Chicken Satay with Cucumber Salad

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August 21, 2022

Kids find skewering meat and making a sauce from peanut butter a fascinating thing. The easy preparation of this flavorful Chicken Satay by TABLE friend Chef Alekka Sweeney makes it a great family activity.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

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Chicken Satay with Cucumber Salad

Author: Alekka Sweeney

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Description

Easy and healthy dinner options that the kiddos can help with.

Ingredients

Scale

1 lb chicken tenders
3 tbsp smooth peanut butter
1 cup coconut milk
1 tbsp soy sauce or tamari
1 tbsp honey
1 tsp mild curry powder
Juice of 1 lime
1 garlic clove, crushed
Wooden skewers-soaked in water for 10 min

For the cucumber salad:

1 English cucumber-cut in half and seeds removed and cut into half moons
½ red onion-sliced
¼ cup white vinegar
¼ cup water
1 tbsp sugar
1/3 tsp red pepper flakes

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Instructions

Thread the chicken onto wooden skewers and transfer to a plate while you make the satay sauce.
To make the sauce put the peanut butter, coconut milk, soy sauce, honey, curry powder, lime juice and garlic in a blender and processuntil fully combined and smooth.
Pour half the satay sauce into a saucepan and set aside.
Brush or pour the rest of the sauce onto the chicken skewers so that they are all lightly coated.
Cook the skewers under a medium grill for 10-15 minutes, turning once until they are evenly cooked and lightly browned on each side.
While the chicken is cooking, gently heat the remaining satay sauce in the saucepan on a low heat until warmed through.
Pour the sauce into a bowl and serve with the chicken skewers, rice and cucumber salad.

For the cucumber salad:

Toss all ingredients in a bowl.
Let sit for 10 minutes before serving.

Try some of TABLE’s other kid-friendly recipes:

Homemade Marshmallows

Turkey and Granny Smith Apple Sandwich

Chili-Lime Popcorn

Recipe by Alekka Sweeney
Styling by Keith Recker
Photography by Dave Bryce

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Peach and Corn Salsa with Tortilla Chips

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August 21, 2022

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A bowl of peach and corn salsa sits to the top right of the frame, with a bigger bowl of tortilla chips in the bottom center.

Who doesn’t love salsa? This kid-friendly recipe by TABLE friend Chef Alekka Sweeney is a delicious way to get your kids in the kitchen. The sweet and spicy flavors of the peach and corn salsa are not only delicious as a snack atop tortilla chips, but are also a great condiment with grilled fish, chicken, or pork.

More Information on Peach and Corn Salsa Author Alekka Sweeney

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

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Peach and Corn Salsa with Tortilla Chips

Author: Alekka Sweeney
Yield: 3–4 Servings 1x

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Description

Mix up this salsa the next time you want a healthy midnight snack.

Ingredients

Scale

3 medium peaches peeled, pit removed, and chopped
2 ears sweet corn kernels cut off the cob-or 1 small bag frozen, thawed
1 cup cherry or grape tomatoes halved
1/3 cup diced red onion
1 jalapeno minced
¼ cup chopped cilantro
2 tbsp fresh lime juice
Kosher salt and black pepper to taste
1 bag tortilla chips

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Instructions

In a large bowl, combine peaches, corn, tomatoes, red onion, jalapeno, and cilantro.
Add the lime juice and season with salt and pepper.
Gently stir and serve immediately with tortilla chips.

Recipe by Alekka Sweeny
Styling by Keith Recker
Photography by Dave Bryce
Story by Star Laliberte

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Chili-Lime Popcorn

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August 21, 2022

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Three bowls of chili-lime popcorn sit on a white table.

Popcorn is one of the easiest kid-friendly snacks. Skip store-bought flavored popcorn with artificial ingredients and whip up a batch of chili-lime popcorn at home. This is a great basic recipe by Chef Alekka Sweeney to get your littles into the kitchen with you. Once you show them the simple process, they can take the lead for future snack preparations. Plus, it saves you from drenching your popcorn in fatty butter or high-sodium salt. That means you can relax from the start of the recipe all teh way to enjoying the final product.

About Chili-Lime Popcorn Author Alekka Sweeney

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes like this Chili-Lime Popcorn are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

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Chili-Lime Popcorn

Author: Alekka Sweeney
Yield: 5 Servings 1x

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Description

Butter is so overrated anyways!

Ingredients

Scale

5 cups air popped popcorn
1–2 limes, juiced
1 tbsp chili powder
Kosher Salt and black pepper to taste

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Instructions

Place Popcorn, Lime Juice and Chili powder in a paper bag and shake until all ingredients are mixed well.

Recipe by Alekka Sweeney
Styling by Keith Recker
Photography by Dave Bryce
Story by Star Laliberte

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Fancy Fish Sticks

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August 21, 2022

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These fancy fish sticks from Michaela Blaney will be your new weeknight dinner hero.

Don’t shy away if you’re not into fish — you can use this fish stick recipe with chicken, pork, or even tofu! When it comes to weeknight dinners, anything that is frozen and can be popped in the oven is a must, especially with all of our busy schedules. Unfortunately, most frozen food options have chemicals, preservatives, and additives that are unnecessary and terrible for our health. Also, gone are the days when kids and parents eat different meals.

So, here is a new weeknight dinner hero! Fancy Fish Sticks! Same recipe, a different cut of fish, everyone is happy. These go from frozen to air-fryer or oven, so make a big batch ahead of time.

Michaela Blaney is a certified health coach, clean recipe developer, and overall health enthusiast. Being a proud “Aunt” to many tiny humans, cooking nutritious and “kid-approved” meals has become both her hobby and a life feat. She sees first-hand how challenging being a parent is — juggling all the balls while trying to appease many picky appetites that change with the wind. She has made it her goal to provide friends and parents alike with tasty, super nutritious, and fun food for the whole family.

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Fancy Fish Sticks

Author: Michaela Blaney

Print Recipe

Description

A better and healthier version of frozen fish sticks!

Ingredients

Scale

1 lb of wild salmon (I use farro island)
2 cups of gluten-free Alexia brand breadcrumbs
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp oregano
Two eggs
1/3 cup mayo (I use veganaise)
1/4 cup water

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Instructions

Salmon should be prepped and ready to go (see recipe notes). If not, remove the skin and cut it into filets. I put aside two filets for the adults and cut the rest into little strips or chunks for the kids.
Prepare dredge bowls; mix the breadcrumbs, salt, pepper, garlic powder, paprika, and oregano in one shallow bowl. Whisk together the eggs, mayo, and water in another shallow bowl.
With one hand, coat the salmon in the egg mixture. Using the other hand, cover it in the breadcrumb mixture. Rest on a wire cooling rack. Repeat with every piece of fish!
I use an air-fryer for this recipe as it is QUICK. Set air-fryer to 375 degrees. For the larger filets, cook for 8-10 minutes. For the fish sticks, cook for 5-6. Both should be golden and crispy and cooked perfectly inside!
I like to have mine with a tarter sauce and a side salad but have what you want; the world is your oyster!

Notes

If farmed salmon is your only option, go for it, but I always try to get wild when purchasing my proteins. Also, get your fish monger at your grocer to remove the skin for you and filet it. It makes it easy peasy when you get home from the store. Then just cut the filet into little fish sticks.
If you are okay with gluten, don’t worry about the gluten-free bread crumbs; they will work fine.
Add or remove any seasoning you like – kids can be picky; I get it, so if the green oregano scares them, take it out!
The mayo is optional but adds a rich element to the coating, which I love.

Recipe and Story by Michaela Blaney
Photography by Erin Kelly

Find more recipes and wellness information on Michaela’s Instagram @michaelablaney or at her website www.michaelablaney.com

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Clean Pot Roast

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August 21, 2022

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Clean+Pot+Roast+TABLE+Magazine — The clean pot roast of your dreams.

THE POT ROAST OF YOUR DREAMS. Michaela Blaney literally dreams about this. She’s taken a cozy dinnertime classic and perfected a healthier, cleaned-up rendition that is approved by all. Pro tip: freeze the extra “veggie” gravy to use on other dishes through out the week!

Michaela Blaney is a certified health coach, clean recipe developer, and overall health enthusiast. Being a proud “aunt” to many tiny humans, cooking nutritious and “kid-approved” meals has become both her hobby and a life feat. She sees first-hand how challenging being a parent is — juggling all the balls while trying to appease many picky appetites that change with the wind. She has made it her goal to provide friends and parents alike with tasty, super nutritious, and fun food for the whole family.

CLEAN POT ROAST RECIPE

Ingredients

2-3 pound chuck roast

2 tbsp olive oil

2 tsp salt

1 tsp black pepper

3 onions (white or red) halved lengthwise and sliced

6-8 large garlic cloves, finely chopped (about 2-3 tbsp)

3 tbsp tomato paste

3 tbsp dijon

1 tbsp peppercorns

2-3 bay leaves

5 sprigs of fresh thyme

6-8 carrots peeled and cut into 2-inch pieces

2 stalks of celery sliced into 2-inch pieces

1 carton of beef broth

2 tbsp apple cider vinegar

Instructions

1.Put The oven rack in the bottom position and make sure the pot fits (as this will be heavy and hot). Preheat the oven to 350°F. I use a le Creuset 12″ dutch oven for this also. (See shop page for recommendations).

2. Get everything prepped – mise en place is a must! When I organize everything I need, a recipe goes much smoother and is less stressful. Peel and slice the onions into thick pieces (1/4-1/3 of an inch), peel and cut the carrots into 2-inch pieces, cut the celery into 2-inch pieces, have the tomato paste and dijon out, measure out your apple cider vinegar, and have your bay leaves, thyme and peppercorns ready to go.

3. Pat beef dry and season all over with salt and pepper. Heat oil in a dutch oven over medium-high heat and brown meat on all sides; this should take about 10 minutes! You want to see dark brown parts. Remove it from the dutch oven and let it rest on a plate.

4. Using the same pot and leftover oil and fat from beef, turn the heat to medium – add onions and let them brown for about 5 minutes, often stirring, so they don’t burn. Add the Dijon and tomato paste stirring constantly – you may notice some browning, but that is okay. Add the garlic and give that another two minutes. Add the carrots, celery, broth, bay leaves, thyme, peppercorns, and apple cider vinegar.

5. Raise the heat to high, and let this come to a simmer for 10 minutes total.

6. Once it is bubbling, turn the heat off, return the beef to the pot, and nestle it into the veg, ensuring the liquid is coming up the sides. If everything isn’t covered, add more water of bone broth, so everything is covered (like in the photo). Cover with the lid and put it in the oven.

7. Leave it for 4-4.5 hours (you really can’t mess this up).

8. After about 4 hours, the liquid should have reduced almost entirely, and the meat should be cooked and tender.

9. Remove the meat and about 1/3 of the whole veg onto a plate and set aside. Also, remove the thyme stems and bay leaves and discard!

10. In the dutch oven, using a handheld immersion blender, puree the veg into a thick, chunky, gorgeous sauce- if you need to thin it out, add some stock 1 tbsp at a time.

11. This sauce or “gravy” is the magic of this recipe. No butter, oil, or gravy is needed to top this roast. This “veggie gravy” is confirmed heaven, and I can guarantee you’ll be eating it with a spoon!

12. Return the chunky veggies and beef into the pot with the veggie sauce. Serve over some sweet potato and celery root mash or your starch of choice. YUMMMMMMM

RECIPE & STORY BY MICHAELA BLANEY / PHOTOGRAPHY BY ERIN KELLY

Find more recipes and wellness information on Michaela’s instagram @michaelablaney or at her website www.michaelablaney.com

Try Michaela’s family-friendly recipes from TABLE:

The Snackle Box

Breakfast Smoothie Pops

Ever’s Banana Muffins

Fancy Fish Sticks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Ever’s (Banana) Muffins

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August 21, 2022

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These were developed for Michaela’s friend’s daughter, who, she assures us, raves about them! They have no refined sugar, wheat, oil, gluten, or dairy (other than eggs) and are a sweet treat ready in 30 minutes! Michaela suggests doubling the dates if your kids are used to pretty sweet treats. Top with a slice of banana if you’re feeling wild.

Michaela Blaney is a certified health coach, clean recipe developer, and overall health enthusiast. Being a proud “Aunt” to many tiny humans, cooking nutritious and “kid-approved” meals has become both her hobby and a life feat. She sees first-hand how challenging being a parent is — juggling all the balls while trying to appease many picky appetites that change with the wind. She has made it her goal to provide friends and parents alike with tasty, super nutritious, and fun food for the whole family.

EVER’S (BANANA) MUFFINS RECIPE

Ingredients

3 very ripe bananas

2 tbsp maple syrup

2 tbsp tahini (or almond butter)

4 dates (soaked in boiling water)

2 tsp vanilla

3 eggs

1 tsp baking soda

1 cup grated carrot (give or take)

1.5 cups oats

Instructions

In a blender, blend on high for 45-60 seconds, using all the ingredients except the oats.

Add the oats and pulse until combined for about 30 seconds.

Use muffin liners, parchment squares, or non-stick spray to grease the muffin tin.

Pour the batter to fill the cups 3/4 full.

Top with a sliced banana!

Bake at 350 for 22-25 minutes.

RECIPE & STORY BY MICHAELA BLANEY / PHOTOGRAPHY BY ERIN KELLY

Find more recipes and wellness information on Michaela’s instagram @michaelablaney or at her website www.michaelablaney.com

Try Michaela’s family-friendly recipes from TABLE:

The Snackle Box

Breakfast Smoothie Pops

Clean Pot Roast

Fancy Fish Sticks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Vanilla Bean Frozen Yogurt

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August 21, 2022

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Vanilla+Bean+Frozen+Yogurt+TABLE+Magazine — Frozen yogurt: an act of patience, magic, and a sweet reward.

I stepped outside recently and instead of a wall of humidity, the air was gentle, pleasant, and almost cool, and I panicked! Summer was leaving me in its dust! Whether it’s the slightest, faintest hint of a chill in the air, the fall decor popping up in stores, or a mystifying look at the calendar, there comes a time when we must choose to dive deeply into the summer bucket list, prioritize fun, and enjoying the season. One of my favorite ways to be present this season is with a quart of homemade frozen yogurt. It’s an act of patience, magic, and a sweet reward, so give it a try!

VANILLA BEAN FROZEN YOGURT RECIPE

Makes about 1 quart

Equipment: an ice cream maker

Ingredients

1 cup heavy cream (8 ounces / 235 mL)

1/2 vanilla bean, split lengthwise and scraped

1/2 cup (100 g) organic granulated cane sugar

pinch of fine sea salt

2 cups (475 mL) plain, whole milk Greek yogurt

2 Tbsps (30 mL) whiskey or vodka (optional for a softer freeze)

Instructions

In a small saucepan over medium heat, combine the heavy cream, vanilla pod and scrapings, sugar, and salt until hot and steamy, stirring to dissolve the sugar. Cover and let steep for 20 – 60 minutes to infuse with the vanilla.

Place the yogurt in a medium-sized bowl and whisk smooth.

Strain the cream into the yogurt, whisking to combine. Whisk in the whiskey. Chill the mixture until cold, 1 hour or up to 2 days.

Churn the yogurt mixture according to the ice cream maker’s manufacturer instructions, then scrape into a container, cover, and chill until firm, at least 2 hours and up to several weeks.

RECIPE, STORY, STYLING, AND PHOTOGRAPHY BY QUELCY KOGEL

Try some of TABLE’s refreshing recipes:

Lime Posset and Watermelon Granita

The Five O’Clock: Get Frosted

Vegan Blackberry Ice Cream

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Try These Pittsburgh Milkshake Destinations

By

Star Laliberte

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August 21, 2022

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Blueberrys and raspberries fall into a milkshake glass filled with a white milkshake with the aforementioned berries.

Try these fun places all around Pittsburgh and treat yourself to the simplest of simples or the fanciest of milkshakes. Just remember to be very mindful when drinking a shake with one of those brightly-colored jumbo wide straws. If you get a little overzealous and take it in too fast — brain freeze!

Milkshake Destinations Around Pittsburgh

Brr-kee’s

Oakmont’s favorite ice cream shop has been around since the 1990s, and with an abundance of picnic tables, it’s a sweet spot to sit and sip a shake mixed with one of their more than 20 favors, such as espresso or fudge ripple. It’s a perfect moment of small town in the city.

Gepetto Cafe

It’s easy to walk past this small Lawrenceville cafe, sandwiched between Row House Cinema and Merchant Oyster on Butler Street. But if you do, you’ll be missing out on one of the best milkshakes Pittsburgh has to offer. The daytime spot for coffee spins ice cream into delicious, playful flavors: Nutella, banana creme pie, s’mores milkshake, tiramisu, chocolate coffee bean, and strawberry. A second Gepetto Cafe is located in Bloomfield.

Handel’s Homemade Ice Cream

The best part about Handel’s? They turn all 15-plus flavors into tasty, thick milkshakes. Try the graham cracker-studded Graham Central Station.

The Milkshake Factory

It should come as no surprise that a shop named for the sweet treat makes a great milkshake. The Factory —with its 100-plus-year legacy of making ice cream —features milkshakes in every flavor, from whacky iterations like mint cookies and cream and birthday cake to the classics, chocolate, strawberry, and vanilla. Now at three Pittsburgh-area locations.

Millie’s Homemade Ice Cream

You call the shots at Millie’s Homemade Ice Cream. The shop’s make-your-own milkshakes cover everything from dietary restrictions (Dairy-free? No problem.) to mix-ins, like chocolate chips, cookie dough pieces, and more. Our favorite? Their coffee break ice cream mixed with cookie dough and waffle pieces, then topped—of course—with whipped cream. Locations are found throughout the city.

Story by Star Laliberte and Maggie Weaver
Photography by Arvid Skywalker

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Strawberry Pineapple Agua Fresca

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August 21, 2022

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Three glasses of strawberry pineapple agua fresca sit in glasses on a white picnic table surrounded by strawberries and slices of pineapple.

This Strawberry Pineapple Agua Fresca recipe is a great way to teach the kiddos how to use the blender. Plus, it gives them a couple of fruit servings all in one sitting. Chef Alekka hit a home run with this refreshing drink your kids are gonna love. Heck, we did!

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

What is Agua Fresca?

Agua fresca quite literally means “fresh water” in Spanish. It’s a light and refreshing, non-alcoholic drink that’s popular in Mexico and Latin America. You’ll typically find its recipe to use fresh fruit, and water with some sort of sweetener. But, varieties can also include edible flowers, seeds, or juices. After straining, you get a subtly sweet and incredibly hydrating beverage that’s perfect for beating the heat on hot summer days.

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Strawberry Pineapple Agua Fresca

Author: Alekka Sweeney
Yield: 4 Servings 1x

Print Recipe

Description

A fruity way to stay refreshed during the summer months!

Ingredients

Scale

1 cup fresh pineapple, diced
1 cup fresh strawberries, washed and stems removed
1 lime
1 tbsp honey
1 ½ cup sparkling water
1 cup ice cubes
4 sprigs mint

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Instructions

Juice the limes and combine diced pineapples and strawberries in a blender.
Add the honey to the blender and mix until smooth and thoroughly blended.
After fully blended, pour the blended ingredients into a pitcher and combine with the sparkling water.
Pour over glasses filled with ice and garnish with mint sprigs.

Recipe by Alekka Sweeney
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

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S’mores Empanadas

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August 21, 2022

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August-15th-web-51 — No meat, all treat S’mores Empanadas that your kids will have fun making and more fun eating.

Kid-friendly, parent approved! These dessert empanadas are a super fun take on the traditional s’more but with less mess. Have your kids grab a handful of extra chocolate chips to melt and drizzle over the top after baking. You might have to forget we said less mess, but the process is Chef Alekka approved and so worth it!

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

S’MORES EMPANADAS RECIPE

Ingredients

1 package puff pastry-thawed

2 cups semi-sweet chocolate chips

2 cups mini marshmallows

1 cup graham cracker crumbs

Eggs wash-1 egg mixed with I TBSP water

Equipment

Rolling Pin

4” circle cutter

Cookie sheet

Parchment paper

Pastry brush

Instructions

Preheat oven to 400°

Lay one sheet of puff pastry on a clean surface dusted with flour.

Using the rolling pin roll the puff pastry to 1/8-inch thickness.

Using the circle cutter cut circles out of the puff pastry and set aside.

Lay all the circles out on a parchment lined cookie sheet.

Brush each circle with eggs wash.

Sprinkle the graham cracker crumbs over the circles.

On one half of each circle place two chips and two mini marshmallows.

Fold over the circle the create a half moon.

Repeat on each circle.

Crimp the edges with a fork.

Brush the tops with more eggs wash and sprinkle any remaining graham cracker crumbs over top.

Bake for 10-15 minutes until golden brown.

Yields 12 empanadas

RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Try some of TABLE’s other kid-friendly recipes:

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Quesadilla with Guacamole and Pico de Gallo

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

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Description

Ingredients

For the cucumber salad:

Instructions

For the cucumber salad:

More Information on Peach and Corn Salsa Author Alekka Sweeney

Description

Ingredients

Instructions

About Chili-Lime Popcorn Author Alekka Sweeney

Description

Ingredients

Instructions

Description

Ingredients

Instructions

Notes

CLEAN POT ROAST RECIPE

EVER’S (BANANA) MUFFINS RECIPE

VANILLA BEAN FROZEN YOGURT RECIPE

Milkshake Destinations Around Pittsburgh

What is Agua Fresca?

Description

Ingredients

Instructions

S’MORES EMPANADAS RECIPE

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