Tag Archives: dinner

transformative cutlets

10 Apr

photo-23Transform your plain chicken breasts into vibrant panko crusted cutlets that we know you, and your children will love!

Here’s how:

Serves 2

Ingredients:

  • 8oz. chicken breasts, cut thinly
  • .5 cup flour (optional)
  • 1 cup panko (or breadcrumbs)
  • 1-2 eggs, whisked
  • pinch of sea salt
  • pinch of paprika
  • 1-2 tablespoons canola oil

Directions:

1. Prep your chicken: Rinse, and dry then cut into thin slices.

2. Make an assembly line: Take out 5 plates. Place chicken, flour, eggs and panko mixture on each plate in that order. Leave one plate empty for completed cutlets.

3. Start breading: Transfer your chicken slices along the assembly line, place breaded chicken on the empty plate.

4. Cook: In a pan over medium heat, add canola oil and let heat up. Add a few slices, cooking for 4-7 minutes on each side, depending on the thickness of your chicken.

4. Serve: With a side salad, or quick steamed veggies and enjoy!

meatball sandwich

25 Feb

photo-9

Dinner…pasta with meatballs and tomato sauce? That’s a bit plain Jane.

Let’s get a little creative and find a different medium for the meatballs and sauce. Fresh baguette! Let’s make meatball sandwiches for dinner!

Serves 2

Ingredients:

Meatballs:

  • Lean ground beef (or try ground turkey, chicken), .5 lbs
  • Sea salt, pinch
  • Pepper, pinch
  • Fennel seeds, pinch
  • Olive oil, 1/2 tbsp

Tomato sauce:

  • Olive oil, 1 tsp
  • Garlic, 2-3 cloves, smashed and minced
  • Yellow onion, 1 small, chopped
  • Fire roasted whole tomatoes, 1/2 can
  • Fresh basil leaves, as much as you like
  • Sea salt, pinch

Bread and toppings:

  • Fresh baguette
  • Optional Parmigiano Reggiano or Pecorino Romano, sprinkle

Directions:

1. Prep and brown meatballs: Add salt, pepper, fennel seeds to your ground meat. Roll the meat into small meatballs. Heat up olive oil in medium sized pan, add meatballs. Let brown on each side, flipping them so they are fully browned all around. Remove from pan, set aside.

2. Make the tomato sauce: In the same pan, over medium heat, add a touch more olive oil then your garlic and onions, with a pinch of salt. Cook until translucent and fragrant. Add tomatoes. With a wooden spoon smash the whole tomatoes. Bring to a boil, then down to a simmer, cover and cook for 20 minutes. Add in your browned meatballs and fresh basil. Submerge them in the tomato sauce, cover then cook for another 10 minutes.

3. Prep your bread: Cut baguette, toast if you like, or leave it fresh.

4. Assemble your sandwich: Lay out your baguette onto a plate. Add one thin layer of tomato sauce on the bread, then top with meatballs. Finish with another layer of tomato sauce. Top with a sprinkle of Parmigiano Reggiano or Pecorino Romano (certainly optional), dash of salt and crack of pepper.

Put out some napkins and enjoy!

chicken fried rice

6 Feb

2208031777_5cf431d135Chicken fried rice makes for a kid-friendly meal, and also acts as a blank slate making room for lots of cooking creativity.

Add this recipe to your dinner repertoire and your kids will thank you!

We have first-hand proof from our students that this recipe comes out fantastically delicious, boasting two thumbs up in the cafeteria.

Here is how we make it in our kitchen:

Ingredients:
  • Brown rice, 4 cups (cooked the day before for best results)
  • Chicken breast, 2 lbs
  • Carrots, .3 cups
  • Celery, .3 cups
  • Eggs, 4
  • Yellow onions, .25 cups
  • Fresh frozen peas, .3 cups
  • Bok choy, .3 cups
  • Napa cabbage, .3 cups
  • Cooking oil (olive or canola), 2 tablespoons
  • Sesame oil, 2 tablespoons
  • Tamari, 2 tablespoons
  • Black pepper, 1 pinch
  • Kosher salt, 1 pinch
Marinade for chicken:
  • Tamari, 1 cup
  • Rice wine vinegar, 1 tablespoon
  • Cornstarch (optional), 1 teaspoon
  • Cooking oil, 1 tablespoon
  • Sesame oil, 1 tablespoon
  • Black pepper, 1 pinch
  • Kosher salt, 1 pinch

Directions:

Scramble eggs, set aside. Place diced raw chicken in marinade for twenty minutes (or overnight if you so inclined). In a skillet heat cooking oil over medium heat. Place chicken in the skillet, and cook until lightly browned. Add all vegetables, cook until tender. Add in cooked rice, then add in sesame oil, tamari, salt, pepper. Stir constantly. Add in egg mixture, stir until eggs are completely cooked. Taste and season to your liking.
Photo courtesy of patrickwoodward

winter BBQ ribs

28 Jan

4663625452_f53d16c10cWinter weather elicits the desire for warm foods, as we hibernate indoors and transition to looking inwards.

Slow cookers or crock pots, are a fantastic way to cook up a gourmet tasting meal with very little effort, perfect for the winter season!

Slow cookers use less energy than leaving your oven on for long durations of time, and are super easy to use and clean. We highly suggest adding one to your cooking repertoire.

Here is our recipe for winter BBQ ribs that will leave you and your family satisfied, and your bodies feeling warm and winterized.

Serves 4 half rack portions.

Ingredients:
  • St. Luis style pork ribs, 2 slabs

Dry rub:

  • Brown sugar, 1 cup
  • Paprika, 1/2 cup
  • Black pepper, 2 tbsp
  • Kosher salt, 2 tbsp
  • Chili powder, 2 tbsp
  • Garlic powder, 2 tbsp
  • Onion powder, 2 tbsp
  • Cayenne, 2 tsp

BBQ sauce: 

  • Ketchup, 2 cups
  • Water, 1/2 cup
  • Apple cider vinegar, 1/2 cup
  • Brown sugar, 1/2 cup
  • Olive oil, .25 cup
  • Paprika, .25 cup
  • Chili powder, 2 tbsp
  • Garlic, minced, 4 cloves
  • Cayenne, 2 tsp
  • Yellow onion, diced, 1 large
Directions:

Combine dry rub ingredients.

For the BBQ sauce, heat olive oil over medium heat, add yellow onion and sauté until translucent. Add garlic, sautee for 1 minute. Add remaining ingredients, and bring to a simmer. Reduce heat to low and let thicken for 15 minutes. Cool and reserve.

Two nights before eating the ribs, remove the silver skin on the backside, then rub them with dry rub, let them sit overnight in your fridge.

The night before eating, cook the ribs in slow cooker on low/medium for 6-8 hours, until tender, or in your oven at 225F for 6-8 hours. Cool the ribs overnight (so tempting!).

To finish the ribs, cut them into individual ribs, place them back in a pan and add half the BBQ sauce, bake uncovered at 325F for 45 minutes – 1 hour, until the sauce has caramelized.

Serve ribs with extra BBQ sauce, heated, then enjoy all of your hard work!

Photo courtesy of snowpea&bokchoi

simply miso

25 Jan

3323901811_7c96a70cdfThere are some days where nothing beats a warm miso soup. The flavor of fermented soybeans, and the feeling of warmth soothes all woes.

Known for it’s anti-aging, intestinal support, and immune boosting properties, miso soup is a wonderful tonic for our fast paced world. When sitting down to a bowl of miso soup, you just can’t help but slow down.

Here is a simple miso soup recipe adapted from both epicurious and naturalnews.com:

Serves 6

Ingredients:

  • 1/2 cup dried wakame
  • 1/4 cup shiro miso (white fermented-soybean paste)
  • 6 cups filtered water, or you can make Dashi
  • 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup thinly sliced scallion greens

Directions:

Thinly slice scallions, and drain/cube tofu. Combine wakame with warm water to cover it by 1 inch, and let sit for 15 minutes. Drain. Place water, scallions and wakame in a saucepan, bring to a boil. Reduce heat, add tofu cubes then simmer for 10-20 minutes until tender. Remove 1.5 cups of broth from saucepan and place in a bowl. Let broth cool a bit, then add in the miso and mix. Place the miso and water mixture back into your saucepan, let mingle, then serve right away!

Photo courtesy of Robert Banh