Chicken and Green Bean Stir Fry

I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.

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Mixed Bag Mondays (part 12): Repeat Winners and Brussel Sprouts

Often, I try to make new dishes, but sometimes I like to make something repeatedly, or tweak a dish. I’ve tried to make brussel sprouts for K since we started dating. But nothing ever worked. Not cooking them my favorite way (steamed with a little butter to serve), not roasting them with bacon, not sauteing them…not even eating them at restaurants where professionals could try to sway him. I gave up. But, I haven’t given up on making the Fudgelet eat everything. I even have him eat food I don’t like, just so that he can be better than both of us! He enjoys brussel sprouts, but prefers them cooked crispy on the outside and soft on the inside. Roasting is the best for that.

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Tomato Sauce with Olive Oil, Chopped Vegetables, Rosemary, and Pancetta

It’s fun looking through my Marcella Hazan cookbook and finding new simple recipes to make that taste good. This one has vegetables built in, and because they are chopped rather than diced, they remain fresh tasting in the sauce. The pancetta adds a bit of flavor and meat to the dish, if you or your family members (ahem, K) require that in a meal. If not, you can make the same dish without the pancetta. This dish is also toddler-friendly with the fun pasta shapes and easy to chew vegetables.

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Beef Pot Roast Braised in Red Wine

If you are tired of beef cooked slowly in a pot…then move along. I haven’t tired of it yet, and love finding new recipes that riff on a classic.

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Pasta with Cauliflower, Bacon, and Bread Crumbs

This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.

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Tips-y Tuesdays: Upgraded Macaroni and Cheese

For awhile, the Fudgelet wasn’t a big fan of mac and cheese. He liked cheese, but only cold/room temperature. Not hot. He liked pasta, but mostly with tomato sauce. Before I put all of this together, I tried making mac and cheese for him only to realize he wasn’t liking it.

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Tagliatelle with Prosciutto and Peas

This should have been a simple recipe, but I had some trouble at the grocery stores. Yes, plural. First, I only bought half of the prosciutto needed, because I had sticker shock and couldn’t fathom the possibility that the one package was not enough. Oops. Well, not really an oops since I decided to make it work. I did a single batch of pasta, then ended up having enough sauce leftover to make some more pasta to coat with the rest. Soooo, I made the recipe below reflect the “half” amount. In case you’re thinking I’m part-vegetarian (not that such a thing exists), K also agreed that it was enough. You got the flavor, you got some meat in most bites, and it was satisfying. Especially because the pasta is so eggy and rich.

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