Chicken Kebabs and Rice Pilaf

Chicken Kebabs and Rice Pilaf

Chicken Kebabs

3/4 lb boneless skinless chicken breasts, cut into 2" cubes
1/2 c Greek yogurt
1/2 tsp fresh lemon zest
2 tbs fresh lemon juice
1/2 tsp oregano
1/8 tsp salt
1/8 tsp pepper
1 red pepper, cut into 2-3" pieces
1 yellow pepper, cut into 2-3" pieces
1 red onion, sliced into wedges

Mix all ingredients in a medium bowl. Cover and refrigerate for at least 3 hours. Once marinated, preheat BBQ grill. Place chicken pieces on skewers with slices of pepper and onion. Grill kabobs until chicken in cooked through. Serve with rice pilaf.

Today was a gorgeous day, so that meant we had the perfect excuse to fire up the barbecue. I started to marinate the chicken right when J went down for his afternoon nap, so that there was plenty of time to marinate before the cooking began. To make my life easier, I made some of the Near East brand rice pilaf. It's pretty tasty, and since it comes from a box, it couldn't be easier!

I love chicken marinated in yogurt and lemon juice. The yogurt really moistens the meat, and the lemon juice works to tenderize it resulting in succulent and sweet chicken cubes! And, this is the perfect marinade for grilling chicken, since too often grilled chicken ends up dry and tough. And, since the marinade took a matter of about 2 minutes to get together, and the grilling takes about 15, this meal was another snap! D couldn't stop talking about how the chicken was so moist, and how lemony it was.

We gave J some of the chicken and the rice. He LOVED the chicken. We also gave him some zucchini, which he ate all up. This meal was definitely a hit!

Food for Thought: When I think of "kebabs" I think of what we had for dinner tonight. In doing some research, I was surprised to learn that in fact "kebab" means so much more. Check it out: http://en.wikipedia.org/wiki/Kebab

Birthday!

I meant to write this post last night, but D and I had our friend's engagement party (congrats again E and S!), so I never got around to it. Also, thanks to C for coming over to watch J and allowing us some "adult time" out on the town like the good old days!

Yesterday was a BIG day; it was J's first birthday! Of course he had no clue that this day was any different from all the rest of his days, but we did sing "happy birthday" a few times, and we broke out some new toys. For his dinner, he had a broccoli patty (his favorite Praeger patty), some beef stew, and some mango. D and I just ate some of the leftover taco salad and a Mediterranean plate from Whole Foods. As D pointed out, it seemed slightly unfair (only to him!) that J was eating beef stew while D was eating vegetarian fare:) To mark this momentous occasion, I had purchased a carrot cake cupcake from Whole Foods earlier in the day. We thought that having a candle was probably not a great idea with a one year old, so we just placed the cupcake in front of J and sang...yet again. Then, I sliced off a piece of the cupcake for J and passed it over. Initially he seemed very excited about it, but when the cake touched his lips, he seemed to lose interest and proceeded to crumble it everywhere:) I guess he needed to stay true-to-form. But, D and I were pretty psyched because that left the rest of the DELICIOUS cupcake for us to eat! And, let's be honest here, the first birthday is really for the parents anyway!

I'm going to say that D and I deserve a congratulations for making it through the first year in one piece, and still kind of liking each other;)

Vegetarian Taco Salad

Vegetarian Taco Salad

1 tbs olive oil
1 onion, chopped
1 can (15 oz) corn kernels
2 c tomatoes, diced (can use canned for 1 of the cups if desired)
1 1/2 c brown rice, cooked
1 can (15 oz) black beans, drained and rinsed
2 tsp chili powder
2 tsp oregano, divided
1/4 tsp salt
1/2 c fresh cilantro, chopped
1/3 c salsa
2-3 c romaine lettuce, shredded
1 c tortilla chips, crumbled
3/4 c shredded Mexican cheese

Place the olive oil in a large skillet and heat. Add the onion and corn, and saute until the onion starts to brown slightly. Add 1 c of tomatoes. If using canned tomatoes, add them here. Stir to combine. Add the rice, beans, chili powder, and 1 tsp of oregano to the pan. Saute for another 10 minutes or until the tomato juices have significantly cooked down.
Meanwhile, combine the remaining cup of fresh tomatoes, cilantro, salsa, and salt in a small bowl. Set aside.
Place the lettuce in a large salad bowl. Add the rice mixture, cheese, and tortilla chips. Toss. Top with the tomato-cilantro mixture.

This recipe is a modified version of a recipe in this months Eating Well Magazine. The rice mixture was delicious and gave a hearty feel to this salad to make it feel more like a meal. The flavors were quite good and I loved the way the tortilla chips became slightly soft once everything was mixed together. If I were to do this again, I would make a light lime vinaigrette dressing to really meld everything together. To do that, I'd just mix some olive oil, fresh lime juice, salt and pepper, and voila! This is a very large recipe, so we certainly have a ton of leftovers. I think I will make the lime dressing to go with my lunch tomorrow. D topped his salad with some sour cream, which really added some richness. The rice mixture would also be a great side dish for fish, or a filling for burritos.

During J's afternoon nap, I was able to put almost everything together, so even thought D, J, and I went out for a run, we still had time to get everyone's dinner on the table for another family meal. I put some of the rice onto J's tray, along with some zucchini. He ate a few bites of the rice, but didn't seem too interested. He had some chicken, and pear as well.

Food for Thought: Black beans are a super food. They are chalked full of fiber, protein, iron, thiamin, and other vitamins and minerals. They can be enjoyed straight from the can or cooked. They hold their shape and texture well even when cooked. Black beans are a wonderful baby-toddler food because of their nutrition content, but also because they are relatively easy to pick up and chew (especially if you have no teeth!).

Rainbow Trout Slaw Sandwiches

Rainbow Trout Slaw Sandwiches

1 tbs olive oil
salt
pepper
3/4 lb rainbow trout
2 c cabbage and carrot slaw (prepacked)
2 tbs fresh tarragon, chopped
1 tbs lemon juice
1/4 c mayonnaise
2 tsp Dijon mustard
kaiser rolls

Place the olive oil into a cast iron (or non-stick) skillet and heat. Sprinkle the fish with salt and pepper. Once the pan is hot, add the fish skin-down-down, and coer. Meanwhile, in a large bowl, mix the slaw, tarragon, lemon juice, mayonnaise and mustard. Once the fish has begun to turn opaque, flip skin-side-up, and finish cooking through. Place about 1/2 of the fish on a roll and top with the coleslaw.

Here is yet another fresh, easy, and quick summer recipe, and a great way to enjoy fish. The original recipe (from the latest Cooking Light Magazine) calls for Arctic Char, but our local fish monger was out, so I substituted with rainbow trout. It was DELICIOUS! The fish was delicate and slightly sweet, and the tarragon and mustard brought out just the perfect blend of flavors in the sandwich. I didn't follow the recipe for the slaw exactly since I thought it would need more tarragon and mustard, and we used real mayonnaise opposed to the canola mayo the recipe called for...I'm pretty sure that my augmentations were more than appropriate. D really enjoyed dinner as well! We even gave J a little bit of fish, since we were all able to eat dinner together again! We must be on some kind of roll here with the family meals!

J had some spinach, beef stew, a couple bites of the trout, and some pear and apple for dessert. He LOVES spinach, and he's gotten very good at feeding it to himself. It couldn't be simpler since I buy the frozen chopped spinach, just heat it and plop it on his tray! I am quite proud that my son loves something so healthy. We must be related!

Food for Thought: I had a mini fish lesson today from my favorite girl at the fish market. I had assumed that salmon was the closest relation to arctic char, but I was mistaken. Although char and rainbow trout are both relatives of the "salminoid" family, salmon is caught in the ocean (saltwater) and char and trout are caught in rivers (freshwater). The fish spawn in the river before swimming out to the ocean to grow and become very large. It is during the spawning phase that they are caught (or if farm-raised, they are just bred and grown in fresh water).

Fresh Pasta with Zucchini, Tomato, and Ricotta

Fresh Pasta with Zucchini, Tomato, and Ricotta

1 tbs olive oil
1 large zucchini, halved and sliced
2 cloves garlic, minced
2 c grape tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
9 oz fresh linguine
1/2 c ricotta cheese

Bring a large pot of well salted boiling water to a boil. Meanwhile, place the olive oil in a large skillet. Heat. Once heated, add the zucchini and saute about 3 minutes, or until the zucchini starts to soften. Add the garlic, stir. Add the tomatoes, salt, and pepper, and saute another 3-5 minutes, or until the vegetables have softened and there is a small amount of liquid in the pan. Cook the fresh pasta in the water for about 3 minutes. Drain pasta and place in a large bowl. Add the zucchini mixture and toss. Next add about 1/2 of the cheese and toss again. Serve and top with a heaping spoonful of ricotta. Enjoy!

Since spring is definitely here, I've been loving the fresh pasta dishes created with just a few fresh vegetables. The tastes are delicious, and it feels appropriate for the nicer weather. Also, this meal was a snap to make, so we were able to eat dinner with J and even make it out for a walk and some yard time afterwards! The inspiration for this recipe came from the latest Cooking Light magazine, and the recipe even discussed how to make your own ricotta cheese (see Food for Thought for more info).

J had some chicken, a broccoli patty, and peach for dessert. He did try a couple of bites of ricotta, but I think the jury is still out on whether he liked it or not! And, he had a bite of pasta. He doesn't seem enamored with pasta, which just blows my mind...what kid doesn't like pasta? But, maybe it'll come later?

Food for Thought: Here's the link to the Cooking Light recipe, complete with directions on how to make your own ricotta! Looks rather easy, but we were going for the ultimate time saver tonight. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1981769

Coconut Oatmeal Chocolate Chip Cookies

Coconut Oatmeal Chocolate Chip Cookies

1 c butter, softened
3/4 c white sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
1/2 c oats (not quick oats)
1/2 c coconut
1 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
11.5 oz chocolate chips

Preheat the oven to 350 F. Place the butter, sugars, eggs, and vanilla into a large mixing bowl or the bowl of a stand mixer. Beat until creamy. Place the remaining ingredients except for the chocolate chips into a medium bowl and stir to combine. Add the dry ingredients to the wet in increments, mixing well with each addition. Once combined, fold in the chocolate chips. Spoon onto baking sheets and bake for about 12 minutes each. Let cookies cool on a baking rack.

After baking the lemon meringue pie, D and I were longingly thinking about sweets! I contemplated making us our own lemon meringue pie, but decided against that idea because that would mean we'd have to wait until tomorrow or really late tonight to actually eat it. So, I opted to try out a twist on my regular chocolate chip cookies. I had a recipe for coconut oatmeal chocolate chip cookies in college, but after an exhaustive search through my entire recipe collection (which is an impressive feat in itself), I came up empty handed. So, I decided to just go for it and try this recipe out. I am SO glad I did because these have to be some of the best cookies I've ever made. The coconut keeps them very moist and the oats add to the chewiness. It's a good thing I made a few dozen because I have a feeling these aren't going to be around too long although I do plan to freeze the majority of the cookies. I gave one to D as an afternoon snack while he was studying, but I saw him sneak into the kitchen for a second cookie...they must be a hit!

Food for Thought: Shredded coconut is wonderful for baking. It can be added to cookies, muffins, cakes, granola or even toasted as a topping for things like cupcakes. (Ina Garten has an AMAZING coconut cupcake recipe: http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html) Generally in the baking section it's easy to find sweetened shredded coconut. I actually prefer to hunt around in natural food stores for the unsweetened variety when I'm using it in baking. Too often when the sweetened coconut is used, the result is a dessert that is WAY too sweet. I used the unsweetened kind in the cookies today.

How Neighborly!

Lemon Meringue Pie

Graham Cracker Crust

1 1/4 c Graham cracker crumbs
1/4 c sugar
5 tbs butter, melted
1/4 tsp salt

Preheat oven to 350 F. Mix the ingredients together in a large bowl. Once well mixed, press the crumbly crust into a pie plate, making sure it's firmly packed. Bake for about 12 minutes. Remove and let cool.

Lemon Filling

1 c sugar
3 tbs cornstarch
1 1/3 c water
3 egg yolks (save the whites for the meringue!)
1/4 c lemon juice, freshly squeezed
1 tbs butter

Place the sugar and cornstarch in a 3 qt saucepan and use a whisk to mix well. Next, in a large measuring cup, mix the egg yolks and the water. Whisk to incorporate egg yolks. Add the water-egg mixture into the sugar mixture and bring to a boil stirring constantly. Once the mixture begins to boil, it will thicken. Continue to cook and stir constantly for 1 minute. Remove from heat, stir in the butter and lemon juice. Immediately place into a large glass bowl. Cover the surface of the lemon filling with wax paper (to prevent a skin from forming) and place into the fridge for at least 4-6 hrs, but generally I do this overnight.
Once the filling is chilled sufficiently, pour into the crust and smooth evenly.

Meringue

3 egg whites
1/4 tsp cream of tartar
1/4 c sugar

Preheat oven to 350 F. Place the egg whites into a large mixing bowl or the bowl of a stand mixer with a beater attachment. Mix on high until egg whites are foamy. Add the cream of tartar and continue to beat until soft, but firm peaks form. Slowly add the sugar while continuing to beat. Spoon onto the top of the lemon filling in the crust and spread out evenly, making sure to seal the edges.
Place pie into oven for 12-15 minutes, or until the meringue is golden brown. Then chill for 6+ hrs before serving.

I love baking, and I especially love baking lemon meringue or key lime pies. They are wonderfully tasty, seem impressive, but really are a total breeze to make! So, what better excuse but to bake a pie for our new neighbors? Our friends B, J, and their two kids are moving into a house literally around the corner from us. So, I thought it would be fun to bake them a welcome pie! I baked the crust and made the lemon filling last night, which honestly didn't take more than a total of about 20 minutes. Then, this afternoon I whipped up the egg whites (before J's nap of course so he could watch his favorite machine-the stand mixer-at work!), and put the pie back into the oven to finish off the meringue.

This recipe is actually quite versitile. Basically follow the exact same steps, substituting key lime juice for lemon juice for a key lime pie. You can top the key lime pie with a meringue too, or sometimes I just like to make some fresh whipped cream and put a bit of that on top. Here's an example from a key lime pie I made a while back...


Food for Thought: Do not underestimate the power of the graham cracker crust! This same crust can be the base of a cheesecake, pudding cake, chocolate bars or anything else your heart desires! Because it only takes a few minutes to make, it's a great one to keep in your back pocket! Also, it can be left not pre-baked for various "no bake" pies including ice cream pie! One more variation is to replace the graham cracker crumbs with oreo cookie crumbs...the possibilities are endless!

Vegi Dogs, Sweet Potato Fries, and Grilled Asparagus

Well, there's really no magic recipes here tonight! After the all day enchilada cooking yesterday, and some afternoon cooking today for J, we decided to nix the asparagus, sweet pea risotto that was planned for tonight and go with something easier. Since, we had some asparagus that we needed to use, we decided to pop it on the grill for a tasty treat! I love grilled asparagus! It's very yummy and easy to make, just brushed with some olive oil and sprinkled with salt. Then, we also popped the vegi dogs (for me) and some real hot dogs for D on the grill as well. I found a bag of organic sweet potato fries in the freezer while looking around for some food for J, so we threw those in the oven.

We didn't eat with J tonight since I bought him a tent and tunnel to play with in the yard, and we wanted to test it out. The tent isn't constructed very well, so I'm not sure how long that will last, but the tunnel was a big hit! So, J ate dinner alone...D and I had some hummus as a snack so he wouldn't feel too left out! J had chicken, zucchini, some almond butter on bread (only a few bites), and some pear for dessert. He is really getting quite good at feeding himself, and I just plopped the chicken down on his tray and he ate it up!

Food for Thought: With our meal tonight, D and I split what has become my favorite beer...and, I'm not a beer drinker. It's an organic Hefe-weizen called Pinkus oraganic unfiltered wheat beer, and it is delicious! Hefeweizens are German beers made with a lot of wheat and some barely. The wheat proportions for this type of beer are much larger than for other kinds. Many Hefeweizens are unfiltered meaning that there is some sediment present. Although wheat beers can be made in various flavors, Hefeweizens tend to be on the sweeter and less hoppy side of beers; maybe that's why I like them so much!

Chicken Enchiladas

Chicken Enchiladas

3/4 lb boneless, skinless chicken breast
2 c water
1 bay leaf
1 tbs olive oil
1/4 c cream cheese, softened
2 tbs chopped cilantro
1/4 tsp salt
1/4 tsp pepper
1 1/2 c onion, chopped
2 garlic cloves, minced
1 tsp chili powder
1/4 tsp red pepper flakes
1/2-1 tsp cumin
1 c chicken broth
3/4 c water
1 can diced tomatoes (15 oz)
9 corn tortillas, divided
1/4 c cheddar cheese, shredded
3 tbs scallions, diced

Poach chicken breasts in the water with the bay leaf. Once chicken is cooked through, remove chicken from the pan and let it cool completely. Once cooled, shred into small pieces.
Mix the shredded chicken with the fresh cilantro, salt, pepper, and cream cheese.
Next, heat the oil in a large skillet. Add the onion and cook until slightly translucent (about 5 minutes). Add the garlic and saute for 30 secs. Place 3 tbs of onion mixture into chicken mixture and stir. Add the spices and saute for another 30 secs, stirring frequently. Next, add the broth, water, and tomatoes and bring to a boil. Once the mixture is boiling, reduce heat to a simmer and shred one tortilla into the tomato mixture. Simmer for 30 minutes, stirring occasionally. Then, remove from heat and let sit for about 10 minutes. Once the mixture has sat, place into a food processor and puree once sufficiently cooled.
Preheat oven to 375 F.
Spread 1/2 c of the tomato mixture into the bottom of a large baking dish. Warm the remaining 8 tortillas (according to directions on package-I microwaved). Place about 1/4 c of the chicken mixture into the center of the tortilla and roll up, placing the open side down. Pour the rest of the tomato mixture over the top and sprinkle with the cheddar cheese.
Bake for 25 minutes, or until bubbling. Sprinkle with scallions, and serve!

First, let me start the post by saying that the picture did not do this meal justice. In person is looked WAY more appetizing! This recipe comes from the latest edition of Cooking Light. We were actually thinking of canceling our subscription, but this month has had so many great recipes, we might be rethinking that plan! Anyway, the actual recipe calls for chicken thighs, and oven-baking them for the meat. I chose not to do this for two reasons; the first being that I do not like dark meat chicken, and the second being that I didn't want even more steps with oven time!

This is not a recipe for the weak! It involved a lot of planning and a fair amount of actual hands-on time. I ended up poaching the chicken this morning while I fed J his breakfast. That way it had ample time to cool before the next steps. While J was taking his afternoon nap, I was able to make the tomato mixture and also put the enchiladas together in the baking pan. I then popped the ready pan into the fridge. The final prep of the enchiladas wasn't too complicated, and then it just involved some cooking time in the oven. One important thing to note is that when using a ceramic baking pan that holds cold very well, it is important to factor that into the final cooking time. Either let the dish come to room temperature before placing in the oven, or expect doubled (or more!) baking times! I couldn't have done this without putting multiple reminders into my iPhone for what step to do at what time. But, it was definitely worth it! To save even more time, the chicken could have been previously poached, or one could just use some rotisserie chicken that was purchased already made.

Since I did all the hard work throughout the day, we were able to eat with J! And, I'm proud to say that D and I even went for a run before the meal! J had some lamb, sweet potato, and blueberry and peach for dessert. I also gave him a few bites of the chicken from the enchiladas and he really liked it!

Food for Thought: Enchiladas are simply corn tortillas wrapped around a filling with a tomato-chili sauce and cheese on top. Enchiladas can be made with just cheese, beans, rice, chicken, beef, seafood, or whatever else you might fancy! Apparently enchiladas originated in Mexico, however there is a slightly different variety found in Costa Rica.

Grilled Pizza

Grilled Pizza

Pizza dough (see Feb. 13, 2010 for recipe)
1 can pizza sauce (15 oz)
2 c shredded mozzarella cheese
1 roma tomato, sliced
3/4 c fresh basil, sliced

Work dough out onto a pizza peel lined with cornmeal. While rolled out dough is rising, preheat barbecue grill. Place pizza dough on hot grill. Cook for 3 minutes. Remove dough, and flip onto peel (so the grilled side is down). Top pizza with sauce, cheese, tomato, and basil. Place pizza back on grill (topping side up!), and grill for another 3 minutes.

Grilled pizza is a very easy way to make pizza from scratch, and it tastes fantastic! Just like it came out of a brick oven! The grill imparts the perfect crunch and flavor, and when served with salad, this feels like the ideal summer meal.

We didn't have things together in time for J's meal tonight, so he ate alone. He had almost an entire sweet potato patty, chicken, and some peach and mango for dessert. He might be going through a growth spurt, since he's been packing the food in even more lately!

Food for Thought: Grilled pizza didn't come on the scene in the US until 1980 when it was introduced at an Italian restaurant in Rhode Island! However, grilled pizza has been around for quite some time in Italy. Grilled pizza tastes especially good with fresh mozzarella cheese, and fresh vegetables. If using meat on a grilled pizza, make sure that it is sliced very thin to allow for it to heat all the way through!

Fresh Spring Pasta

Fresh Spring Pasta

9 oz fresh linguine
4 tsp olive oil
1 tbs butter
1 c peas (I used defrosted frozen peas)
3/4 c fresh basil, chopped
juice from 1 lemon
1/4 c reserved pasta water
1/2 c pecorino romano cheese, shaved
pepper

Bring a large pot of well-salted water to a boil and cook pasta according to directions. Reserve 1/4 c pasta water before draining pasta.
Melt the butter into the olive oil. Add the peas to warm through. Once pasta is cooked, place in a large bowl. Add the pea mixture, the reserved water, the basil, and lemon juice. Toss to combine. Top with cheese shavings and fresh ground pepper to taste.

Tonight's recipe was from the latest Cooking Light magazine (it's a good issue!), and it was DELICIOUS! The perfect fresh spring pasta indeed! The lemon balanced out the sweetness of the basil and the saltiness from the cheese. This dish requires freshly made pasta (we purchased ours at Whole Foods). The boxed kind just wouldn't do the trick. We served the pasta with a modified Cesar salad, complete with some homemade anchovy pasta-laden vinaigrette. Since this was such a nice and simple meal (yet again!), we were able to sit down with J for dinner.

J is really picking up in the self-feeding department. We littered his high chair tray with green peas, and hummus on the bread I made for him a while back. He seemed to love the hummus and bread, which was wonderful! He also had some chicken with sweet potatoes, and some blueberry and pear for dessert. He made a HUGE mess, which required some spot-treating of his shirt to prevent blueberry stains, but he laughed the whole meal.

Food for Thought: Pecorino romano is a hard, salty cheese that closely resembled parmesan. It is made from sheep's milk. It's perfect for grating or shaving into salads, pasta dishes, etc. The sharp bite of the cheese varies with the time the cheese has aged. Apparently this type of cheese is one of the oldest varieties made in Italy.

Sausage Fennel Subs

Sausage Fennel Subs

1 tbs olive oil
3/4 medium onion, sliced
1 small fennel bulb, sliced
2 garlic cloves, minced
2 chicken sundried tomato sausages
1/2 c marinara sauce
2 slices provolone cheese
2 soft hoagie rolls

Grill the sausage until just barely cooked through, then slice into rounds. Meanwhile, heat the oil in a skillet. Once hot, add the vegetables and saute for about 4 minutes. Add the sausage to the vegetables, cover, and cook for another 4 minutes. Toast the rolls. Place sausage/vegetable mixture into the toasted hoagie rolls and cover with cheese. Place under the broiler for about 2 minutes or until the cheese has melted.

This was a new recipe that we found in the latest Cooking Light magazine. D liked it so much he wants to add it to the "sandwich rotation", and I couldn't agree more. The entire meal came together quite quickly, again! The hoagie rolls were perfectly soft, the chicken sausage had just the right bite, and the onion and fennel cooked down to a beautifully soft consistency. The only complaint perhaps was that more marinara sauce could be used...next time! The meal was completed with a GREAT glass of merlot from one of our favorite Napa vineyards, Goosecross.

We didn't get to eat with J tonight since we wanted to get out around town and soak in some of the gorgeous weather. So, we got home just in time to get J's dinner together, but not our own. D did grill up the sausage before J went to bed to speed up the whole process even more. J had a spinach patty, some lamb, and peach for dessert. He is really starting to get a better hold on the self-feeding, which is making me excited. It does make mealtime a bit trickier though since now I have to sneak some bites in between his attempts to feed himself, which are not always too successful.

Food for thought: Hoagie rolls originated in Philadelphia amongst the Italian American community. Hoagie's in Philly generally house the Philly Cheese Steak sandwich. Basically the rolls are a soft, larger hot-dog bun, generally topped with sesame seeds. They are also called submarines, grinders, heros, etc.

Shrimp Tacos

Shrimp Tacos

1/4 c fresh lime juice
2 tbs olive oil
1 tsp cumin
2 garlic cloves, minced
1/4 tsp tabasco sauce
1/2 lb shrimp
1 c romaine lettuce hearts, chopped
1/2 c scallions, chopped
1/4 c cilantro, chopped
1 roma tomato, chopped
2 ounces blue corn tortilla chips
1/3 c sour cream
1/4 c avocado, sliced
4 taco shells

Mix the lime juice, 1 tbs of olive oil, cumin, garlic, and tabasco in a shallow bowl. Add the shrimp and toss to coat. Place the remaining olive oil in a skillet and heat. Once heated, add the marinated shrimp. Cook until done (about 3-5 minutes).
Serve in taco shells topped with the following ingredients.

Originally we had planned to make a shrimp taco salad with corn and black beans, but because it was just so unseasonably cold out today, we decided that a salad wouldn't work. So, we modified the plan and made tacos instead! It was a good compromise, and we had some leftover taco dip (purchased at Whole Foods) that we had with the tacos. They were quite tasty, with the lime juice adding a perfectly tart bite to the tacos. Since this whole meal took less than 10 mins to cook up, we were definitely able to eat with J.

He had some chicken, sweet potato, rice, blueberry and peach. I also placed some avocado on his tray, but he was not interested in eating it. He did manage to have a stellar lunch today in which he insisted upon eating a fair amount of my grilled cheese sandwich and during which he feed himself almost exclusively:) So, I'm proud that there are some glimpses of what the future may hold for us!

Food for Thought: Tacos come in MANY different forms. They can be all meat, all vegetable, all seafood, or something in between. They are served in either a hard corn shell, a soft corn tortilla, or a soft flour tortilla. The hard shell tacos are mainly served in the US and Canada. They are also topped with a variety of things ranging from fresh chopped vegetables, to salsas, to guacamole, beans, etc. The hallmark of a taco is that it is a "finger food".

Blueberry Whole Grain Waffles

Blueberry Whole Grain Waffles

1 3/4 c white whole wheat flour
1 tbs baking powder
1 tbs tubanado sugar
1/2 tsp salt
1/4 c wheat germ
4 tbs butter, melted
3 eggs
1 1/2 c skim milk
1 1/2 c blueberries

Preheat the waffle iron. Spray with olive oil. Mix the dry ingredients together in a large bowl. In a smaller bowl, mix the butter, eggs, and milk. Add the butter mixture to the dry ingredients and whisk together. Stir in the blueberries. (You can use defrosted frozen blueberries, or any other berries or add-in of your choice!)

This morning was the perfect morning for waffles. D was home (yay!), and the sky was all gray and cloudy. Plus, J seems to really like waffles and we had run out of the ones I had previously made and frozen. So, this morning I made a new batch that we all enjoyed together for breakfast. This recipe makes a lot of waffles (over a dozen). But, they freeze really well, and only need a couple second warm-up in the microwave followed by a brief toast in the toaster, and they taste like they just came off the waffle iron! The wheat germ gives them an extra boost. They're not very sweet, which is great because I don't like J to have too many sweets, and it allows D and I to load them up with maple syrup or jam.

Dinner Out!

Sometimes a girl's gotta catch a break when it comes to dinner, so tonight the entire fam headed out for an early meal at a local place we love. I had a large salad with some delicious feta cheese and falafel, D had a chicken pesto sandwich, and I brought J's food from home. J ate some chunks of chicken from last night (but only a few bites), chicken sweet potato stew, pear, and blueberry. I gave him a little bite of falafel, which he seemed to think was rather tasty. He must be related to me!

The major drawback to going out to dinner now is that J is pretty limited in what he can eat out, so we have to pack up EVERYTHING, which makes me feel like a pack horse. And, we have to go out really early so we're home in time for bedtime. We didn't quite have everything together in time to get out early enough for too long of a stay, but it was nice to have a change of scenery and see what this college town is actually like on a Friday evening...it is CROWDED!

Indian Spiced Chicken Naan Sandwiches

Indian Spiced Chicken Naan Sandwiches

Indian Spiced Chicken

1 tbs olive oil
1 lb chicken breast
1 tsp garam masala
1/2 tsp coriander
1 tsp cumin
1/4 tsp ginger

2 naan pieces

Mix the spices in a small bowl. Meanwhile, place the oil in a grill pan and heat. Coat the chicken in the spice mixture. Place chicken in the hot grill pan and cook through. Once cooked, slice the meat into stips. Serve the chicken in a piece of naan (like a pita sandwich).

Yogurt Sauce

1 c Greek yogurt
2 tsp fresh lemon juice
3 tbs cucumber, diced
1/4 tsp dried dill

Mix all ingredients in a small bowl. Let it sit for at least 5 minutes before serving. If desired, you can substitute cilantro for the dill (Use about 2 tbs fresh chopped cilantro.)

This is another great, tasty, easy recipe. The sandwiches can be further topped with avocado, spinach, lettuce, tomato, or whatever else you'd like! The spice rub on the chicken not only gives it a great flavor and a perfect crunch, but it also prevents the breast meat from drying out. The result is a very tender and juicy piece of chicken. The yogurt sauce is just the thing for a hot day like today.

Because we were out in the yard playing with J before dinner, we didn't have time to get dinner ready for the 3 of us, so J ate alone. He had some chicken (not this chicken, but I think I might save him some to try tomorrow), peas, carrots, and corn. We also let him try almond butter for the first time tonight. I defrosted a piece of the bread I had made for him a while back, and I made a miniature sandwich (which I then broke up into very small pieces). He ate only a couple bites of the "sandwich", but he didn't seem to dislike it, so that was good! For dessert he had some mango. I found peas all over the floor while cleaning up after he had finished his meal!

Food for Thought: Feeding kids nuts, especially peanuts (or peanut butter) before 1 or even 2 years of age is a controversial topic. Back when I was a kid, it seemed to be a non-issue and everyone got peanut butter early on. But, then came a surge in peanut allergies (no known reason), and the tendency became to hold off on the introduction for a couple of years. This even went so far as to recommend that pregnant women avoid peanut products. I have always been suspicious, thinking that earlier introduction would lead to fewer allergic reactions. Interestingly enough, the latest studies to come out are in favor of earlier introduction to prevent allergic reactions later. D and I debated on when to introduce nuts. He felt more comfortable with starting with almonds and cashews opposed to peanuts...in all fairness, since D has an anaphylactic reaction to bees, we should be on the more cautious side...but, I'm all for the introduction. So, tonight was the night for almonds, and thankfully everything seemed to go well:)

Penne with Tomato-Artichoke Sauce

Penne with Tomato-Artichoke Sauce

8 oz penne
1 tbs olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes
1 28 oz can of diced tomatoes
1/2 tsp salt
1 15 oz can artichoke hearts, chopped
1/2 tsp anchovy paste
1 1/2 tbs capers
2 tbs fresh parsley, chopped
2 tbs parmesan cheese, crumbled

Cook the penne according to the directions on the package. Meanwhile, heat the oil in a large skillet. Add the garlic and red pepper flakes and cook until the garlic just starts to brown (about a minute). Next, add the tomato and the salt and cook until the sauce starts to thicken slightly. Next add the artichokes, anchovy paste, and capers and cook for another 5 minutes. Remove from heat, stir in the parsley and the the parmesan cheese and serve over the cooked penne.

This is what I like to call a "pantry dinner"...basically meaning that everything can be found in ones pantry, and it comes together in a few minutes. I enjoy this meal a lot because it doesn't taste like it took only a few seconds to throw together...the flavors are rich and wonderful, and it tastes like there was at least 30-45 minutes slaving away at the stove! And, because this meal was so easy, we were able to throw it all together to eat with J. We are definitely on a roll!

J had some lamb, some penne (hardly any of which actually made it into his mouth), some of the leftover broccoli mash from last night, and some peach for dessert. At the end of the meal I gave him an organic vanilla teething biscuit that I found hidden away in the back of his cabinet. It bought D and I some time at the table savoring some Merlot from our most recent wine club shipment.

Food for Thought: Yummy tasting and healthy food can be really easy to make. On a day like today when the sun is shining and it's absolutely gorgeous out, there is NO need to spend hours working hard in the kitchen. An easy meal can be more rewarding if it's preceded by a lovely walk around the neighborhood with your family:) And, little tricks to get your son to play happily while you and your husband get to drink some wine are priceless!

Sweet Chili Salmon and Broccoli Cauliflower Mash

Sweet Chili Salmon and Broccoli Cauliflower Mash

Sweet Chili Salmon

1 tbs olive oil
1 lb salmon
1 1/2 tsp coriander
1/4 tsp salt
2 tbs honey
1 1/2 tbs lime juice
1 1/2 tbs soy sauce
1 tsp sriracha
2 tbs scallions, chopped

Heat a cast iron (or nonstick pan) with the olive oil. Meanwhile, rub the coriander and the salt into the salmon. Place the salmon skin-side down into the hot skillet. Cover. Cook until the top begins to become opaque. Flip, and finish cooking until salmon is cooked through.
Mix the remaining ingredients, except the scallions in a small bowl. Whisk together. Serve the sauce over the cooked salmon, and sprinkle with the chopped scallions.

This recipe is adapted from an old Cooking Light Magazine. We served it with the broccoli-cauliflower mash from a previous post, and some sushi rice. The sauce was the perfect combination of sweet and spice, and my lips were left with just the right amount of tingling from the sriracha. The sauce was also great mixed with the rice.

Again, this meal came together in about 20 mins, so we were all able to eat together! We mixed some of the spiced salmon (without the sauce) into some pureed cauliflower for J. He seemed to love it. In addition, I scooped a bunch of the broccoli mash onto his tray, and he fed a fair amount of it to himself! His meal ended with a few bites of sushi rice, and some peaches and blueberries:)

Food for Thought: Scallions are also known as green onions or spring onions. They can be eaten cooked or raw, and are used in a variety of dishes, especially Eastern ones. Surprisingly (to me at least!) scallions pack a large amount of vitamin A and vitamin C, and even have a very modest amount of iron! They are also known for their fiber content. And, since they are a milder form of an onion, they tend to be digested somewhat easier.

Mozzarella BSTs and Artichokes

Mozzarella BSTs and Artichokes

Mozzarella BSTs

2 ciabatta rolls, halved
2 large fresh mozzarella balls, sliced
1 tomato, sliced
1 c fresh baby spinach
4 pieces of turkey bacon

Turn on the broiler. Line a baking sheet with tin foil. Place the turkey bacon on the sheet and place in the oven. Broil for about 5-7 mins a side, or until the bacon is slightly crispy. Once cooked, place the mozzarella, tomato, spinach, and turkey bacon on the rolls. Place in a heated grill pan and grill sandwiches until the cheese is slightly melted.

Artichokes

2 artichokes
1 c water

Place the artichokes and water in a dutch oven or sauce pan. Cover tightly, and cook for about 10-15 mins or until the leaves pull away easily from the choke. Serve with the following sauce.

Mustard Mayonnaise Dipping Sauce

2 tbs mayonnaise
1 tsp dijon mustard

Mix the mayonnaise and the mustard together in a small bowl. Voila!

Tonight was another quick meal, and we were all able to sit down as a family! J appeared to find the fact that we were eating sandwiches hilarious and he giggled throughout much of the meal. The sandwiches were hearty enough to feel appropriate for a dinner meal, and the artichokes were a delicious treat.

Last night was a bit of a cooking marathon for J. I made him a new chicken stew with more spices than usual. This time in addition to the bay leaf, I also added basil, oregano, and a little garlic powder. I also made him some sweet potato, blueberry, cauliflower, and it feels like I made him something else, but I can't remember at this moment! For dinner tonight J ate some of the new chicken stew, which he seemed to love, some sweet potato chunks (most of which were just being thrown on the floor-par for the course!), pear, and blueberry. He was very patient with us during dinner watching us eat the artichokes. I tried to give him a piece of the artichoke heart, but he wasn't interested. Maybe next time!

Food for Thought: Artichokes are a type of thistle. There are a variety of artichokes, and they can vary in color. Apparently they can be made into a tea, and are used to flavor a type of Italian liquor called Cynar. Artichokes have some medicinal purposes, aiding in digestion, and the lowering of cholesterol. Artichokes contain a modest amount of vitamin C and are a fairly good source of iron.

Vegetarian Steamed Buns and Chinese Green Beans

Vegetarian Steamed Buns and Chinese Green Beans

Vegetarian Steamed Buns

1 c warm water
2 1/4 tsp yeast
3 tbs sugar
1 tsp baking powder
3-4 c flour
1 tsp peanut oil

Place the warm water in a large bowl. Add the yeast and sugar and let sit (proof) for about 10 minutes. Next, add 1/2 c flour, and baking powder and mix well. Continue adding the flour 1/2 c at a time until the dough is somewhat elastic and no longer sticky. Knead for 10 mins. This can be accomplished by hand or with a dough hook on a stand mixer.
Place the peanut oil in another large clean bowl. Put the ball of dough in the bowl with the oil and roll once to coat. Cover and place in a warm place to rise for at least 2-3 hrs, or until doubled in size.
Meanwhile, when the dough is rising, prepare the following filling for the rolls.

Filling

1 tbs olive oil
1 1/2 tbs soy sauce
1 large garlic clove, minced
1 c cremini mushrooms, diced
1 carrot, peeled and diced
2 tbs fresh ginger, minced
1 scallion stalk, sliced

Place the olive oil in a large skillet. Heat and then add garlic. Saute for about 1 minute. Add soy sauce and remaining vegetables. Saute until most of the liquid that is released from the mushrooms has evaporated and the vegetables have softened. Let cool.

Once the dough has risen, divide evenly into about 2 in diameter rolls. Tear each roll in half, place about 1 tbs of filling into the center, re-seal the edges to form the roll shape and place on parchment paper squares that have a dot of peanut oil in the center. Place the rolls on the paper inside a large bamboo steamer. Let rise for an additional 30 minutes.

Place 2 c of water into a large saute pan. Let it come to a gentle simmer. Place steamer (with buns) over the water. Let the buns steam for 10 minutes. Then, remove from heat and let sit for 5 minutes. Do not open the steamer until the buns have sat for 5 minutes. This will result in wrinkly buns:)

Chinese Green Beans

2 tbs olive oil
1 tbs butter
12 oz green beans, trimmed
1 garlic clove, minced (or 1 tbs fresh ginger, chopped)
1 tbs honey
1 tbs soy sauce
1 tbs water
(Premix the honey, soy sauce, and water in a prep bowl.)

Place the oil and the butter in a large skillet. Once butter is melted, add the green beans. Cook on fairly high heat for about 8-10 mins, or until the beans are browned. Add the garlic (or ginger) and cook for 30 seconds, stirring frequently. Add the premixed honey, soy sauce and water, and stir for about 1 min. Serve immediately.

I've had a mini-blogging hiatus for the past couple of days. On Friday night I had a rare girls-night-out, and went to an early (pre-J's bedtime) dinner with a girlfriend. It was GREAT to get out without the boys, and have a couple of hrs to myself to talk about "girly" things! Then, last night we had an impromptu dinner with our friends C, L, and their daughter M. Remember the awesome lentil dish? That was eaten at their house. Last night we were more low-key and just got some pizza. But, C made an excellent spinach, apple, pine nut, and cheese salad, and D and I brought some chocolate chip cookies and a Pinot Noir.

Tonight's dinner looks fancy and complicated, but it actually only had about 30 mins of "labor" put into the meal. Most of the time was spent waiting for the dough to rise. I made the dough this afternoon right before J went down for his afternoon nap. He loves to see the stand mixer at work, so it was a nice treat for him. It also allowed the dough an ample amount of rising time. The buns were perfectly doughy and delicious. The fresh ginger gave them the exact amount of bite. We served the meal with some hoisen sauce and sriracha in which to dip the buns.

Since we wanted to take advantage of the sun that had peaked out and go for a pre-prandial stroll, I didn't have time to make the filling and stuff the buns before J needed to eat his dinner. So, J ate alone, and we ate after he went to bed. J had some lamb, a broccoli patty, and some mango. He was having a blast smooching his patty into the table, as usual.

Food for Thought: The Chinese name for steamed bun is Baozi. There are many different types of baozi. They can be savory or sweet, and filled with a variety of vegetables or meats. Apparently the Chinese often eat them for breakfast, and they are generally served as a snack and not a full meal (if not eaten in the morning).

Portobello Mushroom Tacos

Portobello Mushroom Tacos

2 tbs olive oil
1 tbs balsamic vinegar
1/8 fresh ground pepper
3 portobello mushroom caps
1/2 head of a small cabbage, shredded
1 roma tomato, chopped
1 avocado, sliced
1/2 tsp lime juice, fresh squeezed
1/2 c sour cream
1/2 c tomatillo salsa
8 corn tortillas

In a small bowl mix the oil, balsamic, and pepper. Remove the gills from the mushroom caps, and soak the mushrooms in the oil mixture. Heat a grill pan, and grill the marinated mushrooms whole. Once cooked through, remove from heat and slice.
Top the sliced avocado with the lime juice to prevent it from turning brown. Heat the corn tortillas either in a warm pan or in the microwave. Serve the mushrooms topped with some cabbage, tomato, avocado, sour cream, and salsa.

Tonight's dinner was another quick one. It all came together in about 20 mins, and we were able to sit down and eat with J. The cabbage gave the perfect amount of crunch to balance out the softness of the mushrooms, tomatoes, and avocado. It's a new, fun take on a vegetarian taco. We found the inspiration for this recipe from a Vegetarian Times cooking magazine.

J tried something new tonight...Dr. Praeger's Fish Sticks (although they were in the shape of cute little fish!). He didn't seem to like them at all, and got more on the floor and mashed into his pants than in his mouth. So, to get some protein in, we ended up caving and giving him some chicken. In his defense, I tried a bite of the fish "stick", and I wasn't impressed. It was rather "fishy" tasting. He had some peach and mango for dessert, and some broccoli and cauliflower with his chicken.

Food for Thought: Tomatillos look like small green tomatoes, but they are in fact a relative of the gooseberry. They have a husk around the fruit, and when peeled the outside of the fruit often feels slightly sticky. Tomatillos are largely used in Latin cooking and in salsas.

Whole Foods Sushi

Our date-night last night was wonderful, and it was made even more special by the fact that it signified the end of Passover as well! So, needless to say, we enjoyed some bread! D and I went to a local wine bar/restaurant, and we split a bunch of small plates. After the main meal, we were feeling in the mood for something a bit sweet, and a lot un-Passover-like, but nothing on the menu was speaking to us. We decided to end the meal around the corner at a local brewery/restaurant. There we topped off the evening with a "black and tan" brownie sundae (basically a cheesecake brownie sundae), oozing with hot fudge. It was a PERFECT way to end the holiday.

Today we continued the post-Passover bread-fest with some pizza for lunch and a cookie snack in the afternoon. I'll take a moment here to point out that J didn't get any special treats since he didn't keep kosher for Passover!

D's off at a work related dinner tonight, so J and I were on our own again. I had some sushi from Whole Foods, but I wasn't feeling like any more fish, so I stuck to the vegi roll wrapped in rice paper, and some inari for "dessert". J had some chicken, a broccoli patty, peach, and some very ripe pear chunks. He seemed to enjoy his meal as much as I enjoyed mine!

Food for Thought: Inari is a type of sushi. It consists of simply sushi rice, topped with a few sesame seeds, and stuffed inside a fried tofu wrapper. Often times this treat is lightly sweetened with some honey for a dessert-like taste! Apparently this type of sushi is named after the god Inari, who was known for loving fried tofu!

Borscht, and Salad With Salmon Salad

Borscht, and Salad With Salmon Salad

1 can salmon
2 tbs mayonnaise
1/4 tsp dill, dried (or 1 tsp fresh dill, chopped)
1 tbs capers

Place the canned salmon in a small bowl. Use a fork to mash. Add the mayonnaise, dill, and capers and combine.

Tonight we had a delicious, but unbelievably simple meal. We had some K for P borscht, to which we added about a tbs of sour cream. We ate that along side a salad with romaine hearts, tomato, avocado, cucumber, and we topped it off with the salmon salad D threw together. The whole meal came together in about 10 minutes, which meant we were able to eat with J again! Instead of a salad dressing we used some tzatziki, which worked out perfectly.

We gave J a taste of the salmon salad, and he seemed to really enjoy it. We served him a broccoli patty, some chicken, and some pear with blueberry for dessert. He also got a few bites of sweet potato apple sauce cookie to top it all off. I really think he enjoys eating with us, and he was laughing and making us laugh throughout the entire meal.

Sorry for the not-so-great picture again. I was in a complete rush to get J his food, and just snapped what I had laid out on the table really quickly. My goal is to leave a bit more time to return to some more appealing pictures soon! Tomorrow marks the end of Passover, so D and I are going out on a date-night, so no blogging here...just know that I'll be stuffing my face with whatever bread products I can get my hands on!

Food for Thought: Borscht is a soup made from beets (beet roots to be exact). It is a traditional Eastern European food, and can be served hot or cold. In my experience, it's generally served chilled, and with some sour cream. It's very sweet and refreshing, especially on a warm summer night. There are many different varieties of the soup, depending on the exact region of origin. Here's another Ina Garten recipe: http://www.foodnetwork.com/recipes/ina-garten/summer-borscht-recipe/index.html

Eggs, Hash Brown, and Chicken Sausage

Eggs, Hash Brown, and Chicken Sausage

Hash Brown
2 tbs olive oil
2 small white potatoes, grated
1/2 small white onion, grated

Place the oil in a cast iron (or non-stick) pan. Heat. Meanwhile, mix the grated vegetables and drain all the water. Best to dry by using towels to sop up all the liquid. Once pan is hot, add the dry veges. Form patties, and cook until browned on the bottom. Flip and repeat. These are great served with ketchup.

First of all, let me say that I'm sorry for my lack of great blogging lately. It's a combination of Passover and having family staying with us for the entire week. Last night I didn't get to this post since I hosted the monthly book club at our house. I did serve the ladies the Passover brownies, and everyone was impressed with house non-passovery they were!

Ok, so I know this picture is fairly unappetizing. I think it's the lighting combined with the fact that pretty much everything on the plate was the same color. The key to getting the hash brown to turn out right is really the draining of all the liquid that comes from the potatoes and the onions. Just dry and dry some more! I won't go into the details of how to make a fried egg because I assume everyone knows! And, the sausages were purchased from the local Whole Foods. They were chicken, apple, maple, and they were sweet and delicious.

Food for Thought: Luckily tonight brings the last night of Passover, so only one more dinner to struggle through. It's interesting because I think Passover doesn't have to be a time of gross food, but there's something mentally challenging about the fact that bread, flour, and pasta are out of the equation. Not only can one do meat and potatoes, fish and potatoes, many types of greens, etc. One can also do ricotta-potato gnocchi, crustless quiche (well, maybe that's just a frittata!), other vegetable bakes/casseroles, and even cheesecake with a macaroon crust! Maybe next year?

White Fish Salad

White Fish Salad

Ok, so this is not something that I made...not even close. In fact, I've never even attempted to make white fish salad. My favorite cook, Ina Garten, has a super-looking white fish salad recipe, but the thought of handling all that smokey fish and the hassle involved seems to stop me from actually trying to make it. We picked this up from our most favorite specialty food store. It is extremely expensive, but worth every single penny! The white fish is simply flaked, and combined with some mayo, red onion, cucumber, and dill. Simple, not overly food-processed, and perfect!

Because it's still Passover, and because we have had parents staying with us this entire week, cooking just seems a bit overwhelming, so we've been working all the carry-out food we can get. Last night we had some mashed potatoes, salad, and a roasted chicken from Whole Foods. I know that some people don't like to take any food out for Passover, but we're of the mindset that if we're thinking about making "Passover-style" food choices, that counts!

We served tonight's white fish salad with some matzoh, and some other K for P spreads, cheeses, and hard boiled eggs. Since there was really no prep involved in this meal, we were able to eat with J. He had a spinach patty, some zucchini, chicken, and peach. I did give him a taste of matzoh, which he spit out, yet again, and I gave him a bite of the yolk from my egg. He made another huge mess, and my mother-in-law commented that he should "get an A in mess-making".

Food for Thought: Whitefish is usually a lake fish, and it is smoked. It's salty, but not overwhelmingly fishy by any means. It's a traditional Jewish delicacy and is often served at Shabbat lunches...and, it can most certainly be found at any Jewish deli. Here's a link to the Ina Garten recipe: http://www.foodnetwork.com/recipes/ina-garten/bagels-with-smoked-salmon-and-whitefish-salad-recipe/index.html

Matzoh Pizza

Matzoh Pizza

1 pieces of matzoh
1/4 c tomato sauce
1/4 c mozzarella cheese
1/8 tsp basil, dried
1/8 tsp oregano, dried

Preheat the oven (or toaster oven) to 350 F. Place the tomato sauce on the matzoh and spread it out evenly. Top with the cheese and spices and bake for about 10 minutes, or until the cheese melts.

When Passover gets me down when it comes to dinnertime, matzoh pizzas always have a way of somehow "hitting the spot". They are SO easy to make, and this is a way to make matzoh more palatable. The sauce makes the matzoh perfectly soft and delicious. We served our "pizzas" with salad on the side.

Since this meal was so easy to throw together, we were able to eat dinner with J. He had some avocado, sweet potato, chicken, peach and some sweet potato apple sauce cookie for dessert. The cookie was looking SO delightful to me again tonight...but, I refrained from the temptation!

Since I wrote about matzoh last night, and Passover leaves me lacking inspiration, once again, I'm going to skimp on the food for thought. My in-laws are on their way to our house now, so I have a feeling we may be picking up some prepared foods the next few days. Stay posted!