Thursday, March 31, 2011

Working Mom's Recipe of the Week

Chicken Fried Steak, Beans and Home Fries
Servings = 4
Time =40 min

3 cups fresh green beans
4 medium potatoes
olive oil
1/2 tsp Mrs. Dash
1.5 lb cube steak
1 cup flour
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

1. Trim green beans and slice into 2 inch pieces. Steam until fork tender.
2. Preheat oven to 450 F. Wash potatoes. Cut into 1/4-inch thick strips. Toss with a little olive oil. Spread on baking sheet and put in oven.
3. Transfer green beans to a baking dish coated with olive oil. Sprinkle with Mrs. Dash. Cover and cook in microwave for 7 minutes.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
5. Cut cube steak into 4 pieces. Put flour, salt, garlic powder and pepper in a large zip-lock bag. Add cube steak. Shake to coat. When the skillet is hot, add cube steak and cook for 5 minutes.
6. While cube steak is cooking, give the fries a shake and place back in oven.
7. Flip the cube steaks over. Cook for another 5-8 minutes or until done through.
8. Sprinkle the fries with salt before serving.

Notes: This is a serious comfort food but with the fat trimmed. Make sure not to flip, or even check, the cube steak too soon. To mimic the browning that comes from deep-fat-frying, you need to flip just once and get a good scald on each side. You can cook the beans more or less depending on how soft you like them. If you like beans crispy, don't microwave at all, just mix with Mrs. Dash and serve.

Sunday, March 27, 2011

Working Mom's Recipe of the Week

Lemon Thyme Risotto
Servings = 8
Time = 1 hr

1 shallot (or small onion)
2 Tbs olive oil
1 c uncooked arborio rice
3 c chicken broth (or vegetable broth)
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
1-2 Tbs lemon juice

Dice the shallot. Heat olive oil in a large sauce pan over medium heat. Saute shallot until softened; add rice and cook for 1 minute, stirring a couple times. Add 2 cups of the chicken broth, and the salt and pepper. Bring to boil, stirring frequently. Reduce heat and simmer for 20 minutes, uncovered, stirring occassionally. Add 1/2 c broth, stir and simmer for 10 minutes. Add thyme. Add the last 1/2 c broth, stir and simmer for 10-20 minutes or until desired consistency. Add 1 tablespoon lemon juice, taste and add more lemon juice if desired.

Notes: Risotto should be creamy. Frequent stirring and adding the liquid in stages will create a good consistency. This is a nice side dish for chicken or salmon and asparagus. Or add sliced mushrooms when you add the thyme and serve as a main dish.

Tuesday, March 22, 2011

April and May Meetings

April 14
TOPIC: Biking to Work, Daycare and Home with Kids + Let's go to Sunday Parkways together.
This one is for the dads too - so let them know.

PRESENTERS: Jamie Waltz, PBOT; Dan Layden, PBOT; Jon Makler, OTREC; Hau Hagerdorn, OTREC/urbanMamas. These mamas and papas commute to work, school, daycare, etc., on bikes with kids in tow. Panel discussion with hopefully some real world demonstrations of gear and equipment.

We will also get additional information on the 2011 Sunday Parkways - let's plan a meet up!


Wednesday, May 25 2011
12:00 - 1:30
Portland Building Auditorium
1120 SW 5th Avenue

TOPIC: Personal Safety Skills for Children/ Understanding Sexual Development
PRESENTER: Tracey Johnson from Practical Parenting (

Tracey's speaking fee was paid for by DEEP.

Saturday, March 12, 2011

Working Mom's Recipe of the Week

Bean, Corn, and Pepper Salad with Chicken
From: Naomi Tsurumi

1 1/2 cup cooked brown rice
3 cups cubed cooked skinless chicken breast
1 can (15oz) corn, drained
1 can (15.5oz) black beans, rinsed and drained
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1/2 cup peeled and diced jicama or apple
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, or to taste
3/4 cup chunky salsa
3 drops hot pepper sauce, or to taste (optional)
2 to 4 tablespoons water
Salt and freshly ground pepper
1/4 cup lowfat shredded cheddar cheese
Green leafy lettuce leaves
1/4 cup finely chopped fresh cilantro or flat leaf parsley, loosely packed

In a large bowl, combine the rice, chicken, corn, beans, bell peppers, and jicama. Gently toss until well mixed and set aside. In a medium bowl, whisk together the olive oil and lime juice until well blended. Mix in the salsa and hot pepper sauce. Add enough water to thin the consistency so the dressing can be thinly drizzled over the salad. Drizzle the dressing over the chicken mixture and toss to coat the salad ingredients evenly. Cover the salad and refrigerate for 1 to 3 hours so the flavors can meld.

Bring the salad to room temperature and check the seasonings before serving. Season to taste with salt and pepper. Drain off any excess dressing. Place the salad in a serving bowl lined with lettuce leaves, sprinkle the top of the salad with cilantro and cheese, and serve.