I’m going to handle meals on the fly this week, since the boys are off from school and we’ll be more flexible with both our eating times and locations. They’ve requested Baked Ziti one night, so I’ll make that. I’ll have to go food shopping first, because my fridge is really empty! But, we do have a nice store of homemade food in our freezer: 16 Bean Soup with Flanken, J.’s Smoked Beef Ribs, Vegetarian Mushroom Barley Soup, and Moroccan Beef Meatballs in Cumin & Coriander Tomato Sauce.
I also cut out a batch of recipes from the March 2011 issue of Cooking Light magazine — I am excited for some hearty, new meatless or low-on-meat ideas. The only problem is they’ll be a long-shot in terms of the boys eating them. And, when I handed J. the stack of recipes to see which he’d like me to make first, he said “None of them.” Boo! Everyone is raining on my new recipe parade. Still, I think they’re worth sharing in case you have more receptive families:
- Chicken Fried Rice: one of my favorite Chinese take-out dishes, with a more reasonable nutritional profile;
- Vegetarian Moussaka: subs bulgur for the ground beef, making it both vegetarian and kosher;
- Artichoke and Goat Cheese Strata: would be lovely for brunch;
- Green Chile Tamale Pie: a Mark Bittman recipe using just 2 oz. of ground beef per serving; and
- Chickpea Chili: slow cooker recipe using dried chickpeas, green olives, and golden raisins.
If you make any of these recipes, please let me know how you like them. Or, invite me over for dinner. I’ll leave my family at home.