BAKED RIGATONI WITH GREEN OLIVES AND PANCETTA

I was excited to co-ordinate a time for the very beautiful, fabulous Maliah, of Maliah Pinkleton Photography www.maliahpinkleton.smugmug.com/, to come to my home and shoot some pictures for my blog. I had been wanting her skilled and experienced point of view, ever since she photographed my husband and I cooking for the Local Flavor Cookbook localflavornwa.com/.
I had my make-up professionally applied, put on a comfortable dress, a high pair of heels, and cooked while Maliah clicked and we chatted.
It was such a relaxed, fun evening, and Maliah was so creative with many great ideas, but my favorite part was sitting down after the pictures for a glass of wine, bread, cheese and more chat.

Maliahs picture of the olives about to be sliced for the pasta dish

Maliahs picture of me sitting on the back deck

BAKED RIGATONI WTH GREEN OLIVES AND PANCETTA

2 tablespoons butter
3/4 pound plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves plus one basil sprig
3 tablespoons olive oil
salt and freshly ground black pepper
3 ounces of pancetta, diced
1 onion, chopped
1 cup pitted green olives, halved
1 pound rigatoni
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese

Heat oven to 425F and butter a 9 by 13 inch baking dish.
On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and brown in spots, let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
Meanwhile, in a large deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter, keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, ricotta, torn basil and 1/2 cup of parmesan. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of parmesan on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/recipes‎

RICOTTA AND RADISH CROSTINI

Easter has made its appearance, and Spring is in the air, with all its possibilities of new growth and fresh produce.
Although this Ricotta and Radish Crostini could be made with any type of radish, I thought the watermelon radishes looked especially lovely and seasonal.

RICOTTA AND RADISH CROSTINI

18 1/4-inch-thick baguette slices
1/2 cup plus 1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon of salt, plus more for sprinkling
1 pinch of pepper
24 thin slices of radish
grated lemon peel, for serving

Drizzle baguette slices with a little olive oil, and toast in a 350F oven.
Stir together the ricotta cheese, lemon juice, salt and pepper.
Spread the ricotta mixture onto each toast and top with slices of radish, a sprinkle of salt and grated lemon peel.
Enjoy!

Recipe adapted from Rachael Ray
www.rachaelraymag.com › Recipes‎

BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

SPINACH PESTO AND SAUSAGE STRATA

I served this simple but satisfying strata as a quick and convenient dinner, alongside a lightly dressed green salad.
It would also be lovely as a breakfast, brunch or lunch dish.

SPINACH PESTO AND SAUSAGE STRATA

6 ounces of fresh spinach
1/3 cup jarred pesto
salt and pepper
3 eggs
1 cup half and half
1 cup grated pecorino-romano
3/4 cup sliced scallions
12 ounces Italian sausage, casings removed
1 loaf sourdough bread, sliced 1/2 inch thick
2/3 cup ricotta cheese
2 cups grated fontina cheese

Heat oven to 350F.
In a food processor, puree 2 cups spinach with the pesto, season with salt and pepper.
In a medium bowl, whisk together the eggs, half and half, pecorino-romano and scallions. Season with salt and pepper.
In a skillet, cook the sausage over medium-high heat, breaking it up, until cooked, about 7 minutes, finely chop the remaining spinach and add to the skillet, cooking for 2 minutes more. Transfer to a bowl.
Using half of the ingredients, arrange bread in a 7 by 11 inch baking dish, spread on pesto, then ricotta, pour in egg mixture and top with spinach-sausage mixture and fontina. Repeat. Let stand for 10 minutes.
Bake the strata until puffed and browned, about 45 minutes. Let stand for 10 minutes before serving.
Enjoy!

Recipe adapted from Rachael Ray Magazine, April 2013
www.rachaelraymag.com/recipes/‎

BAKED ZITI

An old friend and her kids made a long drive and came to stay a couple of weeks ago. We met when I first moved to Lake Charles, Louisiana in 1998 - a long time ago - and our kids have also become good friends. It was a short visit, but marvelous!!
After ordering pizza for lunch, the kids decided they wanted to just hang out and play at the house, so Rachel and I spent the chilly, grey afternoon in the kitchen, happily, peacefully and warmly chatting and cooking, pasta, meatballs, and dessert, and drinking endless cups of tea, while the girls created lavender scented sachets out of dried lavender buds, napkins and ribbon.
The one sight we did take our visitors to see, was the nearby Target Store - every one of the kids was anxious to spend their money and souvenir cash there. We had to laugh because while in Lake Charles over the summer, that was where my kids wanted to venture to - 10 hours in the car to go to a store it would take us 10 minutes to drive to!!

My husband spent his weekend days at a Rotary Conference and traveling to Kansas City for a professional football game. Out of relief, or resignation, or I like to think, graciousness, he spent the night at a hotel close to the conference, even though it was local, allowing my friend and I wonderful time to talk and continue catching up well into the night.

BAKED ZITI

SAUCE
3 tablespoons olive oil
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
3/4 teaspoon salt
1 teaspoon sugar
freshly ground black pepper, to taste
PASTA
1 pound ziti
2 (15 ounce) containers ricotta cheese
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
freshly ground black pepper, to taste
1/2 cup grated parmesan cheese
2 cups shredded cheddar cheese

TO PREPARE SAUCE
Heat olive oil in a medium saucepan. Add garlic and cook one minute. Add tomatoes. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Add salt, sugar and pepper.
Heat oven to 350F. Coat a 13 by 9 inch baking pan with cooking spray.
TO PREPARE THE PASTA
Cook ziti, drain pasta, reserving 1/2 cup of cooking water.
Place pasta, ricotta, salt, garlic powder, oregano, red pepper flakes, black pepper, half of the parmesan and 1/2 cup cheddar in a large bowl. Stir to mix, adding a few spoons of pasta cooking water until creamy.
Add tomato sauce and mix. Place in a baking dish. Sprinkle the top with remaining parmesan and cheddar cheeses.
Cover with foil and bake for 30 to 45 minutes, utnil thoroughly heated.
Remove foil during last 10 minutes of cooking time, to brown.
Enjoy!

Recipe adapted from Relish Magazine, February 2010
relish.com/recipes/‎

RICOTTA CORN CAKES

My husband and I were meeting friends for a rare Sunday night dinner out, and I thought the kids would enjoy these Ricotta Corn Cakes, served with bacon and a salad - brunch for dinner.
I mixed, cooked and left these savory, dense, delicious fritters piping hot, before handing the responsibility of the kids and food over to the babysitter for a couple of hours, and walking down to the restaurant with my beloved for our grown-up time.

RICOTTA CORN CAKES

2 ears fresh corn
1 cup flour
1 cup milk
1/2 cup ricotta cheese
2 eggs
salt and freshly ground black pepper
2 tablespoons chopped fresh chives
olive oil as needed

Using a sharp knife, cut kernels from cobs.
In a mixing bowl, combine the flour, milk, ricotta and eggs. Season with salt and pepper. Stir in corn and chives.
Heat about 2 tablespoons of oil in a large skillet over medium heat. When the oil is hot, ladle about 1/4 cup of batter into pan and cook 2 minutes on each side, or until golden brown.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2013
www.arkansasonline.com/news/features/food/‎

THE BICICLETTA and RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE and CAMBODIAN GAZPACHO and SHRIMP WATERMELON SALAD and LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE and COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

My husband and I first developed the "Appetizer Crawl" while we were on vacation in Las Vegas, many years ago. There are so many incredible restaurants there, and we usually stay a very short time, so rather than spend the entire evening dining at just one place, we walked and ate our way along the strip, choosing small portions at each restaurant.
We decided to incorporate this theme at a recent dinner party, and made multiple small plates, rather than one larger entree.
This is one of my favorite dinner menus ever, but the guests, their witty repartee, and noises of appreciation was what really made night a memorable one.

THE BICICLETTA

ice cubes
2 ounces campari
1 1/2 ounces dry white wine
1/2 ounce club soda
lemon slice for garnish

Fill wineglass with ice. Add campari, wine and soda, stir to mix. Garnish with lemon slice.
Makes one.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE

2 tablespoons olive oil
4 fresh apricots, pitted and halved, each half cut into thirds
salt
baguette, sliced and lightly toasted
4 slices of proscuitto
1/2 cup ricotta, at room temperature
freshly ground black pepper
6 to 8 mint leaves, roughly torn

Heat broiler, brush apricots lightly with olive oil and season with salt.
Place apricots on a cookie sheet and cook until just tender.
Swirl 2 tablespoons olive oil in a medium pan set over medium high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side.
Transfer to a paper lined plate.
While baguette slices are warm, spread generously with ricotta. Top with proscuitto and apricots. Garnish with oil, salt, pepper and mint.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2013
online.wsj.com/public/page/magazine-food.html‎

CAMBODIAN GAZPACHO

1 carrot shredded
4 tablespoons white balsamic vinegar
pinch sugar
pinch salt, plus more to taste
1 16 ounce can tomato juice 
2 English cucumbers, roughly chopped
2 red bell peppers, seeds and stems removed
3 tomatoes, roughly chopped
1/2 jalapeno, seeds removed
10 basil leaves, stems removed
4 tablespoons rice wine vinegar
freshly ground black pepper
20 cilantro leaves, stems removed

In a small bowl, combine carrot, vinegar, sugar and salt. Set aside for 1 hour.
In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeno, basil and rice wine vinegar. Pulse until slightly pureed. Add salt and pepper to taste and additional vinegar as desired.
Divide gazpacho evenly among bowls or serving glasses. Top each with pickled carrot and cilantro.
Enjoy!

Recipe adapted from Shape Magazine, September 2012
www.shape.com/healthy-eating/healthy-recipes‎

SHRIMP WATERMELON SALAD

2 lemons
1/4 watermelon, rind removed, diced
salt and freshly ground black pepper to taste
1 tablespoon finely chopped sweet onion
3 tablespoons of mayonnaise
2 tablespoons finely chopped celery
1 pound peeled and deveined, cooked shrimp
2 tablespoons fresh tarragon
salad greens

Grate zest from lemons to equal 1 tablespoon. Cut lemons in half, squeeze juice from lemons to measure 3 tablespoons.
Place onion in saute pan with a little butter or cooking spray, cook until tender. Stir in mayonnaise, celery, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.
Place arugula and cubed watermelon on individual plates, sprinkle with remaining 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Season with salt and pepper to taste, top with shrimp mixture.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/kitchen-assistant/‎

LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE

1 to 2 racks of lamb, cut into individual chops
salt and freshly ground black pepper to taste
6 tablespoons olive oil
4 cloves of garlic, finely chopped
3 tablespoons finely chopped fresh rosemary
1 lemon, juiced
1/2 cup finely chopped onion
2 tablespoons fresh thyme leaves
1 tablespoon tomato paste
1 cup chicken stock
2 cans chickpeas, rinsed
1/2 cup grated parmesan cheese
2 bunches kale leaves
freshly grated nutmeg

Season the lamb chops with salt and pepper. In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of garlic, the rosemary and the lemon juice.
Coat the chops with the marinade and let stand at room temperature for 15 minutes.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor, reserve the saucepan. Add the chickpeas and cheese to the food processor, puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
Position a rack in the uppermost part of the broiler and preheat to high. Broil the chops, turning once, for 6 to 8 minutes.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add 2 cloves of garlic and swirl for 1 minute. Add the kale and cook until wilted, 3 to 5 minutes, season with salt, pepper and nutmeg.
To serve, top the chickpea puree with a chop, serve with the greens.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, March 2013
www.rachaelraymag.com/recipes/‎

COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

BROWN SUGAR SYRUP
2 teaspoons coriander seeds (I could only find ground coriander seeds)
1 cup dark brown sugar
1/2 teaspoon whole black peppercorns
salt
ICE CREAM
6 ears of corn, husked
2 14 ounce cans of unsweetened coconut milk
3/4 cup condensed milk
1 teaspoon salt
GARNISHES
1 cup salted, roasted peanuts, coarsely chopped
finely grated lime zest

BROWN SUGAR SYRUP
Toast coriander seeds (or ground coriander) in a small dry skillet over medium heat, stirring often, until fragrant, 1 to 2 minutes. Transfer to a cutting board, crush with a mortar and pestle (if not already ground).
Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns, season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain, cover and chill.
ICE CREAM
Cut the corn kernels from the cobs into a large bowl, reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs and condensed milk, cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover and let steep for 1 hour. Discard cobs.
Strain corn mixture through a fine mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible, discard solids. Whisk in salt. Cover corn ice cream base, let chill for at least 4 hours or overnight.
Process ice cream base in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, cover and freeze for at least 3 hours and up to 1 week.
GARNISHES
Spoon some syrup in the bottom of the bowl, scoop ice cream on top. Garnish with peanuts and lime zest.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

ROSEMARY RICOTTA AND PINE NUT TARTS and CHOCOLATE BROWNIES

One of my favorite summer past times is spending an afternoon beside my friends pool. She has a wonderful, relaxed and very welcoming entertaining style, and my boys love her boys, so the adults have the chance for an actual conversation, while the kids are happily playing.
I was thrilled when she invited us over for lunch and a swim date, and couldn't wait to get to her back yard. I offered to bring dessert, and as she is gluten free, I made one dessert to appeal to the adults, and another that was more kid friendly.
Lunch was set up buffet style, so I added my desserts and went out to sit under the umbrella where the wine was chilling in an oversized ice bucket and the conversation was already flowing.

ROSEMARY RICOTTA AND PINE NUT TARTS

30 grams of butter softened
1/3 cup honey
2 teaspoons of rosemary, finely chopped
500 grams of ricotta
2 tablespoons sugar
4 eggs
200 grams of Greek yogurt
grated zest of 1 lemon
1/3 cup golden raisins, chopped
1/3 cup pine nuts

Heat oven to 180C.
In a small saucepan, combine honey and rosemary. Stir over medium heat until simmering. Allow to cool.
In a food processor, combine ricotta and sugar. Process until smooth. With the motor running, add eggs, one at a time, processing until smooth. Add honey mixture, yogurt and zest. Pulse to combine. Stir in raisins.
Divide mixture among 6 ramekins, sprinkle with pine nuts.
Bake for 15 to 20 minutes, cool.
Garnish with whipped cream and grated lemon zest.
Enjoy!

Recipe adapted from Woman's Day
www.womansday.com/food-recipes/‎

CHOCOLATE BROWNIES

BROWNIES
1 cup butter
4 ounces of semi-sweet chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon salt
2 cups chocolate chips
1 teaspoon of vanilla
FROSTING
1 cup cream
8 ounces chocolate, finely chopped

BROWNIES
Heat oven to 350F.
Line the bottom of an 18 by 12 baking pan with parchment paper and spray with cooking spray.
In the top of a double boiler, over medium heat, helt butter and 4 ounces of chocolate.
In a large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in chocolate chips and vanilla.
Pour into prepared baking pan. Bake for 35 to 40 minutes, or until top is crisp and toothpick inserted in center comes out clean.
Cool before frosting.
FROSTING
Bring cream to a boil, stirring constantly. Remove from heat and add chopped chocolate. Stir to blend well. Spread over brownies.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

SMOKED CHEESE AND SAUSAGE LASAGNA and HAM AND VEGETABLE GRATIN and WARM CHICKEN PEAR AND CHICKPEA SALAD and CHEESEBURGER STUFFED BAKED POTATOES

I have read a lot lately about the benefits of family dinners. It would seem sitting down together to eat not only allows the parents to model good manners, but also provides a sense of security and an occasion for dialogue and discussion that prevents destructive behaviors and results in children doing better in school.
Preparing meals at home also gives parents the opportunity to teach children about good eating habits, to provide food that is healthy and nutritious, and maybe even impart some cooking skills.
I definitely love the idea that sitting around the table to a home cooked dinner makes for a happier family, and educates and nurtures, but I know in our family, the content of dinner can occasionally be cause for unhappiness.
Here are some of our more recent family dinners - I'm not sure everyone has relished or even liked the food on their plate, but the conversation and sense of togetherness has definitely been appreciated and enjoyed by all.

SMOKED CHEESE AND SAUSAGE LASAGNE

3 tablespoons olive oil, divided
1 pound sweet Italian sausages, casings removed
3 ounces sliced proscuitto, chopped
1 1/2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
1 28 ounce can Italian style tomatoes in juice
2 tablespoons chopped fresh basil
12 lasagna noodles (I used the oven ready kind)
12 ounces ricotta cheese
2 1/2 cups grated smoked cheese, divided (I used a combination of cheddar, pepper jack and mozzarella - all smoked in house)
1 egg

FOR THE SAUCE
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add sausage, saute until browned, breaking up with a fork, about 6 minutes. Add prosciutto, stir 1 minute. Transfer mixture to a bowl.
Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Saute until tender, about 5 minutes. Stir in tomato paste. Add tomatoes and juice, basil, and sausage mixture. Reduce heat, simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper.
FOR LASAGNA
Stir ricotta and 1 1/2 cups smoked cheese in a bowl. Season with salt and pepper, mix in egg.
Brush a 13X9 inch baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1cup smoked cheese. Cover with foil.
Heat oven to 350F.
Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.
Enjoy!

Recipe adapted from Bon Appetit, March 2004
www.epicurious.com › recipes & menus


HAM AND VEGETABLE GRATIN

4 tablespoons butter
1 onion chopped
4 cloves garlic
2 sweet potatoes, peeled and diced
1 10 ounce package of frozen peas
1/4 pound ham, chopped
3 tablespoons flour
1/2 teaspoon dried thyme
1 1/2 cups chicken broth
2/3 cup milk
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

Heat oven to 375F.
Melt 1 tablespoon of butter in a large ovenproof skillet. Add the onion, sweet potatoes and peas and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the sweet potatoes are tender, about 20 minutes.
Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet. Add the panko, parsley and salt and pepper to taste and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture, let rest 5 minutes before serving.
Enjoy!

Recipe adapted from the Food Network Magazine, January/February 2013
www.foodnetwork.com › Recipes › Pork


WARM CHICKEN, PEAR AND CHICKPEA SALAD

1 onion, chopped
350 grams chicken, cut into cubes
250 grams cherry tomatoes, halved
1 red pepper, seeded and diced
1 pear, cored and diced
1/2 cup burghul wheat
3/4 cup boiled water
400 gram can chickpeas, drained and rinsed
100 grams baby greens
crusty bread to serve
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon orange juice

Heat a large frying pan, spray with cooking spray.
Saute onion for 2 to 3 minutes until tender. Add chicken. Cook, stirring for 5 to 6 minutes until cooked through.
Stir in tomatoes, red pepper and pear. Saute for 2 to 4 minutes until softened. Remove from the heat and cool slightly.
Place burghul wheat in a small bowl. Cover with water. Set aside for about 5 minutes until all water is absorbed. Fluff with a fork to separate grains.
In a jug, whisk together the olive oil, white wine vinegar and orange juice to make the dressing. Season to taste with salt and pepper.
Add chicken mixture, chickpeas and salad greens to burghul with dressing. Toss to combine. Serve warm with the crusty bread.
Enjoy!

Recipe adapted from Woman's Day
recipefinder.msn.co.nz/womans-day-recipes/


CHEESEBURGER STUFFED BAKED POTATOES

3 large russet potatoes, scrubbed
1 tablespoon olive oil
1 onion, chopped
1 pound ground beef
4 cloves garlic, crushed
2 teaspoons worcestershire sauce
2 teaspoons beef broth
6 ounce can tomato paste
6 tablespoons parmesan cheese
salt and pepper to taste
grated cheese to serve

Heat oven to 450F.
Prick potatoes several times with a fork and place them directly on oven rack. Bake until tender, 45 minutes to an hour.
While potatoes are baking, heat the oil in a skillet over medium heat. Add the onion and cook unit slightly translucent, about 5 minutes. Add the beef, stirring to break it up, and cook about 10 minutes, until browned, add the garlic.
Stir in the worcestershire sauce, tomato paste, parmesan cheese, salt and pepper to taste. Cook another 5 minutes.
Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise. At this point, you could scoop out the flesh, mix with butter and plain yogurt and then fill the shells with the hamburger mixture and potato mixture. I chose to mound the hamburger mixture onto the plain potato and top with the grated cheese, baking until the cheese was melted, about 5 minutes. Either way is delicious.
Enjoy!

Recipe adapted from Parenting Magazine, May 2009
www.parenting.com/recipes