After last weekend’s summery warm spell, it’s time to return to reality and the chilly days and nights of autumn.
These are the months when we look forward to getting home after a long day and making something easy and warming for supper.
The focus here is on dishes that are easy since a long day working or playing means there is less interest or energy left to prepare a good meal. Thinking ahead, a little planning really pays off and can result in quick, flavorful suppers.
I am an advocate of “cook once, eat twice” when preparing meals. Making meatloaf on a Sunday night means leftovers for the next night, of course. But beyond that, it’s good to remember that roast chicken leftovers can be made into tacos, soup, chicken salad and chef’s salad. The same goes for leftover steak or pork, which also work well in stir-fries.
My favorite all-time quick supper is local author and chef Pam Anderson’s simple supper soups in “How to Cook Without a Book” (Broadway Books). In this recipe she teaches basic techniques that can be followed no matter what kind of meat, vegetables and starch you have on hand.
She writes that you need a medium onion, a pound of vegetables, a pound of meat, broth and some kind of starch – potatoes, beans, rice, egg noodles or hominy – and you can put together a hearty meal.
When I make this recipe I use chicken thighs, which I half-cook in two tablespoons oil and the chopped onion, then remove from the pot so I can shred the meat with two forks. The meat goes back in the pot along with the vegetables cut into bite-size pieces, vegetables, starch of choice, chicken broth and dried herb or spice of choice. The mixture is partially covered and simmered for about 20 minutes, until the vegetables are tender.
To finish it, add salt and pepper to taste, then serve. When I want something heartier, I thicken the soup with flour or corn starch and add dumplings, which cook on top of the stew.
Other quick ideas include frittatas, pastas, pork tenderloins, chicken or turkey filets in pan sauce, and casseroles like this one from allrecipes.com that offers the flavors of cabbage rolls without the extra work:
2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5-ounce) cans diced tomatoes
1 (8-ounce) can tomato sauce
½ cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
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