Elevated Childhood Meals

KD with Tomato-Chorizo Ragu

Ingredients for the Chorizo Ragu

• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• ½ pound fresh chorizo, casing removed
• 1 cup red wine (such as Chianti or Cabernet Sauvignon)
• 1 (28-ounce) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp ground cumin
• 1 bay leaf
• Kosher salt and freshly cracked black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 box Kraft Dinner
• 2 cups grated Parmesan cheese

Directions

1. We’ll start with the ragu. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the onion, carrot, and celery, and sauté for 7–8 minutes until softened. Stir in the garlic and cook for another minute.
3. Add the chorizo, breaking it up with a wooden spoon, and cook until browned, about 5–7 minutes.
4. Pour in the red wine, scraping the bottom of the pot to deglaze, and simmer for 5 minutes to reduce slightly.
5. Stir in the crushed tomatoes, tomato paste, smoked paprika, oregano, cumin, and bay leaf. Reduce the heat to low, cover partially, and let the ragu simmer gently for 2–3 hours, stirring occasionally. Add a splash of water or stock if the sauce thickens too much during cooking. Season with salt and pepper to taste, and remove the bay leaf before serving.
6. Cook the Kraft Dinner according to the package instructions.
7. Stir in ½ cup of grated Parmesan cheese while the KD is still hot to enhance the flavour of the cheese sauce.
8. Combine the cooked KD with the chorizo ragu, mixing until evenly coated. Transfer the mixture to a serving bowl or plate. Sprinkle the remaining grated cheese on top and garnish with fresh parsley.
9. Serve immediately, and enjoy the smoky, savoury goodness of this elevated KD!

Steak Caesar Tartare

Ingredient for the Tartare

• 6 oz high-quality beef tenderloin, finely diced

Ingredients for the Caesar Sauce

• 1 egg yolk (from a pasteurized egg)
• 1 tbsp anchovy paste or 2 finely minced anchovy fillets
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp freshly squeezed lemon juice
• 2 tbsp grated Parmesan cheese
• 1 tbsp finely chopped capers
• 1 tbsp finely chopped parsley
• 1 small garlic clove, finely grated
• Kosher salt and freshly cracked black pepper, to taste

Ingredient for the Parmesan Crisps

• ½ cup parmesan cheese

Ingredients for Assembly

• Micro-greens
• Extra-Virgin Olive oil, for drizzling
• Lemon zest
• Parmesan crisps
• Hearts of romaine

Directions

1. To prepare the tartare, place the diced tenderloin in a chilled bowl to keep it fresh and maintain its texture.
2. In a separate small bowl, whisk together the egg yolk, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, capers, parsley, and minced garlic. Gradually drizzle in a small amount of olive oil while whisking to create a smooth dressing. Taste the mixture and adjust seasoning with salt, pepper, or lemon juice as needed.
3. Pour the prepared dressing over the diced beef and gently fold everything together using a spoon or spatula, being careful not to overwork the mixture. The goal is to coat the beef evenly while preserving its delicate texture. To serve, mold the tartare into a small round shape on a chilled plate, either by hand or using a food ring for precision. Garnish with Parmesan crisps, micro-greens, and a touch of lemon zest and serve with hearts of romaine.
4. For the parmesan crisps, preheat your oven to 375°F and line a baking sheet with parchment paper. Grate fresh Parmesan cheese finely and drop tablespoon-sized mounds of the cheese onto the prepared baking sheet, leaving about an inch of space between each mound. Lightly press each mound down to flatten them into thin circles. Bake for 5–7 minutes, or until the cheese melts and turns a light golden brown.
5. Remove from the oven and allow the crisps to cool on the baking sheet for a few minutes until firm.
6. Carefully transfer them to a plate and let them cool completely before using them as garnish.

Chicken Cacciatore Galette with Crispy Herb Gremolata

Ingredients for the Cacciatore

• 2 tbsp extra-virgin olive oil
• 4 boneless and skinless chicken thighs
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1 (14 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• ¼ tsp crushed red pepper flakes
• Kosher salt and freshly cracked black pepper to taste

Ingredients for the Gremolata

• ½ cup fresh breadcrumbs
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped
• Pinch of flaky sea salt

Ingredients for Assembly

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 2 tbsp grated Parmesan cheese

Directions

1. To make the cacciatore filling, heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them on both sides until golden brown, about 5 minutes per side.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the onion and bell peppers, cooking until softened and lightly caramelized, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
3. Deglaze the pan with the red wine, scraping up any browned bits, and let it simmer for 2–3 minutes. Stir in the crushed tomatoes, tomato paste, oregano, thyme, and red pepper flakes.
4. Return the chicken to the skillet, lower the heat to a gentle simmer, and cook for 20 minutes until the chicken is fully cooked and the sauce thickens.
5. Remove the chicken from the sauce and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces. Stir the shredded chicken back into the sauce and adjust the seasoning with salt and pepper. Let the filling cool completely before assembling the galette.
6. While the filling cools, prepare the crispy herb gremolata. Heat olive oil in a small skillet over medium heat.
7. Add the breadcrumbs and garlic, stirring constantly, until the breadcrumbs are golden and crisp, about 3–4 minutes.
8. Remove from heat and stir in the lemon zest, parsley, basil, and flaky sea salt. Set aside to cool.
9. Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square or circle and place it on the prepared baking sheet.
10. Spoon the cooled cacciatore filling into the centre of the puff pastry, leaving a 2-inch border around the edges. Gently fold the edges of the pastry over the filling, pleating as you go, leaving the centre open.
11. Brush the pastry with beaten egg and sprinkle Parmesan cheese over the crust.
12. Bake the galette for 30–35 minutes, or until the puff pastry is golden and flaky. Remove from the oven and let it cool slightly. Just before serving, sprinkle the crispy herb gremolata over the filling for a bright, crunchy finish.
13. Slice, serve warm and enjoy!