despite my posturing, i do sometimes in fact cook me up a winner
Sometimes I actually like to cook.
I'm sure as Drew goes older and actually learns words other than "mine", "no" and "mamma", my enjoyment of cooking will diminish as he expresses his appreciation of my hard work with words such as "yuck", "gross" and the ever-popular "ewwww."
But for now, I can actually entice him to eat things that his father never imagined ever feeding a child of his loins.
Growing up in the rural South, Charles was served fried foods in abundance, and the primary vegetable of his childhood household was a potato. Usually fried in some manner.
Now, his stint on active duty for the Army taught him much appreciation for a wider array of cuisines. (please don't ever ask him what he ate in that restaurant in Seoul. you don't want to know)
One of the things I love about him is his willingness to try new things. Since we've been married, I've served him such fare as couscous, peanut sauce and sushi (not all together, duh), and one time I went on a vegetarian kick for two weeks until he woke me up one morning at 3 a.m. and said, "Me. Need. Meat. Now. Me Go Kill Animal. Make Meat."
So it makes me happy to foist new dishes upon him, just to see his reaction, (here, try this raw fish wrapped in seaweed) and now, increasingly so, I'm intrigued by what Drew will and won't eat.
This week, Drew took an intense liking to, of all things, grilled zucchini. But he turned his nose up at grilled chicken. He adored parmesan couscous and sneered at the lemon grilled fish. He can't get enough of chocolate-chip rice cakes but he'll hurl a graham cracker to the floor in contempt.
I have, however, found what I think may be the world's most perfect springtime recipe. It's easy to make, it's healthy, the ingredients are minimal, both my husband and my child absolutely adore it, and, best of all, it makes absolutely fabulous leftovers for lunch the next day.
Because I am a wonderful human being who wants to do whatever I can to make your life easier, I will share the Perfect Spring Recipe with you, my dear readers.
It's called Angel Hair with Feta and Sun-Dried Tomatoes
Yes, it sounds kind of girly and frou-frou, and you're wondering if you'll ever get your husband to eat it.
That's easy. Don't tell him what's in it.
My husband professes a profound distaste for anything tomato. He grew suspicious when he saw bits of red in the dish, but I told him they were sweet peppers. He figured out pretty quickly that I was lying, but he still didn't know it had any kind of tomato in it.
Here's what you need:
- 1 (16 ounce) package angel hair pasta
- 1/4 cup olive oil
- 3 ounces sun-dried tomatoes
- 1 (8 ounce) package tomato basil feta cheese
- 1 cup grated Parmesan cheese
- 1 bunch fresh cilantro
- salt and pepper to taste
And here's what you do with it:
Cook the pasta as directed on the box and drain.
In a blender or food processor, lightly chop the sun-dried tomatoes and place them in a large bowl.
Put the feta in the blender or food processor and lightly mix until it's smooth.
Add to the tomatoes in the bowl.
Finally, add the cilantro to the blender or food processor and chop.
Add to the feta/tomato mixture in the bowl.
Place the drained pasta in the bowl and mix thoroughly with the feta/tomato/cilantro mixture.
Pour olive oil over and toss to coat. Top with grated parmesan and salt and pepper to taste.
That's it! It takes me about 20 minutes total to make this - which is just about the limit of time I'm willing to spend cooking anything.
Drew especially loves the tomatoes - he'll pick them out and eat them by themselves when he gets tired of the pasta.







