Chewy healthy brown rice! Delicious Indian aromatics! Crunchy veggies and beautiful sweet-tangy fruit! All in one dish! One dish you can have tonight, and put in lunch boxes tomorrow, and maybe even have a little more later as a snack. Yes! Go on, you can change it to fit your mood. Add carrots, remove the cabbage, throw in some grapes, its all good. Now aren’t you excited too?

Curried Brown Rice Salad

You need:

3 cups short-grained brown rice
3-4 tablespoons olive oil
½ medium sized red onion, diced
2 tablespoons ginger, minced or grated
3 cloves garlic, chopped
2 tablespoons mild (or spicy) Indian curry
10 ounces pressed seasoned tofu (or extra firm tofu), diced
½ English cucumber, deseeded and chopped
1 cup celery, chopped
½ cup dried apricots, chopped
½ cup dried cranberries or cherries, chopped
1 cup sliced cabbage (red, green or Brussels), chopped
½ cup almonds (or your favorite nut) toasted and chopped
1 lime, the zest and juice
A handful of fresh herbs like mint, basil or cilantro, chopped
Salt and pepper to taste

To make 8-10 servings (enough for today, and tomorrow’s lunch too):

Fill a big pot of water and salt it. Throw in the rice and boil it like pasta until al-dente, 30-40 minutes. Drain and rinse well with cold water.

Heat up a large skillet and drizzle in enough oil to cover the bottom. When hot, let the onions, garlic and ginger join the sizzle until golden. Add the tofu for a moment, then the curry, stir and turn off the stove. Your kitchen should be smelling pretty wonderful by now.

In a large bowl toss the rice, tofu mixture and the remaining ingredients until all mixed up (if you are doing this in advance, which only makes it better, save the herbs and nuts until the last minute ). Taste the salad for seasonings, make it as sweet, spicy or tart as your family likes.

Decorate a large bowl or platter with a few extra cabbage leaves and pile the salad high atop.

Visit TheKidsCookMonday.org for the full recipe for Cranberry Walnut Quinoa Salad.

Two dinners in one. Simple, fast and fun. Here is a rice-bowl “recipe” (it is really more an inspiration) that you can assemble in no time. I am giving you a few suggestions for toppings, like the very cool pinwheel omelet, but do cook with the seasons that surround you, and with your family’s favorite vegetables.

This is another of the participation meals we love so much. Tonight let your family add the finishing touches to their own dish at the table. Everyone gets a bowl of rice, then you all add all your favorite toppings — a little carrot and some peanuts for crunch, some edamame, a drizzle of this, a sprinkle of that — and before you know it everyone has created their very own masterpiece.

But wait there is more. Be sure you double the amounts when you prepare the rice and vegetables, then tomorrow you will have just the right ingredients for making fried rice! And the quick recipe is on the bottom of the page. Now isn’t that twice as nice?

You need

For the rice:
4 cups brown rice (enough for leftovers, I like short grained for rice bowls but any kind is fine)
4 tablespoons seasoned rice vinegar

For the omelet pinwheel:
4 eggs lightly beaten
1 scallion finely sliced
2 Teaspoons soy sauce
1 teaspoon sesame oil

Suggestions for the toppings:
A few shredded raw carrots for color
A cup or two of defrosted edamame hot or cold
A bunch of shredded purple cabbage (isn’t it so beautiful?)
Corn, fresh or frozen, hot or cold, raw or cooked
A few finely chopped scallions
Cubed firm tofu (you can also use the pressed kind that comes flavored)
Sliced avocado (sprinkled with a little lemon to prevent it from turning brown)
Leftovers! (roasted vegetables, chopped chicken, maybe not pizza…)
A cup of chopped peanuts
A sprinkle of toasted sesame seeds

Sauces to drizzle:
Hoisin sauce for the sweet
Soy sauce for the salty
Peanut sauce for the nutty (we have a couple of great recipes for it in our book)
And hot sauce for the brave

To make the rice (about 8 servings including leftovers)

Here is a cool brown rice cooking method adapted from Saveur magazine. First rinse your rice. Bring a big pot of water to a boil just like you would for pasta. Pour in the rice, and boil uncovered, for 30 minutes. Drain the rice. Then return it to the pot, off the heat. Gently fold in 4 tablespoons of seasoned rice vinegar. Cover the pot and set it aside and allow the rice to relax comfortably for 10 minutes.

To make the omelet pinwheel

Preheat the oven to 400 degrees. In a small bowl gently mix all the omelet ingredients together. Pour into a small baking pan lined with parchment paper. Bake for 8-10 minutes until the eggs have set. Let the eggs cool a bit, then roll the egg “omelet” into a tight roll (like you would roll a jelly roll). Tightly wrap in plastic wrap and put aside.

To serve

Arrange all your chopped toppings in little bowls or on a big platter, bring out your sauces, slice the omelet pinwheel… give everyone their own bowl of rice, let everyone add their own toppings. Bon appetit and have fun!

Leftover Tip

Twice is nice fried rice: In a big pan saute a sliced red onion, a sliced garlic clove or two, then add all the chopped leftover vegetables (add extra cabbage if you need to). Throw in the rice and when it is good and hot add a few eggs beaten with soy sauce and sesame oil. Saute stirring vigorously for a few more minutes until the eggs are cooked. Top with sliced scallions, sit down and enjoy yesterdays labor.

So breakfast, lunch, dinner, after school snack or before bedtime tea…whatever your family ritual, keep doing them! For those of you out there who make breakfast your not-to-mess-with meal, here’s a fabulous “muffilettes” recipe from Kirstin! (They are a special combination of an omelette and a muffin!) And for those of you who have more time on the weekend and like to do a special Sunday brunch this recipe is for you too!

You need

8 large eggs, gently beaten
1 cup drained and rinsed black beans
1 cup corn fresh or frozen, defrosted
2 Tablespoons mild diced green chiles from a can
1 cup of your favorite shredded melting cheese (cheddar, jack, …)
1 cup diced canadian bacon, or cooked chicken sausage (optional)
1 or 2 scallions finely sliced
1⁄2 Teaspoon salt Black pepper, to taste

To make (12 muffilettes)

Preheat oven to 375 degrees. Diligently oil your muffin tins small or large. In a mixing bowl whisk together the eggs, with the remaining ingredients (you can do this the night before, just gently stir the next morning).

Place muffin pans on the center rack of your oven and bake for 20-25 minutes for the regular sized, or about 10 minutes for the bite sized (time to go take a shower, wake up your kids…) or until muffins are golden, puffy, and the eggs are not jiggly.

Serve the muffilettes with warm corn tortillas, a dollop of sour cream, a spoonful of salsa and a few cubes of avocado. Any leftovers can be store in plastic bag in refrigerator and are great for the days when you need to grab breakfast on the run…. Just make sure you have time for dinner together later.

Cook’s tip: You can put any other combination of fillings in here, as long as they cook quickly and are not too wet, like big chunks of tomato might mess things up. But how about a combo of goat cheese, pesto and peas? Or cooked diced potatoes, green onions and roasted red peppers. Sun dried tomatoes, mozzarella and fresh basil? Cooked broccoli, fresh dill and feta? Your favorite this and their favorite that.

Do tell us what you came up with!

Two ideas. First, blame the fish. It might not have been that great. Not much you can do then, so in the future, buy the freshest fish you can. Second, blame the cook, and gently remind him next time to:

1. Have patience. Wait until the coals have burned down, or use a lower flame on the the gas grill.
2. Use a good clean grate that has been oiled.
3. Flip the fish only once, (save the fancy flipping for pancakes).
4. Cook the fish just about 7 minutes per inch of thickness.
5. Take its temperature, use your thermometer, the fish is done at 140º (120º if you want to cook a fish like tuna rare), or poke a pointy knife into the thickest part of the fish, then touch the knife, if it is warm the fish is done.
6. But here is the tricky part, remember the fish continues to be hot/cook a bit after you take it off the grill, so take it off just before it is completely done, and let it sit and relax a few minutes before you serve it.

I have a few pounds of peanuts left over from a party, can I make my own peanut butter? — Jen B.

Nut-butters are so easy to make! The only thing you need is a food processor, unsalted toasted nuts (I like to leave the skins on), a little honey, and patience, as processing can take as long as 8 minutes. Peanuts, hazelnuts, almonds and macadamias, all make delicious butters.

Put 2 cups nuts in the food processor and start it running. First the nuts will become chopped, (remove a few tablespoons now, to add later if you want chunky nut butter). Scrape down the sides. Then they will become meal. Scrape down the sides again. Then they will become a dough ball… keep going. Then they will suddenly relax and become nut-butter. Scrape out into a bowl!

Just keep an eye on the food processor, you don’t want it to overheat. Sweeten with a little honey if you’d like to, add a little salt if you need too. Fold in the chopped nuts if you want “chunky style”. Add cinnamon for spice, or a little melted chocolate to be extra nice. Store in the refrigerator.

Can I make risotto with brown rice? — R.J.P.

Well… not really, the whole magic about risotto rice it that the outer starch melts into creaminess, and that won’t happen much with brown rice as it is still encased in its healthy hull. That said, I have cheated by first cooking short grain brown rice, then continuing as if I am making regular risotto, with onions, garlic, a little wine, vigorously stirring in a bit of broth to loosen it up, then vegetables, cheese and butter… it won’t be classic but it will be good.

Want to “Ask Kirstin” for help in the kitchen? Send your questions to kirstin@thefamilydinnerbook.com. And check out the “Ask Kirstin” Archive.

You need:

2 large wholegrain tortillas (Ezekiels are our favorite)
1/2 cup shredded cheese, Cheddar, Monterey Jack or one of those “Mexican blends” are good.
1 cup finely shredded cabbage (or cheat and use coleslaw mix from a bag)
Olive oil for brushing the tortillas
Salt for sprinkling

Optional additions:
A toss of chopped roasted chilies
A sprinkle of cumin or chili powder
A cup of cooked beans
Or Laurie’s very very favorite… last night’s leftover vegetables all chopped up

To make 2 quesadillas:

Heat up a large skillet, preferably cast iron. On the dry pan, toast each tortilla on each side until they are warm and puffy (this makes them pliable). With tongs put the tortillas on a cutting board and cover ½ of each tortilla with cheese and cabbage. Fold the tortillas in half and press down to moosh them together. Brush the tops with olive oil and sprinkle lightly with salt.

Get your skillet hot again and put both quesadillas back, oiled side down. Cook over medium high heat until crisp, 1-2 minutes, brush the tops with olive oil and… carefully Flip! Cook until crisp. Cut into wedges.

Serve with guacamole and your favorite salsa, like our cucumber garlic salsa or heirloom tomato salsa.

You Need

8 slices of seedless watermelon, each the size of a small deck of cards
2 tablespoons good extra virgin olive oil
5 teaspoons fresh lime juice, divided
4 slices of feta cheese, about 4 ounces total
A small handful fresh mint leaves
3 cups of greens (arugula, watercress or mache)
A nice sea salt
Toasted pumpkin seeds (optional)

To make 4 servings

Heat up your grill (or grill pan), until it is very hot.

Pat the melon slices dry with a paper towel and place them on the grill. Grill on one side only, without moving it, until grill-marked, about 2 minutes (you want to keep the inside raw so try not to overcook).

Toss the greens with 3 teaspoons lime, the olive oil and a few pinches salt. Put the greens on a large platter and top with 4 pieces of watermelon, grill-marked side up. Top with the feta, and then the remaining melon. Drizzle the remaining lime juice over the watermelon. Garnish with mint, pumpkinseeds and a sprinkling of salt.

Cook’s tip

* Add a little cayenne for spice.
* Replace the melon and feta with grilled peaches and fresh mozzarella or burrata.

Have you ever wished you could learn to remain cool, calm and connected throughout your parenting day, even in the midst of those difficult moments when your children are melting down or refusing to cooperate? What if you knew how to turn things around and restore a sense of peace and enjoyment-instead of sailing into a parenting “storm” filled with negotiations, power struggles, bribes and threats?

When you sign up for the Parenting with Presence series, you’ll receive a special guide (“How to Find Your Cool When You’ve Temporarily Lost It”) by Susan Stiffelman, featuring simple tips on dealing with power struggles.

“Parenting with Presence” participants include Marianne Williamson, Harville Hendrix, don Miguel Ruiz, Congressman Tim Ryan, Marci Shimoff, Alison Armstrong, John Gray, Trudy Goodman, Kathy Eldon, Gabriel Nossovitch, Gary Zukav, Michael Beckwith, Elisha and Stefanie Goldstein, Susan Kaiser Greenland, Lisa Garr, Shelly Lefkoe, Christine Carter, and Katherine Woodward Thomas.

Get all the details and sign up here: ParentingWithPresence.com

You definitely don’t have to be a grown-up to take a stand for what you believe in. Last week, 9-year-old Hannah Robertson spoke her mind to the head of McDonald’s, and now her message is making headlines on an international stage.

In a major company meeting last week, Robertson said she was troubled by the way the restaurant chain marketed its food to kids, explaining: “Something that I don’t think is fair is when big companies try to trick kids into eating food that isn’t good for them by using toys and cartoon characters.” The CEO told her that McDonald’s doesn’t sell junk food — but he also admitted recently that some healthy options are not very popular at the restaurants (salads, for example, make up only two to three percent of what people buy from McDonald’s in the United States). Healthy eating is an issue that means a lot to Hannah and her family; her mom writes about health and nutrition, and Hannah herself is an aspiring chef. They make how-to cooking videos together to show the benefits of eating fruits and vegetables.

Tonight, let’s talk about standing by our beliefs — and what we can do to be active and aware as consumers.

Questions for discussion:

* Have you noticed chains like McDonald’s marketing specifically to kids?

* What are the important things to think about when you see commercials for food or other products?

* What’s one issue you’d be willing to stand up for, even in front of an international audience?

You need

¾ lb. salmon (check Seafood Watch for the most sustainable source)
1 lb. of your favorite pasta
4 medium shallots, sliced
2 cups artichoke hearts(from a can or jar, rinsed and drained), roughly chopped
2 garlic cloves minced
2 cups frozen peas, defrosted
1 lemon
1 1/2 cups Greek yoghurt
½ cup chopped fresh herbs, like dill, parsley or chives
¼ cup parmesan cheese
Olive oil
Salt and pepper

To make 6 servings

1. Start a big pot of water boiling for the pasta, salt it so it tastes like the sea (this always makes pasta taste better).

2. Meanwhile heat up a medium sized skillet, drizzle in 2 tablespoons of olive oil, then add the shallots. Pat the artichokes dry with a paper towel, add them and the garlic to the skillet, keep everything quietly sizzling at medium heat until golden.

3. Rub the salmon with a little olive oil and a sprinkle of salt. Put the salmon under your broiler until cooked all the way through, this will take about 7-8 minutes. Cut the salmon into bite sized pieces.

4. Once the water is boiling add the pasta and cook according to the time on the package. One minute before the pasta is done, add the peas to the pot as well. Drain well.

5. In the bowl you are going to serve the pasta in, mix together the yoghurt, the juice and zest of the lemon, 1 1/2 teaspoon salt, and the herbs (save a bit of the herbs for garnish).

6. Toss the pasta with the yoghurt sauce, then fold in the onions, artichokes and salmon. Sprinkle with parmesan cheese. Taste for seasonings, this is an important step, and a fun one too. Have your kids help. Does it need more lemon? How about a little pepper? Garnish with any leftover herbs, and let your kids carry the bowl to the table.

Cooks tip: You can use canned salmon instead of fresh. Just add the drained canned salmon to the skillet of artichokes right before serving and gently heat up.

Make the expression of gratitude part of your family dinner ritual. However you say it — with a prayer or blessing, a question for the table, quotes, stories, a few simple words of thanks — gratitude is a basic ingredient to a healthy life.

Here’s an idea: print out some pre-written “gratitude quotes” (selections are in the “Grace is Gratitude” chapter of “The Family Dinner”) and place one under each person’s dinner plate. At an appropriate moment, explain that everyone has a special quote under their plate and go around the table reading them. It’s a great way to get everyone involved in expressing gratitude.

YOU NEED:

2 large bunches kale
1 pound farfalle pasta
3 tablespoons olive oil
6 cloves garlic, slivered
1 1/2 cups sun-dried tomatoes from a jar, drained, rinsed and coarsely chopped
1/2 cup pin nuts, toasted
Salt and pepper or red pepper flakes
Freshly grated Parmesan cheese

TO MAKE SIX SERVINGS:

Fill a large pot with water. Bring it to a boil, then salt it so it tastes like the sea.

Remove the stems from the kale. Stack all the kale leaves on top of one another, roll them into a fat cigar, and slice it into thin slices. Or just chop, chop, chop it all – that works, too.

Throw the kale into the pot for 4 minutes, then remove with a slotted spoon or tongs and drain well. Put the pasta into the same pot of water and cook according to the package directions.

While the pasta is boiling, drizzle a large pan with the olive oil, heated over a medium flame until shimmering, add the garlic, and gently sauté it until golden and fragrant.

Toss in the kale and the sun-dried tomatoes, cooking until the kale is tender and the sun dried tomatoes are soft and bright.

When the pasta is done, drain it, reserving a few tablespoons of the cooking water.

In a large bowl, combine the pasta with the kale and the remaining ingredients. If you want to moisten it a bit, you use the reserved cooking water. Serve with a lovely mixed green salad.

“The Family Dinner” author Laurie David provides a few tips for creating stress free family dinners.

YOU NEED

1 cup peasto (a pesto from peas, click here for recipe)
1/2 cup freshly grated Parmigiano Reggiano
The grated rind and juice of 1/2 a lemon
1 pound farfalle pasta
2 cups of frozen peas defrosted, or fresh sugar snap peas
1 cup thinly slices celery
1/2 cup crumbled feta cheese
A few basil leaves chopped
Salt and pepper

Bring a large pot of water to a boil for the pasta. Salt is so it tastes like the sea. Cook the pasta in the water until al dente, about 8-10 minutes. During the last 3 minutes throw in the peas. Drain, rinse in cold water and transfer to a large bowl. Add the peasto, parmesan, lemon juice and zest and toss. Taste for salt and pepper, add more lemon juice until you think it is perfect. Garnish with the basil.

The food and beverage industries spend almost $2 billion a year to market mostly unhealthy products to our kids. Our friend Bettina Elias Siegel created this short story to help young kids become a little savvier about the media messages they encounter and to get them thinking about healthful eating.

Please consider sharing on Twitter and Facebook. And check out Bettina’s blog The Lunch Tray.