“If you want something done ask the busiest person you know.” No matter how paradoxical that sounds, it always turns out to be true. The women I see actively involved in business or volunteer work seem to always have time for feeding their families, making delicious, nourishing meals that rival any fast food or take-out fare.
They are also are the first to bring a dish for a community get together like a Kiddush, Shabbat or feeding a grieving family during shiva.
I queried several active women to find out their cooking strategies and found that the common denominators in their success was a one-dish dinner — such as a wholesome soup, stew or casserole — and keeping it simple. Making sure the pantry is well stocked with nonperishables such as pastas, rice, couscous, canned soups, beans and fish and a good assortment of condiments prevents an annoying and sometime lengthy last-minute run to the market.
Following are some tried-and-true favorites that are easy to execute without sacrificing what everybody enjoys — good taste.
Roast Fish with Potatoes and Onions | Serves 6
4 Tbs. olive oil
2 onions, diced
3 cloves garlic, sliced or minced
1 pound Yukon gold potatoes,
diced
1 cup imported black olives,
pitted and halved
1 sprig fresh rosemary
1/4 cup chopped fresh parsley
salt and pepper
1/4 cup balsamic vinegar
2 1/2 pound cod fillet
(or any other white fish fillet)
Preheat oven to 450 degrees.
In a large skillet, heat oil. Sauté onions until soft and stir in garlic. Add potatoes and cook, covered, about 5 minutes. Remove mixture to a bowl. Stir in olives, rosemary and parsley. Taste for salt and pepper. In same skillet heat some more oil. Cook fish over high heat until golden brown on underside. Remove to a greased, ovenproof shallow dish brown side up. Add vinegar to skillet and cook until syrupy.
Arrange potato mixture around fish and pour vinegar over all. Bake about 15 minutes or until fish flakes.
Butternut Squash,
Tomato and Black Bean Ragout | Serves 8
3 Tbs. oil
1 large onion, chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded
and chopped
1 Anaheim pepper, seeded
and chopped
2 tsp. cumin seed, toasted
and ground
1 tsp. dried oregano
1 Tbs. paprika
2 cups canned black beans,
1 cup bean broth reserved
27 oz. can chopped tomatoes
1 small butternut squash,
peeled, seeded and cut
into cubes
2 cups corn kernels,
fresh or frozen
salt and pepper
cilantro
1 box instant couscous,
prepared according to box
directions.
Heat oil in large sauté pan. Cook onion, garlic and chili peppers until soft. Stir in spices and then add about half the bean broth. Add the tomatoes, bring to a boil and add the butternut squash along with remaining bean broth. Cook about 12 minutes.
Stir in beans and corn and cook another 10-12 minutes. Taste for salt and pepper. Garnish with cilantro and serve over couscous.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to the Bulletin or to [email protected]