Rating:

0.0 (0 votes)

TUCSON - How many times a week does your family sit down for dinner together?

If Gigi Centaro had it her way, it would be a lot more often. America's "Dinnertime Cheerleader" stopped by the News 4 Tucson studios today with a delicious Beef with Peppers and Onions recipe, and some advise for families looking to rekindle family meal time.

Here's what she had to say:

Make Dinnertime a Family Event
Create quality time at the table by making it a rule that no electronic devices are allowed at the
table. Close out the world and create your own private and sacred place for your family. If everyone is focused on each other, you'll have an amazing dinnertime experience.

Here are her recipes:

Rice and Peas
Work time: 8 minutes
Cook time: 20 minutes
Yield: 3 cups
Ingredients
2/3 cup long grain rice
½ teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove
1 cup frozen peas
Let's Cook
? Put 1½ cups water in pot.
? Add rice.
? Add ¼ teaspoon salt and mix.
? Bring to a boil and stir again.
? Lower to a simmer and cover.
? Set timer for 20 minutes.
Go back to prep and cooking sequence
? Measure oil into glass jar.
? Add vinegar.
? Add ¼ teaspoon salt.
? Add mustard.
? With the flat side of your knife smash garlic,
remove the skin, and add it to the jar.
? Shake the jar vigorously until the dressing is well
mixed. It's okay if the garlic breaks apart.
? Measure peas and set aside.
Go back to prep and cooking sequence
? After 20 minutes, taste a few grains of rice; then
use a fork to make a hole in the center of the
rice. Rice is done if the grains are soft and the
water has been absorbed. (If the rice is soft, and
there is some water remaining in the pot, turn the
heat to high and cook a few minutes until water
has evaporated. If the rice is still hard, and the
water is gone, add 1/4 cup water and cook,
covered, five minutes longer.)
? Add peas to hot rice and mix. The peas will thaw
with the heat.
? Shake dressing. Pour it through a strainer on top
of the rice. The strainer will catch the garlic.
Mix well with a fork.
? Serve hot or room temperature.

Shopping List for Beef with
Peppers and Onions Menu
Produce
5-6 cloves garlic (9-10)
1 medium onion (2)
2 large bell peppers (any color) (4)
small bunch of thyme (large bunch)
Meat
1 pound ground beef (2 pounds)
Grocery
4 tablespoons extra virgin olive oil (5 tablespoons)
salt
2/3 cup long grain rice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 cup frozen peas
Specific Utensils _eeded
small empty glass jar with lid (1 cup capacity)
Freezer Takeout
Beef with Peppers and
Onions
Work time: 12 minutes (20 minutes)
Cook time: 15 minutes (15 minutes)
Yield: 5 cups (9 cups)
Ingredients
4-6 cloves garlic (8-10)
1 medium onion (2)
2 large bell peppers (any color) (4)
small bunch of thyme (large bunch)
1 tablespoons extra virgin olive oil (2 tablespoons)
1 pound ground beef (2 pounds)
1 teaspoon salt (1¾ teaspoons)
Let's Cook
? Cut garlic into small pieces-you need
2 tablespoon. (4 tablespoons)
? Cut onion into medium pieces-you need 1 cup.
(2 cups)
? Cut bell peppers into medium pieces.
? Cut thyme into very small pieces-you need
1 tablespoon. (2 tablespoons)
? Heat oil on high
? Add garlic and cook until garlic has a rich gold
color. Watch the garlic so it does not burn.
? When garlic is golden add thyme and mix.
? Add meat. Use a fork to break the meat up into
small pieces.
? Add onion, peppers and salt.
? Mix well, lower heat to medium, cover and cook.
Do not add water. Stir occasionally. If vegetables
start to brown before they are cooked lower heat.
Go back to prep and cooking sequence
? Taste the vegetables. Cook until the meat is no
longer pink and the vegetables are the texture
you prefer, firm or soft. (When you double,
the vegetables will release a lot of liquid. If the
mixture is too moist just uncover and boil it for
a few minutes to evaporate the liquid.)
? Serve hot.