Newspaper Page Text
The LeS County Ledger
Wednesday, August 28,2019 - Page 1C
FAMILY FEATURES
F or busy families, finding time to eat together isn’t always easy,
but coming together around the dinner table regularly isn’t just
about keeping hungry bellies full. Family meals nourish the spirit,
brain and overall health.
Children who grow up sharing family meals are also more likely
to exhibit prosocial behavior as adults, such as sharing, fairness and
respect. Research has also shown that with each additional family meal
shared during the week, adolescents are less likely to show symptoms of
violence, depression and suicide; less likely to use or abuse drugs or run
away; and less likely to engage in risky behavior or delinquent acts.
In addition, adults and children who eat at home more regularly
are less likely to suffer from obesity, and increased family meals are
associated with greater intake of fruits and vegetables.
If you struggle to make family meal time happen, try these tips from
the experts at the Food Marketing Institute Foundation, creators of the
National Family Meals Movement, which aims to help families reap
the benefits of enjoying more meals together at home. Or you can find
inspiration to make one extra family meal happen each week with recipes
like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the
family-focused cookbook “Family Table by Robert Irvine.”
Plan ahead. Prepare staples or extras of your favorite recipes that you
can refrigerate or freeze to use when you’re rushed for time.
Mix and match. Challenge yourself to see how many different ways you
can use a grocery item until it’s gone.
Embrace convenience. Grocery stores have many time-saving solutions,
and frozen and canned produce can be quick additions to many recipes.
Incorporate the kids. Involve your children in shopping, meal planning
and meal preparation whenever possible.
Make nutritional balance easy. Plan your family’s plates by making
sure you are getting all the food groups over the course of the day.
“By quieting the noise and being truly present with the people around
us, simple tasks you might normally take for granted - like putting a
good meal on the table - take on a deeper meaning,” Irvine writes in
his book. “The meal ceases to be a time for physical nourishment and
becomes something that feeds your family’s soul. It’s not possible to
forge that kind of a connection if you’ve got one eye fixed on your
smartphone at the dinner table.”
Look for more tips and meal planning resources at your favorite
grocery store.
Meatballs
Recipe courtesy of “Family
Table by Robert Irvine” on
behalf of the Food Marketing
Institute Foundation
Serves: 6
1 Spanish white onion
3 cloves garlic, minced
3 cups diced bread (such
as baguette)
water
2 large eggs
1/2 cup ricotta cheese
1/2 cup Parmesan cheese
1 pound ground pork
1 pound ground veal
2 tablespoons extra-virgin
olive oil
1 tablespoon fresh Italian
parsley, chopped
1 tablespoon fresh
oregano, chopped
2 tablespoons grapeseed oil
3 cups basic tomato sauce
In small saucepan over medium
heat, sweat onion and garlic.
In large bowl, soak bread in water
1-2 minutes. Strain excess liquid.
In separate large bowl, add eggs,
ricotta cheese, Parmesan cheese and
onion-garlic mixture. Combine then
add ground meat, soaked bread,
extra-virgin olive oil, parsley and
oregano. Mix thoroughly.
Divide mixture evenly to form
10-12 meatballs and use hands to
roll into shape.
In large saute pan over high
heat, brown meatballs in grapeseed
oil on all sides.
Place browned meatballs in
separate saucepot with basic
tomato sauce. Bring to simmer and
finish cooking, about 1 hour.
Family Table By Robert Irvine
Family Table By Robert Irvine
Barbecue St. Louis Ribs
Recipe courtesy of “Family Table by
Robert Irvine” on behalf of the Food
Marketing Institute Foundation
Serves: 12
Barbecue Sauce:
2 cups ketchup
2 cups apple cider vinegar
1 cup Dijon mustard
1 cup brown sugar
2 tablespoons cayenne pepper
2 tablespoons kosher salt
1 tablespoon black pepper
Spice Rub:
1/2 cup kosher salt
1/4 cup ground mustard
1/4 cup paprika
1/4 cup black pepper
1/4 cup cayenne pepper
1/4 cup ground white pepper
1/4 cup seafood seasoning
2 tablespoons ground cumin
4 full racks St. Louis-style
ribs
To make Barbecue Sauce: In bowl,
mix ketchup, vinegar, Dijon mustard,
brown sugar, cayenne pepper, salt
and black pepper. Transfer to thick-
bottomed saucepot over medium-low
heat. Allow sauce to warm and mix
overheat 10-15 minutes, stirring
continuously. Remove and cool.
To make Spice Rub: In bowl, mix
salt, ground mustard, paprika, black
pepper, cayenne pepper, white pepper,
seafood seasoning and cumin. Keep
dry and covered until ready to use.
Remove silver skin from bottom
side of ribs. Evenly rub each rack with
1/4 cup Spice Rub on top and bottom.
Wrap each in plastic wrap and keep
overnight in refrigerator or cooler.
Heat smoker with pecan or other
fruit wood to 165 F and maintain
temperature. Remove plastic and place
ribs in smoker 4 hours then check
doneness. Ribs should be cooked but
not falling off bone.
Remove ribs from smoker and
glaze each rack with 1/2 cup Barbecue
Sauce. Return to smoker 30-40
minutes. Remove and glaze again
with 1/2 cup sauce for each rack and
cook 20 minutes.
r> C 1 A 11
Turkey Pot Pie
Recipe courtesy of “Family Table by Robert Irvine” on
behalf of the Food Marketing Institute Foundation
Serves: 4
2 tablespoons butter
1 Spanish white onion, chopped
2 celery ribs, medium diced
3 carrots, small diced
3 cups cooked, shredded turkey
(dark meat preferred)
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
4 tablespoons all-purpose flour
4 cups turkey stock (or leftover gravy)
2 potatoes, peeled and medium diced
1 square prepared puff pastry
1 egg, beaten
Heat oven to 375 F.
In medium saucepot, melt butter; add onion and sweat
4 minutes. Add celery and carrots; cook 4-5 minutes.
Add turkey and cook 4 minutes. Add tarragon,
parsley and all-purpose flour; cook 4 minutes. Add
stock and bring to simmer. Add potatoes and simmer
until fork tender.
Pour filling into pie pan and top with pastry. Brush
pastry with egg.
Bake pie 20-30 minutes, or until crust is golden brown.