Need to get organized in the kitchen? Want help in planning nutritious meals that don't take a lot of time to prepare? Tired of the same old humdrum? Robin Miller, popular host of the Food Network's Quick Fix Meals, was online Wednesday, March 19, at Noon ET to help answer these questions and to discuss her new book, Robin to the Rescue. Miller is a nutritionist and although the food isn't 'diet' she keeps health at the top of her list and tests her recipes with both full fat and low fat ingredients to make sure they taste good both ways. She lives with her husband and sons in Arizona. A tran_script_ follows. ____________________ Robin Miller: Hi! This is Robin Miller here! I'm excited to be doing this chat with you! And, I'm super excited about my new cookbook Robin to the Rescue. With 200 recipes and useful tips, I'm sure I can help everyone get weeknight meals to the table in a flash! Delicious meals too! I look forward to your questions! _______________________ Andrew, Washington, D.C.: I really don't understand the concept in one of your shows of using a little bit of one dish in another, and then a little bit of that dish in another, etc. It seems a bit gimmicky to me. Why not just make three separate dishes? What's the point? Robin Miller: The point is to save time. If I'm roasting chicken, I like to make extra to I don't have to take that extra 25-30 minutes later in the week. I cook extra pasta so I can use it in two separate dishes. I make extra sauces so I can transform them in unique, delicious meals. It's no gimmick, it's my life. _______________________ Freising, Germany: When comparing both taste and nutrition, what do you think is the most underrated source of both? Robin Miller: I'm not sure I understand this one! Can you clarify? _______________________ Downtown D.C.: Time for the perennial favorite chef question - what would your last meal consist of? Robin Miller: Hmmmm. Pizza with pesto sauce, mushrooms, broccoli and lots of cheese. And lots of chocolate.
_______________________ Connecticut Ave and M Street, D.C.: Hi Robin, What are your top 3 must-have pantry staples that you always keep stocked to ensure that dinner gets on the table quickly on a weeknight? Robin Miller: Pasta, rice and fresh vegetables for steaming. I also keep lots of dried herbs and spices and loads of chicken, steak, ground beef and turkey, fish and shellfish in my freezer - ready for a quick thaw! Also, canned tomatoes and roasted red peppers (when spruced up with those dried herbs and spices) can turn my pasta, rice, veggies and frozen meats into a complete meal!! I have a complete pantry list in Robin to the Rescue. _______________________ Washington, D.C.: Robin, Is your book formatted similar to your show? Is each main ingredient incorporated in several additional recipes intended for days later in the week? Love your show! Robin Miller: Thanks for the kind words! Yes, my book is just like my show. Each recipe gives you several options for how you can get it to the table, meaning I explain how you can prep in advance, make it a meal kit , morph the extras into completely new dishes, slow cook it , and bank a batch in the freezer for enjoying later. I also have 5 ingredient recipes and ideas for swapping all kinds of ingredients. I think you'll love it! _______________________ Arlington, Va.: I am trying to do more cooking ahead and freezing for later to make the weeknights easier. It can be hard to tell what recipes work well for this. Are there any rules of thumb to help pick what kinds of foods or ingredients freeze especially well? Thanks! Robin Miller: It's great to have food banked in the freezer so you can pull out a fabulous meal at a moments notice! There are no real rules, but the only food I find that doesn't freeze well is potatoes. They turn to mush upon thawing. I recommend freezing your meals in small portions so you just thaw what you need each time. And, make sure to date your frozen foods so you know how long they've been in there! I try to use frozen foods within 3 months. Good luck! _______________________ New York, N.Y.: Hi Robin, Thanks for doing this chat. I really like the concept of your show where you make several batches of something to use it in later recipes. What do you think the direction of the Food Network is going? It seems like they are cutting back on the regular shows to bring in more diverse, upbeat, and interesting shows. I hope they plan on keeping the standards! Robin Miller: Thanks for the nice words! I'm not sure exactly where the direction is going. There HAVE been many changes, I guess to shake things up! I'm sure there will always be the go-to shows for people who want mealtime solutions each week! _______________________ Washington, D.C.: Robin, when I'm stressed out at work (which happens a lot these days), I often feel like the best I can do is make some tortellini when I get home and eat that with a little olive oil mixed in. My stomach, however, is starting to show the results (as in, I'm gaining weight). Any tips for fast, non-fattening comfort food for a stressed out pastaholic? Robin Miller: Very funny (pastaholic)! I suggest you keep pasta cooked in your fridge for when you get home (cook it in advance). By the time you wait for your tortellini to cook, you're probably starved and overeat. And, turn the pasta in a pasta primavera by adding lots of steamed fresh broccoli, carrots, mushrooms, and zucchini. The nutrients in the vegetables will be great for you and they'll help satisfy you without stuffing. I suggest a light red sauce with some freshly grated parmesan cheese. You'll survive and your waistline will thank you! _______________________ Robin Miller: Be sure to check out Robin to the Rescue for lots of time-saving ways to get weeknight meals on the table in about 20 minutes. _______________________ Robin Miller: For the first time in my cookbooks, I've added a SAUCE index, which includes dips, marinades, dressings, pestos, and chutneys. You can turn ordinary chicken into something spectacular in just minutes! _______________________ Robin Miller: Another first for my cookbooks - I've included a Have it Your Way sidebar for many recipes so you can mix and match ingredients to get the perfect meal. Whether it's substituting ground turkey for beef or basil for cilantro, you can truly create a meal that you'll love. _______________________ Robin Miller: Be sure to check out my Quick Fix Stash in the front of the cookbook - it's just 2 pages but it's crammed with useful information for setting up your kitchen so you can make any meal in the cookbook ANY night of the week! _______________________ Stuck at my desk, Md.: I'm always looking for family-friendly (albeit fairly adventurous family) vegetarian meals that don't take hours to make. Any suggestions? Robin Miller: Have you tried the new quick-cooking brown rice (Uncle Ben's)? It's awesome and takes just 90 seconds to heat. You can serve that under a mixture of fresh vegetables, beans, diced tomatoes, basil, and oregano for a fabulous Italian-_style_ meal. For a North African meal, take those same canned tomatoes and add curry powder, chickpeas and cilantro and serve the mixture over couscous. Thai inspired? Create a sauce of peanut butter, soy sauce, sesame oil and enough vegetable broth to make a thick sauce and toss the mixture with cook pasta noodles! Have fun and think global for inspiration! _______________________ NW D.C.: Favorite tips for cooking for one? Robin Miller: Don't skip cooking just because it's for one! Cook as if you're cooking for two (make two chicken breasts, cook a pork tenderloin, roast 2 salmon fillets) and enjoy the leftovers later in the week! Even singles deserve great meals! _______________________ Maryland: Hi Robin
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