Bowties with Salmon & Peas
My kids (like many kids I know) are happiest when the components of their meals are all separate from one another — protein, grains, fruit/vegetables are mixed together at your own risk. I prefer the exact opposite: easy one-pot meals that incorporate everything into one dish. I’m especially happy when the recipe calls for lots of vegetables, herbs, and spices (a nightmare to my children). This kind of cooking makes for easy leftovers too. Every now and then I will see a recipe that incorporates everything in one dish but features ingredients the kids actually like to eat, and this Creamy Farfalle with Salmon and Peas from Self Magazine fit the bill. Well, I take that back — they would happily pass on the peas, but you can’t get everything you wish for.
This meal turned out really well. The sauce was thick and creamy (save some of the starchy pasta water to thin it out if necessary) and the smell of cream cheese with fresh dill was fantastic. It was a mild, “kid-friendly” combination. For the pasta, I used Barilla’s “Piccolini” Mini Farfalle. When my girls first eyed their bowls, they made faces about all those peas, but after a bite of pasta I heard lots of, “Mmmm, this is actually pretty good”. The recipe could easily be modified to use cubed chicken or ham instead of salmon, and you could switch out the peas for another favorite veggie. I will definitely be keeping this one on hand for an easy one-dish meal that everyone at my table will eat.
- Salmon Pasta (mummysknee.wordpress.com)
Image via Wikipedia
I have been following the progress of the Food Revolution for some time, and the achievements this group has made in terms of education and getting better foods into schools is just exciting, in my opinion.
I sent the link for my blog over to the nice folks at the Food Revolution, and they invited me to send in a “guest blog post”. And the best part — they actually published it! It felt so amazing to describe what the Food Revolution meant to me and my family, and even more amazing to see the number of people who read it and posted supportive comments.
The post is called A Recipe Resolution — Tying Memories to Great Food.
When I saw this recipe for Spinach Cake Muffins from weelicious.com, I had to try them. I know it’s not the same as eating a spinach salad, but even the small handful of spinach leaves that make up one mini muffin is more than my kids would eat on any other given day. My first thought was to add cocoa powder so the muffins wouldn’t be green…and then I decided this would be a great opportunity to show the girls how delicious baby spinach is (assuming the muffins actually tasted good). Luckily, these little green gems taste more like vanilla than anything else, and my kids gobbled them up. That’s not to say they didn’t twist up their faces and stick out their tongues when I first told them about the spinach, but they were sold after the first bite.
We did a “breakfast for dinner” meal with these muffins (scrambled eggs and fresh fruit), and the kids asked if we could have them for dinner again the next night, so this recipe will be added to the regular rotation for sure. It’s also a nice way to use up extra baby spinach, which I always have on hand. I have some ideas on other ways to spin this recipe, so I am going to play with it and I’ll definitely post the results.
For a smile, check out the video of the recipe author’s toddler making these muffins. I only wish I could be this relaxed with my kids in the kitchen!
Strawberry French Toast Muffins
There is nothing better than french toast on Sunday mornings. Being able to have it weekday mornings would be a major accomplishment, so cooking it ahead of time in muffin-form sounded perfect to me. This French Toast Muffin recipe is a good one and relatively healthy; I didn’t change much — added extra cinnamon and used fresh diced strawberries instead of frozen mixed berries (I did this to appeal to my daughter Lauren’s taste, but since she picked around the strawberries anyway, I’ll stick to the nice assortment of mixed berries next time). Just pop the extras in the fridge and then heat them up for 20-30 seconds in the microwave. And of course, extra maple syrup drizzled on top is a must.
I love shopping at Central Market. It’s a good idea to go on an empty stomach, as they are always sampling a ton of delicious food. I was picking up some fresh basil when I saw a woman putting together skewers of tomato, basil, and mozzarella. After enjoying my little treat, I decided we definitely had to have Caprese Pops as our salad with dinner.
This dish (I’m not sure you can even call it a recipe) was easy enough to assign to my seven and four-year old daughters — and they loved making them. I set out grape tomatoes, basil leaves, cubes of mozzarella, olive oil, balsamic vinegar, a grinder of sea salt (I like Maldon), and pepper. They did the rest. It seemed the tomatoes were magically removed from their skewers after reaching the dinner table, but I was happy that they at least tried them.
- Nummmm, Caprese Flat Omelet (thewiseacres.wordpress.com)
- A Delicious Pantry Upgrade (myreciperesolution.wordpress.com)
Orange-Scented Carrot Soup
I really enjoy a quick soup-and-sandwich dinner on busy nights. Any kind of vegetable-based soup with a grilled cheese or tuna melt is easy, healthy, and on the table in five minutes. The problem is that my sweet 4-year old, Lauren, does not seem to like ANY of the soups I have put in front of her. Every time I try a new variety, she responds with, “I only want carrot soup Mommy”. Okay, I have never seen a plain carrot soup in the store, and trust me, I have done a lot of looking.
I saw Melissa d’Arabian making Orange-Scented Carrot Soup on her show, Ten Dollar Dinners, and realized it was time to invest more than my normal five minutes and cook up some carrot soup at home. As a bonus, oranges are another of Lauren’s favorites. But knowing this was my chance at creating a soup my daughter would actually eat, the pressure was on. And did I mention she’s never actually tried carrot soup?
After reading the reviews on this recipe, I cooked the carrot-onion mixture a lot longer than five minutes before going on to the next step (at least 15 minutes). I also cut the oregano down to 1/2 tsp, added 1/2 tsp of ground cumin, and a pinch of ground ginger. Since I had already zested oranges per the recipe, I squeezed in some orange juice along with the wine. I used an immersion blender to blend the soup right in the pot. The sour cream swirled in at the end is a great addition — don’t skip that part.
The soup was simple, nutritious and tasty. You could really taste and smell the orange after adding the zest and juice. As for Lauren — she ate a few spoonfuls, said it was, “okay”, and then told me what she really wanted was tomato soup.