While my friends were suffering through low-level admin jobs, I was learning knife skills to earn a culinary degree.
[…] with two kids younger than 5 demanding my every free second – and the endless struggle to balance work and home life – I face the same struggles as everyone else.
Would I love to find five recipes that interest all family members, make a shopping list, get to the grocery store to buy it all and prep on Sunday so the week ahead would be easier?
Take something like a steak and spring vegetable sauté, for example, which starts with stir-fry beef.
Throw it in a pan with crispy seasonal snap peas – or just about anything else that looks good – add pantry seasonings such as soy sauce, and dinner is on the table in minutes.
[…] for the skilled – or passionate – cooks who still count their supermarket trips as coveted “alone time,” try this seasonal recipe for simple and fresh asparagus and egg toast or pan-roasted chicken legs.
Heat a large, oven-safe skillet over high heat and add enough olive oil to coat the bottom.
Pour off the excess liquid and add a swirl of sesame oil.
Add any of the following and cook for a couple of minutes more: a generous squeeze of lemon juice, a splash of soy sauce and a few drops of sriracha, if you like a little heat.
1 tablespoon plus 4 teaspoons unsalted butter, room temperature
Put about 1 inch of water into a skillet large enough to hold the asparagus spears, preferably in a single layer, and bring the water to a boil.
Place 1 teaspoon butter and ½ tablespoon olive oil into an 8-inch, nonstick frying pan and heat over medium heat.
Per serving: 249 calories, 8 g protein, 17 g carbohydrate, 17 g fat, 25 mg cholesterol, 308 mg sodium, 3 g fiber.