Martha Stewart Living Radio: The Radio Blog

Tyler Florence Talks Food For Kids on "Morning Living"

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Tyler Florence, Betsy Karetnick & Brian Kelsey

Last Friday, we were joined by celebrity chef, Tyler Florence, on "Morning Living." He chatted with Brian and Betsy about easy ways to make food healthy and delicious for kids. Click below to listen to Tyler explain his method for roasting veggies. We've also included some of his recipes beneath the audio clip.  

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One-Pan Lasagna
Makes 4 to 6 adult servings or 8 kid servings

Ingredients
2 tablespoons extra-virgin olive oil
1 pound lean-ground grass-fed beef
1 can (28 ounces) whole peeled tomatoes, preferably San Marzano
4 baby carrots, scrubbed
1 small yellow onion, cut into wedges
1 garlic clove, thinly sliced
1 cup organic chicken stock
1⁄2 cup part-skim ricotta cheese
3 ounces fresh spinach leaves, stems removed and coarsely chopped
4 lasagna noodles, broken into 1 1⁄2-inch pieces
4 ounces fresh mozzarella, cubed

1. Preheat the oven to 400 degrees.
2. In a large ovenproof skillet, heat the oil over medium heat until simmering. Add the beef and cook, breaking up with a wooden spatula until the meat has browned, 5 to 7 minutes.
3. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth.
4. When the meat is browned, pour off any accumulated fat.  Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce and sprinkle the mozzarella evenly over all.
5. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven
and let stand uncovered for 10 minutes. Serve warm.

Butternut Squash Macaroni and Cheese
Makes 4 to 6 adult servings or 8 kid servings

1 medium (1 to 11⁄2 pounds) butternut squash, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
12 ounces small pasta shells
1⁄2 cup whole milk
1 cup shredded Monterey Jack cheese

1. Preheat the oven to 400 degrees.
2. Place the squash, cut-side up, on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until tender when pierced with a fork, 30 to 40 minutes. Remove the squash from the oven and allow to cool for 5 or 10 minutes. Leave the oven on and reduce the temperature to 350 degrees.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions, or until just al dente. Drain the pasta and transfer to a large bowl.
4. When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor. Add the milk and puree until smooth. Add the squash puree to the pasta and fold together with a rubber spatula until combined. Grease a 9-inch square or round baking dish. Spread the pasta mixture evenly in the dish and top with the cheese. Bake until the cheese is melted and the top is golden, 5 to
7 minutes. Let stand for 5 minutes before serving.

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