Kid-Friendly, Cost-Conscious Menu

Tanya Steel Of Epicurious.com Whips Up A Great Family Dinner

(CBS)  Getting the family to sit down to dinner together can be tough these days, and making a healthy meal the kids will love seems next to impossible.

But thankfully, Tanya Wenman Steel, editor in chief of Epicurious.com, the award-winning Internet food site, has co-authored a book, "Real Food for Healthy Kids," with Tracey Seaman, that is packed with over 200 easy, wholesome and (most importantly) kid-friendly recipes that will leave the whole family asking for more.

As our "Chef on a Shoestring," we challenged her to prove herself by creating a kid-friendly menu on a budget of just $40.

MENU:

Creamed Spinach

Skillet Chicken Cacciatore

Chocolate-Flecked Angel Cake

FOOD FACTS:

Cream of Tarter: A fine while powder derived from the crystals that form on the inside of wine barrels. Cream of tarter is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume.

RECIPES

Creamed Spinach

One 2 ½ pound bag baby leaf spinach
2 tablespoons unsalted butter
1 large onion, finely chopped
2 tablespoons unbleached all-purpose flour
1 ½ cups whole milk
1 tablespoon cornstarch
½ cup heavy cream
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper

Bring 2 inches of water to a boil in a 6-quart pot. Add half of the spinach leaves and stir until wilted, about 2 minutes. Add the remaining spinach a few handfuls at a time, stirring until wilted and then adding more spinach.

Drain the spinach in a colander. Rinse with cold running water until cool.

Melt the butter in the same pot over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Add the flour and stir for 1 minute. Gradually whisk in the milk and bring to a boil.

In a measuring cup, stir the cornstarch into the cream and then whisk that mixture into the milk mixture along with the salt and pepper.

Whisk while simmering for 2 minutes and then reduce the heat to low.

Squeeze the spinach in batches by hand or in a fine-mesh sieve to remove as much liquid as possible.

Stir the spinach into the sauce and serve.

For more recipes, go to page 2