Tag Archives: convenient

Cooking Klatche for Busy Moms & Wives!

Shrimp a la Fredo  I will be starting a Cooking Klatch with neighbors who are busy Moms & Wives.  They are interested in quick, easy and nutritious meals that are “home-cooked” but easy and quick.  Piece of cake! I am so excited to get started.  The recipes, tricks & tips and hopefully some videos (squee!) will be posted here for anyone to access.

We’re going to start with wine…er, I mean a list of healthy pantry items to have on hand all the time to enable you to “cook-on-the-fly,” if you need to.

Example: friend calls and says she needs a quick dinner idea.  My first question is:

What do you have on hand for

1. protein

2. starch

3. fresh or frozen veggies?

Once we get those nailed down we can move on to getting the meal put together.

Let’s go with a real-life scenario-

Protein: she had frozen pre-cooked shrimp on hand she wanted to use.

Starch: she had whole wheat pasta (perfect!)

Pantry: Veggie and Chicken broth/stock, a jar of Pesto.

Fridge: Laughing Cow cheese wedges, fresh peppers, 1/2 medium red onion, fresh mushrooms, and fresh pre-washed bagged spinach.

Freezer: broccoli florets.

Question: Do you want a creamy sauce or a tomato based sauce ? (She decided she would like a creamy sauce.)

Finished product: Shrimp ala Fredo with whole wheat pasta.

Process:

Put your water for pasta on to boil FIRST!

We then moved on to making our mise en place with our veggies by cutting the red, green & yellow peppers into thin strips and cleaned and sliced the fresh mushrooms.  We diced the red onion.

Sauce: We put our diced onions and mushrooms in a skillet to saute with some olive oil.  Approximately 5 minutes, once the onions were translucent we added the broth, about 3 cups.  We added the Laughing Cow wedges (about 6), this we had to work on with a whisk because the Laughing Cow wedges will not break down or “melt”  easily and 1/4 prepared pesto (or to taste)  dried Italian seasonings (to taste) salt & pepper (again to taste).

We made a slurry of water & cornstarch (about a tsp of cornstarch to a Tbl of water/broth).  We added the slurry to the sauce stirring constantly and reduced the heat to a very low simmer for about 2 minutes.

The water for the pasta was boiling, so we put the pasta in, boiled for about 8 minutes, added the peppers and frozen broccoli to that boiled for another minute or so, just to thaw the broccoli and make the peppers crunchy tender.

We drained all of that and ran the pre-cooked shrimp under cool water to thaw. Added the shrimp to the sauce.

Plating/Serving: she decided she wanted to serve the entree individually, so we put a hand full of fresh spinach on the plate a serving size of the pasta veggie mixture and sauced it with the Shrimp ala Fredo Sauce. Voila, dinner in less than 30 minutes!

Her family loved the dish, she was happy they were happy which in turn made me happy!

Smiles!

Chef Kelly

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The Mavens Monthly Cooking Club

The Mavens Monthly Cooking Club

Fresh spices make food nicest~

We are scheduling our second official Mavens Monthly Cooking Club.

Last month we made home made pierogies and home made pasta dough.

Everything turned out num-nums! 🙂

What the menu is shaping up to be is a round the world culinary “bite”. The menu so far (subject to change with input from the other Mavens) is:

Beef Fajitas (this will either be a fresh/refrigerator dish or crock pot)

Chicken Stir-Fry (fresh/refrigerator dish)

Marinated or rubbed Salmon Filet

Cannelloni’s-Ricotta, spinach & ground chicken or turkey)- we make our own pasta dough for this and our noodles.

Mary’s Famous Pot Pies-this is a bottom crusted pot pie with panko crumbs on top-that approach cuts down on calories we also add chicken with lots of veggies. Drizzle some butter or olive oil on top and voila!

Sheppard’s Pie-Vegetables, ground beef and a mushroom gravy topped with fresh mashed potatoes.

Chicken Poppers

Daubes of Beef Roast

Pork Tenderloin Paprikash

Pork Scallopini

Cheesy Chicken Bundles

Chicken Parmesan

Apricot Glazed Chicken

Baked Broccoli Medley

Hash Brown Casserole

Roasted Cauliflower

California Quiche

We will also be making assorted blanched veggies and sides.

Recipes and shopping lists will be available and sent out via email.

Please feel free to post pictures.  We hope to share our photos here from cook day.

For those of you who are interested in forming a club, please feel free to email me.  We are in the Charleston Area, however, I am available for consultation on how to set up your club and will help with menu planning, shopping tips, and shopping lists.

I have had many inquiries into this process and I am always happy to share the positives of the practice with people. Here are just a few:

Home made food, with ingredients that you have chosen yourself. You know exactly what is in what you are feeding your family.

Time savings-We all have had a lessening of quality of life because we are all just so doggone busy. This is a way to make better use of your limited time resource.

Dinner with the family as often as possible with as little preparation time as possible. We have crock pot dinners, ready made to heat and serve dinners, all the convenience of carry-out with none of the negatives.

Money savings-we use organic meats and still save money by making our meals in bulk and with the help of friends and neighbors.

Social time with friends. We make meal preparation easy and fun!

Please contact me for more information.

The Chef.