May 17, 2017

Chef Luke Makes Banana Chocolate Chip “Muffies”

My favorite thing about cooking with Chef Luke…is his excitement to cook each week. He is constantly thinking of new ideas for his show and gets overly excited to try new recipes. Being such a foodie myself I feel pretty darn lucky that my kids love to eat and cook as much as they do.

Today Chef Luke is making “Muffies”.  You may be asking yourself…what on earth is a Muffy? And is Seri spelling it right?

A Muffy is what Luke calls the tops of muffins. He gets a muffin every week before his soccer class…and rips off the top and leaves the bottom for the wolves. He named these muffin tops – Muffies.

So today…he’s making Muffies!  They are amazing.  Like banana chocolate chip muffin COOKIES. Yum!

Watch how Luke whips up these bad boys and you can find the recipe below.

Chef Luke’s Banana Chocolate Chip “Muffies”

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup salted butter, melted
1 cup sugar
1 egg
1/3 cup milk
2 bananas, mashed
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Combine flour, baking powder, and salt in a bowl, set aside.
2. In a medium bowl combine flour, baking powder, sugar and whisk together.
3. In a large bowl combine mashed bananas, egg, milk and melted butter and stir.
4. Add the dry ingredients to the wet ingredients slowly, mixing together so all is combined well.
5. Refrigerate the dough for at least one hour, then shape into large balls.
6. Bake on a greased baking sheet for 15-20 minutes. Do not over bake. Let cool for 5 minutes and then transfer to a cooking rack to cool all the way.

xx, Seri
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April 10, 2017

Crafty Easter Eggs

Easter is approaching quickly, so we decided we would do this week’s DIY project with the upcoming Holiday in mind.  Seri’s boys and their friend, Eryn, came over after school and we got to crafting!

We’re always trying to find a way to repurpose supplies that we already have in the studio, so we decided to use these leftover tissue tassels to decorate Easter Eggs! You can also use regular tissue paper. Besides that, all you need are some hard boiled eggs, Mod Podge, and paint brushes.

First, we cut our tissue paper down into small pieces that would easily glue onto the eggs.

Next, we set the kids up with their own cup of Mod Podge and a paintbrush.

We were careful about showing them how to add small amounts Mod Podge to the egg before placing their pieces of tissue paper on top.

Once they had the hang of it, we let their creativity run free!

Even Seri joined in the fun to make an Easter Egg!

Luke took a quick snack break….

While Eryn worked hard to make the prettiest egg of the bunch.

It was safe to say the girls ruled this craft, but in the end, all the eggs made for the most perfect Easter decoration.

xx, Maggie
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Party conversation
  1. Hassain Shareef

    Thank you for sharing this great article i hope its work to me and its helpful birthday party events

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April 7, 2017

Ready, Set, Weekend With Simply Beautiful Eating

I just wanted to share a little secret with you. I completely forgot about this recipe and the accompanying photos. Most likely because I’m living in renovation (hell) disarray and it’s been a messy, long and arduous process. As most of you know, I’m “kitchenless”, which means I have no stove, oven or full size sink.

Oh, I know what you’re thinking. She’s suffering  from the dreaded “Woe Is Me Effect”. Well, you’re right. Working from an upstairs bathroom isn’t my idea of fun. Every time I look to my left while preparing our salad, I see a TOILET. I can’t seem to justify preparing a meal in a room with a commode. I just can’t.

Anyhoo. You need a stovetop and an oven to make this recipe. Don’t even try to make this on a hot plate because it will end up being an omelette and not a frittata.

What’s the difference? I’ll tell you.

Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.

Why is this great? Because I seriously SUCK at making omelettes. No matter how slippery slidey the pan is, mine always seem to fall apart and break upon flipping or folding. Yes, I know there are tricks of the trade, but being an “omelette chef” is not in the cards for me. It’s just NOT.

These tomatoes were actually from our summer crop in the garden. That’s the clue on how old these photos are because right now our garden is in spring thaw mode. Nonetheless,  tomatoes are readily available at the market year round, so you needn’t worry about growing your own, unless you happen to have a hothouse in your backyard.

The other thing I love about this recipe is that it reminds me of a party. Here’s what you need to do right now. Grab your friends, partner, husband or wife and dance around the room saying FRITTATA several times. I’m going to do that later tonight. Perhaps it will put me in a better mood when I’m slinging salad in the washroom. Cha cha cha.

GREEK ROASTED TOMATO FRITTATA

– 1 tablespoon olive oil
– ½ cup grape or cherry tomatoes, halved
– 1 cup baby spinach
– 3 – 4 large eggs
– ½ teaspoon kosher salt
– ¼ teaspoon ground black pepper
– 1 ounce feta cheese, crumbled
– ½ cup chopped red or yellow peppers
– 2 tablespoons chopped chives
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill

1) Preheat the oven to 350F.
2) Add the olive oil to the tomatoes and place on a cookie sheet to roast for 10 -15 minutes, or until tomatoes burst open and are nicely caramelized.
3) In the meantime, whisk the eggs in a bowl with a fork. Add the feta, spinach, red pepper, chives and mix well. Season to taste with salt and pepper.
4) Heat an 8 or 9 inch cast iron pan on your stovetop and place the roasted tomatoes in, then pour the egg mixture on top of the tomatoes and give everything a good stir, don’t overcook – the frittata will set in the oven.
5) Place the pan in the oven for 15-20 minutes. The cooking time will depend on the thickness of your frittata. Simply stick a sharp knife into the middle to test if it has cooked through. Serve warm with a sprinkle of fresh parsley, dill and additional feta cheese.

xx, Debi
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March 29, 2017

Chef Luke makes Challah Bread Pudding

If there is one thing that Chef Luke absolutely lives for it’s challah. He loves making it, eating it, frying it up as fresh toast…you name it. So when we came across a Weelicious recipe for Challah bread pudding we thought mmmmmmm let’s make it!

Weelicious is our favorite chef for kids recipes. She uses healthy ingredients and her recipes are so easy to follow not to mention always delicious!

Luke’s favorite part of this recipe was ripping apart the challah…eating chunks of it while doing so. And my favorite part? EATING this pudding! It turned out so crispy and delicious. YUM!

Now you can watch Chef Luke in action making this bread pudding which would be perfect for a brunch or to serve to the Moms at your kids next playdate.

Recipe by Weelicious
Video by Maggie Antalek
Photos by Abby Copleston

xx, Seri
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March 24, 2017

Ready, Set, Weekend With Simply Beautiful Eating

For those of you who have been following along on Snapchat and my Insta Story, you know what the current state of affairs is in my home. We are living in total chaos right now during a kitchen and main floor renovation. No one said this was going to be a walk in the park, but we have learned to manage without a kitchen, and to be honest, I’m quite proud of US. Here are a few things we are doing to get us through the next few months.

1) We set up a “mock” kitchen – The location of this kitchen is in our boy’s old bathroom upstairs. Well? There’s a sink, a counter, a toilet and a shower in there, so what more did we need? Nothing.
2) Our new pantry area – We placed boxes of the contents of our cupboards and flatware drawers in my youngest son’s old bedroom. Perfect space to store all the large tubs of dry goods, sauces, oils, cleaning equipment etc. (My first thought about using our every day dishes was NO WAY. Why not just live on paper plates for the next three months? That didn’t bode well when you actually have to cut something on your plate and you saw right through it to the table. Besides, it wasn’t an eco-friendly idea anyways…despite the fact that I’m a total lazeball when it comes to doing dishes without a dishwasher. God, I’m spoiled.
3) Cooking with no stove – Yes, we have NO STOVE, but the good news is we have a fridge, microwave and I bought a hot plate for my food videos, so basically we are GOOD to go. The microwave comes in handy for reheating meals and the hot plate is just the best thing on earth for making everything from stir-frys to soup.
4) Our new dining room – We set up a bridge table and two folding chairs in my office/studio. It’s fine, with the exception of the days where we had the heat turned OFF by the contractor and sat shivering with a small space heater at our feet while eating our dinner.

This turkey vegetable egg drop soup is the easiest reno recipe ever. Everything is made in one pot on the magic hot plate and voila…….you have a meal in a bowl. In fact, you have a meal that you can actually eat right out of the pot – to save yourself from cleaning the bowl!

TURKEY VEGETABLE EGG DROP SOUP

– 2 tablespoons olive oil
– 1 medium onion, minced
– 1 clove of garlic, minced
– 1 large carrot, chopped
– 1 large tomato chopped
– 4 cups chicken broth, homemade or boxed organic
– 1 cup cooked turkey, shredded
– 2 eggs, beaten
– salt and pepper to taste
– 2 tablespoons flat leaf parsley, finely chopped
– 3 tablespoons freshly grated parmesan cheese

1) In a medium pot heat olive oil over medium high heat. Saute onion for 3-4 minutes. Add minced garlic. Saute for another minute. Add chopped carrot. Add chopped tomato. Continue to saute for a few more minutes. Add chicken broth and simmer for about 20 minutes. Add shredded turkey. Remove from heat. Start stirring in a soup in a circular motion. Slowly drop beaten eggs. Stir for about 1 minute. Season to taste with salt and pepper. Add chopped flat leaf parsley and grated parmesan. Top with additional parmesan and parsley!

Click here to see a quick run through of these steps!

See you next week!
debi @simplybeautifuleating
S
imply Beautiful Eating

xx, Debi
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