What is your best advice for M.O.Ms who want to plan a healthy family meal?
Use as much fresh produce and locally sourced product as possible.
Consider a hearty salad topped with just 4 oz of chicken or steak for a perfectly balanced meal and a great way to use up random items in the refrigerator. Surprisingly, my kids love salads. Doing a chopped salad (cutting the lettuce thin) makes it even more interesting.
What is the key to prep meals for the week?
Make a big batch of tomato sauce on Sunday using canned tomatoes. This is easy, tasty and it becomes the base for two or three meals for the week.
For example, pasta one night; a chicken or pork dish with a touch of mozzarella cheese, basil and bread crumb topping another; and then it can be used as the soup base for a tortilla soup or tomato soup.Kitchen must-have or book ‘to cook by’
For the basics - Mark Bittman's How to Cook Everything is a great book to refer to as a jumping off point for your own creativity. He does a great job of defining the base recipe. You can go from there or just follow his recipes.
My favorite is The Flavor Bible by Karen Page and Andrew Dornenburg. It lays out what tastes good with what and really gets your creative juices flowing.
From Jeffrey's New Cookboook, Jeffrey Saad’s Global Kitchen: Recipes Without Borders (Ballantine)
|courtesy of Jeffrey Said's cookbook|
Meet our M.O.M Cook Contributor
Jeffrey Saad (www.jeffreysaad.com) is a chef, restaurateur and host of Cooking Channel’s United Tastes of America. His insatiable appetite for ingredients and flavors and encyclopedic knowledge of spices allows him to create “food without borders.”
On March 20th, he released his first cookbook, Jeffrey Saad’s Global Kitchen: Recipes Without Borders (Ballantine). The book features 10 chapters with 100 unique, easy-to-prepare dishes (and the spices that define them) that stand as a diary of his international adventures. He currently serves as a partner and executive chef of The Grove in
After moving to
Buy His Cookbook HERE