Grab store-bought wonton skins and have the kids flavor their own crackers (or make them for an easy cocktail party treat). The flavor combos are endless—and so delicious!
A foolproof guide on how to roast vegetables perfectly, deliciously.
Fruit season is finally picking up here in the northeast! We no longer have to live on apples alone (for a few months, at least!). Raspberries and blueberries have been amazing. Strawberries are getting better and better. Soon, we'll be gorging on juicy stone fruit. When fruit is in season locally like this, you can feast on it without fuss, straight from the basket. And we do! But there's also an abundance and it's fun to cook, bake, and play with all the goodness, too. That's the beauty of this time of year: produce is good, there's plenty, and you can do what you want with it. One of the things I have been loving is serving fresh fruit with citrus sugar. My kids are pretty keen on eating fruit with citrus sugar, too. In fact, it's been the most successful way of getting them to ask for more. (more after the jump)
Ever had quinoa gone wrong? Bitter? Hard? Dry? No more. As part of my new video series, How-To Like A Pro, I'm going to show you how to cook quinoa like a pro in 5 easy steps. These new videos are short by design. They give a quick overview of how to cook or prep something like a pro in just a few easy steps. But, of course, you know me: I'll always elaborate a little bit to make sure that you get it just right. Here are a few notes on each quinoa-making step. (more after the jump)
The Make-Ahead Cook is a comprehensive cookbook which covers 150 make-ahead recipes and make-ahead variations, including this Quinoa, Black Bean, and Mango Salad with Lime Vinaigrette. Perfect for summer!
Quinoa fritters make an excellent side dish. Add a little magic and it can turn into an awesome handheld dinner, too!
Garlic and creamy, fresh and buttery with a little crunch from the pine nuts.
A one-pot dream recipe from Gwyneth Paltrow's cookbook, It's All Good.
Luxurious enough for your holiday table, but easy effortless enough to serve on any night of the week.
Halloween is in full swing at chez One Hungry Mama. In fact, we've already done some celebrating! Check out this Halloween video to see my kids' favorite Halloween dinner party playdate recipes in action. I'm a SUCKER for Halloween. It's one of my favorite holidays. I'm not into blood and gore, but I do love me a spooky vibe. With little ones, though, I've had to choose benevolent ghosts and smiling pumpkins over tombstones and skeletons. Bo-ring! Now that my boys are getting older, it's time to start introducing them to Halloween hungry mama style. (lots more—and a serious laugh—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)