Tribune Media Services
As much as I idealize the notion of someone cooking for me on Mother’s Day, it’s hard to relinquish my spot by the stove.
I’m guessing a lot of women share this reluctance, whether by habit or ego or some concern that the substitute cook will ruin your best pot.
If you suffer from this unwillingness to let go, even if irrational, you may be thwarting your loved one’s best intentions.
Imagine the conversation: “Yeah, I tried to cook for my wife once, and she threw me out of the kitchen, so I’ll never try that again.”
To avoid this problem while maintaining your peace of mind, I suggest keeping guaranteed-to-work, almost no-cook recipes on hand. These include salads, sandwiches and ice cream — as in scoop out and slather with fudge sauce. That way someone else can bring the meal to the table without unnerving you.
You’ll also benefit from giving the designated cook a list of yummy ingredients. With fresh strawberries, crusty bread, rich cheeses, artisan deli meats, salad greens and nuts in the kitchen, it’s hard to go wrong.
The following recipe for strawberry and spinach salad makes a delicious Mother’s Day brunch entree or side dish. If the salad will be served as a main course, suggest the cook add store-bought bran or blueberry muffins and a fruit-flavored cream cheese spread to round out the menu.
STRAWBERRY AND SPINACH SALAD
1/4 cup pecan halves
4 cups baby spinach
1 cup sliced strawberries
1/2 cup fat-free strawberry yogurt
1/4 teaspoon ground ginger
1 teaspoon balsamic vinegar
4 strips lean bacon, cooked until crisp, drained and crumbled
Place the pecans in a small skillet over low-medium heat. Toast for 5 minutes, or until the pecans are lightly browned and fragrant, shaking skillet frequently. Remove pecans from skillet and set aside to cool.
Combine the spinach and strawberries in a large salad bowl. Stir the yogurt, ginger and vinegar together in a small bowl. Just before serving, add the bacon to the salad and toss to mix. Add the pecan halves and toss again. Top with the dressing or pass on the side.
Makes 2 servings.
(Bev Bennett is the author of “30 Minute Meals for Dummies,” John Wiley & Sons, Inc., 2003.)
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