I love beef and gravy. Mostly, I make gravy from Roast Beef drippings with Yorkshire puddings and the whole shebang. But in a pinch? This is a quick, delicious fix that hits makes it the Best Beef and Gravy in my books And, it's easy.
I'm away at a conference for most of this week - Monday I'll be at home, but Tuesday-Friday the boys will have to fend for themselves. Not to generalize, but I know in this case it means KD, pizza and eggs on toast, so I've chosen some meals that can be prepared ahead of time and either frozen or refrigerated, then assembled at the last minute. Fortunately summer means not a lot of heavy meals - no big roasts or stews or long cooking times. I think they'll survive.
It's been so nice outside - I look for any opportunity to fire up the barbecue and eat on the grass. This simple marinated steak is one of our summer favourites - and delicious thinly sliced and eaten over sweet, gingery slaw. Pick up a bag of pre made coleslaw to streamline things. Happy weekend!
Everyone is getting run down, catching spring colds, tired of school and ready for summer holidays. This week is going to be simple, comforting, low-stress and easy to eat - nothing complex if at all possible. I'm hoping for some happy, relaxed mealtimes with minimal prep that will rejuvenate tired kids (and parents!) so that we can focus on resting and reconnecting, taking dinner to soccer or eating at the park. Nothing some bare feet in the grass won't cure.
I have the travel itch. When spring shows up, everything thaws and blooms and the days get longer, I want to stay outside - and hop on a plane, train or automobile, if at all possible. The travel bug translates well to the kitchen, fortunately - if I can't make it to Asia or Greece myself, I can always use my imagination. Right? I'll go for a walk and visit some interesting ethnic groceries - much cheaper than a plane ticket.
As I start to ponder the fact that shorts weather is imminent, I'm trying to eat healthier with summer in mind - and so this week will see a veggie-rich rice bowl, lean and spicy-sweet beef lettuce wraps and grilled cheese with braised kale.
This week our meals will be interesting yet simple; springtime is an inspiring season, yet tends to be extra-packed with extra-curricular activities. So while I like to be able to make dinner from scratch every night, sometimes I need to streamline things a little bit. None of this week's dinners taste rushed - a springy risotto with peas and asparagus is one of those dishes that looks and tastes like it took longer than it actually does; ditto the crispy Panko fish sticks that come together in about ten minutes.
It's a short week, thanks to Easter, and we're settling into our longer days and sunny mealtimes. I'm feeling more creative these days, enjoying the sun coming into my kitchen, and am in the mood to expand my culinary horizons and think summery thoughts with crispy fried shrimp sandwiches, mint-ginger chicken kabobs with spicy raita, and fall-apart beer brisket. We'll practice summery dishes and dream of a few months ahead. With any luck, we'll be dining al fresco! Maybe.
April! How did that happen? With Easter arriving early this season, and spring break late, the kids seem to be home from school a lot these days. (Not that there's anything wrong with that.) There are plenty of kid-pleasing recipes on this week's menu - fajitas, creamy chicken with noodles, sloppy Joes and meatballs - but all are upgraded in their own way to appeal to grown-up palates too.