Recipes for Real Life
from "The Mom 100 Cookbook"
Courtesy of Katie Workman
Katie Workman, author of “The Mom 100 Cookbook” (Workman Publishing, 2012), provided these recipes for a simple, delicious meal. Katie is a mom and she knows how much time and taste figure in to cooking for a family. Her cookbook is filled with recipes that real-life parents can make and that real-life kids will like.
Teriyaki Chicken and Beef Skewers
Serves 4 to 6
When I asked the cook at my kids’ school what the most popular dishes were, he said, “Pizza, meat sauce, breakfast for lunch, and this,” and with “this” he picked up and thudded down the most enormous container of prepared teriyaki sauce I’d ever seen. “If I put this on everything they would love it.”
Turns out, teriyaki sauce isn’t hard to make at all, and you can, in fact, put it on almost anything. Here’s the recipe, and you have the option of using the sauce with either chicken or steak, and also try it with shrimp, salmon, or tofu.
2 tablespoons finely minced peeled fresh ginger
1 tablespoon finely minced garlic
2⁄3 cup low-sodium soy sauce, or 1⁄2 cup regular soy sauce and
2 tablespoons water
2 teaspoons canola or vegetable oil, plus oil for the baking sheet (optional)
3 tablespoons mirin (optional)
1⁄4 cup firmly packed brown sugar
1 teaspoon cornstarch
2 pounds chicken tenders, or 2 pounds skinless, boneless chicken breasts or thighs, cut into 1⁄2 inch–wide strips, or 2 pounds sirloin steak, cut into 1⁄2-inch slices
Nonstick cooking spray (optional)
Toasted sesame seeds (optional)
You’ll also need 18 to 20 8-inch wooden or metal skewers.
1. Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine.
2. Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You’ll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.
3. If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray.
4. Preheat the broiler (see Note).
5. Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak.
6. Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes.
7. Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.
Note: You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.
Sauteed Spring Vegetables
Serves 4 to 6 as a side dish
When making this dish, you can use whatever vegetables speak to you at the supermarket—or better yet at the farmers’ market. I often make this with all haricots verts (which is basically French for string beans). These are thinner and more tender than regular string beans, but you can absolutely use any variety of string beans here, or all sugar snap peas or snow peas, or some asparagus cut up into two-inch pieces. A vegetable combo is just slightly more festive. Sautéing in butter and then adding some water for a quick steam results in veggies that have a nice light buttery glaze, without a whole lot of fat. You can use olive oil . . . but try the butter.
1 1⁄2 tablespoons unsalted butter or olive oil
1 small shallot, chopped or thinly sliced, or 1⁄2 teaspoon minced garlic
1⁄2 pound haricots verts or green beans, trimmed (see Note)
1⁄2 pound sugar snap peas (see Note)
Kosher or coarse salt and freshly ground black pepper
1 tablespoon fresh lemon juice (optional)
1 teaspoon freshly grated lemon zest (optional)
1. Heat a large skillet over medium heat and add the butter or olive oil. Add the shallot or garlic and cook until tender, about 4 minutes for the shallot or 1 minute for the garlic.
2. Add the haricots verts and sugar snap peas to the skillet and season with salt and pepper to taste. Increase the heat to medium-high and cook, stirring occasionally, until the vegetables are nicely coated with the butter or oil, about 2 minutes.
3. Add 2 tablespoons of water, cover the skillet, and steam the vegetables until they are bright green and almost cooked through, 3 minutes longer. Remove the lid, stir the vegetables, and cook until the liquid has evaporated and the vegetables are cooked to your liking, 1 to 2 minutes.
4. Taste for seasoning, adding more salt and/or pepper if necessary. Toss the vegetables with the lemon juice and zest, if using, and serve.
Note: Make sure when you trim the green beans and sugar snaps that as you snap off the end you pull the string so that it comes up and off the length of the bean. This little step will reward you with no strings to get stuck in your teeth.
Fudgy One-Pot Brownies
Makes 12 huge or 24 reasonably sized brownies
It had been dawning on me that the surest way to achieve brownie nirvana, the kind of fudgy chocolatiness that wimpy people say is too chocolaty (and then go on to polish off another brownie or two), is best achieved by combining cocoa powder and melted chocolate. During this period of intense brownie contemplation, I had lunch with Melissa Clark, food writer and mom to young Dahlia, and mentioned my brownie quest. She thought she had a recipe somewhere with dueling chocolates, and she e-mailed it to me that afternoon. I tinkered with it a bit, determined to decode a perfect brownie that could be mixed right in the saucepan. This is the one-pot result. Fifteen minutes of hands-on time, max, and well worth every minute.
1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)
Nonstick cooking spray (optional)
3 ounces unsweetened chocolate
1⁄2 cup unsweetened Dutch-processed cocoa powder
2 1⁄2 cups granulated sugar
1⁄2 teaspoon kosher or coarse salt
1 tablespoon pure vanilla extract
3 large eggs
1 1⁄2 cups all-purpose flour
1. Preheat the oven to 350°F. Generously butter a 13- by 9–inch baking pan or spray it with nonstick cooking spray.
2. Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
3. Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
4. Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
Meet Katie Workman at a tasting and
book-signing sponsored by TulsaKids
and Book Smart Tulsa on Monday, May 14th
from 7-9 p.m. at the Blue Moon Bakery, 3512 S. Peoria.