MY DAD CAN COOK: A LOOK AT MEAL TIME IDEAS FROM DADS

MY DAD CAN COOK: A LOOK AT MEAL TIME IDEAS FROM DADS

August 2014

Linda G.

Tyler Florence is a renowned writer, chef and TV personality. He has hosted various Food Network shows, including Food 911How to Boil WaterTyler’s Ultimate and The Great Food Truck Race. Since then has also added three children to his family and wrote a cookbook focused on healthy eating for children.

MACARONI SHEPHERD’S PIE
http://www.oprah.com/food/Macaroni-Shepherds-Pie

beef-brisket-pie

Servings: Serves 4–6

Ingredients

  • 2 pounds lean ground turkey
  • 2 cloves garlic , minced
  • 1 medium sweet onion , diced
  • 2 Tbsp. flour
  • 2 cups low-sodium chicken stock
  • 2 tsp. fresh thyme
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups elbow macaroni
  • 2 cups frozen mixed vegetables
  • 2 medium sweet onions
  • 2 cloves garlic
  • 1 bay leaf
  • 2 cups low-sodium chicken stock
  • 1 1/2 cups low-fat ricotta
  • 2 cups shredded low-fat mozzarella
  • 1/2 cup panko
  • 1 tomato , thinly sliced
  • Chopped fresh parsley to finish

Directions

To make turkey base: Heat a 2-count of olive oil in a large sauté pan. Add garlic and turkey and brown well all over. Add onion and continue to cook until onion is lightly caramelized. Add thyme and season with salt and pepper. Dust with flour and combine well before adding stock. Continue to cook until slightly thickened. Taste once more and adjust seasoning if required.

To make remainder of pie: Boil pasta in salted water until tender. Add frozen vegetables to a colander. Holding a strainer above the colander, pour out the pasta and water into the strainer so the hot water blanches the frozen vegetables.

In a pot, add chicken stock, bay leaf and chopped onion. Simmer for 15 minutes until liquid has reduced by half and onion is very tender. Remove bay leaf and puree in a blender. Add ricotta and season well with salt and pepper. Puree until smooth and thick. In a large mixing bowl, add cooked pasta, shredded mozzarella and pour over sauce. Combine well.

In a medium-size gratin dish or lasagna pan, add ground turkey, top with frozen vegetables and then pour over the sauced macaroni. Sprinkle with panko and top with slices of tomato. Bake in a preheated 350° oven for 20 to 25 minutes until golden brown. Finish with freshly chopped parsley.

 

THE ULTIMATE SLOPPY JOES
http://www.oprah.com/food/The-Ultimate-Sloppy-Joes

sloppy+joes7

Servings: Serves 4

Ingredients

  • Extra-virgin olive oil
  • 1 large onion , diced
  • 1 1/2 pounds lean ground turkey
  • Kosher salt and freshly ground black pepper
  • 2 cups ketchup
  • 1/4 cup yellow mustard
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 2 Tbsp. tomato paste
  • 1 Tbsp. apple cider vinegar
  • 5 whole wheat hamburger buns

Directions

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns

 

 

 

Chef Michael Smith, one of Canada’s most celebrated chefs, is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle.

OKA STUFFED POTATOES
http://www.foodnetwork.ca/recipe/oka-stuffed-potatoes/6817/

Oka_Stuffed_Potatoes_003

Ingredients

6 baker potatoes

2 cup of Oka cheese, grated

¼ cup of parsley, chopped

Salt and pepper

DirectionsDIRECTIONS

1. Preheat oven to 350 degrees.

2. Place potatoes on a baking sheet and bake until tender, about 45 minutes.

3. Cut the tops off of the potatoes lengthwise and scoop out the flesh with a spoon, leaving one quarter of an inch on the inside of the skin. Place in a bowl and add cheese, parsley and season with salt and pepper. Mash together and stuff back into potato shell.

4. Place back on a baking sheet and bake for 20 minutes or until cheese has melted, and potatoes are heated through.

 

 

 

MICHAEL SMITH’S PIZZA SOUP
http://www.foodnetwork.ca/recipe/michael-smiths-pizza-soup/9525/

38f8ab664bfc6b0efcb4a96c14a80cc6

INGREDIENTS

2 Tbsp olive oil

2 onions, peeled and chopped

4 cloves garlic, peeled and minced

28 oz can whole tomatoes

2 cup chicken broth

1 Tbsp dried oregano

2 carrots, peeled and grated

8 oz Pepperoni, thinly sliced

Sprinkled sea salt and freshly ground black pepper, to taste

4 slices bread

2 cup grated Mozzarella cheese

Directions

1. Preheat the broiler in your oven.

2. Sauté the onions and garlic in a large saucepan or soup pot until the onions are lightly browned and your kitchen smells amazing. Add the tomatoes, crushing them with the back of a wooden spoon. Add the chicken broth, oregano and carrots. Add the pepperoni and season with salt and pepper to taste. Simmer for 15 minutes.

3. Ladle the hot soup into 4 onion soup bowls or four large soup cups. Cut the bread into large circles that fit inside the soup bowls and place one onto each bowl of soup. Add half a cup of grated mozzarella to the top of each bowl and place under broiler. Cook until the cheese is golden and bubbling, about 1-2 minutes.

 

Sources:
http://www.biography.com/people/tyler-florence-20928957