Jonas – Mom, Mom! (As he peers out the large picture window in our master bedroom upstairs that looks out over our backyard and the greenbelt behind the house while I’m doing my makeup in the adjoining bathroom.)
Me – What, doodlebugger?
Jonas – Someone glittered the greenbelt!! Look!! Look at the glitter!
Me – What? Someone ‘glittered’ it? (I halt my eyelash curling and make my way over to the window, picturing Katy Perry had taken over the common area between the backyards and shot cannons of pink and purple glitter all over the grass.)
Jonas – See?! See that white glitter right there? (He points energetically out the window to a piece of trash on the grass.)
Me – Oh, yes, the litter there. I see it. It’s horrifying and definitely worth the enthusiastic tone of your voice.
They’re apparently hitting the Eco-friendly unit at the Montessori pretty aggressively this semester.
And I’ve got absolutely no logical transition to my recipe this week. It’s another I harvested from my subscription to Everyday Food mag. Love that thing. I’m a big fan of this one for several reasons:
1. It calls for a rotisserie chicken, so I don’t even have to touch raw meat.
2. Lemon zest makes me happy. If I was a rich and famous actress and I had a daughter, I’d probably name her Zest. If you’re a rich and famous actress, feel free to steal that.
3. Kale is pretty good. It’s also supposed to be super healthy in a fairly pretentious way, so it’s good for my mothering ego to serve it every once in awhile.
4. Casseroles are rad. They make the house smell excellent and if I time it right I can be just pulling it out of the oven with a glass of wine in one hand when Jason walks in the door from work. It’s also good for my ego to be a little June Cleaver to balance out all times I’m Joan Crawford in Mommie Dearest.
|Chicken and Kale Pasta|
- 3/4 lb medium pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves of garlic, minced
- 2 bunches of kale (stems and tough parts removed), shredded
- 1/2 a rotisserie chicken (2 cups, shredded)
- 48 oz part skim ricotta
- Zest from 2 lemons
- 3/4 cup grated parm
- Preheat oven to 350 degrees.
- Boil large pot of salted water. Cook pasta according to directions on package. Drain.
- Melt butter in a large skillet with a top. Add onion and garlic to the skillet. Saute on medium 4 minutes.
- Add kale to skillet. Stir to mix. Cover and cook another 5 minutes.
- Mix cooked kale mixture with pasta. Add chicken, ricotta, lemon zest and 1/2 cup of parm.
- Transfer to a casserole dish. Top with remaining parm.
- Bake 30 mins or until top begins to get brown.