Mother’s Day is creeping up on the calendar. If you’ve discounted the significance of whipping up a meal for Mom or the Mom of your kids, don’t. She’ll love that you’ve taken the time to fix her something special – and delicious. Here are a few ideas to try:
Bring on Breakfast.
Start with her favorite brewed coffee, or if she’s not a coffee drinker, her number one tea or a glass of freshly-squeezed orange juice.Is she an egg and vegetable fan? You can’t go wrong with a frittata. Check out this one courtesy foodnetwork.com:
Vegetable Frittata
Serves: 4
Ingredients
3 large eggs, plus 3 egg whites3/4 cup 2% reduced-fat cottage cheese4 ounces smoked Gouda cheese, shredded (about 1 cup)1 tsp minced fresh rosemary3 cloves garlic, thinly sliced2 Tbsp extra-virgin olive oil1 medium onion, chopped kosher salt1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed2 Tbsp grated parmesan cheese1 scant tsp paprika4 slices multigrain bread
Directions
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the Gouda and rosemary.
- Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
- Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
Love a Good Lunch.
Men might not get a hankering for a good salad, but most women certainly appreciate, and enjoy one. You may want to give one, from the blog Gimme Some Oven (gimmesomeoven.com), a try:
Shrimp, Avocado & Roasted Corn Salad
Yield: 2 salads
Ingredients Salad Ingredients: 2 ears of sweet corn, shaved off the cob 3 strips of bacon, diced 1/2 lb. large shrimp, peeled with tails on or off 4 cups chopped Romaine lettuce 1 avocado, peeled, pitted and diced 1/3 cup grated Fontina cheese (optional) Buttermilk pesto dressing (see below) Buttermilk Pesto Dressing Ingredients: 1/2 cup buttermilk 1/2 cup mayo or Greek yogurt 1/4 cup pesto, homemade or store bought 1 small shallot, minced 1 Tbsp lemon juice pinch of salt and pepper, to taste
Directions:
- Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
- Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
- Add the shrimp and sauté until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
- Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado.
- Drizzle with dressing and serve.
To Make The Dressing: Whisk together all ingredients until blended. Season with salt and pepper.
A Delicious Dinner.
Who isn’t passionate about pasta? Our Editor, Nikki M. Murry, actually made this one for her pasta-loving boyfriend’s birthday. The recipe comes courtesy Rachael Ray’s website (rachaelray.com) and was the most popular pick by voting visitors to the site in 2012:
Rigatoni with Ricotta
Serves 6
Ingredients: Tbsp extra virgin olive oil (EVOO) 1 clove garlic, finely chopped 1 can San Marzano tomatoes (32 ounces) 1 small onion, peeled and halved A few leaves of basil, torn 1 fresh bay leaf Salt and pepper 2 Tbsp butter 1 1/2 cups fresh sheep's milk or cow’s milk ricotta cheese 3 Tbsp fresh thyme, finely chopped 1/4 cup flat leaf parsley, finely chopped 1/4 cup mint, finely chopped 2 tsp lemon zest 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided 1 1/2 cups freshly grated Parmigiano Reggiano cheese, divided 1 pound rigatoni, regular or whole wheat 1/2 cup shelled spring peas, par-boiled 3-4 minutes (optional)
Directions:
- Pre-heat the oven to 425°F.
- In a small saucepot, heat the EVOO over medium to medium-high heat. Add the butter and melt. When it starts to foam, add the garlic, stir for a minute and add the tomatoes, mashing them up. Add the onion, basil and bay leaf. Season with salt and pepper; simmer for 30 minutes over low heat. Remove the onion.
- Bring a pot of water to a boil for the pasta.
- Combine the ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parmigiano Reggiano.
- Salt the pasta water. Boil the rigatoni for about 7-8 minutes, under-cooking it a minute or so from al dente. Reserve about 1 cup of the starchy cooking water. Drain the pasta and return it to the hot pot. Stir in the ricotta mixture and the peas, adding the starchy cooking water to combine, as needed. Transfer to a baking dish.
- Pour the red sauce evenly over top of the pasta in the baking dish. Top with remaining mozzarella and Parmigiano Reggiano cheese. Bake until bubbly and the cheese is browned, 15-18 minutes – be careful not to dry the pasta out!
Don’t you dare forget dessert!
Mom’s like to indulge their sweet tooth, too! Here’s a cake appropriate for a celebration – of Mom. Bonus: It’s figure-friendly, courtesy skinnymom.com.
Skinny Raspberry Lemonade Cake
Ingredients: 18.25 ounce box white cake mix 3 tsp Raspberry Lemonade Flavored Crystal Light Drink Mix 1 6 oz. container Yoplait Light Raspberry Lemonade flavored yogurt 2 egg whites 1/2 cup water 1 8-ounce container Cool Whip Free
Directions:
- Preheat oven to 350 degrees.
- In a medium size bowl or stand up mixer, mix cake mix, egg whites, Crystal Light mix, yogurt, and water until well mixed and lump free.
- Pour mixture into a 9x13 inch pan or two 8 inch round pans.
- Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip Free topping. For optional toppings, use fresh raspberries or lemon slices.
