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One Pan Wonderful Meal (30 minutes or less)

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Meet Danielle Reid, Mother of 4 and Urban Suburban Mommy’s food contributor.  She’ll be bringing you wonderful meal ideas that are fast, easy and healthy for the whole family! Here is her first recipe and you’ll love it!

 

This meal is STONEsational for you, crazy busy families.  With a busy schedule and minimal time, this is the perfect recipe for you to incorporate into your Meal Planning schedule.

It’s simple, easy and well balanced.  I use a Stone Sheet pan (a.k.a Large Bar Pan) in my Kitchen, and I’m sure many of you also own one that you “never use”.  WEll pull that guy out!  If you don’t have a Stone Sheet Pan (a.k.a Large Bar Pan), grab your sheet pan of choice.  This meal still works just as well for you too!  If you’re a large family 5 or more, you may want to double this recipe and use 2 Sheet Pans.  I am a Double Sheet Pan person myself.

The best part about this recipe is you can tailor it specifically to your families likes and dislikes… AH-HA!!!!!

What you need: **For one pan (if using 2 pan, remember to double)

  • 2 Large Baking Potatoes
  • 1 Zucchini
  • 1 Red Pepper
  • 1 Onion
  • 1 cup of Mushrooms
  • 2 Garlic Cloves
  • 4 tbsp of Olive Oil
  • 3/4 Panko crumbs
  • 1 tsp of your favorite seasoning/rub i.e. Rosemary, Lemon Pepper, or Bell Pepper
  • 1 tbsp of shredded Parm Cheese
  • 1 egg
  • Salt and Pepper

What You Do:

Pre-set oven to 425°F

  1. Cut potatoes and zucchini into 1/4″ slices
  2. Wedge the Onion and Red Pepper
  3. Mix Potatoes, Zucchini, Onion, Red Pepper, Mushrooms, Olive Oil, Minced Garlic, Salt and Pepper in a large bowl, stir to evenly coat all veggies.
  4. Arrange Veggies around the outside of your pan, leaving the center open
  5. If you have Coating trays, grab them here, or use bowls or plates.  Lightly beat the egg and place in one tray.  Combine the Panko, some salt to taste, Parmesan Cheese, Rosemary (or seasoning of choice) in another bowl.
  6. Dip the Chicken into the Egg Mixture then into the Panko mixture, coat completely and place the chicken in the center of the Pan (the space provided earlier)
  7. Bake at 425°F for 22-25 minutes, or until the Chicken is done (no longer pink in the middle)

Danielle Reid

 

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

Chef Calvo’s superstar Super Bowl tailgate chili

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Know what one of the most searched recipes on the Internet might be?

Yup, chili.

But why search away, when award-winning Chef Adrieanne Calvo has shared hers with us! And with Super Bowl LI this weekend, we’ll make you the superstar of the tailgate party with this one.

 

The not-so-secret ‘secret ingredient’ in this chili recipe is short ribs, and Chef Adrianne’s short rib recipe made Thrillist’s list of the “50 things you need to eat before you die”. They’re not wrong.

“I have always been a huge fan of watching the Super Bowl with my family and friends,” says Chef Adrianne. “This year, I was inspired to create my very own take on chili; something everyone would be dreaming about long after the game. ”

Bringing her short ribs into the chili mix is just one over-the-top meal waiting to happen. Super Bowl LI demands this kind of extraordinary dish! But it’s not just the dish, Chef Adrianne has given us the most mouth-watering tailgate meal: Maximum Flavor Short Rib Chili + Candied Cornbread + Corn Jalapeño Relish + Chili-dusted Onion Rings

Chili – What you need:

– 3 lbs Short Rib (boneless), trimmed of excess fat
– 1 yellow onion, chopped
– 1 green bell pepper, chopped
– 8 garlic cloves, chopped
– 2 tablespoons chili powder
– 2 teaspoons cumin
– 1 teaspoon oregano
– 1/4 cup brown sugar
– 1/4 teaspoon cayenne pepper
– 1 can (28oz) diced tomatoes
– 1 can tomato paste
– 1 can (28oz) crushed tomatoes
– 1 cup dark beer
– 2 (16oz) cans Red Kidney Beans
– Kosher salt and pepper to taste

What you do:

Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6 to 8 hours. Adjust seasoning with salt and pepper.

Candied Cornbread – What you need:

– 1 loaf cornbread, (can be store bought)
– 1 tablespoon butter, melted
– 1 tablespoon honey

What you do:

Preheat oven to 400°F.
Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10 to 12 minutes.

Corn Jalapeño Relish – What you need:

– 1 cup Corn kernels
– 1/4 cup red onion, minced
– 1 tablespoon jalapeño, minced and seeded
– 1 tablespoon cilantro, minced
– 1 tablespoon lime juice
– Kosher salt and pepper

What you do:

Mix all ingredients in a bowl.

Chili Dusted Onion Rings – What you need:

– 1 yellow onion, sliced into 1/2 inch thick rings
– Milk for soaking
– 1 tablespoon cornstarch
– 1 teaspoon chili powder
– Kosher salt and pepper

What you do:

Preheat fryer to 400°F.
In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.

To serve up a dish, top each bowl of chili with candied cornbread crumbles, corn jalapeño relish and top it all off with an onion ring and some shredded pepper jack cheese.

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.

www.chefadriannes.com 

Chef Adrianne

 

Chef Adrianne Calvo

Interstellar Lasagna from Micaela Cook Karlsen

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A Plant Based Life Cookbook Author Micaela Cook Karlsen shares her delicious and nutritious recipe for lasagna with Urban Suburban Mommy.  Read our full interview with Micaela here.

Interstellar Lasagna

“I finished perfecting this recipe the week that NASA’s Kepler Mission found a new Earth-like planet, 452b, so I named it in honor of the discovery,” she said.

Ingredients:

Layer 1: 1 medium onion, 1 16-ounce package firm tofu (drained), 1 teaspoon garlic powder, 1 ½ teaspoons white miso , 1/3  cup nutritional yeast, 1/3  cup packed fresh basil leaves

Layer 2: 1 medium onion, 1 10-ounce package cremini mushrooms (stems trimmed), ½ cup frozen spinach, ¼ cup pine nuts, 2 teaspoons Italian seasoning, salt to taste

Additional components: 1 10-ounce box whole-grain lasagna noodles  and 3 to 4 cups of your favorite tomato sauce (or try Chef AJ’s Quick Sun-Dried Tomato Marinara)

Toppings:  1 medium tomato, sliced thinly, 2 tablespoons nutritional yeast, Salt to taste

Instructions:

Preheat the oven to 375ºF.

Make layer 1: Place the onion in a food processor, and pulse until it is finely chopped. Add the tofu, garlic powder, miso, and nutritional yeast and blend until everything is evenly mixed. At this point the mixture will be like a dry puree—grainy and not too wet. Add the basil leaves and pulse until the basil is chopped into small bits and evenly distributed in the mixture. Transfer the contents of layer 1 to a medium bowl.

Make layer 2: Place the onion in a food process and pulse until it is finely chopped. Add the mushrooms, spinach, pine nuts, Italian seasoning, and salt and blend until everything is evenly mixed.

Assemble the lasagna: Divide your noodles into three equal piles, to correspond with the three noodle layers in the final dish. Cover the bottom of a 9 x 13–inch glass pan with ¾ cup tomato sauce and ½ cup water. Use a spoon to mix the two and evenly distribute the liquefied sauce. Place one layer of lasagna noodles on top of the sauce-water mixture. Cover the noodles with 1 to 1 ½ cups tomato sauce, using a spoon to evenly distribute it. Add the mixture for Layer 1 to the pan. Cover layer 1 with the second layer of noodles. Add the mixture for Layer 2 to the pan. Cover Layer 2 with the third/top layer of noodles. Cover the noodles with 1 ¼ to 1 ½ cups tomato sauce using a spoon to evenly distribute it.

Add the toppings: Place tomato slices on top of the sauce evenly around the pan. Sprinkle each slice with a bit of salt for added flavor, if desired, then sprinkle the nutritional yeast evenly on top of the tomatoes.

Cover the pan with aluminum foil and bake for 35 minutes, then remove cover and bake an additional 20 to 25 minutes or until the top surface has developed a skin. Serves 6-8.

Micaela Karlsen

MICAELA COOK KARLSEN is a founding employee and former Executive Director of the T. Colin Campbell Center for Nutrition Studies. A contributor to the New York Times bestseller Forks Over Knives and the creator of www.PlantBasedResearch.org, a free online database of research on plant-based nutrition, she holds an MSPH in Human Nutrition from Johns Hopkins Bloomberg School of Public Health and is a PhD candidate in Nutritional Epidemiology at the Tufts Friedman School of Nutrition Science and Policy. She is the author of A Plant-Based life: Your Complete guide to Great Food, Radiant Health, Boundless Energy, and a Better Body (AMACOM). She lives in Boston.

Facebook: https://www.facebook.com/Plant-Based-Research-303384226459892/

Blog:  http://micaelakarlsen.com/blog/

Website:  http://plantbasedresearch.org/

Let them eat lobster

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It’s expensive, it’s a delicacy, it’s butter-laden and indulgent, and you’re probably thinking I’m crazy when I say “Let them eat lobster.”

But hear me out: 15 minutes from start to finish. Yes, dinner ready in 15 minutes!

Plus, lobster is perfect for our 30 days of wellness. Lobster is actually really good for you. Yes, this luxurious indulgence is quite healthy – it’s known to be one of the healthiest sources of protein around (a 6 oz serving has about 30 grams of protein, no carbs and less than 2 grams of fat).

What you need:

– 1-2 pounds of lobster or a few claws and a few tails
– salt
– butter
– garlic

What you do:

Set the oven to broil and put a ramekin half full of butter into the oven to melt. While the oven is heating, place the lobsters or pieces of lobster on a broiling pan. Get out a cracker or sharp knife. If you have tails, slit the shell in half and expose the meat. If you have claws, make slits or cracks in each segment of the shell. I am not going to explain how to kill the lobster – Google it. I panicked and had the fish market kill and prep it for me.

Place all the pieces on the broiler pan

Put cracks or slits into each piece and open the shell

After 5 minutes, take the butter out of the oven now that it’s melted and add some garlic (I used powdered but you can also use fresh, just put it to the garlic press and add it to the butter), and add a bit of salt. Brush all of the lobster meat with the butter and put it into the oven to broil – for about 10 minutes.

Could be 8 minutes for small pieces, or up to 12 or 13 minutes for bigger, thicker pieces. If you have a 4 pound lobster it will be more like 15 or 16 minutes. It’s done when the flesh is opaque white and just ever-so-slightly starting to brown.

Take it out of the oven and serve with the melted butter for dipping.

Done!

So. Good.

Yes, it can be expensive, but it’s not an everyday meal. You need to mix up the dinner routine and you need a treat once in a while. Splurge on lobster. You may find it’s actually not as expensive as you think, depending on how close to the ocean you are and what time of year it is. Frozen tails are also another option.

Funny story – the reason I’m even writing this all started when we went to a steakhouse last week for my husband’s birthday. I ordered lobster. The boys tried it – and loved it. They ate half my dinner. A few nights later my 6 year old asked for lobster for dinner. I said no. His response? He grumbled “That’s preposterous!” as he walked away.

But he didn’t give up asking, so a couple of days later we went to the fish market to buy some.

If we’d gotten there early I could have just asked them to steam the lobster for me, but we were too late. As we tried to select our dinner in the big tank, I realized I… just… couldn’t.

Instead, the guy laughed at me and came out from the back with a tray of 4 claws and 2 tails. At $20, it was a steal.

So go for it, let them eat lobster, and feel good about it.

Golden Margarita

Posted on by Posted in Urban Suburban Mommy .

I have to admit, I’m not much of a ‘fancy drink’ kind of girl. Maybe it’s the “urban” in me?

I like vodka, bourbon and scotch. You’re more likely to find me ordering a well-aged single malt than you are to find me with something that requires a garnish – unless it’s extra olives for a dirty martini.

But I recently discovered margaritas, and that all changed.

It’s something about the salt rim, the pucker of the sour lime, the sharp tequila kick. They’re refreshing on a hot day – like adult lemonade – but I don’t hate having one with dinner when we’re out, either. It’s a big change for me, the margarita is a great addition to my repertoire!

But a good margarita takes some skill.

It’s about real lime juice and not just bar lime. It’s about nice, big, chunky ice cubes that don’t melt on contact. The salt rim has to be just so – thick so it doesn’t melt down the side of the glass after the first sip. And it’s about good tequila.

Really really good tequila.

I just found this recipe and am in love with the idea of gold powder, so I’ll have to pick up a bottle Allaire Cristal Age Tequila – the former bartender in me is thrilled!

What you need:

– 2oz Allaire Cristal Age Tequila
– 2oz Fresh squeezed lime juice
– Lime circles
– Dash organic agave (the sweetener from the same plant which produces the ingredients for tequila)
– Ice
– Rim salt
What you do:

Run a lime wedge around the rim of the glass, and then dip it into salt, creating a thick salt rim. Fill glass with ice. Add tequila, lime juice and agave, but don’t come up close to the salt rim or it will melt. Garnish with gold powder on the surface. Coat a lime circle in gold powder and use to garnish the glass.

¡Salud!

The kabob

Posted on by Posted in Delicious Dishes .

Kind of exotic, so easy and the boys always fight over the leftovers in my house. Doesn’t that sound like the perfect thing to make?

I love making kabobs. I usually use pork, but sometimes chicken and sometimes beef. Lamb would be good too.

Kabobs are great because of the versatility. You can make them in the oven or on the grill. You can prep them a day ahead, or do them up right when you’re going to cook them. You can use whatever type of meat you have on hand, and use up whatever veggies you’ve got in the fridge that are coming to their end.

skewers

What you need:

– 1 nice sized pork tenderloin OR 3 chicken breasts OR a small sirloin tip roast, cut into irregular hunks, about an 1 to 1.5 inches
– 1/3 cup olive oil
– 2 garlic cloves, diced or crushed
– 1 red onion (white, yellow or Spanish will also do) chunked
– 2-3 peppers, chunked (red or green – or a mix)
– splash of lemon juice
– salt & pepper to taste
– 1 1/2 tbsp oregano (fresh or dried)

Optional veggies: zucchini, mushrooms, eggplant, yam

What you do:

Use 6 to 8 metal skewers or bamboo skewers. If you’re using bamboo, make sure to soak them for 30 minutes so they don’t char.

Cube the meat andcut the veggies so that they’re bite sized but not too narrow – all the chunks of meat and veggies have to be able to be skewered.

Put all ingredients into a bowl. Toss well. You can refrigerate and let the meat marinate or you can skewer them up and get grilling. I like to alternate meat and different veggies on a skewer.

Get the grill heated to medium or heat oven to 350° and place skewers on a roasting rack. In either grill or oven, cook on each of the four sides for 4 to 6 minutes – it will cook faster on the grill, slower in the oven. You want to make sure meat is cooked through and veggies are softened and start to caramelize but don’t burn.

Serve with roasted potatoes or this rice. Tzatziki is also a great side to serve with these, it’s the perfect dip!

The leftovers – make sure you have leftovers! Put it all together in a container and the flavours just meld so beautifully. It’s a whole other amazing dish the next day.

 

Egg’s Benny with a twist!

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2017 will be the 40th edition of the Milk Calendar. 40 years of great tips and recipes for meals to make, they’re celebrating by having professional food stylist and recipe developer Heather Trim create a few recipes for our dining pleasure.

eggs-benedict-copyThis old fave is going to be a hit when you dish it up – it’s a great way to take brunch to the next level. Indulge yourself or show off for company, this Eggs Benedict with a Twist (featured in the calendar for December 2017) is surprisingly easy, and if you’re going to try to tell me you don’t like hollandaise I’m going to have to assume someone’s pants are on fire.

What you need:

2 tsp (10 mL) butter
4 tsp (20 mL) all-purpose flour
1 cup (250 mL) milk
½ cup (125 mL) finely grated Canadian Parmesan
½ tsp (2 mL) mustard powder
¼ tsp (1 mL) each, hot sauce and salt
4 small slices olive, cheese or crusty Italian bread
4 eggs
4 thin slices Black Forest ham
4 slices tomato
1 avocado, peeled and thinly sliced
Chives for garnish (optional)

What you do:

Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continuously, bring to a boil. Reduce heat and simmer gently 1 minute. Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; sauce will thicken slightly while preparing remaining ingredients.

Toast bread. Poach eggs in simmering water – about 3 minutes. Fold ham to fit on each slice of bread, followed by a slice of tomato, avocado slices then egg. Drizzle with sauce, then sprinkle with chives (if using).

TIP:

Add about 1 tbsp (15 mL) white vinegar to eggs’ poaching water; this helps eggs to hold their shape. Gently pat eggs dry with paper towel after cooking to prevent bread from becoming soggy.

Variation:

Try fried eggs instead of poached and prosciutto instead of ham

Eggs Benedict with a Twist is a take on eggs Benedict includes the fresh and creamy taste of avocado. Simply serve with a salad.

Fondue Chinoise

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You may think you know fondue, but if you haven’t tried Fondue Chinoise, you haven’t seen anything yet.

Fondue Chinoise is two meals in one. First, you create a broth in the pot. Then you take a piece of cheese, and wrap the cheese a piece of thinly shaved slice of meat. You submerge it in the broth and let it cook. Give it three or four minutes, then take it out of the broth, let it cool for a minute, and then pop the cheesy filled piece of meat in your mouth and go “mmmmmmmm!!!”

photo: Kae Yen Wong

photo: Kae Yen Wong

AND THEN, when you’re done dinner, you throw the leftover meat into the broth. Let it simmer and save it for the next day. It’s the most decadent, best beefy onion soup you’ll ever have. Toss in some cheese topped toast and you’ve got French Onion Soup.

What you need:

Broth
– 3 cloves garlic, finely chopped
– 2 big bay leaves
– salt & pepper to taste
– 1 cup heavy red wine (or half cup win,e half cup brandy)
– one beef bouillon
– 6 cups water
– 2 large onions – halved and then sliced into long narrow strips, sauteed until deeply caramelized

Meat & Cheese
– 1 pound of cheese, cut to half-inch cubes: Jarlsberg, Swiss or Havarti are best
– 1/3 pound of meet, thinly sliced, per person – usually found in the meat or freezer section

What you do:

Put all contents of the broth into the fondue pot and get it simmering for an hour or two. You may need to top the pot off with water if you let it simmer long. You want to make sure that the onions are very caramelized as this will make the flavour really come out. You’ll get the best results by sauteeing the onions slowly, on medium-low heat in vegetable oil.

The fun of fondue (or “fun”due as my brother likes to say) is that everyone cooks and eats at their own pace. The fondue pot is placed in the middle of the table with a burner beneath on medium to keep the broth simmering. You wrap a piece of meat around the cheese and secure it on the fork (you can pre-roll them or have guests wrap up their own). Then put the fork into the pot for about 3 to 5 minutes, until the meat is cooked through and the cheese has melted. Serve with some crust bread. And wine, this goes great with deep, rich red wine. You can also serve with a garlic aioli dip. It’s great for a dinner party or a family meal – or even an intimate dinner for two!

It’s hands-on and social. Depending on your family and friends, a little stealing may go on, but that’s only because it’s so delicious, and it’s hard to be patient waiting for those little morsels to cook up.

After cooking all that meat and cheese, the broth will be rich and flavourful. Dump the rest of the remaining meat into the broth and let it simmer. Serve the next day as soup, or you can add toasts with melted cheese and it makes the best French Onion Soup!

Thanks for the recipe AP. I’ve made it many, many times, it’s always a hit, and it always reminds me of you!

 

 

 

Easy peanut sauce

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I love peanut sauce. When I go for Thai food I usually end up ordering an extra two or three sides of peanut sauce. It’s one of those flavours that I just can’t get enough of. Some people are like this with Swiss Chalet sauce, some people are like this with plum sauce, I’m like this with peanut sauce. I think part of it was that I so rarely got to have Thai food that it was a real treat. Continue reading →

Cinnamon bun-a-licious

Grilled Prawn and Mango Salad

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prawnsSince you can’t all come down to The Good Son, Chef Vittorio Colacitti has been good enough to let us bring The Good Son to you. When Michelle and I had our Mommies’ Night Out and dined at The Good Son, this dish, Grilled Prawn and Mango Salad was prepared for us – and I have been wanting to go back for it ever since.

“Truth” Dressing

What you need:

– 1 Anaheim chili pepper
– 1 1/2 lime (juiced)
– 2 tbsp Palm sugar
– 1/4 shallot
– 4 tbsp grapeseed oil
– 2 dashes of fish sauce

What you do:

Roughly chop Anaheim chili, shallot and palm sugar. Place in blender.

Blend on low speed until smooth (add a touch of water if needed to loosen mixture). Slowly add grapeseed oil until fully emulsified, then add lime juice.

Mango Salad

What you need: 

– 3 large green mangoes
– 1 large carrot
– 1 medium daikon

What you do:

Using a mandoline, julienne vegetables (or use shredding attachment on food processor) and set aside.

Grilled Prawns

What you need: 

– 5 large prawns
– 2 tbsp red curry paste (Aroy-D brand recommended pinch of salt
– 2 tsp vegetable oil

What you do:

Combine ingredients in a bowl. Marinate for 10 minutes. Grill or roast in oven until translucent (1 minute per side).

Assembly:

Combine “Truth” dressing and julienned vegetables. Top with grilled prawns. For additional garnish and texture add any combination of the following: cilantro, thinly sliced chili, roasted peanuts, squeeze of lime juice.

Serve family style or in portions.

So, what are you going to do? Make this dish or make reservations – it’s definitely worth it either way!