As my dinner diary approaches its 20th birthday (February 22, people, what are you getting me?) Iโve noticed that flipping back through the years to see what was for dinnerย has become more of an archaeological exercise than a practical one. I love that on Page One, Week One we cooked โFresh Pasta with Amatriciana Sauce,โ a recipe from a cookbook written by Julee Rosso, one-half of uber-80sย Silver Palate team; and that once the babies came along, there were countless dinners marked โfrom the FREEZER.โ It stands to reason that our tastes have evolved as much as our lives have. The go-to quick weeknight meals back then were a lot of ground-meat-based, hand-me-down ideas from our moms (chili, sloppy Joeโs, turkey bolognese) and though theyโll never go out of style, they definitely donโt get the love they used to. What is getting the love these days on the quick weeknight front? More vegetarian, or as they say, โvegetable-forwardโ dinners, and, still, lots and lots of chicken. My current Top 10โฆ
Salad Pizzaย (pictured) I know all you stalwarts have my old-school oregano-y one in mind, but Iโm delighted to break a little news here. The one shown above is my 2.0 salad pizza, developed for the February issue ofย Bon Appรฉtit. Unlike the classic, thereโs no red sauce, just Bibb lettuce tossed with pickled onions and gorgonzola, and a little prosciutto draped on top. It couldnโt be quicker or better.
Tortilla Soup Itโs insane how much we make this.ย There is the version where you start with a rotisserie chicken and use storebought tortilla chips, and there is the version where you donโt. Obviously the one without the shortcuts is going to taste a little better, but both are fast and satisfying.
Baked Mustard-Panko Chicken This one is not only on my MVP circuit. I saw last week that it was also one of the most popular recipes on Bon Appรฉtit. It is my new default dinner, the place my brain goes as soon as I spy a pack of chicken thighs, and something about the mustardy tang of it reminds me of a dish my mom used to make when I was little.
Crispy Ginger Tofu with Green Vegetablesย OK, full disclosure. This is only on the dinner rotation known as โwhen-the-kids-are-out dinnersโ (neither like tofu, some things never change), but itโs amazing how often that is these days.
Sushi Bowls (Salmon or Poke)ย They take a little planning on the shopping front, but if you have all you need, you get a pretty damn high return on investment on the speediness and deliciousness front.
Chopped Rotisserie Chicken Salad with Green Things I owe this habit to my discovery of Nate Applemanโs instagram feed. I never make it the same way twice because it always depends on what straggler vegetables I have lying around. I do, however, pretty reliably drizzle in the Asian vinaigrette. Itโs good.
A Simple Pan-Fried Chicken or Fishย paired with Chili-Glazed Broccoli orย Fattoush or aย Caesar Salad. When you have a really good salad or vegetable, you donโt need to get fancy with the protein.
Black Bean Burritos Those of you who have been around long enough recognize this as a DALS classic (look at the date on that post!) but after not making them for a while, Iโve recently rediscovered them as the perfect short-order kind of dinner for a kid if she has to eat before her babysitting job or after a late practice. The quick-pickled onions are easy enough to make, but itโs awesome if you have a stash made ahead of time.
From the Archives: Page 1 of Dinner Diary, Volume 1. Chicken Pot Pie is still in the regular rotation, as are scallops. Inspired to start your own dinner diary? Thisโll do.
See you in 2038!
Related: Top 10 Quick Weeknight Dinners circa 2011.
Salad pizza photo credit: Bobbi Lin for Bon Appetit.
I love that you reliably provide alternatives for those of us who canโt use processed food (for us, itโs food allergies. Nothing made โin storeโ, nothing from the deli counter or salad bar, nothing from a buffet-type operation. I have to chop our own veggies, too). Thank you! I have learned to plan ahead, cook a fake rotisserie style chicken in my crock pot, sometimes overnight, and then strip the meat to use in all the rotisserie chicken using recipes.
Your lentils with crispy sausage is still a fave at my house!
That chicken tortilla soup is on heavy rotation over here! I add a decent dose of chili powder and chipotle in adobo if I have it on hand, along with corn (would love hominy but canโt find it here in London) to bulk it up a bit. It is so incredibly easy, delicious, and healthy. The crispy tortilla strips are a must! Thanks for the recipes, as always ๐
Yay new books! I discovered a bookstore that does โblind dateโ books wrapped in brown paper and with a description to see if you might be interested.
Iโm a 2/22 baby as well! Happy Birthday, Jenny.
Happy anniversary, Jenny! Thanks for taking us all along on the delicious ride. We have gained so much from your generous storytelling and sharing over the years. Hereโs to many more happy, healthy years of the dinner diary!
Thank you for vegetarian, or, as they say, โvegetable forwardโ dinners. I appreciated the pizza salad more than that. Very tasty and useful.
Inspired by you, I actually have been keeping a dinner diary for over two years. Though unlike the original premise of using it to plan ahead, I use it re record all the meals we eat, along with notes. So if Iโm stumped for dinner, Iโll quickly flip through last yearโs list during the same season to see what was a favorite. Itโs oddly satisfying to scroll through all the pates and see what we have been eating!
So it was a great way for us.
This is really good
Very nice and interesting post. Thank you for sharing