Category Archives: Main Dishes

Stuff My Kid Eats: Sweet & Sour Molasses Chicken and Rice

Posted in Crockpot Recipes, Main Dishes, Stuff My Kid Eats by

Stuff My Kid Eats

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Being natives of the Pacific Northwest, my husband and I both love Asian food, and have been taking our toddler to Japanese and Thai restaurants since she was three weeks old. Meal after meal she’s observed us (with an equal amount of curiosity and amusement) as we use chopsticks to shovel rice and sashimi into our faces. Other than chicken katsu, she hasn’t very adventurous in what she was willing to try. It wasn’t until we took her to her first Chinese restaurant a while back that she really began to show an interest in Asian cuisine. Throughout dinner, she assumed the usual routine: request a peanut butter sandwich, settle for pork fried rice, beg for chopsticks, accidentally poke herself with them, resume fork usage, spill rice over the table and floor. But then, after the meal was over, the waitress brought us our check…and a fortune cookie. This crunchy, individually wrapped treat with a secret message inside was just the thing she needed to turn her into a believer. Now, whenever I set the table with chopsticks, her enthusiasm for dinner increases tenfold. It doesn’t matter what I serve (and we don’t even have to give her a fortune cookie at the end of the meal, either), we just have to be willing to talk about her trip to the Chinese restaurant for the rest of the evening: “Do you remember the restaurant with the fish tank, and the cookie with the paper inside, and the chopsticks, and the tiny glasses, and Mommy’s spicy soup, and the pretty flowers on the table, and Daddy’s funny broccoli, and the, and the, and the…?”

Sweet and Sour Molasses Chicken and Rice

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This is a very loose (and healthy) adaptation of Chinese sweet & sour chicken. My family has been making it for years, and I’m not sure where the recipe came from anymore. I have a second generation photocopy that has some ingredients scribbled out and others written in, there are soy sauce drips across the top, and an entire corner is torn away. I’d love to credit the original author, but without forensic assistance, I don’t believe that would be possible. 

Sweet & Sour Molasses Chicken and Rice

Serves 4

For chicken:

  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. molasses
  • 2 Tbsp. sesame oil
  • 4 chicken breasts

For rice:

  • 1 cup dry basmati, jasmine, or other long-grain rice (or brown rice, if you prefer)
  • 1¾ cup water
  • 3 Tbsp. coconut or peanut oil
  • ½ cup unseasoned rice vinegar
  • 2 Tbsp. molasses
  • 1 clove garlic, minced
  • ½ inch fresh ginger root, peeled and minced
  • 4 Tbsp. jalapeños, diced (or mild green chiles, diced)
  • 2 scallions, including green tops, thinly sliced
  • Kosher salt and fresh cracked black pepper to taste

Preheat oven to 425°F. Lightly mist a baking dish with cooking oil.

In a medium saucepan, bring water to a boil. Add rice and stir for one minute. Reduce temperature to low and simmer, covered for 20 minutes, or until rice is cooked.

With a meat mallet, pound chicken breasts to a ½-inch thickness and prick all over with a fork. Season with salt and pepper, and place in baking dish. In a small bowl, whisk together soy sauce, molasses, and sesame oil until combined. Pour molasses sauce into baking dish with chicken, turning chicken so that it’s fully covered. Bake for 15 minutes, turning chicken half way through. Remove baking dish from oven and carefully pour molasses sauce into a small bowl. Return chicken to oven and increase temperature to broil. Broil for 2-3 minutes or until chicken becomes brown and crispy at the edges. Remove baking dish from oven and let rest 10 minutes before slicing.

Meanwhile, whisk together oil, vinegar, molasses, garlic, ginger, and jalapeños (or chiles) until combined. Once rice has finished cooking, pour vinaigrette into the rice pot and stir until combined. Season with salt and pepper.

Divide rice among 4 plates. Lay 1 breast of sliced chicken on top of rice, and spoon 1-2 Tbsp. molasses sauce over chicken. Garnish with sliced green onions.

Sidekicks: 

  • A plate of steamed broccoli would serve as a quick, easy side dish, and an excellent sponge for the delicious molasses sauce you don’t want to go to waste.
  • Serve with sake; either Junami (rich, medium-bodied), or a sweeter variety.

New Orleans Red Beans & Rice

Posted in Chilis, Chowders, & Stews, Crockpot Recipes, Main Dishes by

New Orleans Red Beans & Rice

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Guess what, folks? Fat Tuesday is just a week away (which means Spring is fast upon us), and what better way to close out the winter season of gluttonous eating than with a big bowl of red beans & rice (even if it is the healthy version)! In New Orleans, red beans & rice was traditionally served on Mondays, because that’s when the women of the house would do the weekly washing — a chore that would take all day. Before scrubbing the clothes, they would take the left over ham hock from Sunday night’s dinner, add it to a pot of beans, then set it atop the stove to simmer. Nowadays, we don’t typically wash our clothes by hand, or serve a large ham for dinner on Sunday night, but that doesn’t mean we can’t honor this Southern tradition, especially at the kickoff of Mardi Gras. And not to get too modern on you, but this recipe calls for a crockpot. Gasp! “Laissez les bons temps rouler!” as they say in New Orleans, or “Let the good times roll!” (To adapt this dish for vegetarians, see Vegetarian Modification at the end of the recipe.)

New Orleans Red Beans & Rice

Serves 6

  • 4 cups chicken stock
  • 2 cups dried red kidney beans
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 celery ribs, chopped
  • 5 garlic cloves, minced
  • 1 jalapeno pepper, seeds & ribs removed, diced (optional)
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried sage leaves
  • 1 tsp. smoked paprika
  • ¾ tsp. fresh ground black pepper
  • ½ tsp. turmeric
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. cayenne pepper (see Tips)
  • ¼ tsp. red-pepper flakes (see Tips)
  • 2 bay leaves
  • 2 (14 oz.) packages Andouille sausage, sliced into ½-inch coins
  • 1 (7-8 oz.) ham steak, diced
  • 1 ham hock (see Tips)
  • ½ tsp. Kosher salt
  • 3 cups cooked long-grain rice
  • ¼ cup green onions, thinly sliced, for serving

In a crockpot, combine all ingredients up to the ham hock. Stir well, then nestle ham hock into the middle of mixture. Cover and cook on LOW heat for 8 hours or HIGH heat for 4-6 hours.

Find bay leaves and discard. Gently remove ham hock and set aside. Once cool, cut meat away from bone, dice, and mix into beans. Season with salt and pepper, then spoon over top a bowl of cooked long-grain rice. Top with sliced green onions.

Sidekicks:

  • I like my red beans & rice SPICY! so I always have a bottle of Louisiana Hot Sauce on the table, that way I can add as much heat as I want.
  • Because of the aforementioned spice, I need something cool to extinguish the fire, and beer does just the trick. Try something crisp and light like a Pale Ale or Lager.
  • If you prefer wine over beer, uncork a bottle of Beaujolais, Shiraz, or Gewürztraminer instead.

Tips:

  • I wait to add the cayenne pepper and red-pepper flakes until after I dish my toddler’s serving. If you don’t like too much heat, omit one or both. Also, in that case, the spicy Andouille sausage can be replaced with a mild smoked sausage.
  • Fresh ham hocks can be purchased at your local butcher, or prepackaged ones can be found in the meat section of most grocery stores with the spiral cut hams.

Vegetarian Modification:

  • Omit the sausage and ham hock
  • Add 1 vegetable bouillon cube to the crockpot
  • Substitute smoked paprika for regular paprika

Stuff My Kid Eats: Seafood and Asparagus Risotto

Posted in Main Dishes, Pastas, Seafood, Stuff My Kid Eats by

Stuff My Kid Eats

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“Risotto! Risotto! Risotto!” my toddler squeals with delight as she jumps about the kitchen clapping her hands. This is not a typical response to many of the dishes I serve for dinner. Dinner, in fact, is her least favorite meal, as it usually doesn’t arrive in the form of a sandwich or a waffle. But risotto is different; especially seafood risotto. She thinks she’s getting away with something when I serve it, “You mean I get to eat a whole plate of rice and nobody’s gonna stop me? Yes, please!” The only static this meal causes is when she runs out of shrimp and gets bent that my husband and I won’t fork over ours. Not a bad argument to have with a toddler, as far as I’m concerned!

Seafood and Asparagus Risotto

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Risotto is a traditional Italian meal made with a short-grain rice called Arborio. The higher starch content in the rice adds creaminess to the dish, without actually adding cream to the dish — so it’s a win-win for those calorie counters! This recipe takes a bit more hands-on attention, as it needs to be stirred continually for about 30 minutes, but it’s worth every bit of elbow grease — consider it part of your daily workout!

Serves 4

1 cup uncooked Arborio rice
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 shallot, minced
2 cloves garlic, minced
3 cups fish stock, or chicken or vegetable stock (see recipe in Homemade Stocks)
1 cup dry white wine, such as Pinot Gris or Sauvignon Blanc (see Note*)
½ bunch of asparagus, tender parts only, cut into 1-inch pieces
24 uncooked bay scallops
12-18 uncooked medium shrimp, deveined and peeled with tails removed
Kosher salt and fresh cracked black pepper to taste

*Note: All of the alcohol in the wine burns off as it cooks, so it’s safe to serve to children, however, if you prefer, replace wine with an extra cup of stock.

In a saucepan, bring stock and wine to a low simmer. Meanwhile, over medium-low heat, melt butter and oil in a large straight-sided skillet until bubbly. Add shallots and cook until tender, about 3-4 minutes. Add risotto and garlic and cook for 1 minute.

Using a large soup ladle, pour 1 ladle-full (about ½ cup) of stock into risotto and stir until liquid is absorbed. Gradually stir in remaining broth 1 ladle-full at a time, cooking and stirring until liquid is absorbed before adding the next ladle. Continue this process until all but 1 ladle-full of stock has been used, approximately 25-30 minutes. Add the last ladle of stock with seafood and asparagus, and reduce heat to low. Cover and cook for 5 minutes or until shrimp and scallops are fully cooked and asparagus turns bright green. Uncover and stir until all remaining liquid has evaporated, about 2-3 minutes. Season with salt and pepper.

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Sidekick: Serve with a chilled glass of Sauvignon Blanc or a non-oaky Chardonnay.

Shortcuts:

  • Replace homemade stock with store bought stock
  • Replace wine with an extra cup of stock
  • Use precooked seafood and toss it in at the end of the cooking process after the asparagus have been steamed. Stir until seafood is heated through.

Beef Phở

Posted in Eating Healthy, Main Dishes, Pastas, Soups by

Beef Phở

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Beef phở (pronounced fuh) is a traditional Vietnamese soup (typically made with beef although chicken and vegetable versions are also available), wide rice noodles, and served with a variety of garnishes. To me, there is nothing more comforting on a blustery winter day than sitting down to a steaming bowl of phở, slurping noodles off a pair of chopsticks, and feeling its warming effects spread to the ends of my fingers and the tips of my toes. The broth, steeped with spices and charred onions, is slightly sweet, highly flavorful, and wonderfully aromatic, which sets this soup apart from other “noodley” soups, as my toddler likes to call them. (If you don’t have time to make this somewhat labor intensive stock by hand, see the Shortcut at the end of the recipe for tips on how to quickly enhance store-bought stock.) Oh, and I promise next week’s soup will be an easy one. No really — chop a few ingredients, throw everything into a crockpot, then put your feet up and wait for the payoff! 

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(Sugar and spice and everything nice, that’s what phở is made of.)

Serves 6

 For the Stock:

  • 2 white or yellow onions
  • 1 hand of ginger root, about 6-inches long
  • 3 lbs. marrow bones
  • 2 lbs. oxtail
  • 1 lb. chuck roast, cut into 2-inch pieces
  • 1 lb. beef brisket
  • 2 cinnamon sticks
  • 5 whole star of anise
  • 6 whole cloves
  • 1 tsp. fennel seeds
  • 1 tsp. coriander seeds
  • 1 oz. yellow rock sugar (see Notes) or 2 Tbsp. Sugar in the Raw (or granulated sugar)
  • ¼ – ½ cup fish sauce, depending upon taste
  • Kosher salt
  • Fresh cracked black pepper

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(Pictured from top: beef bones, oxtail, chuck roast)

 For the Soup:

  • 1 lb. rib eye, skirt, or flank steak, thinly sliced, seasoned with salt and pepper
  • 2 cups oyster mushrooms
  • 1 lb. Phở noodles (see Notes)

Garnishes for Serving:

  • 2 limes, cut into wedges
  • 3 cups bean sprouts
  • 1-2 cups fresh basil
  • 1-2 cups fresh cilantro
  • 4 green onions, thinly sliced
  • 2 Thai chilies (Very HOT!), serrano peppers (HOT!), or Jalapeños (kinda hot), thinly sliced
  • Chili sauce, such as Sriracha
  • Fish sauce and/or hosin sauce

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(A few phở garnishes.)

Directions:

Char Onions and Ginger

Charring the skins of the onions and ginger gives the broth an appealingly smoky quality that’s quintessential to phở. Follow one of these three charring methods:

  1. On an outdoor grill: Place onions and ginger over direct heat on high. Allow the skins to become black, then turn, continuing to char on all sides, 5-8 minutes.
  2. Over an indoor gas burner: Turn on exhaust fan. With a pair of kitchen tongs and working one at a time, hold onions and ginger over open flame until skins have blackened, then turn, continuing to char on all sides, 5-8 minutes. (If your kitchen tongs are metal, you may want to wear an oven mitt — trust me!)
  3. In an electric oven (pictured below): Turn oven on to broil. Place onions and ginger on a foil-lined roasting pan and place on an oven rack set 3-4 inches below the broiler element. Allow the skins to become black, then turn, continuing to char on all sides, about 20-25 minutes.

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The onions and ginger should be very dark and burned on the outside, yet soft and slightly cooked on the inside. (I swear the photo below isn’t one of my kitchen catastrophes – I meant to do this!)

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Peel onions and ginger, rinsing off any blackened bits. Cut into quarters and set aside.

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Make Stock

Add beef and bones to a large stock pot. Cover with water by 2-inches. Bring to a boil and continue to boil for 15 minutes. Dump water, beef, and bones into a colander set in the sink, allow to cool slightly. Rinse stockpot clean of any residue. Run cold water over beef & bones, and gently scrub any scum from the surface. This will eliminate cloudiness, leaving you with a crystal-clear broth. Beautiful!

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Return beef & bones to stockpot and cover with 5-6 quarts water (20-24 cups). Add onions, ginger, spices, sugar, ¼ cup fish sauce, and 1 Tbsp. salt and bring to a simmer. Continue to simmer for at least 5 hours, and up to all day, skimming any fat that rises to the surface. (Do not allow to boil otherwise your stock may become bitter.)

Once stock is done simmering, remove onions, ginger, and spices and discard. Gently scoop beef & bones from stock and set aside. Pour stock through a fine-mesh sieve set over a large storage container. Refrigerate, uncovered, overnight.

Carefully remove any meat and connective tissue from the bones and oxtail and place in a storage container, cover. Slice brisket and place in a separate storage container, cover. In a third storage container, add the beef chuck. Cover, and refrigerate all three. Discard bones.

After the stock has cooled overnight, use a slotted spoon to gently remove the layer of fat that has risen to the top, discard.

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You may end up with more stock and beef than you need for 6 servings. Both stock and beef can be refrigerated separately for up to three days, or frozen for 4-5 months (see tips on freezing stock in Homemade Stocks).

Make the Soup

Evenly divide garnishes (bean sprouts, lime wedges, fresh herbs, green onions, and chiles) among 6 small plates.

Microwave reserved beef until warm, and place in three separate serving bowls.

In a large stock pot, bring stock to a simmer. Test for seasoning and add more fish sauce and salt & pepper if needed.

Add mushrooms to stock and continue to simmer until soft, about 5-6 minutes. Add thinly sliced beef (rib eye, skirt, or flank steak) to stock and cook for 1 minute, until rare.

Cook phở noodles per package instructions, strain and divide among 6 bowls.

Ladle stock, thinly sliced beef, and mushrooms into bowls over top of phở noodles.

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Place serving bowls of reserved beef on the table, allowing guest to add what they like. Serve with Sriracha, fish and/or hosin sauce, and a plate of garnish for each guest.

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Notes:

  • Yellow rock sugar can be found in many Asian markets or online, however, you can always substitute Sugar in the Raw or regular granulated sugar.
  • Phở noodles can also be found in many Asian markets, however, if they’re unavailable in your area, look for another style of Asian noodle (see examples pictured below). And if you’re really in a pinch, you can always use instant ramen noodles.

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Shortcut: In leu of making your own stock, add 12-16 cups of store-bought stock (about 2 cups per person) to a large stockpot. Add 1 cinnamon stick, 3 whole star anise, 2-inches peeled and sliced ginger root, 6 whole cloves, 2 tsp. coriander seeds, 1 tsp. fennel seeds, 1-2 tsp. sugar, 2-3 Tbsp. fish sauce (plus more for seasoning later) and bring to a simmer. Continue to simmer for 15-20 minutes. Scoop out spices and discard. Continue with directions: Make the Soup.

Sidekick: The choice beverage selection with this slightly sweet, somewhat spicy dish is a Vietnamese beer (which can be hard to find†), so try looking for other more commonly found Asian beers such as Sapporo. For wine drinkers, a chilled glass of Gewürztraminer or Riesling would also pair well.

† Your best bet for finding a Vietnamese beer is at a local Asian Market or World Market.

Stuff My Kid Eats: One-Pan Pasta

Posted in Main Dishes, Pastas, Stuff My Kid Eats, Vegetarian by

Stuff My Kid Eats

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What kid doesn’t love pasta? For that matter, what adult doesn’t love pasta? Much like soup, pasta has become a staple in our home. It’s simple, it’s delicious, and it’s the energy-booster my toddler needs to continue terrorizing our cat* on a daily basis. With as much pasta as we eat, I’m always searching for new recipes to liven up the routine. I found this one in Martha Stewart Living a while back, and regularly change up the ingredients depending on what I have in my fridge. See VARIATIONS at the end of this post for ideas on how you can alter this dish and make it your own. (Recipe adapted from Martha Stewart Living)

One-Pan Pasta

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I have to admit, as much as I trust Martha Stewart and her very accomplished staff (not that I’m biased or anything), I was a bit skeptical when this recipe called for throwing all the ingredients into a pan and cooking them together, rather than separately. Pasta in one pot, sauce in the other, that’s how I was raised — but WOW! this is so much better. And at the end of the meal, you only have one pan to clean. Brilliant!

Serves 4

  • 12 oz. linguine
  • 12 oz. cherry or grape tomatoes, halved or quartered if large
  • ½ onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 cups mushrooms, sliced
  • ½ tsp. red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 Tbsp. olive oil, plus more for serving
  • Kosher salt and fresh ground black pepper
  • 4½ cups water
  • Freshly grated Parmesan cheese for serving

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Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 tsp. salt, ¼ tsp. pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

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Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

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Sidekick: The simplicity of this pasta pairs well with a Pinot Gris or a Sauvignon Blanc.

VARIATIONS:

Silky Carbonara

Omit:
Basil
Mushrooms

Add:
2 egg yolks
1 tsp. water
1 Tbsp. unsalted butter
1 cup cooked bacon, chopped

Beat egg yolks with water until smooth. After pasta has finished cooking, remove from heat, add egg mixture, butter, and bacon and stir until creamy. Season with salt and pepper and serve with grated Parmesan.

Spring Greens

Omit:
Tomatoes
Basil
Mushrooms
Red-pepper flakes
Parmesan cheese

Add:
1 bunch of asparagus, tender part only, cut into 1-inch pieces
1 lemon
1 cup spring peas, fresh or frozen
2 Tbsp. Italian parsley, finely chopped

Add asparagus at the beginning with dry pasta. Meanwhile, juice and zest lemon. Once pasta has cooked for about 7 minutes, add lemon juice and peas. Stir and continue to cook for 2 minutes or until pasta is al dente. Season with salt and pepper. Divide into 4 bowls and garnish with parsley and lemon zest.

Italian Chicken and Peppers

Add:
1 red bell pepper, thinly sliced
2 precooked chicken breasts, diced
2 Tbsp. fresh oregano, finely chopped

Add bell peppers at the beginning with dry pasta. Once pasta has finished cooking, add diced chicken and oregano. Stir to combine. Season with salt and pepper and serve with Parmesan.

* Photo: The Toddler Terrorizing The Cat.

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Stuff My Kid Eats – Pan-Seared Sausage with Lady Apples and Watercress

Posted in Eating Healthy, Main Dishes, Stuff My Kid Eats by

Stuff My Kid Eats

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Has there ever been a more beautiful union than that of sweet and savory? The unlikely marriage of salt and confection has inspired many food favorites: chocolate covered pretzels, peanut butter and jelly sandwiches, Rocky Road ice cream, corn dogs, fruit and cheese, pineapple pizza (my toddler’s pick) — the list goes on and on. So with Valentine’s Day hot on everybodys’ minds, why not put away your ideas of “what works” and go with your gut! After all, it worked with my toddler and her cat.*

Pan-Seared Sausage with Lady Apples and Watercress 

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Aside from pineapple pizza, this is my toddler’s favorite meal. The ultimate sweet and savory matrimony: Italian sausage, caramelized apples, and watercress — this dish has all the makings for a family favorite! (Recipe slightly adapted from Bon Appétit)

Serves 4

1 Tbsp. olive oil
1 lb. lady apples, halved through stem ends (if unavailable, use pink lady or fuji apples)
1 ½ lb. sweet Italian sausage
½ cup dry white wine
4 Tbsp. white wine vinegar
1 bunch watercress, trimmed (about 6 cups)
Kosher salt
Fresh ground black pepper

Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally until golden brown, 5-8 minutes.

Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned. 10-12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat, season with salt and pepper.

Serve with pan juices spooned over.

Sidekicks:

  • A fruity Zinfandel and an off-dry German Riesling pair well with the sweet apples.
  • Crispy oven potatoes are an excellent starch to help soak up the delicious pan juices you don’t want to go to waste (recipe below).

Crispy Oven Potatoes

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I make these potatoes a few times a month and always change up the seasonings to match the flavor of the meal. For this dish, I like smoked paprika and dried oregano, which off-set the sweetness of the Italian sausage and lady apples, but you can use thyme and fennel, rosemary and parsley — or whatever else suits your fancy. 

Serves 4

  • 8-10 Yukon Gold potatoes, quartered
  • 2 Tbsp. olive oil
  • 1 tsp. herbs d’provence
  • ½ tsp. smoked paprika
  • Kosher salt and fresh cracked black pepper to taste

Preheat oven to 375°F. Lightly mist a baking sheet with cooking spray. In a bowl, mix all ingredients until combined. Spread seasoned potatoes evenly on sheet and bake for 20-25 minutes, tossing half way through.

* Photo: True Love: The Toddler and The Cat

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Stuff My Kid Eats – Chicken Paillards with Squash and Spinach and Red Quinoa

Posted in Appetizers & Sides, Main Dishes, Salads, Stuff My Kid Eats, Vegetarian Modifications by

Stuff My Kid Eats

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Food is huge part of daily life in our household. We eat it. We discuss it. We take pictures of it. We blog about it. So, it’s no surprise that as soon as my toddler wakes up in the morning, she wants to know what’s for breakfast. And not 20 minutes after breakfast, she wants to know what’s for lunch. Breakfast and lunch are her favorite meals — she usually gets to choose her main course (within reason), then is subjected to my side-dish-of-discrestion (vegetables). Now, here’s where our day falls apart: dinner. Inevitably, somewhere between lunch and our afternoon activities, she will ask, “What’s for dinner, Mommy?” Ugh! I dread this questions. I have nightmares about this question. I usually sugarcoat the answer to avoid a meltdown, and I always lead with the starch: “Rice with super yummy sausage and beans!” or “Risotto with pretty pink shrimp!” This works about 50% of the time. But, for whatever reason, if my answer contains the word chicken, she falls to the floor in tears, wailing, “Nooo, not chicken!” I don’t understand this. She loves chicken. She can eat her weight in chicken. It’s the single most popular food item that she will clear off her plate every time I serve it. EVERY. TIME.

Below is a dish, that when spoken aloud, sends my child into another universe with despair, but always inducts her into the “clean plate” club. It’s simple. It’s delicious. But it could probably use a better name; maybe “Sweet Squash with Spinach Pinwheels and (spoken softly)…chicken.” Again, good luck! I know you’ll enjoy it, hopefully your kids will, too.

Chicken Paillards with Squash and Spinach

Chicken Paillards with Squash & Spinach

This recipe comes to you by way of my former employer, Martha Stewart, and is an easy way to prepare deliciously tender chicken breasts. You can put your own personal touch on this versatile recipe by experimenting with other toppings such as oven-dried tomatoes, chopped Kalamata olives, and feta cheese; or fresh diced tomatoes & avocados with cilantro leaves and a squeeze of lime. (Recipe from Martha Stewart Living)

Serves 4

½ small kabocha squash, unpeeled, seeded and cut lengthwise into ¾-inch slices (see Tips*)
1 small red onion, cut into wedges, root end attached
2 Tbsp. extra-virgin olive oil
2 skinless, boneless chicken-breasts, halved (see How To*)
Kosher salt
Red-pepper flakes to taste
1 Tbsp. unsalted butter
6 fresh sage leaves (from about 4 sprigs)
1 cup baby spinach leaves

You will also need:
Plastic wrap
Meat mallet

Preheat oven to 425°. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 Tbsp. oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15-20 minutes.

Meanwhile, pound chicken to a ⅛-to-¼-inch thickness. Season on both sides with salt and red-pepper flakes (see Tips*). Heat a large skillet to medium-high heat. Swirl in remaining Tbsp. oil, then butter. Fry sage until just crisp, about 30 seconds to 1 minute; let drain on a paper towel.

Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 2 minutes per each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.

*Tips:

  • Cooking red-pepper flakes mellows their heat, but if you prefer, replace with fresh cracked black pepper instead. (I use red-pepper flakes, then before I cut and serve my toddler’s chicken, I scrape off the larger pieces so that she still gets the flavor without the fire.)
  • If kabocha squash (pictured below) is unavailable in your supermarket, substitute acorn squash — both can be eaten with the rind, just remember to remove the stem and end piece.

Kabocha Squash

*How To Halve a Chicken Breast:

To halve a chicken breast, lay the breast flat on a cutting board with the smooth side down. Using a sharp knife, cut away the small piece of meat that’s attached to the larger breast, called the “tender.” Set tender aside and freeze for another use (hint, hint…I’ll be posting a recipe for chicken tenders soon).

Butterflying a chicken 1

Turn breast over. With your knife, begin slicing the breast in half horizontally, all the way through. Repeat with second breast.

Butterflying a chicken 2

Butterflying a chicken 3

Lay 4 breast halves on a piece of plastic wrap and top with a second piece of plastic wrap. Using a meat mallet, pound chicken all over until you’ve reached an even thickness of about ⅛-inch.

Butterflying a chicken 4

Sidekicks:

  • This dish pairs well with a Dry Riesling, which counters the slight heat from the red-pepper flakes.
  • Serve chicken with red quinoa (pictured): Cook 1 cup dry red quinoa per package instructions, but replace water with chicken stock. Once cooked, mix in ¼ cup slivered almonds.

Red Quinoa with Slivered Almonds

Stuff My Kid Eats – Lemony Pasta with Tuna Sauce

Posted in Eating Healthy, Main Dishes, Pastas, Seafood, Stuff My Kid Eats by

Stuff My Kid Eats

Stuff My Kid Eats

(Photo credit: Audrey Kranz)

I have been fortunate enough to have a toddler who is relatively adventurous in the foods she will try — and often even like. This is not to say that we don’t have our moments of refusing to eat, declaring something “yucky” simply because it’s brown, or ending a meal in tears; she is 2 years old, after all! But almost without fail, I can count on her to at least taste everything I put in front of her, even if she won’t finish it. When I do find a dish that is particularly popular with her, I feel like SuperMom and do a private little victory dance in my chair across the table from her.

In this weekly segment, I’ll be sharing quick, easy, healthy recipes that break away from the mac-‘n-cheese/quesadilla/chicken nugget rut that’s so easy to get stuck in. All of the meals I post here are great for kids, and delicious for adults as well. Good luck and enjoy!

Lemony Pasta with Tuna Sauce and Arugula

Lemony Pasta with Tuna Sauce

I found this recipe in one of my husband’s Men’s Health magazines over the summer (I’ll let you draw your own conclusions on the similarity of a grown man’s pallet to that of a toddler’s.) I was able to throw this meal together in 15 minutes, then crossed my fingers that it was something my daughter would eat — she did, and now it’s one of her favorites. Hallelujuah!

Serves 4

1 lemon
8 ounces radiatore pasta
2 – 5 oz. cans of tuna in olive oil (see Tips*)
2 canned anchovies (even if you don’t like anchovies, don’t omit them! They really enhance the flavor.)
¼ tsp. red-pepper flakes, divided (see Tips*)
5 cups baby arugula
¼ cup fresh grated parmesan cheese
Kosher salt and fresh cracked black pepper to taste

Juice and zest lemon. Cook pasta per package instructions; drain, saving ½ cup of cooking water.

While the pasta cooks, drain tuna, saving 3 Tbsp. of the oil. In a blender or food processor, combine tuna, reserved oil, lemon juice, anchovies, and ⅛ tsp. red-pepper flakes; process until smooth.

In a large bowl, toss the hot drained pasta with tuna sauce (thin with pasta water if necessary). Add arugula, lemon zest, salt & pepper, and remaining red-pepper flakes (see Tips*). Serve topped with fresh grated parmesan cheese and cracked pepper.

*Tips:

  • I waited to add the final ⅛ tsp. red-pepper flakes until after I dished my toddler’s serving to save her delicate tastebuds from too much heat (if there is such a thing).
  • To make this a heartier meal, buy an additional can of tuna, drain, then add chunked tuna to the finished pasta.
  • Look for Genova brand tuna, if available (pictured below).

Genova Tuna

Classic Chicken Noodle Soup

Posted in Eating Healthy, Main Dishes, Pastas, Soups by

Homemade Chicken Noodle Soup

Classic Chicken Noodle Soup

This is the time of year when many of us fall ill with the flu, so this season, instead of downing a bottle of NyQuil ®, why not treat your symptoms the way our grandmothers did – with chicken soup!

Serves 6-8

1 Tbsp. unsalted butter
2 Tbsp. olive oil
2 cups yellow onion, diced (about 1 small onion)
2 cups carrots, peeled and sliced into rounds (about 4 carrots)
1 ¼ cup celery, sliced (about 4 celery stalks)
2 garlic cloves, minced
2 tsp. Kosher salt, divided, plus more for seasoning
2 tsp. dry mustard
½ tsp. celery salt
1 cup dry white wine, such as Pinot Gris or Sauvignon Blanc
8 cups homemade chicken stock (see recipe in Homemade Stocks)
1 bay leaf
4 sprigs fresh Italian parsley
3 sprigs fresh thyme
2 sprigs fresh oregano, plus 2 Tbsp. chopped oregano leaves for serving
2 cups reserved chicken from chicken stock recipe, chopped, mix of white and dark meat
2 cups dry egg noodles
Fresh cracked black pepper to taste

Heat butter and oil in a large soup pot over medium-high heat until butter has melted. Add onion, carrots, and celery and sauté until veggies have softened and onions become translucent but not brown, about 8-10 minutes. Add dry mustard, celery salt, 1 tsp. Kosher salt, and garlic. Cook until fragrant, about 1 minute. Add wine and cook until liquid has reduced by half, about 2-4 minutes.

With a 4″ piece of cotton kitchen twine, create an herb sachet (sachet d’ épices) by tying together bay leaf, and sprigs of parsley, thyme, and oregano (Figure 1). Add chicken stock and sachet to soup pot. Bring to a boil, then immediately reduce heat to a simmer. Simmer for 30 minutes, partially covered.

Figure 1 – sachet d’ épices

Sachet

In a separate pot, bring 4 cups of water to a boil with 1 tsp. salt. Once boiling, add egg noodles and continue to cook until noodles are al dente, about 5-8 minutes. Pour noodles into a colander and run cold water over them to stop the cooking process. Set aside.

After the 30-minute simmer is completed, add chicken and noodles to soup pot and continue to simmer for an additional 20-30 minutes. Remove herb sachet from pot and season with salt and pepper.

When ready to serve, ladle soup into pre-warmed bowls and top with a squeeze of lemon and a sprinkle of fresh chopped oregano.

Soup can be stored in refrigerator for 3-5 days and frozen for up to 3 months.

Note: After refrigeration, the soup may accumulate a layer of fat on the top, remove with a slotted spoon and discard before reheating.

Sidekicks: 

  • There’s probably not a person in the world who would argue that the best accompaniment to chicken noodle soup is a good old fashioned grilled cheese sandwich – my recommendation is using a couple pieces of sourdough bread, unsalted butter, and a slice each of sharp cheddar and Muenster cheese.
  • Serve with a glass of Chardonnay, and you’ve got yourself a meal to beat any ailment!

Shortcuts:

  • Replace homemade chicken stock with store-bought stock.
  • Instead of using reserved chicken from stock recipe, buy a pre-roasted whole chicken (found in the deli department of most grocery stores), cut meat away from bone and dice. Use 2 cups for soup, then reserve remaining chicken for another use.