Savory Pumpkin Bread

Posted on October 31, 2013 by admin

pumpkin bread

Savory Pumpkin Bread (No-knead)

3 cups AP Flour
1/2 cup spelt flour
1 1/2 cups water
1/2 cup pumpkin puree*
1 Tbsp grated parmesan*
1 1/2 tsps sea salt
1 tsp yeast
1/2 tsp ground sage*

Mix all ingredients in large bowl until all blended. It should be sticky but add a little flour if it is too wet.
Place in a large bowl lined with olive oil and cover with plastic wrap. Leave over night. In morning, scoop out dough and stretch, pull, fold and turn a few times. Place in bowl lined with parchment. Leave for an hour. Within half an hour place a Dutch oven (covered pot) in oven at 450F and leave for remaining 30 minutes. Remove Dutch oven from oven and carefully place dough (and parchment) into the hot pot. Cover and put in oven for 25 minutes. Uncover and bake an additional 25-30 minutes until golden (it will be a golden orange from the pumpkin).

Serve with butter.

*Next time I will add slightly more pumpkin, Parmesan cheese and sage. Have to be careful with ground sage as it can be quite overpowering. I’d probably add another 1/4 cup of pumpkin, 2-3 more tablespoons of parmesan and 1/4-1/2 tsp more ground sage. I’ll experiment with increments until I find it just right. It was delicious, just mild.

Cooking With Kids

Posted on October 24, 2013 by admin

Recently I wrote an article which gave my top 2 tips for getting kids to eat well/healthily. Well, today, on Food Day, I give my third top tip: let them help prepare the food. And I don’t mean just getting them to bake cookies with you. Although fun, baking shouldn’t be the only time parents let their children help. I understand if someone is nervous with hot stoves or knives, but under supervision, children of many ages can do so much to be involved. Sometimes, just scooping out frozen peas from a bag, measuring rice, or simply stirring a pot gives a child the sense of involvement which in turn can get them more interested in the foods you will serve them. Peeling carrots and potatoes has been one of our children’s favorite ways to lend a hand.

Stirring the vegetable & shrimp stir-fry.

My sons have been helping us on and off most of their lives. We showed them how to cut with knives from about 4 years old up. Yes, sharp chef’s knives. (Under supervision and something that is not too difficult/slippery to cut. ) They’ve been stirring pots and adding ingredients for what seems like ages. My eldest son is now 11 and he prepares his own fried egg and cheese sandwiches for breakfast or some simple meals for lunch/dinner. He’s in Boy Scouts and they have to plan/shop for/cook their own meals when they go camping each month which is fabulous and opening new and different methods of cooking too (Dutch ovens in a fire pit).

My sons will help set and clear the table and will also do dishes/pots & pans, but that’s more about discipline and contributing to the family. Cooking with kids is truly a fabulous way to try new foods and expand their palate.

Often kids are more likely to eat the food they’ve contributed in preparing because they’re proud they helped. My youngest once said “It tastes even better when I help make it!” One of my girlfriends said that’s because you put love in as an ingredient.

So, tonight or tomorrow or another day soon… give them a chance to help out making something healthy. It’ll teach them what the food looks like before it’s cooked, during and of course after. Share with them and watch their eagerness in eating that food.

Baby Kale Chips

Posted on October 22, 2013 by admin

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!

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!

My Top 2 Tips on Getting Toddlers/Children to Eat Well

Posted on September 24, 2013 by admin

I’m sure everyone knows the pregnant mom’s bible What to Expect When Expecting. I used it throughout my pregnancies, especially when I needed reassurance that everything was normal! Well they have a website that has tons of data instantly available and also a blog by moms sharing experiences and helpful information as well as funny stories. I was honored to be asked to write a post for them. I decided to include my top 2 tips on getting kids (especially toddlers) to eat well.

I find toddler-hood is a crucial time for developing a child’s taste preferences and whether they’ll eat a variety of foods later. It is especially an important time to get them to like vegetables. Not many vegetables are immediately palatable to young ones since they may be bitter. But with perseverance and these tips, you can be not only successful, but also secure in knowing your child is getting his or her nutrients necessary for a healthy life.

Find the post here.

New Snack Ideas- Oloves & DipIn

Posted on September 16, 2013 by admin

I was recently sent some packs of Oloves brand olives and DipIn dips.

Oloves & DipIn

While we were with friends and their children we broke out the different varieties to taste– 3 Oloves pitted green olive packs: “Tasty Mediterranean” (with basil and garlic), “Lemony Lover” (with lemon and garlic), “Hot Chilli Mama” (with habanero chillies {sic}) and 3 DipIn dips- Black Olive Tapenade, Pepper & Artichoke Brucschetta, and Classic Hummus. Oloves come in little snack packs that are perfect to stick into lunch bags or to have as a quick, convenient snack.

The boys (there were 5 boys six to twelve years old) and the parents (except my youngest son who refused to try the olives) liked all the Oloves. I think the overall favorite was the Hot Chilli Mama which had just enough heat for most of us spice lovers and not too much for my spice-averse middle son. The second favorite was the Lemony Lover. The lemon gave the olives a pleasant hint of tartness but didn’t overpower them. The packs are wonderful to toss into a child’s backpack. Continue reading →

Healthy Nut-free Snacks

Posted on August 14, 2013 by admin

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!

popcorn!

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

Rosemary Olive Bread

Posted on August 2, 2013 by admin

Yesterday’s Rosemary Olive Bread

Yesterday I baked a white loaf for a friend who’d recently had surgery. Since it was a crummy day and the oven was hot I decided to make some more bread; just something a bit different. I came up with this recipe and tried to duplicate it today without the bread maker (which I used just to mix/knead the dough) and I’d used the last of the potato flour yesterday. Today’s was a bit different, but really didn’t matter too much as they were both delicious!

Today’s Rosemary Olive Bread

Continue reading →

Grilled Corn Elote

Posted on July 23, 2013 by admin

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

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 Meal in a Flash

Posted on July 9, 2013 by admin

Between my part time work, boys’ swim lessons, swim team practice, speech therapy, and BMX practice and my Park & Rec Commission meeting there was little time to cook dinner last night but we still managed to have a quick and healthy meal.

I sound like a broken record, but I find so many convenient yet healthful foods at Trader Joe’s. Last night I cooked Mahi Mahi burgers and served them with sides of spinach and broccoli. The boys had theirs plain, but for mine I added a bit of a flavor treat. One of my favorite combinations of flavors is Mahi Mahi with mango salsa. Since the boys had to run out to BMX track and I had to get to a meeting I just skipped some of the parts, but still created a similar taste. I added a slices of mango and avocado and some Sriracha. So delicious! Going to do that again soon.

Trader Joe’s Mahi Mahi Burgers with avocado and mango

Summer Peaches

Posted on July 5, 2013 by admin

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

Continue reading →

My Kids Really Eat This

getting kids to eat well in the real world