Meatless Monday: Orzo with Roasted Broccoli & Chickpeas

Life in the Wisconsin Test Kitchen has gone from crazy to insane. Kevin has started coaching diving again; and SB has made her triumphant return to soccer twice a week.  And school starts this week. Ugh. More time than we care to admit is spent in the car driving from one activity to the next. Needless to say, dinner sometimes slips pretty low on the priority list. 

But we've been trying to stock the fridge with lots of healthy produce and fruit, and the freezer with organic chicken nuggets and veggie burgers for the nights when "cooking" isn't an option. We're in search of easy, healthy recipes we can grab and go. This broccoli, chickpea and orzo salad was perfect. We were able to make this, quiz SB on her sight words and counting by 10's. Bam: multitasking. You know how Cool Dads do! Bonus: this is also a great recipe for our vegan fans.

Orzo with Roasted Broccoli & Chickpeas
Recipe courtesy of: https://marlameridith.com/orzo-pasta-with-roasted-broccoli-chickpeas-recipe/

1/2 pound orzo pasta
1 15oz can chickpeas, rinsed & drained
1 head broccoli, cut into small florets
Curry powder
Cracked black pepper
Garlic salt
Olive oil
Lemon juice
1/2 cup toasted pine nuts

Preheat oven to 375 F with the rack in the middle. 

Cook orzo pasta, toss with olive oil and set aside. 

Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. 

Roast about 25-30 minutes, until golden brown and soft.

Toss orzo with roasted broccoli & chickpeas. To taste: mix with lemon juice and additional curry powder, pepper and garlic salt if needed. Top with toasted pine nuts.

How do you toast pine nuts?
In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

Here's to another school year, and a crazy busy life that we wouldn't trade for anything!

Stay Cool,
The Cool Dads Crew

Football Friday: Beer Braised Brats

*Note to the reader: The Wisconsin Test Kitchen grudgingly agreed to post this recipe. Brats in a slow cooker are practically against our religion. So is ending any blog post with 'Go Bears'. But, that's what friendship is all about, right?

Both Cool Dads Test Kitchens love to cook and tailgate; but only the Wisconsin Test Kitchen lives in a state that tailgates for EVERYTHING. Now don't get us wrong; that's not a bad thing. But true Wisconsinites will tailgate for baseball games, football games, concerts, and maybe even a basketball game or two. Tailgating is just one of the things you are born with in your blood. Personally we think it's just because it is so cold for so long; that we look for any reason to get outside for any amount of time. So here is a great tailgate recipe, or even to enjoy while watching the game at home with friends.

Beer Braised Brats
1 large Onion
3 - 4 minced garlic cloves
3 12 oz Beers (only use a good beer, one that you would drink)
1 stick unsalted butter
10 Bratwurst


1. Slice onions (do not chop them)
2. Lay a thin layer of onion on the bottom of the slow cooker
3. Layer all the brats on top of the onions
4. Layer the rest of the onion on top of the brats
5. Place the garlic cloves and butter on top of the onion

6. Pour the all three beer in the slow cooker

7. Turn the slow cooker on low for 7 - 8 hours or 4 - 5 hour on high
8. Before serving, place the brats on the grill or in a grill pan and grill 1 - 2 minutes per side (Just enough to get grill marks on each side)

9. Saute the onion to place on top of the brats
10. ENJOY while watching your favorite team win GO BEARS

Now that it's (almost) officially football season, we'll be back with weekly predictions and all kinds of delicious football food. It's truly the most wonderful time of the year.

Stay Cool,
The Cool Dads Crew

Meatless Monday: Portobello Mushroom Pizzas

The Wisconsin Test Kitchen eats A LOT of mushrooms. We put them on pizza, in our eggs, even raw. And now that one of our members doesn't eat much meat anymore, she substitutes mushrooms for everything from burger patties to corned beef. At any given time, you'll find one or two packs of portobello mushroom caps, as well as a two pound container of sliced mushrooms in our crisper. Sorry. We really like mushrooms.

Last week we were looking for a quick recipe to toss on the grill (we were expecting rain, and wanted to get dinner finished before the storms started); and we ended up making pizzas. But instead of crusts, we used portobello mushroom caps. This is an awesome low calorie (as long as you stay away from using a lot of cheese and meat) and low carb recipe. 

Portobello Mushroom Pizzas

4 portobello mushroom caps (try to find ones with a rounded edge- it will help contain the toppings better)

Pizza sauce

Shredded mozzarella (or pizza blend) cheese

Pizza toppings (we had green peppers, black olives and turkey pepperoni)

Remove the stems from the portobello mushrooms and clean. Not sure how to clean a mushroom the correct way? This video should help you out.

Once the mushrooms are clean and dry, place on a cookie sheet, cap side down. 

Spoon a thin layer of pizza sauce inside the cap (resist the urge to go crazy with pizza sauce- you still have cheese and toppings to put inside the mushrooms too). 

Top with cheese and other assorted pizza toppings.

Place on a medium heat grill for approximately ten minutes. You want the mushrooms to get soft but not burnt, and you want the cheese to melt. 

Serve immediately with extra tomato sauce and grated Parmesan cheese.

Believe it or not, this was a quick dinner to throw together, and the pizzas were devoured in no time. If your kids are mushroom fans, this is an easy way to get more vegetables in their diets, or it's an impressive meal to make for your vegetarian friends and family.

Stay Cool,
The Cool Dads Crew

Frugal Friday: Crock Pot Chuck Roast

With school quickly approaching (I know, I know we are all excited about that); free time is going to be non-existent. Your family is still going to be busy with sporting events, PTA meetings, and plenty of other activities that suck up the time you'd normally use to cook dinner. But instead of using that as an excuse and hitting the drive thru; try this easy, delicious pot roast recipe. The Arkansas Test Kitchen tried this recipe, and said we would never cook a pot roast any other way again.

Crock Pot Chuck Roast
Recipe courtesy of Table for Two

1 3 - 4 lb chuck roast (fat trimmed)
1 packet dry ranch dressing mix
1 packet dry Au Jus gravy mix
1 stick unsalted butter (8 table spoons)
1/4 cup water (hint: I forgot the water and it still turned out great)


Directions:

1. Place chuck roast in the bottom of the crock pot
2. Season with both of the dry seasoning packets
3. Cut the stick of butter into 4 portions and place on top of the meat

4. Turn the crock pot on low for 6 - 8 hours, or until the meat reaches an internal temperature of at least 160 degrees
5. Remove meat from the slow cooker and shred
6. Spoon juices on top of the meat and enjoy

Yes, it is that easy and that good.

Cost Breakdown
Chuck Roast $10.00
Ranch Packet $1.00
Au Jus Packet $1.00
Butter $1.00 (for the one stick that I used for this recipe)
Total: $13.00
We were able to get 8 meals out of this Roast, for $1.62 per serving.

No matter how busy your week is, you'll still find time for this tasty family meal.

Stay Cool,
The Cool Dads Crew

Meatless Monday: Easy Breakfast Burritos

School is starting soon; and we in the Arkansas Test Kitchen couldn't be more thankful. Not just because Lil' Dude will be in school all day (that doesn't hurt), but because Football Season is almost here, Fall is almost here which means cooler temperatures, and Pumpkin Spice season is almost here! Yes, it is well documented how much both test kitchens enjoy pumpkin spice lattes from Starbucks. 

With school starting soon, that means rushing around the house in the morning, finding permission slips, packing lunches and making breakfast. For those mornings you don't want to fill your kids up with sugary breakfast cereal, we present you: Easy Breakfast Burritos! 

Easy Breakfast Burrito

2 eggs
1 tsp butter
2 tsp milk
Salt and pepper to taste
1 coffee cup
1 medium sized soft taco shell
Shredded cheese
Chunky salsa


Directions:
1. Butter the bottom of the coffee cup
2. In the cup, place 2 eggs, milk, salt and pepper. Scramble with a fork
3. Microwave for 45 seconds
4. Scramble again with the fork
5. Microwave again for an additional 45 seconds
*Place the tortilla shell in the microwave when you microwave the eggs for a second time
6. Place the egg mixture on the warmed tortilla shell, and top with shredded cheese and salsa

7. Fold into a burrito and enjoy

Cook time is less than 2 minutes; and this is a portable breakfast you can even take out the door with you. This is a protein packed breakfast that will fill your kids up, and give them the fuel they need for a busy day at school. And it's an affordable breakfast that can cost less per serving than a box of Frosted Flakes.

Cost Breakdown:
18 eggs 2.00 (on sale)
10 Tortilla Shells 2.50
Salsa 2.00
Shredded Cheese 2.00

Total Cost $8.50
Cost per burrito, approximately: $1.00 

Now that school is right around the corner, we look forward to sharing more kid-friendly, budget friendly recipes with you!

Stay Cool,
The Cool Dads Crew

Frugal Friday: Crock Pot Chicken Tacos

One of the most time honored traditions in all of American cuisine is TACO TUESDAY! Who doesn't love tacos? They're fun to make, you can customize them, and it's an easy way to make sure your kids are getting most of the food groups in one easy meal.

We're taking Taco Tuesday to a whole new level, and making it even easier: and less expensive than a trip to McDonalds or Taco Bell! These creamy, cheesy slow cooker tacos are awesome: and it's a whole meal the whole family will love. 

Crock Pot Chicken Tacos

Recipe courtesy of http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html?m=1

2.5 lb bag of frozen boneless, skinless chicken breasts (no need to thaw)
1 can black beans (rinsed and drained)
1 can corn (drained)
8 oz cream cheese
1 can Ro-Tel
1 package Taco Shells (either hard or soft)
Shredded Cheese

Assorted veggies for tacos (lettuce, tomatoes, onions, avocado are all tasty options)


Directions:
1. Place frozen chicken breasts, black beans, corn, cream cheese and Ro-Tel in crock pot
2. Turn crock pot to low and cook for 6-8 hours
3. If you can, stir mixture every 2 hours or so (I have a secret, I forgot to stir until the last hour or so. But shh don't tell anyone, Dinner still turned out just fine.)
4. After 6 - 8 hours, shred the chicken, and stir contents of the crock pot until well combined
5. Spoon the chicken mixture into taco shells, top with cheese and vegetables, and enjoy

Suggestions:
1. Adding prepared plain or Mexican rice would be wonderful additions to this dish! 

2. If you're not a big fan of tacos, serving the chicken mixture over tortilla chips and turning it into nachos is a tasty option as well.

Cost Breakdown 
Chicken Breasts $6.99
Can of Black Beans $1.00
Can of Corn $1.00
Can of Ro-Tel $1.00
Cream Cheese $2.00
Tortilla Shells $2.29
Shredded Cheese $1.00
Total: $15.28
Approximately 10 Meals (2 tacos per person)
Cost Per Meal $1.53


Hold onto this recipe until Tuesday: you won't be disappointed! 

Stay Cool,

The Cool Dads Crew

Meatless Monday: Dutch Oven Apple Dumplings

Since the Arkansas Test Kitchen recently relocated into a new apartment; we've enjoyed entertaining friends and family. And since we contribute to a food blog; that always means GOOD FOOD!

We firmly believe in the concept of a dessert stomach; which means dessert is a must when we're entertaining. And a quick, easy dessert always works best. We found a Pinterest recipe we had to try, and it did not disappoint!  After one small modification; these dumplings are now requested by dinner guests!


Dutch Oven Apple Dumplings
Recipe adapted from A Little Campy

1 apple (Cored and Peeled)
1 can crescent roll dough
4 tsp sugar
3 tsp cinnamon
4 Tbsp melted butter
1/2 cup water


1. Preheat oven to 350 degrees
2. Grease your dutch oven with cooking spray
3. Combine sugar and cinnamon in a bowl
4. Cut your apple into 8 equal portions
5. Roll the apple pieces in the sugar / cinnamon mixture
6. Place seasoned apple pieces in a crescent triangle, and roll the dough around the apple piece
7. Place dumplings in the bottom of the dutch oven
8. Pour 1/2 cup of water into the bottom of the dutch oven, trying not to splash the apple dumplings with water
9. Using a basting brush, brush melted butter on top of the apple dumplings
10. Evenly spread the remaining sugar /cinnamon mixture on top of the buttered apple dumplings
11. Cook at 350 for 20 - 35 minutes
12. Allow to cool, then serve warm with vanilla ice cream 

Give this recipe a try at your next dinner party; it's Dessert Stomach tested and approved.

Stay Cool,
The Cool Dads Crew

Frugal Friday: Baked Ziti

Are you like the Arkansas Test Kitchen, money going out for bills with little left over for groceries? After the Arkansas Test kitchen moved into a new apartment, money was gone in a hurry, so we focused on some delicious budget friendly recipes- like this Baked Ziti!  

The yield on this recipe is insane- we gave a third of it away to friends for their dinner, and were still able to eat it for three days after. It also freezes really well if you'd want to make half a batch now- and freeze the other half for dinner later in the month. And bonus? The most expensive ingredient in the entire meal is the two pounds of meat! Talk about budget friendly. 

And what good is pasta without some bread to go along with it?  Check out http://cooldadscook.blogspot.com/2014/03/friday-fundamentals-bread.html for an easy, delicious bread recipe.

Baked Ziti

courtesy of www.recipe.com/now-and-later-baked-ziti/

9 cups penne (tube shaped) pasta
1 cup chopped onion (approximately 1 medium large onion)
2 lbs ground meat (we used sweet Italian sausage and ground turkey)
7 1/2 cups pasta sauce (we used 2 cans of roasted garlic and 1 can of traditional)
3 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Directions:
1. Cook pasta to al dente (the pasta is going to cook longer in the oven so you do not want to over-cook it)*.
*Remember to salt the water while cooking pasta, it will help it boil faster and it will also season the pasta as it cooks
2. In a 6 qt stockpot, sauté the chopped onion in a small amount of olive oil.
3. Once the onion is sautéed, brown the meat.
4. Once the meat is browned, add the pasta sauce, cooked ziti, and 2 cups of shredded mozzarella cheese

5. Stir to combine
6. Spoon the mixture into 2 large 9"x13" greased casserole pans.

7. Evenly sprinkle the remaining cheese on top,cover pans with aluminum foil.
8. Cook for approximately 30 minutes at 350 degrees,or until the cheese is melted, and the pasta is warm throughout.

The Arkansas Test Kitchen can't wait to share more of our budget friendly kitchen adventures with you! 

Stay Cool,
The Cool Dads Crew

Meatless Monday: Arkansas Cold Brewed Coffee

Ok, we are going to take a little break from our normal Meatless Monday posts; but instead of meatlessness (is that a real word? Well, it is now!) we're going to cool things off with iced coffee. 

Between the Arkansas and Wisconsin Test Kitchen; coffee is considered life blood. Some people LIKE coffee, others LOVE coffee, but we NEED coffee to adult.  BUT when you wake up in the morning and it's already 75 degrees outside, drinking hot coffee isn't really appealing. Thus- iced coffee! 

Arkansas Cold Brewed Coffee
6 - 8 tablespoons ground coffee
French press
Room temperature water

There are other ways to make iced coffee, but this is the Arkansas Test Kitchen's exclusive recipe.

Grind your coffee beans to a coarse grind (if you over-grind them they will slip through the screen of the french press).

Place the ground coffee in the french press and fill with room temperature water, leaving an inch or two at the top for the press.

Allow to sit on the counter for 8 -12 hours ( I have even let mine go for 24 hours).

After you allow it to sit, pour coffee into a pitcher or large plastic water bottle- something that will hold 32oz. 

Place in the refrigerator for a few hours to chill. 

So, now you've iced coffee. How do you drink it?

Our recommendation is to combine half a glass of cold coffee with half a glass of almond milk. Since the coffee is "cold" brewed, the taste is a little sweeter and not as bitter, but it is stronger. If you don't want to use milk, I would suggest adding a little water to help dilute it. But that's a personal preference.

Note from the Test Kitchen
*I make my coffee in the morning and let it sit on the counter while I am working, then pour it into the container and let it sit in the refrigerator overnight.

You can thank us later for all the money you're about to save at Starbucks!

Stay Cool,
The Cool Dads Crew