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Have 15 Minutes? Try This Quick, Delicious Recipe for Shrimp Quesadillas

Photo Courtesy of Simon & Schuster Who wouldn’t like to make fewer trips to the grocery store, while saving money and creating less food waste? The key could be to cook with more ingredients straight from your freezer; and according to Carole Jones, blogger at mykitchenescapades.com and author of The 30-Minute Cooking from Frozen Cookbook , if you cook them the right way no one will ever know you’re using a bag of frozen vegetables instead of fresh! Using frozen ingredients also cuts down on prep time and in most cases, you won’t want to thaw first–with the right know-how you can go from freezer to stovetop to table in 30 minutes or less. Check out the video above for a deliciously fresh shrimp quesadilla dinner ready in only 15 minutes, one of 100 family-friendly recipes in this new collection. Shrimp Quesadillas These divine quesadillas have such a light and fresh flavor. The melty cheese holds all the goodness inside together perfectly. Plus, these quesadillas come together in about 15 minutes, which makes them a fabulous option when you are tempted to call for takeout because time is short. You could also top these with a little sour cream or salsa. Serves: 4 Prep Time: 7 minutes Cook Time: 8 minutes Total Time: 15 minutes Ingredients 16 frozen fully cooked peeled and deveined medium shrimp 1 medium avocado, peeled, pitted, and diced 1⁄2 medium jalapeno pepper, cored, seeded, and minced 1 medium Roma tomato, cored and diced 1⁄3 cup frozen diced onions 1⁄4 cup chopped fresh cilantro 4 teaspoons lime juice 1⁄2 teaspoon kosher salt 1⁄4 teaspoon ground black pepper 11⁄2 cups (6 ounces) shredded Colby jack cheese 8 (6″) flour tortillas 1) Preheat a large skillet to medium heat. Place frozen shrimp in a small mesh strainer under cold running water for about 5 minutes to thaw. Remove tails and chop into small pieces. 2) In a medium bowl, place shrimp and add avocado, jalapeno, tomato, onions, cilantro, lime juice, salt, and pepper. Mix well. 3) Spread half the Colby jack onto four tortillas. Top with shrimp filling, remaining cheese, and another tortilla. Cook in the skillet until brown on bottom side, about 4 minutes, then flip and cook the second side for another 4 minutes. Cut into wedges and serve. Related: Budget-Friendly Penny Saver Peanut Butter Pie Recipe From ‘The Dirty, Lazy, Keto, Dirt Cheap Cookbook’ Nutrition Per Serving Calories: 444 Fat: 21g Protein: 23g Sodium: 1,234mg Fiber: 4g Carbohydrates: 38g Sugar: 3g Looking for more quick and delicious recipes with ingredients you can pull straight from your freezer? Check out The 30-Minute Cooking from Frozen Cookbook by Carole Jones. Excerpted from The 30-Minute Cooking from Frozen Cookbook by Carole Jones. Copyright © 2020 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster.

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Have 15 Minutes? Try This Quick, Delicious Recipe for Shrimp Quesadillas

November 6, 2020 0 comment

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3 STEAM-Related Cooking Activities to Do With Your Kids

written by StuartDarrell

By Gillian Burdett Science is the exploration of how the physical world works, and the work of scientists isn’t limited to isolated research labs. Your kitchen is perhaps the first science laboratory your children will encounter. It is a familiar setting central to any household and it’s a great place for your kids to learn the basics of scientific inquiry. In the kitchen, kids can see (and taste!) the results of applying science, technology, engineering, art and math skills (STEAM) to food preparation. Use a notebook to record recipe variations and results and include a photograph of the finished products. As any chef will tell you, presentation is a large part of food’s appeal, and master chefs pride themselves on mastering aesthetics as well as the flavors and aromas of their recipes. Bake the Perfect Brownie: The Scientific Method Some like them chewy, some like them gooey, some prefer a light and airy cake brownie. Whip up a batch of basic brownies (we like Mark Bittman’s recipe ) and taste the results. Formulate questions such as, “How can we make them more cake-like?” and “How can we reduce the calorie count?” Jot down these questions and formulate a hypothesis for each. Try replacing the butter with canola oil, or the unsweetened chocolate with cocoa powder. What happens if the white sugar is replaced with a low-calorie sweetener such as stevia? Will eliminating the egg yolks and adding only the whites change the texture? Replace some of the butter with applesauce for a low-fat version. There are dozens of variations. Let your kids brainstorm ideas. Each batch of brownies will provide insight into how each ingredient affects the final product and will teach the kids the value of methodical scientific inquiry. Cooking Math: It’s All About the Fractions Three teaspoons equal a tablespoon; four tablespoons equals a quarter cup. So, how many teaspoons are in a cup? The mental calisthenics required to double, triple or cut a recipe in half builds brainpower, strengthens neural pathways with transferable skills. Keep a full set of measuring cups and spoons in your kitchen. A small food scale is also useful. Find simple recipes for baked goods, smoothies or even dinner entrees that can be adjusted to change the number of servings and have your kids work out the math. The hands-on measuring of two-quarter cups to equal a half-cup will illustrate the concept better than any math worksheet could. The Art of Cooking: Looks Good Enough to Eat Creativity is essential to problem-solving. While the scientific method takes a vertical, systematic approach to understanding phenomena, the arts develop the capacity to think laterally and view problems from different and unique perspectives. The kitchen is an ideal place to unleash your children’s creative impulses. All you need is some fresh produce. With a variety of shapes and colors, fruits and vegetables are great materials for the budding designer. Platters created with specific themes, such as holidays or geographic locations, or made to represent people or objects, will stretch the imagination as young chefs will work with wedges of pineapple, cucumber slices, carrot curls and radish roses. Incorporate some engineering into the project with toothpicks to build strawberry castles or crudité turkeys. Incorporating STEAM education into everyday life will give kids a leg up when it comes to formal study in an academic setting. These cooking projects may be adapted for children of any age and will add fun to the chore of meal preparation.

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3 STEAM-Related Cooking Activities to Do With Your Kids

July 25, 2018 0 comment

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Arthur Avenue, Part 2: Cook Like An Italian

written by VonnieJudkins

NEW YORK (CBSNewYork) – In the previous episode of The Dig, Italian-born restaurateur Beatrice Tosti took CBS2’s Elle McLogan on a culinary tour of the Bronx’s Little Italy. In this episode, Elle joins Beatrice in the kitchen at her restaurant Il Posto Accanto , where the ingredients they bought are transformed into the day’s menu. Among the recipes Beatrice prepares are her old-school tomato sauce, rigatoni with oxtail ragu, and coffee granita: Sugo Di Pomodoro (Beatrice’s Old-School Tomato Sauce) Ingredients: 1 28-oz. can tomatoes 1 large carrot, cut into two-inch chunks 1 medium onion, quartered and halved 1 celery stalk, cut into two-inch pieces A handful of basil Sea salt, to taste Black pepper, to taste 1/2-cup good extra virgin olive oil Preparation: Heat the oil over a medium flame in a four-quart saucepan. Add half the basil (and be careful—it will pop and crackle). Add your veggies and a generous pinch of salt. Let the vegetables cook, without stirring, for 4 minutes, allowing them to stick a bit to the pot and caramelize. This is your base, and you want it bursting with flavor. Let it cook until it smells divine and the onions are starting to become translucent. Add the tomatoes, and stir. Bring the mixture to a boil. Reduce the heat to a content bubbling. Stir to prevent the sauce from sticking to the bottom of the pot. When the tomatoes at the outer edge of the pot begin to turn an orange hue, add the rest of your basil. When you can cut a piece of carrot with your wooden spoon, your sauce is ready. Taste for seasoning and adjust. Put an immersion blender in that deliciousness, and let it go until everything is nice and saucy. I use a food mill. Rigatoni Con Sugo Di Coda (Beatrice’s Rigatoni With Oxtail Ragu) Ingredients: 4 lbs. oxtail 1 28-oz. can tomatoes 1 large carrot, chopped 2 medium onions, chopped 3 stalks celery plus the white celery heart, chopped 1/2 bunch Italian parsley, chopped 3 cloves garlic, peeled and chopped 1 glass white wine Sea salt, to taste Black pepper, to taste 1 lb. rigatoni Pecorino Romano, grated 1/4 cup extra virgin olive oil (and you might need some more) Preparation: Pour oil in a large, heavy saucepan over medium heat. Add your chopped veggies, and cook 8 minutes. Pat dry and season the oxtail on both sides with salt and pepper. Add it to the veggies and let it color on all sides. Add wine and reduce. Once the wine has evaporated, add the tomatoes and 1 cup water. The oxtails should be covered generously by the liquid. Add salt and black pepper if you think it really needs it, but wait until the end of cooking to adjust. Cook over super low heat for 4 to 5 hours, until the meat falls off the bones. Taste for seasoning, and adjust if necessary. Either remove the meat, strain the sauce, pick the meat from the bones, and reunite them in the pot, or just pick the meat off and add it to the sauce without straining. Cook rigatoni extra al dente in salted roaring boiling water. Place a good amount of your sauce in a sauté pan, and warm it up. Add rigatoni to finish cooking in the sauce, adding pasta cooking water and letting it evaporate as it cooks. Serve with a generous amount of grated Pecorino Romano. You can freeze the extra sauce, if you have any. Granita Di Caffè Con Panna (Beatrice’s Coffee Granita) Ingredients: 1 quart sweet real espresso (It needs to be really sweet—sweeter than you can tolerate drinking) 1 cup heavy whipping cream, plus extra (I always need more) 1 tablespoon sugar Preparation: Pour the espresso into a shallow glass or metal dish. Once it’s cooled, place it in your freezer. You need a thin layer of espresso—about 1 inch. Once the espresso is frozen, use a fork as an icepick to turn the slab of ice into a frozen slushy. But do not let it melt. Place it back in the freezer until you’re ready to serve it. Whip your cream with a stand mixer or hand mixer. When it begins to thicken, add your sugar. You want stiff peaks, but you don’t want to over-whip your cream into butter. In your serving dish (I like serving in clear glasses), place some of your whipped cream— two horizontal fingers’ worth. Add the flaked espresso. Finish with more whipped cream. Decorate with a cookie, if you like. Il Posto Accanto 190 E 2nd Street New York, NY 10009 (212) 228-3562 https://www.ilpostoaccantonyc.com/ What’s something few people know about but everybody should? Whatever it is, Elle McLogan is tracking it down on The Dig . Join her hunt for treasures hidden across our area. Follow Elle on Twitter and Instagram .

July 23, 2018 0 comment

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Eat Away Your Thirst And Stay Hydrated With Tasty Summer Dishes

written by EpifaniXro

NEW YORK (CBSNewYork) – It’s important to stay hydrated, especially during hot summer days, but it can be easy to fall behind in your water intake. When it comes to hydration, you can dial in some reinforcement from your refrigerator. Serena Wolf, author of “The Dude Diet,” shares some hydrating summer recipes to beat the heat this summer. Manly Mediterranean Salad (Serves 4) Ingredients: 1 red bell pepper, diced 1/2 seedless cucumber, diced 1/4 medium red onion, thinly sliced 1 cup grape tomatoes, halved 1 15-ounce can chickpeas, drained and rinsed 3 ounces feta, cut into 1/2-inch cubes 1/4 cup fresh parsley leaves, finely chopped For the dressing: 1 lemon, juiced 1 tablespoon extra virgin olive oil 1 large clove garlic, grated or finely minced 3/4 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon course black pepper Instructions: 1. In a large bowl, whisk together the ingredients for the dressing. Add the salad ingredients and toss to combine. 2. Let the salad rest for 15 minutes before serving to allow those killer flavors to mingle. Zucchini Noodle Salad with Spicy Almond Dressing: (2-3 as a meal, 4-6 as a side) Ingredients: 2 8” zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon sriracha sauce 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.) 2 tablespoons water Instructions: 1. Start by prepping all the vegetables. If you don’t have a spiralizer or julienne peeler, don’t panic. (You can either shave your zucchinis and carrot with a vegetable peeler or slice them into matchsticks with your chef’s knife.) 2. In a large mixing bowl, whisk all the ingredients for the dressing. 3. Add the vegetables and cilantro to the bowl with thte dressing and toss to coat. 4. Divide the salad among plates or bowls. Garnish with chopped almonds and plenty of lime wedges, and serve immediately. Chicken Paillard with Arugula and Watermelon Salad (Serves 2) Ingredients: 3 tablespoons extra virgin olive oil, divided Zest and juice of 1 lime 1/2 teaspoon honey Kosher salt Fresh ground pepper 2 cups cubed watermelon (I recommend ¾-inch cubes, but you do you.) 2 thinly sliced chicken breasts/cutlets 5 ounces baby arugula 1/4 medium red onion, very thinly sliced 2 1/2 ounces feta, crumbled Instructions: 1. In a small bowl, combine 2 tablespoons olive oil, lime zest and juice, and honey. Add salt and fresh ground pepper to taste. 2. Place the cubed watermelon in a bowl. Drizzle with 2 teaspoons of the dressing and toss to coat. Refrigerate until ready to use. 3. Place each chicken breast between two pieces of plastic wrap. Using a rolling pin/mallet/whatever heavy item you have on hand, pound the breasts to approximately 1/4-inch thickness. You want these really thin, peeps, but please be careful not to tear them. Season the chicken on both sides with salt and pepper. 4. Heat a large cast iron skillet over high heat. When hot, pour in 1/2 tablespoon of olive oil and swirl to coat the bottom of the pan. Add one of the chicken breasts to the pan and cook for 2 minutes on each side until opaque throughout and lightly browned. Transfer the chicken to a plate, add the remaining 1/2 tablespoon olive oil, and cook the second breast. 5. Toss the arugula and red onion with the remaining dressing. Add the marinated watermelon and toss again. Top each chicken breast with half the salad. Sprinkle with feta cheese and serve immediately. Cantaloupe Cooler Ingredients: 1 ripe cantaloupe 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup fresh mint leaves, packed 2 cups ice 6 ounces rum (optional) For garnish: (optional) Fresh mint sprigs Lime rounds Directions: 1. Slice the cantaloupe in half. Remove the seeds and discard. Scoop the cantaloupe flesh from the skin. 2. Add the cantaloupe, orange juice, lime, mint, ice, and rum (if using) to a blender. Blend until smooth. 3. Pour into four glasses. Garnish with fresh mint and lime rounds if you’re feeling fancy. * For a frostier cooler, freeze the cantaloupe flesh the night before making the cocktails.

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Eat Away Your Thirst And Stay Hydrated With Tasty Summer Dishes

July 22, 2018 0 comment

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Lobster & Grilled Peach Panzanella Salad, Healthiest & Quickest Ice Cream

written by AaronNewcomer

NEW YORK (CBSNewYork) – Chef Brandon Fay, managing director for Trattoria Dell’Arte, stopped by to show how to make a sweet seafood dish and super-healthy alternative to ice cream. Lobster & Grilled Peach Panzanella Salad Grilling lobster enhances their sweet meat and pairs perfectly with ripe peaches. Throw the peaches on the grill along with a baguette for a summertime riff on panzanella salad. Serves 4 What you’ll need: For the panzanella salad: 1 shallot, thinly sliced 2 tbsp. sherry vinegar 1/2 cup extra virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 4 ripe peaches, halved and pitted 1 small baguette, split lengthwise 1 clove garlic 2 sprigs mint, leaves torn For the lobster: 4, 1 lb. lobsters, split lengthwise 1/4 cup extra virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper, to taste Pinch red pepper flakes 1 lemon, freshly squeezed 1/4 cup chopped parsley How to make it… For the lobster: 1. Preheat grill to medium high heat; drizzle lobsters with oil and season to taste with salt, pepper and red pepper flakes. 2. Grill lobsters, cut side down, until nicely charred and their shells turn red, about 5-8 minutes. Flip and continue grilling until meat is cooked through, about 4 minutes longer. Remove from grill and drizzle with lemon juice and garnish with chopped parsley and more olive oil. Serve with panzanella salad. For the panzanella salad: 1. Preheat grill to medium high heat; in the interim, toss shallots with sherry vinegar oil in a large bowl. Let sit for 5 minutes to slightly pickle onions; season to taste. 2. Drizzle peaches and baguette with 1/4 cup olive oil. Season to taste. Grill peaches and bread, cut side down, until lightly charred, about 5 minutes. Flip and continue grilling until slightly charred, about 3-5 minutes. Remove and set aside. 3. Rub garlic clove over cut side of baguette. Roughly chop bread into bite-size pieces; set aside. 4. Roughly chop peaches into bite-size pieces. 5. Whisk remaining 1/4 cup olive oil into the shallot mixture. Add peaches, bread, and mint. Season to taste; add more olive oil if necessary. Serve with grilled lobster. The Healthiest & Quickest Ice Cream All you need are bananas, a freezer and a blender to make this frozen treat. Serves 4 What you’ll need: 4 bananas 1/4 tsp. cinnamon 1 tbsp. peanut butter 2 tbsp. milk Almonds, for serving Chopped dates, optional Strawberry jam, optional Dark chocolate chunks, optional Nutella, optional Honey, optional Fresh berries, optional How to make it… 1. Peel bananas and freeze; once frozen, transfer bananas to a blender with cinnamon, peanut butter, and milk; blend until smooth. The texture will be similar to soft serve; if you’d like something closer to ice cream, return mixture to the freezer. 2. Serve with any of the toppings listed above.

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Lobster & Grilled Peach Panzanella Salad, Healthiest & Quickest Ice Cream

July 8, 2018 0 comment