A New Way for Kids to Eat Their Vegetables

This one is specifically aimed at the parents out there who have a difficult time convincing their littles to consume anything green. A friend of mine made this recipe for me last night and I scolded her for not making more. It's ridiculously easy and I can almost guarantee it will get your kids (and my BFF) to eat their green beans.

It's also a great dish to make when you're busy in the kitchen, maybe preparing chicken fried steak and mashed potatoes. Let's face it, you can only tend to so many pans at once. This one doesn't need tending. In fact, the less attention it gets, the better. If you stir it too often, your beans will fall apart completely and you'll end up with very tasty mush. The only reason you stir it is to get it to caramelize somewhat evenly.

This concoction is very much a southern dish. It's fried in a skillet and utilizes bacon grease, so it may not be an every week staple as is. My brain is already hacking at this recipe to make it more healthy and keeping it kid friendly, so I bet I'll have an alternative that you can serve guilt-free on a regular basis.

Meanwhile, however much you think you need when you make it . . . double that. We had five cans of beans collecting dust in the pantry, but didn't want to use them all up at once. Normally, three cans should be enough for six people, but we all wanted seconds and there was none to be had.

For now, however, I will stick to the recipe as it was given to me. Sorry, y'all! The beans didn't last long enough to take pictures.

Skillet Green Beans

4 slices (about 1/4 lb.) bacon, cut into 1/2 inch pieces

1/4 to 1/2 medium-sized onion, chopped
3 (14.5 oz) cans cut green beans, drained

4 T butter

up to 1/4 c sugar

salt and pepper to taste

Brown bacon and onions in a large, nonstick skillet over medium heat then remove

Remove all but 1 Tbsp of the grease if you find it excessive (or leave it in, it's up to you)

Add beans

Drop butter on top and allow it to melt on its own

Stir occasionally, and gently, with a wooden spoon, while you tend to other things

When you're almost ready to take it off the stove, return bacon and onions to the pan, then add sugar, salt, and pepper, and stir to combine

Give it another few minutes to let the sugar caramelize

Do not panic if the edges of your beans or onions get dark; they should. However, if at any time, you fear they're getting away from you, or cooking too fast, reduce the heat. It's ready when everything else is. Just remove it from the stove, and serve.

This recipe is also budget friendly because canned green beans are often on sale. My local mom and pop grocery store has at least one brand on sale every week. That's probably why they ended up in my pantry. (I've never been a big fan of canned veggies.)

If onions are a deal breaker for your kids, then leave them out or use onion powder instead. That will give you that sweet, oniony flavor and the kids won't see it.

Rest assured, I will be playing with this in the near future and figuring out a way to make it a bit more healthy without skimping on the flavor. We could probably start by switching out the sugar for honey or agave nectar. In fact, I bet honey would taste even better than the yumminess I tasted last night.

Happy Cooking!

WHAT Kind of Pie?

Say the words, "spaghetti pie" in Greater Boston, especially the North Suburban area, and people will grab their forks and follow you like zombies. But utter those same words here in the Southwest and you're met with blank stares. Your friends might begin planning an intervention, thinking you've lost your mind, and the neighbors will lock their doors and close their curtains if they see you walking up their driveways.

But spaghetti pie is one of my favorite dishes and my BBF (Best Boston Friend) was the one who taught me how to make it. Hers was the best!

These days, as I avoid pasta and keep gluten in my diet to a minimum, I find myself missing this favorite like you can't believe. So last week, when spaghetti squash was on sale, I snagged a couple and decided to experiment.

The verdict? I believe "no leftovers" pretty much sums it up.

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Start by slicing your spaghetti squash in half, lengthwise. Scrape out the seeds and loose pulp and set aside if you want to roast the seeds later. Lay the squash cut side down on a lined baking sheet. Roast it in a 375 degree (f) oven for about 30 to 40 minutes. Err on the side of it being underdone rather than fully cooked. Allow it to cool for a bit until you can handle it, then scrape out the guts with a fork. (Resist the temptation to eat the squash right out of the shell -- it's yummy!)

If that's not enough instruction for you, there are video tutorials all over youtube to teach you how to get the spaghetti out of spaghetti squash. You can also do it in the microwave, but I prefer the oven. It develops the flavor better.

Now you can use the "spaghetti" as the base for whatever recipe you choose. For this recipe, let it sit in a strainer for a few minutes to get rid of the excess moisture.

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Not Quite Spaghetti Pie

1 lb lean ground beef

1 med onion, chopped

1/2 t oregano

1/2 t basil

1/4 t sage (crushed or rubbed, not ground*)

1/2 t garlic powder

salt to taste

24 oz tomato sauce

2 large eggs, lightly beaten

1 c ricotta cheese

1/2 c grated or shredded parmesan cheese (or romano, or asiago, or a blend of the three)

2 c shredded mozzarella cheese, divided in half

1/2 t Italian seasoning

salt and pepper to taste

1 (3-4 lb) spaghetti squash, prepared as above

Brown meat and onions in a large frypan until meat is cooked through

Drain and return to pan

Add herbs and salt and allow to heat until you can smell the herbs

Pour in tomato sauce and bring to boil

Reduce heat and simmer for about five to ten minutes

Combine second group of ingredients in a large bowl, holding aside a cup of mozzarella

Fold in "spaghetti" until it's coated somewhat evenly

Lightly grease a 9x12" or 9x13" baking dish with olive oil

Spread spaghetti squash mixture evenly on bottom of pan

Add meat and sauce

Top with remaining cup of mozzarella

Bake in a 375 oven for about 25 minutes, until cheese is melted and sauce is bubbly

Allow to stand for about ten minutes before serving

*I have nothing against ground sage, but it's more potent than the rubbed sage I usually use, so cut the amount at least by half.

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I would say this serves eight, but everyone will come back for seconds, so if there's any question, double the recipe. Doubling works in a giant lasagna pan, but the heating time at the end will take longer. You'll also want to cover it so your cheese doesn't get too browned on top.

Generally, when I double a recipe like this, I prepare it in two of those disposable Gladware storage/bakeware containers so I can just stick one in the freezer. You can freeze it before you heat it in the oven, then just remove it from the freezer and heat it at 375 until it's hot, but that will take at least an hour and you want to cover it with aluminum foil so your cheese doesn't burn.

What to do with the leftovers? What leftovers?

Happy Cooking!

This One's for Tony, as Promised

I keep promising my pal Tony I will either email or post this recipe, so here we goooo . . .

I was introduced to a similar recipe by a close friend nearly thirty years ago. This is my standard go-to rice recipe. It's great on a buffet because it goes with anything, so it makes the perfect background for multiple dishes. It also makes a terrific base for just about any meat and vegetable mix-ins. I use the leftovers to make fried rice and I've served it every which way you can imagine.

Enough gushing, get ready to get your rice on.

Go With Everything Brown Rice Pilaf

2 c brown rice

4 c stock (vegetable, beef, chicken, whichever type suits your meal)

1 large yellow onion, chopped

2 cloves garlic, minced

4 T butter, the real thing

1/2 to 1 c whole wheat pasta, see note below

1/4 t salt, optional

In a deep-walled saute pan, saute onions in butter until translucent, but not brown

Add garlic, rice, and pasta and heat just until they pick up a little color

Pour in stock, stir, bring to boil

Lower heat to a simmer and cover tightly

Allow to simmer, undisturbed, for about 35 minutes

Rice is cooked when all liquid is absorbed, about 35 to 45 minutes

This will yield about 6-7 cups of cooked rice pilaf.

A note about ingredients: If you don't have enough stock for the recipe, make up the rest with water, or you can cut the recipe in half since this actually makes about 6 cups of rice. You CAN use white rice and white pasta if you prefer, but you have to shorten your cook time. Take a look at the package directions for the rice and use those times as a guide.

A note about the pasta: If you're using a shaped pasta like a rotini or farfalle, you'll want a full cup. If you use a small, grain-shaped pasta like orzo, cut amount to a half cup. Don't use a long noodle like spaghetti or linguine. If you can't have wheat, just leave it out completely since the cook time on wheat-free varieties varies so widely.

Happy Cooking!

Taters 'n' Onions

In an effort to make some of my favorite recipes allergy free, or at least lower in allergens, I've been scouring Pinterest for copycats of various premade ingredients. Now, I don't think I've ever used Lipton Onion Soup mix to actually make soup, but it's always been a staple in my pantry, just as it was in my mother's.

I've used it for pot roast, both in the slow cooker and in the oven. -- Throw a cheap cut of meat (I like a chuck roast), some potatoes, celery, carrots, onions, and water into an oven bag or a crock pot and cook it low and slow. The meat comes out fork tender and the veggies end up tender and soaked in a beautiful gravy.

I've used it for onion dip -- Pour one packet of the soup mix into a quart of sour cream and stir. It's best if you refrigerate it overnight to rehydrate the onion. Of course, these days, I'm more likely to use Greek yogurt as a more healthy alternative to sour cream.

But my favorite use for it is oven roasted potatoes -- This recipe is courtesy of the back of the Lipton Onion Soup Mix box. The only difference is that I reduce the amount of oil. Scrub potatoes and cut into desired shape. (I usually go with chunks or steak fries.) Mix a packet of Soup Mix with 1/4 cup of oil in a zip top bag. Add potatoes and shake until they're coated. Bake on a nonstick cookie sheet at 425 until potatoes are tender in the middle (about 45-60 minutes).*

The potato recipe was my litmus test for these two Pinterest experiments. Heh. Like I needed an excuse. As always, click the section title for the pin.

Click for the link to the official original recipe. This is also the source of the above photo.

#2 Homemade Onion Soup Mix

This one is really good. It's got a nice, bright flavor, like fresh green onions, and would be a great starter for soup. I would probably also use it for roasted potatoes or a flavoring for other roasted vegetables. If you aren't a lover of the Lipton, try this one as the flavor is quite different.

#1 Copy Cat Recipe -- Lipton Onion Soup Mix

I would love to tell you that this one is an exact copy of the Lipton mix, but I can't. I actually like it better. The flavor is so close, but it's somehow cleaner. I don't know how else to describe it. That said, if you want the Lipton flavor without all the crap, use this one with the gluten-free bouillon granules.

*Now because this is a favorite recipe of mine, I do vary it so it never gets boring. Here are a few variations I use that you might appreciate:

• Before tossing the potatoes with the oil and onion mix, microwave them to speed up the cooking time, then finish them off in the oven. It changes the texture slightly but saves a ton of time.
• Par-boil the potatoes (boil them until they're almost done) before laying them out on the cookie sheet. Then pour the oil and onion mix over the top and toss it all to coat the potatoes. This changes the texture quite a bit. They come out much softer, like good, old-fashioned home fries.
• I love onions and hate to see them go to waste, so when I have an overabundance, I cube them and toss them with the potatoes. It just adds another layer of onion to the recipe.
• Finally, this one was a (very naughty) tweak passed on to me by a friend. Add chopped, fresh onion, more oil, and half a stick of butter. Oh. Em. Gee. This is one of those recipes best reserved for special occasions. (But it's sooo good.) For another layer of naughty, add bacon. Best to cook this one in a baking dish with higher sides and you'll need to stir it a few times so the bottom doesn't burn.

Happy Cooking!

Farmer in the Queen City (recipe)

Babcie's Summer Salad
(scroll down for recipe)

Manchester, NH had a population of about 90,000 when I was growing up there. It's not a huge city, but I'm sure it was a bit of a culture shock for my grandfather who moved there from a farm in Poland shortly after the end of World War II.

If I were to walk onto my grandfather's property now, dressed the way I remember it from my youth, I'm sure I'd be the one in shock. You see, I currently live in a suburb of Boston, MA whose metropolitan area has a population about three times that of the entire state of New Hampshire and I'm horrified that my neighbors have a pair of chickens in their yard. When I was a kid however, Dziadzio's (pronounced Juh-joo, Polish for Grandpa) mini farm in the city didn't even phase me. It was a great place to visit and I was there almost every day. At one time or another, Dziadzio had three chickens, two ducks, a dog, countless rabbits (they really do multiply quickly), and a flock of pigeons.

But his menagerie was not my grandfather's claim to fame; THAT was his garden. My grandparents' home sat on a double lot which afforded the space for the animals and a huge vegetable garden along with (concord) grape vines, and fruit trees that bore peaches, plums, pears and crab apples. Needless to say, with all those pigeons, Dziadzio never needed to buy fertilizer. Our family was eating organic WAY before it was cool. I know this had at least some influence on his son-in-law (my dad) whose own yard boasted a good sized garden and a peach tree. I was raised to love raw vegetables and taught to use them in ways that emphasized, rather than masked, their natural flavors.

Babcie (Polish for Grandma and pronounced Bahb-chee) was an amazing cook and she had the best resources at her fingertips. Most plentiful were the tomatoes and cucumbers used in the recipe I share with you today. This is one of those family recipes that never really had a name. It's been handed down, one generation at a time, with instructions like, "Throw in a dollop of sour cream. I don't know how much; until it looks good." That's how my family cooks. I assume that's how most families cook. My Aunt always called it "Polish Salad" or "Babcie's Salad." Call it whatever you want, but try it. I love this stuff.

Babcie's Summer Salad

1/4 cup sour cream

2 tbsp. distilled white vinegar

two good sized cucumbers or one English cucumber, sliced a little thinner than 1/4"

two medium tomatoes, sliced in chunks or one pint cherry or grape tomatoes, halved

one half of a medium onion, sliced paper thin (optional)

In a non-metal bowl combine vegetables.

Add sour cream and toss to coat veggies.

Add vinegar and stir lightly. (Do not give into temptation to add more vinegar.)

Cover and refrigerate for at least an hour, but 4 hours or more is ideal.

Stir again and serve cold.

(Quite) A Few Notes about Ingredients:

I rarely peel an English cuke, but I always peel the traditional cucumbers (if they're from the grocery store) as they are usually heavily waxed to keep them fresh in transit.

Yes, you must halve your cherry or grape tomatoes. The juice of the tomato is necessary for the dressing.

I leave out the onions when I make this for the kids, but it's so much better with them in it.

Keep it simple. You may assume cider or champagne vinegar would improve this dish, but the whole point is to use simple, easy to find ingredients that really play up the natural flavors of the vegetables. The vinegar draws some of the moisture out of the veggies and makes a simple dressing that's wonderful.

Yes, you may use reduced fat or fat free sour cream and it will taste exactly the same.

And Here's Another Use:

After your veggies have set in the fridge for a few hours, toss them with about 8 oz. (dry weight) cooked, chilled pasta. (Yes, I love pasta salad.)

Or you could do what I did last week and drop a scoop on a bed of lettuce and have a terrific salad for lunch.

Kocham cie Babcie i Dziadzio.