Baked Risotto

We've had this twice in the last two weeks! The technique is great for weeknight cooking—once it goes in the oven, you'll have time to set the table, open mail or start a glass of wine. I double this to feed our family of hearty eaters and to ensure leftovers. (from Real Simple and sister Liz)

2 tablespoons butter
1 chopped shallot; or use onion
kosher salt and black pepper
1/2 cup dry white wine
3 cups vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas, thawed
4 oz baby spinach, roughly chopped—I use scissors
1/4 cup grated parmesan, plus more for serving
lemon zest or wedges for serving (optional)

Preheat oven to 425 degrees. Melt the butter in a Dutch oven or other ovenproof pot over medium heat. Add shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3-4 minutes, stirring. Stir in wine and cook for a few more minutes or until almost evaporated. Add broth and rice and bring to a boil. Cover pot, transfer to the oven, and cook for 20-25 minutes.

Remove from oven and stir in peas, spinach, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. If it seems too thick, add a little hot water. Serve with extra parmesan and lemon zest or wedges.

*This recipe could be adapted with other ingredients. I've made it with saffron and asparagus, and I think it would also be good with sauteed mushrooms in place of the spinach and peas, or sauteed zucchini and summer squash.

Spinach Parmesan Balls

A longtime family favorite, and a good one to have in the freezer during the holiday season. I also end up serving these as a vegetable at dinner come January. (recipe from my mom)

two boxes frozen chopped spinach; thawed, squeezed and dried
2 cups Pepperidge Farms stuffing mix
1 cup shredded parmesan cheese
1 stick butter, melted
4 scallions, chopped
3 eggs
dash of nutmeg
Maille Honey Dijon, for serving

Preheat oven to 350 degrees. Combine all ingredients in a large bowl until well mixed, easiest to do with clean hands. Shape into bite-size balls. (To freeze, place the uncooked balls on a cookie sheet and freeze until firm, then transfer to a ziploc bag.) Place on baking sheet and bake for 12-15 minutes or until the edges start turning golden brown. Serve with honey dijon for dipping.

*Another quick appetizer from my friend Jenny: Sausage Rolls. Take one package of thawed puff pastry and roll out slightly. Cut into three long strips. Divide one package of Jimmy Dean sausage into three parts, then roll each into a log the length of the pastry. Roll pastry around sausage and seal edges tightly. Chill for one hour. Cut rolls into thin slices and bake on parchment-lined sheets at 400 for about 12 minutes. (Can be sliced and frozen ahead of time.)

Chocolate Caramel Treats

These easy, addictive sweets are nice to have on hand for the holidays. Store them layered between wax paper in the fridge for up to two weeks. (from Gourmet)

12 graham cracker or chocolate graham cracker squares (approx 5 x 2 1/2 inches each)
1 1/2 sticks unsalted butter, cut into pieces
1/2 cup light brown sugar
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts, pecans or almonds, toasted and chopped; or try crushed pretzels

Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil, leaving a small overhang on both ends. Cover bottom of pan with graham cracker squares. Melt butter over low heat, then whisk in brown sugar and salt until well combined. Pour over crackers, spreading evenly. Bake about 10 minutes or until bubbly.

Remove from oven, scatter chocolate chips over the top and bake for 1-2 minutes. Spread the melted chocolate chips over the crackers with a spatula, then sprinkle with nuts. Cool on rack for 30 minutes, then freeze for another 10 minutes. Lift foil from pan and peel off carefully, then break treats into pieces for serving.

*Another one that's fun to do with kids: Place pretzel rings or small pretzels on a greased baking sheet. Put chocolate kisses or Rolos on top and bake at 275 for 2-3 minutes. Remove and immediately place an M&M on top of each one, pressing down slightly. Store in fridge or freezer.

Chicken Curry with Cashews

A wonderfully warm and hearty Indian stew with the nutty flavor of cashews. You can make this one ahead of time; just hold off stirring in the yogurt and cashews until you're ready to start reheating it. A rice cooker can help speed weeknight dinners along. (adapted from Gourmet)

1/2 stick unsalted butter
2 medium onions, finely chopped
2 large garlic cloves, minced
1 tablespoon finely minced peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
4 chicken breasts or thighs, cut into bite-size pieces
a few small potatoes, diced
1 cup frozen peas
one 14.5 oz can diced tomatoes
1/4 cup chopped fresh cilantro, plus more for serving
3/4 cup cashews; raw or roasted is fine
3/4 cup plain whole-milk yogurt
chicken broth, for thinning, if needed
cooked basmati rice, for serving

Melt butter in a large dutch oven over medium-low heat, then add onions, garlic and ginger and cook until softened, stirring occasionally. Add curry powder, salt, cumin and cayenne and cook for 2 more minutes. Add chicken and cook for 3-4 minutes. Add potatoes, peas, diced tomatoes and cilantro and simmer over low heat, covered, for 30-35 minutes.

Pulse cashews in a food processor until very finely ground. Stir yogurt and cashews into curry and simmer for another 5 minutes, uncovered, stirring occasionally. If you feel like the mixture is too thick, thin with a bit of chicken broth until you reach the right consistency. Serve over rice, with extra cilantro.

*Naan is essential on the side! Look for it in the bakery section of your grocery store. Bake for a few minutes directly on your oven rack, then drizzle with a little olive oil before serving.

Southwestern Skillet Chicken and Rice

I don't usually buy minute rice, but I had half a box in the cabinet, so I decided to try this recipe. This definitely qualifies as weeknight easy, and it was a big hit at our table. (from Tasty Kitchen)

3 chicken breasts or 9 chicken tenders, cut into bite-size pieces
1 cup mild salsa
1/2 of an 1 oz. packet of taco seasoning, or more to taste
2 cups water
2 cups uncooked Minute Rice
1 can black beans, rinsed and drained
1 cup shredded cheddar cheese
sour cream, chopped tomatoes and sliced black olives for serving

In a large skillet, bring the chicken, salsa, taco seasoning and water to a boil, then cover and simmer for 10 minutes. Stir in rice and beans, and top with the cheese. Cover and cook over low heat for 5 minutes. Serve with a dollop of sour cream and a sprinkling of tomatoes and olives.

*Next time I might add some Trader Joe's roasted corn to this recipe. We also love TJ's roasted corn salsa—good layered with stacks of tortillas and cheese, and then baked. It has a kick!

Strawberry Swirl Bread

My husband and his friend Chris make homemade jam every summer—I like to steal some for this recipe. It makes two loaves, one for now and one for the freezer. I have to warn you that it's closer to cake than quick bread, but still very delicious for breakfast. (from Yankee Magazine)

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
16 oz container sour cream
jar of strawberry preserves
extra sugar for the top

Preheat oven to 350 degrees. Using an electric or standing mixer, cream butter and sugar until fluffy. Add the eggs and vanilla and beat for 2 minutes. Combine flour, baking powder, baking soda and salt in a separate bowl. Add to the butter mixture, alternating with the sour cream.

Divide 1/2 of the batter between two greased loaf pans, reserving the rest. Spoon an even layer of jam over batter, then swirl slightly into the batter with a fork. Cover with remaining batter, sprinkle with sugar and bake for 50-55 minutes. Cool slightly before removing from pan.

*I always use strawberry, but I'm sure this recipe would be good with other kinds of real fruit jam.

10 Ideas for Leftover Turkey

Ten easy ways to use up that turkey—just substitute it for the chicken in these recipes.

Chicken Chili
Chicken Pot Pie
Chicken Tetrazzini
Chicken Turnovers
Coconut Chicken Curry Soup
Easy Jambalaya
Marsala Chicken and Mushroom Rice
Speedy Hoisin Wraps
White Chicken Chili
Wild Rice Chicken Supreme

Happy Thanksgiving!

Cranberry Chutney

A simple no-cook recipe that makes Thanksgiving or any holiday dinner a little easier. You'll need a standing mixer with a paddle attachment for this one. (from the New York Times)

12 oz fresh cranberries
1 2/3 cups sugar
2 teaspoons orange zest

Add all ingredients to mixer bowl. Mix on the very lowest speed, using the paddle attachment, for at least one hour. Chutney keeps in the fridge for at least a week, or freezes nicely.

*Loved this idea, also from the New York Times—grilled cheese sandwiches made with leftover turkey, gruyere cheese and bread that's been spread with leftover cranberry sauce or chutney.

Roasted Brussels Sprouts

If you think you don't like brussels sprouts, you've probably never eaten the sweet, crunchy roasted kind. Can't remember the original source for this recipe, but it's a keeper...

fresh brussels sprouts, trimmed
olive oil
kosher or sea salt
black pepper
real maple syrup

Preheat oven to 375 degrees. Cut brussels in half, then toss with 1/4 cup olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a foil-lined pan for 15 minutes, stir, then roast another 15 minutes. Remove from oven, add two tablespoons maple syrup, stir again, and roast for 15 more minutes. Can mix in toasted hazelnuts or other nuts at the end.

*Another good one for fall—roasted acorn squash. Cut in half, scoop out insides, then fill each half with a few pats of butter and a little brown sugar or maple syrup. Roast at 350 degrees for 35-40 minutes or until tender (check with a fork). We always loved this when we were kids.

Pumpkin Soup

A great way to warm up those chilly, dark November nights. I recommend a nice big salad and plenty of crusty bread and butter on the side. (from my mother-in-law and fellow cook Jody)

1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz can pure pumpkin
1 cup half-and-half

Melt butter in a large saucepan, then saute onion and garlic until softened. Add curry powder, salt, coriander and crushed red pepper and cook for another minute. Add broth and simmer for 15 minutes, stirring occasionally. Stir in pumpkin and half-and-half and cook for five more minutes. Puree soup with stick blender, or transfer to cuisinart/blender to puree until smooth.

*For dessert: the easiest mini apple tarts, from Real Simple. Preheat oven to 400 degrees. Take a sheet of thawed puff pastry and cut into six pieces, then smush each one into a muffin tin. Chop an apple into small pieces, then toss with 1/4 cup dark brown sugar and 1/2 cup chopped walnuts. Spoon on top. Bake for 25 minutes, cool 10 minutes, then serve with vanilla ice cream.

Deep-Dish Pizza Muffins

These miniature pizzas are irresistible to kids, and mine even like to help make them too. We often add chopped turkey pepperoni and/or sliced mushrooms. (from Martha Stewart)

olive oil, for pan
2 balls of fresh pizza dough; let it sit out awhile before starting
kosher salt and ground pepper
shredded mozzarella; can also add diced fresh mozzarella
chopped tomato
other pizza toppings, as desired

Preheat oven to 450 degrees. Lightly oil muffin tin cups with olive oil or spritz with cooking spray. Separate each dough ball into six pieces, then stretch each piece out with your fingers before pressing into the muffin tins. Season with salt and pepper. Add a spoonful of chopped tomato, a spoonful of cheese and any other toppings you're using to each dough cup. Bake for 12-15 minutes, then let cool in pan for a few minutes before serving.

*Another one to try from Martha: Preheat broiler. Mix together 1/2 cup ricotta cheese with a little oregano and garlic. Split a bunch of mini-pitas and spread mixture on top. Top with thawed/dried frozen spinach and small chunks of fresh mozzarella. Broil for 4 to 6 minutes, rotating sheet.

Cuban Quesadillas

The same flavors as a pressed Cuban sandwich, just like the ones my husband loved at a little hole-in-the-wall place in Atlanta. Serve with sweet potato fries on the side. (from Bon Appetit)

4 whole-wheat tortillas
4 to 8 slices of deli ham
8 slices of swiss cheese
mustard of your choice; I used whole-grain
finely chopped pickles

Spray a nonstick skillet lightly with cooking spray and preheat to medium-low. Spread mustard on tortillas. On half of each tortilla, layer a slice of cheese, one or two slices of ham (to taste), then another slice of cheese. Top with chopped pickles, then fold the rest of the tortilla over. Cook the quesadillas on both sides until nicely browned on the outside and melty on the inside.

*Another quick dinner when the fridge is running low: cook up some scrambled eggs, spread them on tortillas and top with shredded cheese, then fry in a skillet on both sides. You can also add leftover meat or veggies. I serve with a side of sour cream and salsa mixed together.

Maple Salmon

Sweet and salty salmon, in about the same amount of time it would take to bake a frozen pizza. (from allrecipes.com)

1/4 cup maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon black pepper

1 lb salmon 

Preheat oven to 400 degrees. In a shallow baking dish, mix together the maple syrup, soy sauce, garlic, garlic salt and pepper. Add salmon and spoon the mixture over until it's well coated. Cover and marinate in the fridge for 20 minutes, if you have time. Bake salmon uncovered for 20 minutes or until it flakes easily.

*For some reason, this recipe brings to mind this side dish from my sister-in-law Beth. Melt 3/4 stick butter and mix it with 1/2 cup brown sugar, a little garlic powder and salt/pepper. Make small bundles of fresh green beans (12-14 each), wrap 1/2 strip of bacon around each, secure with a toothpick and place in a baking dish. Pour glaze over beans and bake covered at 375 degrees for 30 minutes, then uncovered for several more minutes or until the bacon browns. 

Peanut Butter Cup Cookies

Swipe the peanut butter cups from your child's stash of candy and make these rich, buttery cookies as soon as possible. Or, buy extra halloween candy at the store. These manage to be both crisp and chewy and sweet and salty at the same time—dangerous. (from Real Simple)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
approx 12 oz small or large peanut butter cups, coarsely chopped

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or Silpat liners. In a large bowl, whisk together flour, baking soda and salt.

Using an electric or stand mixer, beat the butter and sugars together until creamy. Add the egg and vanilla, and beat to combine. Gradually add the flour mixture until just incorporated. Fold in peanut butter cups.

Drop spoonfuls of dough about 2 inches apart on the baking sheets. Bake until just light brown at the edges, about 9 minutes. (Do not overbake). Transfer to a rack to cool.

*These freeze well or will keep for a few days in an airtight container on the counter, though it's doubtful they'll be around that long.

Baked Ziti

An Italian-American classic, for good reason. This makes enough for two casseroles, so bake one now and freeze one for later—or share with a friend who's had a hard week. You can use any tomato sauce here; I like to make it with Bove's vodka sauce. (from Martha Stewart)

1 lb ziti pasta
2 cups ricotta cheese
2 large eggs, lightly beaten
1 1/2 cups grated parmesan
3 cups shredded mozzarella
kosher salt and pepper
2 jars of your favorite tomato sauce

Preheat oven to 450 degrees. Spray two 9x13 pans lightly with cooking spray. Cook the pasta until just barely al dente, drain and set aside.

In a large bowl, combine the ricotta, egg, 1/2 cup parmesan and 1 cup mozzarella. Season mixture well with salt and pepper. Pour 1/2 jar of tomato sauce into each prepared pan and spread evenly. Add ziti to pan, then drop spoonfuls of the ricotta mixture on top of it. Cover with remaining jar of sauce, then sprinkle with parmesan and mozzarella. Bake for 20-25 minutes.

*Perfect with Garlic Butter Rolls or garlic bread on the side. If you can find it, I recommend frozen garlic bread from Better Than Bakery. It tastes like homemade, without all the work.

Breakfast Biscuits

Make a batch on the weekend, then reheat on weekday mornings. These could even go with you in the car, if it's looking to be one of those days. You could also stick a few in a thermos for a quick school lunch. (from allrecipes.com)

refrigerated biscuit dough
3 eggs
3 tablespoons milk
cooked sausage, veggie sausage, bacon, diced ham or sauteed veggies
shredded cheddar cheese

Preheat oven to 400 degrees. Place each biscuit into a muffin tin and then press the dough into the tin with your fingers, creating a small cup. Whisk together eggs and milk, then stir in the mix-ins. Spoon a bit of the mixture into each cup, then sprinkle with cheese. Bake for 18 minutes.

*Another quick biscuit recipe: Place a pat of butter, a few banana slices and a little brown sugar into each muffin tin. Top with a biscuit, pressing down dough slightly, then bake as directed. Flip the pan over to serve them (kind of like upside-down cake).

Cream Cheese Chili Dip

The perfect dish to bring to a potluck when you don't really have time to cook. Just three easy ingredients, and it gets rave reviews. We eat it every summer on vacation up in Canada. Reheat any leftovers and spoon into taco shells for a quick dinner. (from my sister-in-law Loren)

8 oz reduced-fat cream cheese, softened 

one can of turkey chili with beans; Trader Joe's sells a good one

shredded mexican cheese blend or cheddar cheese

Preheat oven to 375 degrees. Spread the cream cheese in a baking dish with the back of a spoon. Spoon chili over, then top with lots of shredded cheese. Bake for 15 minutes or until bubbly. Serve with Frito scoops or tortilla chips on the side. 

*You can fancy this up a bit by sprinkling toppings like shredded lettuce, chopped tomatoes, diced onions or sliced olives on top before serving. 

Cheesy Spinach Pie

One of the winning recipes from the Trader Joe's Pie Contest. This makes two pies, so put one in the freezer for another time or invite some friends over. Would also be good for brunch/lunch.

16 oz container cottage cheese
12 oz shredded cheddar cheese
large bag frozen chopped spinach, thawed and squeezed dry
3 large eggs
3 tablespoons flour
1/2 stick unsalted butter, cut into chunks
two prepared pie crusts

Preheat oven to 375. Press one crust into each pie dish. In a large bowl, mix together the cottage cheese, cheddar, spinach, eggs, flour and butter. Pour 1/2 of mixture into each crust and spread evenly with a spoon. Bake for 45 minutes, then let sit for 15 minutes before serving.

*Another winner: Curry Chicken Pot Pie. Press pie crust into pan. In large bowl, mix a bottle of yellow curry sauce with 2 tablespoons flour. Add mixed veggies and diced chicken and pour into crust. Top with second crust, cut vent holes, and bake at 400 for 40 minutes. Cool 10 minutes.

Marsala Chicken and Mushroom Rice

A simple recipe that definitely hits the spot. This comes together quickly and helps satisfy that cool-weather casserole craving. The cooking technique seemed a little strange to me the first time I made it—but it works. Easy to double and freeze for another time. (from Rachael Ray)

2 tablespoons butter
10 oz sliced mushrooms; I like baby Bellas
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
kosher salt and pepper
1 cup long-grain rice
roughly 2 cups chopped chicken, either leftover or rotisserie
2 tablespoons grated parmesan cheese (or more)

Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat, then add mushrooms and cook for about 5 minutes or until softened, stirring occasionally. Sprinkle flour on top and cook for one more minute. Add marsala and cream and simmer for a few minutes or until slightly thickened. Add 2 cups water, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

Spray a 9x13 pan with cooking spray, then spread the rice in pan in an even layer. Top with the chicken, then pour the mushroom mixture over. Cover the pan tightly with foil and bake for 35 minutes, or until bubbly. Remove foil, sprinkle parmesan on top and bake for another 5 minutes.

*Good with pretty much any green vegetable on the side; we usually go with plenty of steamed and buttered green beans, especially the frozen French Haricot Vert ones from Trader Joe's.

Pumpkin Dark Chocolate Chip Muffins

There's something about September that always inspires me to bake pumpkin treats. I love the one-bowl cleanup here, and dark chocolate keeps them from being too sweet. Substitute walnuts if you're feeling virtuous. (from Babble)

4 eggs, room temperature
1 cup vegetable oil
2 cups sugar
14 oz can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon kosher salt
12 oz bag chocolate chips (look for bittersweet or Special Dark)

Preheat oven to 350 degrees. Grease muffin tins with cooking spray and set aside, or use paper liners.

In a large bowl, combine the eggs, oil and sugar. Add pumpkin and stir until well blended. Stir in the flour, baking soda, cinnamon and salt, then mix in chocolate chips. Spoon batter into muffin cups, filling each tin about 2/3 of the way. Bake for 18 minutes or until the tops spring back when touched.

*I also made mini-muffins, which are always good for snacktime at school. Bake mini-muffins for about 10 minutes. These freeze well, and the recipe makes a nice big batch you'll appreciate all season.

Mini Meatloaves

One nice thing about these miniature meatloaves is the speedy baking time—much faster than ordinary meatloaf. Kids love the honey mustard and ketchup glaze; I like to double the amounts listed below. These freeze well or are great sliced for sandwiches the next day. (from Stacy and Martha Stewart)

olive oil for baking sheet
2 tablespoons honey mustard
2 tablespoons ketchup
1 lb ground chuck or ground beef
1 egg, beaten with a fork
1/2 cup panko breadcrumbs
1 cup shredded cheddar cheese
coarse salt and pepper

Preheat oven to 450 degrees. Brush a rimmed baking sheet with olive oil. Mix honey mustard and ketchup together in a small bowl.

Combine ground beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt and 1/4 teaspoon pepper; it's easiest to mix this together with clean hands. Form into four small loaves on the baking sheet. Top each with a few spoonfuls of the ketchup mixture, then sprinkle with remaining cheese. Bake about 15 to 20 minutes, or until cooked through.

*Good on the side: Cut fingerling potatoes into chunks, toss in olive oil, season with salt and pepper and roast in a pan alongside the meatloaf, stirring every once in a while. I'd start them a little earlier so they get crispy.

Summer Squash and Corn Chowder

The weather is starting to cool down at night now, and I'm finding myself drawn to soup recipes again. The squash makes it hearty without being too heavy, and the bacon adds a nice smoky flavor. (from Cooking Light)

4 slices bacon
3/4 cup chopped scallions
1/4 cup chopped celery
1 lb summer squash, chopped
1 lb bag of frozen white and yellow baby corn kernels, thawed
2 1/4 cups lowfat milk
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
shredded sharp cheddar, for serving

Cook bacon in a large Dutch oven or other heavy pot over medium-high heat until crisp. Remove from pan, leaving about 2 teaspoons of the drippings in the pan. Crumble bacon and set aside. Add 1/2 cup scallions, celery and squash to the pan and saute for about 8 minutes or until veggies are tender.

Set aside one cup of the corn. Place the rest in a food processor or blender with 1 cup milk and process until smooth. Add remaining milk, thyme, salt and pepper, then blend until just combined. Pour mixture and corn into pot with veggies. Reduce heat and cook for 5 minutes, stirring, until hot. Add salt to taste. Top each serving with crumbled bacon, scallions and cheese.

*Serve with Serena's Sour Cream Muffins: Preheat oven to 350 degrees. Combine 2 cups of self-rising flour, 2 sticks melted butter and 1 cup sour cream and spoon into muffins tins. Bake about 25 minutes.

Browned Butter Rice Krispie Treats

I realize you may be thinking that you already know how to make rice krispie treats. But, a few tweaks to the original recipe make a huge difference. You'll be stealing these from your child's lunchbox. (from Smitten Kitchen)

1 stick unsalted butter, plus more for greasing the pan

10 oz. bag of mini-marshmallows

Heaping 1/4 teaspoon coarse sea salt

6 cups Rice Krispies cereal (about half of a 12 oz. box)

Butter an 8x8 pan and set aside (or, double the recipe and use a 9x13 pan, you won't be sorry). 

Melt the butter over medium-low heat in a large, heavy saucepan. It will melt, then foam a bit, turn clear and finally start to brown after several minutes. Keep a close eye on it and make sure to stir frequently, because it can burn easily. Once it starts to smell nutty and look fairly golden brown, turn the heat down to the lowest setting and stir in the marshmallows until melted. 

Remove from heat and stir in the salt and the cereal at the same time. Spread mixture into pan. You can use a piece of waxed paper spritzed with cooking spray to press it in without sticking. Let cool, then cut into squares for serving.

*Stir in tiny round rainbow-colored sprinkles and these are instantly festive enough for a party. You could add mini m&ms for the same colorful effect. 

Taco Pizza

Homemade pizza is always a favorite in my house, with kids and grownups alike. This one also happens to taste like tacos—making it twice as popular. Tweak the ingredients to suit your dinner crowd. (from Babble)

fresh pizza dough, leave it out for a bit before starting
1 cup salsa
one pound of ground chicken, beef or turkey
taco seasoning
1 cup black beans, rinsed and drained
2 cups shredded monterey jack or cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro

Preheat oven to 425 degrees. Cook the ground meat with the taco seasoning, then mix in the beans.

Press the pizza dough into a lightly oiled pan with your fingers. Spoon salsa evenly over dough, then sprinkle with the cheese. Scatter the meat/bean mixture over the top (you probably will not need it all—use the leftovers to make tortilla pizzas or quesadillas another night). Bake for 14-16 minutes or until bubbly, then top the cooked pizza with scallions and cilantro.

*Omit the chicken/beef/turkey and add extra beans plus diced mixed peppers or roasted corn to make this a great Meatless Monday meal.

Banana Breakfast Pops

I've been on the lookout for fast, fun breakfast ideas. My kids don't tend to love bananas, but the popsicle sticks and crunchy toppings definitely help. 

two bananas, halved

vanilla yogurt or greek yogurt

granola, cereal or chopped nuts

popsicle sticks (optional)

Freeze the banana halves on a wax-covered cookie sheet for about an hour. Place yogurt in one shallow bowl, and granola/cereal/nuts in another. Dip banana halves into the yogurt, then roll in the toppings. Carefully slide popsicle sticks in to make pops. Wrap in plastic and freeze until ready to eat.

*You can make these into a post-dinner treat by substituting melted chocolate chips (add a dash of vegetable oil to thin mixture). Dip bananas in sprinkles. 

Brown Bag Lunches

My daughter is starting kindergarten this fall, so I've been thinking a lot about how to fill her new lunchbox. Here is a list of ideas to date—please share your family's favorite packed lunches via email or the comments below.

For thermos:
Egg muffins
Cheese quesadillas
Buttered noodles or tortellini
Peanut butter noodles with veggies
Cheese & spinach pizza pinwheels
English muffin pizzas
French toast sticks
Slice of quiche
Falafel
Noodle soup
Fruit smoothies
Turkey meatballs with mozzarella/cherry tomatoes
Mac and cheese
Leftovers!

Bread, mini-waffles, mini-bagels with:
Peanut butter and jam
Peanut butter and honey
Peanut butter and bananas, apples, strawberries, raspberries or blueberries
Peanut butter and granola
Peanut butter and fluff
*Variations: Nutella, almond butter
Cream cheese and jam
Cream cheese and dried fruit/nuts
Cream cheese and sliced fruit

Sandwich pinwheels, tortilla roll-ups, bread or mini pitas with:
Ham and cheese
Turkey and cheese
Apple and cheese
Veggies and cheese
Veggies and cream cheese
Veggies and hummus
Chicken salad with grapes
"Lunchables" with crackers, ham/turkey, cheese
Turkey pepperoni, cheese, diced peppers, black olives
Black beans, leftover chicken, cheese
Leftover chicken, marinara sauce and cheese
Leftover chicken, bbq sauce and cheese

Snacks and sides:
Veggies with dip (carrots, broccoli, cherry tomatoes, pepper strips)
Applesauce
Popcorn
String cheese
Edamame
Broccoli slaw with dried cranberries, slivered almonds and poppyseed dressing
Black beans, corn, salsa with tortilla chips
Yogurt squeezies, frozen
Cottage cheese
Pineapple cups
Cut up fruit (watermelon, cantaloupe, grapes)
Apple slices with lemon juice
Clementines
Raisins
Dried apricots
Walnuts, almonds
Yogurt pretzels
Goldfish
Granola bars
Cereal bars
Homemade muffins
Zucchini bread
Trail mix
TJs fruit flakes or fruit leather
Animal crackers
Rice krispie treats
Oatmeal cookies with raisins and nuts
Graham crackers with nutella and fluff

You can make and freeze batches of sandwiches ahead of time, which will also help keep them cold until lunch. Cookie cutters can make sandwiches fun. I have freezer packs, lightweight stainless steel containers and water bottles all ready to go, and I just got kid-size "sporks" too. I plan on including little notes and the occasional Hershey's kiss! And some days, we'll go with hot lunch.

*My friend Michelle gave me the great idea of printing out a list and having my daughter help choose and then make her school lunches. Maybe this will cut down on the lunchroom trades. (And, remember that this list is printable, should you happen to need inspiration come November...)

Pasta Carbonara with Peas

Great for those times when you have a little leftover bacon or cream in the house just waiting to be used up. This carbonara is lighter than most, but just as wonderful, and the peas add a nice bright note. (from Jamie Oliver)

1 lb farfalle pasta
1 egg
7 tablespoons heavy cream
kosher salt and black pepper
8-10 slices of bacon, roughly chopped
1 cup of frozen peas
1/2 cup grated parmesan cheese, plus more for serving

Bring a large pot of salted water to boil and add the farfalle. When you have about 3 minutes left on the pasta time, add the peas. Drain, making sure to reserve some of the cooking water, and return to the pot.

Meanwhile, cook the bacon until crisp, then blot on paper towels and set aside. Whisk egg and cream together in a bowl, then add salt/pepper to taste.

Stir the bacon into the pasta and peas right after the pasta is drained. Quickly add cream mixture and toss with the pasta, then add a little of the cooking water and the parmesan and toss again. Serve immediately.

*The original recipe called for a few sprigs of fresh mint, chopped. I didn't have any so I skipped it, but I'll try adding at the end next time.

August Pie

Summer is flying by as usual—we should all eat a little more pie before it's over. This one is so easy that you can pull it together while the oven preheats. It's also a good way to use up fruit before it goes bad. (from Family Circle)

one refrigerated piecrust
3 cups mixed fruit/berries (strawberries, blueberries, raspberries, peaches)
1 cup half-and-half
1 egg
2/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 400 degrees. Press the pie crust into a dish, and scatter the fruit over evenly.

In a large bowl, whisk together the half-and-half, egg, sugar, flour, cinnamon and salt until well blended. Pour over the fruit.

Bake for about 50 minutes or until the center seems fairly set (it will continue to cook a little bit while cooling). Cool on a wire rack before serving. Add a big scoop of vanilla ice cream on the side.

*You can make mini-pies for the kids by using a muffin tin. Just tear pie dough in pieces and press into the tins to make little cups, then fill and bake. I'd start checking them at about 20 or 25 minutes.

Zucchini Pie

Did I already say that I love zucchini? Well, it is the season. Here's a savory pie with pizza-like ingredients. Call it "Zucchini Pizza Pie" for extra kid appeal...

one prepared pie crust
2 large zucchini, thinly sliced
kosher salt
3 cloves of garlic, minced
2 tablespoons olive oil
scant 1 teaspoon crushed red pepper
pinch of salt
14 oz can of crushed tomatoes
1 cup ricotta cheese
1 cup mozzarella cheese

Toss the sliced zucchini with a little salt and let it sit to drain in a colander for 20 minutes or so. Preheat the oven to 375 degrees.

Combine garlic, olive oil, crushed red pepper and salt in a pan, and cook for a few minutes over medium-low heat until garlic is golden. Stir in the crushed tomatoes, and simmer for about 10 minutes.

Spread pie crust in dish, then add a series of layers, in this order: 1/2 of ricotta cheese, a few spoonfuls of tomato sauce, 1/2 of the zucchini, all the mozzarella cheese, the rest of the ricotta, the rest of the zucchini, the rest of the sauce.

Bake for 40 minutes, and let cool for 10 minutes before serving.

*You could use summer squash here too. Skip the mozzarella if you want to cut down on calories.

Summer Orzo Salad

A go-with-everything pasta salad that's simple to make and always a hit. It's sort of like the taste of summer, captured in a bowl. (from my friend Nicole)

1 to 2 lbs orzo pasta
good olive oil
fresh lemon juice or balsamic vinegar
salt and pepper
grape tomatoes, halved
toasted pine nuts or chopped walnuts
chopped basil
small fresh mozzarella balls, halved or quartered

Cook orzo until just al dente, then rinse with cool water. Toss with olive oil and a little lemon juice or vinegar to taste, then season well with salt and pepper. Add tomatoes, nuts, basil and mozzarella cheese and stir until combined.

*Can also mix in black olives, or serve on the side to make picky eaters happy. Those little mozzarella pearls work especially well here, if you can find them (no chopping required).

Shallot Vinaigrette

We eat lots of salad in the summer, thanks to great lettuce from our farmer's market. Once in a while I even make my own salad dressing instead of relying on Newman's Own. This one is worth the effort, and it lasts all week long. (from Gourmet)

1/4 cup balsamic vinegar

1 tablespoon chopped shallot

2 teaspoons honey

1/2 teaspoon dijon mustard
salt and pepper to taste

1/4 cup olive oil

Whisk together the vinegar, shallot, honey, mustard, salt and pepper in a small bowl. Add oil slowly, whisking, until well combined. (Sometimes I skip this step and just shake all the ingredients together in a jar.) Keeps up to a week in the fridge; just bring it back to room temperature before using. 

*Our favorite salad: mixed lettuce, dried cranberries, chopped carrots, grape tomatoes and lots of walnuts or sweet & spicy pecans from Trader Joes. 

Tomato and Gruyere Melts

A simple sandwich with just six ingredients—perfect for summer. Serve a big green salad on the side. A Meatless Monday idea for any day of the week. (from Gourmet)

4 english muffins, split and toasted

8 thick slices of tomato, seeded

salt and pepper

2 cups shredded gruyere cheese

1/2 cup chopped fresh basil 

4 tablespoons fresh breadcrumbs or panko

3-4 garlic cloves, minced

Preheat oven to 375 degrees. Place one slice of tomato on each english muffin half and season with salt and pepper. Bake for 17-18 minutes.

Meanwhile, mix together the cheese, basil, breadcrumbs and garlic, and season with salt and pepper. Place a large heap on top of each tomato muffin, and bake for another 5 minutes or until melted. 

*This would work well on pita bread too. You could also substitute cheddar or mozzarella for the gruyere. 

Icebox Cupcakes

A classic recipe that bears repeating. You can also assemble the cookies and cream in a line to create a simple log-style cake. Add chocolate sprinkles on top if a little helper happens to be around. (idea from Smitten Kitchen)

carton of heavy or whipping cream
1 teaspoon vanilla
a few spoonfuls of powdered sugar
two boxes of Nabisco Famous Chocolate Wafers

Whip the cream and vanilla, sweetening to taste as you go. Set cupcake liners in a muffin tin and put a wafer in the bottom of each one. Add a spoonful of whipped cream, then another cookie, more cream, one more cookie, and a final bit of cream on top. Refrigerate a few hours or more before serving.

*Another fast summer treat: ice-cream sandwiches. Pick up a bag of cookies, a gallon of ice cream and a jar of good hot fudge (or other topping). Spread a thick layer of fudge on one cookie, add a big scoop of ice cream and top with second cookie. Wrap extras in plastic for another time.

Five-Minute Guacamole

Elevates cheese quesadillas to dinner status. Keep the ingredients—and cold beer—on hand for an impromptu happy hour anytime. (recipe from my dad)

1 large tomato, coarsely chopped
2 ripe avocados, peeled/pitted and coarsely chopped
1 small onion, finely chopped
one lime
1/4 teaspoon tabasco sauce, or more to taste
1/2 teaspoon coarse salt

Gently mix together the tomato, avocado and onion. Cut the lime in two, and squeeze the juice over. Add hot sauce and salt and stir until combined. Don't overdo it—the guacamole should stay chunky. Serve with salty tortilla chips.

*Also a nice addition to a taco salad. Add beans and corn for more substance.

Teriyaki Marinade

Perfect for flank steak—marinate it in the morning and dinner is just about done. I serve grilled zucchini and squash on the side. (from my sister Liz)

1/2 cup teriyaki sauce
1/4 cup honey
3 cloves of garlic, crushed or chopped
1 tablespoon fresh ginger, finely chopped
1 teaspoon pepper
1 teaspoon salt

Combine all ingredients in a large ziploc or pyrex dish. Add flank steak and refrigerate all day or overnight, turning the meat over a few times if you can.

*One of the best things about flank steak: leftovers. I make sandwiches on buttered french bread sprinkled with parsley and black pepper.

Farmer's Market Tomato Pasta

The key to this recipe is fresh, height-of-summer tomatoes. Find a local farmer to get the good ones, or harvest them from your own garden if you're lucky. (from Real Simple)

2 lbs heirloom tomatoes or other tomatoes, cut into bite-size chunks
1/4 cup mixed fresh herbs, chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
kosher salt and ground black pepper
1 lb penne pasta
3 tablespoons pine nuts, lightly toasted
3/4 cup fresh ricotta
1/2 cup parmesan cheese, plus more for serving

Start the water boiling for the pasta. Combine the chopped tomatoes, mixed herbs, lemon juice, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Let stand, tossing once in a while.

Cook the pasta until al dente and drain, reserving at least 1/2 cup of the cooking water. Return pasta to the pot and toss with ricotta, parmesan and enough of the cooking water to make it creamy. Top each serving of pasta with a big spoonful of the tomato mixture and sprinkle with the nuts. Serve with more parmesan.

*You can use any kind of herbs here; the recipe suggests flat-leaf parsley, chives, basil and/or tarragon. You could substitute toasted walnuts in a pinch (and save a little money).

Crunchy Asian Coleslaw

When you need to bring a side dish to a potluck and have no time to prepare, try out this crowd-pleasing coleslaw. Also good for dinners at home, as it makes grilled hot dogs seem "fancy." (from my sister-in-law Loren)

large bag of coleslaw mix
thinly sliced red pepper strips
1/2 cup House of Tsang Bangkok Padang Peanut Sauce
1/2 cup Marzetti's original coleslaw dressing, in the refrigerated section
1 cup honey roasted peanuts
1 cup crunchy chow mein noodles

Mix together coleslaw and red pepper. Combine peanut sauce and dressing, then toss with slaw mix. Just before serving, add peanuts and noodles on top.

*You can toss the coleslaw mix, pepper and combined dressing together ahead of time. Sometimes I add more dressing to taste. Bring the crunchy things along in a ziploc—you don't want to add until it's time to serve.

Cheesy Crab Toasts

Another fast dinner for summer nights. Add a big green salad on the side—farmer's market lettuce is finally here! (recipe from my dad)

6 to 8 oz cooked shredded crab meat; your grocery store should have it
1/2 teaspoon Old Bay seasoning, or more to taste
1 cup shredded cheddar cheese
one or two big spoonfuls of mayo; just enough to moisten
english muffins, halved and lightly toasted

Preheat the broiler. Mix together the crab, Old Bay, cheddar and mayo. Spread mixture on english muffins. Broil for a few minutes or until toasty.

*You can make the crab mixture ahead of time. These also make tasty appetizers; cut them into fourths and expect rave reviews.

Iced Coffee

Save yourself some money this summer by making iced coffee at home. You also can also avoid the embarrassment of your youngest child yelling "Hamburger!" through the window at Starbucks. (I blame his father.)

2 teaspoons instant coffee
1 teaspoon sugar, or more/less to taste
3 tablespoons warm water
6 oz cold milk

Measure the instant coffee, sugar and warm water into a large mason jar. Close the lid and shake well. Add milk and shake it again. Pour over ice.

*If you're having a rough day, add a little chocolate syrup to the mix. Ditto for whipped cream at the end. You could also substitute a different sweetener.

Zucchini Pizza

I love gruyere and I love zucchini, so it's no wonder I was drawn to this recipe. The pizza is light, quick and a good choice for summer nights when you'd rather not be in the kitchen. (idea from Babble)

fresh pizza dough, let it sit out for a while first
2 large zucchini
kosher salt
shredded gruyere cheese (8 oz)
breadcrumbs for the top
parmesan cheese for serving

Preheat the oven to 425 degrees. Shred the zucchini with a food processor or box grater, then toss with a few teaspoons of kosher salt. Let drain in a colander for about 20 minutes, then squeeze out any excess liquid.

Press pizza dough into a lightly oiled pan. Toss the zucchini with the gruyere, then sprinkle mixture evenly over the dough, all the way to the edges, spread in a thin layer. Top with a handful of breadcrumbs.

Bake for 18-20 minutes or until golden brown. Top with a little parmesan cheese before serving.

*I use fresh breadcrumbs—just zap a few pieces of bread in your Cuisinart until roughly chopped. I often make a big batch and stick the rest in the freezer to have on hand.

Speedy Hoisin Wraps

Summer is busy—so dinner needs to be fast. This recipe fits the bill with just four ingredients, none of them made by you. (adapted from Martha Stewart)

3 cups shredded rotisserie chicken
1 cup hoisin sauce
chopped scallions
8 large flour tortillas

Place chicken in a microwavable dish and heat for 1-2 minutes. Stir in the hoisin sauce and scallions. Warm tortillas according to package directions. Take a big spoonful of chicken and spread over each tortilla. Roll and serve.

*You could skip the scallions here if your kids are finicky about green stuff. Try adding slivered almonds instead.

Banana Chocolate Chip Muffins

I have been making these muffins on a regular basis since coming across this recipe. They're lighter than most, thanks to the Greek yogurt, and not too sweet. (Plus, I can get them in the oven in 5 minutes, using only one bowl.)

2 cups flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe banana (about three bananas)
6 oz container plain nonfat Greek yogurt
1 teaspoon vanilla extract
3/4 cup semi-sweet or bittersweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, mix the flour, sugar, baking soda, salt, butter, eggs, banana, yogurt and vanilla until well combined. Fold in the chocolate chips.

Lightly grease muffin tins with cooking spray and spoon in the batter. Bake for 18-20 minutes or until they start to turn light golden brown. (Stick a toothpick in to test the middle.) Place pan on a wire rack to cool for about 10 minutes, then remove muffins and let them cool on the rack, if you can wait.

*Mini muffins will take about 10 minutes. Last time, I made into 4 mini-loaves, baking for about 30 minutes. You can definitely freeze these.

Creamy Pesto Gnocchi

Now that you have a great pesto recipe, here's another speedy summer meal. It's also good for dinner with friends since you won't have to spend much time in the kitchen. (from Real Simple)

1 lb gnocchi, refrigerated or frozen
1/2 lb green beans, cut in half (about 2 cups)
1 cup pesto
1/4 cup heavy cream
kosher salt and black pepper
1/2 cup ricotta

Cook the gnocchi according to directions, adding green beans for the last 3 minutes of cooking. Drain and return to the pot. Add pesto and cream and cook over medium heat for a few minutes, stirring, until combined. Season to taste with salt and pepper. Top each serving with a healthy dollop of ricotta.

*One more pesto meal: toss pesto with cooked cheese tortellini, pine nuts and cherry tomatoes. Serve either warm or at room temperature.

Basil Pesto

A summer cooking essential—I rely on this recipe again and again. Perfect tossed with pasta or on pizza, and it keeps well in the fridge or freezer. Drizzle a thin layer of olive oil over the top before storing. (from Gourmet magazine)

3 large garlic cloves
1/2 cup pine nuts
2/3 cup grated parmesan cheese (about 2 oz)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fresh basil, loosely packed
2/3 cup extra-virgin olive oil

Start your food processor and drop in the garlic; stop when it's minced. Add the pine nuts, parmesan, salt/pepper and basil, and process until finely chopped. Keep the motor running and slowly add the olive oil until blended.

For one pound of pasta, use 2/3 cup pesto with 1/3 cup hot cooking water whisked in. If you're freezing some pesto for later, it helps to freeze it in small containers. Will last in the fridge for about a week.

*Another way to use pesto—quesadillas. Spread pesto on tortillas, then fill with fresh baby (or thawed/squeezed frozen) spinach, chicken and monterey jack cheese. Cook in a hot skillet for a few minutes per side.

Peanut Butter Noodles

A quick one that makes enough for family dinner and great weekday lunches. It's good served either warm or cold, so it's also ideal for summer picnics and potlucks. (from my sister Carolyn and Cookie magazine)

box of whole wheat spaghetti
bottle of Annie's Asian Sesame Dressing
one cup of creamy peanut butter
shredded carrots, chopped broccoli, sliced red pepper and/or edamame
one or two tablespoons of vegetable oil
a few shakes of sesame oil
soy sauce for serving, optional
honey roasted peanuts for the top, also optional

Cook the spaghetti until just al dente and reserve some of the cooking water before draining (see note below). Rinse quickly with cool water.

Meanwhile, combine the sesame dressing and peanut butter in a food processor or blender until smooth. Heat the vegetable and sesame oil, then lightly saute the carrots, broccoli, red pepper and edamame.

Toss together the cooked pasta, veggies and sauce until well mixed. Top with a handful or two of peanuts, if you like. Can serve with soy sauce on the side; mix in a little for extra salty-sweet flavor.

*I like the sauce to be thick (and this sauce amount is doubled from the original recipe). If you prefer it lighter, just mix in the cooking water a few spoonfuls at a time until you reach the right consistency.

Chicken Turnovers

I love this recipe for its simple ingredients and minimal prep. These buttery, savory turnovers are sure to please—serve with your favorite sauce on the side. Could easily be adapted with different ingredients. (from Real Simple)

1 1/2 cups rotisserie chicken or other shredded chicken
1 1/2 cups shredded gruyere cheese
1 cup frozen peas
salt and pepper
2 sheets puff pastry, thawed (17.25 oz package)
large egg, beaten with a fork
dijon or honey mustard, for serving

Preheat oven to 400 degrees. Combine the chicken, cheese and peas in a large bowl. Season with a little salt and pepper. Spread out the puff pastry sheets and roll out a bit with a rolling pin. Cut each sheet into 4 rectangles and place the eight pieces on a cookie sheet.

Top each piece with a large spoonful of the chicken mixture, then fold pastry over and crimp the edges together with your fingers. Brush tops with egg, then bake for 20-25 minutes or until golden. Serve with mustard on the side.

*To freeze, wrap each turnover in plastic wrap before brushing the egg on top, and then place all of them in a large ziploc bag (I write baking instructions on the bag with a Sharpie). When ready to serve, just thaw for 20 minutes before baking and don't forget to brush the top with beaten egg.

Mexican Lasagna

Fresh spinach brightens this Mexican-style casserole. It's simple to pull together—and mild enough for the kids. (from Martha Stewart)

1 cup fresh cilantro leaves
4 scallions, chopped
kosher salt and ground pepper
10 oz fresh baby spinach
8 corn tortillas (6 inch)
15 oz can of pinto beans, drained and rinsed
1 cup salsa, mild or medium
2 cups grated pepper jack cheese (8 oz)

Preheat the oven to 425 degrees. Place cilantro, scallions, 1 teaspoon salt, 1/4 teaspoon pepper and spinach in your food processor, and pulse until coarsely chopped. If the spinach won't all fit in the first batch, just add more as you go.

Grease an 8x8 baking dish with cooking spray. Layer 4 tortillas in the dish, overlapping slightly, then add half the spinach mixture, beans, salsa and cheese. Repeat with other tortillas and ingredients, ending with cheese on top.

Cover dish with foil and bake 25 minutes, then remove foil and continue baking until golden, about 15 more minutes. Cool 5 minutes before serving.

*You could add more spinach instead of the cilantro if you're not a big fan, or substitute different beans and cheese. Make two and stick one in the freezer!

Fast Fish Sticks

Do you ever wonder what's really in those frozen fish sticks? You won't have to when you make them yourself—and these taste better, too. (from Real Simple)

1 lb skinless tilapia fillets or other mild white fish
1 cup panko breadcrumbs
1/4 cup olive oil
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ketchup or tartar sauce for serving

Preheat oven to 400 degrees. Cut the fish into strips. Combine the breadcrumbs, olive oil, paprika, salt and pepper in a shallow bowl.

Gently coat the strips of fish in the breadcrumb mixture, pressing down if needed to make it stick. (Toss together a little more breadcrumbs/oil/paprika if needed—the fish should have a nice, thick coating.) Place fish sticks on a large baking sheet and bake for 10-12 minutes or until crispy and cooked through. I like to serve lots of buttered broccoli on the side.

*Make a double batch and freeze some for another time. Place the baking sheet with the coated strips into the freezer until the fish is frozen, then transfer sticks to a large ziploc. When ready, bake from frozen for 15-18 minutes.

Big Biscuit Pizza

My kids like to help make this free-form, kitchen-sink kind of casserole. It's easy to swap out ingredients—so use whatever happens to be in your fridge. Bakes up big and bubbly. (from allrecipes.com)

1 lb ground beef or turkey

4 oz sliced pepperoni (optional)

14 oz jar pizza sauce or spaghetti sauce

2 packages refrigerated buttermilk biscuit dough (12 oz each)

1/2 onion, sliced thinly into rings

big handful of sliced black olives

big handful of sliced mushrooms 

1 1/2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Cook ground beef/turkey over medium heat until browned. Drain, and stir in pepperoni and pizza sauce. Set aside. 

Cut biscuits into quarters and place into the bottom of a greased 9x13 dish (just throw them in there—a good task for the kids). Spread the meat/sauce mixture over evenly, then sprinkle with the onion, olives and mushrooms.

Bake for 20 minutes, then cover the top with cheese and bake for another 10 minutes or until it looks about done. Let stand for 10 minutes before serving. 

*A good one for Friday nights at home—there should be leftovers for Saturday lunch. You could assemble it an hour or two before putting it in the oven. 

Asian Spinach Salad

A salty-sweet dressing and lots of crunch make spinach salad much more fun. Add some leftover chicken and call it dinner. (from my friend Heather W)

8 tablespoons olive oil
3 tablespoons sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
salt and pepper
1/2 cup slivered almonds
3 oz package Ramen noodles, coarsely broken (throw away seasoning packet)
2 tablespoons sesame seeds
10 oz baby spinach
chopped scallions

Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in a small bowl or shake it together in a mason jar. Season with salt and pepper.

Heat remaining 2 tablespoons oil in a large skillet over medium-low heat. Add almonds, noodle pieces and sesame seeds and cook for several minutes, stirring, until nicely toasted and golden. Put mixture in a large salad bowl and let it cool. Toss with spinach and scallions and enough dressing to coat.

*You can make the dressing and toast the nuts/noodles/seeds ahead of time. Just combine everything when you're ready to serve.

M&M Cookies

A good way to use up holiday chocolate—whether your candy is left over from Easter, Valentine's Day or Christmas. (can't remember where this one is from)

1 cup brown sugar
1/2 cup white sugar
2 sticks butter, softened (1 cup)
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&Ms (or more...)

Preheat oven to 350 degrees. Using a stand mixer or hand mixer, beat together the brown sugar, white sugar, butter, eggs and vanilla until light and fluffy. Add the flour, baking soda and salt and mix until just combined. Stir in most of the M&Ms, and then refrigerate the batter for about half an hour.

Roll dough into balls, and then have a little helper push the remaining M&Ms into the dough balls. (Just add as many as you think is necessary for a proper chocolate-to-cookie ratio.) Bake for 9 to 11 minutes, cool a bit and enjoy.

*Also great for birthday parties, potlucks or other gatherings. People of all ages love these! You can freeze them ahead. They're also good cookies for making homemade ice-cream sandwiches.

Lasagna Bow Ties

A hearty dish that tastes like meat lasagna but doesn't require a bit of layering. My kids like it with bow ties, but you could use whatever you have on hand. (from Tasty Kitchen)

1 box of farfalle pasta
1 tablespoon olive oil
1 lb hamburger
jar of your favorite marinara sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup sour cream
1 cup shredded mozzarella cheese

Start water boiling first, then cook pasta until just al dente. Drain pasta, return it to the pot and toss with the olive oil.

Meanwhile, cook the hamburger until browned and drain if necessary. Stir in marinara sauce, salt, garlic powder, Italian seasoning and sour cream and simmer for a few minutes until combined. Mix with the pasta and cheese and cook over low heat until cheese starts to melt.

*You could add a little chopped spinach to this, or substitute a different kind of sauce. Leftovers heat up nicely in the microwave for lunch the next day or another dinner later in the week.

Garlic Butter Rolls

Store-bought dough and pantry ingredients combine to create garlicky rolls that are just as good as the ones at your local pizza joint. (from Real Simple)

1 lb fresh pizza dough, let it sit out for a bit
4 cloves garlic, chopped
olive oil for drizzling
2-3 tablespoons of butter, melted
1/4 cup chopped parsley
kosher salt, to taste

Preheat oven to 425 degrees. Tear the pizza dough into 12 pieces and place in the cups of a muffin tin. Press bits of chopped garlic into the centers of the dough. Drizzle each piece of dough with a bit of olive oil.

Bake for 15 to 18 minutes or until golden brown, then toss in a large bowl with the melted butter, parsley and a bit of kosher salt.

*Great paired with all kind of pasta dishes. You could add a little parmesan cheese to the mix if you like, or use olive oil instead of butter at the end to make it a bit healthier.

Coconut Chicken Curry Soup

We miss a certain takeout place in our old neighborhood—so I'm always on the lookout for good Indian recipes to make at home. This one is a definite keeper. Serve it with lots of naan on the side. (from Tasty Kitchen)

2-3 tablespoons olive oil
3 chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can full-fat unsweetened coconut milk (14 oz)
2 teaspoons curry powder
1 jalapeno, seeded and minced
1 green bell pepper, thinly sliced
1/2 cup chopped fresh cilantro, plus more for serving
2 tablespoons lime juice
salt and pepper
unsweetened shredded coconut, for serving
plenty of cooked jasmine rice, for serving

Heat two tablespoons olive oil in a large dutch oven over medium heat. Add the chicken and season with salt and pepper, then saute until it's fully cooked through. Set chicken aside. Add a little more olive oil to the same pot and saute the onion until tender.

Return chicken to dutch oven with the onions. Add the ginger and cook for one minute. Stir in chicken broth, coconut milk, curry powder and jalapeno, and bring to a simmer over medium heat. Add the bell pepper and cilantro and simmer for a few more minutes. Remove from heat and stir in lime juice. Season with salt and pepper to taste. Spoon cooked rice into bowls, then ladle soup over and garnish with cilantro and coconut.

*To make this a quick weeknight meal, cook the chicken and do the chopping ahead of time. Or, make the soup over the weekend and just put your rice cooker to work when you get home.

Shrimp and Poblano Enchiladas

A fresh take on enchiladas, with a creamy shrimp filling and plenty of cheese. The poblano adds flavor without being too spicy. Good for family meals or dinner with friends. (from my mother-in-law Jody)

3/4 lb uncooked medium shrimp, chopped, or Maine shrimp
5 tablespoons olive oil
large poblano pepper, cut in half lengthwise and seeded
one onion, chopped
one tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 to 10 corn tortillas, or use flour tortillas if you prefer
10 oz can green enchilada sauce
1 1/2 cups shredded monterey jack cheese

Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high, then saute poblano until the outside starts looking blistered and slightly blackened. Remove from skillet and coarsely chop, then return to the skillet and stir in onion, tomato, salt, dried oregano, cumin and pepper. Saute for a few minutes, then add shrimp and cook for a minute or two, stirring, until done. Remove from heat and let cool slightly, then stir in the sour cream.

Brush an 11 x 7 baking dish with the remaining two tablespoons olive oil. Soften tortillas in microwave according to directions on package. Spoon a bit of the shrimp mixture into the center of each tortilla, then roll up and place seam-side down in the dish. Cover enchiladas with green sauce, then sprinkle the cheese over. Bake for 25-30 minutes or until bubbly.

*You can make this a day or two ahead; just cover the pan with foil before baking. Easy to double for a crowd.

Update

Supper by Six has a new address, as of this week:

http://www.supperbysix.com/

Please update your bookmarks and links! Thank you.

Neater Sloppy Joes

I have to admit that the adults in our house like this one just as much as the kids. The mixture is nicely tangy and less sloppy than most. We like it with tater tots on the side—very gourmet. (adapted from allrecipes.com)

2 lbs lean ground beef
small onion, diced
4 stalks celery, diced
one green pepper, diced
can of condensed tomato soup (10.75 oz)
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
hamburger buns or kaiser rolls, for serving
shredded cheese for the top, optional

Cook ground beef in a large dutch oven over medium heat until browned. Add onion, celery and green pepper, then cover and cook another 5 minutes. Drain off grease if needed.

Stir in the tomato soup (undiluted), ketchup, vinegar, brown sugar, Worcestershire, salt and garlic powder. Simmer over low heat for several minutes or until heated through, stirring frequently.

Spoon mixture over toasted buns or rolls. Sprinkle cheese on top if you like.

*A good one to make ahead on the weekend or freeze. Just defrost if needed and heat on the stove or in the microwave. This would be good on hot dog buns or even wrapped in tortillas if you're out of bread.

Roasted Asparagus

A longtime favorite at our dinner table, this makes a perfect side dish or snack when you're craving something green. (inspired by Ina Garten and Martha)

two bunches of fresh asparagus, trimmed
two to three tablespoons olive oil
coarse salt and pepper
grated parmesan cheese

Preheat oven to 450 degrees. Put asparagus on a large rimmed baking sheet and toss with olive oil until well coated. Season liberally with salt and pepper, and make sure the asparagus is in a single layer (use two sheets if needed). Sprinkle with parmesan to taste; I usually just grate the cheese right over it.

Roast for 10 to 15 minutes or until tender. I tend to cook for closer to 20 minutes, but we like it pretty well roasted.

*I also use this asparagus for a light white pizza. Roast it for 10 minutes, then scatter over pizza dough and top with fresh mozzarella cheese. Bake at 425 degrees for 20 minutes or so.

Spring Lasagna

A classic white lasagna with lots of colorful veggies and three kinds of cheese. For some reason this always seems like a good one for early spring, even if there's still snow on the ground. (from Martha Stewart Food)

1/4 cup olive oil, plus a little for foil
1/2 cup flour
2 garlic cloves, minced
6 cups whole milk
2 packages frozen spinach (10 oz each), thawed and squeezed dry
box of frozen peas (10 oz)
4 to 5 carrots, cut in half and thinly sliced
kosher salt and black pepper
15 oz container part-skim ricotta cheese
one large egg
package of no-boil lasagna noodles (9 oz)
1 lb shredded mozzarella cheese
1 cup grated parmesan

Preheat oven to 400 degrees. Heat oil in a large saucepan over medium-low heat, then add flour and garlic and cook for 2 minutes, stirring constantly. Whisk in the milk and bring to a boil, then reduce to a simmer and continue cooking for about 5 minutes, whisking occasionally, until it thickens. Stir in spinach, peas and carrots, and season with salt and pepper.

In a medium bowl, combine ricotta and egg with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish. Layer with 1/4 of the noodles, half of the remaining sauce, another 1/4 noodles, then half the ricotta, mozzarella and parmesan. Repeat.

Lightly oil a large piece of foil with olive oil, then cover dish and place it on a large rimmed baking sheet. Bake for 45 minutes covered, then uncover and bake another 15-20 minutes or until bubbly and slightly browned. Let sit for 10 to 15 minutes before serving (don't skip this step).

*If freezing, wrap dish tightly before baking with plastic wrap and foil. When ready to bake, thaw overnight in the fridge, then remove the wrap, spread a little oil on the piece of foil and re-cover. Bake as directed above.

Buffalo Salmon

Another recipe that's good for both salmon-lovers and those of us who like salmon less. The butter mellows the hot sauce a bit, and the breadcrumbs make it a little more interesting. (from allrecipes.com)

4 pieces of salmon
5 tablespoons butter
1/4 cup hot sauce (like Frank's)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup panko breadcrumbs
1 tablespoon vegetable oil

Preheat oven to 425 degrees and move rack to upper third of oven.

Melt butter over medium heat and stir in the hot sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside. Toss breadcrumbs with the oil.

Place salmon skin down on an oiled baking sheet. Season with remaining salt and pepper. Measure out 1/4 cup of the butter sauce and then brush or spoon it over the salmon. Sprinkle oiled breadcrumbs over, pressing down lightly.

Bake for 16-20 minutes or until done. Drizzle the remaining sauce over salmon or serve it on the side.

*This recipe would work well with other types of fish. Use more panko if you want a thicker coating. Use more hot sauce and less butter if you like it spicy!

One-Bowl Blondies

You probably have all the ingredients, and you can get these treats in the oven in less than 10 minutes. Surprise someone you love. (from allrecipes.com)

one stick butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla
pinch of salt
1 cup flour
1 cup mix-ins: chocolate chips, nuts, m&ms or whatever you have on hand

Preheat oven to 350 degrees. Melt butter in large saucepan, then add sugar and stir until smooth. Mix in egg and vanilla, then add salt, flour and mix-ins, stirring until just combined.

Pour into a greased 8 x 8 baking dish. Bake for 20 minutes or until just barely set (better to underbake than overbake). Let cool slightly before cutting.

*Double the ingredients for a 9 x 13 pan. They're best the day they're made or the day after, though they probably won't last that long.

Ham and Cheese Turnovers

Something a little different from weeknight pizza, but just as quick. You can assemble them a day or two ahead and keep in the fridge until you're ready to bake. (recipe from my friend Tracy and Real Simple magazine)

1 lb ball fresh pizza dough, leave it out at room temp for a bit before starting
7 oz thinly sliced ham; Trader Joe's sells a good brand called Applegate Farms
4 oz sliced swiss or gruyere cheese
1/2 yellow onion, thinly sliced into rings
honey mustard for dipping

Preheat oven to 400 degrees. Divide pizza dough into eight pieces, then stretch each one out as far as you can with your fingers. To assemble, sprinkle a few onions on each piece of dough, then top with a rolled slice of ham and a piece of cheese. Fold the dough over the filling and tuck it under to secure. (A little may stick out on each end; filling doesn't need to be completely covered.)

Place turnovers on a greased baking sheet and bake for about 20 minutes.

*This recipe would also work well with other ingredients—I will be trying turkey/cheddar/apple and pepperoni/mushroom/mozzarella combinations in our house soon. Round them out with a big salad on the side.

White Chicken Chili

We eat this three seasons of the year—it's not too heavy, and the addition of cheese and chips makes it a big hit with the kids. (from Family Fun magazine)

3 tablespoons olive oil
large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 cans white kidney beans (15 oz each), drained and rinsed
3 to 4 cups shredded cooked chicken
1 cup frozen corn
7 oz can diced green chiles
2 cups chicken broth, plus more for thinning if needed
1/4 teaspoon salt
2 tablespoons butter, softened
1 1/2 tablespoons flour
black pepper
4 tablespoons half and half or light cream
shredded cheddar or monterey jack, for serving
crushed tortilla chips, for serving

Heat the oil in a large saucepan over medium heat, then saute onion for about 7 minutes. Add chili powder, cumin, oregano and garlic and cook for one more minute. Stir in the beans, chicken, corn, green chiles, broth and salt, and simmer, partially covered, for about 10 minutes.

Mix the butter and flour together in a small bowl, then add to the chili. Stir for a minute or two until it thickens slightly, then add the half and half or cream, and a little more broth if you think it needs thinning. Season with salt and pepper to taste and serve with shredded cheese and chips.

*Skip the chicken, use vegetable broth and add more corn/beans to make it vegetarian. You could also up the amount of green chiles to give it more kick.

Mushroom and Fontina Quiche

Make one for brunch and another for next week's dinner—this recipe is easy to double. It's tasty with a mix of your favorite mushrooms, but you could also substitute other types of ingredients. (recipe from Bon Appetit)

1 refrigerated pie crust (or homemade)
1/4 stick unsalted butter
3 medium shallots, chopped
12 to 14 oz sliced assorted mushrooms
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
7 oz Fontina cheese, shredded

Preheat oven to 450 degrees. Unroll crust and press firmly into the bottom and up the sides of a pie dish. Bake until light golden, about 15 minutes, checking occasionally to make sure crust is not slipping down the sides. If it does, use a spoon to gently press crust back into the dish. Reduce oven to 325 degrees.

Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots and saute for 2 minutes, then add mushrooms and a bit of salt/pepper. Cook until tender, about 8 minutes, then transfer to a plate.

Whisk eggs, half and half, milk, salt, black pepper and nutmeg together in a large bowl. Stir in approximately two-thirds of the fontina and the cooked mushrooms and pour filling into the crust. Sprinkle with remaining cheese.

Bake until golden brown and just set in the center, about 45 minutes. Cool about 30 minutes before serving. Good with a green salad and buttered toast.

*If freezing, let quiche cool after baking and wrap tightly with foil. When ready to eat, thaw in the fridge for a day and then reheat gently in the oven.

Turkey Meatloaf

The thick topping on this meatloaf gives it a nice sweet-and-savory flavor. If you want to make it on a weeknight, bake a few smaller loaves instead of one big one: they'll cook a lot more quickly. (adapted from allrecipes.com)

1 1/2 lb lean ground turkey
1/2 cup milk
3/4 cup crushed saltines
2 eggs, beaten with a fork
small onion, chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
dash or two of worcestershire sauce
1/4 cup brown sugar
1/2 cup ketchup

Preheat oven to 350 degrees and lightly grease loaf pan with cooking spray.

In a large bowl, combine the ground turkey, milk, crushed saltines, eggs, onion, salt, pepper, ginger and worcestershire sauce, mixing well with clean hands. Transfer to the loaf pan. Stir the brown sugar and ketchup together in a small bowl, then spoon it over the meatloaf mixture. Sometimes I make a little extra topping just to make sure it's really coated.

Bake for approximately one hour, or until done. I use a meat thermometer to check if it's cooked through. (If you decide to do smaller loaves, start checking on them after about 25-30 minutes. You can use mini-loaf pans, muffin tins or just shape the loaves on a baking sheet with sides.)

*This freezes well, so I often make a double batch. Wrap the leftovers well in foil, then thaw them later on for sandwiches or reheat in the microwave.

Creamy Tomato-Sausage Pasta

This might not win any health awards—but it's a definite crowd-pleaser. You can make the sauce ahead of time, then add to pasta later on in the week. Serve salad and garlic bread on the side. (adapted from epicurious.com)

2 tablespoons olive oil
3 shallots, chopped (or a small onion)
2 to 3 garlic cloves, minced
1/3 lb sweet Italian sausages, casings removed
1/3 lb spicy Italian sausages, casings removed
1 cup whipping cream or half and half
2 cans diced tomatoes in juice with Italian seasoning (14.5 oz each)
1 tablespoon dried sage
1/2 teaspoon dried crushed red pepper
3/4 lb farfalle pasta (bowties) or other pasta
grated parmesan cheese for serving

Heat oil in heavy pot over medium-high heat. Add shallots/garlic and saute for 3 to 4 minutes, then add the sausage and cook for 5 or 6 minutes or until no longer pink, breaking them up with the back of a spoon. Stir in cream and simmer for 5 minutes, then add tomatoes with juice, sage and crushed red pepper. Simmer, stirring occasionally, for 15 minutes or until it thickens.

Meanwhile, cook pasta in salted water until al dente. Drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot and combine with the sauce. Cook for a few minutes over medium-low heat, adding the cooking water a little bit at a time if the sauce seems dry. Season with salt and pepper to taste, and serve with lots of parmesan.

*You could make this with all sweet or all spicy sausage, but they're good mixed together. Stick the leftover sausage links in the freezer for another time.

Chicken Pot Pie

I can't make it through the winter without making chicken pot pie at least once. I usually double these ingredients to make two of them—one for the fridge and one for the freezer. (adapted from allrecipes.com)

1 lb boneless, skinless chicken breast, cubed

two large carrots, diced

half a box of frozen green peas

two stalks celery, diced

one potato, finely diced

small onion, chopped

1/3 cup butter

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cups chicken broth

2/3 cup milk

2 pie crusts (I use Pillsbury)

Preheat oven to 425 degrees. Place chicken, carrots, peas, celery and potato in a large saucepan and add water to cover. Simmer for 10 to 15 minutes or until the chicken is cooked, then drain and set aside. 

Melt butter in a saucepan or dutch oven and cook onions over medium-low heat for about five minutes. Stir in flour, salt and pepper, then slowly add the chicken broth and milk. Simmer for several minutes until it thickens, stirring frequently. Combine with the chicken/vegetable mixture. 

Press the first piecrust into a lightly greased pie dish, then pour in the filling. Cover with the other crust and seal the edges, then make a few slits in the top so steam will be able to escape. (If freezing, cover with foil at this point, and thaw overnight in the fridge before baking.)

Bake for 30 to 35 minutes or until light golden brown. If you think it's browning too quickly near the end, cover it loosely with foil. Cool for 10 minutes before serving.  

*You could use rotisserie chicken or leftover turkey here. Sometimes I skip the first step altogether and just use thawed mixed vegetables instead. And you could add other spices, like dried thyme, to the sauce to vary the taste.

Homemade Brownies

These brownies freeze beautifully—keep some in the house just in case you need something sweet after dinner. Once you see how fast they are to make, you'll never go back to the boxed kind. (family recipe from my friend Beth)

6 oz unsweetened chocolate
2/3 cup unsalted butter
1 tablespoon vanilla
4 eggs
2 cups sugar
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup white chocolate chips*

Preheat oven to 350 degrees. Melt unsweetened chocolate and butter over low heat in a large saucepan. Stir in sugar, eggs and vanilla with a wooden spoon; then sift in flour, salt and baking powder. Mix just until combined, then stir in chips or other mix-ins (see below).

Pour into a parchment-lined 9 x 13 pan and bake for 20-25 minutes. I always err on the side of underdone, so keep checking and don't overbake. Cool completely before cutting.

*You can substitute many things here in place of the white chocolate chips. Mini chocolate chips melt to create a sort of swirl, but regular chocolate chips work well too. Other ideas: walnuts, m&ms, toffee pieces, chopped peanut butter cups or other leftover candy, peppermint patties at x-mas.

Broccoli and Lemon Pasta

Cooking the broccoli right with the pasta makes this dish easy to prepare. Adjust the ingredients to taste—the leftovers are great at room temperature for lunch the next day. (idea from Martha Stewart Everyday Food)

1 lb bowties, rotini, penne or other pasta
fresh or frozen broccoli florets
one large lemon
olive oil
1 1/2 cups grated parmesan
two cloves crushed garlic
kosher salt and black pepper to taste
dash of crushed red pepper; optional (I usually just put this on the table)

Cook the pasta for five minutes less than the directions for al dente; then add the broccoli to the water for the final five minutes of cooking time. Reserve 1/2 cup cooking water before draining.

While the pasta is cooking, grate the zest from the lemon into a small bowl, then squeeze the juice into that same bowl. Stir in the crushed garlic.

Toss pasta with 1/3 cup of the reserved cooking water, a few good glugs of olive oil, lemon zest/juice/garlic mixture and grated cheese. Add a little more cooking water if needed, and season to taste with salt and pepper. Serve with additional parmesan.

*I use this same technique with boxed mac and cheese; throw some frozen veggies in to cook with the pasta and it becomes a little bit healthier.

Mushroom Barley Soup

A new favorite in our house—and it's even a healthy one. Serve with rustic bread. (recipe from my sister Carolyn, adapted from allrecipes.com)

1/4 cup olive oil
one medium onion, chopped
2 carrots, diced
3 stalks celery, diced
2 cloves garlic, minced
2 packages sliced baby bella mushrooms (20 oz total), or other mushrooms
2 large boxes chicken broth (8 cups)
1 cup pearled barley
salt and pepper to taste

Heat oil over medium, then saute onion, carrots, celery and garlic until tender, about 5 to 6 minutes. Add mushrooms and cook for a few more minutes, stirring, until slightly softened.

Add 7 cups of the chicken broth (I don't usually measure exactly here) and the barley, and bring to a boil. Lower heat to a simmer and cook on low, covered, until the barley is tender, about 50 minutes or so. Season with salt and pepper and adjust thickness with more chicken broth to taste.

*I add more broth to the batch of soup I'm freezing. Remember to leave a little room in the container for expansion.

Chicken Tetrazzini

There's a reason tetrazzini recipes have been around for so many years—they're reliably good. This makes enough for two casseroles, so you can have one for dinner this week and stick the other one in the freezer. (adapted from Martha Stewart Everyday Food)

1 lb linguini or spaghetti, broken in half
shredded meat from a rotisserie chicken, or leftover turkey; approx 4 cups
box of frozen peas (10 oz), thawed
6 tablespoons butter
1 lb sliced mushrooms
1/2 cup flour
3 cups milk
1 can chicken broth (14.5 oz)
3/4 cup white wine
3 cups grated fresh parmesan cheese
1/2 teaspoon dried thyme
kosher salt and ground pepper
fresh breadcrumbs; optional

Preheat oven to 400 degrees. Cook pasta in salted water for two minutes less than directions for al dente (should still be a bit firm to the bite). Drain and return to the pot.

Melt two tablespoons butter in a large saucepan over medium-high heat, then add mushrooms and season with salt and pepper. Saute for 8 to 10 minutes or until browned, and set aside.

In same pan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and continue to cook for another minute. Gradually add the milk, broth and wine, whisking frequently, and bring almost to a boil. Stir in 2 cups of the parmesan and dried thyme, and season with salt and pepper.

Add the sauce, mushrooms, chicken and peas to the pasta and combine well. Divide between two shallow baking dishes and sprinkle with remaining parmesan. (Add breadcrumbs here, if so inclined).

*If freezing, cool to room temp and cover tightly with foil before putting it in the freezer. When ready, thaw overnight in the fridge, then bake covered for 40 minutes and uncovered for another 20 minutes.

Bake the other casserole for about 30 minutes, or until bubbly. Let stand 10 minutes before serving. This can also go in the fridge for a day or two (unbaked) before you're ready to serve it.

Black Bean Tortilla Pie

Sort of like a quesadilla, but faster to make and an easy weeknight dinner. You could alter this with different types of beans, cheese and veggies. I make two at the same time to ensure plenty of leftovers. (another recipe from my dad)

1 can black beans, drained and rinsed
2 cups corn kernels, slightly thawed
1/2 cup chopped red onion
shredded cheddar cheese
4 large flour tortillas
olive oil
cayenne pepper

Preheat oven to 450 degrees. Mix beans, corn and onion in a large bowl. Place one tortilla on a lightly greased baking sheet or dish (I use a Pyrex pie dish: the tortillas fit perfectly). Top with 1/3 of the bean mixture and shredded cheese, then repeat two more times, ending with the last tortilla.

Drizzle a little olive oil on the top and spread with the back of a spoon until coated. Sprinkle a little cayenne over, to taste. Bake 15-18 minutes or until bubbly and crisped on top. Slice into wedges to serve.

*I also make a similar stacked pie using pinto beans, shredded cheese and Trader Joe's jarred corn/red chile salsa.

Creamy Tomato Soup

Another quick, satisfying soup that's the perfect companion to grilled cheese sandwiches. I almost always double this. (recipe from my dad and sister Liz)

2 tablespoons butter
one onion, chopped
28 oz can Muir Glen Fire Roasted crushed tomatoes
14 oz can Muir Glen Fire Roasted diced tomatoes
2 carrots, chopped into large pieces
2 cups chicken or vegetable broth
2 tablespoons fresh parsley, chopped with kitchen scissors
1/2 teaspoon dried thyme
5 tablespoons whipping cream or half and half
kosher salt and black pepper, to taste

Melt butter in a large saucepan and saute the onion for about 5 minutes. Stir in both kinds of canned tomatoes, carrots, broth, parsley and thyme, and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.

Puree soup with stick blender, or in cuisinart or blender (I like to leave it a bit chunky). Stir in cream and reheat slowly over low heat, then season with salt and pepper. Can garnish with more parsley if you like.

*Use a 2-burner griddle to make a big batch of grilled cheese sandwiches fast. Layer bread and cheese slices, then butter the griddle. Put heavy plates on top of the sandwiches to help speed them along.

Lighter Eggplant Parmesan

Serve over spaghetti or make toasted sandwiches on french bread—either way, it's a good one to have in the house. (adapted from Martha Stewart Everyday Food)

olive oil
2 large eggs, beaten with fork
1 cup plain dry breadcrumbs
1 cup grated parmesan
1 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt and ground pepper
2 large eggplants, cut into 1/2" thick slices; can peel first, but I don't
2 jars good marinara sauce
2 cups shredded mozzarella

Preheat oven to 375 degrees. Combine eggs and 2 tablespoons water in a shallow bowl. In another bowl, mix the breadcrumbs, parmesan, oregano and basil, and season with salt and pepper. Dip each slice of eggplant in egg mixture, then breadcrumbs, and place on oiled baking sheets. Bake 20 minutes, turn slices over, and bake another 20 minutes.

Spread 1/3 of the sauce in a 9 x 13 dish, then layer half of the eggplant slices over it. Cover with another 1/3 of the sauce and half of the mozzarella, then layer with the rest of the eggplant. Cover with remaining sauce and cheese.

Bake at 400 degrees for about 20 minutes or until bubbly. Let stand a few minutes before serving.

*Could also make with homemade tomato sauce or vodka sauce. Add more cheese if you're feeling decadent.

Easy Jambalaya

This is a mild jambalaya that the whole family can eat. I serve it with various hot sauces so people can make it as spicy as they want. Biscuits make a perfect side. (adapted from a Southern Living recipe)

one rotisserie chicken, shredded, or other leftover chicken
package of turkey kielbasa, sliced into thin coins
olive oil
1 green bell pepper, chopped
small onion, diced
2 cans (10 oz each) Rotel, or other canned diced tomatoes and chiles
1 can chicken broth (14 oz)
1 cup water
1 teaspoon garlic powder
1 teaspoon Cajun seasoning, or more to taste
2 cups uncooked long-grain rice

Heat one tablespoon olive oil in a large dutch oven. Add kielbasa and cook over medium heat, stirring, about 5 minutes. Add chopped pepper and onion and cook another 5 minutes.

Add tomatoes/chiles, broth, water, garlic powder and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice, and simmer on low heat, covered, about 30 minutes.

*You could substitute Maine shrimp for some of the chicken/sausage here, just add it right at the end since it will only take a minute or two to cook. Add more spices if you want extra kick.

Baked Orzo with Fontina and Peas

Equally enjoyed by most kids and grownups, thanks to the cheese. And the marsala/mushroom combo can't be beat. (recipe from the Food Network and my friend Stacy)

large box chicken broth (4 cups)
1 lb orzo pasta
3 tablespoons butter, plus more for greasing dish
1 onion, chopped
8 oz sliced mushrooms; baby Bellas are good here
1 cup Marsala wine
1/2 cup heavy cream
1 cup shredded fontina cheese (4 oz)
1 cup diced fresh mozzarella (4 oz); I use the little "pearls" if I can find them
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs; zap bread in the cuisinart for fresh ones
1/4 cup grated parmesan, or more to taste
1 teaspoon dried thyme

Preheat oven to 400 degrees and butter a 9 x 13 baking dish.

Bring broth to a boil in large saucepan, then add orzo and cook until almost done, about 7 minutes. Pour mixture into a large bowl and set aside. Melt butter in large skillet and saute onions over medium heat about 3 minutes, then add mushrooms and cook another 7 minutes or until golden. Add Marsala and cook 5 more minutes, stirring occasionally and scraping bits from bottom of pan, until slightly reduced.

Combine mushroom mixture, orzo and broth. Stir in cream, fontina, mozzarella, peas and salt/pepper, and pour into the baking dish. Mix breadcrumbs, parmesan and thyme and sprinkle on top (I like to add extra parmesan here). Bake about 25 minutes or until it looks done.

*Make with vegetable broth for vegetarian friends. Good for both weeknights and entertaining, since you can make it ahead and just pop it in the oven when you're ready.

Chicken Chili

One of my favorite Ina Garten recipes—a great one for family dinners or gatherings of friends, since it makes a ton and everything can be done ahead. (adapted from Barefoot Contessa Parties)

6 yellow onions, chopped
1/4 cup olive oil, plus more for chicken
8 cloves garlic, minced
4 red bell peppers, cored/seeded and large-diced
4 yellow bell peppers, cored/seeded and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
4 teaspoons kosher salt, plus more for chicken
4 large cans whole peeled plum tomatoes in puree (28 oz each); undrained
1/2 cup chopped fresh basil
8 boneless, skinless chicken breasts
freshly ground black pepper
tortilla chips, shredded cheddar, sour cream for serving

Preheat oven to 350 degrees. Rub chicken with olive oil, put on a baking sheet and sprinkle with salt and pepper. Bake for 35 to 40 minutes or until just done, then let cool for 10 minutes. Cut into large chunks and set aside.

Meanwhile, heat oil and cook onions over medium low for about 10 minutes. Add garlic and cook another minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne and salt and cook for one minute. Pulse canned tomatoes in food processor 5-6 times (or crush by hand), then add to pot with the basil and any puree from the cans. Simmer uncovered about 30 minutes, stirring, then add cooked chicken and simmer another 20 minutes. Serve with chips, cheddar and sour cream.

*This recipe requires a lot of chopping! I get the chicken in the oven first, chop the onions and get them simmering, and then work on the peppers and tomatoes. This way, you can get all the prep work done while the chicken is in the oven.

Barbeque Pizza

Homemade pizza is always a good weeknight option. Take the dough out of the fridge when you get home and let it sit out a bit—it will make it stretch more easily. The salad on top lightens it up a bit. (adapted from Real Simple)

1/2 lb ground beef or turkey
3/4 cup barbeque sauce
fresh pizza dough
shredded cheddar cheese
lettuce
sliced tomatoes or chopped cherry tomatoes
sliced red onion, if you like it
olive oil for drizzling on top

Preheat oven to 425 degrees. Brown the meat, drain if needed, and stir in barbeque sauce.

Oil a large ovenproof skillet and press pizza dough into the bottom and up the sides. Spread the sauce mixture on the dough and top with cheese. Bake about 20-25 minutes.

Top the pizza with lettuce, tomato, onion and a little oil.

*You could easily cook the meat ahead if the week looks like a crazy one.

Carrot Soup

I grew up eating this simple, delicious soup. It's filling, fairly healthy and perfect in the wintertime. Add good french bread or a salad on the side. (adapted from a Julia Child recipe)

1 onion, chopped
3 garlic cloves, chopped
2 tablespoons butter
1/2 teaspoon dried thyme
large box chicken broth (4 cups); could substitute vegetable broth
6 carrots, chopped; I don't peel them
2 potatoes, chopped; I don't peel these either
1 teaspoon salt
1 bay leaf
white pepper to taste
chopped parsley
1/2 stick butter for serving; tasty but optional

Melt butter in large pot or dutch oven and saute the chopped onion and garlic until golden. Add thyme and cook one more minute. Add chicken broth, chopped carrots and potatoes, salt, bay leaf and pepper. Simmer, covered, for about 30 minutes or until veggies are tender.

Take the bay leaf out, and puree soup right in pot with stick blender (recommended - less dishes) or in blender/cuisinart. Stir in butter, if using, and reheat on low until combined. Garnish with parsley.

*Peel the potatoes/carrots first for a smoother-tasting soup. I prefer it a bit more rustic. A good way to use up leftover carrots! You can alter the amounts slightly as needed, or substitute shallots for the onion.