What’s for Dinner? Week of August 3, 2015

What’s for Dinner is a series dedicated to what real-life families eat.  Each week, a parent shares his or her menus for the week and talks about the food philosophy behind it.  Want to read more?  Check out our WFD archives.

This week we hear from Aysin, a Turkish woman who spent 15 years in the US and now lives in Paris with her Belgian boyfriend and 2.5 year old.  She’s all about whole foods and healthy living — check out her blog here.

Aysin’s Family Food Philosophy: 

Seeking deliciousness coupled with nutrient density is our number one priority even if
it’s not every single piece of morsel that goes into our mouths! As a working mom, it can sometimes get challenging to juggle the constant demands of a full-time job, a full-time (and full-on!) toddler, plus another on the way, to put nutritious meals on the table every day of the week… which means I’m constantly trying to find ways to make things as “no-brainer” as possible.

What inspired this week’s menu? 

It has been a hectic summer plus we’ve recently had a heat wave, which meant that I did not feel like spending entire weekends in the kitchen — something I have no trouble doing at any other time of year. I particularly cherish my slow cooker and try to do bulk cooking whenever I have the chance but the recent hectic period has meant that we will be relying more on our simple go-to meals these days than leftovers from the fridge or freezer.

So what’s for dinner?

Monday: we always try to have frozen fish from Picard  [a high-end frozen food chain] on hand since they make a great quick dinner – baked mackerel with tahini-lemon sauce and Turkish pilav (another of our staples) accompanied by a salad

Tuesday: another freezer staple is organic chicken liver – liver is a powerhouse of nutrients and chicken liver is especially mild in taste (plus it’s high in folate and iron, just what a pregnant body needs!) so we make chicken liver with onions and cumin again with a side of pilav and salad

Wednesday: our emergency meal par excellence, buckwheat pancakes with eggs and cheese plus chorizo or whatever sautéd veggies we have on hand (this time beet greens or mushrooms) – I buy the “galettes” ready-made at Naturalia [a health food store] since they have only three ingredients, buckwheat flour, salt and water, the way it should be according to the original Breton recipe. Otherwise they are also fairly easy to make ahead; here’s a good recipe that has a few more ingredients.

Thursday: This black rice and lentil salad from my blog, especially easy if the ingredients are prepared ahead of time

Friday: we love this smoked herring and potato salad recipe and make it at least once a week. Again, even better if I have boiled the potatoes ahead of time

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