Aprons, Times Two

About author / Christine Gable

Culinary enthusiast; kids cuisine and slow cooking; magazine recipe developer; professional writer. Her simple recipes are great for family dinners.

Sometimes it’s the simple things that make the most impact. Take the aprons that I ordered with a gift card recently.

Now, mind you, I’ve never worn an apron to cook, much less gotten coordinating ones for my daughter and I. But lately, well … I had noticed that we were getting messy. Messy together. Was it that we were having more fun? Or was I just imagining things? For all the years I’ve been cooking, I really haven’t ever used an apron regularly.

Not to mention that my daughter usually scrunches her nose at most apron offerings. And I can see why. Forget the old matronly look, if I’m ordering something I want it to actually get used.

So a recent Williams-Sonoma gift card was put to good use. Two aprons. For mother and daughter. And yes, get this: matching.

Would they get used? Or better yet, have they been used since they arrived, so neatly folded and encased in that cardboard mailing box?

Affirmative. Sure enough, my littlest one became my biggest helper—even helping me to tie on my apron, top and bottom. And all in all, it’s been a very good thing indeed.

How could I have guessed that a couple of simple aprons would kick off a flurry of apron-induced cookery? Actually, one of the first meals that we made was one that brought back good memories of my own growing up years: my mother’s old-fashioned manicotti (see the recipe below). It’s one of my mom’s originals, and the one that was served at my wedding reception. Yeah, it’s the epitome of comfort food—and best of all, it’s a super way to introduce your kids to the delight of stuffing individual pasta shells for a delectable Italian dinner.

What I like about it is that it’s not too labor-intensive. As long as I have the ingredients and have 15 minutes, it’s a go. And it just so happened that I had picked up the jumbo shells, the cottage cheese and spaghetti sauce all at the same time. And then I also had a willing and enthusiastic helper. This was my lucky day, obviously.

Or maybe it was just a touch of apron magic.

For if there’s one thing that arrived in that box, it certainly seemed to contain more than one yard of well-sewn cloth. Was it the image? Was it the style?

Don’t think it was a fashion statement as much as the sheer possibilities that yard of cloth represented. For it’s not just an easy hand wiper or a practical “keep ya clean” garment. It’s much more than that.

What I’ve noticed happens when my daughter dons her apron (grabbing mine at the same time) is that she gains a few inches. Tying it on is clear evidence that she officially has a rightful place in the kitchen.

And that, dear readers, is worth more than any apron could ever cost. For when our kids feel as though they not only know their way around the kitchen, but truly belong—that’s when the true magic can begin.

Mom's Famous Manicotti (or Stuffed Shells)

Made with shells or manicotti, ground beef, cottage cheese, mozzarella cheese, egg, mayonnaise, dried oregano, spaghetti sauce

Serves/Makes: 4

• 18 large shells or manicotti pasta
• 1 pound ground beef
• 2 containers (12 ounce size) low-fat cottage cheese
• 8 ounces shredded mozzarella cheese, divided
• 1 egg
• 1/4 cup mayonnaise
• 1 teaspoon dried oregano
• 1 jar (32 ounce size) spaghetti sauce

Preheat the oven to 375 degrees F.

Cook the pasta to al dente as directed on the package. Drain well and let cool.

Brown the ground beef in a skillet over medium heat. Drain off any excess grease.

Combine the beef, cottage cheese, half of the mozzarella, the egg, mayonnaise, and oregano in a bowl. Mix well.

Spread 1 cup of the spaghetti sauce in the bottom of a baking dish.

Fill each pasta shell with the beef filling and place in the baking dish in a single layer (if using shells, place seam-side down).

Spread the remaining spaghetti sauce over the filled pasta. Top with the remaining mozzarella cheese. Place in the oven and bake at 375 degrees F for 25-30 minutes or until hot.

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