When you become a parent, your child's health and well-being takes top priority. This is why when it comes to getting dinner on the table, parents these days are less likely to reach for that box of mac and cheese and other heavily processed foods. Instead, parents tend to gravitate to dishes, sides and snacks featuring real ingredients that even a small child can name.
Chef Alex Guarnaschelli is on board with this approach to mealtime, as she creates delicious and simple meals for her own family in between appearances on Food Network's Iron Chef. At the same time, she wants to remind parents that healthier eating begins with healthier surfaces, making it important to practice safe food-handling techniques, such as killing germs on food prep surfaces.
The importance of safe food handling
Pathogens like E. coli, listeria and salmonella can be transferred from foods to food preparation surfaces and find their way into the food itself. To keep your family safe, it's important to take time to disinfect the kitchen counter before, during and after food prep - especially if raw meat is involved.
Guarnaschelli recommends a product like Lysol Daily Cleanser, because it contains only three simple ingredients and leaves no harsh chemical residue behind - this means no rinse step is required. It's safe to use throughout the home, not only on food contact surfaces in the kitchen, but also baby areas, pet areas and the bathroom.
Here's to healthier eating
In partnership with Lysol, Guarnaschelli created a series of delicious recipes that are a hit with the kids, but don't take too much prep and cooking time. Like Lysol Daily Cleanser, the following recipes feature just three simple ingredients inspired by the three simple ingredients in Lysol Daily Cleanser, making these the perfect meal solution for busy families.
Spinach and Curried Red Potato Frittata
Ingredients: 7-8 medium Red Bliss potatoes 6 large eggs, beaten 2 1/2 cups (about 1/4 pound) spinach leaves
Seasoning: Kosher salt 1 teaspoon hot curry powder 3 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees Fahrenheit. Place the potatoes in a single layer on a baking sheet, place in the oven and bake until tender, about 15-20 minutes. Remove from the oven and quarter the potatoes. Toss with the curry powder and a pinch of salt. Set aside.
In a medium bowl, whisk together the eggs and salt with 1 tablespoon cool water. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
Heat the non-stick skillet and add the olive oil. Arrange the potatoes in a single layer on the bottom of the skillet and cook until browned on all sides, 10-12 minutes. Stir in the spinach and cook for only 1 minute until it wilts. Pour the eggs over the spinach and place the skillet in the center of the oven. Allow the eggs to cook, undisturbed, 10-12 minutes or until cooked through but still slightly soft in the center. Unmold and season again. Slice into wedges.
Quinoa and Chicken Bowl with Fresh Parsley
Ingredients: 2 boneless chicken breasts, 6-8 ounces each, skin on 1 1/2 cups quinoa 1 cup fresh parsley leaves
Seasoning: 1 teaspoon ground cumin Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 teaspoon Spanish paprika
Preheat the oven to 400 degrees F. Slice the raw chicken breasts, and season generously with cumin, salt and pepper on all sides and arrange them, skin side up, on a baking sheet. Place the tray in the center of the oven and roast until cooked through (internal temperature of 165 degrees F) and the skin browned, 18-20 minutes. Remove from the oven, cover loosely with foil and let rest. Lower the oven temperature to 350 degrees.
In the meantime, bundle the parsley leaves and chop into fine pieces.
Heat a large sauté pan and add the olive oil and quinoa and cook for 2 minutes, until you hear it crackling. Add 3 1/2 cups water. Stir gently. Season with salt and the paprika and bring the liquid to a simmer over medium heat. Place the sauté pan in the center of the oven and allow to cook, undisturbed, 12-15 minutes or until the grains fluff slightly and separate.
Remove quinoa from the oven, flake it with a fork and allow to rest for 10 minutes before spooning into a large bowl or 4 individual bowls. Arrange the sliced, cooked chicken with the parsley leaves on top of the quinoa.