May 16th, 2013
I’m obsessed with these.
I’m a sucker for hand held pies—especially if they can be made ahead and stored in the freezer for a quick dinner or school lunch—but I tend default to Mediterranean flavors, like with these Syrian-style Spinach Pies. I was recently inspired to take a new tack, though. A Latin approach. I was recently inspired to make these tuna and chipotle tuna empanadas.
And now I’m obsessed.
May 14th, 2013
There’s so much talk these days about how to get kids to eat vegetables, but not a whole lot about how to get them to love veggies. (You know, eventually.) This whole teaching kids to eat healthy thing is not just about getting nutrients down the gullet. After all, we could do that with supplements and protein shakes. It’s really about fostering a love of healthy food that will sustain them over the course of their lives. And, sometimes, it’s easier to do that while away from the pressures of meal time.
Watch my latest video to get my three favorite tips for how to inspire veggie love. They are foolproof: there’s no way any of these will end in tears over green beans. I promise. You can also get my reading list after the jump.
May 13th, 2013
What better way to end a week long celebration of tacos than with Chipotle Sweet Potato, Lentil and Guacamole Tacos? These babies might be one of my favorite family food finds ever.
When I whipped up these vegetarian tacos, I fully expected my boys, especially the hungry papa, to feel less than satisfied. After all, our favorite go-to tacos are classic beef tacos and tacos made with carnitas, not to mention our new favorite Greek-style tacos and jerk chicken tacos. Notice a theme? Meat, meat, meat and meat. But, to my surprise, the boys loved this meatless version. Like seconds and thirds love them.
May 8th, 2013
This week’s taco fiesta rocks on with my Caribbean inpspired Jerk Chicken Tacos with Mango Salsa. You know what I love most about these? That their big flavor comes together with five ingredients. Take that weeknight rush that kicks my ass every Monday through Friday (and some Saturdays and Sundays, too)!
I’m always happy when I develop a post-worthy recipe that also happens to be quick and super easy, but I’ve got to admit that I never set out to make quick and easy the point. This recipe came about differently, though.
May 6th, 2013
Cinco de Mayo has passed, but my desire for tacos has not. So, hungry mamas and papas: welcome to taco week. Ole!
That’s right: in an epic clash of ancient calendars, Greek Easter and Cinco de Mayo fell on the same day this year. (Cinco de Mayo is totally an ancient holiday.) In honor of this great alignment, I’m kicking off the first annual One Hungry Mama taco week with a taco inspired by a fusion of my heritage and favorite cuisine.
I present thee with my Greek-Style Tacos. Or, as I like to call them, Grexican Tacos. (Mexigreek Tacos? Help me out here, people.)
May 4th, 2013
It turns out that you really only need three things for a perfect Cinco de Mayo: authentic, flavorful tortillas, good guacamole and margaritas. The rest is fairly easily improvised. And if you don’t believe me, read the beginning of my last post. See? I’m an expert.
May 1st, 2013
Margaritas. Lots of them.
Chips and guacamole.
A bite of someone’s enchiladas. Wait. Who’s food did I just eat? Is that even our table?
Dancing. Lots of dancing.
Just one last tequila shot? Margarita? Whatever.
Sleep. At some point.
A skinny girl margarita. Whatever, they aren’t so bad. Just one is fine.
The hungry baby doesn’t want fish tacos? Shit. Okay, just give him taco bites or let him eat chips tonight, for all I care.
Kitchen project with mama! Homemade tortillas. Seriously. Proof after the jump.
Pre-dinner dance party. Carly Rae Jepsen for the 15th time in a row. Ugh.
Kids to bed.
Did I say I was done? I was wrong: tequila shots!
Who am I kidding? Just one. Skinnygirl, that is.
Sleep. And it’s only 9 p.m.
Cinco de Mayo, you aren’t what you used to be, but I love you anyway.
Now, about making those homemade tortillas with the kids…
April 29th, 2013
At the beginning of this year, I’d decided that as much as I love (and will always love) writing and developing recipes for you, I wanted to roll up my sleeves and help you in a more personal, meaningful, and long lasting way. I’d decided that I wanted to work with you one-on-one to help you take back your kitchen. I wanted to put ideals for how to feed your family aside and instead hear about the realities of your life so that I could provide you with personalized solutions to help you feed your family healthfully on a budget, deal with your picky eater without fighting, and make dinner every night without constantly feeling stressed out.
I want to help you get rid of the stress of feeding your family, once and for all!
So I developed my Real Family Food in Real Family Time program to do all that. I told you about the program for the first time two and a half months ago. There was no new site to point to (though super fun updates are coming soon!), no info about my program online (again, coming very soon), and no clue how you’d react. I just threw it out there to see if it would stick.
I’ve been blown away by your response. Connecting with you has been the most exciting part of my career yet, combining my child development expertise, experience as a professional cook, and deep love for working with moms.
It’s that last part—my passion for helping moms—that has inspired me to open more time in my calendar this month to give away six free calls. Think of it as my Mother’s Day gift to you. Or maybe it’s your Mother’s Day gift to yourself? My aim is to make it that.
April 26th, 2013
Spring sprung! Then it went away. But it’s back again! Sorta.
Is the weather by you as crazy as it is here in Brooklyn?
Well, weather be damned, I’m getting the party started. It’s spring time and we’re eating spring vegetables, damn it, even if, for now, that includes a few frozen peas. And even if I have to serve them up with only 15 minutes to prep.
April 24th, 2013
I’ve talked before about how stuffed vegetables—peppers and tomatoes, in particular—were a staple in my house growing up. They are a go-to Greek dish that my yiayia (Greek grandma) used to make all the time. I guess that’s why I didn’t make them myself very often: I feel like my cooking never compares to hers. But after I made these Lentil and Quinoa Stuffed Tomatoes I promised that I’d make them more often. And so I have. And with just a tiny bit of planning, you can, too.
My yiayia always made her stuffed vegetables from scratch on the night that she’d serve them. My yiayia also spent nearly 3 hours cooking every single day. Though I spend quite a lot of time in the kitchen too, my life is very different from hers. I imagine yours is as well, so having everything to make these Orzo and Lentil Stuffed Peppers prepped ahead of time is key to making this dish relatively quick and easy. Here’s the deal:
April 22nd, 2013
Last week was long. Stressful. Sad. Angering. It was also full of love. Help. Togetherness. Hope, even. In the wake of it all, I just wanted to spend the weekend at home, cozied up with family. And eating, of course. Eating always makes things better. The problem was that I didn’t feel much like cooking. I was wiped.
So, to recap: I wanted to be at home, feel cozy and share a big, comforting meal with my boys, but without doing much cooking. There was only one answer and it had nothing to do with getting the hungry papa in the kitchen.
April 19th, 2013
So, you guys know that I’m a fan of Martha. I also happen to love Sarah Carey, the editor-in-chief of Everyday Food. Remember when I first discovered her daily video newsletter? I love it as much today as I did back then. When I’m not in recipe development mode and too wiped from work to be creative in the 30 minutes or so that I have to whip up dinner, I look to Sarah and she serves up dishes like this Chicken and Basil Stir Fry.
April 17th, 2013
You’ll have to forgive me. I’m feeling maudlin—this has been a sad week—and I feel like all I can do is either post a recipe for comfort Ho Ho’s or get contemplative. So contemplative it is. The hungry boy made it an easy choice when he went and started talking about meat. And animals. And how the two, uh, fit together.
Sigh. It’s finally happening: the talk about eating animals.
April 15th, 2013
I’m not big on making fussy sauces at home (I’m looking at you hollandaise). Unless a sauce comes together in my pan in 5 minutes or can be made ahead of time and stored in the fridge for days, it’s probably not happening in my house. The sauces I make are usually simple and clean, made with just a few ingredients since those are the ones that fit my must-be-easy-to-make criteria. And then there’s this Romesco Sauce.
Despite calling for eleven ingredients, this sauce passes my prep test—because blenders are an amazing thing and most of the ingredients are from the pantry—but the flavor has so much more depth than you’d expect from an easy make. It is smoky and tangy, hearty and bright. It hits all the spots on my palate that activate addiction. Sorry, but it’s true. I cannot get enough of this stuff.
I’ve served this Romesco sauce on top of mashed potatoes, with garlicky sautéed kale, alongside crab cakes, tossed with roasted cauliflower, dolloped into a simple veggie soup, and as a dipping sauce for toasty bread. As far as I can tell, this sauce makes everything better.