Homemade Caesar Salad Dressing Recipe
March 16, 2010
The sun came out this morning, bringing with it deep blue skies and promise of better weather to come. As cliche as it sounds, it was a sight for sore eyes … Really, all I can think is thank goodness. The New England winter bought so much snow this year, and ice too. And the past few days have been an almost-unending rainstorm. The gusts of wind lately have also seemed extraordinarily strong. Yesterday, the windows in our little house rattled with the force as I sat here working and writing … not exactly relaxing weather.
Every time it’s beautiful out, like today, I start dreaming about our gardens to come. My friends and family have asked again and again what we plan to grow in our raised garden beds this summer. My answer is still a little vague, but there are some certainties: tomatoes (yes, despite the late blight of last summer, I will grow them this year), sweet peppers and beans. These are the things that we love and use a lot. Of course, there will be herbs too — lots of them. If we have room, we’ll try pickling cucumbers, something that Will would love.
Our yard is also home to a few berry bushes and some strawberries that we hope will produce this year. There is mint in an alcove as well. Will wants to grow pumpkins again this year, and watermelons too (oh, I cringe thinking about how they will undoubtedly stretch their curly tendrils clear across the yard … but it’s so worth it).
While I look ahead to spring, we are still in winter mode … it’s chilly outside – weather that still requires coats. But inside, we can claim little bits of spring here and there: dreams of gardens, plans for outdoor play and fresh salads coated with homemade dressing …
We eat salads all year round, but crisp, cool salads are a special treat during warm months. On warm days, there is nothing better than digging into a big salad with homemade dressing, crisp croutons and vegetables galore.
This Caesar Salad Dressing is egg-free (honestly, I am a little squeamish about the usage of raw eggs) and pairs perfectly with crisp, vibrantly green romaine, fresh shredded Parmesan and Homemade Croutons. When friends came to visit this past weekend, I served Caesar Salad with this homemade dressing with a spinach lasagna. Last night, we ate it again alongside Chicken Souvlaki and Cream Biscuits. It worked equally well both times.
We all love this dressing. It’s flavorful and pleasant, without any overabundance of acidity. Just perfect … we think.
» Filed Under Easy Recipes, Recipes, dressing, salad | 1 Comment
Cooking with Kids: Pesto Turkey Meatballs with Pesto Pasta
March 15, 2010
As much as my kids love helping in the kitchen, I always stop short of letting them help with meat preparation. The thought of food-borne illness just makes me steer clear entirely. I mean, yes, they can wash their hands like I do, but should I really take the risk?
Well, this weekend, I decided to let Will help making meatballs. With sleeves rolled up, he mixed and squished ground turkey with a mix of whole wheat breadcrumbs and a special pesto made just for the dish (instead of added oil, it uses an egg). Did it freak me out a little to have him touch raw meat? Absolutely. But like any other kitchen task, we talked about safety before we started and I made sure he understood why it’s important to be extra careful about washing up after touching raw meat. He did.
As nervous as I am about it, I do want my kids to be comfortable handling meat.
When I told Shawn, he wrinkled his nose and remarked about how gross it is to handle it. I agree, but I also think that if you are going to eat meat, you need to be willing to touch it and prepare it. That includes getting wrist-deep in ground meat mixtures.
After mixing, I didn’t have to ask Will to go wash his hands — he asked first and headed off to the bathroom for some quality time with soap and water. As for Paige? I let her stir the mixture a big, but held off on letting her touch the meat itself … As I told her, when she’s Will’s age, it will be different story.
If you aren’t ready for letting your young child touch meat, that’s okay. In any task involving your own kids, you need to make decisions that work for you and your family — just because let Will do this doesn’t mean that your child is ready for it too. Only you know whether they are or aren’t.
In any case, this recipe is great for cooking with kids since it affords much opportunity for them to help. Beyond the meat mixing, kids can measure ingredients for both the meatballs and the pesto, pulse the mixtures with the food processor, do the initial stir of the meatballs and also toss the pasta with the pesto sauce.
Do you let your kids touch raw meat? When will you?
» Filed Under Poultry, Recipes, cooking with kids, pasta | 5 Comments
Raising a Healthy Family: Diabetes in Kids (And My Annual Survey)
March 12, 2010
NOTE: At the end of this post is the 2010 survey for Sarah’s Cucina Bella. Please take a minute to answer the questions. Thanks!
Recently, I was researching for an article on diabetes in children, and I came across some statistics that really got me thinking.
- Roughly 186,300 people under the age of 17 have diabetes in 2007.
- Type 2 diabetes, traditionally a disease impacting people over the age of 45, is on the rise among young people. Type 1 diabetes, also known as juvenile diabetes, may be on the rise as well.
- Diabetes is one of the most common juvenile diseases.
SOURCE: National Diabetes Education Program, “Overview of Diabetes in Children and Adolescence.”
When I was a little girl, a friend’s grandfather had Type 2 diabetes. He and his wife were kind enough to answer my myriad questions about it. He told me that he hadn’t always had it, but developed it when he was older. It was an adult disease. And as much as he missed pastries and the like, his health was more important.
These days, it’s not just an adult disease anymore. That’s frightening. I cannot imagine what it’s like for a family to address such serious health issues in a child. It just makes my heart ache to think about. Read more
» Filed Under A Little Help, Raising Healthy Kids | Leave a Comment
Brown Butter Garlic Snack Mix Recipe
March 11, 2010
When I was in college, I had a roommate one semester who loved garlic bread more than anyone I had ever met. Her mom would buy her a loaf from the grocery store every week and she’d bake it up one portion at a time. As much as I adore garlic bread myself, that was a level of adoration that I hadn’t expected.
Nonetheless, I get it. The combination of warm, melted butter, garlic, salt and perhaps a little parsley and cheese is just delicious. Make that butter into a nutty brown butter and it’s extraordinary. And that’s exactly why I decided to put it on some snack mix.
My family wasn’t the snack mix making sort of family, so honestly, the first time I ever bought these cereals was when I was making this recipe. Will was a little surprised to see me buying three boxes of cereal at once. I rarely buy cereal … and certainly not en masse. But sometimes it’s okay, right?
If you’ve never made a snack mix at home, then you are totally missing out. Sure, it sounds fussy, but it’s totally not. All you need to do is stir, mix and bake. Really!
Want a different variety of snack mix? Check out my latest post on Tablespoon for ideas. Read more
» Filed Under Appetizers, Recipes | 1 Comment
Wordless Wednesday: Jumping and Dancing
March 10, 2010
The kids and I often dance in the kitchen while I am cooking or cleaning up from a meal. As soon as I turn the music on, they come running … it’s so much fun.
» Filed Under Just Photos | Leave a Comment
Lighter Chicken Enchiladas Recipe
March 9, 2010
Some issues of magazines are just blow-you-over good. The 2008 Cookies issue of Fine Cooking is like that. Another 2008 goodie? The November 2008 issue of Everyday Food. I can’t tell you how many great recipes I have made from that issue.
These enchiladas are among my favorites — flavorful, creamy, cheesy and spicy (want to make them spicier? Double the amount of chipotles in the recipe). Honestly, my kids are not a fan of these because of the heat they pack … but that’s okay. Sometimes just parents can enjoy right?I serve these with avocado, sour cream, rice and a big salad. That way everyone has something to enjoy with them … even if the enchiladas are too spicy.
Do you make any dishes that your kids aren’t a fan of? Read more
» Filed Under Chicken, Recipes | 3 Comments
Cooking with Kids: Grocery Shopping as a Learning Tool
March 8, 2010
When I was a kid, I had an aha moment at dinner one night. See, my family always spelled out words and names when I wasn’t supposed to understand what they were saying. It’s a good technique … as long as your child doesn’t catch on. As I ate my bread and hid my peas beneath my mashed potatoes (yes, I really did that – don’t tell my kids), I heard H-U-G-O and immediately knew who my family was speaking about. It was a first for me. I could spell (if only my uncle’s name).
Smartly, I kept my newfound knowledge to myself for awhile so that I could eavesdrop with ease.
This weekend, we were in the grocery store when Will had a big aha moment himself. We were looking at salsa, and I was trying to decide which one to buy for the kids. They only eat mild, so it really is their salsa. Will was trying to help, but kept selecting medium or hot varieties. Finally, I told him that he needed to find one that said M-I-L-D on it because they aren’t fans of spiciness like I am. He scanned the shelves with urgent attention. You could just see him thinking, deciphering, learning … then he found it and selected a bottle.
I totally high-fived him for that one. He’s four! And found the mild! Yay! Read more
» Filed Under cooking with kids | 3 Comments
Raising a Healthy Family: Develop Your Own Filter
March 5, 2010
As part of my job, I spend a lot of time interviewing people. Lately, that has meant conversations with chefs, authors of eating-related books, nutritionists … people who are trying to help Americans live better, healthier lives. I am so passionate about this that I even devote space here every Friday to share nuggets of information about how you can raise a healthy family.
There are so many people who are passionate about healthy living, and they all have something valuable to offer. Some share wonderful healthy recipes, others educate about important health issues. Some have credentials in nutrition, some have life experience.
My purpose with Raising a Healthy Family is to gather this valuable information and pass it along to you. But here’s the thing: I want you to learn new things here and absorb these perspectives. At the same time, I also want you to make your own conclusions.
If every single expert was 100 percent right about everything for everyone, then there would be one singular message to pass along. Raising a Healthy Family would be one single post and it would be easy to convey the message and get people to listen. That obviously isn’t the case. Read more
» Filed Under Raising Healthy Kids | Leave a Comment
Sundried Tomato and Red Pepper Meatballs, and an Easy-Peasy Appetizer
March 5, 2010
These aren’t your average meatball.
Stuffed with bits of red pepper, sundried tomato and fresh parsley, these really don’t need anything more than a toothpick (or a fork, if you must). But, when you take a bit of fresh mozzarella and tomato and top them with half a meatball, it’s awesome. breathtaking. orgasmic. indescribably delicious. Total party in my mouth sensation.
How cute would these be to pass at a party? Seriously. It takes caprese salad to a whole new level. You could even add in a basil leaf, if you wanted.
So, how are these made? The process is simple, you start by mixing up all the dry ingredients. Then you add the egg and stir that in, so it’s well combined. Then you mix in the meat. I am a big proponent of kneading seasonings into meat by hand (don’t forget to wash first!). I think it works best to really get them combined in a full and absolute way.
Then you roll the meatballs into one-inch balls. No need to get the ruler out or anything, just do it by feel and site, making all the little balls about the same size. And no worries about crowding them onto the baking sheet–unlike cookies, it’s totally okay if you put them all really close together.
Finally you bake. That’s it. The best part? All in all, these can be ready in about 45 minutes — chopping included. That’s nothing, right? And while they are cooking, you could cut the cheese and tomato, make something else, whatever … easy peasy.
And guess what? Will and Paige couldn’t get enough of these. Then again, neither could I. They were really that good.
Now, before I give you the recipe and send you off to bake up these delightful little meatballs, I want to introduce you all to someone. Earlier this year, I was partnered with The Teacher Cooks for the latest round of Adopt-a-Blogger. Once or twice a year, veteran bloggers take a newbie blogger under their wing and offer guidance and advice on how to improve their blogging and reach their goals.
Now, I have to admit, when I looked at the The Teacher Cooks’ site, I wondered why she needs any help at all. She has beautiful photos, fantastic recipes and a great concept: she shares things she actually makes with her students — including photos of their creations. It’s genius. We’ve been trading emails for awhile, and I hope I have been (and might continue to be) a help to her. But right now, I wish you would just head over to her site and say hello. She’s a great gal and a fab blogger.
Now, onto the recipe. Read more
» Filed Under Beef, Recipes | 4 Comments
On Roasting a Chicken
March 3, 2010
For being such a big fan of using roasted chickens, I don’t roast my own often. The ones from the grocery store are so darn convenient, you know? However, there are so many really great reasons to buck up and do it yourself. For instance, you can control the quality of chicken used, the seasonings, the spices, the size … Need I go on?
Yes, I really do like being in control – especially when it comes to food.
So, lately, I have been roasting chickens. A few months back, I tried Chicken with 40 Cloves for the first time and I was smitten. I think we had it three or four times within a couple of weeks. But as much as I loved the results, the results of my first one were better than any of the subsequent ones. I have no idea why. And the mass of garlic? I loved it for the flavor and hated the idea that I might actually eat all 40 cloves over a day or two …
So, when I went to roast a chicken yesterday, I first looked for recipes that were easy and simple. When I couldn’t find exactly what I wanted, I improvised using several tips from Fine Cooking to roast. I choose olive oil instead of butter (FC’s preferred fat for browning) because it was more accessible and didn’t require me to soften any butter.
Per Fine Cooking’s tips, I didn’t truss the chicken (frankly, I hate trussing anyway!). This allowed the chicken to cook evenly and I got a crisp, delicious skin all over it. Oh, the skin … it was fab. Also, I loved the flavoring that the lemon and rosemary sprigs in the cavity imparted on the meat. So delicious.
We’ll be having this again soon.
Do you roast your own chickens? What are your favorite seasonings for it? Read more
» Filed Under Chicken, Recipes | 4 Comments
