Do you have more tomatoes than you know what to do with? Yeah... us too. We have been putting them on sandwiches, in salads and even freezing them to enjoy later in the year. But they still seem to be multiplying in the depths of our freezer. It probably doesn't help we keep buying more of them every time we go to the farmers market!
This past weekend we went to a family cookout, and decided to bring a few vegetable dishes along in an attempt to clean out our fridge (it didn't help all that much). In a recent CSA share we received some beautiful cherry tomatoes and a big white onion. We also had some feta cheese left over from a salad we had made earlier in the week. We ended up combining them all together into a delicious summertime salad!
Tomato Feta Salad
2 cups cherry tomatoes- halved
1 large white onion- diced
1 4oz. container crumbled feta cheese
Italian salad dressing
Combine all ingredients except the feta cheese in a bowl, and let chill in the refrigerator for at least an hour before serving. Top with cheese right before serving. You might need to add another tablespoon of salad dressing right before serving if the salad seems dry.
Notes from the Test Kitchen
-This salad would be delicious combined with some quinoa if you were looking to make it a main dish.
We hope this helps you to enjoy some of the tomato bounty this summer!
Stay Cool,
The Cool Dads Crew
Friday, August 29, 2014
Monday, August 25, 2014
Monday Meals: Chicken Parmesan Casserole
Two of our loyal readers recently welcomed a new baby! Congratulations Bryan and Melissa- the Cool Dads Crew is so excited for you! And Bryan, we hope to provide you with plenty of inspiration to become a Cool Dad that Cooks!
This past week the Wisconsin Test Kitchen decided to stop over and see the new baby. But we couldn't go empty handed- we promised one meal a week, for four weeks. Since we were a little scattered trying to finish work, complete the ALS Ice Bucket Challenge and get ready for the start of the school year, we went with one of our new favorite recipes: Chicken Parmesan Casserole. If you can layer ingredients in a pan- then you can make this delicious dinner.
Chicken Parmesan Casserole
Recipe courtesy of http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/
4 cups of shredded, cooked chicken (we quickly grilled a few boneless, skinless chicken breasts on our panini grill- about 3 breasts yield 4 cups of chicken)
1 jar of marinara sauce
1/2 cup Parmesan cheese
1-2 cups shredded mozzarella cheese
1 cup bread crumbs
1-2 tablespoons olive oil
fresh, chopped herbs (parsley, basil, oregano, etc)
salt and pepper
Preheat oven to 350 degrees.
Grease an 8x8 casserole dish with cooking spray.
Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered.
In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
Sprinkle the seasoned breadcrumbs on top.
Bake for about 20-25 minutes or until golden on top and bubbling on the sides.
This past week the Wisconsin Test Kitchen decided to stop over and see the new baby. But we couldn't go empty handed- we promised one meal a week, for four weeks. Since we were a little scattered trying to finish work, complete the ALS Ice Bucket Challenge and get ready for the start of the school year, we went with one of our new favorite recipes: Chicken Parmesan Casserole. If you can layer ingredients in a pan- then you can make this delicious dinner.
Chicken Parmesan Casserole
Recipe courtesy of http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/
4 cups of shredded, cooked chicken (we quickly grilled a few boneless, skinless chicken breasts on our panini grill- about 3 breasts yield 4 cups of chicken)
1 jar of marinara sauce
1/2 cup Parmesan cheese
1-2 cups shredded mozzarella cheese
1 cup bread crumbs
1-2 tablespoons olive oil
fresh, chopped herbs (parsley, basil, oregano, etc)
salt and pepper
Preheat oven to 350 degrees.
Grease an 8x8 casserole dish with cooking spray.
Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered.
In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
Sprinkle the seasoned breadcrumbs on top.
Bake for about 20-25 minutes or until golden on top and bubbling on the sides.
Sorry for the lack of pictures, we blame frozen brains from the ice bucket challenge! But take our word for it- this is a meal the whole family will love- especially on a busy weeknight.
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
Wednesday, August 20, 2014
Kids in the Kitchen Wednesday: Banana Muffins
Like the Arkansas Test Kitchen mentioned in their last blog post, some of the best recipes are the result of utter necessity. The Wisconsin Test Kitchen discovered this lesson as well when there was a slight mishap involving a freezer door that wasn't closed all the way. While there weren't any real losses, we did have three bags of frozen bananas thawed out, that we needed to do something with immediately. Luckily, one of our loyal readers had sent us a recipe for banana muffins a few weeks ago!
With school starting soon, and mornings becoming hectic- fruit muffins are the perfect breakfast.
Easy Banana Muffins
http://www.misstweedle.com/2013/08/tweedlebud-lisas-5-minute-muffins-or-8.html
- 4 over ripened bananas
- 1/2 cup of soft or melted butter
- 1 egg
- 1/2 cup sugar
- 1 1/2 cups flour (or gluten free all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1/2 cup additional fruit or nuts of your choice, or chocolate chips
Bake for 30 minutes, or until cooked all the way through. Let muffins cool slightly before removing from the muffin tins.
Our smallest chef claimed, "These are the best muffins I've ever had!"
Because we made a double batch, we have another dozen in the freezer (with the door tightly shut this time), and we can take them out one at a time and warm them up in the microwave before serving. These are an ideal school morning breakfast.
We hope you enjoy these delicious, fruity muffins as much as we did!
Stay Cool,
The Cool Dads Crew
With school starting soon, and mornings becoming hectic- fruit muffins are the perfect breakfast.
Easy Banana Muffins
http://www.misstweedle.com/2013/08/tweedlebud-lisas-5-minute-muffins-or-8.html
- 4 over ripened bananas
- 1/2 cup of soft or melted butter
- 1 egg
- 1/2 cup sugar
- 1 1/2 cups flour (or gluten free all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1/2 cup additional fruit or nuts of your choice, or chocolate chips
Pre-heat oven to 350 degrees and line 12 muffin cups with liners.
In mixer, combine bananas, butter and eggs.
In a separate bowl, combine the sugar, flour, baking soda, baking soda and salt. Slowly add dry ingredients to wet ingredients and mix on low until well combined.
Once mixed well, add additional fruit, nuts or chocolate chips (we added fresh blueberries).
Fill each muffin tin with 1/2 cup of muffin mixture
Bake for 30 minutes, or until cooked all the way through. Let muffins cool slightly before removing from the muffin tins.
We hope you enjoy these delicious, fruity muffins as much as we did!
Stay Cool,
The Cool Dads Crew
Monday, August 18, 2014
Monday Meals: Roast Beef Sandwiches
There are two different ways to make these fantastic hot beef sandwiches: the all day slow cooker version and the 'I only have a hour to make something for supper' version.
Hot Roast Beef Sandwiches with Au Jus
(1) 3 - 4 lbs boneless chuck roast (trimmed of most fat) FOR ALL DAY COOKING VERSION
2 lbs of shaved London Broil Roast Beef FOR ONE HOUR COOKING VERSION
1/4 cup soy sauce (we recommend using low sodium)
1 can beef broth
1 bay leaf
1/2 tsp. pepper
1 tsp. dried thyme
1 glove garlic minced
Deli sandwich rolls
Cheese (we used Provolone)
1. Trim and rinse chuck roast
2. Place chuck roast in crock pot
3. Mix together soy sauce, beef broth, bay leaf, pepper, dried thyme, and garlic
4. Pour mixture over chuck roast
5. Add water to crock pot to cover roast
6.Cook on low for 7 - 8 hours
7. Remove roast and shred with a fork
8. Fix sandwiches with a bowl of au jus and enjoy.
For the one hour version:
1. Place shaved deli meat in crock pot
2. Mix together soy sauce, 2 cans of 16 oz. beef broth, bay leaf, pepper, dried thyme, and garlic
3. Pour mixture over Chuck Roast
4. Cook on high for 1 - 1 1/2 hours.
5. Fix sandwiches with a bowl of au jus and enjoy.
Notes from the Test Kitchen:
* If you are like us, there is no need to buy soy sauce because you have plenty of packets from your local Chinese take out joint!
* A good spicy mustard adds a little punch to this great sandwich
We hope you love this easy weeknight meal as much as we do!
Stay Cool,
The Cool Dads Crew
Friday, August 15, 2014
Friday Fun: Kohlrabi Carrot Slaw
Oh, the humble kohlrabi.
A few months ago, Rebecca in the Wisconsin Test Kitchen did an informal Facebook survey to find out if anyone actually enjoyed kohlrabi. The result was overwhelmingly positive. Who knew?
The Wisconsin Test Kitchen gets kohlrabi in our CSA delivery a few times a month, and we're always at a loss when it comes to how to prepare it. We've found a curried soup recipe we like, but in summertime we're always looking for cooler recipes. Last weekend we had some friends over for some delicious barbecue, and decided to make a carrot kohlrabi slaw to top our pulled pork sandwiches.
It was an easy way to use a few kohlrabi, and the result was a healthy, delicious slaw everyone enjoyed. Kohlrabi is an easy replacement for cabbage, and pairs well with carrots.
Carrot Kohlrabi Slaw
2 bulbs kohlrabi
4 medium sized carrots
3/4 cup Greek yogurt (or mayonnaise)
2 T apple cider vinegar
1 T prepared horseradish
salt and pepper to taste
Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.
A few months ago, Rebecca in the Wisconsin Test Kitchen did an informal Facebook survey to find out if anyone actually enjoyed kohlrabi. The result was overwhelmingly positive. Who knew?
The Wisconsin Test Kitchen gets kohlrabi in our CSA delivery a few times a month, and we're always at a loss when it comes to how to prepare it. We've found a curried soup recipe we like, but in summertime we're always looking for cooler recipes. Last weekend we had some friends over for some delicious barbecue, and decided to make a carrot kohlrabi slaw to top our pulled pork sandwiches.
It was an easy way to use a few kohlrabi, and the result was a healthy, delicious slaw everyone enjoyed. Kohlrabi is an easy replacement for cabbage, and pairs well with carrots.
Carrot Kohlrabi Slaw
2 bulbs kohlrabi
4 medium sized carrots
3/4 cup Greek yogurt (or mayonnaise)
2 T apple cider vinegar
1 T prepared horseradish
salt and pepper to taste
Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.
In a small bowl, combine Greek yogurt (or mayonnaise of you prefer), and apple cider vinegar.
Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.
Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.
Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.
If you're looking for a new take on the kohlrabi, we recommend this slaw. It was delicious on pulled pork sandwiches, and was even good as a side dish the next day. Do you have any interesting uses for a kohlrabi? We'd love to hear about it!
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
Wednesday, August 13, 2014
Kids in the Kitchen Wednesday: Totchos
Last weekend was a magical one. It was the start of football season!!!
1 (32oz) package of frozen tater tots
16oz Velveeta cheese
4oz can diced green chilies
1/4 cup cream cheese
1/2 cup sour cream
3 strips of bacon, cooked crisp and crumbled
2 green onions, diced
1 jalapeño pepper, thinly sliced
Instructions
Heat the tater tots according to package instructions.
In a small saucepan combine the Velveeta cheese with the diced green chilies (including the juices) and stir over medium heat until smooth and melted.
Place the cream cheese in a microwave safe bowl and microwave for 30 seconds. Stir in the sour cream and mix until smooth and creamy.
Assemble your Totchos! Place the crispy tater tots on bottom, followed by the cheese sauce, sour cream mixture, sliced green onions, thinly sliced jalapeños, and crumbled bacon. Serve immediately, and enjoy!
Pre-season football perhaps, but football season!!!
The Wisconsin Test Kitchen decided this was a good reason to have some friends over, enjoy some beers and make some delicious snacks while we watched the Packers take on the Titans. The game was less than spectacular, but the snacks more than made up for it!
We've been fascinated with the idea of totchos (nachos made with tater tots instead of chips, for those not in the know). We found a recipe for jalapeno popper totchos; and thought this was a perfect way to combine two of our favorite game day foods together! And- what kid doesn't love tater tots? This is one dish adults and kids can both agree on.
Jalapeno Popper Totchos
Recipe courtesy of: http://www.iwashyoudry.com/2013/12/17/jalapeno-popper-totchos/
1 (32oz) package of frozen tater tots
16oz Velveeta cheese
4oz can diced green chilies
1/4 cup cream cheese
1/2 cup sour cream
3 strips of bacon, cooked crisp and crumbled
2 green onions, diced
1 jalapeño pepper, thinly sliced
Instructions
Heat the tater tots according to package instructions.
In a small saucepan combine the Velveeta cheese with the diced green chilies (including the juices) and stir over medium heat until smooth and melted.
Place the cream cheese in a microwave safe bowl and microwave for 30 seconds. Stir in the sour cream and mix until smooth and creamy.
Assemble your Totchos! Place the crispy tater tots on bottom, followed by the cheese sauce, sour cream mixture, sliced green onions, thinly sliced jalapeños, and crumbled bacon. Serve immediately, and enjoy!
This was Sawyer's creation- which we called tolives- tater tots and olives mixed together. We don't recommend these quite as highly as the totchos.
Over the next few weeks we have more pre-season football to watch and a few fantasy football drafts to look forward to. We can't wait to share more of our delicious snack and meal ideas with you!
Stay Cool,
The Cool Dads Crew
Saturday, August 9, 2014
Monday Meals: Pesto Pasta Salad
Few things say 'summer' to the Wisconsin Test Kitchen quite like the smell of fresh basil. And we're slightly overwhelmed with it right now, thanks to our ridiculous basil plant!
But, there's one easy way to get rid of basil- make some pesto! We make a lot of pesto and use it on pizza (instead of red sauce), chicken and shrimp.We even make extra and freeze it, so we can enjoy the taste of summertime in the dead of winter. But one of our favorite things to do with pesto is to make our famous pesto, sundried tomato and goat cheese pasta salad. If you know any of the members of the Wisconsin Test Kitchen, there's a good chance you've tried this salad in the past five years. It's in heavy rotation in summertime.
The great thing about this dish is that it's super versatile; you can add grilled chicken or shrimp for meat lovers, and you can omit the goat cheese for vegans (and find a vegan pesto recipe- or omit the Parmesan cheese). See? We told you it was versatile!
First things first: you need to learn to make pesto. The Wisconsin Test Kitchen has been making pesto for so long, we don't even follow a recipe anymore. But here's an easy one to get you started:
http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html
Once you've mastered pesto, you're ready to make pasta salad!
Basil Pesto Pasta Salad
1 box penne pasta
2-3 cups fresh pesto
5-6oz. crumbled feta or goat cheese
1 jar sun dried tomatoes, packed in oil
Cook pasta according to package directions. Once cooked, rinse with cold water.
Drain sun dried tomatoes, and dice them roughly.
Combine pasta, tomatoes and pesto in a large bowl. Season with salt and pepper to taste.
Let sit in the refrigerator at least two hours before serving (note: before serving you might need to add a dab of olive oil if the salad seems dry).
Sprinkle cheese over the pasta immediately before serving.
This is a great recipe to make on a hot day if you don't want to turn the oven on. It works as a complete meal, but also works well as a side dish for a cookout. Again, we told you- it's versatile!
We hope you enjoy this summer dish as much as we do!
Stay Cool,
The Cool Dads Crew
But, there's one easy way to get rid of basil- make some pesto! We make a lot of pesto and use it on pizza (instead of red sauce), chicken and shrimp.We even make extra and freeze it, so we can enjoy the taste of summertime in the dead of winter. But one of our favorite things to do with pesto is to make our famous pesto, sundried tomato and goat cheese pasta salad. If you know any of the members of the Wisconsin Test Kitchen, there's a good chance you've tried this salad in the past five years. It's in heavy rotation in summertime.
The great thing about this dish is that it's super versatile; you can add grilled chicken or shrimp for meat lovers, and you can omit the goat cheese for vegans (and find a vegan pesto recipe- or omit the Parmesan cheese). See? We told you it was versatile!
First things first: you need to learn to make pesto. The Wisconsin Test Kitchen has been making pesto for so long, we don't even follow a recipe anymore. But here's an easy one to get you started:
http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html
Once you've mastered pesto, you're ready to make pasta salad!
Basil Pesto Pasta Salad
1 box penne pasta
2-3 cups fresh pesto
5-6oz. crumbled feta or goat cheese
1 jar sun dried tomatoes, packed in oil
Cook pasta according to package directions. Once cooked, rinse with cold water.
Drain sun dried tomatoes, and dice them roughly.
Combine pasta, tomatoes and pesto in a large bowl. Season with salt and pepper to taste.
Let sit in the refrigerator at least two hours before serving (note: before serving you might need to add a dab of olive oil if the salad seems dry).
Sprinkle cheese over the pasta immediately before serving.
This is a great recipe to make on a hot day if you don't want to turn the oven on. It works as a complete meal, but also works well as a side dish for a cookout. Again, we told you- it's versatile!
We hope you enjoy this summer dish as much as we do!
Stay Cool,
The Cool Dads Crew
Monday, August 4, 2014
Monday Meals: Broccoli Soup
The Wisconsin Test Kitchen went to our local farmers market last weekend; and it seems to have exploded over night with all kinds of tasty produce! Right now sweet corn, tomatoes, berries and all kinds of other delicious produce are in season. We actually ended up doing most of our grocery shopping at the market last week!
One of the items we got in our CSA box, was four small heads of broccoli. We use it in stir frys, eat it raw, and even make it into soup. A few years ago we stumbled upon a broccoli soup recipe that was so easy and delicious- it became our go-to broccoli recipe.
Creamy Broccoli Soup
1 head broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, thinly sliced
One 15-ounce can cannellini beans, drained
2 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 ounce shaved Parmesan, for serving
Directions:
Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
Add beans and stock and bring mixture to a simmer.
Remove from heat and add broccoli; puree in batches in a blender until smooth.
One of the items we got in our CSA box, was four small heads of broccoli. We use it in stir frys, eat it raw, and even make it into soup. A few years ago we stumbled upon a broccoli soup recipe that was so easy and delicious- it became our go-to broccoli recipe.
Creamy Broccoli Soup
1 head broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, thinly sliced
One 15-ounce can cannellini beans, drained
2 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 ounce shaved Parmesan, for serving
Directions:
Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
Add beans and stock and bring mixture to a simmer.
Remove from heat and add broccoli; puree in batches in a blender until smooth.
Season to taste with salt and pepper. Garnish each bowl with shaved Parmesan.
This is an easy weeknight meal to make, and your vegetarian and vegan friends will really enjoy it. The soup has a nice creamy texture, without the addition of heavy creams or fats. Plus, the white beans add protein, which makes this a filling soup- perfect for dinners.
We hope you're enjoying the summer produce bounty as much as we are!
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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