a moment of truth: how I cook all those dinners

A friend asked me a good question the other day. She’s just had her second baby, and she wanted to know, with two toddlers, how in the heck I’m managing to make all those dinners I’m Instagramming all the time.

Here’s the truth: my husband works unusual hours in the ER, so he’s usually home between the hours of 3 and 7. If he works the morning shift, he’s off by 2:30, and if he works in the evening or at night, he goes in at 10 or 7. Of several possible shifts, only one keeps him out of the house at dinner time. It’s one reason I *love* his specialty. So: if he’s home, and he usually is, my hour of dinner-making (and usually, while things cook, kitchen cleanup) is mine all mine because he’s playing with/caring for the kids. He even often takes them to a nearby playground at that time. It works out great for both of us, because I get to actually enjoy my dinner making time since I’m not trying to multitask with toddlers and can just exercise my culinary creativity, and he brings home two very happy kids and we all sit down to a lovely dinner.

If he’s not home? We eat leftovers or I choose a quick recipe that can be put together in the time it takes the girls to watch a Daniel Tiger episode in the den, behind a baby gate, where they can’t be underfoot.

So, there ya have it. I figured I should come clean, lest anyone think I think an hour-long dinner prep time works for most people. I know we have a weird lifestyle made possible by my staying home with the kids and my husband’s unusual work hours.

All that said, I thought I might share a few recipes that we’ve enjoyed lately. All three are from the Food Matters Cookbook by Mark Bittman, which I use more than any other cookbook, and which I highly recommend, but, for you, I found each of the recipes online, so you can make them too!

 

This Pasta with Smoky Roasted Sweet Potatoes and Bacon was delicious. I used one fewer sweet potato than the recipe called for and still had enough for the dish. I also think this recipe would work great with roasted winter squash like butternut instead.

 

This Red Bean Paella is a dish I’ve made several times. I usually use canned tomatoes instead of fresh because it makes it a true pantry staple dish. We ate it with an arugula salad and brie on toast.

 

This Arroz con Pollo is another I make frequently. I like that it’s a one-pot meal. The recipe in my cookbook called for chicken thighs, but I used legs because that’s what I had, and because Etta loves eating chicken legs. I also only used one package of chicken legs, added pinto beans and tomatoes and served it with avocado on the side.