A gorgeous salad for spring and summer that pairs an Avocado Tarragon Dressing with sprimp and pineapple for tropical south Asian flavors.
Zucchini noodles will change your noodle (or zucchini) game forever.
We've recently started a tradition of sitting around the dinner table, preferably alone or with immediate family, at least once a weekend to break bread and share one—or many—things for which we're grateful. The things can be big or small, deep or really not deep (I may or may not have once been thankful for a hard-earned Monopoly win). The point isn't to force introspection, but to make sure that we take time to share, listen, and emphasize gratitude at the end of a week that has surely seen its share of complaints. It's also a nice excuse for me to make a big family meal, like this delectable Sweet and Sour Fish from the cookbook Jerusalem. Our new tradition may sound like a no-brainer and, in a lot of ways, it is. We did this in some form or another most weeks anyway but, for us, formalizing the tradition has been transformative. I guess there's something about not leaving the expressions of our gratitude to the chance of natural conversation that has made us more mindful. Even our 4-year-old! In fact, most Saturday mornings the boys ask when our "thankful meal" will be. They seem to look forward to it as much as the hungry papa and I do. (more after the jump)
Many years ago, on a trip to Portugal, I got turned on to the sublime combination of chorizo sausage and clams. I was obsessed for a while, but eventually shifted my attention to some other food discovery and forgot about my Portuguese flavor obsession. In fact, until a recent dinner at a local restaurant, I hadn't enjoyed the two together in years. But just like the first time, it only took a single bite of chorizo and clams, this time tangled with linguine, to get hooked. I've been jonesing to eat the two together ever since. No problem. I cook all the time. I'll just grab some clams and chorizo and it's on, right? Uh, not so much. Here's the catch: Though cooking clams is not difficult (at all), I just can't wrap my head around cooking clams for a quick weeknight family meal. (Can you?) So, for now, I'll be making this Cod with Chorizo and Leeks. Though not exactly the same, cod and chorizo go beautifully together; this dish is ridiculously delicious. More importantly, this recipe totally suits my weekday cooking mode: it's low maintenance, easy, and quick. It's also easy to serve to everyone in the family, no matter what their tastes. At my house, the picky one eats cod with rice and veggies; the big one adds chorizo, but leaves out the leeks; and the grownups eat this all together, in all its Portuguese inspired glory. (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)
It all started with homemade Hoisin Sauce, the recipe that set me on the right foot with Gwyneth Paltrow’s chided cookbook, It’s All Good. As much as I don’t want to, I like this cookbook. And though there are many recipes I’ll never try (isn’t that the case in every cookbook?), there are plenty that […]
The Cuban Sandwich is among the best sandwiches of all times. Once you I get it in your my head that you I want one, you I need one. This feeling came over me a couple of weeks ago and I had everything I needed to make a great Cuban except for the most important ingredients: the meat. Of course. Desperate, I searched the cupboard and found a can of Bumble Bee Prime Fillet Albacore Tuna with Jalapeños and Olive Oil. If this had been an ordinary can of tuna, I don't think I would have experimented. And what a shame that would have been because, it turns out, making a Cuban sandwich with tuna is a damn good idea. That said, I'm glad the tuna had jalapeño because this Tuna Cuban Sandwich was perfect. (more after the jump)
Babies don’t come with a handbook, but motherhood certainly comes will a million competing ideas of how to “do it right,” especially when it comes to feeding. My “Family Cooking School” series is about helping you master a few basics across my 4 P’s of family cooking—planning, pantry, prepping, and parenting—so that you can become the happy, confident family cook that I know you can be. Today's technique is cooking en papillote, a French cooking method that involves baking ingredients in a parchment paper (or aluminum foil) “package.” Cooking en papillote sounds super fancy, I know, but it turns out to be one of those rare restaurant techniques that is easy to replicate at home. Not only is it simple, but it's also healthy, low mess, and relatively quick. It's pretty much a genius family cooking technique, as long as you know how to do it right. (more after the jump)
The holiday pressure is on, but I'm determined to make more room for fun this year. It's not that I haven't wanted to have fun other years. It's just that I've had a hard time letting go. Determined to "do it all"—I'll be more organized this year; I'll start a few weeks earlier—I've missed out on a lot of the joy of one of my favorite times of the year. To make room for fun, I'm pushing some of my normally high ranked priorities down the list. Maybe you think you know what comes next. Family dinners, meal planning, nutritionally balanced plates: they can all move to the side during this busy time. Right? Nope! For me, well balanced family dinners are particularly important during this time when so much of the food we'll be eating out is so, well, unbalanced. And meal planning? There is no way that I can put well balanced meals on the table, especially during busy times, without being disciplined about meal planning. Even if that means scrawling ideas on a piece of paper that I keep tucked under a wad of knotted, unwashed hair. My meal plan keeps me sane. So, yea, some priorities get temporarily demoted, but others get reconfigured. They take a new, more flexible shape that helps me fit in other, very important and highly time sensitive to-dos like holiday shopping, baking cookies for Santa, and playing hooky from after school classes to sip hot cocoa and hit a train show (or two). Reshaping my approach to dinner means planning around the absolute simplest, fastest meals in my repertoire. It also means cooking a whole lot of one thing and getting comfortable with leftovers. This Tuna Puttanesca? Twice in three days. Good thing it's so delicious! (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)
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)
I know what it looks like. Judging by this recipe, you may think that I can't give up summer. While that may be true, this recipe isn't the sure sign you may think it is. Because this recipe has a secret: the garlic lime shrimp are perfect for a light meal all year around. The corn salsa, not so much, but that shouldn't stop you from filing this under best quick weeknight meals for any time of year. (more after the jump)
Notice something missing in the title of this post? That's right: no "back-to-school" declaration. Not that this isn't great for school lunch (it is!), but this recipe is a favorite of mine, so that's where I'm starting. Tuna salad is one of my all-time favorite lunches. I love it on toasted rye, with cheese melted on top, or scooped onto a salad. I like it made with mayo and also made without, like in this quick Mediterranean Tuna Salad. I just love tuna salad. If you ask me, the key to making an awesome tuna salad like this one made without mayo is to pack it full of flavorful ingredients like roasted red peppers and capers. These lend bold flavor without extra fat. In fact, you don't need to dress this tuna salad with extra olive oil, which makes it particularly light and healthy. (more after the jump)
I want to write—there's a lot to say—but I'm tapped. (Under the weather, too.) I talked all weekend. To new people. To a big group. To old friends. New ones, too. It was wonderful, but my throat is hoarse and I'm on empty. I'm happy to be home. School ends on Friday, then we go camping (camping!!). I've got to feel better, stronger to face the summer madness which begins in t-minus 5 days. So here's my plan: * Do work, at whatever pace I can manage. * Rest. * Pick up fish to make this simple cod en papillote for a family dinner. I'm in desparate need of a healthy family dinner. (Did I mention that I was in Austin. They sure do love bacon in Austin.) The cupboard is bare but, other than the fish, I have everything else that I need to make this cod en papillote: olive oil, shallots, white wine, tomatoes, lemons, olives, and thyme. Thank god for a well stocked pantry. (more after the jump)