Family Eats:  What has been most surprising part of the challenge?

Janet & Jim:  For me (Janet) it was being able to take old recipe and changing making it a meal that is healthier. I have been stuck in a rut, preparing the same meals for years. By adding a new sauce to chicken, or using different fresh herbs, we have transformed the same old meals into something totally new. It has been a nice surprise.

For Jim, the Challenge has helped him try new flavors. Chef Miki, knowing the flavors Jim liked or was willing to try, created recipes that worked perfectly for us. Now, Jim has been trying new foods.

FE:  Is there anything that you are still struggling with?

J & J:  ! I am still struggling with the coordination of making all the foods at once. Often, Chef Miki would give us two side dishes to prepare, but with the addition of a sauce and the two side dishes, I found it somewhat challenging to juggle everything in the kitchen. Now that I am becoming more comfortable adding a sauce to many recipes, I feel that I can eventually incorporate making another side with dinner.

What is helping me with this process is my planning. Before the Challenge I did very little planning. I would step into the kitchen, know I would make the chicken, but other than that, it was simply an exercise in getting the foods cooked. Now that I am planning meals, I know exactly what I am cooking, before I get into the kitchen, and it cuts down on the stress and makes the entire process of cooking much more enjoyable.

FE:  In addition to trying new recipes, what else have you learned?

J & J:  I have also learned how important it is to plan ahead. Now that I am actively seeking out new recipes to make, I plan my weekly meals and create a shopping list for the meals we are to prepare. Also, because I am paying attention to trying new recipes, the Challenge has opened up my eyes as to all the other foods available which I haven’t really been aware of. Chef Miki has helped us expand our repertoire of foods we eat, and inspired us to try foods we wouldn’t have otherwise tasted.

FE:  Any other benefits?

J & J:  Yes, Jim is taking part in the planning and preparing to a greater extent than he ever did before (basically, he didn’t come in the kitchen – now, he has been known to help on occasion.) As well, we are talking about food. We have conversations about what we are tasting, and we are more aware of the flavors we are experiencing. Jim will often comment, asking if I used this spice or that vegetable. It has added a whole new level of fun to our mealtime.

We are also more aware of our diets, because we are paying attention to what we are eating – portion control, and the healthier ways we are preparing the recipes. This has also helped us cut down on sugar intake – i.e. sweets. We are more satisfied with our meals, that we don’t often feel the need to top off every meal with cookies or a pie. Every two weeks or so, we decide to indulge in dessert and plan it.

The one thing that I was truly amazed about was how easy it was to implement the change. I was stuck in a rut, cooking the same meals and feeling that I would never be able to cook something different. Similarly, Jim was in a rut, eating the foods he felt comfortable with, and continuing his belief that he was a picky eater. Now, after a few simple changes, which Chef Miki suggested, we see how easy – and fun – it is to cook better tasting, more healthful foods.

We look forward to giving you an update on how we fare without Chef Miki’s weekly guidance. We’ll send an update in a few weeks.

Thanks!

Janet and Jim

The post The Family Eats Challenge: Janet and Jim Wrap-up appeared first on Family Eats.

Our first Challenge Family is Empty Nesters, Janet and Jim, from Houston. Janet loves to cook, but struggles with finding something that Jim will eat. Jim as always been a picky eater, which is why they’ve been eating the same meals for years. Read on to hear more about Janet and Jim’s journey as our first Family Eats Challenge family.

To help them on their journey, we look to Chef Miki of Melissa’s/World Variety Produce, who will help guide them as they expand their palates and try new recipes.

This week, Janet and Jim will be preparing Baby Dutch Yellow Potato Soup.

Melissa’s Baby Dutch Yellow Potato Soup

Here is some advice and direction from Chef Miki:

Hola!

Sadly, this is our last recipe. It is ideal to make and serve it from a crock pot for a kick off to March Madness.

Notice the servings. If it will be just you and Jim, then halve the recipe.  If you are planning for leftovers, go ahead and make the full recipe, then allow it to cool before freezing.

See here, for tips on freezing soup.

Cut and prepare all vegetables BEFORE cutting bacon. Wash the board well with hot, soapy water to prevent cross-contamination.

Dicing bacon-It’s easier to dice or cut smaller slices of any protein when they are cold or partially frozen.  I partially thaw or freeze my meats if I want to slice them thin for use in stir-fries or sautés.  Do the same with bacon, leaving the slices stuck together, freeze them just until firm.  Place the meat on a non-slip cutting board, then slice with a sharp knife in a full stroke forward then back motion with one hand and hold the meat firmly in the other.  Don’t allow the meat to slip!  No sawing.  A serrated knife may help you.

Review the cooking tips from our website regarding mincing and chile handling.

1.  Chile Burn Relief

2.  Handling Fresh Chiles

3.  Mincing

When adding the wine, be certain not to drip onto the stove or the outside of the pot as this can cause flare ups from the alcohol.  You may wish to turn off the heat just for the moment you are adding the wine, wipe up any drizzles, then turn the stove on again.  Heat will cause the alcohol in the pot to burn off.

Of course, a fresh green salad loaded with veggies, a hand full of toasted nuts or seeds, some dried fruit (blueberries, cherries, raisins, etc) and a vinaigrette will top off the dinner.  Vinaigrette over cream dressing so the tart of the vinegar will cut through the richness of the soup.

Don’t forget the garlic bread!

Janet and Jim’s Update:

It was a perfect day for potato soup. Cold and rainy, a great day to stay inside and watch March Madness and eat a warm hearty soup. This recipe is a healthier potato soup than I have prepared in the past and we really liked it. The combination of the onions, garlic, shallot, bacon, and wine really adds to the flavor of the potatoes.  We sure enjoyed it on this cold day.

Another thing we have come to realize is yes, we were in an entree rut, but we were also in a bread rut. The garlic bread was such a good choice with the soup, and one that we would not have thought of. We have always served garlic bread with pasta. We now want to shop for the different kinds of bread we can serve with a meal.

This week we learned how to take a fattening recipe (my recipe contained a lot of butter and cream), and turn it into a more healthy, flavorful recipe. We also became more aware of the different kinds of breads out there to enhance your meal.

We prepared the full recipe and we are glad we did. We want to save it for leftovers to be reheated later next week.

Our final installment of Janet and Jim’s Family Eats Challenge (to appear April 11), will include Chef Miki’s suggestions for dealing with leftover’s.

The post Family Eats Challenge: Janet and Jim, Update 6 appeared first on Family Eats.

Among the new foods they tried was Gumbo along with one of their favorites, Fried Green Tomatoes. The Andouille sausage in the Gumbo was also new to them, so they asked the waitress to tell them a bit more about it, so that they could better understand the flavor. Thy also enjoyed a steak with wine reduction sauce at Brennan’s Restaurant, raw and boiled shrimp, red beans and rice – which they learned in New Orleans the beans and sausage are not cooked together as they are in other parts of the country. When served, the beans sit atop the rice.

As for this week’s challenge, Chef Miki is pleased with the progress, noting that Jim is getting used to trying most ingredients and seems to have conquered his aversion to trying new textures.

This week, she offered up suggestions for Pan Seared Pepper-Crusted Pork Tenderloin and Baby Dutch Yellow Potatoes.

RECIPE:

THE PORK – If you purchased the cut tenderloin, butterfly the slices by using a very sharp knife.  Lay the slice on a clean, anchored, cutting board.  You can place a damp towel or paper towels under your cutting board to prevent slippage if you don’t have a rubber mat.  Place one hand on top of the slice of meat and cut the meat horizontally in equal halves without completely cutting through.  Stop cutting at the same distance as the slice is thick. Open the butterfly and proceed with the recipe instructions.  If you have a very thick piece of meat, 1 inch or greater, then follow the same process but slice completely through to make two, 1/2 inch slices. Do not butterfly if slices are less than 1/2 inch thick.  Pork, nowadays, can be slightly pink in the center, but not raw.  The juices still need to run clear.  Be careful not to overcook pork-it can become newspaper or jerky quickly as it is so lean.

SEASONING THE PORK – This recipe is for four servings.  If you are serving only two, then use only HALF of the olive oil, mustard, and thyme. SEARING:The method of searing meat is used to create a browned crust.  Some people think that searing also seals in juices, but many chefs sear in hopes that there will be bits of meat stuck to the pan to create ‘fond’ which flavors pan sauces.  For successful searing, the pan must be oiled and very hot before placing the prepared meat in the pan, or the meat will stick, similar to meat that sticks to a not-quite-ready barbecue grill.  This is why a heavy pan or cast iron pan works well.  It holds the heat throughout the searing process.  In this recipe, and with recipes that stir fry meat, a tender cut is used since the only cooking the meat will have is usually the searing process.  The pan is ready to sear when it is fully heated and a few drops of water carefully flicked into the oiled pan dance.  If the oil is smoking, do not test with the water.

Just remove pan from heat to cool and begin again. The pan is way too hot and can burn, not brown your meat.  To keep the high level of heat in the pan, sear meat in batches.  Otherwise, you’ll need to wait for the pan to reheat.  Feel free to add a small amount of additional oil to keep meat from sticking, allowing the pan to reach its searing temperature.  Searing is also done to tougher cuts of meat to theoretically seal in juices while yielding a nice crust which adds flavor to the braising liquid.  Some recipes call for dusting the meat with flour.  This also aids in th ickening the braising liquid.

I LIKE SAUCE – so keep the sauce at the same amount .  It’s REALLY yummy with a side of roasted fingerling or mashed potatoes, or polenta.

If you choose to reheat any leftover sauce, heat it slowly as the emulsion can break.  If it does, then let it come to full temp without boiling, then add a chip of ice while swirling, continuing to add a chip at a time until it comes together.  You need to heat the sauce, yet make it cool enough for the fat to redistribute. If you have a very high powered blender and at least one cup of left over sauce, you can cheat by running the sauce on high, but this will also add a lot of air to the sauce, making it frothy rather than silky.

VEGETABLE ACCOMPANIMENT- Currently, many Asians are celebrating Chinese New Year, so let’s be a little different and try some Chinese broccoli, better known as gai lan, with water chestnuts and pine nuts:

The gai lan may be blanched ahead of time and refrigerated.  Just be certain to drain and blot dry any water.  the jicama, water chestnuts, and pine nuts can all be prepared ahead of time and refrigerated until you are ready to sauté or stir fry.

Gai lan-When selecting gai lan, look for bunches with firm stalks, crisp leaves, and tightly closed yellow buds. Wash well with cold running water and pat dry.  Trim off 1/4 inch of bottom, cut stalks into 2 inch pieces and trim off leaves to cook separately.  No need to blanch the leaves; just add them to the stir fry toward the end just until they wilt.

Here is a tip on blanching vegetables:

Jicama-If you cannot locate fresh or water-packed water chestnuts in the produce section, then substitute with jicama.  Select smaller jicama as they tend to be juicer and less woody.  Avoid cracks, shriveling, or soft spots.  Store in a cool spot until ready to use.  Wash well and carefully remove thin skin with a peeler.  Carefully cut jicama in half for ease of preparation; tightly wrap unused portion in plastic and refrigerate.  For this recipe, cut the jicama into thin, 1/8 thick, 1 inch squares.  Any unused jicama is great eaten raw with carrots or other veggies.  The secret about jicama is that it doesn’t go limp when cooked!

Water chestnuts-If you are fortunate enough to locate fresh ones, select those that are firm with no dark spots or mold.  The stem and base should be firm as well.  Wash well and carefully peel outer brown skin.  Cut white flesh into 1/8 inch rounds.  If purchasing water packed, drain into a colander and rinse well.  Blot dry.

Pine Nuts-These nuts are very high in fat content and become rancid quickly.  Store leftover pine nuts in an airtight container and refrigerate or freeze.  I prefer to freeze my nuts in a labeled container, remove as much as I need, and toast them before including in my recipes.  They are terrific in salads, in baked goods, and, of course, for pesto! Use them within six months of freezing.

For toasting pine nuts, click here.

For more of Chef Miki’s  tips on making this recipe, click here 

STARCH – Serve with some ‘roasted until fork tender’ baby potatoes.

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Here is what Janet and Jim had to say about Chef Miki’s suggestions:

Well, you were right, it is fun to slop up the sauce. This has been our favorite so far. The tenderloin with a little peppered crust, yum. Then, with the sauce, that made it perfect. I served it with mash potatoes. I am, however, having trouble it seems to prepare the third food item you suggest. It takes all I have when trying something new to coordinate more than two food items.

Jim likes the mustard flavor on the pork and pouring the sauce on his mash potatoes. He said, the flavors of the meat and the sauce were very strong and distinct and I think that’s why he liked it.

As for me, this was very easy and I think a working mom could prepare this meal in no time. This is the first time I have prepared a tenderloin on top of the stove. It was quick and so delicious. I feel that we have met another one of our challenges, which is taking a meal that we have eaten regularly and jazzed up the recipe to actually make it different. It was a pleasure.

The post The Family Eats Challenge: Janet & Jim – Update 5 appeared first on Family Eats.

For Super Bowl week, Janet and Jim decided to prepareOutrageous Beans. This choice, would give Janet and Jim a dinner to enjoy while rooting on the Saints, and offer them a new meal that helps them reduce their consumption of meat. As Chef Miki noted, the recipe would be a great dish to prepare for a buffet but could also be used as an everyday meal, when paired with salad.

Overall, the meal was a hit with Janet and Jim – and since they were rooting for the Saints, the day was a total success!

Janet’s Update:

We are definitely having fun with all the cooking we are doing, and I have to say my other recipes are even better because of some tips you have shared. Recent ly, we prepared some chicken and made a gravy with mushrooms from the pan drippings. It is something we don’t typically do, but now that I understand how simple it is to do this, we will surely do it more often.

Shopping has become more manageable as well. This week’s trip to the market was short and sweet. I did have to ask for help on locating a few items such as dehydrated corn and fire-roasted chili. But Central Market was very helpful.

This week, we chose to make Outrageous Baked Beans because we felt that it would be a recipe to get us out of our food rut. Especially in the winter, I tend to prepare the same old comfort food. This would be something new for us, and would allow us to use baked beans in a different way. Typically, I would serve baked beans as a side dish, now we would be serving it as the main entrée. By trying this recipe, we feel that we will accomplish one of our goals, which is to eat less meat.

By adding the soyrizo to the baked beans and adding cornbread and salad as a side, we now have a healthy meal without the meat. I do have to say, the word soy, or anything that sounds like soy, is a little scary for Jim, but he is going to give it a try. I think he will really like it. I have cooked with soy before and failed to tell him, and he didn’t know the difference. We’ll be sure to share our results with you on Sunday night.

P.S. My cooking portions are getting better also.

Chef Miki offers some suggestions for preparation:

Outrageous Baked Beans: This recipe is REALLY good and is a great Super Bowl or Pro Bowl dish for the buffet.

The ‘guys’ on our staff had seconds when it was included in our daily product sampling, so I’m certain Jim will like it — beans, meat, beer, what could be better!  Measure what you’ll need of the beer and bring to room temp without letting it go flat.

Chug the rest!  Serve with a fresh salad incorporating sliced avocado (on top), tomato halves (try grape tomatoes, if available), hearts of palm (cut into 1/2 inch pieces) and the corn bread recipe below.

Outrageous baked beans does use soyrizo, the soy version of chorizo, a very flavorful, slightly spicy and fatty sausage.  Melissa’s soyrizo was created by a Mexican-American whose physician told him he had to quit eating regular chorizo for his health.  He loved chorizo so much that he and his wife collaborated and created Melissa’s soyrizo.  We have had many Hispanic and Latino consumers tell us that they couldn’t tell the difference between real chorizo, and Melissa’s soyrizo! Check with the market-I don’t know if they carry our brand, but it never hurts to ask or see if they’ll bring it in for you.

The soyrizo is not on your list of things to try, but as a component rather than the main ingredient, it’s pretty yummy, even for me!  Cons ider it for the full flavor it adds to the chili.  I must tell you, if you are subject to indigestion, you may want to ‘cut’ the soyrizo with very lean beef or ground turkey (leftover cooked hamburger is fine.  Just break it up well before adding); about 1 cup pre-cooked.  You’ll have a feeling of fullness from the beans and the richness of the broth.  Soy is, of course, a protein source.

I can’t help but recommend some grated cheese and a dollop of sour cream or Greek style yogurt (it’s thicker and richer!).  Use the remaining yogurt with a little honey, agave, or preserves stirred in and eat it with breakfast fruit and toast!  This dish will taste even better if you can make it a day ahead of time-the flavors marry!

Great White Northerns are really yummy, but if you want to try a firmer bean, then use Cannellini beans.  Just remember to rinse off all the juice/liquid from the can.  I put all the beans in a colander and rinse them off, give ’em a good shake, then continue.

The Salad:

This is an opportunity to try some of the fresh produce in a small quantity.  Also, Jim and you can pick out the item if it really doesn’t agree with you.

If you use only iceberg lettuce and like it for the crunch, then try romaine lettuce (Caesar Salad lettuce) for a change.  Romaine has more nutrients, flavor and body than iceberg.  You may wash the lettuce ahead of time, but use it within a few days or it will start to rust.  Otherwise, leave it in the crisper in a plastic bag.  When I’m ready to use it, I lop off the root end and place the lettuce in a sink or large bowl filled with cool water.  Swish and allow the sand to run off.  The sand will drift to the bottom.  You may need to do this a few times before the lettuce is clean.  Allowing the lettuce to lay in the cool water also allows it to absorb some of the water and ‘crisp’ the leaves back to life. Drain well and pat dry or put in a spinner.  Excess water hastens the rusting process.  Place in a container with paper towels to catch any excess moisture.  I like to just stack the leaves, run the knife down the center spine, then cut cross-wise into manageable pieces.

You can then add your other salad ingredients (except juicy ingredients like cut tomatoes, asparagus, pears, etc.) and cover with damp paper towel to keep crisp.  Add the juicy ingredients before serving and toss with a small amount of dressing. Because you’re having something heavy as the main dish, I’d recommend you try vinaigrette on the salad.  See if there is an olive oil or red wine vinegar dressing. You can even make your own using citrus juice, red wine or rice wine (sweeter) vinegar, olive oil.  Remember the 2:1 acid to oil and adjust.  Season with herbs, salt and pepper.  Toss in some nuts!

Red Corn and Green Jalapeno Cornbread: 

Red corn isn’t available this time of year, but you can sub with FRESH yellow corn, or well-drained, thawed corn.  If your store carries our dried sweet corn, hydrate it, drain, then add to the recipe as needed.  Buttermilk is sold in pints and quarts, so use the left over for pancakes, some frostings, marinating chicken for frying, etc.  If you’re in a pinch, then use 2 TABLESPOONS white vinegar or lemon juice to enough WHOLE milk to make 8 ounces of ‘buttermilk’.  Actually, now ‘clabbered milk’.  It won’t be as rich as the true buttermilk, but it will do.

Make certain your cornmeal is at least medium grind. If you’re using our recipe step by step, then please do not purchase cornbread mix, because your recipe will fail.

Bake items in a glass or metal pan if you want golden edges and crusts.  If you want a crisp crust, then use a dark pan.  Always lightly oil or spray unless otherwise instructed.

Measure the flour and the cornmeal by gently scooping into a dry measuring cup, then leveling off with a straight edge.  Don’t pack or scoop, then level.  You can end up with up to 25% more flour than the recipe calls for!

Since halving a baking recipe isn’t always successful (mad science going on there), I do take the leftover cornbread and leave it as large of a piece as possible, wrap it as tight as possible in foil (use heavy-duty for freezing), then store it with air removed in a marked freezer bag and freeze.

By folding the two ends over together and pleating as you would to wrap a gift, rather than overlapping, you’ll lock out the freezing air that dries and causes freezer burn.  Be certain, also, to squeeze out the air on the sides, then fold over the foil, again, locking out the air.  You can also be creative with leftover corn bread by cutting it into chunks and dropping into hot frying oil (360F) and frying until golden…..croutons!  Blot on paper towel.  Use them soon, once they are fried, to avoid rancidity.  The oil must be hot and ready to fry-test with a small piece of cornbread to see that the oil is ready.  Any sitting in the oil will make the cubes greasy and heavy as bricks!  You could serve them, once fried, as a dessert snack’em by sprinkling a little powdered sugar on them, too!

Sunday evening update from Janet and Jim:

I am writing this as I am finishing my dessert of ice cream left over from the Chicken dinner. It is halftime of the Super Bowl and wow, what a great football meal. Jim actually is still eating, working on seconds.

We were definitely in a winter food rut, preparing the same comfort food over and over again. This really changed it up for us, which was one of our challenges. Also, our goal for eating less meat was met by making the Outrageous Baked Beans the entree. The cornbread was just the right side dish. I liked this recipe because the beans had a hot taste, but not too hot for me.

We decided not to prepare a salad because it seemed like a lot of food, and we had a salad for lunch. Thank you Chef Miki for spending your time working on our recipes. This one was easy and enjoyable.

In between bites, Jim had this to say:

I enjoyed our meal with a beer, which made it good football food for me. The baked beans contained the mild to hot flavors that I like. It’s a hearty and tasty meal that I think I would actually like as leftovers. If there are any left, I certainly will give the leftovers a try. If not, we know that we will be preparing this recipe again soon.

The post Family Eats Challenge: Janet and Jim, Update 4 appeared first on Family Eats.

THYME AND DRIED HERBS – Fresh herbs always provide the best results, but having dried herbs in your pantry never hurts. Dried herbs work best for long-term cooking-stews, spaghetti sauces, etc as the oils slowly release into the recipe.  If you plan to freeze your dish, refresh the thawed dish with fresh herbs and a dash of citrus or vinegar to brighten flavors.  If using dried, use HALF AS MUCH AS FRESH.  Store dried herbs away from heat and no longer than 4-6 months as heat will release the natural oils that yield the uniqueness of each herb.  Always crush your dry herbs to begin releasing the essential oils before including in a recipe.  After handling herbs, wash your hands well to prevent any of the oils from irritating skin or eyes.  For fresh herb cleaning and storage, please refer to Melissa’s cooking tip: 

Thyme (as well as rosemary) can be added whole, on the stem, to many dishes as the leaves will fall away as the herb cooks, then remove the remaining stems.  If you’d prefer, remove the leaves by holding the washed sprigs by the tips in one hand, and, using your other thumb and forefinger, strip the leaves from top to bottom, lightly pinching the sprig as you travel down the stem. This method also works with tarragon, rosemary, and other small-leaf herbs.

MINCING THYME LEAVES – After the sprigs have been washed and patted dry, place them on a dry, clean cutting board.  Any moisture will make mincing difficult as it causes the leaves to stick.  Have a sharp chef knife or santoku-style knife ready.  Carefully hold the bunch of sprigs together in your fist, curling your fingers under to avoid the knife blade.  Slice through the bunch, slowly moving your bunched fingers in a crawling motion to expose more of the sprigs.  this method works well with any ‘bunch’ of herbs or aromatics-parsley, dill weed, chervil, thyme, etc.

KOSHER SALT – Many of us are watching our salt intake.  Salt, however, is used to bring out the flavor of ingredients and dishes.  In an earlier challenge I neglected to mention to you the use of Kosher salt in place of iodized.  Iodized salt is just that-iodine added, leaving a metallic flavor to your dish.  Kosher salt is natural and not adulterated.  Use Kosher salt in the same quantity, but crush it slightly between your fingers while adding to dissolve quicker.  I keep a little bowl that holds about two tablespoons next to my stove for seasoning while cooking, and store the big box in the pantry.  The large salt grains used as a paste are also good for cleaning tea and coffee stains off of ceramic without scratching. (Thanks, Mom!)  Also, make a paste with oil and salt to clean and season cast iron.

DARK BROWN SUGAR – use this in place of light brown, which isn’t as sweet.  Dark brown sugar is also used in baking to yield a crisper crust on baked goods, or give a little more softness to a cookie.  When measuring brown sugar, always pack down the sugar to get a correct amount.  Store brown sugar in an airtight container.  If your brown sugar becomes hard, you can place it in the microwave and heat it on low a minute at a time until you can break off the amount you need.  You’ll need to return the unused portion to an air-tight container.

VEAL STOCK – There’s nothing like home made veal stock, but since we all don’t have room for 50 pounds of bones to make stock, nor the pot to make it, you can find in specialty grocery stores and gourmet shops ready made veal stock.  Beef stock can be used, but the flavor is not quite the same.  For this recipe’s 1/4 cup, prepared, we’ll be okay.  Or, use the prepared amount of the bouillon we discussed in an earlier episode.

It may be strong flavored, so cut it with a small amount of liquid before adding it to the recipe.  If you really have some spare change, you may invest in a small package of veal glace. It is a concentrate that can be found in the meat department or sometimes the frozen food section in a small jar or cube form.  Just follow the directions to make your required amount.  If you really like pan sauces as this recipe instructs, you may want to consider the investment.

BUTTER – As Use unsalted butter.  However, for the pan sauce, the butter must be COLD!  Measure the amount needed, then cut into small 1/4″ cubes and chill.  Margarine will not yield the same creamy results, and sauce is one time you really don’t want to skimp.  You’ll be making an emulsion where the fat and the acid suspend together-just like salad dressing.  If the fat is too thin too quickly, it will break the sauce and you’ll have oil pools.

WINE – Please see our tip, “wine, cooking with”.  Without mentioning brand names, try a good, middle of the road wine that you wouldn’t mind drinking while you cook or have for one of those rough days. Don’t be foolish and purchase really good wine for cooking.  One bottle of wine yields about 3 1/2 glasses of wine, or two glasses if it’s a rough day!  If drinking the wine, allow it to ‘breathe’ about 30 minutes before consuming to enjoy the full bouquet.

The post Chef Miki’s Featured Tips appeared first on Family Eats.

Their choices are:

• Pan Seared Pepper-Crusted Pork Tenderloin with a Cabernet Reduction Sauce
• Chicken Cacciatore
• Outrages Baked Beans
• Red Beans & Rice
• Dutch Baby Yellow Potato Soup

Here is what Chef Miki had to say:

Let’s start with the recipe that is most familiar to your and Jim’s palate, an Italian hunter’s stew, Chicken Cacciatore.  Jim, don’t panic as this can be a chicken with an Italian style sauce.

Shopping:

Chicken:

First of all, since we’re trying to cut down on excess food, instead of purchasing a whole chicken, just purchase a package of bone-in thighs or breasts with rib meat.  Leave the skin and bones on them as they will provide more flavor. The skin will loosen from the flesh as the chicken cooks and be easier to remove.  Depending on size, use only two breasts or four thighs. Wash, rinse, and pat dry the remaining chicken pieces, store in zipper bags with the air removed, and freeze.

Pasta:

Also, add to your list 16 oz or 12 oz of penne pasta or rotini as the pasta to serve with this.

Stock:

If you could also purchase some good chicken or vegetable stock for your pantry, that would be helpful for this recipe and for the future.  Some good brands (no endorsements here) are Kitchen Basics and Swanson NATURAL broth.  They are both in quart-sized cartons, so you’ll need to refrigerate the rest and use within the week.  Unless you’re making a soup, you’ll probably use only 8 ounces at a time.  You can also put the leftover in a small zipper bag, squeeze out the excess air, and lay flat in the freezer.  Don’t forget to mark the contents with a Sharpie, or you’ll have mystery ingredients!

Another alternative is to use Better Than Bouillon Chicken Base and use as the jar directs as needed.  You’re basically looking for the most natural soup base with the fewest additives.

Cheese:

I like to use the grated Parmesan as it can thicken the sauce as well as add some zing and garnish.

Ingredients:

Keep all of the other ingredients at the same quantity.  You’ll have more sauce to serve over your chicken and pasta.

Here are some other ingredient tips:

Olive oil:

Purchase virgin.  No need for an expensive one as you’ll be using it more for cooking than for flavoring as in a salad dressing.

Onions:

(brown or sweet)- Select those with firm root and stem ends.  No cuts or mold.

Carrots:

Firm with no cuts, limpness, or spots.

Mushroom:

We can experiment with deeper flavors here later.  For now, use the fresh, standard button mushrooms (usually in a blue foam or cellophane wrapper, or bulk) pick the whitest ones (they’re the freshest). If you get the small ones, about the size of a quarter, wash and cut them in half.  This way they’ll still add flavor while cooking, and be big enough to pick out if you don’t like to eat them. To wash, place in a medium size bowl.  Sprinkle about 1 tablespoon baking SODA over them.  Run cool water over them while tossing.  The dirt will wash away quickly.  Don’t allow the mushrooms to soak in the water, they’ll lose flavor and take on the water!  This method also works well for large bunches of grapes!

Rocambole garlic:

(substitute with regular garlic if not available.) Take the two cloves from the head, smash them with the flat of the knife, then the peel will easily remove and the root end.  Mince.

Diced tomatoes:

Get the plain Jane.  You can also purchase whole and crush them with your hands (like Mario Batali) over the pan, but it can be messy.  If you feel adventurous, purchase the one that is seasoned with basil or other ‘Italian’ herbs.  Don’t purchase garlic seasoned — too much garlic!

Low salt:

isn’t an issue.  Get it if you want, because it is easier to control salt if you add it than if you buy it in the product.

Extras:

Tomato Paste:

Pick up a 6-ounce can .  When you get it home, cut open the top and bottom.  Remove one of the ends.  Push the paste through using the other cover and put about 1 inch into separate small baggies, or plastic wrap.  Wrap up each ‘ball’ and freeze.  You now have 1 Tablespoon of paste ready to use with future recipes!  The paste will help to thicken as well as add tomato flavor to your food.  To use, just unwrap the ball and add frozen to the dish.  It’ll melt in no time.

Dry Italian Herb:

from Spice department.  If you’re in the produce dept and they carry Melissa’s Organic Italian Herb, get it. It is handy to just grind at table or stove.

Fresh Parsley-check our web on how to store:

Recipe Preparation:

1.  Cook the chicken as directed.  LEAVE THE SKIN ON.

2.  Lightly oil the baking dish before adding the chicken so you’ll have easier clean up.

3.  Leave the chicken drippings in the pan and continue with the onions, carrots, mushrooms, and garlic.  DON’T ADD TO CHICKEN.

4.  Make the sauce separate and taste it before adding to chicken. Add other ingredients, turn down heat to medium and taste.  You should have some chicken flavor, but mostly tomato flavor.  If the sauce is too thin for you, add one Tablespoon of paste, or allow the sauce to ‘reduce’ by letting some of the liquid to evaporate by gently boiling.  Then add 1 Tablespoon of Italian seasoning.  Taste again.  You can add a smidge of brown sugar or honey if it is too acidic.  My school chef always used red wine vinegar to balance his flavors (of course, he was Italian!).

5.  Transfer the sauce to the dish with the chicken and bake it.  Put a pan under the dish so the spills won’t make the oven messy.

6.  Leaving the dish uncovered will allow the sauce to thicken, but if you see it losing volume, then loosely cover with foil.

7.  In the meantime, cook and drain the pasta.  If it has to set for a while, re-run it under hot water to loosen.

8.  The chicken will be tender, but not mushy.  You can serve it on the bone, or off, next to the pasta, or over it.  Remove the skin.  Sauce both the chicken and the pasta, and sprinkle the Parmesan cheese and chopped parsley.

9.  TO CHOP PARSLEY- Gather a small handful of stalk and leaf-about 5 sprigs.  Chop off stem end.  You could add this, minced, to the sauce if you want and let it cook in.  Gather leaves tightly in your hand and chop.  When they’re in a tight ball, there is more density.

10. Serve with a fresh green salad including tomatoes, red onion, shredded carrots, cucumbers, etc.  I like an Italian dressing, but use what you like.  In restaurants, the average portion is 1 ounce of dressing (2 Tablespoons) to every 8 ounces (two woman-sized handfuls) of salad.  The dressing is supposed to enhance the flavors of the greens and veggies, not the other way around.

11. For dessert-Spumoni ice cream!  Italian Neapolitan-section of chocolate, pistachio, and cherry. Or, choose fresh cut seasonal fruit for dessert.

After finishing their dessert (they chose the Spumoni ice cream), here is what Janet and Jim had to say about their Challenge:

We are writing this after finishing our dessert. We thoroughly enjoyed our Chicken Cacciatore, Penne Pasta, and Tossed Salad.

Says Jim of the experience: The sauce that Chef Miki suggested was what I liked about the recipe. I enjoyed the Italian flavors over the chicken and the pasta.

You know, grocery shopping was looked at as another job someone in the family had to do. We really always got it done quickly because we were on the run with the kids or I had to work late. Due to our schedules it was easier for Janet to take care of this “job”. I think we have now slowed it down and we actually shop for groceries. Not just run through the store and pick up essentials.

Janet: That is what got us into a food rut. To get the job done, I would just get what we needed, purchasing the same things week after week. Now by slowing down and actually shopping, it allows us to learn what is available and plan what we want to prepare for the week. Trying new recipes was always a game of chance. I would purchase it, prepare it and wait to see if everyone liked it. A lot of times they did not like it. By shopping together we are able to discuss what we want to eat that week. Together we can decide if we want to try something new, which leads to more buy in to meal time.

Added Jim: Actually, the two of us participating in this process, it doesn’t seem like a job we need to get done, and it has become a pleasurable outing for the two of us.  And since we are both involved in planning the meals and purchasing the food, I find myself more interested in the preparing of the meal. Before, I might make breakfast or prepare something on the grill, but I find if you are involved in the entire process you are more interested in the end result. I’ve enjoyed it.

We would love to hear your comments about the Challenge. And, let us know if you try the recipe. Stay tuned as we follow Janet & Jim through out the year.

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This week, we introduced Janet and Jim to Chef Miki of Melissa’s/World Variety Produce, who will help guide our Challenge Family in meeting their goals.

As we learned from our previous visit with the two, Jim is a picky eater, while Janet is a bit more adventurous. Through her questioning, Chef Miki was able to find out a bit more about what it is Jim likes and doesn’t like about certain foods. Turns out, it is the texture of many of these foods. Generally, Jim does not like foods that have competing textures – which is probably why he does not like casseroles or pot pies. Additionally, other than shrimp, he is not a fan of seafood. He tends towards savory foods and enjoys eating Italian, Mexican and Asian.

As for Janet, she explained that she is willing to try just about anything. The only cuisine she is not fond of is Asian food, but feels that perhaps the reason is that it leaves her unsatisfied.

Because she loves to cook, Janet is ready to get down to business in the kitchen, and start preparing new meals that both she and Jim can enjoy.

Following is an update from Janet:

This challenge sounded so exciting that we couldn’t wait to get started. We did go to the grocery store together this last week and decided on healthy meals for the week together. This was after I made a list and also decided on less meat as recommended. I also was more aware of amounts of food I prepared. Not cooking for 4 but now cooking for 2 I kept reminding myself. I think it went well.

After our conference call with Chef Miki, it was obvious she understood Jim’s likes and dislikes with food. Color, texture, aroma…she got it. Jim and I are looking forward to investigating the Melissa’s website for recipes. We are sure that the site will give us some new ideas to get out of our food rut and it will also provide some new recipes that we are ready to try. What I am personally excited about is that we are now planning meals and shopping for food together. Typically, that was my job. By including Jim in the process, he has become interested in the different types of foods that are available and how they are prepared. He is enjoying the challenge because he is ready to try new foods, new flavors and new recipes.

On another note, but still related to the Family Eats Challenge, I have decided that this year I will purchase the tools I need to actually do a better job at cooking and baking. I have always just “made do” with a focus on other things in raising a family.

This has become a focus for me from purchasing a free-standing double oven I have researched for the lake house to blenders, slow cookers to great measuring cups. I’ve never had any of this stuff. I do want to purchase a slow cooker right now and I am shopping for one of those. I love the tools section of the Family Eats website and find it helpful. Just wanted you to know I am on the move to make my kitchen more comfortable, and stocked with tools of the trade. I’ll keep you posted.

This week’s challenge:

Before we ended the call, Chef Miki asked Jim and Janet to peruse the produce section at Melissas.com and come up with a list of fruits and vegetables that they either like, or would be interested in trying. She also asked them to choose five recipes from the site that are appealing to them. Chef Miki suggested that they choose recipes that they would definitely eat, and others that seemed like possibilities, but with minor changes. Once Chef Miki has this information, she will begin to find recipes for Janet and Jim to experience.

Here is a bit more about Chef Miki:

Chef Miki Hackney has enjoyed food and the social interaction it prompts ever since a small child helping with large family parties and making goodies from her Easy Bake Oven.  Following a business career, Chef Miki began her culinary career as a prep chef in Southern California restaurants and venues while studying her formal culinary education at California School of Culinary Arts-Le Cordon Bleu. 

As a Corporate Chef for Melissa’s/World Variety Produce over the last 6 years, Miki manages and contributes recipes to Melissa’s website, and contributes to the myriad of projects and promotions.

The post Family Eats Challenge Jim and Janet, Houston Update 2 appeared first on Family Eats.

Our first Challenge Family is Empty Nesters, Janet and Jim, from Houston. Janet loves to cook, but struggles with finding something that Jim will eat. Jim as always been a picky eater, which is why they’ve been eating the same meals for years. Read on to hear more about Janet and Jim’s journey as our first Family Eats Challenge family.

Family Eats: What is it that you would like to change about yours and Jim’s relationship with food/meals?

Janet: I have always liked to cook and find much joy when friends and family enjoy it. However, it is not fun when people do not eat it, or do not try it. Jim has always been a picky eater, which is why I have been cooking the same things for years. As a result, shopping for food and cooking meals has become very boring.

Family Eats: Describe a typical dinnertime.

Janet: We eat at home more often than we go out, however, since we recently moved to Houston from Tulsa, we have been trying the new and different restaurants in Houston. This has been a lot of fun, and it has made Jim try different foods. While we might go out for dinner once or twice a week, I still cook a meal most evenings. Typical meals include baked pork chops, baked chicken, meatloaf, taco salad with ground beef, slow cooked roast, lasagna, spaghetti and meatballs, or hamburgers. Sides will usually be fried potatoes in olive oil, salad, or a vegetable. Most of the time, we don’t have dessert, but I would like to do some baking. I usually eat breakfast, but Jim does not. For lunch, Jim will eat out (usually a piece of pizza and a salad), and I will eat the leftover chicken from the night before.

Family Eats: What is it you would like to accomplish?

Janet: I would like to change our menu and venture out into new recipes. As I said, Jim is a picky eater and will not eat casseroles or fish, for example He has started eating chicken more frequently, which is a nice change. For lunch, he usually eats out, but when he does eat at home, it is usually a bologna sandwich.

It is definitely a challenge, so new and interesting recipes would be a nice change.

Food items Jim does like: Salads, certain soups, pork, beef, corn, pastas. (He tends to choose pastas with heavy creams, of course) I go to the store and buy for the week. Jim will go to the store at times not every week and buy his food of bologna, pepperoni, and black olives. We eat a lot of dairy. Cottage cheese, eggs, milk, yogurt, cheese.

Aside from branching out to new recipes, I would like to use leftovers in a different way. Jim will not eat leftovers, leaving me to eat them for lunch during the week. That is fine, but because I don’t serve leftovers a dinnertime, I have to cook a full meal every night. On occasion, I would like to get something done fast — like reheat something, add a vegetable and there you have it. So, if I have some new ideas on how to re-use leftovers, even in a hidden way so that it doesn’t look like leftovers, that would be ideal.

Any suggestions you may have for us Empty Nesters would be great and we are up for the challenge. Thanks for including us and I do believe it will be a CHALLENGE! But FUN!

This week’s challenge:

Our first suggestion is to get a handle on your menu. By planning your meals for the week, you will have a better idea of where you may have leftovers – then you can plan a specific meal that utilizes those leftovers.

This week, gather recipes that you know both you and Jim like. Then, plan how much of that food you will need to make. Most recipes provide the number of servings it will prepare, so adjust accordingly when you are planning your weekly menu.

Planning proper portions is not only a great way to cut back on waste (and on your food bill), but it will cut down on your need to serve leftovers – which, as we know, Jim does not like. And, don’t forget that portion planning is also a great way to maintain your health.

If your family favorite recipes are made without a recipe, think about the last time you made that meal, and whether or not you had leftovers (or rather, how much leftovers you had). To cut back on the amount of leftovers you’ll have in your fridge, know what proper portion sizes are, and adjust your cooking accordingly.

Finally, keep track of your stored leftovers – find a way that is best for you – such as placing a note on the door of the refrigerator indicating leftovers inside.

Once we have controlled the volume of food you are making, we can then focus on ideas on how to serve leftovers so that they don’t look like leftovers. Stay tuned . . .

Good luck!

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