Pasta with Peas and Cheese

When spring has sprung but there's still a chill in the air, this dish is the dinner that's waiting for you to cook it. It has enough cheese to make it a comfort food for a chilly night, plus enough seasonal vegetables and herbs to make it both taste like springtime and redeem itself as a "it-has-green-veggies-so-it-must-be-healthy!" meal. For kids, it doesn't get more familiar than pasta with peas, which works to your advantage when introducing new flavors--starting with ingredients that kids are already familiar with is one of the best ways to expand their palates. In this case, your basic peas and pasta dinner gets upgraded with sugar snaps, lemon, mint, and basil to add tons of flavor and freshness for very little extra work. In fact, this whole dish comes together in as long as it takes for the water to boil and pasta to cook--and we bet you'll even have time to set the table too!

Pasta with Peas and Ricotta Serves 6-8 1 pound your choice pasta 1 pound sugar snap peas, cut into thirds 1 cup frozen peas 1/2 cup parmesan cheese 1 cup ricotta cheese 2 tablespoons olive oil Juice and zest of 1 lemon 2 tablespoons each fresh mint and basil leaves

Directions Bring a large pot of salted water to boil. While waiting, prep the remaining ingredients: Cut snap peas into thirds, zest and juice lemon, and chop up mint and basil. Cook pasta for two minutes less than the suggested cooking time on the package, then add sugar snap peas to pasta. Cook for two minutes more. Turn off the flame and stir in frozen peas until just warmed through. Drain pasta and pea mixture, reserving 1 cup of cooking water. Add pasta and peas back to the pot, drizzle with 2 tablespoons olive oil, ricotta, parmesan cheese, and 1/2 cup of pasta water, and cook over high heat for 1 minute, stirring constantly. Season to taste with salt and pepper, and add in more water if pasta looks dry. Right before serving, stir in mint, basil, lemon juice, and zest.

Picky eater protein-packed spaghetti

Like every 4-year-old on the planet, my son alternates between stages of scarfing down everything in site and/or protesting via hunger strike when he decides he doesn't want to eat what's on his plate. The past few weeks, he's been doing the latter--refusing to taste his dinner, which culminates in his eventually going to bed without eating a full meal (not my problem) but then waking up before the sun because he's starving (my problem, indeed). Our dinnertime rule is pretty straightforward: You don't have to like what's served, but you do have taste what's on your plate before you decide that you don't like it. And to reassure you that I'm not a mean mommy who starves her children, I always include things I know they'll eat--some apple slices, cheese and crackers, whatever--so they don't feel the "this is all you get" pressure. But alas, a few measly sides don't sustain an active boy throughout the night. And with a newborn at home that awakens a handful of times for feeding, my sleeping until the sun rises is so very very precious.

Enter this dish. It has everything we both want in a meal. He likes that it's spaghetti (and that I may or may not let him pick up strands with his fingers, tilt his head back, and open wide). I like that it's a one pot meal that everyone can eat, that it's packed with protein from the beans and noodles (I buy Barilla Protein Plus pasta, which is made with chickpea flour for added protein, and looks and tastes close to regular), and that it contains veggies that are shredded into such tiny pieces that they can't help but cling to the noodles and become all but impossible to pick out.

I hope you enjoy it as much as we do!

Picky Eater Protein-Packed Spaghetti

Ingredients:

1 pound spaghetti (We like Barilla Protein Plus Spaghetti)

2 tablespoons olive oil

3 garlic cloves, minced

2 medium zucchini or summer squash

1 can low sodium or organic small white beans, rinsed and drained*

1/2 cup shredded parmesan or romano cheese

juice of half lemon

Directions:

Bring a large pot of water to a boil. Add a teaspoon of salt and pasta and cook pasta just shy of 1 minute al dente. Reserve the pasta water.

Meanwhile, shred zucchini  using a box grater (hint: hold the stem side to make it easier.) Set aside.

Heat a large skillet over medium heat. Add olive oil and garlic to the pan. When garlic just starts to sizzle (but before it takes on any color), add shredded zucchini. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 8 to 10 minutes.

Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add cheese and toss pasta with tongs. If the pasta looks dry, add reserved pasta water (start with 1/4 cup and work up from there), tossing pasta as you go. Cook over the stove for 2 minutes more. Add lemon juice and serve.

A few notes on this recipe:

*When buying canned beans, always look for ones that are low sodium or organic, since regular ones contain tons of sodium.

*If your child doesn't mind the "green things," this dish would be made even better with the addition of fresh chopped herbs (basil, mint, parsley, or a combination of the three would work), tossed in right before serving. The same is true for lemon zest.

Macaroni Pie

On our table at the holidays, my family rarely remains married to any one particular dish. We don't live by rules that say we have to eat THIS on Christmas, and THIS on Mother's Day, and so on. In fact, most of our holiday meals are new recipes that just sound really good but that we would never have time or energy to make on a normal Tuesday; a porchetta that takes 2 days to marinate in the fridge or a baked french toast with homemade berry sauce would never fit into my weekday routine. This recipe, however, is the exception in being both traditional and unfancy. Macaroni Pie--which isn't a pie at all, but more a combination of spaghetti, eggs, and an ungodly amount of cheese--has appeared on our Italian family's Easter table for generations. My grandmother learned the recipe from her mother, who learned it from her mother, and so on. And with a short list of humble ingredients and a prep time that's as long as it takes for water to boil, it's proof that simplicity often wins.

We only see this recipe once a year, and I never understand why. It's a comfort food that everyone can agree on. Adults love that it tastes like a baked version of cacio e pepe.  And try arguing with your kid to taste a food that contains both Macaroni and Pie in its name. Additionally, the recipe can be made even more convenient by baking single servings in muffin tins, rather than in one baking dish as I do in the recipe below.

Either way, I hope you enjoy it!

Macaroni Pie

Serves 16

Ingredients:

1 pound spaghetti

1 dozen eggs

2 cups shredded parmesan (get the good stuff) OR pecorino romano cheese

1 tablespoon ground black pepper (Yes, that's 1 full tablespoon, but you can reduce to 2 teaspoons if you prefer)

Directions.

Preheat oven to 400 degrees. Generously butter a 9x11 inch cake dish. Set aside.

In a large pot, bring salted water to a boil and add spaghetti. Cook pasta 2 minutes less than its suggested cooking time (pasta will continue to cook in the oven).

While you're waiting for the water to boil: In a large bowl, whisk together eggs, cheese, and pepper. Add drained pasta to the bowl and mix together until combined (two forks  or tongs usually does the trick). Pour into pan and spread evenly.

Cover with foil, and bake for 35 minutes. Remove foil than bake for 10 minutes more until the top gets nice and crunchy. Let cool for 15 minutes and then cut into 16 slices.

Notes:

*This can be made up to three days in advance. Reheat, covered,  in a 350 degree oven for 10-15 minutes.

*If you're making this in muffin tins, we recommend parchment liners to prevent stickage. Also, to make filling easier, add the cooked spaghetti directly to the muffin cups and then use a measuring cup to pour the mixture over the pasta. Reduce cooking time to 20-25 degrees covered and then an additional 5-10 minutes uncovered.

Yes, you CAN bring back family dinner!

There's nothing more refreshing after a day full of work, school, activities, homework, meetings, and playdates than sitting down and having dinner with my family.  It's over food that we connect, talk, share and bond. That cherished family meal doesn't happen every night; for me and for most families, that would be impossible. The good news: Research shows that it only takes a minimum of 3 shared family meals per week (breakfast and lunch count, too!) to bring your family closer and make everyone healthier. How refreshing is that? For us, family meals happen mainly on the weekends when we have more time. I love to sit and chat after our plates are clean, and I always sip my wine slowly so my husband is forced to stay at the table with me! It's those meals that remind me of growing up; as a family, we always lingered around the dining table (and we still do when I visit home!). My plea to you is that you give your kids that same privilege—the payoffs of sharing a meal together are priceless, and they include .

• Meals tend to be healthier and nutritious when they are prepared at home.
• Children eat more fruit and vegetables when they see other family members eating it.
• Adults and children alike are less likely to become overweight.
• Children learn to communicate and interact better (especially in a world where everything happens online!).
• Family meals are linked to lower levels of depressive symptoms in all family members and improved psychological wellbeing.
• Family meals can help prevent destructive behavior, including lower rates of smoking, drinking, and illegal drug use in pre-teens and teenagers.
• Children perform better in school.    

10 Ways to Make Family Dinners Doable, Easy, and Fun! 

1. Think about your week before your dive into the craziness of it all. Are any weeknights free of activities and doable for dinnertime together? Then set your goal to create a minimum of 3 family meals: Friday dinners, Sunday brunches, and Saturday lunch all count!

2. Plan a few meals in advance and add the ingredients to your weekly grocery list. Having everything on hand makes it much easier to whip something up without return trips to the grocery store or stressing out about what you're going to serve.

3. Turn the TV off and make it a rule that mealtime is free of all devices--your children (and you!) can survive 20 minutes without their phones or iPads!

4. Get the kids involved in cooking. Even babies as little as 1 or 2 years old can do certain tasks, such as peeling stickers off of fruit and veggies, washing them under running water, stirring, and pressing the buttons on the blender or food processor.

5. Keep meals simple. The goal is to spend quality time together--not to waste your whole night preparing something elaborate (and then feeling let down if your kids don't eat it.)

6. Create fun themes to get kids excited about mealtime: Think Macaroni Monday, Taco Tuesday, or Special Sunday Pancakes.

7. Let your child pick a recipe a week: Go to the grocery store together, gather the ingredients, and make it together. What they'll learn goes way beyond cooking: price, measurement, and more!

8. Make it enjoyable! Leave the serious discussions for later (read: no talk about Johnny's bad day at school), and let mealtime be a relaxing, calming, and comforting time.

9. Don't put pressure on the kids to eat what's on their plates. Instead, make the focus on the conversation and let the food be secondary. Nothing spoils dinner like constant pressure from parents telling their kids to take more bites.

10. Say grace and/or go around the table and have everyone say one thing they're happy about or thankful for.

What do you do to make family meals happen? Share your ideas--and inspire each other!

Ultimate Chicken Soup

Almost every weekend during the winter, I make a big pot of soup to last my family most of the week. This chicken soup is hands-down the most popular soup in the rotation--and it's one that my kids ask for regularly. Actually, they ask for "chicken poop" since that's how my 2-year-old pronounces it, and my 4-year-old happily joins in on the fun. Ahh, boys. There's nothing more comforting than a bowl of chicken soup, and I love soups as a way to get veggies in my kids--and that doesn't involve begging them to eat a pile of broccoli on their plate. But this chicken soup come with additional health perks. Yes, it's packed with winter veggies, but we also add quinoa for extra fiber and protein, and turmeric--a spice that has powerful health and mood-boosting properties (important for the wintertime blues!). Using bone-in chicken thighs gives the soup a rich taste and makes it a bone-broth-style soup that can cure any winter sniffle.

I hope your family enjoys it as much as mine.

ULTIMATE CHICKEN SOUP

Makes 8 servings

Ingredients:

2 tablespoons olive oil

1/2 pound carrots, peeled and diced

4 stalks celery, diced

1 onion, diced

1 sweet potato, peeled and diced into 1/2 inch pieces

2 sprigs rosemary leaves, minced (discard the stems)

1 teaspoon ground turmeric

1/2 cup quinoa, rinsed

1.5 pounds organic bone-in chicken thighs

8 cups organic low sodium chicken stock (homemade or store bought)

salt and pepper to taste

Directions:

In a large soup pot over medium heat, add onions, celery, carrots, and sweet potato, and cook, stirring occasionally until vegetables are soft. (Patience is key here, since waiting for the veggies to soften is crucial for the flavor base of the soup.)

Stir in rosemary and turmeric and cook for 2 minutes more.

Pour in quinoa and top with chicken thighs. Pour in stock making sure that chicken is fully submerged. Bring to a boil, then reduce heat and simmer until chicken reaches an internal temperature of 165 degrees, around 25-30 minutes.

Using tongs, carefully remove chicken from the pot and place on a cutting board. Let cool for 10 minutes before handling. Once cooled, discard skin and bones, and chop up meat into 1-inch pieces. Return to the pot and stir until all ingredients are combines. Season with salt and pepper.

Mini Stuffing Bites

Why, I ask you, is stuffing limited only to Thanksgiving? This post is my plea to make Thanksgiving's best side dish extend throughout the winter. It's the ultimate comfort food--and this version redeems itself by containing also veggies and a fruit (and, ahem, sausage and butter).  I love these bite sized versions for many reasons:

1. It's a universal rule that applies to 99 percent of kids across America: Bake anything in a muffin tin, and they're more likely to try it.
2. These can can be made ahead and even stored in the freezer, so you can pop one out anytime—they make a great addition to your child's lunch boxes, or as a size to any meat-based dinner, or as an adorable party appetizer.
3. Portion control. If you're the type that will go at the leftover stuffing with a spoon and without a stop button (insert self), these smaller versions can help reign it in.

Mini Sausage and Apple Stuffing Bites

Makes 24 Muffin Size Bites

Ingredients: 1 baguette cut into 1-inch cubes, about 8 cups 1 tablespoon butter 2 tablespoons olive oil 2 sausage links, castings removed (or 1 cup ground sausage) 2 apples, chopped 1 small yellow onion, diced, about 1 cup 4 celery stalks, diced, about 3/4 cup 2 teaspoon minced fresh thyme 2 cups organic low sodium chicken stock 3 large eggs, beaten ½ cup dried cranberries, optional

Directions: Preheat oven to 350 degrees. Grease 2 muffin tins or line with parchment liners. Set aside Place bread cubes onto cookie sheet, and cook in the oven for 8-10 minutes until toasted. In a large skillet over medium heat, sauté sausage in butter and oil until cooked through, about 5-7 minutes. Add apples, onions, celery, and thyme and sauté for 8-10 minutes more, until onion is translucent and celery is soft.  Remove from heat. In a large mixing bowl, stir together sautéed ingredients, bread cubes, chicken stock, eggs, and cranberries and toss to thoroughly combine. Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well. Bake for 25 minutes until bites are golden. Serve warm or at room temperature.

Pasta with Butternut Squash Sauce

I know you've got strong biceps from carrying that baby around all day. Or from lugging all the things that your toddler refuses to carry. You'll need those muscles to cut through a butternut squash! But if you're not feeling up for the challenge, here area few shortcuts:

1. The most economical way to purchase a squash is to buy them whole, so if you're chopping the whole darn thing, here's the simplest way to cut through it: Cut the squash in half lengthwise, scoop out the seeds, peel with a vegetable peeler, then chop into pieces. But here's a hint to make it even easier. With a fork, poke 10 deep holes into the squash, then throw it in a microwave for 5 minutes before cutting through. Thank me later.
2. Buy it pre chopped--fresh or frozen. The lazy woman's choice (and often mine--I don't judge.)

If you have a picky eater, this is a great recipe that introduces him to something new (squash sauce), but also has familiar elements (spaghetti), and that familiarity ups the chances that they'll try it without some sort of epic meltdown. Win!

Pasta with Butternut Squash Sauce

Makes 6 adult servings

Ingredients: 3 tablespoons organic unsalted butter 8 fresh sage  leaves, finely chopped 1 yellow onion, chopped 2 garlic cloves, chopped 2.5-lb. butternut squash, peeled, seeded, cut into ½” pieces OR 3 cups of butternut squash puree 2 cups organic low-sodium chicken broth ½ cup grated parmesan cheese salt and pepper 1 box whole wheat spaghetti

Directions: 1. Heat butter in a large deep skillet over medium heat. Add sage, onion, and garlic, and sauté until onion is translucent, around 8-10 minutes. Add butternut squash and broth. Bring to a boil; reduce heat, cover and simmer until squash is fork tender, around 15 minutes. Puree mixture using a food processor or immersion blender (Careful: The mixture will be hot). Return to original skillet and stir in cheese. Season to taste with salt and pepper. 2. Cook pasta in a large pot of salted boiling water until just al-dente (or about 2 minutes less than the suggested cooking time). Transfer pasta and 1 cup of pasta water to squash mixture and cook over medium heat for 2 minutes more, tossing so that the pasta is completely mixed with the puree. Add more pasta water as needed. Serve immediately.