Dr. Seuss once wrote, “Remember that life’s a great balancing act,” and with every passing year, I nod in agreement more and more. This quote sticks in my head, particularly as I zip from work to school to sporting events to library to kitchen with the kids. It seems like so much of our life is spent on the go, heading to or from one thing or another. And that’s not a bad thing. I am all for a full and active life. But sometimes at the end of the day, you just want to curl up and do nothing.

That rarely happens — there is always more to be done.

Still, you can help the balance tilt closer to center by choosing easy dishes for dinner when you’re so busy. It’s a logical choice — something simple that takes the pressure off. This shrimp dish? Ridiculously simple.

This recipe is based on a basic method for sauteing shrimp that I use often. Start by cooking the just-seasoned raw shrimp in a little olive oil. Add a little liquid (white wine is a fave), cover and cook for a few minutes. Then uncover and let the liquid evaporate. Done, and all it took was about 10 minutes. It always yields tender, juicy, well-seasoned shrimp. With the addition of Chinese five-spice seasoning, these get a sweet-spicy twist that’s irresistible.

So, yes, shrimp is a great choice for a super quick meal — especially when your kids love shrimp like mine do.

After a day of sporting events this weekend, the kids and I dashed into the grocery store for a few things for dinner. They didn’t know it, but shrimp were on the menu. Shrimp cook so quickly and are always a huge hit. When we neared the fish counter, Paige looked at the display and then turned to me, “Mommy, can we have shrimp? They’re my faberite.” It was so easy to say yes.

Sauteed Five Spice Shrimp
serves 4

1 tbsp extra virgin olive oil
1 lb raw jumbo shrimp, peeled and deveined
1/2 tsp Chinese five spice seasoning
salt and pepper, to taste
2 tbsp dry white wine

Heat the olive oil in a large skillet over medium heat. Add the shrimp and season with Chinese five spice, salt and pepper. Let cook, flipping once, until almost opaque (about 5 minutes). Add the wine and cover. Cook for 2 minutes. Uncover and cook until the wine evaporates, stirring occasionally. Serve immediately.

“Winter was not kind to my body this year.” Those words escaped my lips at the beach last week. It erupted forward before I could self-censor myself and tuck the sentiment away. My cousins, to whom I spoke, quickly tried to argue with compliments, a sweet gesture but the scale doesn’t lie. I’ve put on more weight than I am comfortable carrying around. I hate it. And I especially hate the constant battle with my weight. What happened to the days when my weight was constant? (Yes, I know the answer: age, time, kids, work, stress, rinse, repeat.)

Then one of my cousins suggested we all try the Mediterranean diet, which is more a lifestyle or eating philosophy than diet. I’m familiar with the principals of the Mediterranean diet, which I have loosely followed for several years. In the past few months, I’ve been lax about it … Perhaps that’s to blame for the weight gain. Anyway, I agreed. We’re trying it.

The Mediterranean diet is inspired by the actual diet of folks in the Mediterranean region.  Before modeling my own diet after it, I researched it a bit and read The Mediterranean Prescription. Basically, you eat lots of fruits, vegetables, legumes, nuts, seeds and whole grains. Olive oil is used freely. You can dairy in moderation. Fish is eaten several times a week, along with some poultry. Healthy fats and red wine are ok too — in moderation. Red meat is seldom had.

As far as eating styles go, this is something I can really get behind. It’s natural to me to eat lots of fruits and veggies. And 12-grain bread is my absolute favorite. The challenge for me is to eat enough fish. And to eat red meat seldom (I typically have it once a week). But these are things that I can overcome.

Our conversation and collective decision inspired me to pick up flounder fillets when I was at the store this weekend. Flounder is a low mercury fish, and these thin wild-caught fillets were perfect for the recipe I had in mind. This is something I’ve made a few times, using whatever white fish I had handy. It’s good with catfish fillets, cod or tilapia as well.

Basically, the fish is bathed in an olive oil garlic mixture, salted and topped with fragrant thyme. Yes, it sounds like a lot of olive oil, but in reality you don’t eat all that oil — and the flavor it gives is worth it.

Then you bake it until the fish flakes effortlessly when pricked with a fork. Serve it with lemon wedges (yes, it’s required. Lemon and fish is a must). It’s a simple recipe, but one that produces a tender, delicate fish that the kids and I love.

What about you? Do you have an eating philosophy you follow?

Oven Poached Flounder with Garlic and Olive Oil
serves 4

1 lb flounder fillets (thin fillets — about 1/4 inch thick)
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme (one for each fillet)
sea salt
lemon wedges

Preheat oven to 375 degrees. Spray a 9×13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.

Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.

Salt, to taste, with sea salt.

Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.

Serve immediately with lemon wedges.

Oh pasta, what a wonderful comfort you are … especially creamy ones like this easy alfredo-wanna-be. We’ll get to the recipe in the sec though.

First, can I tell you something? I agreed to work on this project with Philadelphia Cooking Creme (via Clever Girls Collective), but I wasn’t confident it was going to go well. Actually, I was downright worried it would be a terrible experience. Why? Because I don’t like cream cheese. At all. Unless it’s in cheesecake — but that’s totally different.

Yep, so I didn’t have high hopes. Still, I was willing to give it a try. You are probably wondering why I said yes. Well, for one, the kids love cream cheese, so I figured this would almost certainly be up their alley. And two, I am all about being open minded about food. It’s what I have taught my kids, and I believe in practicing what you preach. It’s a good thing too. This turned out to be pretty darn good.

The recipe I was assigned was Shrimp and Broccoli Fettuccine using Savory Lemon and Herb Philadelphia Cooking Creme. The kids and I adore shrimp, so this sounded right up our alley — despite my uncertainty. Cream in pasta? Love. Cooking cream-iness in? I could do that. Before I started, I made two quick changes to the recipe: I used penne instead of fettuccine (it’s easier for the kids to eat and therefore less messy) and I added some freshly grated parmesan.

Making it? This was super simple. In the 11 minutes it takes to cook the pasta, I prepared the sauce (a simple mix of garlic, shrimp, Cooking Creme, milk and parmesan). All said — including water boiling time — this was ready in about 20 minutes. Hello, fast!

The sauce is creamy and a lot like alfredo, but much easier. It coats the pasta, shrimp and broccoli, lending a lot of lemoniness to the shrimp. This does make quite a bit of sauce — you could totally double the pasta and have larger portion sizes as well. But that said, the small portion with its rich creaminess is very satisfying.

Would I make this again? Definitely. The kids and I all loved it. And the Philadelphia Cooking Creme made it so simple to make. Can’t complain about that. Serve this with crusty bread and a big salad and you have a full-on meal.

And I have a little surprise too … a video! I’m so nervous to share this since I am no expert at filming things like this. Oh, and I totally forgot to turn on my mic for the second half so there are some subtitles too. Sorry! Still, I hope you like it. The kids, who appear in the second half, want me to film more videos. And Will especially wants me to cook on camera. We’ll see!

Creamy Penne with Broccoli and Shrimp
serves 4 (small portions)
adapted slightly from a Philadelphia Cooking Creme recipe

1/4 lb. penne, uncooked
1 cup broccoli florets
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
1/4 cup milk
1/2 cup freshly grated parmesan
1/4 cup chopped tomatoes

Cook pasta in large saucepan according to package directions. Add the broccoli when there is three-minutes of cooking time left.

Meanwhile, heat a large skillet over medium heat (spray with cooking off if it isn’t nonstick). Add the shrimp and garlic. Cook, stirring frequently, until the shrimp are cooked through — 2-3 minutes.

Stir in the Cooking Creme, milk and parmesan. Cook for 2-3 minutes until smooth and cooked through.

Add the penne and broccoli to the pan. Toss well to combine. Serve with tomatoes on top.

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Disclosure: Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.

A little over a year ago, Shawn, the kids and several of our friends were on the Cape (Cape Cod, that is) for a wedding. One evening, we got takeout from a little place in Orleans, Massachusetts called Sir Crickets. We all ordered something different — fried clams, fried oysters (mmm!), clam chowder, fish and chips … there was just an array. We all shared a bit, which I love to do. It allows you to try so much more without going crazy. Total bliss.

The fried oysters — the first ones I’ve ever had — were amazing: tender, meaty and beautifully cooked. But as delicious as the fried oysters were, the standout dish was the New England clam chowder, which was ridiculously creamy, well-seasoned, a little smoky and loaded with clams and potatoes. It had taken some convincing to get me to try it, but when I did it totally reawakened a long dormant love of chowders in me.

Unfortunately, my friends and I skipped our annual fall trip to the Cape this past year, so I didn’t get to indulge in my favorites again. Maybe that’s why I have become a little obsessed with New England-style cooking. Why should it take a trip to the Cape for me to enjoy things like New England Clam Chowder?

This recipe for New England Clam Chowder comes from my family cookbook, which was created about 30 years ago with personal recipes from my grandmother, her sister and cousins. It also has journal entries from my great-great grandmother. The first time I saw the cookbook, I read through from cover to cover soaking in every word. It was almost like eavesdropping, but better. There’s such a special connection to my family’s past in that book.

New England Clam Chowder is a big thing here in the Northeast. Sold everywhere from grocery stores to fine restaurants, making a good chowder is no small feat. It should be creamy, but taste of the sea, and clams and have a meatiness to it. The potatoes give it a little more bulk. It should never be overwhelmed by the cream though. This recipe, which comes from a cousin (I think) named Peggy, is all of these things. It also has a very, very faint sweetness from the caramelized onions. But since it uses milk instead of heavy cream, it’s a little lighter. That means that the clam flavor shines through beautifully.

Make sure you use really good clams. I bought frozen ones from a local market that has a dedicated fish section. They came from Rhode Island. My clam juice was from Maine — both perfect for a true New England chowder.

It’s important to note that while this New England Clam Chowder is lighter than more traditional recipes, it’s still not exactly light. The base starts with a lot of diced salt pork, after all. But you can enjoy this one with a little less guilt — so that’s something, right?

On a side note, I have discovered that New England cooking really loves salt pork and cream. Just sayin’. Considering I plan to do more New England-style cooking, I wonder what that might mean for my waist? Eh, better not to worry …

Did the family like it? Yes! The kids, Shawn and I all really enjoyed this recipe. Shawn’s hoping for a slightly creamier version to hit our table soon, but I was really happy with this less creamy version. Try serving it with Fluffy Baking Powder Biscuits.

So, are you a chowder fan? What’s your favorite variety?

Lighter New England Clam Chowder, A Family Recipe
serves 8

1/4 lb salt pork, diced
1 red onion, diced
1 yellow onion, diced
6 large potatoes, diced
1 quart chopped clams (I use frozen fresh ones)
1 pint clam juice
1 quart low-fat milk
salt and pepper, to taste

Heat a large pot on the stove (I used my cast iron Dutch oven) over medium heat. Add the salt pork and cook for about 10 minutes until the fat renders and the bits are golden. Remove the salt pork bits from the pot and reserve for later.

Add the onions to the pot and stir well. Cook, stirring occasionally, until translucent and lightly browned. Add the potatoes and stir well to combine.

Add the clams and clam juice. (You can just add the clams frozen, but it will add more time to the cooking time.) Stir well. Cook for 20 minutes, or until the potatoes are fork tender.

While the clams are cooking, separate the fatty bits from the meaty bits of salt pork. Discard any fatty ones — they are tough and inedible. Stir the meaty salt pork bits back into the chowder.

Once the potatoes are tender, stir in the milk. Enjoy immediately.

This soup reheats well.

More from Sarah W. Caron of Sarah’s Cucina Bella…

• Game Day Brownie Bites on BettyCrocker.com
• Chocolate Raspberry Parfait on Tablespoon.com
• Top 10 Tips for Healthier Dinners on BettyCrocker.com (an oldie but goodie)
• Make Your Own Empanadas on Pillsbury.com

One of my favorite parts of belonging to a CSA program (that’s Community Supported Agriculture, or a farm share program where you prepay at the beginning of the season for a weekly basket of veggies and/fruit), is that I am challenged to cook with ingredients I might otherwise overlook in favor of mainstays like broccoli and green beans. Kale and even scallions fall into that category. But I am always happy with the results of cooking with them.

When our first CSA box arrived a few weeks ago, it was stuffed with greens and scallions. And as I struggled to decide on a cost-effect and easy dinner to make, I decided to skip the grocery store in favor of cooking from the basket and freezer. I always keep bags of raw shrimp in the freezer and it’s a cinch to defrost them under cool running water in the sink. It only takes about 10 minutes.

As far as easiness goes, well, I would be lying if I called this completely easy. The ingredients list for this Summer Pasta with Shrimp and Kale is a bit too long for that. It’s so worth it though. Fresh scallions, garlic, kale, white wine, a little butter. Just try it. The reality is that it really doesn’t take long to whip up. It’s just hands on. And a few more ingredients than easy.

When I made this, I expected there to be plenty of leftovers for lunch the next day. No such luck. Instead, the two teens joining us went back for heaping seconds. I am so not complaining though. I love feeding people, and having them take full-sized seconds portions is the most humongous compliment.

What’s your favorite summer food?

Summer Pasta with Shrimp and Kale
serves 6

2 tbsp olive oil
1 bunch scallions, white and light green parts, chopped
2 cloves garlic, chopped
1 bunch kale, leaves separated and chopped (save stems for stock or discard)
1 lb large raw, pealed and deveined shrimp, rinsed
2/3 cup white wine
1 tbsp lemon juice
salt and pepper, to taste
1 tbsp butter
1 cup freshly grated Romano cheese
1 lb pasta (I use Campanelle), cooked and 1 ladle water reserved

Heat the olive oil in a large skillet over medium heat. Add the scallions and garlic. Cook for 3-5 minutes, stirring occasionally, until softened, lightly browning and shrinking in mass.

Add the shrimp and cook for 2-3 minutes until just turning pink and opaque. Stir.

Add the kale, wine and lemon juice. Stir well. Salt and pepper to taste. Let cook without disturbing for 5-7 minutes until the kale begins to wilt. Add the butter and one ladle of pasta water. Stir well. Cook until reduced, another 3-5 minutes.

Toss the pasta with the kale and shrimp mixture. Add the Romano and toss again.

Serve immediately.

At dinner the other night, I found myself talking about how I came to start developing recipes and writing about food. It seems like so long ago now, but I once was a in-the-thick-of-it news reporter, covering politics and crime. I was on a first name basis with court marshals because I saw them nearly every day, and I had local officials on speed dial. And back then, before I had children, I lived and breathed my work — and none of it phased me.

But then something happened. I became a mom. Suddenly, the subjects that I covered didn’t sit well with me anymore. Though I still loved my work, I couldn’t stomach the stories I worked on — ones where people were facing low-points in their lives. I’d changed, and my career had to change with me, so I didn’t return to the newspaper full time after that.

I don’t know what really led me to food writing, beyond a fleeting interest in it. Honestly, I thought I would leave the newspaper, parent full time and churn out a few novels. But after attending a writing conference, I decided to try food writing via a blog … if only for a little while to develop clips. It’s been nearly five and a half years.

It’s funny how that small change in my mindset led me to where I am now. I’m happy writing about food, happy trying new recipes — even when they don’t work out every time, happy being someone who can type up this blog post on a shrimp and pasta recipe and have someone be reading it moments later. Everything changed, and I am glad for it.

This delicious pasta was a Saturday afternoon creation. We’d shivered our way through a freezing, windy soccer practice and returned home to veg. All thoughts of errand running were discarded in favor of an afternoon movie, and some comfy blankets. So, lunch? It needed to be hot, fast and comforting. This Shrimp, Basil and Tomato Pasta with Manchego Cheese is all that.

I’ve used basil and garlic with shrimp in a pasta before (see: Creamy Gorgonzola and Shrimp Pasta) and tomatoes, basil and shrimp are a natural fit (see: Fresh Tomato Basil Pasta with Romano Roasted Shrimp). But changing up the ingredients just a bit can lead to a whole new shrimp pasta dish. This one is different from all previous dishes thanks to the addition of Manchego cheese, an aged Spanish cheese that  is buttery with a mild and pleasant flavor. It’s made from Sheep’s milk.

So, this pasta has a touch of creaminess with the familiar flavors of tomato, basil and garlic. And then there is the shrimp, which soaks up a bit of it all. Delish.

Shrimp, Basil and Tomato Pasta with Manchego Cheese
serves 4

1/4 cup olive oil
4 cloves garlic, roughly chopped
1 lb jumbo shrimp, peeled and deveined
2 tbsp chopped fresh basil
1 pint grape tomatoes
1/2 lb pasta of your choice, cooked according to package directions
1/2 cup grated Manchego cheese

Heat the olive oil in a large skillet over medium heat. Add the garlic and toss. Cook for 1 minute, stirring once.

Add the shrimp and stir well. Cook for 1-2 minutes, until it’s just starting to turn pink. Add the basil and tomatoes and stir well.

Cover the skillet and cook for 5-7 minutes, until the shrimp is cooked through and the tomatoes have burst (press down on any stragglers to help them along. Cook for 1 minute, uncovered.

Toss the shrimp mixture with the pasta. Stir in the Manchego cheese a little at a time.

Serve immediately with a good finishing salt like black sea salt or Himalayan pink salt.

When it comes to citrus, lime is my clear favorite. Yes, I like orange juice and the occasional grapefruit. And yes, lemon is perfect for some dishes. But I save my lovin’ for the lime.

Limeaid, lime in guacamole, Lime White Chocolate Cookies — I love it all. So, lime in a dressing? Naturally, when the idea popped into my head, I was all over it. Lime, olive oil, cumin, paprika … oh yea! And what could be better to toss it with than a fabulous black bean salad?

My mouth was watering thinking about it. Oh wait, it still is.

The tart lime, creamy avocado, sweet red peppers and meaty black beans go perfectly together. The shrimp finish off the salad so nicely, giving it substance.

I served this over Boston bibb lettuce leaves, but you could plate it over baby greens, rice or without any base. It’s all up to you on that one.

Another great thing about this salad? It’s ready in about 15 minutes. I pan-fried these extra-large shrimp, but any cooked shrimp will do — and if you use precooked shrimp, it’s even faster to whip up (maybe 10 minutes?). Perfect for a speedy lunch on a busy day.

What’s your favorite fast lunch?

The kids and I love shrimp, but I think I’ve told you that before. I also think I’ve already told you about how they cheer when they see that I am making a shrimp dish. Clearly, we like ‘em. And lately, we’ve been eating a lot of shrimp. I buy frozen raw shrimp and defrost it under running cold water (takes about 10 minutes) and then peel. I usually remove the tails, if the kids will be eating with me, since it’s easier for them not to have them on. But you can totally enjoy them with the tails on too.

This particular shrimp dish cooks fast on the stovetop with a bit of olive oil, garlic and parsley. It’s infused with flavor and finished off with just a bit of salt. The shrimp are flavorful, but not overwhelming — perfect for eating with crusty bread and a crisp green salad. I highly suggest that you use the bread to sop up some of the juices from these. It’s that good.

Sauteed Garlic Shrimp
serves 4

2 tbsp olive oil
1 cloves garlic, minced
1 tbsp fresh finely minced parsley
salt
dash of crushed red pepper
1 lb raw shrimp, peeled

Heat the olive oil in a 10″ skillet over medium heat. Add the garlic and parsley and cook for 1 minute. Add the shrimp to the skillet and toss to combine. Cover, and cook until the shrimp are opaque (4-5 minutes). Uncover and cook for an additional 1-2 minutes. Serve.

Choice is so important. We all make choices every day: shopping the farmers market or not, shopping at big supermarkets or small local markets, cooking at home or eating out, trying something new or sticking with something you know you’ll love and enjoy. When it comes to food, everything is a choice.

I used to fall into the category of people who would nibble, nibble, nibble at whatever I could find when I was hungry — even if it wasn’t what I really wanted. Sometimes lunch would just be a series of nibbles. That was a choice, albeit a bad one. Now, I make the choice not to eat unless I really want what I am eating. That way, I don’t overeat simply because I can’t find what I want.

Likewise, when it comes to shopping for food, I choose to shop where I like. For instance, two local grocery stores are filled with happy, helpful workers … I love shopping there. And the local farmers’ markets have enthusiastic farmers who are happy to chat about their produce and products. It’s a joy to go there …

But recently, I stopped at a big mega-supermarket for a few dinner supplies and I was faced with the opposite: grumpy, eye-rolling, rude workers who acted like my request for a pound of large, raw shrimp was out of line. It was such an unpleasant experience that I probably will never go back there (really, I need to find a small fish monger to shop from. Anyone know of one in the Greater New Haven area?). That’s my choice.

In any case, despite the sour fish counter worker, this pasta was fantastic. I adapted it from my recipe for Shrimp in White Wine and Garlic Sauce, adding gorgonzola to make a lovely, creamy sauced pasta. The gorgonzola melts into the delicate sauce and coats the pasta with flavorful goodness. Honestly, I could have licked the bowl. Paige, who runs hot and cold with shrimp, kept asking for more and more.

Serve this with a big chopped herb salad and some fresh fruit for dessert. Delish!

Tell me about where you shop! Does the attitude of the workers impact your choices?
Creamy Gorgonzola and Shrimp Pasta
serves 4

1/2 tbsp butter
1/2 tbsp olive oil
3 cloves garlic, chopped
1 lb raw large shrimp, peeled and deveined
1/2 cup white wine
salt and pepper, to taste
1 cup basil leaves, roughly chopped
1/2 cup crumbled gorgonzola cheese
1/2 lb penne, cooked according to package directions

In a large skillet, combine the butter and olive oil. Heat on medium, until the butter is melted, occasionally swirling the pan to combine.

Add the garlic and cook, stirring occasionally, for 2-3 minutes until softened (do not let it brown!).

Add the shrimp to the pan and stir to coat. Cook, flipping the shrimp, until just barely pink on both sides.

Pour in the white wine and season with salt and pepper. Stir well. Bring the mixture to a boil, then add the basil. Cook for 10 minutes.

Sprinkle the gorgonzola evenly over the pan. Stir to combine. Then, add the cooked pasta and toss to coat.

Serve immediately.

Whenever I interview a food personality, I try to slip in a question about their go-to items in their pantry and fridge. It’s always so interesting to hear what people say. Of course, it’s only fair that I answer the question myself too.

Here goes … In my freezer, there are a few things you will always find: shrimp (both cooked and uncooked ones!), super sweet corn, peas, ground beef, gzoya and … salmon. I buy frozen wild-caught filets whenever they go on sale. One grocery store here sells them individually wrapped and sealed, which makes them ultra-easy to grab and defrost for a meal, whether it’s a lunch for one or a dinner for four.

That was exactly what I did tonight for dinner. Grilled Pesto-Topped Salmon is as easy as it comes. With just two ingredients, it comes together and cooks in no time. Plus, the flavorful pesto makes for a fabulous filet.

Serve this with a green salad and pasta.

Grilled Pesto-Topped Salmon
serves 4

1 lb salmon filets
1/4 cup pesto

Prepare your grill for grilling. If using gas, preheat the grill to its medium setting.

Place the salmon filets on the grill and cook for about 5 minutes on the first side. Flip and divide the pesto evenly among the filets, spreading to coat. Cook for an additional 5-7 minutes, until cooked through. It should flake easily with a fork.

Serve.