When it comes to preparing the family dinner during a busy week, every minute spared is a minute you can spend helping with homework, tackling laundry, or even catching up with the family at the end of the day. And during the holiday season, those busy weeks get even busier.
Marco Canora, chef, restaurateur, cookbook author and owner of Hearth Restaurant in Manhattan’s East Village, understands that shortcuts are often necessary when cooking at home.
“Saving time is crucial when preparing family meals, but that doesn’t mean you have to sacrifice flavor or quality ingredients. Finding the right tools to help you prepare well-balanced and inspiring meals is key for making more time for your family while ensuring they’re properly fed.”
With his recipe for Soffritto, Canora uses the Quick Chef Pro and Chef Series Griddle Pan from Tupperware to help save time.
“Look for quality tools that can make chopping, dicing, mixing, cooking and storing easier and more efficient,” suggests Canora.
And to save even more time during the week, consider “batch cooking” meals.
“The best part about cooking up family-style meals is that you can save leftover-worthy options to reheat for lunch the following day.”
For example, dice up enough fresh herbs, tomatoes, onions and garlic for the entire week. Then, simply store each ingredient separately in the refrigerator to help save time later in the week, whether you’re preparing an Italian or Mexican-inspired meal. You can grill up steaks, assemble quick quesadillas, or personalize a freshly-tossed salad with those same go-to ingredients for fast, convenient and wholesome meals.
Try these delicious recipes for your next family meal; you’ll be surprised by how much time you can save.
To learn more about Tupperware’s timesaving kitchen tools and storage solutions, visit www.tupperware.com.
Santa Fe Chicken Salad with Quesadillas
From Tupperware’s “Sensational Salads for You and Your Family” Cookbook
Cooking time: about 30 minutes; makes four servings.
10 ounces mixed salad greens
1, 15-ounce can of black beans, drained
1 cup frozen corn
2 chicken breasts
1 teaspoon vegetable oil
4, 8-inch flour tortillas
1 cup shredded sharp cheddar cheese
1/2 cup cilantro-lime vinaigrette
In the Tupperware SmartSteamer (or similar product), place the chicken in the Steamer Base and the corn in the Colander. Fill the Water Tray with 1-1/2 cups water. Microwave on high for 15 minutes or until the chicken is cooked through.
When cool enough to handle, slice the chicken into thin slices. Set aside.
Heat the vegetable oil in a pan over medium-high heat. Place 1/4 cup of the cheese on one side of each tortilla.
Fold the tortilla in half and then place in the pan, cooking in batches. Cook for 2 minutes on each side, until cheese is melted and exterior of the tortilla is golden. Set aside and keep warm.
In a serving bowl, toss the mixed greens, corn, beans, chicken and prepared dressing together. Top with the quesadillas. Serve immediately.
Cooking time: about 1 hour; makes a little more than 4 cups
1-1/4 cups extra virgin olive oil
4 cups onions, minced
4 cups celery, minced
2 cups carrots, minced
Heat olive oil in pan. Mince onion, celery and carrot in Quick Chef Pro (or similar appliance) before adding to pan.
Stir occasionally to cook vegetables evenly. Once water has evaporated (about 1 hour), vegetables will begin to caramelize. Cook to desired tenderness.
Store in refrigerator for up to one week.
Sandwich and soup always a winner
There’s a delicious movement taking hold: food lovers everywhere are demanding layers of flavor. And, Campbell’s Master Chef Thomas Griffiths and his team of chefs are leading the way with on-trend flavor combinations that appeal to diverse tastes.
“People are hungry for an authentic, homemade experience but don’t always have the time to create it,” said Chef Griffiths, CMC, Director of Campbell’s Culinary and Baking Institute.
“We’ve dialed up the flavor in our new gourmet offerings to help people enjoy these flavors in the comfort of their home — either as a stand-alone indulgence after a long day of work or as a simple starter for a dinner party.”
New Campbell’s Gourmet Bisques complement any meal with layered flavors such as coconut milk, ripe red tomato and kaffir lime, and Campbell’s Slow Kettle Style soups are slowly simmered to create a mouth-watering taste without the hassle of making it yourself.
Along with the demand for these bold flavors comes the desire for high-quality ingredients that deliver delicious taste. The new Campbell’s Condensed Sun-Ripened Yellow Tomato soup exemplifies how ingredients such as specially cultivated yellow tomatoes, cilantro and thyme can come together to create the rich experience people crave.
To take your “layers of flavors experience” to the next level, try pairing this soup with a Cheddar, Pesto and Crunchy Onion Panini.
Cheddar, Pesto and Crunchy Onion Panini
Recipe created by: Thomas Griffiths, CMC, Director of Campbell’s Culinary and Baking Institute
Preparation time: 10 minutes; cooking time: 10 minutes; makes four servings.
2 tablespoons butter, softened
1/2 of a 24-ounce package Pepperidge Farm Farmhouse Hearty White Bread (8 slices)
8 slices deli sharp cheddar cheese (about 8 ounces)
1/4 cup pesto sauce
1/2 cup french fried onions
Spread the butter on the bread slices. Turn 4 bread slices butter-side down. Place 2 cheese slices on each butter-topped slice and top each with 1 tablespoon pesto and 2 tablespoons onions. Top with the remaining bread slices, butter-side up.
Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until lightly browned and the cheese is melted.
Alternate Preparation: If you don’t have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the sandwiches as directed above. Heat the grill pan or skillet over medium heat. Add the sandwiches in batches and cook until lightly browned on both sides and the cheese is melted.
Pair with Campbell’s Sun-Ripened Yellow Tomato soup.
For more recipes and meal ideas, visit www.campbellsoup.com.
Source: Campbell Soup Company