Last year, Will repeatedly came home from school requesting “eggies” for lunch. Aside from being clearly somehow related to eggs, I had no idea what he was talking about. I tried to have him describe the eggs he wanted, but I was just baffled. Finally, I emailed the mother of the girl who was bringing the “eggies” and asked what they were. Hard-boiled eggs. Who knew?

These days there are a lot of eggies in our house. We eat them a lot — on salad, chopped in sandwiches and all sorts of things. In fact, the kids had them for breakfast today with clementines and toast. Based on their clean plates and excited woots, I think they liked them a lot. But these eggies on an open-face sandwich? They are all for me … just don’t tell the kids. Oh, but we don’t call them eggies. That just seems silly. Read the rest of this entry…

Today was the last day of Christmas break for the kids … the last day for them to play with all their new toys unfettered. Their last day to ride bikes and build Lego houses with each other all day. Their last day to watch cartoons over lunch. So, I thought something warm, toasty and buttery was in order — it’s been a great break from school and heading back to our regimented schedule is kind of sad.

Hello, grilled cheese.

When I was a little girl, grilled cheese was one of my very favorite lunches. My grandmother would butter slices of perfectly square white bread and sandwich a slice or two of orange American cheese in the center, frying them to buttery, gooey cheesy goodness. I loved the texture variations of the sandwich — the smooth, warm cheese and the crisp toasted bread. I’d eat as much of the cheese as I could from the center before eating the bread.

I still love a good grilled cheese. But it’s definitely not the most lean of lunches — it can be though if you make a few small changes. Read the rest of this entry…

Every time I look at this sandwich, my mind goes blank and I start to salivate a little. It’s not just a BLT — it’s something to behold: creamy, crispy, salty, sweet and juicy. The mind blankness makes it hard to write … let alone come up with some entertaining introduction. So, let’s pretend that I already gave you some well-written lead in. Please?

Ok. So, this sandwich … I’ve been lovingly calling it the BLAT, which stands for Bacon, Lettuce, Avocado and Tomato Sandwich. It’s amazing. Creamy avocado, sweet heirloom tomatoes, salty bacon and crisp lettuce – like a bite of heaven.

BLT sandwiches became a minor obsession of mine in early August. As soon the first heirloom tomatoes appeared, visions of colorful slices in bacon-loaded sandwiches danced in my head. I couldn’t wait to have one. This whole thing came as a surprise though since I have never been a big BLT fan. I mean, it’s just lettuce, tomato and bacon, right? That’s what I have always thought.

I was wrong. So wrong. A BLT sandwich can be something amazing, if you do it right. And by that, I mean that it’s all in the ingredients.

You have to start with good bread. I like a nice semolina bread with a soft crumb and a not-to-hard crust. This loaf that I came from the bakery of my local grocery store and was very good — similar to my favorite semolina loaf that I buy at the farmers market whenever I can. But whatever bread you love works. Perhaps a few slices of a fab multigrain loaf?

Next to the bread, the most important part of a BLT is the bacon (of course!). I like my BLT bacon to be thick, meaty and really flavorful. It can’t be salt-overload. It needs to have subtle whispers of layered flavor. As for cooking method? Use whatever method you prefer … but I totally baked my bacon to avoid the mess.

Then there is the other fillings. Don’t let up on the quality now. The better your ingredients, the better your sandwich. I swear. For this one, I used heirloom tomatoes, avocado and really good, fresh green leaf lettuce. Because I added avocado, I skipped the mayo. The avocado adds the right amount of creaminess to the sandwich on its own.

Once you have all that, you only need to put it together and enjoy. How could you not?

Do you like BLTs? What are the most important components?

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Poor Man's Steak, Veggie and Mozzarella Sandwich

Do you eat your meals together as a family? The kids and I eat dinner together nearly every evening, usually around our kitchen table. Shawn’s not home for dinner often because he has to work late and has a lengthy commute, but when he is, we all eat together as well. I’m dying to get a new kitchen island with adorable stools so that I can prepare and eat our food there when it’s just the kids and I, but I digress. We also eat breakfast as a family — with Shawn too — several times a week. Lunch is a free for all.

Eating together is a time for us to talk about our days — the silly antics of the boys in Will’s kindergarten class and the random tidbits about her classmates that Paige shares. We laugh and are sometimes silly. This past weekend, the kids and I had dinner outside followed by a rule-less game of baseball. It was so much fun.

According to a new study published in the May 2 edition of Pediatrics, our family dinners could be much more than just fun — it could be helping my kids avoid obesity. Kids who eat three or more family meals each week are 12 percent less likely to be overweight than those who don’t eat family meals or seldom do. If they eat five or more meals as a family each week, they are 25 percent less likely to have poor nutrition. If you want to raise healthy kids (I do!) then this is important and good news. Researchers developed the data after analyzing 17 earlier studies and comparing the data.

This all underscores our family’s commitment to eating together. Not only do we make family meals a daily habit (and that extends beyond just dinner), we also have a standing weekly family dinner with our extended family who live nearby. Some weeks (particularly at the holidays and sometimes in summer), that means upwards of 20 family members all together at once (Related: Tomato Bisque for 12).  It’s special, and we love it.

Today seemed like the perfect time to talk more about family meals, including some interesting results from the Sarah’s Cucina Bella Family Meals Survey 2011 that I conducted earlier this year.

Sandwiches like these are so easy, since the ingredients take so little time to prepare. Once they are laid out, all you have to do is build 'em.

First, a little background: Earlier this year, I started an intense research project for a book proposal. The book I am developing is a more in-depth, more useful version of the unpublished one that I wrote years ago. (Recap for newer readers: In 2007, I was contracted to write a cookbook by a very small publisher, handed the manuscript in on schedule and then … nothing. A year and a half later, a short email exchange between my publisher and I ended the contract and the book reverted to me.). The original book was fine, but after much consideration, I realized it was missing something. So, I’ve started afresh, researching and learning more about the eating habits of families. As part of that, I conducted a preliminary survey on family meals to get a better understanding.

There were more than 100 responses to the Family Meals Survey 2011, but I disqualified any incomplete surveys, leaving me with 94 completed surveys. Of those, 85.1% were filled out by mothers. One of the things I was looking to understand was what really matters to parents when it comes to eating family meals. I think that’s a personal thing, and not something where I could ever claim to have all the reasons. Everyone’s perspective is different, naturally.

So, what makes a family meal? For the majority of respondents (58.5%), having the whole family there is the most important aspect of a family meal. Also important is the happiness level of the table, said 40.4% of the respondents. Everyone being present in the moment (29.8%), being disconnected from technology (26.6%) and the quality of the food rounded out the top five responses (26.6%).

Some other interesting statistics from the Sarah’s Cucina Bella Family Meals Survey 2011:

• Nearly two-thirds of respondents do not have a standing date for family dinners. 37.2% do.
• Dinner is the meal most-often eaten together, according to my survey (91.5% of respondents said so!). The other 8.6% were split evenly between breakfast and lunch.
• 66% of respondents shop in advance for ingredients, and 48.9% create a meal plan. 17% shop that day for the ingredients they need.
• 59.6% search the internet for recipes, and 29.8% look through cookbooks.
• About a quarter of the respondents enlist their children to help plan the meal. 18.1% also involve their kids in the preparation of ingredients and 19.1% have their kids help with the cooking.

How important are family meals to you?

Poor Man's Steak, Veggie and Mozzarella Sandwich

Speaking of family meals, this sandwich is perfect for a family dinner. It’s a stuffed sandwich that starts with a grilled London broil rubbed with your favorite spices, salt and pepper. I chose London broil because it is — even now — one of the least expensive cuts available, and with this recipe 1 pound of it can feed 8 people (as long as you serve it with several side dishes). And these days, budget-friendly meats are a must for everyone. Once the meat has been grilled and rested (resting is so, so important so that it’s juicy), you slice it ultra-thin against the grain. Use your sharpest, big knife and sharpen it more just before slicing. It will make the whole thing a breeze.

Once the meat is all sliced up and ready, you layer the sandwiches with steamed bell pepper slices, thin slices of fresh mozzarella cheese (or thin slices from a block of mozzarella, if you want to save a little more) and tomato. The freshness of the veggies with the salty cheese and spiced meat will hook you. My son immediately asked if he could take the sandwich for school lunch too (and today he did — but I traded the tomato for lettuce so that the roll wouldn’t get soggy).

Read the rest of this entry…

Everyone has their own quirky little stories about being kids, myself included. But one that always makes me smile has to do with food. When I was a really little girl, there was only one thing I wanted to eat when we’d occasionally get Burger King for lunch: a grilled cheese.

Yes, they actually made it. No, grilled cheese wasn’t on the menu. Yes, that was ridiculously picky of me. Basically, my grilled cheese at Burger King was a hamburger bun, turned inside out, and cooked with a slice of American cheese in the center. A cheeseburger, hold the burger, if you will.

Since it’s National Grilled Cheese Month, this seemed like the perfect time to share a fabulous grown-up grilled cheese recipe, made with a technique from that special grilled cheese of my childhood. Out is the plain roll in favor of an onion roll. Out is the American cheese, in favor of sharp white cheddar cheese. And in is a little ham.

Like that grilled cheese of my childhood, I sliced open the onion roll, flipped it inside out to make the sandwich. Then I cooked it like any other delicious grilled cheese. It was amazing … sweet bits of onion, sharp melted cheddar cheese and a little hearty, sweet ham.

It’s so simple, yet so good. And by using the onion roll, it’s as if I caramelized some onions to include in this too. Score!

So, tell me what childhood quirks you had?

Read the rest of this entry…

Today’s post was planned, started and scheduled in my planner. The photographs were taken and edited, just awaiting uploading. But then something happened. This morning, Paige pulled out a vintage Barbie cookbook I picked up at a book sale last year. She carried it around the house. And after reading a thick stack of Dr. Seuss books and doing two three puzzles, she asked to make something out of the cookbook.

Before I could even say yes, she was skipping to the kitchen with the cookbook tucked under one arm and her stool dangling from the other. How could I deny her? So off to the kitchen we went to make something. I leafed through the book until I found a simple, but delicious sounding recipe for grilled cheese. Paige was all for it.

The sandwich was fabulous – sharp cheddar, salty bacon … that perfect combination of crunch and melted cheese. And yes, it came from a Barbie cookbook.

What’s your favorite cheese to have in a grilled cheese sandwich?
Read the rest of this entry…

Turns out that the schools “great” system of alerting parents at our school of delays, closings and emergencies is a bit of a pain. I mean, at first glance, it’s great. Instead of having to endure the forever-long list of district closings being read on the radio, they call us. And text. And email. At once. So, I never have to worry about missing the message.

Except, school has been closed four times this month … and that means four (!) phone calls at 4:50 a.m.-ish to let us know.

I hate getting calls at 4:50 a.m.

So, I am starting to resent the whole system. Never mind that the weather sucks (today, it’s been a mix of snow, ice and rain. Joys.), they are disturbing my sleep. The obvious answer would be to change the phone number to one of our cell phones or turn down the call service … of course, then I would have to wake up at 6:30 a.m. and Will’s alarm would go off, so he woudn’t be going back to sleep.

I just want the snow days to end. Now.

Yes, the kids were home from school today and a little cabin fever-ish. Can you blame them? Thank goodness for little spates of pace-changing … like lunch time, when they happily sit still at the table to eat. And, it’s time for me to make myself a little something special too … since, you know, a Starbucks run is out of the question.

So, while the kids munched on turkey sandwiches and bowls of chicken noodle soup  for lunch, I whipped up this little panini. It’s a nice mix of salty and creamy, which a hint of crunch. If you like more crunch, add a little bacon. And on good, soft, toasted multigrain bread, it’s perfect.

Nothing like a happy little sandwich for lunch … Read the rest of this entry…

My kids and I have a love affair with paninis. The toasty pressed sandwiches have so many possibilities for fabulous, delicious fillings: chicken, pesto and tomato; ham, Swiss and honey mustard; roast beef, blue cheese and arugula. The list goes on and on.

Well, in researching for my Tablespoon.com column, I discovered that August is National Panini Month. Um, hello! It didn’t take much convincing to get me to head to the kitchen and start creating some delicious paninis.

Up first was Grilled Chicken, Goat Cheese, Tomato and Basil. I wasn’t sure if that one would work for us, since we’ve never been huge goat cheese fans, but combined with lots of fresh basil, fabulous grilled chicken and juicy tomato, it was amazing. I love the creaminess that it imparted on the sandwich. As for the kids, they polished the whole thing off fast.

As much as we enjoyed that panini, it was the second one that totally won my heart and taste buds: Turkey, Apple and Cheddar (that’s the one at top). As far as flavor combinations go, I adore sweet apple with sharp cheddar and the turkey (my fav is Boars Head Maple Glazed Honey Turkey — Delicious) goes perfectly with that. Will gobbled that one right up. Paige, who is a tougher sell on all sandwiches, skipped the bread and ate the fillings, so I guess it was a relative win for her too.

Do you love paninis? What’s your favorite flavor combo? Read the rest of this entry…

Anything with avocado is wonderful in my book — and my kids’ books too. We all adore the soft, creamy flesh of avocados. Whether it’s eaten just cut from the pit or mashed into guacamole, you can bet that Will and Paige will gobble it up fast.

So, when I started thinking about making wraps for lunch when a relative visited this past weekend, I decided first on a Turkey Club … and then decided to make it California-style with the addition of avocado slices.

The result was a craveworthy, hearty sandwich with a wonderful creaminess, fabulous crunchy and total deliciousness. It was a little big for little Paige (she unrolled it and ate the contents with a fork), but Will really liked it. And I loved it.

Do you have a favorite wrap sandwich? Share in the comments!

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Today is Will’s last day of preschool. Ever. I can hardly believe it. You always hear people say that children grow up so quickly, but only in experiencing it can you appreciate just how true that is. It seems like just yesterday that I was uncomfortably pregnant with him and now he’s almost 5. Time really does fly.

I’ve been thinking the same thing about Paige recently … she’s gone from round-faced baby to thinking, plotting, planning little girl in no time. The other day, I was working on a recipe (this recipe, in fact), when Paige pulled up her trusty pink stool and started asking questions. I was photographing some cubed chicken at the time. She wanted to know what it was, why I was taking pictures and what I was going to do with it.

She followed me through the kitchen as I added all the ingredients to a mixing bowl and then stirred it all together. I explained every step of the process as I went, with her listening and watching intently and with great curiosity. She is at a point where she really wants to understand everything she sees.

These children … they are amazing.

In regards to this sandwich … it’s a wonderful, easy fast lunch that involves no heating of the kitchen (SCORE!). Perfect for hot days … or any day … the combination of briny olives, crunchy bits of cucumber, moist chicken chunks, creamy, salty feta and an easy dressing is fabulous on pita bread. For the chicken, I used leftover grilled chicken, but you could easily substitute rotisserie chicken or even those premade chicken strips (Trader Joe’s sells them in the freezer section).

It’s definitely a crowd pleaser.

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