Sleep when the baby sleeps, and it’s another pizza night.
Cook while the baby sleeps and make blogger Kelsey Banfield proud. Her new cookbook, The Naptime Chef, shares recipes meant to be prepped while your bambino siestas (why didn’t we think of that?). Since she’s a pro at making the most of her time, we asked Banfield for tips on maximizing a trip to the grocery store.
Plan three meals and buy the groceries in one day. I also think it is worth planning meals that may contain similar ingredients. Say, artichoke lasagna on Monday and artichoke pizza on Friday — just buy lots of artichoke hearts that week. Also try to pick recipes that contain a few pantry staples.
And now for a meal you can prepare in fifteen minutes flat. Eat your heart out, Rachael Ray.
Serves four to six
2½ c. regular tomato juice, divided
1 red bell pepper, seeded and quartered
2 scallions, trimmed and washed
2 garlic cloves
1 lg. cucumber, peeled and cut into 4 evenly sized pieces
3 med. plum tomatoes, seeded and quartered
1/3 c. red wine vinegar
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tbsp. hot pepper sauce
2 tbsp. olive oil
3 limes, halved
1. Add ¾ c. tomato juice, bell pepper, scallions, and garlic to a large food processor fitted with a blade and pulse 3 to 4 times. Add cucumber and tomatoes and pulse 3 to 4 more times until all the ingredients are coarsely chopped.
2. Add vinegar, salt, and pepper. Pulse twice.
3. Pour in remaining tomato juice, hot pepper sauce, and olive oil. Pulse twice more. (The vegetables should be finely chopped but not liquefied.)
4. Chill gazpacho in a covered container in refrigerator at least 2 hours.
5. To serve, divide soup among 4 to 6 bowls. Squeeze juice of half a lime over each bowl then stir.
Note: If this recipe is too spicy for your taste, reduce the amount of hot pepper sauce.
Photo: Steve Legato / Courtesy of The Naptime Chef