Guest Post by Rachel Randolph, Author, Food Blogger, and Speaker
The day I started writing my food memoir We Laugh, We Cry, We Cook and food blog of the same title was the day I became a working mom. With a nine-month old underfoot (or riding kangaroo style in the Ergo), I set out, with my mom as my co-author, to share healthy delicious recipes and stories from the kitchen trenches with others. As our book deadline approached and my child got more mobile, I noticed my recipes started getting simpler and simpler, until I often wondered, Does this qualify as a recipe?
When Heather asked if I had some recipes I could share with busy working moms, I said “Yes, absolutely!” Because, although I work from home and cooking is a part of my career, my life isn’t slowing down anytime soon, so fast, easy, “does that even qualify as a recipe?” recipes have become a bit of my specialty. These are some of my favorite whole foods super quick recipes that my family loves.
Be sure to read down to the bottom! We’re giving away a copy of We Laugh, We Cry, We Cook to one lucky reader!
Lentils are perfect for quick, cheap dinners. They only cost about a dollar per pound (found with other dried beans and legumes), they keep in your pantry for ages, and cook up in about 20 minutes (no soaking required). My pantry is never without them and the other few staple ingredients in this recipe. If all other planning fails, I can count on putting this warm, healthy soup on the table in less than 30 minutes…and on having leftovers for a few days as well, as it makes a lot. **Serve with Kale Chips
This is my momma’s tomato basil soup recipe. She created it after I had a serious pregnancy craving for a creamy tomato basil soup and couldn’t find a dairy free version to satisfy it. This is love in a bowl!
This is my favorite dish when serving vegetarians and meat-eaters at one table. I can make one rub and in two separate dishes make two versions of the same quick dish. And it’s DELICIOUS!
**Serve with Roasted Red Pepper Quinoa and Steamed Broccoli
This quick pasta dish is so easy and will appease any pasta lover. Feel free to change up the veggies to suit your picky eaters. If you can’t find Field Roast sausages(and want a vegetarian option) toss in some chickpeas instead and let them get a little crispy from the hot skillet—equally delicious.
When I’m really in a hurry, I just marinate the Portobello caps in good quality store bought Italian Dressing. You can also do these on the grill if you want an even easier clean up. Alternatively, try my mom’s Marinated Portobello Pizzas.** Serve with Balsamic Blistery Potato Chips
This twist on the traditional processed-food laden Mexican Salad is a family favorite, even my two-year old loves it (without the chipotle and with his kale slightly steamed). It comes together in under 20 minutes, is packed with superfoods and super flavors. **Serve with Creamy Yellow Pepper Soup
Make Ahead Meals
If I had to pick a favorite staple meal, this might be it. Who doesn’t love a big bowl of comforting beans and rice? The prep is only about 10 minutes, but it takes a couple of hours to simmer. This is a great make ahead on a weekend meal or a good one for work-at-home moms who have some simmering time on their side. **Serve with Roasted Okra or Green Beans
My mom and I often make this for Sunday lunch when I visit, one for meat eaters and one for the plant eaters. We make the filling the night before and then come home and reheat the filling in the skillets, top them with pie crust and put them in the oven. And just like that, lunch is ready in half an hour. Chop up a fruit salad while it cooks to add a little color to the plate. Working moms can have this on the table in 30 minutes if they make the filling ahead of time. **Serve with Fruit Salad
Rachel Randolph writes and speaks about young married life, parenting a toddler, and her and her husband’s unlikely journey to a whole foods plant-based diet with humor and sheer honesty. She is the co-author of We Laugh, We Cry, We Cook, a food memoir with recipes she wrote with her butter-lovin’ mom, Becky Johnson. They also share a food blog at www.laughcrycook.com. Rachel is married to Jared, a high school football and baseball coach. They live near Dallas, Texas with their little boy Jackson.
Win a copy of We Laugh, We Cry, We Cook.
About the Food Memoir with Recipes:
Becky Johnson and her daughter Rachel Randolph come from a long line of laughter. The female side of their family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and champion chatters. In We Laugh, We Cry, We Cook, Becky—a butter and bacon loving mama—and Rachel—a vegan bean eating daughter—share stories of their crazy, wonderful, and sometimes challenging lives as Rachel becomes a mother herself. Becky is messy; Rachel craves order. Becky forgets what month it is; Rachel is an organizational genius. (At least before baby arrives.) Sprinkled throughout are the lip-smacking, nourishing recipes they love to make and share. From food for a family reunion of thirty, to lunch for a party of one in a high chair, to a hot meal for a sick friend, the authors demonstrate grace, acceptance, and love to others through the bonding gifts of humor, attentive listening, and cooking … whether diners prefer beef or lentils in their stew.
Leave a comment with one of Becky & Rachel’s recipes (from the list above or from their book—see the index on Amazon’s click to look inside feature) that you’d like to try and we will enter your name into a random drawing for a chance to win a copy of We Laugh, We Cry, We Cook. Winner will be chosen Tuesday evening at 8:00 pm! Thank you Zondervan Publishing for offering this giveaway.