Did you know moving is one of life’s top stressors? At the beginning of June I got an offer on my co-op here in Park Slope, Brooklyn, and the sale STILL hasn’t gone through. I thought it was going to happen by Labor Day so I packed most of my belongings, including a majority of my kitchen items.
That was a mistake. It’s now almost October and I am still living around boxes.
It’s incredibly stressful, I admit. I’m a wanderer by nature and can run off to another country without hesitation, but I love to have a comfortable nest to return to, so this situation has been incredibly frustrating. And because a lot of my kitchen tools, pots and pans and dishes are tucked away in boxes, I haven’t been cooking—and cooking is something that relaxes me and makes me happy.
Limbo is not a fun place, but I am going with the flow as best I can. Which is why I am NOT going to beat myself up that I am not making every dinner by scratch—well within reason.
So I decided to try these tomato and basil chicken meatballs from al fresco natural. I’m glad I did, because they are an easy solution to a stressful time. (And, they taste great.)
I pride myself on making everything from scratch and using all fresh ingredients, but sometimes there are options that make life a bit easier, and right now I am going with those.
What are some shortcuts you take in the kitchen during busy, stressful times? Let me know in the comments below.
Fafalle with tomato + basil chicken meatballs
12 oz al fresco tomato & basil chicken meatballs
8 oz farfalle
Extra virgin olive oil Cooking Spray
2 tbsp extra virgin olive oil (divided)
1 tbsp fresh garlic cloves, finely chopped
2 tbsp dried pine nuts
1/4 cup sun dried thinly sliced tomatoes
1 cup pinto beans, drained and rinsed
1 tsp freshly cracked black pepper
1/4 tsp salt
2 1/2 oz fresh baby arugula leaves, about 4 cups
Cook the farfalle in a large pot of boiling water according to package directions. Drain + reserve 1 cup of pasta water.
Heat a large skillet over medium high heat, coat with pan spray and 1 tbsp of the extra virgin olive oil. Saute the garlic and pine nuts, stirring rapidly for 45 seconds (be careful not to burn). Add the al fresco Tomato & Basil Chicken Meatballs. Cook for 2 minutes, and add the cup of reserved pasta liquid. Lower heat to medium. Add the sun-dried tomato slices, pinto beans, black pepper and salt, simmer 2 minutes. To the skillet, add the cooked bowtie pasta, and toss the ingredients together. Cook for another 2 minutes. Just before serving, toss in the baby arugula, give a careful stir to incorporate, and heat through for just 1 minute. Serve immediately and drizzle with the remaining 1 tbsp of extra virgin olive oil. Top with freshly-grated Parmesan, if desired.
Tracey, this sounds so delicious! (Mental grocery list going on as we speak…) I, too, enjoy cooking from scratch (mostly due to cost, rather than convenience), but I don’t beat myself up for using “pre-prepared” products from time to time. There are a lot of terrific ones out there (I suspect you’re a label-reader, too) and when YOU decide what’s best for you and your family, you nourish them with the added ingredient: love! Hope those boxes (and your favorite kitchen tools) are unpacked SOON!
Yes, there are a lot of terrific pre-prepared products so doing this stressful time I am not going to beat myself up over it. I definitely read labels so I’d never eat anything I don’t recognize. Thank you!
This recipe looks so delish. And so easy that I actually believe I can do this. Your trademark! I can’t wait to try it.
Yum…this is one to add to my busy week rotation. I tend to rely on those grocery store roisterer chickens and salad in bag with store chopped veggies added for good measure when I’m busy. It’s easy to forget just how easy it is to whip up a healthy, delicious meal at home. Thanks for the reminder and the recipe.