Sunday, November 06, 2011 Posted by Dina N
Dinner with kids shouldn’t be a battleground. And it shouldn’t make a martyr out of the parent whose job it is to get it on the table fast, fresh and hot every day at 6 PM. Aviva Goldfarb’s cheerful Scramble system takes the hassle and worry out of mealtime. Her users and readers rely on her grocery lists, weekly meal plans and recipes not just for the healthy dinners themselves but for taking the stress out of dinnertime. She wants families to actually enjoy their dinners together! Now, with SOS! The Six O'Clock Scramble to the Rescue, Goldfarb is taking an extra of-the-moment stress away from meal planning for busy families: concern about the environment, about the cost of shipping out-of-season food halfway around the world, about packaging, about additives and preservatives.
In SOS! The Six O'Clock Scramble to the Rescue, readers will get a full year of weekly meals that:
- help readers eat seasonally without missing their favorite foods
- move toward a slightly more vegetarian menu for health and a lighter environmental footprint
- reveal when organic matters (and when it doesn’t)
- save money through easy, efficient planning, bulk buying, freezing and storing, and avoiding waste
- pack the power of achievable ethnic meals, such as Easy Cheesy Tex Mex Scramble and Greek Pasta Salad
- make grocery trips count
SOS! The Six O'Clock Scramble to the Rescue is Aviva Goldfarb's second cookbook, after The Six O'Clock Scramble. Just as the first one, this cookbook is packed with easy, healthy recipes that are perfect for busy weeknights. I absolutely love the concept and both books. The meals are organized by season, each section featuring five weekly menus. There is a handy list of staples that every pantry, freezer and spice rack should have. The seasonal guide to fruits and vegetables helps you buy produce that is in season - fresher, cheaper, and better for your family. Every recipe has the nutritional values per serving, too. You can follow the weekly menus, or pick and choose: each recipe is listed with its prep and cook times. If you only have 20 minutes - make the Indian Spiced Salmon or the Cool Tortellini with Artichoke and Pepperoni. There's more time? How about the Crustless Spanish Quiche (55 minutes total) or the Hearty Beef Stew (25 min. prep and 90 min. cook time)? For some recipes, I can prep the night before, refrigerate everything, and just cook it the next evening. Ms. Goldfarb has included some very good advice on shopping for organic produce, composting, feeding vegetarian kids, snacking, freezing meals, and more.
Did you know you could make meatloaf in just 45 minutes? That includes prep and bake time! My family loves Ms. Goldfarb's Mini Meatloaf Muffins. I've made them several times, even improvising a bit with the ingredients and the spices: added black pepper, used Panko bread crumbs instead of Italian, green peas and corn in lieu of carrots, even leftover steamed broccoli. The muffins are moist, flavorful, and delicious every single time. I make the Mini Meatloaf Muffins about once a week with ground turkey but you can substitute ground pork, ground beef, or vegetarian "meat". My kids were psyched to have meat muffins for dinner! I serve them with a side of steamed mixed veggies. Another great option suggested in the cookbook are baked potatoes. To me, mashed potatoes or potato salad (with onions, sans mayo) work equally well.
Ms. Goldfarb kindly agreed to allow me to share this recipe with my readers. Enjoy!
Mini Meatloaf Muffins Recipe
1 teaspoon olive oil
1/2 white or yellow onion, finely chopped (about 1/2 cup)
1-2 large carrots, finely chopped (about 1/2 cup)
1 teaspoon dried oregano
1 teaspoon minced garlic (1-2 cloves)
1 1/2 pound lean ground beef, ground turkey, or ground chicken
3/4 cup ketchup or tomato sauce
1 cup Italian bread crumbs, or crushed crackers
2 tablespoons Dijon mustard
1 tablespoon Worcestershire
Preheat the oven to 350 degrees. In a skillet, heat the oil over medium heat and saute the onions, carrots, oregano and garlic for 3 to 5 minutes until the vegetables are tender. Remove them from the heat and let them cool for about 5 minutes. Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and vegetable mixture, and stir thoroughly.
Spray the wells of a 12-cup muffin tin with nonstick cooking spray. Spoon the meat mixture into the wells, dividing it evenly - each mini meatloaf should completely fill a muffin well but won't go much over the top of it. Bake the meatloaf muffins in the preheated oven for 30 minutes.
Remove them from the oven and let them sit for 5 minutes before serving, or refrigerate them for up to 2 days before reheating and serving, or freeze them for up to 3 months.
One lucky U.S. reader will win a copy of the SOS! The Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families!
To enter, please comment below with your favorite quick and healthy family dish - then follow the instructions on the Rafflecopter form.
Disclaimer / Disclosure: I received a complimentary copy with no obligation for a positive review. No compensation was obtained for this post. Photo and book info courtesy of the publisher, author or PR firm.