as a freelance recipe tester and developer and a food writer and photographer. (Bring on the requests! I am available for hire). In this blog I plan to share photos, recipes and stories. Most of all I would like to honor all my kitchen heroes who have and continue to inspire me. I would like it to develop into a forum of exchange between friends, a resource for tips, information and ideas. Finally, I must mention that I do not do this without a twang of shame. I‘ll mention it and move on, hoping that perhaps later, I could dedicate more time and writing to it. The dark side of food, is the lack of it, bringing on malnutrition, disease and hunger to billions around the globe and right here in our own backyards. Our culture has also contributed to devastating food disorders that are very hard to ignore. As much as food brings us joy, the lack of it brings devastation. I never forget that. I would like to think that while we relish our beautiful dishes and our gorgeous photos of elegantly plated food, we can take a moment to read a HUNGER blog or two and help the people and organizations that dedicate their lives to this universal cause. Each of us food fanatics can. Please start now, start thoughtfully . I know I shall. With gratitude. F.

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