Pasta with Chicken, CARAMELIZED ONIONS, and Blue Cheese

You may have noticed that I haven't posted anything in two or three years. That's because I haven't actually eaten anything for a long long time.

Okay, so that's not true. I've just been busy--raising a family, commuting to work, selling gold records under the pseudonym of Lil Wayne, etc. etc.

And, frankly, you know, sometimes you just don't come across that many new recipes that really float your boat.  In fact, I tried the one I'm about to share maybe 18 months ago. I liked it fine, and made a note of it, but didn't come back to it until tonight. And LOVED it. So very tasty. It's all about the caramelized onions, which, let's admit it: some of your kids may hate. Too bad. Give 'em baby carrots and then help yourself to a third serving.

This recipe comes from a book James gave me for Christmas put out by Food & Wine Books, called "Quick From Scratch Chicken Cookbook." Yeah, I know, right? Some Time Inc. mass-produced, un-authored grocery store text.  But, ya know, it's all about the caramelized onions, right?

Pasta with Chicken, CARAMELIZED ONIONS, and Blue Cheese

1 Tablespoon butter

3 Tablespoons olive oil

2 onions, quartered and cut into thin slices

1-1.5 lbs. boneless, skinless chicken breast

3/4 teaspoon dried rosemary, crumbled between your palms

1 garlic clove, minced (not between your palms)

3/4-1 lb short pasta of your choice

2 ounces crumbled blue cheese (about 1/2 cup)

Salt and pepper to taste

1. Trim chicken and season with salt, pepper, and rosemary
2. Begin to boil water with added salt.
3. Melt the butter and 2 TB oil over medium-high heat. Add the onions and 1/2 t salt and cook until the onions are very well browned.  Remove from pan. 
4. Add 1 TB oil to pan and reduce heat to medium. Cook chicken until brown, about 5 minutes. Turn. Cook another 3 minutes. Add garlic and stir for 30 seconds.  Cover the pan, remove from heat, and allow to steam for 5 minutes. 
5. Add pasta to water. Cook until al dente, about 5-7 minutes, depending. DO NOT OVERCOOK.
6. Cut chicken into 1/4 inch slices.
7. Drain past, RESERVING 1/4 CUP OF WATER
8. In a large bowl, toss pasta, chicken, any juices in the pan, onions, blue cheese, salt, pepper, and 2 TB of pasta water. Mix. 
9. If pasta seems dry, add a little more water. 
10. Serve with crusty bread, a leafy salad, and raw baby carrots. 

Family Ratings: 

Lucy ("Are you kidding? Caramelized onions???"): 10

Will, who, though less demonstrative, admits the caramelized onions are nice: 9

James, who spent most of the meal picking the caramelized onions off the chicken: 7-8.5

Ellen, who seemed surprised how much she likes this dish: 10

Paul, who, let's face it, likes his own cooking a little too much: 10

Petra, our Italian exchange student who likes her al dente very al dente: Not yet sure how my cooking compares to the fine, fresh, Italian fare upon which she was raised!

Smoky Frittata

This is one of those recipes where you really don't care if your kids like it.  It's just that good.  That said, it's not out of the question that your kids will indeed gobble this dish up:  it contains cheese and more cheese and cream and eggs, and is like a tasty version of scrambled eggs, albeit with cauliflower thrown in.

A few notes:  if your kids aren't cauliflower fans, cut it into small pieces and reduce the boiling/frying time dramatically so as to not overcook.

The recipe calls for scamorza affumicata, a fancy Italian cheese that's often labelled "smoked mozzarella."  If like most people in the known universe you don't have access to this cheese, substitute comte or a similar gruyere-related cheese.  Don't be afraid to allow a little of the skin or rind to get grated in as well, for extra taste texture.

This recipe comes from Yotam Ottomlenghi's PLENTY, which is fast becoming my favorite vegetarian cookbook.

Smoky Frittata

1 small cauliflower, cut into medium-sized florets. 
6 eggs
4 TBSP creme fraiche (I just used sour cream)
2 TBSP dijon mustard
1 tsp sweet paprika
1 tsp smoked paprika (if you don't have both kinds of paprika, just use one kind & don't worry about it)
3 TBSP finely chopped chives
5 oz. smoked scamorza, grated
2 oz. mature cheddar, grated
salt and black pepper
2 TBSP olive oil

1. Simmer the cauliflower in boiling salted water for 4 minutes until semi-cooked (do not let it get completely soft!).  Drain and dry. 
2. Preheat the oven to 375 degrees F.  Mix the eggs, the cream/creme, the mustard and the paprika and whisk the heck out of it, making sure everything is thoroughly blended.  
3. Stir in the chives and 3/4s of the cheeses.  Season well with salt and pepper.  
4. Heat the olive oil in a large, overproof frying pan.  The pan MUST BE OVENPROOF.  Not that I've tried it without, mind you . . . 
5. Fry the cauliflower in the pan on medium-high for about five minutes until golden brown on one side.  Pour the egg mixture into the pan and spread evenly.  Cook on medium heat for about 5 minutes.  
6. Turn off the burner.  Scatter the remaining cheeses on top of the ingredients in the pan, then carefully transfer the pan to the over.  Cook for 10-12 minutes, or until the frittata has set. 
7. Remove from oven and let rest for 2-3 minutes before serving.  

Family Ratings:  

Lucy, who loves everything, the more adventurous the better as long as it's not too spicy:  10

Jamie, who never got around to trying it:  No score. 

Will, who is actually becoming fairly adventurous himself:  8

Ellen, who is happy I've finely discovered vegetarian cooking:  10

Paul, who likes anything where the cheese to non-cheese ratio is high:  10

Grilled Chinese Chicken Burgers

My kids have a list of meals they call "The Week of Awesomeness."  It includes Mediterranean Pasta and Root Beer Sloppy Joes.  It also includes this recipe, which I'm finally posting because a friend who had them a few weeks ago has been bugging me to do so.

All of which makes me sound like the world's greatest cook, right?  The irony, though, is that this recipe emerged from a grand mistake:  I found the original version in the newspaper and it included the burgers themselves, a sauce, and a slaw (which I haven't included here, because it's not very good).  

Glancing at the recipe, I dug all of the ingredients out and started mixing, not realizing that I was actually adding components intended for the sauce into the burgers themselves.  

Yeah.  A Ph.D. in English, and I can't even read.  

Anyhow, the result was fantastic.  So that's what I've done ever since.  I've also added a couple things to give the burgers more texture and a bit more flavor.  If your kids don't like cilantro, you can always leave it out, although, frankly, you might want to just get new kids instead.  

One final note:  part of what makes these such a good meal for kids is that a lot of the spice is in the sauce.  That in mind, let the kids test the sauce first to see if they want any.  If they don't, no big deal--that just means more for the grownups.  

Grilled Chinese Chicken Burgers

Burgers

1 lb ground chicken breast

1 lb ground chicken (if you can't find both ground chicken and chicken breast, use two pounds of whatever you can find)  

2 TBSP soy sauce

2 TBSP hoisin sauce

1 TBSP sesame oil

1 TBSP sugar

6 cloves of garlic, minced

1 TBSP minced lemongrass

2 TBSP minced cilantro

1/3 cup green onions, thinly sliced

1 can water chestnuts, drained and chopped (sometimes I use slightly less)

3/4-1 cup store-bought bread crumbs 

6-8 hamburger buns, toasted (I usually split them and put them on the grill, face down, for 2-3 minutes as the grill is warming up)

Sauce

3/4 cup reduced fat mayonnaise

Juice and zest of 1 lime

1-2 TBSP Thai chili sauce

2TBSP hoisin sauce

1. Combine the first 12 ingredients (from ground chicken to bread crumbs).  Mix together well, using your hands.  If it's still sticky when well mixed, add another 1/4 cup of the bread crumbs
2. Fashion into 10-12 patties of moderate thickness.  I like to make them of varying sizes, so that the kids can pick and choose.  (Don't worry about leftovers:  these reheat really well, and are even good cold)
3. Now mix the sauce, adding the mayonnaise, the lime juice and zest, the chili sauce and the hoisin. 
4. Heat your grill, toasting the buns for a few minutes just to make them a little crispy.
5. Grill the burgers, roughly 10-15 minutes, turning frequently.  These cook quickly and throughly, so keep an eye on them.
6. Serve on the buns, with sauce (if desired). 

Family ratings: 

Will, who will request these by name and mock any of his friends who don't like them:  10

Lucy--really, you have to ask?:  10

Jamie, who's into being contrary:  9

Ellen, who's not much of a meat-eater, but loves these:  10

Paul, who's looking less like a former swimmer and more like a former linebacker:  11

Root Beer Sloppy Joes

This will come as no surprise to anyone, but as a kid growing up in Wisconsin, I wasn't really what you'd refer to as "normal."  I didn't like hamburgers, I hated McDonald's, Cheetos kind of freaked me out.  I refused to drink my milk and thought sloppy joes were disgusting.

I still hate milk.  Not sure why, other than it tastes very literally like something that just came out of the stomach of a large animal.  I've come around to sloppy joes, though, largely because of this recipe, which came out of the Roanoke Times.  The keys here are:  a) the dried thyme, which gives the whole dish a nice layered taste; and b) the toasted whole grain buns.  And no, I'm not usually one for whole grain buns, either.  But what can I say?  I think this is one of those dishes where you look at the ingredients separately and shake your head--but when you put them all together?  The kids absolutely love it.  

Root Beer Sloppy Joes

1 lb. ground sirloin or high grade Angus chuck

1 medium onion finely chopped

2 cloves minced garlic

1 tsp. chili powder

1/2 tsp. dried thyme

1/2 tsp. dry mustard

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup ketchup

1/2 cup root beer

4-6 whole-grain hamburger buns

1. Heat the oven to 400 degrees.  Slice the buns in half, lay them face down on the rack, and toast for 4-6 minutes, until just crispy on the insides. 
2. In a large-nonstick skillet, cook ground sirloin for 4 minutes on medium until the pink is nearly gone.  Drain. 
3. Add the onion and garlic and cook for another 4 minutes, stirring regularly. 
4. Add the chili powder, thyme, mustard, salt and pepper.  Stir.  
5. Stir in ketchup and root beer.  Reduce heat to medium-low and cook 10 minutes or until the sauce thickens. 
6. Serve on the toasted buns.  

Family Ratings

Will, who really is becoming more easy-going as an eater:  10

Lucy, who thinks the root beer makes dinner taste like dessert (even though it really doesn't): 10

Jamie, who's taken to eating twelve snacks between 4:00 and 6:00, and then saying he doesn't like my cooking:  7

Ellen, who kind of rebels against anything that seems even vaguely midwestern:  7

Paul, who's not getting any skinnier:  10

Lentil Apricot Casserole

A warning:  your kids are going to stare at this and say, "It looks like goat barf."

And another warning:  you're going to agree with them.

So okay:  this recipe doesn't win any awards for presentation.  It looks like hurl.  I can give no stronger recommendation for this dish, though, than the fact that Jamie--Jamie, by far my fussiest eater these days--took seconds of this dish on his own accord.  And then took thirds.

I'm not sure what makes it work.  Obviously, dried apricots are awesome.  And the bulgar wheat gives a nice texture to the dish.  I've never been a friend of lentils--they taste like dirt, if you ask me--but I like them in this dish.  This recipe is actually Ellen's discovery, coming from Michele Urvater's Monday to Friday Cookbook.  This is generally a great book, though a lot of the recipes require a pressure cooker.

Be sure to serve with low-fat yogurt or sour cream.

Lentil Apricot Casserole

1 tablespoon olive oil
1.5 teaspoons curry powder
1 cup bulgar wheat (also known as millet)
1 cup dried lentils
4 cups chicken broth (water will work if you're a vegetarian)
Salt and freshly ground black pepper
1 cup dried apricots, cut in half
Plain low-fat yogurt or sour cream

1. Preheat the oven to 375 degrees.  
2. Heat the oil in a 4-quart ovenproof pan over medium heat. 
3. Add the curry powder and the bulgar wheat/millet.  Saute about 1 minute.  
4. Add the lentils and the broth.  Bring to a low boil and season to taste with salt and pepper. 
5. Cover and bake until the grain and lentils are tender, about 25 minutes.  
6. Remove from oven (dur!), stir in the apricots, add a 1/2 cup more broth if the dish is starting to seem dry.   
7. Re-cover and bake for 10 more minutes.  
8. Adjust seasoning and serve with yogurt/sour cream.  

Family Ratings

Will, who's kind of proud of no longer being the fussiest eater in the family:  9.5

Lucy, who would probably eat this even if it included dirt instead of lentils:  10

Jamie, who's kind of proud of now being the fussiest eater in the family: 10

Ellen, who's been trying to get us to eat less meat for year:  10

Paul, who can actually tolerate the lentils when they're with dried fruit:  9

Thai Ginger Chicken

If you'd told me three years ago when we were getting ready to go to Asia, that we'd spend a year there, take upwards of 20 flights traveling all over the region, and not visit Thailand, I would have told you you were crazy. Ever since the first time I sat down to a Thai meal in Madison, Wisconsin, I've been fascinated with this country. It doesn't hurt that every time I pick up a travel magazine and there's a picture of Thailand, it shows blue blue water and warm peaceful beaches.

Once we got to Hong Kong, there was a special program that sent Fulbrighters to various countries in the region, and I campaigned and bribed and arm twisted my way into getting an invite to Thailand. But then the stupid Red Shirt revolution happened in the spring of 2010, and all our plans fell through.

Which maybe explains why one of my favorite cookbooks right now is Thailand: The Beautiful Cookbook. Or maybe not. Maybe this is my favorite cookbook because the recipes are many, varied, and awfully authentic; the pictures are wonderful, and there's a lot of history and cultural stuff that's really interesting.

This is a relatively easy recipe. The key is the white pepper. Don't leave it out. I'm not saying your kids won't notice it--it's hard to miss that little tingle on the tongue--but they won't mind it. This recipe is sweet and full flavored.

(PS--My friend Jane tried this and said the quarter-cup of ginger blew her kids' ears off.  That in mind, you may want to cut back some the first time you try the recipe).  

Ginger Chicken

2 cups jasmine rice (or any white rice, really)
2 TB oil

1 lb boneless chicken breast, thinly sliced

4 garlic cloves, minced

4 TB fish sauce

2 TB oyster sauce

2 TB sugar

A pinch of white pepper

1/4 cup slivered ginger

1/4 sliced green bell pepper

1/4 sliced red bell pepper

1/4 cup chopped mushrooms

1/4 cup sliced onion

cilantro to garnish

1. Start your rice, according to instructions, maybe 15 minutes before you do anything else.
2. Chop all your vegetables and slice your chicken. If your kids don't like mushrooms, chop them into tiny pieces. Don't leave them out, though, as they really soak up the juices and add flavor.
3. Mix ginger, fish sauce, oyster sauce, and sugar
4. In a wok or large pan, heat the oil.
5. Add the chicken and garlic; cook for 2 minutes.
6. Add all the chopped goods, the white pepper, and 3/4 of the sauce.
7. Mix well and stir fry for another 3 minutes, adding additional sauce if necessary.

Family Ratings:

Will, who likes chicken and is beginning to think he might be more adventurous than he thought: 9

Lucy, who likes to eat things she thinks are "exotic": 10

Jamie, who digs red peppers (go figure): 10

Ellen, who hated cilantro the first time she had it: 10

Paul, who's still determined to get to Thailand: 10

Thai Chicken Wraps

This recipe comes from the cleverly named Wraps by Mary and Sara Corpening and Lori Narlock. I like this book a lot, though I have to admit that: a) some of the recipes are a bit fussy; and b) the instructions aren't that great, very often burying time-intensive ingredients like cooked rice toward the end of the list, so that you think you're way ahead of schedule and then all of a sudden you have to stop and boil something for 45 minutes.

That aside, this is a tasty tasty recipe, the kind of thing that on paper looks like it'll be okay, but on the plate thrills even the really fussy eaters. The trick, I think, is the mint, which gives the whole dish a lighter, slightly surprising taste.

A vegetarian version of this is easy enough: just omit the chicken and add another cup of zucchini. I've also found that it's a large recipe, easily enough for two meals for our family, so you can either plan for that, or cut everything in half.

One key, by the way, is to cook the zucchini until it's just soft: the meat inside the skin will begin to shine. Once you see that shine, stop cooking or the whole thing'll go mushy.

Thai Chicken Wraps

2 cups cooked jasmine rice, warm (use regular, if you want)
2 cups diced zucchini

1 cup diced onion

1-1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes

1/4 cup chopped fresh basil

1/4 cup chopped fresh mint

1 cup coconut milk (be sure to mix the coconut meat and the milk really well)

1 tablespoon minced fresh lemongrass, or 1 teaspoon dried

1 tablespoon red curry paste

1 tablespoon brown sugar

Kosher salt (if you're using regular salt, decrease amounts by half)

1 tablespoon lime juice

2 tablespoons olive oil

8 inch tortillas (I just use plain; they're fine)

1. Cook your damn rice.
2. Chop the veggies and the basil and mint, and cube the chicken
3. Blend the coconut milk, lemongrass, curry paste, brown sugar, and 1 teaspoon kosher salt in a medium saucepan over medium heat. Bring to a simmer and cook until the liquid thickens, about 15 minutes. Don't freak out if the liquid sort of thins first before it thickens. That's normal. You'll be fine.
4. Remove from heat and add the lime juice to the sauce.
5. Heat a tablespoon of oil in a large skillet over medium heat. Add the zucchini and the onion, seasoning with 1/2 teaspoon kosher salt. Cook until the meat just inside the zucchini skin starts to look shiny, about 5 minutes. Do not overcook! Set aside in a large bowl.
6. Wipe the skillet (or don't) with a paper towel, then add the remaining tablespoon of oil, heating over medium heat. Add the chicken and season with 1 teaspoon kosher salt. Cook until no longer pink in the middle, about 5 minutes, stirring regularly. Drain all the juice out of the pan.
7. Add the chicken to the zucchini. Add the rice and the basil and mint, and mix well. Stir in the coconut milk sauce.
8. Serve in a big bowl on the table, with lots of spoons so that kids can take as much as they want and put it on and roll it into their own tortillas.

Family Ratings:

Will, who only gives a 10 to fajitas: 9

Lucy, who's just learning math: 8 and four quarters

Jamie, who struggled a little bit trying to hold the tortillas: 7

Ellen, who was happy to have the leftovers: 10

Paul, who could actually see eating this even without meat: 10

Sitr Fry Pork with Snow Peas

1 1-1.5 lb. pork tenderloin
4-6 oz. uncooked rice noodles (get them in the Asian section)

3 TB soy sauce, divided

1-1.25 cup chicken broth

3/8 cup hoisin sauce (you heard me!)

1.5 TB cornstarch

1.5 TB honey

2 TB sesame oil, divided

2 cups snow or snap peas

1/2 red bell pepper, sliced thin

1.5 TB minced fresh ginger

1.5 TB minced garlic

1/4 chopped green onions

1. Trim the pork, and slice it thin (1/4 inch thick at most)
2. Mix with 1.5 TB soy sauce. Set aside.
3. Prepare rice noodles according to instructions. Usually this involves soaking in warm water, but who knows these days, right?
4. Combine hoisin sauce, the chicken broth, the rest of the soy sauce, the cornstarch and the honey in a small bowl, stirring until smoothish.
5. Heat your walk. When it's hot, toss one TB sesame oil in and stir to coat. Saute pork 3-5 minutes, until more or less browned. If there's a little pink, no big deal. Remove and set aside.
6. Add remaining sesame oil to wok. Stir in peas, bell pepper, garlic and ginger, and stir-fry for one minute.
7. Return pork to pan. Stir in broth mixture. Simmer for a few minutes until it begins to thicken (no more than five minutes, tops).
8. Remove from heat, stir in green onions, and serve next to noodles.

Family Ratings:

Will, who hates everything: 10

Lucy, who loves everything: 10

Jamie, who thinks he's eating chicken: 9

Ellen, who's not crazy about meat: 8

Paul, who's a big fat pig: 10

Chickpea Pasta

On the face of it, I know, this doesn't look like much. The trick is the combination of celery, chickpeas, and parsley: the three together give this a full, hearty flavor that's very satisfying.

A few notes:

• Use Bush's chickpeas/garbanzo beans. They just taste better.
• Once the dish is served up, adults should feel free to add a pinch more of the pepper flakes.

This recipe is adapted from David Young's wonderful Seasoning: A Poet's Year.

Chickpea Pasta

1 lb bow-tie pasta (or really, any short pasta)

2 cloves garlic

1 stalk of celery

1 carrot

1 small onion

2 TB olive oil

1 can chickpeas

2 14 oz cans chopped tomatoes

2 TB chopped parsley

Small pinch hot pepper flakes

salt to taste (at least 1/2 teaspoon)

pepper to taste (at least two cranks of the pepper grinder)

1. Cook pasta per instructions, draining while it's slightly al dente.
2. As pasta cooks, chop onion, garlic, celery, and carrot into very small pieces.
3. Saute onion, garlic, celery, and carrot in the oil for five minutes, using medium heat.
4. Drain tomatoes and add to vegetables. Simmer on low to medium heat for ten minutes or so until much--but not all--of the liquid disappears.
5. Add chickpeas, parsley, and pepper flakes. Cook for a minute or two.
6. Add salt and pepper, stir.
7. Drain pasta, add to sauce, stirring. Cook for another minute or two.
8. Remove and serve.

Family Ratings:

Will who likes most pastas: 7.5

Lucy who loves chickpeas but doesn't like cooked tomatoes: 7.5

Jamie, who used to be called "garbanzo bean" when he was still in Ellen's belly and isn't quite sure what to make of all our jokes about eating him: 8

Paul and Ellen, who add extra peppers: 10

Ma Po Tofu

I should hate this dish: it has tofu, brown rice, and ground pork, three things I'm not really so crazy about. But dang it tastes good! And as it turns out, the brown rice is essential to the flavor of the dish. I've added extra here to give really fussy kids something to stuff themselves with if they won't touch the tofu . . .

Two tricks make this work: first, you have to press the tofu to remove a lot of the moisture. Second, you have to be patient while the tofu fries, letting it get a nice golden-brown color. If you're pork is too lean, you may want to actually stir-fry the tofu separately in a little oil ahead of time, then go back to step #7.

And actually, here's a third trick: if the word "tofu" scares your kid, just lie and say it's chicken. Or pork. Or Tuna. Whatever works.

This recipe feeds five pretty comfortably.

Ma Po Tofu

2 x 14.5 oz. packages of firm or extra-firm tofu

1/2 lb ground pork

2 Tablespoons fresh ginger, peeled and chopped (or grated)

5-6 garlic cloves, chopped

1 cup chicken broth

2 Tablespoons cornstarch

4 Tablespoons soy sauce

2 Tablespoons oyster sauce

4 cups cooked long-grain brown rice

1/2-1 teaspoon chili garlic sauce

1/2 cup chopped green onions, to garnish

1. Start your rice. Brown rice can take a little longer to cook.
2. Line two plates with paper towels. Slice each cake of tofu width-wise into six smaller cakes. Place half the cakes on one plate, the rest on the other plate. Cover the tofu with another layer of paper towel, then place a heavy plate on top. Allow to sit for half an hour or so.
3. Chop up the garlic and the ginger. Combine and set aside.
4. Chop up the onions. Set on the table for garnish.
5. Combine the broth, cornstarch, soy sauce, oyster sauce, and chili sauce. Stir well. Set aside.
6. Cut each of your 12 tofu cakes into 8 roughly one-inch square pieces. You should be able to do this while they're still sitting on the plates.
7. When you know the rice is close to being done, heat up your wok or a non-stick frying pan. Add the pork and crumble for two minutes. It may still be pink. Don't worry.
8. Add the ginger and garlic. Stir-fry for 30 seconds or so, until it becomes fragrant.
9. Add the tofu. Cook for six minutes or so, allowing it to become firm and golden brown. If the pork or the tofu start to stick, use your spatula to scrape under the meat. That way you won't break apart your nice tofu squares.
10. Once the tofu is lightly golden, add your broth mixture and mix lightly. Bring to a boil and cook for two minutes or until the sauce thickens. Remove from heat.
11. Serve the tofu over rice. Top with green onions.

Family ratings on a scale of 1-10:

Lucy, who will eat the onions raw: 10

Will, who likes it but deducts points for "spiciness" purely out of principle: 7

Jamie, who honestly believes he's eating chicken: 9

Mediterranean Pasta with Feta and Other Stuff That Kids Are Supposed to Hate

This recipe doesn't look like much on paper: some noodles, some red peppers, some Italian sausage (made from chicken, no less). But put it all together and it tastes great. The key, I think, is that the feta melts when mixed with the cooking liquid from the pasta.

This is also a good dish for kids who pick bits and pieces from their plates: those who like sausage can eat the sausage, those who like noodles can eat the noodles, and so on. I know this is supposed to a bad approach to raising kids--"Eat everything on your plate, damn it!"--but I actually find that it works: they may think they're getting just what they like, but because everything blends, they're getting more flavors than they know. Will used to really resist this dish, but now he eats pretty much everything but the red peppers (which, I'll admit, I sometimes pick out myself . . . ).

Two things to keep in mind: first, start the pasta right away, even before you chop the vegetables, as the dish itself goes pretty quickly. Second, be sure to reserve a half-cup of liquid as you drain the pasta. I usually stick my measuring cup in the colander ahead of time just so I don't forget. That said, if you do slip up, just use any old half-cup of semi-dirty water. (Just kidding--but yes, regular water will work.)

This recipe originally came from an old issue of Cooking Light--or as my friend Jacqui calls it: Cooking "Light." It's become one of our family favorites, the sort of dish that's so easy and tasty, you have to force yourself to not cook it every week.

Mediterranean Pasta with Feta and Sausage

12 ounces uncooked pasta (rigatoni, ziti, bow ties, that kind of thing)

1 TB olive oil

1 red bell pepper, cut into slices which are then cut in half

1/2 ts salt, divided

8 ounces chicken or turkey Italian sausage, skin removed

1 ts dried oregano

1 garlic clove, crushed and minced

3/4 cup crumbled feta

8 kalamata olives, sliced

Ground pepper to taste

1. Cook the pasta. Reserve 1/2 cup of cooking liquid when you drain.
2. Heat the oil in a good sized pan (eventually, everything, including the pasta, will end up in this pot--so make sure it's big enough; I sometimes use a dutch oven.)
3. Saute the bell pepper and 1/4 teaspoon of salt for two minutes.
4. Slice the skin off the sausages; add them, the oregano, and the garlic to the pan. Cook for 3-4 minutes, crumbling the sausage.
5. Add the pasta, the reserved liquid, 1/4 ts of salt, the cheese, the olives, and a dash or two of black pepper and cook for another two minutes, stirring frequently.
6. Just as the feta begins to melt, remove from heat and serve.

Family ratings, on a scale of 1-10:

Ellen: 10

Will, who hates food when it's all mixed together: 7

Lucy, who looooooooves sausage: 10

Jamie, who usually insists on being fed by an adult: 10 (he actually feeds this to himself, and always asks for seconds).

Paul, who thinks that feta is an essential ingredient in every household: 10

Chicken Fajitas

Years ago when I first started cooking, my mother cleaned out her cupboards and gave me all of the cookbooks she never used. One of them was a church book from western Pennsylvania, one of those collections where everyone throws in their favorite recipes. Hidden amongst the tater-tot salads and the slow cooker pot roasts was a recipe for chicken fajitas. I love that: 1963, steel country PA, and someone's cooking chicken friggin' fajitas. And guess what? They're awesome.

A few tips:

• I use kitchen scissors to cut up the chicken. Buy yourself a good pair: Chicago Cutlery, or Wusthof, one of those brands. My friend Eileen gave me a set of these 20 years ago when I got married, and they're still going strong. So's the marriage, which may be unrelated. But then again, maybe not . . .
• Grate your own cheese. That pre-grated stuff from the grocery store will ruin any dish, especially if the cheese is uncooked, as it is here.
• I use six- or eight-inch tortillas, and I warm them up in the microwave wrapped in paper towel, just to keep life easy.
• Cook the onions separately. That way you can use tons of hot peppers and not have to worry about taking the kids to the emergency room.
• Let the kids make their own fajitas. A little control goes a long way.

CHICKEN FAJITAS

Marinade:

1/4 cup lime juice (the store bought stuff will do just fine)

2 Tb soy sauce

2 Tb Worcheshire sauce

1.5 teaspoons ground cumin

2 TB olive oil

1-1.5 lbs. boneless skinless chicken breast

10 Tortillas

1.5 cups grated cheddar cheese

2 small tomatoes, diced

2 cups chopped lettuce

1 onion, sliced

Sour Cream

1. Mix together the marinade.
2. Cut the chicken up into bite-sized pieces and toss them in the marinade. Let sit.
3. Chop the tomatoes and the lettuce, grate the cheese and slice (don't chop!) the onions. Wrap the tortillas in paper towel, but don't put them in the microwave, yet. By the time you're done with all of this, the chicken should have marinated long enough.
4. In a small saute pan, heat a tablespoon of olive oil, and toss in the onions, plus 1-2 tablespoons of dried red pepper flakes. Saute as you're cooking the chicken (below).
5. Heat up a wok or a large frying pan. (Because there's oil in the marinade, I don't use any here, but you might have to if the chicken seems to stick.)
6. Using a slotted spoon, put the chicken in the pan and cook on high or medium-high.
7. Pour most of the run-off juices from the chicken pan into the onion pan so that they can soak up the flavor. If there isn't any juice, use some of the left-over marinade.
8. Add more hot pepper flakes to the onions.
9. Put your tortillas in the microwave; cook for 1-1.5 minutes.
10. Stir-fry the chicken for five or so minutes, until it's done, but not over-done. (Don't be afraid to pour more juices into the onions. You're not making a stew here, and the onions will only get tastier and tastier. )
11. Add more hot pepper flakes to the onions. Give them another good stir, then turn off the heat.
12. Set everything (including the sour cream) up on the table in separate dishes and let everyone make their own, using their own proportions and omitting whatever they choose.

Family Ratings, on a scale of 1-10:

Will, who generally hates everything: 10

Lucy, who's loathe to like her brother's favorite food: 7

Jamie, who really digs sour cream: 10

Paul, who usually adds still more red pepper flakes to the onions: 10