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Doing all of the research, testing, cooking, planning, and writing for Table365 has taught me a lot.  I’ve learned a lot more in-depth information about different foods, tools, and preparation techniques.  It’s been a wonderful education and a grand adventure.  Onward!

If nothing else, I thought writing about and researching the topic of feeding my family would make it even easier for me to do just that.  Well, although I have learned so much, and feel more armed with great ideas, it still comes down to this: no matter what, the most challenging aspect of feeding my family is how much time I have during any given week to stay organized and on track.  Some weeks I succeed, and some weeks I don’t.  I know I am not alone in that.  I have learned to celebrate the successes and give myself a break on the days that I end up getting take-out for the second time in a week.

Happy 1^st Birthday Table365!

This is the 52^nd week of Table365 posts, and we’re so excited to celebrate with you.

We’ve had a great time helping you feed your family over this last year.  Today we’re taking a look back at the highlights of the year.  We both agree that hearing from you is our favorite part.  We like to know how you are using the recipes, our Table365 Feeding Your Family System, tools, and information.  It’s so exciting to hear that your family is now making roasted vegetables on a regular basis, or you had good success with the latest recipes, or that you’ve become inspired about the daily (and important) task of getting healthy, delicious meals on the table.

A look back at the last 365 days…

Reader Favorites:

• Roasted Vegetables
• Table365 Favorite Cookbooks
• Pot Roast – Five Ways
• Lunch Idea List

Our Favorites:

• Beans
• Chicken Stock
• Pantry Lists
• Skillet Hash

What We Learned:

• You’re busy (we hear that!)
• Keep it short (bite-sized pieces of information)
• We’re all looking for new recipe ideas and meal inspiration
• Using the Table365 System for meal planning really helps!

What’s Next:

• Interviews
• Putting the system to work
• Reaching more readers
• You tell us – what do you want?!

Cheers!

This recipe is from The America’s Test Kitchen Healthy Family Cookbook.

• 1 1/2 tablespoons olive oil
• 12 ounces boneless, skinless chicken breasts (about 2), trimmed and sliced thin
• 1 onion minced
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 2 tablespoons all-purpose flour
• 4 cups 1 or 2% low-fat milk
• 1 bay leaf
• 1/2 cup grated Parmesan cheese
• 2 teaspoons fresh lemon juice
• 10 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
• Salt and pepper
• 8 ounces whole-wheat penne
• 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)

1.  Adjust an oven rack to the middle position, and heat the oven to 425 degrees.  Lightly coat an 8-inch square baking dish with vegetable oil spray and set aside.

2.  Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned but not fully cooked, about 3 minutes.  Transfer to a bowl.

3.  Add the remaining tablespoon oil to the skillet and return to medium heat.  Add the onion, and cook until softened, about 5 minutes.  Stir in the garlic and red pepper flakes, and cook until fragrant, about 30 seconds.

4.  Stir in the flour, and cook for 1 minute.  Slowly whisk in the milk and bay leaf, and bring to a simmer.  Cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.

5.  Return the chicken with any accumulated juice to the skillet.  Simmer until the chicken is cooked through, about 1 minute.  Off the heat, discard the bay leaf, and stir in the Parmesan and lemon juice.  Stir in the spinach, breaking up any clumps, until well combined.  Season with salt and pepper to taste.

6.  Meanwhile, bring 4 quarts water to a boil in a large pot.  Add the pasta and 1 tablespoon of salt and cook, stirring often, until almost al dente but still firm to the bite.  Reserve 1/4 cup of the cooking water, then drain the pasta, and return to the pot.

7.  Add the chicken-spinach mixture and reserved cooking water to the pasta, and toss to combine.  Pour the pasta into the prepared baking dish and sprinkle evenly with the mozzarella.  Bake until the sauce is bubbling and the cheese is lightly browned, about 15 minutes.  Let cool for 5 minutes before serving.

I keep a large selection of spices, but I have about 10 that I use on a regular basis.  I just changed how I keep my spices from a cupboard to a drawer.  It’s easy to see them when they are laying in the drawer, but I’m not sure it’s any easier to use them as I like to just grab and go. (I have to take a bit more time getting them in and out now).  I like to buy herbs and spices in bulk to keep them fresh (and save on the cost.)  It’s also handy when I know that I will need a lot or a little, so I’m not confined to the amount in a jar.  My most commonly used spices are basil, oregano, thyme, black pepper, coriander, curry, cumin, ginger and cinnamon.  Stay spicy!

I have lots of spices on one shelf in my pantry. Fortunately, I have shelves that pull out, but to make it easier to spot the spices I need, I nerded out one day with my label maker (yes, I love it!) and typed up labels for all the bottles that didn’t already have their name on the tops.  This way I can see what I need just glancing at the tops. I keep all the ones I use regularly toward the front. I have way too many spices, but I really like to have them on hand.  There are some I need to start buying just for specific recipes, though, since they only last around 6 months once opened.  The ones I use regularly are cumin, turmeric, paprika, oregano, thyme, ground coriander, cayenne, and bay leaves.

Cheesy, Easy, Warm, and Inviting — Baked Pasta Dinners

Most baked pasta dishes fall squarely into the “comfort food” category, and as winter drags on it is great to have these warm and filling dishes in your repertoire.  These are classics — and for good reason!  It is hard to resist the aromas floating through the kitchen as the steaming, browned, cheese-bubbling dishes come out of the oven.  Baked pasta dishes meet all of the Table365 time saver criteria:  easy to customize,  make ahead, and double batch (bake one right away, and freeze the other for later).  The usual family favorites, lasagna and macaroni and cheese, are included in this category, but you can expand your meal plan with these two other versatile baked pasta dishes from Katie Workman and Mark Bittman.
Enjoy!

A few cooking tips:

• Always undercook the pasta a little so it can finish cooking once the dish is assembled and in the oven.
• If you like crunchy edges, use a larger baking dish than the size called for in a recipe so there is more surface area to get browned and crispy (you may need to cook it a few minutes less since the dish will be more shallow).

Simple Fresh Mozzarella Pasta Casserole from Katie Workman, The Mom 100 Cookbook.  This is a simple recipe that can easily be adjusted for your tastes.  For variations, try different sauces or cheese combinations.  You can also add ground meat, chicken, sausage, and vegetables (fresh or frozen spinach, peas, chopped asparagus) to the dish.

• 1 package (16 oz) dried pasta, like ziti, penne, cavatelli, or bow ties
• 3 cups tomato sauce or 1 jar (24 to 26 oz) vodka sauce or other pasta sauce
• 1 pound fresh mozzarella, cut into small cubes
• ½ cup freshly grated Parmesan cheese (optional)

1.  Preheat the oven to 400°F.

2.  Bring a large pot of water to a boil over high heat.  Add salt and let the water return to a boil.  Add the pasta and cook it until almost al dente (follow the package directions, but stop a minute or two before the pasta is completely tender).  Drain the pasta.

3.  Return the pasta to the pot, and add the vodka sauce.  Mix it all up, stir in mozzarella, then spoon the mixture into a 3-quart baking dish and sprinkle the Parmesan on top, if desired.  Bake the casserole until the top is a bit brown and everything is bubbly, 20 to 30 minutes.

Baked Ziti from Mark Bittman, How to Cook Everything.  As with the recipe above, you can customize this dish.  Add ricotta, or use a meat sauce instead.  An interesting variation Mark Bittman suggests is to use pitted olives (about 1 cup) instead of mushrooms and bits of goat cheese instead of mozzarella.

• Salt
• 3 tablespoons extra virgin olive oil or butter
• 1 pound any mushrooms
• 1 large onion
• 1 tablespoon minced garlic (optional)
• Freshly ground pepper
• One 28-ounce can plum tomatoes with the juice, chopped
• 1 pound mozzarella, preferably fresh, grated, or chopped
• About ½ cup freshly grated Parmesan (optional)

1.  Bring a large pot of water to a boil, and salt it.  Heat the oven to 400°F.

2.  Put the olive oil or butter in a large skillet over medium-high heat.  When the oil is hot or the butter is melted, add the mushrooms and cook, stirring occasionally, until they soften, release their water, and then begin to dry again, about 5 minutes.  Add the onion, and, if you’re using it, the garlic; sprinkle with salt and pepper.  Lower the heat to medium and continue to cook, stirring occasionally, until the vegetables are soft, about 2 minutes.

3.  Add the tomatoes and bring to a boil.  Turn the heat down so that the mixture bubbles gently and cook, stirring occasionally, while you cook the pasta; don’t let the sauce get too thick.

4.  Cook the pasta in the boiling water until it is just starting to soften but is still too hard to eat.  Drain it (don’t shake the colander; allow some water to cling to the noodles) and toss it with the sauce and about half the mozzarella.  Grease a large baking dish (9×13 inches) and pour or spoon the mixture into it.  Top with the remaining mozzarella and the Parmesan if you’re using it, and bake until the top is browned and the cheese is bubbly, 20 to 30 minutes.

*A healthier, great-tasting option (pictured above) is a Creamy Chicken and Spinach Casserole from The America’s Test Kitchen Healthy Family Cookbook.  It uses whole wheat pasta and a low-fat milk-based sauce that is thickened with a little flour.

For my younger son’s preschool Valentine’s Day party, we are providing boxed lunches for the children:

• Mini bottles of water (with a valentine’s label wrap)
• Jam sandwiches cut into hearts
• Slices of cheddar and provolone cheese cut into small hearts
• Red grapes and strawberries
• Valentine’s snack mix:  dried cranberries, yogurt covered raisins, rice chex

At home, we’ll have heart-shaped pizza for dinner.   Have a delicious Valentine’s Day!

I know that my kids are going to get their fill of sweets at the school Valentine’s Day celebration and in their Valentine cards from friends.  I am careful about what we choose to give in Valentine’s cards for that reason.  I am also careful about what we have at home to celebrate.  I like taking things we normally eat (waffles, pancakes, eggs in a nest, toast, sandwiches) and turning them into something appropriate for the holiday, either cutting them into different sized hearts, or using fruit or different ingredients to make heart shapes.

Kimberly and I have been discussing the challenge of feeding children with developing and changing tastes and palates.  We decided that one of the best things we can do is model the behavior that we ask of our children – to Try Something New.

1.  Get New Ideas.  At the dinner table or during a family meeting, ask for suggestions for new foods or dishes to try during the week or month.  Even ask your friends for what their families like to eat.  Remember to focus on seasonal food for better flavor and nutrition value.  February is a tough month for fresh food, but the citrus is great, and root vegetables and dark greens (kale, collards, spinach) are still available.  Stews, chilis, braised meats, and beans can get you through until the first spring produce arrives.

2.  Pick New Ingredients.  Let your children pick out produce, cuts of poultry, meat, and seafood that looks interesting to them.  They have fresh eyes and may help you find a new family favorite.  Their choice may drive you to search for a new recipe or instructions on preparing the different ingredient.

3.  Try, Try, Try Again.  And remember, it can take many tries to get a new recipe right, or to appreciate a new flavor.  One of my friends told me that she made our roasted vegetable recipe with Brussels Sprouts FIVE times before her children would eat them, but on the fifth time she made them, they ate them.  Wow.  That is great dedication to introduce new and healthy flavors to her family (she reported that her husband loved them immediately and pops them like candy).

From Sharon’s kitchen:  This week in the spirit of Try Something New, I decided to tackle an inspiration and a challenge.  Recently I was reminded that shrimp is a great entree for a fast and easy dinner.  Following the inspiration, I headed to my local seafood shop (I know, easy for me, living in Seattle) and bought frozen, wild shrimp.  I also bought a bag of dried chile de arbol  (those scary red chiles in our header photo this week).  As I shared in our “About Us” Q&A, I’m sensitive to chiles and spicy heat.  I daringly added the dried chiles to the shrimp dish and it was spicy and excellent!

This recipe for Garlicky Shrimp with Olive Oil, or Gambas al Ajillo, is from the exact little bar in Madrid where I first tasted this heavenly dish.  It’s a perfect pairing with a cold February evening.  Serve with crusty bread, over rice, or with pasta to soak up all the garlicky sauce.  I like to add a Caesar salad for a complete meal.

Here’s to the New!

Hands down, our favorite condiment is hot sauce.  We have several different kinds in our pantry, and we rotate them depending on what we are eating, and if they will pair well with it. The one we are using the most right now is green Tabasco (their milder, tangy jalapeño version) mostly because my girls love it and will add it to a lot of different things.  It has come in handy to get them to finish food on her plate — even vegetables.  I am even thinking of purchasing it by the gallon (really!) since we use it most days.  My 6-year-old’s favorite (and mine) is to put it on a fried egg eaten inside a tortilla.  It has become our latest version of a breakfast taco.

Well, this question was a stumper for me!  Even though I have a refrigerator full of condiments, it’s hard to say that I or we have a favorite.  I think I use extra-virgin olive oil most often as a condiment (although I wouldn’t really consider it a true condiment).  I use it to make salad dressings and in almost everything I cook.  It’s hard to think of any vegetable that I prepare without using olive oil.  I like to drizzle it on top of soups (especially tomato, potato, and gazpacho), and it’s a great dipping sauce for bread (especially with a little balsamic vinegar and freshly ground pepper).

Slice It Up!

For a long time I didn’t think much of the pre-cooked polenta rolls sold in the grocery store.  Sometimes they are also easy to miss (and therefore forget about) since they are usually displayed on lower shelves near the grains.  For starters, they don’t look all that appetizing; they are sold in a plastic roll.  Then there is my association of polenta with a dish that is like a creamy, smooth porridge topped with savory ingredients.  On the recommendation of friend who is a great cook, though, I discovered a product that has become one of my weeknight side-dish staples.  It can be sliced and heated with toppings, or used as a component in casseroles or lasagna-style dishes.  It is a blank canvas of sorts – a healthy, delicious one at that – that can make it easier for you to get dinner on the table.  Kimberly

More Reasons to Love Pre-Cooked Polenta

• Use this polenta for any meal or snack throughout the day:
  • As an appetizer:  The slices can be used the same way you would a slice of bread.  Top with cheese, roasted eggplant, and a simple marinara for an elegant appetizer.
  • For breakfast: Heat in some butter until the slices are crispy on both sides, then drizzle with syrup. Or for a savory alternative, top with cheese and a fried egg.
  • Serve as a snack: Top slices with sauce, cheese, or any other toppings for a mini-pizza.  Or use the slices instead of bread for a small, yummy grilled cheese.
  • As a simple side dish:  Top slices with a cheese like cheddar or smoked Gouda, then broil until the cheese melts and browns.  Serve with a protein and a vegetable for a well-rounded meal.  (You can roast the vegetables, and then turn the heat up to broil on the oven to finish off the polenta in just a few minutes.)
  • Main Dish ideas: use as a layer in casseroles (see recipe below).
• You can heat up the slices by pan-frying them in a little olive oil (4-5 minutes per side), microwaving for just a few minutes, or cooking in the oven (350°F for 15-20 minutes).  There are usually heating suggestions on the packaging.
• This is a gluten-free product.  So, if you are following a gluten-free diet, or need some ideas of what to serve friends following one, then this is a great staple to build a meal around.
• Other topping ideas to use on sliced polenta rounds include: a meaty tomato sauce; olive tapenade; sautéed mushrooms; sautéed greens; or roasted vegetables.

Recipe: Tamale Pie
Although the easiest thing to do with pre-cooked polenta is slice it, heat it, and serve with your favorite toppings, it also saves time when assembling casseroles or lasagna-type dishes.  This easy recipe is one we’ve tried from Epicurious, using the pre-cooked polenta. Enjoy!

• 1 pound ground beef
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 16-ounce bottle spicy salsa
• 1 15- to 16-ounce can refried beans
• 1 14 1/2-ounce can chicken broth
• 1/2 cup chopped fresh cilantro
• 2 1-pound rolls prepared polenta, sliced into 1/3-inch-thick rounds
• 3 cups shredded sharp cheddar cheese

1.  Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans, and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.

2.  Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese, and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)

3.  Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.