Rev. Deb at Rev Gal Blog Pals writes, “I know RevGals is not a cooking blog. But, I also know that we clergy balance multiple tasks, roles and responsibilities. And many of us want to keep eating healthy and serving with stronger, healthier bodies. At the same time, unless you are living with a personal sous chef, you’re throwing dinner together in between afternoon office hours and evening meetings, sometimes with a little homework and soccer practice thrown in the mix. So, for this week’s Friday Five, tell us:”
1) What’s your tried-and-true recipe for picky eaters? My grandmother’s chocolate sandwich cookies. We call them ugly chocolate cookies because though they are frosted and have a little round window in the top half, they are rolled in flour and never get the rich dark brown that would earn them a different moniker. But they do taste good.
2) Breakfast for dinner: totally cheating or a lifesaver? Discuss.I love breakfast at breakfast and dinner at dinner. A good omelette or waffles with maple syrup first thing in the morning is my preferred way to start the day. Let dinner be dinner. Besides, I can’t imagine red wine with waffles.
3) Go-to casserole for potlucks, new parents or your family’s favorite? Here’s an easy one–cook up a bunch of Minnesota Wild Rice (you can order it on-line from Lunds); toss it in a bag and put it in the freezer; use three cups of cooked wild rice; combine with sauteed onion, browned ground beef, one can Campbell’s Cream of Mushroom Soup with Roasted Garlic mixed with one cup sour cream. Bake at 325 degrees for 30-40 minutes. Eat piping hot right from the oven.
5) ‘Fess up! What’s your “bad-for-me-but-super-easy” dinner? Saute of Beef Hungarian Style from the New York Times International Cookbook. A goodly amount of thinly sliced top sirloin sautéed in olive oil; a tablespoon of hungarian sweet paprika mixed in; a squirt of lemon juice; and then finished off with enough heavy cream to make a not-too-runny sauce. Cook until the sauce thickens and serve over yellow rice. Sounds so good I think I’ll have it tonight with fresh asparagus.
BONUS: RANDOM!! REVGALS version of “CHOPPED” episode, starring you, the tired, harried, cook and pastor who has to feed everyone and get back to church for a meeting in 45 minutes… What would you make with:
a can of garbanzo beans
sweet bell peppers and
Sauteed chicken breasts with finely chopped red and orange peppers finished off with a white wine sauce; grilled radicchio; some Meyer Lemon Pasta; and, for dessert the world’s easiest lemon pie (recipe to follow). The can of garbanzo beans would serve as a nice center piece and, as I was running out the door, I’d pop a Testa-mint in my mouth!
Easiest Lemon Pie
1 lemon – seeded, quartered, do not peel!
1 C sugar
6 T butter
Puree until well blended, pour into unbaked pastry shell 9″
Bake 30 min @ 350.
Cover with Lemoncello-flavored whipped cream.