Characteristic: kid-friendly

Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept--a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.   You can also make these with flour tortillas, if that's what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.   Watch a quick video of me making this with my son, if you'd like a tutorial.   I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.... Read more »

I cook more grains--rice, quinoa, bulgur, barley--than I need in the moment because leftover grains are so handy. These bulgur patties are quick to assemble, easy to adapt and so tasty. ... Read more »

This is hardly a recipe but it's such a tasty combination and template for a quick dinner. Use cauliflower, roasted squash or greens or pretty much any vegetable you have. Skip the meat if you don't have it or use other leftover meats.... Read more »

Lentil soup is easy to make in quantity to have enough for lunches for the week or freeze for a future meal. I vary my lentil soups endlessly and also have this one with sweet potatoes, bacon and cilantro and this one with barley.   Just use this as a template and use whatever spices, herbs and vegetables you have on hand or particularly like. I often toss in chard or spinach or other greens during the last few minutes of cooking. You can also toss in a handful of rice when you add the lentils or add leftover cooked rice at the end, for a lovely variation. And skip the sausage for a vegan version.... Read more »

  My son often asks me to  make mac n' cheese. I don't make it nearly often enough for his liking. When I say I don't have time (to make the bechamel/cream sauce and bake it) he says, "just make the quick version!" So here's the quick, stove top version that he loves almost as much.   Variations Add vegetables such as peas, broccoli, cauliflower or finely chopped kale or chard about 3 minutes before the pasta is tender. See this cauliflower pasta and this Brussels sprout pasta for similar dishes with vegetables. ... Read more »

A busy day and hectic evening with various neighborhood kids underfoot led to this impromptu creation. I like to make more rice than I need (in the moment) whenever I cook rice. So I happened to have 2 cups of short grain brown rice leftover from dinner the night before. I had two zucchini from the previous week's CSA share plus a new one so that was the foundation for these delicious fritters that I will make again and again. You can vary the vegetables, the type of rice or grain, the herbs the cheese--it's just a great template. I also happened to have this raw tomatillo and avocado salsa verde (takes only 5 minutes to make!) leftover as well, and it made a delicious topping for these savory fritters.  ... Read more »

[caption id="attachment_20035" align="aligncenter" width="660"] A thicker version with lots of leeks and not much chicken (but plenty of good chicken broth).[/caption] [caption id="attachment_17874" align="aligncenter" width="660"] The brothier version without noodles . . . wonderful either way.[/caption]   My son loves chicken noodle soup, whether made just with chicken stock and lots of vegetable (no chicken meat) or made with veggie bouillon broth and a bit of chicken meat. And you can of course skip the noodles as well and use more vegetables.   Note: You can cook the noodles right in the soup if you plan on eating the soup in one sitting. If you think you'll have leftovers, cook the noodles separately and add to each portion when serving. If the noodles sit in the soup for very long they'll swell up and soak up all the broth.  ... Read more »

The technique/recipe is inspired by a dish called Dressy Pasta Risotto from Dorie Greenspan’s wonderful book Around My French Table. My addition of cauliflower and liberal grating of fresh nutmeg and the omission of much of the butter and all of the mascarpone started me on a path of other versions.   I used tubetti pasta (small, very short tubes) though they can be hard to find. They are sometimes called salad macaroni and you can also use small elbow macaroni. It is critical to us a small shape though not quite as small as orzo.   Serve this dish with a green salad for a simple dinner.  ... Read more »

  Makes 2 pizzas (using the pizza dough recipe below or two 12-ounce portions of purchased pizza dough)   2 cups Simplest Tomato Sauce  2, 2-ounce balls fresh mozzarella, thinly sliced About 15 large basil leaves... Read more »

This is quite similar to the plain summer squash pancake but the addition of corn, cumin and some herbs gives it a different and slightly heftier character. [caption id="attachment_6554" align="alignleft" width="640"] I had a bit of kale to use up so this batch is a bit greener than usual. They were just as delicious. It's a great recipe to use up whatever vegetables you have.[/caption]... Read more »

This can be adapted in any way you want. If you like spice by all means add more jalapenos or Czech Black peppers. Feel free to add lots of chopped cilantro and/or parsley.  ... Read more »

This is quick dinner to make and loved by most children I know. This is a rich dish and needs nothing but a simple green salad on the side. The peas, either shelling or snap peas, are an inauthentic addition but a very good one.  If you want to make this vegetarian, omit the bacon (or pancetta) and add 3 cloves finely grated or minced garlic or 2 stalks minced green garlic, to the egg/cheese mixture.    For ease, you cook the peas with the pasta, just adding them a few minutes before the pasta is al dente.   Serves 4... Read more »

I find these addictive. They’re perfect with any hot sauce or some Greek (or regular yogurt) that you’ve doctored with a little lemon juice and salt. About 10 3-inch fritters... Read more »

–inspired by Around my French Table by Dorie Greenspan   I heavily adapted this dish from Dorie Greenspan’s wonderful book Around my French Table a few years ago with cauliflower and then I made it with Brussels sprouts and bacon and then with winter squash and sage. I remembered the technique when I had 25 minutes to get dinner on the table and happened to have fava beans, new potatoes, and basil on hand. It was fantastic.   Finally, as cookbook author Dorie Greenspan notes, “this is risotto” the way that finely sliced apples are carpaccio, which means not at all. . .” but the technique is just enough reminiscent of risotto that I appreciate the reference and continue to use it. My version might not be recognizable to Dorie but it’s a keeper in our household.  ... Read more »

  --inspired by Food Matters by Mark Bittman   This is a delicious version of Mac & Cheese and useful when you don't have time to make a cream sauce. This makes a lot and is delicious better the next day, heated up in a skillet with a just a splash of olive oil on high heat. It develops a nice crust and is sublime! ... Read more »

This is more template than a recipe and it’s not an authentic latke. Be that as it may it’s a good way to enjoy winter vegetables.   The quantities listed are approximations and can be adjusted based on what you have on hand, your taste, etc. For the below recipe you want about six cups of packed, grated veggie. ... Read more »

This is a robust and bright room temperature dish that is begging for seasonal adaptations.  ... Read more »

This is a template for utilizing whatever bits and pieces you have on hand. Quantities are all approximations and you can vary them as you like. You just want to be sure you cut the vegetables small and fairly uniformly and you don’t want to crowd your skillet or wok. To avoid a soggy dish you need to be brave with the heat.   I recommend making twice (or more) as much rice as you need for any given dish and freezing the remainder to have on hand for fried rice, rice pudding, to add to soups, etc.  ... Read more »

--inspired by smittenkitchen.com   These are addictive! They’re perfect with some harissa, the Moroccan roasted pepper and spice paste, a fried egg on top or just with some Greek (or plain whole milk yogurt) that you’ve doctored with a little minced garlic, salt and lemon juice and/or some finely chopped parsley. You can substitute kohlrabi or cauliflower or carrots or cabbage for the broccoli.   About 10 3-inch fritters... Read more »