A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Friday, December 30, 2011
2 tablespoons butter
1 chopped shallot; or use onion
kosher salt and black pepper
1/2 cup dry white wine
3 cups vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas, thawed
4 oz baby spinach, roughly chopped—I use scissors
1/4 cup grated parmesan, plus more for serving
lemon zest or wedges for serving (optional)
Preheat oven to 425 degrees. Melt the butter in a Dutch oven or other ovenproof pot over medium heat. Add shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3-4 minutes, stirring. Stir in wine and cook for a few more minutes or until almost evaporated. Add broth and rice and bring to a boil. Cover pot, transfer to the oven, and cook for 20-25 minutes.
Remove from oven and stir in peas, spinach, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. If it seems too thick, add a little hot water. Serve with extra parmesan and lemon zest or wedges.
*This recipe could be adapted with other ingredients. I've made it with saffron and asparagus, and I think it would also be good with sauteed mushrooms in place of the spinach and peas, or sauteed zucchini and summer squash.