Columns

It’s been a long while since I wrote a Travel Series. The only reason is because it’s been a long time since I traveled. I’ve been sticking to my regular Cooperstown, Martha’s Vineyard, Sag Harbor, Charleston and Florida travel rotation for the past two years. Not bad, I know, but my husband and I were in the mood for change recently and decided to spend the weekend up in Boston. My daughter spent the weekend being spoiled by her grandparents while we had a blast eating and relaxing around Beantown.

The first meal we ate in Boston was a delicious brunch at the South End Buttery. The South End is without a doubt my favorite emerging neighborhood in Boston. If I were to live in Boston that is the neighborhood I would choose. It reminded me a lot of the Upper West Side, my old stomping grounds in NYC. I’d read about the South End Buttery and we couldn’t wait to give it a try. We ate in the subterranean room of the restaurant, enjoying the cozy club-like atmosphere on such a cold day. My Huevos Rancheros were out of this world, while my husband devoured his decadent Eggs Benedict. On our way out we grabbed some cookies, Peanut Butter Reece’s Pieces for me, Chocolate Walnut Chunk for him, before hitting the town for a long walk to the movie theater for a matinee of The King’s Speech. Those cookies are still haunting me. Don’t be surprised if you see that peanut butter cookie recipe here soon!

This is the latest installment of my Tales from the Trenches Series. An ongoing series where friends and readers share their stories and recipes about the great food they fit into family life. We all have tips and tricks to share with each other: when we cook, what we cook and how we cook the delicious food we love to eat. If you are interested in contributing a story and recipe please feel free to contact me. Today Lisa, a Texas transplant living in New York City, is sharing her go-to recipe for the homestyle Texas chicken tacos she makes after work with her family. She is a busy working Mom but still maintains her love of cooking. Lisa happens to work at Ellen Hanson Designs. Do you remember when Ellen herself shared her recipe for amazing Chicken Curry? As you can see by the photographs (taken by their friend Kristy Knight) this is a design firm with plenty of talent. When I saw these photographs (turns out the whole office ate tacos for lunch after the photo shoot) I told them they ought to add a food blog to their website!

A popular fall back for unprepared parents is the TACO night. At our house, taco night is chicken tacos with rice and beans garnished with shredded red cabbage, avocados and lime slices.  We always add grated cheese and sour cream (or yogurt). My five year old son has had the job of chief grater since the day he could hold himself up on the kitchen stool. Being good Texan transplants, we keep corn and flour tortillas stocked in our crisper drawer. This dish is fun to put together as a family, and it works well if you have no meat in the house  – you can sauté almost anything, and if you wrap it in a tortilla with cheese it will taste good!

What’s Going on Today: Catching up after the weekend in Boston! Back to work on the book.

Naptime Goals: Unload groceries, set up the slow-cooker, ignore it until dinner time!

Tonight’s Menu: Slow-Cooker Short Ribs Pronvencale, Egg Noodles and Salad.

Parenting Lesson of the Day: A little time away is good for everyone.

Last weekend my husband and I spent the first weekend without our daughter since she was born. We went to Boston while she stayed, happily, with her grandparents. We missed her a lot, but I think the time alone was most sane thing we’ve done in a long while. We really needed a break from our routine. We ate what we wanted when we wanted, went to movies, explored Boston (travel series to come soon) and even took some time to do pretty much nothing. There was no schedule, no extra noise, just peace and quiet with each other. Of course, we were happy to have our reunion on Monday. I was thrilled to give my little bug a big hug and kiss and listen to all of her stories about time with Nana.

When we arrived home late Monday night the house was clean and oddly peaceful, even when we had rolled our bags upstairs and deposited laundry all over the bedrooms. It seemed we had managed to bring our aura of calm happiness back home with us and I didn’t want to spoil it too quickly by snapping into my usual Type-A Mom mode. So, instead of writing up several shopping lists and embarking on a mega-grocery trip that evening, I spent 15 minutes at the store buying just enough to get us by for a few days. A bigger grocery trip could wait.

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap Situation: Too many Clementines, what to do?

The only problem with Clementines is that there are so many in each bag. I mean, really, I don’t need 3 dozen fruits for three people. However, my daughter loves Clementines so I buy the big bag anyway and force my husband to take some to work while I gulp down equal amounts with every meal. I found this strategy of eating them in mass quantities is the best way to guarantee none will have a chance to rot and be thrown out. I hate wasting good food. I’ve baked with Clementines before but find that recipes usually only call for two or three of them. Not enough to make a significant dent in my bowl. Plus, it means adding more sweets to my day, not necessarily the healthiest way to enjoy fruit.

Last week I was staring at a near full bowl of Clemmies (my daughter’s name for them) knowing we were leaving on a trip in less than 48 hours. I wondered, could I slice them in half, sprinkle them with sugar and broil them like I did with oranges and grapefruits for a quick nutritious dessert? Would their juices caramelize enough that I could use some to make a delicious caramelized citrus vinaigrette?

This is the 10th installment of my Tales from the Trenches Series. An ongoing series where friends and readers share their stories and recipes about the great food they fit into family life. We all have tips and tricks to share with each other: when we cook, what we cook and how we cook the delicious food we love to eat. If you are interested in contributing a story and recipe please feel free to contact me. Today my friend Gina is sharing her New Year’s Resolution and how it has affected her cooking style in the New Year. Gina and I immediately connected over the point that she never, ever sacrifices cooking delicious food just because she has such a busy family life. There is always a way to fit it in, and this is how she does it!

In the spirit of full disclosure, I have something to confess: I am to cookbooks what Imelda Marcos is to shoes.  I own WAY too many.  It’s true: I have rarely met a cookbook I didn’t like, and my rather vast collection is threatening to take over my house and force my family to find alternative living arrangements.   And while I cook and bake constantly, it seemed that I owned an awful lot of books with great recipes that had never seen the light of day.  In order to justify owning so many cookbooks, I made a New Year’s resolution this year to get them off the bookshelves and start using them on a weekly basis.  While the blog, book and movie “Julie and Julia” has inspired a growing number of food blogs devoted to cooking from one book from start to finish, I chose instead to select recipes from a wide variety of books and hopefully remind myself why I bought the book in the first place.

Here I’m sharing a new favorite recipe for braised short ribs from “Urban Italian” by Andrew Carmellini, a fantastic book with wonderful stories and recipes by one of New York’s most talented chefs.  Braises are great for this time of year and perfect for starting early in the day as they usually require a few hours of advance cooking before they’re ready to serve.  And while my two children are admittedly a few years beyond the napping stage, I still use the afternoon hours to get a head start on dinner since my side job as family chauffeur usually interferes with any last minute dinner preparations.

What’s Going on Today: Shoveling, sledding, laundry, more shoveling.

Naptime Goals: Peel garlic cloves, cut up the chicken, write Babble columns.

Tonight’s Menu: Mistral’s Chicken, creamy polenta, arugula salad.

Parenting Lesson of the Day: Pulling them in the sled can be quite a workout!

There is something about snowstorms that sends me running for my dutch oven. It is like the cold weather triggers some deep seeded need for rich, homey food that is piping hot and packed with flavor. Luckily, when this happened during the snowstorm in Connecticut last weekend I had a roaster chicken and my camera at the ready. As the flakes fell on Friday night visions of tender roast chicken and porridge-like polenta danced in my head. A meal that was hearty, but not heavy; flavorful, but not overwhelmingly so.

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap: The quick and easy cookies I like to serve at the JMcLaughlin Cafe

I’ve been catering the JMcLaughlin Westport Cafe for almost two months now and I want to share one of the cookie recipes I’m making this month. They are just SO good that it would be a crime to not mention them. You all know how much I love Mexican Chocolate Cake and Mexican Hot Chocolate so you can just imagine how I swoon over these cookies. Sweet, spicy and very chocolaty, they hit all the right notes for a rich winter cookie. I’ve often make the dough during naptime and bake them after my daughter goes to bed or before she wakes up in the morning. Then I deliver them to the store by 9am. Be sure to swing by if you want a taste. Or, just print the recipe and enjoy them at home! 🙂

This is the 9th installment of my Tales from the Trenches Series. An ongoing series where friends and readers share their stories and recipes about the great food they fit into family life. We all have tips and tricks to share with each other: when we cook, what we cook and how we cook the delicious food we love to eat. If you are interested in contributing a story and recipe please feel free to contact me. Today my friend Lily is sharing a recipe for a favorite meal she and her husband share after their daughter goes to bed. Lily and I have known each other since high school and these days she is busy mother, wife and doctoral student in New York.

I have the great fortune of having a husband who loves to cook.  Most nights he makes dinner after we put our 17 month-old daughter to bed.  However, as our daughter gets older, I’m realizing that at some point we will have to start eating dinner as a family.  That’s the way I was raised and I have so many fond and funny memories of family dinners from my childhood.  Because my husband usually doesn’t get home from work until 7:00, I am now, for the first time, facing the prospect of making dinner for the whole family by myself.  Over the last few months, I’ve given it a try a few times just to see what works, and one night I almost accidentally came up with what turned out to be an amazingly simple and really delicious pasta sauce, inspired by puttanesca sauce.  It was invented out of necessity and the ingredients I had on hand, but has become a favorite.  It can be made in less than 30 minutes, and stored in the fridge (or freezer) until dinner time.  It’s made with fresh tomatoes but involves no peeling or seeding.  I love that because it’s all fresh ingredients, you can use as many organic ingredients as you can get your hands on.  And my foodie husband can’t get enough of it.  I hope you enjoy it.

What’s Going on Today: Gearing up to get back in the swing of things with school, work and life!

Naptime Goals: Finish putting away Christmas decorations, make slow-cooker lasagna, test some book recipes.

Tonight’s Menu: Spicy Sausage Lasagna, Arugula salad

Parenting Lesson of the Day: Children need their routines, too.

My friend Sam is the manager of the JMcLaughlin Westport store. She is also the mom of two girls under the age of four and is a total foodie. Sam and I spent a lot of time meeting last fall about the exciting things for the JMcLaughlin Westport launch and every conversation we had led to cooking. Sam’s mom is an excellent home cook and Sam wants to replicate those meals in her own home. The only problem is that she lacks the time to cook a lot given her very full-time job. In hopes of cooking more Sam treated herself to a slow-cooker this winter. It is a great solution for working parents and she is excited to start using it. Once I heard about this I, naturally, jumped in with a few recipe ideas and Project Sam was born. This winter I’ll be testing new slow-cooker recipes for Sam (I put everything together while my daughter is at school) and then sending them off to her. It will be fun to revisit some of my favorites and develop new ones as well. Sam and I are both excited for the project to begin.

Welcome to the Powernap Express, a new weekly column that focuses on the quick off the cuff cooking experiments, side dishes and small plates I make each and every week. Powernaps are short and sweet, and so are these recipes. Want to read about the homemade snacks I whip up on a moment’s notice, or about my latest variation for a fast, yummy scallion dipping sauce? This column is where you will find those recipes, and more.

I’ve been wanting a place to focus on these smaller everyday recipes for a while now. I talk a lot about family dinners, big desserts and involved condiments, but often skip over the smaller stuff that occurs in my kitchen daily. Like the quick side dish I make to compliment herbed-citrus roast chicken, or the delicious lunch panini I invent on a whim using found items from my crisper. This column will include everything from my new favorite quick breakfasts, to riffs on homemade pasta sauce and my latest idea for salad dressing using my frozen summer herbs. Many times the recipes I share will originate when I experiment with whatever is in my pantry or my farmer’s market haul that particular day. Those sorts of cooking experiments (for better or worse) take place in my kitchen regularly. They are always off the cuff, tasty and quick, and you should know about them. After all, a lot of them end up becoming more permanent fixtures in my Naptime Chef repertoire and hopefully will in yours, too.

To kick things off I’m going to share the recipe for the most awesome breakfast sandwich in the world. I just tasted it for the first time last weekend when our friend Chris whipped them up while we were at a house party with 10 adults and 12 kids for New Year’s. Everything about the weekend was amazing, except for the fact that our children were far too young to understand the concept of sleeping in. Shortly after our New Year’s Eve celebration ended, theirs began. On Saturday morning the toddler set was up and at ’em while the 30-something parent set begged for mercy. Enter Chris with a generous slab of bacon, several dozens eggs and a hefty block of cheese. While the kids were treated to cereal and Scooby-Doo, we quietly devoured our quivering towers of grease down to every last meaty bite. What stood this sandwich apart from the ordinary McMuffin variety was not only the topping of two (yes, 2) fried eggs, but the technique Chris used to make it. I’ve included the visual below. I don’t plan to make these part of our daily, or even weekly, menu, but I’m sure I’ll be eating them again at some point soon.

I’m lucky to have a great friend like Kate in my life. We first met in high school and then ended up at the same college together. Through the years we’ve had our share of laughter and tears, and now we are both moms to cute little girls. Ever since I’ve known Kate she has been a friend of the animals and even recently became a vegetarian. She and her husband have opened their home to two fantastic dogs (one of whom is featured above!) and they both support animal charities. Today Kate is sharing her recipe for the most amazingly delicious vegan cookies that are entirely cruelty free. Like a true Naptime Chef she always bakes them when her daughter is napping! I hope you’ll join me in supporting Kate in her mission to rid our world of violence towards animals, and giving this fabulous recipe a try.

When Kelsey asked me to participate in “Tales from the Trenches” I was elated.  It gave me a much needed yummy diversion to work on, but even deeper than that, it gave me a unique opportunity to share a bit of a lifestyle that is very important to me with an accepting, eager audience.  Being of the vegan/veggie variety (cue the Debbie Downer music), I knew my contribution carried a special responsibility in convincing people to 1.) to try the recipe, 2.) and make sure the recipe was uber-delicious to hopefully encourage more vegan curiousity.

So I racked my brain, interrogated my husband nightly, and called everyone I have ever cooked for to try and find the evangelical goodness necessary to ignite a vegan revolution, starting here on the Naptime Chef. Or a recipe that people would want to try.  Let me start by saying I became veg by accident.  Most recipes do not require you to cook in Birkinstocks, and you do not need to know the words to Kumbaya.  I don’t drive a VW camper and I don’t wear patchouli.  Most people are surprised to find that my diet is plant-based, and I take that as a compliment (see above).  If I had a nickel for every time someone asked me where I get my protein…let’s just say I could buy a lot of tofu.  And I get that.  I once was that person, which is why I wanted to change that perception so badly.  My plant-based diet is a healthful way of eating that allows me to teach my daughter to take pride and purpose in where our food comes from.  There is power in knowing each time we buy our groceries, cook our meal, and sit down as a family to eat, our morals and ethics are reflected in our choices.  Luckily, eating 3 times a day, your choices are never far from your mind and you can live each day knowing you made a difference.  And a lifetime of eating this way, well, it brings a deep sense of satisfaction.

In preparation for tomorrow night’s celebration I thought I’d share this fun recipe from Nigella’s new book. I don’t talk about cocktails often since I am usually a wine drinker, but I am always up for a cool champagne cocktail when the occasion calls for it. I mean, with a name like Filthy Fizz how can it not be the perfect beverage for a New Year’s Celebration!

Before I cut straight to the bubbly I want to thank you all, readers, once again for your amazing support this year. It has been a big year for The Naptime Chef with moving to Connecticut, starting a daily column at Babble’s The Family Kitchen, securing the Book Deal, redesigning the website, starting my Tales from the Trenches columns, and producing my first ever packaged food products for JMcLaughlin Westport. It has been a lot of hard work and you have been with me every step of the way. So thank you from the very bottom of my heart. I know that I have a lot to be thankful for as we kick-off 2011. I promise this coming year I’ll do my best to deliver even more delicious food, helpful articles and fun webisodes. Happy New Year!