What do you get when you combine delicious meatballs, healthy greens, hearty beans, and your slow cooker? A dinner-worthy soup that practically cooks itself.
Mouthwatering Italian Meatballs that taste like they were made by an Italian grandma, but come together in a fraction of the time that real Italian grandmas put into theirs.
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)
Sometimes you just need dinner to be quick and easy. Not the kind of "quick and easy" promoted by headlines or recipe titles. Those are never quite quick and easy enough. No, sometimes, when you're just back from vacation or have worked an interminably long day or can't believe that there's so much to do to get everyone ready to start school again, you need a dinner that practically cooks itself—and fast. This Grilled Steak with Sweet and Sour Peppers is the answer. (more after the jump)
While I'm deep in denial, soaking up the last days of summer while we still have three weeks before school begins in NYC, I know that many of you are in the throes of transitioning to your school routine. Or at least prepping for that. Early mornings, homework, after school activities and, of course, school lunch. One a day, every school day, for the entire school year. It's a lot, which is why, even though I spend most of these days squeezing my eyes shut, plugging my ears and pretending that I don't see or hear the school year approaching, I've managed to put together a series of back to school lunch recipe videos. (The things I do for you guys!) The first one was a video with healthy dip recipes for the lunch box. All three are perfect antidotes for the sandwich blahs. (Believe me, they'll kick in sooner than you expect.) And now I'm taking on the lunchable with a DIY version of the every popular Taco Lunchable. (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)
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)
Thai curries are one of my favorite foods ever. But, having been lucky enough to travel to Thailand and also eat at some of the best Thai restaurants in the country, I've come to expect big things from Thai curries like complex flavors with lots of tension between hot, sour, and earthy notes. So, yea, supermarket red curry doesn't cut it for me so much. (Go ahead: I know I'm a food nerd.) But then why do I buy it so often?! I keep thinking that, one day, I'll crack the code and learn how to make a spectacular, piping hot bowl of soupy red curry from the stuff foraged in the Asian food aisle of my supermarket. To help, I've enlisted mail-order frozen kaffir lime leaves, hard-to-find kaffir lime oil, fresh lemongrass purchased from out-of-the-way spots. And still nada (so far). Though I haven't given up—and am getting closer thanks to a better than average red curry paste by Maesri—I decided that I had to find other, satisfying ways to use my not-homemade red curry paste. So far, this Red Curry Beef Stir Fry is the ticket. (more after the jump)
I have a confession: nobody touched this Soy Ginger Flank Steak the last time I made it. It was served alongside roasted parsnips and Jerusalem artichokes, and a huge batch of latkes with creme fraiche and homemade apple sauce. Lets just say that we ate fried potatoes—and only fried potatoes—that night. It wasn't the steak's fault. Other nights, my family freaks out for this steak, which is great considering how easy it is to make. It couldn't be more simple and versatile. It's the kind of recipe that any steak-eating family cook should have in their back pocket. Prep it in 10 minutes the night before and it's ready to cook as soon as you get home. (more after the jump)
During our Thanksgiving travels, we were lucky enough to fit in a 24-hour stay in Chicago. We attempted a trip to Shedd Aquarium but, alas, the line was too long to brave, even for my intrepid New York family. So, instead, we took a long walk along Lake Michigan (It's as big as an ocean!!) and ate. A lot. Our food adventure started with a Chicago-style dog. Now—cue laughing at Stacie—I haven't had a mystery hot dog in at least two years. I don't eat dogs much but, when I do, I nosh on the organic, local, humane, artisanal variety. Yup, hot dogs for assholes. What can I say? I live in Brooklyn and spend a lot of time in the Hudson River Valley. It's easy to avoid mass produced hot dogs, which I'm inclined to do. But I haven't completely lost my edge folks: I ate a hot dog out of a cart! I'd be lying if I didn't admit that I stood in the cold, Chicago wind whipping around me and my family, madly looking for a place to get the Chicago version of the asshole hot dog—because I did. I would have found the spot, too, had it not been for the big hungry boy. "There's a food cart right there. It says Chicago-style hot dogs!" Damn his burgeoning reading skills. I was promptly overruled and, before I could quote Portlandia, 4 dogs were ordered, 3 Chicago-style and 1, of course, plain. (more after the jump)
Tired today? Out late or just a candy hangover? Either way, I've got the antidote. Here's dinner tonight: Steak Tacos. The easiest ones ever. Serve with sliced avocado and dinner's done. What? Avocado is a serious vegetable! But, fine, if you have the energy, you can also whip up a side of sautéed spinach, which is also ridiculously easy. (Add a can of drained hominy, too. Yum.) (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)
One of the most common questions about my client practice is how I'm able to work with clients from all around the country. Most people assume that any practice that helps parents fit healthy family eating into their busy lives must include in-person cooking instruction. But the truth is that I don't need to give you cooking lessons to help you become a better home cook. Yes, knife skills help. And, of course, knowing a few proper techniques can ease things along in the kitchen. More importantly, though, anyone at any level of cooking skill can be a confident, healthy home cook. Developing cooking skills is a wonderful way to elevate your home cooking if you're interested in learning technique. But if you're not into cooking, it's just not necessary. I know how busy you are and refuse to tell you that you need to spend your time doing something you don't like in order to feed your family well. Instead, I share a few basic approaches to food. I encourage you to select and practice a few easy techniques. I help you figure out how to select recipes that match your skill and schedule. I guide you towards healthy, whole ingredients that fit your family's taste. And then you get the job done. Because you can. Stir fry is one of my favorite things to teach because it's an easy technique that works for every family. It's fast, simple, and adaptable to nearly any palate. It's a universal family cook lifesaver. And, in true form, though it would be fun to visit your kitchen, I don't need to stand over your shoulder to teach this one. All you have to do is follow my Stir-Fry 101 tutorial. (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)