Cheater Carbonara

Caroline doesn't have a lot of time to spend in the kitchen these days. And when dinner time rolls around, she often finds herself cooking with a little helper sitting at, on, or near her feet. Maybe you know the feeling?

Some days you have time for chicken marsala or roasted vegetable lasagna or black bean and chicken chilaquiles. But when things get a little crazy, you have nothing good in the cupboard, old pasta hanging out in the fridge, and kids clamoring to be be fed- you know the type of day we're talking about- you just need something good and fast.

Enter this cheater carbonara. Pasta alla carbonara is an Italian dish from the area of Rome. The original features a silky egg and cheese based topping that's not quite a sauce (like in our Orrechiette Carbonara), but isn't scrambled eggs either. We call this recipe "cheater" carbonara because, while you'll find egg and bacon here, the cooking method is a snap.

Sweet & Spicy Chicken

I'm finally back! Yes this is Caroline, I have been such a huge twolittlechef slacker (sorry Kelly). I had a big family reunion, followed by another family reunion in that large nation just north of us, and then I returned home, packed up house and home and moved to my first real home. Meaning, my husband and I are no longer renters, but are homeowners. Needless to say, the last 6-8 weeks have been busy!

So here I finally return with an easy meal that is surprisingly good. In fact I decided to classify it under a Super Simple label. Yes, it does have move than 4 or 5 ingredients, but it really is a delicious meal for a novice and it is healthy.

Garlicky Flash Zucchini

Yep. Another zucchini recipe. This one is super simple (note the tag) and frankly there's not a whole lot to say about it. So let's get right to the point. These zucchini are cooked on high heat in a flash with plenty of garlic, leaving you with firm, flavorful squash. You know. The kind people actually want to eat.

Try serving alongside one of the following: Grilled Cuban Chicken, Jerk Chicken, or Broiled Tilapia Parmesan.

Peaches with Sweet Basil Syrup

Last night I made the perfect summer dinner. None of the dishes were particularly related to each other, but they were all made with ingredients fresh from the farmer's market, topped with basil and parsley (the only things the squirrels haven't shown interest in) from my garden. For dessert: fresh peaches in a lovely basil-infused syrup, uninhibited by butter or flour. Just peaches as they were meant to be during July, simple and sweet. 

Veg Cream Cheese

I debate even posting this "recipe". But it is so so good. If you are lucky enough to live in Utah and have had the opportunity to visit Rich's Bagels in Salt Lake you have had the chance to taste the BEST veg cream cheese ever! If you visit Salt Lake make sure you go there and try their veg cream cheese on an Asiago Cheese bagel...to die for! However, I no longer live in Salt Lake, so I have to make my own veggie cream cheese. Yes, I know you can buy it in the grocery store, but let's be honest the veggies are really just specks of flavor. I want veggies in my cream cheese, not specks. So I came up with this Super Simple recipe for homemade veg cream cheese. Feel free to add other veggies and try experimenting with different herbs or season salts. Get a great bagel (I like the everything bagels from Costco) add some cucumbers, freshly ground pepper, and you have yourself a great sandwich.

Baked Rice Pudding

We didn't eat a lot of rice when I was a kid. Maybe less than once a month. Actually, I think the only time rice ever really made an appearance was in my mom's rice pudding, which I generally associate with our Monday family night desserts and the orangey-brown casserole dish it was always baked in. My momma believed that rice pudding should have lots of cinnamon on top (which often turned into a slightly scary looking but very tasty cinnamon-pudding crust) and be served with a dash of milk and a very large dollop of ice cream. That was dessert rice pudding.

The next morning the same rice pudding suspiciously appeared as our morning meal, but this time without the ice cream. That was breakfast rice pudding. There's a clear difference. I'm surprised you didn't notice how very clear it is.

Perfect Poached Eggs

In our house, I do most of the cooking. It's not that T-rav isn't willing, just that I enjoy cooking, and more specifically, eating the things I make. Our cuisine is generally much simpler (and less full of vegetables--he calls it an obsession, I call it healthy) if T-rav is in charge. But there's one thing, however, where T-rav reigns supreme: poached eggs. Growing up, my mom used to feed us poached eggs when we were sick. Poached eggs on soggy white toast. It wasn't until I got married that I ever ate a poached egg just because; they quickly went from being "sick" food to becoming breakfast, lunch, and sometimes dinner.

The trick to a perfect poached egg is three-fold. First, and most importantly, you must not pour the egg into boiling or bubbling water, or you'll end up with a weird, separated, snot-like white with a teeny weeny ball of yolk. Yuck! You want the water to be simmering but not have any sizable bubbles yet. Second, it's very helpful to let the egg hang out in some white vinegar before cooking it. This tightens the white so it's less likely to spread out while poaching. You can skip this step (T-rav usually does), but your egg will look prettier if do it. And third, well, this third point may be a little trickier for most of you. The Best Poached Egg I ever ever ate was one that was cooked literally 5 minutes after being laid by my lovely hen Roger. The egg poached to a buttery perfection with a thick, bright, orangey "barnyard" yolk...it was heavenly.

Avocado-Banana Smoothie

Think of this as the other green smoothie. The one without leafy greens that still makes a lovely addition to breakfast. Or lunch. Or maybe even dessert. 

The last time I made avocado-banana smoothies on a regular basis was when I lived in Guatemala. I didn't have a refrigerator or ice, and the milk was so pasteurized that it came in a box with an expiration date til then end of time, but the avocados and bananas were picked fresh (and naturally ripened) so none of that seemed to matter. They were always slightly warm (remember- no fridge), but still delicious. When I returned to the US, I continued making them, but they just weren't the same. My taste-memory protested every time I used inferior produce, so I gave it a rest for a while. 

Dump Cake (Cobbler)

Back and forth, back and forth. I had a hard time deciding if I should post this recipe on our little cooking blog here. Because while it was a tasty treat, I have to admit, it wasn't the best dessert I've ever had, don't get me wrong, it was good, just not the best dessert we've ever posted. But it does have several redeeming qualities.

Pasta with Pea Sauce

This dish makes me think of spring. And of my college days. Peas, pasta, and cheese? I lived off peanut butter slathered toast and peas + pasta a significant part of my college days. I think I would have starved without them...but somehow I never thought of pureeing the peas. Instead I loaded on the cheddar cheese and chased my peas around my plate.  (M, think of how much more sophisticated we would have seemed if this had been our staple meal!)

Bread & Bake Chicken

Well, well, well folks this is it! This has got to be one of the easiest, but tastiest recipes I have ever made. There are literally 4 ingredients: chicken, butter, bread crumbs, and Parmesan cheese (okay, maybe some salt, pepper, and dry spices). This also makes it a great recipe to introduce our latest Label and Picture Link tab (on the right side of the blog). We have decided to make recipes that we will title "Super Simple". These will be go-to recipes for those times when you want something that is easy to make and doesn't require a whole slew of ingredients. We would love to know if you like these recipes, what you think of them, and we would love for you to email us your go-to recipes to feature here on two little chefs.

White Candied Popcorn

After a break from the blog I have decided to come back. Why did I take a break you may ask and leave poor Kelly with all the work, and while she doesn't have a stove....well let me just show you the reason.

Sarah was born on May 5th and just turned three months old. She is my sunshine! After her birth I just couldn't seem to find the time or energy to think about and possibly execute a meal. Not only that, but also photograph and document that meal, thus Kelly gave me "maternity" leave; well actually I more told her I was taking a break and she was so kind as to accept.

Now here I am, back with what I contend is truly the easiest recipe on our blog. I know that Kelly claims her Toasted Pitas with Hummus and Veggies are the easiest meal, and perhaps it is, but this is definitely the easiest treat, using only 3, yes 3 ingredients, and a microwave.

Toasted Pita with Hummus and Vegetables

This might possibly be the easiest meal we've ever posted, and for that, I must thank my dear friend M. As we were chatting the other day, or rather as I was moaning about the heat- she lives in Seattle and has been donning a sweater the past few days, so I'm not sure she could truly sympathize- M suggested that I make these lil babies as a fast and heat-free meal.

And may I just say that M is a genius, for these are delicious! A little hummus, a little cheese, a bunch of vegetables, and maybe a sliced peach or fresh cherries on the side, and you have a perfect, fast, healthy lunch or dinner. Now I'd highly recommend using your own homemade hummus (preferably our very own recipe found here), especially because you might end up with some kind of weird tomato mixture on top like mine had (I've never been particularly fond of that), but there are plenty of tasty substitutes to be found. For a little variety, consider adding alfalfa sprouts or sliced green/red peppers.

Fettuccine with Ricotta, Tomatoes and Basil

This is one of my favorite "I don't know what to cook tonight and dinner is in 15 minutes" meals. The ricotta cheese makes an excellent and simple sauce of sorts. It can, however, become a bit dry after it begins to cool. To prevent this, add a few tablespoons of the pasta water to the cheese when you toss the pasta. Using the pasta water is better than regular tap water because it will allow the cheese to stick better to the pasta. And it's very versatile: sometimes I throw in some green peppers or sauteed mushrooms while my husband loves to add bacon (delicious, but slightly on the greasy side).


Fettuccine with Ricotta, Tomatoes and Basil
Recipe loosely adapted from bettycrocker.com
Picture by Kelly

1/2 (1/2 box) pound fettuccine
3/4 cup ricotta cheese
1/2 grated Parmesan cheese
2 large roma tomatoes, chopped
2 tablespoons basil, coarsely chopped
2 tablespoons water, reserved from pasta water
salt and pepper, to taste

1. Bring a large pot of well salted water to boil. Cook fettuccine according to package directions. Drain, but reserve 2 tablespoons water.
2. Stir together riccotta cheese, 1/3 cup of Parmesan, salt and pepper. Toss with hot fettuccine. Add water, 1 tablespoon at a time, until cheese sauce has thinned slightly.
3. Top with tomatoes, basil, and remaining Parmesan.

Mango Lime Fool

A "fool" is a fruity dessert usually made with cream and/or yogurt and some type of pureed fruit. Why it's called a fool is beyond me, but it's the perfect fast and refreshing dessert for summer.

Thai Mango Sticky Rice

If you've never had Thai Mango Sticky rice, you haven't lived. I think it just might be my current favorite dessert (maybe tied with something lemon). I love the sweetness, offset by the mango, the creaminess, thanks to the coconut milk, and the fact that it's rice because that makes it healthy, right? Right? Plus, it's so easy- the worst part is peeling the mango, but that can be easily avoided by serving strawberries or kiwi instead. And while I can't vouch for the authenticity of this "ethnic" recipe, I can promise that it will taste good when you eat it.


Thai Mango Sticky Rice
Recipe by Kelly
Picture by Caroline

1/2 tsp salt

2/3 cup sugar

13.5 oz can of regular coconut milk (or sweetened for a sweeter version)

1 1/2 cups sticky rice*

2 mangoes, peeled and sliced

1. Cook rice according to directions on the package.
   
2. In a small saucepan, heat the salt, sugar and coconut milk. Bring to a boil and cook for 3 minutes. Remove from heat.
   
3. Combine rice and coconut milk mixture in a bowl. Let rice stand, covered, 20-30 minutes, or until milk is absorbed.
4. Serve with sliced mango on the side.
   

*If you can't find sticky rice, look for "glutinous" rice like sushi rice. Jasmine rice will also work, but it may take more time to absorb the coconut milk.

Pickled Cucumber Salad

This is my go-to salad whenever I need a quick side dish but am feeling too lazy to make a leafy green salad (I hate chopping lettuce/spinach). It's amazingly easy and fresh and summery and you should try it.


Pickled Cucumber Salad
Recipe by Kelly
Picture by Caroline

1 medium cucumber, very thinly sliced (peeled if you prefer)
3 tablespoons thinly sliced red onion
1 medium tomato, cut into 1 inch pieces
1/3 cup apple cider vinegar*
salt and pepper, to taste

1. In a medium sized bowl, combine all ingredients and stir together. Let set for 10 minutes (or up to 2 hours). Serve at room temperature or chilled.

*Some people find the vinegar flavor to be too strong, so I suggest adding a bit (a tablespoon or so) of water to temper the flavor.

Chocolate Confetti

This post is written by Brad, Caroline's husband. I am guest posting to add a fabulous chocolate treat because Caroline likes to pretend that she doesn't know how to make it, even though it is about the easiest thing on earth to make.