When your kids move away, it is always special when they visit. My daughter called to let me know that she would be coming by on Saturday and would stay for dinner. Our grill had been out of commission for the last two seasons, but I had hoped to get it up and running with the help of my friend Tom’s expertise. Alas, that was not to be, but I did my best to throw together a pseudo-barbecue with some pulled pork and traditional sides.
I usually make dinner on one of the weekend days, and this effort fulfilled my obligation. However, my daughter spent the night, which meant I had to consider dinner plans for Sunday as well.
I grew up in the 1960s, which seemed to be the dawn of the processed food era. It was common for me to enjoy Campbell’s soups, cake mixes, and frozen pot pies. Over the years, the concept of convenience has exploded, and when my kids were younger, it wouldn’t be uncommon for all of us to go out to dinner several days a week, with my wife making dinner on the other nights.
When my wife returned to the paid workforce, something had to give, and suddenly we were eating a lot of frozen pizzas. My then-middle school-aged kids were up in arms. I told them that I would start cooking dinners, but only if they were equal participants in the process. This turned out to be one of my better ideas, as they are all now competent cooks. Beyond their newfound skills, we had a lot of fun cooking together through the years.
I never had a fear of cooking, as most of it is just edible chemistry, and I imparted that sensibility to my kids. Once you know the basics of cooking, you see the rationale behind the methods.
Although I’m no stranger to convenience foods, I prefer having a larder filled with basic staples. As I have said in previous posts, a box of frozen pancakes gets you pancakes, but a sack of flour can be made into pancakes and a thousand other things. Because of this philosophy, we always have some sort of meat in the freezer as well as a good selection of staples that range from canned tomatoes to herbs and spices.
I had already gone out to buy food for my fake barbeque, and I didn’t feel like going to the store two days in a row. What to do? Raid the pantry, of course! I knew we had some spaghetti and sauce, as well as some fixings for a nice green salad. I always enjoy having garlic bread with Italian dishes, and I usually keep a frozen loaf in the freezer. Alas, we were out. The solution came from the Internet, specifically the website “South Your Mouth,” and Mandy Rivers’ recipe for Cheddar Garlic Muffins. The ingredients were simple, and with the exception of fresh parsley, we had all the necessary ingredients. I knew that I could use some dried parsley as a reasonable substitute.
After a quick gathering of ingredients and a light mixing, the muffins were done. Delicious for today’s dinner (we did sample some as they smelled so good).
I’m writing this post to encourage people to consider adopting similar habits of utilizing basic foods, as this philosophy will lower your grocery bill while providing you with a higher quality dish. I can assure you that the longer you make food from scratch, the easier it becomes. I threw together the muffins in under 10 minutes, and that included washing the bowls and muffin tin. A basic cookbook, like The Better Homes and Gardens Cookbook, contains many foolproof and easy recipes, and an internet search will yield thousands more. For fun, I’ll include the muffin recipe that I made today. Save money, control what you eat, and learn a creative new skill… start cooking today!
Cheddar Garlic Muffins
1 and ¾ C flour
1 T baking powder
¾ t salt
1.5 t garlic powder
4 oz grated cheddar cheese
2 T fresh parsley (I used dried, about 1 T)
1 egg
1 C milk
¼ C melted butter (in a covered bowl in the microwave for around 15 seconds).
Mix all dry ingredients in one bowl and the wet ingredients in another. Then combine the two, mixing only until combined. Bake for 15-22 minutes at 400°F (205°C). Bake until a toothpick inserted into the center comes out clean. Don’t over bake.
