We all love a good holiday party. It is fun to indulge in all the traditional foods of the season and share these rich creations with friends and family. I always partake in these party favorites, but try to create balanced meals that are packed with nutrition on days when I am not at a party.
With a bit of weekend cooking, shopping, and planning, I can make sure that I have the staples I need on hand to create a healthful and wholesome meal in minutes. Keep your pantry stocked, so you can enjoy the holiday season!
Make a big batch of broth
A bubbling pot of soup on weekends was a constant in my house growing up. A hot bowl of soup during the cold, dark months not only tastes and feels great, but is good for us, too!
I like to make a big batch of broth (recipe below) and portion it into pint containers. I freeze these containers, and then pull them out any time I feel like making a quick soup. You can add boiled tortellini and Parmesan cheese or puree with some roasted butternut squash. However you use your broth, you will have a restorative, healthful meal for the whole family.
Stock up on quick-cooking grains
Grains such as bulgur and pearled barley cook quickly and make the base of a great meal. Add lemon juice, chopped parsley, chopped tomatoes, and lots of olive oil to hydrated bulgur wheat for a tabbouleh salad.
Boil pearled barley with mushrooms and beef broth for a hearty beef and barley soup. The more stocked you are during those busy weeknights, the more likely you are to create something healthy!
Utilize party leftovers
Get creative with your party leftovers. Make potato cakes with leftover mashed potatoes by adding an egg and some extra seasoning to cold mashed potatoes. Form into small patties using your hands. Heat some oil in a pan until shimmering and brown the cakes for about three minutes on either side. Finish the cakes in the oven until the centers are hot. Serve with a piece of seared fish and a bright salad for fun dinner on a dreary night.
It’s citrus season, take advantage
Citrus fruits are at their best in the winter months. Try fun varieties of citrus such as blood oranges and pomelos. Cut segments of different citrus fruits and make a citrus salad. You can even invest in a citrus juicer and have the kids do the juicing!
Try making your favorite takeout at home
Steam some sushi rice and add seasoned rice wine vinegar. Cut nori seaweed into sushi wrappers. Cut up cucumbers, carrots, avocados, cooked shrimp, raw sushi-grade tuna or whatever else your family may like in sushi. Keep a bowl of hot acidulated water nearby to wet your hands.
Experiment with different rolls and shapes. It won’t come out perfect, but the family will take pride in creating their own customized meal!
Joanna DeVita, executive chef at Léman Manhattan Preparatory School, is the mother of two children and loves nothing more than spending time with them outdoors and sharing her love and respect for nature, good ingredients, and the joy of cooking with her family.
Basic roasted chicken stock
INGREDIENTS:
1 chicken carcass (Can substitute beef or veal bones)
1 large onion
1 carrot
1 celery stalk
1 bay leaf
10 peppercorns
2 parsley stems
DIRECTIONS: Preheat oven to 400 degrees F.
Roast the chicken with the vegetables in the oven until well browned. Place all ingredients in stockpot and add water just to cover. Bring to a boil, reduce to a simmer. Simmer on low for 4–12 hours. A Crockpot works very well for overnight simmering. Strain.
Serve immediately or cool and store for later.
