Green Pea Pasta with Feta

Last spring I introduced the KC kids to the idea of green pasta with Nut-Free Kale Pesto. Here's another healthy, veggie-packed green pasta sauce that comes together quickly for an easy week night supper. This time we're pairing fresh sweet peas, dill, and briny feta because, well, feta with spring vegetables is freaking delicious, that's why. 

Green Pea Pasta with Feta
adapted from Fine Cooking

1 pound green peas (fresh or frozen)
3 tbsp extra-virgin olive oil
2 tbsp fresh dill, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
1 cup sugar snap peas, trimmed, strings removed, and sliced on the diagonal
12 ounces short pasta, any shape
4-6 ounces feta cheese

Bring a large pot of salted water to a boil over high heat. Add the green peas and cook 2-4 minutes until crisp tender. Use a slotted spoon to remove the peas from the water and set aside.

Return the pot to a boil and cook pasta according to package instructions. Reserve the cooking water.

Meanwhile, transfer all but 1 cup of the green peas to a blender. Add the olive oil, almost all of the dill (reserve a little for garnish), salt, pepper, and lemon juice and puree until smooth, adding the reserved cooking water from the pasta until you reach your desired consistency.

Drain the pasta and toss with the green pea sauce. Add the remaining whole green peas, sliced snap peas and feta, toss again. Garnish with lemon wedges and remaining dill. Dinner is served!

Auto Pilot Lemon Garlic White Fish

I've been making a concerted effort to incorporate more fish into the KC kids' diets. Sure, I want to broaden their palates and encourage a heart-healthy low-fat diet and the Omega-3s are super too. But realistically, the reason I want them to eat more fish is because it's just so freaking fast. And easy. Everyone needs a couple of good auto-pilot, ready in 10 minutes recipes. This, friends, is one of those.

Start with a few thin, mild white fish filets. I used tilapia because it was both inexpensive and available at my grocery store, but flounder, sea bass, sole...take your pick.

Okay, ready? Grab a lemon, some garlic, and a couple of your favorite herbs and spices. I happened to have Penzey's Trinidad Lemon-Garlic Marinade and a jar of Fines Herbes (I know. I'm fancy) on hand but simple lemon-pepper and parsley would work just as well. In fact, dill, oregano, chives, basil...it's all good. Use what you have and what you like.

Lay your fish filets in baking dish. Squeeze half a lemon over the top. Sprinkle and rub everything else on.

Broil the filets until the fish is opaque and flaky. If you want to get all fancy sprinkle some fresh chives on top and garnish with lemon slices.

 That. is. it. Grab a fork and dig in.

Auto Pilot Lemon Garlic White Fish

2 filets flaky, mild white fish (such as tilapia)
1 lemon
1  tbsp garlic, chopped
1 tsp dry lemon-garlic marinade or lemon pepper
1 tsp dried Fines Herbes or dried parsley
1 tbsp fresh chives, chopped (optional)

Preheat the broiler. Place the filets in an oven-safe dish. Squeeze half a lemon over the top. Sprinkle the fish with the garlic and whichever herb and spice combo you're using. Cook under the broiler until the fish is opaque, flaky, and cooked through (about 7 minutes for a 1/2-inch thick filet). Garnish with lemon slices and fresh chives. 

Roo's Steamed Artichokes

Roo has a new fave vegetable.

Hello, lovely.

I can not express how giddy this newfound love for artichokes makes me. Artichokes were, and quite possibly are still my own most favoritest vegetable. So, there's that.

But the real reason I cannot get over the fact that my kid, my boy, is sucking down artichokes like they're going out of style is that they have a really complicated texture. I mean, you have to get the teeth involved to effectively scrape the yummy yet decidedly gunky meat from the leaves. This is not something that comes easily to my child, Mr. Textural Sensitivity.

Yet, here he is, clamoring for artichokes, demanding his own full artichoke to disassemble and then savoring every last bit of heart dripping with bright yellow lemon butter. It makes a mama's heart swell with pride.

So totally worth the butter stains all over that sweater.

Roo's Steamed Artichokes

3 whole artichokes
1 quart chicken stock (or water)
1/2 cup dry white wine
2 tbsp olive oil
4 cloves garlic
2 whole lemons, halved
1 or 2 bay leaves
Several sprigs fresh thyme
salt and pepper
1/4 cup (1/2 stick) butter

Wash and trim your artichokes. If you're unsure how to do that, take a look at this video. Rub the cut sides of artichokes with one lemon half to prevent discoloration.

Combine the stock, wine, oil, garlic, 2 lemon halves, bay leaves, and thyme in a large pot with a lid. Bring to a simmer and season the liquid with salt and pepper.

Place the trimmed artichokes, bottoms up, in the simmering liquid. Cover the pot and simmer for about 30 minutes. They're done when a knife slips easily into the base.

When they're nice and soft, use tongs to remove the artichokes from the cooking liquid and drain. Flip them right side up onto a serving platter.

Melt the butter in a small dish. Squeeze the remaining lemon half into the butter and use as a dipping sauce for the artichoke leaves.

To eat the artichokes, pull off a leaf. Dip the soft end in lemon butter and use your front teeth to scrape the meat off. Discard the tough leaf. When you get to the small purple-tinged leaves in the center, remove them. Use a spoon to scrape out the hairy choke, trim and tough edges and eat the tender heart.

artichoke carnage

Spring on a Plate (Burrata with Simple Greens and Snap Peas)

The loveliest spring days call for the simplest of suppers.

The unseasonably mild winter was marvelous. The part where it lasted until May, less so. We're finally seeing the sun again. We're pulling out cushions for the patio furniture, scraping bird poop off the swing set, and wiping off the grimy window screens that never seem to make it down for winter. Spring, it's safe to say, has finally sprung here in the great Midwest.

Almost a year ago, the KC kids sampled Burrata for the first time in a mozzarella cheese-off. Despite a staunch vocal majority in favor of string cheese, Looly was swept off her feet by the Burrata. I have always liked that kid, so I've been keeping it in constant rotation strictly for her benefit. The fact that she never eats more than an ounce and I'm left to lick the plate has very little to do with it.

In celebration of Looly and Burrata enthusiasts everywhere, for the fans of chirping cardinals, lilac-scented breezes, humming lawn mowers in the distance and lazy days spent thumbing through cooking magazines outdoors on sun-warmed cushions, a most perfectly delightful spring supper.

So go ahead, pour yourself a cold glass of rosé. Let the kids sip spritzers of fruit juice and seltzer or agua fresca while they work. It'll only take a minute.

Fresh snap peas. A few greens. Slice a loaf of good bread and my friends, dinner is served. Because on days like this, you shouldn't part with the sunshine any longer than absolutely necessary.

Burrata with Simple Greens and Snap Peas
adapted from Bon Appetit

8 ounces sugar snap peas
4 cups baby greens (spinach, arugula, watercress, romaine, you name it)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
3 tbsp extra virgin olive oil
zest of 1 medium lemon
2 tbsp fresh lemon juice
kosher salt or sea salt
freshly ground black pepper
1 large ball burrata cheese (about 1 lb)

Arrange your children around a shady outdoor table and have them pull the strings off the snap peas and trim the ends. If you can't drum up some kids, you're going to have to do this part yourself. Sorry.

Cut the peapods in half lengthwise or use your fingers to pry them apart, which turns out to be another fine task for the shorties in your life.

Combine the peapods, greens, mint, and basil in a large salad bowl. In a small bowl, whisk together the oil, lemon juice and zest. Season well with salt and pepper. Pour the dressing over the greens and toss gently to coat the leaves.

Now the fun part. This is a job for your favorite child...you know the one that never rolls their eyes, puts their dirty clothes in the hamper without being reminded, never forgets to flush the toilet, and has yet to utter the phrase "that's not fair." Yeah, I don't have one of those either. Work with what you've got. In any event, somebody needs to tear open the ball of burrata onto a platter. Let them make a real mess of it, it's going to get all prettied up with greens anyway.

The other less fortunate helpers can use their clean hands to scoop salad onto the platter around and atop the cheese. Slice some bread and tuck in. Taste spring. On a plate.

Eggless Lemon Blueberry Cake with Lemon Cream

I baked a version of this lush blueberry lemon cake with eggs for book club a few weeks ago. It must have looked good because soon after, Mufasa put in a last minute request to bring one to "food day" at work. Wondering what all the hype is about, Roo's been clamoring for an egg-free version for weeks. Without further ado....

Roo's Eggless Lemon Blueberry Cake!

That's three times in three weeks! Given the rate at which it's being requested, I'm most grateful that this sweet tart little beaut is not only quick to whip up, but as I've discovered through rampant experimentation, a most forgiving and versatile recipe.

See how the berries formed a layer at the bottom of the cake in the photo above? The key difference I noted between my egg-free version and the original, is that the blueberries tend to sink more in the eggless version, making it imperative that your pan is well-greased, floured, and lined with parchment. Consider yourself warned. Otherwise, bake on with abandon. But don't get too comfortable. Chances are good you're going to be baking this one on instant repeat.

Eggless Blueberry Lemon Cake with Lemon Cream
adapted from TheKitchn.com

For the cake

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2/3 cup granulated sugar
Zest of 1 lemon
4 tbsp (1/2 a stick) of butter
1/2 tsp real vanilla extract
1/4 cup plain Greek yogurt (or vanilla or lemon Greek yogurt)
1/2 cup buttermilk
1 cup blueberries (fresh or frozen)
2 tbsp turbinado sugar

For the lemon cream

1/4 cup heavy whipping cream
1/4 cup lemon flavored Greek yogurt

Preheat the oven to 400 degrees. Grease a round 9" cake pan. Line the bottom with parchment. Grease the parchment. Flour the bottom and sides of the pan.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.

Put the granulated sugar in a large mixing bowl. Add the lemon zest and use your fingers to massage the zest into the sugar. This is favorite kid job, that is, a job that kids tend to favor,as opposed to a job for your favorite kid. Just make sure your help has clean hands. 

Add the butter and beat with an electric mixer for a few minutes until the mixture is pale yellow, light and fluffy. Don't forget to scrape down the sides and bottom of your bowl. Add the vanilla, yogurt, and buttermilk and beat until everything is well combined.

Add half the flour mixture and beat gently until just incorporated. Scrape down the sides of your bowl, add the remaining flour mixture and beat again until just combined.

Pour the batter into the prepared cake pan. Scatter the berries evenly over the top. Sprinkle the top of the cake with turbinado sugar.

Bake 25-30 minutes until nicely browned on top and set in the center. If the top of the cake starts to get too brown before the center is set, cover the cake with aluminum foil. Remove from the oven and cool 10-15 minutes. Turn the cake out onto a wire rack, carefully remove the parchment paper, and cool completely.

To make the lemon cream, pour the whipping cream into a medium bowl. Whip with an electric mixer until soft peaks form.

Add the yogurt and beat again until you have a luxuriously thick, creamy topping.

 Slice the cake and serve with a dip fat dollop of lemon cream.

Crispy Iberian Pork Bites

When all else fails, serve dinner on colorful toothpicks.

So easy, very little hands on time, relatively neat to eat one-handed while doing homework, and totally customizable with whatever you happen to have on hand in the spice cabinet, meet your new best friend on a busy school night.

No lemons? Use limes. Not feeling the cumin and paprika? How about lime juice, soy sauce, freshly grated ginger, and a splash of fish sauce for an Asian vibe instead? Use the Spanish-style version below as a jumping off point but then feel free to play around. The flavor profile possibilities are limitless. Try lime, chili powder, cumin, and fresh cilantro for a taco-like feel. Or how about lemon juice, red wine vinegar, thyme, and oregano for a Greek take? Ooh, serve those with some sliced tomatoes and cubes of good Feta cheese. Whatever you do, don't forget the cute toothpicks.

Crispy Iberian Pork Bites
adapted from How to Cook Everything by Mark Bittman

2 pounds pork shoulder, trimmed of some, but not all fat
1 tbsp minced garlic
1 tbsp ground cumin
2 tsp paprika
1 tbsp lemon zest
1 tbsp kosher salt
1/4 cup fresh squeezed lemon juice
1/2 cup minced onion
1 tbsp olive or canola oil

Cut the meat into 1x1-inch cubes. Put the meat in a large, nonreactive bowl and toss with all of the remaining ingredients. Cover and refrigerate for at least an hour and up to 2 days.

Preheat the oven to 375 degrees. Scatter the meat on a rimmed roasting pan in a single layer. Roast for about an hour, stopping to stir the meat occasionally. You want it crisp and brown on all sides, but not burned. Remove the meat from the pan with a slotted spoon. Serve on toothpicks with lemon wedges and/or Cumin Yogurt Dip.

Radishes in Brown Butter with Lemon

Radishes are so pretty. The vibrant purplish pink really works to their advantage with my pink and purple-loving crew.

The KC kids generally prefer their radishes crisp, raw and thinly sliced and I admit, that's not a half bad way to enjoy them. But beyond salads and the crudite platter, here's a simple, delicious way to showcase radishes in all their springy pink and purple glory.

Radishes in Brown Butter with Lemon
adapted slightly from Cooking Light

2 bunches radishes, including greens
1 tbsp butter
1/2 tsp fresh lemon zest
2 tsp fresh lemon juice
1/4 tsp salt
1/2 tsp sugar
1/2 tsp black pepper

Trim the greens from the radishes, leaving about one inch of stem attached to the bulb. Halve the smaller radishes. Quarter larger ones. Wash the greens and spin dry in a salad spinner. Roughly chop the greens.

Bring a large pot of water to a boil. Add radishes (not the greens!) and simmer until crisp tender...about 3 or 4 minutes. Drain and dry the radishes on a towel.

Melt the butter in a medium saucepan or skillet over medium-high heat. Add the radishes and saute for a few minutes until the butter starts to brown. Add the lemon juice, zest, salt, and sugar and cook one minute more. Remove the pan from heat. Stir in the radish greens and plenty of black pepper.

St. Patrick's Day Green Smoothie

Just in time for Saint Patrick's Day, here's one of my favorite green smoothies that even Looly will drink. Just don't expect her to say she likes it.

Spinach, ginger, coconut water...I know what you're thinking because I thought exactly the same thing. There's no way my kids are going to drink this without money changing hands. But don't let the abundance of healthy stuff dissuade you. There's pineapple too - lots of sweet, tropical pineapple and don't forget the green factor, especially with St. Paddy's Day just around the bend. Never miss an opportunity.

It's so fast and so easy, you've really nothing to lose even if they turn up their noses at first, which is precisely what Looly did. So I pulled out the big guns - fancy straws. Gets them every time.

Bean was sold at first sip. Roo, as usual, said he loved it, drank an ounce and was full for hours. Looly, on the other hand, claimed it to be the most excruciating beverage experience of her life, then proceeded to drink her entire glass. And mine. This morning she asked when we could make green smoothies again. She is a 6 and a half. 13 is looking dicey from here.

St. Patrick's Day Green Smoothies
serves 2 (or 1 adult and 3 kiddos)

8 ounces coconut water (sub regular H2O if you don't have coconut water)
1-inch piece fresh ginger, peeled and chopped
1 tbsp fresh lemon juice
1 cup frozen pineapple chunks
2 big handfuls of baby spinach (about 2 cups)
1 tbsp honey (optional)

Pour the coconut water into a blender. Add the ginger and blend until frothy. Add everything else - pineapple, spinach, and a touch of honey if you like, and blend again until smooth. Serve in tall glasses, garnish with lemon wedges and the fanciest straws you can find.

Bottoms up.

Happy St. Patrick's Day!

Looly's Solo Apple Crisp

No doubt about it. Looly's growing up. With a visit from the tooth fairy under her belt, it's time to start pulling her weight in the kitchen.

Last spring when she was a mere babe of 5, not the worldly, gap-toothed 6-and-a-half-year-old you see here, we took a field trip to Penzeys Spices, where Looly chose a jar of Vietnamese Extra Fancy Cinnamon. She's been waiting to make her own apple crisp ever since and apparently I've been neither accommodating nor timely in making it happen. So she did what any gap-toothed, worldly 6-and-a-half-year-old would do. She went online and printed out a recipe herself.

Look at her, hands washed, hair back, apron on, ingredients assembled, reading through the whole recipe before she starts. She's already a way better cook than her mother who has an embarrassing habit of needing to run to the store for a roll of parchment paper or a bunch of cilantro because I swear it said nothing about that a minute ago.

 And check out those knife skills. I was 25 before I knew to curl the fingers on my left hand.

Mixing the "crisp".

Watch out, Martha. Looly's in the kitchen.

Looly's Solo Apple Crisp
adapted from Simply Recipes

5-6 medium apples (preferably Granny Smiths)
1 tbsp lemon juice
1 cup brown sugar
1 tsp ground cinnamon
1 cup rolled oats (old fashioned or quick-cooking)
1/2 cup butter

Preheat the oven to 375 degrees. Lightly grease a 9" x 13" pan.

Peel, core, and chop the apples into 1-inch chunks. Place them in the prepared pan. Sprinkle the lemon juice over the top.

In a bowl, stir together the brown sugar, cinnamon, and oats. Use your fingers to rub the butter into the oat mixture. Sprinkle the oat mixture on top of the apples. Bake 35-45 minutes until the apples are soft and the topping is golden brown and crisp.