Interview with Robin Miller on Quick Fix Meals

Since I have two little ones myself, I know how you feel! I love to cook with pasta and then add different kinds of "protein", such as chicken, fish, steak, meatballs, cheese, etc. I also like to make quick sandwiches with a variety of fillings and some dips on the side (a cheese sandwich cut into strips and served with ranch dressing or mustard is awesome!). The BEST thing you can do is get your kids involved in cooking - they will be more likely to eat what they "create". That was the turning point for me! Let them add ingredients, stir, cut herbs with kid's blunt-nose scissors, whatever. It truly works!

Thank you! Great to hear you love the show! My favorite slow cooker dish? Hmmm. I have a Tuscan Chicken dish that's out of this world (on Food Network website I think). I also love to create things with what I have in my pantry - a pork roast with a bunch of Asian ingredients comes out amazing! I also love pot roast with root vegetables (also from the show and the recipe is on the FN website). I could go on and on! They are easy to prep ahead and then they make mouth-watering meals while filling your home with the wonderful aroma of a slow-cooked meal!!!

For the lunchbox - sandwiches are awesome because you can get a bunch of healthy ingredients in one bite! Bread, cheese, ham or turkey, mustard or mayo, maybe some lettuce and tomato... Whatever your kids like is ideal. Cutting the sandwich into fun shapes or strips is always fun too - and they a surprise at school! I always add extras (lot of little bags of pretzels, nuts, dried fruit, yogurt, cheese) to round out the meal!

I've never cooked WITH her so I don't know!

I believe kids should know what they're eating so they can make choices on their own over time. I encourage my kids to try new things and they always do. Sometimes they don't go back for seconds, but at least they try. And they KNOW what they're eating!

Check on-line at Food Network and at www.allrecipes.com. I'm sure you'll find lower-sodium recipes. The American Heart Association might also have recipes. Remember, most prepared sauces, mixes, soups, and canned items are LOADED with salt. Start to REALLY read labels so you can get familiar with what foods to stay away from. Good luck!

I would try reheating in a double boiler or in a small saucepan set over a larger saucepan of simmering water. The microwave might also work. Good luck!

Any recipe for flank steak or pork tenderloin in my book and on the Food Network website (under Quick Fix Meals) would be great with venison. Reduce cooking times slightly because venison is more lean and can become dry and chewy very quickly!

I think kids learn best by example. Always have good choices around and choose them yourself. I make sure that the healthy choices also TASTE good, so it's not a hard decision. I must say, there are no "good" or "bad" foods in my house so my boys try all sorts of things without putting a "value" on it. I'm convinced it's kept them from bingeing on bad foods while avoiding vegetables - they will fight over broccoli, not a chocolate bar.

From all over! I love to read chef's creations on restaurant menus (from all over the country) and then I find Quick Fix solutions to make those meals at home (on a busy weeknight!). I also rely on my pantry to pull meals together on a whim (and sometimes those are everyone's favorites!). I also decide on a dish based on what looks great at the market (the breads, fish, vegetables, whatever) and then I come home and whip something up. Those dishes often become written recipes because they turn out so well!

I am not sure - I believe Emeril is shooting now, so maybe you can get tickets. You will have to contact the Food Network directly for more information!

That's a personal choice. Personally, I stick with organic milk all the time and then I choose my other products based on what looks the freshest and best at the market. Produce that's been sitting on the shelves longer (often the case with organic) has already lost many valuable nutrients. Choose fruits and vegetables based on their color and freshness. Organic meats and poultry are another personal choice - but it can't hurt to avoid antibiotics and hormones. Just my opinion!

That's funny because Thanksgiving is the ONE holiday each year where I don't really try new things!

I always have herb-roasted turkey, apple-herb stuffing, roasted sweet potatoes with mandarin oranges, garlic mashed potatoes, peas and pearl onions with dill, wild mushroom gravy, cranberry sauce, and pumpkin pie!

It never changes and everyone loves that about it. Each year, I add one SMALL thing (last year it was a great cranberry chutney that we enjoyed with cheese and crackers).

To pull it together, PREP AHEAD WHATEVER YOU CAN! Make the stuffing up to three days in advance. Same with vegetable side dishes and pies or other sweet treats. Keep everything cold and then just reheat in a microwave or low-temp oven just before serving. Most importantly, do what you can in advance so you can enjoy the feast! Happy Thanksgiving!

Great question! A SHARP chef's knife. It's safer (because you don't have to push hard) and it makes each chopping/slicing/dicing job faster!

I also couldn't live without one large nonstick skillet and a nice stock pot (for my big batches of pasta, soup, stews and chili)!

Excellent idea. What about a beautiful roasted salmon? Or a white-fleshed fish (such as tilapia, flounder or bass) stuffed with crabmeat? You can make a light stuffing of lump crabmeat with bread and some seasonings, roll it into a fish fillet and bake it - it looks awesome and worthy of the holidays. Smoked salmon is also wonderful and makes a great presentation. Other ideas? Baked ham, a nice beef roast, carved at the table or rack of lamb. I hope that helps!

Oh, that's tough! He recently told someone who asked him that same question, "Well, since I've never had the same thing twice, it's hard to say"!! He loves pasta-based dishes, fajitas, chicken cheese steaks (of course the chicken has been "morphed" from another meal!), Asian-inspired meals, and so on. You name it, he's had it and loves it!

First, ANY knife will rust if it stays wet too long. ALWAYS dry your knives immediately after washing them (and never use the dishwasher!). I use a knife sharpener (just the long tool, not the machine) to keep them sharp. And, select a knife that feels good in your hand. For me, I love the Viking and Calphalon Japanese (katana) knives, but I also have Henkel and Wustof too! Whatever fits in YOUR hand is the best knife for YOU!!!!

How about adding chipotle chilies in adobo sauce to your stuffing? Just a little because a little goes a long way! Or serve cornbread (bread or muffins) spiked with pepper jack cheese and maybe some salsa? You can also liven up your roasted sweet potatoes by adding a little chili powder, cumin and garlic. A nice green salad topped with avocado and fresh lime juice would also be great.

Yes!! I love my pie crust. 1 1/2 cups flour, 1 stick unsalted butter, 1-2 tablespoons sugar (that's the trick) and 6-8 tablespoons COLD water. Put the flour, butter and sugar in a food processor. Process until butter is pea size. Add the water a little at a time until the dough sticks together. Transfer to the counter and roll into a ball. Let chill a little (15 mins) and then roll it out! Yum!