Putting it all together

by Erin King (née Sernasie)

I usually start with chicken; don't sear it. For the BBQ Baked Chicken thighs; I just place it on the boat, put a bit of BBQ sauce on it (I will periodically add more so it forms a nice thick layer of sauce) and pop it in the oven. If you are not comfortable with cooking times, write down the time that you put it in the oven beside the menu you are following and check it off the list. Smell is a great reminder. If I forget something in the oven or what time I put it in, the smell of it cooking will remind me and also tell me that it's getting close to being done.

Next, I put in the Teriyaki chicken. For this I would put the chicken pieces in a glass baking dish with large cut mushrooms and then cover them with a teriyaki or honey garlic sauce. There are some really good pre-made ones in the store even the "no-name" one is good. You can add extra garlic, chilies etc. to them, but if you don't have time don't worry about it. Add some cut up oranges and a handful of almonds right when it comes out of the oven and you have a surprisingly easy meal that would cost three times as much for half the quantity in a restaurant. You can buy some fresh bean sprouts and then add them right before you serve. A handful of cilantro right at the end is nice too.

Now I sear the pork tenderloin in some oil and balsamic vinegar and pop it in the oven on its own little boat on the baking sheet, beside the chicken.

Then I make a boat to hold all of the salmon pieces. Since they are all about the same size, I will cook them on the same surface. Squeeze some lemon on them, spray them with a light dusting of olive oil, and sprinkle the chili seasoning on the ones that will make up the Mexican salmon: easy. Pop them in the oven remembering to take note of the time you put them in. These will only take about 20 minutes.

Now marinate your steak in whatever marinade you have bought or just some olive oil, balsamic vinegar, onion, garlic and some herbs of choice- maybe some rosemary or thyme or savory- or all three! Pop it in a Ziplock bag with the marinade, suck out most of the air so that the marinade covers all surfaces of the beef, and pop it in the fridge for later. I would suggest eating the beef meal first as it's better fresh. It will still keep if you have other plans, but I like eating steaks on the day that I cook them.

Don't forget to record when everything went in the oven and check them off your list as you go. Also, don't be shy about checking on the different meats as you can smell them. After about 20 minutes or so they will begin to fill your home with the lovely smell of home cooking! Don't forget to wash off your thermometer thoroughly between each use; only use it on one piece of meat at a time to avoid cross contamination. (Remember 160° for boneless and 170° for bone in.) Salmon and most fresh fish can be done to medium rare, and for beef, it is to preference.

Now let's get the starch done. I like to buy new potatoes, they are the young ones that are smaller and have thinner skin, that way I just have to wash them. I can leave the skin on; I even leave the skin on for mashed potatoes! More flavor, texture and vitamins this way and less work! I will boil enough for both dishes then divide and conquer! I will mash one batch with milk, plain yogurt and some grated old cheddar (yummy!) and of course salt and pepper. The others I will toss in oil with perhaps some dried herbs, salt, pepper and pop in the oven in a glass baking-dish or a baking sheet. I don't line with parchment here because I want them to brown.

I am making three meals worth of rice so I measure ¼ to ½ cup per person, ¼ cup is usually enough for one serving but you know your family and yourself; finessing the measurements happens over time so that there is no rice leftover to throw out. The more you cook it the easier it will get to estimate portions. I like to use brown rice because it holds up well to reheating and it's nuttier and more nutritious.

By this time your meat should be starting to smell good. It is a comforting and satisfying aroma to me: the smell of lots of different foods cooking. I think it makes the house smell inviting and loving. You should be very proud if you have gotten this far.

Get out your storage dishes now and set them aside so they are handy and ready to go.

Next stop: veggies. Wash, peel and chop all of the vegetables before you start. Sort them into bowls in groups that will cook together. For example, asparagus in one bowl, red peppers in another (remember we put the mushrooms right in with the chicken), broccoli in another, diced carrots and celery in another, asparagus and zucchini in another and sliced eggplant and zucchini for grilling in another. Turn on your counter top grill to get it heated and get the steamer going.

1. For the BBQ chicken I will lightly sauté the asparagus in olive oil and garlic, adding a small mount of butter at the very end just as I am about to take them out. Cook them just until the color changes. You want them to be slightly under done because they will cook more when reheating. When they are ready, put them in the container that that whole meal will go in. Be sure to put the cover on while it is waiting for the rest of the ensemble or it will dry out.
2. In the same pan that I sautéed the asparagus in, I will pan fry the red pepper. (Don't clean it in between, each vegetable's flavors will add to the next application so washing or even rinsing would add unnecessary work.), add some garlic, an onion, maybe some balsamic and cook just until tender. Place them in their designated container, cover and move on. (This might be a good time to check and see what is done in the oven. If a protein is done, take it out and place it in its container but cover it with a piece of foil before putting the lid on. This will hold the juices in better. Also, don't forget to check on your starches, if the rice is nearly done, turn the heat off. It will keep cooking and you won't have to worry about burning. Do the same for the potatoes. Pasta will be done last as it needs the most attention. Over cooked rice or potatoes can be easily salvaged but overcooked pasta cannot.)
3. Now steam the broccoli. You can use a steamer or just put it in a bowl with some water in the bottom and something covering the top to steam for a few minutes in the microwave. Toss with some butter, salt and pepper and place in its rightful container.
4. While the broccoli is steaming, throw the carrots and celery in a new skillet or pot and get them cooking. Drain your beans. When they are soft, add your beans (black beans) then add some red wine, chili spice and ketchup. Yes, you read right, Ketchup! It creates an instant sauce and the sweetness of the ketchup melds nicely with the spiciness of the chili spice. Nothing could be easier!
5. Throw your zucchini and asparagus in the sautéing pan and cook them with some oil and vinegar and some spices if you like. Add the butter at the end, or don't! It's up to you, be creative and take some chances. Add a little concentrated orange juice, maybe some fresh herbs, this can be as simple or as complicated as you like. (Your broccoli should be done now, toss it in the butter and put it in its place!)
6. Lightly spray (this is where the spray oil is so handy) the eggplant and zucchini with some oil and drizzle with some balsamic vinegar and place on the grill. Sprinkle with some ready-made steak spice if you like. As the pieces are ready place them in their container.

Remember to keep checking the meats as you go. You will be on a learning curve the first couple of times you do this, but you will get a rhythm going, I guarantee it. As items get done, put them right into their containers. One by one you will complete a meal and pop it in the fridge. If you want to freeze one or two that's fine. I find that these meals will last up to 4 days in the fridge. (I have eaten food after 5 days. Many people would be scared of bacteria and such, so do what is comfortable for you. If you feel better freezing four meals and leaving only two in the fridge then do that.) I will tell you though potatoes do not freeze well, so freeze the dishes with the rice and pasta, or make the starch on the day that you eat the meal.

You can also cook the meats and starch in one day and just cut and prep the vegetables ahead of time to cook fresh daily. Or, cook all the meat and the vegetables and do the starch fresh every day. Like I said, you know your schedule and your energy level so do what you know will work for you.

For this day there is one more meal, the steak. I would leave it marinating until dinnertime. Then just rip open a bag of salad, toss it in a nice dressing, reheat or serve cold the grilled zucchini and eggplant on top of the salad and top with strips of the steak. There is nothing quite as delicious as a warm salad topped with a thin sliced big cut of meat! Serve some fresh bread with butter or a plate of olive oil and balsamic for dipping and you have a meal that makes eating out seem redundant! I love to eat out once in a while, but to be honest, I like eating my own cooking just as much if not more, and think of the money you'll save!

I do recommend cleaning up as you go along. If you don't let the mess get out of hand, there will be less to clean at the end. Take time out as you go to wipe surfaces, wash out bowls to be reused and periodically sweep the floor. Again, it's all about organization.

Then when you are finished, wash your good knives, your non-stick pan and meat thermometer by hand and everything else can go in the dishwasher. You've done enough today! You may need to scrub a few pots, but don't fully wash them, just get the tough stuff off. Get the mess under control, put the dishwasher on, and go have a glass of wine (or beer!). You deserve it.

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