Spinach.

Well, I haven't written anything since December. Sorry about that. We were visiting family, and then January just pounded down like nobody's business. But that doesn't mean we weren't eating, cooking, etc.

Actually, we have been doing what most folks do during the winter months - comfort food and easy.

However, we have also been trying to get our youngest to eat more veggies. As I have said before, both kids prefer veggies when they are not cooked and don't have lots of sauce. A good thing!

And, we have been eating lots of salad.

So, how do you get a 2 year old and almost 6 year old to eat salad? Put fun stuff in it! We mix in dried cranberries, sunflower seeds and cut up cucumbers and tomatoes. I chop up crunchy lettuce like romaine, and mix in some different flavors like radicchio. And, I have discovered that if I use baby spinach (and don't call it that) - the kids love it!

How do we dress salad? I don't. It keeps better if there are leftovers without dressing.

For the kids I get some sort of "spray" dressing - it is fun for them. And, although I don't make it myself - they are eating it - who cares. They love the "Ken's" Italian.

As for the adults, simple is always best - vinegar, chopped shallots, mustard, honey, olive oil - pinch of salt and pepper. If I hit it with an "immersion" blender, it emulsifies really well. If I am simply too tired, I put it in an old jar kept for such purposes (cleaned out mustard jars are great) - and shake, shake, shake.

Yum!

A Garden and a Grilled Salad

Well, we did it!

J and I have planted our vegetable garden. Only time will tell how well it turns out, but I will let you all know!

So - onto dinner. I make lots of salad. Sometimes the kids eat it - J likes raw veggies - A only eats fruit and protein. Nary a green vegetable has passed her lips since she was able to fend for herself at the table. She loves all things dairy (as do most kids) and will eat lots and lots on any given day.

I am happy to say that J, while rejecting anything that "looks" like it might have sauce, is pretty open to veggies and fruit (of course). And, both kids love to stand in the kitchen while I am prepping fruit and ask for it as I go! (I cut everything up and put it into containers when I get home - easier this way - and more likely that we will eat it!)

Anyway - back to the salad...

I have been making this for years. IT seems odd to grill lettuce, but let me tell you - it is terrific! The first time I made it for a crowd, they all thought I was crazy. Once they had it - they asked for more - and it is Jay's favorite way to have salad.

Very easy to do - goes with everything - and you can throw in any type of grilled veggie as well.

Basic recipe for grilled salad:

1 head romaine or green lettuce
1 head radicchio
1-2 heads belgian endive
2 tbsp olive oil
kosher salt and pepper to taste

Dressing
2 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste

1. Heat grill. (You can use an indoor grill pan too...)

2. Cut lettuces lengthwise keeping the stem/core in tact so the lettuce doesn't fall apart. (I usually half the romaine/green lettuce/endive and quarter the radiccio.

3. Brush with olive oil and sprinkle with salt and pepper

4. Place lettuces on grill and heat about 2-3 minutes per side. You are looking for some wilting and some nice grill marks. I usually let the radicchio go a bit longer, since it is thicker than the others. It is also nice if there is a bit of charring on the thin ends.

5. Remove from grill. Chop roughly and toss with balsamic vinegar a bit more olive oil and a bit of salt and pepper. Serve warm!


Tonight I didn't have any endive, but I did have some zucchini, scallions and bell peppers. So I sliced the zucchini lengthwise, cut the bottom of the scallions and quartered the red peppers. Threw those on the grill with the lettuces, chopped everything together - YUM!!!

Have a great week and grill that salad!

Great Salad and Spaghetti

The other day my son was quite ill.... but, on Friday nights, we always celebrate shabbat, so I wanted to make sure we still had something to eat for him. So, of course we had challah, grape juice, etc... but for dinner I made J (almost 5) spaghetti (he didn't want rice - and plain spaghetti works when he isn't feeling well)....

I also made a great roast chicken (my standby for Friday night dinner - and for quick dinners during the week when I get home from work) and salad for hubby and daughter A (18 mos)...

So, here is the recipe for the salad and chicken...

Note to everyone - I don't measure a whole lot when I cook - but I read lots and lots of cookbooks and have specific recipes for certain things, so unless otherwise mentioned - it is to taste. My dad, for instance, likes LOTS of pepper (he is a FABULOUS cook) - me, not so much....

Roast chicken with parsley, lemon, garlic and onion

Ingredients
Chicken (3-4 pounds)
Italian Flat Leaf Parsley (about 1/2 bunch - trim off ends of stems)
1 small onion cut in half
1 lemon cut in half
1 whole bulb of garlic cut in half across
1 cup carrots
2 tsp kosher salt
Pepper
2-3 tbsp olive oil


1. Pre-heat oven to 425 degrees.
2. Clean, rinse and pat dry chicken and put in roasting pan breast side up.
3. sprinkle 1 tsp salt and pepper to taste inside chicken, also about 1 Tbsp of olive oil - rub on inside of chicken.
4. Take onion, lemon, garlic and parsley and stuff inside of chicken.
5. Sprinkle top of chicken with remaining salt and pepper and olive oil - rub into chicken together (make sure you get all the parts of the chicken, including under the wings)

** Now, I know there is lots of debate as to whether or not to tie the chicken. I have done it both ways - and I like the fact that it is very "neat" looking when you tie the legs and wings. However, with 2 kids underfoot, I find it easier to simply let things go where they want to. If I am having lots of people over, I will often tie the chicken - or if there is a stuffing inside that I want to serve. Either way you prefer works fine.

6. Scatter carrots around the chicken (you could also add celery, parsnips - whatever - this is what I had on hand on Friday afternoon).
7. Put in oven and bake for approximately 1 1/2 hours or until juices run clear (I usually set the timer for 1 hour 15 minutes - check the temp - then determine if it needs more time).

About basting... I sometimes baste - sometimes I don't. Again, when I didn't have kids -this was much easier to do. I have found that because we use a kosher chicken, the method of roasting works pretty well - skin is crisp - and breast is juicy. If you want to baste - please do!

I made a quick gravy from the juices in the pan - after I removed the chicken and the carrots (hubby really likes to eat those) - I simply poured some leftover chicken stock into the pan and stirred with a "slurry" (1 tbsp flour mixed with 1-2 Tbsp water) over the heat of a burner. YUM!

Now - for the salad -

Ingredients

1 bag baby spinach - rinsed in ice water and dried in paper towels
1 bulb fennel - cut in half and sliced thinly
1/2 can chick peas (garbanzos) - rinsed
1 cup (or more if you like) - grape tomatoes

Dressing (I didn't measure this since I make dressing almost every night - but this should be about right... if you like it more acidic - add more lemon juice - if you like it sweeter, add more honey)
Juice of 1 lemon
2 Tbsp honey
1 tsp kosher salt
pepper to taste
2 tsp garam masala (indian spice mixture)
2-3 tbsp olive oil.

Mix together lemon, honey, salt, pepper and garam masala in bottom of bowl. Whisk in olive oil to make dressing. Put spinach, chick peas, sliced fennel and tomatoes in bowl and toss gently with dressing.

Also - for those that are wondering - I also made some jasmine rice and grated some lime zest into it before I served it....

Happy eating! And have a great week!