Okay, here are some of my secrets for getting food from my imagination to the oven and then, to the table in a timely manner almost 365 days of the year!
How do I get dinner freshly cooked not always knowing exactly when my husband will get home from work?
Number one rule, never plan on having a souffle! If you want your husband to run really late, putting a fragile dish like that in an oven is sure to add ten to twenty minutes to his drive home.
On the iffy evenings, I usually go with an all-oven meal meaning that the top rack has the protein and the lower one takes care of the roasted vegetables. My roast of choice is usually a bone-in pork roast. Pork can always cope with extra cooking time and works well in a warm oven if the hour grows even later. Roasted vegetables are usually broccoli florets, chunks of zucchini, halved wedges of cabbage and mushroom caps. I just put them all in a bowl to marinate in olive oil, grated lemon zest, salt, pepper, and anything else that sounds interesting. I bake them for around 20 minutes on a parchment paper lined baking sheet. Slice the pork, put the vegetables in a dish and dinner is ready. Yes, you will note there isn’t a mention of potatoes or any other starch. We watch our carbs and don’t usually indulged. I just gave you the basics so you can go crazy on favorite family additions.
How do I juggle my time with all the prep work while trying to get proteins browned, fried, etc.?
I cheat in that when I clean up the kitchen after breakfast, I go ahead and cut up, shred, or dice whatever is going to be used in the cooking that evening. If I’m having salad, the greens are washed, patted dry and in a seal container in the fridge ahead of time.
How can one get two meat meals prepared at the same time, one for that evening and one for a desperate meal later in the week or even month?
When we have meatballs or meatloaf, I double or triple how much ground beef I use. The basic ingredients for the entire amount is usually finely diced onions, salt, pepper, favorite seasonings, some eggs and whatever extender one prefers like oatmeal, soaked bread . . . I usually use hemp hearts ’cause we are weird! At this point, half the meat gets shaped into a meatloaf and placed into an oven-safe Pyrex dish, securely covered with plastic wrap and frozen.
The rest of the meat is given some additional seasoning applicable to meat balls like a few chili flakes, oregano, basil, garlic powder, and finely grated parmesan or Romano cheese. They can then be browned and simmered in your favorite pasta sauce and served over sounds good that evening. I guarantee that days down the road, you are going to come home late from taking children shopping, getting the oil changed for the car, doctor appointments in a mild panic as to WHAT can you fix for dinner. Imagine the shock on your families face when an hour later, you take a brown meatloaf from the oven (cooking time depends on how thick you made it!), along with some favorite starch and vegetable. No time to cook vegetables, the family will think you are all too elegant serving a nice platter of carrot and celery sticks over ice. I DO put the frozen meatloaf directly from the freezer to the oven BUT do NOT preheat the oven. I turn it on when I put the meatloaf in place.
How do I have enough time to marinate meats or vegetables?
Accomplishing this task is how I formed such a close relationship with sealable plastic containers. Use your after-breakfast or after-lunch time for cutting up your meat or preparing your vegetables. Put them in the sealable containers with your choice of marinade, either homemade or bottled. One less thing to do between chores, laundry, and learning to take deep breaths to avoid panic!
For me, breaking up the prep work during the day actually seems to provide with with more free time to work on some of my own projects or to take the earned time to make a surprise dessert/treat for the family.