Family Bites

Gatherings: Cousins's Camp

Sometime back in the spring I had an idea for summer fun for the kids: invite all of the cousins from both sides of the family that are over 5 years of age for three or four days of camp-style fun at our house. Auntie Jan would play the role of head counselor of fun and the kids would be treated to days of unlimited popsicles, movies, swimming, outdoor escapades, and a project to work on – a talent show to perform for the parents upon pick up - for the duration of the camp.

Last week, we had five kids come to “camp” and it lasted for two nights and three days. We still have a handful of little ones in the family, who are now anxiously waiting for their turn to come, and by the time the youngest of the lot is old enough, Ben will be seventeen and we’ll have ten kids here to make some summer memories with us. 

As I learned last week, the key to a successful endeavor like this is to have a plan. I created an itinerary for each morning, afternoon, and evening that the kids were with us, and kept the ideas a secret from all of them – including my own kids - which made even the most mundane activity seem just a little more fun. 

I emailed the itinerary to my brother/sisters-in-law with a list of what they needed to pack; I planned for sleeping arrangements and dug out the air mattresses and extra pillows; and I made a list of the all-age movies available on Netflix in case it decided to rain. Rob bought 200 freezies (200!), I filled the freezer with a few things for dinner to make getting it on the table a little easier, and purchased a set of coloured plates and cups for each kid in attendance. Everyone was assigned a colour so there were no questions as to which drink belonged to who when someone came running to the kitchen to see a collection of cups on counter.

We had airplane-throwing competitions – the winners were exempt from post-dinner cleaning – outings for frozen yogurt after a late day swim, a trip to the movie theater, water fights, video games, and lots of Lego building. We also managed to celebrate our cat and dog’s birthday since both fell within the time the cousins were with us. 

 

Feeding a group with different food preferences was interesting – one of the things I thought would be a surefire hit (the DIY smoothies bar) wasn’t, and the one dish I was skeptical about (Trailer Mac and Cheese – see recipe below) was a homerun with everyone. For the smoothie bar, I chopped up a sheet pan’s worth of seasonal fruit and set it out with milk, almond milk, OJ, Greek yogurt, and peanut butter. The kids were able to scoop what they wanted into a large vessel and I blitzed it up with my hand-held blender. Some loved it, others didn’t, but I was pretty pleased with the idea.

 

The trailer mac and cheese was devoured by everyone and for good reason: this country cousin of the dish we’re all familiar with included chopped up hot dogs topped with a potato chip crumble. What kid wouldn’t be on board with that? It’s the best of camp all rolled up into one cheesy dish, and the kids cleaned their plates when this was served.

 

 

Trailer Mac and Cheese

This recipe is adapted from the adorable new book The Mac and Cheese Cookbook. There is a standard recipe for Mac and Cheese in the book, but I say use the one you’re most familiar with and follow the directions below.

• 1 recipe mac and cheese
• 2 cups sliced hotdogs
• 2 cups crumbled plain potato chips

Prepare the mac and cheese as per your recipe’s directions stirring the hot dog slices into the pot with the cheese sauce.

Pour the pasta into a buttered 9” x 13” baking dish and cover with the crumbled potato chips.

Bake for 20-25 minutes, or until the top is golden brown and crispy.  

Daily Dinners: Pappardelle with Bacon, Peas, and Beans

If you've been hanging around here long enough, you know that I used to post my weekly meal plan each Monday, to give you a realistic idea of the daily dinners I was dishing up to my family.

I stopped about a year ago, for no reason really, but have decided to bring back a variation on the theme. At the beginning of each week I'll share a photo of one of our family dinners, and walk you through the meal. There won't be a recipe per se, but more of a how-to-put-this-together-yourself set of instructions. Each dinner will be quick and easy, cheap and cheerful, and likely very easy for you to make on a hurried weeknight.

This week's meal is pappardelle with bacon, peas, and beans. I adore this type of pasta and eat it far too infrequently. Feel free to replace it with whatever pasta you have in the cupboard - the variety isn't a deal-breaker on thie dish. While there's nothing fancy about this dinner, I like that it allows me to use the beans that are available in abundance right now. My entire family devoured this, and barely left enough leftovers for Rob's work lunch the next day.

Here's how I made it:

While I boiled water for the pasta, I cooked a few slices of bacon until crisp. Once cool, I crumbled it and set it aside for later. I added the noodles to the water, and three minutes before they were cooked I tossed in the trimmed beans (if you look closely you'll see I used both green and yellow beans). In the last minute or so I added the peas. The pasta and veggies were drained and returned to the pot; I added the bacon, a dollop of grainy Dijon mustard and splash of cream. A quick seasoning of salt and pepper finished the 20-minutes dish and I served it with a simple salad of mixed greens with maple vinaigrette.

 

A make-ahead salad for easy entertaining

I recently read an article listing the top reasons people give for boycotting home entertaining. It was a fascinating piece, and stated that, in general, most folks are more concerned about the cleanliness of their home - and the size - then they are about the fun that comes with sharing a meal with the people they care about. I’ve been guilty of that myself, of course, but have since learned that no one really notices the nine pairs of grubby sneakers on the front porch or the collection of crumbs under the table, and if they do they don’t care, because chances are they have similar situations happening in their own homes.  

Next to the mess factor, the second cause for people shying away from hosting duties is because it takes too much work to make enough food to feed a crowd. While I don’t deny that there is labour involved, there are plenty of ways to make it a little less daunting, and it starts with planning a meal that can be made in advance.

It took me several years, and many afternoons, to discover how much easier it is to feed friends when a meal is made mostly ahead of time. In the winter this can be done with a braised dish that is gently reheated just before serving, and over the summer months I like to prepare by cooking up grain, pasta, or bean salads a day or two in advance. Not only do the flavours fuse together over time to create a tastier dish, but you only need to unwrap and serve your salads when party time comes around.

I’m partial to an orzo salad, for a few reasons:

• It’s quick cooking and inexpensive
• It fits nicely on a spoon unlike other larger pastas, which can be unwieldy to eat.
• It tastes great with any combination of vegetables and herbs.
• It travels well.

The last point is particularly important; even if you choose not to entertain, you might still be in charge of bringing a dish to a family picnic or a potluck with friends. Summer is short, and if you don’t want to spend your time in the kitchen cooking, then this salad is probably for you.

I’m curious, what, if anything, stops you from entertaining?

 

Orzo Salad with Cucumber, Feta, Lime and Mint

Serves 6

• 2 cups orzo
• ¾ cup thinly sliced radishes, quartered
• 1 cup Kirby cucumbers, thinly sliced, halved
• 1 cup crumbled feta
• 3 green onions, ends removed and thinly sliced
• 3 tablespoons lime juice
• 4 tablespoons olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1-2 tablespoons thinly sliced mint leaves 

Cook the orzo according to the package directions. Drain well and run under cold water to cool the pasta. Drain again and transfer to a large bowl.

Add the radishes, cucumbers, feta, and green onions. Pour the lime juice and olive oil over the salad. Season with oregano, salt and pepper. Taste and adjust the seasonings if required. Garnish with the mint and serve, or refrigerate until needed.

Note: Reader Leah tried the recipe and recommends making the salad in advance, but dressing it just before serving to keep the flavours fresh and bright. I like that idea, and if time allows I suggest doing the same.

 

Life-Changing One-Pot Pasta

This pasta just might change your life. I know it's changed mine, specifically Friday nights, when the temptation to order in is great, but the long work day combined with Ben’s early football practices and an active pre-teen social life, means in reality it’s easier to cook something at home.

I can’t imagine any tasty meal coming together more quickly than this one. Dried pasta, diced chicken breast, frozen peas and sliced mushrooms are laid in a skillet and covered with chicken stock, olive oil, and flavourful seasonings like lemon zest, thyme, and pepper. When everything comes to a boil, you stir the pot, breaking up the pasta as it cooks. In eight or nine minutes, once the water has boiled away, the noodles are tender and infused with flavour, and slick with a light sauce that coats every strand.

This brilliancy of this formula will work for any combination of add-ins; in the original recipe my chicken, peas, mushrooms, and stock were nothing more than tomatoes, onions, basil, and water, a combination that would turn out the perfect late-summer dinner.

Life-Changing One-Pot Pasta

Adapted from Martha Stewart

• 1 - 12-14oz. package of spaghetti or linguine
• 2 cups diced boneless, skinless chicken breast
• 1 ½ cups fresh or frozen peas
• 2 cups sliced mushrooms
• 5-6 cups chicken stock or water
• 2-3 tablespoons olive oil
• Zest of 1 lemon
• 2-3 sprigs fresh thyme
• Kosher salt and fresh ground pepper
• 1/2 cup heavy cream
• Grated Parmesan cheese

Place the pasta in your pot, along with the chicken, peas, and mushrooms. Cover with the stock, olive oil, lemon zest, and thyme; season with salt and pepper.

Bring the pot to a boil over high heat. Reduce to medium high but still boiling, and cook, stirring and turning the pasta frequently with tongs to break it up and prevent it from sticking to the bottom of the pan. Cook until the pasta is al dente and the stock is mostly evaporated about nine minutes.

Remove the pan from the stove and add the heavy cream, stirring to combine. Remove the thyme sprigs and season with salt and pepper, if needed. Garnish with grated Parmesan cheese before serving. 

Updated: The first time I made this dish my package of pasta weighed 14oz. The second time it weighed 12oz. I've adjusted the amount of stock needed as it depends on how much pasta you have. If you use less, and find the liquid is absorbed before the pasta is cooked, just add more. Also, feel free to replace some of the liquid with white wine if desired.  

Slow-Cooker Pork Ragu

When I worked full time out of the house, there is no doubt that getting a decent dinner on the table was the biggest challenge of my day. During the years in which Rob and I both commuted two hours each way to and from the office, it was downright impossible. Especially when we stopped to pick up two toddlers halfway through our drive, spending the remainder of the trip taking turns singing, telling jokes, and playing peek-a-boo in an effort to distract them from their mounting hunger, and ourselves from the sign that said home was still 39 kilometers away. 

Did we ever cave and go through a drive-thru? Of course. Wouldn't you? But we quickly learned that nothing good came of that and another solution had to be found. Thankfully, it came in the form of Sunday mornings. I would make a meal plan and grocery list, Rob would shop, and the two of us would spend naptime cooking something in the slow cooker, steaming veggies for a hurried reheat later in the week, and storing a sustainable amount of quick cooking foods in the pantry for the week ahead.

I’ve never found great success in cooking many meals in my slow cooker (this chili mac is the one exception), but anything saucy has always responded well. Now I use my countertop cooker for pulled pork, Bolognese and taco meat, and I’m adding pork ragu to my meal rotation, thanks to this flavourful make-ahead recipe. I recently put this together for SavvyMom with commuting, working-away-from-home moms in mind, but really, it's for anyone. The ingredient list is short and simple, and the preparation really only requires about 20 minutes of hands on time. It can be made on a Sunday and stored in the fridge for a few days, and the leftovers can easily be used to dress up sandwiches or pizza on another day, giving you two meals for the time it takes to make one. 

One Pot Pasta and Cheese

Surely we can all agree that the Internet doesn't need another recipe for mac and cheese, but this one is so unique in the preparation that I thought it necessary to share with you. Designed for kids who love to cook, this one pot dish is so innovative I can't believe I haven't come across the method before. 

If you don't know, traditional mac and cheese comes together by making a roux (equal parts fat + flour), adding milk and embellishing it with lots of sharp cheddar cheese, ground nutmeg, powdered mustard and seasonings. The gooey sauce is poured over hot cooked pasta and either served immediately, or baked in the oven with a cheesy breadcrumb topping. Not an ideal task for young kids learning to cooking, but not impossible either.

Fortunately, the Dairy Farmers of Canada recently launched a new website dedicated to getting kids in the kitchen. Their mission is to inspire families to cook together, and last week Jackson and I did a test-run of their one pot mac and cheese recipe.

The creative developers skipped the step of making a roux on the stovetop, and streamlined the process by suggesting that kid cooks purée the cheese sauce ingredients in a food processor (or blender) and add them to a pot of freshly cooked pasta. When warmed over the heat, the sauce thickens and coats the noodles, and what you're left with is a bowl of cheesy goodness that tastes as if you spent way longer preparing the dish. Genius.

As you can see from the photo below, our four-legged quality control supervisor made sure the cheese was being grated properly, but after years of helping out in the kitchen, Jack has that job down pat. 

Do you spend a lot of time cooking with your kids? If you’re interested in sharing your story about the importance of creating a family kitchen in your home, you could be eligible one of six prize packages (including the $2,500 grand prize!) from the kind folks over at Family Kitchen. 

One Pot Mac and Cheese

adapted from www.familykitchen.ca

Serves 4

• 8oz. macaroni or small pasta
• 3 cups shredded aged-cheddar cheese (or a blend of your favourite cheeses)
• 1 1/2 cups milk
• 2 Tbsp. all-purpose flour
• 1 teaspoon mustard powder or Dijon mustard
• 1 heaping teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

1. Shred cheese using a grater.

2. In a large pot of boiling salted water, cook the pasta according to package directions until just tender, but firm.

3. While the pasta cooks, combine the cheese, milk, flour, mustard, salt and pepper in a blender or food processor, and purée until smooth. 

4. When the pasta is ready, drain well and return to the pot. Add the cheese sauce and mix it in, cooking the pasta over medium heat, stirring constantly, for about 5 minutes or until the sauce is creamy, smooth and thick. 

5. Check the seasonings, add salt or more pepper if needed, and garnish with additional cheese, if desired.

Although this post has been sponsored by the Dairy Farmers of Canada, the opinions expressed here are strictly my own. 

Orzo with Kale, Corn and Sausage

This is the first meal I've cooked since last Friday! After returning home from taking four boys camping (which was wildly successful despite the fire ban due to the lack of rain around these parts this summer), we unpacked, washed some clothes and repacked, then took off to Cleveland for a few days. 

Have you been to Cleveland? We loved it. The people were friendly and it was the perfect long-weekend destination for my football and music lovers, with both the Pro Football Hall of Fame and Rock and Roll Hall of Fame in the vicinity. We also had some good shopping, fantastic food, and if we had timed it right we would have been able to catch an MLB game, too, but sadly it didn't work out this time. We're a big roadtripping family, so the five hour trip is a breeze for us, and provides me with the chance to catch up on great books and magazines. 

(My meal plan for this week that I shard on Instagram yesterday. You can follow me at jannisescott1)

So, now we're home and I'm back in the kitchen, albeit a little sluggishly. After putting a massive dent in the food budget last week, I'm planning a week of cheap and cheerful meals for this one. This orzo made use of a few things I had on hand, and some seasonal produce, and even though Rob is the only one who likes cherry tomatoes, they add a nice colour to the dish so I tossed them in. Plus, they're easy to pick out!

Orzo with Corn, Kale and Sausage

serves 6

• 1 450g pkg orzo
• 1 tablespoon olive oil
• 2 lbs. sausage, casings removed
• 1 large bunch of kale, stems removed and chopped into chip-sized pieces
• 2 cups corn
• 1 pint cherry tomatoes, halved
• Salt and pepper
• 1/2 cup crumbled feta (optional)

Bring a large pot of salted water to a boil and add the orzo, cooking until al dente, or about 5 minutes. Drain well and put it back into the pot it was cooked in. 

While the orzo is cooking, place the oil in a large skillet and add the sausage meat, breaking it up with a wooden spoon. When the meat is no longer pink add the kale and corn and continue cooking until the sausage is cooked through, and the kale is wilted. Add the cherry tomatoes and cook for another 2-3 minutes.

Pour the sausage mixture into the pot of orzo, add the feta cheese and lots of fresh ground pepper. Stir to combine. Check the seasonings and add salt if desired.

Cheesy Pasta with Squash and Bacon

Although I could probably cook all day long for the holidays and still think of plenty of seasonal goodies to make, the reality is I have a family that still needs to eat dinner every night. So while it would be nice to do nothing but bake cookies and make mulled wine, that's not going to nourish these busy boys of mine. But this cheesy pasta will.  

Essentially this is a regular mac and cheese recipe, but some of the milk/cream is replaced with squash puree, and a few slices of bacon are thrown in for good measure. I like to make a double batch of this and tuck the remainder in the fridge for lunches during the week.  It heats nicely and the boys seems to like it more than anything else I've been offering lately. 

Oh, and consider making the squash puree in advance.  It makes the meal cook in a more timely manner and there is always leftovers which can be thrown into a pot of soup, added to mashed potatoes or warmed and served on it's own. I even spread some on a bit of crusty bread, added a touch of hebed goat cheese and toasted it up in the oven. Divine.

Cheesy Pasta with Squash and Bacon

•  4 slices of bacon
• 1 package of pasta
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 cup squash puree (recipe below)
• 1 cup grated cheddar cheese
• ½ teaspoon grated nutmeg
• Salt and pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and place the bacon on the sheet.  Cook the bacon in the preheated oven for 8 minutes, or until crispy. Remove from the oven and allow to cool.  Crumble into small bits and set aside. 

2. Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, or approximately 9 minutes. Drain the pasta and place it back in the pot.

3. While the pasta is cooking, melt the butter in a medium saucepan set over medium-high heat.  Melt the butter and when it’s slightly foamy, add the flour.  Cook for 2 minutes stirring constantly.  Add the milk and squash puree and cook until thickened.  If the sauce is too thick add more milk, by ¼ cups, until it reaches desired thickness.

4. Add the cheese and nutmeg to the sauce and stir until the cheese is melted.  Season with salt and pepper.

5. Pour the sauce over the cooked pasta and add the crumbled bacon.  Mix well to combine.

 

Simple Squash Puree

• 1 small butternut squash
• Approx. 2 cups chicken or vegetable stock (enough to cover squash by 1")
• 1 tablespoon dried sage

1. Peel the squash and slice it into half lengthwise. Using a large spoon, remove the seeds and discard.  Chop the squash into 1” cubes and place them in a medium saucepan.  Add the sage and cover with chicken stock.  

2. Bring to a boil.  Cover and reduce the heat and allow to simmer for 15-20 minutes or until the squash is fork-tender. 

3. Remove the pot from the stove and puree the squash using an immersion blender. 

 

Pasta with Brussels Sprouts and Feta

I made pasta with Brussels sprouts for dinner last night. This hardly seems newsworthy except that, in my experience, most kids aren't that fond of those tiny cruciferous orbs.  Mine weren't either, until I introduced them to bacon and Brussels sprouts, which just might possibly be their most favourite vegetable yet, save for corn.

I've learned that if I title food with the tastiest bit first, it seems much less horrible then expected.  Brussels sprouts with bacon hardly sounds as enticing as bacon with Brussels sprouts hash.  It's exactly the same thing, but the name makes it so much more favourable.  And sometimes you just do what you have to do, if it means achieving some enthusiasm at the dinner table.

Since getting the seal of approval - clean plates - for the mini cabbages, I thought it might be high time we expanded our horizons, so I left the bacon out this time.  I know that everything is supposedly better with a little crispy pork fat, but this time I was hoping the salty feta cheese would compensate for the greasy protein. 

The dinner was hit.  For me, anyways.  The kids liked it well enough, and I bet if I tossed in a few chunks of bacon next time it would go down even quicker.

Pasta with Brussels Sprouts and Feta

If you're a little leary about introducing Brussels sprouts to the kids, this is a good place to start.  When chopped into a hash they resemble sliced leeks and are seemingly less offensive.  Or so I'm told.

1 pound Brussels sprouts, wash and trimmed

1 pound dried pasta

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/4 cup light cream

1/4 cup crumbled feta cheese

Salt and fresh ground pepper

Slice Brussels sprouts in a food processor fitted with slicing disk, or alternatively chop them into a fine hash with a chef's knife. Set aside.

Cook  the pasta in a pot of boiling salted water.

While the pasta is cooking, heat butter and oil in a large heavy skillet over medium heat until butter is melted. Add the Brussels sprouts and 1 teaspoon sea salt, and sauté over medium-high heat until tender and lightly browned, about 4 minutes (If you like, feel free to cook the sprouts a little longer in order to completely caramelize the outer edges of the shredded pieces).

Reserve 1/4 cup pasta-cooking water.  Drain the pasta and add it to the skillet, along with the cream. Add some of the reserved pasta water and toss to combine. Season well with salt and lots of fresh group pepper. Top with crumbled feta and serve hot.

 

 

 

Hello, Spring: Asparagus Pasta

Hello, Spring.  You've finally sprung.  And I know this because asparagus graced our table four times last week.  Four.  We ate in in pasta, on pizza, as a salad and served alongside chicken.  Flavourful and vibrant, it was nice to see something other than the root and cruciferous vegetables that have been taking up real estate on our dinner plates lately.

The pasta dish was one that Jackson and I made together.  My boys both fear asparagus a little, although they do eat it.  The craggy ends are the worst part for them as they assume the javelin-like vegetable tastes as bad as it looks.  My solution to this is to chop the asparagus when possible, making the rough-looking ends disappear completely, and somehow this makes it all the more palatable for the kids.

Jackson chopped, I boiled water, the pasta cooked and a simple stirring of three other ingredients made this a vegetarian meal any carnivore can enjoy.  Or any kid who fears the monstrous end of an asparagus stalk. But it's specifically good for any Mom who has less than 40 minutes to get a healthy dinner on the table between the end of work and the start of baseball.  Welcome back, Spring.

Pasta with Asparagus and Chives

• 1 500g box of pasta (penne or rigatoni work well)
• 2 bunches of asparagus, ends trimmed, stalks chopped on a bias
• 3 tablespoons butter
• 1/2 cup cream cheese or goat cheese
• 2-3 tablespoons chopped chives

Place the pasta in a pot of salted boiling water and cook until al dente, about 9 minutes.

While the pasta is cooking, add the asparagus, olive oil, salt and pepper to a skillet and saute until the asparagus is cooked through and slightly browned.

Reserving 1/2 - 3/4 cup of the pasta water, drain the pasta and set aside.

Add the reserved water back to the pasta pot and stir in the butter and cream cheese; stir continuously until both are melted.  Add the the pasta and asparagus into the pot and stir until well combined with the sauce. Top with chopped chives and serve.