Do you know how annoying it is every night to have to wait another five hours for Mom to finish taking pictures of her food? If you are wondering why she has to take pictures of food, well, you’re looking at it. Take for instance a black bean burrito! Shrimp rolls! And this chicken with artichokes that you are looking at right now. I think that all of you — well most of you — are sitting at the table and having your parents sit right down and eating a delicious dinner. It’s different in my house. I have to wait, as I told you, for fiiiive hours for ONE picture to be tooken of SHRIMP SALAD!!! That seems psychotic to me. I’m an innocent child! All I want to do is sit down at the table and enjoy my dinner. Imagine if you were me, sitting at the table with a warm ficelle right in front of you without EATING IT! It’s TORTURE! All of you out there are LUCKY. You sit at the table with your family, pick up your fork, and eat. My life would change if my mom wasn’t a blogger! I do have one positive reason why being a food blogger’s daughter is fun. It is fun because every night we get to have a different dinner that some families might never have. We have interesting dinners and basically I have not had one dinner that was made by Mom or Dad that was not fantabulous. Except the egg dinners that are all mushy and slimy and D-I-S-G-U-S-T-I-N-G in my opinion. – ABBY, 8
Chicken with Artichokes in Creamy Mustard Sauce
1 1/3 pounds chicken thighs, salted and peppered
3 tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
1/2 cup chopped grape tomatoes, or to taste
8 ounces (about 1 1/2 cups) thawed frozen artichokes canned artichokes (drained) or to taste
zest from 1 lemon (about 1/2 teaspoon)
salt and freshly ground pepper
1/2 cup white wine
1/2 cup chicken broth
1/4 – 1/3 cup cream
2 teaspoons Dijon mustard
chopped parsley or thyme
In a large skillet, brown chicken pieces in olive oil over medium-high heat, in batches if necessary, about 2-3 minutes a side. (They do not have to cook through.) Remove, decrease heat to medium, and add onion. Cook a minute or two, scraping brown bits leftover from chicken. Add tomatoes, artichokes, lemon zest, salt and pepper. Cook another 2-3 minutes. Nestle chicken thighs in the vegetables then add wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook another 8 to 10 minutes.
While it’s simmering, whisk together cream and mustard. Remove skillet from heat and stir in creamy mustard mixture.
Garnish with parsley or thyme. Serve with rice. Or ficelle — the par-baked loaf from Trader Joe’s. The kids will sit through any food photography nonsense if they have one of these waiting for them at the other end.
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Tags:chicken with artichokes·easy weeknight dinner·pan fried chicken·quick dinner·skillet meals
Do you guys know that story about Robert Rauschenberg? The one where the interviewer asked him “How do you know when you are finished with a painting?” and he responded “When I sell it.” Meaning, he’s never finished, and as long as the work is in his possession he will keep reworking it forever. This is what came into mind the other night as I stared at the galley of my book, which, in one form or another, has been sitting on my dining room table for the past six months, as I go back and forth from the kitchen tweaking and replacing and reworking and driving my editor and designer crazy. But I had just made this dinner — salmon and brussels sprouts, a combination which I had spied in both Martha Stewart and Real Simple in the same week, then married that with a Momofuku-inspired ginger scallion sauce — and I began to leaf through the pages looking for a place to squeeze it in. It’s so quintessentially DALS — simple, weeknight-friendly, tasty — how could it not be in the book?!! And not that I’m in any way comparing my writing to a Rauschenberg Combine painting, but I do believe it’s just the element that would turn my book from cookbook to masterpiece. It’s so good! It’s so easy! But alas, my deadline was for real this time (I said goodbye to the galley forever — terrifying) so I have no choice but to give you the recipe here and now. (more…)
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Tags:easy weeknight dinner·quick dinner·robert rauschenberg·salmon recipe for kids·salmon with brussels sprouts
If I didn’t know that September was here by the first-day-of-school butterflies, the sudden, almost primal urge to re-organize my bulletin board, or the to-do list spinning through my brain like a slot machine at 3am, I’d know it by looking at my DALS email inbox. Help! You all write. I need quick dinner ideas for the back-to-school scramble. I started replying one by one, but then I thought almost everyone out there would be interested in my suggestions. So here they are, in no particular order.
1. Pretzel Chicken Courtesy of City Bakery (pictured Below).
2. Chicken Chorizo Tacos with Spinach and Avocado Or just eat the chorizo plain — it’s so good!
3. Pork Chops with Kale A Bugiali favorite.
4. Angel Hair with Corn and Bacon Your window for sweet summer corn is about to shut — take advantage of the fresh ears as much as possible!
5. Sausage Stew with Kale and White Beans I’m making this tonight.
6. Avgolemeno Insane how creamy this lemony Greek soup tastes — without using any cream at all.
7. Salmon with Brussels Sprouts and Ginger-Scallion Sauce Superfast, superhealthy.
8. Quick and Easy Pork Fried Rice Easily made veg by omitting the pork. It’s almost too easy!
9. Turkey Sloppy Joes with Melted Cheddar For nostalgia night.
10. Chicken with Artichokes in a Creamy Mustard Sauce This is in danger of becoming my new “Stairway to Heaven” of Dinners. It always makes whatever list I’m compiling. But I promise it’s more satisfying.
Quick Dinner #2.
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Tags:easy dinner recipes·Fast dinner·quick dinner·quick dinner recipe
Very few things make me happier than discovering a dinner that:
a) does not require every pot and pan in the kitchen.
b) runs no risk of instigating a whinefest at the table.
c) can be prepared in the same amount of time (or less) that it takes for my second and third graders to do their homework at the kitchen table.
I’m not sure this last point was what Giuliano Bugialli had in mind when he dreamed up the delicate braciole de maiale con cavolo nero (Pork Chops with Kale) in his 1977 classic Fine Art of Italian Cooking. Unless he was cooking for high schoolers who had a full load of AP courses — because his version takes over 60 minutes and this adaptation takes under 30. Is it as good as it would be if I made it the way he instructed? Of course not. Is it a sacrilege to subject the recipe from a master to my compulsive corner-cutting impulse? Definitely. Will I be corner-cutting this recipe again soon on a night when I must get something delicious on the table quickly? Absolutely.
Pork with Kale
Adapted from Fine Art of Italian Cooking
Wash and cut 1 bunch of kale into 2-inch pieces. Boil for 15 minutes in salted water. Meanwhile, heat a few glugs of olive oil in a deep skillet. Add 1 garlic clove and cook over low heat, just enough to flavor oil without burning, about 2 minutes. Turn heat to medium and add 4-6 pork chops (butterflied, or pounded thin) that have been salted, peppered, and sprinkled with a little fennel seed (optional) and brown for 2 minutes on each side. Using a metal measuring cup, scoop out 1 cup of hot water from the kale pot and pour into a heatproof bowl. Whisk 1 tablespoon tomato paste in the hot water then add tomatoey liquid to the pork chops. Cover skillet and simmer until pork is cooked through, about 15 minutes. In final 5 minutes, add kale to skillet and let it drink in the liquid. Serve with brown rice if you need it. (The Trader Joe’s fully cooked kind to make life easier.)
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Tags:bugialli pork recipe·giuliano bugialli·italian recipes·pork recipes·quick dinner·skillet meals
My daughters are 20 months apart in age. When they were babies, people would take one look at the hollowed-out shells that once housed our functioning selves and say It’s tough now, but you’ll be so grateful later when they play together. I thought these people were lying just to make me feel better. We were so in the thicket of “now” that we couldn’t imagine a “later.” I could not fathom these helpless little things entertaining each other, or a time when we would trade in defensive parenting — hovering, watching, reacting — for active parenting. Nor could I imagine a time when they’d actually sit down to a real meal with us. The sitting part stymied me, as did the “real meal” part. Their plates held not so much dinner as a poor man’s tapas selection: cubes of raw red peppers, microscopic pieces of chicken or shrimp, a little bowl of noodles. But I turned a corner the day I decided to marry two of those foods to make one: Angel Hair with Shrimp. It’s so simple it seems almost stupid, but it worked as a perfect inaugural family dinner because the shrimp and pasta mix together without fully integrating. So if it flops, you can always send the ingredients back to their separate corners. And if it works, the kids get a real meal, and you get a glimpse of your future.
Angel Hair with Shrimp
In a medium pot, cook angel hair as directed on package. Drain and toss with olive oil in the colander to prevent noodles from sticking. Return the pot to the stovetop and turn heat to medium. Add more olive oil, one chopped shallot (or 1/2 onion), one clove of garlic (minced), a few red pepper flakes (optional), salt and pepper, and cook about one minute, nestling garlic amidst the onions to prevent it from burning. Push to the side, turn up heat slightly, and add 3/4 pound of cleaned shrimp. Cook about 1 1/2 minutes on one side, then when you flip them over, pull in the onions and toss until everything is cooked through. Squeeze a little lemon on the shrimp, then add the angel hair, tossing to combine. Add a handful of chopped parsley, unless you think it will render prospects of consumption null and void.
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Tags:easy pasta dinners·easy shrimp dinner·pasta recipes for kids·quick dinner·shrimp dinner for kids
It’s a good week when there’s a Maya Kaimal simmer sauce in the refrigerator — it means that one family dinner in the next five nights is going to be a complete no-brainer. I’ve tried lots of these prepared sauces over the years (my kids have always liked, or in the case of my youngest, tolerated curry) but Kaimal’s taste fresher and more vibrant than any of them. If I have a block of frozen spinach and remember to thaw some frozen chicken breasts from the weekend shop before I leave for work in the morning, it’s one of those halfway homemade meals I can scrape together in under 25 minutes at the other end of the day. My favorite is the Tamarind Curry (there’s also Coconut Curry, Vindaloo, Classic Korma, Tikka Masala and word on the street is she’s working on a shelf-stable line) but there’s not one in the batch that will let you down. Available at Whole Foods — click to the jump for the recipe.
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Tags:chicken curry for kids·chicken curry with spinach·healthy family dinners·maya kaimal·maya kaimal simmer sauce·quick dinner