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!

Of Whole Wheat Penne and Paper Mache Volcanos

Yes -

I am one of those parents. This past weekend, while it was absolutely gorgeous out and we did TONS of stuff outside.... (big plug here for the David Brooks' Big Bugs sculpture exhibit at the Morton Arboreteum - it is amazing and if it comes to your town - go see it!) J and I also did a project. We made a volcano. Yes, you heard me right - a paper mache volcano.

We made the form and used plaster gauze to cover it - it took about 1 1/2 days to dry, then J painted it brown and red.... Then tonight - we Exploded it!!! Chemistry 101... 1 tsp of baking soda - a bit of food coloring - and 1 Tbsp of vinegar - and Voila! A volcano -

It was a "blast" (no pun intended). J loved it - as did A - and everyone cheered when it spilled over bubbles of colored "lava."

This of course, was after dinner.... Whole Wheat Pasta with Tofu and Spinach Sauce.

Confession here - Since it is technically the beginning of the week, dinner as always ran a bit late. I just can't seem to get it together for dinner the first day of the week. So, I used a jarred Indian Punjabi Spinach Sauce from Trader Joe's as the basis of this meal. A and the hubby both loved the tofu and sauce over the pasta. J (as always) shied away - but was VERY happy to help out with his new chore for which he receives an allowance each week - clearing the table and helping mommy fill the dishwasher!

Whole Wheat Pasta with Tofu and Spinach Sauce

1 jar Indian Punjabi Spinach Sauce (or your favorite veggie based simmering sauce)
1 package firm tofu (I like the Mori-Na Organic Firm)
1 package Whole Wheat Penne
1 tbsp olive oil
Kosher Salt

1. Bring water to a boil for the pasta - salt the water when it is boiling and cook pasta as directed.

2. Cut the tofu into 1 inch or so cubes.

3. Heat saute pan (one with high sides preferably) and the olive oil. Lower heat and gently saute the tofu until it is slightly browned and coated with the olive oil (I just did this to give extra flavor - you can skip this step if you want.)

4. Pour jar of Punjabi sauce into pan. Mix gently with tofu. Cover and simmer for about 15 minutes or until pasta is done.

5. Drain pasta. Pour pasta into pan with sauce and tofu - mix together and serve!

Enjoy!

I am Back!

Okay -

Dad is complaining that he doesn't have any new recipes.... I haven't been cooking too much since we have been doing lots of out of the house stuff - and J's birthday was last week.

But, I am finally back in the groove, and cooking...

So - last night...

Chicken Paillard (essentially chicken breasts that have been boned/split/pounded thin then quickly grilled)

Spinach, Strawberry and Fennel Salad

Green Beans....

The Chicken is very easy to do - and this is a quick way to cook boneless/skinless breasts.

1. Take boneless skinless breasts and "split" them so they lie flat - (essentially the non-smooth side - slide your knife gently through the center - or use your fingers - and "open" the chicken breast...)

2. Pound them thin - about 1/4 inch thick - salt and pepper to taste.

3. Heat a grill pan with a bit of olive oil.

4. Place chicken breasts onto heated grill pan - about 3-4 minutes per side - they should cook really quickly, so watch them...

5. Sprinkle a bit of chopped fresh thyme leaves on top and serve!


Spinach/Strawberry and Fennel Salad

2 cups fresh spinach leaves, trimmed and washed
1 pint of strawberries - hulled and sliced
1 bulb of fennel, trimmed and thinly sliced
1 cup green beans trimmed
4 tbsp balsamic vinegar
2 tbsp good olive oil
salt and pepper

1. Blanch the green beans in some boiling water. (Boil the water - throw the green beans in for a few minutes until they are bright green - them remove them from the water, drain) Put them on the side.

2. Wash and slice the strawberries into 1/4 inch slices.

3. Trim the fennel and slice thinly - you can do this on a mandoline or by hand.

4. Put the balsamic vinegar, olive oil and a pinch of salt and pepper in the bottom of a bowl and whisk together.

5. Put the strawberries into the dressing and toss a bit to get the strawberries to release some of their juices.

6. Throw the rest of the veggies in with the salad dressing and strawberries - toss gently and serve!

ENJOY!!!!!

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!