Cooking for Teen Athletes – Gluten free Spaghetti and Meatballs

Although I’ve been very busy with my entrepreneurial ventures and teaching at Berkeley, I’m still required to cook for my athletic teenage daughters.  Cooking for athletes is different than cooking for a normal family as there are serious time constraints and, “food as fuel” is more of a practice than a concept, although I think it should be an extremely high priority for anyone feeding growing children, athletic or otherwise.

My daughter will often swim for an hour and a half.  She does this after school, so she has already had a full day and has eaten next to nothing.  She’s also prone to anemia, so I am always trying to pack her meals with nutrients, and they need to be iron dense.  My other daughter plays soccer and has practices in the evening, so between soccer and swimming there is a tiny slice of time for dinner, and it’s around 5 p.m.

As many mothers know, teenage girls don’t eat much at lunch, which makes them very hungry when they get home from school.  This is when the bad snacking is often done.  I’ve tried many strategies over the years, but have recently decided to serve a quick dinner at this time when possible.  I know how lucky I am to be able to have the flexibility to cook early in the day, but if you don’t, try making a double batch of this to freeze in single serving glass containers, or to serve the next day.

When the kids were little, and I was for the most part a stay-at-home mom, I could spend two hours cooking dinner, but that is no longer possible.  Someday, I hope to have time to make homemade ravioli again, but for now this will have to do, and it checks the boxes of the top criteria for me.  Fast, easy, hot and nutritious. Plus, they love it, which might be the most important criteria.

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Spaghetti and Meatballs

Ingredients:

1 package gluten free spaghetti cooked

1 jar of marina sauce or make your own

1 package of meatballs from Whole Foods Market or make your own

Parmesan cheese (I like these large shavings)

Instructions:

Begin cooking gluten free pasta as per package instructions.  Then, in a large sauce pan heat the meatballs and sauce until they come to a slight boil, reduce heat and let simmer while the pasta is cooking.  Once pasta is done, add to the pan and gently toss while hot.  Reheats and freezes well.

 

 

 

 

 

Comfort Food

Pasta, Prosciutto and Peas

I’ve saved the best for last.  This is one of my most cherished recipes, and I make it over and over again for my kids and friends.  I had this for the first time at Tre Vigne in St. Helena when I was 24 years old and on my first trip to the Napa Valley.

Michael Chiarello, now a very famous chef, vintner, TV host and sustainable farmer with his own restaurant, Bottega in Yountville, was the chef.  I still love this restaurant and had lunch there on my birthday this year (December, 2015).

Back then this entrée cost only $8, and we had lunch on the beautiful Tra Vigne patio.  I was with my sister, Sandra Sheehan and my Auntie Deborah. It was a hot summer day and there is nowhere on earth more pleasant than the Napa Valley in the heart of the wine country in the summer. What bliss. I returned many times and I always ordered this dish until it was taken off the menu a few years ago, but I highly recommend the Maltagliati Verde (herb infused pasta with slow cooked lamb) which we had on my last visit.

After the kids were born, I couldn’t make it to Tra Vigne as often, so I taught myself how to make Michael’s recipe at home, and my kids love it too. It’s perfect in a pinch when you find yourself with 12 unexpected and very hungry kids for dinner (double the recipe below), add a salad and some crunchy bread.

As for Michael Chiarello, he can still be found at the stove and was gracious enough to join us (on the patio of course) one afternoon at his restaurant Bottega for lunch.  He will forever remain one of my favorite chefs and inspirations.

Thank you Michael Chiarello!

Ingredients

▪ 1 lb of pasta

▪ 2 tablespoons of olive oil

▪ ½ lb chopped prosciutto, pancetta or bacon (shown)

▪ 2 cloves of garlic, chopped

▪ 1 cup of peas, fresh or frozen

▪ ½ stick of unsalted butter

▪ ½ cup of heavy whipping cream

▪ Parmesan cheese, as needed

Preparation

Boil the pasta, as per the package directions, and then begin making the sauce.

Heat a large sauce pan or dutch oven to medium heat.  Once hot, add the olive oil, then the chopped prosciutto and garlic. Brown lightly.  When the pasta is done, drain and add it to the ham and garlic mixture.  Then, add the butter and cream and reduce heat to low. Stir gently until the ingredients are well combined.  Add the cream, fresh grated parmesan cheese, stir well and reduce for 5 minutes.  Serve immediately in a warm bowls with freshly grated Parmesan.

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Real Food for Real People

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Sydney Chaney Thomas –
Real Food For Real People
Coming to Amazon March 2014 (photo by Christina Shook)

Several years ago, I found the time in tiny intervals to write a little cookbook.  I self published it and give it to friends.  A few months later, I was invited to present it at the State of California Food Conference, where it was very well received.  I was encouraged to expand it and get it published, but life intervened and I let it go.  Over the summer of 2013 it kept whispering to me, “Sydney, you need to finish the cookbook”.  Now finally, it’s done, or as done as any creative endeavor can ever be, and will be available on Amazon (Kindle) in the Spring of 2014.  It truly has been a labor of love.  My dearest wish and greatest hope is that it will help other people.

I’m proud of the fact that my food is very simple to execute and as a result of that I had a number of different titles that conveyed that, but my editor (Neo Garaby) recommended that I not call the book,  Easy Food for Lazy Moms, or the even more controversial, Easy Meals for Drunk Moms, but all joking aside, the book is created for people who may be distracted and/or drinking a little wine while cooking.

In these pages you will find not just my recipes, but other topics that I hold most dear.

Blessings to the kind souls who have encouraged me every step of the way.   I love you all.