I just had a baby, and I find it hard to make dinner because I really don’t have a lot of spare time.
Congratulations on your new baby. Believe it or not, this is a great time to make some changes in the way you shop for and prepare meals - it doesn’t have to take as much time as you think.
Here are a few tricks for new moms, or anyone who is feeling pressed for time when it comes to preparing family meals:
• Plan two to three meals in advance.
Make sure at least one of those meals is a big pot of soup or a stew that doesn’t need a lot of tending while it cooks. Serve one of two meals, then freeze the rest for a day when you really can’t get to the store or the stove. The microwave works well in these circumstances.
Beef and barley is a hearty, simple soup to make. So are split pea, bean soup, and chicken soups. Soups improve with time. So think about making dinner in the morning, cooling it, keeping it in the fridge and reheating it when mealtime arrives. This is a great way to get the cooking in before too much baby laundry and childcare tires you out.
• Shop on the weekends
Plan your grocery shopping trips for the weekend. Bring your friend, spouse or significant other along with you. Baby can come, too, in an infant carrier. As you shop, talk to your baby. The sound of your voice is calming and pleasantly distracting for them.
• Make sure to include your new baby when you prepare meals, too.
Place the infant in a seat nearby where you can see each other. Keep talking as you work. You are beginning to reinforce the fact that dinner time is a time your family spends together. Someday, the two of you can prepare dinner together. 
Vegetable Extravaganza
Dear FamilyCook, I am trying to get my family to eat vegetables, but they say I either serve them half-raw or too mushy. What’s your advice?
FamilyCook Replies: When my boys and I are preparing dinner together, we almost always prepare our vegetables steamed. Not only are they tasty, our vegetables are ready in minutes. As a mom, I like the fact that steamed vegetables retain a lot of their nutritional content, much more so than boiled vegetables.
Different kinds of vegetables need to be prepared differently for steaming, and they cook at different rates, too. Follow this list of helpful hints and your vegetables should be great every time.
• Have the right equipment
Every kitchen can benefit from a steamer. I recommend an expanding metal steamer insert. It can fit in any pot. Use a stainless steel or nonstick pot to steam vegetables, because the acidity of some vegetables will cause a reaction with aluminum and tin pots. Fill the pot so that the water level is about an inch and a half above the BOTTOM of the pot. Your goal is to have the base of steamer above the water level. Otherwise, you are boiling the vegetables, because they will be sitting in water.
• Top creatively
Some kids won’t go for plain veggies, no matter how perfectly they are cooked. It’s amazing the difference a little bit of salad dressing or some store-bought humus for dipping can do.
At my house, we usually just top our steamed vegetables with a little butter or olive oil and a modest amount of salt and pepper.
• Leafy greens
These include broccoli rabe, mustard greens, escarole, spinach, kale, and spinach.
Start by rinsing the leaves. Remove the tough stem ends. Have the kids help you tear the greens into bite-sized pieces.
Fill the pot as directed above, place the greens in the steamer, put the pot over high heat, and put a lid on the pot.
Cook the green just until wilted, three to five minutes depending on the amount of greens and the size of your pot.
• Broccoli and cauliflower
Rinse the veggies and remove the tough part of the stem. Parents can cut the cauliflower into bite-sized florets.
Follow cooking directions above, extending the cooking time to five to seven minutes. Look for a bright green color in the broccoli. That means it’s done. If you wait too long, the broccoli will turn pale and mushy.
• Cabbage
Cabbage has a bad reputation as being a yucky vegetable. Cooked properly, it’s sweet and tender. My family loves it.
Anonymous asked: Any suggestions for healthy snacks that you can carry around throughout the day that aren't loaded with fats and empty calories? thanks! bonnie
FamilyCook Suggests: If I’m out all day in a food desert or my schedule is too packed for lunch, I love to eat artisan cheeses on the go! I pre-slice a few chunks of feta, chevre, gruyere, or pecorino — whatever I have on hand, and wrap them in foil (mostly so when they get ripe and aromatic, other folks nearby won’t have to smell it until I open it!)! Then in a separate plastic container or bag I have some nuts, and some dried or fresh fruit. That’s it!
Because of the protein in the cheese and nuts, it really sustains you and helps you brain stay focused. You can put the wrapped cheese in a shallow, lidded container so it does not get smashed. I actual prefer to eat quality cheese this way without crackers or bread, but if you prefer cheese with bread etc. — add it to the mix! Enjoy!
Anonymous asked: How do I cook eggs, grilled cheese sandwiches, or other thick objects so that the middle is cooked or melted without burning the bottoms? -Will Skinner, Berkeley, California
FamilyCook Responds: Happy to help! First you need a quality skillet, one that will distribute heat evenly. We love Circulon non-stick cookware, they are a sponsor of our Teen Battle Chef program!
Next you need to cook everything on medium high, not high. And be sure to heat the pan first, THEN add the fat (butter or oil) then whatever you are cooking.
Be sure to up the health quotient of your cheesy delights, and add some baby spinach or chopped Swiss Chard to your sandwiches or quesadillas. Happy Cooking!
Black History Month
With black history month coming to a close, I wanted to do one last thing with my students (who are middle school age). I thought it would be really fun to talk about and possibly make some foods that have an African origin! Do you have any suggestions of recipes that would be good for this purpose and age group?
- Jamie Weinberg, Millburn, NJ
Teen Battle Chef Joel: We just did a killer cooking battle with Dr. Oz - we actually made an African-American recipe. It’s an awesome recipe that I think your kids will love - we all loved it! It is healthy AND really easy to make. Let us know how you and your kids enjoyed it!
Black-Eyed Pea & Collard Soup
Here’s what you’ll need:
1 pound Black-eyed Peas (dry in a bag) 1 tablespoon Olive Oil 1 large Onion 1 pound Ham Steak ½ bunch Collard Greens (about 6 cups chopped) 1 very large Golden Beet 1 teaspoon Salt Optional: Vietnamese Sriracha hot sauce
What you need to do:
- SOAK the peas in a bowl for approximately 3 hours – be sure to add more water so they can become reconstituted.
- CHOP the onion into an even dice.
Salsa!
Hey FamilyCook – what’s a good suggestion for a delicious and healthy snack that I can keep in the fridge for my kids after school? - L. Levy, Greenwich, CT
Thanks for asking, you are our very first question!
Teen Battle Chefs: We just did a crazy cooking showdown with Brooklyn Salsa Company – we made our OWN salsa recipes with simple, easy ingredients. BK Salsa taught us how to combine flavors and make combinations that are so packed with flavor they are – well “salsa powered”! Try our winning recipe – all you need is a blender + chips! Enjoy!
“Winning!!” Sweet and Spicy Salsa
created by West Side MVP Chefs
for Brooklyn Salsa Competition
INGREDIENTS
- 2 tablespoons chopped green bell peppers
- 2 tablespoons chopped cucumber
- 2 tablespoons chopped red onion
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