Yes, I know, I know. I promised some healthier food and the last few posts were more along the line of “once in a while” foods. I heard you thinking, “How about stuff we can actually eat everyday and not feel guilty about! Is that too much to ask?!” Well, maybe in your mind, you were a lot calmer.

BUT never fear, dear reader. I have hit the Quadfecta (Man, I have always wanted to use that word!) with this meal. It’s 1) easy, 2) kid friendly 3) cheap and 4) delicious! And I bet you’d be proud to serve it to company. Are you ready?

See our adorable little Acini de Pepe in the photo above? Well, as you well know, Acini de Pepe is Italian for “I saw Papa!” and food scholars believe it originated when Mama was cooking dinner and the her children tattled on Papa who was hiding in the basement watching ESPN. Hang on.

I’m back. Apparently it means “little dough” or something boring like that. Whatever.

Anyhoo, the kids loved it because I told them it was frog eggs. I know, I know. Mama high five, right? They wanted seconds and so will you.

Here’s how I cooked it.

Saute some veggies and garlic in olive oil. I used baby portabellas, red pepper and onion, but the “cheap” part of this dish is you use whatever leftovers you have.

Pour in the frog eggs acini de pepe and saute them a little too. I’m sure you could use orzo (which I believe is Greek for “little underpants on a cat”) or rice (English for “rice”.)

Pour in enough chicken broth to cover them and keep them warm, cover the pan and reduce the heat to simmer. You’ll need to simmer ‘em about 15-20 minutes. If the guys start peeking out from the broth, pour more in.

Just before serving, add the juice of half a lemon and a handful of parsley. MMM-mmm!

When it’s done, you’ll get something delicious looking like this.

Yeah, I threw some almonds on top. Who’s gonna stop me? It’s my blog.

If you want the “OFFICIAL” recipe, here it is.

ACINI DE PEPE WITH VEGETABLES

12-14 oz. chicken broth
1 1/2 c. acini de pepe (I used a small box)
1 T. butter
1 T. olive oil
1 red pepper, seeded and chopped
1 medium onion, diced
1 lb. baby portabella mushrooms, sliced
2 cloves garlic, minced
Chopped fresh parsley
1/2 fresh lemon

Melt butter with olive oil and add onions. Saute vegetables adding the garlic near the end to prevent burning. Pour in the acini de pepe and stir for a minute. Season with salt and pepper. Add chicken broth to cover. Reduce heat and simmer. Stir in lemon juice and chopped parsley. Sometimes I add chopped feta, almonds or Parmesan. It’s all good.

What? Oh, that chicken in the picture? Well, glad you asked. That, dear ones, is my next post. Stay tuned.

(3 votes, average: 5 out of 5)

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