ML Interest Tag: red-pepper

Quick Fix: The New Local Meal Delivery Service for Busy D.C. Parents

by rtbesapinchotti

A mom stands in her kitchen refilling milk cups, picking up chicken nuggets off the floor and sneaking bites of mac and cheese from the pot on the stove. Sound familiar? It’s hard for parents to eat well when you’re always worried about making something your kids will actually consume. Enter… Galley Foods. It’s a new way to eat healthy, delicious meals without the hassle of cooking them or dragging your family to a restaurant. And, it’s only in D.C.!

What you get
With Galley, you can order one of three options from their website or app and have it delivered to your door—all for $14 or less. That includes tax, tip and delivery! Roasted Red Pepper Salmon, Cuban Shredded Beef and Herbed Goat Cheese Chicken are a few examples of dinner selections. And there are plenty of vegetarian items, too—like Mexican-style Stuffed Zucchini and Spinach Lasagna Bianca.

Heat and eat
All of the meals are created fresh daily by a chef and are between 600-800 calories. Lunch comes ready-to-eat and dinner just needs to be heated, either in your microwave or oven. The food even comes with plating instructions to make your meal even more fabulous. This service isn’t ideal for your typical picky-pants kid, but if your little one has a more adventurous palate there’s no reason you can’t order for the whole family.

Things to know
Galley currently only delivers in the District but they are planning to expand. Lunch is only served in Downtown, Foggy Bottom, Dupont. You used to have to place your dinner order before 5 pm, and select a half-hour delivery window—but they’ve just added an on-demand feature that allows you to order anytime between 5-8:30 pm.

Online: galleyfoods.com

Have you tried Galley yet? What did you think?

—Besa Pinchotti

Photos: Galley On Demand

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Healthy Asian Lettuce Wraps

by writerredtri

lettuce-wraps-ccflickr-crystalflickr

As long as you are comfortable with the term “browning meat” and know how to chop veggies this recipe from the food blog, Our Family Eats is a breeze to make. You may want to cut the Poblano pepper if you are serving this dish to little ones, though it is not overly spicy.

Ingredients:
1 head iceberg lettuce
1 Tablespoon canola oil
1 small onion, diced
1 small Poblano pepper, diced
1/4 cup grated carrot
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 pound ground turkey
salt and pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup soy sauce (use San-J to make this dish gluten free)
2-3 green onions, sliced
Cilantro, if desired

Method:
1. Cut the stem from the head of lettuce and gently separate leaves. Set leaves aside.

2. Heat oil in a large skillet. Add onion, pepper, and carrots to skillet and sauté for about 3 minutes, until they begin to soften. Add ground turkey to skillet and cook until no longer pink. Season with salt and pepper to taste. Add red pepper flakes, chili powder, cumin and sauté until fragrant, about 1 minute.

3. Pour in soy sauce and continue cooking about 3-4 more minutes, or until most of the liquid has been absorbed.

4. Place one or two lettuce leaves on a plate and spoon about 1/2 cup of the turkey mixture into them. (If the leaves seem too brittle you can double them up.) Sprinkle with green onions and cilantro. Serve immediately.

Serves 4

Note from the Chef: If you are sensitive to spicy foods, or are making these for young children, you may want to reduce or eliminate the Poblano pepper and the crushed red pepper from the recipe.

Did you sub anything in or out of this recipe? Tell us below!

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

photo: Crystalflickr via flickr

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Veg Out! 8 Veggie Pizzas to Try Now

by Anna Doogan

Whether you like it thin crust, deep dish or with extra cheese, pizza is a longtime favorite for everyone in the family. Throw on a handful of fresh toppings and seasonal veggies, like arugula and brie, or corn and eggplant, and wash it all down with an organic, house-made soda, and it’s even better. The next time a pizza craving hits your crew, try one of these eight pizzerias serving up veggie-loaded slices that will make you forget all about pepperoni.

photo: Anna Doogan

Dove Vivi
With their signature cornmeal crust and plentiful vegetarian options, Dove Vivi is a dream for veggie-loving kids and parents. You won’t want to miss the Corn pizza (fresh sweet corn, chives, and smoked mozzarella), or the Eggplant (roasted eggplant, mozzarella, fresh basil, tomato, blue cheese.) Or, go for the classic Veggie with mushrooms, caramelized onions, eggplant and mushroom. With vegan options and rotating specialty pies, this Northeast gem has a little something for everyone.

2727 NE Glisan St.
Daily, 4 p.m. – 10 p.m.
503-239-4444
Online: dovevivipizza.com

Pyro Pizza 
Unique wood-fired pizzas and locally sourced produce are behind the magic of these tempting food carts. Try the Spinach Mushroom pie ($9) paired with an organic house-made soda ($2) and Pyro Pizza will quickly become a new family favorite.

Cartopia: SE 12th Avenue & Hawthorne Boulevard
503-929-1404
Mon & Tue: 5 p.m. – midnight
Wed & Thu: noon – midnight
Fri & Sat: noon – 3 a.m.
Sun: noon – 11 p.m.

Tidbit Cart Pod: SE 28th Place & Division Street
503-708-0213
Mon & Tue: closed
Wed & Thu: 6 p.m. – 9 p.m.
Fri & Sat: noon – 9 p.m.
Sun: noon – 9 p.m.
Online: pyropizzacart.com

Hot Lips Pizza
Six locations and delivery service make Hot Lips convenient for just about everyone around Portland. Fresh veggie options include Arugula & Brie, Fennel & Roasted Red Pepper and Broccoli & Squash Sauce. With local vegan dough, Northwest microbrews on tap and real fruit sodas, your whole family will want to try this spot again and again.

Civic
SW 18th Avenue & Morrison Street
Mon.- Sun. 11 a.m.- 10 p.m.
503-517-9354

SE Hawthorne Boulevard & 22nd Avenue
Mon. – Sun. 11 a.m. – 10 p.m.
503-234-9999

SW 6th near Hall Boulevard
Mon. – Fri. 10 a.m.- 10 p.m
Sat. 11a.m.- 10 p.m.
Sun. 11 a.m.- 9 p.m.
503-224-0311

NW 10th Avenue & Irving Street
Mon. – Sun. 11 a.m.- 10 p.m.
503-595-2342

NE 33rd Avenue & Killingsworth Street
Sun.- Thurs. 11a.m.- 10 p.m.
Fri. & Sat. 11 a.m. – 11 p.m.
503-445-1020

NE 47th Avenue & Sandy Boulevard.
Sun. – Thurs. 11 a.m. – 10 p.m.
Fri. & Sat. 11 a.m.- 11 p.m.
503-284-4046
Online: hotlipspizza.com

photo: Anna Doogan

Bella Faccia
This cozy Alberta spot is a must when searching for delicious pizzas and calzones. Feed your whole crew of hungry little ones with the Brooklyn Veggie (mozzarella, onion, mushroom, black olive, green pepper), or the Green & White (pesto, ricotta, mozzarella, red and yellow peppers, roasted garlic and pine nuts.) Housemade lemonade, rotating seasonal beers and a relaxing outdoor patio make this a perfect summer dinner stop.

2934 NE Alberta St.
Daily, 11 a.m.- 10 p.m.
503-282-0600
Online: bellafacciapizzeria.com

Mississippi Pizza
If you’re looking for a neighborhood pub that serves up tasty pizzas and live music and entertainment, this is the place. Whether it’s a family sing-along, trivia night, or a belly dancing performance, there’s sure to be something exciting happening. Try the Portland (pesto, mozzarella, roasted red pepper, spinach, red onion, feta) and grab a great table before the festivities begin.

3552 N. Mississippi Ave.
Sun. & Mon. 11 a.m.- midnight
Tues. 11 a.m. – 1 a.m.
Wed. & Thurs. 11 a.m.- midnight
Fri. & Sat. 11 a.m. – 1 a.m.
Online: mississippipizza.com

photo: Catherine N via Yelp 

Lovely’s Fifty-Fifty
What could be better than wood-fired pizza and homemade ice cream? This bright and bustling family spot on Mississippi has the best of both. Start with the chanterelle mushroom pizza, or try one with sungold tomatoes, summer squash and chevre. Whatever you choose, save room for dessert. Housemade ice cream flavors include malted milk ball, sour cherry and the popular salted caramel.

4039 N. Mississippi Ave.
Tues. – Sun. 5 p.m.- 10 p.m.
503-281-4060
Online: lovelysfiftyfifty.com

Ken’s Artisan Pizza
Following the popular Monday Night Pizza at Ken’s Artisan Bakery, this Southeast restaurant opened its doors in 2006. Youngsters will love watching the pizzas being made in the eye-catching centrally located oven. Try the Arugula or Margherita pizza, order from the impressive 100+ bottle wine list and don’t forget the Roasted Vegetable Platter appetizer, with ingredients that rotate according to what’s in season. This place is truly a Portland favorite, so be sure to come early for a shorter wait time.

304 SE 28th Ave.
Mon. – Sat. 5 p.m.- 10 p.m.
Sun. 4 p.m.- 9 p.m.
503-517-9951
Online: kensartisan.com

photo: Anna Doogan

Atomic Pizza
At both locations of this casual pizzeria you’ll find hand-tossed thin crust pies, plentiful vegetarian slices and ice cream from Ruby Jewel. Try the Alberta, with pesto, mozzarella, mushrooms, artichokes and sundried tomatoes. At the Killingsworth location, head out back to the spacious outdoor garden patio and soak up the last weeks of summertime!

4144 NE Sandy Blvd.
Mon. – Sun. 11 a.m. – 10 p.m.
503-206-6864

1936 N. Killingsworth St.
Mon. – Sat. 11 a.m.- 10 p.m
503-285-5490
Online: atomic-pizza.com

Have you found the best veggie pizza in Portland? Tell us where in the comments below!

—Anna Doogan

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Spinach & Bacon Stuffed Shells

by writerredtri

Pasta can be a real crowd-pleaser. It’s a hit with kiddos, a classic comfort food, and like that LBD in your closet, it can be used on many different occasions. This recipe from On Sugar Mountain for spinach and bacon stuffed shells is perfect for a big family gathering or a simple weeknight meal. Throw the leftover bacon grease into the tomato sauce, and you’ll amp up the bacon-y-ness into phenomenal-flavor territory. If things get a bit messy during assembly, never fear–the end result is so worth it.

Serves 4-6

Ingredients for the Filling:

1 (15oz) container ricotta
1 egg, beaten
3/4 tsp sea salt
1 cup shredded mozzarella cheese
6 slices bacon, cooked and crumbled
1/2 cup frozen spinach, defrosted and drained completely

Ingredients for the Sauce:

leftover bacon grease (from bacon in filling)
a few tbsp olive oil
1/4 tsp sea salt
1 tsp crushed red pepper
2 tsp minced garlic
1 (28oz) can plus 1 (14.5oz) can crushed tomatoes

Bonus: panko breadcrumbs, for topping

Method:

  1. Preheat oven to 350 degrees and spray one 13×9 inch baking dish with cooking spray. Bring a large pot of water to a boil and cook pasta shells until al dente. Drain and toss with a smidge of olive oil. Let cool until you can easily hold one in your hand.
  2. Meanwhile, make the filling: stir ricotta and egg in a medium bowl until well mixed. Stir in sea salt, cheese, bacon and spinach until evenly distributed. Set aside until ready to use.
  3. For the sauce: Pour leftover bacon grease into a glass measuring cup. Add enough olive oil to hit 1/3 cup of oil. Add this, along with sea salt, red pepper, and garlic to a large saucepan. Heat over medium heat until just fragrant, about 1 1/2 minutes. Add both cans of tomatoes and let cook an additional 2-3 minutes or until sauce comes together. Let cool slightly, then pulse in blender until smooth.
  4. Add 1/2 cup sauce to bottom of prepared pan.
  5. Assemble the shells: Hold shell in palm of your hand. Stuff with filling (approx 1 1/2 tbsp per shell) then place, seam side up, in prepared pan. Continue until you finish all the shells/fill up the casserole dish.
  6. Top shells with rest of tomato sauce. Top with breadcrumbs and cover pan with aluminum foil. Bake at 350 for 30 minutes, then remove foil and bake an additional 10 minutes.

Recipe and photo courtesy of Jess at On Sugar Mountain. A recent college graduate from Rutgers University who majored in English and minored in Entrepreneurship, Jess is all about cooking, baking, and satisfying her serious sweet tooth. Through her blog, On Sugar Mountain, she strives to develop cooking skills that will advance her love for food, share recipes she’s tried, and inspire others to get cooking. 

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Easy and Healthy Fried Rice

by Erin Lem

fried-rice

Simple, healthy and delicious fried rice. Is it possible? Our friend Leah Singer of Leah’s Thoughts (she’s also Red Tricycle’s San Diego Editor) shared with us her favorite kid-approved fried rice recipe, which is broken down into 5 easy steps. So the next time you want to order out greasy Chinese food, opt for Leah’s version instead.

Ingredients:
2 cups rice, cooked (both brown and white rice works equally well)
2 Tbsp. oil (peanut or vegetable oil)
2 tsp. minced garlic
2 tsp. minced ginger (I use pre-crushed jarred ginger — so much easier!)
1/4 tsp. red pepper flakes (more if you want it spicy)
1/2 tsp. sesame oil (dark)
2 Tbsp. soy sauce
1 egg
2 scallions, chopped
1 Tbsp. sesame seeds

OPTIONAL: Chopped cooked chicken, shrimp, bacon

Method
1.  Heat the oil in a wok or large saute pan. Turn the heat down and add the garlic and ginger, stirring quickly so they do not burn.

2.  Once the spices are browned, add the cooked rice and toss to coat. Add to the rice mixture: red pepper flakes, sesame oil and soy sauce. Stir together.

3.  At this point, make a hole in the middle of the rice and crack an egg into the hole. As the egg heats, scramble it together; and once it’s cooked, combine with the rice. Turn off the heat, and add the scallions and sesame seeds.

4.  If you want to add meat to this dish and make it a main course, add chopped cooked chicken, shrimp or bacon now.

5.  Taste the rice to see if it needs more soy sauce, salt or pepper. Do not add salt until after you’ve tasted because soy sauce can be quite salty.

 

Leah Singer is Red Tricycle San Diego Editor, a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: www.leahsthoughts.com.

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Vegetable Fried Rice With Bacon

by scott wardell

With an irresistible savory bacon flavor and a bunch of hearty vegetables, this recipe is sure to be a hit in your household. Follow the recipe below or try mixing it up using different ingredients you already have like peas, carrots, diced chicken or frozen edamame.

Ingredients: 
2 tbsp vegetable oil
1 lb. thick-cut bacon, cut into 1/4-inch pieces
1/2 Tbsp sugar
4-5 Tbsp soy sauce, separated
3 garlic cloves, thinly sliced
1 2-inch piece of ginger, peeled and minced
1/4-1/2 tsp red pepper flakes

Veggie options:
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
onion, cut into small pieces
small corn
mushrooms, quartered

Method:
1. Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss.

2. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

3. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds.

4. Add the broccoli and cook until crisp, 2 to 3 minutes.

5. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.

6. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute.

7. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.

What else would you add or change to this recipe? Leave us a comment below!

Recipe courtesy of  of My Favorite Things

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Meatball Calzone

by writerredri

Pizza can get old real quick. For a welcome change of pace make these calzones courtesy of Melanie of Keep It Simple & Fun. The shape and size of the calzones make them super transportable and act like like pita pockets filled with whatever “toppings” you like. Great for picnics, day trips, or whenever you need a bite on-the-go, your little chefs can even get in on the prep and fill their calzone with the toppings of their choice. For a tasty addition: heat up some marinara sauce and practice your dunking skills.

Ingredients
pizza dough
1/2 c chopped red pepper
1/2 c chopped green pepper
1 c diced mushrooms
pre-made frozen meatballs (defrosted)
1/4 c chopped onion
1 1/2 c mozzarella (fresh or shredded)
Olive Oil with Italian Seasoning

Method
1. Roll out the dough and cut it in half.

2. Add half of the ingredients to both of the rolled out dough pieces.

3. Fold the dough in half then pinch all around to close the seam.

4. Brush the olive oil mixture over the calzones.

5. Bake in a preheated oven at 350 degrees for about 40 minutes or until golden brown.

Recipe and photo courtesy of Melanie and Keep it Simple & Fun , photo courtesy of Jerry Pank via flickr

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Turkey Bolognese

by Erin Lem

If you’re looking for a hearty meal that you can heat up for leftovers throughout the week you’ve found it. Courtesy of Sundays with Jennie, this recipe features turkey, but use whatever meat your kids are most fond of (chicken, beef, you name it). And, if you want to give it a healthy boost, Jennie suggests throwing it over spaghetti squash or zucchini noodles.

Ingredients:
3 garlic cloves
1 yellow onion
3 carrots, peeled and diced
1/2 cup of mushrooms, diced
1 tbsp extra virgin olive oil
1 lb extra lean ground turkey
1/4 cup dry white wine
1 can crushed tomatoes
1 bay leaf
1/4 tsp red pepper flakes
1/4 tsp dried basil
1/4 tsp dried parsley
salt and pepper to taste

Method:
1. Prepare all veggies – by hand or food processor dice garlic, onion, carrots and mushrooms into small pieces.

2. Heat 1 tbsp olive oil in large saucepan over medium high heat and then add diced vegetables to pot. Sauté vegetables for 5-7 minutes

3. Add the dry white wine to vegetables, continue stirring until wine dissolves.

4. Mix in ground meat, and stir occasionally, until meat is cooked through (about 5 minutes)

5. Add crushed tomatoes, red pepper flakes and dried basil and parsley and mix well.

6. Add in bay leaf, and simmer sauce for 30 minutes ( less if you’re short on time) stirring occasionally. Add salt and pepper to taste.

Recipe and photo courtesy of Jennie over at Sundays with Jennie. Hop on over to her blog for more great dinner inspiration.  

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Forks Optional: 3 Kid-Friendly Ethiopian Restaurants

by writerredtri

When mealtime becomes a battle, sometimes you have to put down your forks. That’s right — let your kiddos eat with their hands. Home to the largest population of Ethiopians in the nation, D.C. has more than 45 Ethiopian restaurants (where forks are optional) in a five-block radius, and even more outside and around town. Ethiopian food is kid-friendly, mom-approved and full of palate-expanding adventures. Here are three of our favorites.

Etete
Etete might look traditional, but don’t let the ho-hum façade fool you. Inside, culinary wonders await, including marinated short beef ribs and gomen (fresh garlic collard greens). Big kids will stay busy by taking a crack at guessing which D.C. political celebrity (looking at you, President Clinton and Rep. Mike Honda) peeks over their shoulder. 

Insider tip: Utensils are optional at Ethiopian restaurants – in fact, some don’t even offer them – because their main attraction is injera – a gray, spongy, sourdough-like bread that looks like a pancake and is served underneath most dishes, and used to mop it all up.

1942 9th St. NW (U St. Corridor)
202-232-7600
Open daily, 11:00 am-1:00 am
Online: Eteterestaurant.com

Gebeta
Gebeta’s bright green walls and corner piano with Ethiopian pianist Araya Woldemichael tickling the ivories (call for times) sets this place apart from others in the area. Brightly colored African art adorns the walls giving little ones plenty of eye candy. Try a vegetarian sampler which comes with four, six or eight meatless dishes like Misir Wet (lentils with onions) and Fassolia Wet (fresh green beans and carrots) .

Insider tip: If you took the metro or walked to this spot, order a glass of Tej (a traditional honey wine), or a bottle of Tella (a home-brewed beer). Kids can sip Ambo, a carbonated mineral water from the highlands of Ethiopia; tell them it’s soda, and they’ll never know it’s good for them!

8123 Georgia Ave. (Silver Spring, Md)
301-588-0000
Open Tues.-Thurs., 11:30 am-11 pm; Fri., 11:30 am-12:30 am; Sat., 11:00 am-12:00 am; Sun., 11:00 am 11:00 pm
Online: Gebetaethiopianrestaurant.com

Enjera Restaurant
With indoor and outdoor seating, there’s something for every diner at Enjera. It’s slightly more upscale (think: tablecloths and glassware) than your neighborhood pizza place, but still cozy enough to bring the kids along. The waitstaff is super attentive and very helpful. If, for example, you have no idea what Habesha FitFit is but are dying to try it. Hint: It’s marinated beef in a spiced red pepper sauce.

Insiders tip: Desserts aren’t really a part of Ethiopian food, so you may only find American options, or cut fruit. However, much to the benefit of tired moms everywhere, Ethiopia is the birthplace of coffee so you can round out the meal with a cup.

549 23rd St. (Arlington, VA)
703-271-6040
Open Mon.-Fri., 11:00 am-2:00 am; Sat.-Sun., 9:00 am-2:00 am
Online: enjerarestaurant.com

Have you ever tried Ethiopian food with your family? Let us know in the Comments section below.

—Hilary Reidemann

Photos courtesy of paul s. via Yelp, Yonas B. via Yelp, Rae Marie Y. via Yelp

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Simple Mexican Bean Salad

by writerredtri

During the hot summer months, it seems like a crime to turn on the oven or even the stove to make dinner. So how do you incorporate veggies into the meal without heating up the entire house? Here’s a recipe that includes plenty of veggies–but we promise you won’t break a sweat. You can even make it a day ahead and let the flavors incorporate in the fridge overnight.

Ingredients
1 can pinto beans
1 can white beans
1 can garbanzo beans
1 can black beans
1 can corn
1 red onion, chopped
2 medium zucchini, chopped
1 red pepper, chopped
1 carrot, shredded
2 cloves garlic, chopped
1/2 bunch cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup canola or olive oil
2 t cumin
1/2 t chili powder
Salt and pepper to taste

Method
1. Using a large colander, rinse the first 5 ingredients and drain thoroughly, then place in a large bowl with the chopped zucchini, onion, pepper, carrot, garlic, and cilantro.

2. Whisk the remaining ingredients together in a small bowl, then pour over the bean and vegetable mixture and toss. Can be served chilled or at room temperature.

Serves 12-14

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit theculinarydudeontour.com for more details.

Photo courtesy of cookbookman17 on Flickr.

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