Four fast meals to help you survive the first week of school

Like most working parents, I have seconds, maybe minutes, to pull off dinner when I get home around 6 o’clock.

I placate my 7-year-old with a plate of baby carrots, mini cucumbers and sliced avocado, and my 2-year-old with mozzarella cheese cut into fingers while I throw together something (usually pasta, hers with tomato sauce, his with cheese and ketchup because that’s all they will eat) at my battle station (er, stove).

Maybe this is the year that they’ll suddenly become adventurous eaters. If so, this is what I would make to get us through the first week of school next week.

The beauty of these recipes is that they’re easy and flexible, with optional sauces and lots of room for substitutions.

Tuesday’s Chefly Eggs + Toast

There’s no shame in a breakfastish dinner. This one is adapted from The Family Cooks: 100+ Recipes to Get Your Family Craving Food That’s Simple, Tasty, And Incredibly Good for You by Laurie David, who says this is what chefs eat at home.

If it’s too plain for you, sauté onions and garlic in the oil before adding the tomato sauce (and be sure to buy or make a great sauce). Top each egg with a slice of cheese so it melts into the sauce, and scatter chopped fresh herbs over everything. I’ve been using Christine Cushing’s spicy garlic tomato sauce.

Extra virgin olive oil

4 cups (1L) your favourite tomato sauce

Handful chopped greens (such as baby spinach, kale, arugula)

4 eggs

4 slices bread, toasted, buttered if desired

Kosher salt + freshly ground black pepper

Heat medium skillet or shallow saucepan over medium-high. Drizzle with oil. Carefully pour in tomato sauce (it will splatter). Add greens. Once it’s bubbling, crack egg into small bowl and then slip into sauce. Repeat with remaining eggs, leaving space between each. Cover skillet. Reduce heat to low. Simmer until eggs are desired doneness, about 5 minutes for soft. Season with salt and pepper.

Divide eggs and sauce and toast among 4 plates.

Makes 4 servings.

Wednesday’s Brown Butter Tortellini With Vegetables Galore

When the kids are ravenous, the 12-minute wait for dried pasta to cook is interminable. That’s when I reach for fresh tortellini, which cooks in about 3 minutes. This souped up version, adapted from realsimple.com, is filled with enough vegetables to soothe your conscience and has some lovely flavour from the browned butter.

About 1 lb (450 g) fresh cheese or meat tortellini

1 cup (250 mL) frozen peas

4 tbsp (60 mL) unsalted butter

About 6 cups (1.5 mL) baby spinach

1 medium tomato, chopped

Finely grated zest of 1 lemon

1 tbsp (15 mL) lemon juice

Kosher salt + freshly ground black pepper

In large pot of boiling water, cook tortellini as per package instructions, adding peas during last minute of cooking. Drain.

Meanwhile, in large skillet over medium heat, melt butter. Cook, stirring, until golden, 3 to 4 minutes. Add spinach and tomato. Cook, stirring, until spinach wilts and tomato begins to soften, about 4 minutes. Add tortellini and peas, lemon zest and lemon juice. Season with salt and pepper. Toss to combine.

Divide among 4 bowls.

Makes 4 servings.

Thursday’s Sheet Pan Salmon Supper

I just love saying “sheet pan suppers.” Basically you throw your protein and veg on a baking sheet and roast away. This combination is adapted from marthastewart.com, but feel free to substitute whatever vegetables your kids will eat.

1 bunch kale (preferably Tusan, but curly is OK), tough stems removed, leaves thinly sliced (about 6 cups/1.5L)

1/2 head Savoy cabbage, cored, thinly sliced (about 4 cups/1L)

2 tbsp (30 mL) olive oil

Kosher salt + black pepper

4 skinless salmon fillets (each 4 to 6 oz/115 to 170 g)

Lemon-Dill Dressing:

1/4 cup (60 mL) olive oil

1/4 cup (60 mL) chopped fresh dill

1 tsp (5 mL) finely grated lemon zest

2 tbsp (30 mL) lemon juice

1 tsp (5 mL) Dijon mustard

Kosher salt + black pepper

On large, rimmed baking sheet, toss kale and cabbage with 2 tbsp (30 mL) oil. Spread in even layer. Season with salt and pepper. Bake in preheated 450F (230C) oven 6 minutes. Stir.

Season salmon with salt and pepper. Add to baking sheet on top of greens. Bake until salmon is cooked, about 7 to 10 minutes, depending on thickness and desired doneness.

Meanwhile for dressing, in medium bowl, whisk together oil, dill, lemon zest, lemon juice and mustard. Season with salt and pepper.

To serve, divide salmon and greens among 4 plates. Pass dressing separately.

Makes 4 servings.

Friday’s Chicken + Rice With White Sauce

You made it to Friday, so celebrate. I made this one-pot dish twice and both times it took 35 minutes. The child-friendly chicken and rice transforms into Middle Eastern fast food with an optional but crazy good garlic sauce. Adapted from How to Cook Everything Fast by Mark Bittman.

Chicken + Rice:

2 tbsp (30 mL) each: olive oil, unsalted butter

1-1/2 lb (675 g) boneless, skinless chicken thighs (about 8), chopped into small, bite-size pieces

Kosher salt + black pepper

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) ground turmeric

1-1/2 cups (375 mL) long-grain white rice

3 cups (750 mL) chicken stock or water

White Sauce:

1/4 cup (60 mL) each: mayonnaise, plain Greek yogurt

1 large clove garlic, pressed or minced

Water as needed

Kosher salt + black pepper

Optional garnishes:

1 tbsp (15 mL) olive oil

1 thin pita (about 9 inches/23 cm), separated into 2 rounds, cut in 1-inch (2.5-cm) pieces

Kosher salt + black pepper

2 medium tomatoes, chopped

1/2 head iceberg lettuce, chopped

For chicken and rice, in large pot, heat oil and butter over medium-high. Add chicken. Sprinkle with salt and pepper. Cook until browned on both sides, 5 to 8 minutes. Stir in cumin and turmeric. Cook, stirring, 1 minute. Add rice. Cook, stirring until well coated with spices, 1 minute.

Add stock or water. Bring to boil. Reduce heat to low and cover. Cook until rice is tender and liquid is absorbed, usually 12 to 15 minutes or as per package instructions. Remove from heat; fluff with fork.

Meanwhile for white sauce, in small bowl, whisk mayo, yogurt and garlic. Stir in enough water, 1 tbsp/15 mL at a time depending on how thick your yogurt is, to make sauce pourable. Season with salt and pepper.

If making optional garnishes, heat oil in medium skillet over medium heat. Add pita pieces. Sprinkle with salt and pepper. Cook, stirring, until pita is golden and crisp, about 4 minutes.

To serve, divide chicken and rice among 4 plates. Top or side each portion with pita, tomato and lettuce. Drizzle each serving with white sauce.

Makes 4 servings.

jbain@thestar.ca