Dinner in a Hurry

It was one of those days today.

After getting through various subjects during our homeschool day, we snarfed down some lunch, threw ourselves into the car and headed out for an afternoon of errands. I had planned my errand run so that they were (miraculously) all west of where we live. As we banged out errand after errand, I was pleased with how smoothly things were going... and how I was actually able to accomplish everything on my list.

It's such an adrenaline rush... crossing off everything on your list. (Or is that just one of my quirks? Huh.)

We would get home with more than enough time for me to plan and execute a nice dinner for all. No rushing, no panicking... just planning and executing.

Then, in a split second, I blew it all to pieces. I mentioned to my mom, who had come along for the ride (literally) that I needed to get to the library STAT because my 3rd grade avid reader was desperate for something new to read. She has read every age appropriate book in my house. Twice.

Now, I should mention that my mom is the epitome of fun. She loves spontaneity and adventure (the non-adventurous type of adventure... like trying a new restaurant, things like that). So when I mentioned the need for the library run, she immediately jumped on it, saying we could throw that into our afternoon of errands.

Some of her spontaneity must have sloughed off of her and landed on me, because I agreed to it. I should mention, as well, that I am NOT the epitome of fun, spontaneity or adventure (the non-adventurous type or the adventurous type!). Nevertheless, off we went.

Did I mention the library is 20 minutes east of our home? Not in the westward plan.

30+ books later, we were headed back home. My backseat was filled with contented children, reading their newly acquired library books.

Remember my plan? My plan to plan and execute a lovely dinner? Out the window.

I came home, brought all the books and various items from our errands into the house, set the kids up with their books on the couch... and ran into the kitchen.

I floated between the fridge and cupboards, frantically looking for something to feed my family.

It's times like these that I love food that can be thrown (sometimes literally) together. Within 30 minutes, I had dinner on the table. And... AND.... it was yummy! Whew.

So what you have below is more of a guideline. There is so much wiggle room in this recipe, it's ridiculous. I've done this before for you, Reader, and I'll probably do it again.

Enjoy experimenting! But may I suggest waiting until a day where you lose your mind and spontaneously throw more on your plate than originally planned? That day where you won't possibly be able to throw dinner together in time?

This might make you look like a culinary rock star.

Gluten Free Pineapple Fried Rice

• 4 cups cooked white rice (or brown rice, or Nishiki sticky rice)
• 1/4 cup diced onion (red or sweet... or scallions)
• 1 cup diced ham (deli or cubed ham steak)
• 1/2 cup green peas (or edamame, or snow peas, or sugar snap peas)
• 1 (8oz) can pineapple chunks, drained (or 1 cup fresh)
• 2 eggs, beaten
• 1 Tbsp white sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder (or more, if you want)
• 1/4 cup gluten free soy sauce (or gf tamari)

Heat a large skillet over medium-high heat. Add non-stick cooking spray to coat. Cook and stir the onion, ham, and peas in the hot pan until onions have softened, about 2 minutes. Stir the pineapple chunks into the pan; cook until pineapple begins to darken, about 2 minutes.

In a small non-stick pan, cook eggs to scrambled. Add to the onion mixture and stir to combine.

Mix the rice, sugar, salt, pepper, and garlic powder into the pan; stirring constantly. Cook until heated through, about 3 minutes. Add the soy sauce, and stir to combine.

Serves 4.

This Chick Is All Chickened Out

There are times when I find myself walking to the fridge and staring inside at its contents… uninspired with my options. While I try to keep things lighter with pork or chicken, I can get very bored with them. You can make chicken a million different ways, but it’s still chicken. Don’t get me wrong, I like chicken… but sometimes this chick needs variety!

So once in a while, I whip out ham. I love ham. I make a mean ham at Christmas and Easter. So, to add ham to my menu once in a while is a real treat. This particular recipe is reminiscent of Easter dinner with the addition of pineapple in it.

If you have picky eaters in the house, I urge you to try this. It’s naturally sweetened with pineapple juice (except for a couple of tablespoons of brown sugar). It sits on a bed of unbuttered rice. Toss some steamed broccoli on the side and your kids will have a great alternative they’ll love!*

*This statement has not been evaluated by the Food and Drug Administration. This meal is not intended to cure your picky eater of their pickiness. Any likeness to your picky eater is purely coincidental.

Ham Pineapple Skillet

2 Tbsp butter

2 ½ cups cubed, cooked ham

¼ cup onion, chopped

1 (20oz) can pineapple, drained with juice reserved

½ cup water

1 Tbsp apple cider vinegar

2 Tbsp brown sugar

2 tsp yellow mustard

2 Tbsp cornstarch

In a large skillet, melt the butter over medium heat. Add onions and cook for 3-4 minutes. Add the ham and cook until heated through. Add the pineapple chunks.

In a medium bowl, combine the reserved pineapple juice, water vinegar, brown sugar and mustard. Reserve ¼ cup of this mixture and pour the rest in with the ham and pineapple. To the reserved pineapple juice, add the cornstarch and stir until smooth. Once the ham and pineapple skillet is reheated through, add the cornstarch juice. Stir to combine.

Increase heat to medium-high and reduce juices until a thick sauce, about 10-15 minutes, stirring often.

Serve over rice or buttered noodles. Serves 4.

Southern Roots?

There are times I’m sure that somewhere in my heritage there are Southern Roots. Not sure how that’s possible, logistically speaking, since my father’s side of the family is Italian and lives in New Jersey and my mom’s side is German/Irish/English and hails from Ohio. There has to be a little bit o’ southern in there, I’m sure of it. That would explain my love of all things cornbread.

Yes, I’m on that subject again.

I do love it so. Because of my love affair with cornbread, I look for any opportunity to incorporate it into my meals. Can you imagine my joy when I came across something called Creamed Ham on Cornbread? Oh joyous day! This is one of those “all-in-one” dishes… unless, of course, you feel overly ambitious and throw some side dishes out there, too! But in this house, to add side dishes would be downright wrong. The possibility of marring the loveliness on the tongue with other flavors would do this dish a disservice.

It wants to shine alone. And I, for one, am not going to allow anything to steal its spotlight. We have an agreement, Creamed Ham on Cornbread and I, to let it be the star of the evening when it is on the menu.

For the record, the food I cook does not literally talk to me… I just have a sixth sense about these things.

Call me the Dish Whisperer.

Gluten Free Creamed Ham on Cornbread

1 recipe for gluten free cornbread (cut the sugar to 1/3 cup)

2 Tbsp butter

1 tsp minced dried onion

½ tsp dry mustard

1 Tbsp cornstarch

1 ¼ cups of milk, divided

½ cup Colby Jack or Cheddar cheese

1 ½ cups diced ham

1 cup canned green beans

Make cornbread as directed (see link above).

In a large skillet, melt butter. Add dried onion and stir for 1 minute. Add 1 cup of milk and heat to a pre-boil. Add dry mustard and stir or whisk to incorporate.

In a small bowl, mix together remaining ¼ cup of milk and cornstarch. Add to heated milk and stir until thickened. Reduce heat to low.

Cut cheese into small cubes and add to skillet, stirring constantly until the cheese is melted. Fold in the diced ham and green beans and stir gently until ham and beans are heated through.

Serve creamed ham over a square of cornbread. Serves 4.