MY MOTHER IN LAW is a very good cook, and this dish, like zucchini lasagna, whole wheat jam tarts and these good-for-you cookies, is one we learned from her. With three grown kids and six grandchildren of her own, she knows all about cooking for a brood. She made it for us on a recent visit to Florida and I wasn’t surprised at all when the kids actually clapped as I served it to them at home. They remembered how rich and satisfying it was, and I’ll tell you this. It didn’t hurt me one bit to to see such happy faces across the table.
THIS IS ONE OF MY TRICKS. Since I try to cook (almost) every night, I take a shortcut and make breakfast for dinner about once a week. It’s always easy, usually inexpensive, handy because the ingredients are in the pantry–and best of all, the kids love it.
MY BIG INDULGENCE IN ITALY, other than one trip to the Gucci outlet and one million bowls of gelato (which was probably more expensive in the long run!), has been an international subscription to the Food Network magazine. I’ve definitely learned a lot from Italians when it comes to food, family and the combination of both. But its such a treat to see what’s cooking back in the States–especially when it’s not pasta! So, when Ina Garten’s version of this frittata graced the cover recently, I had to recreate one of my own…with updates to make it easier and yes, a bit more Italian. [Read more...]
WE DO BREAKFAST FOR DINNER so often I doubt our kids realize any of this stuff is really for breakfast. Now, if I served muffins at dinner, that would be a big surprise. In the meantime, here’s one of our new favorites.
BREAKFAST FOR DINNER is one of our go-to techniques for dinner in a hurry. Now that we’ve got a third Foodlet on-hand, make that in-arms, cooking can be a little more complicated. As in, how can I make dinner and look after the toddler, preschooler and newborn baby without anyone accidentally getting grilled in the process? (Or crying or whining or fighting or…) [Read more...]
I FINALLY FOUND A USE FOR THESE SILICONE FLOWER molds. Because I nearly threw them away. Or considered using them as Popsicle molds later this summer. Don’t you hate them? Ugh. Be it brownies, cupcakes or muffins, every time I’ve made something in these Wilton molds, the dough refuses to come out entirely. And honestly, it takes too much time (and patience, not to mention blood, sweat and tears…mine, Phoebe’s and Estelle’s…) to create this stuff only to be totally foiled by your own pan. That’s about the time I’d like to take a page from Phoebe’s book to flop down on the floor, arms crossed and cry. Enter, the breakfast cups. [Read more...]
THIS WAS A SURPRISE TO ME. Toddlers love eggs. Scrambled eggs. Green eggs and ham. Even baked eggs. With a crispy crust and tons of tasty fillings, this baked egg dish is a lot like quiche. Served hot or room temperature, it’s also as easy to eat like a pizza as it is with a knife and fork. And that’s just the beginning.
CALL IT A VARIATION of green eggs and ham. We do scrambled eggs or a fritatta (baked in the oven for the last 10 minutes to get fluffy) often. It’s easy, inexpensive, healthy and the toddler likes it. Sold!
Today’s version included pancetta and spinach (frozen, organic) sauteed in olive oil then whisked eggs, milk, salt and pepper. But sometimes it’s sausage, eggs, peppers…really anything can go in there. And because Estelle loves them so, we added oven roasted potatoes with garlic and rosemary today too.
In terms of keeping things on the better-for-you side, I try to keep the ratio of veggies to eggs about even, use cheese or meat sparingly and almost always add spinach.
It’s also equally versatile when it comes to the time of day. We’ll have a scramble for breakfast, lunch or dinner. Ditto for pancakes.
YOU KNOW HOW TODDLERS BECOME OBSESSED with something and want it over and over? We’ve been in a Green Eggs & Ham bedtime
rut routine for a while now and I’ll tell you what. It’s not awesome. But inspired by Phoebe’s unwavering passion (Is there anything that I like this much?), combined with a little laziness on my part, I whipped up a batch for dinner in real life. Paired with banana chocolate chip pancakes, it was a pretty tasty meal–despite what the picture tells you. [Read more...]
MMM, THESE ARE GOOD. That’s the review from my husband. (He’s actually asked me twice now, days later, “what was at the bottom of those?” Believe me when I say this is notable.) Unfortunately Phoebe hasn’t had them yet; things were entirely too flu-y for her this weekend but we’ll try again soon. In fact, I’m going to make another batch and freeze them. I have a feeling they’ll be great popped into an oven at 350 for 5 minutes or so, a quick but hearty breakfast of our near future. And I need it. I’ve accidentally fallen into a terrible habit of getting a pastry at our coffee shop each morning, then staggering home mid-sugar crash to augment another terrible decision with something more lasting: peanut butter toast, yogurt, cheese. Note to self: apple pastries aren’t on this list–The 10 Best Foods for Pregnant Women–but eggs are number one. So here we go. [Read more...]