Category Archives: Dinner
Recipe: One-pan roasted veg (per “The Plan”)
As I may have mentioned, I’m not one for complex, time-consuming, fiddly cooking. In fact, if I had my way, I’d never make another meal again. The bank balance being what it is, however, neither permanent-guest status nor live-in domestic help appear to be in my future, and as such the evening meal must be slapped on the table one way or another. Night after night after night.
Regular readers will recall that my dieting struggles are legendary, even in Hell, as they say. So what I try to do is leverage my aversion to all tasks culinary as a useful weight-loss strategy. Most days, Mr. Slattern arrives home to an exciting supper of grilled fish or chicken accompanied by a large salad, which, through the miracle of ready-washed greens, is as easy to prepare as it is to clean up. Fine. Of course when followed by half a cherry chocolate cheesecake and washed down with a bottle or two of white wine, even the most blameless of meals tends to lose its slimming properties. Still, labor has been saved and vegetables consumed, which counts for something.
Now, where was I? Oh yes, healthy meals, easy to fix. So the salad meal is great for summer; however, often, as the warm weather wanes, the body yearns for more substantial fare, and a cooked veg can be just the thing. Now I hate screwing around with vegetable prep, I won’t lie. The washing, peeling and chopping wreak havoc with my manicure, and you really do have to be careful when working with knives, which puts an unwelcome damper on the mid-afternoon cocktail hour. I have, however, partially solved this little dilemma by buying butternut squash and broccoli already cut up. These I mix with a chopped onion, a red pepper and some garlic (all of which have to be prepped, but really it’s not that bad). Just drizzle the whole mess with olive oil, salt and pepper and a couple of pinches of dried oregano, fresh basil or herbes de Provence, pop the pan in a 400 degree oven for half an hour or so, et voila, Lyn Genet’s Italian vegetables as detailed in The Plan, the latest diet I have failed to follow, but which I am certain would have wondrously transformed both my life and my figure had I but been able to choke down flaxseed granola rather than Boston cream donuts at breakfast for more than a week.
So anywho, what I do is make enough of this stuff for about forty people and just reheat it in the ‘wave all week or throw it into rice or pasta. If you have higher culinary standards than me — and really, except for Sandra Lee, who doesn’t? — this may not work for you; however, for the sufficiently slatternly this system can really take the sting out of being a hausfrau and put the zing back into sundown…speaking of which, I believe the portable bar is calling my name.
Recipe: Roasted peppers
If you don’t like the way they make ’em in the city
Cause they taste all wrong and the dang pepper ain’t pretty
Roast your own, roast your own.
˜ With apologies to Hoyt Axton
Freshly roasted peppers are a staple in my kitchen. You can throw ’em in a salad, eat ’em with pasta or grind ’em up for soup. They’re also delicious on sandwiches or with fresh mozzarella for lunch. Sure you can buy them in jars at the market, but they always seem to have vinegar in them and they never taste good. And anyway why would you buy something nasty that’s so easy to make and tastes infinitely better when you do?
Traveling hindered me from posting a gluttonous recipe last week, but we’re back on schedule this week with a healthier alternative of that old favorite Mac & Cheese. As with any mac & cheese recipe this one couldn’t be simpler: prepare a few items, toss em all in a pot, and stir. However, it’s the subtle nuances of herbs, the slight amount of heat from cayenne, and the combination of Montegrappa cheese* and roasted butternut squash that sets this mac & cheese recipe apart anything out of a box.
Read more and get the recipe.
Note from KS: In addition to providing all manner of sporty updates, the Sports Glutton is a serious cook! This recipe takes mac and cheese to new and previously un-dreamt of heights. The instructions are clear and easy to follow. If you’re pressed for time, you could substitute frozen squash, but really fresh is so much better. Ideal for a company meal or a kitchen supper. Well done, Glutton!
Recipe: Crock Pot Chicken
Over the years I’ve regularly come across recipes for roast chicken that call for bunging the whole bird into a crock pot and just letting it go for four or five hours, and although I find nothing to quibble with in terms of the labor involved (next to none), I have up to now shied away from this approach mostly on principal. To me, the crackly skin and pan drippings of an oven roasted bird are among its main attractions.
Also, most crock pot recipes rely on spice rubs for flavor, and I just can’t seem to go there. I know people love them and the food cognoscenti swear by them, but in my experience they disappoint, usually because they are overly salty, inedibly spicy or both. Three bites into the Moroccan lamb and I’m parched and coughing, leaving me with no alternative but to wash it all down with vast oceans of beer, which – in addition to being an integral part of the backyard grilling experience – is the only cure for the double header of excessive salinization and digestive conflagration. Trust me, no good can come of that.
Just ask the nice folks who invited us over for a barbecue last year and ended up having to help Mr. Slattern wrestle me into the car at three AM sobbing about the ’03 ALCS and ranting about “that-pussy-Alex-Rodriguez-and-his-asshole-buddy-Jeter.” Needless to say, we were not invited back and subsequent letters of apology were returned to sender. I suspect our hosts may have since left the state. I was also informed that a lesser man would have considered that behavior to be grounds. Point taken.