Traditionally that means spending some time in the kitchen and, although I work at home, I know lots of people who come home after a long day at work to a cold kitchen and not enough time or energy to make that type of dinner. I know you can get take-out or fix one of the myriad frozen entrees or complete meals, but why do that when you can make a real, home-style meal in less than 30 minutes of prep time?
I decided that was my theme this week and then I set out to see if I could really do that. I chose for the first menu one of our favorite comfort meals: meat loaf, baked potatoes, squash and corn. Bread, salad and even dessert can be added to this and not appreciably up the time.
Here’s how to do it: Mix the meat loaf (5 minutes); scrub the potatoes and wrap in foil (less than 5 minutes); Cut the squash, scoop out the seeds, cut into the desired pieces and put into a shallow baking dish. Fill the cavities with brown sugar and butter (5 minutes). Open a can of corn (or use frozen) and put into a small baking dish with cover. Add salt and pepper to corn and a pat of butter (optional). Put all into a preheated (360deg) oven.
Bake for 1 hour, 15 minutes. If your potatoes are large, put them into the microwave (minus the foil) for about 30 seconds per each, first.
If you have someone at home who can start the oven earlier than you, this can be made the day before, put in the refrigerator and have your husband or child put everything in the oven about an hour before you get home. Then, you can toss a really simple salad; use store-bought bread and a dessert of fruit and cookies. This is not only an old-fashioned, comfort-food dinner but it’s a lot cheaper than any other alternative and these days of an uncertain economy—that’s really a good thing.
Quick and Yummy Meatloaf
1 ½ pounds lean ground beef
½ cup dry bread crumbs
¼ cup wheat germ
1 egg
½ cup low-fat milk
1/8 cup catsup
Topping:
8-oz. diced tomatoes, drained
2 Tbsp. brown sugar
1 Tbsp. tomato paste
1 Tbsp. cider vinegar
Put meatloaf ingredients into bowl of mixer. With paddle attachment and machine set on low, mix until well-blended. Do not over-mix. Pack into a 1-pound loaf pan. Mix topping ingredients together and spread on meatloaf. Bake at 360 degrees for 1 hour. Take out and allow to sit for 15 minutes while potatoes and squash finish baking.
This cookie recipe is so simple and so easy to have on hand that I can not figure out why anyone buys the box mix or refrigerated cookie dough.
Simple Sugar Cookies
1 cup butter, softened (no substitutions)
1 ½ cups powdered sugar
1 egg
1 tsp. vanilla
½ tsp. almond extract
2 ½ cups flour
1 tsp. soda
1 tsp. cream of tartar
Granulated sugar (fine, colored or raw)
Cream butter and sugar in mixer. Add egg, vanilla and almond extract. Blend in the flour, soda and cream of tartar. Roll into a log, 2” in diameter. Wrap in plastic wrap and place in freezer for at least 1 hour. Take log out and slice 1/8” thick. Put on lightly sprayed baking sheet at least 2” apart. Sprinkle generously with sugar of choice. Bake for 6-8 minutes at 375 degrees until cookies are set and just beginning to brown around the edges.
Cookie dough can be wrapped and kept in freezer for up to 3 months. Take out of the refrigerator for about 15 minutes before slicing.
Note: Cookie roll can be rolled into colored sugar for an ornamental edge and used for holidays as well.
Another idea for quick and easy comfort food is your slow cooker. Sadly, slow-cooker food often all tastes the same. It is really important to prep the food properly before putting it into a slow cooker. Here’s an old favorite done in a new, quick (and economical) way.
Sauerbraten Dinner
2 pound beef roast (round, rump or chuck)
2/3 cup cider vinegar
1 medium onion, diced
2 bay leaves
1 tsp. pickling spice
¼ tsp. pepper
1 tsp. salt
1 ½ cups apple cider
12 gingersnaps, crushed
2 tsp. sugar
2-3 pound red cabbage, cut into wedges
Place all ingredients into slow cooker that has been sprayed with vegetable spray. Set on low for 8 hours or on high for 4 hours. Remove meat and slice. Gravy should be thickened slightly by the gingersnaps. Taste to correct seasoning.
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