I know. The big game is over and I'm posting a recipe for stuffed potato skins. I know! But who says that potato skins have to be about watching football? I mean, I never really watch football and, yet, I love potato skins. As it turns out, so do my boys. So why should I have to make them only during football season? Sure, the Super Bowl was my inspiration for these, but the recipe is going to feed us all year long because what's the difference between this and a big bowl of chili over rice with the fixings? Nothing. Plus—hold on to your hats—potatoes are nutritious. So, yea, stuffed potato skins are our new jam. For dinner. Any night of the week. (more after the jump)
We can't get enough of this super flavorful, totally healthy soup that comes together in your blender. How easy is that?!
An easy vegetarian meal or side as good for everyday as it is for a special occasion meal.
I almost never feed my boys a separate kids meal. I can't lie: partly it's on principle. Mostly, though, it's about keeping things easy for me. It's about doing and eating what I want. Every once and while, though, making a quick, separate kids meal works out better for me and, when it does, I go for it. This weekend, I wanted to take my time to prep a big birthday meal that the grown ups would eat later in the evening with a special guest. Instead of cooking early and having the meal sit, I threw together a summer pantry meal for the boys, got them to bed, and then sipped on a Aperol Spritz while prepping lamb kabobs, pilaf, string beans with yogurt and pine nuts, and a spinach salad with dates, almonds and quick pickled red onion. That was easier. That was what I wanted. On occasions when I make separate meals for the boys, I rely heavily on my pantry. In the winter, that means digging through my cupboard and freezer like I did for this all-pantry dinner recipe. In the summer, when produce is abundant and easy to have on hand at all times (I'm looking at you zucchini), I can throw in some fresh produce. This Pasta with Zucchini and Chickpeas is a perfect example of a quick meal that I can make in 15 minutes, any night of the week, all summer long. And, by the way, it is delicious enough that the some of the late-dining grownups couldn't resist a pasta appetizer, so don't think this is just a kids meal. (more after the jump)
I'm on a serious Italian food kick. Ever since returning from Italy, we've been feasting on easy summer pestos, meatballs, fresh mozzarella and tomato salads, prosciutto sandwiches, and even fruit and mascarpone dessert pizza! Having just been in Bologna, one of my biggest cravings has been meat sauce. Having just returned from an eating vacation, I've also been wanting to lighten up. So, unlike my restaurant-style approach with Chicken Marsala, I riffed on classic bolognese to make a healthier version. This Mushroom and Lentil "Bolognese" sauce is not meant to taste like a stand in for real meat-sauce, but it is just as hearty and full of umami flavor as the real thing. Totally delicious and satisfying. (more after the jump)
Tortilla Soup is one of my all time favorites. Hearty, with a little bit of spice, and topped with fried tortilla strips, it's as satisfying as a soup gets. And, I mean, fried tortilla strips. Is there more to say? I've always considered chicken—and, more to the point, deep, rich homemade chicken stock—to be the soul of Tortilla Soup. After all, it's usually called Chicken Tortilla Soup. And that healing feeling that sweeps over you when you eat a bowl? It could only come from long cooked chicken bones. Right? Apparently not, because I've made a kick ass version that's completely vegetarian. Vegan, even, if you skip the grated cheese garnish. It turns out that this soup is not about chicken stock, but rather a genius blend of simple ingredients. (Like so much great Mexican food. I should have known!) --more after the jump--
Monday is Cinco de Mayo and, if you've been following for a while, you know that means I'll be celebrating this weekend. It's one of my favorite holidays though, I have to admit, for no other reason than I love Mexican culture, food, and drink. Any excuse to celebrate the three is a treat for me. With these Cinco de Mayo recipes and family activities, it can be a treat for you, too. Cinco de Mayo is one of those holidays that gifts us an opportunity to use food and drink to explore culture with our kids. Yes, our my interest in the holiday started with guacamole and my favorite drink—rocks, no salt—but all's not lost in margaritaville. Give the holiday meaning by using delicious Mexican food and drink to learn more about Mexico and Mexican culture with your kids. Read up on Cinco de Mayo, doll up your digs, whip up a festive meal, and do a fun project (ideas for all of this below!). Eat, celebrate and learn. It's a beautiful combination. (so much more after the jump)
Here I go again. Another recipe from Gwyneth. Before you consciously uncouple from this post, take a breath and give me a minute. I promise the result is worth it. You know from my post on 7-minute homemade hoisin sauce that I'm a fan of Gwyneth Paltrow's cookbook It's All Good. Though absurd in moments and sometimes untenable for many people's budgets, the book is packed with many simple, delicious, healthy recipes that are very easy to make. With the talented Julia Turshen by Gwyneth's side, it's no surprise at how many go-to recipes she managed to pack into this book, among them this Roasted Cauliflower with Chickpeas with Mustard and Parsley. (more after the jump)
Squash and Black Bean Enchilada Pie. Mmm. Pie. If that doesn't get them running to the table, I don't know what will. This is my new favorite quick dinner. It's got all of the flavor of authentic Tex-Mex enchiladas, but only takes half the work. And clean up is easier, too. If that doesn't get you running into the kitchen, I don't know what will. (more—including the best store-bough enchilada sauce options and how to adapt this for everyone from baby to picky eater—after the jump)
I'm at a loss. I'm in bed after a 16-hour bout of food poisoning, waiting for snow to start. SNOW. This is not my week, and it's only Tuesday. As sick as I was mere hours ago, I'm hungry. Not quite ready to eat, but hungry for something simple and comforting. Warm, too, since, apparently, snow is on the way. (Did I mention the fucking SNOW?) I'll make soup tomorrow. Yes, that's what I'll do. I'll make this Curried Cauliflower Lentil Soup. This soup comes together quickly and easily enough that I can make it the day after I've been in bed sick. Major points for that. Plus, it'll nourish me back to health and keep me cozy. The kids love this soup, too, so dinner's done, suckers. Maybe I'll put a poached egg on top for them, to make it more filling. An egg and bread: they always turn soup into a meal. (more after the jump)
Sometimes, even in the dead of winter, when a warm, long cooked stew is in order, I need to throw together a no-cook dinner and call it a night. Anyone else with me? On these nights, I make sandwiches or scrambled eggs (which technically violates the no-cook part, but who's keeping track). Last week, I threw together this Tuna and White Bean Salad, which I normally save for a lunch or pre-BBQ snack during the summer months. I had a baguette that was on the verge of stale, a can of tuna, and a can of white beans. So what that there was snow on the ground. We at this salad on crusty bread with some leftover veggies on the side and all was fine. Good even. (more after the jump)
If you've been following One Hungry Mama for a while, you know that I'm the queen of tacos. If you haven't been following One Hungry Mama for a while, you're about to see how I've earned the crown. Tacos are a family cook's dream meal. Cook a protein, chop some veggies for on top, and mash or slice avocado: dinner's done. Tacos come together quickly and with whatever you have on hand, from leftover chicken to a stray can of beans. And don't think that you have to stick strictly to a Mexican or even Latin flavor profile. As you'll see, in my world, tacos are pretty much any protein and veggies stuffed into a folded flat bread. Greek, Caribbean, whatever goes! Oh, yea, and the best part? Kids. Love. Tacos. Grownups do, too. They make a beloved weeknight meal that can easily be on your meal plan in some form week after week. These recipes are proof. Check them out for some healthy taco inspiration! (more after the jump)
I'm obsessed with these Beef and Lentil Sloppy Joes. So is the hungry papa. The kids, too. Though I cannot lie: I did get a deadpan, "This again?" the most recent time that I served these. What can I say? I have been making them a lot. Like my famous classic fish sticks, these sloppy joes are a sophisticated update of a classic family dish without being fancy or fussy. The grown-up appeal doesn't come at the cost of this dish's essential kid-appeal. Instead, it comes from layering in healthy ingredients and balancing earthy, tart and tangy flavors. Plus, who doesn't want a sloppy, filling, delicious sandwich for dinner? Watch your buns, hamburgers. (more after the jump)
Check out the latest installment of my school lunch video series. This week's lunch idea is as good for little ones as it is for big kids, teens, and even grown ups! One of the best parts of my school lunch video series is all the comments I've gotten from high schoolers about wanting more ideas for packed lunches that work for them. How awesome that older kids are looking for healthy lunch options when they can't find them at school? (Very!) Since there was no way I was willing to let my teen fans down, I whipped up some easy-to-pack rice, grain, and pasta lunch bowls. The best part of these is that they work just as well for little kids as they do for big ones. In fact, start packing lunches for work, mamas—these are awesome for grown ups, too. (more after the jump)
I was going to post something else today, but I've shifted things around to share last night's dinner. It's not the prettiest meal I've ever made, but it is wholesome, healthy, and took 20 minutes to cook. I also used only ingredients from my pantry and freezer, and everyone like it. Last week was crazy, then we went away for the weekend. By the time I returned home on Sunday night, I had no meal plan, no food in the house, and a busy week of work ahead. Ever been there? I'm thinking that you have, which is why I've interrupted our regular programming to bring you this service announcement: A thoughtfully stocked pantry will SAVE you. Maybe you've heard this message before. Maybe it doesn't seem like much of a revelation. But I'll tell you this: when you're able to whip up a tasty dinner like this one with a protein-rich pasta and side veggie, you'll feel pretty amazed. Since I want you to be amazed by yourself and your cooking skills, let's break down last night's dinner, Pasta with Tuna and Chickpeas with Butter Sautéed Artichokes and Peas: (more after the jump)
Hey now! You guys certainly like the sound of this recipe. I wasn't going to post it right away until you screamed, yelled, begged to know how to whip this up. Okay, a few of you just asked. But you asked quickly. We just had this for dinner two nights ago! Far be it from me to keep you waiting so, without further ado, here's the recipe for my Lentil, Sweet Potato and Chorizo Hash, with a few quick notes on making sure it tastes just right. (more after the jump)