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" Do you have a parenting rule you never break? No sweets until after a meal. I&amp;#039;m careful about what the kids eat and when.  And a parenting rule you always break? I tell them no jumping on the couch, but they do it anyway. Furniture is meant to be used and enjoyed. Your biggest guilty pleasure?  Bread and olive oil. At restaurants, I try to tell them not to bring the bread basket, but what&amp;#039;s the point of going out to eat if I can&amp;#039;t enjoy it? When do you work out? I go as soon as I&amp;#039;m done with work, before the kids are home, or I&amp;#039;ll never get to the gym. What&amp;#039;s a girls&amp;#039; night out for you? Going to this great little wine bar around the corner to chill.  Is there a beauty product you can&amp;#039;t live without? Eye gel that takes away undereye bags. I get up at 4:15 A.M., so I always have puffy eyes.  Three words that describe you as a mom? &amp;quot;Ambitious,&amp;quot; &amp;quot;disciplined,&amp;quot; and &amp;quot;frenetic.&amp;quot; There&amp;#039;s always a bit of chaos, but that keeps things interesting. What are three things you always have with you? My BlackBerry, sadly; a good lip gloss; and a great pair of shoes. What are your kids reading now?  For Josh, it&amp;#039;s Encyclopedia Brown \u2014 he loves a mystery. Luke loves Goodnight Moon: We have a song I created for the book; Josh sings it to him.  Your hardest parenting moment so far? When I felt that my husband was winning them over and I wasn&amp;#039;t equally loved. My husband would be playing with the boys, and I&amp;#039;d be cooking dinner! Where do you see your family in five years? I hope we&amp;#039;re doing family trips to the Grand Canyon, to Yellowstone. We used to camp, so I&amp;#039;m excited to try that again. More kids? Will you try for a girl? I think I&amp;#039;m done. We just got a puppy, so there&amp;#039;s our girl. I spent the weekend doing the whole potty-training thing. I&amp;#039;d thought I was done with that! Next: Check out Natalie&amp;#039;s  Chicken Curry with Couscous Makes 4 main-dish servings Active Time: 35 minutes Total Time: 1 hour Ingredients 1 lb. skinless, boneless chicken breasts, cut into 1-in. cubes 5 Tbsp. olive oil 1 Tbsp. Indian Raj Rub or chana masala spice 2 tsp. curry powder Salt 1 shallot, chopped 1 container (32 oz.) vegetable broth 1 large sweet potato, cut into \u00BD-in. cubes 1 can (15 oz.) chickpeas, rinsed and drained 1 bunch kale, stems and tough ribs discarded, leaves chopped 8 oz. sliced mushrooms 3 c. pearl (Israeli) couscous 1/2 cup light coconut milk Directions 1. In large bowl, combine chicken, 1 tablespoon oil, Raj Rub spice, 1 teaspoon curry powder, and \u00BD teaspoon salt. 2. In 12-in. skillet, heat 2 tablespoons oil on medium-high. Add chicken in single layer. Cook 3 minutes or until browned, turning over once. Add shallot and cook 2 minutes or until browned, stirring occasionally. Add \u00BD cup broth and cook 1 minute, stirring and scraping browned bits from pan. Transfer chicken to plate. 3. In same skillet, heat 1 tablespoon oil on medium. Add sweet potato and cook 10 minutes or until almost tender, stirring occasionally. Add chickpeas, kale, mushrooms, and \u00BC teaspoon salt. Cook 10 minutes or until mushrooms are tender, stirring occasionally. 4. In 8-quart saucepot, heat remaining vegetable broth to boiling on high. Add 1 tablespoon oil and 1/2 teaspoon salt. Stir in couscous. Cook on medium 5 minutes or until just tender, stirring frequently. Stir in coconut milk and remaining teaspoon curry powder. 5. Add chicken, vegetable mixtures, and \u00BC teaspoon salt. Stir until well mixed. Beef Empanadas Makes 20 empanadas Active Time: 51 minutes Total Time: 1 hour 51 minutes Ingredients 1 Tbsp. olive oil 1 1/2 lbs. ground beef sirloin Salt and pepper 1 sm. onion (4 to 6 oz.), finely chopped 2 tsp. chili powder 2 c. beef broth 1 small can (6 oz.) tomato paste 1 tsp. red wine vinegar 1 lg. potato, peeled and very finely chopped 1 jar (3.75 oz.) Spanish olives, chopped 1/2 c. raisins 1/2 tsp. dried oregano Hot pepper sauce (such as Tabasco), to taste 2 packages (14 oz. ea.) frozen empanada shells (discos), thaw 1 lg. egg, beaten Directions 1. In 12-in. skillet, heat oil on medium-high. Add beef and \u00BD teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until browned, stirring to break into very small pieces. Add onion and cook 5 minutes or until browned, stirring occasionally. Add chili powder and cook 1 minute, stirring. Add beef broth, tomato paste, and vinegar. Stir until well mixed, then stir in potato, olives, raisins, oregano, Tabasco, and \u00BD teaspoon salt. Reduce heat to medium and cook 25 minutes or until mixture is almost dry. 2. Preheat oven to 350\u00BAF. Line 2 large baking sheets with parchment paper. 3. Scoop 3 tablespoons beef mixture in center of empanada shell. Fold shell in half to enclose filling, then seal edges with fork. Repeat with remaining filling and shells. Lightly brush tops with egg. 4. Bake 35 minutes or until golden brown. My Husband&amp;#039;s Favorite Healthy Pasta Active Time 25 minutes Total time 35 minutes Makes 6 main-dish servings Ingredients 1 lb. whole-wheat orecchiette pasta 1 lemon 4 to 5 links low-fat sweet Italian chicken sausage 1 Tbsp. olive oil 1 bunch kale, tough stems and ribs removed, or broccolini, trimmed 1 shallot, finely chopped 8 oz. white button mushrooms, sliced 1 can (14.5 oz.) white kidney (cannellini) beans, rinsed and drained \u00BD c. white wine \u00BD c. ricotta salata cheese, cut into \u00BC-in. cubes \u00BD c. grated Parmesan cheese Directions 1. Heat large covered saucepot of water to boiling on high. Cook pasta as label directs. 2. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. 3. In 10-in. skillet, cook sausages on medium-high 8 to 10 minutes or until browned and cooked through, turning occasionally. Cool slightly. Thinly slice sausages; set aside. 4. In 6-qt. saucepot, heat oil on medium. Add kale and shallot; cook 2 to 3 minutes or until just wilted, stirring frequently. Add mushrooms, beans, wine, reserved lemon juice, and sausage. Cook 4 to 6 minutes or until mushrooms are tender, stirring occasionally. 5. Reserve \u00BD cup pasta cooking water. Drain pasta; add to pot with kale mixture. Stir in ricotta salata, Parmesan, and reserved cooking water, tossing until well mixed. To serve, sprinkle with lemon peel. Natalie&amp;#039;s World Famous Gazpacho Active Time 20 minutes Total Time 30 minutes plus chilling Makes 4 appetizer servings Gazpacho: Ingredients 1 can (28 oz.) whole peeled San Marzano tomatoes \u00BC c. olive oil \u00BC c. sherry vinegar \u00BD sm. onion, chopped 1/8 tsp. hot pepper sauce (such as Tabasco) 1 seedless (English) cucumber, peeled and halved 1 sm. red pepper, seeded and halved \u00BD tsp. fresh oregano leaves \u00BD tsp. fresh thyme leaves Salt and pepper 1 avocado, chopped \u00BC c. packed fresh cilantro leaves Croutons: Ingredients \u00BD loaf day-old whole wheat bread, cut into 1-in. cubes 1/3 c. olive oil 1 Tbsp. fresh oregano leaves 1 Tbsp. fresh thyme leaves Salt Directions 1. Prepare gazpacho: To blender, add tomatoes, olive oil, and vinegar; puree until smooth. Add onion, hot sauce, half of cucumber, half of red pepper, oregano, thyme, \u00BD teaspoon salt, and \u00BC teaspoon freshly ground black pepper; puree until smooth. Refrigerate 2 hours or until cold. 2. Meanwhile, finely chop remaining cucumber and red pepper; reserve for garnish. 3. Prepare croutons: Preheat oven to 350\u00B0F. In large bowl, toss bread with oil, oregano, thyme, and pinch of salt until well coated. Arrange in single layer on jelly-roll pan. Bake 10 minutes or until golden brown and crisp. Cool completely. 4. To serve, divide soup among four serving bowls. Top with avocado, cilantro, croutons, remaining cucumber, and red pepper. Healthy Brazilian Black Beans &amp;amp;amp; Rice Active Time 15 minutes Total Time 30 minutes Makes 4 side-dish servings Natalie&amp;#039;s Tip: Serve with grilled chicken or Italian-seasoned pork loin and a mixed green salad. Ingredients 1 c. brown or white rice 1 lg. tomato, finely chopped \u00BD Vidalia onion, finely chopped \u00BD c. fresh cilantro leaves, finely chopped 1 Tbsp. olive oil 1 can (14.5 oz.) black beans, drained 1 Tbsp. sherry vinegar 1 packet Sazon seasoning (sin achiote) Directions 1. Cook rice as label directs. 2. Meanwhile, in medium bowl, stir together tomato, onion, and half of cilantro; set aside. 3. In 12-in. skillet, heat oil on medium. Add beans, vinegar, Sazon, and reserved tomato mixture. Cook 10 to 12 minutes or until onions are tender, stirring occasionally. 4. Serve beans with rice. Garnish with remaining cilantro. "^^<http://www.w3.org/2001/XMLSchema#string>
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