What’s your go-to quick dinner meal?
You know, the dish you make when it’s a Wednesday night, you’re running late, the week’s meal plan has dissolved despite your good intentions, the kids are hungry, you forgot to defrost a protein, you had your can’t-miss dish—spaghetti—last night, and you want to get a healthy meal on the table—fast?
(Or does this just happen to me?)
Thankfully, a few weeks ago, I was invited to attend “Healthy Cooking 101,” an evening sponsored by Stop & Shop, as part of the company’s 100th anniversary, to promote healthy eating and cooking. Hosted by Julie Menounos, Stop & Shop’s nutritionist, the evening featured the cooking of Chef Jeremy Sewall, the chef/owner of several Boston area restaurants including Lineage and Island Creek Oyster Bar. I left armed with resources to, hopefully, end my dinner dash.
Chef Sewall developed several recipes for the event, sending us home with our very own mini-cookbook. I also learned a number of tips, including a delicious (and oh so easy) way to cook salmon: 250 degrees for 15 to 20 minutes. Before, I was a broil-the-heck-out-of-that-salmon kind of a cook (in other words, overcook the fish). This slow roast recipe would have perplexed me before (that will take too long, I would have thought), but 20 minutes goes by fast when you’re trying to get the meal on the table. I cooked the salmon this way for my family, and it went over very well, especially with my husband (a home run for me!).
One of my favorites of Chef Sewall’s recipes was what is now my go-to quick dinner meal: Whole Wheat Carrot Pancakes. You can find the recipe below. This is a great alternative to the sugary, white flour-filled pancakes I had in my repertoire. The best part? My kids loved them, and these pancakes make an easy, fun breakfast-for-dinner alternative. The kids were intrigued enough to help, which I always enjoy, though it does lead to extra clean-up. Next time I make them (which I definitely will), I plan to add shredded zucchini to my pancakes.
To help you get started on your own Healthy Cooking path, Stop & Shop has provided a $25 gift card to use at a Stop & Shop near you (how’s that for yum?). Enter the drawing by leaving a comment below. Entries are restricted to those in the United States who are 18 years or older, and must be submitted by Tuesday, April 22, 2014 at midnight ET.
2 very ripe bananas, mashed (instead of sugar)
1 large egg
½ C whole wheat flour
½ t baking soda
¼ t salt
¼ C almond milk
½ C shredded carrots
¼ C toasted almonds
¼ C honey
Mash bananas thoroughly. Mix bananas, eggs, flour, salt, milk, and baking soda, beating until you have a smooth mixture. Warm a nonstick pan over medium heat, adding ½ t canola oil or oil spray to the pan, ensuring it is evenly coated. Pour ¼ cup of batter into the pan, and cook until it begins to bubble. Flip over and heat until cooked through. Repeat with the rest of the mixture. Serve warm with toasted almonds and a bit of honey.
Disclosure: I was a guest of Stop & Shop at this event, and received a thank you pack for attending. All of the ideas included in this post, however, are all mine.