TODAY on MHTV: I’m a three-meals-a-day kind of gal, but my boys love their between-meal eating. You won’t find greasy bags of potato chips in the cupboards, but when hunger hits we’ve got snacks to satisfy the craving. For a bit of protein to hold them over for dinner, I like to whip up a quick batch of my Nonny’s tuna gremolata as a dip for veggies or spread for crackers. CQ mixes hot sauce and peanut butter into noodles for a ramen upgrade. For a fast and healthy fix, I’ll make a bloodshot one eye — an egg-in-a-hole with slices of sweet red pepper. More from the show.
Get the recipes from this episode:
Get the recipes from the 11:30 a.m. ET show: Make-Ahead Family Meal
Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.
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Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle. -
A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top.
August 6, 2011 at 2:25 pm
Just tried this quick ramen recipe and it’s tasty and so easy, will make it again and again…thanks to Caulder for sharing and hope to see more like it. Thanks.