Pre-children, I cooked very differently, picked challenging recipes that had many steps in the cooking process, experimented with foods and spices.  took that extra trip to a market to get one unique ingredient.  Ultimately I had more time and freedom of experimentation.  Post-children, NO time, NO energy to haul kids to any market for special ingredients, little to NO leeway of a meal flopping and a tight schedule to organize, cook and feed hungry growing children.

This easy recipe was inspired by a complex recipe that I use to make pre-children.  It is from one of my favourite cooking sites,  Mireille Guiliano’s “French Women Don’t Get Fat”.  Click here for her version of Lemon Ricotta Pancakes.   Great recipe, but here is my post-kid’s easy, one bowl/mixer version.

In a blender or magic bullet add:

• 3 eggs
• 1/2 cup fresh ricotta cheese (use rest for lasagna later)
• 1/4 cup melted butter
• 1/4 cup sugar
• Squeezed juice of 1/2 lemon
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp baking powder

Blend until smooth and make pancakes by drop on hot buttered skillet.  Use low to med-low heat under pan and cook these pancakes slowly.  They brown too fast if the heat is too high.

Amazing with maple syrup, fruit, spoonful of yogurt.

Perfect for breakfast, take along as a to-go car/stroller snack.  I make these and bring them on lunch picnics, road trips and have even served the left overs after dinner as dessert with some fresh berries, whipped cream and a drizzle of melted chocolate (or use chocolate or cookie decorating baking sprinkles – much easier).

Here is a super easy version of the italian version of chicken noodle soup.  It is perfect for little ones as it is not only flavourful but offers added protein (cheese & egg) and interesting textures.

Perfect for sensitive tummies.

Feel free to adjust broth amount to make a smaller amount of soup.

• 6 cups of chicken broth (if you make your own – super!) or just use the prepared boxed or canned chicken broth
• 1/2 cup orzo or other small pasta
• 2 eggs
• 1/3 cup grated parmesan cheese
• 2 Tbsps chopped fresh parsley
• pinch of each – nutmeg & pepper

Put 1/4 cup of the broth aside and place the rest of the broth in large saucepan.  Bring the saucepan to a boil then stir in the dried pasta.  Cook for about 6 minutes or until al dente.

In a bowl, place the 1/4 cup of the broth that you set aside  and whisk in the eggs, cheese, parsley, nutmeg and pepper.  Gradually pour this mixture in to the saucepan with the boiling broth.  Stir constantly until eggs break into strands (approx 2-3 mins).

Serve and enjoy.

This is a recipe that I have made since I was 13 years old.  It does take some elbow-grease unless you use a fancy grater but I have always just pulled out an old-fashion grater and made sure I was careful of my fingertips and knuckles.

This is super for breakfast (make ahead and cook in AM).  Great for lunch, snacks (hot or cold) and of course can be very European and service for dinner.

• 1 large onion, peeled and finely grated
• 6 large potatoes, washed, peeled and grated
• 3 eggs, slightly beaten
• 1/4 cup flour
• 1 tsp salt
• 1 tsp pepper

Combine the ingredients, mix and drop into a hot buttered/oiled skillet.  Make sure heat is not too hot, medium to medium-low is great as you would like these pancakes to cook slowly and steady.  They will take longer to cook then regular pancakes.

Great with applesauce, sour cream, cottage cheese or yogurt.  For breakfast, add some apples and cinnamon or a fruit conserve. For lunch, add boiled hotdogs, sausages.  For dinner, these are great additions to pork chops, pulled pork roast, spareribs and dinner sausages. For snacks, just wrap up and go.  Perfect to nibble on during long car-rides and curbing that hungry edginess during trips out.