Every night I try to get a reasonable meal on the table for my family of three. Every day I am looking for solutions to do it faster, cheaper, healthier, and tastier. Solving Dinner is the chronicle of my efforts.
“Dinner Tonight” posts are simply my plans for tonight’s dinner, with a list of ingredients, dishes, and how I intend to pull it off. There are so many incredible recipes on the web, yet I rarely cook using one. So I’ve decided to outline the process of creating an evening meal instead of giving a list of recipes for specific dishes. (That said, please let me know in the comments if you’d like a specific recipe.)
I do have some recipes however, for meal components that I return to time and again. These aren’t complete dishes, but flexible elements that can be used in a variety of meals, such as baked tofu, pizza dough, caramelized onions, etc. I’ve discovered some clever ways for making, storing, and using them, which I’m excited to share with you.
Like all modern families, we’ve got a crazy patchwork of ever-evolving food preferences and dietary restrictions. I’m always looking for better ways to create meals that are pleasing to everyone at the table without lots of fuss. Here’s our situation:
My husband is vegetarian, but eats fish and hates raw tomatoes more than is reasonable. I’m somewhat lactose intolerant, eat some meat but dislike cooking it, and will never like sweet potatoes or raisins, no matter how much I try. My daughter is two years old and generally eats very well … for a two-year-old. Which means that one never knows. She is currently against anything that resembles an onion.
In general we cook what could be described as modern, global, flexitarian cuisine that relies on quality, ‘real’ ingredients. When possible we source from our local farmer’s market, and when not, not. I work from home and can usually do some prep before the dinner hour, but some days that can’t be counted upon. My husband is currently in a state of being overworked, so he’s taken over the table-setting and dish-washing duties, practicing his culinary arts on the weekends. Like most families we’re trying to save money and time wherever possible. We’ve moved around quite a bit and our cooking reflects the many places, people and cuisines we’ve encountered.
My hope is that this site gives you some inspiration for dinner tonight, and maybe even some practical help in doing it. If you’ve got questions, tips, recipes, advice, dinner rants, or just want to tell me what you’re making for dinner tonight, I’ll be very happy to hear from you! Just comment or send me an e-mail.
(Oh, and if you actually want to know about me, go over here.)