From my table
| December 23, 2020When I was young, I always knew I’d have a home overflowing with food and meals and snacks, and of course it would be open and welcome to all. That was just the way I envisioned things. But practical mothering in 2020 is another picture, and today I’m all about not making too much food, so there aren’t too many leftovers (because leftovers are somehow the kvetchiest supper).
As I’ve shared with you in the past, I’ve played around enough to know how much food will be consumed at any given meal, and I’ve gotten it pretty much down to science. Which is great — but where did the abundance go, and how can I get it back? I know I’m trying to avoid wasting food and wasting money as much as the next girl, but with all my love for practicality, I feel like I’ve said goodbye to the overflowing pots I dreamed of.
In reality, I can’t be so black and white about this. I’ve realized that sometimes I can straddle both sides of the fence of seeming contradiction. One thing that there’s always enough of — and it’s okay if there’s a little extra — is the soups and other foods that can be frozen. I can create an environment of plenty even with the consciousness not to waste or throw out food.
This week, we have another fantastic food story by Brynie Greisman about cooking with a budget in mind. Yet it’s with enough love, warmth, and plenty that your meals can welcome anyone who just happens to stop by for a visit.
CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com
Quicker than boxed brownies, but taste totally legit.
Three-Ingredient Hazelnut Brownies
These hazelnut spread brownies were popular 5-8years ago, but I say they deserve a throwback.
Here's my take on it:
• 13 oz. hazelnut spread (I used Shneiders delinut)
• 1 cup self-rising fl our
• 4 eggs
• (2 pinches salt!)
Mix all ingredients together with a fork until smooth.
Bake in a 9x13-inch (20x30-cm) pan for 25 minutes.
That’s it!
Schnitzel Twist
I started making schnitzel one night last week and realized that I only had about half a cup of panko crumbs on hand, which was obviously not enough. To supplement, I crushed garlic crackers in a ziplock bag with a rolling pin, and mixed it with the panko.
It was a great change, and extremely crispy.
(Originally featured in Family Table, Issue 723)
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