Some Recipes, Some Rumblings

A couple of family-friendly pasta recipes are forthcoming, but first, two minor musings...

Dateline: Sunday: One of the best Triathlons in the country takes place this time every year, and just so happens to run (literally) right past the Hollenberg Hacienda. It's a chance for us to spend time outside in the St. Pete sunshine, cheer on the racers, and enjoy some bagels, coffee, the occasional mimosa or two with friends and neighbors in our yard. For years, I've had the itch to train to be on the other side of the fence (again, literally -- my house has a white picket fence around it), and compete. Well, my body hasn't been able to cash the checks my heart and/or head care to write (see also: 2 degenerative discs; double inguinal hernia) recently, as it did a decade or so ago, when I ran the NYC Marathon twice. But, my discovery of yoga and one hernia surgery later has me thinking swim/bike/run again, albeit not on the other side of my fence.
Instead, on the suggestion from a good buddy of mine, Rob Dickinson (calling him out by name so he'll feel guiltier if he dropped out), we've tentatively decided to train for an August "sprint" triathlon -- 1/4 mile swim, 10 mile bike, 3.1 mile run -- at nearby Ft. DeSoto Park.
There, I said it. I remember once in an interview with Emmitt Smith, he told me he was taught to always write down his dreams, because it was only then that they became goals. Didn't turn out too bad for him.
May the force be with me...

The other big interesting thing in my life as HOD: I happened upon an opportunity to put some of my recipe-mongering to good use, and dovetail it with my TV career. Turns out a smart lady named Bernie Day has created an online reality series, "Home Cooking Star," celebrating just that, home cooks. No formal training allowed! Think "American Idol" (you go, Danny Gokey!)meets "Top Chef" (Fabio was my man!). LOVE IT! As it turns out, instead of using this blog to solicit voters to support my entry and become the inaugural Home Cooking Star, as I originally thought, I may be the face of the show! Discussions are taking place; nothing more just yet. But regardless, I applaud Ms. Day for recognizing the increasing viability for internet and TV to meld into one. More and more, the on-camera work I am contracted to do is steering toward three letters (WWW) than two (TV).... Stay tuned, and you can check it out more at www.homecookingstar.com ...
Season one focuses on the best BBQ recipes, but still, an ample segue ...


TEMPT 'EM WITH TEXTURE

I like meals with varied flavor profiles, but also complimentary textures. This pasta dish uses a couple of basics along with a couple of pleasant surprises, the outcome being sweet, salty, and sensational. Thanks to Real Simple for this one...

1. Cook 1 box Rigatoni (texture!) while toasting 1/4c pine nuts (texture! toasty!) until golden brown (I always use my toaster oven, not a conventional one).
2. Heat 1 tbsp. olive oil in a saucepan. Saute 4 (sliced/chopped) garlic cloves until golden.
3. Add 1 (28 oz.) can diced tomatoes (sweet!), 1/3c golden raisins (sweet!), 1/2 tsp. salt, 1/4 tsp. pepper. Simmer until slightly thickened (approx. 10 minutes).
4. Stir in 2 tbsp. capers (salty!).
5. Toss pasta with tomato mixture and stir in pine nuts.

Once again (like a previous pasta dish I've listed) -- no sauce, but still sweet and flavorful.

Now here's one more that's one the more traditional side, but definitely one the kids should especially love...

BAKED SPAGHETTI PIE

1. Cook 1/2 lb. spaghetti. Preheat oven to 350.
2. Mix 2 beaten eggs, 1 (15 oz.) container ricotta (I always use part skim), & 3/4 c grated parmesan cheese.
3. Add pasta to mixture and pour into a greased 9" pie plate.
4. Top with 1 c marinara sauce. Layer on 3/4 c shredded mozzarella cheese & 2 extra tbsp. parmesan (Editor's note: I always prefer MORE cheese than any recipe ever calls for; that's always factored in to what you'll read here)
5. Bake for 25 minutes; let stand for 10 more, for easier serving.

Before I go, a shout out to my Internet Nanie: she tried my Tilapia recipe I posted, and she and Papa Harry loved it... woo hoo! A first for the HOD blog!

A Breather

It's 9 o'clock... Survivor's waiting on the DVR... 30 Rock/Office about to come on, but the DVR will babysit those, too... A chance to exhale in front of my trusty HP... This is the second Daddy Night in a row for me, and I relish the chance to be alone with my kiddies. Being an HOD means I get to see Jason and Lindsey (and Jill) a lot more than most men see their families, but the quality time is still at a minimum, especially since I've been running around a lot lately. I'm producing a 2:00 infomercial right now for a makeup product coming to market, called Aloe Glow (Shameless plug alert: I will be keeping you posted when the project goes "live," on the air and on the web). It's a premium quality click-pen concealer, loaded with good stuff that makes you look and feel good. Aaaanyway, it's been occupying a large section of brain space for me, so Daddy Night is a great chance for me to decompress from outside stresses and really FOCUS on the kids. Jill had Girls Night Out last night, and tonight she went to a Dave Ramsey seminar (very fiscally responsible, that one!)...
Dinner, bath, reading, bedtime...such simple activities, yet so vital for me to reconnect. I sometimes wonder who benefits more from the routine: J & L, or me...

Random thoughts:

• Is it just my 'inching-toward-dinosaur-status' PC, or is Facebook getting more and more difficult to load and navigate? Don't ruin a good thing, there, Zuckerberg...


• And speaking of Facebook: what's with all the Top 5 lists?? If you know me at all, you know I love lists (I used to doodle my list of favorite music acts in my 6th grade notebook during class -- for the record: Bruce, Van Halen, The Police, & Def Leppard topped the chart at the time)... but 5? FIVE?? I filled out a couple of them, and it's HARD! Can't they at least make 'em Top 10's instead?!?...


• Never realized how monumental it would be to make a decision on where to send your child to kindergarten... it's so cliche but so true that everyone gets so much older faster these days (Mr. Berra would be proud of that one!)...


• You know your life has shifted toward middle age when you find yourself listening to DJ Lance more than Run DMC (if you don't get that reference, then you don't watch Noggin with your kids! Check yo'self. Word.)...


• Funny moment of the week: Took Jason to the Rays-White Sox game Sunday, and his pet peeve was all the screaming. He got so fed up with the beverage hawking in the aisles, that he yelled out (for the whole of section 111 to hear), "I DON'T WANT ANY COLD BEER!" ... can't say I agreed with him at that point, but funny, nevertheless...


• Today marks the exact one-month countdown to Baby #3's scheduled arrival. Still no name decided on. Negotiations at a stand still. I wish I had a big enough blog following to solicit suggestions... anyone?... Bueller? .... (cue the crickets chirping)...


• Do I use ellipses too much...?

I wrap up with a previously alluded-to ground beef recipe I whipped up for the team the other night...

Grown-Up Ground Beef

Pulled from Southern Living mag, we really enjoyed this one, because it's simple, yet a decidedly different way to enjoy ground beef. Jill loved it, and, since she's my only consistent focus group, I take her word for it, especially in this case, because she's somewhat hot-cold when it's comes to hamburger meat in general...

1. Preheat oven to 350. Boil 3 qts. salted water. Whisk in 1c plain yellow cornmeal. Simmer and whisk until thick. Season with steak seasoning and 1/4 shredded cheddar cheese. Spread mixture into a slightly greased 11x7 (or 13x9) baking dish.


2. Brown 1 lb. ground chuck in a skillet until done; drain and transfer to bowl.


3. Saute 1 chopped onion, 1 medium sliced zucchini in 1 tbsp. olive oil until crisp-tender. Stir in beef. Add 1 (6 oz.) can tomato paste & 2 (14 1/2 oz.) cans petite diced tomatoes, drained. Simmer for 10 minutes.


4. Pour beef mixture on top of cornmeal. Cover with 3/4c (or more, to liking) cheddar cheese. Bake for 30 minutes or until bubbly.


5. Garnish with parsley, if so desired.

Head's up: Don't know if it might've needed some extra time in the oven, but my cornmeal crust wasn't crusty at all, it was more like solidified grits on the bottom. Still tasty (or else it wouldn't be in this blog), but not the consistency I expected...

Lindsey just popped downstairs for a surprise visit before mommy gets home. Normally, I would mind. Tonight, not so mcuh. She's had me wrapped around her finger since the day she arrived nearly 4 years ago. Seems like 4 days ago. Graphic description alert from the TMI Department: We didn't know if L would be a boy or girl. Jill was convinced 110% it was a boy. I remember the doctor pulling out the newborn, lifting her up, and me being the first to confirm it was indeed a VAGINA I was looking at, then the entire room (Me, Jill, both our moms) erupting into 'It's a GIRRRRRRRRRRL' shrieks! O, happy day...

...Did I mention how quickly they seem to grow up...?

Hollenberg Family Favorite

1. Made this one tonight for the troops. Jill has declared this her #1 favorite...and that's saying something, considering my wife's super hero alter ego is 'The Appreciator'...
   
   NO SAUCE, NO PROBLEM
   1) Preheat oven to 400. Toss 3c cherry or grape tomatoes, halved (you can use 2 pints instead of measuring -- be generous, this is the best part!), with 1/4c balsamic vinegar, 2 tbsp olive oil, 1 clove (or 1 tsp) garlic, S & P (*you can really just eyeball all of these). Spread on foil-lined baking sheet.
   2) Roast tomatoes for 20+ minutes, until browned and somewhat caramelized.
   3) Meanwhile, cook 1 box pasta (ever try Ronzoni Smart Taste or Dreamfield's??)
   4) Lightly toast a big handful of pine nuts
   5) Shred 1c Asiago cheese
   6) Drain pasta; place 1 bag spinach in pasta pot. Pour drained pasta back in.
   7) Add tomatoes, pine nuts, cheese; sprinkle on basil to your liking. Mix.
   
   You will never miss the fact that there is no 'sauce' in this pasta dish. It is so fresh and light, yet bursting with flavor. This recipes claims to serve 6 -- Jill & I feel like we can crush the whole damn thing by ourselves (an extra glass of red wine, and that's not unrealistic!)