Tuesday, April 15, 2008
Grill Once, Enjoy Many Ways
I get a lot of raised eyebrows when people find out that I work full time, blog, raise a child and cook real food. Honestly it is do-able. But you have to not just like leftovers, but love to be creative with them. It helps if your family members pitch in over the weekend, when most of the week's meals are created. This is an example of how one Sunday dinner can be the basis for the rest of the week's meals.
Night one: Steak. This weekend, my husband put three steaks on the grill. Large ones. Of course we didn't eat them all, but that's part of the plan. Several veggie sides. We'll eat those the rest of the week, too.
Night two: I made quick caramelized onions and used those plus Sunday dinner's bread, some of the leftover steak, and white cheddar cheese for an open-face steak sandwich (recipe below). Because the steak was already grilled, dinner just took minutes under the broiler. Slice up a sweet potato for easy oven-baked fries and dinner is done.
Night three: we'll use the caramelized onions, more steak, greens, bleu cheese and dried cranberries, and balsamic vinaigrette for a salad meal.
Night four: We'll have a quick meal of grilled cheese with the rest of the caramelized onions, cheddar, apples and stone-ground mustard. Steamed broccoli on the side.
Night five: Grocery store night, CSA pickup, time to restock. Saturday, is time to go to the farmers market and that afternoon the actual cooking starts again.
So, you see how steak, cheese, onions, and bread can be used in four completely different (and very quick) meals over a few week nights. No fast food, no sacrifices.
Quick Caramelized Onions
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.
For the salad, I always make my own dressing and have it on hand. It's a lot less expensive than store-bought dressing, and is just as good, if not better.