Five strategies for busy families
Food Network star and cookbook author believes there’s no need to resort to processed food
The school year is just getting underway but Toronto mom Marisol Perez is already reaching for her headache medicine. Since mid-August, Perez has been mentally preparing herself for chaos that is about to engulf her family. Her two sons, Theo, 7, and Alex, 13, are both heavily involved in after-school sports and music programs. “I try to provide my sons with as much opportunities in life as I possibly can, but honestly, I’m feeling overwhelmed,” says Perez. By the time she comes home after a challenging day at her financial services job, she’s exhausted. Preparing a healthy meal is the last item on her to-do list, which includes successfully co-ordinating her family’s go-go-go itinerary. In her mind, cooking is a lofty goal and popping a sodium-laced frozen dinner in the microwave, seems more realistic. “It’s tough working long hours then be expected to come home, cook, clean and be in charge of getting everyone organized for the night,” she said. “I’m not spending time with my kids when I cook. I’m spending time with my kitchen appliances.” Chef Michael Smith has a solution for Perez. He says it’s possible for parents to manage a hectic family schedule, cook and maintain an emotionally connected household. “It’s so often that we talk about the need to sit down and enjoy a meal together, but that’s the end of the journey. We also need to spend time together no matter what it is that we are doing,” says Smith from his home in Prince Edward Island. Preparing a meal together is a great way to do this. For Smith, whose latest cookbook Back to Basics was released this month, cooking processed food is not an option. He may be an author and the host of several TV shows ( Chef Michael’s Kitchen, Chef Abroad and Chef at Home), but this father of three is also a home cook. He gets the struggle of balancing the need of bringing home the bacon as well as cooking it. “Modern-day family realities require speed and nutrition,” says the towering six-foot-seven Smith. “Every parent should aim to prepare multiple, healthy tasty meals for every single day.” Do you have a picky eater? Don’t give up on them. We get two tools as parents: patience and persistence, Smith says. Your kids will eat their fruits and vegetables; they won’t starve themselves. Try cooking the item different ways and reintroduce it often. Smith believes that letting your kids think eating processed food is OK is unacceptable, and that parents should stay the course because it will get better. “There’s no magic bullet, there’s no quick fixes, there’s no tips or tricks. There’s just patience and persistence,” he says. Among his other sanity-saving strategies: Start a cook-ahead rally Perez thinks there isn’t any room in her lifestyle for cooking. Smith suggests setting aside an hour or two on a Sunday to do the basic food prep for the week. “Use this time to get your kids’ snacks ready and make sure you have plenty of healthy choices like cauliflower and broccoli,” says Smith. He says Perez should ask her sons to pitch in by helping chop up the food items. By creating a fun atmosphere she will make any cook-ahead rally feel like child’s play and that is where the bonding begins. Simplify cleaning “I dread cleaning up after a meal because it’s timeconsuming,” says Perez. Smith is vigilant about having a clean environment. What’s his philosophy? Clean as you go. Delegate dinner preparation Being responsible for preparation and cleanup after a meal discourages Perez from wanting to cook. Smith believes these tasks should be a family affair. In his household, everyone takes on a part of the process, from food preparation to table setting to cleaning. “To get your kids engaged with food you have to engage them,” advises Smith. “Let children grow up with the belief that the kitchen can be a friendly, relaxed place where at any moment magic can appear.” Cook with confidence Descriptions such as “best recipe, ever” or “perfect” dessert have caused home cooks to doubt their capabilities. Smith is on a mission to change that. In Back to Basics, he presents100 simple recipes he says anyone can master — and make their own.
> RECIPE
Fried chicken isn’t an easy dish to master — a few wrong moves and you’re supping on charred skin and raw meat. But Michael Smith’s recipe makes it conquerable. Marinate, flour, shake and you’re practically there. But don’t attempt hot oil submersion without a working deep fry thermometer. The trick is to keep the fat — be it lard, canola oil, even duck fat — as steady as possible between 350F (175C) and 375F (190C). If you can’t keep track of the temperature, fret not! Fry the chicken in hot fat until it develops a golden crust, then pop it into a 350F (175C) oven for 25 minutes. Enjoy! In a large resealable plastic bag, combine chicken, brown sugar, chili, paprika, cumin, salt and buttermilk and shake well. Marinate in fridge for at least 2 hours, up to overnight.
Remove chicken pieces and place in a clean, large resealable plastic bag. Add flour and shake to coat.
Fill a high-sided skillet with about two inches of oil and heat, over medium high, until deep-fat thermometer reads about 375F (190C). Place chicken pieces, a few at a time, and fry, about 10 minutes per side, adjusting heat as necessary to keep the oil’s temperature steady.
Drain on paper towel. Makes 10 pieces. Star tested by Michele Henry mhenry@thestar.ca