Marin Mommies presents a delicious and healthy sponsored recipe from Whole Foods Market, with Marin locations in Mill Valley, Novato, and San Rafael. Don't miss the great coupon at the end of the article!
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.
1 medium spaghetti squash, halved lengthwise and seeded
With St. Patrick's Day coming up this week, my kids have been asking me to make Irish food for dinner. Since corned beef and cabbage is not exactly something you throw together after school, I've been trying other appropriate dishes from the British Isles, like this rib-sticking, easy-to-make, and kid-friendly shepherd's pie. It's essentially a beef-and-vegetable stew topped with mashed potatoes and baked in the oven until golden brown. I topped this version with a little grated Irish white cheddar cheese for a bit more authenticity.
This pub-grub favorite is more correctly known as "cottage pie", since it's made with ground beef instead of leftover roast lamb, but it's delicious no matter what it's called. I always try to bulk up the stew part with extra vegetables to make it a one-dish meal. My kids love this and even my picky-eater daughter asks for a second helping. Feel free to substitute ground turkey or ground lamb for the ground beef. You can also use chopped leftover roast beef or lamb in the filling.
This recipe serves 6 to 8, so we usually get two dinners out of it, reheating the leftovers on a weeknight. It actually tastes better after sitting in the refrigerator for a day or two! You can make this either in a casserole dish or in individual ramekins. The kids like the ramekins because each person gets his or her own little shepherd's pie! Watch out, though—the ramekins will be hot.
St. Patrick's Day is coming up, and for many that means it's time to cook that quintessential Irish-American dish: corned beef and cabbage. Corned beef—usually a tough cut of meat like brisket or round—requires long, slow, cooking over low heat to make it tender, so it's the perfect candidate for preparing in your slow cooker.
Start your corned beef in the slow cooker early in the day; there's a minimal amount of preparation involved. Some recipes call for adding most of the vegetables at the same time, but I think they turn out a bit overcooked. Instead, add them to the pot during the last two hours of cooking.
With the proliferation of vegetables cooked with the meat, there's something here for everyone in the family. Serve your corned beef accompanied by grainy mustard, horseradish sauce*, and gravy** made from the cooking liquid. Also, when it comes to corned beef, bigger is better. Much of the weight of the meat is water, and it shrinks in size during cooking, so budget about one pound of meat per diner for a generous serving and leftovers (think corned beef sandwiches… mmm…). This recipe serves about 4 people, depending on how hungry everybody is.
On cool winter nights, it just seems right to make some stick-to-your-ribs comfort food classics. One of my family's favorites is beef bourguignon.
This timeless dish of beef braised with red wine and vegetables is easy to make and I have yet to find anyone who doesn't love it. It's one of my dinner party staples, since you can throw it all together in the early afternoon and just let it go on the stove so you can socialize instead of slave away in the kitchen.
One of the other great things about beef bourguignon is that you can make it from an inexpensive cut of meat like chuck, which the long braising time renders tender and delicious. I like to buy locally raised grass-fed beef from Marin County producers, like Stemple Creek Ranch and Marin Sun Farms, when I can, and this is a great way to prepare a quality ingredient without breaking the bank.
Who doesn't love macaroni and cheese? The stuff in the box pales in comparison to the homemade kind, which has been gracing American dining tables since Thomas Jefferson served it up at a state dinner in 1802. While it's delicious, it's not the healthiest thing you can make, but sometimes we try to make it a little more wholesome by adding fresh veggies, in this case cauliflower, which blends in nicely with the macaroni and white cheddar cheese sauce.
My kids actually like cauliflower, so this isn't one of those "hide the vegetables and hope they don't notice" recipes, although if you wanted to cut the cauliflower up into little pieces it might work that way. You can also use broccoli or whatever other veggie you can think of. I happen to think that the cauliflower goes particularly well with it. Try using orange, green, or purple cauliflower to jazz things up a bit, visually.
This recipe for baked manicotti is an old favorite of mine, and something that my kids love to both help make and eat, too. Tubes of pasta are filled with a mixture of ricotta cheese and chopped spinach, then covered in tomato sauce, and topped with a rich béchamel sauce and parmesan cheese. It's hearty and delicious at any time of year, and the kids don't even notice that the manicotti filling includes spinach (something good for them!).
The kids like to help stuffing the manicotti tubes, so get them into the kitchen to lend a hand making dinner. If you're in a hurry, use a good quality jarred sauce and it will come together quickly. We like to make our own, and usually have a container of it in the freezer for recipes like this. (I've included my basic tomato sauce recipe below, too.)
These moist, flavorful, not-too-sweet cookies are excellent for snacks, breakfast or dessert. Full of fruits, vegetables, and whole grains, your kids probably won't even realize they're snacking on something that's good for them!
At this time of year, my family and I love making a warm pot of comforting soup for dinner. The kids love chicken soup in all its forms, so I created this Mexican-inspired version of chicken and rice soup to mix things up a bit.
This definitely isn't your run-of-the-mill bowl of chicken soup—it's simple but delicious and everyone loved it. Filled with chicken, rice, and vegetables, you can also mix in garnishes to personalize your bowl.
While the "right" way to make this is probably to simmer a whole chicken for a long time, this weeknight one-pot-meal is easy and quick to put together with boneless skinless chicken breasts and good quality chicken broth.
I know some people who say that pizza is one of those dishes that's always better when you dine out. I respectfully disagree! While that might be true for topping-laden old-school American pizza, we've been successfully making some pretty wonderful Italian-style pizzas right here at home. Unfortunately, we lack a wood-burning pizza oven in the backyard (someday…), but we get some good results in a regular home oven with a little preparation and a few tricks.