Keeping My New Year's Resolution

My New Year’s Resolution is to make sure my family gathers around our supper table at least four nights a week. Four nights may not sound like much to some families, but with our hectic schedules and kids’ activities, it’s quite difficult to find time some weeks to stop, sit down and give each other time and attention with a family meal.

It’s actually been scientifically proven that kids who regularly eat meals with their families have a much higher chance of success in life. Sounds silly, but there’s something magical about pulling up a chair, turning off the television and simply asking, “How was your day today?”

This is one New Year’s Resolution I am looking forward to keeping, and I hope you will give it a try as well. To make your life a bit easier, I’ve included a few quick, family-friendly weeknight recipe ideas.

Happy 2012!

Thai Beef Curry

2 tablespoons vegetable oil1 pound beef sirloin, sliced into thin strips
1 red onion, thinly sliced2 red or orange bell peppers, seeded and thinly sliced
1/3 cup water1 tablespoon red curry paste
1 (14-ounce) can unsweetened coconut milk1 cup fresh basil leaves
1 tablespoon fresh lime juice8 ounces angel hair pasta or steamed Jasmine rice, cooked according to directions

Heat one tablespoon of oil in a large skillet on medium-high. Sprinkle beef with salt and pepper. Cook in skillet, one half at a time. Do not stir; allow beef to brown for two minutes per side. Remove beef and keep warm; repeat with remaining oil and beef. Add onion, peppers and water to skillet, and cook for three minutes, stirring occasionally. Add curry paste, and cook one minute while stirring constantly. Return beef and juices to skillet. Add coconut milk, and simmer until sauce is slightly thickened, about 4 minutes. Remove from heat. Stir in basil and lime juice. Taste for salt and pepper. Serve over pasta or rice.

Winter Sausage and White Bean Casserole

1 tablespoon olive oil6 Italian sausage links, casings removed and crumbled
2 carrots, peeled and cut into bite-sized pieces3 minced garlic cloves
2 bunches Swiss chard leaves, cut into strips OR 8 cups fresh baby spinach2 (151/2-ounce) cans white beans, drained and rinsed
½ cup waterSalt and pepper to taste
2 tablespoons bread crumbs1 teaspoon melted butter

Preheat oven to 400°F and spray a square baking dish with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add sausage and cook until no longer pink, about 7 minutes. Remove to a paper towel-lined plate to drain. Add carrots and garlic to skillet. Cook, while stirring, for one minute. Add chard or spinach leaves to skillet, and cook two minutes, until wilted. It will seem like too much greens at first, but it cooks down quickly. Add beans, water and salt and pepper to skillet. Bring to a boil. Remove from heat and carefully stir sausage into mixture. Transfer mixture to baking dish. In a small bowl, mix bread crumbs with melted butter. Sprinkle over casserole. Bake until golden, about 20 minutes.

Linguine With Shrimp and Sun-Dried Tomatoes

16 ounces linguine7-ounce jar sun-dried tomatoes in oil
¼ cup pine nuts3 garlic cloves, minced
¼ cup extra virgin olive oil16 medium cooked shrimp
4-ounces crumbled feta cheese2 tablespoons thinly sliced fresh basil strips

Prepare linguine according to package directions. Drain the tomatoes, but keep 2 Tablespoons of the oil. Thinly slice the sun-dried tomatoes. Heat a dry skillet to medium-low and add pine nuts. Stir until toasted, about 5 minutes. Remove pine nuts from skillet. Add the reserved oil plus ¼ cup olive oil to the skillet and heat to medium heat. Add garlic and shrimp and sauté just until heated through, about 1 minute. Stir in tomatoes. Remove from heat and toss with linguine, feta and basil. Top with the toasted pine nuts. Good hot or cold. Serves 4.

Vegetarian Noodles with Lime Peanut Sauce

1/2 cup crunchy peanut butter or soy butter1/4 cup soy sauce
1/4 cup hot water2 tablespoons rice vinegar
2 tablespoons lime juice1 green onion, chopped
2 tablespoons fresh grated ginger2 tablespoons brown sugar
1/4 teaspoon red pepper flakes1 pound linguine, cooked according to package directions
1 pound broccoli, chopped into florets and steamed2 cups sugar snap peas, steamed

Puree peanut butter, soy sauce, hot water, rice vinegar, lime juice, scallion, ginger, brown sugar and red pepper flakes in a food processor. Toss the pasta with the steamed vegetables and peanut sauce. Garnish with additional peanuts if desired. Serves 4-6.