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Pancakes or French Toast?

When Popmuse and I started dating, I wrote out a long questionnaire for him to answer. It started, because I hate awkward small talk, but ended up really getting to the root of who he is and what his life is about. I had a few questions about favorite Real World seasons, Madonna personas, and more intimate details, but the bulk of it was about food. Here are a few examples involving breakfast foods. I've added my thoughts to help you evaluate that special person in your life. Above all, never trust anyone that doesn't love food as they are likely devoid the capacity to feel.

1. Pancakes or French toast?

If you like pancakes, you are much more grounded and soulful.

If you like french toast, then you are a joyless person who was probably never hugged as a child.

If you write-in crepes, you are more interested in impressions than food.

2. Favorite Cereal?

As long as they are passionate about their answer, you have to respect them. A good answer usually includes a cereal balanced in fiber and sugar with a second mention of a guilty pleasure sugar cereal from your childhood. Extra points awarded to extra details on preferences of crisp vs. soggy or mention of resulting milk flavor in their decision. More details show an awareness of small things and an ability to fine tune everyday experiences for greater happiness.

3. Bacon or Sausage?

If they are vegetarian, then they are either going through a stage best resolved before their mid-twenties or are so deeply sensitive and political that they have taken themselves out of the food chain.

If they prefer bacon, then they are true to themselves and will allow happiness into their lives. Extra points awarded for detail on preferences crispness, seasoning, or food-pairings.

If they prefer sausage, then they are hard core and a little spicy. A links lover usually prefers more structure and juiciness. A patty lover is a true carnivore and is in it for the spicy greasiness.

Food For Parents: Crockpot Chicken Cacciatore

Here's another pretty basic slowcooker recipe. It's great because you can throw it together and come back 6 hours later to a finished meal. Just remember to put it on some pasta. I recommend a big fat spinach or whole wheat fettucini noodle. Note: This recipe doesn't have mushrooms because I'm not a fan, but feel free to add your own toward the end of the cooking time if necessary.

Crockpot Chicken Cacciatore

3 lbs. boneless skinless chicken thighs
14 oz. can diced tomatoes
6 oz. can tomato paste
1 large onion, sliced
4-5 cloves garlic, minced
2 red or green bell peppers, chopped
3/4 cup dry white wine
2 tsp. dried basil
2 tsp dried thyme
1 tsp. dried oregano
1 tsp. pepper
1 tsp. salt

Place all ingredients in 4-5 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Season to taste. Spoon meat and sauce over pasta.

Food For Parents: Muffin Tin Potatoes Gratin

I love a good gratin recipe and have one if you are in need of a bulky delicious side dish. However, these are genius because they are fast and pre-portioned. This recipe makes 12, but they're smallish portions and go quick. I stole the muffin tin concept from the winner of the Next Food Network Star. However, hers were made of Swiss and cream and mine has much more delicious flavor. Do not fear blue cheese, a lot of the flavor of cheese is lost when it's made into a cream sauce which is why I always use strong cheeses for mine. If you like a milder cheese taste you can sub Cheddar, Parmesan, or Gruyere.

Potato Gratin Cups

2 large russet potatoes
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
2-3 cloves of garlic minced
½ cup (4oz) blue cheese crumbles
salt and pepper
cooking spray

Preheat the oven to 400 degrees.

In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Spray a 12 cup muffin tin with no stick cooking spray. Slice the potatoes thinly. Layer potato slices in each muffin cup.  Spoon cheese sauce equally into potato–filled cups. Bake for 25 minutes.

Food For Parents: Chicken and Spinach Lasagna

Since grocery shopping was hard in the first couple weeks of parenthood, I made this from what we we had on hand in our kitchen. It went over so well in my house that I made it again for grandmothers and relatives that were visiting and have been asked for a recipe a couple times. It's not an exact science, just layer in ingredients to taste and when in doubt add more cheese.

Chicken Lasagna

1 large jar spaghetti sauce
1 box No Boil Lasagna noodles
4-5 boneless skinless chicken breasts
½ cup white wine (whatever’s cheap or on hand)
Medium container of ricotta
4 cups shredded Italian cheeses
grated parmesan (optional)
10 oz frozen chopped spinach
1 large onion
1 head of garlic (4-6 cloves or a jar of minced)
dried oregano (optional)
olive oil
salt and pepper

Cook spinach, onion, and chicken separately (see directions below). Spoon and spread a thin layer of sauce on the bottom of a casserole dish. Lay down no boil pasta noodles. Cover with a thin layer of ricotta, a handful of shredded cheese, a sprinkle of parmesan, and 1/2 of cooked spinach. Top with layer of pasta, sauce, cheeses, chicken, and onion. Continue layers until you run out of space or ingredients. Top with sauce and cheeses. Bake at 375 for 50 minutes covered, then 10 minutes uncovered. You may need to broil an additional 3-4 minutes to brown and crisp up top layer.

To Cook Spinach:
Heat 2-3 tablespoons of olive oil over medium heat with 2-3 cloves of minced garlic for about 1 minute. Add frozen chopped spinach salt and pepper and 1-2 tablespoons of water. Simmer until warmed though and remove from heat.

To Cook Onion:
Thinly slice onion. Put onion in small skillet with 2-3 tablespoons of butter or olive oil, salt and pepper. Saute over medium to high heat until translucent with brown edges. Remove from heat.

To Cook Chicken:
Cut chicken into small even-sized pieces. Heat 2-3 tablespoons of oil with 2-3 cloves of minced garlic for about 1 minute. Add chicken, a pinch or two of dried oregano, salt and pepper, and enough white wine to level with sides of cut chicken (about ½ cup).  Simmer until chicken is cooked through.

Food For Parents: Mini Turkey Meatballs Over Spinach and Garlic

These are pretty amazing. We eat meatballs at least once a week in my house. We change them up with different ingredients and serve them with veggies to keep them interesting and on the healthy side. Turkey is my favorite ground meat to use. It's taste is lighter and it's healthier than beef or sausage mixes. We usually eat these on a bed of sauteed spinach and garlic, but you could also have them over pasta, polenta, or a with a side of veggies. You could make these in advance. Just put them in a oven safe dish and reheat them in the oven until heated though.

Mini Turkey Meatballs

1 small onion, grated
4 garlic cloves, minced
1 large egg
1/2 cup bread crumbs
3 tablespoons ketchup
1/2 cup grated Parmesan
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 pound ground turkey meat
3 tablespoons olive oil
26 ounces store-bought marinara sauce

Add the onion, garlic, egg, bread crumbs, ketchup, basil, Parmesan, salt and pepper to a large bowl and blend. Using 2 forks, mix in the turkey until combined. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Lay meatballs on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Spinach with Garlic

3 cloves of garlic, minced
2 tablespoons olive oil
3 tablespoons water
16 oz bag of frozen chopped spinach
2 teaspoona salt and pepper

In a medium-large pan, heat oil over medium-high heat. Add garlic and saute for a 2-3 minutes. Add spinach, water, salt and pepper, cover and steam until heated through.

Food for Parents: Crock Pot BBQ Chicken Sandwiches

Crock pots are genius. You throw a bunch of stuff into them and leave for 6-8 hours and you have dinner. My favorite thing to make in the crock pot is BBQ. You can use beef, pork, or chicken for this, but the big bags of frozen chicken breasts are the easiest and healthiest way to make as much or as little as you want. It's really best to make a ton and then keep the rest for leftovers, because it keeps well in the fridge and is almost better the longer it sits.

Crock Pot BBQ Chicken Sandwiches

4-6 Boneless Skinless Chicken Breasts
1 medium onion, thinly sliced
1 Jar BBQ Sauce
Tbsp salt and pepper
Rolls or buns

Put chicken, onion, 1/4 of bottle of BBQ sauce, salt, and pepper in crock pot on low. Let cook for at least 6 hours. Using 2 forks, pull apart and shred meat. Mix in remaining BBQ sauce and serve on rolls or buns.

Food For Parents: Roasted Vegetables

This basic recipe is amazingly good and a staple in my house. It works especially well with carrots, squash, peppers, sweet potatoes or cauliflower. You can prechop and throw them together last minute or make them ahead and reheat from your fridge. They're also use them in salads, on sandwiches, or pureed with some chicken broth in your blender to make a light veggie soup that's great for dipping sandwiches.

Roasted Veggies

Vegetables
olive oil
salt
pepper

Preheat oven to about 425 degrees. Cut up your favorite veggies into similar sized pieces so they cook evenly. lay them on a baking sheet and coat them all lightly with olive oil and a healthy dose of salt and pepper. Pop into oven and roast for 15-20 minutes. Test for doneness with a fork. They should be fork-tender and have some tasty caramelization on the edges.

Bloghungry Needs A Nap... and Dinner

I've had a few parents asking me for healthier dinner ideas that can be made ahead or thrown together quickly. As a new parent myself, I feel your pain and am dedicating August as Food For Parents Month.