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Peach Melba Tart

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Peach Melba Tart 2-1

Isn’t this gorgeous? This tart is as beautiful and impressive as any you’d find in a French bakery, but – surprisingly – it isn’t a super fussy recipe because there are opportunities for rest if you need to step away to deal with life. For example, you can toast the almonds, then return a phone call and come back and make the crust, then answer the door and come back and make the glaze, and so on.

Peach Melba Tart - individual (edited)-1

We love this tart because it isn’t overly sweet… you can walk away from this dessert not feeling like you’ve done something wrong. Anything that calls for a large tart pan, we make in miniature form with our 6-inchers. They. Are. Adorable. This makes 4 mini tarts and they are the perfect size to share without a sloppy result. Take two for yourself, then deliver the other 2 to your neighbors. They will think you are AMAZINGLY talented.

Peach Melba Tart dough 2-1

Tip: Don’t forget to have dried beans on hand to use as pie weights. Also, If you feel like your glaze is a little too thick, just puree it. Spread some on top of the filling and before the fruit for some extra peach flavor.

fresh summer fruit peach Peach Melba Tart 2 -1

Have your kids help you beat the filling and sprinkle the end product with almonds. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Peaches help you to feel full without overeating.
  • Raspberries have a flavonoid that can help you have a good memory.
  • Eating almonds can help you keep a healthy weight.

Even though this tart was created by a French chef, it was named after an Australian opera singer, so let’s learn a few facts about Australia and it’s people:

  • A big part of Australia is desert, known as the Outback.
  • You can buy kangaroo meat at the grocery store.
  • Australians love to gamble.

peach melba tart collage

From: Peach Melba Tart

Peach Melba Tart
 
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Difficulty: Easy
Serves: 6-8 servings
Ingredients
  • For the crust:
  • ½ cup sliced almonds
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • For the glaze:
  • 1 peach, diced
  • ½ cup granulated sugar
  • 2 wide strips lemon zest 1 teaspoon fresh lemon juice
  • For the filling and topping:
  • ½ cup ricotta cheese
  • 1 8 -ounce package cream cheese, at room temperature
  • ¼ cup confectioners' sugar
  • Pinch of freshly grated nutmeg
  • 2 firm peaches, thinly sliced
  • ½ cup raspberries
Instructions
  1. Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
  2. Combine the flour, ⅓ cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
  3. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely.
  4. Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
  5. Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours.

 

Southwestern Winter Squash Soup

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Southwestern Winter Squash Soup - 1

Despite having lived in Arizona and Texas, we never really enjoyed “Mexican” food. This was mainly having to do with the fact that we’d only ever been to chain restaurants where the menu consisted almost exclusively of bottom-of-the-line burritos, tacos, quesadillas and chimichangas, all smothered in cheese with a side of mediocre quadrupel refried beans. That sounds really snobby, but it’s true. We then visited a restaurant that changed our minds forever and showed us what Mexican and Southwest cooking could be. Where was it, you ask? …..Shanghai, China, of all places! We experienced some of the best food we’ve had to date there, a Mexican restaurant included. This soup reminds us of some of the flavors we experienced there.

If you love pureed soups, put this one down as the next to make. We really enjoy soups where there are a variety of toppings to choose from, and these toppings are a refreshing change from the norm. Butternut squash and toasted pepitas (or pumpkin seeds) make this soup beautiful for fall. Carrots lend some sweetness and a fresno chili lends a touch of heat. People love to have choices at dinner time, and they’ll love getting creative with these interesting toppings.

Southwestern Winter Squash Soup ingredients - 1

Tip (unsponsored): We LOVE Kitchen Basics brand stocks. This is probably the pitch on their commercial (we wouldn’t know, haven’t seen a commercial in ages), but it’s true: pour some KB chicken stock into a clear cup and some chicken broth of another brand into another cup. The KB stock is much darker than the broth because there is much more flavor in the stock, which includes vegetables. And, honestly, we don’t buy the regular as opposed to the “reduced sodium” stock and it has never posed a problem with an end result tasting too salty.

Have your kids help you scoop out the seeds of the squash and rub the cut side with olive oil. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Butternut squash contains lutein, which helps you have good vision.
  • Pomegranate seeds provide your body with vitamin B5, which helps prevent muscle cramps.
  • Pumpkin seeds (or pepitas) have lots of the healthy fatty acids that helps to lower the bad cholesterol in your blood and raise the good.

fresh vegetables butternut squash - 1

 

A few facts about Mexico and it’s people:

  • Kids usually wear uniforms to school.
  • Most Mexicans speak Spanish, but there are about 60 other indigenous languages spoken as well.
  • Indigenous Mexicans don’t grow wisdom teeth.

Adapted slightly from: Southwestern Winter Squash Soup

Southwestern Winter Squash Soup
 
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Difficulty: Easy
Est. Cost: $16 (not including toppings. Around $24 including)
Serves: 6 to 8 servings
Ingredients
  • 2 medium kabocha or butternut squash (about 4 pounds)
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 white corn tortillas, torn into large pieces
  • 4 carrots, chopped
  • 1 red onion, chopped
  • 1 red Fresno or jalapeno chile pepper, chopped (remove seeds for less heat)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 6 cups chicken STOCK
  • Assorted toppings:
  • Pomegranate seeds
  • Sliced scallions
  • Sour cream mixed with lime zest and juice
  • Toasted pepitas
  • Cooked bacon
Instructions
  1. Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.
  2. Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes.
  3. Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly.
  4. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.

 

Chicken and Broccoli Stir-Fry

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Chicken and Broccoli Stir-Fry-1

We cook a lot of Asian dishes and it is really nice to have a wide variety of stir-fry recipes on-hand to make so it doesn’t feel too redundant. This noodle dish is straightforward and a great one to have in your rotation of stir-frys because it is easy to like, even for picky eaters. Don’t be scared off by the fish sauce, which doesn’t smell amazing straight from the bottle but blends in beautifully with the other ingredients, resulting in a great traditional stir-fry flavor. If you like eating stir-frys at restaurants, then trust us – chances are pretty high that there is fish sauce in your favorites. The chicken called for here are thighs – our favorite – and ends up nice and moist and covered in flavor. The red chilis bring a touch of heat and that fresh “something extra.” This dish is done in 30 minutes and is low in calories.

Chicken and Broccoli Stir-Fry ingredients - 1

Tip (unsponsored): We love fresno chilis and they are almost always available at our local Walmart.

Have your kids help you cut the broccoli and scallions (with supervision). As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Fresno chilis can help speed up your metabolism a bit, helping you have a healthy weight.
  • Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
  • Garlic helps your body have healthy blood flow.

This dish isn’t necessarily Chinese, but let’s learn a few facts about China and it’s people:

  • Chinese kids usually wear uniforms to school.
  • Just like taking math and science, Chinese kids also have classes about learning to be a moral person.
  • The Chinese love to play checkers and chess.

Adapted from: Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry
 
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Difficulty: Easy
Est. Cost: $10
Serves: 4 servings
Ingredients
  • Kosher salt
  • 1 bunch broccoli (about 1 pound), cut into florets
  • 1 8 -ounce package rice noodles
  • ¼ cup sugar
  • 1 tablespoon vegetable oil
  • 5 cloves garlic, thinly sliced
  • 1 pound skinless, boneless chicken thighs, cut into ½-inch chunks
  • 1 to 2 tablespoons fish sauce
  • 1 red chile pepper (such as Fresno), seeded and sliced (optional)
  • ¼ cup fresh cilantro leaves, chopped, plus more for topping
  • Freshly ground pepper
  • 2 scallions, thinly sliced, plus more for topping
  • Soy sauce, to season
Instructions
  1. Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally.
  2. Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the chile pepper, cilantro and ¼ teaspoon pepper.
  3. Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Add soy sauce to taste and toss. Divide among plates and top with more cilantro and scallions.
Nutrition Information
Calories: 435 Fat: 6 g Saturated fat: 2 g Carbohydrates: 63 g Sodium: 573 mg Fiber: 3 g Protein: 27 g Cholesterol: 94 mg

 

Scrambled Eggs with Ricotta and Broccolini

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Scrambled Eggs with Ricotta and Broccolini - 1

When we were trapped in Paris (that’s me above – the blondie), we were ravenous one morning after spending a couple of frustrating days in the Paris airport. We went downstairs in the hotel where they served breakfast. This hotel was very practical, about a stone’s throw away from the airport, so expected to find a continental breakfast only slightly better than one you’d find at a Best Western in the U.S. Boy, were we wrong. We were met with the most wonderful culinary experience we’ve ever encountered for breakfast… and it was self-serve. We’re telling you – they really know what to do with food in Paris.

But, let’s get to our point: we had scrambled eggs unlike any we’d experienced before. They were… creamy. Creamy and rich and so delicious. When we got home, we googled “how to make scrambled eggs like the French” and practiced making eggs with the hopes of achieving the magnificence we’d experienced in Paris. We came upon this recipe, and it is simply glorious. You see, we’d only ever had scrambled eggs the same way: miserably overcooked. We grew up cranking the heat, adding our beaten eggs to a really hot frying pan (you know, where the teflon was starting to peel off), and cooking them till they looked dry and started smelling like… well, over-cooked eggs, and were the consistency of rubber. Sound familiar? This method results in super gross eggs. Here’s the secret: eggs need more time and attention than that. They need low heat, constant stirring, and to be removed from the heat BEFORE they are done and still glisten. Trust us here. They continue to cook after being removed from the heat. They may look too “slimy” to you still, but just give them a chance. They will be creamy and perfect and taste the way they are supposed to.

You know those nights when you’ve gone out to lunch and you aren’t super hungry at dinner but you still need to provide some sort of sustenance for your family? You don’t have the time or energy to make a big, full-on meal but you want to make something healthy and with very few ingredients. This is your recipe. This scrambled egg dish seems very fancy with it’s elegant looking broccolini, ricotta, parmesan and crusty bread, but it’s on the table in 20 and is only 335 calories per serving – those are impressive numbers. Enjoy.

Scrambled Eggs with Ricotta and Broccolini ingredients-1

Tip (unsponsored): These eggs are so satisfying when scooped onto your crusty bread (we toast ours in the oven). We just love the peasant bread at Costco, as it reminds us of Europe. It is the perfect bread for these eggs, but you can use any crusty bread or toast that you love. Throw some roma tomatoes on the grill for an added flavor bonus.

Have your children help you cut the broccolini into bite-size pieces (with supervision) and sprinkle the end dish with parmesan. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Eggs are a good for B vitamins, which help you have a healthy metabolism and weight.
  • Broccolini has lots of potassium, which helps keep your nervous system healthy.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

Since we were talking about how wonderful the scrambled eggs are in France, let’s learn a few things about France and it’s people:

  • Most kids in France go to state-run daycares because their mothers work.
  • French onion soup really is a traditional soup made with beef broth and topped with toast with melted cheese.
  • There are hundreds of kinds of cheese made in France, and they eat much more cheese than we do in the U.S.

scrambled eggs with ricotta and broccolini collage

Adapted from: Scrambled Eggs with Ricotta and Broccolini

Scrambled Eggs with Ricotta and Broccolini
 
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Author:
Difficulty: Easy
Est. Cost: $8
Serves: 4 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 large bunch broccolini, roughly chopped
  • Kosher salt and freshly ground pepper
  • 8 large eggs, beaten
  • ⅓ cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • Crusty bread, for serving
Instructions
  1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, ¼ teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
  2. Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, ½ teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3-4 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread.
Nutrition Information
Calories: 335 Fat: 25 g Saturated fat: 8 g Carbohydrates: 8 g Sodium: 633 mg Fiber: 1 g Protein: 19 g Cholesterol: 451 mg

 

Korean Beef Tacos

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Korean Beef Tacos-1

Now, these are cool. And different. We would say that if you are a really picky eater, you might not love these because of the kimchi (spicy pickled cabbage, fabulously unique in flavor). We love kimchi at our house – the 10 year old enjoys in straight from the jar with her fingers, while Mom prefers it stir-fried in rice, but still enjoyed it uncooked in these tacos.

Korean Beef Tacos kimchi-1

There are a few cool flavors and textures that go on here: hearty steak, sweet pear and scallions, acidic and tangy kimchi and hot Sriracha. The greens add a cool freshness, and it’s all wrapped up in a vessel everybody loves: a slightly crunchy corn tortilla, hot off the grill. These tacos are a super fun way to change dinner up a bit.

Korean Beef Tacos ingredients -1

Tip (unsponsored): At least where we live, skirt steak can be sort of hard to find. It shows up here and there, but nowhere really consistently. When we can’t find a cut that is specifically labeled “skirt steak,” we buy the “flap meat” from Costco. Skirt steak is a little more tender than flap meat, but it totally works in this dish. We suggest cutting it nice and thin and into bite-size pieces after it’s coked to avoid excessive chewiness. We find our kimchi at our local Asian market.

Have your kids help you whisk the marinade ingredients together and fill their own tacos. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Kimchi has healthy bacteria that helps prevent diarrhea.
  • Pears contain pectin, which helps to keep the bad fat in your blood low.
  • Mixed greens give you folate, which helps keep you from having heart problems.

A few facts about Korea and it’s people:

  • Most restaurants, including McDonald’s, will deliver food right to your apartment door. The ones who bring your food in actual dishes will come back later to get the dirty ones.
  • In Korea, there is a festival where people bathe and play in the mud for 10 days.
  • Many Koreans believe that your blood type will tell them a lot about your personality.

Adapted from: Korean Beef Tacos

Korean Beef Tacos
 
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Difficulty: Easy
Est. Cost: $16
Serves: 4 servings
Ingredients
  • 3 tablespoons soy sauce
  • 2 tablespoons plus 2 teaspoons toasted sesame oil
  • 1 tablespoon packed light brown sugar
  • 3 cloves garlic, finely chopped
  • 1 1 -pound skirt steak, cut crosswise into thirds
  • Vegetable oil, for the grill pan
  • 1 bunch scallions
  • ⅓ cup mayonnaise
  • 2 teaspoons gochujang (Korean chile paste) or Sriracha,
  • plus more to taste
  • 1 cup kimchi, cut into strips
  • 1 firm pear, finely chopped
  • 12 6 -inch corn tortillas
  • 2 cups mixed Asian greens (2 ounces) or other lettuce
Instructions
  1. Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.
  2. Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
  3. Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.
  4. Whisk the mayonnaise and hot sauce in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side. Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.
Nutrition Information
Calories: 643 Fat: 35 g Saturated fat: 7 g Carbohydrates: 51 g Sodium: 1,091 mg Fiber: 9 g Protein: 31 g Cholesterol: 60 mg

 

 

Caribbean Chicken Roti

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Caribbean Chicken Roti-1

A roti is a curried stew, usually wrapped in some sort of flatbread (or roti). Sound interesting? What if we told you that this is one of the most flavorful dishes we’ve made in a while? More interested? And here’s the kicker: it’s a one-pot meal. You’re in, right? This is SO good and fun to eat. The thing we love about Caribbean food is that it’s a cool fusion of a few cuisine’s, like African, Indian, Asian, and Spanish, and you see some of those influences in these ingredients: curry powder, allspice, coconut milk, a hot pepper (or chose a mild one if you don’t love heat), and lavash bread. The chicken thighs turn out super tender and full of the flavors of those wonderful spices. You will be so happy with the heartiness and exotic feel of this awesome dish.

Caribbean Chicken Roti ingredients - 1

Tip (unsponsored): We buy our wheat lavash at Trader Joe’s, but we’ve seen it at other markets, like Sprouts. Make sure your coconut milk is unsweetened, as this dish has the perfect amount of sweetness as it is.

Have your children help you combine the spices, giving them the opportunity to inhale deeply and enjoy the interesting scents. This helps to make memories with your children and they will remember this fun time with you as they smell these scents later in life. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Peas contain folate, which can help prevent obesity.
  • Allspice can help your body from becoming inflamed.
  • Coconut milk has lots of fiber, which helps keep the sugars in your blood at a healthy level.

A few facts about the Caribbean and it’s people:

  • The Caribbean is made up of several hundreds of islands, but people on live on a few of them.
  • Part of the movie series “Pirates of the Caribbean” were actually filmed in the Caribbean.
  • There are tons of churches in Jamaica, which is part of the Caribbean.

Adapted from Caribbean Chicken Roti

Caribbean Chicken Roti
 
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Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • 1½ teaspoons curry powder
  • ½ teaspoon ground allspice
  • ½ teaspoon chopped fresh thyme, plus 3 sprigs
  • Kosher salt and freshly ground pepper
  • 6 skinless, boneless chicken thighs (about 1½ pounds), quartered
  • 1 13 .5-ounce can unsweetened coconut milk (do not shake)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro, plus more for topping
  • ½ serrano chile pepper, seeded and finely chopped
  • 1 10 -ounce package lavash flatbread (5 pieces)
  • 2 cups frozen peas and carrots, thawed
Instructions
  1. Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
  2. Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
  3. Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with ¼ cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
  4. Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.
Nutrition Information
Calories: 615 Fat: 29 g Saturated fat: 20 g Carbohydrates: 49 g Sodium: 1,045 mg Fiber: 8 g Protein: 44 g Cholesterol: 141 mg

 

General Tso’s Shrimp with Broccolini

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General Tso’s Shrimp with Broccolini - 1

We. Love. Asian. Food. Looooooove it. We love it for the spices and the use of lots of vegetables. You’ve probably had General Tso’s chicken at your favorite Chinese restaurant. THIS, my friends, is every bit as good but probably better than that. Just test it. Despite frying the shrimp, they stay nice and juicy beneath the coating, without drying out. The greens are vibrant and are the perfect balance to the fried shrimp – the broccolini with their long stems are just gorgeous and retain a delightful crunch, and something magical happens to scallions when they are stir-fried… they become sweet. This dish is wonderfully sweet and spicy… the perfect yin and yang. We suggest serving over Thai jasmin rice, who’s grain is the perfect size and “stickiness” for this dish.

General Tso’s Shrimp with Broccolini ingredients-1

Tip (unsponsored): We are pretty picky about shrimp. They must have the right texture (be firm and gray when raw and really meaty when cooked. It’s hard to describe the textural difference between “good” and “bad” shrimp, but there truly is a distinct difference, at least to us). They should smell of the sea but not bad. We are always happy with the raw shrimp in Costco’s frozen case. We recommend using the 21-15 shrimp per pound bag. Using these larger shrimp will be a little more forgiving when cooking, as this dish cooks up very quickly.

If you plan on cooking more Asian in the near future like we do, it might be to your advantage to buy larger bottles of things like the sweet chili sauce called for here from an Asian market if you have one. Just do a Google search. The prices are usually much better when purchased in larger quantities.

Like many Asian dishes, it is very important to have all your ingredients prepped and by the stovetop before ever turning it on. This is a very quick-cooking dish that requires all of your attention at once, but it completely manageable if you are prepared.

Have your children help you cut the broccolini and whisk the sauce. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Broccolini has vitamin C, which improves your collagen, helping your skin and bones stay strong.
  • Scallions help your blood vessels stay healthy.
  • White rice has amino acids that give you energy and help your muscles stay strong.

A few facts about Taiwan and it’s people:

  • Many of the garbage trucks play music to encourage people to bring out their trash.
  • Taiwan has one of the lowest fertility rates in the world.
  • People love to ride bikes in Taiwan.

Adapted from: General Tso’s Shrimp with Broccolini

General Tso’s Shrimp with Broccolini
 
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Author:
Difficulty: Easy
Est. Cost: $18
Serves: 4 servings
Ingredients
  • 1 large egg white
  • 3 tablespoons dry sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch, plus more for coating (about ¾ cup)
  • 1 pound large shrimp, peeled and deveined (tails intact)
  • ⅓ cup Thai-style sweet chili sauce
  • 3 tablespoons vegetable or peanut oil, plus more for deep-frying
  • 2 bunches broccolini, trimmed
  • 1 bunch scallions, cut into 1½-inch pieces
  • 2 cloves garlic, minced
  • ½ to 1 teaspoon red pepper flakes
  • 4 cups cooked white rice (preferably Thai jasmin), for serving
Instructions
  1. Have all your ingredients prepped and close at hand before beginning.
  2. Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
  3. Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add ½ cup water and stir-fry until crisp-tender, 1 to 2 minutes (you want it slightly crisp still); transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
  4. Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 1.5 - 2 minutes. Remove with a slotted spoon and drain on paper towels.
  5. Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to ½ cup water if the sauce is too thick.) Serve with the rice.
Nutrition Information
Calories: 673 Fat: 24 g Saturated fat: 3 g Carbohydrates: 83 g Sodium: 1,255 mg Fiber: 6 g Protein: 30 g Cholesterol: 203 mg

 

Broccoli and Cheddar Oven Risotto

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Broccoli and Cheddar Oven Risotto - 1

Risotto is an Italian rice dish where you (typically) cook a short-grain rice very slowly over time, adding a ladle or two of stock at a time and continuing to cook, stirring constantly, until the rice absorbs much of the liquid. You end up with a creamy rice that is packed with flavor, having absorbed the flavor of the stock and other ingredients. That is all well and good if you have the time, but THIS is the recipe for you if you don’t. It involves very little prep, very few ingredients, and, being meatless, is pretty easy on your wallet. Your kids will love this dish for its simple, comforting flavor.

Broccoli and Cheddar Oven Risotto ingredients - 1

Tip: if you’re like us and don’t drink wine but cook with it, buy a bottle and freeze the rest in ice cube trays. Measure how much liquid each compartment of your trays hold by filling a half cup of water and seeing how many compartments equal a half cup. Write that on your gallon freezer bag of wine cubes (for example, 3 compartments in our trays equals a half cup of liquid, so we write “ 3 cubes = ½ cup” on our bag of wine cubes so we don’t forget). Because it’s wine, the cubes won’t stay 100% frozen, but this method works fine. Most recipes call for “dry” wines, so we buy Chardonnay for white and Caberbet for red. We buy wines that are middle of the road in price; nothing dirt cheap and nothing over $15/bottle. Costco has good prices on wine, as does Trader Joe’s (unsponsored). If you aren’t comfortable buying wine for religious reasons, just omit it. Cooking wines are usually pretty acidic and salty and will add nothing to your dish – and may actually make it worse. As Julia Child once said, “If you do not have a good wine to use, it is far better to omit it, for a poor wine can spoil a simple dish and utterly debase a noble one.”

Have your kids help you cut the broccoli and dump ingredients. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Broccoli has sulforaphane, which helps prevent arthritis.
  • Onions provide your body with a flavonoid that can help prevent cancer.
  • Cheddar cheese contains vitamin D, which helps keep your teeth strong.

A few facts about Italy and it’s people:

  • You would never find pineapple on a pizza in Italy.
  • There are two states in Italy, called San Marino and the Vatican City.
  • Children usually live at home till they get married, sometimes through their 30’s.

Adapted from: Broccoli and Cheddar Oven Risotto

Broccoli and Cheddar Oven Risotto
 
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Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 4 cups chicken STOCK
  • 2 bunches broccoli, cut into small florets
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • ½ small onion, finely chopped
  • 1¾ cups arborio rice
  • ¼ cup dry white wine (chardonnay)
  • Kosher salt and freshly ground pepper
  • 1 cup grated sharp cheddar cheese (about 4 ounces)
Instructions
  1. Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
  2. Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, ¾ teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes (start checking at 20 minutes).
  3. Remove the rice and broccoli from the oven. Add ¾ cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary).Stir in the broccoli.
Nutrition Information
Calories: 432 Fat: 23 g Saturated fat: 12 g Carbohydrates: 37 g Sodium: 686 mg Fiber: 3 g Protein: 17 g Cholesterol: 77 mg

 

Sopa Seca with Beans

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Sopa Seca with Beans - 1

This dish is a lovely change from your normal routine, and is SO low-maintenance; it’s done in 25 minutes, is 420 calories per serving, and costs around $9 per serving. Uhhhhhhh, that’s pretty amazing. Sopa seca literally means “dry soup,” and it is an interesting, fun way to cook noodles. You begin by sautéing onions and poblanos, adding some spices and then the noodles to toast (toasting anything brings out it’s full flavor) and absorb the wonderful flavor. The noodles then cook in some fire-roasted tomatoes and stock, absorbing those flavors as well. You know how when you boil noodles in water, the noodles increase in volume due to their absorption of the water? Well THESE noodles increase in volume due to their absorption of pure, unadulterated Mexican flavor! Beans, cilantro and cheese top it off for this unique combination of textures.

Sopa Seca with Beans ingredients-1

Tip: Be sure to use whole-wheat noodles, as they hold up best and are heartier in flavor.

Have your kids help you break the noodles and top the final product with cilantro and cheese. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Poblano peppers contain fiber, which helps you feel more full and keeps you from overeating.
  • Kidney beans are a good way to get plant-based protein, which help keep your heart healthy.
  • Cilantro contains vitamin A, which can help prevent cancer.

A few facts about Mexico and it’s people:

  • Many kids in Mexico can either go to school in the morning hours or in the afternoon.
  • Many families all live in one house together, including grandparents, uncles, aunts and cousins.
  • A common savory sauce called mole can have a super long ingredients list, including chocolate.

From: Sopa Seca with Beans

Sopa Seca with Beans
 
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Difficulty: Easy
Est. Cost: $9
Serves: 4 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, halved and thinly sliced
  • 1 poblano chile pepper, seeded and sliced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Kosher salt
  • 8 ounces whole-wheat spaghetti, broken into thirds
  • 1 14 -ounce can diced fire-roasted tomatoes
  • 2 cups chicken STOCK
  • 1 14 -ounce can kidney beans, drained and rinsed
  • 1 bunch cilantro, leaves chopped (about ½ loosely packed cup)
  • 2 ounces monterey jack cheese, shredded (about ½ cup)
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and ½ teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
  2. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
  3. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
Nutrition Information
Calories: 420 Fat: 10 g Saturated fat: 3 g Carbohydrates: 65 g Sodium: 635 mg Fiber: 17 g Protein: 22 g Cholesterol: 28 mg

 

Orange-Ginger Pork Chops with Dumplings

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Orange-Ginger Pork Chops with Dumplings - 1

Ever crave those sweet and spicy Asian flavors but feel tired of stir-frys? This is for you. Pork chops on sale are usually a killer deal, so grab a package or two and shake things up a bit from the classic “pork chops and mashed potatoes” routine. This recipe calls for bone-in chops, and a bone almost always means juicier meat. Dumplings are super satisfying, and you don’t need many for this dish. Pork plus the sweetness of a fruit flavor, like orange, is pretty magical, and this is no exception. The recipe calls for mixed Asian greens, but we haven’t been too successful in finding some we want to use, so we used mixed salad greens and skipped the wilting part – just laid them under the hot pork and dumplings and it added perfect texture and freshness.

Orange-Ginger Pork Chops with Dumplings ingredients-1

Tip (unsponsored): If you’re like us and don’t drink much bottled O.J., just grab a single-serving bottle of Simply Orange juice from the cooler case. Or, if it’s orange season, buy a couple navel oranges and juice those.

Have your kids help you whisk the marinade ingredients together and make a bed of greens on each plate before topping with pork and dumplings. Let them spoon some sauce over each serving. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Orange juice has lots of vitamin C, which can help your skin heal from scars.
  • Ginger can help your stomach feel settled if you feel nauseous.
  • Mixed salad greens give your body calcium, which helps you feel hormonally balanced.

This dish isn’t necessarily Chinese, but let’s learn a few facts about China and it’s people:

  • Chinese kids usually go to school from 7:30-5:00 and have 2 hours for lunch.
  • Many children’s parents work so they live with and are raised by their grandparents.
  • Congee, a soupy rice cereal made with fish or beans, is a common dish and eaten at any time of day.

Adapted from: Orange-Ginger Pork Chops with Dumplings

Orange-Ginger Pork Chops with Dumplings
 
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Author:
Difficulty: Easy
Est. Cost: $16
Serves: 4 servings
Ingredients
  • ½ cup orange juice
  • ¼ cup low-sodium soy sauce
  • ¼ cup honey
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 4 bone-in pork rib chops (1/2 inch thick; about 8 ounces each)
  • 2 tablespoons vegetable oil
  • 1 1 -pound package frozen vegetable dumplings (about 16)
  • 1 5 -ounce package mixed Asian (or spring) greens
Instructions
  1. Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.
  2. Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.
  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add ¼ cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. If using Asian greens, cover and add the greens; stir until just wilted, 1 minute. If using spring greens, serve the dumplings, pork chops and orange sauce atop the fresh greens.
Nutrition Information
Calories: 621 Fat: 27 g Saturated fat: 6 g Carbohydrates: 43 g Sodium: 1,221 mg Fiber: 6 g Protein: 52 g Cholesterol: 135 mg

 

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