"True wine enthusiasts don’t collect wines.
They collect memories of wines shared with friends and family."

-Dario Zucconi

Sunday, October 13, 2013

Her Mother's Daughter: Lemon Butter Prawns, Cheesy Pasta, And Heirloom Tomato Salad

As the saying goes: "The apple doesn't fall too far from the tree!" Tonight, I have come to the realization that this saying is so true in my household. My 11-year-old daughter asked that she "design" and help make dinner tonight. She said that I deserved a "night off" and should relax! I am truly blessed to have the most thoughtful little chef as my daughter.  Her meal of choice: (1) Cheese Elbow Macaroni Pasta, (2) Sautee Prawns, and (2) Heirloom Tomato and Mixed Greens Salad. The meal was absolutely delicious. The boys said "great job, you should open up a restaurant and serve this every night!" My picky 5-year-old even asked if he could eat all the shrimp. I was speechless!

In case you and your little ones are interested in replicating this delicious meal, here is a rough recipe -- as designed by my baby girl!

Cheesy Macaroni Pasta:

Elbow Macaroni (I had a bag of Quinoa and Rice Elbow Pasta, which is healthier and simply yummy, according to the kids).

Cook pasta in boiling water, according to package (or for about 7-10 minutes until al dente).  Drain the pasta, and put it back in the pot. Season the pasta with salt, fresh ground pepper, a little bit of butter and olive oil, and freshly grated Parmesan cheese. Garnish with fresh chopped parsley.

Lemon Butter Sauteed Prawns (you may need to help with this one a bit):

Fresh jumbo prawns (deveined and cleaned). Chopped Shallots (about one small shallot).  Unsalted Butter.  Extra virgin olive oil. Lemon zest (about 1 teaspoon) and lemon juice (about 1 table spoon). Dry white wine (about 1/2 cup).

Season the Prawns with salt and fresh ground black pepper. Heat some butter and extra virgin olive oil. Add the shallots and sautee. Add the prawns and sautee until pink (turning half way through to cook both sides). Then, add the wine, lemon juice, and lemon zest. Stir and remove from heat. Season with a little bit of salt and pepper (if needed). Garnish with fresh chopped parsley.

Heirloom Tomato/Mixed Green Salad

(your little one can make it all by himself/herself - help with the slicing):

Fresh mixed greens (cleaned). Heirloom tomatoes (sliced). Feta cheese. 1 Tablespoon of lemon juice (about 1/2 a lemon). 1 Tablespoon of extra virgin olive oil. Salt and pepper to taste.

Arrange the mixed greens on a plate.  Add the tomatoes. Then, season with salt and pepper. Squeeze the lemon juice on top. Drizzle the olive oil. Add the feta cheese. No heavy dressing, just natural and clean flavors, and easy enough for your youngest little chef. Voila!

Until next time . . . Cheers!


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