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. 

Super Easy Herb Roasted Potatoes

More nights than not, simplicity is key. 

It never fails. Just as I'm starting dinner someone pinches their finger in a drawer or can't find their leotard or is suddenly in dire need of help stapling 30 sheets of paper together. More than likely all three. That is why, my friends, recipes like these easy-enough-to-pull-off while applying band-aids and stapling through mountains of paper yet deeply satisfying and delicious roasted potatoes are absolutely essential. Your welcome.

Super Easy Herb Roasted Potatoes
adapted from Fine Cooking

1/4 cup + 2 tbsp extra virgin olive oil, divided
2-3 pounds small red potatoes, washed and halved (quarter larger potatoes so they're all about the same size)
1 tsp kosher salt
1 handful fresh thyme sprigs (roughly 8-12 sprigs)
1 large onion, sliced
1/4 cup fresh chives, chopped

Preheat oven to 450 degrees. Drizzle a baking sheet with 2 tbsp oil. Use your fingers to spread the oil to coat the entire pan.

Put the potatoes in a large bowl. Pour the remaining 1/4 cup olive oil over the top. Season with salt and toss together.

Arrange the thyme on the bottom of the prepared baking sheet. Layer the onion slices on top of the thyme.

Arrange the potatoes on top of the onions, as many cut sides down as possible. If there's any olive oil still hanging out in the bottom of your bowl, pour that over the top of the potatoes.

Put the whole ensemble into the preheated oven and roast for about 35 minutes until the potatoes are soft and starting to brown.

Use a spatula to loosen the onions and potatoes. Sprinkle chives over the hot potatoes, adjust the seasoning with more salt and/or pepper as needed and toss again.

Not bad for 10 minutes of hands on time.

Panna Cotta with Strawberry-Rhubarb Sauce

The little KC kids are obsessed with jello. Like a lot of kids, the infatuation has more to do with the slip and jiggle than any particular flavor profile. I mean, when you assert preference by color, how important, really, is taste? I'm going with not very.

Given the penchant for wiggle, I thought panna cotta might be right up their alley, especially topped with a glossy bright strawberry-rhubarb sauce. And bonus, real vanilla and fresh strawberries taste so much better than red.

Disclaimer time. The original recipe calls for creme fraiche, which while picking up rhubarb and buttermilk at Whole Foods, I could have sworn was happily residing in my fridge just waiting to be called into action. Alas, when I got home, that very creme fraiche mysteriously had morphed into mascarpone! I hate when that happens. Fortunately there's almost always some Greek yogurt hanging around our house, which valiantly stood in for the mysterious traitor.

Buttermilk-Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
adapted from Bon Appetit 

For the Panna Cotta

1 & 1/4 tsp unflavored powdered gelatin
1 & 1/4 cups heavy cream
1/3 cup granulated sugar
1/4 tsp kosher salt
1 vanilla bean, halved lengthwise
1 & 1/4 cups buttermilk
1 & 1/4 cups full-fat plain Greek yogurt

For the Sauce

1 & 1/2 cups (about 10 ounces) strawberries, hulled
1/4 cup granulated sugar
2 cups rhubarb, (about 8 ounces) sliced 1/4-inch thick
1/2 tsp unflavored powdered gelatin

For the Panna Cotta, pour 1/4 cup of cold water into a little bowl and sprinkle the gelatin over the top. Let is sit for about 10 minutes until the gelatin swells and softens.

In a medium saucepan, combine the cream, sugar, and salt. Scrape the gooey seeds from the vanilla bean into the liquid, then toss in the pod too.

Bring the mixture to a simmer then add the softened gelatin mixture. Stir to dissolve all the gelatin, then remove the pan from heat and let it cool. Once cool, remove the vanilla bean pod. Whisk in the buttermilk and yogurt. Pour the mixture into small ramekins or dessert glasses. Chill in the refrigerator until firm, at least 2 hours.

For the sauce, combine the strawberries, rhubarb, and sugar in a medium heat-proof bowl. Toss everything together so the sugar coats the fruit.

Cover the bowl tightly with plastic wrap, folding and pressing the wrap so it extends just along the top edge of the bowl. If it helps, you can wrap a large rubber band around the rim of the bowl to hold the plastic wrap in place.

Set the bowl over a pot of simmering water, careful not to let the plastic wrap touch the pot. Heat the berry-rhubarb mixture without stirring for about 45 minutes, until the rhubarb looks pale and the fruit is soft.

Use a fine sieve to strain the fruit mixture, reserving the liquid only. Don't press and push on the fruit to get more juice out or your sauce won't be nearly as lovely. Get what you can, then add water to make 1 cup total.

In a separate small bowl, sprinkle the gelatin over 2 tablespoons cold water. Let it stand for 10 minutes.

While the gelatin is softening, bring the strawberry-rhubarb liquid to a boil in a small saucepan for about 3 minutes, stirring every now and then to prevent burning. Add the softened gelatin mixture and stir well to dissolve any stubborn gelatin granules. Remove from heat and let stand until completely cool.

Top the cold, set panna cotta with the cooled sauce and chill until the sauce is thickened, at least 2 hours.

Looly's Library Birthday Party

Shhh...Looly's library-themed birthday party was a quiet success.

Last year it was all about art. Before that, Little House on the Prairie. This year, Looly, the consummate book-lover, celebrated her seventh birthday literary-style. Thankfully, none of her friends are too cool for school just yet and all the young ladies (and Roo of course) had such a great time.

I'm kicking myself but I totally failed to get a picture of the invitations before we handed them out. So, you'll have to use your imagination. I ordered these old school library cards and pockets on etsy.com and we wrote in the party details. So cute and totally easy!

On the invitations, we asked guests to bring along a used book or two to trade in our homemade exchange library.

Looly invited 6 girlfriends and along with Bean, Roo, and herself, that made for 9 kiddos. We kicked off the festivities by painting and decorating book bags. Fabric paint, stencils, fabric markers, felt and foam stickers were a big hit and kept the kids occupied for some time.

Next we made these stained glass bookmark crafts. Due to the requisite abundance of glue on my kitchen table, hands, and everything else, I didn't manage to take any photos. They were simple enough, if somewhat messy, for the youngest kids to handle on their own and they all came out great. One word of caution if you attempt this craft: make sure you leave enough time for the glue to dry! Ours went home on paper plates with saran wrap because they were far from dry when the party ended.

After a thorough hand-washing, the kids took a book-themed trivia quiz. The questions were broad, covering everything from classic board books like Brown Bear Brown Bear to Harry Potter, so all the kids could participate regardless of reading level and experience. You can find the quiz here. It was even more fun than I had anticipated and the kids loved showing off their knowledge. To up the excitement, we handed out these adorable crocheted bookworm bookmarks as prizes.

Then it was on to writing our own books. Bare Books has a huge selection of blank books, puzzles, and all sorts of make-your-own crafts. The kids used markers, pencils, and crayons to write and illustrate their own stories.

Roo was especially proud of his masterpiece cleverly entitled, "My Own Book". Of course, that is a blank page he's showing off, but you get the idea.

Obviously for any KC party, snacks are key and we had no shortage. Check out the spread.

We served fruit, veggies, gummy "book" worms, fresh raspberry lemonade, and donuts from our farmers market but these chocolate cupcakes with pink and orange book cupcake toppers were the star of the show. I love etsy.

It was such a fun theme and really very easy to execute. Looly has such sweet friends who share similar interests. A couple of them even plunked down in a cozy spot during the party to get started on their "new" books from the exchange library.

Happy birthday, Looly! I can't wait to see what's next.

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

Mixed Bean and Radish Salad

Fish makes me nervous. It's not that I find most fish to be shady characters, it's more the unscheduled trip to the ER kind of nervous. Not rational. Roo has never tested positive for a fish or shellfish allergy and he has been tested. He's eaten fish multiple times with no reaction whatsoever, but for some reason every time I slip a little fish sauce into a marinade or dare place a flake or two of salmon on his plate my knees get a little quaky. Yup that, friends, is my idea of living on the edge.

My goal is to get the KC kids eating more fish, first, because I need to get over my own irrational fear that Roo's going to go into anaphylactic shock if he ingests an anchovy, and second, because kids who squeal at the sight of fish on a plate are annoying. That's not to be confused with kids whose parents choose not to give them fish for religious or moral reasons, sheer personal preference, or obviously, because they are allergic to fish. Those kids are not annoying. Well, maybe they are annoying, I really don't know. That's for you to decide. Anyway, that my kiddos balk at the smell of fish cooking is decidedly irritating and I'm taking steps to remedy it. Baby steps.

So here we go. Anchovies. Look, there they are right up top. Rest assured there is no way my children, particularly my girls, would entertain the notion of trying a bite of salad (or chocolate cake for that mattter) if they had the slightest inkling that there were tiny hairy fish in it. That's why I didn't mention it.

And fortunately they didn't ask.

Mixed Bean and Radish Salad
adapted from bon appetit

2 anchovy fillets, packed in oil, drained
3/4 cup extra-virgin olive oil
2 tbsp capers, drained
2 & 1/2 cups fresh flat-leaf parsley, divided (pack it into the cup to measure if you're a perfectionist)
1/3 cup red wine vinegar
Kosher salt
Freshly ground black pepper
1 bunch radishes, trimmed and sliced
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can Great Northern beans, rinsed and drained
1 15-ounce can Cannellini beans, rinsed and drained
1 cup black olives, pitted and halved

Put the anchovies, oil, capers, and 1 cup of parsley into a food processor or blender. Puree until you have a slightly coarse, pulpy puree. Transfer to a small bowl, stir in the vinegar. Season with salt and pepper to taste, but watch the salt. Between the anchovies and capers, this is already one salty dressing.

Put the radishes, all the beans, olives, and remaining parsley in a large bowl. Pour the dressing over the top and toss gently. Do not mention the anchovies to anyone under 10 until they've finished eating.

In fairness, this wasn't the kids' favorite salad but they all managed a few bites (yeah, a few bites of briny, beany, radish salad with secret anchovies!) and that is progress. Happily, Roo survived yet another uneventful fish exposure. Though the idea of him and a bite of lobster still makes me start to lose my hearing. I'm working on it. And still the push for more fish on the KC table continues.