I’ve gotten very into Rachael Ray lately. Girlfriend knows what she’s doing . . . My one complaint? Many of the 30 minute meals I have made are 30 minutes of active time . . . that’s quite challenging when you are home alone with two little kids. Often, making her recipes involves Paige at the hip and Will standing close-by to see what I am up to . . .
Being two and a half, I try to let Will help when he wants to. But that can be a challenge. Sometimes he “forgets” that when I ask him to make the salads, the fixings are supposed to go in the bowl — not his mouth. Other times he wants to taste ingredients (to which I usually acquiesce, as long as it’s safe).
I’ve also found that many of Rachael’s recipes are kid friendly.
Will has liked pretty much everything I have made from her — mac and cheese with broccoli (from the magazine), French dip paninis and the pasta you saw above: Tomato, Bacon, Cheese Pasta . . . This one comes from her 30-Minute Meals book. I made it for the first time a few weeks back in desparation when our fridge was devoid of fresh ingredients save some chicken stock, bacon and a tomato . . .
I do make some changes to the recipe though: I skip the pasta water and just double the amount of chicken broth. I substitute two small diced tomatoes for the grape tomatoes. And the onions? I’ve made it with and without them and prefer without . . . That’s the nice thing about her recipes — they are easy to customize.