Our grandparents probably would have had an easier time, grocery and food-wise, adjusting to this sudden and surreal quarantine situation we find ourselves in. They didn’t have so many convenience foods, they didn’t have the kind of delivery options we do, and they sure didn’t live the over-scheduled, jam-packed “just pick up something on the way home” lifestyles so many of us do. When my kids used to complain that we didn’t have food in our house, only ingredients, this is what they meant. They wanted a frozen pizza, not flour, tomatoes, and cheese.
Now we’re all in new realities. Now we all have to think strategically about food – something that came as naturally to earlier generations as Netflix comes to us. I’ve often said how thankful I am to have been raised by a grandparent because she taught me things that might have seemed a little quaint, but have always been pretty useful. Pulling a meal together out of whatever odds and ends and staples you might have on hand is one of those things. Cooking like that isn’t really about recipes – it’s more like a game. Since not everyone was blessed with chaotic parents who tagged out and a hardcore Italian grandmother who stepped up, today I’m going to share a basic formula for whipping up dinner – out of things you might already have, and things that cost very little.
If you have:
- an onion
- garlic (fresh or powdered – this are extreme times so let’s not be stuck up)
- butter
- olive oil
- a box of pasta OR a bag of rice OR a bag of grits
- canned tuna OR canned clams OR canned chicken OR frozen shrimp
- OPTIONAL: a bag of frozen broccoli or frozen spinach – you get the idea
- OPTIONAL: a squeeze of lemon, a splash of white wine or chicken broth
Let’s cook something!
Note: haul out a good-sized skillet or pan for this one. – you’ll need it.
Cook pasta/rice/grits according to directions. If pasta, save a cup of cooking water. If rice or grits, add an extra half cup of water and when it comes to a boil, skim that extra half cup of water right off the top and set aside.)
Melt a couple tablespoons of butter and an equal amount of olive oil in a pan over low heat. Saute onion till slightly translucent and tender. Toss in minced garlic (or powdered – I’d go with a heaping teaspoon), stir for another minute or two. Add in your protein of choice and sauté till heated through. (Note: if using frozen shrimp, thaw, clean, and shell before adding to pan – and cook till shrimp are pink.) Remove your protein from pan,; set aside and keep warm. Add a half cup of wine or broth if available. (If not, now is when you use that starchy water you set aside!) Add a couple more tablespoons of butter and another splash of olive oil. And bring to a boil. Add cooked pasta and protein to the pan, and remove from heat. Give it all a wicked good stir and a squeeze of lemon if you have it, maybe a sprinkling of parmesan cheese if it’s around and boom! Dinner.
*for a vegetarian option, omit protein completely and sub in (thawed) frozen veggies – or fresh, if you have them. You’ll want to cook them to almost-finished before adding to dish. (I just steam in the microwave.)
It’s not gourmet, it’s not the Food Network, and it’s definitely not fancy but it’s fast, easy, cheap, and available. And super versatile. Throw that canned chicken over some grits and toss in a handful of shredded cheddar, for example. Lots of variations – and you can add in whatever else you find hiding in the cabinet. Olives, sundried tomatoes, black beans, etc.
Since we’re all in this together, now would be a great time to share some of your go-to fast and easy meal ideas. Send to hello@bobandsheri.com and we’ll feature your ideas in an upcoming newsletter. Stay safe and healthy!
My mom was born in 1928 and was 38 years old when she had me. She has sent journeyed to Heaven, but did cook for us from staples plus one or two items. We didn’t have meat everyday. My husband had meat everyday and looking at us both, you would know we still do meals his way. We, as a society, need to go back to the way it was. Homes with their own gardens or large planters would be great. Replace bushes with edibles – blueberry bushes, cilantro, parsley instead of monkey grass, sunflowers, etc. Not everyone can have egg laying hens or kill chickens for Sunday’s supper, but do what they can to be more self sufficient. We can support our local fresh markets here and those we pass by on road trips. There is so much we can do to support our families and local businesses.
My mom was born in 1928 and was 38 years old when she had me. She has since journeyed to Heaven, but did cook for us from staples plus one or two items. We didn’t have meat everyday. My husband had meat everyday and looking at us both, you would know we still do meals his way. We, as a society, need to go back to the way it was. Homes with their own gardens or large planters would be great. Replace bushes with edibles – blueberry bushes, cilantro, parsley instead of monkey grass, sunflowers, etc. Not everyone can have egg laying hens or kill chickens for Sunday’s supper, but do what they can to be more self sufficient. We can support our local fresh markets here and those we pass by on road trips. There is so much we can do to support our families and local businesses.
My favourite recipe is from Martha Stewart for Honey Butter Pork Tenderloin. Pork, honey, butter, salt, pepper. Boom. Dinner is ready in 30 minutes. Add some rice and vegetables and you have a perfect meal. Go ahead and google it!
Just saying I am strictly keto/ Bariatric! I use to be a whooping 366lbs, and am now 160 and still want to lose more, this recipe doesn’t do much for people in my situation, any advice or alternatives?
Thanks for this article. My memories are of my grandmother making homage bread, pies, meat pies. And ohhhh how soft her hands were. My mother being a stay ah home mom, making dinner from scratch and teaching me to do the same as I helped her in the kitchen. Thankfully, I grew up in a small town with limited stores and only two restaurants. I raised my family old school traditional style. We still had sit down dinners, from scratch cooking. I have raised my kids that way, and now my step daughter. I wouldn’t have it any other way. I truly believe it’s because of this, I am not in a huge panic. I have my meats, my staples. We’re fine. I am stripping and repainting my cupboards I had been meaning too, so why not! Trying to see the light in this; Maybe this a is a life lesson for all, though some realities down allow it on a day-to-day basis… Slow down, spend time with your family, your kids. Enjoy This time together, maybe carry it on after this has subsided . Pass down the traditions. Teach them how to cook, how to do those at home projects. Teach them old fashioned family values. TOGETHERNESS. Stay home, stay safe. Protect yourselves and your loved ones.
This meal sounds great. Your grandmother was awesome. I thank you and Bob, everyone that is working so hard to keep us together. Your podcast came through completely. Friday March 27. I was so happy. I can’t wait to get back to volunteering, helping my senior friends.
I have always loved listening to your recipes and little hints you give to add a little something to canned sauce etc.
Glimpses to our past. My favorite family recipe is Date Nut Pudding. But as far a quick meal goes usually I don’t really have a favorite I just enjoy cooking & whatever we are having is my favorite at that time.
Tonight was vegetable soup, spinach salad & banana nut bread ( had to use those bananas)
You can turn just about anything into a soup, stir fry, or omelet, and when all else fails, make fried rice with bits of leftover roast.
Or, Google your random ingredients plus the words recipe and easy. 🙂
Easy-peasy stir-fry sauce for folks who don’t normally have oyster sauce etc. at home: in a little bowl, put 1/3 cup broth (or so, I never measure), couple of tbsp of corn starch and soy sauce. Add a tbsp of heat (such as chili paste, or a tsp if using dried red pepper or flakes) and an optional tsp of sweet (honey, sugar, or brown sugar) and tsp of vinegar (rice wine, apple cider or white). Could also add a pinch of ginger. Whisk together to make smooth, pour in stir-fry at the end, heat to reduce liquid into a sauce. As you experiment you will learn the levels you like for hot and sweet. But if you ever buy the packets at the store, you will no longer need to. They’re just basically corn starch and spices.
Thank you so much for this Sheri! Please keep these posts and recipes coming!
Thanks for bringing up treasured memories of my growing-up years! My Mom used the freezer to store all her great dishes, so she didn’t have to spend time repeating the efforts weekly. And she never worried about having unexpected company; she was always ready!! She’d make pans of lasagna, different kinds of casseroles; stored “half a cow” of different cuts of beef, as well as fresh frozen fish my uncles would catch. And oh! the desserts she’d freeze! Cakes and cookies, some pies (or at least pie crusts – all homemade, of course) as well as fruit to fill the pies. I will make a large pot of homemade spaghetti sauce and freeze them in containers. I also sauté lots of onions, garlic & mushrooms and cook them with lots of ground beef, then divide the mixture into smaller containers and put them into the freezer. I can grab a container anytime I’m rushed, mix in vegetables or pasta and fix a fast, healthy, and easy meal.