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.
Thursday, January 5, 2012
Sour Cream Cheese Bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grated sharp cheddar, plus more for top
1/2 cup grated parmesan
1 1/4 cups milk
3/4 cup sour cream
3 tablespoons butter, melted
1 large egg
Preheat oven to 350 degrees. Spritz loaf pan with non-stick cooking spray. Stir the flour, baking powder, salt and cayenne pepper together in a large bowl, then add cheddar and parmesan. In another bowl, combine the milk, sour cream, melted butter and egg, then add to dry ingredients. Stir until just combined (be careful not to overmix).
Pour batter into pan and sprinkle with cheddar cheese. Bake for 40-45 minutes or until light golden, then cool in pan on a wire rack.
*You can also make these into muffins; bake for 20-25 minutes. The original recipe suggested adding mix-ins such as chopped broccoli or crumbled bacon before baking—I'll try this next time.