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Easy Skillet Shepherd’s Pie with Cauliflower Mash

Introducing Momma ChefBringing you fabulous recipes using less than 6 ingredients and under 6 minutes of prep time!

How easy is it to make dinner while holding a 4-year-old on your hip, calming a 7-year-old throwing a tantrum and helping a 12-year-old with his homework? Sound familiar? Well I have finally mastered a way to serve fabulous meals with little effort and few ingredients. My recipes are simple and delicious, using no more than six ingredients and under six minutes of prep time. It will look like you’ve spent hours in the kitchen with help from Momma Chef. Prepare to impress starting with this delicious Shepherd’s Pie!

As you can imagine, this recipe was created when I was on one of my 10 different diets of the year and was on a cauliflower kick! This diet suggested cutting out the carbs of regular potatoes and substituting a healthier version with cauliflower. Little did I know how much I would love this dish with cauliflower and prefer it over the heavier mashed potatoes that’s normally in Shepherd’s Pie! This is one of my favorite dishes to make and serve.

Skillet Shepherd’s Pie with Cauliflower Mash (serves 6 or more)

1 lb. ground beef

1 12 oz. bag cauliflower florets

1 container Trader Joe’s Mirepoix mix (contains chopped onions, carrots and celery)

2 tbsp. salt

2 tbsp. chopped rosemary

1 tbsp. olive oil

  • Preheat oven to 350 degrees.
  • Steam cauliflower florets in a pot on the stove or in the microwave.
  • While the cauliflower is steaming, in a separate oven-safe skillet heat 1 tbsp. olive oil over medium high heat.
  • Add in ground meat and cook 3 minutes, stirring occasionally.
  • Then add in Trader Joe’s Mirepoix mix, 1 tbsp. salt and the chopped rosemary. Cook another 2 minutes, mixing everything together.
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2017 Editions Featured February 2017 Food Magazine Things to do

Maple Season is the Sweetest Time of Year

There is almost nothing in life so sweet as pure maple sugar — that is, if we’re speaking literally.

Did you know that our home of Northeast Ohio has rich glacier deposits from the Ice Age, giving it the perfect growing conditions for the sugar maple tree? No wonder we hear so much about maple sugaring this time of year.

If you’ve never seen the process in person, bring the family out this spring to one of the many regional opportunities. Sap collection methods have evolved over the years, but the way trees produce the sweet stuff, and the way it’s boiled, are as traditional as can be.

Judy Bradt-Barnhart, a naturalist at Geauga Park District, explains the reason sap drips out of the tree in the first place.

“Last summer, while the leaves were on the trees, they were undergoing photosynthesis, where they produced a product called sucrose,” she says. “Before the leaves fell off the tree, that sucrose was transported down to the roots and stored as starch over the winter.”

As winter changes to spring, with its freezing nights and warmer days, pressure builds within the trees.

“The starch converts back over to sucrose, the tree starts to pull water out of the ground, it dissolves into the sap, and it starts to fill up the tree,” Barnhart says. “The sucrose is going up the tree to the new and developing buds to feed it, and we take a little bit of that so we can have our sweet maple syrup on our pancakes.”

Remarkably, the sap we hear drip-drip-dripping into buckets hanging from spiles on area trees is only about 2 percent sugar to start. But the tasty end result is anywhere from 66 to 67 percent sugar.

How do they do it? By evaporating off the water.

...
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2017 Editions Ages & Stages Featured Food January 2017 Magazine Parenting

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It's not hard to make school lunch packing healthier, easier and better for the planet. Free your child’s lunch from the mid-school year doldrums and go green with these tips. ...
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If you want to prepare for a grownups-only getaway, local travel agent Tricia Scott shares noteworthy adult adventures and little-known tips about why a Disney vacation isn't just for the kids. ...
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Momma Chef’s Homemade Ohio “Snow” Cones

Introducing Momma Chef: Bringing you fabulous recipes using less than 6 ingredients and under 6 minutes of prep time!

How easy is it to make dinner while holding a 4-year-old on your hip, calming a 7-year-old throwing a tantrum and helping a 12-year-old with his homework? Sound familiar? Well I have finally mastered a way to serve a fabulous meal with little effort and few ingredients. My recipes are simple and delicious, using no more than six ingredients and under six minutes of prep time.  It will look like you’ve spent hours in the kitchen with help from Momma Chef.
Now that winter is in full swing, most kids are happily playing in the snow. But here’s one way to get rid of the snow – eat it! Try my recipe for homemade “snow” cones. It’s made with real outdoor Ohio snow and homemade syrup that takes just minutes to make. Your kids are going to love being in the snow and eating it with this yummy recipe!

Momma Chef’s Homemade Ohio “Snow” Cones
2 c. of snow per each snow cone
1 c. water
1 c. sugar
Kool Aid liquid (I like cherry and grape)
**see “tips” below

In a saucepan, mix the water and sugar and bring to a boil. Stir occasionally for about 2 minutes until the sugar is dissolved.

Remove from the stove and divide the liquid into two bowls. In one bowl, squirt about 8 drops of Kool Aid Liquid cherry. In the other bowl, do the same with the grape until desired color. Put the bowls in the refrigerator until the liquid is cold. When it’s ready, take your kids outside and have them scoop about 10 cups of fresh snow into a large container (this will make about 5 snow cones). Make sure it’s clean snow!

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Baking with Kids is Messy, but oh so Sweet

To some, baking holiday cookies with kids sounds like a recipe for disaster. It’s not difficult to imagine all the mess and the drama. With a pinch of preparation and a dash of extra patience, baking with your children can be educational and, yes, even a lot of fun. Find mom-tested tips and recipes here. ...
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