Recipes

Chef Daddy Cooks Food Your Kids Will Eat: Beef Bourguignon

March 5, 2017

Beef Bourguignon

On cool winter nights, it just seems right to make some stick-to-your-ribs comfort food classics. One of my family's favorites is beef bourguignon.

This timeless dish of beef braised with red wine and vegetables is easy to make and I have yet to find anyone who doesn't love it. It's one of my dinner party staples, since you can throw it all together in the early afternoon and just let it go on the stove so you can socialize instead of slave away in the kitchen.

One of the other great things about beef bourguignon is that you can make it from an inexpensive cut of meat like chuck, which the long braising time renders tender and delicious. I like to buy locally raised grass-fed beef from Marin County producers, like Stemple Creek Ranch and Marin Sun Farms, when I can, and this is a great way to prepare a quality ingredient without breaking the bank.

Three-Cheese Mac and Cheese with Cauliflower

February 26, 2017

mac and cheese with cauliflowerWho doesn't love macaroni and cheese? The stuff in the box pales in comparison to the homemade kind, which has been gracing American dining tables since Thomas Jefferson served it up at a state dinner in 1802. While it's delicious, it's not the healthiest thing you can make, but sometimes we try to make it a little more wholesome by adding fresh veggies, in this case cauliflower, which blends in nicely with the macaroni and white cheddar cheese sauce.

My kids actually like cauliflower, so this isn't one of those "hide the vegetables and hope they don't notice" recipes, although if you wanted to cut the cauliflower up into little pieces it might work that way. You can also use broccoli or whatever other veggie you can think of. I happen to think that the cauliflower goes particularly well with it. Try using orange, green, or purple cauliflower to jazz things up a bit, visually.

Ingredients

  • 1 pound elbow macaroni or other tubular pasta
  • 4 cups cauliflower florets (about half a head)

Baked Spinach and Cheese Manicotti

February 20, 2017

spinach and cheese manicottiThis recipe for baked manicotti is an old favorite of mine, and something that my kids love to both help make and eat, too. Tubes of pasta are filled with a mixture of ricotta cheese and chopped spinach, then covered in tomato sauce, and topped with a rich béchamel sauce and parmesan cheese. It's hearty and delicious at any time of year, and the kids don't even notice that the manicotti filling includes spinach (something good for them!).

The kids like to help stuffing the manicotti tubes, so get them into the kitchen to lend a hand making dinner. If you're in a hurry, use a good quality jarred sauce and it will come together quickly. We like to make our own, and usually have a container of it in the freezer for recipes like this. (I've included my basic tomato sauce recipe below, too.)

Ingredients

Healthy Carrot-Walnut Cookies

February 16, 2017

Carrot Walnut Cookies

Marin Mommies presents a sponsored recipe from Whole Foods Market.

These moist, flavorful, not-too-sweet cookies are excellent for snacks, breakfast or dessert. Full of fruits, vegetables, and whole grains, your kids probably won't even realize they're snacking on something that's good for them!

Makes about 2 dozen

Ingredients

Weeknight Recipe: Easy Mexican Chicken and Rice Soup

February 12, 2017

Mexican chicken and rice soup

At this time of year, my family and I love making a warm pot of comforting soup for dinner. The kids love chicken soup in all its forms, so I created this Mexican-inspired version of chicken and rice soup to mix things up a bit.

This definitely isn't your run-of-the-mill bowl of chicken soup—it's simple but delicious and everyone loved it. Filled with chicken, rice, and vegetables, you can also mix in garnishes to personalize your bowl.

While the "right" way to make this is probably to simmer a whole chicken for a long time, this weeknight one-pot-meal is easy and quick to put together with boneless skinless chicken breasts and good quality chicken broth.

Make a Bowl of Guacamole for Game Day

February 4, 2017

Guacamole

For some reason, guacamole seems to be perpetually linked to the Super Bowl. Come February, the pebbly-skinned green fruits go on sale at the supermarket, inviting you to make a big bowl of delicious creamy guacamole to snack on or add to recipes.

When it comes to guacamole, I think simpler is better. There are so many recipes out there, often including ingredients ranging from tomatoes to mayonnaise (yuck!) to those seasoning packets you find in the supermarket containing who-knows-what. The New York Times cooking section even recently published a recipe that included green peas! Most traditional guacamole recipes eschew these ingredients in favor of simplicity, allowing the flavor and unctuous texture of the avocado to be the star. I think my favorite guac recipe which I'm sharing here does just that.

Make Some Valentine's Day Sugar Cookies

February 2, 2017

Valentine's Day cookiesMy kids love to make these basic sugar cookies and decorate them for Valentine's Day. They are easy to make and are a fun project for a rainy day. Decorate your cookies with pink and red Valentine's sprinkles or, better yet, an artistically applied drizzle of rich dark chocolate. They look festive and taste good too.

Give as a gift wrapped in cellophane bags tied with raffia or ribbon or in a heart-shaped box. Who wouldn't be happy to get these delicious and pretty sweet treats on Valentines Day?

Ingredients

  • 4 cups all-purpose flour (you’ll need a little more for dusting your work surface, too)
  • 1 teaspoon baking powder

When Life Hands You Meyer Lemons, Make Lemon Bars

January 31, 2017

Lemon barLemon bars have to be one of my all time favorite desserts. I usually reserve lemon bars for special occasions, because they are so sweet and rich. They are great for a special treat, party or a school event.

My mom gave me a huge basket of Meyer lemons from her tree, so naturally I used them to make some lemon bars. If you're not familiar with Meyer lemons, they're a seasonal citrus fruit that's similar to the regular Eureka lemons that you find in the grocery store, but with a thinner peel; they're sweeter and more aromatic, too. The lemon bars they made are truly fantastic, with an amazing citrus flavor that you simply won't get from grocery store lemons. If you don't have a Meyer lemon tree yourself (or have a friend who does), you can find them Trader Joe's or at one of the local farmers markets—while they're in season.

Here is the recipe I used for lemon bars. Yes, it seems like a lot of sugar, but you have to offset the tartness of the lemons. If you don't have Meyer lemons, that's OK. This recipe is still fantastic with regular lemons, too.

Slow Cooker Chili for a Cool Evening

January 30, 2017

slow cooker chiliWinter is the perfect time to fire up the slow cooker and make some long-simmered comfort food. Chili is a perfect food for a cool winter, fall, or early spring evening. Everyone in our family likes it, and you can offer a variety of different condiments so everyone can customize their bowl to their own liking.

Here, I’ve adapted my go-to chili recipe for the slow cooker. Put all the ingredients in the cooker in the morning and let it go and it will be hot and ready in time for dinner. You can also chop up the vegetables for the recipe—onions, garlic, and green peppers—in the food processor, saving a little more work in the process.

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