Label = Family Cook
31 Days in My [Insert Label Here] Skin:
[ Family Cook ]
One of the most time-consuming roles I play in my house is that of “Cook.” I remember, when my oldest ones were tiny, feeling absolutely overwhelmed (and bitter!) about how often I had to come up with something nutritious for them to eat! It probably sounds ridiculous, but the truth is I used to get so annoyed that they were too tiny to come up with a meal idea, prepare it, eat it without choking, and clean it up all by themselves. I didn’t want to be so needed all the time. But the fact of the matter was that I did need to feed those little cuties if I wanted them to stay alive!
So I sucked it up and made them meals.
- Breakfast was always an egg (either over-medium or scrambled with cheese), toast or a bagel, and a piece of fruit.
- Snacks were things like avocado slices, black beans, raisins, and yogurt.
- Lunch was a PBJ, mac & cheese, or what we call “snackaround”- turkey meat/salami/tuna, cheese, crackers, and fruit.
- Dinner was often spaghetti or fajitas or homemade hamburgers.
Those were a lot of our “go to’s.”
Nowadays, we still have fajitas at least once a week— it’s healthy, tastes great, and makes great next-day lunches! We also have steak and homemade challah bread or fries on a regular basis. Lemon Pepper Salmon with quinoa & brown rice (from Seeds of Change) is another favorite.
Another meal we always enjoy having is homemade pizza. We don’t have it super often simply because it takes a lot of work to make the crust, but it is always a great hit.
I thought, just to spice things up a bit here, I’d share with you the recipe I use to make pizza dough. (We tend to enjoy topping it with the standard marinara sauce, cheese, and pepperoni OR ham & pineapple OR we top it with BBQ sauce, cheese, BBQ chicken, diced red onions, and italian seasoning.)
Sprinkle: 1 envelope (2 1/4 tsp) active dry yeast over 1/2 cup warm water (about 105*)
Let sit for 5 minutes, until yeast swells.
Add & mix till combined: 1 1/4 cups water, room temperature and 2 Tbsp olive oil
Mix separately: 4 cups bread (or all purpose) flour and 1 1/2 tsp salt
Gradually add dry ingredients to wet ingredients, stirring until cohesive mass forms. Turn dough onto lightly floured surface and knead until smooth and elastic, 7-8 minutes. Use as little dusting flour as possible while kneading.
Form dough into ball, put into oiled bowl, cover with plastic wrap or towel and let rise until doubled.
Punch dough down and divide and form into desired shapes.
Pre-bake for 5-10 minutes at 425*. Then either wrap in foil, put in freezer gallon bags, and put into freezer for another time OR put toppings on and bake again for 10-12 minutes.
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What about you?
What are some of your “go to” meals? What is a particular role you struggled with over the years?
Please share your journey in the comment section below.