Recently my husband has had to work late a few evenings, leaving me on my own for dinner. Rather than resorting to fast food, or ‘college food’ (you know….ramen, frozen pizza, mac and cheese…the foods that are easy, mindless, and generally soulless as well), I’ve been trying to make the same types of meals I would for my husband and I, when it’s just me.
I figure it is a good habit to get into now that I’m a parent, because I don’t remember my mom cooking up MSG laden ramen whenever my dad was out of town or had to work late. Parents do things like make a well-balanced, nutritious meal every night of the week. I should figure out all of these good parent habits now before my little girl is old enough to realize that mommy would normally just indulge her bizarre food cravings (American cheese, pickles, a few slices of salami, and a half-pint of ice cream) when daddy works late.
Last night I made myself a grown-up meal of lamb chops, lemon orzo salad, and summer squash hash. Granted, it was a little bit of a cheat because the orzo salad was leftover, so all I really had to do was grill a couple of lamb chops and sauté some grated summer squash in olive oil with garlic. But, as a new mom, I think I’m entitled to take a shortcut to get dinner on the table. Especially when I’m cooking with only one hand since my wee one is a burgeoning gourmand, and loves to watch me cook.
Dinner was so quick and easy to get on the table, I wondered why lamb chops aren’t on the menus of more busy American families. I know, I know, picturing a big-eyed, wobbly-legged lamb on your dinner table can be hard to swallow (pun shamelessly intended), but lamb packs so much flavor into those quick cooking little chops. With fifteen minutes of total cooking time I had a delicious meal to rival many a restaurant menu. Nothing more than salt, pepper, garlic powder and a smoking hot grill pan, pour a glass of Pinot Noir rosé, and dinner is served. So very quick, so very easy, so very tasty.