Urban Suburban Mommy

Category Archives: Domestic Goodness

Kale & Brussels Sprout Salad

Posted on by Posted in Delicious Dishes .

Get ready to kale to the chief…

Your Weekly GO-TO Salad that is HEALTHY and will last the WHOLE WEEK LONG!

The sun is shining, the air is warming, your feeling refreshed and ready to go!

Spring does that to people, it’s a fresh start, hence all the spring cleaning.

Why not Spring Clean YOU and your MENU!!

Today we are going to look at Kale- a cruciferous vegetable.. it should be on every family’s shopping list.  You’ve heard the hype, but have you tried it?

Here’s WHY you Should:

  1. IT’S LOADED WITH NUTRIENTS:
    • mainly Vitamins A, K, and C, but there is so much more.
  2. IT DETOXIFIES
  3. ANTI-INFLAMMATORY
  4. PREVENTS CANCER
  5. HEALTHY VISION
  6. SUPPORTS HEART HEALTH

Here’s HOW to Buy it:

ALWAYS BUY ORGANIC! – Kale is one of the most  heavily pesticide sprayed crops around.  No point turning to Kale for it’s health benefits and add more toxins to your body!

There are 4 Types of Kale

1. Curly kale (Most Common) – found in most supermarkets. It has a pungent, almost peppery flavor that is very pleasant but if you prefer less bitterness, look for younger kale as leaves have a milder taste. Or pair with lemon juice (it helps with the bitterness)

2. Lacinto kale – also popular,  a.k.a.  Dinosaur kale. Its leaves are narrow, dark green and wrinkly.

3. Redbor kale – Rich in it’s red/purple color, this kale is very pretty looking kale. As well as cooking, Redbor kale can also be used to accent gardens.

4. Russian (Siberian) kale – less common but just as nutrient dense it has flat, fringed leaves that look like large rocket/arugula leaves and vary in color from Green to red/purple.  It has a more mild taste with some sweetness to it.

KALE is the new BLACK, it goes with Everything and is never out of style!!

Ok, now you know why you should eat it… try this recipe and make it part of your weekly meal plan.  So delicious!

 

WHAT YOU NEED:

Salad

  • Kale:  One Bunch (your choice of type)
  • 9-12 Brussels sprouts (another cruciferous vegetable)
  • 2 Chicken Breasts cooked and diced
  • 1 apple diced (skin on)
  • 1/2 Cup dried cranberries (can sub with pomegranate)
  • 1/2 Cup Slivered Almonds toasted (can sub with pecans)
  • 1/4 of Parmesan Cheese shredded

Dressing

  • 1/2 Extra Virgin Olive Oil
  • 1/c Fresh Lemon Juice
  • 3 garlic cloves minced
  • 1/2 tsp salt

WHAT YOU DO:

  1. De-stem Kale, tear into bite size pieces, wash and spin dry.
  2. Cut the bottoms off of the Brussels Sprouts and Chop or slice thinly.
  3. Place Kale in the bottom of a bowl, next layer on Brussels Sprouts, Chicken, Apple, Cranberries, Almonds, and Parmesan.
  4. Mix all dressing ingredients and set aside in a resealable container.
  5. Place desired amount of salad in a bowl, drizzle with dressing and enjoy.
  6. Place leftover salad and dressing in fridge, it’s ready when you are!

I LOVE KALE – there I said it!   My favurite is in the form of a salad… WHAT’s YOURS???  comment below.

 


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Salmon to the rescue!

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Salmon is one of those foods we don’t always have on the meal plan. It seems to intimidate us slightly because we’re not sure….how to get it just perfect. The perception that it takes too much time – sometimes it’s just to “fancy” for a weeknight dinner

All of these assumptions are false. (You know what they say about assuming…)

Salmon is full of Omega-3 so it’s a great addition to your meal plan. Salmon can be on your table, ready to eat in less than 30 minutes

What you need to know:  

Atlantic vs. Pacific Salmon

30 Minute Meal Solution: Baked Salmon and Green Beans

What you need:

– Salmon Fillets (frozen or fresh)  TIP: for frozen fillets look for “Flash Frozen”
– 4-6 fillets (110g each)placed on a sheet pan (or stoneware as demonstrated in video)
– 4 Cups green beans, cut and washed
– 1 tbsp Garlic & Herb Seasoning (or your favorite seasoning)
– 2 tbsp Oil
– Salt / pepper

– Optional: thinly sliced lemon and onions (1/4 of a white onion)

What you do:

Watch the video (caution: it was our VERY FIRST VIDEO EVER!! so patience with the camera work) or see directions below.

  1. Pre-heat Oven to 400° F
  2. Oil or Butter Pan if needed (if using stoneware, no prep necessary)
  3. Place Salmon fillets towards one end of pan, leaving a little gap between each fillet.
    – TIP:  Fold over any thin pieces and secure with a toothpick (this avoids drying out of those ends)
  4. Season fillets with salt pepper and if using the “optional” ingredients, add onions and lemon slices to the salmon.
  5. Place beans in a large mixing bowl, add oil, seasoning, salt & pepper.  Mix well.
  6. Pour Beans on to the empty area of pan (they can extend into the salmon area if needed)
  7. Place pan  at about 1/2 height in your oven and cook for 15 to 20 minutes, checking the salmon for completion. When slicing into salmon should be a solid colour right through.
  8. Serve and enjoy!

Compliment with rice (here’s our Fool-proof rice) or salad if desired.

So make Salmon a part of your regular meal plan!

Have a great day!

Danielle Reid


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

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Show MOM how “GRATE” she is….

Posted on by Posted in Delicious Dishes, Domestic Goodness .

I always like to have a little fun in the kitchen, whether it be by trying something new, or just channeling my inner crafty side and having fun with food.  Crafting with food is nice because you eat the finished product, it doesn’t pile up on a counter in your kitchen for months while you try to figure out what to do with it!

Today let’s look at something we can create for Mom on her special day. Get the kids to help, or just surprise her with these delicious little things.

Quiche Lorraine Tartlets

 

 

 

 

 

 

 

 

These little Tartlets are breakfast version of the two-bite brownie, plus they are simple and fun.

Tools:

Mini Muffin Pan

 

Mini Tart Shaper (or your fingers)

Biscuit Cutters (or a cup)

What you need:

– 1 pkg (350g) refrigerated pie crusts (2 crusts), softened according to the package directions
– 2 eggs
– 1/2 cup half and half
– 1/8 tsp salt
– 4 slices cooked bacon
– 1/2 med rep pepper
– 2 tbsp finely chopped fresh chives
– 1/2 cup grated swiss cheese
– 12 grape tomatoes
– coarsely ground black pepper
– additional chopped fresh chives or green onion (optional)

What you do:

1. Preheat oven to 400°F.  Unroll one pie crust onto a lightly floured counter/surface.  Spacing closely together, cut 12 disks from crust using biscuit cutters (approximately 3-inch diamaeter).  A cup or Measure-all will work as a good substitute.

2. Take the cut disks and press them into the wells of the mini muffin pan using the tart shaper.  If no tart shaper use your fingers.

3. Whisk eggs, half & half, and salt in a mixing bowl with a pour spout.

4. Finely chop bacon, chives and pepper (use a paper towel to squeeze excess water out of pepper). Place in a mixing bowl.  Add cheese. Mix well.

5. Pour egg mixture evenly into tart shells, sprinkle with the cheese mixture.

6. Cut tomatoes in half crosswise and place one on top of each tartlet, cut side up.

7. Sprinkle with pepper.

8. Bake 14 to 16 minutes – until eggs are set.

9. Garnish with chives/green onions  and enjoy!

Show your mom/wife/motherly figure, she’s one in a MELON…lol

Danielle Reid


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

Subscribe to my newsletter HERE

 

Best homemade burgers

Posted on by Posted in Delicious Dishes .

This post is jam-packed with homemade burger tips, a delicious recipe and even a chance to win a hamburger press which is a must have in my books!

T’is the season where the weather is intermittently teasing us with the beautiful sunny days that lie ahead.  They excite us and make us want to get outside.  These days are generally accompanied by that WONDERFUL, TANTALIZING smell of BBQ’d Burgers lingering in the air.  Many of us will turn to the convenience of Boxed burgers, but if you knew you could make delicious homemade burgers quick and easy; those boxed burgers will stay in the freezer for another season!!!

TIP #1 – MOST IMPORTANT – The MEAT!

You can season the meat with as many variations as you can dream of, but the key to any of these recipes is the quality of the meat.  You want to aim for Lean Ground Beef for it’s 80% Lean factor.  Anything more than 90% (extra lean) can crumble easier.

Also for the best, freshest, least compacted meat available, skip the packaged meats.  Get your ground beef straight from the Butcher.  The meat that has the least amount of handling, will be compacted less and therefore give you a better quality tasting burger.

IN SHORT, IF YOU BUY THE QUALITY MEAT YOUR BURGERS WILL BE GRILLTASTIC! ,

TIP #2 – SIZE MATTERS

In order for the cooking process to produce the best results, your patties should all be the same size.  Slight differences here and there can be the difference between Medium Rare, and Medium Burgers.  Use a repetitive process or tool, like the one below for creating your burgers to ensure the cooking time is identical for all burgers.

Check out this tool HERE – See below to find out how you can win it!

TIP #3 – DIMPLE 

Do you often wonder why Homemade burgers SHRINK to half their original size and DOME up at the center?  It’s because their creator didn’t know what you know.  Dimple your Patties to prevent both of these occurrences.  Simply use your fingers and make an even sized dimple in each pattie.

TIP #4 – Stove Top- Option for Year Round Enjoyment

We all love our BBQ, but we may not all love to stand outside and endure all that the weather can dish out, just for a perfect Burger.  With the right tools in your kitchen you can make your masterpiece, indoors, in 10 min or less.  Just set your Grill Pan to a Med- High heat.  Let it heat up 3-5 min  Place Burgers on Grill (sizzle sound is GOOD).  Flip after 5 min.  Serve and ENJOY!

TIP #5 – BURGER FUN

CAN YOU EAT A WHOLE BURGER?  Do you Find that the Burgers get bigger and bigger?  I seem to think the burgers have tripled in size.  I’m sure this isn’t the case, but somehow finishing the burger can seem like a daunting task.  Try SLIDERS!  These are so fun and have much variation potential.  They are perfect for a large gathering as there is often so much food, a  slider becomes the perfect compliment, allowing you to enjoy the other items offered as well.  Play with the BUN option – if you’re trying to cut carbs, opt for a Mushroom Bun, or and Burger on a Stick? Both of these are “GRATE” ways to still get that amazing burger taste, but is a manageable quantity.

Myth or fact – you need an egg to form the patties?

Myth!  An egg has been thought to be required to bind all the ingredients together and prevent crumbling while

cooking… but this is simply not needed.  You can mix your seasonings, even add some diced onions, without the egg. Form your patties with a bit of firmness and they will survive the cooking process.

Our favourite burger recipe

WHAT YOU NEED:

  • 1.5 kg Lean ground beef
  • 1 Egg
  • 1 tbsp Worcestershire sauce
  • 1 Onion, minced
  • 2 Garlic cloves, minced
  • Salt
  • Pepper

WHAT YOU DO:

Mix all ingredients together with your hands, form patties and barbecue

As a family, this is one of our all-time favorite things to cook.  Sometimes there’s nothing better that a good Burger!

And now the contest…

WIN A FREE HAMBURGER PRESS

How to enter:

Comment on this post and let us know your favourite hamburger topping

Then like Danielle’s Facebook Page – Danielle’s Pampered Kitchen..Healthy Meals in Minutes

Rules and Regulations:

Contest is open to Canadian residents only (with the exception of Quebec). Contest opens April 25, 2017 at 10PM EST and closes May 1, 2017, 10PM EST.  One winner will be chosen by random draw on May 2, 2017. Retail value of Pampered Chef Hamburger press is $30.00 CDN with shipping. Prize has no cash value and must be accepted as awarded.
Urban Suburban Mommy is not liable for any loss or damages associated with this contest.
This contest may be ended or discontinued at the sole discretion of Urban Suburban Mommy. Danielle’s Pampered Kitchen is responsible for the execution and fulfillment of the contest (Not Urban Suburban Mommy). All decisions are final.
All rights reserved.

 

Happy Grilling.

 


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Southwestern Meal Salad

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Its Spring, time to channel your Inner “Elaine Benes” from Seinfeld, and create your own “Big Salad”. This salad has so many variations, but today we are going Southwest with our version.

Some of you may say that a salad is not filling enough, but I stay tuned as I give you a tip on how to overcome that!

What you need:

Salad:

– 1 head of iceburg lettuce (Romaine can also work here too)
– 1 can of black beans
– 1 can of corn
– 3 chicken breasts cooked and diced (I love to grill mine on my indoor grill pan!)
– 2 tomatoes diced
– 1 cucumber, diced
– 1 orange pepper, diced
– 1 1/2 cups cheddar cheese, shredded
– 1 avocado, diced (Optional)
– Torillia chips (Optional)
– 2 cups penne pasta, prepared (Optional)

Dressing:

– 1 cup ranch dressing
– 2 tbsps southwest seasoning

TIP:  Pasta, you question?  Why pasta?  I’ve started added pasta (or other grains) to many of my meal salads to ensure that the meals feels like a meal!  If you ever want to close that kitchen at night, and avoid those “Can I have a snack?” questions 10 min after feeding them a prepared meal, you need to add the pasta.

First of all, kids LOVE pasta, so you’ll get them eating the salad with less complaints, and Second, it will fill them up more.

What you do:

With salads, presentation is everything. Follow this order for a picture perfect salad!

1. In a Large Pasta Serving Bowl or Large Salad Bowl add the ingredients in this order.

  • Lettuce
  • Penne (optional)
  • Black beans
  • Corn
  • Chicken
  • Tomatoes
  • Peppers
  • Cheddar
  • Avocado (optional)
  • Dressing
  • Tortilla Chips.

AMP IT UP:  If you have the indoor grill all up and ready for the chicken, why not grill up some of the lettuce for a unique and delicious variation to your salad. This works best with romaine lettuce.

Pre-heat the grill to medium-high heat. Slice the tip and root of the lettuce. Spray lettuce (or drizzle) with olive oil spritzer. Place on grill, turning every minute or so. You want the lettuce to turn brown.

Remove from grill and tear up for the salad.  Continue on to Step 2!

2. For the dressing, mix the ranch with the seasoning, and pour over salad.

This is a super-simple recipe that can be manipulated to use whatever’s on hand that day. I do this mainly with Caesar Salads and Southwest Salads. It’s a big hit in our home, so I’m sharing it with yours!

For More information on the Products or Other Tools for your Kitchen, contact: Danielle@daniellereid.ca

Independent Consultant for the Pampered Chef & Master Meal Planner


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

daniellereid.ca

Grow their little green thumbs

Posted on by Posted in DIY, Domestic Goodness .

I don’t have a green thumb. Not even a very very light shade of green. Sometimes I joke that plants throw themselves off of the shelves when they see me coming. The truth is, I’m just not very good at growing plants, or even keeping them alive.

My husband – he makes magic happen in the garden. We’ve had rooftop urban wastelands full of veggies and flowers. We’ve had endless planters full of herbs, berries and cherry tomatoes. Every summer my younger son makes a valiant effort to eat all of the cherry tomatoes straight off of the plant, and he can almost keep up!

But me? I just assumed that vegetables came from the grocery store until I met him.

He doesn’t really understand it, and wants me to try – for the sake of the kids not being plant murderers too, I guess. So when we heard from best-selling, award-winning author of The Year Round Vegetable Gardener and Groundbreaking Food Gardens, Niki Jabbour, it seemed like a good idea to get some insight on how to include the kids in the garden. There are so many ways to get them involved and teach them some skills.

There are little ways to start – try a couple of herbs or low commitment plants. Try planters, which are not big and overwhelming. It’s a fun and productive way to spend time together outside, in the fresh air, and it’s also very gratifying. There’s nothing as satisfying as eating something you’ve grown (so I hear lol) and your kids will get some serious satisfaction out of it.

Niki shared with us her top tips and some great new tools from Lee Valley to get the whole family in on the fun of growing their own food.

1. Make it easy

Get kids involved in the garden by selecting easy-to-grow vegetables such as beans, radishes, leaf lettuce, cherry tomatoes and peas. These fast growing and kid-friendly favourites offer quick results for impatient gardeners who want to enjoy their homegrown harvest sooner rather than later.

2. Pick the perfect planter

Gardening in containers and planters is an easy way to grow space-saving vegetables and herbs like salad greens, bush beans and basil. You can use plastic, fabric, or self-watering pots, or try a Vegepod. This sturdy container offers 9 cubic feed of growing space, as well as built-in irrigation and protection from frost and pests.

3. Grow your own pizza

Get kids (and adults, for that matter), excited about growing their own food with a fun theme like a pizza garden. Plant cherry tomatoes, oregano, scallions, peppers, and basil in containers or garden beds, and use your harvest to top homemade pizzas. Yum!

(Apparently you can’t plant pepperoni.)

(I know. My husband doesn’t always find me funny either.)

4. Set your seedlings up for success

Starting your own seeds indoors gives you a jump on the growing season and allows you to grow high quality, sturdy seedlings. The Grow-Light Indoor Mini-Garden is very easy to use and doesn’t take up much space. In fact, it’s ideal for a countertop, shelf or small table. Once your seedlings are ready for the garden, tuck them into a season extender to shelter them from frost and cold weather. 

5.Work smarter, not harder

Make spring cleaning a snap with a multi-tasking tool like the Power Rake, which quickly gathers leaves and grass clippings, and makes fast work of spreading compost or mulch. Plus, it’s designed to glide across the ground putting less strain on your back. Container gardeners will appreciate the Mini Shovel, a compact tool with a short handle and sturdy blade ideal for filling pots, transplanting or working in the perennial garden. 

Niki Jabbour is the best-selling and award-winning author of The Year Round Vegetable Gardener and Groundbreaking Food Gardens, with over 100,000 copies sold. She’s also an award-winning radio host. Her next book, Niki Jabbour’s Veggie Garden Remix will arrive in stores in late 2017.

 @NikiJabbour

 

Niki Jabbour

Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Savor Hawaii in just one bite by Chef Adrianne Calvo. Big, bold flavors will have your tastebuds saying “Mahalo!” This is an easy, delicious and healthy dish with lots of flavour, it’s nachos with a twist. That pineapple is sweet and zesty, the perfect pairing with blue fin tuna. Bring all the ingredients together and layer it on – it’s as beautiful as it is delicious.

What you need:

– 2 corn tortillas, quartered, fried crispy
– 2 garlic cloves, minced
– 1 tablespoon cilantro, minced
– 1 teaspoon lime juice
– 1 teaspoon honey
– 1/4 cup mayonnaise
– 1/4 lb blue fin tuna, fillet
– 1 teaspoon brown sugar
– 1 teaspoon garlic salt
– 1 teaspoon black pepper
– 1/4 cup pineapple, chopped
– 1/4 cup Hass Avocado, chopped
– 1 tablespoon cilantro
– pinch kosher salt
– 1 teaspoon lime juice
– 1 teaspoon black sesame seeds
– 1 tablespoon mayonnaise
– 1 teaspoon ketchup
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon horseradish
– 1 teaspoon Tabasco hot sauce
– Scallions for garnish

What you do:

Preheat fryer to 375 degrees F. Season the tuna fillet with brown sugar, garlic salt, and pepper.

In a hot skillet with a small amount of canola oil – almost to the smoking point – sear tuna on all sides quickly. Set aside and allow it to cool for 10 minutes.

Wrap tuna tightly in plastic wrap and place it in the freezer for 15 minutes, which makes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey and mayonnaise together.

Set aside.

Pineapple Avocado Relish:
In another mixing bowl, combine pineapple, avocado, cilantro, salt, lime and black sesame seeds.

Set aside.

Lava Aioli:
In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish and Tabasco.

To assemble, slice tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with Lava Aioli.

Garnish with scallions and serve.

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

www.chefadriannes.com 

Chef Adrianne

 

Chef Adrianne Calvo

One-pot baked pasta

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Whenever I ask what I should make for dinner, the answer is always PASTA!!! This pasta is a go-to in our house, a favourite for those busy nights. Its well received by kids and adults – there’s just something comforting with Spaghetti.

And what’s better than a good meal that’s quick and simple to prepare?

Easy clean up!!

If you could prepare a delicious pasta meal and only clean up one pan with a total prep time of approximately 30 minutes, would that make your night?

Sure it would!

Does having the right tools in your kitchen aid in making your meals quicker and easier?

Sure does!

Pull out your oven-safe and stove-top safe Dutch Oven.  If you don’t have one, you can check out my favourite one here   It’s called a RockCrok and it is a ceramic coated stone (all natural) – a must-have tool for your kitchen.  I use this item at least 3 to 4 times per week.

Let’s “ROCK” this Pasta.

What you need:

  • 1 tbsp oil
  • 1 large cooking onion
  • 1 1/2 cups mushrooms (optional)
  • 2-4 cloves of garlic
  • 2 cans of San Marzano tomatoes (diced tomatoes will work too)
  • 1/2 can of tomato paste
  • 1 1/2 tbsp dried oregano
  • 1 bay leaf
  • 4 cups of water
  • 1 package spaghetti pasta (not prepared)
  • Parmesan cheese and parsley for garnish
  • 1 cup Mozzarella cheese shredded (optional)

See the Video of this recipe:

What you do:

  1.  Preheat oven to 350°F. Heat Dutch Oven at med-high on stove top. Add oil.
  2. Add onions and mushrooms and stir until onions are cooked (translucent) 3-5 min.
  3. Add garlic and cook for 1 minute more
  4. Add tomatoes, paste, oregano, and bay leaf.  Stir.  If needed blend here.
  5. Add water and pasta and bring to a boil.
  6. Ensure Pasta is submerged in sauce/water. Put the lid on.
  7. Place in the oven for 25 minutes with the lid on.
  8. Add Mozzarella cheese to top, broil for 5 minutes with lid removed.
  9. Let stand for 5 minutes and serve with Parmesan and parsley along with your Favourite Salad.

Add-on:  Meatballs or Ground Beef make Excellent add-ins here!  Go with what you have and make it your own!

What is your family’s favourite meal?  Please share with me in the comments below!

For More information on the Products or Other Tools for your Kitchen, contact: Danielle@daniellereid.ca

Independent Consultant for the Pampered Chef & Master Meal Planner


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

daniellereid.ca

 

Broccoli Stir-Fry with a Tamarind Twist

Posted on by Posted in Delicious Dishes .

Happy Spring… Enter all vegetables NOW!!!!  What better way to bring them together than in a stir fry!  Instead of going with the usual teriyaki version, we are going to use tamarind.  It’s a fruit grown in tropical areas and is commonly known to be from Asia.  The pulp from a tamarind once ripened has a paste-like texture and has a sweet/sour taste – giving a stir fry and new and refreshing flavor.

 

WHAT YOU NEED:

Sauce:

  • 2 Tbsp Fish Sauce
  • 2 Tbsp Lime Juice
  • 4 tsp Honey
  • 1 Tsp Sriracha
  • 1/4 Tamarind Paste
  • 1/4 Cup Water

Mix together and set aside.

Meat:

  • 500g sirloin or flank steak cut across the grain in thin strips. (you can also use chicken if preferred)
  • 2 tsp of corn starch
  • 1 egg yolk
  • 4 cloves of garlic inced

Whisk the yolk, garlic and corn starch together.  Toss with the steak strips (this will give the steak a silky texture when cooked)

Veggies:

  • 4 cups broccoli
  • 1 red pepper – matchstick
  • 1 onion sliced thinly
  • 1 cup mushrooms (optional)
  • 3 cups bean sprouts (optional)

Other:

  • 2 tsp vegetable oil
  • salt & pepper
  • 200g rice noodles Cooked per directions

WHAT YOU DO:

  1. Heat 0il on med-high.
  2. Add beef, cook until seared (3-4 min).  Then remove from pan
  3. Add onion and red pepper.  Cook for 3 min.  Add broccoli (and other veggies)
  4. Add sauce, pinch of salt and pepper (Place Lid on for 3 min)
  5. Add noodles and meat back in.  Stir and serve.

Independent Consultant for the Pampered Chef & Master Meal Planner

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

daniellereid.ca

 

Spiralizer Sweet Potato Rice

Posted on by Posted in Delicious Dishes .

Are you looking to reduce the Starches in your Diet?

or

Are you just looking for a different take on the “Same-Old” Meals

Check out a new take on Vegetables!  The Spiralizer!  Turn Cucumber into Lettuce, Turn Zucchini into Zoodles, Turn Sweet Potato into Rice….and so much more.

In this Simple Recipe, we are going to make a main dish full of Vegetables!

WHAT YOU NEED:

  • 2 Sweet Potatoes (peeled)
  • 1 Can of Black Beans (rinsed and drained)
  • 1 Can of Corn (drained)
  • 2 tomatoes, diced
  • 1/4 Cup of Cilantro
  • 1/2 Cup of broth (vegetable or chicken)
  • 1 tsp of Lime Zest
  • 1 lime juiced
  • 1 tbsp Oil
  • Salt to taste.
  • Sour Cream (optional)

WHAT YOU DO:

  1. Using your Spiralizer on the fine spaghetti setting, spiralize both sweet potatoes.  Lay the Spiralized Potatoes on a cutting board and dice into to “rice-size” pcs.  * A Julienne Peeler will also work but may increase the cook time slightly.
  2. Add Oil to 12″ saute pan and heat to med-high.
  3. Once heated, add sweet potato, stirring regularly.
  4. After 4-5 Min (sweet Potatoes should be cooked tenderly)
  5. Add Broth, Lime Zest, Lime Juice, Corn, Black Beans, tomatoes and Salt.  Heat for 2-3 more min, or until hot.
  6. Just before Serving, add cilantro.
  7. Serve with Sour Cream (optional)

Need More info on the Spiralizer – get in touch with Danielle!

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

www.facebook.com/daniellespamperedkitchen

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

WEBSITE: www.pamperedchef.biz/daniellereid

 

Lettuce Wraps in a SNAP!

Posted on by Posted in Delicious Dishes .

Are you looking for a new “GO-TO” healthy meal that can be prepared in under 15 min?  This meal will be enjoyed by the whole family.  Look no further, I’ve got your new recipe!

It’s so fast and so good, you’ll rely on it each and every time.  Make sure to have some chicken prepared in advance (leftovers are awesome here).  Get ready and hold on tight cause this moves as fast as you need it to.

What You Need:

  • Lettuce (either Leaf or Romaine) Washed and separated.
  • Chicken –  approx 3 Breasts cooked and sliced into strips (pork or Steak are “GRATE” substitutes)
  • 1 bag of Broccoli Slaw
  • 2 -3 Garlic Cloves minced
  • 1/2 Onion cut into strips
  • 1 pepper (I like Red) cut into strips.
  • 2 tbsp of Sesame Oil
  • 1/3 cup of your favorite Peanut Satay Sauce
  • 1/4 Peanuts Chopped (garnish)
  • Sweet Chili Sauce (garnish)

What You Do:

  1. Prep all ingredients specified above and have them ready.
  2. In your favorite 11-12″ non-stick skillet on med-high heat,  heat Sesame Oil and Garlic for 2 min, Stirring frequently.
  3. Add Onions and Broccoli Slaw, Stir for 3-5 min.
  4. Add Red Pepper, Stir for approx 1-2 min.
  5. Add the Peanut Satay Sauce, mix well with the vegetables.
  6. Prepare an assembly Line (like the one shown above).  Start with Lettuce (If using Romaine, use it like a Taco, it’d stiff spine will prevent rolling),  place Chicken, then Vegetable Mixture, garnish with Peanuts and Sweet Chili Sauce.  Enjoy!  So Simple and So Good!

Note: Use can always use traditional tortilla wraps instead to add more substance to the meal.

Danielle Reid

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

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Danielle’s Pampered Kitchen..Healthy Meals in Minutes

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