Not many recipes can boast that they require so few ingredients AND taste this delicious. This shortbread recipe sets the standard for minimalist baking. Just four ingredients that you probably already have in your fridge/pantry come together quickly and easily. Plus, no mixer is required! The butter is melted on the stove and then the other ingredients are added right in the saucepan. No need to chill the dough, roll it out, drop it from a spoon or shape it in any way - just press into a baking dish and pop it in the oven. Really, what could be simpler .... and have I mentioned they are to die for? Not overly sweet, the biscuit-like texture is a perfect foil for a cup of tea (the preferred British way) or coffee (or a cold glass of milk for that matter!) This recipe is a true family favorite - I am the lucky recipient from my Mom, who first received it from my Grandma (her Mom) who brought it back from Scotland and shared it with her daughters, so my aunts have it too. While this shortbread is nice all year round, my Mom always makes them for Christmas. 
I did a little research on the history of shortbread, and found they go all the way back to 12th century Great Britain - originating as a "biscuit bread" made from left-over bread dough. Eventually butter was used as the shortening which made them quite a luxury item since butter was expensive. It is the large amount of butter that makes them crumbly like a shortcrust pastry (and divine tasting!) The other core ingredients are flour and sugar, although flavorings such as caraway, lemon and almond extract have also been added - which makes me think - rosewater would give them a delicate, aromatic quality - will give this a try this next time!
This recipe also includes cornstarch (called corn flour in the UK) - ironically a New World ingredient, but it gives the shortbread a more tender texture, as does the confectioners sugar. Shortbread typically comes in three different shapes:  small round biscuits, fingers (the method we use) or large rounds.  Fork tines are always used to create a lattice pattern on the top too. 
Regular granulated sugar is supposed to be sprinkled over the shortbread, but when I made it last week I jazzed it up for spring with some pink and yellow dusting sugar. No matter how this recipe is served up, it is always a winner! 

Shortbread

2 sticks butter (has to be real butter - do NOT use margarine!)
2 cups plain flour
1 cup cornstarch
1 cup confectioners sugar

Melt butter in saucepan over low heat. Remove from heat and add flour, sugar and cornstarch. Mix well (may need to use hands to mix). Put in a 8 x 11 pan and prick all over with a table fork. Bake in a 275-300 oven for 45-55 minutes (edges can brown so check after 45 min). Sprinkle with sugar and cut into finger shapes immediately (if you wait to cut them they will crumble). Cool then store in an airtight container.

I love meals where you get to try a variety of different things - the first time I experienced this was probably as a child at a Chinese restaurant where they bring out the rice and different dishes and everyone can take as much (or as little) of each as they'd like. It wasn't until I was an adult that I was introduced to the "small plates" concept through Spanish tapas and Mediterranean mezze. Both are favorites of mine - the type of foods and the tasting idea - small amounts of fresh, flavorful foods can really pack a punch and taste so much better than big, heavy colorless dishes. So, when I saw this recipe in The Wall Street Journal I had to try it, especially since it comes from Chef José Andrés - the culinary genius who helped mainstream tapas and other innovative Spanish cuisine in America.  
The shrimp - gambas al a jillo -  is sautéed with lots of garlic and then bathed in a brandy and lemon infusion. Mr. Andrés refers to it as "one of the most iconic Spanish tapas." Wilted greens are always good, and espinacas a la catalana - spinach with raisins and pine nuts - is typical of the Catalonian tradition to combine sweet and savory flavors. 
Since the two items are really meant to be eaten as tapas or perhaps a light lunch, Andrés suggests olives,  jamon Ibérico and/or Manchego or Cabrales cheese alongside to "build a feast," so I followed this advice and included some olives, and in my own South American twist I served the two over some tri-colored quinoa, which I thought worked nicely. A crisp Sauvignon blanc provided a lovely pairing to the meal. 
As per his bio, Chef Andrés is a "passionate advocate for food and hunger issues" - another plus in my book. I will definitely be following him for years to come!

Here's the recipe:

Garlic Shrimp and Catalan Spinach
Total Time: 10 minutes Serves: 4

6 tablespoons olive oil, plus extra for brushing bread
1 Golden Delicious apple, cut into ¼-inch dice
4 tablespoons pine nuts
4 tablespoons seedless raisins
10 ounces baby spinach
Salt, to taste
4 cloves garlic, thinly sliced
5 chiles de árbol, crumbled
1 pound shrimp, peeled and deveined
5 tablespoons brandy
5 tablespoons lemon juice, plus 4 lemon wedges for garnish
4 slices country bread, ¾-inch thick

1. Preheat broiler. Add 2 tablespoons oil to a large sauté pan over high heat. Once hot, add apples and cook until caramelized on all sides, 2-3 minutes.
2. Add nuts and stir until lightly toasted, about 30 seconds. Add raisins and continue stirring until heated through, about 30 seconds.
3. Add spinach and toss until just wilted, 1-2 minutes. Remove pan from heat and season with salt.
4. Set a medium sauté pan with ¼ cup oil over medium heat. Add garlic and cook until it sizzles, about 30 seconds. Add chiles and cook 1 minute, making sure garlic does not burn. Turn heat to high and add shrimp.
5. Cook shrimp until they start to color, about 30 seconds. Add brandy and lemon juice to pan. Flip shrimp and continue to cook until they just curl, about 1 minute more. Remove pan from heat and season shrimp with salt.
6. While shrimp cook, brush bread with oil and place slices under broiler. Toast both sides until golden, about 1 minute per side.
7. Serve shrimp and spinach with toasted bread and lemon wedge.

Source:  Garlic Shrimp and Catalan Spinach, The Wall Street Journal, March 15, 2013 —Kitty Greenwald

I made this tasty curry last Friday, courtesy of the Stonyfield Farms website. I did make a few changes, like adding some bright orange bell peppers and using some fresh chopped basil since I forgot to get cilantro. I know that really isn't a swap, but I thought it worked fine! I also used plain nonfat yogurt instead of whole milk yogurt since it is healthier and I always have this on hand. Again, I thought it tasted great - Stonyfield Nonfat Plain is so rich already. I really liked the shittake mushrooms - don't usually think of them in a curry ... And the cashews added a delicious crunch - yum!



Cashew Shrimp Curry

1 bunch scallions (chopped)
1pt shitake mushrooms  
Fresh ground black pepper & sea salt to taste
1⁄2 tsp ground cinnamon
2 tbsp curry powder
2 tbsp olive oil (divided)
1⁄2 c fresh cilantro (coarsely chopped)
1 c chicken or vegetable broth
1 c Stonyfield Organic Whole Milk Plain Yogurt 
1 c cooked rice
1⁄2 c cashew nuts (whole for garnish)
1 lb shrimp (large, raw and peeled)
1 8oz. can of water chestnuts (sliced)

Directions

1. In a bowl toss the shrimp with curry powder and cinnamon and set aside
   
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   
3. Add scallions and sauté for 1 minute.
   
4. Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
   
5. Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
   
6. Add the chicken broth slowly and stirring constantly.
   
7. Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste.
   
8. Let cook for about 3 to 5 minutes.
   
9. Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
   
10. Garnish with cashews and 1/4 cup of chopped cilantro.
    

What kid doesn't like breakfast for dinner? (Or adults come to think of it!) Instead of pancakes or waffles, I decided to make crepes last night. I had gotten a new crepe pan for Christmas and had been itching to try it out (I know, it took me three months!) Plus, my daughter fell in love with crepes when we were in France several years ago, and she happened to see this recipe in the latest FamilyFun Magazine - perfect! They were fun and easy to make - you just have to really watch them since they only take a minute or two on each side to cook....next time I might recruit my younger cooks to help!

The ingredient list is short and sweet:
1 1/4 cups milk
2 eggs
1 cup flour
1 tablespoon sugar
1/4 tsp salt
 4 tablespoons butter, melted and cooled

Directions:
Place the milk, eggs, flour, sugar, and salt, plus 3 tablespoons of the butter, in a blender and process until smooth, scraping the sides as needed, about 1 minute.
Heat the oven to 175° and warm a 10-inch nonstick skillet over medium heat. Fill a 1/4-cup measuring cup with batter. 
Brush the skillet with some of the remaining butter, then form a crepe in the pan:  Working quickly, pour the batter into the skillet, then lift the pan from the heat and tilt it in a circular motion to evenly coat the bottom surface with the batter. Cook the crepe until the edges pull away from the skillet and the bottom is golden brown, about 2 minutes. Flip the crepe with a rubber spatula and continue cooking until the crepe is lightly browned on the opposite side, about 1 minute more. Transfer the crepe to a baking sheet and place it in the oven to keep warm. Repeat with the remaining batter.

Although this recipe includes directions for a strawberry filling, my daughter prefers nutella topped with sliced bananas (see above). My son spread his with cream cheese before rolling it up and just put the strawberries on the side. For my husband I made it savory, with ham and shredded cheese. Really the skies the limit!

Homemade pizza is ridiculously versatile, fun and easy to make (i.e. kid-friendly!). I have tried various crusts over the years before settling on one from the American Medical Association Family Cookbook (a great gift from my husband many Christmases ago). I know, sounds like the recipes would be boring and bland, but this cookbook is surprisingly interesting and flavorful, as well as healthy and informative. 
Having kids help make the dough and then roll it out and top the pizza is a great way to get them involved in the kitchen. I often give them each their own piece of dough to roll out and create their own pizza with whatever toppings they want - a neat activity for playdates that include staying for lunch or dinner. 
I stock up on yeast to store in the fridge, as well as the various flours, which will keep in the freezer for months, plus I almost always have tomato sauce and cheese on hand, so this easy meal comes together quickly, especially since pizza dough only requires one rising.


Here's the recipe (the page is ripping out of my cookbook, I use it so much)! :

Basic Pizza Dough
Makes enough for one 14-inch round (or rectangle-shaped) pizza - 4 servings
1 1/4 cups white bread flour, plus additional for kneading
1/2 cup semolina flour or additional white bread flour
1/2 cup whole-wheat flour
1/4 cup yellow cornmeal, plus 2 teaspoons
3/4 tsp salt
1 package quick-rising yeast (time will be doubled with regular dry yeast)
1 cup very warm water (110-120 degrees)
1 tbsp olive oil
cooking spray

1.  In a large mixing bowl, whisk together the white, semolina and whole wheat flours, 1/4 cup of the cornmeal, salt and yeast. Make a well in the center and pour in the water and oil. Mix with a wooden spoon or the paddle of an electric mixer until a soft dough forms - about 5 min. Turn out onto a lightly floured surface and knead by hand for 10 min, or knead in the mixer bowl with a dough hook for 5 min until smooth and elastic.
2.  Lightly coat a mixing bowl and baking sheet or pizza stone with cooking spray, place dough in the bowl, cover lightly with a towel and let rise at room temperature until double in bulk (can be as short as 30 min, or a couple of hours in my drafty kitchen depending on time of year!). Punch the dough down and sprinkle baking sheet with 2 tsp cornmeal. Using a rolling pin and your hands to roll and stretch the dough into a circle or rectangle shape (or let kids each make their own mini crusts). Top with pizza or pasta sauce and any other toppings you like (I love mushrooms, roasted red peppers and olives) and bake in a preheated 450-degree oven for about 5 minutes, then take out and add shredded cheese and bake for another 5-7 min (I found if I put the cheese on in the beginning it gets TOO brown). Cut into pieces with a pizza wheel and enjoy!
Adapted from AMA Family Cookbook

I didn't feel like going to the supermarket today so I adapted this curry using ingredients I had on-hand from a recipe in the latest CSPI Nutriton Action Healthletter. I combined 1 cup of red lentils in a medium pot with 1/2 tsp turmeric, 2 cups vegetable broth and 2 cups water (the package and recipe both called for 4 cups water - but I had to drain quite a bit off so next time I would use less). I brought to a boil and then reduced the heat to simmer. In the meantime I sauteed 1/2 a zucchini with some crushed garlic in a little olive oil until tender, then added 2 pieces of chopped crystalized ginger (I didn't have any fresh on hand), a few sprinkles of chili powder, and garlic salt, garam marsala and curry powder (a couple hearty shakes of each). Then I stirred in one can of Muir Glen fire-roasted tomatoes (so happy to see no BPA-added to the can lining on the label!), and let it simmer until the lentils were done. I then drained the lentils and added them to to veg mix and let simmer a few more minutes to blend flavors. Just before serving I added some chopped fresh cilantro. My husband and I both loved it, and even our daughter thought it was pretty good. The fussy son, not so much, but will keep trying to introduce him to new things!

Quinoa is my latest go-to food. I have always enjoyed this protein-packed grain since trying it a few years ago, but for some reason I have really been loving it lately. It is so easy to make and the nutty flavor and slightly crunchy texture is delicious. I thought it would be a perfect complement to rich, buttery scallops broiled with peaches. Turned out to be a good combination!
Here's what I did:
I rinsed a cup of quinoa and sautéed it with a little sesame oil, some sesame seeds and a couple cloves of minced garlic in a saucepan for a few minutes. Then I added two cups of vegetable broth and some smoked sun-dried tomatoes and let it simmer until the quinoa was cooked and the broth was absorbed. For the scallops, I tossed them with a little lemon juice, some Jane's Krazy Mixed-up Chunky Garlic Seasoning and some mint, then added one diced peach. I put the mixture on a foil lined baking sheet coated with cooking spray and baked it at about 300 for a few minutes, then I stirred it a bit and cranked up the oven to broil setting for a few more minutes to give the scallops and peach and nice browning (watch carefully as the scallops can quickly overcook). When done, I gently combined this with the quinoa and spooned over some romaine lettuce, then garnished with some fresh mint and added a little lemon-mustard-yogurt dressing. Paired nicely with a Pinot Grigio for date night!