So the lazy days of summer are behind us and it’s back to juggling schedules — and meals. You might have to eat on the run, but that meal-on-the-go doesn’t have to be stale or boring. From Cuban red wine-soaked beefy empanadas to a meat pie steeped in British history or an all-American egg dish, here are some fun, simple ideas for meals on the go from local home cooks and chefs.
Author Betsy Storm, a newcomer to Evanston, has a fun, flavorful go-to lately for getting a complete meal — a vegetable frittata made in individual muffin cups. The little egg cups are so versatile she calls them “As You Like It.”
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“They’re like an omelet in your hand,” Storm said of the tiny, pop-able egg muffins.
The frittatas can be made with any number of favorite fresh ingredients. You can make them with chopped zucchini, mushrooms, onions, colorful bell peppers, any of your weekly farmer’s market finds. It’s a great, filling way to get your five a day in one happy mouthful.
“They’re versatile,” Storm said. “You could add yellow squash, zucchini, fresh herbs of choice, even grated carrots or a bit of sun-dried tomato. You could also add ham, bacon or other meats.”
The mini omelets are perfect for packing up and eating on the go. But they are also just as ideal for relaxing with the newspaper on an easy Sunday morning. “Serve them as quickly as possible, for maximum puffiness,” Storm suggested.
Empanadas are another ideal way to get a complete meal on the fly. “They are great for on the go and they can be made in any size and travel very well,” said Jamie Alvarez, co-owner of Taste of Cuba Cafe in Lincolnwood. “Empanadas are great options for snacks, lunch time or even for dinner. They’re like little pockets of love that provide endless comfort.”
Her favorite empanada is the picadillo empanada made with ground beef stewed with Taste of Cuba Cafe’s own house criollo sauce and other house-blended seasonings and Malbec wine. Bell peppers, garlic, onions and raisins are cooked down with the beef. Everything is blended together with cheddar cheese.
“If I can take a bite and feel an overwhelming sense of nostalgia or comfort then I know it’s the real deal,” Alvarez said.
She also loves empanadas for their versatility. “They can be filled with just about anything from breakfast ingredients like ham, eggs and cheese to more savory choices like the picadillo empanada,” she said.
Alvarez raised the bar on her own cooking skills when she met her husband. “I realized early on that in a Cuban family I would have to earn my cooking chops,” she said. “So despite some language barriers (she did not speak Spanish) I was able to learn from some of the best cooks in the world — his entire Cuban family. Along the way I was able to expand upon what they taught me.”
“Empanadas are tricky to make,” Alvarez said, “however once you learn the technique they’ll become your go-to recipe.” She said the filling and cooking time is the trickiest part. “You want a nice flaky outside with a hot, steamy, gooey inside.”
The same is true with savory meat pies, which are akin to empanadas. Art and Chelsea Jackson got inspired to start a business making meat pies five years ago after visiting the Sheffield area of England, where Art’s family originated. Art and Chelsea operate Pleasant House Pub in Chicago’s Pilsen neighborhood.
For a crispy, flaky meat pie crust, Art recommended keeping all of the ingredients extra cold, even using ice water, before it goes into the oven.
The most popular pies at Pleasant House Pub are steak and ale, chicken balti and mushroom and kale. The mushroom and kale is made with fresh kale, fresh thyme, shallots, Parmesan cheese and creamy béchamel sauce. “Chelsea says it’s probably the most crave-able pie we have,” Art said. “The mushroom and kale in the pie is in every way what a savory pie should be.”
“A pie is a surprise,” he said, “you put one in front of someone and it’s exciting to see what comes out.”
‘As You Like It’ Veggie Frittata Cups
Yield: 10 muffins
Cooking spray (enough to lightly coat 10 medium-size muffin cups)
1 tablespoon olive oil
1 cup chopped fresh asparagus
1 cup chopped mushrooms
1/4 cup chopped green, red or orange bell pepper
2 tablespoons chopped red or green onions
Garlic, chopped (to taste) (optional)
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6 extra large eggs
1/2 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh Italian parsley leaves (or 1/2 teaspoon dried)
1 cup shredded cheddar, jack or fontina cheese