Getting dinner on the table every night for a hungry family is no easy feat. Trust me, I know.
I try to cook from scratch on weeknights. A nutritious, delicious, fresh and unprocessed, mostly meatless, exciting, family-friendly dinner that everyone will gobble up.
Haha. Good luck!
I know I’m just a little neurotic (aren’t we all?). It would be much easier to order take-out or buy prepared meals at the market. But I can’t help myself. I owe it to my family. I owe it to you.
The other night, as we sat down to the four-course dinner I had just spent two hours making, my husband opened a bag of crackers he had smuggled to the table and started munching away.
Really, Dear? REALLY??
I’m sure there was steam coming out of my ears. I felt like a failure. All that time and effort spent in the kitchen…only to be supplanted by some crackers? I took a few deep yoga breaths and bit my tongue.
But the next day, I was back in the kitchen, this time with ripe resolve to minimize my exertion and maximize my enjoyment of our family dinner togetherness.
So I resorted to an old family staple. Who doesn’t love breakfast for dinner? It’s a dish I remember fondly from my childhood, when my brother and I would visit my grandfather each winter in Palms Springs. The waiters at the club where he played bridge every day always had his favorite lunch waiting for him: scrambled lox, eggs and onions (extra-browned), with a toasted bagel on the side.
This is the recipe I turn to when I can’t figure out what else to cook. When I get home at six o’clock and we’re all starving. Served with some roasted potatoes or brown rice (don’t forget salsa, ketchup or sour cream on the side), it’s a no-frills meal that gets gobbled up in my house every time.
Like any great classic dish, it is ever-versatile. Adapt it to the contents of your vegetable bin, your leftovers, or your family’s appetites. You can simply scramble the eggs, or finish cooking them under a broiler for a puffy frittata.
And just in case your efforts go unnoticed, give yourself lots of credit for getting a nutritious, delicious, fresh and unprocessed, mostly meatless, exciting, family-friendly dinner on the table.
8 -10 large organic eggs, or 12 whites, or a combination
¼ teaspoon each sea salt and ground black pepper, plus additional to taste
2 tablespoons unsalted organic butter or Earth Balance
6 shiitake or cremini mushrooms, washed, dried well and sliced
6 whole scallions or ½ small onion, chopped
1 ear fresh corn, shucked (I had fun using this gizmo)
3-ounce package smoked wild (preferably local) salmon or lox, diced (optional)
2 tablespoons freshly chopped chives (optional)
2. In a medium (10-inch) cast-iron or nonstick sauté pan over medium heat, melt the butter. Add the mushrooms and cook until they are starting to brown and any liquid released has evaporated. Season with salt and pepper.
3. Add the scallions and cook until softened and bright green. Add the corn and cook briefly until slightly softened.
4. Pour in the eggs and allow to set on the bottom of the pan before you start stirring. If you are using smoked salmon, add it now. With a wooden spoon, slowly stir the eggs, breaking up the salmon and other ingredients. Continue stirring until the eggs are just set. Alternatively, place the pan under the broiler to puff the eggs and finish setting.
5. Divide the eggs onto warmed plates, sprinkle with chopped chives and serve with ketchup, hot sauce or sour cream on the side if desired.
I’m enjoying all your favorite fall recipes, thank you! Don’t be shy — enter yours in my Fall Cooking Contest for a chance to win two awesome ceramic knives from Kyocera!
Disclaimer: I was sent a box of cooking utensils from OXO to use in a recipe. I chose my three favorites and they are mentioned in this post. This post may also contain a few totally benign and well-intentioned affiliate links.