stir fry

Last night I made the kids pork stir fry over white rice. For reasons I am not sure of, I hardly ever make stir fry for them, but while I was making it I thought I should make it for them more often. I use the recipe from The Joy of Cooking. and it is so easy to make. To make it you can use beef, pork, chicken or shrimp and whatever veggies you want. I think I will add some version of it to the fall/winter menu at least once a month.

spoiled

I think I am spoiling the kids. They eat well, I think better than most. They are starting to have high food standards.

I have tons of fresh sage in the garden so, last night for dinner I made them potato gnocchi (my favorite recipe is the one from Thomas Keller's French Laundry cookbook) with a brown butter sage sauce. Then they each picked what veggie they wanted to have from the garden. For dessert they had the strawberry ice cream that we made earlier in the day. Everything was a hit.

playdate dinner

Every once in awhile I will have one of the kids friends over for dinner. It is alway a challenge figuring out what to make for dinner. For the most part, and compared to other children, my kids eat well. I never know what other children will or will not eat. Tonight for the play date dinner I made Tyler Florence's Ultimate Mac and Cheese. It is awsome. I make it every once and awhile for dinner here. Serve it with some spinach (have to get the greens in) and you are good to go. It is perfect on a cold and wet night like tonight. Comfort at its best.

Ultimate Mac and Cheese
Tyler's Ultimate

1 lb. elbow macaroni
3 Tbsp. unsalted butter
3 Tbsp. flour
4 cups warm
5 1/2 cups shredded sharp white Cheddar cheese
kosher salt and freshly ground black pepper, to taste


Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat oven to 400ºF. Melt the butter in a large, deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in the milk and, whisking vigorously, cook until mixture is thick and smooth.

Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper, to taste. Add the cooked macaroni and the parsley to the skillet, and stir to coat. Scrape into a 3-quart baking dish and sprinkle with the remaining 11/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

Serves 8