Archive for category Dylan Report

Chicken & Rice with Kale and Arugula

This one’s a quickie – just a link, no picture.  Last night’s dinner was from Martha Stewart – One-Pot Chicken & Rice With Kale and Arugula.  The original recipe called for chard, I had kale and arugula in the fridge to use up.  Otherwise I made this exactly as written and it was quite tasty!  Dylan ignored the kale on his plate but did eat the chicken and rice (and some of the carrots).

No lunch box post today because Dylan decided to have the school lunch (“Trayless Tuesdays” mean hamburger day).

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Chicken Cheese Sliders / I’m baaaaaaaaack

This blog, as I’m sure you all guessed, has been on summer vacation.  Which was absolutely my plan all along.  And since it was such a cunning and brilliant plan, I now have an incredibly convenient excuse to be all “back to school / back to blogging!”

Yep, back to school.  Dylan started Pre-K at PS230 this week.  I am now officially the mom of a school-aged child.

Which means that in addition to posts about dinner-my-non-picky-but-incredibly-stubborn preschooler will eat, you will also be getting almost-daily school lunch posts as well.  Don’t worry, those will be short.

So, dinner tonight.  Not the most exciting meal, but hugely successful from a feeding-kids POV and pretty tasty to boot.  And doable on a weeknight!  Huzzah!

Chicken-Cheese Sliders

1 whole skinless bone-in chicken breast

1/4 cup barbecue sauce

1 can chopped green chiles (4 oz)

1 small onion OR a few scallions, chopped (Yes, I ran out of onions.  Who DOES that???)

some garlic, minced/pressed

slider buns or regular sandwich/burger rolls.  If you are in NYC, FreshDirect has these awesome little brioche slider buns which are perfect for this.  They come in bags of 12 but you can freeze them and then slice & bake directly from the freezer.

cheese (cheddar or American)

arugula (this was for the adult sandwiches only, if your kids will eat spinach by all means use that instead!)

In a chef’s pan or skillet with a lid, combine the chicken, chiles, bbq sauce, alliums (that’s onions & garlic), and about 1/4 cup of water.  Cover and let simmer for 30 minutes.  Put in fridge.  When the chicken is cool enough to handle, pull it off the bones and shred it with your hands.  Mix it back into the sauce.

Preheat your oven to 400.  I probably should have told you that first. Sorry.

On a sheet pan, assemble sandwiches, but leave them open faced.  Basically you want the chicken and cheese on a bottom bun and an empty top bun next to it.  Bake for 5 minutes or until the cheese has melted and the bread is toasty.  Add arugula.  Put top bun on sandwich.  Eat!  You could also add some spicy mustard if you wanted to.  Or extra bbq sauce.

Dylan eating sliders

Mmmmmmmm, cheesy!

Dylan’s menu: 2 sliders, edamame, milk, 1/2 apple

Aeryn

Cheerios!

Aeryn’s menu: homemade baby food (potatoes, green beans, zucchini, carrots), cheerios, formula

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Pasta with tuna and green beans

From Martha Stewart, a nice modern twist on the flavors of a traditional tuna noodle casserole.  No pics tonight – too tired and forgot!

The major changes to this recipe were in the proportions.  Since the original serves one, we more or less tripled it.  (Also for some reason in Martha’s world tuna cans are 3 oz instead of 5.  Weird.)

  • 8 oz (1/2 box) whole wheat fusilli/rotini/etc
  • 1/2 lb green beans, trimmed and halved
  • 2 cans water-packed low-sodium tuna, drained
  • 3 tbsp EVOO
  • 1/2 cup almond slivers, toasted
  • 1/4 cup chopped parsley
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced

Boil pasta in salted water.  1 minute before the end of cooking, add the green beans.  Drain.

Meanwhile, combine everything else in a bowl.  When the pasta and green beans are done, mix them in.  Season to taste!  Wasn’t that easy?

Dylan gobbled this up, which was nice to see because we’ve been so exhausted lately that he’s been eating a lot of junk food – granola bars instead of actual meals, etc.   So serving him a balanced meal that he actually enjoyed eating was a nice change of pace.

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Roast chicken over leeks, carrots, and fennel; Brussels sprouts

Roast chicken, leeks, carrots, fennel, brussels sprouts

What Sunday nights should look like

There are few foods that offer more deliciousness per time invested than a roast chicken.  Especially if you’ve foregone the roasting rack and instead laid your bird over a bed of carrots, leeks, and fennel.  And especially if you also happen to have a lemon and some fresh thyme to put in the cavity.

Five minutes to assemble, a little over an hour to roast (but no worries if you leave it in a bit longer – it can take it), and you have dinner.  It’s so hands-off you can even decide halfway through cooking it that it’s such a lovely evening you may as well stroll over to Juice Box for a bottle of pinot noir.

(The bread you can either purchase fully baked or do like I do and buy frozen parbaked baguettes to keep in the freezer in case you feel like having bread one night.)

Read the rest of this entry »

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Roasted Tomato Soup; Grilled Cheese Sandwiches

It’s a comfort food-y kind of Sunday evening here.

Soup & Sandwich

Noms

Grilled cheese sandwiches and tomato soup.  I like this recipe from the first season of Top Chef, and it’s simple enough that it’s not worth changing up.  It’s all over the internet, so go have a Google.

Dylan was in a helpful mood today, so I let him be my sous chef.  Fun!

Read the rest of this entry »

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Seat-of-my-pants Lasagna

I say “oh, no recipe, I made this up” and it sounds impressive, but really, if you know how to make spaghetti sauce from scratch, you also know how to make lasagna.  And since my mother makes the best spaghetti sauce in the known universe, this was pretty much a no-brainer. Read the rest of this entry »

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Spaghetti with Brussels Sprouts and Pine Nuts

Lest you think I’m some kind of health nut, I made this recipe 4 or 5 times before I realized there wasn’t supposed to be pancetta in it.  Oops.  The original recipe from Gourmet is here – below is the way I always make it.

  • 1 lb whole wheat spaghetti or fettucini (I like the nuttiness of whole wheat in this dish, but regular pasta works fine too)
  • 1 lb brussels sprouts, sliced (use the food processor or a mandoline for this)
  • large handful of pine nuts (about 1/2 cup?)
  • 1 onion, sliced thin
  • 3 tbsp cubed pancetta (I like the kind you can buy pre-cubed, but you can also cut the sliced kind into faux-lardons)
  • olive oil, salt, pepper

Cook pasta according to package directions, reserving about 1 cup of the cooking liquid.

Heat the olive oil in a large chef’s pan.  Add pancetta, and cook until crispy.  Add onion, pine nuts, and sprouts, saute over med-high heat until starting to brown.   Season to taste.  Add pasta, toss together and add enough of the cooking liquid to moisten everything.

Serve with LOTS of parmesan cheese.

iPhoto issues continue, but Dylan liked this even better than the lasagna.  Maybe because I let him have a “grown-up fork” for twirling.

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Chicken-Spinach-Artichoke-Mushroom Lasagna

This is a catch-up post from Wednesday – it’s been a hectic week.  I can’t tell where this recipe came from based on the card – Cooking Club of America, maybe?  At any rate, I’ve lightened it up considerably here.  The original sauce has 2 cups EACH of whole milk and cream.  First of all, I’m not buying special milk and cream for one dish, and second of all, HOLY COW THAT’S A LOT OF HEAVY CREAM.  So I swapped the 2 cups of cream out for a combination of the liquid I’d normally squeeze out of the frozen spinach and some homemade chicken broth from the freezer.  Don’t worry, though, I made up for it by adding what was probably a lot of extra cheese. Read the rest of this entry »

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Turkey Burgers with Mint-Yogurt Sauce

This is a Cooking Club of America recipe, and seriously lives up to the hype.  Even if you make these with ground turkey breast (fat free but also flavor free) they’ll still turn out pretty darn good.  I make them more or less according to the recipe except for the part where I never measure anything and tend to assume that any recipe calling for fewer than 4 cloves of garlic must be a typo.  (Oh, and I always make a double recipe since ground meat is generally sold in 1 lb packages and not 8 oz.  Seriously cooking magazines, STOP DOING THIS.  It’s like when pasta recipes call for 12 oz of dry pasta.  Have you ever seen a box of pasta that wasn’t 16 oz?  Frell that, I’m cooking the whole box and will have extra SO THERE.  See also: recipes that call for chopped onions by the cup rather than the number of onions.  Pet peeves, I haz them.)

Ahem.  Anyway, you can find the recipe for these here http://www.cookingclub.com/recipes/articletype/articleview/articleid/7112/turkey-burgers-with-mint-yogurt-sauce.

Dylan looking at turkey burgers

"If I eat all my tater tots, can I have more tater tots?"

Dylan Report: He ate 1/4 of a burger and roughly his own weight in tater tots and ketchup.  Those are vegetables, right?  (I didn’t even bother serving him any of the mint-yogurt sauce, as I know from experience that he will not eat anything with raw garlic in it.)

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Chicken Curry With Cashews

Every time I make this, I wonder why we don’t eat it more often.  It’s a cheater’s curry, made with curry powder instead of a customized blend of spices, but it’s incredibly tasty and takes barely any active cooking time at all.  I bet it would work great in the slow cooker – note to self: try that sometime!

The original recipe is from Gourmet and can be found here on Epicurious.  The recipe as I made it tonight is after the jump.

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