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All About "dinner"

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Summer Squash Frittata with Basil

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Veggie-filled frittatas are delightfully quick, versatile, and inexpensive. Here, cheerful summer squash is paired with the summery flavors of pesto -- basil, parmesan, and pine nuts -- though you could substitute a spoonful of prepared pesto if you have some handy. If your garden or market is spilling over with other vegetables, use them instead, cooked and added to the eggs with an herb and cheese of your choice.

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More About vegetables, dinner, organic

Squash Packets

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Here is a recipe that might be useful even if you're not camping -- Squash Packets, which we like to call "hobo packets", and they make a fine accompaniment to Fish Wrapped In Foil. Try other vegetables, if you like, and consider adding whatever seasoning strikes your fancy, such as sliced onions, chopped tomatoes, or spices.

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More About vegetables, dinner, sides

Turkey Waldorf Salad

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Leftover turkey is already cooked, so it couldn't be easier to add to soups, stews and sandwiches. Salads are great with cooked turkey and something lighter is nice after a heavy turkey dinner. Cooked and cubed turkey is a quick add to many salads -- including my favorite, Turkey Waldorf Salad.

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Tuna Pasta

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Pasta puttanesca is a spicy dish made up of tomatoes, anchovies, capers, red pepper flakes, garlic, olives and any pasta. Tuna covers the anchovy flavor well and brined green olives come close to capers without being so different that the kids turn their noses up at them. Throw it together with your favorite jarred pasta sauce and it's quick to cook as well.

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More About pasta, dinner

Macaroni and Cheese

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Macaroni and cheese are the blue jeans of the food world for kids, and you can count on simultaneous exclamations of "YUM!" from the whole family when this dish is served for dinner. While Velveeta cheese melts beautifully in this recipe, you may wish to substitute it for full cheddar for a more healthful dinner.

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More About dinner, pasta, comfort food

Yummy Buttermilk Biscuits

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A great accompaniment to hearty soups and stews, these Yummy Buttermilk Biscuits are a great project for kids. Between the flour, cookie cutters and dough, your kids will love being involved in the kitchen. Adapted from Deborah Madison's Vegetarian Cooking for Everyone, I like to make these biscuits using half whole wheat flour, and swap in a third of a cup of wheat germ and ground flax seeds.

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More About dinner, dalai mama, baking

Basic Sauteed Chicken

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Have I mentioned yet how absolutely delicious this recipe is? No? Well let me mention it now: Properly sautéed chicken breasts are completely excellent, and I'm going to offer you a tutorial here for just that. You can do what you like with them when they're done: make the simple pan sauce and eat them as is, or slice them up to top a salad or pasta or to fill sandwiches or burritos. But the idea here is that it's dinnertime and what you need to make is dinner and there's no time for brining or braising or marinating. I'm showing an optional accompaniment of sautéed mushrooms because I happened to have them, they happen to go well with chicken, and they happen to be beloved by 3 out of 4 people in my household. Buttered egg noodles make a great accompaniment, since the delicious juices seep over on the plate and season them perfectly

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Borscht

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An excellent way of using up root vegetables, Borscht is a sweet and vibrantly pink soup. In their very popular article "The 11 Best Foods You Aren't Eating," The New York Times listed beets as number 1 thanks to all their lovely folates and antioxidants. I admit they recommend eating them raw for maximum nutrition -- but they're still plenty healthy cooked. Plus, when you stir a bloop of sour cream into it, it turns almost fluorescently pink

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More About soups, dinner, healthy

Baked Pancake

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Maybe you know this as a Dutch Baby or a German Pancake or as Yorkshire pudding. In our house we call it Baked Pancake, and we make it all the time. The yummiest way to eat this is to sprinkle it with lemon juice and sieved powdered sugar, but we usually eat it in big hand-held wedges, utterly plain or spread with jam.

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Creamy Zuke Soup

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Summer squash are inexpensive and abundant, but little ones can be a little daunted by them. Here, they're whirred into an appealing, pale green soup that strikes the perfect balance between wholesome and yummy. The character of this soup will be determined by what you stir in at the end: buttermilk will make a light and zippy soup, milk a good, mild one, and half and half a rich and creamy one. Served with bread and a salad, it makes a perfect light dinner.

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