Okay, I’ve been busy and rather than making everything from scratch, I’ve been using prefab pieces to make things, well, at least I did yesterday.
Last night’s dinner was a veggie soup (squash with peas, carrots added) and BBQ ribs and cake with fruit.
The soup was made two days ago, it’s a squash soup with cider, stock, onion, curry powder. I cooked one butternut squash, needed more squash and opened a can of pumpkin to finish it. Prefab, sort of. Last night we had that as a side dish and the end of the previously cooked veggies in it, and that was our vegetable.
The ribs were put in a Pyrex lasagna pan with a bottle of Lawry’s Santa Fe Chili Sauce and some water, and a little sweet onion, then baked until the pork was cooked through.
The cake is a Dr. Oetker mix, with a package of home-frozen mixed blueberries & peaches. When I find peaches/blueberries cheap in the summer I cut up the fruit then put 1C of each into a plastic bag and freeze. I use the premeasured and prepped fruit to make our favorite cobbler. (here) Of course, in this case, I added the fruit to the pan with the cake batter.
So, instead of making EVEN SOUP from scratch, which is my normal, I cheated, on everything. It was good, probably mostly healthy, fairly fast and (of course) frugal.
I confess. I don’t always cook from scratch. I think I should, always, but like everyone I just don’t have the time or inclination all the time.
The biggest problem with dinner? The soup, the baked cake and the rib’s sauce were almost all the same color. DH said, in mock horror, “Oh noooooooooo! Food that’s all the same color! nOOOOOOOOOOOOOO!!!” and we laughed. But if this was a company dinner or I was cooking for kids, I would have made sure I had a green salad, had some corn or peas, mashed potatoes or something to offset the brown, brown, and dark orange-brown food.
(It was tasty just the same!)