I read an interesting article in the Washington Post a few months ago titled “Why the healthy school lunch program is in trouble” (August 26, 2015). In case you have not heard, the healthy lunches our First Lady Michelle Obama has nobly championed are not going over so well with the lab rats, err, youngsters.
I’ve been meaning to comment on this for a while, but I have been dealing with my own picky eating, tantrum-throwing toddler lately (among other important life changes, like cooking up baby #2) and this has just been sitting in the back of my mind to ruminate for the last few months.
The Washington Post article basically describes what all of us who have children already know: unlike those delightfully unrealistic Hidden Valley Ranch commercials, kids don’t generally gobble down their vegetables, even when smothered in ranch dressing. Continue reading
One of the biggest challenges to eating healthfully, at least for me, is finding ways to incorporate vegetables into meals without getting stuck with a side plate of raw carrots and dip every night. This pasta salad has the benefit of a TON–well, not literally, but a lot–of vegetables combined with flavorful Italian dressing and feta cheese. Plus, you can easily get this done in less than a half an hour if you cut the veggies while the pasta is cooking. Oh, and did I mention this recipe is also only 5 ingredients? Score! I call this “confetti” pasta salad because of all of the brightly colored vegetable tidbits, but I could just as easily call it that because it makes we want to throw a party and shout “hurray!” Continue reading
I love to cook and all, but a huge part of my endless obsession with food involves, you know, actually eating it. Hence the “feeding” part of Forever Feeding. I have mentioned before that my husband and I have been very fortunate to travel for our jobs. A lot of the fun of these trips is experiencing the local culinary fare. Sometimes we have only an hour or two to get a quick bite. Other times we have days to explore and taste test everything we can fit into our mouths (that’s what she said.) Continue reading
It’s funny how various forms of food inspiration can come together to create a pretty awesome recipe. This recipe started when a friend of mine mentioned that she added sausage to my Pasta Aglio, Olio e Peperoncino instead of my usual Parmesan-Crusted Shrimp Scampi. I thought, “hmmm, that sausage idea sounds tasty” and told her I would try it sometime. Then, a few days later, I was perusing a lifestyle magazine at the doctor’s office when I came across a recipe for rigatoni with olive oil, salt, pepper, and some fancy Italian cheese I never have in my refrigerator. I had a light bulb moment and I knew what I wanted to cook!
These are the best chicken wings you will ever eat.
I am not joking. This recipe is quick and simple, but the results are nothing short of spectacularly delicious. My husband’s dad is actually the genius behind this recipe. He has been experimenting with the ingredients for years. When my husband and his brothers were kids, they simply called it the “good chicken” recipe, so that is what we call it to this day. But don’t be fooled, it isn’t just good. It is really, really, REALLY good. Continue reading
I think most of us know what ganache is, even if we don’t know the name. It’s that chocolate, fudge-y, frosting stuff that sometimes covers cakes or other desserts. But who says ganache can only be used as a frosting or filling? Have you ever tried the stuff?!? Ganache can definitely stand on its own two feet. Continue reading
One of the things I feel very fortunate to have had in my life is the ability to travel. Through my job and my husband’s job, we have been able to visit many cities in the United States and abroad over the last few years. With that, we have been lucky to eat some of the best food at amazingly creative restaurants.
One of our favorite quick dishes is something we picked up on a business trip to Rome a few year’s ago. It is apparently a very popular Italian dish and I love its simplicity and versatility. It’s basically pasta in olive oil, garlic, and red pepper flakes. I’ve played around with the amount of each ingredient over the years to find what my family thinks is the perfect combination. It sounds so basic that I am surprised anew each time I eat it how much depth and flavor this recipe packs. Continue reading