Cook Archives - Dad of Divas

Dads in the Limelight – Short Order Dad, Robert Rosenthal

Our 656th Dad in the Limelight is Short Order Dad, Robert Rosenthal. I want to thank Robert Rosenthal for being a part of this series. It has been great getting connected with him and now sharing Robert Rosenthal with all of you.

1) Tell me about yourself, (as well as how you are in the limelight for my readers knowledge)

My name is Robert Rosenthal. I am a former international ad exec, accumulated three million frequent flier miles while being paid to present creative concepts around the world. A good gig, no doubt, but the best part was overeating in 3,000 restaurants on six continents with great local friends and associates. That kept me busy during the day, while at night I performed my standup routine in all of New York City’s top comedy clubs and earned a professional cooking degree from the Institute of Culinary Education. Now I combine all those pursuits and passions to write and host programs about food and cooking – hopefully with a soupçon of humor – both live and on-camera. I suppose I’m in the limelight at the moment because I have a cookbook just out – directed to dads, by the way – that started shipping this week: .

2) Tell me about your family

One thing about my family is that we all really love being together. Just lucky. That might not sound altogether unusual, but when you have teenage daughters who actually enjoy spending time with their parents, that’s a very good thing. We eat dinner together at every possible opportunity, and I am their personal chef. My daughters are fabulous in many ways, but rather than bore you with that, I would tell you that one thing they never agree on is what they want for breakfast. For one it’s egg whites only, the other wants scrambled. Turkey bacon for one sister, bacon bacon for the other. One must have whole wheat toast, the other insists on white toast. Chocolate milk, skim milk. You get the idea. I looked at them one day and said, “what do I look like, a short order cook?” Yeah, they replied, you’re Short Order Dad. The rest, as they say…

3) What has been the largest challenge you have had in being a father?

I think it’s the same challenge that every parent faces. How do you raise mature, sensitive, nice, caring, happy, healthy kids in an increasingly complex and often times dangerous world. I guess we just try to pay them a lot of our attention, teach them the difference between right and wrong, instill in them a sense of self-confidence, and keep our fingers crossed that when it comes time for them to make their own decisions, they make a lot more good ones than bad.

4) What advice would you give to other fathers?

I’m not sure I’m comfortable giving advice to other fathers on matters other than how to get the most taste with the fewest ingredients and the least effort. But I’d be willing to share this observation of the obvious: it helps your kids immeasurably to know that you love them unconditionally and that you will always be there for them. Always remember that you are the model for them. The way you interact with your wife, for example, is how they will come to understand how women should be treated and how relationships should work. Oh, and put down your phone and be FULLY with them. Make every moment matter; you don’t need me to remind you how fast the time flies by. Just look at your own family photos…wistfully.

5) How have you come to balance parenthood and outside life?

Look, obviously your kids come first. But you do need to make private time for your spouse, your friends and yourself. There is no magic formula for that. Just do it.

6) What have you learned from the fathers that you have interacted with?

That I like bourbon.

7) What else would you share regarding your experiences as a father thus far?

The same as any other father; that fatherhood is the most rewarding experience there is and there’s nothing I wouldn’t do for them…except make one more trip to Disneyworld.

8) What have been the most memorable experiences that you have had thus far as a parent?

Witnessing childbirth. Family vacations. Pizza nights.

Do you want to learn how to cook some great food with Robert Rosenthal? If so, I have a great giveaway to offer you one of his books, and I will be awarding this to two winners.

How to Enter!

Comment here about your favorite cooking memory!
ENTER THE GIVEAWAY

If you have any questions for Robert Rosenthal, please leave a comment here and I will make sure that he gets them so that he may be able to respond!

Also, do you know a Dad in the Limelight? If so, please email me their contact information so that they too can be a part of this series!

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There are so many foods that can cause gas and over the years I have to say that this has impacted me in so many ways! I have been so glad to have Beano around so that I can enjoy some of the great natural foods that are out there without fearing that I will have problems with gas afterward.

With that in mind Beano asked me to use not only try their product but put together a recipe for the Beano “Be Natural” Virtual Cook-Off that would use many of the different “natural” foods that typically can cause gastric distress in some.

I love cooking and love being creative in the kitchen, so I was up for the challenge and decided to throw my hat in the ring.

I really did not know what I wanted to make, but I knew that I wanted it to be healthy. So I took the list to the grocery store and just started grabbing items that I knew would taste good and that would have great flavor and put together the following recipe that you see below.

You will notice that the recipe has two types of beans and pasta in it. Note that beans and pasta will soak up flavor, so you don’t just want to dump everything together. Take your time to let the flavors coalesce together and I think you will really enjoy the flavor in this soup.

Beans, Beans The Magical Fruit!

1 24oz Jar on Pinto Beans

1 24 oz Jar of Kidney Beans

1 Medium Sized Vidalia Onion Diced

1 Medium Sized Red Bell Pepper

1 Full Clove Fresh Garlic – peeled

1-2 TBL of Olive Oil

1 8 oz Bag of Frozen Corn

10 Small Baby Bella Mushrooms Diced

1 49 oz Can of Chicken Broth

1 8 oz bag of Carrot Chips

1 Bunch of Cilantro chopped

1/4 Bunch of Italian Parsley chopped

1 /2 22oz Bag of Tyson Grilled and Ready Oven Roasted Diced Chicken
Breast

1 Tablespoon of Garlic Powder

2 Tablespoon Ground Cumin

1 Tablespoon Oregano

1/2 13.5 oz Box of whole wheat Elbow Macroni (cook separately and then
add)

1 8 oz package of shredded cheddar cheese

Cooking Instructions

In a saute pan place olive oil in pan and saute onion and peppers until slightly golden. Add peeled garlic and continue to saute on medium low heat. After about 5 minutes add mushrooms and carrots. Continue sauteing until carrots are tender. Once carrots are tender, add all dry herbs and let simmer, stirring slowly to mix thoroughly. Add in broth and bring to a boil. Once boiling reduce heat to simmer and add frozen corn.

At this point taste for flavor and add salt as needed.

Add in beans and chicken. As these have already been cooked prior, heat them up completely.

At the same time start the pasta in a separate pot. Make 1/2 of the pasta box (unless you are increasing the recipe to accommodate larger numbers of guests). Once done, drain and return to pot.

Add fresh herbs to the saute pan and allow to simmer.

Take a ladle full of pasta and place it at the bottom of your soup bowl. Using a second ladle, ladle soup from the saute pan over the pasta. Add shredded cheddar cheese to top of the soup and serve.

Now let me tell you a little about Beano!

What is Beano®?
Beano® contains a natural food enzyme that helps prevent gas before it starts. It works with your body’s digestion to break down the complex carbohydrates in gassy foods, like fresh vegetables, whole grain breads and beans, making them more digestible. Beano® enables you to enjoy your favorite healthy foods, whether at home, in a restaurant or at a friend’s house, without worrying about gas. Beano® is not a drug.

How does Beano® work?
Beano® contains an enzyme from a natural source that works with your body’s digestion. It breaks down the complex carbohydrates found in gassy foods into simpler, easily digestible sugars before they reach the colon, preventing gas before it starts.

How much sodium is there in Beano®?
Beano® tablets contain less than five milligrams of sodium per tablet. It can be said that Beano® tablets are sodium-free.
Where can I buy Beano®?
Beano® tablets are available in the antacid section of supermarkets, pharmacies, mass merchandising outlets and health food stores across the country. Beano® is also available in outlets like Sam’s Club and Costco.

What foods does Beano® work on?
Beano® is not just for beans. It works on a whole variety of gassy foods,
including many vegetables like cabbage, broccoli and cauliflower, grains,
cereals, nuts, seeds, whole-grain breads and many other foods.

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