Tuesday, May 15, 2012
Simple is Best
Every single time I make these drumsticks, I wonder why I don't think to make them on those nights when
a) BART is delayed
b) I answered my phone at work five minutes before I have to catch the 5:10 train
c) Opened up my son's backpack to discover an insane amount of homework
d) I can't muster the strength to make dinner
This dinner doesn't get any simpler. It's easy enough, my kids cheer when I make it, and I always seem to have the ingredients in my fridge or freezer. Behold! The Wonder Dinner guaranteed to stop you from putting your favorite take out joint on speed dial (not that there is anything wrong with that... Hola La Corneta!)
Apricot-glazed drumsticks: Preheat oven to 400 degrees. Cover a cookie sheet with foil and lightly cover non-stick cooking spray. Place 6-8 drumsticks on the pan and sprinkle with salt and pepper. Put two heaping spoonfuls of apricot preserves in a small bowl and brush it over the drumsticks. After 15 minutes of roasting, flip over the drumsticks and brush them with more preserves. Roast for another 15 minutes.
Sauteed sugar snap peas: Heat a few glugs of olive oil, a pat of butter and a pinch of chili pepper flakes in a skillet and sautee sugar snap peas till slightly tender, about 7 minutes.
Warmed baguette: Wrap a store bought baguette in foil and throw it in the oven with the drumsticks. Remove it when the drumsticks are done.
I realize this isn't gourmet, but it's homemade and as my mom would say, "There is plenty of green on the plate." The kids were infinitely more thrilled with this meal than with my attempts to convince them that Ratatouille is actually not a rat, but a delicious vegetable stew. They didn't buy it.