It’s the end of a long day at work and you have dinner to make. I know this can seem daunting, but I encourage you to look at cooking as a meditative way to transition into your evening at home, a way to savor and enjoy the end of the day and the beginning of your family, partner or alone time. I know this feels impossible if you’ve spent the last 15 minutes trying to think of what to cook and still don’t have a good idea. Or you know what you’d like to cook and have nothing in the fridge. A trip to the store means you’re not eating until 9:00 and that just won’t do.
The way I avoid this, is by spending some time over the weekend planning my meals for the week. I get recipes together and do my shopping, so each night all I have to do is look at what I’m cooking that night, take out the ingredients and the recipe and get started. The effort is truly worth the peace of mind and joy that I find in cooking the rest of the week.
My mission with my blog is to share my efforts with you so you too can find some pleasure in cooking your evening meals. I could also go on about how absolutely fantastic cooking your own meals is for your physical health, but I’m guessing you’ve seen the news about that already. I’m going to recommit to sharing recipes you can cook on a weeknight and menus to help you organize your weekly meals. I also want to share some cooking tips that I’ve learned over the years to help you become a better cook and I hope that you’ll leave comments for me so I can learn from your experiences as well!
Here are a few recipes to get you started.
The first is for chanterelle pasta. Chanterelles are on sale in stores now and are a good source of protein. These are one of my favorite weeknight dinners when they’re available, but you can always use crimini mushrooms instead. Both are quick to cook, delicious and healthy.
Another way to cook chanterelles or another mushroom for a quick, delicious and easy weeknight dinner is to saute them and serve with a few sunny side up eggs. The recipe is here under Chanterelles and Fried eggs.
If you have another idea, but need a nice, easy side dish to go with your meat or fish dish, look here under Braised Vegetables for one of my favorite vegetable dishes. I cook this one at least once a week.
Last night’s braised carrots that I made to go with Chicken Breasts ala Vendemmia, also a nice dinner for fall as it has fresh grapes turned into a lovely sauce. This one takes a bit more time, but it’s worth the effort if you feel like cooking.
I hope this week finds you well and inspired to cook. I’ll post more next recipes next week and hopefully keep you cooking!