Lifestyles demand culinary adjustments

I hate to admit it, but I cheated last Monday for my lunch — I microwaved a frozen dinner. Not my usual flair. At home I really try to cooking meals by only buying fresh vegetables, fruit and protein.

My early adult years were very career focused and microwave cooking was the norm — and habit forming. Far too often the things I prepare are one meal dishes, a stir fry or one bowl meals. Therefore I don’t have leftovers for lunch time. Sometimes my cooking — strictly by accident — is really good. When it’s good, no leftovers. Who wants bad leftovers?

It took my 92-year-old great-aunt to remind me of “the other side.” Pre-made meals such as frozen pot pies are typical for her to eat. Mind you this is the woman that loved Fiesta Cabbage so much she would eat it all week long and make a fresh batch on Sunday.

Diet won’t allow the green-leaf delicacy any longer, so her advice to re-explore the frozen food isle had me on a journey at the grocery store. There was a lot to choose from and at a surprising price-point range.

Remember when frozen dinners first came out in aluminum foil divided plates? We called them TV-dinners because Americans were just becoming obsessed with having dinner in front of the television and away from the family dining table.

Now there are steamers, microwavable meals, boiling bags — you name it — easy preparation is in demand.

Many years have past since I’ve eaten frozen dinners. I was actually surprised by the tastiness of the Salisbury steak and macaroni and cheese dinner. Then I read the box — 1,380 grams of sodium. No wonder it was good.

Salt is not a seasoning I use a lot at home choosing other flavoring instead. Except with eggs, I still need a little salt with my breakfast. Guess I’ll have to read the box next time I’m sampling frozen dinners.

Eating on the Geaux

Dashing here and there at lunch time means a lot of drive-thru dining. Rushing from work to a friends house for finger foods and conversation often leaves me at a loss of what to make and take as my contribution to the table. The ladies I socialize with seem to have a knack for coming up with exotic cheeses, fancy finger food and homemade sweet treats — or store bought. We all use that reliable fall back.

This week with the Mardi Gras season ending on Tuesday, some people flying off for ski weekends, my thoughts turned to snack foods. What are some good treats to make, take and eat on the run?

I decided to consult my friend the sampling chef, Gigi Patout LeBouef.

“There are things readily available now that weren’t 25 years ago,” LeBouef said. “How easy you can fix a basket that your family is pleased with and can suffice in filling them up, too.”

Rotiserie chicken salad is one of the ways LeBouef suggested cutting corners and making snacks to stretch your budget. By having the pre-cooked chicken, it’s just a matter of adding the ingredients your family likes in the salad. Make it to use on sandwiches, on top of salads or as a dip with celery or crackers — any of these can be taken on the go if you have a cooler.

“Most people take ice chests to parades so you have space for refrigerated snacks,” LeBouef said. “Make your own trail mix of all kinds of things. Use your child’s favorite cereals, look inside your cabinets and think outside the box.”

Chex Mix has always been a favorite in the Branton house at Christmas — why don’t I make it at other times of the year? Consider what your family’s favorite snacks are and create a unique mixture by blending them together, seasoning or plain. If chocolate is part of the mix, you might want to keep that separate to add at the last minute.

History on Parades

The Patout family tradition during Mardi Gras was to make their own snacks for day-long outings which included a grill. The children joined in as partners in the preparation.

“There are all kinds of things you can pick up at the stores now, or make up on your own. Pinwheels are good little fillers. You can make them in any fashion,” LeBouef said.

Traditional pinwheels are made by rolling ingredients in flour tortillias. LeBouef uses Pillsbury dough crescent rolls. Pigs in a blanket are made with a hotdog or sausage link on one end, rolled up and baked the night before. Kids will eat these cold or with condiments like mustard or ketchup. Or cook the morning of the parade.

Use spinach and artichoke spread, ham and cheese, turkey or Italian salami, roll them up and cut into pinwheels, lay them on a baking sheet and bake. Cool and place in sealed containers or plastic zip lock bags.

“Fast and easy, it cooks wonderfully. You can bake them the night before or the morning of the parade and not refrigerate before heading out,” LeBouef said. “You make a bunch of sandwiches. Buy the fried chicken, make the deviled eggs, pimento cheese sandwiches or buy the pre-made sandwich trays. We always traveled with the grill but if you don’t want to do all that, you don’t have to.”

More Than Food

Make sure you have plenty of water and even fruit snacks to stay hydrated. You don’t want to have just the beer — adults and children both need to keep water flowing in their systems throughout the day.

“It depends on the weather, and how you are facing the sun,” LeBouef said. “Depending on where you’re sitting plays a part in how much water you need. If the sun is on you, keep moisturizer on your face, especially the kids. In the afternoon it gets cooler, especially these days with the weather. You have to layer. You can always take off but you can’t find it if you don’t have it with you.”

Keep the kids happy with fresh fruit, like grapes, and the dry goods with chips and crackers. Take these types of foods with you rather than depending on the high priced foods at fairs. Even if you want to buy the favorite corndogs or other traditional carnival foods, having supplements will help spread your budget for the family outing.

Seven Layer Dip also travels well or even humas with pita chips.

“Yes you can buy the fruit trays, sandwich trays, but if you take just a little bit of time, make it a family project to work as a family to get packed up,” LeBouef said. “Bake the cookies the night before using the colored sprinkles, or bake cupcakes and decorate. The festival is a fun time, you want to make it a family time. Why not bring the family together before hand and make the preparations a family time as well.”

The time zones for parades make a difference, too, she said. Are you going as a family or will you join a group. That makes a difference in how you prepare. As a reminder LeBouef said always bring hand sanitizer, a roll of toilet paper in case of emergency, water and enough clothes.

If you decide to take the grill, make sure you know the rules of the route. There could be ordances about what is allowed on certain parade routes in different cities.

A single day or night parade might make eating at home more appropriate but if you’re going for the day, make sure you have the treats the family will eat — the whole day outing or just snacks.

“Also, You have to remember, it’s not just about the parade on Tuesday. Ash Wednesday follows and it’s also Valentine’s Day,” LeBouef said.

The climax of the week is not Mardi Gras Day. If you make that mistake and you don’t prepare in advance for Wednesday, you may be in the dog house. Be sure to think Red for Valentine’s Day, before going purple, green and gold.