Thursday, October 10, 2013

Do What Makes You Happy

Years ago (I say years because it makes it sound like a long time ago, but it really wasn't) I would have starved if it weren't for Trader Joe's. They have a delightful selection of easy, pre-made and fresh items that you can throw together to make a fast, healthy and yummy meal. Since I started cooking, I have been trying not to take short cuts and make everything myself because I want to learn and I need the practice.

As you know, making a "proper dinner" which should include protein, vegetables and a starch can be a two hour production. I love that. But my schedule during the week unfortunately does not. I've really been struggling with that. Because I love to cook and I love the two hour production, it's my therapy. But I make myself crazy trying to fit it in during the week which then completely defeats the purpose.

So tonight, it dawned on me - there can be a balance of easy, fresh, healthy and quick if you combine say marinated white fish from TJ's and your own asparagus and sweet potatoes. I embraced the old and new school in me.

Do what makes you happy - even if you have to modify it to get the result you want.


Old school:
Just buy the fish from Trader Joes and follow the directions (it's in the frozen section)

New school:
Pureed sweet potatoes, my modified version of Rachel Ray's mashed sweet potatoes and sauteed, steamed asparagus with shallots

Pureed sweet potato ingredients:
About 1 pound of sweet potatoes, peeled and cut into chunks
1 Tbsp butter
1 banana
1 orange, zested and juiced
1 cup chicken stock
Dash of nutmeg
Salt and pepper to taste

Boil potatoes until tender, drain and reserve. Return the pot to the stove over medium heat. Add butter and bananas and add the juice of the orange, reserve the zest. Allow the juice to cook out (about a minute). Add potatoes to the pot and add the stock. Cook for about a minute then transfer to a food processor. Mix on low for about a minute. Add nutmeg, orange zest and salt. I threw in a splash of milk. Mix again until it's the consistency and taste that is to your liking.

Asparagus:
Saute a sliced, shallot in a bit of olive oil. Add asparagus and cook together until shallots become soft and fragrant. Cover the pan with a lid to steam the asparagus until they are soft but still have a crunch. (2-4 mins). Use med-high heat but be careful not to burn the shallots.