Sometimes you just need a quickie.....

....I'm talking about dinner, of course.

One of the biggest challenges I hear from people, especially moms, is that it's so hard to get a healthy meal on the table quickly at night.  I get it.  I spend most of my days cooking for other people, and when I get home I want something easy. But I'm not a peanut butter and jelly sandwich kind of girl.  I love to cook, but I like to eat even more, so I've found ways to get to the eating part as quickly as possible.  And I don't compromise taste or quality.  So here are some of my quick-cooking tips:

1) First of all, have a kitchen that supports your needs.  In my pantry I always have a variety of grains, beans, quinoa pasta, canned tomatoes, panko, herbs and spices, vinegars, coconut milk,  chicken and veg broth, onions, garlic and shallots.  My fridge always has my favorite veggies (whatever is in season), romaine, eggs, cheese (can't help it), tamari, curry paste, Greek yogurt and corn tortillas.  And my freezer holds nuts and seeds, frozen spinach, and puff pastry.  I can make something quick and delicious with just these.

2) Let the supermarket help you out - a rotisserie chicken is a great buy.  You can make sandwiches, soup, tacos or a stir fry in minutes.  Bagged lettuces save you time cleaning, as most are triple washed.  You can even find pre-sliced veggies for stir-fries and fajitas.  They will cost you more than their non-prepped counterparts, but will save you valuable time at night.

3) Take your frustration out on a chicken breast.  I always pound my boneless chicken breasts before cooking.  It helps them cook more evenly and quicker, and you'll often find that one chicken breast, when pounded thin, yields two servings.  Season it with a little salt & pepper and smoked paprika (trust me!) and sauté in a little olive oil for just about 3-4 minutes per side.  I like to sauté thinly sliced onion and peppers in the same skillet and serve over the chicken for an easy-peasy side (or top, as the case may be).

4) Eat more seafood.  Fish cooks up so fast.  My favorite way to prepare it is to put it in parchment paper with some fresh herbs, citrus slices, capers and scallions, then wrap it up and bake at 350 for about 10-15 minutes.  The more thinly sliced veggies you put inside the packet, the more of a one-dish meal you've got.  Try carrots, mushrooms, zucchini.  This works with all seafood - shrimp takes about 8-10 minutes, fillets like snapper, salmon and bass take about 10-12, and thicker fillets like halibut take about 15.  Added bonus - clean up is a breeze.

5) Salad is not rabbit food.  You can make a really hearty dinner salad in a flash.  Remember that rotisserie chicken?  Slice it up and toss with mixed greens, chickpeas, cooked rice, fresh veggies and a drizzle of olive oil and balsamic vinegar.  I made the salad below in about 8 minutes tonight.  I sautéed cubes of a sourdough baguette in olive oil, added sliced onion, a little garlic, halved cherry tomatoes and cooked until the tomatoes blistered.  Then I added chopped romaine and balsamic vinegar.  Tossed it all with a little bleu cheese....and voila. Completely satisfying. (If you've never grilled romaine or sautéed it, give it a try!)

6) Have breakfast for dinner.  Here's another chance to get a bunch of veggies and protein all in one pot.  Make a veggie omelet, or scramble eggs with some black beans, pasilla pepper, onion and salsa.  If you want a fast yet fancy egg dish, whip up a fritatta: saute veggies in unsalted butter or olive oil, add 6 beaten eggs to the skillet (and some fresh herbs), cook on the stove top until mostly set, and then pop under the broiler for about 3-4 minutes until it puffs up.  Bonus: you have extras for a healthy breakfast on the go.

So there you go....my quick cooking tips to get a healthy, tasty meal on the table in minutes.  Dinner shouldn't be stressful.....I hope this helps.

Cook happy!

My Machuca....

About two years ago, I visited Roatan, Honduras.  I went on a tour of the island, expecting the usual photo opps and shopping stops.  I didn't expect one of the best culinary experiences of my life...but I sure got one. Our last stop was at a little Garifuna village where the women were making a traditional soup called Machuca.  I've dreamt about it ever since.

I remember asking our tour guide on the way back how to make it, and she gave me her basic recipe; I've not forgotten it: mashed plantains, coconut milk, fish stock, peppers, onions, cumin, coriander and fish.  Of course the Garifuna women don't have Trader Joe's or Whole Foods, so they make their own coconut milk from shredding and soaking coconut meat, and their own fish stock from simmering fish heads, shells, bones, conch, etc.  I'm sure this is why their Machuca was so delicious and memorable.  This weekend was cold and rainy, and my thoughts ventured to sunny vacations, so I figured it was time to bust out a little Machuca.

Here's what you need.....

Black plantains (they're sweeter and so ripe that they need very little cooking), coconut milk, seafood stock (I'm not buying fish heads, sorry), onion, bell pepper, Serrano pepper, garlic, cumin, coriander and fish (preferably snapper, but any white fish will do).  Traditional Machuca also contains yucca, but it takes a long tome to cook and it wasn't in my guide's recipe, so I left it out, but if you're looking for authenticity, go for it - just boil that first until soft, then add to the soup later.

Start by slicing the plantains in half, peeling the flesh from the skin and chopping.  Place in a pot of boiling water along with about a teaspoon of chopped garlic (boiling the garlic helps mellow the bite of raw garlic).

My plantains were super ripe and soft, so I only had to boil for about 5 minutes.  When done, drain really well (cook the rest of the soup while it drains) and mash with the garlic and a pinch of salt.

To prepare the soup, sauté the onion, bell pepper, Serrano, and garlic in coconut oil until softened, about 3-5 minutes.

Meanwhile, chop the fish into bite-sized pieces.  The Garifuna often will fry fish and place that in the bowl with the soup poured over, but I opted for just simmering fresh fish pieces in the soup before serving.

When the onion mixture is soft, add cumin and coriander and sauté an additional 1-2 minutes. Then add coconut milk and seafood stock, and bring to a gentle simmer.

Add the fish and cook just until opaque and cooked through, stirring often to turn the fish, keeping it in the hot liquid.  Season to taste with salt and pepper and just before serving add a splash of lime juice.

Now the  presentation..... take a handful of the plantain mash and form into a ball.  Place that in the middle of the bowl....

...then pour the soup mixture all around the plantain ball.  We had ours served like this, but often the Garifuna people will serve the mashed plantains in a separate bowl on the side.  I really prefer it all together, taking a little spoonful of the plantains in each sip of soup.  The combination of sweet, spicy, creamy and tart (from the lime - so don't be stingy) is incredible.

Man, I need another culinary vacation......

Machuca (Suzanne Style)
Serves 4

2 black plantains, peeled and chopped
2 teaspoons chopped garlic, divided
1 tablespoon coconut oil
1 cup chopped yellow onion
1 Serrano chili pepper, seeded and chopped
1/2 cup chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can coconut milk
2 cups seafood broth
1 lb snapper or other white fish, cut into bite-sized pieces
1-2 tablespoons fresh lime juice
Salt and pepper to taste

• Place the chopped plantains and 1 teaspoon garlic in a pot of boiling water.  Boil until softened, about 5 minutes.  Drain well while you prepare the rest of the soup.
• Heat coconut oil in a large skillet over medium heat.  Add onion, Serrano, bell pepper and remaining 1 teaspoon garlic.  Sauté stirring occasionally until softened, about 3-5 minutes. 
• Add cumin and coriander and cook an additional 1-2 minutes.
• Stir in coconut milk and seafood stock, and bring to a gentle boil.
• Add fish and stir occasionally, turning the fish pieces to keep under the liquid until opaque and cooked through, about 5 minutes. 
• Meanwhile mash plantains in a bowl with a pinch of salt.  Form plantain mixture into 4 balls and place in each of four bowls.
• When fish is cooked, season soup with salt and pepper and add lime juice to taste.
• Pour soup around plantain ball and serve immediately.

Cook Happy!