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Poblano Pepper and Potato Tacos

One of the food highlights from out our trip out west this spring was a taco truck in the middle of nowhere.

At the end of our trip to Yosemite, we asked one of the park rangers if he had any suggestions for one last hike on our way out. He suggested an out of the way wildflower walk that was stunning, a path along a steep hill dotted with wildflowers that ended in a rushing river.

He also recommended a taco truck. Recommended is too soft a word. He raved about a taco truck, saying that he was a taco aficionado and that he had traveled all through California and Mexico looking for the best taco. And he found it, just outside Yosemite.

We couldn't resist. So after our wildflower hike, we found the truck parked in the parking lot of a convenience store: Ramon's Tacos. I was afraid that the vegetarian options might not be as good as the hype, but both the tacos and burritos were excellent. Truly the best I have ever had, although I am definitely not an expert. For me, one of the highlights was the tortilla, which was fresh and tasty, so unlike the gummy version that we often get here. Ramon also served the tacos with a slice of lemon which we squeezed over top of the tacos to make them even better.

I have heard that around here, there are some authentic Mexican restaurants in Riverdale, Maryland, including La Placita, which I'm eager to try. I'd also love to find a good source of tortillas; otherwise, I may have to figure out how to make my own.

In the meantime, the experience motivated me to step up taco night at home. This filling idea came from tacos at Loteria in the Farmers' Market in Los Angeles. Oscar and I had them when we visited there last year. They're hearty and the peppers are not spicy, but are loaded with flavor. They make an excellent alternative to our usual refried bean filling. 

If you go to Yosemite, leave through the southwest side of the park on Route 140 and stop by Ramon's. It's at the corner of Highway 140 and Plainsburg Road in Planada. And bring one back for me.

2009: Radish Tartines
2010: Gruyère-Stuffed French Toast
2011: Cilantro Rice, Chipotle-Style

Poblano Pepper and Potato Tacos

Makes enough filling for 8-10 tacos
10 minutes preparation time
20  minutes cooking time

2 poblano peppers
splash of olive oil
4 medium-sized potatoes, peeled and cubed
3 garlic cloves, peeled and chopped finely
1 tablespoon finely chopped oregano
salt and pepper to taste
8-10 tortillas
1 lemon, cut into wedges

Line a baking sheet with foil or parchment paper. Heat the oven to broil. Broil the peppers until they are blackened, turning them so that they are broiled on all sides. Remove them from the oven and set them aside to cool. When they are cool enough to touch, peel off the skins and remove the seeds and stem. Coarsely chop them.

Heat the oil in a large sauté pan over medium heat. Add the potato cubes and cook for a few minutes, just until they begin to brown. Add the garlic, salt and pepper, and enough water just to cover the potatoes. Bring them to a simmer. Cook until the potatoes are tender but retain their shape, about 15 minutes. Add the chopped poblano and heat just for a minute until the mixture has warmed through. Add the oregano and stir.

Serve straight up in a warm tortilla with a squeeze of lemon or add any other toppings that make you happy.

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Simple Creamy Tomato Soup

Can you stop after just one potato chip? Or two for that matter? Or, if your neighbors left some home made chocolate chip cookies on your doorstep and you bite into one and it is delicious, could you have just one? Or two?

Last weekend our contractors surprised me by hooking up our stove. I didn't know it was coming, but before they left on Friday they said we could use the stove over the weekend. Whoopee!

I cooked just two things before the tarps went back on for the next round of drywall-skimming-painting. First we made a galette des rois to mark the end of the Christmas season. I had planned to bake it at my sister's house but instead we baked it at home! And I broke that oven in very well, oozing butter all over the pristine bottom. (Note to self: next year, seal the edges of the galette completely and -- just in case -- use a cookie sheet with edges for baking it).

I also made a simple butternut squash soup. I just used what I had on hand, but it tasted like the best soup ever. Not because it was, but because we made it, at home, in our soon-to-be new kitchen. Never mind that I had to run up the stairs from our temporary basement kitchen about 30 times to get all that I needed. I cooked soup! On our new stove!

But I can't stop at that. Cooking those things just whet my appetite. Now I have the urge to cook more.

This weekend I whipped up a batch of another of our favorite soups, a simple creamy tomato soup. I love this recipe because the soup is very tasty, and we can make it even when we are running low on supplies or don't have the energy to make something more complicated.  As long as there are canned tomatoes in the pantry, we can make this soup, even with our limited supplies.

The soup can be topped with a wide variety of toppings, such as fresh herbs, toasted nuts, croutons, or a dollop of creme frâiche.

Best of all, we could make it on a hot plate.

Simple Creamy Tomato Soup
Adapted from Epicuious

Serves 6
10 minutes preparation time
30 minutes cooking time

3 tablespoons olive oil
2 small onions, diced
3 tablespoons flour
3 1/2 cups milk
1 bay leaf
1/2 teaspoon sugar
2 teaspoons salt
2 28-ounce cans crushed tomatoes, preferably San Marzanos
1 teaspoon baking soda
1 teaspoon dried thyme
2 tablespoons chopped herbs

In a large pot, heat the olive oil.  Add the onions and cook until they are soft, about 7 minutes.  Sprinkle in the flour and stir until it is incorporated into the onions and no longer visible. Add the thyme and stir again.

Chop the tomatoes or use my favorite method and squish them through your fingers as you take them out of the can. Add them to the pot and sprinkle the baking soda on top of them. Stir to combine fully. Add the remaining ingredients and bring the mixture to a simmer.  Gently simmer for a few minutes to give the flavors a chance to mix and mellow. Remove the bay leaf. Purée with an immersion blender. 

Stir in the herbs, if you are using them. Serve immediately.

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Asparagus and Cannellini Bean Salad

I haven't been at all creative in the kitchen lately. In fact, I've barely been in the kitchen lately. The end of school year activities, along with overlapping sports seasons (soccer/baseball/softball/swimming) have left my head spinning with very little time to think, let alone to cook. And I find it very difficult to be creative without some time to sit and let my thoughts percolate.

It was just this past weekend, then, when I finally had a chance to go to the farmers' market and get inspired to get going again. I also had a chance to do more than crack the spine of Vegetables from an Italian Garden, which Gabe had given me for Mothers' Day. The book is beautiful with lots of creative recipes organized by season.

I flipped to Spring and found this lovely little recipe that I immediately tried. It was very quick and the result was excellent. Adding the cannellini beans made the salad more hearty, so that it could be eaten as a side salad or as a main course.Olivia suggested that we have ours with a fried egg on top which I thought was fabulous plan. It made for a perfect, quick Spring dinner.

Best of all, I feel much more balanced after having had some time in the kitchen.

Second helping: Lemony Potato Salad
Thirds: Linguine with Garlic Scape and Pea Pesto

Asparagus and Cannellini Bean Salad

Adapted from Vegetables from an Italian Garden

Serves 6 as a side dish
20 minutes preparation and cooking time

2 bunches of asparagus
2 15-ounce cans cannellini beans
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (from about 1/2 of a lemon)
3 tablespoons chopped parsley (a small handful before chopping)
1/4 teaspoon salt
 a few grinds of fresh pepper
fried eggs (optional)

Bring a small pot of water to boil. Snap off the woody ends of the asparagus, and rinse them. Salt the boiling water with a few dashes of salt and add the asparagus. Cook until the asparagus is tender and still a vibrant green, about 5 minutes. Drain the asparagus in a colander as soon as it has finished cooking.

While the asparagus is cooking, drain the cannellini beans and rinse them under cold water.

In a medium-sized bowl, whisk together the olive oil, parsley, lemon juice, salt, and pepper. Add the cannellini beans and stir. When the asparagus has finished cooking, toss it into the bowl and stir again. Serve warm or at room temperature. A fried egg on top is optional.

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Ramp Pesto

Ramps are only available for a short time each spring, making them one of those foods that marks the season. They have a mild onion-y flavor, which is fresh and bright, capturing perfectly the taste of spring.

I got the idea to make a pesto out of ramps from this recipe on Food 52, but of course I had to change it up a bit. I added some of the whites of the ramps, which pack a punch. Tasting a sliver raw reminded me of tasting a raw garlic clove. Because traditional basil pesto usually includes garlic, I thought that adding some of them would have the same effect as adding a pungent flavor to the pesto.

I also used pecans instead of walnuts or pine nuts because I made the mistake of looking away while I was holding down the handle on the bulk bin at Whole Foods. $24 later, I began thinking of ways to consume lots of pecans. The combination of the green freshness of the ramps and the sweet nuttiness of the pecans was very tasty. 

This pesto would be excellent on pizza or a sandwich, but being the pasta lovers that we are, we had it with pasta. It can be made in the time it takes the pasta to cook. For us, it was the perfect quick meal before heading out to baseball practice. Spring indeed.

Second Helping: Pea Shoot Pasta with Lemon Cream Sauce
Thirds: Pressure Cooker Saffron and Artichoke Risotto

Ramp Pesto

 

Makes approximately 3/4 cup, enough for 1 pound of pasta
20 minutes preparation time 

 2 cups coarsley chopped and loosley packed ramp leaves (about 1 bunch)
2 teaspoons ramp whites, chopped
1/3 cup olive oil
1/2 cup pecans
1 teaspoon salt
1/3 cup grated parmesan

Put all of the ingredients except the olive oil and parmesan in the bowl of a food processor.  Pulse until the mixture is well-incorporated, but still a bit chunky.  With the food processor running, pour in the olive oil until it is completely incorporated. Add the parmesan and pulse once or twice. Serve with the carb of your choice.

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Warm Garlicky Lentil and Potato Salad

Several cultures have a tradition of eating legumes on or around New Years' Day. In the South, it's tradition to eat black-eyed peas for good luck. In Italy and Brazil, lentils are thought to bring luck. One theory is that the round legumes are symbolic of money and eating them will bring you good financial fortune for the new year. In these economic times, it may be worth a try.

But kicking off the new year with legumes is also a way to break with the indulgences of the last couple of months. After all those sumptious meals and decadent desserts, I always find myself wanting to scale back a bit in January. Many of us will make resolutions to eat healthier, exercise more, maybe even lose a few pounds. We may want to tighten the belt financially even as we are loosening the belt to account for our holiday splurges.

Lentils offer it all. They are healthy and inexpensive. Maybe they do bring luck after all since they offer health at a discount. Much cheaper than a gym membership.

When a friend told me that she had made a warm lentil and potato salad recipe that she found in the Washington Post's archives, it sounded like it would be perfect for the new year. This recipe laces the warm lentils and potatoes with a vinaigrette made with roasted garlic. The result is a simple, delicious salad with an earthy sweetness from the garlic that is hard to beat. The chopped parsley adds a counterpoint of freshness that makes this dish seem more of a treat than a resolution.

The children in this house love lentils, and we make our lentil-feta salad all year, but we love it best as a picnic food in the summer. I think this recipe will stand in nicely in the colder months. If it brings us luck of any sort throughout the year so much the better.

Second Helping: Cuban Harina with Broccoli Rabe and Crispy Fried Eggs
Thirds?: Black Bean and Monterey Jack Casserole

 

Warm, Garlicky Lentil and Potato Salad

Adapted from The Washington Post

Serves 6
15 minutes preparation time
20 minutes cooking time

1 head of garlic
1/2 cup olive oil, plus a drizzle more
2 1/2 cups small French lentils
2 teaspoons salt, or more to taste, divided
4 medium potatoes, peeled, and cubed (about 4 cups)
4 tablespoons red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, or more to taste
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees. Peel the outer layers off of a head of garlic, but leave the skin on the individual cloves of garlic and leave them attached in the head. Cut off the top of garlic head so that you can see the tops of the individual cloves. Place the head of garlic on a piece of foil and drizzle it with olive oil. Wrap the foil around it and bake it until it is tender and fragrant and the cloves are soft and brown, about 30 minutes.

While the garlic is roasting, in a small saucepan, cover the lentils water and bring them to a boil over medium-high heat. When the pot begins to boil, lower the heat, add half a teaspoon of salt, and let the lentils simmer until they are tender, about 15 minutes.

In a separate saucepan, cover the potatoes with water and bring them to a boil over medium-high heat. When the pot begins to boil, lower the heat, add half a teaspoon of salt, and simmer until the potatoes are tender, about 15 minutes.

When the garlic is finished, remove it from the oven and let it cool enough so that you can handle it. Peel back the foil and remove the individual garlic cloves from the skin with a knife or fork. Mince them finely.

Wisk the garlic, red wine vinegar, thyme, remaining teaspoon of salt, and pepper together in a small bowl. Slowly drizzle in the remaining 1/2 cup of olive oil, wisking continuously, so that the dressing emulsifies.

When the lentils and potatoes have finished cooking, drain them and pour them into a large serving bowl. Add the dressing and toss everything together gently. Add the parsley and mix again. Serve warm.

Jobs for Children: Children can drizzle the olive oil over the garlic, wisk the ingredients for the dressing and scrub the potatoes. Older children can peel the potatoes, too, and chop them or the parsley.

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Leftover Mashed Potato Pancakes

My sister and her husband brought the mashed potatoes on Thanksgiving. They went through all the work of peeling potatoes for 16 of us, cooking, mashing, and adding whatever secret ingredients they mixed in to make them taste delicious.

But they made one crucial error. They left their pot -- complete with the leftover mashed potatoes -- at my house when they left for the night. I know that the polite thing to do would have been to take them over to their house or at least call before I used them up. But I didn't do the polite thing. Instead, I happily cooked them up into some yummy potato pancakes.

Mashing the potatoes and forming them into pancakes.
These pancakes would be perfect for brunch, as a side dish, or even as the base of a quick meal. Served with a fried egg on top and some leftover Brussels sprouts, they made an excellent little lunch.

There is a wide variety of things that you can add to the mashed potatoes to make these pancakes. I added red onion, parsley, and rosemary because that's what I had on hand. But any combination of a member of the onion family with some fresh herbs would work. You could also add cheese. I debated adding some grated parmesan, but because I made these in the shadow of a huge Thanksgiving meal, I decided to skip it.

In case you are lucky enough to still have some mashed potatoes in your refrigerator, here's what I did.

Second Helping: Caldo Verde (Portugese Kale and Potato Soup)A quick supper.

Leftover Mashed Potato Pancakes

Makes approximately 8 pancakes
15 minutes preparation time
10 minutes cooking time

2 cups mashed potatoes
1 egg
2 tablespoons minced red onion or scallions
2 tablespoons minced fresh herbs, such as parsley, chives, rosemary, and/or sage
salt and pepper to taste
Canola oil for frying

With a fork or masher, mash the potatoes in a medium-sized bowl. Taste for seasoning. Add the egg, red onion, herbs, and, if you like some salt and pepper. Form the mixture into 2-3 inch pancakes.

Heat a large non-stick skillet or griddle over medium-high heat and brush it with canola oil. Cook the pancakes until they are golden brown, turning once, about 2-3 minutes per side.

Kids can help mash potatoes, mix ingredients together, and form the pancakes. Older children can also chop onions and herbs.

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Fresh Broccoli Lemon Pasta

After that recipe for pecan bars (and after polishing off the last of our stash), I am definitely in the mood for something healthier. And what is healthier than broccoli? Amazingly, our children will all eat broccoli. Actually, it's more accurate to say that none of them will reject pasta just because it has broccoli in it, although I often find that they have eaten the pasta and left a heap of broccoli behind.

Broccoli, trimmed and ready to go.

There are beautiful heads of broccoli at the farmers' markets now, so this is the time to make the most of it. We have been making a broccoli pasta with sour cream for years and love it, but the night I first made this we didn't have any sour cream and I will go to great lengths to avoid going to the grocery store. Instead, I made this version of a broccoli pasta with the ingredients that I had on hand. (Incidentally, I thought I had posted that broccoli sour cream pasta recipe a long time ago, but I can't find it in the archives. Does anyone remember reading it? Have I lost my mind?)

The broccoli in this recipe is so good that I had to stop myself from eating it right out of the pan. The garlic and parsley get chopped together into a persillade which is just a fancy French word for . . . well, at its simplest, it just means garlic and parsley chopped together. The lemon zest adds a bit of brightness that nicely complements the heartiness of the broccoli.

The lemon-parsley combination. Can you smell it?

If that's not enough to convince you, then you should also know that it only takes about 30 minutes to make. Chop the broccoli first, then you can prep the rest of the dish while the pasta water boils and the broccoli sautés. Also, with the broccoli and pasta in one dish, you don't even need a vegetable or salad on the side.

I polled the family after we had this pasta to see how they liked it compared to the original broccoli-sour cream pasta. We had a split decision, which admittedly is not easy to do in a family of 5. Everyone said that they liked both, but two preferred this new version, two preferred the family classic, and one liked them both so didn't choose a favorite.

Second Helping: Roasted Beet, Cucumber, and Feta Salad

Just add pasta.

Fresh Broccoli Lemon Pasta

 

Serves 6
10 minutes preparation time
about 25 minutes cooking time

2 small heads broccoli (about 6-8 cups of florets)
2 tablespoons olive oil
pinch of red pepper flakes
1 teaspoon salt, or more to taste
1 pound short pasta such as penne or farfalle
1 cup parsley, chopped
2 garlic cloves, finely chopped
1 teaspoon lemon zest
freshly grated parmesan for serving

Set a large pot of water to boil.

Cut the broccoli into small bite-sized pieces. I use the stems, too. If they are very thick, peel off the outer layer; if they are small, don't bother. Slice the stems across into thin rounds (about 1/4 inch thick).

Heat the olive oil over medium-high heat. Add the broccoli, salt, and red pepper flakes and sauté, stirring occasionally so that the broccoli browns but does not burn. Cook until the florets are tender to the bite, which, depending on the size of the pieces, will take about 20 minutes.

While the broccoli is cooking, chop the parsley and garlic cloves together and zest the lemon. When the broccoli is tender, remove the pan from the heat, add the parsley, garlic, and lemon, and toss it together. Set the pan aside.

When the water has come to a boil, add a generous amount of salt and the pasta. Cook the pasta until it is al dente; for me this is usually 1 minute less than the time called for on the box. Reserve about 1 cup of the pasta water. (I remind myself to do this by setting a measuring cup in the colander while the pasta is cooking. When I pour the pasta out to drain it, I pour a bit in the measuring cup first.) Drain the pasta and return it to the pan.

Immediately add the broccoli. If you like, add a bit of the pasta water to give the mixture a bit of a sauce. Serve hot and add parmesan at the table.

Jobs for children: Children can zest the lemon, wash the broccoli and parsley, and peel the garlic. Older children can chop the broccoli, garlic and parsley, too.

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Grilled Zucchini Summer Sandwich

We seem to have spent the first part of the summer everywhere but home, eating dinner out of the house and expanding our repertoire of dishes that travel well. But now that school is out and we have settled into summer, we find ourselves home more often. The combination of being home more and not wanting to cook in the 100-degree heat has us turning more and more to the grill. I know that grilling requires standing over a hot grill which is its own challenge on a scorching day, but at least it is quick, and the heat stays outside.

This recipe is my way of using up one of those giant zucchini that I inevitably take possession of once or twice during the summer. Do you have the same experience? Maybe a family member or neighbor gives you one, or you find one hiding under a large leaf on that zucchini plant that you somehow missed when you last harvested. For me, it's having that vegetable garden an hour away that did it. So last week we were the proud owners of a Great Zucchini. It reminded me of the vegetables in Wallace and Grommit's Curse of the Were-Rabbit, or that Gilligan's Island episode where they plant the radioactive seeds from NASA and grow gigantic vegetables.

I find that these huge zucchini are often not that tasty to eat on their own. The peel and the seeds can be tough so I usually just use the flesh to make zucchini bread. But this year I wanted to try something different. I noticed that sliced across, the zucchini are the perfect size for a sandwich roll. The grilling softens the slices and adds excellent flavor. Topped with a bit of basil -- purple in this case -- a slice of mozzarella, and loaded into a toasty bun they made a delicious summer sandwich.

The kids all tucked into these, and Olivia and Oscar polished theirs off. Chloe ate about half of hers before declaring that she didn't like it, but I thought that was not bad for my most finicky eater.

And I still have half a zucchini left to make more or to make zucchini bread. Or, given its size, I may have enough for both.

Grilled Zucchini Summer Sandwich

The kids ate these as sandwiches with the whole bun, but Gabe and I ended up eating them as open-faced sandwiches, and we each ate two.  With some veggies or a salad on the side, it's enough for a meal.

I think basil and zucchini are an excellent summer combination, but the zucchini has a neutral enough flavor that you could vary the combination in a number of ways. A chipotle mayonnaise would be an excellent addition, as would a dash of hot sauce like sriracha.

Serves 6
10 minutes preparation time
20 minutes cooking time

approximately 1/2 of a giant zucchini, peeled, and sliced into rounds
1 garlic clove, peeled and sliced
approximately 1-2 tablespoons olive oil
salt and pepper
10-15 basil leaves
8 ounces mozzarella or other melting cheese such as fontina or cheddar
6 sandwich buns
toppings of your choice, such as lettuce, tomato, or sliced onion

Heat the grill. In a small bowl, mix the olive oil and garlic, and add a couple of dashes of salt and a grind or two of pepper. Brush the zucchini slices on both sides with olive oil. Grill them until they are browned on the bottom, then turn them to cook on the other side. When you turn them to cook on the second side, add a basil leaf or two and a slice of mozzarella. Grill until they pierce easily with a fork and the cheese has melted.

Brush the buns with the remaining olive oil and toast them quickly on the grill. Load the zucchini patties into the bun, top with whatever you like, and eat them while they're hot.

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Olivia's Warm Goat Cheese Salad

As you know if you have been reading this blog for a bit, I love nothing better than to cook with our children. Not with them as an ingredient, of course, but with them in the kitchen with me. Just in case you were wondering. I even like to cook with other people's children, although I do have a bias towards my own. But once in a while Olivia likes to take over.

There are many Saturday mornings that I have come downstairs to find her in the kitchen, shooing me away while she whips up a surprise. Often it has been pancakes but most recently it was lemon meringue pie. And if you have never had lemon meringue pie for breakfast, let me be the first to recommend it.

When I got home from work on Monday, Olivia had a plan in action. She had written up a menu for us on a chalkboard, café style. Gabe and I were happy to cede the kitchen to her. Among the menu items was this simple but delicious salad, a reminder that sometimes the best meals are simply prepared with high quality ingredients. The greens were from the farmers' market, and I love the way she noted on the menu that the goat cheese was from Cherry Glen.

Olivia was clearly energized by the process and proud of making the dinner herself, and we were eager to step into the role of her grateful customers. I'm thinking that this summer we should turn over the kitchen to the kids more often, although I think I can't encourage this too much or it will become more like a chore and less like their own creative initiative. But I'm hoping a hint or two will do the trick. 

In Olivia's own words, here is the salad with warm goat cheese toasts that she made. She made the dressing, too, but didn't measure the ingredients so you're on your own there. She also uses a secret ingredient in her dressing which I have sworn not to reveal, but it will be much more fun if you add your own secret ingredient anyway. Every meal should have one, don't you think?

Olivia's Warm Goat Cheese Salad

This is for 6 people

about 2 tablespoons of goat cheese
12 little pieces of bread
some salad

some salad dressing:
red wine vinegar
olive oil
shallots
a lot of Dijon mustard
salt and pepper
a secret ingredient

Warm the goat cheese in the microwave for 15 seconds or until it is a little melted. Brush a thin layer of warm cheese onto the bread. Put the breads onto a cookie sheet and bake them at 400 degrees for about 5 minutes or until the bread is a little crisp.

Whisk together the salad dressing ingredients and dump it on the salad.

For each personal serving, put the salad in the middle of a plate and put the breads on the west and east sides of the plate.

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Simple Fried Rice

I love to spend time puttering in the kitchen. When I feel a bit out of sorts or crabby, an hour or two in the kitchen will usually make everything right. I just slip on my cooking shoes, put some music on the CD player, and cook something, anything really. And my mood improves considerably. Unless my creation is a disaster. But that's a whole other story.

I realize that not everyone uses cooking as therapy. Many of you  -- some might even say more normal people -- might find that going for a walk, taking a nap, or vegging in front of the TV is what it takes to recharge. I get that. And this recipe is for you. 

The reality is that I can't always spend as much time in the kitchen as I would like. These days have felt especially rushed. Summer swimming has begun, and softball and baseball are continuing. The children are still in school, and there are lots of end of year activities associated with that, plays, concerts, recitals. We have been on the run. 

Quick meals have become the norm, and this fried rice fits the bill. It is quick, delicious, and infinitely variable. It's also a great way to use up leftovers because you can throw in any odds and ends.  The key ingredients that add flavor are the peanut and sesame oils, soy sauce, ginger, and scallions. Beyond that, mix it up. Cooked veggies, tofu, nuts would all be great. It is also an excellent vehicle for a dash of Sriracha Sauce.

Writing up this recipe has convinced me. I know what I'm making for dinner tonight.

With summer right around the corner, I'm expecting more peace in our near future. You'll find me sitting on the porch or by the pool sipping some refreshing drink, preferably with one of those cute umbrellas in it. Or maybe in the pool.

Who am I kidding? I'll probably be in the kitchen.

Simple Fried Rice

The rice is best if it has been pre-cooked and refrigerated before use because it will dry out a bit and separate nicely for the stir frying process.

Serves 4-6
15 minutes preparation time
15 minutes cooking time

1 tablespoon peanut oil plus a splash more, if needed
2 1-inch pieces of ginger, peeled
1 or 2 carrots sliced into matchsticks
4 eggs, scrambled
6 cups cooked brown or white long grain rice
3/4 cup chopped scallions (about 1 1/2)
2 tablespoons soy sauce, plus more for the table
1 teaspoon sesame oil
additional pre-cooked vegetables or tofu

Heat a large, deep frying pan or wok over high heat. Add the peanut oil and swirl it around the pan.  Cook the ginger just until it begins to turn golden, about 1 minute. Remove the ginger from the pan and discard. 

Add the carrots and cook until they are tender, 3 to 4 minutes. Remove them from the pan with a slotted spoon and set them aside. Swirl the remaining oil around the pan. If you don't have enough to coat the sides add another splash. When the oil is hot again, swirl the pan to coat the sides. Add the eggs and immediately swirl them around the pan until they cook completely. With a wooden spoon, the egg up into small pieces.

Add the rice, soy sauce, sesame oil, and any other pre-cooked ingredients that you are using and cook until everything is heated through, 3-4 minutes. Serve, passing extra soy sauce at the table for anyone who wants it.

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Pressure Cooker Saffron and Artichoke Risotto

I bought a pressure cooker years ago for Gabe because I had heard it was great for making beans, and we loved to make Cuban black beans.  But I was afraid to use it.  I don't know whether I had a repressed bad pressure cooking experience in my youth or if it is just my active imagination, but I always picture the pot exploding all over the kitchen, and splattering hot food all over my innocent children.

But when my friend Andrea told me about her technique for making risotto in a pressure cooker in 7 minutes I knew I had to dust that cooker off and put it to work.  Andrea is a fantastic and creative cook, and I completely trust her judgment and recommendations about anything to do with food.  Now I have conquered my fear of the pressure cooker.  Sure it whistles and hisses, but the lid stays firmly locked on until I am ready to remove it, and I no longer worry about it combusting.

Making risotto in a pressure cooker is not only fast, it is easy.  There is no standing over a hot stove stirring slowly.  Instead, almost everything goes in the pot up front and, after a few minutes of checking e-mail or typing on the blog, the risotto is ready. 

I am looking forward to making this risotto with fresh artichokes and peas when they come in at the farmers' market, but for now, the frozen versions are mighty tasty.  But I still keep the children out of the kitchen once that cooker starts sounding like a steam engine.

Second Helping:  Homemade Ketchup

 

Pressure Cooker Saffron and Artichoke Risotto

Serves 6
20 minutes preparation time
20 minutes cooking time

3 tablespoons Spanish olive oil
2 small onions, diced (about 2 cups)
2 garlic cloves, finely chopped
2 cups arborio rice
1/4 teaspoon saffron threads
1 1/2 teaspoons lemon zest
2 cups frozen artichoke hearts
1 cup dry white wine
3 1/2 cups vegetable stock
1 teaspoon salt
a few grinds of black pepper
1 cup frozen peas
2 tablespoons butter
3 tablespoons chopped fresh parsley

Heat the olive oil over medium high heat in the pressure cooker and add the onion and garlic.  Cook until the onion is soft, about 7 minutes. 

Add the rice and stir to coat it with the oil.  Add the saffron, lemon zest, artichoke hearts, and mix again.  Add the white wine, vegetable stock, salt, and pepper and stir again.  Cover the pressure cooker with its lid and lock it on.  Bring the pressure up.  Follow the directions of your pressure cooker, but in mine, this is when the cooker will begin to make a hissing noise.  

Cook the risotto for about 6 minutes.  Each pressure cooker will cook a bit differently, but it shouldn't take less than 6 minutes.  You can always cook it a few minutes longer with the top off.  It's much harder to come back from an overcooked gloppy mess.

Release the steam and stand back.  When the pressure has been released, remove the top.  Add the peas and stir.  If the risotto still contains a bit more liquid than you would like, let it sit for a minute or two.  Stir in the butter and parsley.  Taste and add more salt and pepper to taste.  Serve immediately.

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Caldo Verde (Portugese Potato and Kale Soup)

I don't know about you, but after the heavenly excess of this past weekend, my pants are feeling a bit snug.  I need some simple food, and what better to satisfy that need than soup.  This soup only has four ingredients, but they are in perfect balance for a pure, nourishing meal.  I find it fantastic on a cold, rainy night, or when I feel a cold coming on.  The kale tastes fresh and green and adds to the soup's restorative powers.  It's also extremely easy and quick to make so it will give you a break if you have been spending a lot of time in the kitchen.

My mother learned to make this soup when my father was posted in Portugal in the mid-70s.  She made it many times when we were growing up, and now it is comfort food for me.  The Portugese sometimes make it with sausage, but we never did, and it's delicious as it is.

For some reason both of my girls will eat kale.  Even Chloe, who turns up her nose at food most kids love--trying to make a cookie that girl will eat is quite a challenge--laps up this soup.  And while I was cooking, Chloe entertained herself with the potato peels, starting with a nest and progressing to a face with eyebrows.

 
I'm still working on getting Oscar to like caldo verde, but maybe after a few more bowls, he will see the light.  As for me, it is exactly what I need to get myself in shape before I start that holiday baking.

Caldo Verde

The flavors of this soup are very mild so it will be best if you use fresh kale, sufficient salt, and a tasty olive oil.

Serves 6
10 minutes preparation time
25 minutes cooking time

3-4 medium potatoes, peeled and cubed
5 cups kale, stems removed and finely chopped
1 teaspoon salt
4 tablespoons good quality olive oil

Put the potatoes in a medium-sized soup pot and cover them with water by about 1 inch.  Bring the water to a boil, reduce the heat to a simmer, and cook uncovered until the potatoes are tender, about 20 minutes.  Mash the potatoes into the water.

About 10 minutes before you are ready to serve the soup, add the kale and the salt.  Cook the kale for 4 to 5 minutes or until the greens are tender but still retain a bit of crunch.  The soup should be thick but if it needs more liquid, add a bit more water.  Add the olive oil.  Taste for seasoning and add more salt, if you like.  Serve hot. 

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Caramelized Onion Carbonara

 
I thought it was time to post one of those super easy, delicious dinner ideas that we return to again and again.  This recipe only calls for egg, onion, and pasta.  The cream is an excellent touch, but you really can go without it.  Even when we have been away for the weekend and have not had time to shop, as we have for several of these fall weekends, we usually have what we need to throw this together.



It's also very quick.  Start the onions first, and you can do everything else while they cook; just check back in on them every few minutes and give them a stir.

And the taste?  Fantastic!  Although carbonara is usually made with pancetta or bacon -- one of those ingredients that even the most hard core vegetarians may dream about -- the caramelized onions add such a rich flavor that the dish is delicious without it.

 

Caramelized Onion Carbonara

Serves 5
5 minutes preparation time
30 minutes cooking time

1 tablespoon butter
2 teaspoons olive oil
1 large onion, chopped
2 eggs
1 tablespoon heavy cream
a couple of pinches freshly grated nutmeg
1/2 teaspoon salt, plus more for the pasta water
a few grinds of black pepper
1 pound long pasta, such as spaghetti or linguine
parmesan for serving

Heat the butter and olive oil in a large saute pan.  Add the onion and cook until the onion browns and caramelizes, about 30 minutes.  Stir frequently, and, from time to time, add a splash of water to loosen the juices from the pan.

Bring a large pot of water to boil for the pasta. 

In a large, shallow bowl, whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon of salt, and pepper together.  When the water boils, generously salt the water and add the pasta.  For al dente pasta, cook for 1 minute less than the time called for on the box.  Before draining the pasta, remove 1 or 2 cups of the boiling water with a measuring cup. 

Drain the pasta and add it immediately to the bowl with the egg mixture.  Stir the pasta quickly for a minute or two, until the egg coats the pasta evenly and cooks from the heat of the pasta.  If the pasta seems dry, add some of the boiling water.  Add the onion and mix again.  Serve immediately, and pass the parmesan at the table. 

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Bean Quesadillas with Avocado Salsa

Some weeks we are very organized about the children's lunches, shopping especially for them on the weekend.  And some weekends are chaotic and we don't get our planning done.  Quesadillas are one of those lunches that we usually can pull together with what we have on hand.  We almost always have a few tortillas in the refrigerator or freezer and a can of refried beans in the cupboard.  With those and a bit of child-friendly cheese such as cheddar, we can put together quesadillas for lunch in a few minutes.

Although we often send quesadillas just as they are or with a bit of prepared salsa, the other morning I had a bit of extra time and an abundance of fresh tomatoes, so I made a quick tomato and avocado salsa.  The salsa added a bit of freshness to their lunch boxes, and with a piece of fruit and a bottle of water, the lunches were on their way. 

You could also use this recipe to make a quick meal, or hold the quesadillas and double or triple the salsa recipe to serve with chips at a party.

Bean Quesadillas with Avocado Salsa

Serves 3 children
15 minutes preparation time
4-6 minutes cooking time

3 large flour tortillas
6 tablespoons shredded cheddar, or other mild cheese
1/2 can vegetarian refried pinto or black beans
1/2 avocado, diced
1 medium tomato, diced
1 tablespoon chopped white onion
1 teaspoon fresh lime juice
pinch or two of salt
1 teaspoon chopped cilantro (optional)

Lay the tortillas flat and spread approximately 2 tablespoons of beans on half of each.  Sprinkle 2 tablespoons of shredded cheese over each half, too, and fold the tortilla in half.  Heat a large frying pan or griddle over medium-high heat. Cook the folded quesadillas until they are lightly browned and the cheese has melted, approximately 2 or 3 minutes on each side.  Set them aside.  When they have cooled to room temperature, cut each quesadilla into 3 or 4 wedges.

To make the salsa, toss the diced tomato, onion, and avocado in a bowl with the lime juice, salt, and cilantro, if you are using it.  Taste and adjust the seasoning, lime juice, or cilantro to suit your taste.

Assemble the quesadilla wedges and salsa in separate containers, and pop them into the lunch boxes.

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Corn, Tomato, and Quinoa Salad with Cilantro Vinaigrette

 
Aren't neighbors wonderful?  We had our neighbors over for dinner the other night, and we grilled some corn to go along with our tacos.  I had gotten the corn at the farmers' market, and as I husked it with the children, we found several caterpillars inside the husks.  I actually find this reassuring because it means that the corn has not been sprayed within an inch of its life with noxious chemicals.  I cut them all out, but the children were still a bit put off.  I explanied why I didn't mind them, but I'm not sure they got it.  At the end of my explanation, I asked them which they would prefer, a few caterpillars or chemical sprays.  They all chanted, "chemicals!"  Apparently I have a bit more persuading to do.

In the course of this conversation, I told the children not to mention the caterpillars to our dinner guests because it might make them afraid to eat the corn.  As soon as the words were out of my mouth, I realized my mistake.  Not only was I advocating deception, but my mere suggestion that we not say anything meant that the children were guaranteed to say something.  I saw a glint in Oscar's eye, but he is usually shy in a crowd, so I thought I was safe.

No such luck.  After toiling over a hot grill to get the dozen or so ears of corn cooked, I brought a huge platter heaped with corn to the table.  When offered corn, Oscar passed and then said, "we found lots of worms in that corn." 

There were lots of leftovers.

We also had lots of tomatoes.  Not only are the tomatoes coming in at our farm garden, but other neighbors left for a two-week vacation and asked us if we would pick their tomatoes so that they would not go to waste.  Anything for a neighbor.   

 

Corn, Tomato, and Quinoa Salad with Cilantro Vinaigrette

You could substitute any other grain for the quinoa, but quinoa is loaded with protein and its chewy texture is a nice complement to the softness of the tomatoes and the crunch of the corn and onion.  Quinoa is also gluten free for those who must avoid wheat.  We served this salad as a side dish, but it could easily be doubled to become a main course.  Because it can be served at room temperature, it makes a great pot luck or picnic dish.

Serves 6 as a side dish
20 minutes cooking and preparation time, plus additional time for cooling

4 tablespoons, plus 1 teaspoon olive oil
1 cup quinoa
1 teaspoon salt
a few grinds of pepper
2 tablespoons chopped cilantro
2 tablespoons white wine vinegar
1/4 cup diced red onion
corn cut from 2 ears of cooked corn (about 1 cup)
2 medium tomatoes, cored and diced

Heat a teaspoon or so of olive oil in a skillet.  Add the quinoa and cook it until it is fragrant, 1-2 minutes.  Add 1 1/2 cups of water, and bring to a boil.  Turn off the heat, cover, and let the quinoa sit for about 12 minutes, until it is soft and the round grains have opened up.

Meanwhile, make the vinaigrette.  Whisk together the salt, pepper, cilantro, and white wine vinegar.  Slowly add the remaining olive oil, whisking continuously.  When the quinoa is cooked, toss it with the dressing in a large bowl.  Let it cool for a few minutes, and add the onion, corn, and tomato.  Serve the salad warm or let it cool to warm temperature.

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Peach, Tomato, and Mozzarella Salad

As I have mentioned before, one of our favorite summer meals is tomato and mozzarella salad.  Of course we wait until really good tomatoes are available at the farmers' market (or in our garden!)  and use the best mozzarella we can find.  When we had the salad for the first time this season, Olivia said, "Oh, I've waited so long for this!"  Yes, you have, sweetie.  Waiting for those tomatoes to come in can seem to take forever, especially in the long years of a child.

But now tomatoes are here with a vengeance.  My goal is to eat so many of them that by the time the summer ends, I am happy to see them go.  It has never worked before, but maybe this will be the year. 

This recipe is a variation on that standard tomato-mozzarella salad.  With perfectly ripe peaches thrown in, it is quintessentially summery.  The peaches add sweetmess, and the balsamic vinegar adds a mellow, sweet, tangy flavor.  The balance of the flavors works extremely well together.

I have to confess that Olivia was the only child who loved this salad as much as Gabe and I did.  Oscar was not wild about the one bite that I cajoled him into trying, and Chloe wouldn't even have a taste.  But I loved the combination of flavors so much that I wanted to pass it on.  And maybe in some households, the appeal of peaches for dinner will be enough to entice the children?

Peach, Tomato, and Mozzarella Salad

Serves 6 as a salad
15 minutes preparation time

2-3 medium-sized ripe tomatoes, sliced into rounds
2-3 medium-sized ripe peaches, sliced into rounds
1 pound fresh mozzarella, sliced into rounds
a few sprinkles of salt
5-6 basil leaves, torn or cut into thin strips
balsamic vinegar

Layer alternating slices of tomato, peach, and mozzarella on a large platter or plate.  Sprinkle with salt and basil, and drizzle with balsamic vinegar.   

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Vegetarian Sloppy Joes a.k.a. Sloppy Tamaras

If you have not been too keen on tofu, but are willing to give it another go, this is an excellent dish to try.  The flavors are robust, so even those who don't normally care for tofu will be won over.  We serve it traditional Sloppy Joe style, spooned over a toasted roll.  It makes a perfect alternative to burgers in the summer but really could be served anytime of year.  The dish has just a tiny bit of chili powder so that the children can still tolerate it, but you could pass chili pepper flakes at the table if you want a bit more heat. 

In addition to being delicious, this dish is very quick to prepare.  It is one of our regular weeknight dinners.

Years ago we dubbed this dish "Sloppy Tamaras," after our friend Tamara, who actually is not at all sloppy.  But she is married to Joe, and when we needed an alternative name for our vegetarian version of Sloppy Joes, that is the name that stuck.  Now when we sit down to our dinner of Sloppy Tamaras, we toast our friends.  Cheers!

 

Sloppy Tamaras

Serves 6
10 minutes preparation
20 minutes cooking time

3 tablespoons olive oil, divided
2 cloves garlic, chopped and divided
1 large onion, chopped and divided
1 28-ounce can tomatoes (preferably Roma tomatoes), chopped
1 green pepper, chopped
1 pound firm tofu, drained and crumbled
3 tablespoons soy sauce
1 tablespoon chili powder
1/2 teaspoon cumin
salt to taste

Sandwich rolls for serving

Preheat oven to 350 degrees.

First make the tomato sauce.  Heat 1 tablespoon of olive oil in a medium saucepan and add 1 teaspoon of the garlic and approximately 1 cup of the onion.  Cook until the onion and garlic have softened, approximately 5-6 minutes.  Add the tomatoes and let the sauce simmer until you need it to complete the dish.

In a large frying pan, heat the remaining 2 tablespoons of oil.  Add the remaining garlic and onion and the green pepper and cook until soft, about 7 to 8 minutes.  Add the tofu, soy sauce, chili powder, cumin, and salt and gently mash it together.  Mix in the tomato sauce and let the mixture simmer for a few more minutes.

Slice the rolls open and put them in the oven to warm.  Spoon the mixture over the warmed buns.

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Linguine with Garlic Scape and Pea Pesto

I love to discover something new at the farmers' market.  So when we saw these garlic scapes at Calvert's Gift, I was very excited.  Garlic scapes are the flower stem of the garlic root bulb.  Their flavor is milder and more subtle than bulb garlic.  Calvert's Gift calls the scapes garlic pigtails, which is indeed what they look like. 

The first week we bought them, we tried grilling them.  The flavor was good, but they ended up a bit tough.  I bought more the next week because I love garlic and the thought of making something delicious with this mild garlic was just too tempting.  I was still thinking it over when we made our way to Twin Springs' stand, and was intrigued when I saw that that they recommended making them into a pesto.  Hmmmmm. . .

Although I'm sure that Gabe and I could happily polish off a pesto in which the main ingredient is garlic, I thought the flavor would be too strong for the children.  So I threw in some green peas (I used frozen, but once fresh peas appear at the market, I will definitely try them) and a handful of basil.  The result was very tasty.  The pesto was creamy, with the green, fresh flavor of the peas, and a nice balance between the zest of the garlic and the sweetness of the basil.  It was a big hit with the little ones.

The scapes will only be around for another week or two, but if you see them, stock up.  They will last a few weeks in the refrigerator.  I think I'll cook up a big batch of pesto this week and freeze it for those nights when we need a quick meal.

Linguine with Garlic Scape and Pea Pesto

Serves 6
25 minutes preparation and cooking time

1 pound linguine
1 cup peas, fresh or frozen
1 bunch garlic scapes, chopped (about 2/3 cup)
1/4 cup packed fresh basil leaves
1 teaspoon salt
1/2 cup olive oil
parmiggiano reggiano for serving

Set a large pot of water to boil.  When it begins to boil, generously salt the water and add the pasta.  For al dente pasta, let it cook for 1 minute less than the time called for on the package. 

If you are using frozen peas, thaw them (they do not need to cook thoroughly) by boiling them or putting them in a microwave for one or two minutes.  Put all the ingredients except the olive oil in a food processor and blend.  With the engine running, slowly add the olive oil, and let the processor run until the mixture is that of a thick puree.

Scoop a couple of tablespoons of the pesto into a large bowl.  When the pasta is ready, toss it into the bowl and add the rest of the pesto. Serve with grated parmesan.

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Roasted Asparagus and New Potatoes with Tarragon

For some reason, tarragon is an excellent complement to many spring dishes.  Of course, I love it in egg salad, but it is also perfect with those tender spring vegetables like asparagus and peas.  For this dish, I paired it with asparagus and new potatoes that I oven roasted.  With a bit of crunch from the onions, the combination was wonderfully fresh and delicious. 

We ate this dish at room temperature as a main course, but it would also make an excellent side dish and it could be served warm or chilled.  Because it is so portable, it makes a great picnic or pool side dish.  That seems to be what I am craving more and more on these (finally!) warm spring evenings.

I have to admit that Oscar and Chloe had a bit of Jack Sprat and his wife going on: Oscar picked out the asparagus and ate the potatoes;  Chloe picked out the potatoes and ate the asparagus.  But they both enjoyed the tarragon flavor, and Gabe, Olivia, and I loved the entire combination. 

Roasted Asparagus and New Potatoes with Tarragon

The proportions in this salad are not set in stone, so you needn't follow measurements exactly.  You really can't go wrong.

Serves 5
10 minutes preparation time
25 minutes cooking time

1 1/2 pounds asparagus, trimmed
1/4 cup plus 2 tablespoons olive oil, divided
salt and pepper to taste
approximately 25 small new potatoes, scrubbed
2 tablespoons minced fresh tarragon
1/2 vidalia or other sweet onion, sliced thinly
1/4 cup white vinegar

Preheat the oven to 425 degrees.  Snap the ends off the asparagus and reserve them for another purpose.  Toss the asparagus with 1 tablespoon of olive oil, a few grinds of pepper, and a sprinkle of salt.  Roast the asparagus until they are tender, 10 to 15 minutes.  In a separate pan (or in the same pan if you have time and want to save dirtying another pan), toss the potatoes with 1 tablespoon of olive oil, salt and pepper.  Roast them, too, until they are tender, about 20 to 25 minutes. 

While the vegetables are cooking, slice the onion and mince the tarragon.  When the potatoes are done,  let them cool enough to handle.  Cut them in half or in smaller pieces if they are large and toss them in a large bowl with the remaining 1/4 cup of olive oil and the white vinegar.  Add the asparagus and tarragon.  Taste, and adjust seasonings as necessary.

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Pea Shoot Pasta with Lemon Cream Sauce

For some reason this winter seems to have dragged on longer than usual.  Perhaps it is the unusual number of rainy days, or the dearth of warm sunny ones, but I feel like winter has been hard to shake.  I know that in a few weeks it will be blazing hot and the humidity will have me wilting, but right now I am really craving some warm spring days.

At least spring has come to the farmer's market.  Among our favorite treats in early spring are pea shoots.  These are actually the vines of young peas.  They are delicate, with the sweet, green flavor of young peas, but crunchier.  And they have these fabulous little curly tendrils that are almost too cute to eat.  We picked these up from Calvert's Gift Farm, one of our favorite stands at the Takoma Park farmer's market, but I'm sure you can find them at many markets this time of year. 

My sister and brother-in-law have been making pasta with lemon and cream to go with the pea shoots, and I love that combination of flavors. 

In my attempts, though, I have not been satisfied with the texture.  At first, I was cooking the pea shoots, but, even if I cooked them only briefly, they would end up in a tangled clump that was hard to distribute over the pasta.  They are so delicate that they are delicious raw, so this time I left them raw, topped the pasta with them, and we mixed them in bite by bite as we ate. 

I thought the children might balk at the pile of greens on top of their pasta, but they all loved them.  Chloe even picked out the pea shoots and left the pasta!

Pea Shoot Pasta with Lemon Cream Sauce

Serves 5
10 minutes preparation time
20 minutes cooking time

1 pound spaghetti or linguine
2 tablespoons unsalted butter
2 tablespoons unbleached wheat flour
1 cup pasta water
juice and zest of 1 lemon
1/4 cup cream
1 teaspoon salt
a few grinds fresh pepper
approximately 8 cups pea shoots, chopped coarsely

Put a large pot of water to boil.  When the water boils, add a generous amount of salt and then add the pasta.  Cook for 1 minute less than the time given on the box.

Meanwhile, make the lemon-cream sauce.  Melt the butter in a large skillet and when it begins to foam, whisk in the flour.  Whisk until the flour is completely incorporated.  Scoop a cup of water out of the pasta pot and add it and the lemon juice to the flour mixture.  Bring the mixture to a boil, whisking.  Reduce the heat and simmer until the sauce thickens, about 5 minutes.  Stir in the lemon zest, cream, salt, and pepper.

When the pasta has finished cooking, drain it in a collander and then briefly toss it in the cream sauce.  Scoop some pasta onto each plate and mound the pea shoots on top.  Serve immediately.

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Taco Frittata

I cannot say enough good things about frittatas.  If you're not familiar with them, they are an Italian egg dish that is essentially a crustless quiche.  One of the best things about them is that they are infinitely adaptable and can be a base for any great combination of flavors.  My favorites include caramelized onion and goat cheese, and swiss chard and gruyere.  But getting my children to eat frittatas has been a bit of a challenge.

They do love their tacos, though, so a frittata with taco fillings and flavors seemed worth a try.  They loved it!  And what's not to love?  The frittata contains black beans, cheddar cheese, and corn chips, all foods that they adore.  I think it was key that Chloe, the most picky eater of the bunch, helped crush the corn chips and add them to the egg.  Just knowing that the dinner contained chips was enough to get her to try it. 

Another plus with frittatas is that they are easy to prepare and relatively quick to cook.  All of the labor is spent in the preparation of the fillings and if you have some helpers that can go even more quickly.  Then the frittata just sits and cooks; you only need to intervene once to move it from stovetop to oven. 

This frittata is substantial enough to have as a main course.  We ate it with bread and a salad it was a satisfying meal for all of us.  It can be eaten either hot or at room temperature, which makes it an ideal dish for a picnic or a potluck dinner. 

Taco Frittata

Serves 5
10 minutes preparation time
30 minutes cooking time

10 eggs
3 scallions, chopped
1 cup shredded sharp cheddar cheese, or a mix of monterey jack and cheddar
1 teaspoon cumin
1/4 teaspoon chili powder
1 1/2 15-ounce cans black beans, drained and rinsed
1 teaspoon salt
1 cup crushed tortilla chips
1 tablespoon olive oil
1 tomato, sliced into rounds

Preheat the oven to 350 degrees.

In a large bowl, scramble the eggs and add all of the remaining ingredients except the olive oil and tomatoes.  In a large oven-proof frying pan, heat the oil over medium heat until it is quite hot and swirl it around to coat the pan.  Add the egg mixture all at once.  Let the egg cook on the stovetop for about 10 minutes, until the egg starts to set around the edge of the pan.  Gently add the tomato slices to the top of the frittata.

Carefully transfer the pan to the oven and bake it until the frittata is firm, about 20 minutes.  Remove the pan and carefully slide the frittata onto a plate for serving.  Be very careful with the handle of the pan which will remain quite hot for some time.  The frittata can be served hot or at room temperature.  

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Egg Salad with Tarragon and Shallots

Now that Easter has passed and our eggs have been decorated, hidden, and found, we have a refrigerator full of eggs.  Fortunately, we all like egg salad.  We found a delicious recipe in the Gourmet Cookbook a few years ago that uses tarragon and shallots, and the combination is wonderful.  We have adapted the recipe to suit ourselves, and it is now one of our regular weeknight meals.  The hint of tarragon adds an unusal freshness and the shallots add a subtle onion flavor and texture without being overpowering.  Although fresh tarragon is best, when it is not available at the store (like today), dried tarragon still works well.  Because we often have it for dinner, this recipe makes enough to serve all five of us for dinner, with a bit left over for lunch. 

The egg salad is very quick to prepare.  If you have hard boiled eggs in the refrigerator, it will only take 10 or so minutes.  Even if you have to cook the eggs, you can chop the shallots and tarragon while they cook, and you will have a delicious, filling meal in no time.

The children were a great help in preparing the dish.  They love to use the egg slicer, and Olivia was a good peeler.  We served the egg salad with thick slices of lightly toasted crusty bread and some wonderful microgreens from Chesapeake Greenhouse's stand at the Takoma Park farmer's market.  These tiny greens are a mix of lettuces, harvested when they are small and tender.  The mix includes arugula and red leaf lettuce and it added a great flavor and crunch to the creamy egg salad.

Today I planned to use up all of those Easter eggs, but the children wanted us to hide them for one last egg hunt.  Luckily, I had an extra dozen.  I think we'll be eating a lot of egg salad.

Egg Salad with Tarragon and Shallots
Adapted from the Gourmet Cookbook

Serves 6
10 minutes preparation time
20 minutes cooking time

1 dozen eggs
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried, or more to taste
3 tablespoons finely chopped shallot
1/3 cup mayonnaise
3 teaspoons white wine or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bread for serving
Microgreens or other garnish for serving

If you need to cook the eggs, place them in a suacepan and cover generously with water.  Bring the water to a boil, and let it boil for 1 minute.  Turn off the heat and let the eggs sit for 15 minutes.  Drain the water and run cold water over the eggs for a few minutes until they cool.

Peel the eggs and dice them into small pieces.  Add the remaining ingredients, taste to see if you need more seasoning or tarragon, and serve.  Enjoy!

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Cacio e Pepe

I love this dish.  I admit that my love for it is wrapped up in a memory of a trip to Italy.  Gabe and I were staying with a friend of his mother's in Trastevere, a neighborhood in Rome with twisting narrow streets and ancient buildings.  We went to dinner one night with our hostess, Ciu Ciu.  In an alley near her house we approached one of those old stone buildings.  She entered, and the next thing we knew, the door was thrown open, tables and chairs were being carried out of the door into the alley, and we were being seated.  It was an instant neighborhood restaurant, and it was fascinating to watch it materialize in an alley that we had passed through several times without any hint of what lay behind closed doors.

I ordered this traditional Roman pasta dish and, although it is made with only a few ingredients, it is superb.  The tangy pecorino romano is the perfect complement to the heat of the black pepper.  At its essence it is pasta with parmesan, the favorite of many children.  But mix in an additional cheese, add some pepper, and you have an entirely different and much more complex dish that appeals to adults as well.

I usually add some pepper into the pasta with the cheese, but try not to overdo it so that I don't overwhelm the children.  Then I add lots more onto the adult plates.  Because it has so few ingredients, its flavor is best if you use the highest quality ingredients you can find:  a true pecorino romano, high quality pasta, and lots of freshly ground black pepper.  And while you're eating it, picture yourself in a restaurant tucked into an alley in Rome.  These photos may help. 

Cacio e Pepe

Serves 6
25 minutes preparation and cooking time

2 cups grated pecorino romano
1 cup grated parmesan
2 tablespoons butter, cut into small pieces
1 1/2 pounds spaghetti
1 tablespoon freshly ground black pepper, plus more to taste

Set a large pot of water to boil.  Meanwhile grate the cheeses and cut the butter.  When the water boils, generously salt it and add the pasta.  Cook the pasta to your desired degree of tenderness.  I usually find that one minute less than the package directions is enough to make the pasta nicely al dente.

Before you drain the pasta, scoop out about 1/2 cup of the pasta water and set it aside.  Drain the pasta and toss it immediately with the cheeses, butter, and the black pepper.  If you would like the cheese a bit saucy, add the pasta water a tablespoon or two at a time and mix it in (if you add too much at once, the cheese tends to form large clumps).  Add more black pepper at the table, if desired.

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Potato Leek Soup

I got home from work one day last week completely worn out.  It had been one of days in one of those weeks.  I was tired, grumpy, and hungry.

When I walked in the door, I could smell something good cooking.  Gabe had made one of our favorites, potato-leek soup.  Not only had he made soup, but he had taken pictures and written down the recipe so that I could post it.  What a man!

As I sat at the dinner table that night sharing this simple meal with my family and talking about our days, I rememberd what is really important to me.  Sometimes I need that reminder. . .  and a good bowl of soup. 

Here's Gabe's recipe for potato leek soup, which our children love.  It is simple and quick.  You needn't peel the potatoes, so there is very little preparation time.  We like this soup thick; add more water to thin it a bit if you like.  When he made it this time, Gabe left the potato chunks big to make the soup more hearty, but you could blend them to a creamier consistency. 

Potato Leek Soup

Serves 5
5 minutes preparation time
30 minutes cooking time

3-4 leeks
1 tablespoon butter
2 tablespoons flour
8 medium potatoes, peels on, scrubbed and cut into large chunks
1 bouillon cube (we like Rapunzel brand)
salt to taste

Cut the green tops off the leeks, then cut them lengthwise.  Slice them across into half circles and rinse them carefully in a colander under running water.

In a soup pot, melt the butter over medium heat, add the leeks, and stir.  Cover the pan and let the leeks cook until they are soft, about 5 minutes.  Mix in the flour, cover the pot again, and let the mixture cook for about 2 minutes. 

Add the potatoes, just enough water to cover them (about 4 cups), and a bouillon cube.  Bring the soup to a boil, add a few shakes of salt, cover the pot, and cook until the potatoes are soft, 20 to 25 minutes.  With an immersion blender, puree the soup until it is as smooth as you like. 

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Snow Day Celery Soup

This snowstorm took me completely by surprise. I know it was predicted to blanket the entire northeast, but we have had a number of predictions this winter that did not come true. We kept sleeping with our pajamas inside out, getting our hopes up, only to be repeatedly disappointed. So I was very surprised to see several inches of snow covering the ground and each tree branch this morning. Beautiful!

I wanted to give the children a hot soup for lunch because I knew they would be cold after playing in the snow all morning, but we had not yet done our grocery shopping for the week and we had limited resources. We did have some staples, though, so I decided to make a quick celery soup.  I remember my mother making a similar soup for us on a snowy trip to Colorado, and it was delicious and comforting.

I know celery soup doesn't sound very exciting, but this soup is thick, mild-flavored, and perfect after a morning outside. Although I got a few  initial protests -- "I don't want soup" -- in the end, each child ate three bowls.

Snow Day Celery Soup

Serves 5
5 minutes preparation time
25 minutes cooking time

2 tablespoons butter
5 celery stalks, chopped
1 medium onion, chopped
3 medium potatoes, chopped
1 teaspoon dried thyme
salt and pepper to taste

Melt the butter in a soup pot and add the celery and onion. Sauté until the vegetables begin to soften, about 5 minutes.  Add the thyme and potatoes and stir briefly. Cover the vegetables with water bring the soup to a boil.

After the soup boils, reduce the heat, and simmer until the vegetables are soft, about 20 minutes. While the soup is still hot, blend it with an immersion blender. Add salt and pepper to taste. 

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