When 5:15 p.m. hits and there’s still no plan, smittenkitchen harnesses the power of her Instant Pot.
, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
Look, I hope this doesn't shatter any domestic-diva-type expectations you have of the people writing for your favorite food magazine, but the number of nights that dinnertime approaches and I have absolutely no idea what we’re going to eat and have done no grocery shopping is: a lot of them. In the interest of avoiding the inevitable meltdown that would ensue when my ravenous kids stumble in only to find dinner isn’t ready yet, I often rely on a few types of dried grains and beans in the pantry and the electric pressure cooker magic known as an Instant Pot. It can turn a staple like a bag of inexpensive red beans into a hearty flavorful soup in about 45 minutes—with absolutely no presoaking.
What do I do while dinner is off cooking itself? In a dream world I’d probably do as little as possible, relishing it, ideally with a glass of wine. In reality I’m helping with homework, managing some other last-minute chaos, or making the kinds of toppings that get the kids much more excited about a bowl of beans and quinoa.
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