A Working Mom's Meal Plan

The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.

Saturday, November 19, 2011

Cranberry Chutney

A simple no-cook recipe that makes Thanksgiving or any holiday dinner a little easier. You'll need a standing mixer with a paddle attachment for this one. (from the New York Times)

12 oz fresh cranberries
1 2/3 cups sugar
2 teaspoons orange zest

Add all ingredients to mixer bowl. Mix on the very lowest speed, using the paddle attachment, for at least one hour. Chutney keeps in the fridge for at least a week, or freezes nicely.

*Loved this idea, also from the New York Times—grilled cheese sandwiches made with leftover turkey, gruyere cheese and bread that's been spread with leftover cranberry sauce or chutney.
Posted by Kate at 11:32 AM
Recipes ,

1 comment:

  1. JoAnnNovember 19, 2011 at 3:38 PM

    Here is my no-cook recipe — which does not require an investment of more than 5 minutes.

    Into a food processor, put a bag of cranberries, an orange cut into eighths, a cup of sugar, a splash of orange juice and a splash of triple sec.

    Sugar amount can be adjusted of needed.

    Process until finely ground. Refrigerate.

    Delicious.

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