The Literate Chef

Archive for August, 2011|Monthly archive page

Uncle Fred’s Steamed Kale with Black Olives

In Recipes, Vegetables on August 30, 2011 at 6:25 PM

Kale with Black Olives

Kale with Black Olives

Preparation & cooking time with easy to use fresh Kale from Glory Foods, 20 minutes

To read about Uncle Fred, please refer toUncle Fred, The Godfather


2 lbs. kale, washed, thick stems removed and discarded, leaves and tender stems chopped coarse*
2 cups of oil-cured black olives, preferably pitted
12 cloves of garlic, sliced
1/2 cup extra virgin olive oil
2 teaspoons crushed hot chili peppers
2 cups water


  1. Heat olive oil in a large pot over medium high heat.
  2. Add the garlic and sauté until translucent. Do not let burn.
  3. Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes and stir well.
  4. Return the heat to medium, add 1/4 cup of water and add the kale in bunches stirring continuously so it does not burn. Continue adding water and kale until the kale cooks down.
  5. Cover, steam on high for 8 minutes.

* Kale is usually sold in bunches in the supermarket. It has to be washed, trimmed and hand chopped before serving. Recently we discovered pre-washed, trimmed and chopped ‘Kale Greens’ packaged and sold like washed spinach and salad greens. It is produced by Glory Foods, which produces other similarly packaged, fresh, ready to cook produce that are great time savers.

Uncle Fred, The Godfather

In General Articles on August 30, 2011 at 6:23 PM

Big Mike‘s older brother Fred was my godfather and favorite uncle. Fred was born in Italy and at the age of 7 emigrated to the U.S. aboard the Principe di Piemonte, accompanied by his mother and two younger sisters. They were met in New York by my grandfather, who had arrived in the U.S. a few years earlier in order to get established. Big Mike was born three years later in what was then known as Italian Harlem. Grandpa later moved the family to Yorkville, where he had a shoemaker business and where Big Mike grew up before he left for service with the CCC. Later grandpa and grandma moved to DeKalb Avenue off of Gun Hill Road in The Bronx, where, I believe, this photo was taken.

Dapper Fred with Grandpa

Fred was a consummate New Yorker whose sartorial elegance can be attested to in the above photo. He raised his family in Parkchester, the Bronx, while working for the Agence France-Presse in Midtown Manhattan. When Fred retired in the 1960s, he and his wife moved to Falmouth on Cape Cod. My wife and I, along with our two daughters, spent many summers on the Cape during the 1970s, 80s and 90s, before establishing residency there ourselves, a few years ago. During those summers we always stopped in to see Uncle Fred and Aunt Jo and bring them a supply of provisions from New York, which were unattainable on The Cape.

Fred invariably reciprocated with something from his freezer, which would serve as our first night’s dinner in our rental house. He also was generous in sharing his recipes, one of which was ‘Kale with Black Olives’. Kale, a dark leafy vegetable that serves as an excellent source of vitamins A and C, calcium and fiber, was one of his favorite vegetables and he used it both as a side dish and in soups. More of his recipes will be published in the future, but for now, I begin my tribute to Uncle Fred with Kale Steamed with Black Olives.

Also see: Uncle Fred’s Lentil Soup

Sautéed Spinach with Toasted Sesame Seeds

In Recipes, Vegetables on August 26, 2011 at 12:03 PM

(serves six)

As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.


3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce


1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

Simple Spinach Salad

In Recipes, Salads on August 26, 2011 at 10:50 AM

(serves six)


1/2 pound baby spinach leaves
1 ripe avocado, peeled and sliced
5 paper-thin slices red onion, finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
1/2 teaspoon water


1. Add the first three ingredients to a large salad bowl.
2. Whisk together the lemon juice and olive oil.
3. Add the water to the dressing.

Just before serving, pour the dressing over the salad and mix well, coating all of the spinach leaves.

Grilled Swordfish with Pineapple Mango Salsa

In Fish, Recipes, Seafood on August 26, 2011 at 10:49 AM

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

(serves six)

I went to the local fish market yesterday, intending to grill a fillet of striped bass and serve it oreganata style for last night’s dinner.  But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!

Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.

Preparing the Salsa:

2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder

Mix the above ingredients and lit sit for 30 minutes to blend the flavors.

Preparing the Swordfish:

Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste

1.    Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.

2.   Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18  minutes, turning once.

Serve the Swordfish with the salsa on top.

We served this with Grilled Summer Vegetables and Aunt Emma’s Sautéed Mushrooms,  as well as several well chilled bottles of Muscadet Sevre-et-Maine Sur Lie.

Minted Yogurt-Cucumber Sauce

In Recipes, Sauces on August 16, 2011 at 11:01 AM


1 ½ cups of low-fat 2% Greek yogurt (Chobani brand 16 oz. container – the green one)
¼ cup extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
2 Kirby (pickling) cucumbers, peeled and shredded into large shreds
3 tbsps. chopped fresh mint leaves


1.    Add the yogurt to a small mixing bowl.
2.    Stir in the olive oil and blend by hand, then the lemon juice, cucumber and mint, blend well by hand.
3.    Cover with plastic wrap and refrigerate until ready to be served

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

Broccoli Sautéed with Garlic and Olive Oil

In Recipes, Vegetables on August 16, 2011 at 11:00 AM


2 heads of broccoli, stems removed and discarded, cut into separate florets
1/3 cup of extra virgin olive oil
6 cloves of garlic, sliced


1.    Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2.    Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3.    When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

Grilled Marinated Lamb Chops with Pastis

In Lamb, Meat, Recipes on August 16, 2011 at 10:59 AM

(serves three)


6 loin lamb chops, about 2 lbs.
1/3 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground pepper to taste
1/3 cup freshly squeezed lemon juice, approximately 2 ½ lemons
1 tbsp. chopped fresh herbs ( ½  oregano, ½ rosemary)
6 cloves of garlic, sliced
1/4 cup of pastis


1.    Place the chops flat in a glass or other non-reactive dish.
2.    Add the olive oil and turn the chops to coat them well.
3.    Sprinkle the chops with ½ of the salt and pepper, turn them and sprinkle with the remainder.
4.    Add the lemon juice.
5.    Sprinkle the chops with ½ of the garlic and ½ of the mixed herbs, turn them and repeat.
6.    Add the pastis.
7.    Cover the dish with plastic wrap and let marinate in the refrigerator for 6 hours or more, turn several times while marinating.
8.    About 1 hour before cooking remove the lamb chops from the refrigerator and bring to room temperature. Just before cooking remove the chops from the marinade and discard.
9.    If grilling, pre-heat the grill to a temperature of around 500 degrees, place the chops on the grate and grill for about 8 minutes, turn and repeat. If broiling, pre-heat broiler on high and place the chops on a rack in a broiling pan, about 5 inches from the heat, broil for 8 minutes, turn and repeat.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

A Nutritionally Balanced and Delicious Mediterranean Meal

In General Articles on August 16, 2011 at 10:57 AM

Marinated Lamb Chops with Minted-Cucumber Yogurt Sauce

We are continually admonished to eat a nutritionally balanced meal consisting of protein, vegetable, grain and dairy. Such meals do not have to be boring. With some imagination and with the aid of spices and herbs you can whip one up that is both balanced and delicious.

The ancient Romans referred to the Mediterranean Sea as Mare Nostrum, our sea; and indeed it was, as for centuries, they controlled all of the land that surrounds it. At the height of the Roman Empire, its colonies stretched east from Spain along the southern coast of Europe to modern day Turkey and south along The Levant and then west again along the north coast of Africa.

Most of the cultures that occupy those lands share a commonality in food. In an Italian home, lamb is usually the main course for Easter dinner. In Greek cuisine, as it is in Middle Eastern and North African cultures, lamb is very much prevalent. Herbs, such as rosemary and oregano, cross cultural lines as well, as do garlic and olive oil.

Grains too are a staple food in these cuisines. Rice is prevalent in most of them, while couscous is more prevalent in Middle Eastern and North African diets, although it also shows up in Sicilian meals, as it does in French cooking, particularly in Provence.

Broccoli, which is very common in Italian cooking, is readily available in practically every market, as are cucumbers, which are the fourth most widely cultivated vegetable in the world. Yogurt, especially the low fat kind, is an excellent nutritional food and can be adapted to many dishes. It is prevalent in several Mediterranean cuisines, particularly that of Greece.

Last night, we put this all together and came up with a meal comprised of Marinated Lamb Chops, accompanied by a yogurt-based sauce consisting of low-fat Greek yogurt, cucumbers and mint. And for side dishes, we prepared broccoli sautéed in garlic and olive oil and packaged couscous, which is quick and easy to prepare.

To round out the meal, we served a chilled lovely Rosé, from the Côtes de Provence.

Sautéed Spinach with Olive Oil and Garlic

In Recipes, Vegetables on August 15, 2011 at 10:42 AM

Spinach Sautéed with Olive Oil and Garlic


½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water


1.    In a large sauté pan with a cover, heat the olive oil on high.
2.    When oil is shimmering, lower the heat to medium and add the garlic.
3.    Stir the garlic to prevent it from burning.
4.    When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5.    Add the water, cover the pan and cook for 10 to 15 minutes.

Striped Bass Oreganata

In Fish, Recipes, Seafood on August 15, 2011 at 10:28 AM

Striped Bass Oreganata with Sautéed Spinach

Serves 2: Cooking time – 35 minutes; total time – 40 minutes


6 tbsp. Italian-flavored breadcrumbs
½ tsp. ground black pepper
1 tsp. chopped fresh oregano, about 4 sprigs, stems removed and discarded
3 ½ tbsp. + 1 tsp. extra virgin olive oil
1 ½ tbsp. fresh lemon juice, about ½ lemon squeezed
Fillet of Striped Bass, about 14 oz.
1/8 tsp. kosher salt
Freshly ground pepper taste
6 slices of lemon, about 1/8 inch thick
1 piece of heavy duty aluminum foil, about 18 x 18 inches square


1.    Pre-heat oven to 500 degrees.
2.    while the oven is heating, mix the first three ingredients in a small bowl.
3.    Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4.    Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5.    Spoon the oreganata paste over the fish to coat it evenly.
6.    Overlap the lemon slices on the aluminum foil.
7.    Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8.    Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.

Serve with lemon wedge,  a side sautéed spinach and a glass of Rosé.

Note: This dish can be made with any firm, white, fish, such as red snapper; just adjust the cooking time based on thickness.

Broiled Pork Chops with Apricot-Mango Chutney

In For Moms on the Go, Meat, Pork, Recipes on August 9, 2011 at 6:41 PM

Broiled Pork Chops woth Apricot-Mango Chutney

Preparation time 30 minutes


1 mango, peeled and diced into ¼ inch cubes
½ cup of water
1 cup apricot preserves
¼ cup cognac
½ teasp. minced fresh ginger, peeled
4 boneless, center-cut, pork chops, about ¾ of an inch thick


The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.

1.    Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2.    Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3.    Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4.    Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5.    Serve with additional chutney spooned over the chops.

Please see: ‘The Other White Meat’

‘The Other White Meat’

In General Articles on August 9, 2011 at 6:37 PM

In 1987, pork producers in the USA along with their industry association, The National Pork Board, and their advertising/public relations firm, conceived of a brilliant marketing strategy designed to increase consumer acceptance of their product.  Pork® The Other White Meat® was the brand that they developed and introduced in a nationwide PR campaign.

Historically, pork had been looked upon as being a fat-laden product, as compared to chicken, particularly skinless breast meat. Although pork consumption appears to have remained fairly steady since the start of the campaign, at least through 2004, beef consumption has declined, while chicken consumption continues to rise.

Besides having a lower fat content than most cuts of beef, processed pork (primarily boneless chops) and processed chicken (primarily boneless, skinless breasts) have another aspect in common, in my opinion. Both are basically bland and boring. Their redeeming feature is that they benefit from a variety of sauces, herbs and spices to make them enjoyable. See our recipe for Pork Chops Braised in Calvados, Caramelized Apples and Raisins.

Pork marries very well with many different fruits. Thinking about this and finding fresh, ripe mangoes in the market the other day, we remembered that we still had some boneless, center-cut, pork chops in the freezer. An inspection of the pantry revealed a jar of apricot preserve and a bottle of cognac, fresh ginger is usually on hand as well. So thinking about all of this, we came up with the idea of Broiled Pork Chops with Apricot-Mango Chutney.  Grilled pork chops, which surely would have been just as delicious, were not possible that evening due to a torrential rain storm. So check out the recipe and let us know what you think.

Nancy’s Quick Carbonara (Pasta with peas, ham and cream)

In For Moms on the Go, Pasta, Recipes on August 8, 2011 at 11:07 AM

Recipes from “Moms on the Go” are starting to come in. Here’s one from our daughter. A “Mom on the Go” with one child and another due to arrive any day now.


1 pound bowtie pasta
3 tablespoons sweet butter
1 small white onion, diced, about 1/2 cup
1/2 cup frozen or shelled fresh peas
2 tablespoon water
4 ounces cooked ham, cut into thin strips, 1 inch in length
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste


1. Cook pasta according to package directions.
2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

Cedar Plank-Grilled Glazed Wild Salmon

In Fish, Recipes, Seafood on August 7, 2011 at 7:11 PM

King Salmon Grilled to Perfection on the Plank

(serves 4)


2.5 to 3 lbs. of wild salmon fillets
¼ cup of Extra Virgin Olive Oil
1/3 cup of low sodium soy sauce
1/2 cup honey
3 tbsp. coarsely chopped fresh ginger; about 2 peeled pieces one- inch in length
2 tbsp. coarsely chopped garlic, about 5 cloves
2 tbsp. dried mustard powder
4 teaspoons Potlatch Seasoning


1.    Soak the cedar plank for several hours before grilling.
2.    In a medium-sized bowl, whisk together the olive oil, soy sauce and honey.
3.    Add the garlic, ginger and mustard powder and let sit for 30 minutes so the flavors blend.
4.    Remove fish from refrigerator and let sit for 20 minutes while you pre-heat the gas grill on medium. If your grill has a thermometer, you want it to be at about 450 degrees.
5.    Place salmon in a shallow non-reactive pan, skin side up and pour marinade over it.

Marinating King Salmon Fillets

6.    Let salmon sit in marinade for 30 minutes, turning once after 15 minutes. Do not marinate for more than 30 minutes or the flesh might begin to break down.
7.    Sprinkle the Potlatch seasoning over the flesh side of the salmon.
8.    Place the cedar plank on the grill over indirect heat. We have a three burner grill, so I shut the middle one and place the cedar plank over it, that reduces the chance of the the plank catching fire. Place the salmon fillets on the plank, flesh side up.
9.    Grill the salmon on the plank for 12 to 25 minutes depending on the thickness of the fish and your preference for degree of doneness. (If you are using Coho Salmon fillets, which are usually less than an inch thick at their thickest part – 12-15 minutes. King Salmon, which are usually more than an inch thick, will require 20-30 minutes according to degree of doneness preferred and thickness of the fillets.)

Please see Related Article                                                              

Catching Wild Salmon in Alaska and Cooking Wild Salmon at Home

In General Articles on August 7, 2011 at 7:10 PM

About 20 years ago, my wife and I along with two other couples, the Nearys and the Matteys, all friends for more than 20 years prior to then, spent a week touring the Kenai Peninsula in an RV camper.

Our Home on the Road

We had such a great time that we repeated the trip the following year but with a different route; that time we went north to Denali National Park and Fairbanks, then turned south to Valdez and took the ferry across Prince William Sound to Whittier, from which we returned to Anchorage to fly home.

The highlight of both trips was Salmon Fishing. On both occasions we three guys went with a pilot/guide, by the name of Merrill, in his floatplane. The first time was southwest from Anchorage across Cook Inlet to the Kustatan River for Silver Salmon. Silvers are also known as Coho Salmon, which is how you will see them usually displayed in a fish market.

Merrill’s Floatplane on the Kustatan River


The fishing trip the following year was for King Salmon, also known as Chinooks, which run considerably larger than the Silvers. That year we flew with Merrill north from Anchorage to the Susitna River.

To Catch a King

Someone else has a taste for Kings

Merrill was not only an excellent pilot, but a skilled guide as well. On both occasions he guided us to his well-scoped out fishing grounds, and as one can see from the photos, we were duly rewarded with a large catch of both Silvers and Kings. For bait, Merrill preferred salmon roe; because, as he explained it, salmon are very jealous and will go after another fish’s roe to destroy them and prevent any competition for their own spawn. Alaskan guides are prone to tall tales, so I don’t know whether or not this explanation is true, but it sure worked for us on both trips.

A Pair of Kings

Merrill did the cleaning and gutting for us. Upon returning to Anchorage we had the fish flash frozen and shipped home. Feasting on wild salmon was a treat that lasted for several months after our return and was a reminder of two great trips spent touring and having fun with good friends.

The recipes linked to this article were developed over the past 20 years with both the wild fish caught in Alaska and the less adventurous ones purchased from our local fish market.

Cedar Plank-Grilled Glazed Wild Salmon

Chicken Parmigiana alla Caprese

In Chicken, For Moms on the Go, Meat, Recipes on August 7, 2011 at 1:03 PM

Caprese Salad is a delicious combination of fresh tomatoes, mozzarella and basil. It is frequently served as a stand-alone appetizer, or as a topping on a pounded, breaded and fried veal chop or cutlet. Bruschetta is a fresh tomato and basil combination mixed with a good extra virgin olive oil and served on toasted Italian bread, as an appetizer, hors d’ oeuvre or amuse-bouche. We have taken both ideas, adapted them slightly and added them to Chicken Parmigiana, but have substituted the bruschetta for tomato sauce. The combination of cold tomatoes and hot chicken with melted mozzarella is delicious and easy to make. As a matter of fact the bruschetta can be made a day in advance and refrigerated, or can be prepared while the chicken is being fried or baked, thereby cutting down on the time required for preparing dinner.

Total Time 40-45 minutes, active time 25-30 minutes

Chicken Parmigiana alla Caprese


For the Bruschetta:

2 fresh, ripe tomatoes sliced and diced.
¼ cup extra virgin olive oil
¼ tsp. kosher salt
3 cloves garlic, minced
15 basil leaves, chopped
2 slices of red onion, chopped fine
1 tbsp. dried oregano

Hint: If any of Grandpa Tom’s Tomato Salad should be left, which is highly unlikely, you can chop it up and add the red onion and oregano.

For the Chicken:

2 boneless, skinless chicken breast halves
2 tbsp. unsalted butter
1 egg
Salt and pepper to taste
1 cup Italian Style breadcrumbs
1 medium-sized (about the size of a baseball) fresh, unsalted, mozzarella, cut into 4 slices


1. Pre-heat oven to 350 degrees.
2. Crack the egg into a shallow bowl, whisk well and add salt & pepper.
3. Add breadcrumbs to a second shallow bowl.
4. Pre-heat a nonstick skillet over medium heat and add the butter.
5. While the butter is melting, dip each chicken breast in the egg mixture, coating it well and then in the breadcrumbs, again coating it well and add to the melted butter once it is bubbling.
6. Fry the breaded chicken breasts on medium heat for 15 minutes, turning several times to ensure a good browning on both sides.
7. When the chicken breasts are browned, transfer them to a non-stick baking pan, or cookie sheet sprayed with Pam and bake in the oven, on the center rack, for 15 minutes or until the chicken breasts register 170 degrees on a meat thermometer.
8. While the chicken breasts are baking, prepare the bruschetta by chopping, slicing, dicing and mixing, or if made in advance, pour yourself a glass of wine and relax.
9. When the chicken breasts are baked, place two slices of mozzarella atop each breast and bake for 5 more minutes, until the cheese melts.
10. Remove the chicken breast to plates and cover generously with the bruschetta, using a slotted spoon to reduce the amount of liquid.

Serve with Broccoli Florets Sautéed in olive oil and garlic.

A Chianti Riserva filled with depth and complexity makes a great accompaniment to this dish.

For Moms on the Go

In For Moms on the Go, General Articles on August 7, 2011 at 1:00 PM

Our niece, who loves Chef Scar’s blog, is the busy mother of a 7 and a 9 year-old, each of whom are involved in multiple after-school activities. As a harried stay-at-home mom with serial joiners for children, she made a recent request, ‘how about some quick and easy recipes for moms on the go?’

To help her and other busy moms (and dads) with some tasty and interesting, but easy and quick to prepare one dish meals, we are adding a new category…For Moms on the Go.

From time to time we will be adding new recipes to this section, so if there are any mom and dad subscribers out there who think they have an idea for a quick, tasty and nutritious dish, or meal, that they would like to share with others, please send it to us and we will be happy to add it to For Moms on the Go and give them credit.


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