April 2020 What's for Dinner? Ask Linda from Linda Cahill

This is an unusual month for us all as we practice social distancing while attempting to keep our households as normal as possible for our loved ones. Extended families won’t be gathered around the table for Passover or Easter this year, but that doesn’t mean recipes and photos can’t be shared or you can’t FaceTime or Skype dinners or family Easter egg hunts. Get creative.

Getting creative about what to prepare for breakfast, lunch and dinner when everyone is home and a variety of food items and recipe staples are in short supply can be challenging, but Linda Cahill has some great recipes from Pampered Chef to keep things simple, but delicious.            

Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

ALMOND MILK

 Prep 5 min/Cook 2 min/Ready in 7 min

INGREDIENTS:

1 cup (250 mL) unsalted raw almonds

2 cups (500 mL) water for soaking

5 cups (1.25 L) water for blending

1½ tsp (7 mL) agave (optional seasoning)

1 tsp (5 mL) vanilla (optional seasoning)

⅛ tsp (0.5 mL) salt (optional seasoning)

DIRECTIONS:

Soak the almonds in the soaking water for four hours.

Drain and rinse the almonds.

Add the almonds, blending water, and seasonings to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the ALT MILK setting; press the wheel to start.

Strain the mixture through the strainer bag into a bowl and chill before serving.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 80, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 2 g, Protein 2 g

Cook's Tips: Refrigerate for up to 2 weeks.

COCONUT MILK

Prep 5 min/Cook 2 min/Ready in 7 min

INGREDIENTS:

1 cup (250 mL) unsweetened shredded coconut

2 cups (500 mL) soaking water

3 cups (750 mL) blending water

1 tsp (5 mL) agave (optional seasoning)

¼ tsp (1 mL) vanilla (optional seasoning)

⅛ tsp (0.5 mL) salt (optional seasoning)

DIRECTIONS:

Soak the shredded coconut in the soaking water for four hours.

Add the coconut, blending water, and seasonings to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the ALT MILK setting; press the wheel to start.

Strain the mixture through the strainer bag into a bowl and chill before serving.

The coconut fat rises to the top once it’s chilled. You can remove the fat and use it for cooking.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 50, Total Fat 4.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 2 g, Protein 0 g

Cook's Tips: Do not drain the soaking liquid. You will add the soaking water to the pitcher as well as the coconut.

Refrigerate for up to 2 weeks.

HOMEMADE BABY FOOD

Prep 5 min/Cook 25 min/Ready in 30 min

INGREDIENTS:

Variations: Apple/Pear/Carrot/Sweet Potato/Green Peas

Liquid:  ¼ cup (60 mL) filtered water 

Fruit or Vegetable Quantities:

Apples:                6½ cups (1.6 L) peeled organic apple chunks

Pear:                     6 cups (1.5 L) peeled organic pear chunks (5 pears)

Carrot:                  3¾ cups (925 mL) peeled organic carrot chunks

Sweet Potato:   3½ cups (875 mL) peeled organic sweet potato chunks (about 3 sweet potatoes)

Green Peas:       4 cups (1 L) frozen organic sweet peas (3¼ cups/800 mL if measured when thawed)

DIRECTIONS:

Add ingredients to the pitcher of the Deluxe Cooking Blender in order from left to right.

Replace and lock the lid. Turn the wheel to select the HEATED PUREE setting; press the wheel to start.

When the timer is up, transfer the baby food to the Mini Freezer Bowls & Rack. Let the baby food cool to room temperature, uncovered, before refrigerating or freezing.

Yield: 6 servings of 4 oz. /125 g

Nutrients per serving:

Apple: U.S. nutrients per serving (4 oz./125 g): Calories 60, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 17 g, Fiber 2 g, Total Sugars 13 g (includes 0 g added sugars), Protein 0 g

Pear: U.S. nutrients per serving (4 oz./125 g): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 23 g, Fiber 5 g, Total Sugars 14 g (includes 0 g added sugars), Protein 0 g

Carrot: U.S. nutrients per serving (4 oz./125 g): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 7 g, Fiber 2 g, Total Sugars 4 g (includes 0 g added sugars), Protein 1 g

Sweet Potato: U.S. nutrients per serving (4 oz./125 g): Calories 50, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 12 g, Fiber 2 g, Total Sugars 4 g (includes 0 g added sugars), Protein 1 g

Green Peas: U.S. nutrients per serving (4 oz./125 g): Calories 70, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 12 g, Fiber 4 g, Total Sugars 4 g (includes 0 g added sugars), Protein 5

Cook's Tips: These recipes all fall under the “Stage 1” category of baby food, but just like their parents, every baby has their own tastes and preferences. So, feel free to explore different vegetable combinations, mix and match ingredients, or adjust the thickness of the food by adding more or less water, formula, or breast milk.

PEANUT BUTTER

Prep 2 min/Cook 3 min/Ready in 5 min

INGREDIENTS:

½ tsp (2 mL) salt

3 cups (750 mL) roasted unsalted peanuts

DIRECTIONS:

Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.

When the nuts begin climbing up the walls of the pitcher, use the tamper to push the nuts back into the blades. Continue to tamper when the nuts are climbing up the pitcher or if the blades are not blending the nuts.

Note: Do not tamper for more than 30 seconds at a time.

Yield: 1–1.5 cups (250–375 mL) servings

Nutrients per serving: U.S. nutrients per serving (2 tbsp/30 mL): Calories 220, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 8 g, Fiber 4 g, Sugars 2 g, Protein 8 g

Cook's Tips: If you bought raw nuts, roast them in the oven before blending them. This will release the nuts’ natural oils and make them easier to blend. Roast them on a sheet pan for 10–12 minutes at 350°F (180°C).

If you bought roasted, salted nuts, omit the salt in the recipe.

You can use canola, avocado, or other neutral-flavored oil.

The butter will keep in the refrigerator for 4–6 weeks.

STRAWBERRY LEMONADE QUENCHER

INGREDIENTS:

10 cups cold water

1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed

1 cup fresh squeezed lemon juice (4 to 5 large lemons)

¾ cup sugar

Whole strawberries (optional)

DIRECTIONS:

Place all ingredients except strawberries in Family-Size Quick-Stir® Pitcher.

Plunge until contents are thoroughly mixed.

Garnish each glass with a strawberry, if desired. Serve chilled.

Yield: 12 servings of 1 cup

Nutrients per serving: Calories 120, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 0 g, Sodium 5 mg, Fiber 0 g

CLASSIC CREPES

Prep 5 min/Cook 5 min/Ready in 10 min

FINISH THESE SIMPLE CREPES WITH FRUIT, YOGURT, OR YOUR FAVORITE FILLINGS.

INGREDIENTS:

1¼ cups (300 mL) milk

2 eggs

2 tbsp (30 mL) vegetable oil

1 tsp (5 mL) vanilla extract

1 tbsp (15 mL) sugar

¼ tsp (1 mL) salt

1 cup (250 mL) all-purpose flour

1 tbsp (15 mL) unsalted butter

DIRECTIONS:

Add the milk, eggs, oil, vanilla, salt, sugar, and flour to the Batter Mixer & Dispenser. Pump the handle until combined. Place the dispenser cap on the plunger and select the medium dot.

Preheat the 12" (30-cm) Nonstick Skillet for 3 minutes over medium heat.

Microwave the butter in a 1-cup (250-mL) Prep Bowl on HIGH for 30 seconds. Use the Chef’s Silicone Basting Brush to brush the skillet with butter.

Dispense 2 pumps of batter and cook for 30–40 seconds on each side, or until it’s lightly browned. Repeat with the remaining batter.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (1 crepe): Calories 280, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g, Protein 9 g

SWEET POTATO SOUP

Prep 5 min/Cook 25 min/Ready in 30 min

INGREDIENTS:

2½ cups (625 mL) low-sodium vegetable broth

1 tsp (5 mL) salt

2–4 fresh sage leaves

4 cups (1 L) sweet potatoes, peeled and cut into chunks

½ medium onion, peeled and cut into chunks

2 garlic cloves, peeled

DIRECTIONS:

Add all the ingredients, in the order listed, to the Deluxe Cooking Blender.

Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

Yield: 6 servings

Nutrients per serving: Average U.S. nutrients per serving (1 cup/250 mL) of soup: Calories 65, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 476 mg, Carbohydrate 6 g, Fiber 2 g, Sugars 4 g, Protein 2 g

Cook's Tips: Peel and cut your vegetables into chunks before you measure them.

TOMATO-BASIL SQUARES

INGREDIENTS:

1 pkg. (13.8 oz or 283 g) refrigerated pizza crust

2 cups (500 mL) shredded mozzarella cheese

1 oz (30 g) Parmesan cheese, grated (about 1/4 cup/50 mL packed)

2/3 cup (150 mL) mayonnaise

2 tbsp (30 mL) snipped fresh basil leaves

1 garlic clove, pressed

4 plum tomatoes

DIRECTIONS:

Preheat oven to 425°F (220°C). Unroll pizza crust onto Rectangle Stone and spread to within 1 in. (2.5 cm) of edge. Bake 18-22 minutes or until light golden brown. Remove baking stone from oven to Stackable Cooling Rack. Top crust with 1 cup (250 mL) of the mozzarella cheese; let stand 2 minutes or until cheese is melted.

Meanwhile, grate Parmesan cheese using Rotary Grater. Combine Parmesan cheese, remaining mozzarella cheese, mayonnaise, basil and pressed garlic in Small Batter Bowl; mix well.

Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; arrange evenly over crust. Using Medium Scoop, scoop cheese mixture over tomatoes; spread evenly using Small Spreader. Bake 10 minutes or until crust is golden brown and cheese is melted. Cut into squares using Pizza Cutter.

Yield: 20 servings of 1 square

Nutrients per serving: Calories 140, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 5 g, Sodium 290 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1/2 starch, 2 fat (1 carb)

Cook's Tips:

Gently wash fresh basil leaves just before using and pat dry with a paper towel. If you have extra basil, wrap leaves in a slightly damp paper towel, place in a resealable plastic bag, and refrigerate for up to 1 week. Use as a garnish or as a flavor booster for soups, sauces, salads or salad dressing.

For a quick way to snip fresh herbs without the mess, place the herb in a small, deep bowl and snip with Professional Shears.

If desired, 2 teaspoons dried basil leaves can be substituted for the fresh basil.

TUNA NOODLE PASTA BOWL

INGREDIENTS:

2 oz. (60 g) medium shell pasta (¾ cup/175 mL)

1 cup (250 mL) water

2 tbsp (30 mL) milk

2 oz. (60 g) canned tuna, drained

½ tsp (2 mL) Three Onion Rub

¼ cup (50 mL) frozen peas

½ oz. (15 g) Parmesan (¼ cup/50 mL grated)

¼ cup (50 mL) croutons, finely crushed

DIRECTIONS:

Combine the pasta and water in the Microwave Pasta Cooker. Cover with the lid and microwave on HIGH for 7 minutes.

Remove the bowl from the microwave. Add the milk, tuna, rub, peas, and cheese. Microwave, covered, for 2 minutes. Remove the bowl from the microwave; top with the croutons and let it stand for 2–3 minutes.

Yield: 1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 260, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 24 g, Fiber 3 g, Sugars 4 g, Protein 25 g

SMOTHERED CHICKEN WITH GARLIC

INGREDIENTS:

3 tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided

1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground black pepper

1 whole chicken (about 4 lb. /1.8 kg)

1 lemon, cut into quarters

1 tbsp (15 mL) olive oil

2 heads garlic, peeled (about 40 cloves)

DIRECTIONS:

Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.

Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Digital Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

Yield: 4-6 servings

Nutrients per serving: Calories 600, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 180 mg, Carbohydrate 11 g, Protein 58 g, Sodium 470 mg, Fiber 1 g

LEMON TARTLETS

INGREDIENTS:

Tart Shells

1/2 cup butter or margarine, softened

1/3 cup granulated sugar

1 egg white

1 1/4 cups all-purpose flour

Filling

2 eggs

1/3 cup granulated sugar

1 tablespoon butter or margarine, melted and cooled

1 large lemon

Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 325°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For tart shells, in Classic Batter Bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended. Using Small Scoop, drop level scoops of dough into muffin cups. Press dough into cups with well-floured Mini-Tart Shaper.

For filling, lightly whisk eggs in Small Batter Bowl. Whisk in sugar and butter. Zest lemon using Zester/Scorer. Finely chop zest to measure 2 teaspoons zest. Add zest and 3 tablespoons lemon juice to Batter Bowl; mix well. Pour filling evenly into tart shells.

Bake 20-22 minutes or until edges are light golden brown. Remove pan to Stackable Cooling Rack; cool 5 minutes. Carefully remove tartlets from muffin cups. Cool completely. Store in tightly covered container in refrigerator. Sprinkle with powdered sugar before serving, if desired.

Yield: 24 tartlets/24 servings of 1 tartlet

Nutrients per serving: Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb, 1 fat)

Cook's Tips: To prevent dough from sticking to the Mini-Tart Shaper, dip it into flour before making each tart shell.

The Quikut Paring Knife is a good tool to use when removing tartlets from the pan. Run the thin, narrow blade around the edge of each tartlet before gently lifting from muffin cup.

For quick and easy garnishing, keep a Flour/Sugar Shaker filled with powdered sugar on hand. It's great for dusting the tops of cakes, bar cookies and pretty tartlets like these.

TWO-BITE BROWNIES

Prep 5 min/Cook 25 min/Ready in 30 min

INGREDIENTS:

Oil for spraying

1½ cups (375 mL) Nutella®

2 whole eggs (room temperature)

1 egg yolk (room temperature)

1 cup (250 mL) flour

DIRECTIONS:

Preheat the oven to 325°F (160°C).

Spray the wells of the Brownie Bite Pan with oil. Add the Nutella® to a medium bowl and microwave, uncovered, on HIGH for 30–45 seconds. Add the eggs and egg yolk and whisk until combined. Add the flour and use a scraper or spoon to combine. (The mixture will be very thick.)

Use a scoop to transfer the mixture evenly into the wells of the pan.

Bake the brownies for 16–18 minutes or until a toothpick inserted into the centers comes out clean. Let the brownies cool for 5 minutes before releasing.

Serve alone or with White Chocolate Sauce.

Yield: 12 servings

Nutrients per serving: U.S. nutrients per serving (2 brownies: Calories 240, Total Fat 12, Saturated Fat 4, Cholesterol 45 mg, Sodium 30 mg, Carbohydrate 30 g, Fiber 0 g, Total Sugars 21 g (includes 19 g added sugars), Protein 5 g

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill

Email her at lindathechef@gmail.com.