Hello! I just made a delicious lunch in less than 10 minutes and wanted to share this one with you. My local grocery store had a discount on "cubed steak" at $1.99 per pound, so I picked up a package of 4 steaks. A low quality, high fat content portion of beef, can be placed in a cubing machine which spikes the steak/beef into a pattern thus grinding down the fat and tenderizing the beef. Try this fast sandwich version or one of the options below and enjoy!
SAFETY TIP: When cooking with hot oil, keep a box of baking powder or cup of milk in reach of the stove top or heated oil. Should a fire break out, cover the flame with baking soda first, as it is easier to clean up. If that doesn't work, pour milk over the oil/grease fire to smother the flame. Do not turn the heat source off unless you can reach the stove dial safely and be away from the flame.
Happy Steak Wrap
Serves 4
Ingredients
4 cubed steak patties ( each about the size of the palm of your hand)
1 tsp ground black pepper
1 tsp garlic powder
2 TBSP olive oil
1 ripe avocado
1 medium ripe tomato
4 Oz. pre-packaged salad
4 slices multi-grain flat bread
Preparation
Child: Measure the olive oil and pour into a frying pan or 12 inch saute pan
Parent or child over 12: Turn the heat source under the pan to high heat and cook oil for 3 minutes
Child: Sprinkle pepper and garlic powder on both sides of the steaks
Parent: Using cooking tongs, place each of the 4 steaks into the hot pan. (Watch out for splattering oil!) Cook steaks 4 minutes on each side, for a rare steak. 6 minutes per side for medium.
TIP: If you have a splatter guard, which looks like a round screen with long handle, cover your steaks while cooking.
Child over 12 or parent: Wash, core and slice tomato into 4 round slices, then cut each slice in half so you have 8 pieces of tomato
Parent: Take avocado in your left palm if you are right handed. Place the knife blade flat and make a vertical slice into the avocado from top to bottom on both sides of the avocado. Place knife down.and with both hands, gentle twist the avocado and pull gently apart. One half will hold the pit, the other will be pit free. Take your knife and cut a tic tac toe board design into the meat of the avocado on both halves, then scoop out the meat with your spoon.
Child: Place one slice of flat bread or pita on each of the four plates
Child: Place an equal amount of avocado and two tomato halves in the center of each bread slice
Parent: Remove the cooked steaks from the frying pan and place the steaks on a cutting board to rest 2 minutes. Slice the steaks at a 30* angle and then with your tongs, put the steak slices on top of your tomato and avocado in the center of your bread slice.
Child: Place an equal amount of pre-package lettuce leaves or tossed salad mix on top of the steak.
All: Roll the bread slices up and eat!
TIP: If you want to play with flavors, try 1 oz of low cal Italian dressing, or low fat ranch dressing, or a spoonful of salsa. Keep this really healthy by adding a splash of balsamic vinegar instead!
Options:
1. Pan fry onion or mushroom slices in with the steak. Finish the wrap by topping the salad with shredded low fat Mexican blend or pizza cheese.
2. You can substitute a 4 ounce chicken breast instead of the steak. Just increase to cooking time. Cook 6 minutes on each side, then slice into strips and continue to cook the chicken strips another 8 minutes, until all pink color has been removed, or when your meat thermometer reaches 165*F in the thickest part of the thickest slice.
3. You can substitute cabbage salad and Asian pea pods for the lettuce and garnish with 2 oz. of sliced almonds, a tsp of sesame seeds and an ounce of Asian Ginger dressing.
I hope you have a super week and that you and your family remember that fast and fun sandwiches don't have to be unhealthy nitrate ridden deli meats, or something from a drive thru window.
Sunday, April 10, 2011
Saturday, March 26, 2011
Pork Loin- Options you can enjoy!
Welcome back! I hope you and your family are enjoying the recipes and fun activities around cooking and food. I welcome the fact that many of you are sharing my Blog with your friends and relatives. You don't have to be a single parent to follow the Blog. I started it for single parents, yet realize that many people want fun ways to prepare food and involve their children.Today we are going to work with a pork loin. This should give you a few recipes to prepare, that taste great and don't take a lot of work. Pork comes from farm raised pigs. You can discuss farming, and the pig in general. You can look up pig farmers on Google and watch videos on raising pigs. I do not suggest you watch the videos where pigs end their lives and become a food source unless your children are teen aged and can handle the stark reality. There are many foods prepared from a pig and knowing that it's just not bacon is important.Let's dive in!
Butchering a pork loin- you can pay a lot of money buying pork chops, with a bone in or out, center cut or not. I suggest that you buy a pork loin. A pork loin with out a bone is what I prefer, so I am not paying for the weight of the bone. I'm paying for the weight of the meat and some fat that is helpful in adding flavor. Place the pork loin on your cutting board, fat side up and visualize a measuring ruler runs along the edge of your cutting board. Slowing draw your sharp knife across the top of the fat, marking a line in the fat every 1 inch, until you have marked 4 inch chops. Now cut a light mark 2 inches apart, twice, so you have marked for 2 chops 2 inch thick. You can now cut threw each mark and yield 4 equal sized 1 inch pork chops, and 2 each of 2 inch thick chops. You notice the loin has an end that is left odd shaped or at an angle when you marked off the cutting lines, you have the remaining section as a pork loin roast. Be sure to leave the fat on, for moisture and flavor. Done? Now wash your knife carefully with HOT soapy water, your cutting board and your hands thoroughly. Let the knife and cutting board air dry.
NOTE TO YOU FOLLOWERS- a pork TENDERLOIN is different than what I am cooking with today. A TENDERLOIN is much smaller, thinner and can be sauced with anything, from soy, teriyaki, BBQ, orange marmelade, ginger, jerk, or lemon pepper sauce, then baked for 30 minutes at 350* or internal temperature to 165*F, sliced and served with a starch and vegetable. We are not using a pork TENDERLOIN. Althogh you now have a few cool ways to prepare them when they go on sale.
Version 1
Pork Chops
Child- Spray a glass baking dish with cooking spray over the sink, always
Parent- wash a bunch of asparagus, 3 per person, and cut and remove one half inch off of the bottom of each stalk and discard. This leaves you with a stalk and the tips intact.
Child- place the asparagus in the bottom of the baking dish, lined up like soldiers.
Child- sprinkle 1 tsp. garlic powder, ground fresh black pepper, onion salt and fresh or dried basil leaves on top of your asparagus.
Child- turn the oven on 400% F to pre-heat the oven
Child- Place 1 pork chop per person directly on top of the asparagus.
Parent- slowly and gently dribble a little bit of olive oil over the pork chop.
Child- rub the olive oil gently into each pork chop
Parent- Lightly sprinkle salt, pepper and garlic powder on top of pork chops
Parent- place the dish of pork chops into the 400*F oven and bake 30 minutes or until the internal temperature is at least 160*F. You may have seen that light pink pork is now popular in restaurants. You may not like that, so you can cook until the internal temperature is 170*. Cooking more than 170*F is not healthy.
Parent- Remove chops from the oven and allow to rest in the hot dish for 5 minutes. With tongs or a fork, plate the pork chop and criss cross the asparagus on top of the chop. Serve with 3 ounces of your favorite starch.
Substitutions- you can substitute SAGE as a seasoning, instead of basil. You can substitute slices of fresh 1/4 inch thick cut apple, pear, broccolini, silver dollar sliced zucchini or sweet potato instead of the asparagus. You can brush the pork loin with teriyaki sauce instead of the olive oil. You can also substitute Italian salad dressing or low fat Catalina salad dressing for the olive oil. Also, never forget, the good old Shake N Bake in a bag. Kids love to help and it does make a good pork chop, if you just follow package directions.
Feel like upscaling this? Maybe you have a date coming over to the house? Follow the original recipe, yet with 20 minutes into cooking, remove the pork chops and cover, each chop with 3 sun dried tomato slices and one slice of pre-cut provolone cheese. Place back into the oven for the remaining 10 minutes.
Version 2
2 inch Stuffed Pork Loin Chop
Parent- Heat a frying pan with 2 TBSP of olive oil on medium heat.
Parent or child over 12- Add a 10 oz. bag of fresh spinach, a half an onion small dice and 1 clove of garlic or a tsp of minced prepared garlic. With tongs, lift and flip to get all ingredients cooking.
Child- Measure and then add 1 tsp of each, garlic powder, onion powder, oregano thyme and basil.
Parent- Cook on high heat on your stove top for 5 minutes.
Child- Add 1/2 cup of washed fresh mushroom slices, diced small. Cook another 5 minutes.
Parent- Drain all liquid off by pouring mushroom/spinach mixture into a colander.
Parent- Take the two inch cut pork loin chops and cut a pocket into the middle of each 2 inch chop 3/4 way through, starting at the side opposite the fat. You do this by poking a sharp knife into the middle of the pork chop's thin side and slowly pushing in, moving the knife slowly back and forth, you create a slit.
Parent- Remove the cooked drained vegetables with a spoon, and stuff the vegetable mixture inside the pork chop slit. It will not all fit, that's ok. Some will hang out of your slit/pocket, no worries!
Child with Parental guidance- Cut up 2 string cheese rolls into thin buttons and also stuff them in with the vegetables.
Child- Pre-heat oven to 400*F
Parent or Child- Wrap 2 strips of bacon around the exterior stuffed chop so the ends of the bacon are on the bottom of the chop.
Child- Spray a baking dish with a non stick spray and place the pork chops into the baking dish, bacon ends side down, or else the bacon will curl up when cooking.
Parent- Place the baking dish in a 400*F pre-heated oven and bake for 15 minutes.
Parent or child over 12- Remove dish from the oven and rest on a pot holder on a level counter or table top.
Child- Pour one jar of pizza quick sauce on top to cover all chops.
Parent or child over 12- With a hot glove or oven mitt, return the baking dish to oven and bake at 400*F for an additional 15 minutes.
Parent- Remove the baking dish and allow to rest until the pasta is cooked.
Child over 12- Measure and bring 4 cups of water, 1 TBSP of olive oil and a TBSP of salt to boil.
Parent or child over 12- Add 1/4 of the box of pasta for each 2 people being served a chop.
Parent- Cook thin angel hair spaghetti for 8 minutes, stirring in a figure 8 to avoid sticking.
Parent- Drain pasta into a colander and plate the pasta on a dinner plate.
Parent or child over 12- Cover each plate of pasta with a stuffed pork chop and cover the pork chop with sauce and any vegetable stuffing that fell out.
All- Garnish with grated Parmesan cheese. Serve with a side of tossed salad or slices of fresh Roma tomato and fresh basil leaf sprig.
Substitutions- You can substitute pork flavored stove top stuffing instead of the vegetable stuffing. Follow stove top directions on the box. You can substitute a jar of mushroom gravy instead of the pizza sauce so your stuffing and chop will retain moisture. You can substitute a buttered yolk-free noodle with your stuffed pork chop and mushroom gravy, so you have an American inspired meal instead of Italian inspired meal.
Version 3
Pork Loin Roast
Child- Measure then rub 1 TBSP of olive oil or canola oil all over the exterior of the loin roast
Child- Measure then sprinkle 1 TBSP of garlic powder and ground black pepper all over the exterior of the loin roast
Child- Measure then rub 1/2 cup of Dijon Mustard all over the exterior of the loin roast
Child- Pre-heat oven to 400*F
Child or parent- spray a glass baking dish with non-stick cooking spray
Child- Measure and pour 1 cup of grated Parmesan cheese into a large bowl large enough to fit your roast.
Parent- roll your mustard glazed loin roast in the grated cheese to try to get the entire exterior covered
Parent- Place the cheese covered loin roast in the sprayed baking dish
Parent- Place the roast in the 400*F oven for 40 minutes
Child- Get 10 oz bag of pretzel sticks and place bag inside large zip lock type bag and close bag.
Child- squeeze, squish and smack the bag to break up the pretzels into crumbs
Parent- remove loin roast after 40 minutes and sprinkle to coat the exterior of the loin roast with pretzel crumbs. Pile it on, its ok.
Parent- Return roast to the oven for an additional 15 minutes.
Parent- Remove roast from oven and allow to rest 10 minutes before slicing.
All-Serve with 90 second brown rice or microwave vegetables of your choice.
Substitutions- You can omit the mustard, cheese and pretzels and just add cinnamon apple sauce at the time the pretzels were to be added. You can omit the mustard, cheese and pretzels and just roast the loin with the seasonings. You can substitute teriyaki, Caribbean Jerk or BBQ sauce for the mustard, cheese and pretzels.
I am excited to hear back from you about your adventure into butchering and cooking various meals with a pork loin. Take your time with the knife, and know that you can always cook and eat your mistakes, so don't be too serious. Have fun, build confidence in the kitchen and share that with your family.
Thanks again for sharing your time with me. Until next time.....Be the best person you can be, always!
Butchering a pork loin- you can pay a lot of money buying pork chops, with a bone in or out, center cut or not. I suggest that you buy a pork loin. A pork loin with out a bone is what I prefer, so I am not paying for the weight of the bone. I'm paying for the weight of the meat and some fat that is helpful in adding flavor. Place the pork loin on your cutting board, fat side up and visualize a measuring ruler runs along the edge of your cutting board. Slowing draw your sharp knife across the top of the fat, marking a line in the fat every 1 inch, until you have marked 4 inch chops. Now cut a light mark 2 inches apart, twice, so you have marked for 2 chops 2 inch thick. You can now cut threw each mark and yield 4 equal sized 1 inch pork chops, and 2 each of 2 inch thick chops. You notice the loin has an end that is left odd shaped or at an angle when you marked off the cutting lines, you have the remaining section as a pork loin roast. Be sure to leave the fat on, for moisture and flavor. Done? Now wash your knife carefully with HOT soapy water, your cutting board and your hands thoroughly. Let the knife and cutting board air dry.
NOTE TO YOU FOLLOWERS- a pork TENDERLOIN is different than what I am cooking with today. A TENDERLOIN is much smaller, thinner and can be sauced with anything, from soy, teriyaki, BBQ, orange marmelade, ginger, jerk, or lemon pepper sauce, then baked for 30 minutes at 350* or internal temperature to 165*F, sliced and served with a starch and vegetable. We are not using a pork TENDERLOIN. Althogh you now have a few cool ways to prepare them when they go on sale.
Version 1
Pork Chops
Child- Spray a glass baking dish with cooking spray over the sink, always
Parent- wash a bunch of asparagus, 3 per person, and cut and remove one half inch off of the bottom of each stalk and discard. This leaves you with a stalk and the tips intact.
Child- place the asparagus in the bottom of the baking dish, lined up like soldiers.
Child- sprinkle 1 tsp. garlic powder, ground fresh black pepper, onion salt and fresh or dried basil leaves on top of your asparagus.
Child- turn the oven on 400% F to pre-heat the oven
Child- Place 1 pork chop per person directly on top of the asparagus.
Parent- slowly and gently dribble a little bit of olive oil over the pork chop.
Child- rub the olive oil gently into each pork chop
Parent- Lightly sprinkle salt, pepper and garlic powder on top of pork chops
Parent- place the dish of pork chops into the 400*F oven and bake 30 minutes or until the internal temperature is at least 160*F. You may have seen that light pink pork is now popular in restaurants. You may not like that, so you can cook until the internal temperature is 170*. Cooking more than 170*F is not healthy.
Parent- Remove chops from the oven and allow to rest in the hot dish for 5 minutes. With tongs or a fork, plate the pork chop and criss cross the asparagus on top of the chop. Serve with 3 ounces of your favorite starch.
Substitutions- you can substitute SAGE as a seasoning, instead of basil. You can substitute slices of fresh 1/4 inch thick cut apple, pear, broccolini, silver dollar sliced zucchini or sweet potato instead of the asparagus. You can brush the pork loin with teriyaki sauce instead of the olive oil. You can also substitute Italian salad dressing or low fat Catalina salad dressing for the olive oil. Also, never forget, the good old Shake N Bake in a bag. Kids love to help and it does make a good pork chop, if you just follow package directions.
Feel like upscaling this? Maybe you have a date coming over to the house? Follow the original recipe, yet with 20 minutes into cooking, remove the pork chops and cover, each chop with 3 sun dried tomato slices and one slice of pre-cut provolone cheese. Place back into the oven for the remaining 10 minutes.
Version 2
2 inch Stuffed Pork Loin Chop
Parent- Heat a frying pan with 2 TBSP of olive oil on medium heat.
Parent or child over 12- Add a 10 oz. bag of fresh spinach, a half an onion small dice and 1 clove of garlic or a tsp of minced prepared garlic. With tongs, lift and flip to get all ingredients cooking.
Child- Measure and then add 1 tsp of each, garlic powder, onion powder, oregano thyme and basil.
Parent- Cook on high heat on your stove top for 5 minutes.
Child- Add 1/2 cup of washed fresh mushroom slices, diced small. Cook another 5 minutes.
Parent- Drain all liquid off by pouring mushroom/spinach mixture into a colander.
Parent- Take the two inch cut pork loin chops and cut a pocket into the middle of each 2 inch chop 3/4 way through, starting at the side opposite the fat. You do this by poking a sharp knife into the middle of the pork chop's thin side and slowly pushing in, moving the knife slowly back and forth, you create a slit.
Parent- Remove the cooked drained vegetables with a spoon, and stuff the vegetable mixture inside the pork chop slit. It will not all fit, that's ok. Some will hang out of your slit/pocket, no worries!
Child with Parental guidance- Cut up 2 string cheese rolls into thin buttons and also stuff them in with the vegetables.
Child- Pre-heat oven to 400*F
Parent or Child- Wrap 2 strips of bacon around the exterior stuffed chop so the ends of the bacon are on the bottom of the chop.
Child- Spray a baking dish with a non stick spray and place the pork chops into the baking dish, bacon ends side down, or else the bacon will curl up when cooking.
Parent- Place the baking dish in a 400*F pre-heated oven and bake for 15 minutes.
Parent or child over 12- Remove dish from the oven and rest on a pot holder on a level counter or table top.
Child- Pour one jar of pizza quick sauce on top to cover all chops.
Parent or child over 12- With a hot glove or oven mitt, return the baking dish to oven and bake at 400*F for an additional 15 minutes.
Parent- Remove the baking dish and allow to rest until the pasta is cooked.
Child over 12- Measure and bring 4 cups of water, 1 TBSP of olive oil and a TBSP of salt to boil.
Parent or child over 12- Add 1/4 of the box of pasta for each 2 people being served a chop.
Parent- Cook thin angel hair spaghetti for 8 minutes, stirring in a figure 8 to avoid sticking.
Parent- Drain pasta into a colander and plate the pasta on a dinner plate.
Parent or child over 12- Cover each plate of pasta with a stuffed pork chop and cover the pork chop with sauce and any vegetable stuffing that fell out.
All- Garnish with grated Parmesan cheese. Serve with a side of tossed salad or slices of fresh Roma tomato and fresh basil leaf sprig.
Substitutions- You can substitute pork flavored stove top stuffing instead of the vegetable stuffing. Follow stove top directions on the box. You can substitute a jar of mushroom gravy instead of the pizza sauce so your stuffing and chop will retain moisture. You can substitute a buttered yolk-free noodle with your stuffed pork chop and mushroom gravy, so you have an American inspired meal instead of Italian inspired meal.
Version 3
Pork Loin Roast
Child- Measure then rub 1 TBSP of olive oil or canola oil all over the exterior of the loin roast
Child- Measure then sprinkle 1 TBSP of garlic powder and ground black pepper all over the exterior of the loin roast
Child- Measure then rub 1/2 cup of Dijon Mustard all over the exterior of the loin roast
Child- Pre-heat oven to 400*F
Child or parent- spray a glass baking dish with non-stick cooking spray
Child- Measure and pour 1 cup of grated Parmesan cheese into a large bowl large enough to fit your roast.
Parent- roll your mustard glazed loin roast in the grated cheese to try to get the entire exterior covered
Parent- Place the cheese covered loin roast in the sprayed baking dish
Parent- Place the roast in the 400*F oven for 40 minutes
Child- Get 10 oz bag of pretzel sticks and place bag inside large zip lock type bag and close bag.
Child- squeeze, squish and smack the bag to break up the pretzels into crumbs
Parent- remove loin roast after 40 minutes and sprinkle to coat the exterior of the loin roast with pretzel crumbs. Pile it on, its ok.
Parent- Return roast to the oven for an additional 15 minutes.
Parent- Remove roast from oven and allow to rest 10 minutes before slicing.
All-Serve with 90 second brown rice or microwave vegetables of your choice.
Substitutions- You can omit the mustard, cheese and pretzels and just add cinnamon apple sauce at the time the pretzels were to be added. You can omit the mustard, cheese and pretzels and just roast the loin with the seasonings. You can substitute teriyaki, Caribbean Jerk or BBQ sauce for the mustard, cheese and pretzels.
I am excited to hear back from you about your adventure into butchering and cooking various meals with a pork loin. Take your time with the knife, and know that you can always cook and eat your mistakes, so don't be too serious. Have fun, build confidence in the kitchen and share that with your family.
Thanks again for sharing your time with me. Until next time.....Be the best person you can be, always!
Thursday, March 17, 2011
Happy Crab Cakes
Hello! Crab cakes can be happy, not crabby and kids can enjoy making these fun cakes with you. You can also talk about where crabs live, the types of meat crabs give us and also add exercise to the process while crab walking around the house! I got my first taste of crab cakes at a restaurant named Bushes in Sea Isle City, NJ and I have been hooked ever since. I couldn't wait to get older to figure out what was in those delectable cakes. Here is my recipe. I hope you and your family enjoys!
HAPPY CRAB CAKES
Ingredients
2- 8 oz, containers fresh lump crab meat, drained
1 TBSP- red bell pepper diced small
1 TBSP- yellow onion, diced small
1 TBSP- fresh celery stalk, diced small
1 C Mayonnaise
1 C Italian bread crumbs
1 TBSP Old Bay Seasoning
1 TBSP Brown mustard
1 TBSP Worcestershire sauce
1 tsp ground black pepper
1 tsp salt
1 tsp Tabasco sauce
Preparation
Child- open containers of fresh crab meat and dump into a colander to drain
Parent or child over 12- wash, then dice all vegetables
Child- measure all remaining ingredients
Child & Parent- take turns putting all ingredients into a large mixing bowl
Parent- Spray cooking spray on a cookie sheet tray and also on the palms of your child's hands
Child- gently mix all ingredients in your mixing bowl with your hands, trying not to shred up the lumps of crab meat. Mix well to get the flavors evenly spread throughout the mixture
Child- divide the crab cake mixture into 4 equal sized portions
Child- make 4 equally sized hockey puck or "cake" shapes and place them on dish
Parent- place the crab cake dish into the freezer for 20 minutes
Child- Wash your hands with soapy warm water, then turn the oven on 400*F to pre-heat
Parent- remove the chilled crab cakes from the freezer and place the cakes on the sprayed sheet tray
Parent- place the sheet tray in the oven at 400*F for 20 minutes
Garnish with catsup, cocktail sauce or tartar sauce. A squeeze of fresh lemon is also nice. Serve on top of a tossed salad, or on a burger bun as a sandwich. This item goes well with 90 second rices that you can microwave as well as steamed vegetables that also can be microwaved.
ENJOY!
Can your child draw a crab? Can you Google CRAB and learn more about these delicious creatures? You can cut up a paper plate into a crab shape. You can learn what type of crabs come from Alaska. Make food, fun and learning go hand in hand.
What you have learned
1. Reinforced your practice of small dicing techniques
2. Spraying your hands with cooking spray helps to keep the crab cake from sticking to you
3. Learning where your food comes from helps people respect water, earth and understand our eco system
I wish you and your loved ones a fantastic time cooking together and ask that you remember to be a bright positive light in the lives of those around you. See you next week!
HAPPY CRAB CAKES
Ingredients
2- 8 oz, containers fresh lump crab meat, drained
1 TBSP- red bell pepper diced small
1 TBSP- yellow onion, diced small
1 TBSP- fresh celery stalk, diced small
1 C Mayonnaise
1 C Italian bread crumbs
1 TBSP Old Bay Seasoning
1 TBSP Brown mustard
1 TBSP Worcestershire sauce
1 tsp ground black pepper
1 tsp salt
1 tsp Tabasco sauce
Preparation
Child- open containers of fresh crab meat and dump into a colander to drain
Parent or child over 12- wash, then dice all vegetables
Child- measure all remaining ingredients
Child & Parent- take turns putting all ingredients into a large mixing bowl
Parent- Spray cooking spray on a cookie sheet tray and also on the palms of your child's hands
Child- gently mix all ingredients in your mixing bowl with your hands, trying not to shred up the lumps of crab meat. Mix well to get the flavors evenly spread throughout the mixture
Child- divide the crab cake mixture into 4 equal sized portions
Child- make 4 equally sized hockey puck or "cake" shapes and place them on dish
Parent- place the crab cake dish into the freezer for 20 minutes
Child- Wash your hands with soapy warm water, then turn the oven on 400*F to pre-heat
Parent- remove the chilled crab cakes from the freezer and place the cakes on the sprayed sheet tray
Parent- place the sheet tray in the oven at 400*F for 20 minutes
Garnish with catsup, cocktail sauce or tartar sauce. A squeeze of fresh lemon is also nice. Serve on top of a tossed salad, or on a burger bun as a sandwich. This item goes well with 90 second rices that you can microwave as well as steamed vegetables that also can be microwaved.
ENJOY!
Can your child draw a crab? Can you Google CRAB and learn more about these delicious creatures? You can cut up a paper plate into a crab shape. You can learn what type of crabs come from Alaska. Make food, fun and learning go hand in hand.
What you have learned
1. Reinforced your practice of small dicing techniques
2. Spraying your hands with cooking spray helps to keep the crab cake from sticking to you
3. Learning where your food comes from helps people respect water, earth and understand our eco system
I wish you and your loved ones a fantastic time cooking together and ask that you remember to be a bright positive light in the lives of those around you. See you next week!
Sunday, March 6, 2011
St. Patrick's Day Stew
Hello and sorry to have had to take a few months off. I'm back and will continue to share recipes and ideas to involve you and your children in positive creative food solutions.
With St. Patrick's Day right around the corner, let's get down to business.
Irish Beef Stew
Ingredients
2 tsp olive oil
4 tbsp all purpose flour
1 tsp salt
1 tsp ground black pepper
2 lbs. beef chuck roast cut into 1 inch cubes or buy pre-cut beef stew meat
1 lb. peel and cleaned fresh carrots, cut into 1 inch chunks
6 potatoes, washed and peeled and cut into medium sized chunks
1 white onion, peeled, medium dice
2 cloves garlic, minced or 1 tbsp minced garlic
2 cups beef broth
1 six ounce can tomato paste
12 oz. Guinness Stout Ale
1 tbsp cold water
1 tbsp corn starch
Crock pot or dutch oven needed
Preparation
Parent- Heat oil in a large fry pan or skillet
Child- measure flour into a deep bowl, add 1 tsp salt and 1 tsp pepper
Child- toss meat cubes in flour to coat.
Parent- slowly drop the floured cubes of beef into the oil, 4 minutes on each side to brown exterior completely. (Watch out for oil splatter. Keep your kids at a safe distance.)
Child- while parent is browning the beef, place cut vegetables and all remaining ingredients EXCEPT, Guinness, water and corn starch, into a crock pot or dutch oven pot.
Parent- Turn the fry pan or skillet heat source off and place browned beef cubes on top of the ingredients your child/children placed inside the crock pot.
Parent, open the Guinness and slowly pour it into the hot frying pan/skillet and heat on low while stirring the frying pan to de-glaze or pick up the small bits of flour and flavor that was stuck inside the pan.
Parent- turn off the stove and pour the heated de-glazed liquid into the crock pot.
Child- slowly and gently stir all crock pot ingredients up from the bottom in a figure 8, to blend the flavors.
Child- turn the crock pot on high and cover the crock pot and allow to cook on high for 6 hours.
(If you are using a dutch oven, cover the dutch oven pot and bake in the oven for 3 hours at 350*F.)
Child- Set a timer!
Child- measure the water and corn starch and then slowly whisk the corn starch into the cold water to make a slurry.
Parent- open the crock pot or Dutch oven lid using an oven mitt and slowly pour the slurry into the stew
Child- slowly stir in the slurry using the figure 8 method.
Parent- re-cover the pot and cook for another hour.
Parent- Stir and serve in bowls
TIP- this is great with Pillsbury pop n fresh rolls or biscuits. Read package instructions for cooking details. Also, plain white bread or toasted bread with a little butter or low fat margarine is good to sop up the gravy from your stew. You can omit the Guinness if you wish to and you can also use any type of beer you want, yet Guinness takes this meal to another level! You can replace Guinness with 4 ounces of red wine for the French version of this Irish classic. You can substitute veal, poultry, pork, or lamb, to get a variation of stewed dinners.
BONUS: Corned beef , cabbage and potatoes. Buy the corned beef uncooked that includes the seasoning pack. Place the beef and seasoning pack in a crock pot or dutch oven. Add 12 ounces of beer or ale and 12 ounces of water and cook in crock pot for 5 hours on high, Dutch oven for 3 hours at 350*F. At the end of this cooking time, remove corned beef from pot, wash and cut up 4 potatoes into big cubes and place the potatoes into the dutch oven or crock pot, cover and cook for 1 hour on high. Then replace the beef into the crock pot with cooked potatoes and wash and cut cabbage into 6 cube/sections and nestle the cabbage into the pot. Cover all ingredients and cook an additional 20 minutes or until cabbage is soft. Remove to large serving platter, slice beef at a 45* angle from the edge so it is less chewy. Sprinkle cabbage with vinegar if you wish. Serve with spicy brown mustard if you wish. Allow 2 tbsp of butter to melt over the potatoes, toss, then sprinkle salt and black pepper if you wish. ENJOY!
Activity- Google Ireland and look at the map. Where is Ireland? What language do they speak? What products are made in Ireland? What does the flag of Ireland look like? Discuss folklore, such as Leprechauns and the pot of gold at the end of the rainbow and Shamrocks. You can color a flag, or make a picture of a pot of gold. You can trace Shamrocks on paper plates and hang them up as decorations for the month. I think it is interesting to build your child's knowledge of different countries and its people, to round them out and combat prejudice.
What you have learned
The proper way to make a stew, and you can now use any type of meat to capture similar results.
You can cook with or without alcohol to still achieve great flavors.
How to de-glaze a pan using alcohol.
You made your first "slurry" with corn starch
You learned that corn starch can thicken a gravy or stew.
You learned more about your family and also of Ireland.
Have a great celebration! I hope you share this with your family, friends and co-workers who may be looking for a fun way to enjoy the Lucky Day!
See you next time.......... One Happy Chef
With St. Patrick's Day right around the corner, let's get down to business.
Irish Beef Stew
Ingredients
2 tsp olive oil
4 tbsp all purpose flour
1 tsp salt
1 tsp ground black pepper
2 lbs. beef chuck roast cut into 1 inch cubes or buy pre-cut beef stew meat
1 lb. peel and cleaned fresh carrots, cut into 1 inch chunks
6 potatoes, washed and peeled and cut into medium sized chunks
1 white onion, peeled, medium dice
2 cloves garlic, minced or 1 tbsp minced garlic
2 cups beef broth
1 six ounce can tomato paste
12 oz. Guinness Stout Ale
1 tbsp cold water
1 tbsp corn starch
Crock pot or dutch oven needed
Preparation
Parent- Heat oil in a large fry pan or skillet
Child- measure flour into a deep bowl, add 1 tsp salt and 1 tsp pepper
Child- toss meat cubes in flour to coat.
Parent- slowly drop the floured cubes of beef into the oil, 4 minutes on each side to brown exterior completely. (Watch out for oil splatter. Keep your kids at a safe distance.)
Child- while parent is browning the beef, place cut vegetables and all remaining ingredients EXCEPT, Guinness, water and corn starch, into a crock pot or dutch oven pot.
Parent- Turn the fry pan or skillet heat source off and place browned beef cubes on top of the ingredients your child/children placed inside the crock pot.
Parent, open the Guinness and slowly pour it into the hot frying pan/skillet and heat on low while stirring the frying pan to de-glaze or pick up the small bits of flour and flavor that was stuck inside the pan.
Parent- turn off the stove and pour the heated de-glazed liquid into the crock pot.
Child- slowly and gently stir all crock pot ingredients up from the bottom in a figure 8, to blend the flavors.
Child- turn the crock pot on high and cover the crock pot and allow to cook on high for 6 hours.
(If you are using a dutch oven, cover the dutch oven pot and bake in the oven for 3 hours at 350*F.)
Child- Set a timer!
Child- measure the water and corn starch and then slowly whisk the corn starch into the cold water to make a slurry.
Parent- open the crock pot or Dutch oven lid using an oven mitt and slowly pour the slurry into the stew
Child- slowly stir in the slurry using the figure 8 method.
Parent- re-cover the pot and cook for another hour.
Parent- Stir and serve in bowls
TIP- this is great with Pillsbury pop n fresh rolls or biscuits. Read package instructions for cooking details. Also, plain white bread or toasted bread with a little butter or low fat margarine is good to sop up the gravy from your stew. You can omit the Guinness if you wish to and you can also use any type of beer you want, yet Guinness takes this meal to another level! You can replace Guinness with 4 ounces of red wine for the French version of this Irish classic. You can substitute veal, poultry, pork, or lamb, to get a variation of stewed dinners.
BONUS: Corned beef , cabbage and potatoes. Buy the corned beef uncooked that includes the seasoning pack. Place the beef and seasoning pack in a crock pot or dutch oven. Add 12 ounces of beer or ale and 12 ounces of water and cook in crock pot for 5 hours on high, Dutch oven for 3 hours at 350*F. At the end of this cooking time, remove corned beef from pot, wash and cut up 4 potatoes into big cubes and place the potatoes into the dutch oven or crock pot, cover and cook for 1 hour on high. Then replace the beef into the crock pot with cooked potatoes and wash and cut cabbage into 6 cube/sections and nestle the cabbage into the pot. Cover all ingredients and cook an additional 20 minutes or until cabbage is soft. Remove to large serving platter, slice beef at a 45* angle from the edge so it is less chewy. Sprinkle cabbage with vinegar if you wish. Serve with spicy brown mustard if you wish. Allow 2 tbsp of butter to melt over the potatoes, toss, then sprinkle salt and black pepper if you wish. ENJOY!
Activity- Google Ireland and look at the map. Where is Ireland? What language do they speak? What products are made in Ireland? What does the flag of Ireland look like? Discuss folklore, such as Leprechauns and the pot of gold at the end of the rainbow and Shamrocks. You can color a flag, or make a picture of a pot of gold. You can trace Shamrocks on paper plates and hang them up as decorations for the month. I think it is interesting to build your child's knowledge of different countries and its people, to round them out and combat prejudice.
What you have learned
The proper way to make a stew, and you can now use any type of meat to capture similar results.
You can cook with or without alcohol to still achieve great flavors.
How to de-glaze a pan using alcohol.
You made your first "slurry" with corn starch
You learned that corn starch can thicken a gravy or stew.
You learned more about your family and also of Ireland.
Have a great celebration! I hope you share this with your family, friends and co-workers who may be looking for a fun way to enjoy the Lucky Day!
See you next time.......... One Happy Chef
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