September 10, 2019 Issue, Page 8 of 10

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The Elk City News, Elk City, Oklahoma Tuesday, September 10, 2019 FAMILY FEATURES or busy families, finding time to eat together isn’t always easy, but coming together around the dinner table regularly isn’t just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health, Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts. In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake offruits and vegetables. If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators ofthe National Family Meals Movement, which aims to help families reap the benefits ofenjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook “Family Table by Robert Irvine.” Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you're rushed for time, Mix and match. Challenge yourselfto see how many different ways you can use a grocery item until it’s gone, Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes. Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible. Make nutritional balance easy. Plan your family’s plates by making sure you are getting all the food groups over the course of the day. “By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted — like putting a good meal on the table— take on a deeper meaning,” Irvine writes in his book. “The meal ceases to be a time for physical nourishment and becomes something that feeds your family’s soul. It’s not possible to forge that kind ofa connection if you’ve got one eye fixed on your smartphone at the dinner table.” Look for more tips and meal planning resources at your favorite grocery store, Meatballs 2. tablespoons grapeseed oil Recipe courtesy of “Family 3. cups basic tomato sauce Table by Robert Irvine” on In small saucepan over medium behalf of the Food Marketing heat, sweat onion and garlic. Institute Foundation In large bowl, soak bread in water Serves: 6 1-2 minutes. Strain excess liquid. 1 Spanish white onion In separate large bowl, add eggs, 3 cloves garlic, minced ricotta cheese, Parmesan cheese and 3. cups diced bread (such onion-garlic mixture. Combine then. as baguette) add ground meat, soaked bread, water extra-virgin olive oil, parsley and 2 large eggs oregano. Mix thoroughly. 1/2 cup ricotta cheese Divide mixture evenly to form 1/2 cup Parmesan cheese 10-12 meatballs and use hands to pound ground pork roll into shape. pound ground veal In large saute pan over high tablespoons extra-virgin heat, brown meatballs in grapeseed olive oil oil on all sides. 1 tablespoon fresh Italian Place browned meatballs in parsley, chopped separate saucepot with basic 1 tablespoon fresh tomato sauce. Bring to simmer and oregano, chopped finish cooking, about | hour. Family TableBy Robert nine Barbecue St. Louis Ribs Turkey Pot Pie 4 cups turkey stock (or leftover gravy) Recipe courtesy of “Family Table by Recipe courtesy of “Family Table by Robert Irvine” on 2. potatoes, peeled and medium diced Robert Irvine” on behalf of the Food behalf of the Food Marketing Institute Foundation 1 square prepared puff pastry Marketing Institute Foundation Serves: 4 ‘i leat oven 1 eee,to ae 375 F. Serves: 12 . 2. tablespoons butter In medium saucepot, melt butter; add onion and swea Barbecue Sauce: 1 Spanish white onion, chopped Uk tninutea Add Sexy tial easels: Cob AS mies 2 cups ketchup 2 celery ribs, medium diced ‘Add turkey and cook 4 minutes. Add tarragon, 2 cups apple cider vinegar 3 carrots, small diced parsley and all-purpose flour; cook 4 minutes. Add 4 cup pion mustard 3 cups cooked, shredded turkey stock and bring to simmer. Add potatoes and simmer cup brown sugar (dark meat preferred) until fork tender. 4 bei oe one peer 2. tablespoons fresh tarragon, chopped Pour filling into pie pan and top with pastry. Brush i bles hala sy 2. tablespoons fresh parsley, chopped pastry with egg. lespoon black pepper 4 tablespoons all-purpose flour Bake pie 20-30 minutes, or until crust is golden brown. Spice Rub: 1/2 cup kosher salt 1/4 cup ground mustard 1/4 cup paprika 1/4 cup black pepper 1/4 cup cayenne pepper 1/4 cup ground white pepper 1/4 cup seafood seasoning tablespoons ground cumin ay full racks St. Louis-style ribs To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick- bottomed saucepat over medium-low Family Table By Robert vine heat, Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool. To make Spice Rub: In bowl, mix salt, round mustard, paprika, black Pepper, cayenne pepper, white pepper, seafood seasoning and cumin, Keep dry and covered until ready to use. Remove silver skin from bottom the side ofribs. Evenly rub each rack with — 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature, Remove plastic and place ribs in smoker 4 hours then check dneness. Ribs should be cooked but not fling off bone, Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce, Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve. Family Table By Robert irvine