Donโt you think that if you presented this heart toast to your kids on Monday morning then you could check off the how-to-make-this-day-special box on your Good Parent List and be done with it? Anyway, I think we have the girls covered, but what about you guys? Iโm loving the comment boards these days (thank you to anyone and everyone who has weighed in) and decided that it may be time for another giveaway. Perhaps you are in the market for some modern furniture? Some table linens for the dinner table? Some sleek Alessi glassware from which you may sip your Manhattans a la Andy?ย Allmodern.com has graciously offered DALS readers the chance to win a $75 gift certificate to their site. All you have to do is send me one of your tried-and-true go-to weeknight family dinner recipes โ the dinner that is so easy you can tell me how to make it in just about the same amount of words as a tweet. The reader who turns in a recipe that passes the litmus test (i.e. one my daughters select and โ hereโs the hard part โ enjoy the most)ย wins. As always, you can send me the recipe in the comment fields below, post on the DALS facebook page (please start your post there with โCONTEST ENTRYโ)ย or email me directly (jenny AT dinneralovestory DOT com.). Winner and recipe to be announced on March 2. Thanks all and Happy Valentineโs Day!
Another reason I love Trader Joeโs! Their Canadian White Bread practically comes in a heart shape. All you have to do is cut off the sides. No cursed cookie cutter required.
Chicken breasts, sorry for omitting that important detail!
Black Bean and Sweet Potato Tacos-Yummy! Easy!
Heat about 1 T. olive oil. Add 1/2 c. or so chopped onion and 1/2 c. red or green pepper if you have it. saute until onion is tender, then add 1 t. miced (I use jarred) garlic. Cook for 1 minute, then add 1 can undrained black beans and 1 stweet potato cubed and a 1/2 packet taco seasoning. cook until potato is tender and serve with you favorite taco fixings.
BBQ chicken pizza: saute red (or other) onions and some garlic, mix rotisserie chicken with your favorite BBQ sauce (and maybe some fresh spinach), top TJโs pizza dough (we like whole wheat) with chicken, onions, cheddar and mozzarella cheese, and bake in oven for about 15 minutes at 425 degrees. Enjoy!
b-bque pork โbuttโ (ha, ha โ appeals to the 1st grader in the house)
rub a de-boned, trimmed pork butt (2.5 lbs) with a mix of brown sugar, cumin, and chili powder. Put in slow cooker, dump an entire bottle of bbque sauce on top, cook on low 9 โ 10 hours, shred and eat as tacos, on top of rice or noodles โฆ so yummy.
I am loving all these ideas! My go-to right now is Spaghetti with Chickpeasโฆ or
Chickspaghetti (as the 5yo says)
Heat a few Tablespoons of olive oil in a large pan over med-low heat with 3-4 cloves chopped garlic, tsp dried thyme (fresh is wonderful if you have it), a pinch of red pepper flakes and salt/pepper until soft and fragrant. Add 2 cans drained/rinsed chick-peas and mash with a potato masher untill smashed but chunky (you can also whirl the chickpeas in a food processor for a smother consistency but I donโt like to do extra dishesโฆ) turn up the heat and add a good glug of white wine and let that bubble for a minute or two. Add a 15oz can of crushed tomatoes.
meanwhile โ boil whatever pasta shape suits your fancy. When that is done, toss the sauce with the pasta and serve with plenty of shredded parm.
We usually serve this with a green salad, too.
sausage, bean, and kale stew
1 onion, chopped
2 cloves of garlic, chopped
8 italian sausage links, chopped (or whichever type you like
1 (32 oz. ) container of chicken broth
1 (14.5 oz) can of diced tomatoes
2 cans cannellini beans, rinsed & drained
1 large bunch of kale, rinsed & chopped (or other greens)
saute onion in dutch oven in olive oil until softened, add sausage and cook until browned and heated through. ass garlic and cook until fragrant. add broth, tomatoes, and beans. add salt, pepper, and crushed red pepper to taste. bring to a boil. add kale, simmer until wilted. serve with shredded parmesan or romano and crusty bread.
my 2 year old is not a meat fan and loves this. hope you enjoy. got your book yesterday and am really enjoying it!
itโs been mentioned a couple of times already, but our go to meal is crockpot pulled pork. we eat this 2-3 times per month, and it was one of the first meats my boyfriendโs nephew ate/enjoyed. he is two now and loves pulling apart the strings of pork to eat. it also it great for me, because i have a hatred towards bbq sauce of any kind.
you can also mix up the paprika/chili powder ratio and add more or less cayenne to adjust for individual tastes. we like it a little spicy, even the baby.
night before, mix the following in a bowl, [or in your crockpot like i do โ less mess]:
1 Tbsp sugar
1 Tbsp brown sugar
1 Tbsp salt
2 Tbsp paprika [i used smoked, but whatever is fine]
2 Tbsp chili powder
lots of ground black pepper
dash or two of cayenne โ optional
rub all over a 2-3.5 lb pork loin, then put pork loin in covered crockpot in fridge overnight. if thereโs extra rub, just dump it in the pot, too.
in the morning, remove from fridge, add about a 1/4 cup of water โ i eyeball it โ then plug crockpot in, turn to low and cook for at least 8 hours. iโve let it go for over 10 and itโs still moist.
about 20 minutes before dinner, shred pork with two forks and allow to soak up some of the juices. serve as sandwiches, or in tacos, enchiladas, etc. or just eat by itself, with a veg on the side, like the nephew.
This is a new one that everyone at least tried, developed after we had a TON of leftover spiral sliced ham in the freezer.
Cut up leftover ham, or ham steak into julienne type strips. Sautee with green beans (frozen are fine) and teriyaki sauce. (We like Soy Veyโs Veri Veri Teriyaki). Serve with rice, or noodles on the side.
I have two. The are hardly recipes but we eat one or the other probably once a week and they are super fast and super easy which is necessary when you work full time and have a 3year-old at home. First is quesadilla! The filling can change. Favorites are: handful of frozen corn (thawed), some black beans, and cheese. Or leftover chicken, cilantro leaves and cheese. Use whole grain tortillas so itโs not a nutritional disaster and fry them in a medium hot nonstick pan with just a little oil. Small children like to cut with a pizza cutter. Serve with some sour cream if you have it. And I generally serve steamed broccoli, and/or carrot sticks, and/or black beans and rice on the side. Hot dinner on the table in 15 minutes, using leftovers or pantry staples, for reals. The second is egg scrambles. Saute part of an onion or a shallot, some mushrooms if you have them, add some leftover ham or bacon if you have it, add the eggs (beaten), add some cheese, and a big handful or two or three of spinach leaves. Cook over medium low heat, stirring frequently, until done and serve with whole grain toast and sliced fruit.
Dinner; 1, 2, 3~
1. Sausages, grilled or sauteed
2. Smashed (NOT mashed) potatoes: smallest possible new potatoes; boil until just done, then toss with olive oil, S&P and a bit of diced garlic on a cookie sheet. Use pan top to smash potatoes somewhat, then bake in 450 oven for 30 min. until they get crispy and delicious.
~ Fly High Kale salad (thanks, stay at stove dad!): cut lacinato kale into thin ribbons. Briefly sautee in olive oil. dress with lemon juice, lots of parmesan and toasted pine nuts. Could also serve this raw.
4 eggs whisk with 1/4 cup greek yogart, 1/2 cup shredded cheese of your choice 1/2 cup milk, Salt and pepper to taste. Any vegetables you like chopped chunky and softened in 1 tbsp. olive oil. When they are done poor in the eggs and cook on top of stove until set, then put in oven at 350* until done. Serve with salad and garlic cheese bread! This will pack great to take to the ball park too.
In a 1/2 c. of olive oil, saute a couple of cloves of garlic and a pinch of red pepper flakes until fragrant. If you are so inclined, add a can of tuna. Remove from heat. Boil a pound of pasta and reserve a cup of pasta water. Mix the tuna mixture, pasta, and pasta water. Add a couple of handfuls of arugula or baby spinach. Cover for a few minutes to wilt the greens. Serve.
red potatoes and carrots cut into bite size pieces (easier for my kids this way), drizzle with olive oil, sprinkle with kosher salt, pepper, grated parm cheese, and some thyme. bake at 400 for 45 to 50 min, stir it up during cooking if you feel like it. makes a delicious side to any dinner! we make this every week, and every time i canโt get enough.
I love this post โ so many recipes that we can all try! For us, like many, the go to meal is pasta. I never get โahhhguhโ when I tell the kids weโre having baked gnocchi.
Saute any kind of sausage with a little olive oil, deglaze with your choice tomato sauce โ about 4 cups for a family of four โ enough to coat your gnocchi and a little extra. Meanwhile, cook regular potato gnocchi until al dente. Dump it all into a casserole dish & mix. Top with mozz cheese or mixed italian cheeses. Broil about 5-10 min or until melty and just lightly brown. Sometimes I add some sauted spinach too (to one side of the casserole for some of us). Serve with salad or green beans.
RGRโRoasted garlic rosemary chicken
2 chicken breasts, cut into bite-size pieces
2 large potatoes, cut into bite-size pieces
1 large zucchini, cut into half moons
1/2 pint of grape tomatoes
4 cloves garlic, minced
2 T. fresh rosemary, chopped
Toss all of the above onto a sheet of foil sprayed with cooking spray, drizzle olive oil over top, sprinkle with S&P. Bake for about 30 minutes at 400, just until the chicken is done. The grape tomatoes in this dish really sing, and what smells better than rosemary in the oven?
Cut up zucchini into chunky batons and fry in oil/butter. Cook some pasta. Mix zucchini with pasta . Add more olive oil, lots of lemon juice, parmesan cheese, fresh basil or mint and black pepper.
Instant Curry with Basmati Rice
A container of โMaya Kaimalโs Tamarind Curry Sauceโ Available in the refrigerator section of health and specialty stores. We eat it with tofu or sauteed chicken, carmelized onions, a pkg of spinach, and a jar of chickpeas or some frozen peas.
The kids eat parts of itโฆ.one loves the sauce if you sort out the onionsโฆ.the other eats the sauteed chicken and spinach we reserve before cooking with rice. Not exactly family style but close enough for now.
This recipe originated from Jacques Pepin and was my introduction to reduction sauces, which I simply love because of the brilliant flavors you get from those yummy brown bits and reduced alcohol, etc. (not to mention the great excuse to have a little of the cooking alcohol on the side!). Itโs a great recipe for many reasons: measurements donโt have to be exact (Iโve been eye-balling it now for years w/fabulous results), versatile because Iโve found you can use pork tenderloin or beef tenderloin (if your budget will allow), feels โgourmetโ but is simple enough for a weeknight meal w/your kiddos, can be made into an elegant meal for company depending on what you serve w/it (I happen to favor a spinach gorgonzola risotto myself), and most importantly it comes together VERY quickly w/just a few ingredients.
Petits Filets Mignons of Pork in Port Wine Sauce:
Take 1 large pork tenderloin (1 1/4 โ 1 1/2 lbs) and trim most of the fat off of it. Cut it crosswise into 8 or so small filets about 1 to 1 1/2 inches thick. Sprinkle with salt and pepper. Heat a pat of butter and a glug of olive oil in a large saucepan over med-high heat. When the butter and oil are hot, arrange the filets in one layer in the saucepan and brown on each side (~2 to 3 min per side). Remove from the pan onto a plate and keep warm in a 180-degree oven. Add 1/3 cup port wine to the drippings in the pan, bringing it to a boil over high heat for 1 minute. Then add 1/2 cup chicken stock and 1 1/2 tablespoons ketchup and continue to cook over high heat for another 2-3 minutes. Add some chopped fresh thyme and mix well. Spoon sauce over filets and serve with your favorite plain rice and sautรฉed spinach.
Butternut Squash Pear Soup โ great for feeding babies as well as feeding adults at a fancy party.
Sweat 2 chopped onions and 1 T ginger in butter. Add 1 peeled, cubed butternut squash and 4 cubed pears and sweat those too a bit. Pour in enough stock to submerge solids. Add sprig of rosemary and some nutmeg. simmer until tender. Remove rosemary. Puree with immersion blender. Add a touch of cream and season to taste. Freezes well!!!
Bastardized Oyakodon
Slice one large onion very thinly. Cook this in a big dash of olive oil over medium-low heat until onions are soft and brown. While these are cooking, mix equal parts soy sauce and sugar to form a thickish sauce. Cut about 1-1.25 lb of boneless chicken (white or darkโwe like dark) into chunks and stir into the sauce. When onions are ready, add the chicken and sauce to the pan; cook over medium-high heat. While the chicken cooks, beat four eggs in the bowl that the chicken was in. When the chicken is done, add the eggs, let them set a little, then stir every once in a while, like youโre making scrambled eggs, until all the egg is cooked. Garnish with chopped scallion, if youโre feeling fancy, and serve with rice.
Stone Soup (via the folktale): whatever veggies we have in the fridge, (potatoes, carrots, celery, kale, etc), bouillion, a handful of farro, some dried or canned beans. . . Glug in some jarred pasta sauce or tomato paste just before serving. It doesnโt take long to cook, and it makes a hearty meal with bread, cheese, and fruit.
Chicken/Broccoli/Cheese/Rice Cassarole
Put leftover rice in the bottom of a dish (or cook 1 cup of rice).
Zap two bags of broccoli and cheese sauce, and layer that on top.
Top this with two cups cooked chicken.
Top that with enought shredded cheddar to cover.
Bake at 350 about 20 minutes or until cheese is melted and everything is hot.
Lemon Chicken & Asparagus: Dredge chicken breasts in flour & salt & pepper. Saute med-high just until brown. Pour in about 1/2 c. chicken stock & squeeze in some lemon juice. Also nestle some asparagus spears alongside, cover & cook on medium heat until done, adding more liquid if needed (gotta love sides cooked right along the entree!). Sprinkle with chopped parsley & capers if you like. My family loves this over buttered orzo
Cashew pork and broccoli โ put some white rice on to cook, or pull your pre-made healthy brown rice out of the fridge or freezer and heat in the microwave. Cut about a half pound of pork tenderloin into smallish pieces; stir in a bowl with a couple of tablespoons of cornstarch. Heat some oil (peanut or canola) in a frying pan or saute pan, saute half a chopped onion, add a couple of teaspoons each chopped ginger and chopped garlic (jarred is fine), then the pork. Stir-fry until the pork is half done, throw in a generous amount of broccoli chopped into florets, stir-fry until broccoli is pretty much done. Turn the heat down and add about a half cup chicken broth, a quarter cup soy sauce. Let the sauce reduce and stir in some cashews. Add a dab of Asian chili pepper sauce to the grownupsโ portions. Serve over rice. Variations: boneless chicken instead of pork; green beans instead of broccoli; almonds instead of cashews.
From Ruth to RuthโฆThis is my version of Ruth Reichlโs Pasta Carbonara.
Put 1 lb. of pasta on and cook 6-8 thick slices of bacon chopped into 1/2 inch pieces with 2-4 cloves of garlic smashed. Toast a handful of pine nuts. When pasta is 4 minutes from done throw in 2-3 cut up crowns of broccoli. Scrammble two eggs in a large bowl (big enough for all food to be well tossed). Salt and pepper. When pasta is done drain and throw in with eggs and toss like crazy. Add the cooked bacon, chop up the garlic if you want extra garlicy meal, and some or all of the bacon fat. Top with pine nuts and parmesan. My kiddos love this meal.