I’m so excited to share this recipe with you. In search of healthy, homemade treats for my kids I tried a few different recipes for granola bars over the holiday break. After being underwhelmed by what was out there, I took it upon myself to come up with my own version. I love the resulting recipe and I hope you will, too! (I’ve even included a nut-free variation for allergy sufferers!)
Pizza is a fixture in our regular dinner rotation. I always have a ball or two of dough in the freezer. At some point during the week, I’ll pop it into the fridge so it’s thawed and ready to be topped for a fast dinner. Pizza is a great vehicle for veggies (and a good way to introduce new ones to wary youngsters.) One of my kids recently declared that she “doesn’t like sauce” anymore so I made this white pizza for her. Nothing earth-shattering here–it’s pretty standard fare, but I did make a nice garlic and herb oil to brush on the crust before topping it, which added a lot of flavor. I think the lesson here is to get creative and inspired with your toppings. The possibilities are endless–and a wholesome homemade dinner is easily achieved.
Brûléed bananas are so easy to make. Just split a banana, sprinkle with sugar, cinnamon, and flaxseed oil, and put it under the broiler for a minute or two. The sugar gets crisp and caramelized, the banana gets warm and juicy, and you get to eat it! I love brûléed bananas on top of oatmeal, on their own, or topped with plain Greek-style yogurt, homemade granola, and drizzled with honey! My kids love assembling their own “sundaes” for breakfast.
Every cook has a method for roasted chicken–and just about every cook will tell you what a simple yet important recipe it is. Roast chicken is almost never bad, but it can be truly incredible if you do it right. There are a lot of great ways to make it. My method is a combination of a few key tips from some of my favorite roast chicken recipes, (namely Zuni Cafe’s and Mad Hungry’s) plus a lot of practice roasting of chickens over the years. While the roasting method is basically always the same, you can finish the dish a number of ways. Here, I’ve made a simple tomato pan sauce, creating a nice summer-into-fall kind of dinner. Continue reading
One of the keys to cooking at home is to have an arsenal of easy, go-to recipes that you can pull off dependably and quickly with ingredients that are almost always on hand. I’ve recently came up with a steak marinade that fits the bill. It’s simple and delicious–great with the the flavorful “bargain cuts” that I usually grill, such as hanger steak and tri-tip (I can’t even tell you the last time I bought a ribeye or strip steak–meat has gotten so insanely expensive, no?).
This marinade is best made with a mortar and pestle, but you could also just chop everything up very finely if you don’t have one.
2 garlic cloves, smashed and peeled
5 sprigs thyme, leaves only
3/4 teaspoon coarse kosher salt
5 whole black peppercorns
2 tablespoons balsamic vinegar
3-4 tablespoons extra-virgin olive oil
- Place garlic, thyme leaves, salt, and peppercorns in the bowl of a mortar; mash to a paste. Stir in vinegar and olive oil. Season steaks with salt and pepper and place in nonreactive dish or sealable plastic bag. Add marinade and coat well. Refrigerate for at least 4 hours, or up to 24 hours, turning meat occasionally. Let meat sit at room temperature for an hour before grilling.
I made hanger steak this way for dinner the other night, along with some chocolate pudding for dessert. When I asked my 3 y/o son if he was ready for his pudding he said, “Yes, but can I have some more steak first?” It’s a keeper!