I’m excited to present this Petits Chefs post on behalf of Hunt’s Tomatoes and UrbanMoms.ca. When they approached me to see if I would like to be involved in this campaign, my initial response was “I don’t have children” but then I thought, what better way to prove that dinner doesn’t have to be stressful and that a healthy, from-scratch meal can be made in 20 minutes or under than with my Petits Chefs? After all, we’re the masters of the
kitchen science lab and produce amazing things in under an hour!
For this 20 minute meal, I recreated something that I used to make on a regular basis when I was at university and just starting to learn to cook for myself. The recipe is actually adapted from – of all things – a diced tomato can label. I’ve changed it up a little to make it quicker (and, I think, tastier) and the word on the street is that the boys (and their parents) loved this dish. A few said it could have been spicier – I agree and I am sure that Mr Neil, who had this for lunch last week, would agree – but better to err on the side of caution when it comes to spice!
It is such an easy recipe and very versatile – as well as tomatoes and peppers, you could add any other vegetable you like (in my notes on the 20 year old label, it says “leeks and mushrooms” so clearly I was adding other stuff too). Up to you how many veggies you want and how spicy but the point is that if 11 little boys can make this in about 30 minutes on hot plates only, you can make this for dinner.
We practised our knife skills…
Disclosure: I am a member of the UrbanMoms Network and received compensation for writing this post about the UrbanMoms Hunt’s Tomato Cook-off. Opinions expressed belong to eat. live. travel. write. and are not influenced in any way. The compensation I receive will be donated towards the Les Petits Chefs programme to purchase some extra equipment for the boys.