Nutritionist Geneviève O’Gleman, who recently introduced us to Les lunches, the first in her collection, now comes to the rescue of our weeknights with Quick Soups. Mom for life had lots of questions for her!
What mistakes do people most often make when preparing dinner?
To think at the last minute about what they are going to eat when they arrive from the office and they are already hungry (child included!). At that point, it is often too late and we are inclined to go for the quick ready-to-eat solution on the market, which is rarely the he althiest.
What are your best time saving tricks?
Dirty as little dishes as possible by reusing the same bowls and the same spoons, by equipping yourself with good tools including a large board and a cutting knife. Pre-wash and pre-cut the vegetables on Sunday and cook with pre-cooked rice, for example. I share in the book full of recipes in less than 30 minutes, preparation and cooking included.
Regarding the division of tasks you mention in the book, who does what at home?
Madaughter is tall, she is 14, so she is very involved and she cooks really well. It is important to me that the preparation of meals is distributed among family members. We have to accept that the peppers may be cut in too large pieces and that everything will not be done our way, but that is how children learn. The first time my daughter made supper, I must admit, it wasn't great (laughs), but, but I kept encouraging her and every time she got better. The illustrated index at the beginning of the book is a great way to get kids involved in choosing the recipes they would like to try each week.
How can dinner planning be simplified?
My book goes beyond the classic recipe book to provide tips and advice on planning and preparation. There are even meal ideas without a recipe, such as buffet-style meals to assemble when you are very last minute. By always having a few good bases in the fridge and the pantry, we are able to manage to concoct a dinner. This is where I come in by giving ideas of what you can do with these ingredients.
In your pantry, there is always…
Canned legumes, couscous, pasta (my daughter loves it), tuna, canned tomatoes and rice. It should always be in the pantry, it's non-negotiable.
What would you say to people who are reluctant toslow cooker?
A slow cooker recipe should be as good as if it had been slow cooked on a Sunday afternoon. The recipes in the book have been tested and developed so that the flavors are well balanced. It saves a lot of time, since you put everything in the slow cooker and that's it. I don't brown the meat first so as not to complicate the preparation and it's just as good! Try the chicken with salsa and the pork tenderloin with hoisin sauce, it's delicious!