My summer project

I've decided to give myself a summer project.  There are certain things that every kid should know, my kids know how to do some of these things but I want them to know how to do all of them by the end of the summer.  My kids are certainly internet savvy and have done well in school.  They all know how to cook basic stuff and can do their laundry.  I'm proud of them for their many accomplishments and want them to be successful going forward.  So this is my list...

How to cook an entire meal from scratch

How to write a thank you note

How to iron

What to wear to pick up a job application and a job interview (both are equally important)

How to grocery shop 

I'm sure there's lots mote and I can endlessly add to this list.  What do you think every kid should know?

Until next time, 

Ciao.

Recipe of the week: Healthier macaroni and cheese

I don't know anyone, kid or adult, that doesn't like macaroni and cheese. So, when a friend emailed me and asked me to come up with a healthy version, I was happy to!  I've been making healthy fettuccine Alfredo for years so I figured that this wouldn't be too hard.  I think that the next time I make it, a combination of cheddar and pepper jack would be wonderful (but only if you like spicy).  Anyway, this is what I came up with.  Serve with a salad or steamed vegetables and you've got a meal. Of course if you want to serve meat, chicken or fish on the side that's great too. A Vorte Sante!


Healthier macaroni and cheese

2 tbsp butter
1/4 c flour
3 c skim milk
1 1/2 c shredded cheese (I used 1/2 cheddar 1/2 jack)
1/4-1/2 c shredded cheese (I used cheddar)
1/2 tsp salt
1 box cooked pasta (I used whole grain medium shells cooked without salt or fat)

Melt butter in a large, heavy saucepan or skillet over low heat. Add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk; stir well. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly. Remove from heat.

Add 1 1/2 cup cheese and salt, stirring until cheese melts. Stir in cooked macaroni. Spoon into a 9x13 pan. Sprinkle with remaining cheese. Bake at 350 degrees for 15 minutes or until cheese is melted. Salt and pepper to taste.  Enjoy!

Recipe of the week: Lemon Bars

My kids have wondered why lemons are ripe in the winter and yet lemonade is something you usually drink in the summer...things that make you go hmmm. The secret to making fabulous lemon bars is home grown lemons, if you can get them. I've been lucky enough to have lemon trees at a couple of my houses. And sure enough, they're always ripe in December, just in time to make lemon bars for Christmas and if I'm feeling ambitious goodie plates for my friends. A Vorte Sante


Lemon Bars

1/3 cup butter
1/4 cup sugar (granulated or raw)
1 cup unbleached flour
2 eggs
3/4 cup sugar (granulated or raw)
2 Tbsp unbleached flour
2 tea finely shredded lemon peel
4 Tbsp lemon juice
1/4 baking powder

In a medium bowl beat butter and sugar until combined. Add 1 cup flour until crumbly. Press mixture into the bottom of a 8x8x2-inch baking pan. Bake in a 350 oven for 15-17 minutes (or until just golden).

In a small mixing bowl, combine eggs 3/4 cup sugar 2 Tbsp flour, lemon peel, lemon juice and baking powder. Beat 2 minutes or until combined.

Pour filling over baked layer. Bake another 20 minutes or until slightly browned around the edges.



Sift powdered sugar over the top, cut into squares.