Eat Together, Make Life Delicious...

This salad is super easy to prepare. If you have a favorite store bought Asian dressing, you can substitute that for the dressing below. This will save you even more time! This recipe can also be prepared with scallops, chicken, lobster, fish, thinly sliced beef or pork. Simply keep those ingredients submerged under the liquid until they are opaque and cooked through. My kids like this with extra noodles and broccoli florets instead of carrots and my husbands prefers to include a pinch of red peppers flakes!

Tossed Shrimp Salad
Makes 4 servings

For the dressing:
1 heaping teaspoon Miso paste
1 tablespoon orange juice
½ tablespoon oyster sauce
1 teaspoon minced roasted garlic
½ teaspoon minced ginger
1 tablespoon soy sauce

For the shrimp salad:
1 tablespoon sesame oil
1 cup canned baby corn, cut in half
1 large carrot, peeled, ends removed, and shredded
1 pinch salt
2 oz cellophane noodles
1 pound medium shrimp, peeled, and deveined, and tails removed
4 handfuls fresh baby spinach
Sesame seeds

In a small bowl prepare the sauce. Combine the miso, orange juice, oyster sauce, garlic, ginger, soy sauce, and 2 tablespoons of water and whisk until well combined.

In a large sauce pot or wok over medium heat, slick the bottom of the pan with sesame oil and add in the baby corn, carrots, and salt and cook until the carrots are tender or about 5 minutes.

Reduce the heat to medium low. Add in the ½ cup water, cellophane noodles, shrimp, and the dressing and cook for 5 minutes. Try to get the shrimp and noodles under the liquid. Toss occasionally to help the noodles break apart.

When the shrimp is opaque and the noodles are soft, add in the fresh spinach and give it one more good toss. Turn off the heat. To serve, divide up the dish among 4 plates, sprinkle it with sesame seeds and serve.

Labels: Easy Recipes, Family Meal, salad, seafood, shrimp

Grilled cheese is a dish that can be as posh or rustic as you want it to be—it’s very versatile and isn't just for kids! This recipe adds a bit of pizzazz by brushing the bread with herb oil or using more flavorful cheeses such as Brie or bits of Gorgonzola or Blue Cheese. To eat, use a knife and fork to make sure you get it all up off the plate.

I believe the secret to a happy family/individual is learning the art of eating together. This recipe is perfect because it's easy enough and everyone can make it their own: more flavorful, healthier, cheesier, spicier, whatever you want (see notes below). Grilled Cheese is also just plain fun and reminds me of when I was a kid. Personally I love the idea of everyone eating the same thing at the table, some how that common bond and connection gets us all on the same level. And without question, my kids like that.

Grilled Cheese Sandwich Brushed with Herb Oil
Makes 2 Servings

1 teaspoon olive oil
1 teaspoon unsalted butter, softened, for the pan, plus 1 tablespoon for the bread
4 slices whole grain white bread or whatever type of bread you prefer
4 slices American cheese*
1 dash table salt
optional for the adults: Herb Oil (see recipe below)

*American Cheese is for the kids, but for the adults, get a little wild and consider: Brie, Fontina, bits of Gorgonzola with Muenster, bits of blue Cheese with Manchego, Goat Cheese, Swiss, mozzarella

Place a sauté pan large enough to hold two sandwiches over medium heat. Add the olive oil and one teaspoon of butter and swirl until the butter has melted and the pan is thoroughly coated.

For the sandwiches, place 2 pieces of cheese between the slices of bread. Divide the 1 tablespoon of butter evenly among all the outer pieces of bread. Sprinkle the entire sandwiches lightly with salt, and generously brush the bread with the optional herb oil. Fry the sandwiches, until each side is golden brown, about 3 minutes per side. If you want the cheese to be really runny, cover the skillet. Plate the sandwiches, cut them in half on the diagonal or in any shape you want, and serve immediately. Drizzle the sandwich with more optional herb oil, if you like, and sop it up with the bread.

How to make this Healthy? Use whole wheat bread and no fat or low fat cheese. try vegan butter too instead of regular.
How to make this Cheesier? Use the lid technique!
How to make this Spicier? Add a dash of Tabasco!

Herb Oil
Makes 3 cups

2 large bunches basil, rinsed thoroughly
1 cup flat-leaf parsley leaves, rinsed well
1 cup vegetable oil
3 cups extra-virgin olive oil
1 tablespoon kosher salt, more if needed

Drop the basil into a large pot of boiling water and blanch it for about one minute. This will help keep the leaves bright green and remove any bitterness. Remove the leaves with a slotted spoon and plunge them into a bowl of ice water. After a few moments, transfer the basil with a slotted spoon to a standing blender. It’s all right if a little water accompanies the basil. Repeat the blanching procedure with the parsley leaves.

Transfer the basil and parsley, 1/8 cup cold water, and vegetable oil into a standing blender. Pulse until the herbs are minced and the mixture is well combined. This may take a few minutes. Pour the herb mixture into a large bowl. Add the extra-virgin olive oil and salt and gently stir until well combined. Let the oil steep for an hour. Add salt to taste. Pour the herb oil into a plastic squeeze bottle with the nozzle trimmed down far enough to permit the mixture to pass through it. Pesto oil keeps in the refrigerator for up to two weeks or in the freezer for up to 6 months.

Other Fresh Herbs to try:
Tarragon, Savory, Oregano, Rosemary, Chervil, Chives, Dill

Labels: Comfort Food, Family Meal, grilled Cheese

I grew up in a household where family meal was a nightly activity and an important part of family life. Without fail my mom prepared dinner for at least an hour before we gathered around the table. She was a loud cook, banging pots and pans around and occasionally mildly swearing if a dish didn't turn out quite right. During meal time my parents asked all kinds of questions about our day and we often shared family folklore. Dinner lasted about 30 to 40 minutes and clean up took another 15. As we grew into our teens, meal time would be sometimes cut short, and once we were allowed to drink wine, hey, it could last hours!

And the best part about family meal? Everyone had a voice and no topic was taboo. We could talk about anything! And I mean anything! My mom is Sicilian and I am pretty sure that has a lot to do with it.

Today I try to eat Family Meal with my three kids and husband at least 5 times a week; this allows the kids one night to eat on the fly, and another night should I have a business meeting. I know, even with my busy schedule, it is worth it to pass on this experience and also, there are countless studies that show families that eat together thrive: kids do better in school, have less problems, and are better adjusted; parents feel better about themselves and overall the family unit is better equipped to deal with whatever comes its way.

Over the years, I'd say the best family meals/dinners are the ones that inspire fun and adventure. Hands down, my favorite is "Breakfast for Dinner in PJs". Somehow that twist reminds us that life is what you make it.


French Toast for Dinner
Makes 4 Servings

French Toast can be prepared sweet or savory and lots of fun for dinner, especially if everyone comes to the table in PJs. For sweet frech toast, follow the recipe and add a banana. Broil it for a few seconds with a bit of brown sugar sprinkled everywhere. To prepare savory toast, omit the cinnamon and sugar and substitute with freshly chopped chives. Sprinkle a pinch of shredded pepper Monetary Jack Cheese before frying. Serve immediately, without the optional sugar and banana.

5 large eggs (6 egg whites or an equivalent amount of Egg Beaters may be substituted)
1 teaspoon cinnamon (you may substitute nutmeg, but use ½ teaspoon)
2 tablespoons sugar
8 1-inch thick slices of bread (I prefer country bread, sliced in half)
1 tablespoon butter, or more as needed to refresh the pan between batches
4 tablespoons real maple syrup (accept no substitutes!), preferably at room temperature
Optional: a dusting of confectioner’s sugar
Optional: 1 banana, peeled and cut into 1-inch slices (see below)

Place a 10-inch non-stick skillet over medium-low heat. (That level of heat will help to avoid burning.) Break the eggs into a large bowl, and thoroughly whisk in the cinnamon and sugar. Fit as many bread slices as you can in one layer in the bowl and let them soak for a minute or two on each side.

Test your skillet to make sure it is hot enough by holding your hand 1 inch above it. If it feels very warm, it’s ready. Melt half the butter in the skillet, swirling the pan to coat the entire surface. Add 2 to 4 bread slices from the metal bowl. Fry the bread for about two minutes on each side, or until the egg mixture is well cooked and golden brown. Place two cooked slices on each serving plate. Continue to cook and plate all the slices in the same manner, wiping the skillet with plenty of paper towels and re-buttering it between each batch.

When you are finished cooking all the bread, add the maple syrup to the empty hot pan. Turn off the heat and let it bubble for 1 minute. Carefully pour the syrup over the four plates of French toast, sprinkle the plate with optional confectioner’s sugar, and serve immediately.

Side Bar— Optional Banana and brown sugar: Preheat the broiler. Peel and slice the banana in ½-inch pieces and place them on a bakeable dish. Sprinkle one side of the slices with brown sugar. Place the banana slices in the oven, 6 inches away from the heat source and broil until golden brown, or about 2 minutes.

Labels: Family Meal, French Toast