When I was expecting my first child in 2001, my nesting instinct — the feeling that inspires mothers-to-be to scrub kitchen floors, rearrange closets and hang new curtains — kicked in early.
It prompted me to cook as if, after the birth of my baby, I’d never enter my kitchen again.
And I shopped ’til I dropped — or at least until I could no longer squeeze behind the wheel of my car to drive to the store.
What was I trying to accomplish? Simply, to make life as easy as possible for myself and my husband in the hectic, sleep-deprived weeks after a baby arrives. I wanted to bring a nutritious meal from freezer to table in the time it took to reheat it. I wanted to spend time rocking my baby in my arms, not pushing a shopping cart through supermarket aisles.
Was it easy to succeed? Yes.
Joseph arrived on Jan. 10, and I didn’t have to cook for weeks on end. I had a stash of groceries and a freezer full of ready-made meals, which were complemented by our thoughtful families, who brought delicious dishes whenever they visited. (And, truth be told, it didn’t hurt to live in the heart of South Philly’s pizzeria paradise.)
I jokingly called my stash "the bunker," but it seriously eased my mind to have some cooking taken care of, at least for a little while. And it was as simple as a tarantella two-step at a South Philly serenade.
Step one: Shopping
I stocked up on grocery staples that could be turned into fast, easy meals:
Canned and jarred goods like soup, tuna, vegetables, fruit, peanut butter, jelly and applesauce
Cereal and granola bars (great for a quick breakfast … or lunch or dinner)
Pasta, rice and couscous
Frozen foods like veggie burgers, fish, French fries, vegetables and frozen dinners
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Step two: Cooking
About eight weeks before the baby’s due date, I started to cook some meal mainstays in double batches. My husband and I would eat one, and freeze the other for after the baby’s arrival. (We have a fridge/freezer in our kitchen and another in our basement utility room, so it was easy to find the space. However, even if you have just one freezer, squeeze in as many meals as it will fit, and your tired, hungry self will thank you later.)
The following are some of the recipes that found their way from our freezer to our table in the weeks after Joseph’s birth. To double-batch the recipe, just double the ingredients. These dishes all freeze remarkably well, retaining texture and taste.
Chicken and Stuffing
Yield: 3 servings
Ingredients:
3 boneless chicken breasts
1 can cream of chicken soup, plus 3/4 can of water
1 box of stuffing mix
1/4 stick of butter
Directions:
Preheat oven to 450 degrees.
Melt butter and spread evenly around a square 2-quart baking pan.
In a bowl, whisk together can of soup and 3/4 can of water. Place chicken in pan over melted butter. Pour stuffing crumbs over chicken. Pour soup mixture over crumbs to completely saturate.
Bake uncovered at 450 degrees for 45-60 minutes.
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Turkey Meat Loaf
Yield: 4 servings (or 8-10 patties)
Ingredients:
2 pounds lean ground turkey
2 eggs
1/4 cup green bell pepper, coarsely chopped
1/2 cup fine seasoned breadcrumbs
2 tablespoons dried chives
2 tablespoons dried parsley
2 tablespoons dried basil
1/2 teaspoon freshly ground pepper
1/2 cup tomato paste
Directions:
Preheat oven to 350 degrees.
In mixing bowl, combine all ingredients. Using hands, blend well.
Line a 9-inch pie plate with aluminum foil and spray with non-stick cooking spray.
Shape meat mixture into an oval loaf (or into patties for burgers). Place on foil.
Bake uncovered for 90 minutes or until meat is nicely browned.
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Carrot Soup
Yield: 4 servings
Ingredients:
2 tablespoons butter
2 large onions, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
2 cups chicken or vegetable stock
8 large carrots, peeled and chopped
2 apples or pears, peeled, cored and chopped
2 cups orange juice
Salt and pepper, to taste
Directions:
In soup pot over low heat, melt butter, then add onions, garlic and ginger. Stir and cook covered, checking frequently, until onions soften (about 15 minutes).
Add stock, carrots and apples (or pears).
Bring to a boil, reduce heat and cook partially covered until carrots are cooked through (about 20 minutes).
Pour soup through colander into large bowl. In blender or food processor, puree solid ingredients, gradually adding liquid until mixture becomes thick and smooth.
Put pot back on low heat. Add orange juice until soup reaches desired consistency.
Season with salt and pepper.
