Posts filed under 'Picky Eaters'
My son gave me a copy of Everyday Italian by Giada de Laurentiis a few years ago. Pizza di Spaghetti is one of his favorite meals. Crispy on the outside, creamy on the inside, it is a great way to use up any leftover pasta and it is a meal that all of my children will eat.
Topped with a little marinara sauce and served with broccoli, it is an easy dinner. You could even put bits of broccoli or chopped spinach inside. I’ve done several variations, such as adding 1/2 cup ricotta cheese and finishing it with mozzarella. My 13-year-old is able to prepare this recipe by himself.
Typically, I use Barilla Plus Angel Hair as it has nice texture and a better nutritional profile than regular pasta. In this recipe, even finicky eaters won’t know the difference.
Not very photogenic, but certainly very tasty.
1 cup grated Parmesan cheese (or sharp cheddar)
2 large eggs
1/2 cup whole milk
1/2 cup ricotta cheese (optional)
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cups leftover pasta, cooked
1/4 cup olive oil or butter
Bits of mozzarella cheese, about 1/2 cup (optional - but this makes it more like a pizza)
In a large bowl, mix the eggs, milk, ricotta, Parmesan, salt and pepper. Add the cooked pasta and toss to coat well. Heat a 9-inch skillet and add the olive oil or butter. When hot, add the pasta mixture, spreading evenly and cook for about 8 minutes, pressing it down with the back of a spatula.
Carefully invert the pasta onto a round flat surface like an oversized plate, then slide it back into the pan on the opposite, un-cooked side down. Place the bits of mozzarella on top and cover. Cook for another 6 minutes. Heat your marinara sauce in the microwave while the pizza finishes up.
Place the pasta on to a serving platter, cut up into your desired serving size and serve with a bit of marinara on top or on the side.
January 19th, 2010
It is nice to have something light to nosh on while you are putting the final preparations on the big meal. This dip along with potted shrimp (recipe coming soon) is a nice way to wait for the feast. Kids like it too. And remember, no double dipping!
Take 1 cup of cottage cheese and with the back of a ladle push it through a sieve. In the same bowl place 1/2 sour cream, 1 Tbsp. paprika, 1/2 tsp. salt, 1 tsp. dry mustard, 1/4 tsp. celery seeds, 2 tsp. chopped capers, 2 Tbsp. thinly sliced scallions and mix well. You can easily make this a day ahead.
December 6th, 2009
A "healthier" alternative to high fructose laden "juice" boxes, these lightly sweetened fruit waters were a hit with all three Mayone children. Lucky for me they each like a different flavor, so the Healthy Kids variety pack is perfect for us.
The clean ingredient panel works for me with organic juices, organic cane sugar and only 40 calories per pouch. Happy sips to you.
November 5th, 2009
As we are in seasonal transition, it is decidedly colder here in Colorado. My tastes have been for heartier fare. Here is a recipe to excite you about broccoli. As luck would have it, broccoli is the one vegetable that my most finicky eater likes. Of course the other two only "tolerate" it. This dinner was a huge hit with all three!
I highly recommend that you serve this on a ridged pasta, like rotini. We enjoyed it on wide fettuccine egg noodles. My favorite boxed pasta, Barilla Plus, adds to the "stealth health" appeal that this dinner has for moms.
This pesto could also be easily worked into a warm pasta salad with some white beans, lots of freshly chopped parsley and a splash of red wine vinegar.
Pasta with Broccoli "Pesto"
1 (14.5-oz.) box Barilla Plus Pasta
1 lb. steamed broccoli
1 small onion, chopped
3 garlic cloves
1/2 cup chopped fresh parsley
1/2 cup pasta cooking water
1 Tbsp. lemon zest
Juice from 1/2 large lemon (about 1 Tbsp)
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/2 cup feta cheese (or Parmesan)
2 Tbsp. olive oil, more to taste
Put your pasta water on to boil. Set up your steamer and steam the broccoli.
Saute the diced onion in a little olive oil until soft. Place the still warm, steamed broccoli in the bowl of a food processor with the garlic clove and onion. Pulse until evenly chopped. Add the pasta water, parsley, lemon zest, lemon juice, salt and pepper. Pulse a few times to combine. Transfer this mixture to a small mixing bowl. Stir cheese and olive oil into the mixture until evenly blended.
Once the pasta is cooked, place it in a warmed bowl and add the "pesto" and stir well. Serve with freshly grated Parmesan. Offer additional ground pepper and salt.
Recipe Note: To make this dinner gluten-free, substitute your favorite gluten-free pasta or toss the pesto with 1 lb. of oven roasted potatoes.
October 19th, 2009
I admit it, I have a penchant for chocolate chip cookie and brownie recipes, I love trying new recipes in an effort to discover what we deem "the best." I could easily turn to Cook’s Illustrated for the answer, but that would be too easy. Besides who is going to complain about chocolate chip cookies and brownies sitting on the counter waiting to be eaten? Certainly, no one around this house!
I clipped this recipe from Martha Stewart Living back in 2007; I was curious about the use of sour cream and it seemed easy enough. This recipe was in a pile in my office, only recently recovered. Maverick has been asking for "homemade chocolate chip cookies" so I figured these would fit the bill.
We followed Martha’s recipe exactly and these were pretty darn tasty, definitely high end lunchbox material. Unfortunately, we made them over the weekend so there were none left to stuff into lunches.
For the original recipe click here.
Other Flavorista yummies for lunchboxes:
Slice and Bake Chocolate Chip Cookies
Sour Cream Snack Cake
"Grown Up" Brownies
September 29th, 2009
Well five family votes have been tabulated. Here is the clear winner in my granola/energy bar making experiment from last week.
Chia seeds are one of my favorite stealth health ingredients. Also known asSalvia hispanica, it has a great nutritional profile and is flavor neutral. Unlike flax, it does not oxidize and you don’t have to grind it to reap its nutritional benefits. Keep your eyes out for chia as I predict you will be seeing it in many new product introductions this year.
Brown Rice Syrup is a low glycemic sweetener meaning that it is a great source of energy as it is released slowly into the body providing prolonged energy instead of a spike and crash which is what pure sucrose does. You could also use agave syrup and get similar results.
By all means try this recipe and when you feel comfortable, make up your own variations. Get your kids involved too!
These happen to be gluten-free but oats would be a logical addition. Just lower the amount of brown rice crisps by 1/2 a cup and add oats. As you get more comfortable making granola bars, try using sunflower butter, almond butter and even hazelnut butter. There is no limit to the combinations that you can create.
One final note: I use my food processor to get the dried fruits and nuts chopped. I start with the fruits and pulse it together, then add the nuts.
Chocolate Chip Cherry Yummy Bars
1 1/2 cups brown rice crisps
1/2 cup chopped dried cherries
1/4 cup chopped peanuts
1/2 cup chopped dates
1/2 cup currants or raisins (I used currants because they are smaller)
3/4 cup chia seeds (or flax seeds)
1/3 cup mini chocolate chips
1/2 cup peanut butter
1/2 cup brown rice syrup (I like Lundberg’s)
Place all the dry ingredients except for the chocolate chips into a bowl and mix with your hands until well blended. Line a cookie sheet with parchment paper. Set aside.
Heat a heavy bottom sauce pan and spray lightly with a pan coating. Add the brown rice syrup and bring up almost to a boil. Add the peanut butter and stir well until evenly blended. Pour over the dry ingredients and stir until all the ingredients are well coated.
Now add the mini chips and quickly place onto prepared cookie sheet. Place another piece of parchment on top and roll or press with your hands until the mixture fits into the pan and is evenly distributed.
Allow to cool for 30 minutes to an hour. Using the parchment, lift the whole mixture out of the baking pan and place on a cutting board. Cut into your desired size. This recipe should make 12 bars depending on how big or small you make them.
September 23rd, 2009
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