FUN FAMILY DINNERS
I believe cooking is a great tool for bonding, especially with children and have written books on the subject: The Lilly Likes to Cook series and Can I help? However it’s also a wonderful way to bring a family together for the same reasons. It provides a shared project, with quick and enjoyable rewards.
Moreover, cooking together can be valuable experience in other ways for both children and adults. Familiarity with the kitchen, cooking procedures and awareness of one’s abilities is a safety measure. It also provides a basic knowledge for young people to build on when they go out on their own, prepares adults to pinch-hit should the need arise, and, hopefully, inspires others to offer to help on a regular basis.
However, anticipation is your drawing card. To get support, you have to start with a fun meal, a meal everyone likes and can look forward to eating. I’ve given 7 recipes below from my book Dinners With Joy. All are casual, fun type meals for 4 servings, but with ingredient amounts easily adjusted to your requirements. One or more should appeal to your family and hopefully start a new family tradition.
RECIPES
Spaghetti: This is a Tuscan recipe, simpler, quicker and healthier than most. Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey
(1) 28 oz. can crushed tomatoes
2 Tbs. oil
2 small carrots peeled and sliced thin (1/8 to 1/16 inch)*
½ cup raisins
2 tsp garlic powder – or to taste
1 Tbs. dried oregano
1 Tsp. dried basil
1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional
1 lb. spaghetti or angel hair pasta.
Grated Parmesan
In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.
Suggested sides; The traditional of course! A tossed or plain green salad, with a vinaigrette dressing, and a loaf of bread – plain, buttered or garlic.
*NOTE: Use a mandolin or grater if concerned about knife skills
Party Taco Pie: This recipe is for 8 servings, just as it was given to me, as a dish to be served at casual buffets. It can be halved, but it became such a favorite for second helpings and leftovers that I never modified it.
1 lb. ground beef
1 cup chopped onion
1 envelope Taco seasoning mix
Salt and pepper to taste
(1) 4 oz. can green chilies drained
2 cups milk
4 eggs
1 cup self-rising flour—Bisquick or Jiffy
¼ tsp. baking powder
2 tomatoes peeled and sliced
1 cup Sharp cheese shredded
Sour cream
Chopped lettuce
Chopped onion
Cooking spray
Spray skillet, and sauté beef and onions until brown and soft. Stir in seasonings, and spread on the bottom of a greased 9 inch, deep casserole. Top with chilies. Preheat oven to 400 degrees. Beat together milk and eggs in a bowl. Still beating, add flour and baking powder, and continue until smooth. Pour over contents of the casserole, and bake for 25 min .Spread tomatoes, then cheese over the top, and bake for 8-10 min more, until cheese bubbles. Allow to cool for a few minutes before serving to set. Cut into wedges and top with sour cream, lettuce, and onion.
No other sides are needed.
Classic Fajitas:
2 cooked, boneless, skinless chicken breasts OR 12 oz. beef for stir fry (see chart) cut in
2 inch strips
1 red bell pepper julienne
1 green bell pepper julienne
2 medium onions halved and sliced thin
3 Tbs. cooking oil
1tsp coriander
1tsp cumin
Salt and pepper
(8) 8” flour tortillas
(1) 8 oz. jar salsa
(1) 8 oz. container guacamole
1 cup sour cream
(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”
Heat oil in a large skillet over high heat. Add onions peppers and spices, and chicken if using raw. Cook about 8 min. until the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 min, so that it browns but stays tender. If using cooked chicken add last 2 min.to heat.
Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warm tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in.
To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact bundle—–and enjoy ! ! !
Sides aren’t necessary tonight, but a salad of greens is nice.
Tortilla Strata Burger: A healthy, fun burger for the family to share but if serving 4 for dinner, the recipe should be doubled; however, the 1 jar of Salsa will suffice. Remember in choosing it that cooking intensifies peppers’ heat.
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¼ tsp ground cumin
(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half
(6) 6 inch whole wheat tortillas
½ cup sour cream
(1) 15 ½ oz. can black beans rinsed and well drained
(1) 4oz can green chilies
2 Tbs. chopped fresh cilantro
8oz shredded Monterey Jack cheese
Non stick cooking spray
Brown the beef in a skillet coated with non-stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6th of the sour cream, then 1/6th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. Creamy coleslaw from the Deli goes well with this
*This dish is more attractive if it can be seen through a clear container
** This does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I make the skewer into a decoration by putting a cherry tomato on it before serving.
Sides aren’t necessary but a salad is welcome
Cheese Fondue: A family recipe of Swiss friends which is truly amazing in how quickly dinner is ready with little fuss. It’s easy, foolproof and tasty. If you have to use a stove, lift the saucepan regularly to prevent clumping and a candle to keep the food warm at table.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch.
Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.
MONTE CARLO SANDWICHES
½ lb. cooked ham – sliced
½ lb. cooked White meat turkey – sliced
½ lb. Swiss cheese- sliced
1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread
Mayonnaise
Dijon or spicy Brown mustard
3 eggs
1 cup – possibly more – milk
4 Tbs. butter – at least
Get the ham, turkey and cheese from the Deli, and request the slices be no less than 1/16 inch thick. Use artisan bread, French or Italian rather than a commercial packaged loaf. They have more flavor and a coarser, more country texture that works well here because it stands up better in the preparation.
Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice, top with ham, then 1/3 cheese, then the turkey, then the last 1/3 cheese, and top with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture and gently fry in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot.
*I like Italian Tomato soup with this. Per servings; mix 8oz canned tomato sauce, 1 tsp olive oil, ½ cup water, ½ envelope. beef bouillon granules, pinches of dried oregano, basil and powdered garlic. Serve very hot in mugs or bowls.
Frittata: The perfect solution for all those who find omelet’s a challenge, and the fun part is that it needn’t ever be the same twice, because its flavor depends on the ingredients and/or toppings and/or herbs, and they are whatever one wants, has at hand, fresh or leftover, meat and/or vegetable. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the
4 large eggs
2 Tbs. oil
½ tsp baking soda
¼ cup milk or water, or milk + water to equal this amount
¼ tsp salt
¼ tsp curry powder
¼ tsp paprika
Ground pepper to taste
2 cups vegetables – cut to ½ inch size or thin slice *
½ tsp garlic powder optional
Optional toppings- for example ¼ cup grated cheese or tomato sauce.
In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium. Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.
Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.
2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.
