I’ve been a wee bit busy

It’s been a long time since my last post, but I have not stopped trying to improve the healthy intake of food by children around me. But I may be a bit less obvious about it. My kids are growing… eldest now 14 and youngest 9! When I started this I had a three-year-old. So, their food choices are overall healthy, but of course, they’re kids, so when given a chance, they’ll eat the junk. But I’m so proud that my kids overall shun McDonald’s and the like. I’ve always tried to be open to the occasional unhealthy foods/snacks/candy so that my kids had a healthy attitude with food. They don’t hoard food and don’t overindulge when given the chance to eat candy and other unhealthy stuff. And my eldest knows that if he has more than one soda at a meal, he’ll feel ill, so he has one and done. It’s the balance that I’m proud of. They will eat a large variety of fruits and vegetables and they like spicy foods, international foods, fish, meats, etc. I do still wish they’d eat more combinations of vegetarian options. My middle son still steers clear of most foods combined in one dish besides some pasta dishes and chili. He likes things separated on a plate with distinct tastes for each item. 

Growing up quickly and enjoying Chicken Aloo Gobi

Enjoying Chicken Aloo Gobi (curry with coconut, cauliflower and potatoes)

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Proud dad looking on

 

 

 

 

 

 

 

 

One of the reasons I’ve been remiss in writing is that I’ve been busy. Really, really, busy. Growing boys have sports, scouts, Odyssey of the Mind, plays, camps, school, music lessons, play dates, etc. And now year-end shows, parties, concerts… I’ve also just gotten a new job and no longer working as an investment advisor. I was laid off from my company when it went a little more corporate and got rid of its smaller producers who worked from home. You’d think that would’ve given me more time to write then, but another reason is that I stopped writing is that I felt we were in a pattern food-wise and I didn’t have much to share. I’m certain I’ve created recipes, but when I did, it was probably at a busy time, and I just didn’t get it on here. 

Before I got my new job I was working as a cafe supervisor at my son’s elementary school. I loved working there with all the children. The woman who was my coworker felt that many of the kids were being “bad” if they were talking to friends at other tables and she didn’t exactly do things the same way as I did. But after some time, she tolerated my “let’s make this fun, not punitive” attitude with dealing with the kids. (They’re just babes really, 5-10 year olds.)  One of the changes I made was in encouraging the students to eat more fruits and vegetables. I’d done that as a parent volunteer, but this was different, and more challenging, as an employee. I felt it necessary when I’d see what the kids ate every day. Like the boy who for his lunch had white bread and butter, cheese slices, blue jello, blue cotton candy, chocolate and no vegetables. He did have grapes but refused to eat them, because he ‘tried them once and didn’t like them.”

At first I brought in an apple slicer. So many of this age group are dealing with loose baby teeth and gaps until their adult teeth come in, so they’d shy away from whole apples. Slicing them was easy and it increased the number of kids who’d eat apples. Some told me that when I wasn’t there, they wouldn’t buy apples because they’d only eat them sliced. And since I’ve gone, apparently they’re not eating them anymore. 🙁 

I also piggybacked onto the reward system the school used in classrooms and hallways… for respecting self, others, environment. So, if the kids brought in from home or chose from cafeteria 3 or more fruits and veggies, they’d get a reward. The reward would be put in a bin and at lunch we’d choose 4 winners to pick friends to sit with at the reward table or pick a prize from prize box. It was amazing how quickly those kids would rush back into the lunch line to grab more fruits and vegetables or tell their parents to pack more. Then if there were some kids who never ate any (and I mean never) then I’d offer them a reward for just getting 1 or 2. And they found they liked more than they’d ever realized. 

Mostly what I found was the kids were willing to try new things and eat more if they felt there was an immediate reward for it, it was fun, or it was just easier to eat. I hope that some it stuck and since I’m gone they’re doing it at home or school. It’s not always that hard, and they are all good kids.

Here’s a link to my summery grilled peach & ricotta toast which will be perfect for the upcoming season. 

Summer deliciousness

Summer deliciousness

Cince de Mayo

It’s my birthday and also Cinco de Mayo.  So, I’ll be going out with my family and enjoying a margarita.  

Avocado salsa

Here are a few of my recipes to make salsa at home.  First one is a chunky guacamole, the second a quick tomato salsa, and last is mango salsa.  

http://www.mykidsreallyeatthis.com/a-simple-way-to-make-a-delicious-avocado/

http://www.mykidsreallyeatthis.com/quick-salsa/

http://mykidsreallyeatthis.tumblr.com/recipes

Easy Peasy Pie Crust

I used to shy away from making my own pie crusts because I thought it was difficult and time consuming.  Then I read Mark Bittman’s recipe and how it just takes a few minutes with a food processor.  The recipe I use is adapted from Allison Holst’s pie crust in her Bacon & Egg pie recipe.  You can add some sugar for a sweet pie crust.  

Pie Crust
1 1/2 cups AP flour (more if needed plus some for dusting surface)
1/4 cup spelt flour (optional- use more AP if omitting) 
1/2 tsp salt
1 1/2 tsp baking soda
1 stick unsalted butter, very cold & cut into pieces
3/4 cup milk
1 tsp vinegar

Add vinegar to milk and set aside.
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Pulse dry ingredients together in food processor until mixed.  Add butter and process until butter is mostly incorporated (fine if small pieces, but don’t over do it as you want some chunky bits for flakiness).  
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Slowly add milk/vinegar.  The dough should start coming together, if too sticky add more flour.  It will be done when it forms a ball.   IMG_0961IMG_0964

Place on floured surface and split into 2 or you can wrap well and place in fridge for a couple of days. 
Roll with flour on both sides so it doesn’t stick. 
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When it is your desired thickness/thinness you can place in pie plate.  Fill and bake! IMG_0972 IMG_0976 IMG_0979IMG_0984IMG_0987

This was a version of bacon & egg pie I made because I messed up a recipe calling for egg yolks– I blended the whole egg together; actually 11 whole eggs.  

At least I have a great lunch and possibly dinner!

Now to go get some more eggs so I can make my Thanksgiving Day Apple Cream Pie (using just egg yolks!)

 

Baby Kale Chips

Can't wait to get them on a plate!

Can’t wait to get them on a plate!

It’s been weeks since I’ve had a chance to post on here.  My husband is working for a new restaurant and he’s working 14 hour days/6 days a week.  (Well, even his one day off he’ll still do food ordering, and other odds and ends.  Hey, better than being unemployed!)  After most of the past year having him around, I’d gotten quite used to it and now I’m back to doing all the parenting (after 8:15 AM) alone as well as cooking, cleaning, laundry, lawn mowing, shopping and my other job.  Oh, and the volunteer stuff I still do. Oh, and a kid home each day for 3 days last week after a 4 day weekend.  And, my son who’s not willing to get to school most days– at least on time.  So, all I’m saying is that it’s been a bit tough to sit down and write.  (Or I’ve got a fairly good excuse!)

I have been cooking and baking more now that my professional chef husband is out of the kitchen.  I’ve created a couple new things but mostly done many stand-by’s.  Those who are familiar with my blog might recognize some of the snack foods I’ve been making, but sometimes I like to change it up a bit. One such way, using baby kale when I make kale chips.  The boys gobble it up this way and I have done it 3 times in 2 weeks.  

I notice the taste of the kale is milder.  Maybe that’s why even my pickiest son will eat this faster and in larger quantities than normal (full-grown) kale chips.   It’s a very kid-friendly healthy snack!    

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For these I just use a tiny bit of olive oil, sea salt and fresh cracked pepper.  (Sometimes I’ll use a spray oil which gives a perfect mist.) I roast them in batches at 375F until they’re papery and crisp.  It is important not to use too much oil or they’ll burn or be too soggy.  I just put a couple drops on top of a handful in a large mixing bowl with the salt and pepper.  Toss it around and even rub the oil onto the leaves.  Line a cookie sheet with the kale so they’re only 1 layer.  

I can’t bake them fast enough!

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Healthy Nut-free Snacks

Although a few weeks left in summer vacation, our town is starting to talk about going back to school and we parents can’t wait to see who our children will have for teachers.  The packets were supposedly coming last week, then we were told probably by the end of next week.  It’s such a big deal to many– not only in getting a good fit with teacher to your child but also to see who of your child’s friends will be in class together.  But I’m always hoping we don’t get the “your child’s class is a nut-free class” letter.  Luckily my children don’t have any food allergies, but we still have to be considerate of those that do.  Especially dangerous ones that can give a reaction just in tiny amounts, like nuts.  But, since my two youngest love peanut butter and since my youngest is super picky, it’s not the easiest to find snacks that they’ll eat.  

Mmm-mmm!

Mmm-mmm!

Here’s a list of some healthy snack ideas that are nut-free: Continue reading

Grilled Corn Elote

So many of our meals in the summer are cooked outside on the grill. Whether it’s meat, fish, chicken or vegetables the grill is a wonderful way to get out of a hot kitchen and provide tasty dinner.  We get a bit repetitive with some of our favorite warm weather meals but every once in a while I like to change it up a bit by adding a little twist.  

chili lime butter for corn

chili lime butter for corn

Like the corn I’ll be grilling this weekend at my son’s annual camp out birthday party.  We always provide dinner on the beach and those who want to camp out join us for breakfast.  I love corn that’s grilled in its husk.  It steams it but also imparts a smokiness.  Sometimes we’ll take them out of the husk and might par-boil in a pan then finish on the grill for a more smoky-grilled-woodiness.  This time I’ll be adding a butter to the cobs while in the husk to add a Mexican touch.  Continue reading

Summer Peaches

My brother posted on Facebook the other day that with the record heat in California his peach tree’s fruit ripened seemingly overnight and the peaches began dropping off while he was exploring the Death Valley’s street cooking potential.  (He brought sous vide steak and some tin foil to cook eggs on the sidewalk

Anyway, he was wondering what to do with his sudden plethora of peaches.  I gave a few ideas: peach & blueberry crisp similar to what I’ve just made, peach simple syrup or puree for Bellini cocktails, using his dehydrator, and the one suggestion I got from a wedding I was working at last weekend– grilled bread with peaches and ricotta cheese.

Grilled Peach & Ricotta Toast

Grilled Peach & Ricotta Toast

Continue reading