Comforts

Today was my work's annual luncheon, our biggest fundraiser for the year. The event continues to grow in attendance and revenue. Everything was great about today - great audience, great vendors, great stories told. But I think the nicest part of my day was back at the office.

Fellow staffers opened up a few of the leftover bottles of wine and we toasted our organization's work and our successes; I had kicked off my shoes. Everyone who was in the office this afternoon was crammed into the office's kitchen. And it was nice. It's important to me to really want to be at work - especially when it means time away from Jack and Jossie. I care about these people and they care about me, and that's comforting to know.

I was ready to order take-out when I got home tonight but had one last burst of energy and made this fairly simple pasta for our dinner instead. All of the comfort of macaroni and cheese with a bit of autumn thrown in:

Linguine with pumpkin Parmesan sauce

1 pound long strand linguine
1 tablespoon butter
2 small shallots, diced
3/4 teaspoon kosher salt
1 15-ounce pumpkin puree
1/2 cup heavy cream
1 cup low-sodium chicken stock
1 cup fresh Parmesan cheese, grated

In a saucepan heat the butter until just melted and add the shallots. Cook the shallots until soft, about 8 minutes. Add salt. Pour in the pumpkin puree, heavy cream, and chicken stock.

Stir the mixture well over medium heat until smooth and creamy, about 10 minutes. Stir in the Parmesan until just melted and serve with cooked linguine.

This is a great kid-friendly dish with pantry ingredients. I think next time I'll add a little sage.

Jeremy is on a business trip tonight. It's a rainy night in Chicago, and I have a glass of wine to cozy up with. The kids miraculously went to bed early, so I can just relax my aching legs. Good night, my friends.

Nourished

It has been a long - some points challenging and some points productive - week. Jack was acting out this week, so I begged off a work event this morning to be at home with my family. Turns out, I was the one who needed the TLC. I woke up at 2 a.m. this morning and never really got back to sleep. I was a grump.

We went to one of the last outdoor markets of the season at the Green City Market. The sky was an overcast gray; the trees were beautiful autumnal hues. I did not take any pictures; I just tried to breathe in the nature of Lincoln Park, with Chicago as our backdrop. The Market was very quiet, and it was one of our best trips. We savored hot apple cider from Seedling; apple cider doughnuts from Zullo's; a ciabatta and a loaf of pumpkin sourdough bread from Bennison's Bakery; a fistful of herbs from Smits Farm; and end-of-the-season tomatoes. I also discovered Italian sweet peppers from a vendor, whom I'm regrettably forgetting the name. They look like large chile peppers but are not spicy and quite sweet. The farmer told me that they are sugar-sweet in the summer but have a mild flavor right now.

I tried two new recipes today. After the fact, I realized they probably shouldn't be served together because the quinoa recipe is served cold, but it was still good. Northwestern lost in bittersweet fashion, so we needed an end-of-the-day soul-soothing meal and this delivered.

Roman-style chicken
Adapted from Giada De Laurentiis

2 skinless chicken breast halves, with ribs
6 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced (I substituted two orange Italian sweet peppers)
1 yellow bell pepper, sliced (I substituted two yellow Italian sweet peppers)
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1/3 teaspoon dried oregano or Italian herbs
1/2 cup chicken stock (low-sodium, preferred)
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides (about five minutes on each side). Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Tomato basil quinoa salad
3 cups prepared quinoa
2 cups diced fresh tomatoes (removing seeds) - approximately 4 medium-sized tomatoes
2 cups spinach
1 cup packed basil

Dressing:
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic, minced
zest of one lemon
salt and pepper to taste

To prepare the quinoa: Rinse 1 cup of dried quinoa using a fine-mesh sieve for two minutes under running water. Stir the quinoa with your hand. Shake off excess water. In a saucepan with a tight-fitting lid, warm a tablespoon of extra virgin olive oil. Toast quinoa in the oil for one minute.  Add 2 cups of cooking liquid (water, chicken broth or vegetable broth) and bring to a rolling boil. Turn the burner down to low, cover and simmer for 15 minutes, stirring occasionally. Remove lid and stand 5 minutes.

Whisk the dressing ingredients together and set aside.

In a food processor, finely chop basil leaves and spinach. Set aside.

In a large bowl add prepared quinoa, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.

Chill for at least four hours. Top with parmesan cheese (optional) before serving.

It was a satisfying end to a hectic week. I leave you with this pretty picture of Jossie that Jack took; she looks 12 years old.

Home again

A week ago Friday, as the nurse practitioner wrote me my third prescription for an antibiotic to kill the strep I’ve had since Memorial Day, she asked, “do you have a lot of stress in your life?”

“I have two small children,” I answered in the affirmative.

“Get some rest,” she advised.

Perfect timing, as we were headed home to my parents. We spent last week surrounded by my family in Ohio – my parents and my two sisters and their husbands and kids. Jeremy drove us out, flew back to Chicago for work, and rejoined us Friday.

It was a week of summer vacation, through and through. Bikes and chalk littered the driveway. Sandals of various sizes and colors were piled by the garage door. Nana was generous in doling out the Popsicles, and there was always a friend to play with.

We came back Saturday night, and our condo seemed foreign to me. We had some work done to the walls and things were out of place.

I spent much of Sunday pulling our place and things back together. By Sunday night, Jeremy and I had the condo back in shape and I declared it fajita night. I used a tequila lime marinade for the chicken, inspired by my friends who had served us something similar a few days beforehand.

Tequila lime chicken
From Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) (I omitted this!)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Slow summer days

While I'm not a fan of retro-blogging, I do have to say, we had a nice weekend from my Monday evening vantage point. This blogger has published a book, has a strong following and is thin and pretty, and I still like her. I appreciate her love of family and friends and her positive outlook on life. Anyways, she has been doing more with video on her blog and has provided a tutorial on YouTube. She, along with the new desktop computer Jeremy bought us, inspired me to make this video from our visit to the Chicago Botanic Garden Saturday afternoon with a little something added to the end.  I literally followed the tutorial step-by-step; more creativity to come as I get more comfortable with my movie editing skills.

June 2012 from Jennifer Mullman on Vimeo.

Sunday was a day to rest and be lazy for my family. We thought it might rain; it didn't. We treated the day as if it was a rainy day anyways, reading books and doing inside things. Jack got into the cozy, lazy spirit of things by wearing a long-sleeved shirt and pants (while it was nearing 90 degrees outside, mind you), and Roscoe the cat is always ready for a good snooze.

Jeremy and I tried a new slow cooker recipe from this blog Sunday night.

Easy slow cooker carnitas
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado, limes (optional)

In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.

One of our favorite appetizers is the guacamole from The Barefoot Contessa Cookbook, which went perfectly with our pork tacos.

Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a hand mixer, blend avocado mix to your liking. Add the tomatoes. Mix well and taste for salt and pepper.

And for anyone who thinks I edit my life for my blog - well, okay, sometimes I do - and now I'm getting into video! Just to keep things real, here's a picture of my life taken by Jack.

Here's to slowing down to enjoy our happy, messy lives, gentle readers.

Still here

Well, hello.

Jeremy and I have been taking the vow “in sickness and in health” quite literally lately as our little family continues to pass around a cold. I think we’re now on round #2.

Despite the runny noses and dry coughs, we did have a lovely time in New York this past weekend, celebrating Jeremy’s sister’s upcoming wedding.  Happiness was seeing our sister glowing at her bridal shower, being celebrating by family and friends.  Happiness was seeing my mother-in-law and her friends do what they do best - throw a great party. Happiness was showing off the kiddos at the end of the shower. Jack and Jossie, of course, were overwhelmed with the love and attention they received. I sat with them at a window seat of the restaurant’s banquet room to give them a quiet moment. We watched the Upper East Side comings and goings, on the street level below. “This is New York City, children,” I whispered into their soft brown hair as I held them close, not really knowing what I was trying to impart in that moment.

Back to reality: I was home from work today, sick as a dog. I did make dinner. This is an easy meal for a weeknight. I was even able to throw together the meatballs as one 13-month-old held onto the back of my legs, sobbing into my yoga pants.

Mini turkey meatballs and pasta
1 pound ground turkey
¾ cup dry bread crumbs
1 Tablespoon chopped fresh flat-leaf parsley
1 teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon nutmeg (goes really well with the ground turkey!)
1 large egg, beaten

Mix together all ingredients. With a small scoop, make mini-meatballs and broil on high for 6-8 minutes, flipping half-way through. And this is where it gets really easy – open up a jar of premade tomato sauce and throw into a pot – put meatballs in the sauce to continue to cook for another 10-15 minutes while your pasta boils. Enjoy!

I love love

I have always loved Valentine's Day. Not so much for the hot and heavy romance but more for expressing friendship, thanks and admiration. The only lace I'm dealing with on this holiday is on my paper doilies.

And having kids now - well watch out. It's post-11 p.m., and I've spent the evening putting together valentines, pulling together treats I'll serve to Jack's preschool class and making a heart-shaped meatloaf for Jack and Jossie's lunch tomorrow.

If this is wrong, I don't want to be right.

Barefoot Contessa's turkey meatloaf

1 large yellow onion, chopped
1 tablespoon good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)
1/6 cup Worcestershire sauce
1/3 cup chicken stock
1 teaspoons tomato paste
2.5 pounds ground turkey breast
3/4 cups plain dry bread crumbs
2 large eggs, beaten
1/2 cup ketchup

Preheat oven to 325 degrees F.  In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F and the meatloaf is cooked through.

And here's an idea I stole from Pinterest for Jack's valentines for his preschool buddies.

Happy hearts to you!

Today's comforts

I'm really trying not to, but my mind often likes to play the game: So what was I doing last year at this time?

At this point last year, I had been released from the hospital and Jossie was in the NICU. Sundays at the hospital were the quietest. I would typically go in the afternoon to be with Jossie and stay until after her 9 p.m. check-up. I would invariably end up in the cafeteria for dinner because it was too cold to walk to a nearby restaurant and I didn't have the energy to pack a meal. Jeremy would be home with Jack, and on this Sunday last year, he watched the Jets come thisclose to going to the Super Bowl.

The same young guy would always be working at the grill in the cafeteria on Sunday evenings. He was probably the least senior guy and hence he worked this shift, and as I would order a piece of chicken, we would both stand there, feeling sorry for each other, the cafeteria lonely and quiet behind us.

Those were the gray moments of Jossie's NICU stay. I told my friend Marisa recently that I'm glad to be a year beyond those memories, and with each year that comes, we will flutter down a new set of memories atop those days. And I hope my friend Alissa (all of my friends' names do not rhyme, by the way...) doesn't mind me quoting her, but "...it's not bad to reflect on hard times, if for nothing but to remember how fortunate we are for what we have."

And so when I shake myself of those memories, I open my eyes to the technicolor of today. Jossie has her adorable crawl on, and Jack is constantly inventing new games to play. "Mommy, we're in a spaceship and Roscoe (our cat) is in trouble," he says as he's hopping on one foot. "We have to put our space suits on and we're going to take this rope to rescue him from the moon."

This particular Sunday was a day of pjs, long naps and toy explosions in the living room. I made a super-simple dinner that made the house smell good all day:

Memphis-style pulled pork
Ingredients
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/3 cup apple cider vinegar
1 T. yellow mustard
2 cloves garlic, minced
1 t. paprika
1/4 cup brown sugar
1/2 t. Liquid Smoke
1 onion, finely chopped
3-4 pounds pork shoulder (bone-in)

Directions

1. Combine ketchup, Worcetershire sauce, vinegar, mustard, garlic, paprika, brown sugar, Liquid Smoke and onion to make BBQ sauce.
2. Trim any visible fat from pork shoulder; put in slow cooker and coat with sauce.
3. Cook at least 6 hours and up to 8 hours on low. 
4. Take meat out to rest. Put sauce into a glass measuring cup and let the fat float to the top top. Skim off fat, then put sauce in a small pan and bring to a boil. Turn down to a simmer until thickened, about 10 minutes.
5. When the pork is cooled, shred the meat, discarding the fat and bone. Serve alone or on buns.

We ate it with roasted sweet potato and carrots, sprinkled with a dose of our favorite spice blend, Back of the Yards Garlic Pepper. And my friend Margaret turned me on to Trader Joe's cornbread mix so we made some cornbread with our dinner. She jazzes it up with cheddar cheese and jalapenos but we go straightforward in our house. And it's delicious - cake-like and not dry at all. Try it and you'll see! I did top my cornbread with some local honey from the Chicago Honey Co-op, a Green City Market vendor. You haven't lived until you've tried non-grocery store honey. The floral notes were over the top - I could seriously taste the flower petals that the bees danced upon. Also, eating local honey is good for your health, acting as an immune booster, reducing your seasonal allergies against local flowering plants. How great is that?

Happy week ahead...

Reboot

This weekend was a quiet one, and we needed it. Last week, I was out four of the five weeknights for lots of holiday cheer and that is too much for me and for the kids. Jeremy and I each had a work holiday party Thursday, along with Jack's holiday party at school Friday.

Jack with the Day School's beloved "Grandma" Penny.

Happy.

By yesterday morning, I was pooped. Jack and I both were sick, and we all hid away from the world, spending Saturday in our pjs and watching the snow from our window. Jeremy and I even had to cancel our plans to attend friends' holiday party that night.


Today, we regrouped. We were all feeling better and the sun was shining brightly. I took off early in the morning, hitting stores as they opened. I finished my Christmas shopping and bought my ingredients for my Hanukkah dinner (how many people can say that in the same sentence?). I came through our front door, stashing a few toy shopping bags in the front closet and triumphantly holding an 8-pound, bone-in turkey breast.


And the big to-do after an early lunch: We took Jossie for her first haircut. Everyone I know has an opinion on if we should cut her hair or not, but I reasoned, I'm the mama, so I get to decide. And so:

Before

During

After

I started dinner around 4 p.m. tonight. I have been determined to find the best shepherd's pie recipe ever. I have tried many a recipe and this time, I modified one I had found through the Epicurious app. While my version doesn't use the traditional ground lamb, I think I've found a winner. The fresh rosemary really makes this dish; one whiff of it, and I feel like I'm in Tommy Nevin's Pub back in Evanston. 

The Best Shepherd's Pie Ever
1 tablespoon olive oil
1/2 large onion, peeled and chopped
3 large carrots, peeled and chopped
2 pounds ground beef
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh flat parsley
1 cup frozen peas
3 pounds russet potatoes, peeled and cut into chunks
3 tablespoons unsalted butter

3/4 cup half-and-half

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

Egg wash:

1 egg, slightly beaten

1 tablespoon water

In a large sauté pan (I used my dutch oven) over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10-12 minutes, then add the peas.

Pour the mixture into a 9x13 baking dish and set aside. 

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

Mash the potatoes with the butter, half-and-half, salt and pepper. My preferred mashing method is to bust out the electric hand mixer.

Spread the mashed potatoes over the meat mixture, then crosshatch the top with a fork.

Brush the potatoes with egg wash.

Bake in a 375-degree oven until golden, 30 to 35 minutes.

Shepherd's pie is not the most photogenic. I tried to take pictures but they were not pretty. Just trust me on this one and try out this recipe some cold winter night.

Too fast

So I took a break from blogging, but, honestly, you haven't missed much. I kept a diary in elementary school and felt the need to write in it daily, even if there was nothing noteworthy to write. Many an entry was "I got up. I went to school. I came home. I went to bed." That's kind of been my life these past few weeks. Not to say it's been boring...just very routine.

Work is heating up as we prepare for a bevy of special events this fall. If you really know special events, they aren't that glamorous - they boil down to a bunch of spreadsheets and to do lists. And at home, we continue to carry on. Morning and night routines contain at least 42 steps apiece, and by the end of the day, I'm beat in my t-shirt stained with spit-up.

Amid this routine day-in and day-out, my babies are the measures of time. My almost-4-year-old treads between being my baby and turning into a little kid.  He's the one who will ask me in all seriousness if the meter is hungry, after I chirp, "Time to feed the parking meter!" And he's also my guy who looks so grown up after getting his back-to-school haircut as he asks me questions about preschool and making friends.

Even my preemie is growing up - at last weigh-in, Jossie is 15 lb 4 oz at 7 months old. Yes, I have an app on my iPad to track her growth, and it tells me she's in the 17th percentile for her actual age! I try to hold her on my lap, and she wiggles and wriggles, looking around for something to chew on (we're teething). Tonight, she feel asleep in my arms as we rocked, and I couldn't help but hold her close. I know this time around that this won't last for forever.

So this is another thing I've learned about parenthood: Life is a constant treadmill of the same activity...feeding, cleaning, disciplining and repeat. And then, suddenly, you stand back one day, and the biggest project of your life - your child - is becoming more and more independent.

I don't know about you, but the very thought of Jack and Jossie not needing me sends me directly to comfort food. Here's a mac and cheese recipe I tried this weekend:

Mac and cheese

Ingredients

•  Kosher salt
•  Vegetable oil
•  1 pound elbow macaroni or cavatappi
• 1 quart milk
•  8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
•  3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Chicken in little time

Great weekend...old friends are moving back to Chicago, and they were in town looking for a condo to rent. Most friends these days are moving away from Chicago, so we're so happy to be welcoming a few back. Also had a good playdate on Sunday, which included a great bottle of wine and BBQ. (Doesn't sound like your playdates? You gotta start having playdates with my family!)

And now the week begins again. I did my best sherpa impression as I go to and fro my office, carrying a breast pump, my laptop and work files, my purse and my packed lunch. It was a day of meetings, phone calls and Excel spreadsheets.  Back at home, I'm greeted by two excited kiddos. I only have a bit of time before Jossie's witching hour, so I need a quick-prep dinner. Here's one good for anyone who's had a busy day:

Rachael Ray's Chicken Piccata Pasta Toss

Ingredients

2 tablespoons extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 tablespoons butter

4 cloves garlic, chopped

2 shallots, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Anniversary dinner

Six years, two kids, one condo, a few trips to various wine regions, and three job changes between us, Jeremy and I celebrated our wedding anniversary today. We tried Jane's Restaurant for brunch with the kiddos, and Jack ate his body weight in pancakes, eggs and bacon. Kid-friendly, creative offerings, cloth napkins, and a nice atmosphere - it was right up our alley.

Tonight, we had dinner at home. With two small ones, we wanted a nice - but easy - dinner. My mom had made this meal when we visited at Easter and loved it.

Linguine with Shrimp Scampi
Ingredients

·        1 tablespoon kosher salt plus 1 1/2 teaspoons

·        3/4 pound linguine

·        3 tablespoons unsalted butter

·        2 1/2 tablespoons good olive oil

·        1 1/2 tablespoons minced garlic (4 cloves)

·        1 pound large shrimp (about 16 shrimp), peeled and deveined

·        1/4 teaspoon freshly ground black pepper

·        1/3 cup chopped fresh parsley leaves

·        1/2 lemon, zest grated

·        1/4 cup freshly squeezed lemon juice (2 lemons)

·        1/4 lemon, thinly sliced in half-rounds

·        1/8 teaspoon hot red pepper flakes

Directions

Boil water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. 

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

It perfectly paired with some vintage champagne. Two babes sweetly asleep in their beds, and lemon yogurt cake for dessert. 

Go-to meal: Roast chicken with caramelized shallots

Girlfriends come through again. This recipe is from my BFF, Amy, who's gone above and beyond the call of friendship - she is a wonderful and kind soul.

Roast chicken with caramelized shallots
Serves 4 to 6

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis
I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
One whole chicken, cut into 8 pieces
one generous handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF (220ºC).
2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.
3. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.
4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.
5. Remove from oven and toss in the chopped parsley, then serve.

Go-to meal: Beef Barbacoa

I almost thought I wouldn’t post a recipe today but another girlfriend pulled through for me. Here is a recipe from my friend Alissa:

Beef Barbacoa

Please note: I actually browned the beef, deglazed the pan and then transferred everything to a crockpot. I cooked it until the meat fell apart and then followed the recipe the rest of the way.

1 t. freshly ground black pepper

1 t. dried oregano

3/4 t. kosher salt

3/4 t. ancho chile powder

1 (2 1/4-lb) boneless chuck steak, trimmed

Cooking spray

1 cup water

2 garlic cloves, thinly sliced

1 T. fresh lime juice

1.      Preheat oven to 300 degrees

2.      Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef.  Heat a large Dutch oven over high heat.  Coat pan with cooking spray.  Add beef to pan; cook 3 minutes on each side or until browned.  Add 1 cup water and garlic to pan, scraping pan to loosen browned bits.  Cover and bake at 300 for 3 hours or until beef is very tender.  Cool to room temperature.  Cover and chill 8 hours or overnight.

3.      Skim fat from surface of broth.  Remove beef; shred with 2 forks.  Return beef to pan; bring to a simmer over medium-high heat.  Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice.  Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.

4.      Serve in soft taco shells (corn or flour) with queso fresco or sour cream.

Go-to meal: Moroccan sweet potato tagine

As I've mentioned before, friends and family have been so generous with their love and support to Jeremy and me this past week. My friend Sarah, a fellow fundraiser, knows that I'm trying to post at least one new recipe per week, so she shared this new family favorite with me. She's a great person, a wonderful friend and is one of my fellowing founding board members of the Development Leadership Consortium (and our current fearless leader and chair). She left amazing biscotti and banana bread at our condo a few days ago for Jeremy and Jack and has been keeping me entertained through emails. Thank you, Sarah.

So without further adieu...

Moroccan Sweet Potato Tagine
1 onion, diced
2 cloves garlic, minced (this can be increased or decreased depending on your love of garlic)
 

Spices: I was generous with all these spices. 1 tsp turmeric
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
3/4 tsp cinnamon
1/4 tsp ground nutmeg

4 sweet potatoes, cut into bite-size pieces (or squash if you have those)
3 carrots, cut into bite-size pieces
1/2 cup vegetable broth
14 oz can chickpeas, rinsed and drained
14oz can tomatoes
1/2 cup raisins
dried apricots (about 10-15)
toasted pine nuts

1. In a pot, sauté onions and garlic until soft but not brown.
2. Add spices and cook a few minutes. Stir in sweet potatoes, squash, carrots and broth, and bring to a boil.
3. Reduce heat to low and simmer, covered, for 5 minutes.
4. Add chickpeas, tomatoes and raisins, and simmer, covered, until the potatoes, squash and carrots are tender (about 30 minutes).

Go-to meals start today

So my sister-in-law graduates from law school this spring, and her boyfriend graduates from business school. Not that they will have a ton of free time on their hands as busy professionals, but they are looking for more weeknight dinners in their lives. They've inspired me to start a new Monday post - for the next 52 weeks, I'll post a good go-to meal for a weeknight; whatever keeps you busy, you surely need more go-to meals in your life.  I'm still formulating my guidelines, but here's what I've got so far:

• Takes no more than 45 minutes to complete (may require some prep work on Sunday, like marinating).
• It doesn't "hide" ingredients - I really don't like the idea of being deceptive with kids - hiding vegetables in baked goods, etc. I say this as a mother of a good eater....if #2 is a picky eater, I may change my tune!
• Is relatively healthy and definitely contains some vegetables.
• A good option for kids and adults alike.

I'm mailing in my first Monday meal because besides my resolution to eat good food, my other resolution is to celebrate daily joys. And tonight, I'm celebrating my friends' kindness - our nannyshare friends (and friends way beyond the nannyshare) are bringing over dinner, which is greatly appreciated by this 7-month pregnant mama whose husband is out of town.  

So without further adieu, check out this family favorite: crispy beef with broccoli. This can be made with chicken and firm tofu as well. If you'd like to submit your favorite weeknight dinner, please email me - I'd love to feature you.

Chicken and basil stir-fry

It's August, and I'm sad to say my basil plant has gone by the wayside. It's hot...really hot...and I just couldn't coax it to go on living.

Whether you get your basil from the back porch or the grocery store, here's a great, kid-friendly weeknight meal, courtesy of my friend Emily:

Chicken and Basil Stir-Fry

1.5 lb boneless, skinless chicken breasts, cut crosswise into ¼-inch-thick slices

1 T. cornstarch

coarse salt and ground pepper

6 t. vegetable oil

1 small onion, halved and cut into ¼-inch-thick wedges

2 bell peppers, ribs and seeds removed, cut into ¼-inch-wide strips

6 garlic cloves, minced

3 T. rice vinegar

3 T. soy sauce

1 ½ c. basil leaves, larger leaves torn in half

cooked white rice, for serving (optional)

1. Pat chicken dry with paper towels.  In a medium bowl, toss chicken with cornstarch, generously season with salt and pepper
2. In a large nonstick skillet, heat 2 t. oil over medium high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate.  Repeat with another 2 t. oil and remaining chicken. Transfer chicken to a plate.  Set aside.
3. To skillet, add remaining 2 t. oil, onion and bell peppers, cook over medium high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/3 c. water, vinegar, soy sauce and chicken to pan; cook, tossing until chicken is cooked through.
5. Remove from heat.  Stir in basil leaves.  Serve immediately, over white rice, if desired.

Mustard-baked chicken with a pretzel crust

Jack and I are in Cleveland this week, visiting my family and my yummy little niece, who is three weeks old. As a treat to my middle sister, the new mommy, I made one of her favorites - inspired by a dish from Great Lakes Brewery - tonight:

Mustard-baked chicken with a pretzel crust
Food & Wine Magazine


Ingredients

1/2 pound hard pretzels, coarsely crushed (4 cups)

1/2 cup canola oil

1/2 cup whole-grain mustard

2 tablespoons Dijon mustard

1/4 cup water

3 tablespoons red wine vinegar

Salt and freshly ground pepper

6 large skinless, boneless chicken breast halves

Directions

Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl. 2. Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.

Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.

Make ahead

The baked chicken and dressing can be kept at room temperature for up to 2 hours.

Notes

For a crisp topping, it’s essential to use thick, hard pretzels, such as the sourdough or handmade versions.

Simple, elegant dinner

Ina never steers me wrong. Tonight, to continue the ongoing celebration of our 5th anniversary, I made Jeremy rack of lamb. Oooohhhhhh....it sounds so fancy but, gentle reader, it's actually very simple. Seriously, the hardest part was paying for the lamb at Whole Foods today (it's expensive). I did get the distinct pleasure, however, of having Jeremy order the lamb from the butcher, making sure it was "frenched."

Rack of Lamb from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun

Serves 6
Ingredients

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)
Directions

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450 degrees F.  Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.  Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

Paired with a glass of Bordeaux, it was the perfect Saturday dinner.

Fire up the grill

Inspired by Cooking Light, my mom made Asian turkey burgers as part of her Saturday-night bbq extravaganza. (My family believes in lots of choices on the dinner table - my mom even serves "side dish" desserts along with the main dessert. Admit it, Mom. It's true.) Jeremy was raving over them, so I decided to try my hand at it this week, putting together my own recipe:

Asian Turkey Burgers
1 lb ground turkey (7% fat)
2 cloves garlic, minced
1 inch fresh ginger root, grated
2 T. tamari dark soy sauce
2 scallions, finely chopped
1 1/2 t. toasted sesame oil
1/2 t. salt
1/4 t. freshly ground black pepper
vegetable or canola oil

Mix together the first 8 ingredients. Divide mixture into 4 patties. Drizzle patties on both sides with vegetable oil. Grill up to your liking and enjoy.

We enjoyed these with one of our favorites, Asian slaw.

Weeknight lasagna

Here I am, posting my favorite quick lasagna recipe on St. Patrick's Day, of all days. I'm Italian - I can't help myself. I made this recently, and it's great reheated as leftovers and for lunch. My focus group of two toddlers gobbled it up as well.

Weeknight lasagna

1/2 pound ground turkey

a few teaspoons of Italian seasoning (my favorite comes from The Spice House in Chicago)
Trader Joe's no-boil lasagna noodles (each noodle measures about 7" by 3" - I have also found them at Whole Foods)
(Scared of no-boil noodles? Check out Cook's Illustrated's taste test - no-boil won hands' down!)
frozen spinach, thawed and drained
1 jar of pasta sauce (my current favorite is Trader Joe's organic marinara)
8 oz cottage cheese (from my mom - I use cottage cheese rather than ricotta - it's lighter)
mozzarella cheese

1. Season ground turkey with 1-2 teaspoons of Italian seasoning and brown on the stovetop. Once browned, transfer to a plate with a paper towel to catch some of the grease.
2. In an 8-inch square pan, spread a bit of sauce on the bottom and lay down two noodles to make the first layer.
3. Spread some more sauce on the noodles and then add a few scoopfuls of cottage cheese, spreading out over the noodles. Add the ground turkey, spinach and mozzarella cheese. Maybe add a bit more sauce too.
4. Add the next layer of noodles and repeat step 3 until the pan is full (it won't take many layers).
5. Add the final layer of noodles and spread sauce on top. Sprinkle with mozzarella cheese and a teaspoon or two of the Italian seasoning.
6. Cover the dish with foil. Bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 10 to 15 minutes until the top is warm and bubbly.

There are limitless combinations - you could use other ground meat or just go meatless for a nice vegetarian meal. You could also do a variety of veggies - roasted red peppers (yum), sauteed mushrooms or broccoli.