Tuesday, December 16, 2008

Latin-Style Chicken and Rice (Gourmet Magazine)

As I mentioned in my last post, Gourmet Magazine's "gourmet everyday" section is a great place for easy meals. Bon Appetit has its version with Fast and Easy. Tonight, I 'outsourced' this recipe to our cousin who is staying with us. She easily prepared the recipe and we all enjoyed it very much. It takes about and hour, so without her help, it would have been tough on a weeknight.

Lucas doesn't love peas, so we had to fish them out, but other than that, everyone was pleased. The recipe called for bone-in, skin-on chicken thighs and indicated to drain most of the fat after browning the chicken. However, I had boneless, skinless thighs, so we didn't need to drain the pan at all.

Latin-Style Chicken and Rice (adapted from Gourmet Magazine)

Timing - 1 hour

Ingredients
2 lb chicken thighs (I used boneless and skinless - see above if you use bone in and skin on)
2 T unsalted butter
1 T olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium or long grain rice (I used brown)
1 cup low sodium chicken broth
3/4 cup water
1/4 t crumbled saffron threads
1 bay leaf
1 cup frozen peas (not thawed)

How to Make
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter and oil in a large heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 7-10 minutes). Transfer chicken to a plate.

Cook onion and garlic with remaining salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle the chicken in rice, keeping as much rice around, rather than under chicken. Add juices from plate and simmer, covered tightly with lid, over low heat, until chicken is cooked through and rice is tender and most of liquid is absorbed.

Remove from heat and stir in peas. Cover with a kitchen towel and then the lid and let stand until all of liquid is absorbed, about 15 minutes. Discard Bay Leaf.

Serves 4

Broiled Lemon Thyme Cod (Gourmet Magazine)

Friends ask me all the time where I get my recipes. The answer is a lot of places. I read cooking magazines and food articles in the paper obsessively and I have a penchant for Food Network marathons. From there, I often modify recipes or make up my own using ideas from several recipes. But over time, I have found a few go-to places where I can usually use the recipes almost 'as is' or with small changes based on the ingredients I have on hand or to suit the foodie kids' tastes. In the past couple of years, I have seen a real change in some of the more serious foodie magazines to gear at least some of the recipes to quick cooking or family cooking. This has been such a joy for me because I can get my fix of the more intricate recipes for adults only dinner parties and find some easy staples in the process.

Gourmet Magazine has a "Gourmet Every Day Quick Kitchen" section where they have 30, 20 and even 10 (yes 10!) minute meals. This month, I found a simple broiled fish recipe that called for pollock. I used cod, which is a similar fish. You could also use sole fillets if they are on the thicker side. I served the fish with some chard which was very enjoyable for the adults, but the kids didn't go for it. They did gobble up the fish itself though, and the couscous I made as the other side. This is a great Monday meal, because it is almost totally hands off and literally done in 20 minutes.

Broiled Lemon Thyme Cod (adapted from Gourmet Magazine, December 2008)

Timing - 20 minutes

Ingredients
4 (6-to7-oz) pieces cod fillets
1/2 cup mayonnaise
2 t grated lemon zest
1 T fresh lemon juice
1 T finely chopped shallot
2 t chopped thyme

How to Make
Preheat broiler. Line a broiler pan or baking sheet with foil (for easy cleanup) and spray with cooking spray. Put fish, skin side down, on pan and sprinkle with salt and pepper.

Whisk together all remaining ingredients an spread evenly over the top of the fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.

Serves 4

Pasta Carbonara (Rachel Ray)

My boys love comfort food and so do I. I do make homemade macaroni and cheese which is a huge favorite, but this simple pasta carbonara gets the same effect with less effort. Admittedly, I have learned a lot from Rachel Ray in terms of using simple ingredients and cooking quick and satisfying meals. However, after one too many episodes of her TV show while I was on bedrest with both kids, she can grate on me on TV. I do love to read her recipes in print though. They are usually easy to follow and she gives great instructions. That being said, here is her pasta carbonara recipe almost exactly as it was written (minus the annoying yum-o's) and with a little tweak to make it not as spicy. I did add more crushed red pepper to Dan and my dish after plating. The recipe calls for Rigatoni but I used penne with lines. You could use any short 'cut' pasta. I made this Sunday night and it was just the thing to make the weekend last a little longer.

Pasta Carbonara (Adapted from Rachel Ray)

Timing - 20 minutes

Ingredients
Salt and pepper, to taste
1 lb pasta (penne with lines or rigatoni)
1/4 cup extra virgin olive oil
1/4 lb pancetta, chopped (you could substitute thick-cut bacon if you can't find pancetta)
1/2 t crushed red pepper
4 cloves garlic, shopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated Parmesan cheese

How to Make
Put a large pot of water on to boil. Add a liberal amount of salt and pasta; cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with extra cheese (and chopped parsley), if desired.

Serves 4

Sunday, December 14, 2008

Spaghetti and Meatball "Stoup" (Rachel Ray)

It's been kind of a rough few weeks of cooking in terms of the blog. I have turned to staples a lot lately with all of the holidays and then I had to travel last week. I did want to post this soup (or stoup, as Rachel Ray calls it - which just means it's thicker than a soup and thinner than a stew) which I made last week. I have made this one before and it again plays in to my boys obsessive love of meatballs. It's sort of reminiscent of something you might have eaten as a kid and if you love tomato soup, you get that fix from this one too. I made it exactly as written from food network and will give it to you the same way. This is also a great leftover recipe and though it says it served 4, we all ate it twice and there was plenty to go around.

Spaghetti and Meatball Stoup (from Food Network's Rachel Ray)

Timing - 25 minutes

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

How to Make
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.

While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

Serves 4

Monday, December 1, 2008

Turkey Chili

When the weather starts to get cold in the Bay Area, nothing warms better than a bowl of chili. One of the things I like best about making chili is that you can throw in so many things and it almost always tastes great. Both of my boys really like beans and ground meat, so with those two things, I can even get them to eat a few tomatoes and peppers since they are mixed in. I have been trying lately to stick more to really lean meat, so tonight I made a chili with all white meat super lean ground turkey. Of course you could make this recipe with ground beef or chicken, and feel free to take some license with the add-ins as well. Sometimes I add corn and sometimes I use different kinds of beans. The truth is, I don't usually cook chili with a recipe at all, but tonight I paid attention to what I did so I could share the goodness with all of you. Dan and I like our chili spicy, so we always add hot sauce to our bowls. The little guys prefer it mild and they both cleaned their plates tonight.

Turkey Chili

Timing - 30 minutes

Ingredients
1.5 lbs ground turkey
1 onion, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
3 T chili powder
1 T cumin
1 large can diced tomatoes (28oz)
1 small can diced tomatoes (15 oz)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 T tomato paste
2 t salt
shredded cheddar cheese, green onion and sour cream for serving

How to Make
Brown turkey, onions and pepper in a large pot. When brown, add the garlic and cook for about another minute until fragrant. Add chili powder and the cumin and stir to combine. Add the tomatoes and beans, tomato paste, salt, and about a half a cup of water to the pot. Bring to a boil.

Cover the pot and simmer for about 20 minutes, stirring occasionally. Season with salt to taste and serve with cheese, onions and sour cream.

Sunday, November 30, 2008

Perfect Roasted Salmon

Salmon continues to be a favorite in our house. The kids really love it and it makes me feel good to serve it to them because I know it's full of things they need. I have a few standard ways I make it and roasting at a high heat is probably one of the easiest. You can use any spices you like and you don't need to add oil. This recipe works best with what they call a 'barbecue cut' at Trader Joe's. Basically, this means that it should be a fairly thick cut I think it also signifies a long, narrow cut. You could probably do with a thinner cut, but I think the high heat in the oven would dry it out. I recently purchased a 'salt free' lemon seasoning which is basically a mix of fish-loving seasonings. You will want to add salt if you use a pre-mixed no-salt seasoning, but you won't need much else. Here it is, in all of it's 2 minutes of hands on time...enjoy it on a Sunday when you really don't feel like cooking, or on a Monday after a long and stressful day. Serve it up with microwaved steamed veggies and some brown rice or couscous and you have a complete meal. And for one final trick, roast it on a foiled and sprayed cooking sheet and you have NO cleanup!



Perfect Roasted Salmon.



Timing - 20 minutes



Ingredients

2 lbs salmon (thick cut, can be with or without skin)

salt and pepper to taste

salt free lemon seasoning, to taste



How to Make

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray the foil with a little cooking spray. Place the salmon pieces skin side down on the sheet leaving room between each piece. Sprinkle the salmon with salt and seasoning. Roast for 20 minutes and then remove it from the oven to let it finish cooking for about 3-4 minutes before serving. That's it. Seriously.



Serves 4

Sunday, November 23, 2008

Greek Style Turkey Meatballs (in a pita)

Tonight, I was inspired both by a turkey burger recipe I saw on the food network AND my kids love affair with meatballs. As I have said before, it's something about the fun factor, I guess, or maybe the endless ways you can spice them up. In any case, this was a big hit with the little guys and Dan and I really enjoyed it too. I made the meatballs only for the kids and gave them cut up raw carrots as a side. I am sure they would have loved the pita too, but they couldn't take their focus off the meatballs. I thought they'd love the yogurt sauce, but they didn't really dig it. It might have been the raw garlic, which was a bit strong for a kid's taste. We liked it a lot though and for ourselves, we put the meatballs on to warmed whole wheat pitas with the yogurt sauce. We dipped raw carrots and some cut up cucumbers on the side, but next time I'd slice the cucumber thin and julienne the carrots and add them right to the pita. As always with meat balls, these could definitely be done with ground beef or even lamb, but I was staying healthy tonight with the turkey.

Greek Style Turkey Meatballs (in a pita)

Timing - about 15 minutes to prep and 15 to cook

Ingredients
Meatballs:
1 1/3 lb ground turkey
2 T ketchup
2 t Worcestershire sauce
2 t dry oregano
1 t cumin
1 clove garlic, minced
1 t salt
1/4 t pepper
Olive oil for frying (about 2 T)

Yogurt Sauce:
1 small container plain Greek yogurt
1 clove garlic, minced
3 T grated cucumber
half of a lemon, squeezed (about 1 T)
1 t salt

Pita, carrots and cucumber for serving

How to Make
Make the yogurt sauce first to allow the flavors to combine. You can even make it a few hours ahead. Combine all of the ingredients and then keep the sauce in the refrigerator until ready to use. This is also a great dip for other raw veggies!

Combine all of the meatball ingredients in a large bowl. Don't over mix or the meatballs will get tough. Roll the meatballs into about walnut size round shapes. Note that there are no breadcrumbs, so they will be a little bit sticky when you roll. Meanwhile, heat a large oven-proof skillet over medium-high heat and preheat the oven to 350 degrees.

When the pan is hot, add the oil and let it get very hot. Add the meatballs and cook, without moving until one side is golden brown. It's important to leave a little space between the meatballs to get them to brown, so if your pan isn't large enough, do the meatballs in two batches. Turn the meatballs gently to brown each side. The whole process will take about 1o minutes. Finish the meatballs in the oven until the center is no longer pink. This took me about another 8 minutes.

Serve the meatballs stuffed inside warmed whole-wheat pitas with the yogurt sauce and vegetables.

Serves 4

Tuesday, November 18, 2008

Bean and Cheese "taquitos"

Sometimes I hesitate to put my really simple dishes on here because it's almost embarrassing to call them a 'recipe.' However, I was inspired tonight as I was leaving work and one of my friends lamented that she had 'nothing to cook.' This is one of the things I do when I feel the same way. It's fast and doesn't take a lot of ingredients and I almost always have what I need to make it. In addition, beans are a great way to get protein in your kids, even vegetarians, and my kids are both big fans. The crispiness is why I call these a 'taquito' vs. a burrito. They almost seam easier to eat because the kids can pick them up without them flopping over. Of course you could feel free to add meat to these, and I add tomatoes and chopped green onions to the ones for the adults (my kids are not fans of either of these ingredients).

Bean and Cheese 'Taquitos.'

Timing - 10 minutes to prep and 15 minutes to bake

Ingredients
8 taco size whole wheat flour tortillas
1 can black beans, drained
1 can vegetarian refried beans
1 T chili powder
1 t cumin
shredded cheddar cheese or Mexican cheese blend
chopped green onions and tomatoes (optional)
sliced avocado, sour cream, chopped cilantro and salsa for serving

How to Make
Preheat the oven to 400 degrees. Simmer the beans and spices in a small saucepan for about 5 minutes and then lightly mash to blend together (some whole beans are fine).

Place about two tablespoons of beans in the center of each tortilla, top with cheddar cheese and onions and tomatoes if using. Roll up the tortillas and place seam side down in a baking dish. Bake for about 15 minutes until the tortillas are crisped. Serve with the avocado, sour cream, cilantro and salsa.

Serves 4

Maple Mustard Baked Chicken

This recipe is adapted from a wonderful cookbook called the six o'clock scramble. I may have talked about it before, but it's a great inexpensive paperback with tons of family friendly recipes using ingredients that most people have on hand. One of my great weeknight secrets is finding recipes that I can bake versus cook on the stove because this allows me to prepare and throw it in the oven and then do what I need to do around the house or hang out with the kids. Tonight, I used bone-in, skin-on chicken breast for this, but you could also use bone in thighs (with or without skin) or drumsticks. Just don't use boneless skinless breasts because they can't handle the long cooking time without drying out. The kids loved the 'sweet sauce' and both wanted a second serving.

Maple Mustard Baked Chicken (adapted from the six o'clock scramble cookbook)

Timing - about 5 minutes to prepare and 50 minutes to bake and broil

Ingredients
1/4 cup maple syrup
1/4 cup Dijon mustard
1/4 cup apricot preserves
splash of white wine vinegar (maybe a tablespoon)
1/2 t dried tarragon
4 small bone in chicken breast halves (or 2-3 large ones; you could also use 4 thighs or 6 legs)
paprika

How to Make
Preheat oven to 350 degrees. Stir together all ingredients except chicken. Place the chicken in a glass baking dish. Pour the sauce over the chicken and turn the chicken to coat, ending with it skin side up. Sprinkle liberally with paprika. Bake the chicken for 45 minutes and then broil for 5 minutes to slightly brown the skin.

Serves 4

Wednesday, November 12, 2008

Pasta with Shrimp, Tomato and Basil

One of the best floater ingredients to have on hand is the peeled and deveined frozen shrimp that you get in a one pound bag at just about any super market. I happened to have a bag of very large shrimp in mine which I defrosted over night and used for a very quick meal tonight. This recipe actually works equally well with cubed chicken breast and it can easily take additions like asparagus, cut green beans or any other good sauteing vegetable. Tonight, I used a mixture of orzo and ditalini since I had a little left of each in the pantry. Feel free to use whatever you need to get rid of. Simply cook the pasta to al dente while you are sauteing the shrimp or chicken with the 'sauce' and then add in the pasta to warm through at the very end. Most kids really love pasta and mine love shrimp too.

Pasta with Shrimp, Tomato and Basil

Timing - 10 minutes to boil the water and then another 10 to put it all together

Ingredients
1.5 T olive oil
1 lb shrimp (peeled and deveined)
2 cloves garlic
1 pint cherry tomatoes, halved
10 basil leaves, torn or chopped into small pieces
1 lemon, zested and juiced
1/2 to 3/4 lb pasta (orzo, ditalini, or other short pasta)

How to Make
Boil the water for the pasta. When it is ready, cook the pasta to al dente according to the package. Meanwhile, heat a skillet over medium-high heat and add the olive oil.

Saute the shrimp about 2 minutes on the first side and then add the garlic and some salt and pepper. Turn the shrimp and cook another minute. Add the cherry tomatoes and cook about 2 minutes more. Stir in the lemon zest and basil and then add the drained pasta. Heat about 1 minute and then add the basil and lemon zest at the very end.

Serves 4

Sunday, November 9, 2008

Coq Au Riesling (Wine Braised Chicken)

I am a total food network junkie. Thank god for the power of the DVR! I really don't get to watch much TV on the weekends, but once in a while, as I did yesterday when it was raining, I get my fix on a few favorite shows. On Saturday, I watched Nigella Lawson make a "Cog Au Riesling" which is a take on the classic french Coq Au Vin. The theme of her show was entertaining mid-week, which this dish would really be perfect for. In addition though, it has all the ingredients for a great kids meal. I have gotten pretty good at spotting such meals: not a ton of crazy spices, easy and 'fun' to eat, reheats well for leftovers and for the cook, HANDS OFF. I made this recipe tonight with some slight adaptations from the original. I only made the changes because I shopped at Trader Joe's and wanted to find all the ingredients there. I had the pot on the stove this afternoon in 10 minutes, literally. Then, I just walked away and let it cook for an hour and then reheated it tonight for our meal. The recipe suggested that it tastes even better reheated, which was true. It also seemed fancy and elegant for company but both kids loved every bite (except the mushrooms for Lucas). I served it over wide papardelle egg noodles with butter and dill, but any egg noodle, or really any noodle would do. One more thing - take short cuts where you can. I found some of the ingredients already cleaned and prepped - what a time saver!

Coq Au Riesling (Adapted from Nigella Lawson's recipe)

Timing - about 10 minutes of hands on and 1 hour of cooking

Ingredients
Olive oil - about 2 teaspoons
3/4 cup (about 8 ounces) cubed pancetta or bacon (I found it already cubed at TJ's)
1 large leek, trimmed and cleaned and sliced into 1/4 inch slices
10 ounces sliced mushrooms (I used creminis)
3 bay leaves
salt and pepper to taste
2.5 lbs boneless skinless chicken thighs (this is key! breasts would dry out with the long cooking)
1 bottle riesling (a sweet wine)
egg noodles, cooked and topped with a tablespoon of butter and some fresh chopped dill

How to Make
In a large heavy pot or dutch oven, heat olive oil over medium-high heat and cook the pancetta until it browned and slightly crisped. Add the leeks and cook until softened and slightly browned. Drop in the mushrooms and bay leaves and season with salt and pepper. Top with the chicken and give it all a good stir. Pour the whole bottle of wine over the rest of the ingredients, just to cover them.

Bring the pot to a boil and then cover with a tight fitting lid and simmer on low for one hour. Seriously, that's it.

Serves 6

Tuesday, November 4, 2008

Homemade Chicken Nuggets - YES you can!

My friend Sally at work and so many other friends have said to me, 'how do you get your kids to eat all of this stuff. My kids will only eat pizza and chicken nuggets.' I realize that kids don't become adventurous eaters over night. This is a great 'bridge' recipe. It's easy and familiar and I promise you can feel better about serving this than something processed from the freezer. What's even better, is that you can actually make the nuggets all the way through baking and then freeze them to make instantly on another night. All you need to do is follow the recipe through the breadcrumbs and then freeze. When you bake the nuggets, you can bake them from frozen - just add about 5-10 minutes. Once you get your kids started on these nuggets, the possibilities are endless for many more homemade meals.

Tonight, I served these with roasted cauliflower with Parmesan cheese. Jacob loved it; Lucas didn't (gotta be honest!). You could do roasted broccoli as well (which both the boys love). All you need to do is cut the vegetables in to florets, sprinkle with Parmesan cheese, and roast for 25 minutes along side the chicken on another sprayed baking sheet.

Chicken Nuggets (YES you can - in honor of Barak Obama tonight!!)

Timing - 40 minutes (plus time to marinate - one hour or over night)

Ingredients
1.5 lbs chicken tenders (you can also buy boneless skinless breasts and cut them in nugget pieces)
1 quart buttermilk
1.5 cups store bought or homemade seasoned breadcrumbs
3/4 cup Parmesan cheese
cooking spray

How to Make
Place chicken tenders in a bowl and cover with buttermilk. Marinate in the refrigerator at least one hour or overnight.

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.

Mix the breadcrumbs and cheese in a bowl. Shake off each chicken nugget to remove excess buttermilk and then dredge in the breadcrumb mixture to coat. Place the nuggets on the baking sheet making sure to leave a little space between them. Spray the tops of the nuggets with cooking spray and bake for 15 to 20 minutes until the chicken is cooked through. If cooking from frozen, add 5 to ten minutes.

Serves 6

Easy Baked Pasta

This is a really versatile recipe. I have made it a staple for vegetarians at our annual Halloween party, but you could just as easily add some sausage or ground beef to the layers for a meatier dish. You can also substitute about any short pasta for the bow ties. Bottom line, this is a great crowd pleaser, for both kids and adults, that can be totally made ahead and easily doubled or tripled for a big group. I have made the recipe both with cottage cheese or ricotta - pick the one that you like more. Get ready to kick back and enjoy a great meal with friends.

Easy Baked Pasta

Timing - about 30 minutes to prep and another 45 to bake

Ingredients
1 pound farfalle (or other short pasta)
Coarse salt and freshly ground pepper
16 ounces whole-milk ricotta cheese
1 pound mozzarella cheese, shredded
2 jars prepared pasta sauce

How to Make
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.

In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.

To assemble, spread one cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the pasta in an even layer. Spread with another cup sauce, ricotta mixture, and one cup more sauce. Top with remaining pasta, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet and transfer to oven. Bake, covered tightly with foil, until bubbly, 35 to 40 minutes. Bake (or broil) an additional five minutes, uncovered, until the cheese browns a little.


Serves 8 to 10

Wednesday, October 29, 2008

Mexican Chicken Wraps

This recipe is one of the first things I learned to cook and it's been somewhat of a staple over the years. I do several versions of wraps depending on the season and my mood. The reality is that I love wraps with lettuce and tons of fresh veggies (chicken with greek salad or caesar salad, etc.), but my kids don't. The Mexican version, however, is pretty full of what they love (cheese, beans, meat). Lucas will not eat the onions and doesn't love the peppers, but they are easy enough to pick out. Jacob is more adventurous and he will eat them as is. He even loves the additions of sour cream and avocado. Both kids like when I wrap their meals up 'burrito-style' with aluminum foil they can peel off as they eat.

Mexican Chicken Wraps

Timing - 20 minutes

Ingredients
1.5 T olive oil
1.5 lbs chicken tenders or boneless skinless breasts, cut in to bite size pieces (about 1 inch cubes)
1 T chili powder, divided
1.5 t cumin
1.5 t salt1 red pepper, sliced into 2 inch strips
1/2 of a small red onion, sliced thinly
1 can black beans drained and rinsed
Whole wheat tortillas
Toppings: shredded cheese, sour cream, sliced avocado, chopped jalapeno, chopped cilantro (obviously only add what your kids like to their wrap)

How To Make
Heat a large skillet over medium-high heat. When the pan is hot, add the olive oil and heat further until it's quite hot. Add the chicken in a single layer and sprinkle with half of the chili powder, cumin, salt and a little pepper. Cook the chicken, stirring once in a while, until it starts to brown, about 3 minutes. Turn down the heat to medium-low.

Add the peppers and onions and sprinkle with the remaining spices. Cook the chicken and vegetables, stirring, until the chicken is almost cooked through, about another 4-5 minutes. Add the black beans and cook, stirring, until the beans are warmed through.

Meanwhile, heat the tortillas in the microwave for about 30 seconds. Top with the chicken and vegetable mix and toppings of your choice. Wrap either taco or burrito style.

Serves 4-6

Tuesday, October 28, 2008

Honey Glazed Salmon

After the last few days of restaurant after restaurant and lots of junk food (grandma and grandpa were in town), we needed a bit of a healthy detox. For this, I turned to one of the kids favorites, honey glazed salmon. This recipe is from a great book, "The Six O'clock Scramble." I got the book as a free gift with another one I bought on Amazon and it's perfect for quick meals that are kid friendly and usually involve basic ingredients that most people have on hand. Best of all, the honey glazed salmon is the ideal Monday main since it's ready quickly and bakes in the oven with almost no hands on time. Tonight, I served it with steamed broccoli and cheese and some orzo with butter and salt. As always, be sure to check for bones in the fish before serving to your kids.

Honey Glazed Salmon (from the Six O'clock Scramble cookbook)

Timing - 20 minutes

Ingredients
4 pieces of salmon fillets (about 1.5 lbs)
2 T butter
1/4 cup honey
salt and pepper

How to Make
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Melt the butter and honey together either on low heat on the stove or in the microwave for about 45 seconds. Stir.

Salt and pepper the salmon and place the fish in the baking dish leaving room between each piece. If the fish has skin, place skin side down. Generously brush the fish with the honey mixture. Bake for 15-20 minutes, or until the fish flakes easily with a fork.

Serves 4

Monday, October 20, 2008

Tortellini Soup: dinner in 20 in one pot

Sometimes I hate Mondays. The rush begins in the morning and goes into the night. Tonight was an exception. In the spirit of the colder weather, I made one of the boys favorites, Tortellini Soup. I got a version of this recipe in a magazine a few years ago and make it every few months. I can't remember where I found it, but what I do remember each time I make it, is that it is simple, healthy and very popular at my house. Lucas loves the carrots and Jacob loves the peas. Yay vegetables! Plus, as an added bonus, it's made in one pot which doesn't require any scrubbing when you are done. The dishes even rinse clean with water. I always make a double batch (as written below) and then I have a whole other dinner for another night. Ahhh...Monday.

Tortellini Soup

Timing - 20 minutes

Ingredients
1.5 T olive oil
2 leeks, trimmed and cleaned
(to clean, cut lengthwise almost all the way through, and then run water through all of the layers; leeks are very dirty - so this is important.)
3 carrots, chopped
2 ribs celery, chopped
2 quarts chicken stock (2 boxes)
2 10-ounce packages of refrigerated cheese tortellini
1 cup frozen peas
Parmesan cheese

How to Make
After cleaning the leeks, cut them into half inches slices. Use only the white and very light green parts. The slices should be shaped like half moons if you already halved them lengthwise all the way after rinsing.

Heat the olive oil in a large soup pot over medium heat. Add the vegetables and cook, covered, stirring once in a while, for about 5 to 8 minutes. The vegetables should be slightly soft; they will finish cooking in the stock.

Add the chicken stock and bring to a boil. When the soup is boiling, add the tortellini and cook according to package directions. When there are two minutes remaining, add the frozen peas and cook until the peas are warm and the tortellini is done.

Serve the soup with grated Parmesan cheese.

Serves 8 (once for Monday and once for later in the week!)

Sunday, October 19, 2008

Baked Bean and Cheese Quesadillas

This one is reaching a bit as a 'foodie' item, but it is so fast and easy that I had to put it out there for you when you need something fast, cheap and yummy. This is one of the kids (and our) favorite 'fast foods.' Serve it with some salsa, sliced avocado and light sour cream or plain yogurt. I sometimes also add leftover corn or chopped chicken if I have them on hand.

After a very crazy weekend, this made my night both in terms of ease and taste.

Timing - 15 minutes

Ingredients
4 whole wheat flour tortillas (large size)
1/2 can vegetarian refried beans
Shredded cheddar or mexican cheese

How to Make
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Microwave half of the can of beans for about 25 seconds, just to soften. Spread the beans evenly over the tortillas. Sprinkle half of each tortilla with cheese (amount to your liking) and then fold over the bean-only side to make a half circle. Four folded tortillas should fit on the baking sheet.

Bake the quesadillas for 10 minutes until crispy and then cut into triangles with a pizza cutter.

Serves 4

Pan-Seared Pork Chops with Apple-Ginger Chutney (and my roasted potato recipe and fall salad recipe)

Over the weekend, we had the in-laws up and our cousins over, so we had a full-on dinner party. We even opened some nice wine. I have to say that it really felt relaxing to make a slightly longer meal and to linger around the table. The kids were so starving by the time they sat down that they happily lingered with us and enjoyed their food.

I had to improvise a bit on the chutney because I realized, mid-preparation, that I didn't have cider vinegar. I also cut down on the amount of onion and ginger that was called for so that it wasn't too strong. The result was actually delicious. The onion and ginger amount were perfect. I would make it with cider vinegar next time though because I think the color would have been prettier (less brown). I doubled the recipe for the chutney with no problem by using a wide skillet. In the end, I was left with way more than I needed, but I plan to use the rest over chicken breasts later this week. Note that the chutney part of recipe below is as I made it (except that I doubled it).

For the pork chops, I grilled them outside instead of the preparation method in the recipe because I was making 8 pork chops and didn't want to wash all of the pans. If you do this, eliminate one tablespoon of the butter and all but a touch of the olive oil. You can simply rub the chops with a little oil and sprinkle with salt and pepper and then grill, on medium-high heat, for about 5 minutes per side.

Included here are also two very simple staples that I make as sides. Lucas LOVES the potatoes. Jacob can take them or leave them. The truthful story about salad, all salad, is that I haven't figured out a way to get my kids to eat it, but they will pick the fruit out of this one at least. Adults always rave about it. Neither has a totally set recipe, so play around with them to get them they way you like.

Pan-Seared Pork Chops with Apple-Ginger Chutney
(adapted from Fine Cooking October/November 2005)

Timing - about 45 minutes

Ingredients
3 Granny Smith apples, peeled, cored, and cut in the 1/2-inch dice
1 small yellow onion, thinly sliced
1/3 cup golden raisins
2 T minced fresh ginger
1 cup packed light brown sugar
1 cup cider vinegar (I used half balsamic and half red wine vinegars because that is all I had)
4 T unsalted butter
1/8 t cayenne pepper
4 boneless center-cut pork chops, about 1 inch thick
1 T olive oil
3 T chopped fresh cilantro

How to Make
In a large saucepan, combine the apples, onions, raisins, ginger, brown sugar, vinegar, 3 tablespoons of the butter, the cayenne, and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20-25 minutes.

Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 tablespoon butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.

Stir the cilantro into the chutney and season to taste with salt. Serve the chops topped with the chutney.

Serves 4

Roasted Potatoes (this is a loose recipe, but easy to eyeball it to your liking)

Timing - about 1 hour and 15 minutes

Ingredients
20-25 Potatoes (small round ones like German butter ball, baby Yukon or other farmer's market variety; you want about 3-4 per person)
Garlic Powder
Salt
Pepper
Sugar
Herbs De Provence (or other dried herb mix)
Olive Oil

How to Make
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. The dish should be large enough to hold the potatoes in a single layer with a little space between them. Cut the potatoes in half. Place the potatoes in the dish and drizzle with olive oil. Sprinkle with a little garlic powder, salt and pepper (maybe a teaspoon of the salt and garlic and a bit less of the pepper) and a pinch of sugar. Add about one and a half teaspoons of herbs. Use your hands to mix all of the ingredients together, making sure to coat all of the potatoes. Place the potatoes in a single layer and bake for about 60-75 minutes, stirring after 30 minutes and every 15 minutes there after. The potatoes should be golden and crispy on the outside when they are done.

Serves 8

Fall Salad
(serve tossed with balsamic vinaigrette. I make my own by mixing balsamic vinegar, a little honey and Dijon mustard (maybe a teaspoon of each) and then whisking together with olive oil. Add a little salt to taste)

To make the salad, toss together the following with the dressing:

Mixed greens
Chopped apples, halved grapes or sliced pears
Toasted walnuts
Dried cranberries
Chopped cucumber
Crumbled goat cheese



Apricot Chicken with Almonds

It was a pretty good week in the kitchen last week. I made a few new things and overall, the boys really liked them. It's funny how their tastes are so different already, but with this recipe and the other one I made (pork chops - see the other post)...I solidified that they, like me, love the sweet and savory thing. Pretty much any meat with something sweet = good.

I really do try to cook with boneless skinless chicken breasts as much as possible, but they can get boring after a while. I was happy, as always, to find another use for them with this recipe, which I followed exactly as it was written. This dish was even pretty enough for company and I rounded it out with some brown rice and steamed vegetables.

Apricot Chicken with Almonds (from Gourmet Magazine January 2005)

Timing - 30 minutes

Ingredients
4 (6 ounce) skinless boneless chicken breasts
5/8 t salt
1/2 t black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 T soy sauce
1 T whole-grain mustard
1 T unsalted butter

How to Make
Put oven rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13x9 inch baking dish (something that can go under the broiler).

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in the baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small baking pan in the oven, stirring twice, until golden, 8 to 10 minutes.

Meanwhile, cook apricot preserves, soy sauce, mustard, butter and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

Serves 4

Tuesday, October 14, 2008

Golden Chicken, Corn & Orzo Soup

OK, I had a puzzling time in the kitchen tonight. I admit it. I made a soup that had all of the components that the kids love, but they weren't totally in love with it. True, there were high points for each of them, but each kid had at least one complaint. In general, soup is a favorite because it is fun to eat, but Lucas complained that the broth was 'too lemony' and Jacob, while he loved the broth, celery and orzo, complained that the chicken was 'wet.'

So why I am I sharing this recipe? I think with a few modifications, I could have made everyone smile; so, I will tell you what I did and suggest changes in parenthesis. Make it your own according to your family's tastes.

Note that I used one helpful strategy to make this a quick recipe. Since the recipe called for cooked chicken, I roasted two bone-in chicken breasts last night while we were doing the night time routine. Simply cook the chicken in a sprayed baking dish for forty minutes at 350 degrees and then let it cool a bit and store it in the refrigerator until you are ready to use it. Then, when you are ready to make the soup, you can dice it or shred it while the vegetables are cooking for the soup. You could also buy a rotisserie chicken and shred it up as well.

Golden Chicken, Corn & Orzo Soup (adapted from Fine Cooking Magazine, November 2005)

Timing - 25 minutes

Ingredients
2 T olive oil
2 large ribs celery, chopped
1 medium onion, diced
1 pinch saffron threads
1/2 t dried thyme
2 quarts chicken broth (I always use the boxed kind; you could use less, but then you should cook the pasta separately and add it at the end with the corn and parsley)
2 1/2 cups finely diced or shredded cooked chicken
3/4 cup orzo (larger pasta, like noodles, might work better for little hands/spoons)
1 1/4 cups frozen corn
1/4 cup chopped fresh flat-leaf parsley (this wasn't a huge hit for the kids, so maybe leave it out)
3 T fresh lemon juice (again, not a huge hit for Lucas, so maybe try a bit less)

How to Make
Heat the oil in a large soup pot over medium heat. Add the celery, onion, saffron and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and bring to a boil over medium-high heat. Add the chicken and return to a boil then turn down to a rapid simmer and add the pasta, stirring to prevent sticking. Cook the pasta 8 to 10 minutes (or according to package directions if using something other than orzo).

When the pasta is nearly finished, add the corn and parsley (if using) and cook just until the corn is heated through, about 2 minutes. Stir in the lemon juice and season to taste with salt and pepper.

Serves 6

Monday, October 13, 2008

Spice Rubbed Salmon

Salmon is one of my favorite quick cooking dinners and it is loaded with omega 3s and protein. I often shop on Sundays and pick up salmon for Monday. It is best when it's fresh and I can get a quick and easy dinner ready on a Monday when the stress level is almost always a 10.

One of the quickest and tastiest ways to cook salmon if you don't have time to marinade is by making your own spice rub. I like to play around with the combination of spices depending on what I am serving with it and what mood I am in. Tonight, I made the following rub and served the fish with microwave steamed broccoli with cheese and some couscous. Both foodie kids ate all of their fish and most of the broccoli (oh the magic of shredded cheese). With the quick steam method for the broccoli, I had dinner on the table in 15 minutes total.


Timing - 15 minutes

Ingredients
1 1/2 lbs salmon fillets (boneless, with or without skin, approximately 3/4 inch thick)
1 T brown sugar
1 t salt
1/2 t chili powder
1/2 t ground cumin
1/2 t ground coriander
1/2 t garlic powder
1/8 t ground pepper
olive oil
lemon wedges

How to Make
Mix all spices together in a small bowl. Spray and oven-safe pan with cooking spray and preheat on the stove over medium high until hot.

Rub olive oil all over the fish and then sprinkle with the spices and rub the spices in. Cook approximately 4-5 minutes on one side and 3-4 minutes on the other, depending on the thickness of the fish and how done you like it. Do not cook more than 5 minutes per side because the fish will dry out. If you want the middle more well done after the 5 minutes per side, finish the pan in the oven at 350 degrees for a few more minutes.

Squeeze lemon over fish before serving.

Serves 4

Thursday, October 9, 2008

ABC Meatball Soup

One of my kids' favorite things is meatballs. They especially like when they are 'mini.' Meatballs are a great texture for kids learning to use their own knife to cut and the addition of alphabet pasta makes it even more fun. Lucas likes to find a letter and then think of a word that starts with that letter. Jacob doesn't quite get it yet, but he loves that there are letters and he imitates Lucas (there must be some learning going on, right?)

This recipe is one of my staples. It started out as a Rachel Ray recipe, but I have morphed it a bit over the years to suit the tastes of my kids and to make it more 'fun.' The best thing about it is that I almost always have everything on hand for the recipe except the meat. It's also flexible and you can use just about any type of ground meat you want.

ABC Meatball Soup

Timing - about 35-40 minutes

Ingredients
1 1/2 T olive oil
3 carrots, chopped
3 ribs celery, chopped
1 medium onion, chopped
1 1/4 lb lean ground beef (you can also use ground turkey, chicken or a mixture of beef/pork/veal for even more flavor)
1/2 cup seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
4 quarts chicken stock (two boxes)
12 oz dried alphabet pasta (or any small pasta)
1 bunch kale, chopped

How to Make
Heat oil in large pot over medium high heat. Add carrots, celery and onion, season with salt and cook, partly covered until vegetable soften slightly, about 5-8 minutes. When the vegetables are softened, add the chicken stock and bring to a boil.

Meanwhile, make the meatball mixture by combining meat, breadcrumbs, eggs, cheese, garlic and a pinch of salt and pepper. Shape the meat into small meatballs, approximately the size of a walnut.

When the liquid comes to a boil, drop in the meatballs and then simmer for 10 minutes. Add the pasta and cook for about 6-8 minutes. Make sure to stir a few times so the pasta doesn't stick.

Add the kale and cook, covered, about 5 minutes more. Serve with crusty bread and more Parmesan cheese.

Serves 8 (ish)



Monday, October 6, 2008

Spice Rubbed Chicken

I love to make something a little slower on Sunday nights. It's a bonus if the time it takes pays off in leftovers for later in the week. One of my favorite Sunday night indulgences is a roasted chicken. I am always trying new recipes and I have found many that I love. Last night, I made this version of my old staple and the boys all loved it. Jacob loved the dark meat and Lucas the light and I was happy that there was plenty left over to pack in school lunches or wrap in a tortilla for myself later this week. I served the chicken for dinner with the pineapple sweet potatoes (just baked them longer at this lower temperature) and some green beans.



Spice Rubbed Chicken (adapted from Better Homes and Gardens, October 2008)

Timing - two and a half hours

Ingredients
4 cups thickly sliced or quartered red, white, and/or yellow onions, and/or boiling or ciopollini onions, peeled
1 5-to-6-lb. whole roasting chicken
1 t sugar
1 t garlic powder
1 t ground cumin
1 t paprika
1 t ground coriander
1/2 t salt
1/4 t ground cinnamon
1/4 t pepper
1/8 t ground nutmeg
2 T olive oil

How to Make
Preheat oven to 350 degrees. In large shallow roasting pan, place half the onions in an even layer. Sprinkle with 1/4 teaspoon of salt; set aside. Tuck wings under back of the chicken. In small bowl, combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. Loosely cover with foil.

Roast chicken for 1 hour. Remove foil. Add remaining onions to pan. Roast, covered, for an additional 30 minutes. Remove foil and roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink. Cover with foil and let chicken stand 15 minutes before carving. Serve chicken with roasted onions.

Tilapia: Have it your way

There are a few ingredients that I use in endless combinations and Tilapia is one of them. This fish is inexpensive, very mild, and the perfect backdrop for just about any preparation and flavor. I also love Tilapia because it is so quick to cook. It's a common misconception that kids don't like fish, but I have found this to be totally untrue in my house and introduced fish to both of my boys as their first 'meat.' As long as you make sure to check for bones, fish is really ideal for kids because it is easy to chew and it is generally lean and high in protein. This recipe can be on the table in less than fifteen minutes. Serve it up with some couscous (my kids love the Trader Joe's 'harvest grains' cooked in chicken stock) and steamed vegetables and the meal is complete.



Pan Seared Tilapia

Ingredients

4 tilapia fillets
1 T plus 1 t olive oil
1 T butter (divided)
1 small shallot, diced
1 T capers, drained

1 lemon, zested and juiced

Timing - 10 minutes

How to Make
Heat a pan over medium to high heat and let it get hot. Add the olive oil and one teaspoon of the butter and heat until the butter stops foaming. It should be good and hot.

Sprinkle fish with salt and pepper. Cook fish for three minutes on each side. When you flip the fish, add the capers. After the total six minutes, remove the fish only and put on a plate tented with foil.

Add the one teaspoon of olive oil to the pan and cook the shallots and capers until the shallots are soft and slightly brown, stirring frequently (about three minutes).

Add the lemon juice to deglaze the pan and immediately lower the heat. Add the lemon zest and two teaspoons of butter off the heat and swirl to melt the butter. Pour the pan sauce over the fish and serve.

Serves 4

NOTES:
You can change up how you make the sauce by adding any liquid (white wine, vinegar, lime juice, beer) and also add any spice combination you like. I like chili powder and lime juice or white wine with garlic and shallots, for example.

Pineapple Sweet Potatoes: Never underestimate the power of the marshmallow

Jacob has a thing with anything 'mashed.' It's the oddest thing, but since he was a baby, he never liked anything smashed and he always wanted texture to his food. Unfortunately, this rules out mashed potatoes, which are a favorite of everyone in our house, as well as sweet potatoes, which Lucas loves and which are so full of nutrients.

I recently found a way to add texture to sweet potatoes so that Jacob will happily eat them. It came to me as we approached the Thanksgiving season. Why not use a version of my mom's sweet potato casserole that I loved as a kid? I mean marshmallows for dinner? Say no more...

Pineapple Sweet Potatoes with Marshmallows

Timing - One and a half hours

Ingredients
4 small to medium sweet potatoes
1 can crushed pineapple in juice
1 T butter
1 T brown sugar
1/2 cup marshmallows

How to Make
Preheat oven to 400 degrees. Bake sweet potatoes for about one hour until tender. When cool enough to handle, peel off the skins and discard. Place the potato flesh in a large bowl.

Mash the sweet potatoes with pineapple and juice, butter, and brown sugar. Pour the potato mixture into a small casserole and top with the marshmallows. Bake at 350 degrees for about 25 minutes or until the marshmallows begin to turn golden brown.

Monday, September 29, 2008

Spanish Chicken with Chickpeas and Sausage

I made this recipe tonight and it was a big hit. The recipe is adapted almost exactly from the October issue of "Fine Cooking" magazine. The only modifications I made were to substitute a milder sausage for the chorizo originally specified. I used Trader Joe's "Cilantro Sausage," which actually turned out to be quite spicy. If you have kids that don't like spicy sausage, any mild sausage would do, as long as it is fully cooked.

I served the dish over some brown rice, and since I was in a hurry, I used the precooked Trader Joe's variety that comes in the pouch and is cooked in the microwave in 60 seconds.

Lucas enjoyed a few pieces of the sausage even though it was spicy, which was very surprising because he is usually a total wimp with anything spicy. He also really enjoyed the chickpeas which he said made the sausage not so spicy. Jacob was sick with a 102 fever, but he still happily ate a little of the chicken, chickpeas and rice.

Spanish Chicken with Chickpeas and Sausage
(adapted from Fine Cooking Magazine, October 2008)

Timing - took me about 25 minutes

ingredients
14-1/2-oz. can diced tomatoes
2 tsp. sherry vinegar
Pinch saffron threads
4 small boneless, skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2-1/2 Tbs. extra-virgin olive oil
1/2 lb. fully cooked sausage, cut into 1/2-inch dice
3 large cloves garlic, smashed
15-oz. can chickpeas, rinsed and drained
1 tsp. dried thyme

how to make
Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper, dredge the chicken in the flour, and shake off any excess.

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.

Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.

Serves 4

Link to original recipe:
http://www.taunton.com/finecooking/recipes/spanish-chicken-chickpeas-chorizo.aspx

Sunday, September 28, 2008

Let's start at the very beginning

OK, so I've been called a lot of things, 'neurotic,' 'obsessive,' 'anal' and just plain 'all sorts of CRAZY.' So I admit it, I may be a bit more organized than the next girl in a sort of psychotic way. However, having said this, I have to say that having foodie kids starts with a little preparation. You may not be able to go as far as I do in the organization category, but starting with a little planning will take you a long way. This is how I start.

Every weekend I do a big shop. This usually includes hitting Trader Joe's and a farmer's market. I am lucky to have lots of wonderful produce at my disposal, but even if you have to work for it a little, FIND GOOD PRODUCE. Fresh fruits and vegetables, preferably local, just plain taste better. Of course I'd love to hit the gorgeous meat and fish markets here in Berkeley as well, but let's face it, times are tough all over these days, so I stay basic for the meat and other grocery and go big on the produce.

Before I shop, I make a menu and list. Here's where the crazy comes in, but bare with me.

My first step is to figure out what my week looks like and then what I am going to make. If I know we have plans with friends, a meeting at school, my husband's softball game or any other event or stress that will make it impossible to cook, then I plan for it. There is nothing I hate more than throwing food away, so I am careful to plan only what I need and I always try to plan at least one meal that can 'float' to the next week by choosing ingredients that are not perishable or those that can be frozen. Even if I don't have activities and events, if it's going to be a stressful week, I am realistic and will plan to go out or order in in place of cooking. It is all in the planning. The key is to get what you need in one day and have a plan to finish everything while it is fresh.

The second step is the menu planning. For this, I do a mix and match. There are staples that I make that I know everyone loves, so I often write the ingredients for one or two of these every week. These meals are easy and I can do them out of my head with no recipe; they are things I can have on the table in twenty minutes - seriously. The staples are usually mains and I make sure to write a list item for a vegetable and a starch to go along with the main, if it makes sense. For the other recipes on the menu, I scour magazines, cook books, food network and the web to find things to try. (I will definitely share more about my favorite resources in another post and plan to post all of the recipes that the foodie kids love as well!) Once I find a good mix of recipes for the week, I write down all the ingredients on the list and I am ready to go. Remember, only choose what you think you can actually make. If you have more ideas than you have time for that week, make a mental note and try the recipes the following week.

The final step is 'the list.' I keep a sticky pad on the side of my refrigerator so I can write down anything I think of during the week. This might be something I run out of or something my husband or kids requests, but the list is always handy on the fridge, so that's where everything goes. I always write this random stuff at the top of the list because I like to write my menu ingredients in somewhat of an order so that I can make my two stops quickly when I shop. I have seen the nifty lists you can print out and check off from the web or purchase, but for me, a simple 'by category' list works just fine. I know the layout of my stores/markets pretty well, so I like to break it down like this:

Dairy Items
Produce
Pantry Items
Meats
Frozen foods

That's it. That's how I get started and that's how it works. Now go forth and let your inner 'crazy' out.