This article first appeared in Kidsburgh.org, a media partner for NEXTpittsburgh that focuses on making Pittsburgh a better place to raise children.
School is running again. Children’s after – school activities happen again. And many parents work personally at their jobs. It provides up to fewer minutes to prepare dinner at the end of a tiring day. So we really need easy everyday recipes.
To prevent us all from getting stuck and just ordering pizza, we asked a couple of our favorite local chefs to share time management tips and simple, tasty recipes for dinner.
Chances are you already have all the necessary ingredients for these dishes in your cupboards and refrigerators right now. In addition, these simple dishes are an excellent way to introduce children to the joy of cooking.
Then lace up your aprons, kids… let’s eat!
SPICED RICE, courtesy of Casa Brasil chef Keyla Nogueira
Nogueira grew up in Juquitiba, São Paulo, Brazil, and now she’s giving Pittsburgh a taste of her homeland. In 2019, the self-taught chef and her business partner Tim Guthrie started Casa Brasil as a pop-up in Highland Park. Thanks to the fantastic food – a mix of traditional and modern South American cuisine – it quickly became a full-service restaurant. She also offers catering services through Keyla Cooks.
Nogueira, who has a son, says we all have moments of failure in the kitchen. Her recipe for Arroz Temperado (garden vegetable rice) is easy, inclusive (it is gluten free and vegan) and delicious. After just 10 minutes of preparation and 15 minutes of cooking, you can feed a family of six.
Be creative and add different vegetables to the mix, create brand new meals based on this basic recipe.
- 2 cups cooked rice, white or brown (tip: make a large portion each week to keep ready in the fridge)
- 2 tablespoons olive oil
- 1 medium yellow onion, cut into thin slices
- 1 red pepper, cut into thin slices
- 1 cup fresh green beans cut in half vertically to be thinner
- 1 1/2 cups white mushrooms, sliced
- 1/2 cup corn kernels (freshly cooked, frozen or canned – up to you)
- salt and pepper to taste
- In a medium saucepan, heat oil over low to medium-low heat. Add onions, red pepper and green beans, stirring every few minutes until onions are light brown. This can take about 10 to 12 minutes.
- Add mushrooms, corn, salt and pepper. Stir well until the mushrooms are cooked through (only a few minutes).
- Add cooked rice, stir well.
- Serve hot.
CHEESE EGGS BIT, courtesy of Fig & Ash chef Cory Hughes
You may have already eaten Cory Hughes’ dishes: Before the opening of Fig & Ash from Farm to Flame on the North Side, the chef managed kitchens at Café at the Frick, Spoon, Eleven and Google in Bakery Square. He has also whipped up gourmet grass for Steelers training camp and Willie Nelson’s Farm Aid.
So Hughes knows how to keep his stomachs full and happy – including his son. The couple loves to put Sriracha or hot sauce on top of these easy cheese egg bites.
- 12 ounces grated cheddar cheese
- 10 small eggs
- 1/4 cup boiled bacon (and save the bacon fat!)
- 1/4 cup chopped Spanish onion
- 1 red pepper, seeded and cut into cubes
- 4 small potatoes, cut into thin slices
- Preheat the oven to 350 degrees.
- Spray a 12-cup muffin tin with pan spray.
- Place the shaved potatoes in the bottom of each cup and cover with a teaspoon of bacon fat.
- Mix eggs, Spanish onions and peppers in a mixing bowl.
- Pour the egg mass evenly into all 12 compartments and top with cheddar cheese.
- Bake for about 20 minutes until the liquid is set.
- Let cool for five minutes and enjoy!