Paleo Pad Thai on What I Wore. Mango Veggie Quesadillas. Stating that something tastes like baby food doesn’t exactly whet one’s appetite. Unless you’re talking with Liza Huber, founder of Sage Spoonfuls. Huber’s baby food system (which includes an immersion blender, food processor, storage containers, freezer kit, and recipe book) gives new parents the tools to make tasty eats for baby. Since she’s perfected the art of quick, nutritious, and delicious for the smallest foodies, we asked her for a dinner idea that would please those in high chairs, boosters, or big-girl seats.
I believe in cooking one meal that can feed everyone, babies and toddlers included. Mango Veggie QuesadillasServes three IngredientsOlive oil spray3 whole-wheat tortillas3 c. shredded mozzarella cheese1 mango, washed, peeled, and diced1 red bell pepper, washed and diced3 c. baby spinach, washed Sour cream for dipping (optional) 1. 2. 3. 4. 5. 6. 7. For more from Sage Spoonfuls, go to sagespoonfuls.com. Photo: Courtesy of Sage Spoonfuls. Spaghetti with Sweet 100 Tomatoes, Garlic Chives, and Lemon Basil Recipe at Epicurious.
No-Noodle Lasagnas. Serves 6 servings Originally aired June 15, 2009 2 tablespoons EVOO Extra Virgin Olive Oil 1 large onion, chopped 3 cloves garlic, finely chopped or grated 2 28-ounce cans whole plum tomatoes, such as San Marzano 9 to 10 leaves basil, torn Salt and ground black pepper 2 cups ricotta cheese, skim or whole milk 1/2 cup (about a handful) chopped flat-leaf parsley 1 egg yolk 1/2 cup grated Parmigiano Reggiano 2 to 3 large eggplants (depending on size) or 5 to 6 large Idaho potatoes, peeled and cut into long lengthwise slices 2 cups shredded mozzarella cheese Preheat oven to 375F. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. In a large mixing bowl, stir together the ricotta, parsley, egg yolk, Parmigiano Reggiano, some salt and pepper.
Ladle about 1/4 of the sauce into the bottom of a large lasagna pan. Spring panzanella. Every morning, I wake up and I have to remind myself that it is not spring yet. I push past all of the cute spring clothes I’ve overeagerly purchased and reach for one of the sweaters and lined pants I swear I have worn ten hundred thousand times since September and I was tired of them then: It’s not spring yet.
I read food blogs from people in Paris and SanFrancisco, fawning over the new strawberries and colorful produce at their farmers’ markets and go to ours and see the same cabbage and potatoes (though I’m crossing my fingers for ramps today) as before: It’s not spring yet. And I honestly don’t know why I would expect to be spring in the first week of April when it is never spring in New York during the first week of April but still, I have never been more impatient for the world to warm up around me.
I busted out my reporter’s notebook and everything, listing things that might work: Green beans? (Nixed because they’re really summer produce.) Leeks? Spring Panzanella. Roasted eggplant with tomatoes and mint. One of the things I’ve been fiddling around with last year is the idea of making bruschetta without, you know, bread. I shared a Thanksgiving-inspired version last November, but was itching for a late summer spin on it when I created this. I’m the kind of person who would happily eat appetizers for dinner any day — I’m pretty sure if I had nobody else to feed, I’d have subsisted on nothing but pan con tomate, blistered padrons, pink wine and Gossip Girl season one reruns the entire month of August — but it doesn’t really cut it with a family of three.
Instead, I spend a lot of time throwing things together for the sake of being a grown-up, a grown-up who doesn’t really have an excuse (such as, she hates cooking or doesn’t know how to cook, etc.) not to make dinner but still forgot to make it again, and quite often, these meals involve some element of roasting the bleep out of well-seasoned vegetables high heat cookery.
At least the cooking part went smoothly. Roasted tomato soup with broiled cheddar. Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday, or for his first week of pre-preschool; assembling warm, wholesome meals for his lunch each day; meeting my manuscript deadline; dealing with the shoe bomb that went off in my closet, etc. — it’s only fair and honest that I tell you that I’ve spent a significant portion of the last year considering ways to merge grilled cheese sandwiches and tomato soup in a single vessel. In a way, though, it relates to all of those things (well, not the shoes). There’s something very back-to-school-ish about tomato soup and grilled cheese sandwiches, and because it’s still September, if you’re lucky, you can still get some tomatoes worth eating, and if not that, at least worth cooking down. Roasted Tomato Soup with Broiled Cheddar Serves 4 (though closer to 6 if served in mugs) Make soup: Preheat oven to 400°F.
Document2. Best Vegetarian Slow-Cooker Recipes. Shrimp Stuffed Potatoes Recipe : Paula Deen. Cooking For Others: Baked Eggs & Coffee Cake Brunch. EVENT: Rainy Sunday BrunchVENUE: Cara’s Apartment, Prospect HeightsPARTY SIZE: 3TYPE: Coffee Table MealMENU: Coffee; Banana-Coconut Crumb Cake; Baked Eggs with Tomatoes & Smoky Potatoes I really love hosting brunch. It fits in with so many of my favorite habits, including but not limited to: getting up early even on the weekends, cooking up a storm, and not leaving the house on rainy days. I can’t predict the weather, but I can invite friends over on Saturdays and Sundays and cook them some delicious food. This brunch was easy enough to plan.
I hadn’t seen Kate in a while, and we were emailing about weekend plans. For the food, I relied on a formula that’s been serving me well at recent brunches. I am completely in love with this egg and potato one-dish meal. From my kitchen, brunching with the best of them, to yours, Cara, THE QUARTER-LIFE COOK **Recipes** Baked Eggs with Tomatoes & Smoky PotatoesServes 3 You can make the tomato sauce up to 2 days in advance.
Preheat the oven to 400°F. Cooking For Others: Pumpkin Pancakes. EVENT: Sunday Morning BreakfastVENUE: Cara’s New Apartment, Prospect HeightsPARTY SIZE: 2OCCASION: None at allMENU: Pumpkin Pancakes with Honey-Nutmeg Butter, Coffee, Maple Syrup If the responses to our Grill Pan Giveaway (about your favorite fall foods) were any indication, autumn makes us crave pumpkin like summer made us yearn for tomatoes. Come October, pumpkin gets stirred into cheesecake, quickbreads, muffins, pies, and more–even if it comes from a can we could technically have opened at any time of year. To note, you can totally mess around with real pumpkins, and other kinds of squash as we do in Phoebe’s Brisket-Pumpkin Chili or my Inside-Out Ravioli Pasta.
But for baking purposes, the stuff that comes in the can works wonders. I had the idea to make pumpkin pancakes a while back, and eventually I got around to actually making them. From my kitchen, wishing you a sweet Halloween, to yours, Cara, THE QUARTER-LIFE COOK **Recipes** Pumpkin PancakesServes 2. Tomatoes and Peppers stuffed with Basmati Rice and Kale.
Rigatoni with eggplant puree. Seeing as I am never short on opinion on anything–most especially when it comes to many FoodNetworkchefs that so often grace my television set, Alex calls the Sunday noontime shows my “stories”–I can’t believe I haven’t previously said a single word about Giada DeLaurentis. Let me redress that right now: I really want to like her–and no, not in the way that my husband does (busted!). I’ll see her cooking something and it always looks pretty good and like it could be tasty, but never, and I mean ever, do I feel any great need to cook the recipe for myself. I think what it comes down to is that all of her recipes seem to be missing a little something, something that would make it more interesting. Like, you made pesto and added a swapped out a little mint for basil?
Whoa. Where’d you come up with that! One year ago: Icebox Cake Rigatoni with Eggplant Puree Adapted from Giada DeLaurentis I’ve made a few adjustments/suggestions to the original recipe. Preheat the oven to 400 degrees F. Mexican Seafood Sauté with Avocado-Mango Salsa Recipe at Epicurious. Photo by Elinor Carucci yield Makes 6 servings In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas. Salsa: 1 mango, peeled, pitted, diced (about 1 1/2 cups) 1 large avocado, peeled, pitted, diced 1 large shallot, chopped (about 1/4 cup) 1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lime juice Seafood: 1/3 cup chopped shallots (about 2 medium) 1/4 cup fresh lime juice 1/4 cup tequila 2 garlic cloves, pressed 2 teaspoons ground cumin 1/3 cup plus 4 tablespoons olive oil, divided 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined 1 pound sea scallops, side muscles removed 12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups) Lime slices Preparation For salsa: Mix all ingredients in medium bowl.
For seafood: Whisk first 5 ingredients in small bowl to blend. Salmon with Tarragon-Yogurt Sauce. Marinated eggplant with capers and mint. Hoo hoo hoo. Hee hee. Remember when I was all “and I’ll tell you what to serve this crisp rosemary flatbread tomorrow!”? Well, the beach got in the way. And after that, some Chinese food. And a movie (do not watch! The first was so much better). Oh, and then a nap that lasted until 10 this morning… Wait, are you still listening? We’re actually making a lot of really, simple things, like flatbreads that take 15 minutes and dimply plum cakes, and having slow-roasted tomatoes on hand that can be quickly made into delicious white bean salads.
We scooped these broiled slices of eggplant that had been briefly marinated in red wine vinegar, capers and mint with our flatbread, some bean salad and delicious pink wine and it was the perfect August dinner–none too heavy and nothing that took more than a little while to make. Eggplant, previously: Rigatoni with Eggplant Puree, Grilled Eggplant with Caponata Salsa and Mediterranean Eggplant and Barley Salad One year ago: Stuffed Rond de Nice Squash.
Shrimp Boil.