Club Cuisinart Blog

7 New Ways to Use Your Ice Cube Tray

Brea Buffaloe — Tue, 21 May 2013 10:32:00 -0400

You've probably never noticed, but ice cube trays are probably one of the most useful items in your kitchen. They can be used to store and reuse food, make fun treats for the family and of course and most notably, make ice. Let’s explore seven new ways to make use of your ice cube tray and with a little creative thinking, I’m sure you can come up with many more!

Herbs: Many of us stock up on herbs in large bunches and never wind up using all of it. One way to save these herbs is to freeze them. Put them in an ice cube tray with some olive oil and pop them in the pan when you’re ready to use them.

Wine: If for some reason you have leftover wine, freezing it is a great idea. If you don’t cook with wine, you can use the wine cubes in place of ice cubes when serving sangria.

Coffee: Ever make a tasty iced coffee in the morning, only for it to be watered down 10 minutes later because of the ice? Solution: coffee ice cubes!

Baby Food: Baby food can be expensive so many moms like to make their own. One way to store baby food is to put it in ice cube trays. This way it will last a few months and when your baby is hungry just thaw out the amount needed.

Popsicles: This is a childhood favorite of mine. In fact, it’s a great summer activity for children. Let them pick out their own yummy combination of fruit and juice for their frozen pops.

Egg Whites: If you aren’t a fan of wasting egg whites after a recipe calls for only yolks, save them by freezing them.

Stock: If you have any chicken or vegetable stock leftover, keep it alive by popping it in the freezer. Ice cube trays are a great way to do this because it allows for quick defrosting when you’re ready to make dinner.

Drink Your Fill of Veggies

Christina Fong — Fri, 17 May 2013 10:05:00 -0400

Kids are notoriously difficult to deal with when it comes to adding a little green to their dish but it doesn’t mean adults are any better, and no, scallion garnishes don’t count. While we aren’t saying our juice recipes will turn the most passionate vegetable naysayers into overnight fans, they may just make the veggie-intake a little easier.

Vegetables are a necessary part of our diet, whether you like them or not, because they’re packed with a bunch of vitamins, minerals, fiber, and other nutrients essential for our health. Juices should in no way be considered a sufficient replacement for whole vegetables, but they’re still good supplements to a diet lacking in vegetables. With so many options to choose from, you may even enjoy experimenting with different mixes. We have 2 super juice recipes for everyone to try at home.

For those of you who own a juicer, try our Super Greens recipe for a health drink rich in chlorophyll and vitamins. You can play around with different herbs to add different dimensions of flavor.

Blenders are a good alternative for those who don’t own juicers. Our Super Veggie Juice is another great drink packed with an assortment of goodies. You’ll be amazed when you see how many veggies can fit in one glass.

Have you tried any other juice recipes? What are your favorites?

5 Tips for Cooking with Kids

Brea Buffaloe — Tue, 14 May 2013 10:00:00 -0400

There will come a time when you’re working hard in the kitchen and your sweet little child comes in and says, “Can I help?” Many of us overlook the fact that a lot of kids are fascinated by what they see happening in the kitchen and want to get in on the action. It can be difficult to think of ways that children can help out since many meal-time tasks are dangerous or difficult to do. We’ve put together 5 tips that will have your child feeling like a sous-chef in no time!

Safety first – No matter what meal you choose to allow your kids to help with, safety always comes first. Make sure there are no sharp objects within their reach, that they understand that only grown-ups are allowed to tinker with things like the stove and knives, keep pot handles turned away from the edge of the stove and try to use the backburners when possible.

Choose a meal that is quick and easy – You don’t want to choose a meal that a child won’t understand or be able to play a major role in preparing. If you choose something difficult, the most a small child can do is watch and that’s no fun! Also, children get bored easily so you want to choose a recipe that won’t take all day to make.

Don’t stress kitchen mess – Be aware that cooking with kids most likely means more mess than you are probably used to. Don’t stress it, be prepared. Allow kids to help clean up as you go along.

Choose a recipe that allows for options – a good way to get kids involved in meal preparation is to allow them to choose what goes into the recipe. Good examples of this are salads, pizzas, trail mixes and fruit kabobs.

Make it fun – While cooking, play games such as counting games and color games. Another way to make cooking fun is to create cool shapes or characters with the food presentation. For example, cookies with happy faces are always fun.

Here’s a recipe to get you started:

Tomato, Onion and Bacon Pizza
Makes one 12" pizza – 8 servings

3 strips bacon
1/3 recipe pizza dough
1 tablespoon extra virgin olive oil
1 cup hearty pizza sauce, strained
6 ounces fresh mozzarella, cubed
1 plum tomato, cut into ½-inch slices
¼ medium onion, thinly sliced
1 tablespoon thinly sliced basil

Lay the bacon slices evenly on the broiler pan of the Cuisinart® Convection Toaster Oven Broiler with the rack in position C. Broil for about 8 minutes, or until bacon is almost crisp. Reserve. Preheat oven to 425°F on the bake setting with the rack in position A. Roll out dough into a 12-inch circle.* Brush the outer edge of the dough with olive oil. Bake in preheated oven for about 6 to 8 minutes, or until dough is lightly golden. Spread the sauce evenly over the dough. Top with the cheese, and then finish with the tomatoes, onions and basil. Bake pizza in preheated oven for about 12 to 14 minutes, or until the dough is nicely browned and the cheese is melted and bubbling on top. Remove the pizza from the oven. Cut into slices and serve immediately.

Picky, Picky... Nature or Nurture

Vivian Manning-Schaffel — Thu, 09 May 2013 10:00:00 -0400

Some kids will eat anything. Others require a covert cloak and dagger operation to get them to put new foods near their mouths. As babies all-too-quickly become toddlers, and toddlers become preschoolers, we have to ask ourselves an important question about the part we play in our child's eating habits: Are picky eaters just born picky, or are they unwittingly created by their parents?

"I think it's a little bit of both," says Erin Patterson, owner of Small Bites, a coaching organization that teaches parents how to make safe and healthy food choices for their children. "Toddlers are naturally suspicious of new foods. They like routine and predictability, and that makes it harder to introduce new foods. But how a parent handles this phase usually determines if the child will stay a picky eater or expand their tastes."

Patterson advises to take a monkey-see, monkey-do approach to expanding your toddler's palate. "The best advice is to lead by example," she says. "Sit down with your children at meals and eat the same things you'd like them to try yourself. Put out small portions of new foods along with some of their tried and true favorites. Let them reach their own decisions. If they see you enjoying the food, they'll be more curious and inclined to try it."

On the flipside, Patterson warns against forcing new foods on a toddler - even saying you made it just for them is too much pressure. "It's important never to push foods," she says. "Don't insist on their eating new food in anyway. It can really backfire."

So what about the all too common practice of sneaking foods (hiding peas in mashed potatoes, for example) in order to get at least some varied nutrients into your kids' diet? "The goal is to get your child to love all food - from veggies to ice cream," explains Patterson. "As long as you continue to present your child with the food option and giving them a chance to discover it on their own, there's nothing wrong with sneaking foods." After all, who hasn't tried at least once?

5 Mother's Day Dessert Ideas

Brea Buffaloe — Tue, 07 May 2013 12:08:00 -0400

Mother's Day is a very special day, but figuring out how to celebrate can prove very difficult. Some mother's love fancy gifts and others love to come home to something simple, like flowers. There's one thing all moms are sure to love though, and that's dessert!

If your mother is anything like mine, she's one of those homemade artwork-on-the-fridge type of girls. My mother was never into big fancy restaurants and extravagant gifts so a nice homemade meal was always the perfect gift. This Mother's Day, I've decided to switch it up a bit and focus on dessert instead of dinner. Homemade sweets are perfect gifts because they are not only tasty but thoughtful too. There's nothing like a chocolate treat to say, "I love and appreciate you, Mom!"

To help you choose a fun and tasty dessert to surprise your mother with this year, we've created a list of 5 chocolate recipes that you can try at home.

1. Triple Chocolate Brownies

2. Chocolate Hazelnut Fondue

3. Chocolate Chip French Macaroons

4. Chocolate Chunk Cookies

5. Chocolate Toffee Cupcakes

Serving Up A Side of Scallion Pancakes

Christina Fong — Fri, 03 May 2013 10:38:00 -0400

Let’s not get into the technicalities of the differences between green onions, spring onions, and scallions. All we know is scallions are delicious, and now that it’s spring, we’ve entered peak scallion season.

Scallions, which can be cooked whole or used as a seasoning or garnish, taste similar to onions only milder in flavor. Most dishes incorporate it for its subtle sweetness and this dish is no different. Scallion pancakes are typically more savory than sweet but the scallions add a nice bit of flavor, and these pancakes serve well as an appetizer or if you’re really hungry, a nice mid-day snack. While they’re fairly easy to make, the perfect scallion pancake requires practice. That means no burnt/blackened bubbles, a crisp exterior, and an overall light, flaky texture.

Scallion Pancakes
Makes 6 small pancakes

2 cups all-purpose flour
2/3 cup warm water
1 bunch scallions, finely chopped
Vegetable oil
Sesame oil
Salt

Mix flour and water in a large mixing bowl until formed into a smooth dough. Knead dough on a lightly floured surface for a few minutes until it is more elastic.
Lightly coat the entire surface of dough with vegetable oil. Place it in a bowl, cover it with a damp cloth or plastic wrap and let it rest for 30 minutes.
On a lightly floured surface, roll out your dough and divide into 3 equal parts. Roll each part into a tube, about 1-inch thick, and cut in them in half.
Roll out each part into a circle with a rolling pin (there should be 6 parts by now). Lightly brush them with sesame oil and sprinkle them with chopped scallions and a pinch of salt.
Roll each circle into another tube and coil them so they resemble a cinnamon roll. The tighter you roll up each part, the more layers you’ll get in each pancake.
Again, use your rolling pin to flatten each coil into a small pancake.
Heat a skillet or cast-iron pan over medium-high heat with a drizzle of oil. Fry each pancake until golden and crisp, about 2-3 minutes on each side, while constantly swirling the oil.
When ready, transfer them to a plate, cut each into wedges of 4-6 depending on how you like them, and serve immediately with your choice of dipping sauce.

Tex Mex Lasagna

Rebecca Marber — Mon, 29 Apr 2013 10:00:00 -0400

Cinco de Mayo is one of the most lively holidays of the year--the fiesta of all fiestas. We dance, we sing, we hit pinyatas, and most importantly, we eat Mexican food. With this celebration right around the corner, I got to thinking of just the recipe to whip up this year. Here was my thinking: I really love Mexican food, and I really love Lasagna--so why not put these two together?

This Tex Mex Lasagna is a glorified burrito. It has all the essential ingredients, and in multiple layers! Each bite is filled with just the right flavors: creamy, meaty, and mildly spicy. After baking in the oven for 25 minutes, the cheese is deliciously crispy, making this version of lasagne satisfying to cut into. The recipe below serves 16, and is a great one to bring to a party--just pop it back in the oven and it’ll be ready to be devoured!

Tex Mex Lasagna

Serves: 16

2 tablespoons olive oil
2 lbs ground beef
1 onion, chopped
3 teaspoons minced garlic
1 can black olives, sliced
1 can diced green chili peppers
1 can diced tomatoes
1 1/2 cup salsa sauce
2 cans refried beans
2 cups corn kernels
12 (8 inch) flour tortillas
9 ounces shredded colby cheese
1 teaspoon cumin
1 teaspoon salt
1 packet taco seasoning

Preheat oven to 350 degrees.
Heat olive oil in large skillet on medium heat. Then saute ground beef for five minutes before adding onion, cumin, salt, taco seasoning, and garlic for another five minutes. Once onions have become soft, reduce heat to low and add in olives, chili peppers, diced tomatoes, and refried beans. Let mixture simmer for another 15 minutes.
Place a tortilla in the bottom of a 4 quart casserole dish. Then spread a thin layer of sour cream on top of tortilla, followed by a thin layer of salsa. Then add a layer of the meat mixture, and then a layer of colby cheese. Repeat this pattern until there are no more tortillas or meat mixture remaining.
Place casserole dish in oven, and bake for 25 minutes, or until the cheese has melted and is slightly crispy on top.

Baby Food for the Family

Christina Fong — Fri, 26 Apr 2013 13:00:00 -0400

Baby food isn’t just restricted to babies, as I’m sure many parents have admittedly eaten and enjoyed a lot of what they purchase or prepare for their little tots. If you’re looking for a recipe that will satisfy both parties, oatmeal is one of our favorites.

Oatmeal is a great starter food for babies as it’s not highly allergenic and packed with nutrients such as calcium, protein, and fiber. However, nutrients don’t discriminate, making oatmeal just as good for adults too. When choosing oatmeal, steel cut oats are the best choice when compared to rolled or instant oats because they are the least processed. The following recipe is made sweeter with some fruits and a touch of cinnamon. If you prefer yours less mushy, process your batch less before it's made completely smooth. Now treat yourself to some for breakfast or an afternoon snack while you watch your baby chow down!

Tropical Fruits and Cinnamon Oats
Makes about 2 ½ cups

1 cup mango, cut into ½- to 1-inch pieces
1 cup papaya, cut into ½- to 1-inch pieces
100 ml water
1 ripe banana, cut into 1-inch pieces
½ cup cooked oatmeal
¹∕8 teaspoon ground cinnamon

Put the mango and papaya into the Baby Food Maker & Bottle Warmer work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete, add the banana, oatmeal and cinnamon to the bowl and turn the dial to chop. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 20 to 30 seconds.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

Vegan Avocado Alfredo

Rebecca Marber — Wed, 24 Apr 2013 10:24:00 -0400

For some reason, when it comes to be springtime I always start craving avocado. I have no problem eating one of these all by itself with just a little bit of salt--I love how it’s creamy and fresh at the same time. Usually, though, when we think avocado, we think guacamole. But avocado can be used for more things than you might think.

It can be used as a substitute for dairy, as it’s creamy factor provides a similar texture and flavor. Avocados are a type of fruit, though commonly confused for a vegetable, and are loaded with nutrients our bodies need. Not only do they do wonders for your cholesterol, heart, and eyesight, but they also help prevent from cancer.

I decided to try using an avocado as the base for an Alfredo sauce, and I was absolutely amazed by how fulfilling it was over a serving of fettuccini! The color looks a little funny, but once you get past that, you won’t be able to keep yourself from another serving (which is perfectly acceptable since the sauce doesn’t keep for long due to the browning tendency of avocados--so eat up!)

Fettuccini Avocado Alfredo
Serves 2

1 large avocado
2 garlic cloves
juice of half a lemon
1/2 tsp salt
1/4 tsp pepper
small handful fresh basil
2 tbsp extra virgin olive oil
1/4 cup chopped sun-dried tomatoes
6 oz of whole wheat fettuccini

Bring water to a boil and then add spaghetti. Cook for reccomended time indicated on box (usually 8-12 minutes).
Add garlic, olive oil, lemon juice, and salt to Cuisinart Food Processor. Once smooth, pit the avocado and add to processor, along with basil.
Remove pasta from heat once cooked and drain. Add Avocado Alfredo sauce to fettuccini immediately and serve.

Baking Bread For the First Time

Christina Fong — Fri, 19 Apr 2013 10:46:00 -0400

There’s really nothing like the smell of freshly baked bread. It’s truly a treat for all five senses, and if you’ve never experienced it, you don’t know what you’re missing.

It’s understandable why many people haven’t bothered to make their own bread at home. The process can be a bit intensive for something that’s so readily available in supermarkets but if you enjoy baking and are looking for your next challenge, here it is! And trust us, like anything homemade, you’ll be able to taste the difference between your bread and store-bought bread. Just remember to read all the instructions before you start, get the best ingredients you can find, and take your time. Great bread can't be rushed.

We also realize we should've started you off with something a little simpler but we believe in you. Now go make some bread!

Crusty French Bread
Makes 2 loaves

2⁄3 cup warm (105–110°F) warm water
2 1/4 teaspoons (1 packet) active dry yeast
3 1/2 cups unbleached, all-purpose or bread flour
1 cup cake flour
1⁄3 cup wheat germ
2 teaspoons fine sea salt
1 cup cold water
Extra flour for dusting bread

Place warm water in the mixing bowl of your Cuisinart™ 5.5 Quart Stand Mixer. Stir in yeast and a tablespoon of the flour; let stand for 5 minutes, until mixture is foamy and bubbly.

While yeast is proofing, combine 3 cups of all-purpose flour and ½ cup of cake flour with the wheat germ and salt. Add the cold water and the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flours and reserve. Continuing on speed 2, add the remaining flour mixture 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.

Dust dough ball lightly with flour and place in a large bowl, cover with plastic wrap. Let rise in a warm, draft free place until doubled in size, about 1 hour. Punch dough down, recover, and let rise again until doubled in size. (This last rise can be omitted if pressed for time, but makes for a more flavorful loaf, with a more artisanal bread texture and crust.) Punch dough down and divide into 2 pieces. Shape each into a long narrow loaf, about 16 to 18 inches in length, and place on a baking sheet lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 425°F.

Dust loaves generously with flour. Make 4 or 5 diagonal slashes in the top of each loaf about ¼-inch deep using a serrated knife. Bake in preheated 425°F oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack.

Bread slices best when allowed to cool completely before slicing.

An Italian-Style Picnic

Rebecca Marber — Wed, 17 Apr 2013 10:10:00 -0400

If there’s one thing the Italians do well, it’s lounging and eating. Now that Spring is here, it’s time to follow suit. So grab your blankets, wine bottles, and baguettes and start whipping up this perfect picnic recipe: Tomato Vodka Mascarpone Tapenade.

I’ve always been a sucker for Penne a la Vodka--and this spread is the same type of satisfying. The mascarpone cheese in this recipe creates a thicker version of the classic Italian sauce. And what do we get in result? A spin-off of an Olive Tapenade that tastes unbelievable on some bread or crackers.

Feel free to add more mascarpone for a richer, creamier base, or even throw some red pepper flakes or pancetta into the mix. With any of these ingredients plus the ones listed below, you’ll feel closer to Italy with each bite.

Tomato Vodka Mascarpone Tapenade

Ingredients:

1 can whole tomatoes
1/3 cup vodka
1/3 cup olive oil
1/2 small onion, diced
1 tbsp tomato paste
4 medium garlic cloves
1/2 cup mascarpone cheese
1/2 cup fresh basil leaves
1 tablespoon fresh lemon
1/4 cup capers, drained
salt and pepper to taste

Instructions:

In a medium sauce pan, heat vodka for several minutes until slightly reduced and alcohol smell can no longer be detected. Meanwhile, place canned tomatoes into food processor and puree until smooth. Once vodka has been reduced, add tomato puree to saucepan and cook on medium heat for an additional 10 minutes.
Remove mixture from heat and let cool. (You can expedite this process by placing it in the freezer for several minutes- just as long as it isn’t extremely hot).
Once cooled, transfer tomato vodka puree back into food processor. Add the olive oil, onion, tomato paste, garlic, capers, lemon, salt and pepper, and mascarpone cheese to blender. Blend to desired texture- either slightly chunky or fairly smooth. Let tapenade chill in refrigerator for 2 hours until it is ready to be served!

Hurray for National Grilled Cheese Sandwich Day!

Christina Fong — Fri, 12 Apr 2013 09:00:00 -0400

If you thought today couldn’t get any better because it’s Friday, then you thought wrong because today’s National Grilled Cheese Sandwich Day (yes, it actually exists!), and we’re not letting you get through the day without the food of honor.

Grilled cheese sandwiches have been beloved by many of us since we were children. After all, it has two things going for it: they’re grilled and they’re cheesy. What’s not to love? But there’s so much more than the typical white bread + American cheese pairing we were fed as children. Since then, we’ve all discovered enough assortments of bread and cheese to spoil our taste buds with and the following recipe is no exception.

Zucchini a Quattro Formaggio Panini
Makes 4 panini sandwiches

10 ounces zucchini, shredded (medium shred)
1/2 teaspoon kosher salt
4 ounces fresh mozzarella, shredded
2 ounces Fontina, shredded
2 ounces sharp Provolone, shredded
2 tablespoons freshly grated Reggiano Parmesan or Asiago
1 teaspoon dried basil
8 slices crusty country bread (each about 8 x 4 x 1/2)
4 teaspoons extra virgin olive oil

Place shredded zucchini in a colander and toss with salt. Let stand for 20 minutes. After 20 minute, rinse and press out as much liquid as possible. Place in a clean tea towel and squeeze until no more liquid is released. Place in a medium bowl with the four cheeses and the basil. Toss gently to combine. You should have about 3 cups.

Preheat the Cuisinart™ Griddler in the closed grill position on 375°F. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface oiled side down. Divide the shredded zucchini and cheese mixture evenly among the 4 slices of bread - making as even a layer as possible. Top with the remaining sliced bread, oiled side up.

Lay two sandwiches on the bottom grill plate of the preheated Griddler™ evenly spaced. Close Griddler™ and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-1/2 minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

A Better Birthday Cake

Rebecca Marber — Tue, 09 Apr 2013 19:30:00 -0400

Most birthday cakes aren’t known to be nutritionally sound. While it’s true that it can be enjoyable to indulge in a rich and decadent piece of cake, it may not necessarily be the best “present” we could give to ourselves. If you’re making a celebratory dessert for a friend, they may appreciate this Fruit Cake more than they would a typical birthday cake--it certainly wins in presentation! And they’ll be able to tell on instant how much love went into it.

With a cake like this, a lot has to do with personal fruit preference and creative license. If you are making this for someone, they’ll notice if you make sure to use their favorite fruits. All you need to start with is a watermelon base, and then the rest really is up to you! Just attach the other fruits to the base using toothpicks however you’d like them to be arranged. I decided to make a three tiered fruit cake and then used grapes to line the bottoms of each tier. I also cut up star fruit because I thought the stars add a nice decorative touch to the cake, but pineapples, honeydew, and kiwis are all easily shapable with cookie cutters. On top surrounding the candle I layered some sliced strawberries for a luscious finish. However you decide to decorate, just have fun with it!

Watermelon Cake

Ingredients (Suggested):

1 watermelon
1 kiwi
1/2 honeydew
1 pineapple
1 pint of strawberries
3 bunches red grapes
2 star fruits

toothpicks
serving platter

Directions:

Cut ends off of watermelon. It should lie flat on its bottom. Remove remaining rinds from edges of watermelon, making sure to maintain round shape.
For a tiered cake, shift the cake on its rounded edge and cut into three separate pieces, each equally thick. The middle piece will be the widest, as it is the most rounded part of the watermelon. Use this piece as the bottom tier of the cake. Trim the edges of the remaining to two pieces so that the top tier of the cake is least wide in diameter. Before assembling the tiers, place about 5 toothpicks on the bottom layer so that they protrude out of that first piece. Then place the second layer on top, affixing it to those toothpicks. Do the same for the top tier of the cake.
Now it’s time to decorate. Always start from the bottom and work your way up. I began by lining the bottoms of each tier with red grapes. To do so, stick one end of the toothpick into the watermelon, and the other into the red grape. The toothpicks will hold these embellishments in place.
Feel free to use whichever fruit you like best for decorating the rest of the cake. Just repeat the step above, and attach whichever fruits to the watermelon with a toothpick. Don’t forget to leave room in the middle of the top tier for a candle if this is a birthday cake!
Refrigerate before serving.

Homemade Apple Pancakes for Baby

Christina Fong — Fri, 05 Apr 2013 10:00:00 -0400

Raw, baked, pureed—we love apples any way we can have them and so does your baby, most likely. Apple sauce is among the most popular baby foods, after all. Its naturally sweet taste appeals to any baby’s taste buds, and it’s universally known for its high nutritional value. An apple a day keeps the doctor away, remember?

Though as great as apple sauce is, why not mix it up for your little foodie-in-training? Apple pancakes are a delicious twist on one of the most classic breakfast foods. While it’s common to spice them up with blueberries or chocolate chips, apples add a more subtle sweetness to your pancakes. No sugar is needed as the apples, maple syrup, and ground cinnamon will provide all the flavors you’re looking for. This recipe is also great for when you have extra apple sauce (homemade of course!) lying around.

Apple Pancakes
Makes about 24 silver dollar pancakes

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup apple purée
1 tablespoon pure maple syrup
1 large egg
3/4 cup plus 2 tablespoons whole milk (low fat or nondairy may be substituted)
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter for cooking pancakes

Stir the flour, baking powder, baking soda, cinnamon and salt together in a small bowl.

Put the apple purée, maple syrup, egg, milk and butter into the Baby Food Maker & Bottle Warmer work bowl fitted with the steam blade. Process the ingredients on chop for about 5 seconds.

Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse on chop until ingredients are just combined, about 5 pulses.

Put the remaining butter in a large nonstick skillet and place over medium heat. Once butter melts add the batter into the hot skillet, one tablespoon per pancake, to make silver dollar pancakes.

Cook pancakes about 2 minutes on the first side and 1 minute the second.

*Please consult your baby’s pediatrician before introducing new food into their diet.

Make Do With Holiday Leftovers: Deviled Eggs

Rebecca Marber — Tue, 02 Apr 2013 10:00:00 -0400

Both Passover and Easter use hard boiled eggs for their festive celebrations. Maybe you have leftover hard boiled eggs from your Sedar, or maybe you have a bowl full of pastel painted Easter eggs lying around. Maybe you’re just looking for a fun and delicious appetizer to whip up quickly--in any event, these Deviled Eggs are just for you.

Most appetizers involve some kind of guilt, whether they’re breaded, fried, or covered in butter. These Deviled Eggs, however, are not anything you have to feel bad about. They are free of carbs, less than 60 calories, and less than 5 grams of fat--so don’t be shy and have more than one!

The spicy mustards in this recipe give these nearly bite-sized hors d’oeuvres a special kick. I like putting an olive half on each one so that the flavors are rounded out by a salty finish. Overall, they’re creamy and smooth--a classic dish.

Deviled Eggs

Ingredients:

6 eggs
2 tablespoons mayo
1 tablespoon spicy brown mustard
1 teaspoon hot mustard
1 teaspoon white sugar
1 teaspoon garlic salt
1 teaspoon onion powder
salt and pepper to taste
paprika for garnish
6 pimento stuffed green olives (halved)

Directions:

Hard boil eggs (if not done already!): place in saucepan so that all are flat on bottom. Fill the saucepan with water so that the eggs are covered. Bring water to boil, remove from heat, and keeps eggs in saucepan for 15 minutes before draining. Run eggs under cold water and begin to peel shells from eggs.
Cut eggs in half (lengthwise) and remove yolks. Add yolks into medium bowl. Then add mayo, mustard, sugar, garlic salt, onion powder, salt and pepper to bowl and begin to mash contents with a fork. When mixed well, scoop mixture into a plastic bag that has a small hole cut in the bottom corner.
Begin to squeeze mixture out the bottom hole to fill the hollow centers of egg halves. The plastic bag will help to control the flow of the yolk mixture for a decorative touch. Once mixture has been distributed, sprinkle each egg half with paprika and a green olive half.

Carrots for the Easter Bunny

Christina Fong — Fri, 29 Mar 2013 14:00:00 -0400

Easter Sunday is quickly approaching, and if you’re still trying to figure out what to prepare for dinner, we have a simple yet tasty side dish for you, your family, and the Easter bunny.

Raw or cooked, carrots are a great snack for kids and adults alike as they’re packed with nutrients (vitamin A tops the list). They may also be one of the few veggies your kids don’t have an aversion to. The following recipe makes use of baby carrots so they’re bite-size for the little ones while the apricot glaze adds another dimension of flavor to the already naturally sweet vegetable. Make sure you prepare enough! People will want seconds.

Baby Carrots with Apricot Glaze
Makes 10 to 12 servings

3 to 4 sprigs fresh Italian parsley
3 strips lemon zest (3x1/2-inches), bitter white pith removed, cut into ½-inch pieces
1-1/2 teaspoons kosher salt, divided
6 tablespoons good quality apricot preserves
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter, at room temperature
2 bunches of baby carrots, fresh tops trimmed to 1-inch, peeled
16 dried apricots, cut into 1/8-inch slices

Remove the leaves from the parsley and place in the Cuisinart® Food Processor fitted with the metal “s” blade. Pulse to chop. Remove and reserve. Add the lemon zest and ½ teaspoon of the salt to the work bowl. Pulse to chop, then process continuously until zest is chopped. Add the apricot preserves, lemon juice, and unsalted butter. Process until smooth, about 30 to 40 seconds. Remove and reserve.

Place the prepared carrots with the remaining salt in a 12-inch skillet and add water to cover. Bring to a boil and cook over medium high heat until crisp-tender about 6 to 8 minutes, water will evaporate as carrots cook. Add apricots and reserved apricot preserve mixture. Cook, stirring, until apricot mixture has thickened and carrots are glazed. Sprinkle with reserved fresh parsley. Serve immediately.

"Peep"ing Into Spring

Rebecca Marber — Wed, 27 Mar 2013 10:00:00 -0400

Easter is on it’s way, and whether you’re celebrating or not, Peeps are a seasonal favorite. I must say, I’ve always been a Peeps fan but I think it’s because they carry a certain sentimental value. That’s what’s so great about these homemade Peeps--the sentiment is there, but so is the taste.

I’m going to a friend’s house for Easter brunch this year and I decided I wanted to bring something festive for the host. After letting my friends try them, they had the same reaction I did--loving the fluffly sweetness we all indulged in several. We all agreed they were better than their store-bought alternatives.

These make for great Easter Sunday basket “stuffers.” You even can get more creative with the chocolate decorations. I started off just melting the chocolate chips to make eyes for the chicks, but after my first few Peeps, I decided they needed to have some other expressions. After making these I have a whole new appreciation for homemade candy. It may take a lot of love, but in the end they’re definitely worth it!

Homemade Peeps

Ingredients

2 packages gelatin
3/4 cup water, divided
2 cups sugar
1/8 teaspoon salt
3 tablespoons light corn syrup
2 teaspoons vanilla extract
2 cups yellow sugar
1 cup chocolate chips
Candy thermometer

Directions

Add gelatin to 1/4 cup of water. Allow for gelatin to soften.
Add 1/2 cup of water, corn syrup, and sugar to large saucepan. Insert a candy thermometer to side of pan and cook mixture until it reaches 235 degrees.
Remove mixture from stove. Add to mixer and begin mixing on low speed. Slowly increase to high until mixture turns opaque in color. Add vanilla, and beat until ingredients are uniformly mixed and stiffen. This should take 10-15 minutes.
Assemble piping bag; use a one-half inch round tip for ease. Prepare a baking sheet by placing tin foil over it. Sprinkle a generous layer of yellow sugar on top of the lining.
Place mixture into piping bag and begin to shape peeps on top of yellow sugar. Start with a one inch long base; this should be tear-drop shaped, the point being the tail of the chick. Then create next layer of body--this one more of an oval shape, the tail sticking out from below. Taper the third layer, much more narrow in diameter, and release for the tip of the piping bag slowly to create beak.
Take remaining yellow sugar and cover the top sides of the peeps. Melt chocolate chips in microwave, and use a toothpick to dip into melted chocolate, and draw on eyes to the peeps.

Lemony Fresh Lemon Cookies

Christina Fong — Fri, 22 Mar 2013 10:03:00 -0400

Because lemons taste so light and tart, we often forget they’re in peak season during the winter months. However, that doesn’t stop us from considering lemon cookies one of our favorite springtime treats, and it’s officially been spring for three days now.

These lemon cookies are the perfect combination of sweet and tart, and not only that, but they are also super easy to make! It doesn’t matter if you’ve never baked a single cookie before. Bake a batch of these, and you’ll feel inspired. So we’ve mentioned how delicious and easy they are to make. Did we also mention that lemon juice is packed with vitamin C as well as potassium, fiber, and flavonoids? But enough talk. Let’s bake!

Lemon Cookies
Makes 2 dozen

1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 egg
1/2 tsp vanilla extract
Zest of one lemon
3 tbsp lemon juice
1/2 cup powdered sugar

Preheat oven to 350 degrees. Mix all dry ingredients (except for powdered sugar) and set aside. Use a mixer to beat sugar and butter together until light and fluffy. Then beat in egg, lemon zest, lemon juice, and vanilla extract. Slowly pour in mix of dry ingredients while blending with mixer.

Roll a teaspoon of dough into balls and lightly roll them in powdered sugar. Place the balls on a lined baking sheet with about 1 1/2 inches between each of them. Bake for about 10 minutes or until light brown. Remove from oven and let cool for a minute or two before transferring to a cooling rack.

Sweet Potatoes: Get Every Bang for your Bite

Rebecca Marber — Tue, 19 Mar 2013 10:00:00 -0400

Sure, plain old potatoes are vegetables. We tell ourselves this when we want to justify that bag of chips or plate full of french fries. In reality, white potatoes lack significant nutrition and have even been banned from many school cafeterias. Sweet potatoes, on the other hand, have been proven to deliver a number of health benefits. When it comes to picking your potatoes, it’s best to follow the vegetable rule of thumb: the more colorful, the better.

For starters, sweet potatoes have a lower glycemic index than white potatoes, meaning that they will keep you fuller for longer (think of it like this- sweet potato:brown rice, as white potato:white rice). Sweet potatoes are also high in antioxidants which help the body fight against inflammatory problems such as arthritis and cancer. If this isn’t enough, these superfoods are packed with vitamins that do wonders for your immune system and are linked to weight loss.

Also important to remember in the battle between sweet and white potatoes is the ways in which they typically are prepared. Though sometimes baked, we usually see white potatoes in fried, greasy form which adds greatly to the caloric damage per bite. Sweet potatoes, however, are usually boiled or baked, which may be considered unappealing or boring to those who aren’t used to eating them. In reality, sweet potatoes are much more flavorful than white potatoes, but for those not yet convinced, I have a recipe that will convert any non-believer.

Lemon Tahini Sweet Potato Salad could be my new favorite food. I tried this at a restaurant recently, and decided to recreate the recipe at home because I was craving it so much. It was amazingly easy to make, but I will say, it went fast. I doubled the recipe here so you can keep some in the fridge for later (unless, of course, you’re sharing with others).

Sweet Potatoes with Lemon-Tahini Sauce

Ingredients

2 sweet potatoes
3 tablespoons lemon juice
1/3 cup tahini paste
1/3 cup water
1 garlic clove (minced)
1/2 cup fresh mint leaves
1/4 teaspoon salt
1 tablespoon olive oil
1 tsp toasted sesame seeds

Directions

Peel skin from sweet potatoes and cube. Place on baking sheet and drizzle with olive oil. Roast at 400 degrees for approximately 40 minutes, or until soft and golden, flipping every 10-15 minutes.
Add lemon juice, tahini paste, garlic, mint leaves, salt, and olive oil to bowl in small bowl and whisk until combined. Set aside until sweet potatoes are finished roasting.
Once soft, remove sweet potatoes from oven and add tahini sauce. Chill in fridge. Serve with sprinkled sesame seeds on top.

Fall in Love with Chia Seeds

Rebecca Marber — Fri, 15 Mar 2013 17:31:00 -0400

The health food world can’t stop talking about these little things called chia seeds. But what are chia seeds, you may wonder, and what do they do for us?

Chia seeds are a plant that’s part of the mint family, however they actually don’t have any flavor at all. What’s the point, then? First of all, they add great texture to anything the mind can think of: soups, yogurt, smoothies, sauces, etc.. As an added plus, they are a rich source of omega-3 fatty acids which help protect against arthritis, cancer, and heart disease, for starters. When soaked in any liquid, chia seeds expand into a gelatinous substance that is high in fiber--meaning when we eat them, we feel more full. And these are only few of the benefits chia seeds provide us; so, moral of the story: it’s time to fall in love.

I decided to experiment with chia seeds by adding them to milk to make a chocolate pudding. I personally prefer almond milk to regular milk, but feel free to substitute this for whatever milk you like. This pudding takes no time to make at all; the hardest part is waiting because the pudding always tastes best when left in the fridge overnight. Once all the ingredients have been mixed and chilled, this Chocolate Chia Seed Pudding is absolutely delicious, as the chia seeds make it extra thick and satisfying. I hope you learn to love chia seeds just as I did!

Chocolate Chia Seed Pudding
Serves 2

1/2 cup whole chia seeds
1 1/2 cups almond milk
1 tbsp rolled oats
1/2 tsp pure vanilla
2 tbsp cocoa powder
3 tablespoons agave
sliced almonds for on top

1. Put almond milk, rolled oats, vanilla, cocoa powder, and agave in blender. Run until mixture is smooth.
2. Add mixture to a bowl and mix in chia seeds.
3. Refrigerate pudding overnight for best texture results.
4. Before serving, add sliced almonds on top.

Green Velvet Cake Pops

Rebecca Marber — Tue, 12 Mar 2013 10:00:00 -0400

Looking for a fun, festive treat to make this year for St. Patty’s day? Have no fear- you and your kids will love these Green Velvet Cake Pops. They’re great for little ones because they’re no more than a bite, so you can allow your child one without sending them off on a sugar craze. Not to mention, they’re a great exercise in portion control for the adults too.

Most importantly, they’re delicious. Though their green color may scare you at first, they taste exactly the same as their red velvet counterparts- except of course that in each bite you get a little bit of deliciously hardened white chocolate to go with the cake and cream cheese frosting. This doesn’t also mean you can’t color them however you want, try adding some fun pinks and yellows in for Easter this year! Whatever holiday you go for, you can’t of course forget the sprinkles for added cheer- a little creativity is always welcome!

Green Velvet Cake Pops:

(Yields approximately 50 cake balls)

For Cake Batter:

2 1/2 cups all purpose flour
2 teaspoon salt
2 cups granulated sugar
1 teaspoon baking soda
2 eggs
1 cup oil
1 tablespoon cocoa powder
1 tablespoon vinegar
1 1/2 teaspoons vanilla
1 cup low-fat buttermilk
1 tablespoon grated orange zest
1 oz green food coloring

For Frosting:

1 package cream cheese
1/4 cup softened butter
1 teaspoon vanilla
1 bag (2 lb) sifted powdered sugar
1-2 tablespoons whole milk

For Coating:

1 package white chocolate bark
green food coloring (as much as desired)

Directions:

Preheat oven to 350 degrees and grease 8 inch cake pan.
Whisk eggs in medium bowl and add oil, vinegar, vanilla, buttermilk, orange zest, and food coloring.
After removing cake from oven, let cool. Then crumble cake in a large bowl. Mix with cream cheese frosting.
Form small balls out of mixture and lay on cookie sheet. Let chill for several hours in the refrigerator.
After several hours (the longer the better- even overnight!), melt white chocolate peppermint bark in microwave, small chunks at a time. Mix green food coloring in, several droplets at a time until desired color is reached. Poke a toothpick or skewer into one ball at a time and dip into chocolate. In order to ensure that frosting goes on easily, remove balls from chocolate bowl using a spoon. Let coated balls sit on wax paper tray until firm.

Party Pleasing Potato Skins

Christina Fong — Fri, 08 Mar 2013 15:36:00 -0500

Since American restaurants first cooked up potato skins in the early 70’s, these easy-to-make appetizers have become popular Game Day snacks at home. However, that doesn’t mean they can’t be enjoyed on any and every occasion possible, especially with St. Patty’s Day coming up!

The great thing about potato skins is the ability to customize them any way you like. Typically, they’re served with bacon, cheddar cheese, and sour cream (see recipe below), but there’s so much more you can do with them. You can make Taco Potato Skins with added onions, salsa, and taco seasoning, or Philly Cheesesteak Potato Skins with chopped rib-eye steak instead of bacon and onions, pepper, and provolone cheese. Just let your appetite lead the way, and you’ll find yourself with a number of delicious creations you and your guests will devour in no time.

Potato Skins
Makes 16 potato skins

8 russet potatoes
1/2 cup butter, melted
6 slices of bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1 cup sour cream
2 tablespoons finely chopped chives
Salt and pepper

Preheat the oven to 400 degrees and bake potatoes for about 1 hour. When the skin looks crisp and the potatoes are tender, remove them from the oven and let cool.
Once cool enough to handle, cut each potato lengthwise and scoop them out with a spoon, leaving 1/4 in. attached to the skin. Brush the inside and outside with butter and sprinkle with salt and pepper.
Top each potato skin with bacon and cheese. Bake for another 10 minutes or until the cheese has melted. When ready, sprinkle with chopped chives and serve with sour cream.

Carob Vs. Chocolate

Christina Fong — Wed, 06 Mar 2013 10:40:00 -0500

Some people love it, and some people hate it, but before we go into whether or not carob is better than chocolate, let’s talk about what carob is exactly.

Much like lentils, carob is a legume that comes from tree pods typically found in Mediterranean countries but are also grown around the world. The pods are dried, roasted, and ground up to produce the powder used in many carob recipes. It is also sold in the form of chips or syrup. So why are we talking about it?

Carob has become an increasingly popular chocolate-substitute, especially for parents looking to wean their kids off chocolate itself. There are arguments for and against carob but when it comes down to it, carob is a healthier option for children because:

It’s naturally sweet, unlike chocolate, which contains large amounts of sugar and other unhealthy additives to mask its naturally bitter taste.
It doesn’t contain any caffeine or theobromine, which are the stimulants that contribute to high blood sugar levels and often give kids that “sugar high” parents try to avoid.
It’s high in calcium. In fact, it contains about 3 times as much calcium as chocolate does. This is particularly important for growing kids in terms of proper bone and teeth development.

Arguments against carob typically come down to taste and texture. As wonderful a substitute carob is, it just isn’t chocolate and won’t fool any chocolate enthusiasts into believing it is chocolate. However, its naturally sweet taste and health advantages make it worth introducing into your children’s diet. Introduce it to them early enough and they won’t even know what they’re missing!

What Is Fennel?

Christina Fong — Fri, 01 Mar 2013 10:39:00 -0500

Those who have looked upon it say it has the bulbs of an onion topped with celery-like-stalks and a feathery green carrot top, but this mystery vegetable is no mystery at all. The name of this intriguing and versatile find is fennel, and it’s about time you started using it more in your dishes if you haven’t already.

Highly popular in Mediterranean and Italian cuisine, fennel is a sweet, aromatic plant that is closely related to parsley, carrots, and coriander. It tastes similar to anise with its licorice-like flavors. If you’re wondering which part of it is edible, the answer is all of it! The bulbs can be served raw or cooked, the stalks work well as celery-substitutes, the leaves can be chopped and used as garnish, and the seeds can be dried and used as a sweet spice, which is commonly found in Middle Eastern and South Asian cuisine.

Fennel also contains a number of medicinal properties. Not only is it great for digestion, stomach pains, and coughs, it stimulates milk production for new mothers and helps soothe babies suffering from colic. But enough about how great it is. Try it for yourself!

Sauté of Chicken with Fennel and Apples
Cuisinart Original
Makes 4 servings

2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 large fennel bulb, 1-1/4 to 1-1/2 pounds, trimmed to fit large feed tube
1 large golden delicious apple, about 1/2 pound, cored and halved
4 boneless, skinless chicken breast halves, about 5 ounces each
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons herbs de Provence
1/2 cup chicken stock

In a food processor, process the parsley for 10 seconds to chop; remove and reserve. With the machine running, drop the garlic through the feed tube and process 10 seconds to chop; remove and reserve. Insert the 8 mm slicing disc, use medium pressure to slice the fennel and apples. Remove and reserve.

Place the chicken between two sheets of plastic wrap, use a flat meat pounder to pound to an even thickness of 1/2 - inch. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

In a sauté pan, heat one tablespoon of the oil over medium high heat. Add the fennel, apples, herbs and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper; cook for 10 - 12 minutes, stirring now and then until the fennel and apples are tender and golden brown. Transfer to a dish, cover loosely with foil.

With the sauté pan still over medium high heat, add the remaining olive oil and heat. Add the chicken to the pan "skin side down" and sprinkle with the remaining herbs. Cook for about 5 minutes, stir in the garlic, turn and cook for 3 - 4 minutes longer. Remove the chicken from the pan and keep warm with the fennel and apples. Add the chicken stock to the pan, cook for 1 minute to reduce by half. Return the chicken, fennel and apples, and any accumulated juices to the pan, bring to a simmer. Cover and remove from the heat, let sit for 5 minutes to steam. Sprinkle with the reserved parsley and serve hot.

Perfectly Moist Banana Bread

Rebecca Marber — Wed, 27 Feb 2013 10:00:00 -0500

There’s nothing better than a slice of banana bread for breakfast or dessert. I always find, though, that everyone likes their banana bread with different ingredients. Some are grossly offended by putting nuts in their recipes, while others think chocolate has no place in a banana bread either. If one thing is sure, it’s that most people like their bread to be perfectly moist.

I’ve gone through quite a lot of banana bread variations, and this one turned out to be extra moist, just the way I like it. I like mine with a hint of coconut and semi-sweet chocolate that melts in perfectly (the center of this bread is a chocolatey, molten heaven). Feel free to withhold these “superfluous” ingredients if they don’t match your own tastes. I’ve found other modifications to classic banana bread recipes that not only make this bread healthier, but taste better too! I use whole wheat flour instead of white, stevia and splenda instead of regular sugar, and applesauce instead of butter, which really adds to that much-craved moisture.

Perfectly Moist Banana Bread

Ingredients:

3 ripe bananas
2 cups whole wheat flour (substitute for almond flour for gluten-free)
1/2 cup stevia
1/2 cup splenda
1 tsp baking soda
1/2 cup apple sauce
1 tbsp vanilla
2 eggs (beaten)
1/4 cup semi-sweet chocolate chips
1/4 cup bakers shredded coconut

Directions:

Preheat oven to 350 degrees.
Using a potato masher, mash bananas and set aside.
Mix whole wheat flour, baking soda, stevia, and splenda in a medium bowl.
Add bananas and all other ingredients to bowl. Mix until becomes a batter, but don’t overmix (chunkiness is good for texture of bread).
Grease loaf pan and pour batter into pan. Bake for 50-60 mins (depending on moisture level desired).
Let cool, and then remove from pan to be served.

One Extra Large, Extra Flavorful Popcorn Please!

Christina Fong — Fri, 22 Feb 2013 10:00:00 -0500

Oscar night is around the corner and what’s a night dedicated to excellence in film without a big bowl of popcorn? To add a little more flair this year, skip the microwavable bags and opt for a more interesting treat.

If you didn’t know it already, air popped popcorn is much healthier than microwave popcorn as they are popped with hot air and allow you to reduce/exchange the popping oil and flavorings with other healthier options. Of course, all this depends on what you choose to add to your mix.

For an updated Oscar night, try a special recipe that combines a bunch of different flavors you and your family will definitely enjoy while finding out which one of you scored the most accurate Oscar predictions. If it’s your first time making your own flavored popcorn, you will be amazed at how easy and fun customizing them can be!

Popcorn Snack Mix
Cuisinart Original
Makes about 16 cups

Non-stick cooking spray
1 tablespoon vegetable or grapeseed oil
1/2 cup popcorn kernels
4 tablespoons melted, unsalted butter or vegetable/grapeseed oil
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon granulated garlic (you may substitute garlic powder if you cannot locate the granulated variety)
1/2 teaspoon Worcestershire sauce
Dash hot sauce
1/4 teaspoon kosher salt
1 cup mini pretzels or pretzel sticks (broken into 1/2-inch pieces)
1 1/2 cups roasted mixed nuts

Preheat oven to 300°F. Line a rimmed baking sheet with foil and lightly coat the foil with the cooking spray.
Evenly distribute the 1 tablespoon of oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.
When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.
Stir together the butter/oil, spices, Worcestershire, hot sauce and salt. Pour evenly over the popcorn and mix to combine.
Pour mixture onto the prepared baking sheet. Add the pretzels and mixed nuts and toss to fully coat.
Bake for about 20 minutes, stirring occasionally to combine flavors. Serve immediately.

The Candy Maker in You

Rebecca Marber — Wed, 20 Feb 2013 10:00:00 -0500

Valentine’s Day may have passed, but that doesn’t mean your sweet tooth went with it. For those of you who (like me) didn’t get their candy fix, these homemade Peanut Butter Cups may be just the thing. So easy to whip up, the store bought versions don’t even seem worth it.

Feel free to mess with the recipe as you so choose. I personally favor dark chocolate over any others but these also taste great with milk or white chocolate substitutions. I had some leftover melted chocolate and peanut butter filling, so I chose to drizzle these over some pretzels. There’s nothing wrong with getting resourceful with any leftovers you may have. I can say with certainty that I’ve put my sweet tooth to rest, at least for right now!

Homemade Peanut Butter Cups

Ingredients:

For outer shell:

16 ounces semi-sweet chocolate (chopped)
1/8 cup vegetable shortening
1/6 cup peanut butter

For filling:

1/2 cup peanut butter
2 tbsp butter
1/4 cup confectioner’s sugar
1 teaspoon vanilla extract

Directions:

Line a 12 cup muffin tin with cupcake liners.
Melt butter and combine other ingredients for filling in a medium. Make sure the filling is well mixed, and then place in fridge for later use.
Melt chocolate in microwave, pausing the time every 25 seconds to stir in order to avoid burning.
Scoop a fine layer of chocolate into bottom of each cupcake liner. Make sure to bang the tins on table if the layers do not sit flatly in the tin. *It also helps to brush some of the chocolate up the sides of the liners to guarantee that the top and bottom layers of chocolate will come together to enclose the filling. Put muffin tin in fridge for 10 minutes.
Once the chocolate has hardened, remove from fridge along with peanut butter filling. Roll filling into mini balls, and then flatten with your hand before placing on bottom chocolate layers of each cup.
Make sure chocolate is still soft (otherwise throw back into microwave), and then fill in top layer of cupcake liners to fully cover peanut butter.
Place tins back in fridge for 25-30 minutes. Remove and either eat immediately (slightly cold), or let sit in room temperature for an experience closer to the real thing!

Common Soup Thickeners

Christina Fong — Fri, 15 Feb 2013 15:11:00 -0500

Signs of warmer weather might be bringing some of you out of your winter funk but it doesn’t mean it’s the end of soup season! A nice hearty bowl of hot, creamy soup is what the cold season is all about so while you wait for the heat to return, let's talk soup.

For those who like their thick, creamy soups, there are several ingredients that you may already have lying around in the kitchen that can help with this.

Flour and Cornstarch are common thickening agents that can be used to make slurries for thickening. Simply whisk a few tablespoons of either in a separate bowl with a little bit of cold water or broth being used and then add to your soup.

Cream also works well as a rich thickening agent. Depending on how much soup you’ve made, add a few cups to the pot and the soup will thicken as it boils.

Nuts and Nut butters are one of the oldest thickening agents around. Nuts have to be ground into a powder or paste before being added. Whichever you have on hand, they’re sure to add another dimension of flavor to your soup as well.

Arrowroot is similar to cornstarch but adds a glossier look to your soup. It’s best used when thickening an acidic soup and the best choice when looking for a completely neutral-tasting thickener.

Pureed Vegetables such as some of those used in the soup are the most natural route if you want to thicken it. Just puree some of the vegetables and add it back to your soup for more body.

What other thickeners do you use?

Keeping Baby Healthy

Rebecca Marber — Wed, 13 Feb 2013 10:00:00 -0500

In these winter months, it’s especially important that babies receive the necessary nutrients for staying healthy and fighting off those nasty colds and flus that inevitably attack each year. That’s why we’ve come up with some foods that are particularly good at protecting your child’s health (not to mention your own!).

Leeks are often over-shadowed by their rival vegetable--the onion. However, there are several great health benefits of eating this flavorful food. Leeks are high in both carotene and Vitamin C, both of which are efficient in cold prevention. Not to mention, the best season for buying leeks is from November to February!

Carrots and sweet potatoes are extremely high in beta-carotene, which is essential for strengthening our immune systems after our bodies convert it to vitamin A. When we get sick, our noses and throats are the first areas attacked; beta-carotene helps ensure these canals are functioning properly.

Garlic is yet another food that can do wonders for fighting the common cold. It is loaded with allicin, a compound which wards off the enzymes that participate in viral and bacterial infections.

Put all these super foods together and get one nutrient packed meal that you can trust to keep away the sniffles. The possibilities are endless with these tasty vegetables: try adding them to some rice or processing them into a kid-friendly puree. Keep in mind with the garlic and leeks only to use a small amount at first to make sure your baby will take to the flavor. And of course, make sure to consult your doctor before introducing new foods to your baby’s diet!

A Little Soufflé and A Lot of Love

Christina Fong — Fri, 08 Feb 2013 11:44:00 -0500

If you’re looking to impress someone special on Valentine’s Day, then it may finally be time to tackle the soufflé. While it has a reputation for being difficult to master, this dish is perfectly doable once you take the pressure off yourself and carefully read the instructions.

Something to keep in mind is when the instructions say “fold,” it means “fold.” The magic behind this dish are the tiny air bubbles you’ve whipped into your egg whites so treat them with care. In the end, it’s perfectly OK if your soufflé deflates! In fact, most soufflés fall shortly after being removed from the oven. So if you want your guest to see the puffed up dish in all its glory, serve it immediately after removing it from the oven and let it sit before digging in (warning: it’s hot).

And if all else fails, remember: practice makes perfect! It may a few tries but in time, you'll fall in love with this dish (if you haven't already).

Chocolate Soufflé Cake
Cuisinart Original
Makes one 10” cake or 8-10 8 oz. ramekins

2 tablespoons unsalted butter, chopped, + more to prepare the cake pan
8 ounces bittersweet chocolate, chopped
9 large eggs, separated
1 1/4 cup granulated sugar, divided, + more to dust cake pan
2 large egg whites
1 tablespoon water
1 pinch table salt
1/3 cup unbleached, all-purpose flour
whipped cream (optional)
fresh strawberries, hulled and sliced (optional)

Preheat oven to 375°F. Butter a 10x3-inch round cake pan or 8-10 ramekins. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar. Clean the lip of the pan so no butter or sugar is on it. Reserve.

In a heat-proof bowl over a pot of simmering water, melt the chocolate and 2 tablespoons of butter. Keep warm; reserve. In a large bowl, mix the egg yolks and 3/4 cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Whisk in the cooled chocolate mixture. Reserve.

Wash and dry the whisk attachment well and whip all the egg whites, water and salt until foamy, about 1 to 2 minutes. Slowly add the remaining sugar and whip to a medium-stiff peak, about 3 to 4 minutes. Stir a very small amount of the meringue into the chocolate/yolk mixture. Gently fold 3/4 of the meringue into the lightened chocolate/yolk mixture, using a large rubber spatula until the ingredients are incorporated. Sift in the flour and gently fold into mixture. Gently fold the remaining meringue. Pour into prepared pan and bake in the preheated oven for 35 to 45 minutes, until cake has puffed and appears dry, but still soft to the touch.

Turn cake out onto serving plate and remove pan and parchment. Top with whipped cream and strawberries, if desired. Serve immediately.

Cauliflower Crust Pizza

Rebecca Marber — Tue, 05 Feb 2013 10:00:00 -0500

If you’re like me, you can never say no to possibly the greatest food temptress: a slice (or so) of warm, cheesy pizza. Unfortunately I realize that ordering a pie in for dinner every night isn’t quite the best option for keeping a healthy diet. So, when I heard about a pizza crust made primarily out of cauliflower, I thought to myself: could it be? A pizza variation that is equally delicious as is healthy?

I didn’t wait a second to try making Cauliflower Crust Pizza. It turns out I already had most of the ingredients, so I was off cooking in no time. I was amazed by how simple the recipe was; I’ve had several failed attempts with pizza dough not rising that the cauliflower crust seemed almost fool-proof.

In less than an hour, my pizza was ready to be devoured. And devoured it was--Cauliflower Crust Pizza turned out to be everything I’ve ever dreamed of and more. Not only is this pizza low in carbs (and gluten-free!), there are roughly 50 calories worth of crust per slice. Finally, a pie I don’t have to worry about finishing! Just to make sure I wasn’t delusional, I left a few bites for my friends to try. They were just as excited as I was, admitting this healthy option was one they doubted at first but would be making very, very soon.

I decided to go light on the toppings for my first attempt as I wanted to test that I actually liked the crust rather than mask it in things I already know I love. I usually like a little protein (i.e. pepperoni) on my pizza, but this time I just sprinkled a few sauteed onions and some roasted tomatoes and garlic atop light layers of tomato sauce and cheese. But this cauliflower crust is by all means customizable!

Cauliflower Crust Pizza (Gluten-Free)

For the Crust:

1 head cauliflower
1 1/2 cups low-fat shredded mozzarella
2 eggs (beaten)
2 cloves garlic (minced)
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano

My toppings:

1 cup low-fat shredded mozzarella
3/4 cup tomato sauce
1/2 red onion
2 handfuls grape tomatoes
6 cloves garlic
Olive oil

Directions:

Preheat oven to 400 degrees F.
Slice tomatoes in half. Put in glass baking dish with garlic and olive oil. Roast for 30-40 minutes, or until wilted. (Set aside to use for toppings later)
Slice red onions into long, thin strips. Saute with olive oil until soft, and light brown. (Set aside to use for toppings later)
While toppings are cooking, chop stems and leaves off cauliflower head. Process in Cuisinart Food Processor until cauliflower looks the size of rice. Saute cauliflower in skillet on medium heat for approximately 7 minutes, or until cauliflower becomes soft.
Remove from heat and place in bowl. Add remaining ingredients for crust to bowl. Spread mixture into circle on a pizza stone, about 1/2 an inch thick (or as desired). Bake for 25-30 minutes, or until crust reaches desired crispiness.
After removing crust from oven, add layers of tomato sauce and cheese. Sprinkle toppings evenly and place back in oven for another 5-7 minutes. Remove from oven and enjoy!

A Beer Battered Delicacy

Christina Fong — Sat, 02 Feb 2013 13:41:00 -0500

For everyone watching the Super Bowl tomorrow, you should find yourself in abundance of two things: food and beer. But what if you have a little too much beer for the big day? If you haven't thought to try it already, cooking with it is a practical and delicious idea.

Let's borrow a dish from across the pond. Fish and chips are a well-known dish from the United Kingdom that's casual enough to enjoy for any Super Bowl party. It consists of beer battered fish and a side of a fries. Cod and Haddock are the more traditional choices but fish such as Tilapia works as well.

Beer Batter
Makes 1 1/2 cups

1 cup unbleached, all-purpose flour
1/2 teaspoon kosher salt
1 cup beer

Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least 1/2 hour and up to 2 hours in the refrigerator before using.

When you're ready to cook the fish, heat the oil in your frying pan or deep fryer to 300 degrees F, dip your fish fillet in the batter, and fry until it's a nice golden brown. Once it's done, place the fish on a paper towl to let the oil drain.

A Party for Cookie Monsters

Rebecca Marber — Tue, 29 Jan 2013 13:15:00 -0500

Most little ones love the “do it yourself” aspect of baking. Unfortunately, we can’t always let this happen when ovens, stoves, and raw eggs are involved. But with just a little bit of prep, you can hand them the reins without ever having to think twice.

A cookie sandwich party is the perfect activity for kids. Not only are they fun (for adults too) but they are an interactive way to make children to feel proud of their baked creations. The next time your child is having a birthday party, consider creating a station for “making” these treats. All you have to do is stick these peanut butter cookies in the oven and then call over the young chefs to use whatever fillings they so choose to glue the cookies together.

My favorite cookie sandwich is the classic PB&J, just slightly modified. Although you could always just stick to using regular peanut butter, I wanted to match the sweetness of the filling to the sweetness of the cookies (after all, this is a cookie party, not any old lunch). This special filling tastes great in a 1:1 ratio with jelly. You can also lay out some bowls of Nutella, Fluff, or Vanilla Icing at the station to pair with the cookies. What makes it fun is that the kids get to decide for themselves. It may get a little messy, but then again, it’s always adorable to see happy smiles surrounded by smears of frosting.

Peanut Butter Cookies

Ingredients:

1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda

Directions:

Preheat oven to 375 degrees F
Mix butter, peanut butter, white sugar, and brown sugar in a bowl. Beat in the eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Mix both bowls together and then let sit in the refrigerator for an hour.
Roll dough into bowls and place on cooking sheet about 1 inch apart.
Using a fork, flatten each of the balls in a criss-cross pattern.
Bake cookies for 10 minutes in oven until golden.

Special Filling:

1 cup confectioners’ sugar
1/2 cup smooth peanut butter
1 tablespoon milk

Directions:

Place ingredients in a mixer and beat on medium speed.

Must-Have Sauces and Spices for Any Asian Dish

Christina Fong — Fri, 25 Jan 2013 15:20:00 -0500

It’s a Saturday night and you suddenly find yourself in the mood to whip up an Asian-styled meal, so you check your pantry only to find you’re missing key ingredients! If you want to incorporate a lot more Asian flavors into your cooking, a well-stocked pantry is an important first step.

Where should you start? With this list:

Soy Sauce is one of the oldest condiments in the world that comes in light, dark and low sodium. It’s commonly used for marinades, stir-fries and dipping.

Sesame Oil is very flavorful and best used as a seasoning rather than cooking oil. A few drops of it are typically all a dish needs.

Ginger is an absolute must when it comes to Asian cuisine. Its spicy and zesty flavor gives many dishes their fresh taste.

Hoisin Sauce is a deliciously sweet, thick sauce with a subtle spiciness to it and works great as a marinade or dipping sauce in Chinese dishes.

Black Bean Sauce is another thick Chinese sauce that is salty rather than sweet but also has very bold flavors best used in stir-fries.

Teriyaki Sauce is different in Japan than it is in the U.S. As a result, people usually prefer one over the other due to differing tastes. Store-bought or homemade, the main ingredient in both is soy sauce.

Cumin is a very popular spice used in South and Southeast Asian dishes and is the main ingredient in curry powder. It’s used in curry pastes as well as marinades.

Cardamom has a distinct taste with a strong lemony flavored mixed with spicy, bitter, and sweet tastes. It’s a common ingredient in various curries.

Turmeric is a yellow spice that’s also used in many curries such as yellow curry and curry rice. Its fragrance has hints of orange and ginger.

Mirin is a mildly sweet rice wine that is used mainly in Japanese dishes. It’s particularly good at hiding the pungent smell of certain fishes.

Dashi is a Japanese stock that’s used in many soups and sauces. There are various versions made from ingredients such as kelp, dried bonito flakes, shiitake mushrooms, and more.

Ponzu is similar to vinaigrettes, made up of citrus juices and soy sauce. While they’re available bottled and ready-made, many recommend making it from scratch.

This is of course only a sampling of commonly used spices and sauces. There are many more left to explore and add to your pantry. What else would you add to our list?

Chicken Soup for the Soul

Rebecca Marber — Tue, 22 Jan 2013 10:00:00 -0500

I’ve always found the best part of being out in the snow is the warming up that comes after. What better a way to get cozy than by sipping on a nice, hot bowl of soup? This past weekend I went skiing with some friends and really took this idea to heart.

Rather than slave over multiple meals, I decided to make a large pot of soup at the beginning of the weekend to last us throughout. This Chicken and Veggie Soup never got old, as we heated it up for lunch and dinner each day. It’s lighter than, say, chili but still very filling and gave us just the energy we needed to hit the slopes. Slow-cooked for two hours, the chicken is tender and bursts with flavor. You can really add whichever vegetables you like most, but I’ve noted the ones I used this weekend.

Chicken and Veggie Soup
Serves 10-15

1 whole chicken
2 onions
12 chicken flavor cubes
salt (as desired)
pepper (as desired)
garlic powder (as desired)
vegetables of choice:

1 bunch carrots, sliced and peeled
1 head broccoli
1 head cauliflower
1 head celery
1 squash
1 zucchini
2 handfuls greenbeans
beets (optional--beware, will change color of soup!)

Remove inner, unwanted contents of chicken
Put chicken in 6 quarts of water with one diced onion, salt, pepper, and garlic
Pull chicken out, debone, and string with fork
Add chicken cubes and chopped celery
Allow for celery to get soft before adding all other vegetables

Tea for Two

Christina Fong — Fri, 18 Jan 2013 13:30:00 -0500

It is a truth universally acknowledged that tea is celebrated for its many health benefits and mystical healing powers. It does wonders for your heart and immune system and contains some anti-cancer properties. But like all things, too much of something can be a bad thing, particularly for pregnant women. Here’s why:

Tea Contains Caffeine
Yes, it’s true! Before panic ensues, it doesn’t contain as much as coffee. This however depends on the type of tea you drink and how much of it you drink. While herbal teas contain a mere 0.4 milligrams of caffeine per cup, non-herbal teas (black and even green tea) contain about 40-50 milligrams per cup. So before you think about brewing yourself a third cup of green tea for the day, be wary of how much caffeine you’re drinking for the two of you.

Solution: Besides drinking these teas sparingly, there’s also decaffeinated tea. If you can’t get a hold of them, do it yourself! Simply steep your tea in hot water for about 20-30 seconds, toss the water, and re-steep the tea. This will remove a majority (not all) of the caffeine.

High Concentration of Herbs
As you stay mindful of non-herbal teas, you should consider the ingredients in herbal teas as well. The high concentrations of herbs in certain teas can be harmful to women who are expecting and may affect odds of miscarriage, early labor, and dehydration. Some teas to avoid while pregnant are those with the herbs anise, black cohosh, catnip, comfrey, ephedra, licorice root, raspberry leaf, rosemary, sage and yarrow.

Solution: Carefully read package labels and if you see any unsafe or unfamiliar ingredients, it’s best to stay away. Also ask your doctor about certain herbs you’re unsure of.

Again, drinking most teas is perfectly fine when done in moderation. Just be aware of what’s in your tea. After all, you’re drinking for two!

Na-cho Average Nachos

Rebecca Marber — Mon, 14 Jan 2013 13:36:00 -0500

Cheesy, crunchy deliciousness—who doesn’t love diving into a large plate of nachos? Although a party favorite, there is no question that this isn’t the healthiest of appetizers. So this year, I decided to try making a different kind of nachos that disinvites guilt to the party.

Baked Kale Nachos have quickly become my favorite snack. Ready in just 20 minutes, it’s easy to make a big batch of them for any cocktail party, movie night, or football Sunday. Kale is a leafy green vegetable that becomes satisfyingly crispy when baked. Loaded with iron, potassium, and Vitamin A, it carries far more nutritional value than potato or tortilla chips. In one serving of baked kale chips alone there are roughly 50 calories (add a few once you add the cheese, but sometimes these things are worth it!). Not to mention these are gluten free as well.

The best part about these chips is that you can make them in a number of different ways depending on what you’re craving. Maybe you skip the cheese and add some cumin, garlic powder, cayenne pepper, or chili powder if you want to replace the potato chips in your cupboard. The next time you’re fishing for something to munch on, you won’t have to think twice!

Baked Kale Nachos
1 bunch kale
1 tsp olive oil spray
1 tsp salt to taste
¼ tsp cayenne pepper (or as desired)
½ tsp chili powder (or as desired)
½ cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F and coat two baking sheets with olive oil spray.
Wash kale and pat dry with paper towels. Remove stems from kale and rip into “chip-sized” pieces. Put kale on baking sheets.
Use olive oil spray to cover kale—this works better than oil because the amount is more evenly dispersed.
Bake for roughly 10 minutes (turning them every so often) or until they shrink and become crispy.
Sprinkle cheese atop kale and bake for another 5 minutes or until the cheese becomes crispy.

5 Basic Baking Tips for Beginners

Christina Fong — Wed, 09 Jan 2013 12:08:00 -0500

If you’ve got an overactive sweet tooth, then it’s time to sharpen those baking skills for when those cravings unexpectedly creep up on you. Whether it’s your first time baking or you’re still getting the hang of it beyond the use of store-bought cake mixes, there are a few key tips to remember before jumping into the wonderful world of baking.

1. ALWAYS read the instructions before you begin. This way, you have a better understanding of the ingredients involved, the steps in which you must prepare your ingredients, and the amount of time required.

2. Always MEASURE the ingredients you’ll be using. Especially if it’s your first time baking a recipe, use the exact measurements provided and adjust as needed for future batches. There’s more of a science to baking than there is to cooking.

3. Don’t forget to PREHEAT the oven! Baking with an initially cooler oven will yield undesirable results such as lack of rising, minimal browning, unusual textures and longer bake times.

4. Do NOT overmix the batter. Doing so releases gluten (protein), which will give your baked goods a much tougher texture. Instead, mix until everything is just combined and the flour is longer visible.

5. Let your finished product COOL in the pan/tray for about 10 minutes (possibly longer depending on what you baked) after removing it from the oven. You run the risk of having it fall apart if you remove it any earlier. This is also important for when you want to decorate cakes.

What other basic baking tips do you want to add to our list?

New Year, New Diet

Katie Marber — Sun, 06 Jan 2013 16:00:00 -0500

Many of us will take advantage of New Year’s Resolutions to jump start intense diet plans or to improve overall health in 2013. While certain guidelines may not seem revolutionary or shocking, such simple diet ideas may have fallen by the wayside as 2012 came to a close. For those who do not know where to begin, these five suggestions can help.

1. Go Green Tea
The amazing benefits of green tea may not be a new discovery, but for those who are not aware, green tea acts as a great source of antioxidants. By adding green tea, hot or iced, into your diet, not only are you receiving these benefits, but it can fill you up between meals to avoid useless snacking.

2. Water for Wellness
We’ve all been told to aim to drink at least eight glasses of water a day, but sometimes it can be a struggle to find the time or to keep track of your fluid ounce-intake. This year, it can be easy enough to hydrate by drinking a glass before and after every meal. In addition, if you do not have a reusable water bottle yet, carrying one around with you makes this resolution an easy success.

3. Freshen Up
Instead of keeping snacks that lack any nutritional value in the house, make sure to always have fresh fruits and vegetables. If your trips to the grocery store are limited, stock up on apples, orange, baby carrots and other fresh produce that can last longer in the refrigerator.

4. Go Fishing
Well, not actually. However, part of a well-balanced diet should include at least one seafood plate a week, white fish in particular. With omega-3 fatty acids, white fish contributes to a healthy lifestyle.

5. Give into Dark Chocolate
It’s true that everything in moderation is a good thing. This mouthwatering treat contains antioxidants and benefits for the heart and brain. When you’re craving something sweet, allowing yourself dark chocolate can be a wonderful compromise.

Parmesan Spinach Cakes Deck Out a Winter Baby Shower

Katie Marber — Thu, 03 Jan 2013 10:00:00 -0500

While the holidays act as a wonderful time to indulge in rich, savory appetizers served at festive parties, if you’re hosting a baby shower this season, the menu might differ from your New Year’s dishes. Put the pigs in a blanket on the backburner for now, and opt for some small plates packed with more nutritional value and all the flavor. With all the right ingredients and less than an hour, Parmesan Spinach Cakes can become the talk of the party if served this season!

Parmesan Spinach Cakes are wonderful for a baby shower because they contain mouth-watering cheeses appropriate for pregnant women. While every woman is different, ricotta cheese does not normally constitute as a hazardous soft cheese. It does, however, contain high levels of protein and calcium, as well as vitamins A and D. Of course, spinach adds an excellent amount of iron to any diet, especially a pregnant woman’s. Pregnant or not, everyone at the party can feast on these fairly low-cal cakes with less guilt!

Ingredients:
Serves 4:

12 cups raw, trimmed mature spinach
½ cup part-skim ricotta cheese
½ cup finely shredded Parmesan
2 large eggs, beaten
1 clove minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Directions:

Preheat the oven to 400 degrees F. Gradually chop spinach in a set of three in food processor, until finely chopped, and then transfer to a medium bowl. Add ricotta, Parmesan, eggs, garlic, salt and pepper, stirring to combine. Coat 8 cups of muffin pan with cooking spray and pour spinach mixture into each cup. Bake the cakes for about 20 minutes. Cool in the pan for 5 minutes, then loosen the edges and turn onto a serving plate. Serve warm and sprinkle with Parmesan.

Tips for Building a Cookie House

Christina Fong — Fri, 21 Dec 2012 11:02:00 -0500

Gingerbread, sugar, chocolate…there are so many cookies at your disposal. Why limit yourselves to Gingerbread when it comes to the building those edible holiday houses everyone loves so much? Your kids already have a favorite so let them pick a cookie specifically for this family-friendly activity and watch the Christmas magic unfold.

Whichever cookie they choose, here are some basic structural tips and design ideas for a sound and delicious cookie house:

1. Before starting construction, remember to build your house/village and its surrounding landscape on a large plate, tray, or shallow baking pan.

2. Have your kids pick a good, sturdy cookie that’s not too thick and heavy for the icing you’ll be using to glue your house together.

3. Aside from the usual foundation, four walls and a roof, putting up a door and chimney as well as cutting out windows are nice additional touches.

4. Pipe some detailing onto the roof and around the windows and door or just spread icing on the roof and walls and let your kids design it however they want with M&M’s, peppermints, etc.

5. Lollipops and gumdrops make for great trees and shrubbery.

6. Need a fence? Break down sticks of pretzels and glue them to together with icing.

7. If you want to add logs on or around your house, pretzels and pirouette cookies work very well.

8. Don’t forget the snow! Sprinkle shaved coconut on the ground or use gum paste/fondant if you’re looking for a stronger foundation for your landscape. A light sprinkle of powdered sugar looks great on top of houses, trees, etc.

The Classic Holiday Appetizer: Mini Meatballs with Tomato Pomodoro

Katie Marber — Tue, 18 Dec 2012 11:00:00 -0500

When the temperature declines and flurries frequent the air, winter holiday parties provide warmth, refuge, and most all, an excuse to indulge in hearty hor d’oeuvres. Of course, the bite-sized portions allow for samplings of diverse flavors, but at the end of the night, there’s always a platter that has been wiped clean. The classic and warming Mini Meatball reigns supreme in my book, and his recipe for Tomato Pomodoro sauce knocks this dip-able treat over the top!

Ingredients
For the meatballs:
1 pound lean ground beef
¼ cup chopped fresh parsley
2 minced garlic cloves
3 tablespoons grated Parmesan cheese
1 tablespoons plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Salt and pepper

For the sauce:
4 garlic cloves, minced
4 tablespoons onion, diced
4 tablespoons olive oil
4 tomatoes, chopped
2 tablespoon oregano, chopped
2 tablespoon basil, chopped
2 tablespoon parsley, chopped
salt and pepper, to taste
pinch of sugar

Instructions
For the meatballs:
Combine beef, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. With a teaspoon, scoop out the mixture and shape into balls (produces approximately 40 balls) on a rimmed baking sheet, then place meatballs in freezer for one hour.

Preheat the oven to 400 degrees and once meatballs have been in freezer for one hour, bake for about 15 minutes, or until baked through.

Instructions
For the Sauce:
In a saucepan over medium heat, sauté garlic and onion in olive oil for 2 minutes. Then add chopped tomatoes and herbs; continue to cook for 5 minutes or until tomatoes soften. Season with salt, pepper and sugar.

An Apple Chip A Day

Christina Fong — Fri, 14 Dec 2012 12:05:00 -0500

The holiday season is well underway and amidst all the party planning, family visiting arrangements and gift shopping you need to do, you also have a teething baby to deal with. Kill two birds with one stone and pump out a batch of party treats while simultaneously taking care of your baby’s teething pains with a healthy helping of Homemade Apple Chips.

Delicious for both adults and babies alike, these natural chips are easy and inexpensive to make and don’t contain any secret additives or mystery ingredients. To make them more resistant to your baby’s constant gnawing, just cut thicker apple slices. They may resemble more cookie than chip, but as long as they still tempt your baby’s taste buds, you’ll hear no complaints.

A platter of these also works great for a holiday party! You can dress them up with some brown sugar or experiment with other flavors that may work well with apples and watch your friends, family or co-workers discover a whole new world of chips they may have never known.

Homemade Apple Chips
Makes 2 cups

2 large apples
4 cups apple juice
1 tsp cinnamon

Preheat the oven to 300° F. Thinly slice apples (if you want, core the apple beforehand) about 1/8-inch thick with a mandolin or knife. Combine apple juice and cinnamon in a large bowl and place your apple slices into the bowl. Let it soak up the sugar for about 10 minutes. Then place them on a cooling rack atop a baking pan or baking pan lined with parchment paper. When laying them on down, do not let them overlap. Place them in a single layer. Bake for about 30 minutes to 1 hour, depending on how chewy or crisp you prefer your apple chips.

*Note: If you cut thicker slices, be sure to increase baking time as needed.

Rudolph's Candy Cane Ice Cream Cake

Katie Marber — Mon, 10 Dec 2012 10:00:00 -0500

There’s just something about this time of the year that makes joyful songs play louder, busy days seem shorter, irritable neighbors act nicer, and, of course, desserts taste sweeter! Every holiday season, friends and family exchange their favorite recipes as a way to spread cheer. This year, for an exceptionally sweet treat that your kids will love, try Rudolph’s Peppermint Ice Cream Cake!

This mouth-watering dessert requires no baking, although it does require planning ahead, as it must freeze overnight. The beauty of ice cream cake is that no matter when it’s made, it will stay fresh, unlike other cakes. Once it starts melting, simply put it back in the freezer! The ingredients are so simple that I recommend making a couple at a time to store in the freezer. The kick of the peppermint mixed with the blissful chocolate crust embodies the quintessential holiday flavor that will guarantee swiftly cleared plates.

Ingredients:
Serves 12

½ gallon peppermint-flavored ice cream
2 cups frozen whipped topping, plus extra for serving
1 package crème-filled chocolate sandwich cookies, crushed
½ cup melted butter
2 cups hot fudge
Peppermint candy canes, crushed (for topping)

Directions:

In a bowl, mix crushed cookies and butter. Then in a 9 inch spring form round, press mixture into the cake pan. Make sure the ice cream has softened, then combine the ice cream with the whipped topping, mixing it thoroughly. Atop the cookie and butter crust, evenly spread the ice cream mixture. Place in freezer for 3 hours.

Once firm, slightly warm the hot fudge and pour sauce over frozen ice cream to cover evenly. With the crushed candy canes, decoratively cover the entire surface, and then place back in the freezer over night, or for at least 8 hours. Remove from pan to a cake stand and serve!

How to Host a Holiday Cookie Swap

Christina Fong — Thu, 06 Dec 2012 09:09:00 -0500

The Cookie Monster loves cookies, Angelica Pickles loves cookies, and we know you love cookies too. With the holiday season upon us, what better way to indulge in these bite-sized delights than with a good old fashioned cookie swap?

It’s a perfect way to bring friends and family together and sample an assortment of cookies while cutting down on the massive task of baking for the holidays. Never hosted one before? Don’t worry; they’re a simple and even sweeter affair.

Invite Guests

Think about how many people you want to invite and can realistically accommodate. 10 is a good number but feel free to adjust the number as you see fit.
When sending out your invites, make sure you give your guests plenty of notice so they can think about what cookies they want to bake and have enough time to bake them as well.
Ask your guests to make about a dozen cookies per guest plus another dozen for sampling.

Choose What Cookies to Bake

What are some family favorites you know everyone will love? Once you’ve chosen a cookie to bake, give yourself enough time to prepare them while still maintaining their freshness.
Get an idea of what everyone else is preparing so there are no duplicates of a particular cookie, and ask them to bring enough copies of their recipe for everyone.
Notify your party of any allergies other guests may have and discourage them from preparing delicate cookies.

Prepare For the Swap

Cookies go down a lot easier with some refreshments. Provide milk for any kids that may be in attendance while serving the adults some coffee, tea or holiday drinks you wish to prepare.
Set up a packaging station where guests can wrap up their pick of cookies at the end of the swap. Use cardboard boxes and add a little decorative flair with ribbons and tissue paper.
Create display cards before the swap. Once the guests arrive, have them label their cookies and place their copies of the recipe next to their display.

…And SWAP!

Once everyone has arrived, set their batch of cookies and samples on two separate tables. Have everyone sample each cookie before the actual swap.
Give everyone a box and let them walk around the table, taking a dozen of each cookie (or however many they brought per person). Some may only want to take home their favorites.
Make sure everyone has taken their share of cookies as well as copies of recipes they liked. The packaging station should have all the supplies they need to wrap up their treats.

You and your guests will not only have a big batch of assorted cookies ready to serve for the holidays but new recipes everyone can make for their friends and family for years to come. Happy Holidays!

'Easy Peasy' Creamed Peas

Katie Marber — Mon, 03 Dec 2012 10:05:00 -0500

While a common vegetable for toddlers, peas and their high nutritional value are often taken for granted. A common component of a variety of recipes, one cup of peas adds more protein than a tablespoon of peanut butter! This green wonder contains Calcium, Vitamin A and C, and Iron and its mild flavor makes for an ideal baby food. With just a few simple ingredients, ‘Easy Peasy’ Creamed Peas could be a new favorite meal for you and your child!

When making most homemade baby food with peas, steaming or boiling them in vegetable, chicken or beef stock instead of water infuses them with a pleasant flavor. However, for this recipe, the peas cook in milk and butter for a rich savory taste. It’s great on its own or over a bed of brown rice! While it is always recommended to consult your doctor about when and what to serve your baby, this recipe suggests waiting until 8 months because of the dairy. One of the best qualities of this tasty meal is the prep time of just about ten minutes. Your baby will love it just as much as you love making it!

Ingredients:
Serves 2

4 cups peas, fresh or frozen
1 cup milk
2 tablespoons whole-wheat flour
2 tablespoons butter
salt and pepper to taste
1 cup of cooked chicken or salmon, cubed

Instructions:

In a large sauce pan, melt butter and then whisk flour. Let cook for 1 minute, then slowly add milk. To prevent lumps, whisk continually and then add salt and pepper. Cook until the sauce begins to thicken. Stir in the peas and cook for 5 minutes or until peas are heated, then add chicken or salmon until hot and serve.

Throw Out Your Leftovers!

Christina Fong — Thu, 29 Nov 2012 13:00:00 -0500

If you’re still hanging on to the remains of your Thanksgiving dinner with numerous turkey sandwiches or other reinventions, it’s time to say your sweet goodbyes and let go. By now, a week has passed and for those who don’t know it, November 29^th is Throw Out Your Leftovers Day (Yes, it’s an actual day)!

Aside from the fact that last week’s dinner doesn’t have the same irresistible flavors it did on the day it was cooked, it’s also no friend to your health at this point. What have become quite friendly with your leftovers are bacteria. As a general rule, leftovers shouldn’t be kept longer than 4 days. While they may look just fine to the naked eye, food harboring potentially dangerous bacteria doesn’t typically look, taste, or smell bad. So don’t be fooled!

Here are a few more food safety tips to keep in mind with your leftovers:

Keep food out of the "Danger Zone.” Bacteria multiply quickly between the temperatures of 40° F and 140° F.
Don’t wait for your food to cool. Refrigerate it immediately, dividing large amounts of food into smaller and shallow air-tight containers.
Reheat your food thoroughly, making sure it reaches 165° F before eating it.

Save your loved ones and yourself from the risk of food poisoning, and remember: we’re just a few weeks away from Christmas dinner!

Great Grand Granola Bars

Katie Marber — Mon, 26 Nov 2012 12:03:00 -0500

While the Thanksgiving season is behind us, the real holiday rush has just kicked into full gear. You may find yourself on the run, and if breakfast is not a top priority, it may get neglected from your diet. To guarantee a high-paced and energized morning, prepare a batch of Great Grand Granola Bars ahead of time for grab-and-go mornings.

These granola bars are jam-packed healthy fats and proteins, and the fiber and complex carbohydrates in the whole grains ensure long-lasting energy. A turn-off for some for store-bought granola bars are the high content of processed white sugar, while the crumbly dryness has been known to avert others from this breakfast choice. What distinguishes this recipe as a winner is the combination of the mouth-watering coconut sweetness with the intense, aromatic note of cardamom. Pair this granola bar with a cupful of berries and you’ll want to be sure not to skip the most important meal of the day.

Ingredients:
Serves 12

2 ½ cups rolled oats
½ cup whole wheat flour
1/3-cup ground flax seeds
2 ½ cups shredded coconut
½ cup pure maple syrup
½ cup brown rice syrup
2/3 cup smooth, unsalted almond butter
1-teaspoon sea salt
½ teaspoon cardamom

Instructions:
Cover a 9 by 13 inch pan with parchment paper and preheat the oven to 350 degrees F. In a medium bowl, blend almond butter and syrups together. In a separate bowl, mix all the dry ingredients. Then combine the wet and dry ingredients until incorporated. Evenly spread the mixture into the pan and bake for 20 minutes or until just browned. Let cool, and then cut into 12 bars and wrap individually in plastic wrap. These should be either refrigerated or frozen.

The Day Before Thanksgiving Dinner

Christina Fong — Wed, 21 Nov 2012 14:12:00 -0500

Tomorrow’s the big day and you’ve probably spent the past week if not the past several weeks planning for and salivating over Thanksgiving dinner. By now you should’ve done most if not all your shopping and taken care of major preparations, the biggest one being purchasing and defrosting your turkey! But there’s also a bunch of other tasks you should do today to make life a little easier for everyone in the kitchen.

The Day-Before-Thanksgiving Checklist:

Prepare and bake all your pies (Fresh fruit pies can be stored at room temperature while custard-based pies should be stored in the refrigerator).

If making rolls or biscuits, prepare the dough for tomorrow.

Brine your turkey overnight (Some prefer starting this process even earlier).

Prepare bread, vegetables and herbs for stuffing.

Prepare make-ahead side dishes that can be re-heated in the microwave.

Wash and dry salad greens and refrigerate them in airtight containers or re-sealable bags.

Once you’ve gone down the checklist, tomorrow should be (fairly) smooth sailing. Enjoy all your hard work tomorrow, and Happy Thanksgiving!

This Thanksgiving, Don't Skimp on the Onions

Katie Marber — Mon, 19 Nov 2012 10:00:00 -0500

Thanksgiving Day is soon upon us, but it’s not too late to add a new recipe into the mix this year. Whether you are hosting or being hosted, an extra side dish for Thanksgiving dinner is always welcomed. In between preparing the turkey and mashing the necessary potatoes, this underrated side can be effortlessly whipped up and will easily delight whoever you serve. Watch out, this Three Onion Casserole might just steal the turkey’s thunder!

While I am not arguing that this cheese-filled dish will help you loose pounds, let us not forget the health benefits of the onion. A good source of vitamin C, calcium and fiber, onions also contain flavonoids, which act as antioxidants. Quercitin, the potent antioxidant contained in yellow and red onions, helps lower cholesterol, while a variety of organic compounds is known to detoxify the body after a decadent dinner. The sweetness and complexity of the onions complements the mouth-watering and sharp notes of the Havarti, Gruyere and Boursin, while the white wine brings it all together. Considering these health benefits may justify going back for seconds, and thirds!

Three Onion Casserole
Serves 6

3 tbs unsalted butter
2 lg yellow onions, thinly sliced
2 lg red onions, thinly sliced
4 med leeks, thinly sliced
1 ½ cup grated Havarti cheese
2 pkgs. Boursin w/herb, crumbled
1 ½ cup grated Gruyere cheese
½ cup white wine
Salt and pepper

Instructions:
In an 8 cup buttered baking dish, layer one third of each of the onions. Cover first layer with Havarti and add salt and pepper, cover second layer with Boursin, add salt and pepper, cover third layer with Gruyere, salt and pepper and 2 tbs butter. Add wine.
Bake 1 hour at 350 degrees. Cover with foil if top is getting too browned.

A Chef's Guide to Roasting a Turkey

"" — Thu, 15 Nov 2012 10:15:00 -0500

By Chef Steven Shipley, Culinary Arts Instructor at Johnson & Wales University

Do you have Thanksgiving Day anxiety when roasting a turkey? It can be challenging, but you can do it with these few easy steps.

If you are using a frozen turkey, the first step is to thaw it. Whenever possible, refrigerator thawing is the best method, though if you don’t have time for that, cold-water thawing will work. Never thaw a turkey at room temperature, as this will allow for bacterial growth and is never recommended. If thawing your turkey in the refrigerator, 24 hours per four pounds of meat will be necessary (make sure to place the bird on a tray to catch any juices). If thawing in cold water, submerge the unopened turkey, breast side down, and soak for 30 minutes per pound (be sure to change the water occasionally). Of course, if you are working with a fresh turkey, thawing is not necessary.

Here we go. The day before Thanksgiving, remove your thawed, whole turkey from its wrapper and place it in a clean kitchen sink. Remove the giblet bag from inside the turkey and rinse each item with cold water, then, give the bird itself a thorough rinse using cold water inside and out, then pat dry with paper towels. Move the turkey to a clean, dry surface, for instance, place it on parchment paper. Then, make sure to clean your sink with soap and water to avoid any cross contamination. Tuck the wing tips behind the backbone and drizzle a small amount of olive oil on the outside of the bird. Lightly season the turkey and giblets with kosher salt and coarse ground black pepper. Make sure to season the inside of the turkey. If you’d like, chop some Italian parsley, rosemary and fresh thyme and add this herb mixture to some softened, unsalted butter. With a moist index finger, gently lift the skin away from each breast lobe and rub the herbed butter mixture evenly under the skin. Make sure to smooth out the skin afterwards.

In a shallow roasting pan, add coarsely chopped onions, carrots, celery and giblets (including the neck) to the bottom of the pan. Add a roasting rack, the turkey, and cover and place in the refrigerator. This could all be done the day before, or on Thanksgiving Day itself by following the same steps. Keeping the turkey covered with plastic or foil in the fridge until you’re ready to cook it the next day is how many restaurants and hotels prepare turkeys, chicken and other items in advance. It also gives the seasoning a chance to add that extra bit of flavor to the bird.

Thanksgiving Day. Remove your turkey from the fridge about 30 minutes before you place it in the oven. This will allow the bird to come to room temperature and shorten the amount of cooking time in the oven. By keeping the turkey elevated on a rack when roasting, heat is able to hit all parts of the turkey and promote a crispy skin. Add one cup of chicken stock and one cup of water over the vegetables just before placing everything in the oven.

Place your oven rack in the lowest position and preheat the oven to 400 degrees F. Roast your turkey in the oven for 30 minutes, then reduce the oven temperature to 325 degrees F. If possible, remove turkey from the oven and place it on the cooktop or the counter, and loosely cover the breast meat with aluminum foil to avoid excessive browning. Many cooks carry out this procedure while leaving the turkey on the oven door, which unfortunately results in significant heat loss from the oven. Baste the turkey with its own juices before returning it to the oven. Continue to roast the bird at 325 degrees F for approximately 15-20 minutes per pound. This is only an estimate, so be sure to use a meat thermometer to get achieve the perfect level of doneness.

Continue to roast the turkey, basting every 30 minutes until an instant-read meat thermometer reaches 180 degrees F and the juices run clear when it is inserted into the thickest part of the thigh meat without touching the thigh bone. Remember to remove the foil 30 minutes before the turkey is cooked to ensure even browning. Make sure that your turkey is cooked! It sounds simple, but it is probably your most important step. Even if your turkey comes with a plastic pop-up thermometer, check it to make sure.

Remove the turkey from the oven and place it on a serving platter. Loosely tent with aluminum foil and allow it to rest out of the oven for a minimum of 20 minutes. This is a very important step that allows all the delicious juices inside the turkey to settle.

Making the gravy. For basic pan gravy, remove the rack from the roasting pan and carefully pour and strain the pan juices into a measuring cup or fat separator. Let the juices stand for a few minutes to allow the fat to separate and rise to the top. Many chefs will place the cooked mirepoix (onions, carrots and celery from the bottom of the roasting pan) into a blender with some additional chicken broth and purée the mixture. This is a natural thickener that doesn’t require flour or cornstarch. If you used a fat separator, you can simply pour off the juices, leaving the fat behind and combine the broth with the puréed vegetables. If it gets too thick, loosen with additional chicken broth. Season to taste with salt and pepper if needed, and you’ll have a rich and nutritious gravy!

Carving the turkey. Start with the right tools: preferably an electric carving knife and a two-pronged meat fork. The use of the electric carving knife will make this task pleasurable and quick. Start by gently pulling the drumstick away from the bird and cut where the thigh is joined to the body. Slice the thigh from the leg and cut the thigh meat into slices. This will leave you with an even carving surface for more equal slices of breast meat. Make a deep horizontal cut above the wing and hold down the bird with your two-pronged fork. Carefully shave off thin slices of the breast with the electric knife in a downward motion. Serve with your favorite sides and listen for the sound of your guests scraping their plates with their silverware. You won’t have to ask them if it’s good, you’ll see and hear the results!

Happy cooking!

Three Baby Food Myths

Katie Marber — Tue, 13 Nov 2012 12:00:00 -0500

While there are a few essential rules to follow when preparing food for your baby, there are also some common misconceptions regarding what your baby can and cannot consume. Of course, it is essential to consult with your pediatrician about your child’s food choices; however, there may be a few tenets about feeding your baby that have been handed down for generations that just may be antiquated and unnecessary. Once we get past these myths, not only will you have wider range in the kitchen, but also your little one will be opened up to a world of wonder!

1. Bland Food is Safe Food
Yes, when it comes to your infant, it is better to be safe than sorry. Often times, mothers assume that cereals, grains and pastas are the safer bet for their children. However, this notion contributes to the tendency for toddlers to turn their backs on nutrient-rich foods and whine for the familiarity of chicken nuggets and macaroni. It is important, and possible, to introduce complexity into meals early on, made possible by adding sweet potatoes into mac and cheese, for example, or by replacing breaded chicken for steamed vegetables with baked chicken. Swap whole wheat for regular, give faro a try instead of barley, or serve quinoa instead of pasta – do not be afraid to mix it up!

2. Steer Clear of Spices and Seasonings
Something that distinguishes American baby food from other international cuisines is our inclination to feed children flavorless, neutral foods under the assumption that babies have sensitive pallets. While I do not suggest adding in sriracha or red pepper flakes, it doesn’t hurt to experiment with certain spices and seasonings. Why not test your child’s taste buds by throwing in some rosemary. Parsley, cilantro or paprika every now and then!

3. Serve Your Baby Separate Food
An idea most adults normally agree on is that homemade typically beats food from a can. Your baby can live by this, too! There’s no need to buy jarred baby food that is often processed. Instead, you can use things that are ingredients in your own meals. Foods with soft consistencies act as great starters. By just mashing avocado with a fork and adding some seasonings, you have lunch and dinner. For something sweeter, smash a banana and add cinnamon. With a food processor, you can puree steamed vegetables and flavorful spices, making a delicious meal for your little one!

Cut to Perfection: 5 Reasons To Love Your Electric Knife

Christina Fong — Fri, 09 Nov 2012 11:46:00 -0500

There’s a lot of food headed our way, and we know one underrated appliance that can be very useful in “tough” situations. The electric knife is an admitted luxury in the kitchen when a well-sharpened knife could get the same cutting job done. However, its value is worth noting in some situations when you seem to find yourself spending more time cutting food than you are cooking it!

Here are 5 foods to work your electric knife magic on:

Turkey. The most obvious use for an electric knife is for carving that beautifully roasted turkey of yours on Thanksgiving Day. After slaving away all day on a veritable feast of delights, any cook is exhausted by the time they reach the dinner table. The electric knife just makes carving the bird one less thing to worry about.
Tough Meat. Pork roasts, ham, or thick BBQ meats can be tough to cut sometimes, especially if you’re looking for nice, clean slices and don’t want to put all your energy into hacking away at your food. Save yourself the extra work.
Bread. If you frequently bake your own bread or tend to buy a lot of artisan breads, then more often than not, you have to slice them yourself. The electric knife cuts through bread like butter without squishing or tearing it and it does the job in no time.
Cakes. Freezer-stored desserts such as ice cream cakes or icebox cakes can be particularly difficult to cut sometimes, even after you run your knife through hot water. While the electric knife does a great job of cutting frozen cakes, it also works fantastically well on delicate cakes, such as angel food cake, without crumbling them.
Fruits. You’d be surprised how useful the electric knife can be when it comes to cutting fruits with tough exteriors like watermelon and pineapple. Again, it’s all about cutting down on mess and stress along with cutting your food!

Baked Apples and Your ABCs

Katie Marber — Mon, 05 Nov 2012 10:00:00 -0500

Now that the Halloween festivity has run its course, we are more than ready to welcome the coming of Thanksgiving. With this, certain flavors come to mind, among which, the sweet taste of apple reigns supreme for many. While this autumn fruit acts as a key ingredient in recipes for countless Thanksgiving favorites, we often do not consider the complexity of choosing which apples to snack on and which to bake with.

Yes, an apple a day keeps the doctor away, and this golden rule can be followed with ease when knowing the perfect type to snack on. It’s important to know the distinction between Fugi and Gala apples, which are commonly placed next to each other at the grocery store! A crisp sweet Fugi makes the perfect mid-afternoon snack, whereas the Gala is better in a dessert recipe. Sometimes known as a “designer” fruit, the Honeycrisp ranks highest in the lunchbox hierarchy due to its exceptionally crisp and sugary flavor, complemented by a harmonious trace of tartness. This awesome and fibrous snack does not, however, work best for baking.

When baking, common apple choices include Granny Smith, McIntosh, Rome, and Gala. Rome and Gala apples tend to be more mealy and grainy, making them better suited for baking. While Granny Smiths tend to be crisper than McIntosh, both flavors do wonders in baked recipes. The Granny Smith adds a tart sharpness, whereas the McIntosh more subtly complements a dish with its soft sweetness. Now that all the facts are on the table, try this Cuisinart Original Recipe for warm, sweet, delicious – plain-and-simple – Baked Apples!

Ingredients:
Serves 4

¾ cup packed brown sugar
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup dried cherries or cranberries
¼ cup raisins
¼ cup slivered almonds, lightly toasted
4 medium-large baking apples (Rome, Granny Smith, Braeburn, or Gala)
1 tablespoon unsalted butter, cut into ¼-inch pieces
¹∕³ cup apple juice or cider

Instructions:
Mix brown sugar with cinnamon and nutmeg in a medium bowl. Set aside ¼ cup sugar mix for topping. Add cherries, raisins and almonds and combine to make filling. Core apples ¾ of the way down. With a melon baller, scrape out a small cavity (about ¼ cup). Peel top ¹∕³ of the apples. Stuff some filling in each cavity. Reserve any excess filling. Place prepared apples in ceramic pot of the Cuisinart® Slow Cooker. Sprinkle remaining sugar and spice mix over tops. Dot each with ½ teaspoon butter. Pour apple juice around edges. Cover and press the on/off button to turn the unit on. Set time to 4 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. To serve, place apples on dessert plates. Top with any loose nuts and fruit. Drizzle with pan juices.* *Note: You can thicken the cooking juices to make a sauce. Carefully strain liquid into a Cuisinart® 1¾-quart saucepan; set over medium high heat and boil until reduced and thickened. Pour over apples or serve on the side.

Fondue Party: Tips and Dips

Christina Fong — Fri, 02 Nov 2012 13:45:00 -0400

Nostalgia’s been bringing a lot of things back from the past lately and among them is a party favorite: fondue. With temperatures dropping and holidays coming up, there are few things better at gathering friends and family around a table than a warm fondue pot filled with your favorite cheese sauce, chocolate or broth and a variety of treats to dip in them!

While fondue parties are pretty simple to host, here are a few good tips for optimum fondue-fun:

Figure out what kind of food you want to serve. Do you want to keep it strictly a savory fondue with cheese, broth or oil to dip your choice of bread, meat, and vegetables? Or do you want to keep it sweet with a chocolate or dessert (caramel, syrup, etc.) fondue and your choice of fruits and pastries? Whichever it is you choose, make sure you have enough food for everyone. About one pound of food per person is a safe amount.

Size matters! Cut and prepare bite-size food for you and your guests. They should be small enough to pick up with a skewer and dip in the fondue pot. About 1/2 inch to 1 inch cubes will do.

Variety adds more fun and flavor so offer your guests plenty of choices. Crusty breads, steamed or sautéed veggies, and certain fruit go well with cheese. Simple cakes, cookies, and fruit go well with chocolate.

Be mindful of the fondue pot’s temperature. Different liquids will require different temperatures to keep them perfectly warm. Keep cheese and dessert fondues at a low temperature, about 120 degrees, and oil for frying should be kept at about 375 degrees. Just don’t let it come to a boil.

Don’t cook your sauces in the fondue pot. It’s best to cook it on the stove and then transfer it to the fondue pot when you’re ready to serve it.

Looking for fondue recipes? These party-pleasers will be a hit.

Parsnip Carrot Soup for the Whole Family

Katie Marber — Mon, 29 Oct 2012 10:00:00 -0400

Often neglected from the dinner table is the parsnip, a flavorful root vegetable rich in calcium, vitamin C and fiber that happens to thrive in the fall. Along with parsnips, carrots contain beneficial nutrients, and the vibrant color indicates their high level of antioxidants. Each vegetable, low in calories, also acts as a wonderful ingredient in food for your little ones, making this Parsnips and Carrot Soup a dish toddlers and grown-ups alike can enjoy!

Despite random waves of mild heat, in anticipation for the appropriate fall weather, I recommend making a large batch of this creamy soup to whip out for those cooler days. What distinguishes this dish from other fall favorites is the buttery, yet zesty, unexpected aroma of the parsnip that complements the sweet familiarity of the carrot. While the whole family will rejoice after tasting the savory mixture of garlic, onion and vegetables, let us not overlook the appeal of a meal that satisfies all age groups!

Ingredients:
Serves 6

2 diced garlic cloves
1 large diced shallot
3 cups of peeled, chopped carrots
1 ½ cups peeled, chopped parsnips
coarse salt
black pepper
olive oil
2 tablespoons butter
2 cups 2% milk
1 cup vegetable stock

Instructions:
1. Heat pot of olive oil, just enough to coat the pot, and butter on medium heat. Sauté shallot, garlic, thyme, a pinch of salt and pepper for one minute. Then add in carrots and parsnips and toss to coat in olive oil. For a few minutes, cook uncovered, tossing to keep from browning.
2. Add milk and vegetable stock and increase level of heat to a simmer. Once milk starts to foam, reduce heat. Stir and cook partially covered until root vegetables are tender.
3. Add salt according to taste and blend until smooth. Serve hot with black pepper.

Oh So Sweet Potato Fries

Christina Fong — Thu, 25 Oct 2012 15:37:00 -0400

If you’re stocking up on Fall produce, then sweet potatoes should definitely be in your pantry. They’re high in nutrition and deliciousness, making them perfect for all kinds of eaters. And when you transform them into oh-so-yummy fries, these potatoes will be on the short list of veggies your child loves!

Sweet potatoes are abundant in Vitamin A and C, calcium and potassium but shhh! No one has to know that. In the case of these fries, we want to bake them over frying them in order to retain a majority of all these nutrients. In fact, a lot of them can be found in their skin so when you’re peeling your potatoes, leave them alone! The recipe below is a basic, kid-friendly one but if you want to add more flavor, throw in some of your favorite spices. And of course, don’t forget about the dip. A few personal favorites are pesto and honey mustard. What are yours?

Baked Sweet Potato Fries
Makes 4 servings

2-3 large sweet potatoes, peeled
3 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon salt
Sprinkle of corn starch (optional)

Preheat your oven to 450 degrees.
Peel the sweet potatoes however you want to (i.e. wedges, french fries or chips).
Mix them in a bowl with oil, sugar and salt, and then spread them onto a preheated baking sheet in a single layer. Make sure none of them are on top of each other. Sprinkle a bit of corn starch to achieve extra crispiness.
Bake them for 15 minutes, rotate potatoes, and then bake them for another 15 minutes or until slightly brown and crispy.

Pear Ginger Scones

Katie Marber — Mon, 22 Oct 2012 11:45:00 -0400

There’s nothing like a moist and warm scone topped with cream for breakfast every now and then. While this baked pastry tends to be shunned by dieters in order to avoid empty calories, this version of a classic British breakfast or teatime treat packs a punch, containing ingredients with several health benefits. This recipe will assuage some of the guilt associated with this delicious breakfast indulgence while still causing your taste buds to sing: Pear Ginger Scones!

First off, by cutting the all-purpose flour with an equal amount of whole-wheat pastry flour, your scones will be more fibrous, especially with the addition of the rolled oats. Baking fruit in any pastry raises its nutritional value, and pear season typically ends in October, so act fast! A great source of fiber, pears also contain antioxidants, vitamins and nutrients. For years, ginger has been used for medicinal purposes, such as heartburn and migraine relief. If you are pregnant or know someone who is pregnant, ginger has been used to treat morning sickness, making these scones a wonderful breakfast choice. Finally, the juicy fruitiness complements the buttery pastry while the ginger adds a complex flavor that is unparalleled!

Pear Ginger Scones
Serves 12

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup old-fashioned rolled oats
¼ cup sugar
2 teaspoons baking powder
½ teaspoons ground ginger
¼ cup finely chopped crystalized ginger
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons chilled reduced-fat cream cheese
2 tablespoons chilled butter
¼ cup canola oil
1 cup diced, peeled large pear
¾ cup low-fat buttermilk

For Topping:

1 tablespoons heavy cream
2 tablespoons raw sugar

Instructions:

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.

2. In a large bowl, combine whole-wheat flour, oats, ¼ cup sugar, baking powder, baking soda, salt and cinnamon and whisk to blend. Using a pastry blender, cut cream cheese and butter into dry ingredients. Add oil and stir with a fork. Add pear and toss to coat. Mix buttermilk and vanilla extract in measuring cup and stir just enough with the dry ingredients until the dough clumps together.

3. Turn the dough out onto a lightly floured surface and knead several times, being careful not to overwork it. Divide the dough in half and pat each piece into 7 1/2 – inch circle. Then cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the tablespoon of heavy cream and sprinkle the raw sugar.

4. Bake the scones for 20-30 minutes, or until firm and golden, and let cool before serving.

Know Your Milk Alternatives

Christina Fong — Thu, 18 Oct 2012 09:00:00 -0400

As all parents know, milk is an extremely important source of nutrients for a growing baby! Once your baby has passed the one-year mark, you may start wondering what milk is the best follow-up to the breast milk and/or formula they’ve been dependent on. Does this mean that all milk is created equal though? Let’s discuss the options.

Whole Cow’s Milk
Cow’s milk is the base of most infant formulas and despite some of the qualms people may have about them, it is very rich in protein, lactose, zinc, and fat. Now this doesn’t mean you should immediately start weaning your baby off breast milk. In fact, it’s advised not to give them cow’s milk before age one. The reason for waiting is to prevent or lessen any allergy that may occur.

Goat’s Milk
Aside from cow’s milk, goat’s milk is also an excellent source of nutrients. It’s also the best alternative for babies who are allergic or sensitive to cow’s milk because it has less allergenic proteins and more digestible fat. The only issue is that it contains less folic acid than cow’s milk, meaning you will have to supplement it with folic acid.

Soy & Rice Milk
Both soy and rice milk are other familiar alternatives to cow’s milk. However, the main problem with both of them is that they lack the sufficient amount of fat, protein, and calcium a growing baby needs for healthy development. They aren’t recommended as the main source of nutrients but if you do choose soy or rice milk, make sure it’s vitamin and mineral fortified and supplemented with naturally fatty foods such as avocados.

* Please consult your child’s pediatrician before implementing any major changes to your child’s diet.

Sources:
http://wholesomebabyfood.momtastic.com/tipmilk.htm
http://www.parenting.com/article/ask-dr-sears-advantages-of-goats-milk
http://www.ivillage.com/soy-milk-or-cows-milk-baby/6-n-137505

Make it Stop (Or Try!)

Vivian Manning-Schaffel — Wed, 17 Oct 2012 09:00:00 -0400

Babies cry when they are wet, hungry, gassy, in need of a cuddle- you name it. It's the only way they have to communicate.

We all know that a diaper change, hunger and sleepiness will play a part in getting that tiny siren wailing. But what's a parent to do when the problem is... none of the above? There's nothing like that gut-wrenching, helpless feeling when your baby proves inconsolable.

But there are some things you can do to feel proactive. With these helpful tips, you might just find enough quiet to grab a few extra minutes sleep!

Song and dance
Some babies find peace in the midst of hub bub. Pick up your baby, turn up the music and hit the floor. Whether it be rollicking reggae, throbbing disco or head banging metal, babies just love being motion, and a little impromptu dance party might (ironically) just do the trick to quiet things down.

Sling It Out
Sometimes baby just wants to be near you- period. But this isn't always easy when you have things to do and errands to run. A way to solve this dilemma is to invest in one of the baby carriers/slings on the market. Baby will love being front and center on your person at all times, and you'll love your newfound, hands-free mobility.

Binkies and pinkies
Babies find comfort in sucking. The quickest, easiest baby soother is the tried and true pacifier. If your baby is old enough (6 weeks of age), stock up on "binkies," or if you are in a fix, offer up a pinkie to keep their little mouths occupied.

Wrap it up
There's a reason that hospital nurses are so adept at "swaddling." Securely wrapping a newbie baby doesn't just keep them warm -- it keeps them calm and feeling secure because they are used to the confines of the womb.

Once your baby is about a month old, it's better to let them get used to stretching out their arms and legs when they are awake. But when it comes to nap/bedtime, it's perfectly fine to keep on swaddling them if it helps them sleep.

The War on Germs

Vivian Manning-Schaffel — Tue, 16 Oct 2012 12:23:00 -0400

Lots of new parents fear exposing their babies to germs, but the truth is that some exposure to germs can make the body more resilient to certain viruses and allergies. In either event, a sick baby is always a miserable situation to deal with. Taking a few preventative measures can go a long way.

It's a losing battle, but what defenses can one use for the war on germs?

· Germ prevention is literally in your hands. Be vigilant (and teach your kids to be vigilant in turn) about hand washing when you get home from the outside world, before meals, after using the restroom and always before handling a baby. Be sure it's done right - scrub thoroughly for a slow count to ten to kill as much bacteria as you can.

· Hand sanitizer is a quick and easy germ buster for grownups and kids over the age of 18 months. Pop it into your purse and apply liberally after your child handles the jungle gym, coin-operated kiddie rides, or ball pits at the mall.

If someone in your house is sick, spray or wipe the phone, doorknobs, remotes, toys, and other items your children touch throughout the day.

· In the kitchen, wash all utensils and cutting boards with soap and hot water, and spray counter tops with disinfectant to prevent salmonella and E. coli.

For babies over a year old, here's a tasty treat made of bacteria fighting yogurt and berries full of antioxidants - Mother Nature's immunity boosters!

Berry Good Germ Buster

1 cup organic plain yogurt

½ cup raspberries

½ cup blueberries

½ cup apple juice

Combine yogurt, raspberries and blueberries in Cuisinart PowerPrep Plus 14-Cup Food Processor. Add 1/2 cup of juice and blend to smooth consistency. If mixture is too thick, add more juice, one tablespoon at a time, until you reach the desired consistency. Enjoy!

Potluck Pimiento Mac and Cheese with Butternut Squash

Katie Marber — Mon, 15 Oct 2012 10:00:00 -0400

We all love dinner parties, especially at the beginning of the season when new and exciting foods are being reintroduced into our diets. However, hosting the dinner party can be overwhelming, and that is why I suggest hosting a potluck dinner party.

Guests can express their enthusiasm about a fresh food of choice available in the local farmer’s market, or the less culinary-inclined guests can opt to bring a guaranteed-likeable beverage. Either way, the load will be significantly lessened for you, but more importantly, you can perfect one excellent dish instead of preparing several lackluster dishes. In this case, quality beats quantity! Knock the socks off your dinner guests with a seasonally inspired Pimento Mac and Cheese with Butternut Squash!

While we all consider classic macaroni and cheese to be a guilty pleasure, this butternut squash version helps justify such an indulgent comfort food. A great source of nutrients, butternut squash contains vitamins A and C, as well as potassium and fiber. The burst of vitamin A has been known to promote healthy skin, while the potassium helps maintain good blood pressure and the fiber keeps you feeling fuller longer.

If the addition of butternut squash didn’t distinguish this tasty dish already, what really elevates this dish from tradition is the pimiento sauce. The combination of cheeses with the bell peppers, chilies and Peppadew peppers complements the pasta impeccably. Serving this cheesy mac will without a doubt make your contribution to the potluck unforgettable!

Pimiento Mac and Cheese with Butternut Squash

1 red bell pepper
2 cloves of garlic
3 tablespoons unsalted butter, room temperature
1/2 cup fresh Parmesan, grated
¼ teaspoon ground ancho chilies
¾ cup drained mild Peppadew peppers in brine
1 tablespoon brine of Peppadew peppers reserved
1 ¼ cups extra-sharp cheddar cheese, grated
1 cup whole-milk mozzarella, grated
8 ounces medium shell pasta
1 small butternut squash, cubed
1 cup chicken stock
1 ½ cups nonfat milk
pinch of nutmeg
pinch of cayenne pepper
½ cup panko
¾ teaspoon coarse salt

Instructions:
1. Preheat the oven to 375 degrees and combine cubed squash, stock and milk in medium saucepan. Over medium-high heat, bring combination to a boil. Reduce heat to medium and simmer for about 20 minutes until squash is tender. Remove from heat and mash, then stir in nutmeg, cayenne and salt. Set aside.

2. Next, in a small saucepan, bring ½ cup water, bell pepper and 1 ½ garlic cloves to a boil. Reduce heat to medium-low and cover. Simmer for about 15 minutes until pepper is tender.

3. Transfer bell pepper mixture to food processor, adding Peppadews and brine, 2 tablespoons butter, ground chilies and ½ glove garlic. Then add in cheddar and ½ cup of Parmesan. Blend until smooth.

4. Bring a large pot of water to boil, then cook pasta for about 8 minutes or until al dente. After draining, transfer to large bowl. Stir in squash mixture and sauce and mozzarella into pasta.

5. Toast panko over medium-high heat for about 5-6 minutes, stirring often until golden. In a bowl, once lukewarm, rub 1 tablespoon butter to coat and add ¼ cup Parmesan.

6. Lightly coat a 9-inch square 4-inch deep baking dish with cooking spray. Transfer pasta mixture, topping it with the Parmesan panko. Cover with foil and bake for 20 minutes. Remove foil after 20 minutes and bake for about 30-40 minutes, until lightly brown and crispy. Serve and enjoy!

Chill Out with a New eBook About Ice Cream

Christina Fong — Fri, 12 Oct 2012 10:00:00 -0400

Calling all ice cream lovers! Faded + Blurred has released chill: Making happiness…one scoop at a time, a stunning new eBook to add to your virtual book shelf of cookbooks. Fall or not, everyone loves another helping of ice cream.

Ranging from classics that include Vanilla Bean and Chocolate Chocolate Chip to the tastefully unorthodox such as Sunday Morning French Toast and Soo-Weet (with candied bacon!), chill is a collection of your ice cream fantasies come true. It’s not only beautiful to look at but these wonderfully creative recipes are sure to have you working overtime in the kitchen with your ice cream maker (they recommend the ICE-21 or ICE-100). So what are you waiting for? We’ll be having one of everything.

The eBook is available to download onto your iPad for on-the-go access or onto your computer as a PDF. It includes:

20 amazing ice cream recipes
a brief history of ice cream
a few words about vanilla
tips for getting great results
packed with gorgeous photos
audio commentary
more than 60 pages
all for only USD $5!

About the authors
Nicole Rae and Jeffery Saddoris are the founders and creative team behind Faded + Blurred. Nicole (Nikki) is an Aperture award-winning fine art photographer whose work, in addition to several gallery shows in 2011-12, was recently in Rangefinder magazine. A former art director for Universal Studios, Jeffery uses his background in theatrical design and traditional media to create unique interactive content across a wide variety of platforms and genres.

Vanilla Cranberry-Apple Puree

Katie Marber — Wed, 10 Oct 2012 10:00:00 -0400

While you can find cranberries all year round, they are harvested in the early fall and are locally available fresh up until December. These sweet and tart gems in the berry family not only provide a great source of Vitamin C, but they contain polyphenols, known to strengthen the immune system, making cranberries a wonderful choice for babies and toddlers. This fruit helps ensure that your children consume healthy vitamins and minerals that please the taste buds, too. Try a simple yet ingenious twist on baby food with this delicious Vanilla Cranberry-Apple Puree!

Although some prefer the tartness of cranberries, the sweetness of the apple and vanilla cuts the acidity. With the addition of the pureed apple skins, the saucy puree has a complex texture that complements the lively flavor. You can make this delicious treat and store it in the fridge and serve it all week. In anticipation for Thanksgiving, freeze any cranberries leftover from the puree. This recipe is quick, easy and simply delectable!

Vanilla Cranberry-Apple Puree
1 16 oz. package cranberries
1 cup of water
½ cup diced apples
½ cup apple juice
1 teaspoon vanilla

Instructions:
Boil a pot of water, then add cranberries and apples. Once boiling again, lower heat, add vanilla and simmer on low for about 15 minutes. When skin peels away from the berry, stop cooking. Strain cranberries and apples through sieve, then place blend into food processor along with the apple juice. Puree until texture is smooth enough for your little one.

Perfect Picnic Pasta

Jean at Delightful Repast — Mon, 08 Oct 2012 11:15:00 -0400

A picnic is the perfect occasion to taste the seasons. Whether on a sandy beach in summer or in a vineyard in autumn, enjoying a seasonal meal al fresco is one of life’s greatest pleasures. Keep your basic picnic supplies packed so you’ll be ready for a portable party at a moment’s notice.

A hearty main-dish pasta salad filled with seasonal produce is tasty at any temperature and makes a marvelous moveable feast. This dish is so versatile, you could put the word “optional” after every ingredient. Use whatever you like that’s in season. You can even throw in some diced ham, chicken or leftover grilled vegetables.

A deliciously crisp, well-chilled sauvignon blanc is the perfect picnic wine. You might also enjoy a good rosé or one of the lighter reds. And don’t forget the mineral water or other nonalcoholic choice.

Farmers’ Market Pasta Salad
Serves 6

1-pound package mini penne pasta
5 tablespoons extra virgin olive oil, divided
4 tablespoons balsamic vinegar, divided
1 small onion, halved and thinly sliced lengthwise
1 6-ounce jar marinated artichoke hearts
8 ounces fresh mushrooms, sliced
Salt and coarsely-ground black pepper
3 teaspoons Worcestershire sauce, divided
1 large red bell pepper, julienned
1/3 cup julienned sun-dried tomatoes, plumped in a little hot water
6 ounces baby yellow squash, halved lengthwise
1/4 teaspoon marjoram
6 ounces thin asparagus, each spear cut into 4 pieces
1/3 cup shredded Parmesan
18 fresh basil leaves, thinly sliced

1. In Dutch oven, start boiling salted water for pasta. Meanwhile, in 10-inch skillet, heat 1 tablespoon olive oil and start slowly cooking sliced onion. Cook pasta according to package directions; drain in colander and return to Dutch oven. Stir into pasta 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Add the caramelized onions to pasta, along with artichoke hearts.

2. Add 1 tablespoon olive oil to skillet and cook mushrooms, seasoning with salt and pepper and 1 teaspoon Worcestershire sauce. Add cooked mushrooms to pasta.

3. Add 1 tablespoon olive oil to skillet and cook sliced red bell pepper and sun-dried tomatoes, seasoning with salt and pepper. Add tomatoes and crisp-tender peppers to pasta, along with 2 teaspoons Worcestershire sauce.

4. Add 2 cups water to skillet, bring to boil, add asparagus (except tips) and cook, covered, for 1 minute. Add tips and cook another minute. Remove from water with slotted spoon and add to pasta, along with 2 tablespoons balsamic vinegar.

5. Add Parmesan and fresh basil to pasta; taste and adjust seasoning. Can be served immediately at room temperature. For picnic, refrigerate until well chilled, at least 3 hours; remove from cooler 30 minutes before mealtime.

Cookin' Without Gas

Vivian Manning-Schaffel — Thu, 04 Oct 2012 12:30:00 -0400

Newborns have tender digestive systems that are prone to serious bouts of the g-word ...gas. Gas is extremely common in babies. You can tell if your baby has gas if they start twisting, get agitated, and pull their legs up to their bellies.

How do babies get gas? Often times they just swallow a little too much air during a feed. If you are nursing, babies can gulp air while trying to latch on to the breast. If you are bottle-feeding, a nipple that is the wrong size can cause your baby to swallow air.

Sometimes the food babies eat is the culprit. Although it isn't common, foods that cause gas in adults, like beans, bran, broccoli, cauliflower, and caffeine, can do the same to your baby through breast milk. Sometimes an allergy to dairy, wheat, eggs, or peanuts can play a part in bringing on the bubbles. If you think one of these foods might be the culprit, eliminate it from your diet for a week and see how your baby reacts.

An overabundance of breast milk can also cause gas. Your baby might be consuming too much sugary foremilk and not enough fattening, easy to digest hind milk, putting too much lactose in their system and causing gas. If you suspect this might be the issue, talk to a lactation consultant for advice.

Anti-Gas Tips

Burp your baby every three to five minutes during feedings.

Avoid sudden movements with baby for ten minutes after feedings.

Give your baby an anti-gas medicine to break down gas bubbles.

Yogurt

Yogurt is one of the best baby-friendly foods to calm a gassy tummy, containing a wealth of beneficial bacteria to promote intestinal health. It also has a lot less lactose than milk, and thus is often tolerated even by babies who can't usually drink milk.

Once your baby is between six and nine months old, yogurt makes for a great source of calcium, protein, phosphorous, potassium and many other vitamins and minerals. Whip up some tasty yogurt based treats by simply pureeing these fruits with your Cuisinart PowerPrep Plus 14-Cup Food Processor, and blending peaches, pears, applesauce, or blueberries with your favorite yogurt brand.

Turning Trash into Treasure with Choco-Chip Banana Bread

Katie Marber — Mon, 01 Oct 2012 10:00:00 -0400

Many college students tend to throw away produce that rots before it’s eaten. While this surely happens in many households, someone on a budget, in particular, hates wasting precious fruits and vegetables. When you notice bananas turning brown, instead of giving them the heave-ho, you can either freeze them or whip up an easy and delicious batch of Chocolate Chip Banana Bread! This warm baked treat epitomizes autumn comfort food that the whole house would love to indulge in.

This recipe calls for one cup of very ripe mashed bananas. Depending on your household’s differing predilections towards this sometimes debatable fruit, you can choose to add more for a stronger, distinguishable banana flavor. The addition of sour cream contributes to the banana bread’s sensational moisture that is simply melt-in-your-mouth delicious.

A trick that I’ve learned after many banana bread experiments is to cook it for less time than normal recipes call for, because once removed from the oven, it continues to cook and firm up. Another important piece of advice is to eat it warm, either straight from the oven or reheated in the oven or microwave. While yummy at room temperature, this treat is elevated into the category of divine when slightly hot.

For a more breakfast-appropriate pastry, cut back on the amount of chocolate chips; however, I always say the more chocolate, the better, especially if you intend on serving this as an afternoon snack or dessert. Kids, teens and adults alike will beg you to make another batch once this one disappears. Although it’s considered to be “bread,” it’s truly a phenomenal dessert that nobody will be able to resist!

Choco-Chip Banana Bread
Serves 12

Unsalted butter for pan
1 stick salted butter, room temperature
1 cup granulated sugar
2 large eggs
1 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher or sea salt
1 cup ripened mashed bananas
½ cup sour cream
½ - ¾ cup mini semi-sweet chocolate morsels

Instructions:
Preheat oven to 350 degrees. Butter a 8x5x3-inch loaf pan. In a large bowl, cream butter and sugar until fluffy, then beat in eggs. In a medium bowl, whisk flour, baking soda, and salt, then add to the butter and sugar mixture until just combined. Mix in mashed bananas, sour cream and vanilla until combined. Stir in chocolate morsels and pour into loaf pan. Bake for about an hour, or until cake tester comes out clean. Allow ten minutes for cooling and enjoy!

Edible Flowers

Jean at Delightful Repast — Fri, 28 Sep 2012 10:00:00 -0400

Edible flowers can make even the simplest presentation eye-catching. Whether you’re decorating a serving platter, a cake or individual servings of butter, whole flowers or just petals put the “special” into a special occasion. A salad can go from ordinary to over-the-top with the addition of colorful flower petals.

Even if the flowers are just being used to decorate a plate, be sure they are edible—someone in the crowd is bound to pop one in his mouth! Use only organically grown flowers, as the pesticides used on ornamental plants are even more toxic than those used on food crops. Never eat flowers picked from the side of the road or that come from florists or garden centers. As with any produce, wash the flowers thoroughly.

Usually only the flower petals are eaten; pistils and stamens are removed. If you’re not accustomed to eating flowers, or if you have allergies, start with just one type of flower in small quantities.

A few food flower favorites:

Borage flowers and leaves taste a bit like cucumber and make a beautiful addition to cool beverages as well as foods.
Fuchsia flowers have a slightly acidic flavor and come in brilliant color combinations.
Lavender flowers can be used in savory dishes as well, but where they really shine is in desserts.
Marigolds add a sharp taste and bold shot of color to pasta and rice dishes as well as soups, salads and eggs.
Nasturtiums add a peppery tang and brilliant, warm colors to salads of butter lettuce or other mild salad greens.

Cinnamon Apple Caramel Bites

Katie Marber — Mon, 24 Sep 2012 10:05:00 -0400

As we’ve all heard many times before, “an apple a day keeps the doctor away.” Take advantage of the quintessential fruit of the season while making use of what’s stored away in the pantry. Try this fun twist on an autumn favorite, Cinnamon Apple Caramel Bites, that the family will love creating as much as they will love eating them!

This delicious recipe calls for unpeeled apples, which helps ensure that your family gets a decent intake of fiber. Not only do the apples add a sweet and tangy kick to the cookies, but they also act as a good source of antioxidants.

Yielding about three-dozen, family and friends will all enjoy this seasonal snack. Better yet, your whole family can gather around and participate in dipping the cookie pops into the warm and luscious caramel topping!

Apple Caramel Cookie Bites
Serves 36

For Cookie Dough:
½ cup butter, room temperature
¼ cup confectioners’ sugar
¼ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour

For Filling:
1/3 cup finely chopped apple, with skins
1/3 cup evaporated milk
1/3 cup sugar
¼ teaspoon cinnamon

For Topping:
14 ounces caramels
2/3 cup evaporated milk

Instructions:
Preheat the oven to 350 degrees F. For filling, combine the chopped apple, evaporated milk and sugar in a small saucepan over medium heat. Once thickened, let cool. Cream butter and sugars in a large bowl. When light and soft, beat the egg in, and then the vanilla. In a small bowl, combine flour and salt, and then gradually mix into the creamed mixture. With the dough, form 1-inch balls. Insert ¼ teaspoon of filling in the center of each ball by flattening the dough and then reshaping the dough over the filling. On greased baking sheets, place balls about an inch apart. Bake for about 15 minutes or until light brown. Set aside to cool. For the topping, over low heat melt the caramels with evaporated milk in a small saucepan. Stick a toothpick into each cookie and fully coat with caramel. Allow a few minutes for drying, and enjoy!

Pumped Up

Jennifer Perillo — Fri, 21 Sep 2012 12:40:00 -0400

This week brings a welcome arrival to grocery stores and local greenmarkets: pumpkins. Older kids love them for carving Halloween jack o'lanterns, but they're are also a healthy and delicious source of nutrition for babies. Don't be intimidated by cutting and cooking fresh pumpkin. It's easier than you think, and pumpkin is a great first solid food for babies six months and older.

You may already know that pumpkin's orange color, like sweet potatoes and carrots, indicates that it's a rich source of beta carotene, which the body converts to vitamin A. What you may not know, though, is that pumpkin is also a good source of vitamin C, potassium and that it is high in fiber. Combine all these good benefits with a naturally sweet flavor and you've got a powerhouse food your baby will love to eat.

Sugar pumpkins, also known as pie pumpkins, are ideal for making a fresh puree. Not only are they sweeter in flavor, they're also smaller in size, yielding a just-right two to three cup batch of puree. Making the puree is also quick and easy when you use your Cuisinart PowerPrep Plus 14-Cup Food Processor. Unlike some vegetables, which can easily be mashed with a fork, cooked pumpkin flesh is stringy in texture. A few pulses in your food processor creates a smooth consistency perfect for baby to enjoy.

Pumpkin puree, on its own, will be a hit with your baby but it is also great to combine with other fruits and vegetables. Try stirring a dash of cinnamon into the puree for a wholesome pumpkin pie flavor. Apple or pear sauce mixed in is another winning taste bud combination. Whatever way you prep it, pumpkin is sure to become one of your baby's favorite foods this fall.

PUMPKIN PUREE

Makes about 2 ½ cups

1 medium-size sugar pumpkin (about 2 ½ pounds)

Water, as needed to thin puree

OVEN METHOD

Preheat oven to 425º. Cut off top of pumpkin, as if prepping to carve; discard this top piece. Cut pumpkin in half and scoop out seeds. Be sure to scoop out any remaining stringy flesh; a teaspoon gets the job done easily. Place pumpkin, cut side down, on a baking sheet. Bake for 20 minutes, or until very tender when pierced with a form. Let cool before beginning next step.

Scoop cooled, roasted pumpkin from skin into the bowl of your Cuisinart PowerPrep Plus 14-Cup Food Processor. Pulse until puree is smooth, adding water one teaspoon at a time, if necessary.

MICROWAVE METHOD

Prep pumpkin using same method as described in step one of the conventional oven method. Place cut-side down in a deep microwave-safe bowl. Cook on high for four to six minutes or until flesh is tender when pierced with a fork. Let cool before beginning next step.

Scoop cooled, cooked pumpkin from skin into the bowl of your Cuisinart PowerPrep Plus 14-Cup Food Processor. Pulse until puree is smooth, adding water one teaspoon at a time, if necessary.

Tapioca Pudding - A Timeless Treat

Jean at Delightful Repast — Thu, 20 Sep 2012 09:00:00 -0400

Tapioca pudding is one of those things you can serve to guests and everyone will say "Ooh, I love tapioca, but I haven't had it in years!" Or "since I was a kid!" It is an ideal dessert or snack for kids because it can be made with all wholesome ingredients and just a little sugar.

Allergic to milk? Make it with your favorite non-dairy milk. Allergic to eggs? Leave them out. Chill a batch in a 1-quart bowl or, for grab-and-go snacks, in 6-ounce custard cups or ramekins. Your family might like it so well you'll want to make a double batch next time.

Tapioca Pudding
Makes 3 cups, 4 or 5 servings

1/3 cup small pearl tapioca
3/4 cup very warm water or milk
2 1/4 cups milk (I use 2%)
1/4 cup sugar
1/8 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla
Garnish: Whipped cream or fruit and freshly grated nutmeg

1. In heavy-bottomed 2-quart saucepan, soak tapioca in warm water or milk for 30 to 60 minutes. Stir in milk, sugar and salt. Cook over medium heat stirring until sugar is dissolved. Bring to a boil, stirring occasionally, then reduce heat. Simmer uncovered, stirring frequently until thickened, about 15 minutes. Remember, no matter how heavy your saucepan, if you try to hurry things along by cranking up the heat you'll scorch the pudding.

2. In 1-quart bowl, lightly beat the eggs. Gradually stir hot mixture into the lightly beaten eggs, then pour into saucepan. Cook, stirring, over low heat for two minutes. Remove from heat, then stir in vanilla.

3. Cool quickly by setting pan in larger pan or bowl of ice and water for about 10 minutes, stirring occasionally. If not cooling quickly, place a round of buttered parchment paper on the surface of the custard to keep a skin from forming, cover pan, and refrigerate at least 3 hours or up to 3 days.

Block Party: Jack-o-Lanterns and Chocolate Pumpkin Cake

Katie Marber — Mon, 17 Sep 2012 10:00:00 -0400

As you find yourself mid-way through September, you may be anxious to unpack your scarves, savor the beautiful foliage, and adorn your home in jack-o-lanterns. Often the perfect solution for recycling the inside of the pumpkin is to make an autumn classic, like pie. However, this season, be the hit of the neighborhood by throwing a pumpkin-carving party that your little ones will surely enjoy. Modernize your pumpkin pie with a Chocolate Pumpkin Cake that will make your neighbors beg for an annual event!

Prepare the cake the day before the guests arrive, and make sure to pick up extra pumpkins for pureeing and for carving. I suggest steaming the pumpkin in order to make the puree. You can freeze the extra puree for later! Assign a few adults to supervise the pumpkin carving while the young partygoers come up with creative jack-o-lantern creations that they can take home afterwards.

After the pumpkin-carving festivities, your guests will light up when you serve this deliciously moist and flavorful Bundt cake. By swapping in your pumpkin puree, the cake maintains its moisture without all the extra fat. Allot a few hours for preparation, although the active time in the kitchen after you make the pumpkin puree should not exceed thirty minutes. What sets this cake apart from others is the sweet buttermilk glaze and mini milk or dark chocolate chips for garnish. The harmonious combination of the subtle pumpkin spice and chocolate creates a comforting and warm flavor perfect to kick-start autumn.

Chocolate Pumpkin Cake
Serves 16

For Cake
1 cup all-purpose, flour (or whole wheat)
¾ cup pastry flour (or whole wheat)
1 cup granulated sugar
¾ cup unsweetened coca powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup nonfat buttermilk
2 cups pumpkin puree
¾ cup packed dark brown sugar
1 large egg
1 large egg white
¼ cup canola oil
¼ cup light corn syrup
1 tablespoon vanilla extract

For Garnish
½ cup confectioners’ sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips

Instructions for Pumpkin Puree:
Boil a large pot of water. Clean the pumpkin to remove dirt. After cutting in half, remove seeds and strings with ice cream scoop. Cut into small pieces and remove the skin. Over boiling water, place the pieces in a colander in the pot. Covered, steam for 50 minutes, or when tender. In a food processor or hand blender, puree the pumpkin.

Instructions for Cake:
Preheat oven to 350 degrees F. With cooking spray, coat a 12-cup Bundt pan. Combine the all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl with a whisk. With an electric mixer on low, blend buttermilk, pumpkin puree and brown sugar in a large bowl. Then beat in egg and egg white, and stir in oil, corn syrup and vanilla. Gradually stir in the dry ingredients and place batter in the 12-cup pan. Bake for 1 – 1 ¼ hours, checking with a toothpick when ready. Let cool for 20 minutes, then remove from pan and allow 2 hours for full cooling. For the glaze, mix confectioners’ sugar and buttermilk until smooth. With the cake on its serving plate, drizzle over the top freely and sprinkle the chocolate chips immediately.

Molasses Ginger Cookies - Perfect for Autumn

Jean at Delightful Repast — Wed, 12 Sep 2012 10:44:00 -0400

Unless it contains a seasonal fruit, a cookie isn’t really a seasonal food. But my nose tells me different! On a crisp autumn day, I crave the heady aromas of cinnamon and ginger wafting out of the oven. An old-fashioned molasses ginger cookie seems just the right thing to pair up with a glass of milk for a wholesome after-school snack during the first semester.

Whether you like a soft, chewy cookie or a crisp one (snap), you can use the same recipe. For crisp cookies, just bake a bit longer. Be sure to cool cookies completely before storing and to store soft cookies and crisp ones in separate containers.

Molasses Ginger Cookies
Makes 4 dozen 3-inch cookies

4 packed cups (20 ounces) unbleached all-purpose flour
4 teaspoons baking soda

1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves

1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
1/2 cup unsulphured molasses
2 large eggs

1. In medium bowl, whisk together flour, baking soda, salt and spices.

2. In large bowl of electric mixer, beat butter and sugar on medium speed for 30 seconds. Add molasses, then eggs, and beat until light and fluffy. Slowly beat in flour mixture. Cover and refrigerate for an hour.

3. Preheat oven to 375 degrees. Place #40 scoops (1.5-tablespoon, 1.25-inch balls) 3 inches apart on parchment-lined baking sheets. Bake for about 10 to 12 minutes. For crisp cookies, bake a bit longer, watching carefully so that they don't burn.

4. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.

Perfect Pair

Jennifer Perillo — Mon, 10 Sep 2012 09:00:00 -0400

The dog days of summer are behind us but that doesn't mean the season's sweetest fruit is gone too. This is the time of year to let your baby fall in love with apples and pears. Just a few minutes on the stovetop or microwave and you're ready to puree homemade apple or pear sauce in your Cuisinart PowerPrep Plus 14-Cup Food Processor.

Adults may like tart apples like Granny Smith but sweeter varieties, like Gala or Golden Delicious, are a more palatable choice for baby. They have an almost candy-like flavor, sure to please your little one's natural sweet tooth. Leave the skin on, and you'll also be feeding her an extra serving of vitamin C (almost half of the vitamin's content is just under the skin) and fiber (the skin contains a high percentage of this nutrient).

These sauces are also a tasty way to introduce new flavors to older babies who are already used to eating solids. Try stirring a dash of ground cinnamon or nutmeg into one serving. Mix some of the plain apple or pear puree with a fruit, vegetable or other food she doesn't usually like. Chances are she'll like the new flavor combination and you'll feel good knowing she's getting her nutrients the way mother nature intended.

Try out these easy recipes for apples and pears, or try this one on for size:

Pure Pear or Apple Sauce

Makes about one cup

1 cup diced apples or pears (approximately one small whole piece of fruit)

¼ cup water

STOVETOP METHOD

Place fruit and water in a small pot. Bring to a boil. Reduce to a simmer and cook until fruit is tender when pierced with a fork, about seven minutes.

Pour apple mixture into your Cuisinart PowerPrep Plus 14-Cup Food Processor and pulse until smooth. Alternately, you can immerse your Cuisinart Quick-Prep Hand Blender into the pot and blend until smooth. Let cool before serving.

MICROWAVE METHOD

Place fruit and water in a small microwave-safe bowl. Cook on high for two to three minutes or until fruit is tender when pierced with a fork.
Pour apple mixture into your Cuisinart PowerPrep Plus 14-Cup Food Processor and pulse until smooth. Alternately, you can immerse your Cuisinart Quick-Prep Hand Blender into the bowl and blend until smooth. Let cool before serving.

Get Your (Fruit) Jam On!

Christina Fong — Fri, 07 Sep 2012 13:31:00 -0400

The end is coming! For summer that is. That means saying goodbye to our beloved summer fruits while welcoming the return of some of our fall favorites. What better way to celebrate your seasonal fruits by cooking up a lovely jam you and your baby will undoubtedly salivate over?

For a baby discovering new flavors, fruit jam on the usual plain piece of bread is a welcome splash of tang. The problem is a lot of store-bought choices are very high in sugar, which is a major concern among parents. To avoid those unhealthy additives for your growing baby, homemade jams are the best option. You can pick and choose the fruits you want to use and adjust the amount of sugar you include. In this case, we’re going to be replacing sugar all-together with nature’s own sweetener: honey. That and our marriage of summer (strawberry) and fall (pomegranate) fruits will keep your baby’s taste and health needs in check.

Strawberry Pomegranate Jam (Low Sugar)
Makes about 1-3/4 cups

*Recommended for babies one year and older

1 pound strawberries, stemmed and quartered
1/2 cup honey
2 tablespoons pomegranate juice
3/4 ounce powdered fruit pectin for low sugar recipes

Place all ingredients in a 1-1/2 quart microwave safe bowl or casserole that is at least 4-inches deep. Stir to combine. Cover loosely with a sheet of waxed paper cut just slightly larger than the bowl/casserole.
Place in the Cuisinart Compact Microwave and microwave on High for 5 minutes. Stir using a heatproof spatula or wooden spoon; be sure to scrape the bottom of the bowl. Microwave uncovered on High for 5 minutes. Stir well. Microwave, uncovered, on High for 2 minutes. Stir well. Microwave on High for 2 more minutes – jam will be boiling. Remove from Microwave Oven and carefully skim off and discard any foam that has accumulated on the top. Stir and allow to cool for at least 20 minutes before using – jam will thicken as it cools. Transfer to containers with non-metallic covers and refrigerate. Keeps about 10 days in the refrigerator.

It’s Tailgating Time!

Jean at Delightful Repast — Tue, 04 Sep 2012 11:15:00 -0400

College football fan or not, everyone loves a good tailgate party! I suspect many of those partying outside the stadium have never even see the game, though big screens abound. From simple to sublime, tailgating runs the gamut from a simple precooked lunch to a lavish tented affair complete with fine china, chandeliers and floral arrangements, as well as a full-on field kitchen.

Most tailgaters fall somewhere in between. For those "tailgating" at home, with a big-screen TV and a little planning, it's almost better than being there. You can put on as great a game-day spread as those tailgaters at the stadium.

Get the afternoon started with great snacks—maybe some dips, such as hummus or pimento cheese. Follow with a few heartier snacks, like deviled eggs and drumettes or wings. Then right around halftime, bring on the real food—dishes that are easy to serve and easy to eat while watching the game.

Popular choices for those grilling on the spot, at home or at the stadium, include: chicken, brisket, ribs, pork butt, hot dogs, hamburgers, corn on the cob, and vegetable kabobs. Those bringing precooked fare might pack fried chicken or a big pot of chili or pulled pork.

Grab-and-go desserts that require no slicing and serving are perfect for a tailgate party. Hand pies, cupcakes and big cookies require no plates, forks or spoons; just set them out with a big pile of napkins.

Celebrating Your Baby’s First Birthday

Christina Fong — Thu, 30 Aug 2012 13:29:00 -0400

Your baby may not remember their first birthday but you certainly will so break out the balloons and send out those invitations. Celebrating your little one’s birthday can be big fun! Just keep these tips in mind:

Keep it an intimate affair. Being surrounded and constantly handled by a large crowd of ogling guests may be too overwhelming for your baby. Simply having your closest friends and family for the occasion is enough to give your child all the attention they want, and it allows you to focus on one person at a time as opposed to multiple people.
Food should be accommodated for the baby, other young attendees, and the grown-ups of the party. While you can’t really get too fancy with your baby’s food, lay out some finger foods such as crackers, chopped fruits and veggie sticks for the toddlers and either one large cake, a bunch of cupcakes or cake pops for everyone (tiny bites for a tiny affair). Remember to ask parents about any food allergies beforehand.
Entertainment, especially with kids around, is very important. Designate a play area where toys can be set up and adults can watch over them as they talk amongst themselves. The adults can also play a trivia game involving your baby’s first year or have a caption contest with a few funny and/or cute baby photos.
You can also have your guests help you assemble a scrapbook by asking them to bring or write something that encapsulates a memory of your baby’s first year or take a photo of each guest with your baby and put it all together in the album. Don’t forget to take one with the parents—that’s you!
Your baby’s going to tire out pretty quickly from the festivities so try not to extend the party past an hour or hour and a half. Also, start the party after whenever the scheduled naps are so your baby doesn’t fall asleep mid-way through the party or get cranky with your guests.

Above all else, enjoy the party! Birthdays will only get bigger and better from this point on.

How to Pull a Party out of Your Pantry

Jean at Delightful Repast — Tue, 28 Aug 2012 09:00:00 -0400

Sometimes the best parties are the ones that happen unexpectedly. Are you at a loss when friends drop in, or are you the host who can turn any unannounced visit into an occasion? To pull a party out of your pantry, all you need is a stock of on-hand staples and a handful of fresh ingredients.

Nothing makes entertaining easier than having a plentiful pantry (including frozen and refrigerated staples) and a few quick and easy recipes. Pick several basic dishes that can be endlessly varied according to what’s in season, what’s on hand and who drops in.

Pull out an assortment of nibbles while you set to work on a soup, sauté or pasta dish featuring pantry items accented by fresh, seasonal ingredients. There’s something very satisfying about being able to whip something up on the spur of the moment.

Each cook’s pantry will be different. This list will not suit everyone. Buy only what you will actually use, and rotate your stock.

Baking Supplies

Baking powder
Baking soda
Buttermilk, powdered
Chocolate chips
Chocolate, unsweetened
Cocoa, unsweetened
Cornmeal
Cornstarch
Extract, almond, vanilla
Flour, unbleached all-purpose
Honey
Molasses
Nuts, raw
Salt
Spices
Sugar, brown, granulated and powdered
Yeast

Bottles

Brandy
Liqueurs
Marsala
Port
Rum
Sherry
Wine

Cans and Jars

Anchovies
Applesauce, unsweetened
Artichoke hearts
Bamboo shoots
Barbecue sauce
Beans, black, garbanzo, kidney, pinto
Broth, beef, chicken, vegetable
Capers
Chiles, chipotle
Chiles, green
Chili sauce
Chutneys and relishes
Coconut milk
Fruits and fruit juices
Hoisin sauce
Hot sauce
Jams, jellies, curds
Ketchup
Mayonnaise
Milk, evaporated
Mustard,Dijonand others
Oil, Asian sesame
Oils
Olives
Peanut butter, other nut butters
Pickles
Pimientos
Pumpkin puree
Roasted red peppers
Salmon
Salsa
Soup
Soy sauce
Syrups
Tahini
Thai curry pastes
Tomato paste
Tomato sauce
Tomatoes, diced
Tuna
Vinegars
Water chestnuts
Worcestershire sauce

Dry and Packaged

Beans, lentils, split peas
Cereals
Coconut
Coffee
Cookies
Crackers
Fruits, dried
Gelatin, unflavored
Herbs, dried
Milk, powdered
Mushrooms, dried
Nuts, roasted
Oatmeal
Pasta
Rice and other grains
Seeds, sesame, sunflower, pumpkin
Tapioca
Tea
Tomatoes, sun-dried

Other Foods

Garlic, onions and shallots
Potatoes

Frozen Foods

Chicken breasts
Cranberries
Ground turkey
Peas
Phyllo
Puff pastry
Shrimp, peeled raw

Refrigerator Staples

Apples
Butter, unsalted
Cheese, Cheddar, cream, Monterey Jack, Parmesan, Swiss
Eggs
Ginger, fresh
Lemons and limes
Milk
Prosciutto
Sour cream
Whipping cream
Yogurt

Get Back to Your Roots

Vivian Manning-Schaffel — Fri, 24 Aug 2012 08:00:00 -0400

With the Fall season on our doorstep, fresh root veggies abound and make great staples for a new eater's diet. They taste sweet, puree to a smooth consistency, and have few allergens - all good attributes for a baby's first food.

Root veggies are also packed with nutritional benefits: The betacarotene in carrots and sweet potatoes helps baby's vision develop, and gives their immune system a much-needed boost in the colder weather. Both cauliflower and parsnips are high in Vitamin C and folate - an important nutrient on both sides of the womb that helps baby's growth and cell regeneration.

There are also a number of fantastic and easy root recipes in our baby recipe section.

Sweet Potatoes
Makes about 8 servings

1 medium sweet potato, about 7 ounces, peeled and cut in half
1/2 teaspoon olive oil (optional)

Preheat oven to 350°
Insert slicing blade assembly to Cuisinart® food processor. Slice both halves of the sweet potato. Toss slices in a mixing bowl with olive oil.
Pour 1/2 cup water onto a jellyroll pan. Arrange slices on sheet tray and bake in oven for about 15 to 20 minutes, until slices are soft. Cool and serve.

Nutritional information per serving:

Calories 80 (42% from fat) undefined carbohydrates 10g undefined protein 1g undefined fat 3g undefined sat fat undefined 1g undefined chol 0mg

Carrots
Makes about twelve 1-ounce servings

1 pound carrots, peeled and trimmed

Insert the slicing blade on the Cuisinart® food processor work bowl. Arrange the carrots in the small feed tube and slice using the small pusher.
Place sliced carrots in a steamer basket to fit a 3- or 4-quart saucepan filled with an inch of water. Place the pan with a tight fitting lid over high heat. Once the water comes to a boil reduce the heat to medium. Steam carrots for 20 minutes until they are completely soft.
Place steamed carrots in work bowl fitted with the metal chopping blade. Pulse 5 times and then turn machine on for 20 seconds. Scrape work bowl. Process for 20 more seconds. For a smoother consistency, pulse in 1 tablespoon of cooking liquid until desired consistency is reached.
Allow mixture to cool. Store in refrigerator in airtight container for up to 3 days or fill ice cube trays or other containers to freeze.

Nutritional information per 1-ounce serving:

Calories 16 (4% from fat) undefined carb. 4g undefined pro. 0g undefined fat 0g undefined sat fat 0g undefined chol 0mg undefined sod. 13mg undefined Calc. 10mg undefined fiber 1g

End-Of-Summer Bucket List

Christina Fong — Tue, 21 Aug 2012 10:00:00 -0400

As the summer winds down, take some time to enjoy the little things with your little ones. There’s still plenty of sun to go around and summer food to savor so take your growing foodie out and about. Food is meant to be experienced with all five senses and while you’re at it, check the following off your summer to-do list:

SEE. Have a picnic. Soak up that sun and enjoy the weather while you can! Not that snow is just around the corner, but our summer days are numbered. You and your kids will quickly see how much fun eating al fresco is.

SMELL. Do some gardening. Get active and proactive with your kids in the garden, and let them decide what fruits and vegetables to plant. Your kids certainly won’t mind getting a little dirt on them and neither should you! Plus, there’s nothing like the smell of a home garden.

HEAR. Roast food over a campfire. Whether it’s a hotdog, s’mores, or a bit of fruit, gathering around a campfire to cook and eat is a time-honored summer tradition that never goes out of style. The sound of roasting food, crackling wood and chirping crickets doesn’t hurt either.

TOUCH. Go fruit picking. Fruits such as strawberries, raspberries and peaches are still good to pick right now. It’s a fun and inexpensive activity that will show your kids where their fruits and veggies come from and how much work goes into gathering them.

TASTE. Juice some fruits. It doesn’t matter what you juice as long as your kids realize how fun and easy it is to make freshly-squeezed drinks. They’ll be amazed at how different (and better) it tastes, and you may find yourself engaged in a new recurring activity.

How to Host a Baby Shower

Jean at Delightful Repast — Wed, 15 Aug 2012 10:00:00 -0400

No one appreciates a party more than an expectant mother! Dressing the baby and decorating his/her new digs is all the more fun when her family and friends are sharing in the joy. If you’ve never given a baby shower, your time will come. The following seven tips will help you pull it off without a hitch.

Unlike a bridal shower, a baby shower may be hosted by family members as well as friends.

If more than one shower is being held, the guest lists should be coordinated so that no one is invited to more than one.

Sometimes a shower is held about a month after the birth, but more often the baby shower is held a month or two before the due date.

Early afternoon on a Saturday or Sunday is often convenient for most guests. Two hours or so is generally long enough to chat, have some refreshments, open gifts and perhaps play a few games.

Shower invitations are sent four to six weeks ahead, asking guests to RSVP by two weeks before the shower.

The invitation should include the following information:
Names of both guest of honor and host(s)
Date and time
Location and directions
Phone number and email address of host handling RSVPs
Registry information or helpful hints (gender, nursery theme, colors)

Traditionally there is a shower for the first baby only, but this has been relaxed in recent years. Unless several years have elapsed since the birth of the first baby, the mother is likely to still have all the “big ticket” items; but diapers, blankets and other supplies might need to be replenished.

Baby-Friendly Cinnamon French Toast

Katie Marber — Mon, 13 Aug 2012 10:05:00 -0400

Once babies start to develop motor skills and coordination, a whole new world opens up right in front of their eyes, and mouths! Although Cheerios are an easy go-to breakfast option for tots, you can experiment with other tiny bite-sized finger foods, like Baby-Friendly Cinnamon French Toast!

Cubes of warm soft French toast will surely induce those precious dimples, whether you mix in cinnamon, serve with berries – or both! Not only does cinnamon infuse the batter with wonderful flavor, but it has been known to hold health benefits. Not to suggest that you throw out the Pepto and replace it with this spice, cinnamon is used by some to treat nausea, diarrhea, indigestion and even colds. It surely beats sugar!

Whichever recipe you decide, make sure to use whole-wheat bread, pass on the syrup and leave out the egg whites. Holding off on egg whites within the first year has been known to prevent food allergies. However, after six months, you may introduce the yolks.*

The best part about this recipe is that by baking the loaves instead of using a pan, the whole family can enjoy this meal at the same time. That means no more cold French toast for the cook! The time it takes to bake this breakfast allows you ample time to get your little one dressed and ready for whatever the day has in store.

Baby-Friendly Cinnamon French Toast
Makes 8-10 Servings

1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 loaf whole-wheat bread
4 egg yolks*
1 1/2 cup low-fat milk
1 teaspoon vanilla
1 teaspoon cinnamon
Cinnamon for topping
Fruit topping of choice

Preheat the oven to 350 degrees. Stir together the melted butter and brown sugar and spread around the bottom of a 9 x 13 pan. Place a first layer of bread slices in pan. Beat eggs, milk, cinnamon and vanilla, and then lay half of this mix on top of the bread slices. Top with the second layer of bread slices, and coat with the rest of the egg mix. You can also make this the night before and store it in the refrigerator until the morning. Sprinkle top with cinnamon and bake at 350 for 45 minutes. Add toppings and serve in cubes to your little one and let the rest of the family dig in!

*Consult with your doctor about the right time to introduce egg yolks, for every child is different

Quick and Easy Spoon Rolls

Jean at Delightful Repast — Thu, 09 Aug 2012 10:00:00 -0400

Traditional spoon rolls are the quickest and easiest yeast bread going. The problem I always had with them was that, though tasty, they are more like a muffin in texture. So I started experimenting and came up with a much more flavorful version that has the proper yeast dough texture. It's still just as quick and easy, but since they have to hang out in the refrigerator for at least 24 hours, you have to plan ahead.

24-Hour Spoon Rolls
Makes 18 rolls

3 3/4 dip-and-sweep cups (18.75 ounces) unbleached all-purpose flour
1/4 cup sugar
2 1/4 teaspoons (1 package) instant yeast
1 1/4 teaspoons salt
1/2 cup unsalted butter
2 cups water
1 large egg, lightly beaten

In large bowl, whisk together flour, sugar, yeast and salt. In small saucepan, melt butter; stir in water. With dough whisk or large wooden spoon, stir water, melted butter and beaten egg into flour mixture until blended. The dough will be very sticky. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours or up to three days.
An hour to an hour and half before serving time (the longer time if your kitchen is cold), remove from refrigerator and stir down the dough (just a few strokes). With a 1/4-cup measure, scoop dough into well-greased or cooking-sprayed muffin tins, filling two-thirds full (scant 1/4 cup). Let rise, uncovered, 20 to 30 minutes (60 minutes if kitchen is cold) or until they’ve risen to the top of the cups. During last 15 minutes, preheat oven to 400 degrees.
Bake at 400 degrees for 20 minutes or until rolls are golden brown. Let stand 5 minutes before removing from tins.

Fruit-Infused Playdate Pops

Katie Marber — Mon, 06 Aug 2012 10:15:00 -0400

If you're like most parents, you've been presented with the difficult question of bribery. In order for your stubborn little one to listen, you can either teach them the hard way, or you can offer them something tangible for their acquiescence. Not only does bribery come with an ethical cost, but often time, the trade off involves an unhealthy rarity snack. However, if you're hosting a playdate or a party, neither options go over well. Instead of choosing to discipline someone else's child or serving taboo sweets, go with homemade fruit-infused popsicles and create a win-win!

These refreshing and sweet treats convince the grinning and giggling little ones that they've cheated the system by bagging dessert in the middle of the day! Little do they know you've handed them over a full serving of fruit necessary for their healthy growth. Instead of nixing soon-to-be rotten fruit, freeze it in these cool handy snacks.

The ease of homemade popsicles makes this bribery tool a hole-in-one. Ahead of time, simply fill popsicle molds with generous amounts of sliced fruit of your choice. You can use a mix of your child's favorite fruits or a variety to ensure your guests will love it all the same. Kiwi, strawberries and mango harmonize well together, too. Then pour white grape or apple juice (the no-sugar added kind) into the molds and pop these puppies in the freezer. In no time, your playdate-savers will be ready for pick-up. Just make sure to plan in advance for them to freeze in time (give yourself a day) and remember, it never hurts to have extra!

With these succulent homemade fruit pops, your house will soon become the dream location for all future playdates. I think we just came up with a win-win-win situation!

Cool Summer Salad - Cucumbers and Cream

Jean at Delightful Repast — Thu, 02 Aug 2012 10:00:00 -0400

Hot foods, whether hot off the grill or spicy hot, call for a cooling accent on the summer table. Cucumbers are the natural choice for summer salads, and this one is quick and easy.

Perfect with grilled salmon or lamb, this light salad can also give the palate a reprieve when eating the spicier dishes of Indian, Mexican and other cuisines.

If using thin-skinned English cucumbers, leave the skin on. Thick-skinned cucumbers fresh from the garden can be peeled or not, but those bought at the supermarket have been waxed and must be peeled. Greek or strained yogurt can fill in for the sour cream, if you prefer.

Cucumbers and Cream
Makes 4 servings

2 medium (12 ounces each) cucumbers
1/4 medium red onion, very thinly sliced and rinsed
1/2 teaspoon salt
1 tablespoon finely chopped fresh dill
1 tablespoon white wine vinegar
1 teaspoon sugar
1/8 teaspoon coarsely-ground black pepper
1/2 cup sour cream

Peel and halve cucumbers lengthwise. Scrape out the seeds with a teaspoon. Slice 1/8-inch thick. In 1.5-quart bowl, toss sliced cucumbers and onion with salt and refrigerate for at least 30 minutes or up to 4 hours. Drain well and pat dry.
In a 1-quart serving dish, toss cucumbers and onions with dill, vinegar, sugar and pepper. Stir in sour cream. Cover and chill for at least 30 minutes, or up to 2 hours, before serving.

Tearless Teething Zucchini Bread Sticks

Katie Marber — Mon, 30 Jul 2012 10:30:00 -0400

We can all agree that there is nothing worse than watching your baby suffer. A close second is not knowing the cause of your little one's tears. Once infants reach about 6 months, a source of pain may come from the miserable teething process. To assuage your crying baby, bake something delicious, warm and comforting, like Zucchini Bread Teething Sticks.

Although not all baby's undergo the same teething patterns, those who's teeth grow in gradually can benefit from this oral pain alleviator. When served ten to twenty minutes out of the oven, the soft texture and warmth soothe your child's tender gums. Just make sure they have cooled enough, as to not burn a sensitive mouth.

Not only do these bread sticks provide a nurturing solution to the painful teething process, but they also contain important vitamins and minerals for your growing baby. The substantial amounts of Vitamin A, potassium and calcium contribute to overall healthy development. To avoid serving pesticides in your kitchen, choose organic zucchini whenever you can.

Your little one will love this teething soother just as much as your older ones. With the fantastic flavor from the cinnamon or nutmeg that the whole family can savor, this truly is a homerun in the oven!

Zucchini Bread Teething Sticks:
Makes 1 loaf

1 small zucchini, about 5 to 6 ounces
1 cup plus 2 tablespoons unbleached, all-purpose flour
1/2 teaspoon ground cinnamon (or nutmeg)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup oil
1/2 cup brown sugar
2 large eggs

Directions:

Preheat oven to 350 degrees F. Butter a loaf pan well. Assemble Cuisinart food processor with the shredding disc and shred the zucchini. Remove and reserve in a separate bowl. Combine the flour, cinnamon, salt and baking powder together in a small mixing bowl. Place the oil and brown sugar together in food processor work bowl fitted with metal chopping blade. Process for 20 seconds, scrape bowl and process again for 10 mroe seconds. Add eggs and process 20 seconds. Add dry ingredients to work bowl and pulse until combined. Pulse in shredded zucchini and process for 15 seconds. Pour batter into prepared loaf pan and bake until a cake tester comes out clean; 45 minutes. Cool cake completely. Slice cake into 1/2-inch sticks.

Eating with the Seasons

Jean at Delightful Repast — Thu, 26 Jul 2012 10:00:00 -0400

Eating with the seasons comes naturally to gardeners and locavores (people interested in eating food that is locally produced, not moved long distances to market), but anyone can do it. There’s no need for complicated lists of what’s in season where. Simply pay attention at the supermarket to where the produce is from.

Buying local, or at least, domestic produce grown as close to home as possible is better for you and the planet. Foods that have not been shipped in from great distances make a lighter impact on the environment, and fruits and vegetables that have not been bred for their keeping and shipping qualities are more flavorful than those that have been transported from afar.

The old adage “good things are worth waiting for” is especially true when it comes to seasonal produce. Although we have access to nearly any food at any time, eating with the seasons leads to more pleasure in dining—the pleasure of anticipation and change as well as superior quality.

Yes, you can buy summer fruit in February and asparagus in October (flown in from South America). But skip the globe-trotting imports and enjoy the anticipation of the first asparagus of spring. The first juicy peach of summer is all the sweeter for those who’ve spurned the out-of-season imports.

Feel the Beet: Introducing Your Baby to Vibrant Veggies

Katie Marber — Mon, 23 Jul 2012 09:30:00 -0400

As a healthy and effective way to wean your baby off mashed food, introduce your little one to a yummy stir-fry filled with nutrient-rich beets. Not only does the variety of bright colors keep your infant entertained, but the rich color comes from beets' unique source of phytonutrients. Beets contain vitamin A and vitamin C, along with fiber, calcium and potassium to make your baby strong. A good source of antioxidants, beets contribute to your youngster's health.*

This vibrant root vegetable can act as a great puree; however, steaming the beets brings out more of their bio-available vitamins. Make sure to buy fresh beets, preferably smaller beets, as those contain more beneficial nutrients than large beets. Remember that steaming the beets for too long compromises the health benefits, so make sure to cook them until they're just tender enough for your child to eat.

The beauty of beets lays in the luscious juiciness extracted by the heat. While you could use cubed chicken instead, the tofu captures the popping colors of the beets and creates a dish that will mesmerize your little one.

With the addition of shallots, onions and carrots, you might find yourself triple taste-testing the tempurature! Beets have always been a favorite of mine, so if you're like me, you might want to increase the serving size and dish this delicious stir-fry to the whole family!

Rainbow Beets:
Makes 2-3 servings

1 cup steamed red beets, cubed
1 cup steamed yellow beets, cubed
1/2 cup steamed carrots, cubed
3 cups cooked brown rice
1 small onion, diced
1/4 cup packed shallots, diced
1 cup tofu, cubed (or chicken)
pinch fresh parsley
olive oil

Directions

Steam beets in medium pot of boiling salted water for 10-20 minutes, depending on size. Test firmness with fork to check; they are cooked once tender. Wait for them to cool, then peel beets and cube them into bite-sized pieces. Separately steam carrots for 10-15 minutes, or until tender, then cut into bite-sized pieces. In nonstick skillet over high heat, saute shallots and onions for about 2 minutes with olive oil. Add in tofu cubes and stir-fry for 2 minutes. Reduce heat to medium-high; add in beets, carrots and parsley; toss until blended. In a separate bowl, combine ingredients with brown rice; toss until well-blended. Peas also work as an extra ingredient, if you'd like. Serve hot/warm and save remainder to heat up later. If avoiding microwaves, simply reheat leftovers in skillet with low heat.

*Vitamins and minerals data according to USDA National Nutrient Database

Butternut Squash Risotto

Jean at Delightful Repast — Thu, 19 Jul 2012 10:03:00 -0400

After a few months of warm-weather favorites, we start craving some of the dishes we’ll be making when the days shorten and cool. Of course, one can make risotto any time of year, but I especially like making it when there’s a bit of a chill in the air.

Butternut squash can be found at farmers markets toward the end of summer and is available through winter. If a gardening friend has a bumper crop, bake squash, puree in Cuisinart food processor and freeze in measured batches to have on hand for recipes. If just making enough puree for one recipe, make it a day or two ahead and refrigerate, to get a jump on dinner. Then about 40 minutes before you want to serve the risotto, pull up a high stool to the stove and settle in for some serious stirring.

Butternut Squash Risotto
Makes 6 to 8 servings

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 tablespoons finely minced shallot
2 cups organic Arborio rice
1/2 cup dry white wine
6 cups lower-sodium chicken or vegetable broth, heated
1 1/2 cups butternut squash puree (1 2-pound squash, baked)
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/8 teaspoon white or black pepper
2 tablespoons unsalted butter, cut into 4 cubes
1/2 cup freshly grated Parmesan
2 tablespoons finely chopped flat-leaf parsley

In 10-inch straight-sided skillet, heat olive oil over medium heat. Cook the onions and shallots until golden, stirring often, about 8 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring, until evaporated. Add 1 cup of the hot broth along with the squash and seasonings and cook, stirring, until all the liquid has been absorbed.
Continue to add hot broth in small batches, just enough to completely moisten the rice, and cook, stirring, until each addition has been absorbed. Stir constantly and simmer very gently until the rice mixture is creamy but al dente, about 25 to 30 minutes from the time the wine was added.
Remove from heat and beat in the butter, one piece at a time, until completely melted. Beat in the cheese. Adjust the seasoning, if necessary. Ladle into warm shallow bowls and garnish with finely chopped flat-leaf parsley.

Take the "Cake" Out of Pancakes!

Katie Marber — Mon, 16 Jul 2012 15:33:00 -0400

Nothing says “Sunday Morning” like a child’s eager face glowing in front of a stack of fresh chocolate chip pancakes. Most parents are willing to sacrifice a more nutritional breakfast option once or twice a week for the bright smiles triggered by these beloved fluffy cakes, but let’s not kid ourselves. Pancakes please virtually everyone in the household, not just the little ones. With a few adjustments to your family’s favorite flapjack recipe, you can take the sacrifice out of your Sunday. That is where chia seeds come in.

For those new to this nutty-flavored nutritional powerhouse ingredient, chia seeds contain omega-3 fatty acids, antioxidants, fiber and calcium. The small seeds, once exposed to water, form a coating of gel that adds substance to your pancake batter that will leave you with long lasting energy (and no excessive calories!). Unlike normal griddle cakes, the high level of protein and fiber keeps you fuller for longer. By packing your pancakes with chia seeds, you are incorporating omega-3 oil into your family’s diet while avoiding the unsavory “fishy” flavor associated with this heart-health booster.

The list goes on. However, the most important detail is that this chameleon-like ingredient can disguise itself with any flavor. Our Chocolate Chip Chia Seed Pancakes recipe removes the guilt out of a universal breakfast indulgence, and your young’ins may never know the difference!

Chocolate Chip Chia Seed Pancakes
Makes 6-8

1 cup unbleached, all-purpose flour (or whole wheat flour)
½ cup old fashioned oats
1 cup milk
1 egg
1 tablespoon canola oil
2 tablespoon honey
½ cup miniature chocolate chips
1 ½ teaspoon baking powder
½ teaspoon salt
1 tablespoon chia seeds

Directions

Use cooking spray on a griddle or pan set to medium heat. Beat egg, add milk and oil. Then, in a separate bowl, mix flour, oats, baking powder and salt. Combine and stir flour and egg mixtures. Stir in the honey, followed by the chia seeds (as close to cook time as possible). Pour ¼ cup of batter onto pan or griddle. Sprinkle chocolate chips according to your preference. Once the edges start to bubble, check for a golden brown on the bottom, then flip and cook until centers are cooked through. Feel free to sprinkle extra chia seeds, maple syrup or other desired toppings on finished product and dig in!

Sizzling Summer Cookout Tips

Jean at Delightful Repast — Thu, 12 Jul 2012 11:10:00 -0400

If yours is a charcoal grill, an inexpensive chimney starter will get you grilling in no time—without dangerous chemicals and unpleasant fumes. Gas grillers, be sure to check your propane supply before you start. There’s nothing worse at a cookout than having the fire go out after you’ve put the food on the grill.
Clean the grill before each use. Heat for 5 minutes with the lid closed, then use a long-handled stiff grill brush to clean off any residue. With long spring-loaded tongs, run a vegetable oil-dipped wadded paper towel over the grate.
For safety, keep a spray bottle of water handy for eliminating those inevitable flare-ups. Have a fire extinguisher close by, just in case.
Remember, the grill isn’t just for meat any more. Vegetables, bread, even dessert can be done on the grill. Something as simple and no-fuss as a peach half or pineapple slice topped with a scoop of ice cream seems special when the fruit is grilled.
Reserve a dedicated area of the grill for the food of any vegetarians in the group so it will not be contaminated by the meat.
Try some non-toxic ways, such as citronella candles or lamps, to keep uninvited flying guests away. If electricity is available, fans may also help.
It’s summertime and the livin’ is supposed to be easy. To be cool and collected when your guests arrive, do as much cooking and prep as possible the day before. Even easier—let your guests bring a dish! [Link to Potluck Party Tips - http://www.cuisinart.com/blog/entry/1436.html]

Mommy and Me: Smoothies

Christina Fong — Tue, 10 Jul 2012 14:05:00 -0400

Everyone loves a good smoothie, and what better time to enjoy them than during the blistering heat of the summer season? Whether you prefer blending vegetables, fruits, or a little bit of both, the result is always a sweet, refreshing sip away from a tropical island vacation (or where ever else your smoothie heart desires). Just don’t forget to take your baby with you!

Most of you parents out there must be quite familiar with the blender as you may have blended, pureed and mashed some form of baby food with it in the past few months. Why not include them in your summer blending project? Now I understand introducing your baby to fruits for the first time can be a little scary so make sure you know which fruits they respond well to and which they don’t before transitioning them in the wonderful world of smoothies. The blending possibilities are endless, and many different diets can be accommodated.

Once you’ve figured out which fruits have been approved, let loose! Not only is the consistency of smoothies perfect for babies but you would be introducing them to a bunch of new flavors they’ve never tried before. Fruits and vegetables by themselves are pretty amazing but blend the right combination together and your baby will be hooked! If you feel they won’t shirk at the roaring sounds of your blender, you can even include them in the process and let them press the button. When it’s done, sit back and enjoy a cup with your new smoothie-enthusiast.

Depending on your baby’s reaction to the fruits included, the following recipe may only be suitable for babies 9 months and older.

Banana Berry Smoothie
Makes 3 1/2 cups
Based on Cuisinart Original

1-1/2 cup orange juice or soymilk
1/2 cup yogurt, fat-free vanilla
1 frozen banana
1 cup fresh strawberries
1 cup frozen berries (raspberry or strawberry)

Place ingredients in blender jar attachment in order listed. Place cover on blender jar. Turn to HIGH and press ON. Blend for about 20-30 seconds until smooth.

Chill Out with Lemon Sherbet

Jean at Delightful Repast — Fri, 06 Jul 2012 12:03:00 -0400

The sherbets of my childhood were of the store-bought variety, tasty enough but overly sweet and filled with various artificial additives, the most obvious being the food coloring. If you have an ice cream maker, you can make your own frozen desserts using all wholesome ingredients.

Lower in fat than ice cream, sherbet makes a most refreshing summer dessert. Needs no embellishment, but fancy it up if you like with a handful of fresh blueberries. With no cooking involved, it’s a dessert you can make without heating up the kitchen—or the cook!

Lemon Sherbet
Makes about 5 cups

1 tablespoon finely grated lemon zest
1/2 cup freshly squeezed lemon juice
3/4 cup sugar, divided
1 1/2 teaspoons unflavored gelatin
Pinch salt
1/2 cup boiling water
1/2 cup heavy whipping cream
1 1/2 cups reduced fat (2%) milk

Zest and juice lemons.
In 1- or 2-quart glass measure (the spout will make pouring into the machine easier), stir together 1/4 cup sugar, gelatin and salt. Stir in boiling water, stirring until dissolved. Stir in lemon juice, zest and remaining sugar, stirring until dissolved. Stir in cream, blending well. Stir in milk; cover and refrigerate until well chilled, at least 4 hours or overnight.
Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have.
Transfer the soft sherbet to a freezer-safe airtight container, and place in freezer for at least 4 hours.

Staying Picnic Perfect for the Fourth

Christina Fong — Tue, 03 Jul 2012 11:37:00 -0400

July 4th is almost entirely synonymous with barbecues. Everyone looks forward to gathering around the grill while impatiently waiting for their burgers to cook. As it quickly approaches and people are raiding their supermarkets en masse, it’s easy to forget that picnics are a perfectly acceptable and very enjoyable al fresco dining option. It’s a great opportunity to laze about in the shade while the little ones stretch their legs and take in the summer sun.

However, we all know that a picnic isn’t a picnic without the food. Packing the perfect basket (or to be more practical, cooler) that’ll satisfy tummies of all sizes will put picnics back on the summer must-list for you and your kids. Kick off your July 4th festivities with some of these treats:

Buffalo wings, ribs, Swedish meatballs—all great meaty delights that can be picked at individually without too much fuss. Just remember, on much warmer days, meat will last about an hour in the heat.

Think pizza, meat pies, and tacos…all in conveniently sized cupcakes! Kids will marvel at their size and taste, and adults will find that having travel-sized food may be better than any travel-sized games they brought to the picnic.

Wraps and sandwiches are great because they can be tailored for both meat-lovers and vegetarians. Not only that, but they’re tasty hot or cold so sticking them in the cooler won’t take away any of their flavor or appeal.

Celery and carrot sticks are a simple and healthy snack that can be made more interesting with the right selection of dips. Blue cheese, sour cream, yogurt, pesto, and peanut butter all make for delicious dipping options for veggies or fingers (I recommend the former for handsy kids)!

Salad possibilities are numerous. You’ve got pasta, egg, potato, and an assortment of vegetables to choose from. Again, they’re good for packing in the cooler and can be kept really simple for the kids or played up with more mature dressings and spices for the grown-ups.

Fun-shaped fruits are sure to get your kids’ attention with the help of a few cookie cutters. Fruits like watermelon, apple, pear, and cantaloupe will work great and in just a few quick slices and cuts, you’ve got edible art. Depending on the fruit, a little drizzle of honey or dollop of yogurt will also go great with your cut-outs.

Pasta-bilities

Jean at Delightful Repast — Thu, 28 Jun 2012 09:00:00 -0400

In 2011 a global survey by the charity Oxfam discovered pasta to be the world’s most popular dish. Universally appealing, pasta is inexpensive, versatile, convenient and deliciously satisfying.

Though we often see it drowning in sauce, experts agree that pasta should be just coated. Put a bowl of sauce on the table so that those who like more sauce can ladle it on to their liking.

Pasta comes in hundreds of different types and shapes. Here is a just a sample:

Long strands: Capellini, spaghetti, bucatini
Long flat: Fettuccine, linguini, tagliatelle, pappardelle
Sheet: Lasagne
Tubes: Penne, ziti, rigatoni, elbow macaroni, mostaccioli
Specialty shapes: Farfalle, fusilli, shells, rotelle, gemelli, campanelle
Stuffed: Ravioli, mezzelune, tortellini

Different shapes traditionally call for different sauces. Pairing pastas and sauces is something of an art. The possible combinations are limitless. There are no hard and fast rules, just a few general guidelines to which there are plenty of exceptions. Do lots of delicious experimenting to discover what you like best.

While the long strands take a very smooth sauce, the long flat shapes take creamy or slightly chunky sauces. The tubes and specialty shapes can take thick and/or chunky sauces—the larger the pasta, the thicker or chunkier the sauce.

My one unbendable rule: Hot pasta on hot dishes. When you drain the pasta, set your serving platter or bowl in the sink and drain the pasta over it. Heat dinner plates or individual pasta bowls in the oven (about 200 degrees) or warming drawer. If you haven’t done it before, you’ll be amazed at the difference it makes in the quality of your meal.

Never Too Late for a Crepe

Christina Fong — Mon, 25 Jun 2012 11:00:00 -0400

If you like pancakes, I dare you and your kids to not like…nay, love crepes. I remember seeing my mom eat them as a kid at IHOP but they always looked too fancy for my liking. I was used to good old fashioned buttermilk pancakes with nothing more than syrup and butter on top. Boy was I missing out. The first time I had them, I decided to try two: one filled with Nutella and another with ham slices. I was converted.

French in origin, crepes are deliciously thin pancakes that can be eaten individually but are best eaten with a sweet or savory filling of your choice. What’s great about them is their versatility—they can be served any way you want. Crepes can be prepared for all meals from morning to night, whether you want a light breakfast crepe or a heartier dinner crepe. You can go traditional with typical sweet fillings such as jam, chocolate sauce, and whipped cream or savory fillings like cheese, ham, and mushrooms. Of course, you aren’t limited to these choices. Let your mind run wild and test the boundaries of your curious taste buds.

To help you along with your crepe adventures, here’s a basic recipe for you to try. If you see yourself making a lot of them in the future, you would probably benefit from buying a crepe pan. Otherwise, a regular pan (preferably a 9-inch pan) should do. Be warned: it might take a few tries to get a perfectly thin and rounded crepe but keep at it.

Crepes
Makes 8-10

1 cup all-purpose flour
2 large eggs
1 cup of milk
1/2 cup of water
1 tbsp of sugar
1/4 tsp of salt
3 tbsp of melted butter

Combine all the ingredients in a blender and puree for about 30 seconds. Let the batter sit at room temperature for about 15 minutes or if you have the time, refrigerate for about an hour. Heat a non-stick pan over medium heat and lightly coat with oil or butter. Pour about ¼ cup of the batter onto the pan and swirl it so it spreads evenly. Let it cook for about 30-45 seconds, flip it, and let it cook for another 15 seconds or so. Remove from pan to cool and repeat steps until the batter is gone.

Fillings and/or toppings you and your kids will enjoy:
Strawberries
Bananas
Honey
Nutella
Chocolate sauce
Whipped Cream

Essential Herb Garden

Jean at Delightful Repast — Thu, 21 Jun 2012 11:00:00 -0400

Dried herbs are convenient and even preferred over fresh in some applications. But there are times when only fresh will do. Yes, it’s wonderful that we can buy those little packets of fresh herbs at the grocery store, but it isn’t very cost effective.

The four fresh herbs I use most frequently are ones it really pays to grow myself.

Basil: A chiffonade of basil strewn atop my homemade pizza takes it to another level; imagine how it could benefit takeout pizza! Then, of course, there’s pesto—a natural for summer entertaining.

Cilantro: The piercing flavor of cilantro is a must in salsas and Mexican cuisine. And nothing can shake up a salad quite like a handful of cilantro leaves.

Dill: Few herbs make so beautiful a garnish as the lacy foliage of dill, and when you grow your own you can afford to use it lavishly. One of my favorite applications is lining a deviled egg platter. The tangy flavor complements eggs, fish, chicken, lamb, potatoes and all sorts of vegetables.

Parsley: Flat-leaf Italian parsley adds excellent flavor to many dishes and is the go-to garnish of cooks everywhere. Chewing the chlorophyll-laden leaves after a meal reportedly eradicates onion and garlic breath!

Novice gardeners will find herbs the perfect introduction to gardening. Herbs can be grown indoors or out, in containers or in the ground. My own essential herb garden is in a four-foot square raised bed located in an area of full sun.

Whether on a windowsill or in the garden, it’s easy to snip off as much as you need whenever you need it. The more you harvest from an herb plant, the more it will produce.

How to Throw a Cupcake Decorating Party

Christina Fong — Mon, 18 Jun 2012 11:46:00 -0400

If you haven’t thrown your kid a cupcake decorating party, it’s about time. It’s a party idea that wraps sugary sweet desserts and arts-and-craft-type fun all in one. Plus, it’s great because this party won’t limit kids to one or two slices of one cake but lets them eat as many cupcakes as they want and can decorate. To help these little cake artists discover the Picasso within, here are few tips on throwing your party:

The first and most obvious step is to bake your cupcakes! Whether you bake them the same day or the day before, give them enough time to cool. This will make frosting them a lot easier. If you want to keep it simple, you can just choose one flavor but having two flavors may better fuel their creative process (or satisfy their sweet tooth). Try Cuisinart’s Birthday Cake recipe.

Frosting is a must for any cupcake. To save some money, you can opt to make your own, such as Cuisinart’s Fluffy Frosting or buy a variety of flavors to give your cupcake decorators some more options. You can opt to pre-frost the cupcakes if you want to save time or frosting. If not, make sure everyone has a plastic knife to frost with.

The cake decorations are where the creativity really begins. Make sure you offer everyone a lot to choose from. Sprinkles, jelly beans, M&M’s, you name it. The colorful assortment will be a feast for their eyes and mouths! If everyone’s old enough to handle icing, prepare a few squeeze bottles filled with different types of icing. No need to splurge on fancy piping/icing tools. Again, keep the options fun and colorful.

Organize all the decorations in separate bowls in the center of the table so everyone can easily reach them. If you want to provide a little inspiration, place some cupcake decorating ideas on the table for everyone to mull over.

And that’s it! Set the table and let those budding young cake artists loose. If you’re planning on hosting a themed party, ignore what I said about being super colorful and keep the color palette of the cakes and decorations in tune with your theme. Enjoy!

Give Peas a Chance

Jean at Delightful Repast — Thu, 14 Jun 2012 11:17:00 -0400

The old adage “good things are worth waiting for” is especially true when it comes to seasonal produce. The first peas of the season are all the sweeter for those who’ve spurned the out-of-season imports. And sitting outdoors shelling peas is one of the more enjoyable “mindless activities” at this time of year.

Whether you grow your own peas or buy them fresh, they are a special treat to be enjoyed for a brief season. Fortunately, frozen peas are the one frozen vegetable that can truly be said to rival fresh in many dishes. And pea salad is definitely one of those dishes!

There are as many pea salad recipes as there are women of English descent; most call for a mayonnaise dressing—this one, a vinaigrette. It can be made any time of year with 16 ounces of uncooked frozen peas. If using fresh peas, you will need 3 pounds of pods to get 3 cups of peas. Rinse the pods, shell the peas, then steam them for 5 to 10 minutes or just until tender.

Marinated Green Pea Salad
Makes 6 side servings or 2 main dish servings

3 cups steamed fresh green peas or 16 ounces uncooked frozen peas
5 green onions, thinly sliced
1 cup thinly-sliced celery
1 small green bell pepper, chopped
1/2 cup of your favorite vinaigrette
6 leaves butter lettuce
3 small ripe red tomatoes, cut into 6 wedges each

In 2-quart bowl, combine peas, onions, celery, bell pepper and vinaigrette. Cover and refrigerate for 3 to 8 hours, stirring a few times.
To serve, place a lettuce leaf on each of six chilled salad plates. Top with marinated pea salad, using a slotted spoon. Garnish each salad with three tomato wedges. If really good tomatoes are not to be found, garnish with strips of red bell pepper.

Kid-Friendly Campfire Desserts: More Than S'Mores

Christina Fong — Mon, 11 Jun 2012 12:00:00 -0400

S’Mores no more! It’s the summer of 2012 and while s’mores are a beloved campfire classic, there are plenty of other delicious desserts you and your kids can heat up over the fire. Why not try something new? Now, I’ll admit that I’m not the biggest fan of marshmallows, but that doesn’t mean my reasons for trying alternative campfire desserts are any less valid.

When I first discovered the simple yet delicious recipe for a Banana Boat that required nothing more than tin foil, bananas, chocolate chips, and marshmallows (sans marshmallows for me), it got me thinking. Fruits are actually a wonderful treat when roasted because the caramelization helps release their natural juices, giving you fruit packed with richer flavors and texture. It’s best to find fruits that are ripe but still a bit firm. You can roast citrus fruits if you want but because there’s much more water in them, they’ll wind up steaming more than roasting.

It’s simple enough to let your kids roast over the campfire too. Just halve, slice, or dice some fruits such as peach, pineapple, plum, and strawberries and have your kids thread them onto some wet skewers and roast away! Another option is to roast them in a pan over a campfire grill and let them simmer in their own juices. Fruits usually don’t need much more than 2-3 minutes on each side depending on how to cut them and should end up just slightly tender.

Once they’re done, top them off with some honey, maple syrup or ground spices. Even better, serve them with some yogurt or ice cream! The juices you collect while roasting fruit in a pan can be used for cooking more savory dishes. You and your kids will enjoy the roasted fruits’ enriched flavors and unusual sensations of hot and cold mixed into one bite. I won’t claim any victory over s’mores with my offerings of fruit, but I hope you enjoy them all the same!

Summer Sides - Tabbouleh

Jean at Delightful Repast — Thu, 07 Jun 2012 09:28:00 -0400

When summer heats up, everything seems to taste better outdoors. Whether you have a backyard patio or a city balcony, it’s time to fire up the barbie and round out the menu with the simplest side dishes.

Make-ahead dishes that require little or no cooking allow you to keep your cool while entertaining this summer. You’ll spend less time in the kitchen and more time with your guests.

This recipe for tabbouleh (pronounced tuh-BOO-luh) calls for three times the tomato and a great deal more parsley and mint than many tabbouleh recipes. I am told by Middle Easterners that the recipes that are more bulgur than salad or that call for garlic or green peppers are not authentic. But who’s to say what is authentic? Every family of cooks has its own variations on traditional dishes.

Tabbouleh
Makes 6 Servings

1 cup fine-grain bulgur
1 cup boiling water
4 medium (1 1/2 pounds) tomatoes, cut into 1/4-inch dice
1/2 bunch (3 or 4) green onions, very thinly sliced
2 bunches (12 to 14 ounces total) flat-leaf parsley, very finely chopped
1 bunch (about 2 ounces) mint, leaves only, very finely chopped
1/4 cup fresh lemon juice
1/4 to 2/3 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
(Optional: 1/4 teaspoon cinnamon and 1/2 teaspoon allspice, authentic, but not to everyone’s taste)

In 3-quart bowl, pour boiling water over bulgur. Cover and let stand until water is absorbed, about 15 minutes.
Meanwhile, prepare the tomatoes, green onions, parsley and mint.
Spread the diced tomatoes and their juice over the bulgur, then add the sliced onions and chopped parsley and mint.
Whisk together lemon juice, 1/4 cup olive oil, salt and pepper. Pour over tabbouleh and toss to mix well. Taste and adjust seasoning, adding more olive oil as needed. Cover and chill for 1 hour (or up to 1 day). Serve with grape leaves or leaves of lettuce or cabbage for scooping.

Mommy and Me: Finger Foods

Christina Fong — Mon, 04 Jun 2012 15:50:00 -0400

After about eight or nine months, your baby will have the motor skills to not only throw food at the wall but in their mouth. Sure, you can rejoice in the fact that you no longer have to fight to spoon feed them but why not join in on the finger food merriment? Eating with your hands is fun for any baby, toddler or adult! All you have to do if pick the right foods to eat together.

Cereal Low-sugar cereals or O-shaped cereals like Cheerios are perfect for your baby to practice their newly acquired pincer-grasping skills. Just keep cereals containing honey or high fructose corn syrup away from their little hands and mouth. While they’re busy playing/eating, you can prepare a healthy bowl of trail mix filled with the same cereal, a variety of nuts, and some dried fruit.

Non-Citrus Fruits Small, diced up bits of naturally sweet fruits such bananas, mango, and melon are soft enough for your baby to break apart and colorful enough to play with! The riper they are the better and of course, make sure you remove any seeds or pits before serving them. To add a little more flair to your serving of fruits, you can dip your bananas in Nutella (it’s the new peanut butter!), sprinkle a bit of cinnamon on your mangos, or lightly pour some ginger syrup over your melons.

Sweet Potatoes Babies need their veggies and sweet potatoes satisfy both nutritional and sugar needs. Although we tend to lose a lot of those nutrients during the cooking process, steaming or baking the sweet potatoes preserves more nutrients than boiling them. The grown-ups can enjoy oven-baked sweet potatoes as well or help themselves to some sweet potato fries with a side of mayo, pesto or really any type dip.

Avocado Soft and creamy, avocados are perfect for babies because of their texture and high nutrient content. Just serve them diced, and watch your baby pick away. They’re also great for adults because they go amazingly well with a lot of other foods, such as mangos and sweet potatoes, without overwhelming them. Try a mango and avocado salad with citrus dressing or avocado-dipped sweet potato fries.

Egg Yolks While egg whites are off limits for babies under a year old, egg yolks are free for the taking! They’re full of protein and when scrambled or better yet, hard-boiled, are easy for your baby to munch on. Luckily, eggs white and yolks are safe for you to eat. Eat your hard-boiled eggs halved with an avocado spread and sprinkle of salt and pepper or cut up slices and put them in a sandwich. If you don’t particularly like them hard-boiled, scramble your eggs and use them to make French toast with honey and cinnamon for flavor.

How to Throw a Wine Tasting Party

Jean at Delightful Repast — Thu, 31 May 2012 09:58:00 -0400

A wine tasting party appeals to wine experts and novices alike and makes a nice change from the usual dinner or cocktail party. Any number of guests will work, depending on the host’s space; but having at least 12 makes it more interesting and having more than 24 gets very complicated.

Send out invitations a month in advance, and ask guests not to wear fragrance to the party so that everyone will be able to smell the wines (an important aspect of tasting).

You will need one glass per person, rinsing the glasses between wines. A separate glass for each wine is ideal, but 12 people tasting six wines would need 72 glasses. Have a pitcher of water and an empty bowl or ice bucket on the table so that guests can sip water and rinse their glasses between wines.

For a tasting, a 2-ounce serving of each wine is sufficient. One bottle holds 12 servings. If you are having 12 people, you will need one bottle of each wine. If you are going to taste six wines, you could ask each couple, or “pair” of guests, to bring one bottle. Or you could supply all the wine. Bag, or otherwise cover, and number each wine. Such a “blind” tasting ensures that guests won’t be influenced by the labels.

Have a theme for your wine selections; for example, Napa Valley reds, Italian whites, one varietal from several regions, one varietal from a single year from different regions, different varietals from a single region.

An assortment of breads, crackers, cheeses, and fruits can be offered. If you plan to serve something more substantial, do so after the tasting.

A wine tasting can be as simple or as technical as you like. Try to suit the level of interest of your group. Provide guests with pencils and tasting sheets listing the wines so that they can write down their impressions as they see, smell, and taste each wine, perhaps ranking them in order of preference. When everyone is through tasting a wine and making notes, have a discussion.

Dessert Spotlight: Fat Rascals

Jean at Delightful Repast — Tue, 29 May 2012 10:00:00 -0400

Fat rascals have been around since the mid nineteenth century, but are seldom found outside of Yorkshire, England. No, I'm not making disparaging remarks about people of Yorkshire! Fat rascals are tasty little buns, similar to scones, that go down a treat with a nice cup of tea or glass of milk.

It's been several years since I developed my recipe in honor of my Yorkshire grandfather (who may not have ever eaten a single fat rascal in his entire life, for all I know). Kids love this low-sugar treat because the buns have cute little faces, and they love putting on the eyes (dried cherries) and teeth (slivered almonds).

Fat Rascals
Makes 10 buns

1 1/3 packed cups unbleached all-purpose flour
2/3 packed cup whole wheat flour
2 tablespoons sugar
2 tablespoons dark brown sugar
1 tablespoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup dried currants
Finely grated zest of 1 orange
1 large egg
3/4 cup milk, approximately
20 dried cherry halves
30 slivered almonds

Preheat oven to 400 degrees. Grease, or line with parchment paper, a large baking sheet. In a medium bowl combine the flours, sugars, baking powder, cinnamon and salt. Cut the butter into the flour mixture until it resembles coarse meal. Stir in the currants, being sure to separate any that are clumped together.
In 2-cup glass measure, combine egg and enough milk to make 1 cup liquid; reserve 1 tablespoon for glaze and pour the rest into dry mixture and gently mix with wooden spoon until just combined.
Divide dough into 10 pieces, each measuring 1/4 cup. Shape each into a ball. Arrange 2 inches apart on prepared baking sheet. Flatten tops slightly. Brush tops with egg glaze. Decorate each with 2 dried cherry halves for eyes and 3 slivered almonds for smile. Bake for 15 to 20 minutes, until golden brown. Serve warm or at room temperature with butter.

Chocolate Frozen Yogurt

Jean at Delightful Repast — Sun, 27 May 2012 09:30:00 -0400

Kids love chocolate frozen yogurt and, made with cocoa, it couldn't be easier. Since there’s no cooking involved, even very young children can safely get in on the action. A splash of leftover strongly brewed coffee adds another dimension to the chocolate flavor. If you’re making a batch for adults, though, try a couple tablespoons of coffee liqueur instead.

Homemade frozen yogurt is a treat you can feel good about serving to your family. No strange chemicals or other unpronounceable additives. My ice cream maker has earned a permanent spot on the counter and its gel-filled canister, a permanent place in my freezer. Keeping the canister in the freezer at all times means it's always ready to go!

Chocolate Frozen Yogurt
Makes about 5 cups

1 32-ounce container organic plain yogurt (nonfat or regular)
2/3 cup sugar
1/3 cup unsweetened cocoa powder
Pinch salt
1 cup milk
2 tablespoons strongly brewed coffee
1/2 teaspoon vanilla extract

Strain the yogurt for at least 4 hours in the refrigerator. You can use cheesecloth in a colander set over a bowl; I just happen to have a set of two 16-ounce yogurt strainers. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
In medium bowl (I use 2-quart glass measure), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps.
Add strained yogurt and remaining ingredients; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate at least 4 hours or overnight.
Assemble ice cream maker, such as the Cuisinart ICE-21; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.
Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 2 hours. If fully frozen, remove from freezer 15 minutes before serving for easier scooping.

Marinate Your Steak!

Rob Day — Fri, 25 May 2012 13:03:00 -0400

Memorial Day is the unofficial kick off to Summer which means... it’s grilling season! If you’re looking to impress the guests this weekend fire up your grill and try this unique marinade.

Steak Marinade

1 Cup Extra Virgin Olive
3 crushed garlic cloves
1 cup of Samuel Adams Boston Ale (Lager is OK if Ale is not available)
1/2 cup of lemon juice
1 teaspoon dry mustard powder
1/2 cup of soy sauce
2 tablespoons of brown sugar
3 tablespoons of Worcestershire sauce
2 teaspoons salt
2 teaspoons coarsely ground black pepper

Select your favorite steak or steak tips. Using a fork, poke holes in the meat to allow it to absorb the marinade. Mix all of the ingredients together and put the steak and marinade in bowl or dish in the refrigerator overnight. If the meat isn’t covered you may want to flip it once. Grill to taste the next day and Enjoy!

A Peach of a Dessert

Jean at Delightful Repast — Wed, 23 May 2012 12:52:00 -0400

Before your kids have a chance to get accustomed to sugary treats, make fresh fruit your family's dessert of choice. The sweet juiciness of a perfectly ripe peach makes it ideal for a summertime dessert. Peaches are in season, depending on where you are, from May to early September.

But don’t just grab the first peaches you see. To pass as dessert, the peaches must be perfect. How can you tell? The nose knows! Some of the most gorgeous peaches have no aroma and no flavor. If you can’t smell the peaches, pass them by. A peach that doesn't smell peachy isn't going to taste peachy.

Only a yellow peach has the acid, flavor and texture to stand up to cooking. For serving raw, experiment with different varieties of both white and yellow peaches. Organic peaches are free of the multiple pesticides regularly applied in conventional orchards. Look for them at farmers markets, natural foods stores and even the supermarket.

Once your nose has led you to the most aromatic peaches, look at them. If they have a few blemishes, that’s okay. Look at the “shoulders.” Avoid peaches with “green shoulders” around the stem end, a sign that they have been picked too soon. Select a half pound per person of the most perfectly ripe, fabulously fragrant peaches.

Once you get them home, don’t refrigerate them. Let them stand at room temperature until you’re ready to serve them. Wash them carefully—no need to peel, just wipe off as much fuzz as you can. Slice them into a pretty bowl or into attractive individual serving dishes. Freestone varieties are easy to cut in half and slice into neat wedges.

Served in stemware and garnished with a dollop of plain yogurt, a drizzle of honey, and perhaps a mint leaf, peaches can easily pass for dessert. Sweet, easy and delicious, and not a refined carbohydrate in sight!

Hazelnut Shortbread--A Cookie for the Grown-Ups

Jean at Delightful Repast — Fri, 18 May 2012 10:54:00 -0400

Yes, I call this variation on the barely sweet classic “a cookie for the grown-ups,” but children who have not grown accustomed to sugary treats will love it too. A traditional British biscuit (cookie) that goes well with a cup of tea, it also pairs perfectly with a cup of coffee or a cold glass of milk.

Whatever other flavors one might add, the predominant flavor of good shortbread is butter. The tantalizing aroma of butter as the shortbread is baking is almost as enjoyable as the taste. With less than ½ teaspoon sugar per cookie, why not have two!

Hazelnut Shortbread
Makes 25 biscuits/cookies

1/2 cup (4 ounces) unsalted butter, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 packed cup finely ground hazelnut meal
1 packed cup (5 ounces) unbleached all-purpose flour

1. With electric mixer, cream butter well. Add sugar, vanilla extract and salt; continue creaming. Beat in hazelnut meal, then beat in flour. Scrape out onto piece of waxed paper or plastic wrap, shape into disk, wrap and chill for about 30 minutes.

2. Preheat oven to 350 degrees. On very lightly floured surface, roll or pat dough into a 1/4-inch-thick 7 1/2-inch square. Cut into 25 1 1/2-inch squares. Place on parchment-lined baking sheet. Bake at 350 degrees for about 16 to 18 minutes; edges will be just barely starting to brown.

Homemade Flour Tortillas

Jean at Delightful Repast — Tue, 15 May 2012 10:43:00 -0400

Flour tortillas are widely available, so why make your own? Three reasons. 1. Store-bought flour tortillas often have a lot of questionable ingredients, 2. Homemade tortillas taste better, and 3. It's just fun! And your family and friends will think you're amazing.

You don't need a tortilla press or any other special equipment. And no out-of-the-ordinary ingredients—just flour, salt, butter and water. If you're making just a single batch of six, pressing them out by hand is easy; but if you're making more, you might want to get out the rolling pin.

Flour Tortillas
Makes six 7-inch tortillas

1 1/4 packed cups (6.25 ounces) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water

1. In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.

2. On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place in the bowl, cover and let rest at room temperature for about 30 minutes.

3. On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure—if they are not 7 inches, they are not thin enough.

4. Heat an ungreased skillet or griddle over medium-high heat. Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. Tortillas should be soft, not crispy. As each one is done, stack on a plate covered with a kitchen towel.

Spice Rack Basics

Jean at Delightful Repast — Thu, 10 May 2012 10:38:00 -0400

Eventually every cook winds up with dozens and dozens of herbs and spices—some that are used just one time, then left to gather dust for a few years until it finally feels okay to toss them. It takes a while to discover which ones are going to play a big, and ongoing, role in one’s cooking repertoire.

Herbs come from the leaves of non-woody plants. Spices come from roots, flowers, fruits, seeds or bark. In some cases the same plant yields both an herb and a spice. For example, the dill plant produces both dill weed (herb) and dill seeds (spice). But since they are all lumped together in a “spice rack” rather than an “herb and spice rack,” many of us just lump them together in our minds. That’s okay—even the American Spice Trade Association does!

Here is a list—in alphabetical* order—of 14 that might be considered the foundation of the spice rack:

Basil
Bay Leaves
Chili powder
Cinnamon, ground
Cloves, ground
Cumin, ground
Dill weed
Ginger, ground
Mace, ground
Marjoram
Mustard, ground
Nutmeg, ground
Oregano
Red Pepper Flakes

Add to your spice collection as you add to your recipe collection. Besides individual spices, there are spice blends that are very convenient to use. Since the only thing I make with coriander and cardamom is chicken tikka masala, rather than buy a whole bottle of each, I buy a garam masala blend that includes both. Thyme and sage are two that I need only as part of a poultry seasoning blend. As your collection grows, you’ll see the wisdom of keeping your herbs and spices in *alphabetical order.

Be a Farmer for a Day

Jean at Delightful Repast — Fri, 04 May 2012 10:06:00 -0400

Is your child a budding “foodie” or one you’d like to see take more interest in what he eats? Has taking her along with you to the supermarket not made quite the impact you had expected (She was more wowed by the selection of sugary cereals than the array of fresh produce)? Then it might be time to go a little farther afield!

A nearby farmers market or farm stand is a good place to start, but you might have to leave the city limits. Kids enjoy food festivals, even if the featured food is not to their liking. Many young minds have likely been changed about artichokes at the Castroville (California) Artichoke Festival. There are food festivals throughout the country—from the Lexington County (South Carolina) Peach Festival to the Pine Grove (Colorado) Rhubarb Festival.

If you’ve already done that, it might be time to get your hands dirty! You may not have the time or space for a backyard garden, but you can still pick your own fruits and vegetables. Check pickyourown.org—which also lists festivals—for a PYO (pick-your-own or U-pick) farm or orchard near where you live or will be vacationing.

Be sure to wear sensible shoes and dress appropriately. An inexperienced picker of organic raspberries at a farm in Brooklyn, Wisconsin, or of strawberries at a farm in Moorpark, California, is bound to come away berry-stained! Don’t forget to bring your own clippers as well as drinking water, sunscreen and a hat.

9 Food Safety Tips

Jean at Delightful Repast — Sun, 29 Apr 2012 08:57:00 -0400

Whether you’re going to a potluck or a picnic or hosting a food-filled indoor occasion at home, following a few simple steps will keep you and your fellow diners safe from foodborne illness.

Wash hands and surfaces frequently during food prep, especially when handling meats or raw eggs, to avoid cross-contamination.
Wash fruits and vegetables, even those with skins or rinds that are not eaten, before cutting it. Cutting into a melon, for example, pushes any germs on the outer surface into the fruit.
Regularly check the temperature of your refrigerator (40 degrees F or below) and freezer (0 degrees F or below).
Refrigerate perishable food within 2 hours; 1 hour on days when the temperature is higher than 90 degrees F.
Keep hot foods wrapped and in an insulated container and cold foods in the cooler right up until serving time. Set out multiple small trays of a particular food one at a time, rather than one large tray.
Use chafing dishes, slow cookers or warming trays to hold hot foods at 140 degrees F or warmer. Nest bowls of cold foods in larger bowls of ice to hold cold foods at 40 degrees F or cooler.
Throw away any food that has been left out at room temperature for more than 2 hours; 1 hour on days when the temperature is higher than 90 degrees F. When in doubt, throw it out!
Use very long-handled serving utensils so that a utensil that has been touched by many people does not rest in the food.
When grilling, have a clean platter and utensils ready for cooked food. Don’t reuse those that held the raw meat.

A Progressive Dinner Party

Jean at Delightful Repast — Wed, 25 Apr 2012 12:22:00 -0400

Short on the time, energy or spare cash to pull off a chic dinner party? Make it a progressive dinner and share the work—and the fun—with your friends. A progressive dinner, which moves to a different home for each course, is perfect for a group of friends living not too far from each other.

It can work for any number of people, but let’s use eight as an example. Four couples or pairs of friends would each host one of four courses in their home: 1. hors d’oeuvres and aperitifs; 2. soup, salad or other appetizer; 3. main course; 4. dessert, coffee, tea and liqueurs.

During the planning, make sure that each host has room for the number of guests. Someone with a smaller home, or without a large dining table, might choose the hors d’oeuvres or dessert course.

Ensuring that your course will be ready on time while you are enjoying another course elsewhere is the challenge for all but the hosts at the starting location. The menu must be chosen with this in mind. Best are dishes that can be kept warm or be quickly reheated, as well as cold and room-temperature foods. At least one of the hosts of the next course will need to leave about 10 minutes ahead of the guests.

Allow about 45 minutes at the first two homes, an hour for the main course and as long as you like for dessert at the final stop. Assign the most punctual person in the group the important task of keeping everyone on schedule.

If the cuisine does not suggest a theme, look to the season for the theme as well as the menu. You and your friends may find the progressive dinner party concept so liberating that you’ll want to do it on a regular basis—monthly, seasonally or annually. This could be the end of solo entertaining!

Gluten-Free Pie Crust

Jean at Delightful Repast — Mon, 23 Apr 2012 09:45:00 -0400

A few years ago, when a friend lamented the lack of a good gluten-free pie crust, I accepted the challenge and developed this recipe. I’ve served it to many non-gluten-free people, and they are always surprised to hear it’s not my regular wheat crust. And gluten-free guests need to be reassured that it is indeed gluten-free!

Gluten-Free Pastry
Makes pastry for one 9-inch single-crust pie

1/2 cup sorghum flour
1/2 cup potato starch
1/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1 tablespoon lemon juice or cider vinegar
Ice water to make 1/2 cup

With metal blade in place, add sorghum flour, potato starch, tapioca flour, xanthan gum, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas.
In 1/2-cup measure, combine lemon juice or vinegar and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process. If needed, add more ice water a tablespoon at a time, mixing with a fork.
Do not refrigerate dough at this point as with regular all-butter pie crust. Turn dough out onto lightly floured (gluten-free, of course) piece of plastic wrap. Form dough into a round disk, sprinkle lightly with gluten-free flour, top with another piece of plastic wrap and roll out to 12- to 13-inch circle. Remove top piece of plastic wrap. Transfer pastry, plastic-side-up, to glass pie plate that has been sprayed with cooking spray; remove plastic. Crimp the edge in your favorite way, and then pop the pie plate into the freezer for 15 minutes while oven preheats.

Gluten-Free Dairy-Free Waffles

Jean at Delightful Repast — Wed, 18 Apr 2012 12:11:00 -0400

Waffles are a breakfast favorite even those with gluten and dairy allergies or sensitivities can now enjoy! Though there is no single gluten-free flour that can replace wheat flour, various combinations of flours and starches work quite well. (See The Gluten-Free Pantry)

Xanthan gum, a natural carbohydrate, stands in for gluten and helps hold the ingredients together so that gluten-free baked goods don’t turn into a pile of crumbs!

Instead of store-bought frozen waffles, keep a supply of homemade gluten-free dairy-free waffles in the freezer for a special treat on hectic weekday mornings. Just thaw the desired number of wedges in the refrigerator overnight (or in the microwave in the morning), pop them in the toaster, and enjoy!

Gluten-Free Dairy-Free Waffles
Makes six 7-inch round waffles

1 1/4 cups brown rice flour
1/3 cup potato starch
2 1/2 tablespoons tapioca flour
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 large eggs, room temperature, well beaten
1 3/4 cups soy or rice milk, room temperature
3 tablespoons canola oil

In 2-quart glass measure, whisk together dry ingredients. In a 1-quart glass measure, whisk together the eggs, nondairy milk and oil. Pour into dry mixture and combine. Let batter rest 5 minutes before using. Spray both upper and lower grids with cooking spray, or apply a little canola oil with a paper towel or pastry brush. Preheat waffle iron.
Follow directions for your waffle maker. If you have the Cuisinart WMR-CA or other 7-inch round model, ladle scant 2/3 cup of batter onto center of waffle iron; spread batter evenly over the grid. Close the lid and bake until the indicator light comes on and the audible tone sounds. Open lid and remove the waffle. Repeat with remaining batter. Transfer cooked waffles to a baking sheet and put in oven to keep warm while baking the remaining batter.

How to Host a Bridal Shower

Jean at Delightful Repast — Sun, 15 Apr 2012 11:09:00 -0400

Bridal shower season is here, and at some point in her life every woman will give one! If your time has come, the following six tips will help you pull it off without a hitch.

The bridal shower may be given by any close friend, usually a member of the bridal party. Traditionally, showers are not given by the bride’s or groom’s immediate families. Though a family member’s home may be used for the shower, the actual hostess should be a friend.
No one is invited to the shower who is not invited to the wedding, but not everyone who is invited to the wedding is invited to the shower. Only the bride’s closest friends and relatives are invited to the shower. Relatives of the groom are invited only if they are close to the bride.
The bridal shower is held at least one month, but not more than two months, before the wedding.
Shower invitations are sent four to six weeks ahead, asking guests to RSVP by two weeks before the shower.
Since a shower by its very nature calls for a gift, it is the one invitation which may include information (including registry information) to help guests choose a gift. However, if it is a personal shower, the bride’s clothing sizes cannot gracefully be printed on the invitation. Rather, include a line such as “Please call Linda at 888-555-0000 for sizes.”
If you host the shower in a restaurant, you must pay the entire bill. After all, if you were hosting it at home, you would not present your guests with a bill. It is much more affordable to do a luncheon or tea, or even just dessert, in someone’s home.
Oh, just one more thing: Remind the bride not to use any of the gifts until after the wedding.

Tween Girls Love a Slumber Party

Jean at Delightful Repast — Wed, 11 Apr 2012 09:54:00 -0400

Summer is coming, and that’s prime slumber party season for tweens (ages 10 to 12) and young teens. Thinking ahead about some basic guidelines will ensure you’re ready when your turn comes around.

Who: Slumber parties seem to work best with an even number, 4 to 10 girls.
What: Choose a theme and plan activities. This will cut down on the “drama” that happens when the girls have too much time on their hands.
When: Usually held on a Friday or Saturday night, ending mid-morning.
Where: The backyard is a possibility, but bear in mind little slumbering is done at slumber parties—your neighbors could be disturbed by the talking and giggling! Your daughter’s bedroom might work for a small group, but the living room or family room is often the best choice.
How: Make up your mind that things are going to get a little noisy and messy, and don’t worry about it! Just be sure to not schedule anything important the next day. Parents are usually exhausted after a slumber party.

Written invitations are the most efficient way to give invitees the information they need and to ask for the information you need. Do make it clear that the party is “invitation only.” The invitation should include:

Names of hostess and her parents.
Your address and phone number.
The time child should be dropped off and the time she should be picked up.
A list of what guests need to bring, such as a sleeping bag.
A list of what guests should not bring, such as a cell phone.
A request for parents’ phone numbers so they can be contacted in case of emergency.
A request for information about any food allergies, medical conditions or parental restrictions.

You will likely need to follow up with a phone call to the parents. On party night after all guests have arrived, announce your “house rules.” Then aim for unobtrusive, though fairly constant, chaperoning.

Cooking with Kids – Strawberry Frozen Yogurt

Jean at Delightful Repast — Fri, 06 Apr 2012 10:40:00 -0400

Strawberry season is well underway, thanks to the warm weather. Cool off, and celebrate one of the brightest flavors of spring and summer, with a refreshing frozen dessert—easy to make with a pre-chilled canister ice cream maker.

Strawberry frozen yogurt is something I made simply because it would be "better for us" than our luscious homemade strawberry ice cream. Turns out, we like it every bit as much! You can use full-fat or low-fat yogurt, if you like, but we always use nonfat.

The kids can help every step of the way. They will have so much fun, you’ll need to clear a permanent spot on the counter for your ice cream maker.

Strawberry Frozen Yogurt
Makes about 5 cups

1 32-ounce container organic plain nonfat yogurt
1 1/2 cups hulled and sliced organic strawberries (1-pound clamshell more than enough)
2/3 cup sugar
Pinch salt
1 1/2 teaspoons vanilla extract

Strain the yogurt for at least 4 hours in the refrigerator. You can use cheesecloth in a colander set over a bowl; I just happen to have a set of two 16-ounce yogurt strainers. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
With potato masher or food processor, chop strawberries finely. Place in a 2-quart glass measure; stir in the sugar. Let macerate for an hour.
Add strained yogurt, salt and vanilla to strawberries; whisk until thoroughly mixed. Cover and refrigerate at least 4 hours or overnight.
Assemble ice cream maker, such as the Cuisinart ICE-21; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.
Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 2 hours. If fully frozen, remove from freezer 15 minutes before serving for easier scooping.

Eggs 101: Hard-Boiled Eggs and Deviled Eggs

Jean at Delightful Repast — Mon, 02 Apr 2012 10:28:00 -0400

One of nature’s most perfect foods, the Incredible Edible Egg™ is an important source of protein for many vegetarians as well as omnivores. Eggs can make a fast-but-real meal any time of day. Whether it's a fried egg for breakfast, a scrambled egg for dinner or a hard-boiled egg for lunch on the run, an egg packs a lot of nutrition into a very small package.

Hard-Boiled Eggs: To hard-cook eggs, place eggs in a single layer in pan and cover with cold water to at least one inch above eggs. Bring to a simmer; reduce heat to keep water just simmering. Cover; cook eggs 20 minutes. Cool at once in cold or iced water. This method will give you yolks that are yellow and velvety, neither overcooked (discolored and dry) nor undercooked (orange and shiny-gooey). Left in their shells and refrigerated promptly after cooking, hard-cooked eggs will keep for a week.

Take hard-cooked eggs a step further to make deviled eggs, that quick and easy classic enjoyed at summer potlucks everywhere.

Deviled Eggs
Makes 24

12 hard-cooked large eggs, peeled, halved lengthwise
1/2 cup mayonnaise
2 teaspoons prepared mustard, such as Country Dijon
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried dill
1/8 teaspoon curry powder
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley)

Peel the eggs. With a sharp knife, slice each egg in half lengthwise. Arrange the whites on a deviled egg plate or other serving platter.
In 1-quart bowl, mash yolks and combine with mayonnaise, mustard, and seasonings. Taste and adjust seasoning. Fill whites using a pastry tube or a spoon. Garnish. Chill until serving time.

Have a Small Plates Party

Jean at Delightful Repast — Sat, 31 Mar 2012 15:50:00 -0400

The small plates dining trend shows no signs of letting up. In fact, the 2012 post-Oscars Governors Ball was a small plates affair. Whether it’s because of the faster pace of life now—living in “small bites” or “sound bites”—or a more laid-back lifestyle, people seem to enjoy moving about sampling lots of things rather than being tied to a seat for a multi-course meal of full portions.

It’s definitely a good fit for those who like to “graze.” No matter how sophisticated the menu, enjoying small amounts of several dishes makes for a casual and convivial atmosphere. Sharing and mingling is encouraged, so each small plate should feature bite-size pieces that require nothing more than a small fork, if not just fingers.

Whether you go with small plates of one culture—tapas, mezze, antipasti, dim sum—or with a combination, aim for a variety of flavors, colors and textures. Tapenade is a flavorful and versatile Provencal dish.

Tapenade
Makes about 1 cup

1 1/2 cups pitted kalamata olives
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons shredded fresh basil leaves, more for garnish
1 tablespoon capers, rinsed
2 anchovy fillets, rinsed

With steel chopping blade in place, add ingredients to workbowl of food processor. Process, stopping as necessary to scrape down sides of bowl, until mixture is finely minced and forms a chunky paste, about 1 minute.
Taste and adjust seasoning. Transfer mixture to small bowl. Place plastic wrap directly on surface of tapenade and refrigerate for up to 3 days
Fill endive leaves with tapenade or spread it on small toasts. Garnish and arrange on small plates.

Potluck Party Tips

Jean at Delightful Repast — Wed, 28 Mar 2012 15:35:00 -0400

Does a packed schedule keep you from entertaining as often as you’d like? Few of us seem to have the time or energy for the elaborate dinner parties that were once de rigueur. Effortless entertaining is the order of the day. A potluck party ensures that even the host will be able to enjoy the festivities.

To avoid ending up with all salads, for example, make course assignments. If even that is too risky for your hosting style, pin guests down to a specific dish. And tell them the quantity required. If there will be 16 people at the party, and four are bringing the same type of dish, there is no need for those four to each bring 16 servings.

Choose a menu of foods that travel well and taste good at various temperatures. When making food assignments, keep in mind how much oven and refrigerator space you have. Tell guests to bring their dish ready for serving, including appropriate serving utensils.

Sometimes it’s simpler to have the host in charge of the main dish. For example, grilled or roasted meat is best cooked on the premises and served promptly. Other menus might make it possible for the host to simply supply beverages, dinnerware and the venue.

If there is a guest you know is going to be late—we all have at least one of those—assign a dessert. Conversely, if you are having passed hors d’oeuvres or an appetizer course, assign those to guests known to be early arrivers. Working with your friends’ strengths will save you from harried host(ess) syndrome!

Cornbread Two Ways

Jean at Delightful Repast — Fri, 23 Mar 2012 16:07:00 -0400

There is lots of controversy surrounding cornbread. There's the question of sugar or no sugar. Milk or buttermilk. Flour or no flour. Yellow or white cornmeal.

We could never agree on cornbread in my family when I was growing up. My mother, having been raised in the English manner, favored what some call "Northern" cornbread—higher, fluffier, sweeter. My father, having been raised in the Southern manner, favored "Southern" cornbread—flatter, no fluff, no sugar. Of course, many Southerners would say that's okay, as far as it goes, but that it's not really Southern unless there's some bacon grease involved.

My recipe is something of a compromise, but leaning a bit more to the South. And you can make it two ways—baked in an 8-inch square baking dish or in a Belgian waffle maker! The waffle cornbread has the flatness and crunch so many Southerners love, and one could even brush the waffle maker with a bit of strained bacon grease for added authenticity.

Cornbread
Makes eight 2x4-inch servings or eight 4.5-inch waffle squares

1 cup stone ground yellow cornmeal
1 packed cup (5 ounces) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon soda
3 large eggs
2/3 cup milk
2/3 cup buttermilk
1/4 cup organic canola oil

That's one or two eggs more than you usually see in a cornbread recipe. Goes back to my vegetarian days when I was trying to squeeze in more protein anywhere I could. You could probably just use 2 eggs and increase the milk and buttermilk to 3/4 cup each.

Preheat oven to 425 degrees. Oil (or, if you want to get really Southern, bacon grease) an 8x8x2-inch pan or baking dish.
In medium bowl, whisk together dry ingredients. In small bowl, whisk together wet ingredients. Add wet to dry and beat just until smooth. Pour into prepared pan.
Bake at 425 for 20 to 25 minutes, or until golden. If you like your cornbread flatter, just use a slightly larger pan and bake for a shorter time.

One recipe makes two large square waffles in the Cuisinart WAF-100 4-Slice Belgian Waffle Maker, 2 cups of batter per waffle. Then cut each 4.5-inch square in half diagonally to make 16 triangles.
Serve hot with plenty of unsalted butter.

A Rainy Day Picnic

Jean at Delightful Repast — Mon, 19 Mar 2012 16:16:00 -0400

With the children stuck inside too many days in a row, cabin fever is inevitable. Books, videos and even the most exciting electronic games lose their appeal eventually. Answer the plaintive cries of “Mom, there’s nothing to do” with “Let’s go on a picnic!”

An indoor picnic can brighten up the grayest day. Gather your picnic gear—a blanket, tablecloth, well-stocked picnic basket, a couple of board games—and head to the largest stretch of open floor space in your house. Having everyone dressed for summer adds to the ambiance.

Pitch a tent—a pop-up or a makeshift version with kitchen chairs and sheets—to simulate a campground. Or bring out the beach towels and sand chairs to create a seaside mood. A beach ball can’t do too much damage indoors.

Without the usual picnic issue of keeping food at safe temperatures for an extended period of time, menu choices are limitless. But it’s fun to have typical picnic foods and drinks—sandwiches, cold fried chicken, deviled eggs, coleslaw, potato salad, raw vegetables and dip, fruit, cookies, cupcakes, hand pies, iced tea, lemonade, juice-sparkling water.

No ants, flies, bees or wasps to “bug” you. No worries about sunburn or snakebite. You might decide, rain or shine, The Great Indoors has a lot to recommend it!

A Well-Equipped Kitchen Makes Cooking a Breeze

Jean at Delightful Repast — Fri, 16 Mar 2012 11:03:00 -0400

Whether you're just starting to equip your first kitchen or you've been cooking for a long time and feeling frustrated at not having just the right tool for every task, a list can be helpful. Think about the foods you usually cook and the recipes you would like to add to your repertoire, and make note of the equipment needed.

The less time you have for cooking—and the less you enjoy cooking—the more you need a well-equipped kitchen. It's hard to be enthusiastic about cooking when each attempt is complicated by not having the right tools. You won’t need everything on this list, but it will give you a starting point.

Knives and Cutting

8- or 10-inch chef's knife
paring knife
bread/serrated slicer
dishwasher-safe cutting boards (a separate one for meat)
a sharpener and a steel

Measuring Cups and Spoons

two sets of metal or plastic measuring cups and spoons
2-cup/4-cup/8-cup glass measuring cups with spout

Spoons and Spatulas

slotted spoon
wooden spoons
sturdy metal or nylon spoons
soup ladle
tongs
turners
rubber spatula

Mixing Utensils

electric hand mixer
wire whisks in different sizes
small/medium/large mixing bowls

Sieves and Colanders

small/medium/large stainless steel sieves
stainless steel colander

Pots and Pans

small/medium/large saucepans with lids
5- or 5.5-quart enameled cast-iron Dutch oven
7- or 8-quart stockpot with pasta insert
12-inch flare-sided (or 10-inch straight-sided) skillet with lid
12-inch straight-sided skillet with lid
6- or 8-inch nonstick skillet
16x13x4-inch roasting pan with rack
18x13x1-inch half-sheet pan
two 8- or 9-inch round cake pans
8- or 9-inch square baking dish
13x9x2-inch baking dish
two loaf pans
two 9-inch glass pie plates
two 12-cup standard muffin/cupcake tins
two wire cooling racks
two cookie sheets (one can be the half-sheet pan)

Miscellaneous

swivel-bladed vegetable peeler
salad spinner
potato masher
grater(s) with various sized holes
rolling pin
smooth-edge manual can opener
kitchen timer
kitchen shears
corkscrew
instant-read thermometer
tea kettle and teapot
food processor
toaster
waffle maker
glass freezer containers
dozen (at least) dish towels

Cooking with Kids - Baked Applesauce

Jean at Delightful Repast — Tue, 13 Mar 2012 12:25:00 -0400

Your child may not be ready to learn knife skills, so this recipe with far less knife work than the typical applesauce is the way to go. Other than the halving and coring of the apples, best done by an adult or older child, it can be made by your little chef.

The recipe calls for a small amount of sugar, but try it first without any sweetener. Children who haven’t been introduced to sugar will not miss it.

Baking applesauce takes less active time than cooking it on the stovetop, since you don't have to peel and chop then check on it and stir it; you just stick it in the oven and don't give it another thought for 45 minutes.

Let the baked apples cool enough for comfortable handling, then let the fun begin!

Baked Applesauce
Makes about 5 cups, 6 to 10 servings

12 medium apples (about 6 pounds), halved and cored
1/2 cup water
1 or 2 tablespoons freshly squeezed lemon juice
1/4 cup sugar, optional
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat oven to 375 degrees. Spray 18x13x1-inch half-sheet pan with cooking spray. Place the apple halves cut side down on baking sheet and add water to pan.
Bake, uncovered, for 45 minutes, until the apples are wrinkly and falling-apart soft. Remove from oven, and leave the apples in the pan to cool a bit for safe handling.
Leaving apple halves skin-side up on the baking sheet, mash each one of them completely down with fork. All the soft apple will squeeze out and you'll be left with a clean piece of peel to discard. Sprinkle the mashed apples with lemon juice.
In small bowl, whisk together sugar (if using), spices and salt. Sprinkle the warm apples with mixture. Keep stirring until mixture is dissolved. If too dry, add a little water one tablespoon at a time.
Serve warm, room temperature or chilled.

The following are good sauce apples: Golden Delicious, Macintosh, Empire, Rome, Macoun, Pink Lady, Jonathon, Jonagold, Gala.

Kid-Friendly Snacks

Jean at Delightful Repast — Thu, 08 Mar 2012 15:50:00 -0500

Just like adults, kids need between-meal snacks to fuel their active bodies. Healthy snacks are more than empty calories and supply a significant portion of a child’s daily nutrition.

And, just like adults, kids often reach for food when what they really are is thirsty. So offer water first, then a child-size snack portion of a nutritious food. The snack, whether mid-morning or mid-afternoon, is not intended to completely satisfy hunger but to tide the child over to the next meal.

Milk, cheese, cottage cheese and yogurt are satisfying snacks and a good source of calcium for children who are not allergic to dairy. Smoothies—small ones, please—can be a naturally sweet treat. Hard-boiled eggs can be made ahead and stored in the refrigerator for a week.

Fruit provides more nutrition than fruit juice and is more filling. Slicing the fruit makes it easier and, in the case of some fruits such as grapes, safer for little ones. Offering a wide variety of seasonal fruits will help your child avoid getting into that old apple-banana rut.

Crunchy raw vegetables, sometimes served with a nutritious dip, make an excellent snack. Cooked vegetables that are delicious cold, such as sweet potatoes and butternut squash, can be enjoyed by children of any age.

Other possibilities are: nuts, nut butters, seeds, beans; natural popcorn; low-sugar, whole-grain cereals; homemade muffins and cookies that are very low in sugar and contain healthful ingredients such as pumpkin, squash or carrots. Children who are not accustomed to sugary treats will not miss them.

Get into the habit of packing wholesome snacks for on-the-go eating, as well as keeping them on hand at home. It will cut down on the number of times your child is tempted by the sugary, salty convenience foods so readily available everywhere.

Sneak a Vegetable Past Your Picky Eater

Jean at Delightful Repast — Tue, 06 Mar 2012 11:56:00 -0500

Need a change from the usual green salad? Looking for a way to sneak some of the more unusual vegetables past the kids? Chard and kale don't have to be cooked. They make a crisp, green winter salad you can actually make, and dress, the day before.

Meyer lemons provide the acid and Satsuma mandarins add color and a bit of sweetness to balance the slight, quite pleasant bitterness of the greens. Satsumas have the added bonus of being seedless and easily segmented.

You might want to add some black pepper or a favorite herb; but try it plain first. The bright, sharp flavors and cool, crisp textures make a refreshing side dish for a hearty winter meal. And picky eaters who wouldn’t touch cooked greens just think they’re having a tossed salad!

Chard and Kale Salad
Makes 6 Servings

1 8- to 12-ounce bunch chard, thinly sliced
1 8-ounce bunch kale, thinly sliced
1/2 cup freshly squeezed Satsuma mandarin juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/8 teaspoon salt
3 tablespoons extra virgin olive oil
12 or more Satsuma mandarin oranges, peeled and segmented (about 2 cups)

Start the salad the day before it is to be served; the greens need time to tenderize a bit. To chiffonade the chard and kale, stack and roll the carefully washed and dried leaves and slice them thinly into 1/4-inch-wide ribbons with either a chef's knife or Santoku.
In small bowl, whisk together the juices, sugar and salt; then whisk in the oil. In 3-quart bowl, combine chard, kale and dressing. Cover and refrigerate until next day. Two hours before serving, toss greens and add Satsuma mandarin orange segments.

Classic Scones for Afternoon Tea

Jean at Delightful Repast — Wed, 29 Feb 2012 09:07:00 -0500

Classic scones are a must at afternoon tea—one of the three requisite courses—but can be enjoyed any time you sit down with a cup of tea or coffee. On days I’ll be having a late lunch, a warm scone for elevenses (British English for mid-morning tea break) will keep me going.

For an afternoon tea, clotted cream, lemon curd and strawberry or raspberry jam are offered with the scones. For everyday tea, though, you might wish to save the calories and have them plain. But can you really call that currant-filled, orange-scented, buttery goodness plain?

Though you more frequently see round scones, I always make the traditional wedge shape in honor of my grandmother, an Englishwoman of unquestionable baking skills. But I wouldn’t turn down a well-made round scone either!

Classic Scones
Makes 16 scones

2 packed cups (10 ounces) unbleached all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
Zest of one orange
1/2 cup currants or other chopped dried fruit
2/3 cup buttermilk
1 large egg*
1 teaspoon vanilla extract

Preheat oven to 400 degrees. In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Cut butter into the flour mixture until it resembles coarse meal. Stir in orange zest and dried fruit to coat and separate. Add buttermilk, egg and vanilla; pour into dry mixture and gently mix until just combined.

*If you prefer to glaze the tops of your scones, beat the egg lightly and reserve one tablespoon to mix with a teaspoon of water to brush on tops only just before baking.
Line a large baking sheet with parchment and sprinkle two 6-inch circles lightly with flour. Scrape the dough onto the floured parchment and gently pat the dough, dusting with flour as needed, into two 6-inch rounds. Cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart. Bake for about 15 minutes or until golden brown.

Easy Homemade Granola

Jean at Delightful Repast — Sun, 26 Feb 2012 08:55:00 -0500

Homemade granola is the only way to go for those of us who find all the store-bought granola far too sweet. This granola is even-textured, great for parfaits, doesn't make big clusters. Making clusters takes sugar, and quite a lot of it.

For grab-a-quick-bite mornings, a half cup of granola with milk is fine. But for a special occasion breakfast, try parfaits with layers of granola, yogurt and berries or other fruit. If store-bought vanilla yogurt is too sweet for your taste, buy plain nonfat yogurt and lightly sweeten it with 2 teaspoons real maple syrup and 1/2 teaspoon vanilla extract per cup of yogurt.

Homemade Granola
Makes 5 cups / 10 servings

1/4 cup organic canola oil
1/4 cup real maple syrup
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup chopped walnuts or other nuts and seeds
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup dried currants or other dried fruit

Preheat oven to 300 degrees. In small saucepan, heat canola oil and maple syrup just to a simmer. Remove from heat; stir in vanilla.
In large bowl, combine oats, nuts, cinnamon and salt. Stir in heated oil and syrup. Spread out on a large rimmed baking sheet (15x10x1-inch jelly roll pan or 18x13x1-inch half-sheet pan) you've oiled or sprayed with cooking spray.
Bake at 300 degrees for about 45 minutes, stirring every 15 minutes for even browning. Watch closely during the last 10 minutes if you have any doubts about the accuracy of your oven temperature. Remove from oven. Stir in dried fruit. Cool to room temperature, stirring occasionally. Transfer to sealed container and store in refrigerator.

Pack a Lunch Your Kids Will Eat

Jean at Delightful Repast — Thu, 23 Feb 2012 08:55:00 -0500

With childhood obesity and type 2 diabetes on the rise, encouraging healthy eating habits is more important than ever. And with fast food and junk food on campus competing with limited healthier selections, many parents prefer to send their kids out the door with a homemade lunch. For those on organic, vegetarian or allergy diets, the lunchbox is the only way to go.

The big challenge is to pack a lunch your child will actually eat instead of trade or dump. Here are some suggestions to increase the chances your children will eat the lunches you pack:

Get them involved in the process. Teach them about nutrition and portion size as you prepare lunches together. Take them shopping and let them pick out the foods they like.
Let them choose their own lunchboxes. If your kid thinks the one you bought is un-cool, lunch won’t even make it out of the locker!
Kids are even fussier than adults about the temperature and texture of foods, so be sure to pick up some re-freezable ice packs to keep foods cold and fresh and some wide-mouth insulated containers for hot foods such as soups or stews.
Inject some variety into your sandwich repertoire by varying the bread. Try different whole-grain breads as well as tortillas and flatbreads, focaccia, pita pockets, even romaine lettuce leaves for breadless wraps.
There are many kid-friendly snacks that can replace a sandwich as main dish. If your child likes high-protein dips, such as hummus or bean dip, why not call that and a serving of baked organic chips and raw veggies lunch? Round out the menu with a serving of fresh fruit and a dessert as low in fat, sugar, trans fats and other baddies as possible.

Belgian Waffles for Brunch

Jean at Delightful Repast — Mon, 20 Feb 2012 09:23:00 -0500

Belgian waffles are easy to make, but might take a bit more time than we can spare on a busy weekday morning. Crispy on the outside, tender on the inside, they’re a clear favorite for a leisurely weekend breakfast or brunch.

My Belgian waffle maker (Cuisinart WAF-100) takes two cups of batter. I developed my recipe to make two large waffles, four squares each—exactly, no leftover batter, no waste. And if eight squares are too much, the leftovers are great! To enjoy them the next day, just wrap and refrigerate. They’ll come out of your toaster as good as new!

For longer storage, wrap and freeze. Just thaw the desired number of squares in the refrigerator overnight (or in the microwave in the morning), pop them in the toaster, and there you go! No need to ever eat a store-bought frozen waffle again.

Buttermilk Belgian Waffles
Makes two large square Belgian waffles

1 3/4 packed cups (8.75 ounces) unbleached all-purpose flour
1/4 cup buttermilk powder
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 large eggs, room temperature, well beaten
1 3/4 cups milk, room temperature
2 tablespoons unsalted butter, melted and cooled
2 tablespoons organic canola oil

In 2-quart glass measure, whisk together dry ingredients. In a 1-quart glass measure, whisk together the eggs, milk, butter and oil. Pour into dry mixture and combine. Let batter rest 5 minutes before using. Spray both upper and lower grids with cooking spray, or apply a little canola oil with a paper towel or pastry brush. Preheat waffle iron.
Follow directions for your waffle maker. If you have the WAF-100, ladle 2 cups of batter onto center of waffle iron (or 1/2 cup onto each of the squares); spread batter evenly over the grid. Close the lid and bake until the green light comes on and the audible tone sounds. When the tone sounds, open lid and remove the waffle. Repeat with remaining batter.

Top 10 Table Manners

Jean at Delightful Repast — Thu, 16 Feb 2012 08:41:00 -0500

Consistency is key in teaching children table manners. When there is little or no difference between “company manners” and everyday manners, there will be fewer of those embarrassing incidents when dining out or when guests are present.

Starting with the basics when they are toddlers and gradually adding refinements as they get older makes learning—and teaching—practically painless! Children will learn a lot just from your example. A little positive reinforcement and a few gentle reminders will make the process enjoyable and effective.

Having good table manners will help your child be accepted, and feel comfortable, in the wider world. And, in the meantime, it will make meal times more enjoyable for the whole family.

Here are ten basic manners to consider and perhaps modify to suit your own family. And remember, it isn’t likely you’ll see them all on display at one meal!

Come to the table neatly dressed, hair combed, hands and faces washed.
Sit where you’re supposed to and put your napkin in your lap.
Sit up straight and keep your elbows off the table.
Wait until everyone is served to begin eating, or until a parent gives permission.
Stay in your seat and don’t leave the table without asking permission.
Don’t make rude remarks about the food, and that includes using words like “yuck” and “gross.”
Always say Please and Thank You. Say “Please pass the bread” instead of reaching over someone’s plate to get it.
Use your utensils. Not everything is finger food.
Take small bites. Stuffing food in one’s mouth is not only unattractive, it can be dangerous.
Chew with your mouth closed, and don’t talk with food in your mouth.

That Versatile Southern Favorite

Jean at Delightful Repast — Mon, 13 Feb 2012 08:44:00 -0500

Pimento Cheese (pimento is spelled without the second “i” and pronounced without the “t” in the South!) is an iconic Southern food that's been around for over a hundred years. There are many variations, but it's basically shredded sharp or medium Cheddar, mayonnaise and pimientos. It is delicious on a hamburger, hot dog or bacon sandwich; but it's usually just slapped on some soft white bread for a quick sandwich, cold or toasted. You can also stuff celery with it, spread it on crackers or dip tortilla chips in it. See what I mean by “versatile”?

It must, or so I'm told, be made with real mayonnaise. Purists may not add anything to the basic ingredients, but I like to stir in a little dill pickle and dill pickle juice along with black pepper and a pinch of cayenne. Other variations include chopped green olives, red wine vinegar, Tabasco or Worcestershire sauce. Some like it blended smooth, but I'm among those who prefer it a bit chunky.

This afternoon—in a tribute to both my Southern grandmother and my English grandmother—I spread a thin layer of pimento cheese on a slice of good-quality thin white bread, topped it with another slice, trimmed off the crusts and cut it into tiny tea sandwiches to go with a pot of Earl Grey tea. You might be tempted to just eat it by the spoonful!

Pimento Cheese
Makes 3 cups

1 pound medium or sharp Cheddar cheese, shredded
1 4-ounce jar pimientos, drained and diced
1 cup mayonnaise
2 tablespoons chopped dill pickle
2 tablespoons dill pickle juice
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper

In 2-quart bowl, stir together all ingredients until well blended. Transfer to serving bowl and cover. Chill for a few hours or up to one week. Serve with crackers, tortillas chips, bread or celery sticks.

The Importance of the Family Dinner

Jean at Delightful Repast — Thu, 09 Feb 2012 08:38:00 -0500

We instinctively know that having a meal together every day as a family is a good thing. Now statistics have proven that children who dine with the family are healthier, happier and more successful in school; that the more regularly a family eats together, the less likely the kids are to engage in risky behaviors.

The family dinner anchors a family in a way that nothing else can. Sitting around the same table, eating the same food, is a way for parents and kids to get to know each other and develop deeper relationships—something harder to accomplish when everyone eats in separate spaces.

Whether it’s an elaborate meal or a simple one prepared in minutes after a long workday—or even takeout—if your goal is to show that the family dinner is special, you might wish to make it an “unplugged” event and avoid watching television or using phones or computers.

Though the family dinner table is the place where children learn table manners, these must be gentle lessons, taught more by example than lectures. The dinner hour is a time for pleasant conversation, not for arguments and scolding. Make it enjoyable, and it will become a cherished family tradition.

How to Help Your Picky Eater

Jean at Delightful Repast — Fri, 03 Feb 2012 13:44:00 -0500

Dealing with a picky eater can be a parent’s greatest challenge. Should I force him to eat the offending food? Should I cave in and let her grow up eating nothing but corn flakes and marshmallows? Meal times are the perfect time for family bonding. Don’t spoil those times for the entire family by letting this issue be the focus. Here are five tips to help you.

Get the picky eater involved in meal prep. If you’ve chopped all the vegetables for a salad, for example, let him add them to the bowl. How can he say No to what he made himself!
Approach each meal with a positive attitude. If you go in feeling tense and defeated, you’re just asking for trouble!
Be happy with “just one bite.” While forcing a child to eat does not work, many parents have had success with requiring the child to take “just one bite.”
Ban words like “yuck” and “gross” at the table. Disliking a food is no excuse for bad manners.
Never negotiate, nag, argue, beg, plead or punish. Just let it be known that the meal on the table is the only food that will be served; no other food will be available until the next meal.

If you find yourself at your wits’ end, step away from the table and pull yourself together. Don’t let your picky eater turn the dinner table into a battleground.

Change It Up on Game Day

Jean at Delightful Repast — Mon, 30 Jan 2012 10:29:00 -0500

Even though I’m not a football fan, I once found myself hosting a Super Bowl party! Being the über-hostess that I am, I went into full research mode and learned which menu items were “musts” and then threw in some of my own ideas as well.

Take the snacks, for example. To many, it’s just not Game Day without potato chips and the ubiquitous onion dip. Some might dare to replace that classic combo with tortilla chips and guacamole.

I wanted to change it up big time and decided my baba ghanoush would be just the thing. Of course, you might want to also serve the potato chips and onion dip for your more traditional guests.

Baba Ghanoush
Makes 2 cups

2 medium (1 1/2 - 2 pounds total) eggplants
2 tablespoons fresh lemon juice
1/4 teaspoon (1/2 small clove) minced garlic
1/4 cup unsalted tahini
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cumin
1 tablespoon extra-virgin olive oil

Preheat oven to 450 degrees. Cut eggplants in half, score tops with diamond pattern, rub with just enough oil to coat. Place on foil-lined baking sheet and roast about 30 minutes or until very soft. Cool slightly. Scoop out flesh into colander and let stand a few minutes to drain off any liquid.
In bowl of food processor, place drained eggplant and all remaining ingredients. (Don't get too carried away with the garlic. Remember the garlic is just a minor player, the eggplant is the star.) Pulse 8 to 12 times. Put into serving dish and cover with plastic wrap directly on the surface. Refrigerate for at least four hours before serving. Can be made a day or two ahead.
Garnish with a drizzle of olive oil and some finely chopped mint, flat-leaf parsley or pistachios. Serve with oven-toasted whole wheat pita wedges, sliced baguette or Armenian cracker bread and raw vegetable strips.

Peter, Peter, Pumpkin Eater

"" — Thu, 26 Jan 2012 15:59:00 -0500

Pumpkin pops up all over restaurant menus in the fall and winter, from savory soups and risottos to decadent flans and cakes. When it comes to the home kitchen, though, it seems to be a "one trick pony" reserved for pie making. Please don't misunderstand —I love pumpkin pie, both eating and making it, but there's so much more to do with this vitamin and flavor rich vegetable.

Starting off with a simple puree is a portal to many dishes. While canned varieties work fine, making your own is quick and easy using the food processor attachment on your Cuisinart Stand Mixer. Roasting locks in a deep rich flavor and you won't need to drain the puree to remove excess water. In its simplest form, pumpkin is a perfect first food for babies —gentle on the stomach with a yummy flavor they'll gobble up. My six-month old daughter is a big fan.

I'd been thinking about ricotta fritters lately. The Italian shop near my house makes it fresh and the taste is nothing like the packaged brands I grew up eating. The grains are creamy and sweet enough to eat by the spoonful. I wondered how pumpkin would taste in these light and airy pockets of fried dough. Pumpkin pie seasonings managed to work there into the recipe, with a hint of nutmeg and cinnamon. The results were delicious and while you'll want to eat them everyday, they're perfect for serving at a holiday cocktail party either as a savory starter with a spicy tomato relish or sprinkled with confectioner's sugar for dessert.

Golden Ricotta Pumpkin Fritters
Makes about 24 large or 48 small fritters

Homemade pumpkin puree lends a depth of flavor to this recipe. See the note below for making your own. These fritters cook up quick and are best served hot, so wait until guests start arriving to make them.

1 1/2 cups all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
8 ounces ricotta cheese
1/2 cup pureed pumpkin
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Canola oil, for frying
Confectioner's sugar, for garnish

Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375 degrees.
Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
Drop a scant tablespoon of the mixture at a time into the heated oil (or 1 teaspoon if you're serving as an hors d'oeuvre). Fry until light golden brown, about 30 to 45 seconds on each side (less for smaller ones). Drain on a parchment lined baking sheet.
Pile drained fritters on a platter and sift powdered sugar over the top if serving for dessert.

PUMPKIN PUREE:
Cut a small pie pumpkin (also called sugar pumpkins) in half, scoop out the seeds and place cut side down on a rimmed baking sheet. Bake at 400º until flesh is tender when pierced with a fork, about 30 to 40 minutes depending on the size. Let cool completely, then scoop out flesh and add to the work bowl of the food processor attachment of your Cuisinart Stand Mixer. Process until smooth.

How to Make a Proper Cup of Tea

Jean at Delightful Repast — Sun, 22 Jan 2012 15:56:00 -0500

Coffee drinkers have it made. There’s a place to get a good cup of coffee on nearly every corner. It is nearly impossible to get a proper cup of tea in the US without making it yourself. Most restaurants give you a tiny stainless steel pot of water that has been warmed, not boiled, on one of the burners of their coffee maker, along with a teabag of uncertain quality for you to dunk into the tepid water. The result is so insipid that people who have never had properly made tea think they don't like tea.

Though I enjoy many types of herbal infusions, they are not tea; they are tisanes. I sometimes enjoy a green tea or oolong or some of the specialty teas that have recently come to the fore. But when I say "a proper cup of tea," that means a good black tea, such as Darjeeling, Earl Grey or English breakfast--organic, if possible.

You will need a tea kettle and a ceramic teapot, both of a capacity to make the quantity you desire, and fresh tea leaves or high-quality teabags.

To make a proper pot of black tea, just before a kettle of freshly drawn water comes to the boil, warm the teapot with hot water, empty it, add one teaspoon of tea leaves (or one teabag) for each 8 ounces of water. Immediately pour in the freshly boiling water, let it stand for 5 minutes, stir, and then strain into cups. If you prefer to use a tea ball, be sure it is large enough to allow the tea leaves to unfurl. Serve with sugar or sugar cubes, thin slices (not wedges) of lemon and a small pitcher of milk (never cream).

Veggie Baby

"" — Sat, 21 Jan 2012 15:20:00 -0500

If you want to raise your child as a vegetarian, there are many inventive ways to create an interesting, nutritious menu.

Just make sure you provide plenty of these key nutrients:

Protein is plentiful in foods like milk and cheese, nuts, beans, eggs, and soy products. Certain grains, like rice, pasta, bread and cereal also have protein.

Lots of Iron can be found in dark green veggies like spinach and kale, fortified cereals, green beans, lentils and peas, and soy foods.

Sources of Vitamin B12 are fortified cereals, dairy and milk products - easy considering both breastfed and bottle-fed babies automatically get a dose of vitamin B12 from their milk.

In stages one and two, (six to nine months of age), most babies are inherently vegetarian (especially if you are!), as they eat exclusively eat fruits and vegetables supplemented with breastmilk or formula.

Here are some easy, protein fortified vegetarian recipes for babies in stages three and four:

Lentil Soup
Makes enough for the whole family!

1 tsp olive oil
1/2 medium onion, diced
1 cup of lentils
1 can of vegetable broth
1 cup of water
1/2 can of tomato paste
1 tsp of Adobo
1/3 cup finely chopped carrots
Handful of shredded parmesan cheese (optional)

Add oil to saucepan.
Sautee onion in saucepan over medium heat. When onion is clear, add lentils and stir for one minute.
Add water and chicken stock.
Build to a slow boil.
Reduce heat to simmer and cover. Cook for 45 minutes.
Add water if reduces too rapidly, or too thin.
Add chopped carrot and season to taste with Adobo. Stir.
Reduce for another 15 minutes or until carrots become very soft.
Sprinkle with shredded parmesan.
Cool and serve.

Tofu & Tomato Soup

1 tsp olive oil
1/2 medium onion, diced
4 oz soymilk
5 oz silken tofu
1/2 tomato, diced
½ tsp fresh basil, chopped

Add oil to saucepan.
Sautee onion in saucepan over medium heat.
When onion is clear, add tomato and basil and warm for 3 to 5 minutes.
Gradually stir in soymilk until heated through.
Remove saucepan from heat when warmed.
Blend tofu and cool.
Pour all ingredients into blender and puree until smooth.

The Gluten-Free Pantry

Jean at Delightful Repast — Fri, 13 Jan 2012 15:31:00 -0500

People in greater numbers than ever before are discovering they have an allergy or sensitivity to gluten. Whether it’s a slight sensitivity or full-blown celiac disease, it calls for a complete overhaul of the pantry.

A severe case in the family calls for a banishing of all products with gluten, a gluten-proofing of the entire home. Milder cases might be managed by setting up a dedicated gluten-free cupboard and gluten-free shelves in the refrigerator. Cross-contamination can be further avoided by having separate equipment, such as toasters and cutting boards, for gluten-free cooking. Always check with your doctor about requirements for your particular case.

A diagnosis of gluten allergy or sensitivity does not mean an end to all desserts and breads. There are many gluten-free flours and baking products readily available today that can be blended to replicate your favorites. Whether you bake from scratch or prefer the convenience of mixes, you have many delicious gluten-free options.

Flours and Meals

Almond meal/flour
Amaranth flour
Arrowroot starch
Black bean flour
Brown rice flour
Buckwheat
Coconut flour
Corn flour
Corn meal
Corn starch
Fava bean flour
Garbanzo bean flour
Hazelnut meal/flour
Masa harina
Oat flour
Oats
Potato starch
Sorghum flour
Tapioca flour
Teff flour

Baking Aids

Guar gum
Soy lecithin
Xanthan gum

Mixes

Biscuit
Bread
Brownie
Cake
Cookie
Cornbread
Pancake
Pizza crust

This list is by no means comprehensive. If your favorite gluten-free product is not listed, do share it in a comment.

The Welcome Wagon

"" — Thu, 12 Jan 2012 15:43:00 -0500

Bringing a new baby home is one of the most exciting -- and frightening -- times of your life. It's also a time when friends and family will likely express an eager interest in stopping by to meet the newest addition to your family.

In the early days of take-home parenting, this can be at once wonderful and a bit overwhelming, especially when you are scrambling around sleep-deprived, trying desperately to get the hang of things. So how can you conjure up some hospitality for the welcome wagon while preserving your need for private time to get acquainted with your newbie?

Here are some tips to help you stay sane and social:

A new baby at home can get in the way of quality phone sessions. It doesn't help that your little angel doesn't quite yet understand the meaning of phone decorum. Besides, you might just want to tune out the world and gaze into those sweet little eyes for a while. To avoid feeling spread too thin, become a screen queen and let your answering machine act as a buffer between you and the outside world. This way, you can reach out for adult conversation when you are good and ready.
Instead of rifling through the phone book for hours, make your birth announcement in one quick and easy shot. E-mail is an expedient way to let friends and family near and far in on the preliminary details. A brief announcement of your arrival, complete with photo and birth stats, should do the trick until you can find the time to pick up the phone.
No one should expect you to play the model hostess right now. When visitors ask if you need anything, don't be shy -- say yes! This is one of those times in life when it's okay to ask for help. Let your friends and family bring food, help with errands or chores, or mind the baby while you take a shower.
It's perfectly fine to say no to an uncomfortable situation. For example, if a friend or family member would like to drop by at a less than opportune time, don't be afraid to communicate your needs. Fill them in on the visiting hours you are comfortable with. Getting through this period of adjustment on your terms is what's most important.

Making Meals and Memories

Jean at Delightful Repast — Sun, 08 Jan 2012 15:24:00 -0500

Mothers used to encourage only female children in the kitchen arts. Today's moms know that their sons also need to know how to cook. Of course, some children are simply not interested. Others are eager to help, often when we really just need to get down to business and get a meal on the table.

Whether you can do it every day or just once a week, cooking with your child is a bonding opportunity you don't want to miss. One of my earliest childhood memories is of "helping" my Southern grandmother make biscuits. After she cut out some regular size biscuits, she let me use a 1-inch cutter to shape mini biscuits. She even had a tiny pan just for me.

I still remember proudly serving "my" biscuits to my grandfather and him declaring them the best he'd ever had! With just five or six ingredients, biscuits are a great "first" for your little sous chef!

Biscuits
Makes about 12

2 packed cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/3 cup buttermilk (or sour cream, plain yogurt or milk)
2/3 cup milk

Preheat oven to 500 degrees. Lightly spray baking sheet with cooking spray.
In large bowl, whisk together dry ingredients. With fingers, pastry blender or two knives, cut in the cold butter until mixture looks like coarse crumbs. In 1-cup glass measure, combine buttermilk and milk; pour over flour mixture and gently mix until just combined.
On lightly floured surface, gently pat the dough into about a 3/4-inch-thick 6x8-inch rectangle. With 2-inch cutter, cut out 12 biscuits. Lightly combine scraps to form another biscuit or two. Place about 2 inches apart on baking sheet and bake for 10 minutes or until golden brown.

It's All Relative

"" — Tue, 03 Jan 2012 15:55:00 -0500

When you're pregnant, friends and relatives galore will likely offer up their babysitting services at some point and time. But when the kid shows up, many of those offers conveniently (well-not for you!) evaporate into thin air.

But once in a while, they do make good. Physical proximity not withstanding, some families understand that it takes a village to raise a child (sanely!), and are more than willing to carve out some time to pitch in to give you a well-deserved break. Other relatives see caring for your child as a special favor only worthy of a yearly sacrifice in schedule. Either way, if your friend or relative is ready, willing and physically capable, allowing them to baby-sit is a great way for them to bond with your child, and for you to score some much needed "you" or "couple" time.

Before your temporary exercise in liberation begins, it's important to establish clear lines of communication when it comes to the care of your child. So here are some helpful tips on making it a pleasant experience for everyone involved.

Be Clear
Outline your baby's routine clearly before you leave, as you would with any caregiver. Fill your relative in on your babies' habits and schedules, with detailed information about daily particulars like:

Nap/sleep schedules
Feeding times and menus
Playtime activities
TV or no TV?
Discipline

Be sure to leave behind a checklist they can reference and phone number in case they need to contact you.

Listen
If you feel comfortable enough to leave your child with a friend or relative, chances are you agree with their basic child rearing philosophies. But they still might have some suggestions, questions and concerns about your way of doing things. Make time to listen, and make it clear that you can be contacted with any questions at any time.

Differences of Opinion

If you find yourself at odds with your relatives' childcare tactics, put on kid gloves. It is your child, and you do have the right to have things done your way, but small issues that don't wreak too much havoc, like slight deviations from schedule (an earlier lunch, a delayed nap or bedtime), aren't worth jeopardizing your relationship.

Show Your Appreciation
For first time caregivers, bring home a goody (cookies, some flowers) or small token of appreciation to show your appreciation for getting a few hours off for free. You'll be more likely to receive a follow up offer!

Life of the Party

Jennifer Perillo — Fri, 16 Dec 2011 10:30:00 -0500

It feels like being shot out of cannon the moment the calendar turns to December. Life as a working parent is a constant juggle. Throw in the added pressure of preparing for the holidays, and well, it's easy to feel overwhelmed. Rather than give into the chaos, right about now is a good time to take a deep breath and plan your strategy to get through everything on your To-Do list. Here are some tips for keeping the Merry and Happy front and center during school celebrations this holiday season.

Timing is everything What you take or bake depends on when the party is happening. Low-sugar, breakfast foods are better suited for morning school celebrations. Opt for granola, apple muffins or fresh fruit, and save the chips and sweet snacks for afternoon parties.

The Early Bird Gets to Bring Paper Plates Don't feel guilty if you know you won’t have time to bake, but do get to the sign up sheet early. This year I decided to give myself a break and decided I would buy the paper goods, except two other families beat me to it just minutes after the list was emailed! Check those class party emails as soon as you get them. All was not lost for me, I chose coffee— a must for any morning class party.

Volunteer The Day of the Party Most of my daughter's class parties have a few craft activities. If your child's does too, then maybe volunteering to lead one is a better choice than burning the midnight oil baking the night before.

Do Your Prep Work Many cookies taste even better once the dough has had time to sit, allowing the flour to absorb the flavors and liquid in the dough. Make a batch or two of chocolate chip cookie dough, a few days before you need it, and store it in the fridge in a tightly covered container. On the day of the party, you’ll be ready to bake and take at a moment’s notice.

Gingerbread Muffins

Jennifer Perillo — Mon, 12 Dec 2011 14:03:00 -0500

I love gingerbread cookies, but my schedule doesn't always allow time for the rolling, cutting and decorating required. That doesn't mean I can't enjoy the flavor of my favorite cookie. What if I told you that comforting taste, laced with scents of cinnamon, ginger and cloves could be enjoyed in a muffin that comes together in less than 15 minutes?

I started baking muffins using a biscuit-making technique last year, and it's my best kitchen experiment to date. No mixer required, no butter to soften or cream, and it's a one-bowl recipe too! A recipe this easy and delicious makes me wonder why baking gingerbread isn't a year-round event.

Gingerbread Muffins
makes one dozen

2 cups (8.5 ounces) flour
1/2 cup (4 ounces) granulated sugar
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (2 grams) sea salt
1 teaspoon (4 grams) ground cinnamon
1 teaspoon (3 grams) ground cloves
1 1/2 teaspoons (4 grams) ground ginger
6 tablespoons (3 ounces) cold butter, cut into 12 pieces
1/2 cup (112 ml) molasses
1 cup (8 ounces/225 ml) buttermilk
2 teaspoons (10 grams) coarse sugar, for sprinkling tops (optional)

Preheat oven to 400ºF. Grease one 12-cup standard size muffin tin or fill with paper liners; set aside.
Add the flour, granulated sugar, baking powder, baking soda, salt and spices to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
Add the buttermilk and molasses to a small bowl and beat with a fork. Pour over the flour mixture and stir, using a fork or wooden spoon, until just mixed and there are no visible traces of flour. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
Bake 18 minutes, or until the tops are golden and a skewer inserted comes out clean. Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.

Tips for Packaging Homemade Holiday Treats

Jennifer Perillo — Wed, 07 Dec 2011 14:49:00 -0500

You’ve got your list of cookies and cakes to bake, but how do you plan to pack them up for gift giving? First, it’s important to make a list, so you can determine what materials you need. Small jars work for single servings of loose items like granola, homemade pancake mix and hot cocoa mixes. Recycling well-washed coffee cans and oatmeal tins add a pretty touch, and are good for larger portions, as well as cookies too.

Gift tags are a chance to include a sweet sentiment for the holidays and New Year ahead, so think about the message you’d like to write. You can buy good quality card stock at a stationary store, print a few gift tags per sheet, then hole punch them to tie with a ribbon on each package. You can even get the kids involved, by having them cut brown kraft paper into festive holiday shapes and write a note or color a picture on the gift tag.

Here’s a checklist to make sure you’ve got all your holiday packing materials:

Parchment Paper— It’s not just for baking cookies. Parchment paper is great for wrapping small bundles of cookies or cakes—just tie with raffia ribbon or butcher’s twine.
Reduce, Reuse, And Recycle— Old coffee cans, oatmeal tins, jelly and mason jars save money and the planet.
Waxed Paper— Tuck a sheet between layered stacks of cookies in tins to prevent them from breaking.
Bubble Wrap— A must to cushion cakes and cookies if you’re shipping them.
Fragile Stickers— This may seem over the top, but if you’re shipping some homemade love, you want them to get there in one piece—taping a few fragile stickers to the box helps ensure just that!
Cellophane Wrap— Festive colors, like red, green and blue, for Hanukkah, go quick, so stock up on them early. Cellophane is great for wrapping trays and plates of cookies, and loaf-style cakes.
Cellphone Bags— Baking supply stores sell these in bulk, and a variety of sizes. Small ones serve dual purpose, as they hold a few cookies, and are also good for wrapping up mini loaf cakes.
Ribbon— Rolls of colored and holiday themed ribbon are nice, but old-fashioned twine adds a homey, country look too.
Twist Ties— Use them to close bags first, to make tying on ribbons and trim easier.

The Holiday Pantry

Jennifer Perillo — Wed, 30 Nov 2011 15:01:00 -0500

Right around this time of year, there’s lots of talk about making a list and checking it twice. When it comes to holiday baking, this is especially wise advice. Before you preheat the oven, add these ingredients to your shopping list, and you’ll be ready for almost any recipe that catches your eye during this busy baking season.

Holiday Pantry Essentials
See detailed lists for extracts, sugars, spices, dried fruits and nuts.

All-Purpose Flour
Eggs (most recipes call for large)
Butter (most recipes call for unsalted)
Milk
Molasses
Baking Powder
Baking Soda
Chocolate Chips
Corn Syrup or Brown Rice Syrup

Extracts (always look for pure ones when possible)

Vanilla extract
Almond extract
Peppermint extract
Lemon extract

Sugars

Granulated sugar
Brown sugar, light and dark
Confectioners’ sugar
Coarse sugar (like sugar in the raw)
Colored decorating sugars sprinkles

Spices

Cinnamon
Cloves
Ground Ginger
Allspice
Nutmeg

Dried Fruits & Nuts

Pecans
Walnuts
Almonds
Raisins
Cranberries
Cherries

Coffeehouse Quality at Home

Jennifer Perillo — Sat, 26 Nov 2011 14:26:00 -0500

I generally drink my coffee black. Once the kids are tucked in, though, I sometimes like to satisfy my sweet tooth with my cup of joe. Since running to Starbucks isn’t an option at nighttime, I steam some milk and create my own coffee drinks at home. One of my favorites is a mocha, and the “recipe” is just three ingredients—decaf espresso, steamed milk and a teaspoon or two of chocolate ganache. For a spicy treat, add a dash of chili powder. I’ll get you started with this easy recipe for homemade chocolate ganache. I think you’ll agree it’s the perfect sweet escape after a long day.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil. Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl. Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to one month, refrigerated.

Countdown to Thanksgiving

Jennifer Perillo — Wed, 23 Nov 2011 11:31:00 -0500

The annual cooking marathon, otherwise known as Thanksgiving, started weeks ago for some homecooks. Others are bustling about jotting down lists of last-minute ingredients. With only two days left, you may be wondering if you bit off more than you can chew. No worries, though—we’ve got a few tips to help make your holiday hosting easier.

Lumpy Gravy— perhaps considered the worst offense by Aunt Edith, but she doesn’t need to know about it. If you do indeed have a few lumps, just pour the gravy through a strainer, and you’re secret will be safe with us.
Forget the flowers— Use ingredients you plan to serve at the meal to create “living” centerpieces. Take a few of your nicest serving bowls and fill them with clementines, roasted nuts, pomegranates.
Make a Tent— for the turkey, not the kids. Cover the turkey loosely with foil once you remove it from the oven to help keep the meat moist. Depending on the size, it will need anywhere from 20 to 40 minutes to rest before carving.
Oven strategy— The turkey will take up most of your oven space for a significant period of time, so plan what other dishes need their fair share of heat. Stuffings can usually go in while the turkey rests, as can potato side dishes. Biscuits and rolls should be baked right before serving.
Easy Appetizers— set out platters of cubed cheese—like cheddar, fresh mozzarella, smoked gouda, some olives and dried salami or sausages with a crusty load of bread to keep guests at bay while you finish putting the final touches on the main meal.

And remember the most important ingredients are the ones sitting at your table—the loved ones sharing in the meal you’ve prepared.

Baby’s First Thanksgiving “Cheat Sheet”

Jennifer Perillo — Sun, 20 Nov 2011 13:56:00 -0500

The turkey is sure to take second place this year as everyone oohs and ahhs over your little one’s first Thanksgiving celebration. Tell Grandma to hold the gravy, though—that can wait for next year’s feast. Your little one’s digestive system is still developing, so you’ll also want to avoid dairy-laden mashed potatoes and gravy. The good news is there are still plenty of ways to indulge her new appetite for solids at your Thanksgiving table.

Sweet potatoes If you’re planning to mash them, set a small amount aside before adding milk or butter for baby. Stage two or three eaters, can even enjoy them with a sprinkle of nutmeg or cinnamon.
Green beans are a great finger food when cut into bite-sized pieces. Skip the crunchy onion topped casserole for baby, and be sure they’re cooked very tender too.
Hold the gravy, but please pass the turkey! At around 7 to 8 months, meats are okay for baby to eat. Use your food processor to chop it finely, and if you’re worried it’s too dry, drizzle some plain broth on top or mix in some mashed, lightly seasoned, sweet potatoes.
Pumpkin is typically saved for the last course, but it’s a nice switch as a side dish too. Try swapping in a pumpkin puree in place of mashed potatoes, and baby won’t be the only person discovering new tastes and flavors this year.
When it comes to dessert, don’t deny baby a happy ending treat. Add one peeled, cored apple to a small pot with 1 to 2 tablespoons of water. Cover and bring to a boil, then simmer until it’s fork tender. Drain and mash with a fork or puree in your food processor for an easy homemade apple sauce to top off baby’s meal.

Butternut Squash Three-Ways

Jennifer Perillo — Mon, 14 Nov 2011 13:26:00 -0500

I love the cool, crisp days in New York City this time of year. While I miss berries, zucchini and sun-ripened tomatoes, it’s nice to say hello again to fall’s hearty bounty. Pumpkins, acorn squash, butternut squash—they’re all overflowing at the farmer’s market right now.

Butternut squash, one of my favorites, is sure to grace many Thanksgiving tables next week. With the right preparation, it can go from the littlest one’s first Thanksgiving plate to the appetizer course, and even a side dish. The trick is roasting it first. Roasting intensifies the flavor in a way that boiling it in water can’t—from there you’ve got a blank canvas, perfect as homemade baby food, or to create a simple side dish—just mash it and season with butter, salt and pepper. My favorite way to enjoy it is in this easy-to-make soup, a perfect prelude to the main course.

Velvety Butternut Squash Soup
Serves 4

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first.)

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 leeks, white parts only, thinly sliced
1 small butternut squash, roasted, flesh scooped out
2 cups vegetable stock
Sea salt and freshly ground black pepper, to taste

Garnish ideas:
Toasted almonds
Pomegranate seeds
Fresh chopped herbs, like sage or cilantro
Toasted coconut

Heat butter and oil in a 2-quart pot over medium heat. Add leeks and saute until softened and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Pour contents of pot into the glass bowl of your Cuisinart blender and puree until smooth, about 2 minutes, then season with salt and pepper. Divide among four bowl and garnish with suggested toppings, if desired.

Butternut Squash Three-Ways

Jennifer Perillo — Thu, 03 Nov 2011 14:17:00 -0400

Velvety Butternut Squash Soup
Serves 4

Garnish ideas:
Toasted almonds
Pomegranate seeds
Fresh chopped herbs, like sage or cilantro
Toasted coconut

How to Make Halloween Fun & Memorable

Kim Foster — Wed, 26 Oct 2011 13:07:00 -0400

When I was growing up in a small town in upstate New York, I remember that Halloween was one of the best nights of the year. We got to be anyone we wanted, and run the streets at night, bumping into friends, comparing costumes, getting as much candy as we possibly could. It was scary, but fun scary. I will never forget it.

The moms in our neighborhood stayed at home handing out candy and welcoming visitors in from the cold, and the dads took us out, stopping for the occasional conversation and drink at the houses of friends. It was a big unplanned, chaotic neighborhood party. The night ended with costumes scattered on the floor and bags of candy thrown open, so we could check out our haul.

Here are a few tips to make sure your kid’s Halloween will someday be a wonderful memory:

Get into the Costume-Making
Half the fun of Halloween is getting ready for Halloween. Getting your child’s costume together is a great way to bond with her. It invites conversation and closeness. It’s you and your child going on the adventure together, weathering the frustrations, and ups and downs of finding the right costume, or making it yourself. Try not to dismiss this as an unwanted errand that needs to be checked off a list, it’s a great opportunity for you and your child to learn more about each other and have some fun together.
Big Dinner First
Make your kids favorite meal before they go out trick or treating, that way no matter how much candy they eat, you can feel good they had something nutritious first. That will put you at ease, and if you’re at ease, your kids will have a great time.
Ease Up
Halloween is the one night where I let them have a ball without Mommy nagging them. Let them have fun and then stow the rest of the goodies in a ziplock bag in the freezer. You’ll have surprise treats for months to come.
Make Your House “The Fun House”
One of the things I loved about my childhood Halloween was that coming home was just as much fun as being on the street. Kids won’t feel bad about coming home if you make your house a festive environment. Invite people in for drinks after trick or treating, put out a few appetizers, deck the house with scary monsters, orange lights, frightening music, wear a zombie costume. Plan a scary movie night so kids can hang out and relax together after roaming the neighborhood. The more your house is a fun house, the more your kids and their friends will want to be there.
For Younger kids, Go Early and Quit While You’re Ahead
For the little ones, it’s not about candy, it’s about the adventure. Toddlers and babies tucker out early, and they don’t want to be in a cumbersome – albeit adorable - costume for very long. So take them out for trick or treating right after dinner, while it’s still light. Think of several houses/apartments you want to visit, to plot a course. Then take your booty home and relax—and don’t forget to take lots of pictures to savor the memories for years to come!

Homemade Chocolate Milk

Kim Foster — Sun, 23 Oct 2011 09:55:00 -0400

My husband, David, is not a cook. When I’m not home for dinner, he’s shuttling the kids off to the neighborhood Japanese restaurant, or out for shrimp cocktail at the local Applebee’s. But the one thing that always bothered him is our daughter’s love for chocolate milk, and how much sugar was in every glass. So he decided to do something about it.

That’s when I walked into my kitchen and found the counters filled with bottles, measuring spoons, various kinds of cocoa, and my husband measuring, pouring, and furiously writing things down on a note pad. One half of the kitchen was covered with fine brown dust. He had decided to make his own chocolate milk for the girls, one without sugar. He was a mad scientist and my kitchen was his laboratory.

First thing David figured out - unsweetened cocoa requires a sweetener. Alone, it tastes like dirt. But he didn’t want to use sugar or a chemical sweetener, like Aspartame or Splenda. After some research, he settled on Stevia, which is plant-based and has a strong natural sweetness. It’s roughly 300 times sweeter than sugar, which means we use less and it’s natural. Here’s David’s recipe – this way you won’t have to spend hours cleaning cocoa from every crevice of your own test kitchen.

David’s Home-made Chocolate Milk
Makes one quart
This chocolate milk is my girls’ favorite and they love that Daddy has to make it for them. David has talked about adding a little vanilla or other flavorings to see how they taste, but so far we’ve been enjoying this version with no complaints. Feel free to experiment. Unlike store-bought chocolate milk, this milk has no additives, so you’ll find that the contents settle at the bottom, and you’ll have to stir or shake it before serving.

3 heaping tablespoons, unsweetened cocoa
3 heaping tablespoons, Stevia
¼ cup boiling hot water
1 quart organic milk, whole or reduced fat

In a heat-resistant glass pitcher, add the cocoa, Stevia and hot water. Stir together until it forms a hot syrup. Pour milk into syrup. Stir together. If it is too chocolate-y for you, add a little more milk. Refrigerate, and serve cold.

Homemade Spiced Popcorn

Jennifer Perillo — Mon, 17 Oct 2011 12:56:00 -0400

Once the kids were tucked in, and finally asleep, my husband and I used to love curling up on the couch with a movie or to catch up on whatever shows we had recorded. A few months back I went through a phase of making seasoned popcorns for our late-night snack. I’m partial to Parmesan & black pepper, or straight-up movie-theater style with some melted butter, but Mikey was a salty-spicy guy. Add the crunch factor of homemade popcorn, and it was an easy, homemade treat to satisfy his snack tooth.

The best part about making your own popcorn is it’s a blank canvas, so you can control the flavors. Olive oil adds a nice pungent taste, but for a more neutral taste, try grapeseed oil. Fine sea salt clings to the kernels, almost melting onto them, but larger flakes, like Maldon salt, add a nice crunch. Want to add a cheesy twist? Grate some of your favorite hard cheese—like Parmesan or a Grana Padano, and sprinkle them on the same as you would powdered spices.

Spiced Popcorn
Serves 4

This popcorn reminds me of the seasonings I use in my homemade taco mix, without the “heat”. If you want to give it a kick, try adding some chili powder to the mix too.

1 tablespoon olive oil
1/2 cup popcorn kernels
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

Pour the oil in a 6-quart pot. Add three kernels of popcorn, cover with a tight-fitting lid and turn heat to high. Cook until you hear all the kernels of corn pop. Carefully remove the lid, pour in the remaining kernels and cover again. Using a potholder to hold the lid in place, shake the pot over the flame until all the kernels have popped, about 2 minutes.
Remove the pot from the heat. Carefully take off the lid and sprinkle the popcorn with the spices, salt and pepper. Cover again, holding the lid securely in place, and shake to coat the kernels with the seasonings. Serve hot.

Snack Mom, Snack Dad

Kim Foster — Sat, 15 Oct 2011 09:43:00 -0400

If you love cooking, you probably look forward to the opportunity to bring homemade healthy snacks to your child’s class or after-school activity. For many parents, though, taking your turn as the snack parent can be a nerve-racking nuisance.

What constitutes a “good snack”? Most of us can agree it’s not a sugary cupcake but are dried fruit and granola too extreme? Throw in food allergies, and snack duty can be a downright draining responsibility. Here are a few tips to keep in mind when it’s your turn to bring the snacks:

Know the rules
Nearly every school or organization has food rules. You should follow them. My daughter’s school has a strict no high-fructose corn syrup rule and we are expected to adhere to it. If there’s a rule, you should stick to it, no matter how silly or over-bearing you may think it is. You don’t want to be the one that brings cake to the class that is teaching kids to eat their veggies.
Ask around
If you’ve never done snack, ask veteran parents for suggestions. Find out what was popular, and what worked from a practical stand point. For instance, if the snack is for a soccer program, maybe the snack needs to be an “on the go” snack. Do the kids eat communally at a table, or should snacks be separated into individual bags? Is there equipment to heat up or refrigerate snacks? Should snacks be prepped ahead of time – my daughter’s pre-school teacher wanted fruit washed and cubed so she could just hand it out.
Talk to the teacher
It’s a good idea to talk to the teacher and ask about their expectations for snack. Sometimes you can tailor a snack to a lesson. If the class is learning about Chinese culture maybe you can bring in Dragon Fruit, Kumquats or Mandarin Oranges. You can also expand the idea of snack – maybe your child’s teacher would love it if you came in and baked muffins with the kids instead of sending them in. You’ll only know if you ask.
Know the food issues
Snacks for a group are meant for the entire group, so you’ll need to know if there is an allergy or food sensitivity. Does that mean you can’t bring in your famous chocolate chip-pecan cookies, if Jimmy has a nut allergy? Most likely yes, but the only way to be sure is to do your homework.
What if there is no snack tradition?
Are you attending a school that has no official snack plan? Or are you sick of seeing cookies and packaged food as the snack du jour? Here’s an opportunity to jump in with a plan, setting a standard for what parents can and should be providing for kids. Often, the reason there is no plan is because people haven’t had the time to organize it.

Connect with the teacher or coach, write out a simple blueprint for better eating and snacking – the fewer rules the better - and email it out to other parents. Most people will be happy to help and contribute, and a little enthusiasm and excitement can be contagious.

Eating Out with Kids

Kim Foster — Sat, 08 Oct 2011 14:59:00 -0400

This year a restaurant in Pennsylvania banned children under six. Hardly anyone noticed. Children, unlike senior citizens, are not a protected class, but this has only reinforced my belief that parents should make it a point to bring their kids to restaurants.

I say we create an inclusive culture, one that includes kids instead of seeing them as aggravating nuisances. Where they can learn about good food and appropriate behavior at the dinner table, whether it’s public or private—there shouldn’t be two sets of rules. After all, we groan about kids eating Happy Meals, but if we only take them to fast food joints and kids’ theme restaurants, how will they learn to appreciate good, well-cooked, wholesome, exciting foods?

That is our job. So, to inspire you all to go for it and take your kids out for a real meal, here are some tips that have helped our family have a great eating-out experience:

· Set yourself up for success

Save the relaxing, wine-soaked dinners for you and your partner alone. You’re taking your kids out for a family experience. That means you have to be watching them, supporting them, setting rules and boundaries, providing games and entertainment, talking to them. If your child has a tantrum, take them out and soothe them. Do not let them run like a herd of elk through the restaurant.

· Pick a place that welcomes children

This happens with some trial and error. One of our favorite restaurants is not a typical family restaurant at all, but a small Japanese restaurant run by an owner who welcomes breastfeeding moms, and allows kids to take off their shoes and quietly play on a mat in the corner with toys.

· Bring your kids hungry & order an app the minute you sit down

I often see parents ply their kids with crackers and goldfish to keep them happy before the meal comes. If kids are stuffed by the time dinner arrives, they’ll want to leap out of the chair and run around the restaurant by time the food arrives. They should be hungry, but not starving. Order a fun appetizer right away - there is nothing like a plate of edamame or guacamole and chips to keep fingers busy and occupied while waiting for the main course.

· Be ready for plan B

Sometimes it’s going to be bad, so go in knowing that. Like the time my oldest daughter, who was a toddler at the time, took off on a sprint through the restaurant, into the kitchen and came out smiling in the arms of the head chef. I was mortified. Sometimes your kid will devour lobster and sit like an angel for hours, but be prepared to get your order to go if things don’t go as expected. It will be different every time. Be patient. Be supportive.

Most importantly, be vigilant (for the other diners) and supportive (for your kids). Our kids can only learn how to behave in a restaurant if we take them out. They’ll learn to appreciate fine food when they’re actually allowed to eat it. It’s up to us to expose them to a variety of experiences. That’s how they become good citizens in that world.

Pumpkin Smoothies!

Shaina Olmanson — Wed, 28 Sep 2011 10:54:00 -0400

One of our favorite breakfasts and snacks is a simple smoothie. They're great for mornings when you're on the go, and kids of all ages can agree on a breakfast that feels like a treat. Moms can get behind whole fruits and vegetables even when slurped through a straw.

All summer long we enjoy smoothies made from fresh berries picked straight from the backyard or purchased at the farmers market. As August rolls around, we're ready to welcome sun-kissed peaches and stone fruits, but then the weather cools, and the produce starts to change from bright red to orange hues.

Rather than say goodbye to morning smoothies when summer turns to fall, we embrace them and look to new ingredients for inspiration. Pumpkins are great for making thick smoothies spiked with those comforting flavors we associate with fall like cinnamon and nutmeg. It's almost like eating dessert for breakfast. Smoothies are versatile and can be tweaked and adjusted to fit the sweetness of the squash and the ripeness of the bananas. If you have particularly ripe bananas, for instance, adding maple syrup and honey may not be necessary at all. Taste as you go along and stop when it's to your liking.

Pumpkin Smoothies
Serves 2

1 banana, cut into chunks and frozen
1/2 cup pureed cooked pumpkin
1 1/2 cups almond milk, soy milk or whole milk
Up to 1 tablespoon maple syrup or raw honey, to personal preference
1/8 teaspoon cinnamon
Pinch fresh grated nutmeg

Add the banana and squash to a blender. Blend to break down banana into chunks. Add in almond milk, maple syrup/honey and spices. Blend until smooth, 1-2 minutes. Serve immediately.

Mother Knows Best

Marisa McClellan — Fri, 23 Sep 2011 10:30:00 -0400

Years ago, I was on the phone with my mom when she said abruptly, "Just a second, there's a recipe I want to read to you." She had just re-discovered a pumpkin cookbook that dated back to her newlywed days and wanted to share a little of her culinary history with me.

The recipe my mom narrated that day was for a dish of pumpkin, potato, cheese and egg, all mashed together and baked in a casserole dish. I took notes as she talked and a day or so after we hung up, headed into the kitchen to update the recipe.

I used Yukon gold potatoes and butternut squash and scattered thin ribbons of fresh sage throughout. It is rich, brightly flavored and makes for an excellent holiday or potluck dish. I start thinking of it hungrily every autumn and find a reason to make it at least once a year. It also taught me to listen intently every time my mother announces she has a recipe to share.

Butternut Squash and Potato Casserole
Serves 8-10

1 cup shredded gruyere
1/2 cup shredded parmesan
2 pounds of butternut squash, peeled and cubed
2 pounds of potatoes, peeled and quartered
2 tablespoons butter
1 tablespoon minced sage leaves (about 6-8 leaves)
1/2 teaspoon grated nutmeg (freshly grated is always better)
1/2 teaspoon freshly ground black pepper
3 eggs, beaten

Preheat the oven to 350ºF. Combine the cheeses in a medium bowl, and measure out 1/2 cup to set aside.
Bring a large pot of water to boil and cook the potatoes and squash until soft. Reserve 1 cup of cooking water, and drain the rest.
Return the squash and potatoes to the cooking pot and mash with a fork or hand masher. Add the butter and 1 cup of the cheese mixture cheese and stir until they melt into the mixture.
Add sage, nutmeg and pepper, stir to combine and taste. Adjust seasoning, if necessary.
Add the beaten eggs and stir to combine. Pour mixture into a baking dish and top with the reserved cheese. Bake at 350 degrees for 15-20 minutes, until the top is browned and the casserole is bubbly.
Serve warm.

Apple of My Eye

Marisa McClellan — Sun, 18 Sep 2011 14:17:00 -0400

Last year, one of my favorite orchards offered an incredible deal. For just $20, they’d let you fill a half-bushel crate of apples up to the very top. That’s approximately 25 pounds of apples. Being one who cannot resist the allure of a good deal, I indulged in this bargain on three occasions. In the end, I was left with an awful lot of apples. I canned applesauce, apple butter and apple jam. I baked quick breads and muffins. I sliced them up and ate them with almond butter. And yet, there were still apples. One night, in search of a side dish to serve with a roast chicken, I gathered a few apples and ran them over a mandoline slicer into little matchsticks. Tossed with lemon juice, yogurt, honey and grated ginger, the resulting salad was a tangle of crunch, sweetness and plenty of tart too. It’s best eaten within a few hours of preparation.

Gingery Apple Salad
Serves 4

2 ginger gold apples (or any other tart variety)
2 gala apples (or any other sweet, crisp variety)
2 teaspoons lemon juice
½ cup greek yogurt
3 tablespoons honey
2 inches of ginger root, skin peeled & flesh grated
½ cup chopped and toasted walnuts

Cut the apples into matchsticks (if you have a mandoline slicer, the julienne blade works really well for this) and put them in a deep bowl. Add the lemon juice, toss to coat well, and set aside.
In a small bowl, whisk together the yogurt, honey and ginger. Pour over the apples and toss until mixed well. Divide onto four small dishes, and sprinkle an even amount of toasted nuts on top before serving.

Kids in the Kitchen

Aimee Wimbush-Bourque — Thu, 15 Sep 2011 08:45:00 -0400

“MOM! WAIT” My 3-year-old, Mateo, screeched into the kitchen, pushed his stool up to the counter and climbed up. “Don’t start making supper without me,” he admonished, scanning the area for signs of prep. I had to smile at his enthusiasm as I wrapped an apron around his little waist.

If your little one is anything like mine, he probably doesn’t even need an invitation into the kitchen. Children are naturally drawn to the heart of the home because of the good smells, curious gadgets and, let’s face it, that’s where they find YOU most of the time. But those hands are fast, and attention spans are short. How does one get anything accomplished with a two or three-year-old ‘helping’? Believe it or not, it is possible—all you need is a big helping of patience, a sense of humor and plenty of instructions.

Tips for Cooking with Kids

All Hands on Deck (clean ones, please)! Choose tasks that are suitable for little hands, and be clear on what their boundaries are around the workstation. Don’t forget that praise is invaluable.

Switch Gears. When small children want to help in the kitchen, we need to take a breath and shift gears, going from fast, efficient mode to slower, teaching mode. Pour yourself a cup of patience.

My Way or the Highway. Set kitchen guidelines early and never waver. Brush up on your kitchen safety tips and then highlight the pertinent ones with your children.

Educate and Create. In our kitchen we “Talk & Taste”: children are sponges for information, so we ‘Talk’ and learn about everything we do. As for ‘Taste’, well, that just happens on its own!

Eeny, meeny, miny, moe. Involving your child in decision-making will help him to feel you are taking his tastes into consideration. Something as simple as choosing the add-in for muffins will give him some ownership and instill a sense of accomplishment.

In the long run, the benefits of cooking with your kids far outweigh the challenges. This is bonding time, where your children can also practice basic math skills, and learn simple cooking techniques, as well as valuable lessons in nutrition – all while fostering creativity.

Happy Cooking!

Spotlight on Superfoods: Butternut Squash

Aimee Wimbush-Bourque — Sat, 10 Sep 2011 12:34:00 -0400

Fall whispers its entrance with cool evenings, blushing trees, and the laughter of school children. With it comes an array of colorful squash, my favorite of them being butternut. Fall squash are not only pretty and decorative, but they are tasty and loaded with complex vegetable carbohydrates and dietary fiber. The butternut happens to be my favorite because its thin skin is easy to peel and there is a high flesh-to-seed ratio in each squash.

Its superfood reputation isn’t the only reason I stock my front-closet-turned-cold-room with the pale golden gourds. They are a cinch to prepare and lend themselves well to food pairings – an essential trait for anyone trying to cater to picky palates.

Another great thing about all winter squash is that even without a root cellar you can store them for months; all you need is some space in a cool room. When purchasing a butternut squash, look for clean, thick skin with no scuffs or blemishes. For the squash to keep well you want a piece of the vine to still be attached and the skin should not give when pressed.

To prepare butternut squash, simply cut in half with a sharp knife, scoop out the seeds, and roast on a baking sheet, cut side down, at 400ºF until the flesh is tender when pierced with a fork. Allow to cool slightly, then scrape the flesh away from the skin using a spoon. Mound the roasted squash in a bowl, season with salt and pepper, dot with butter and serve.

In Season: Pears

Marisa McClellan — Tue, 06 Sep 2011 13:54:00 -0400

Apples are seen as the star of the autumn fruit scene. They come in a variety of bright, shiny colors, have crisp, crunchy flesh and taste pleasingly sweet and tart. Pears aren’t as eye-catchingly glossy and they have a slightly less assertive flavor. However, as I’ve gotten older, pears grab my attention, and shopping dollars, far more than apples. They have a certain culinary humility and lack of flash that makes them good players in baked goods and preserves. Pears also dress up better than apples ever can, achieving easy sophistication simmered in honeyed wine or baked into an elegant tart.

In the following recipe, pears play two roles. After being peeled and chopped, a smaller amount is set aside raw, while the rest head into a saucepan to cook down into a rough sauce. The sauce helps keep the finished muffins moist and the raw bits add texture. The muffins can be eaten warm or frozen to extend their life. Day old muffins are best toasted and buttered.

Pear Almond Muffins
Makes 12

3 large pears, peeled, finely chopped and divided
1/4 cup softened butter
1/2 cup well-packed brown sugar
1 egg
2 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 cup sliced almonds, toasted

Preheat the oven to 350°. Grease a 12-cup muffin tin with butter and set aside.
Set aside 3/4 cup of the chopped pears. Place the remaining pears in a saucepan with 1/4 cup water and simmer until soft enough to roughly mash with a fork. Let the mixture cool to room temperature.
Add the butter and brown sugar to a large bowl. Beat on medium-high speed until it becomes light and fluffy. Add the egg and beat to combine. Add 1 cup of the cooked, cooled pears and stir until integrated.
In a separate bowl, add the flour, salt, baking powder, baking soda, cinnamon and grated nutmeg; whisk to combine.
Add the dry ingredients to the wet ingredients in thirds, each time mixing to fully integrate before adding more.
Once all dry ingredients have been mixed in, add the reserved chopped pears and the toasted almonds. Stir until just combined.
Evenly spoon the batter into the prepared muffin tin. Bake for 18-20 minutes, until the tops are browned and a toothpick comes out mostly clean.

An End of Summer Feast

Marisa McClellan — Fri, 02 Sep 2011 17:45:00 -0400

Summer is rapidly drawing to a close and all across the country, and people are starting to shift back into fall mode. However, there’s still a little time left before you pack up the citronella candles to squeeze in one more celebration.

The secret to end-of-season party planning is keeping it easy. No need for complicated cocktails or loads of decorations. It really helps that there’s so much amazing food in season right now. Here are some ideas to celebrate the labor of summer’s fruits (and vegetables).

Call it a potluck. Don’t make yourself crazy trying to cater the entire thing.
Your house doesn’t have to be picture perfect. This is about friends, family and enjoying the last moments summer. Folding laundry can wait for another day.
Buy watermelon, corn on the cob and tomatoes. They are at their best right now and need nothing to be delicious. If you want to get “fancy” you can stir up the toasted corn and tomato salad below.
Don’t fuss over the drinks. For the kids, float peach slices in jugs of water for virtuous fruit “punch.” For the grown-ups, buy some inexpensive lager and a carton of lemonade for an instant shandy.

Now all you have to do is fire up the grill, keep the bug spray close and finish up the summer in style.

Toasted Corn and Tomato Salad
Serves 4 to 6

1 tablespoon butter
3 cups fresh corn kernels (approximately 6 ears of corn)
3 cups roughly chopped tomatoes (1 large or 2 small tomatoes)
1/4 cup basil leaves, torn
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

Place a large skillet over high heat and add butter. As soon it has melted and is sizzling around the edges, add the corn. Cook for 4-5 minutes, stirring frequently, until the corn begins to caramelize and jump around the pan.
In a large bowl, combine the toasted corn, chopped tomatoes and torn basil. Top with olive oil, balsamic vinegar, salt and pepper. Stir to combine, taste and adjust seasonings as desired. Can be served warm or at room temperature.

Tummy Time

Jessica Shyba — Mon, 29 Aug 2011 13:22:00 -0400

Along with all of the other various trials that come with having your first baby, tummy time proved to be the first that challenged my instincts as a new parent. It seemed as though just at the moment when we got to know each other, I needed to place my son into this awkward position on the ground that made him more than a little uncomfortable. I had spent weeks detecting and reading the different facial expressions and sounds my son made, trying desperately to find what brought him (and I) the most peace.

I had read extensively about milestones babies are supposed to meet at various times, and of course, I spent hours agonizing, inspecting and waiting for him to meet this specific criteria for his age group. Tummy time builds strength in the baby’s neck and coordination in their core, but it’s such an unnatural position for them initially, and it really tested me as a new mother. I wanted to do what was best for my infant, but watching him cringe and struggle to lift his little head off of the ground was difficult.

This challenge proved to be one of many to come in the future, from learning to help him sleep, weaning him from nursing and bottles and taking away the pacifier. It got easier and much more fun when he began to build strength and realize that he could find mobility and independence from this awkward position on his stomach. I bought the cutest patterned, mirrored and textured mats to grab his attention and distract him from the unnatural feeling of holding his own head up, combined with learning the weight of his little body.

Finally watching my son army crawl a couple of feet to reach a toy brought so much pride to both of us-I remember smiling so hard that my face hurt. Just like many things in life, learning to try new things isn’t always easy or natural feeling, but the confidence that comes along with it is the stuff that life and success is made of.

Preserving Tomatoes: Tomato Ginger Jam

Winnie Abramson — Tue, 23 Aug 2011 18:18:00 -0400

Ever since I started growing my own tomatoes, I looked forward to making tomato jam each summer. I make all sorts of salads, salsas, and sauces, too, but there's just something magical about this jam: the spices and the ginger make it reminiscent of an Indian chutney, but it's thick, perfectly sweet, and spreadable.

I love it on sourdough toast over a generous layer of ricotta cheese, or topped with a fried egg; it also makes an interesting sandwich spread with smoked turkey or ham, and I think it would be nice paired with grilled fish.

Tomato Ginger Jam
Yield: about 1.5 cups

This recipe doesn't make a lot, so it's best stored in the refrigerator, not canned for shelf stability. If you want to make a larger batch for canning, you might need to increase the proportions of sugar and vinegar to ensure it's safe.

3 pounds ripe tomatoes, cored and coarsely chopped (I used various varieties of homegrown heirloom tomatoes)
1 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup crystallized (candied) ginger, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 dried ancho (or your favorite) chile, stemmed and seeded

Put all ingredients in a large pot. Bring to a boil, then reduce the heat. Cook at a simmer for about 1 1/2 hours, stirring every now and then, until quite thick. Remove from heat and allow to cool.
Spoon into a clean glass jar for storage in the refrigerator, where it should last for several weeks.

More Tomato Jam Inspiration:

Mark Bittman's Tomato Jam
Sweet & Savory Tomato Jam from Jennifer Perillo
Tomato Jam from Food in Jars

Tomatillos: Salsa Verde

Ethan Adeland — Thu, 18 Aug 2011 17:56:00 -0400

Show me someone who has never heard of salsa verde (green salsa) and I will show you someone who will fall in love with the taste of it as soon as they give it a try.

The main component of salsa verde is the tomatillo, which is a staple of Mexican cuisine. It looks like a small green tomato covered in a papery green or brown husk, but the tomatillo is different than your average green tomato. It is more acidic, meatier and has a much more pronounced flavor.

You can use tomatillos the way you use tomatoes to make pico de gallo or any kind of red salsa. Chop them up and add your seasonings. Salsa verde is not as chunky as traditional red salsa, and although it typically has less heat, you can get creative and make it as mild or hot as you like. The tomatillo is the perfect canvas for you to express yourself.

Take a look at these two terrific recipes for salsa verde:

When you forget to take pictures of your food and eat it all and have to make it again for one photo, you know it's good!

Salsa verde being taken to a whole new level by adding the lusciousness of a creamy avocado.

And some ways to incorporate all that goodness into your meals:
Whether it's breakfast, brunch, lunch, dinner, try and tell me you couldn't eat tomatillo huevos rancheros at any point in your day.

Homemade chicken enchiladas with salsa verde. Who else wants to go to Mexico right now?

Here's a little spin with the tomatillos. Instead of going the route of a salsa verde, you can use them to be a part of a little green gazpacho as a bed for grilled scallops.

Have fun playing around with tomatillos and adios amigos!

Cold Peach & Mint Soup

Ethan Adeland — Tue, 16 Aug 2011 11:42:00 -0400

I know, I know, cold soups aren't for everyone. But I've found that most people don't like the idea of a cold soup because they haven't actually tried it.

A bowl of soup is one of the most comforting things out there. Think back to when you were a kid, home from school, and not feeling well, your mom would give you a steaming bowl of chicken noodle soup, and all of a sudden that sore throat wasn't so sore anymore. You might even be able to enjoy the rest of your day off from school!

Now imagine a cold winter day. You know, the kind of cold that gets right down under the blankets into your bones. Doesn't soup, a hearty vegetable or thick minestrone, always come to the rescue to warm you up?

Cold soups can be equally medicinal, and in the summer, when the heat is suffocating and the air is thick, a spoonful of cold soup, in this case made with peaches and just a hint of mint, can be just the cold, refreshing, light, clean taste we need to cool us down, give us some shade, and a little relief.

White peaches called out to me at the market today, as did the mint right beside them. The white ones are almost as sweet as the yellow ones, but they are less acidic, and I think, and more aromatic.

I happen to love the scent and flavor of mint, so I went in that direction. But next time, try this recipe subbing out the peaches and mint, for mango and basil. The idea is to keep it fresh, light and cool, a remedy for the heat and the dog days of summer. Soup is always a comfort in any season.

Cold Peach & Mint Soup

3 white peaches, cut into wedges
1 cup of plain white yogurt
1/2 cup orange juice
1 tablespoon of lime juice
12 mint leaves
1 vanilla bean, split and scraped
2 teaspoons of honey

Directions

In an Elite Collection™ 14-Cup Food Processor, combine all the ingredients and blend until it reaches a smooth and silky consistency.
Cover and chill in the fridge for at least 2 hours.
Place bowls in the freezer 15 minutes prior to serving.
Garnish with a sprig of mint or a slice of peach.

Save It for a Rainy Day

Rebecca Marber — Thu, 11 Aug 2011 11:32:00 -0400

The other day as the sun crept behind the clouds, I could tell a storm was about to break loose. Most were troubled by this interruption of summer weather; however, I couldn’t help but welcome a night of relaxation. I cozied up onto the couch and flipped through some channels. However, I quickly realized that something was missing: the smell of fresh baked goods to replace the cold air taking over my apartment.

That’s when I remembered. Oh right, I’m trying not to eat those warm, delicious treats I love so. But what if comforting desserts don’t have to come at a nutritional price? Now there’s a novel idea.

The pile of week old bananas sitting in my kitchen came right to mind. They were too brown to eat but too perfectly suited for banana bread to throw away. Something had to be done. A little brainstorming and a trip to the store later, I was busy at work creating my Butter-less Banana Nut Bread—a healthier rendition to one of my all-time favorites.

Butter-less Banana Nut Bread uses applesauce instead of butter and spelt flour instead of white flour to cut out 840 calories, 90 grams of fat, and 242 mg of cholesterol from the entire loaf. The applesauce is crucial to reducing fat levels while keeping the bread nice and moist. The spelt flour adds a rich, nutty flavor to each slice and delivers valuable minerals and vitamins which white flour does not. Though I couldn’t bring myself to ditch the chocolate chips, I guess that’s always an option as well, shall you be so ambitious.

Butter-less Banana Bread
Makes 1 loaf

Ingredients:

3 ripe bananas
¾ cup sugar
½ cup cinnamon applesauce
2 eggs
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
1 ½ tsp vanilla
2 cups spelt flour
1 cup dark chocolate chips
1 cup chopped walnuts

Instructions:

Grease a 9 x 5-inch loaf pan with non-stick cooking spray and preheat oven to 350°F.
Mash bananas and sugar in Cuisinart™ Stand Mixer and let sit for 10-15 minutes.
Next add the eggs and beat until combined, soon followed by the applesauce. Once combined add the baking powder, baking soda, salt, and vanilla and beat well.
Little by little add the flour. *Make sure not to over-beat, spelt flour needs less than white flour*
Place walnuts into Collection™ Elite Collection Chopper/Grinder or manually chop into tiny bits, about 1/8 of a fingernail. Stir in walnut bits to mixture.
Add chocolate chips to mixture and stir until evenly dispersed.
Bake for 40 minutes, or until golden brown. Let cool, remove from loaf pan, and enjoy!

Summer Road Trips

Jennifer Perillo — Tue, 02 Aug 2011 12:20:00 -0400

In a few weeks, we’ll embark on our annual family vacation to Cape Cod. This is a trip my husband and I have been making for some 16 years, and the way we get there has certainly changed since children came into our lives. Back in those early days we once clocked our travel time from Brooklyn, NY to North Truro, MA at 5 hours and 45 minutes— a record indeed, and with only two restroom stops.

Traveling with kids is a whole other story. For starters, two restroom breaks don’t cut it anymore. Luckily, we’ve done the trip enough times to strategically plan for potty breaks. Driving down I-95, especially through Connecticut, with all 93 of its exits, packing food is a necessity too, if we want to actually eat something satisfying and healthy. Here’s some tips I’ve learned over time to help arrive at our destination with our sanity intact.

The Potty Drill
I’m a total germaphobe, so my daughters are well-versed in lining the bathroom seats with toilet paper. I also always bring hand sanitizer in case there’s no running water or soap stocked. And this may seem a no-brainer, but don’t take “no” for an answer if the kids say they don’t have to go. Make them try, especially if they’ve been sipping drinks during the car trip.

Pack A Spare
One year I crossed fingers my oldest daughter wouldn’t catch the virus going around camp. I was sure we’d gotten away clean, as we packed the car and headed onto the highway. About an hour into the trip, she got sick all over the backseat—yes, that kind of sick. All our clothes were in the luggage packed in the shell on top of the car, so now we were both cleaning the backseat and unpacking the luggage for a fresh set of clothes. The lesson learned here—I always pack a clean set of clothes, underwear included in my handbag. Toss in some zip-top bags too, so you’ll have a place to store soiled clothing.

Night Trips
If you’re hitting the road, or will be en route, during your little one’s bedtime, dress them in pajamas or loose-fitting clothing and pack a favorite blanket, to help them fall into a more comfortable slumber.

Mommy, Can You Spare a Snack?
Blame it on growth spurts, active lifestyles or just downright hearty appetites, but it seems every time I turn around, my girls are asking for something to eat. In addition to the sandwiches I pack for lunch, I make sure to include fruit cut into bite-sized pieces—frozen grapes keep other foods cool, and are a fun treat for older kids, as well as granola bars, some air-popped popcorn, cubes of cheese and crackers.

Are We There Yet?
Expect to hear this question the moment you roll out the driveway, then brace yourself to hear it every mile or so. One way to help kids beat boredom in the backseat is to make sure they’ve got plenty of games, books and activities to keep them busy. I let my daughters, ages 3 and 8, pack their own travel bag for the car, and they’re allowed to fill it with anything they can safely, and hopefully quietly, play with in their seats.

Corn on the Cob 101

Jennifer Perillo — Sat, 30 Jul 2011 16:53:00 -0400

Farmers’ markets were not a full-time affair growing up, so in the off-season, most of our vegetables came from a can. Come summertime, though, I remember by mom rifling through mounds of fresh-picked corn on the cob. She’d gently pull back the husks to peek at the top kernels, making sure it was worth the asking price. Try doing that today, and your friendly farmer may start giving you the evil eye. They’re likely worried you’re going to strip away too much—I’ve seen this happen more times than I can count.

So, how exactly are you supposed to know which cobs are the best to buy?

Give it a gentle squeeze to make sure the kernels are plump and firm.
Look for soft, golden silks peering out from the top, underneath the husks. Speaking of husks, they should be green and somewhat tender—take a pass if they’re brown or dried out.
Give it a sniff—fresh corn on the cob should have a sweet, milky scent.

And if you can’t help but take a peek, pull away just a small amount to get a glimpse of the top kernels of corn. Once you’ve got your cobs in hand, the options are endless. For my first taste of fresh corn, there’s nothing like grilling them, then tearing away the husks and silk to enjoy that first sweet bite as-is. After I’ve had my fill, it’s time to get cooking with a few of these favorite recipes.

Summer Corn Chowder from In Jennie’s Kitchen

Corn on the Cob with Feta-Mint Butter from Simple Bites

Spicy Corn Fritters from Simply Recipes

Got Water?

Jennifer Perillo — Tue, 26 Jul 2011 10:13:00 -0400

A dip in the pool seems the perfect cure for summer’s scorching temperatures, but water’s refreshing effects extend far beyond a few laps. Staying hydrated is especially important when kids are running around outdoors.

So just how much water does your child need to maintain a healthy balance? Eight glasses a day may be what your mom said, but really the amount of water varies on each body size and age. A good indicator for adults is listening to your body, and taking a drink when you feel thirsty. Kids need a little more prompting, though, since they’re usually too busy having fun to realize they’re parched. Be sure to pack a refillable bottle with water before heading out to the park, and offer them sips often during playtime.

What about baby? Is she getting all the water she needs to stay properly hydrated? In general, the answer is yes for little ones six months and under, provided they are getting the proper amount of breast milk or formula according to their body weight. Breast milk is composed of nearly 90% water, the other 10% being a combination of vital nutrients.

Remember babies’ bodies are smaller than adults, so this means their nutrition and hydration needs are also different. Many pediatricians recommend avoiding giving water to babies under six months for fear of throwing their electrolyte balance out of order, creating a condition called “water intoxication”. Once baby hits the six-month mark, water can become a regular part of her diet. And don’t forget to keep sipping yourself mom, since kids take their cues from the adults in their life.

In Season: Eggplant

Jennifer Perillo — Thu, 21 Jul 2011 10:45:00 -0400

I’ve been eating seasonally for some time now, and it certainly has its advantages. Every veggie and bite of fruit is bursting with flavor, having only been picked hours before, generally within 100 to 150 miles of where I live. The downside to this approach means I haven’t had eggplant parmigiana in the winter in about five years.

Come late June/early July, the site of the first eggplants at my local farmers’ market is like a mirage. The long wait is over, and I can buy as much as I want, the capacity of my belly being the only thing holding me back. Oh, and there’s that annoying little fact that eggplant season coincides with summer. If you’ve never experienced summer in New York City, imagine sitting in a sauna for two months straight. Then imagine you’re sitting there fully dressed…with two kids in tow. Yes, there’s a reason for the phrase “autumn in New York”. Come summertime, everyone wants to get out of dodge. But not me, for there is finally eggplant to be had!

I love Sicilian-style eggplant parmigiana and base my recipe on a dish from a favorite neighborhood restaurant, Ferdinando’s Focceria. Unlike American-style parmigiana, in which the eggplant slices are breaded, fried and layered with mozzarella cheese before baking in the oven, the Sicilian approach is more adaptable to taking the cooking method outdoors by turning your grill into an oven. At Ferdinando’s they simply slice small, thin Italian eggplants into medallions, layer it in a baking dish, cover with tomato sauce and top with a sprinkle of cheese—I’m guessing it’s Parmigiano, but could easily be Pecorino too.

Japanese eggplant is a great substitute for the Italian ones, and since there are no seeds, you can skip the usual salting. This means I’m a good 30 minutes closer to getting my fill of eggplant parmigiana. After a long cold winter, that makes the dog days of summer well worth it.

Grilled Sicilian-Style Eggplant Parmigiana
Serves 4

On the rare occasions when I have leftovers of this dish, I love tossing it with some hot pasta and some diced fresh mozzarella.

3 Japanese eggplants (15 ounces), cut into 1/2-inch thick medallions
1 1/4 cups (312 ml) marinara sauce
1/2 cup (26 grams) freshly grated Parmigiano-Reggiano cheese
Olive oil or cooking spray, to coat the pie plate

Preheat your gas grill with all the burners turned to high. If you’re using a charcoal grill, pile the briquettes on one side only.
Coat a 9-inch pie plate with olive oil or cooking spray. Arrange the eggplant in the dish in two layers. Evenly pour the sauce over the eggplant, shaking the pie plate to help distribute the sauce to the bottom layer. Sprinkle the cheese evenly over the sauce.
If you’re using a three-burner, turn off the center grill. If you’re using a two-burner grill, turn off one burner. Place the pie plate on top of the grill area where the flame is shut off (or opposite where the briquettes are stacked, if using a charcoal grill). Close the lid and let cook until the eggplant is tender and cheese is melted and lightly browned, 10 to 15 minutes. Serve immediately.

In Season: Cantaloupe

Jennifer Perillo — Tue, 19 Jul 2011 14:46:00 -0400

Summer is the perfect season for so many reasons. School is out, meaning kids and parents can take a break from the daily homework grind. Pools, and sprinklers for us city folk, provide a fun reprieve from the sun’s melting rays. The best part, by far, though, is the sight of all my family’s favorite foods coming into season at the farmers’ market.

This weekend, we bought our first melon of the season. The honeydew was fragrant, and as the juices dripped her chin, my oldest daughter asked when it would be cantaloupe’s turn. I explained it just so happened the farm stand we visited didn’t have any, but rest assured they’re available now too. If you’re not near a local farm stand or farmers’ market, find comfort knowing that the melons in most supermarkets right now are being grown in the U.S., and they’re probably on sale too since it’s peak season.

Thankfully my girls have always adored fruit, and they hold a special place in their taste buds for cantaloupe. Like their father, it runs a pretty tight tie with watermelon for their all-time favorite fruit. That’s good news for me since cantaloupe is an excellent source of Vitamin A due to the beta-carotene naturally packed into every bite of its fragrant orange interior. Need more reason to get more cantaloupe into your kids’ diet? It also boasts a good amount of Vitamin C, folate and dietary fiber.

Wondering when your baby can start enjoying cantaloupe? Around eight months of age is a good time to start introducing melon into her diet. As with any new food, be sure to introduce one type of melon at a time, and check with your pediatrician if you have any history of food allergies.

Cut up into chunks or generous-sized wedges are the easiest way to serve it, and our favorite way to eat it too. If you’re looking to get more creative, take a look at these cantaloupe inspired recipes from a few of our favorite food blogs.

Tip Top Melon Sherbet from 101 Cookbooks

Cantaloupe Salsa from Smitten Kitchen

Cantaloupe & Orange Lassi from Food 52

Easy Summer Baking

Jennifer Perillo — Thu, 14 Jul 2011 15:20:00 -0400

Turning on the oven is the last thing most people want to do come summertime. Sure there’s good reason to take dinner outdoors when the temperatures rise into the 90s, but with a little planning, baking can still be a part of your summer dessert strategy. After all, berry season means it’s time to make pies!

An early lesson I learned is to get baking out of the way in the morning, before the day really heats up. Now about those pies, I’m going to take a few steps back. I love pies. I’ve made many in summers past, but sometimes I want that fruity fix without the rolling or fussing with a crust. Lesson two for summer baking—keep it simple. No need to sweat over the perfect crimp or overworking the dough. Cobblers and crumbles deliver the same sweet satisfaction, and require less prep time.

Of course, sometimes you want to bake your cake and eat it too. For just that very occasion, I present you with my new summer dessert—cobbler cake. Imagine a cakey biscuit studded with fresh, juicy bits of berries and fruit, baked in a pie plate. Yes, it really is the best of both worlds…err all three worlds, that is.

Peach Blueberry Cobbler Cake
Makes one 9-inch round cake

2 cups flour
1/2 cup sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons cold butter, cut into 16 pieces
1 1/4 cup buttermilk
2 peaches, sliced (leave on the skins)
1 1/2 cups fresh blueberries

Preheat the oven to 400ºF. Grease a 9-inch glass or ceramic pie plate.
Whisk the flour, 1/2 cup of sugar, baking powder, baking soda and salt together in a medium bowl. Add the butter and rub together quickly with fingertips until small, pea-size pieces form. Pour in the buttermilk and stir until it just comes together to form a batter. Fold in the peaches and blueberries.
Scrape the batter into the prepared pie plate and smooth top into an even layer using a rubber spatula. Sprinkle top with extra sugar, if desired. Bake for 35 to 37 minutes, until golden brown and a metal skewer inserted in the center comes out clean.

Got Calcium?

Jennifer Perillo — Tue, 12 Jul 2011 15:12:00 -0400

After years of being a voracious milk drinker, my oldest daughter has taken to sipping mostly water. On the surface, this may seem nothing to worry about since water is essential for proper body functions, especially during the summertime. My cause for concern was more about her calcium intake, and the August issue of Parents’ magazine shed some light on my worries.

As the article highlights, almost 15 percent of college-age women have the beginning signs of osteoporosis. Since Isabella is only 8 years old, I figure we’re not too late to get her back on track. At her age, the recommended daily amount of calcium is 800 mg for kids 4 to 8 years old (after that, you should boost their daily intake to 1,300 mg). Sounds easy enough if she drinks 2 cups of milk and eats 1 string cheese a day as suggested in the article, but what happens when your kids lose their taste for milk? What about kids who are allergic to dairy, as is the case with one of Isabella’s friends? If you’re in the same boat, relax knowing you can still make sure your kids are getting all the calcium they need.

Calcium-fortified juices. Water is always the best choice for hydration, but if you do allow your kids to drink orange juice, opt for a calcium-fortified one.

Shake things up. Even non-milk drinkers can’t resist a fruity smoothie. Add your child’s favorite fruit to a blender with some yogurt for a quick, healthy breakfast or snack on the go. The yogurt is a double win, since they’ll get their calcium with a protein boost too.

Surprising sources of calcium. Leafy greens like spinach are a great natural serving of calcium, but it’s not always the veggie of choice for most kids. Kale chips are an easier sell, and they’re packed with also almost 100 mg per cup. Try this recipe for homemade sweet cinnamon kale chips. Hummus, another kid favorite, has around 60 mg of calcium. Almonds add a boost too, with a ½ ounce weighing in with 38 mg. And if your kids love broccoli as much as mine, find comfort knowing there’s 47 mg in just one ½ cup serving!

While we’re big advocates of getting nutrients naturally, if you think your child is having trouble meeting their daily calcium needs, talk to your pediatrician for advice on supplements and other healthy eating strategies.

Cool Summer Sippin'

Jennifer Perillo — Sat, 02 Jul 2011 12:10:00 -0400

An icy cold beer is pretty perfect with a hot off the grill burger. On sunny summer days though, I’ve found a cooling refresher that doesn’t leave me feeling sleepy as the day progresses is sometimes a better pairing. We always seem to have watermelon in the fridge this time of year since it’s the kids’ favorite fruit. This July 4th, and the rest of the summer in fact, I plan to turn it into some fun mocktails the whole family can enjoy.

Getting started is easy—all you need is a blender or food processor. Cut the watermelon up into small chunks and give it a whirl to create a homemade watermelon puree. If you want a smoother juice, pour it through a sieve to strain out any of the fine bits. Pulp vs. pulp-free juice causes many a debate in my household. Once pureed, the watermelon juice will stay fresh for up to two days, stored in a covered container. I use old milk bottles from the farmers’ market, which make for pretty serving pitchers too.

On its own, the juice is sweet and refreshing over ice. This is one drink you can easily put your own spin on, though. Add a splash of seltzer for fizz, or squeeze in some lime juice to keep margarita cravings at bay. The kids love it mixed with fresh-squeezed lemon juice for a homemade version of pink lemonade. If you find you’ve made more than you can drink in two days, just freeze it in ice cube trays. One cube is enough to jazz up a plain ol’ glass of water to help you meet that daily requirement!

Egg-free Homemade Pasta

Jennifer Perillo — Fri, 01 Jul 2011 11:56:00 -0400

One perk of my job as a food editor is getting a sneak peek at cookbooks before they hit shelves. While browsing through a new Italian one scheduled for release this fall, I was reminded there’s more than one way to make pasta at home. We often rely on eggs to make pasta at home, but there’s good news if you’re allergic to eggs. Next time you’re in the supermarket, read one of the labels and you’ll see most boxed pasta are made with semolina flour and water, not an egg in site. You can make this at home too.

Rustic Italian Cooking by Marc Vetri reminded about that other world of pasta-making. The jury is still out on the book as a whole. It’s clear there’s a professional chef in the driver’s seat, and that’s not always a good thing. Chefs tend to speak in definitives, like saying there’s only one way or ingredient that can be used to execute a recipe. Having worked in many high-end restaurants myself, but now a mother of two young children, I know it’s possible to cook up an elegant-sounding meal with out it being fussy in preparation.

I did take away some inspiration, though, and perhaps that is what this book is meant to do. Moments after reading his recipe for extruded pasta, I found myself pulling flours off the shelf and setting up the pasta making attachment on my Cuisinart stand mixer. Extruded what, you’re thinking, right? It simply means pasta that has been forced through a machine and cut into shapes using a die or cutting discs. This was obvious to figure out by reading Vetri’s directions, but he never stopped to explain that important bit of information—chef’s sometimes overlook the very simple instructions that are vital to translating restaurant food into everyday meals for the homecook.

The ratios of flour to water produced a too-wet dough, but since this was an uncorrected proof, it’s possible the recipes are still being edited. So I went back to the drawing board and had to create my own recipe—I was far too invested at this point to just pack up my equipment. I adjusted the liquid to flour ratio and added some spelt to give my pasta a healthier boost. When all was done, I’d invited my girlfriend over for a glorious lunch before we picked our kids up from school. We both agreed it was a restaurant-worthy meal without the stunning price tag.

Spelt Semolina Pasta with Slow Roasted Tomato Sauce
Serves 4

Making pasta at home during the summer can be a tricky process. Humidity will cause the flours to absorb water differently, so if your dough is too wet, add more flour 1 tablespoon at a time until it reaches the proper consistency. Likewise, if your dough is too dry, add additional water, 1 teaspoon at a time, to soften it up. Before feeding the dough through the tube, it should be smooth and elastic, almost like a fresh-opened package of playdough.

1 cup spelt flour
2 cups semolina, plus more for sprinkling
3/4 cup water
2 cups slow roasted tomatoes (see recipe below)
Handful of fresh basil, roughly torn, to serve
Freshly grated Pecorino Romano cheese, to serve

Add the flours to the bowl of your Cuisinart Stand Mixer. Mix them together on low speed to combine. Pour in the water and start mixing on low speed until water is absorbed. Increase speed to medium and mix for another minute or two until the pasta forms a smooth dough (it’s okay if it’s a little tacky).
Set your pasta attachment up with the desired cutting disc, and secure the attachment to your stand mixer. Place a rimmed sheet pan dusted with semolina under the attachment so it can “catch” the shaped pasta as it comes out.
Drop grape-sized bits of dough into the feed tube. Using a sharp knife, cut the pasta when it reaches your desired length. As the pasta comes out, toss it lightly with semolina and gently move it to the side (if the pasta piles too much on top of one another, it will stick and lose its shape). Continue this until all the dough has been used up.
Bring a large pot of water to a boil. Generously salt the water, then add the pasta and cook until desired doneness, 2 to 3 minutes for al dente. Reserve one cup of the cooking water before straining the pasta. Return the pasta back to the pot, stir in the tomatoes and enough water to form a thick sauce to coat the pasta—you may not need all the water. Stir in the basil.
To serve, ladle pasta into four bowls and top with Pecorino Romano.

Slow-Roasted Tomatoes
Makes 2 cups

2 pints grape or cherry tomatoes, cut in half
1/4 cup olive oil
Sea salt and freshly ground black pepper, to taste

Preheat the oven to 250ºF.
Line the bottom and sides of a rimmed baking sheet with foil. Add the tomatoes, drizzle the oil over them and season with salt and pepper. Bake for 2 to 2 1/2 hours until the tomatoes are wilted and limp. Store the tomatoes with their juices in a covered container in the refrigerator for up to one week.

Spotlight on Superfoods: Blueberries

Jennifer Perillo — Wed, 29 Jun 2011 11:36:00 -0400

Kids will probably chuckle if you tell them blueberries are a superfood, especially boys conjuring up images of Superman. While they can’t make them fly, rest assured this is one fruit you want your little ones to become best friends with for life.

Superfoods are considered to be rich in antioxidants. Nutrients naturally occurring in certain foods are categorized as antioxidants and help prevent and repair cell damage caused by free-radicals, basically the by-product of our bodies using oxygen. Adults are often told how important it is to eat a diet rich in antioxidants, but what about children?

In short, the answer is yes, you should make sure your kids get their fair share, and blueberries are a great way to meet their daily needs. They’re rich in Vitamin C and packed with potassium. Right now the deep bluish-purple berries are flowing into farmers’ markets, and make for delicious eating all on their own. Fill a reusable container with some for long trips and strolls for a healthy, naturally sweet snack.

Some fun and favorite recipes featuring blueberries:

Old-Fashioned Blueberry Cake from 101 Cookbooks

Lemon Blueberry Muffins from In Jennie’s Kitchen

Blueberry Frozen Yogurt

A Berry Easy Dessert

Jennifer Perillo — Mon, 27 Jun 2011 11:18:00 -0400

Here in New York, we wait for the short window of time when strawberries come into season. While the hope is that each batch is filled with juicy, sweet berries, it’s inevitable that some need a little help. My solution for the tart berries in the bunch is to make jam. Recently, I realized if I took this one step further, I could have a tasty way to the beat the heat too with homemade strawberry frozen yogurt.

Step one is to make a jam-like sauce to mix with the yogurt base. It comes together easily in a small pot on the stovetop. If you make your own yogurt, then by all means use that for your frozen creation too. I went with Brown Cow vanilla yogurt in my test batches, and there were no complaints from the kids. Well, I did run out of ice cream cones, but those cries had nothing to do with the frozen yogurt itself. After all, what little girl could resist a pink-hued ice cream-like treat, dotted with sweet, juicy bits of strawberry? It was quite a hit with the adults too.

Strawberry Frozen Yogurt
Makes one pint

2 cups (8 ounces) strawberries, stems removed & berries sliced
1/2 cup (100 grams) natural cane sugar
1 tablespoon (15 ml) fresh squeezed lemon juice
Pinch of salt
2 cups (450 grams) low-fat vanilla yogurt

Combine the strawberries, sugar and lemon juice in a 2-quart pot over medium-high heat. Let cook until it begins to boil and the sugar is dissolved. Reduce heat to low, and let berries simmer until they reduce to a chunky, jam-like syrup. Remove pot from heat and let strawberries cool completely (this step may be completed up to 2 days in advance, and the cooked berries stored in the refrigerator in a covered container).

Add the yogurt to a deep mixing bowl. Using a rubber spatula, fold in the cooked strawberries. Pour the yogurt mixture into the chilled bowl of your Cuisinart ice cream maker and churn according to the machine’s directions. Transfer churned frozen yogurt to an airtight container and freeze until firm enough to scoop, 4 to 6 hours.

Summer Sun Safety

Kim Foster — Sat, 25 Jun 2011 10:59:00 -0400

Australians take their sun protection pretty seriously - a hole in the ozone layer over the country means that Aussie’s get a lot of UV radiation and presumably a higher rate of skin cancer than many other countries. That means they have adopted some of the best, more rigorous skin protection regimes out there. I know this because my husband is Australian, and wearing a hat and a special UV protected bathing suit at the beach is something that has been ingrained in him since he was a toddler.

So, when I take advice about how to protect our kids when they are out in the sun, I take it from the Australians:

Put a shirt on your baby, but not just any old shirt
Clothes covering your baby’s shoulders, arms and legs are important, but make sure they wear UV protective clothing. Flimsy baby shirts might not protect that fragile skin. Many companies in the States (like Patagonia) test their beach clothes to the Australian/New Zealand standard and put their UPF ratings on their labels.

Shades, maybe. Hats, definitely.
Face it. Your baby looks cute in those pink shades shaped like a flower, but no one actually thinks a toddler is going to keep them on for more than a minute, so try a wide brimmed, floppy, sun hat to shade her face. Some babies won’t love it at first (and will test your patience by continually taking it off) but if you start them early, they’ll get used to it and it’ll just be part of going out in the sun.

Pitch a tent or an umbrella
In Australia, people take to the beach with portable tents that set up easily and provide sun cover. They don’t sell them in the States, but a big beach umbrella will do the trick. Put out some sand toys and let your baby have a blast in the shade.

Sunscreen – use it or don’t use it?
Sunscreen has always been the way to go – SPF15 or higher and with UVA and UVB protection - but recently people have been coming out against it. If you’re concerned about putting chemicals on your baby’s skin – and who isn’t, try a sunscreen with zinc oxide. Zinc oxide is the only FDA-approved sunscreen for babies under six months.

The question of vitamin D
Vitamin D is essential in preventing certain diseases, like cancer and heart disease, keeps you mentally healthy by fighting depression, and helps maintain strong bones to stave off osteoporosis. We get most of our vitamin D from ultraviolet B radiation from the sun. Our arms and legs need at least 15 minutes a day of sun exposure to make enough of the vitamin. So, how do you balance protecting your baby’s skin and helping him get his daily dose of vitamin D? Easy. Sunscreen works about 30 minutes after you apply it, so get your kids outdoors first and then apply the sunscreen. That way they can soak up some vitamin D while their sunscreen is getting set to keep them from burning.

Lastly, peak sun hours are around lunch, so that’s a great time to duck inside and have some lunch, or plan a picnic under a big umbrella. Common sense and moderation are the keys to safe fun in the sun…and maybe just about everything else in life!

Seasonal Spotlight: Zucchini

Jennifer Perillo — Thu, 23 Jun 2011 11:09:00 -0400

My eyes lit up a few weeks ago when I spied the first zucchini of the season. The small, thin green ones are my favorite, packing the most delicate, almost buttery flavor. Normally I prefer slicing them into coins, and sautéing them in olive oil, seasoned with salt and pepper. A few chopped marcona almonds—a tip I picked up from Heidi Swanson who writes the blog 101 Cookbooks, add crunch and texture to balance the tender pieces of zucchini.

My three-year-old daughter shares this same appreciation for zucchini, but her older sister isn’t such a fan of this specific preparation. Grate some into muffins, and she’s the first in line. No sneaking or hiding, she’s well aware zucchini is in there—she just prefers them that way. Working with that in mind, I decided to use roasted zucchini as a springboard for a new dip recipe. Since both the kids love hummus, I decided to add a familiar flavor and included tahini in my final recipe. A fresh squirt of lemon brightened the flavors too. Throw in some carrot sticks or grilled pita, and we’ve got one more zucchini recipe Isabella is happy to dig into.

Roasted Zucchini Dip
Makes 2 cups

1 1/4 pounds zucchini, sliced into 1/2-inch rounds
2 tablespoons (15 ml) extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 clove garlic, crushed
1 tablespoon tahini
Freshly squeezed juice of 1/2 a lemon
Fresh cut vegetables or grilled pita bread, to serve

Preheat the oven to 350ºF.
Add the zucchini to a 9-inch by 13-inch roasting pan. Toss with the olive oil, then season with the salt and pepper. Bake for 35 to 40 minutes, until the zucchini is very tender. Remove from oven and let cool completely.
Put the zucchini, garlic, tahini and lemon juice into the bowl of your Cuisinart food processor. Process the ingredients until they become a chunky puree, about 1 minute. Serve with fresh cut vegetables or grilled pita bread.
May be prepared 1 day in advance, and stored in a covered container in the refrigerator before serving.

Strawberry Rhubarb Hand Pies

Jennifer Perillo — Tue, 14 Jun 2011 14:39:00 -0400

I avoided rhubarb for years because it reminded me of celery, the latter never being one of my favorite things to eat. As I grew up, I realized it’s one of those reasons you should never judge a book by its cover. For one, when choosing rhubarb, the rubiest of red stalks are the most appealing looking, but that’s just because they had lots of exposure to sunlight. The greener stalks may not be as pretty, but they get the job done.

And the taste? Well, let’s just say now I buy more rhubarb than my fridge can hold as soon as it comes into season. Since I had my own phobias with rhubarb, I knew it would likely be a hard sell to my daughters too. Like their mother, they don’t care for celery either—I swear I’ve tried plenty of times, even with peanut butter which so many people say is a surefire trick.

But today we’re talking about rhubarb, and the best possible way to introduce it to kids. What kid doesn’t love pie? In fact, I don’t know any adults capable of refusing a slice. Just to be safe, I made them kid-sized, so they could hold them and happily snack on a homemade treat and still have room for an icy cold glass of milk.

For the pastry crust:
1 2/3 cups (8 ounces) all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 ounces very cold butter, cut into 16 pieces
4 tablespoons ice cold water

For the filling:
1/2 cup (2.5 ounces) strawberries, stems removed & berries chopped into 1/4-inch pieces
1/2 cup (2.25 ounces) rhubarb, chopped into 1/4-inch pieces
1/4 cup (2 ounces) granulated sugar
1 tablespoon cornstarch
Pinch of salt

To finish:
1 egg, beaten with a few drops of water
coarse sugar (like Sugar in the Raw), optional

To make the pastry crust, add the flour, sugar and salt to the bowl of a food processor. Pulse to combine. Add the butter and pulse until it forms a sandy-looking mixture. Sprinkle the water over the flour-butter mixture and pulse until it forms a ball, about 45 seconds to 1 minute. Add another tablespoon or two of water if it looks to dry. Dump onto an unfloured counter and form into a flat disc. Wrap in plastic or waxed paper and let chill until firm, but still pliable, about 1 hour (you can quick chill it in the freezer for 20 minutes too, which is what I tend to do while prepping the fruit).
Preheat oven to 400ºF. Line two rimmed baking sheets with parchment paper.
For the filling, add the strawberries, rhubarb, sugar, cornstarch and salt in a deep bowl. Stir to mix well and set aside.
On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It's okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be too delicate to transfer). Spoon 1 teaspoon of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges closed with the tines of a fork. Use a sharp knife to slice 1 to 2 slits on top to create steam vents so the pies don’t explode while baking.
Brush the tops with egg wash and sprinkle with coarse sugar, if desired (it adds a nice crunchy texture to the finished pies). Bake for 12 to 15 minutes, until golden. Let pies sit on the sheets for 2 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature.

A Fresh Take on Zucchini

Jennifer Perillo — Wed, 08 Jun 2011 14:18:00 -0400

Every week I’m greeted with sightings of old favorites making a comeback at the farmers’ market. Recently, I blinked and rubbed my eyes in surprise to see the first zucchini of the season. June has snuck up on me, though, so perhaps it shouldn’t have been a surprise at all. I was eager to get home and use them up, so I shaved thin slices of those few deep green squash and simply tossed the strands in a lemony vinaigrette. I proceeded to do that all week long. Fearful my husband would grow bored with the salad I’d fallen for, I decided to mix things up with my second windfall of zucchini.

I stared at them for a few minutes, wondering what I could do to put a fresh spin on dinnertime. Then I remembered a citrusy, refreshing tuna tartare we’d had a few weeks before at a restaurant in Soho. I resolved to create a vegetarian version of tartare. I knew it would require a little more prep work, since the fine dice needed had to be done by hand, but that didn’t bother me. I find prepping vegetables rather therapeutic. Once the zucchini was chopped, the rest came together quickly, and now we have two new favorite ways to enjoy zucchini this summer. And yes, I’m already thinking of a third.

Zucchini Tartare
Serves 4

Freshly grated zest and juice of 1/2 a lemon
1 teaspoon extra virgin olive oil
1/2 teaspoon fresh finely chopped cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon honey
Sea salt and freshly ground black pepper, to taste
1 medium (156 grams) green zucchini, diced into 1/8-inch cubes
8 very thin slices of baguette, toasted

Add the zest, lemon juice, oil, cilantro, vinegar, honey, salt and pepper to a medium bowl.
Whisk vigorously to combine. Add the zucchini and stir with a spoon until well mixed.
Arrange the zucchini tartar in the center of a serving dish and garnish with the toasted bread to serve.

Strawberry Rhubarb Crumble

Jennifer Perillo — Tue, 07 Jun 2011 12:30:00 -0400

The strawberries are here! If you were anywhere near the farmers’ market at Grand Army Plaza in Brooklyn a week or two ago, you may have heard me singing the praises of the season. After what seemed like an endless winter, and more than three feet of snow here in New York City, those ruby red orbs of fruit were enough to make me do a happy dance.

In fact, my excitement took hold and I found myself buying four more quarts of berries at another farmers’ market three days later. My intention was to start stockpiling homemade jam, but I realized I was out of pectin, so it was time to go to plan B.

At first my thoughts went to pie, strawberry rhubarb to be precise. Then I decided to make my lazy girl’s version of pie and went with a crumble after browsing around Heidi Swanson’s blog, 101 Cookbooks. Last year I created a lovely, nutty oat crumb topping, as a way to skip making a double piecrust. This time I decided why fuss with a crust at all, since I love the crunchy texture a good crumb topping lends to each spoonful of the jammy fruit filling. I’ve since bought pectin to get jamming season underway, but this crumble has nothing to worry about—it’s definitely here to stay for the long haul.

Strawberry Rhubarb Crumble
Serves 8 to 10

For the topping:
1 cup (115 grams) old fashioned oats
1/2 cup (70 grams) whole almonds
1/4 cup (60 grams) packed brown sugar, light or dark
Pinch of kosher salt
4 tablespoons (2 ounces butter) melted, plus more to coat baking dish

For the filling:
2 1/2 cups (10 ounces) strawberries, stems removed and cut into quarters
4 stalks (12 ounces) rhubarb, tough ends trimmed & cut into 3/4 inch pieces
3/4 cup (6 ounces/150 grams) natural cane sugar
1 tablespoon (10 grams) cornstarch

Preheat the oven to 375ºF. Coat the bottom and sides of a 9-inch pie deep dish pie plate with butter; set aside.
To prepare the topping, place the oats in the bowl of food processor. Pulse a few times until they become coarse textured. Add the almonds and continue pulsing until the oats break down into a medium-fine textured flour and the nuts are finely chopped. Add the brown sugar and salt; pulse 2 to 3 times until combined.
Transfer mixture to a small bowl, drizzle melted butter over the top and rub together with fingers until the oat-almond mixture combines to form little pea-size clumps.
In a medium bowl, toss the strawberries, rhubarb, sugar and cornstarch together until combined. Pour the fruit mixture into the prepared pie plate and spread into an even layer. Sprinkle the crumb topping evenly over the filling. Bake for 35 minutes, until the topping is deep golden and the fruit juices are bubbly. Remove from oven and let cool on a wire rack for at least 20 minutes before serving. Leftovers should be stored covered in the refrigerator.

Sweet Pea Pesto

Jennifer Perillo — Fri, 03 Jun 2011 14:52:00 -0400

Rhubarb was the first sign of spring, its ruby stalks brightening up the rows of root vegetables at the farmers’ market. Now strawberries have made their presence known too. Before long, sweet peas will also be in abundance—I already spied a few, but they were expensive. Thankfully I have one last bag of fresh-frozen peas from last year’s harvest. I’m happy I planned ahead too, though a bag of frozen peas from the supermarket is perfectly fine in a pinch.

What am I in such a hurry to make you’re wondering—sweet pea pesto, of course. This past winter I found myself craving a new sauce to dress my pasta. Upon opening the freezer, I found a bag of peas and decided to make something of this humble beginning. I started a pot of water boiling on the stove and decided to turn my find into a feast. I chose penne, figuring the pesto would cling nicely to the ridges and sneak into the tubular opening, but spaghetti would have been a good partner too. It was a simple, satisfying and memorable meal in the midst of snowy days that easily transitions into the sunny summer days ahead.

Sweet Pea Pesto
Serves 4

1 tablespoon extra virgin olive oil
2 cups frozen peas
2 cloves garlic, thinly sliced
3 tablespoons pine nuts
1/4 cup freshly grated Parmesan cheese
Freshly grated zest and juice of 1 lemon
Freshly ground black pepper, to taste
8 ounces uncooked dry pasta, prepared according to package directions

Heat the oil in a skillet over medium heat. Add the garlic and cook until it becomes golden and fragrant, about 1 minute. Add the pine nuts and cook for 1 more minute, shaking the pan to make sure the nuts and garlic don’t burn. Add the peas to skillet, and turn heat down to medium-low. Cook until the peas are tender and heated through, about 3 minutes.
Spoon the pea mixture into the bowl of your Cuisinart food processor. Add the cheese, lemon zest, juice and pepper. Pulse until it forms a smooth paste. Toss with the hot cooked pasta and serve immediately.

Finger Foods

Jennifer Perillo — Mon, 30 May 2011 14:40:00 -0400

As the weather gets warmer, heating up the kitchen first thing with a home-cooked breakfast isn’t my favorite way to start the day. That doesn’t mean we survive on cold cereal Monday through Friday, though. A little planning on the weekends means breakfast comes together quickly, and easily, as I’m getting everyone off to work and school. A few years back I added French toast sticks to my collection of cooking tricks. The kids were too little to use a knife, so to give them some independence I decided to prep my usual French toast as “soldiers”—little sticks cut out of bread. You can simply cook the dipped slices of bread and cut them afterwards, but the few extra minutes it takes to slice and cook the pre-cut sticks means they get a crispy coating all around, making these a finger food even my husband can’t resist.

French Toast Sticks
Makes 16 pieces

4 thick-cut slices of bread
2 large eggs
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Butter for coating the skillet

Cut each slice of bread into 4 sticks, for a total of 16 pieces; set aside.
Heat a 10-inch skillet over medium heat.
Meanwhile, in a shallow dish—a pie plate works well, lightly beat the eggs using a fork. Stir in the milk, vanilla and cinnamon.
Melt a pat of butter in the heated skillet. Dip the bread sticks into the egg mixture, turning to make sure all the sides are coated. Arrange the bread in the pan, making sure not to overcrowd them (you may need to cook them in two batches). Once the bottom is lightly golden, use a spatula to flip the sticks. Do this for all the sides, until they are browned all around.
Serve hot with maple syrup for dipping, or let cool and store in the refrigerator in an air-tight container. Leftovers can be heated in the toaster.

Hot Off the Grill

Jennifer Perillo — Fri, 27 May 2011 12:13:00 -0400

This weekend signals the unofficial start to grilling season, so kick it off on a spicy note and add some zing to your usual burger line-up. A few months ago I took the plunge and tried a new ingredient, and since then harissa paste has become my new secret cooking weapon. A little bit adds lots of flavor, so start off small if this your first time cooking with it.

Harissa is a Tunisian hot chili paste made with a combination of chilies, garlic, coriander and caraway. In North Africa it’s used mainly in meat or fish and vegetable stews, and the recipe for it varies from family to family. Here in the west, we’ve adapted it to use in just about everything from soups, stews to sandwiches and fiery potato salads.

While it’s easy to make from-scratch —it comes together quickly in the food processor, I’ve found an excellent prepared one by DEA—you may have seen the brightly colored yellow tube at your local market too. My favorite way to use it is simply slathering mushrooms with some paste and a bit of olive oil. A quick roast in a 400ºF oven transforms them into a tender, spice-flecked taco filling. I plan to use this trick on portabellas for an inspired grilled vegetarian burger. You can also add a dollop to ground beef before shaping into patties. For a more subtle boost, just mix some into your regular ketchup. Once you start dabbling, you’ll find the possibilities are endless—and quite delicious too.

A Berry Good Breakfast

Jennifer Perillo — Mon, 23 May 2011 10:39:00 -0400

We’ve all been told breakfast is important to jump start the day, but as the weather gets warmer a hot plate of food isn’t always appealing. A sure fire way to get my daughters, ages 3 and 8, interested is by offering something frosty they can sip. Smoothies are a great way to get in a serving of fruit too. A mix of frozen fruit and yogurt is usually my go to combination, but after taste testing some coconut milk creations from Thai Kitchen, I decided it was time to mix things up.

The added advantage to using coconut milk is these smoothies are dairy-free, plus they can be made the night before, since it doesn’t separate the way yogurt or milk would. Just store it in a covered container, give a shake when you wake, then pour a round for the whole family.

Strawberry Coconut Smoothies
Serves 2
These smoothies double as a yummy filling for ice pops too. Just pour into molds and freeze until firm, at least 6 hours or overnight.

1 cup coconut milk
1 cup frozen strawberries
1 tablespoon fresh squeezed lime juice
1 tablespoon honey

Add all the ingredients to the bowl of your Cuisinart blender. Blend until smooth and well combined. Divide between two serving glasses, or store in a covered container for up to one day. Shake well before serving.

A Savory Summer

Jennifer Perillo — Thu, 19 May 2011 18:44:00 -0400

Before summer rears its hot, humid head, there are some winter dishes I’m not ready to bid adieu. While strolling the market a few months ago, I happened upon a pile of onions. Actually, it was more like tripped over them. Anyone who’s spent a winter season in the northeast knows January is the land of root vegetables and tubers.

On this particular trip I was looking for some savory tart inspiration, and the onions set off a light bulb. What if I could capture the flavor of a hearty, French onion soup, complete with the gooey, golden cheese-laced top. I went home, a sack of onions and fresh thyme in hand. A pit stop once I emerged from the train yielded a chunk of gruyere cheese. All of the other ingredients were in the pantry at home.

Well, that tart has gotten me into a bit of trouble now. See, I’m smitten with it, and the thought of saying goodbye is almost too hard to bear. Luckily it’s a nice compromise for the warmer weather on the horizon. Served with a salad, it makes for an oddly light meal. The flavor is intense, yet you don’t feel weighed down the way one would after eating a crock of traditional French onion soup.

And if you’re worried about heating up an already hot house as the temperatures outside rise, then take comfort in knowing it reheats amazingly well. Make this tart at night when the weather is cooler, and you’ll be more than eager to wake the next morning, knowing what’s in store for dinner.

French Onion Tart
Serves 6 to 8

For the filling:
1 to 2 tablespoons extra virgin olive oil
2 pounds yellow onions, peeled & sliced thin
Sea salt and freshly ground pepper, to taste
1 large egg, lightly beaten
2 sprigs of fresh thyme, leaves removed & stems discarded
1 teaspoon sherry vinegar
2 ounces Swiss cheese, shredded

For the Swiss cheese crust:
3/4 cup (110 grams) whole wheat pastry flour
1/4 teaspoon (2 grams) fine sea salt
1/4 teaspoon hot paprika
1 cup (3 ounces) Swiss cheese, shredded
4 tablespoons (2 ounces) very cold butter, shredded using a box grater
1 to 2 tablespoons cold seltzer

To make the filling, heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions and saute for 2 minutes. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.
Meanwhile, prepare the crust. Add the flour, salt, and paprika to the bowl of a food processor. Pulse once or twice to mix the dry ingredients. Add the cheese and butter, then pulse a few times until it forms a sandy-looking mixture. Add 1 tablespoon of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 teaspoon at a time (you may not need the entire 2 tablespoons), and continue to pulse until you have a ball of dough. Turn the dough out onto an unfloured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 400ºF.
Remove cover from the pot of onions, raise heat to medium, add the thyme and season with salt and pepper. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot, until onions turn golden brown, about 30 to 35 minutes. When onions are golden and very tender, stir in the sherry vinegar. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl.
Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle. Fit dough into a 9-inch ungreased springform pan. Fold down sides of dough, leaving a 1-inch high crust.
Add the egg and cheese to the bowl with the onions. Stir to mix well. Pour the filling into the pan and spread to the edges using a rubber spatula. Bake for 25 minutes, until slightly puffed and golden. Remove from oven and let cool for 5 to 10 minutes before slicing.

The Ice Cream Man Cometh

Jennifer Perillo — Mon, 16 May 2011 18:30:00 -0400

The moment temperatures peek above 60 degrees you’ll find Mr. Softee waiting outside the schoolyard. I find no charm in his music. The fumes that release into the yard and neighboring park border on criminal behavior in my book. I wouldn’t call myself one of those moms. You know, the ones who forbid any sweets. Frankly, with my job as recipe developer that would be near impossible. I just don’t see why an ice cream truck should be allowed to park right in front of a school every single day.

The only way to fight a fair battle then, is to prepare properly for combat. In this case, that means clearing space on the counter for my ice cream maker. Yes, I’m going head to head with Mr. Softee this spring, and willing to put a wager that I can satisfy my daughter’s sweet tooth better than he can. The best part is I don’t even need to do a special grocery shop or spend hours of prep time. Everything I need for homemade frozen yogurt is already a regular staple in my pantry—vanilla yogurt, organic chocolate hazelnut spread (my answer to nutella) and a hint of natural cane sugar. The toffee bits I found on my baking shelf were a bonus and added a fun, crunchy texture. Ice cream cones are totally optional.

Nutella Brittle Frozen Yogurt
Makes 2 cups

1 1/2 cups vanilla yogurt
1/2 cup nutella
1/2 cup crushed toffee pieces, such as Heath Toffee Brickle Bits

Add the yogurt and nutella to the bowl of a blender. Blend until smooth and well-mixed, 45 seconds to 1 minute. Pour into the chilled bowl for your Cuisinart ice cream maker. Churn for 20 minutes, pouring in the toffee bits during the last two minutes. Transfer to an airtight container and freeze until firm enough to scoop, about 6 hours.

Garden Days!

"" — Mon, 09 May 2011 13:10:00 -0400

There’s still a chill in the air, but it’s safe to say winter has finally bid farewell to New York City. Now that it seems spring is really here to stay, it’s time to start thinking about planting our garden. Through trial and error, we’ve learned what thrives. Lettuce, arugula, snow peas, and a variety of herbs grow with ease. After talking with a professional gardener last year, I realized the tomatoes fate was not so much my lack of skill, but had more to do with the amount of full sun exposure our yard gets (or lacks, perhaps). She suggested we try cherry or grape tomatoes instead of meaty beefsteaks.

Gardening with kids adds an extra element of balance. As it may now be clear, gardening does not come as easy to me as cooking, so this isn’t exactly my comfort zone. Unlike the kitchen where things come instinctively, the yard takes a bit more effort and focus. Of course the kids just want to dig dirt, and I’ve finally come to accept it isn’t such a bad thing—as long as they stay away from my vegetables, flowers and herbs. A few years back I figured the best way to keep peace in the garden was to give them their own section, complete with plants and kid-sized gardening gloves and tools so they can toil away in their own soil.

Planning a garden this year? Read these tips before you get started.

The Main Ingredient for any garden is sunshine. Know what kind of exposure you have and for how long before buying plants or seeds. Some plants, like beefsteak tomatoes need a good 8 hours of full sun to properly grow. Less sun will result in disappointing results and wasted time and money.

Get to know your soil. Not all dirt is created equal, so it’s worth investing in an at-home test kit to find out the pH levels to determine if your soil needs any prep work and special nutrients before planting. If you have any concerns about the safety of your soil, most communities have an extension center, like the Cornell Cooperative Extension, that will test samples to make sure your soil is safe for planting fruits and vegetables to later eat.

No yard, no worries. Outdoor space isn’t always available, but don’t let that stop you from teaching the kids about where their food comes from. Container gardening is perfect for windowsills, and lets you enjoy fresh cut herbs year-round. Depending on the depth of your window’s ledge and the amount of sun you get, you can even grow lettuce in containers.

Happy Mother’s Day!

"" — Sat, 07 May 2011 07:47:00 -0400

Sundays are my slow day. The one morning out of seven when I get to sleep in, and recharge my batteries for the week ahead. Yes, I consider myself lucky I don’t have to wait for one fleeting day a year to enjoy this luxury.

This Sunday is a little different, though. I get to savor the moment longer, the whole day even. Once I wake, what would be my idea of the perfect Mother’s Day? Not washing a single dish ranks high on that list. This means taking a break from cooking for the day too, but going out for brunch isn’t necessarily what I’d consider a peaceful Sunday morning. Aimee, over at Simple Bites, posted a fantastic idea for Mother’s Day last year. She left a little “cheat sheet” of sorts for her husband and sons, to help make her day and their handling of it, less stressful.

This year, I think I’ll take a cue from her. Thankfully, my husband has perfected the French press set-up, so he’s ready to go in the coffee department. I’ll do my part and prep some scones, wrap and store them in the fridge so he can just bake them in the morning. The kids can help make fresh orange juice, thanks to the citrus juicer on our stand mixer. And the lilies of the valley in the yard are just about to bloom. With any luck, they’ll do their part, so I can wake to the scent of my favorite fresh-cut flowers too.

Here’s some more ideas from a few of our favorite mom food bloggers—they’re all easy enough for your husband and children to prep together to make your special day delicious!

Flex Your Mussels

Jennifer Perillo — Tue, 03 May 2011 15:01:00 -0400

After tasting my first bowl of mussels, prepared with a spicy, garlic-laced tomato sauce in my early 20s, I was instantly hooked. It became my go-to appetizer whenever we visited a small Italian restaurant nearby. As time went on, I discovered mussels aren’t just for appetizers or red sauce either. A classic French preparation with shallots, white wine and parsley paired with a crusty baguette makes for a filling and quite satisfying dinner.

Making them at home, though, has always felt a bit of a to-do. I remember years ago, hanging over the kitchen sink, scrubbing the shells to remove the barnacles, wondering why I didn’t just leave mussels on my restaurant radar. Preparing them at home just seemed too much a chore. Then kids came along and I figured they would roll their eyes, and push them aside anyway.

Luckily, my outlook has changed on this quick-cooking shellfish. There’s a reason Prince Edward Island mussels are featured on high-end restaurant menus. Their flavor tends to be sweeter and fresher tasting than that of wild mussels. They also arrive at fish markets relatively clean, almost free of the clingy barnacles that can be time consuming to clean.

The real moment of truth arrived when I served them for dinner one summer evening last year. As the pot came to the table, the kids peeked inside. Eyebrows raised a moment, but the sight of bread and butter offered reassurance when I said it was perfect for dipping into the broth. Now, instead of worrying about the kids liking mussels, I buy extra to make sure there’s enough to go around.

Garlic, Parsley & Cream Mussels
Serves 2

This recipe is easily doubled or tripled—just be sure to use a larger sized pot. Be sure to keep a close eye since the mussels cook incredibly quick.

1 teaspoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup prosecco
1 pound Prince Edward Island mussels, cleaned and scrubbed
1/4 cup heavy cream
1 tablespoon fresh Italian (flat-leaf) parsley
Pinch red pepper flakes
Sea salt and freshly ground black pepper, to taste

In a 4-quart deep pot, heat the oil over medium flame. Add the garlic, and saute until fragrant and lightly golden. Pour in the prosecco and simmer for 1 minute. Add the mussels, cream, parsley and red pepper, cover the pot and cook at a simmer until the mussels have opened and are cooked through, about 5 minutes.
Remove cover, season with salt and pepper, if needed. Discard any unopened mussels before serving.

A Royal Breakfast

Jennifer Perillo — Thu, 28 Apr 2011 13:26:00 -0400

The week a little bit of history is taking place will have many Americans setting their alarms to wake before the birds. In case you’ve been totally out of touch, Prince William is getting married and there hasn’t been an affair this grand since his mother, Princess Diana walked down the aisle. We all know how tragic that ended, which is why I’m particularly excited about this Friday’s wedding.

I’m not one for realty television, and tabloid news holds no allure. I do believe in happy endings, though, and as a mother myself, I want to see Princess Diana’s son get their fair-share of happiness. So, with that in mind I’ll be in attendance this Friday morning. It’s perhaps the best wedding invitation too—no fussing with gowns, hair or make-up. My pajamas, fuzzy slippers and a pot of hot tea to enjoy with a fresh batch of English scones is all I’ll need to make my grand entrance.

English Cream Scones
Makes 10

Unlike American scone recipes, which produce a wet, shaggy-looking dough, this one if more sturdy and easier to press out. The scones are what I like to think of as a sweeter, more structured, version of Southern biscuits.

1/2 cup / 125 ml plus 2 teaspoons heavy cream
1 large egg
1 cup / 128 grams whole wheat pastry flour
1 cup / 135 grams all purpose flour, plus more sprinkling
1/4 cup / 47 grams natural cane sugar
1 tablespoon /14 grams baking powder
1/4 teaspoon / 2 grams fine sea salt
5 tablespoons / 2.5 ounces very cold unsalted butter, cut into 10 pieces

Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper, and set aside.
Using a fork, lightly beat the cream and egg together in a small bowl; set aside.
Add the flours, sugar, baking powder and salt to the bowl of your Cuisinart food processor. Pulse once to combine. Add the butter and pulse a few more times, until it forms a sandy-looking texture with some pebble-sized pieces. Pour in the cream-egg mixture, and pulse again until it forms a ball of dough, about 10 to 12 one-second pulses.
Dump the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick circle. Dip a 2 1/2-inch round cutter into flour, and cut out the scones—it’s okay to re-roll and press the dough out again once if you need to.
Place the scones on the prepared baking sheet, and bake for 10 minutes, until bottoms are deep golden and the tops are barely tanned-looking. Remove from oven and rest tray on a wire rack and let cool 10 minutes before serving. Leftovers may be stored in an air-tight container and heated in the toaster the next day.

The Food Dye Debate

Jennifer Perillo — Mon, 25 Apr 2011 13:02:00 -0400

A few weeks ago, artificial food colorings fell under scrutiny from the FDA. Parents around the country hoped the U.S. would come to its senses and realize our children don’t need the 15 million pounds of food dyes currently used in processed food annually. Yes—15 million, a staggering, and alarming, amount.

Less than a week after the inquiry, the FDA deemed the study was not conclusive enough to warrant changes to food production policies here in the U.S. It should be noted that this same study prompted the UK and other countries abroad to require changes to how their food is produced. Beet powder or juice is used in those products instead of artificial red dye. Turmeric is a natural stand-in for yellow. Edible flowers can be dried and ground to replace the popular blue food dye, so prevalent in everything from cereal to yogurt.

Parents, like Gina Rau, founder of the blog Feed Our Families, are leading the way, trying to mobilize moms and dads to have their voices heard. We all know change doesn’t happen quickly, though, so the best tool you can use to know exactly what you’re feeding your kids is your eyes. Reading labels is the only way to understand exactly what goes into your food.

Make Every Day Earth Day

Jennifer Perillo — Fri, 22 Apr 2011 14:05:00 -0400

Today as the internet, newspapers and television shows are filled with stories on how to celebrate Earth Day, I will go about my everyday life as usual.

I’ll scramble some eggs and save the shells to crumble and sprinkle in the garden. In the short-term they help repel slugs, and over time the shells will breakdown and help balance out the calcium in the dirt. This spring, our coffee grinds will find company in the soil surrounding the rose bushes—they slowly release nitrogen and also act as a natural drainage system.

After I snip the tag off my daughter’s new spring jacket, I’ll instinctively toss it into the paper recycling bin. See, Earth Day has been a special occasion in our house for years. It’s like a non-stop party. Reduce, reuse and recycle is how I normally approach life. Each day, week, and month, I build on that philosophy as I learn new ways to lessen my family’s carbon footprint.

The same can easily be applied to food. Before you scrape leftovers into the trashcan, think about how you can make them into something delicious again. A cup full of rice may not seem like much, but did you know it can be stored in a tightly sealed bag in the freezer for up to one month? After a few meals, you’ll have enough stocked away to give yourself a free pass one night, and turn it into an easy weeknight meal—fried rice.

Those little nibs left when you near the end of a block of Parmesan cheese add a smoky flavor to hearty minestrone soups (I used to have a roommate who even added it to her marinara sauce). Stale bread is a no-brainer too, especially if you use breadcrumbs often. Just break the bread into smaller chunks and give them a whirl in your food processor.

Once you start looking at every day habits in a new light, you’ll begin a lifelong love affair with Mother Earth too.

Easter Treats

Jennifer Perillo — Wed, 20 Apr 2011 10:22:00 -0400

I’ve been thinking lately how Easter feels like a mash-up of Christmas and Halloween. We’ve got the mysterious figure who sneaks into the house—my daughters think it’s really Santa in a bunny suit. Then there are the overflowing pastel baskets, bursting with chocolate bunnies and an endless supply of candy.

Come dessert time, the last thing I want to do is serve another sugar-loaded sweet. This year I decided to make carrot cupcakes, figuring I could convince the kids they’re the Easter Bunny’s favorite too. Most carrot cake recipes are too dense and oily for my taste, but that was an easy enough fix once I swapped in light coconut milk for part of the oil. A neutral oil, like vegetable or sunflower is generally used, but the olive oil sitting on my counter wanted in on the action. I had a hunch it would work nicely with the nuttiness of the whole wheat pastry flour too. As for the sugar rush, there’s not a speck of refined sugar in this recipe. The cupcakes get a naturally sweet boost with pure maple syrup from the farmers’ market, which added an extra bit of moistness too.

Since I was on a dairy-free roll, I decided to stick with that theme for the icing. In the past, I’d been hesitant to use shortening in frosting, though it’s an inexpensive trick many bakeries rely on. In the interest of keeping an open mind, I bought some non-hydrogenated vegetable shortening in the health food store. A quick whirl in my stand mixer with some confectioners’ sugar and vanilla extract yielded an irresistibly fluffy frosting. A thin swipe was all these cupcakes needed to show the Easter Bunny who’s really the boss around here.

Dairy-Free Carrot Cupcakes
Makes 12

For the cake:
1 1/2 cups (200 grams) whole wheat pastry flour
1/2 teaspoon (3 grams) baking powder
1/2 teaspoon (2 grams) ground cinnamon
1/4 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) fine sea salt
1/2 cup (125 ml) lite coconut milk
1/2 cup (125 ml) pure maple syrup
1/4 cup extra virgin olive oil
1 large egg, at room temperature
2 tablespoons orange juice, preferably fresh squeezed
1 1/2 cups (130 grams) shredded carrots
1 cup (110 grams) pecans, coarsely chopped
1/2 cup (62 grams) sweetened dried cranberries

For the frosting:
1 cup (154 grams) non-hydrogenated vegetable shortening, such as Spectrum
1/2 cup (59 grams) confectioners’ sugar
1/2 teaspoon pure vanilla extract

Preheat the oven to 350ºF. Line a 12-cup muffin pan with paper liners; set aside.
In a deep bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
In a separate bowl or deep measuring cup, use a fork to beat together the coconut milk, syrup, oil, egg and juice. Pour over the flour mixture. Using a wooden spoon, stir until just combined and there are no visible traces of flour. Gently stir in the carrots, pecans and cranberries. Evenly spoon the batter into the prepared muffin tin. Bake for 20 to 22 minutes, until a metal skewer inserted comes out clean. Remove from oven when done and set the tray on a wire rack to cool completely before frosting.
To make the frosting, add the shortening, sugar and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Start on low speed until the sugar is mixed in, then increase mixer to medium-high and beat until the frosting is light and fluffy, about 2 minutes.
Spoon an even amount of frosting onto each cupcake, then use an off-set spatula or butter knife to spread frosting to the edges.

Earth Day Fun

Jennifer Perillo — Mon, 18 Apr 2011 12:12:00 -0400

My two-year old says her ABC’s, mostly in order, and even counts to 20, more often than not. What makes me most proud, though, is she knows to ask what canister to put trash in. While she’s still too young to understand the concept of recycling, she does knows that paper, plastic, tin and glass do not go in the same bin as a banana peel or the scraps from our dinner plates.

Taking things a step further, her older sister often uses the recycling bin as her go-to art supply center. Romeo, a robot with an old shoebox for a body, egg cartons for feet and cupcake liners for eyes, was a rainy day project with dad. He’s become such a fixture in our living room that I imagine he may stay with us long after the girls go off to college.

Next week as you get ready for Earth Day festivities, think about how we can continue the celebration all year long. Here are some tips to make recycling fun and easy for the whole family.

Speak their language. Little ones may not be able to read, but they can understand pictures. Tape photos onto each pail so they know how to “file” their trash. Make it a weekend project, and flip through old magazines and have them help pick out the photos too.
Best craft bin ever. Save money on supplies and let the kids spur creativity like my girls did with Romeo.
Every little bit counts. Everyday items like the paper tag and wrappers from tea bags go into our recycling bin. So do empty toilet paper and paper towel rolls, price tags from new clothing, and even paper sleeves from bread we buy at the bakery.

Passover Treats

Jennifer Perillo — Thu, 14 Apr 2011 10:33:00 -0400

Next week is the start of Passover, and I’ve been thinking about what dessert I’ll serve for a while now. Not having been raised Jewish—I’m an Italian-Catholic gal who married a Jewish-Italian guy, I don’t have staple recipes that were part of my holidays growing up. My mother-in-law is not much of a cook either, so I don’t have the benefit of learning alongside her in the kitchen (though my husband often tells me his grandmother was a pretty good baker). Still, I try to do my best hosting the Jewish holidays to instill the traditions and memories of my daughters’ roots.

A few years back, I came across a recipe that seemed a perfect marriage of my Italian food history and the restrictions from using flour and butter in kosher Passover desserts. While I know nothing I prepare is technically kosher since I’m not Jewish, I try to follow the kosher laws for cooking as a sign of respect to my mother-in-law. It is the one connection, perhaps the only way, we can really relate to each other. After 15 years, I’ve come to learn it’s more important to focus on what unites us since she gave me the greatest gift of all—my husband.

So, what is this magical dessert you’re wondering, right? It’s my spin on a classic Passover treat. Coconut macaroons are quite popular, but I wanted something a bit fancier. My inspiration came from the Northern Italian Cookbook by Francesco Ghedini. It’s a hybrid of sorts, combining both elements of a classic soft French macaroon and a crisp meringue. The crisp exterior is meringue-like, yet the center is tender, with a subtle chew. Ghedini’s recipe, which I’m including for you below is for almond macaroons, and reminds me of cookies a pastry shop near my house sells. I decided to put my own spin on things, and made an espresso version too. Regardless of which one you make, remember cooking is an extension of our hearts. And in this case, it really is the thought that counts.

Almond Macaroons
Makes 24

1/4 teaspoon salt
2 egg whites, room temperature
1 cup granulated sugar
1 cup sliced almonds
1 teaspoon almond extract

Grease and flour two baking sheets, or line with a nonstick liner (such as a Silpat). Set aside.
Combine salt and egg whites in the bowl of your Cuisinart Stand Mixer. Beat until frothy using the whisk attachment.
Gradually add the sugar and continue beating until the mixture forms stiff peaks, about five minutes in total from the time you start adding the sugar. Gently fold in the almonds and almond extract. Drop onto the sheet by heaping teaspoonfuls, leaving about 1-inch between each mound. Let stand on tray for one hour.
Preheat the oven to 375ºF. Bake for 12 minutes, or until golden. Remove from oven and set tray on a wire rack to cool completely. The cookies will continue to crisp as they cool.

Espresso Macaroons
Makes 24

1/4 teaspoon salt
2 egg whites, room temperature
1 cup granulated sugar
4 teaspoons instant espresso powder
1 teaspoon pure vanilla extract

Grease and flour two baking sheets, or line with a nonstick liner (such as a Silpat). Set aside.
Combine salt and egg whites in the bowl of your Cuisinart Stand Mixer. Beat until frothy using the whisk attachment.
Gradually add the sugar and continue beating until the mixture forms stiff peaks, about five minutes in total from the time you start adding the sugar. Gently fold in the espresso powder and vanilla extract. Drop onto the sheet by heaping teaspoonfuls, leaving about 1-inch between each mound. Let stand on tray for one hour.
Preheat the oven to 375ºF. Bake for 12 minutes, or until golden. Remove from oven and set tray on a wire rack to cool completely. The cookies will continue to crisp as they cool.

A Tasty Twist on Hummus

Jennifer Perillo — Sun, 10 Apr 2011 15:18:00 -0400

My oldest daughter’s lunch period is at 11:10am, which means by time we walk in the door after school, her ravenous appetite is hard to control. Rather than risk spoiling her dinner—and my hard work in preparing it, I try to have a healthy snack on hand to keep us both happy. Something filling, but not so much so that it stops her from enjoying dinner an hour later. A bowl of hummus with some pita or carrot sticks usually does the trick. One afternoon I happened to be fresh out of chickpeas. Rather than panic, I decided cooked navy beans could assume the role of garbanzos. The resulting hummus was smoother, creamier and now a regular on our snack time menu.

White Bean Hummus
Makes 3/4 cup

Tahini, ground up sesame seed paste, can be found in the ethnic foods sections of most larger supermarkets. It lends that signature flavor to hummus, but you can certainly leave it out if there are any nut allergies and still enjoy this yummy spread.

1 cup (215 grams) cooked navy beans
2 tablespoons tahini
Freshly squeezed juice of 1/2 a lemon
1 small clove of garlic
1/8 teaspoon salt
Extra virgin olive oil, to serve
Pinch of smoked paprika, to serve
Pita, flatbread or sliced vegetables, to serve

Add the ingredients to the bowl of your Cuisinart food processor. Process until the beans become a smooth paste.
Spoon the hummus into a deep dish. Sprinkle the paprika on top and finish with a drizzle of olive oil. Serve with your choice of bread or cut up vegetables.

A Better Butter

Jennifer Perillo — Wed, 06 Apr 2011 14:37:00 -0400

A hot, flaky biscuit slathered with butter seems indulgent for breakfast, but I must admit it’s one of my favorites. I had a lot of company in this feeling a few weeks ago when a group of friends gathered for a birthday celebration. After we dropped the kids off at school, we descended on a local restaurant. Seersucker in Carroll Gardens doesn’t specialize in hot breakfasts, but the coffee—Counter Culture, is one of my favorites, and the square-shaped biscuits, while itty bitty in size, have the perfect balance of flaky crumb and buttery goodness.

As our biscuits came to the table with a ramekin of apricot jam, we all inspected the salted molasses butter that arrived in a tiny pot. One taste, and the "oohs" and "aahs" flowed so freely, you’d have thought we were looking at baby pictures. Someone said “I wonder how you’d make it at home”. I promptly replied it’s easy—just whirl some softened butter with molasses and salt in a food processor. Turns out I was right—now time to tackle that apricot jam.

Salted Molasses Butter
Makes 1/2 cup

1 stick (4 ounces) of unsalted butter, softened
1 teaspoon robust molasses
Generous pinch of sea salt

Add the ingredients to the bowl of your Cuisinart mini-prep or food processor. Pulse until well combined. Transfer to a ramekin or small glass jar, cover and store in the refrigerator for up to 1 week.

Get a Grip on Portion Control

Jennifer Perillo — Thu, 31 Mar 2011 15:20:00 -0400

Childhood obesity is a hot button topic, and for good reason. The way we feed our children sets the foundation for how they will eventually feed themselves. While we all know making healthy food choices is key, portion size plays a big role too. All portions are not created equal, and what’s appropriate for adults is different for children. Take banana’s for example—a whole one actually counts as two servings for toddlers, so don’t be surprised if what you consider a snack fills your little one’s belly well into dinner time.

The Scoop
Here’s a cheat sheet to decoding proper serving sizes for popular kid foods. Notice as your little one grows, so does their appetite. Sometimes the differences are as subtle as 1/4 cup or half an egg.

Toddlers, ages 1 to 3 bread, 1/4 to 1/2 slice
cereal, pasta, rice, 1/4 cup
cheese, 1/2 ounce
crackers, 2 to 3
egg, 1/2
fresh fruit, 1/2 piece
meat, 1 ounce
milk, 1/2 cup
peanut butter, 1 tablespoon
vegetables, 1/4 cup cooked
yogurt, 1/3 cup

The School Years, ages 4 to 6 bread, 1/2 slice
cereal, pasta, rice 1/3 to 1/2 cup
cheese, 1 ounce
crackers, 3 to 4
egg, 1 whole
fresh fruit, 1/2 piece
meat, 1 ounce
milk, 1/2 cup
peanut butter, 1 tablespoon
vegetables, 1/2 cup cooked
yogurt, 1/2 cup

Childhood Memories

Jennifer Perillo — Thu, 24 Mar 2011 12:01:00 -0400

We didn’t eat a lot of candy growing up, but I do remember my mom’s favorite were Chunky Bars. I found them intriguing, that dome of chocolate studded with raisins and nuts. I always thought there were peanuts, but a little research revealed it was really a mix of brazil nuts and cashews. The original confection was created right in my hometown in New York City, a fun fact I can’t wait to share with mom.

I have another surprise the next time I see her too—chunky bar cookies. While recipe testing a batch of oatmeal raisin cookies recently, I started thinking about those candy bars. Adding a handful of nuts and chopped chocolate to the dough seemed like a delicious idea. I went with walnuts because that’s what I had on hand, but still think peanuts, or even pecans, would work in a pinch. I felt like a kid again from the very first bite—kind of like a fountain of youth for my tastebuds.

Chunky Bar Cookies
Makes 4 dozen

1 1/2 cups rolled oats
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup natural cane sugar
1/2 cup brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup raisins
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Preheat the oven to 375ºF. Line baking sheets with parchment paper or silicone liners.
Whisk oats, flour, baking soda, and salt together in a bowl; set aside.
Cream butter and sugars in the bowl of your Cuisinart Stand Mixer. Add the eggs, one at a time, making sure to beat well after each addition. Reduce the mixer speed to low and gradually add the flour mixture. Beat until the ingredients are mixed well. Stir in the raisins, chocolate chips and walnuts.
Drop heaping teaspoonfuls of dough (about 1 1/2-inch mounds), 2-inches apart, onto prepared baking sheets. Bake 12 minutes for chewier cookies or 14 minutes for crisp ones. Remove from oven and let rest on baking sheets for 2 minutes. Transfer to a wire rack to finish cooling.

Homemade Kale Chips

Jennifer Perillo — Mon, 21 Mar 2011 12:42:00 -0400

My three year old daughter topples into my lap most evenings, and greedily gobbles up my raw kale salad, lightly dressed with a lemon Parmesan vinaigrette. I know this is not normal behavior. Most kids’ reaction to kale follow that of my husband, though he is coming around.

While he no longer shuns my current salad addiction, I wanted to find a way to get him excited about this quite healthful winter green—just one cup fulfills almost all of your daily vitamin C needs. I’ve seen kale chips popping up in local supermarkets, and had a hunch this would be a good way to help him “go green”. Unlike potato chips which are normally fried, all you need is a hot oven, some olive oil, sea salt, fresh ground pepper and 15 minutes to make them at home. They were an instant hit.

Now that daddy’s conversion to kale was finished, it was time to tackle a recipe the kids might like. I decided to sweeten the deal and make some based on the cinnamon rice cakes they love. The irony is my youngest still prefers her mama’s kale salad to the chips. Her older sister, though, is now one step closer to broadening her veggie loving horizons.

Sweet Cinnamon Kale Chips
Serves 1 to 2

The kale of my youth was the curly variety. I prefer using lacinato, also known as Tuscan or dinosaur kale. It has a more subtle flavor and the longer wrinkled-looking leaves are perfect for making these chips. This video from Michelle Stern, author of the blog What’s Cooking, shows how easy and fun it is to have the kids help remove the tough inner ribs to prep the kale before baking.

One bunch of lacinato kale, ribs removed and torn into large pieces
1 teaspoon extra virgin olive oil
1 tablespoon natural cane sugar
1/2 teaspoon ground cinnamon

Preheat oven to 400ºF. Line two rimmed baking sheets with silicon liners or parchment paper.
Toss all the ingredients in a deep bowl until well coated. Spread the kale pieces in a single layer onto the prepared baking sheets.
Bake 9 to 11 minutes, rotating sheets halfway through, until crisp. Remove from oven and let rest 10 to 15 minutes, then transfer to a bowl and enjoy. These are best eaten the day they’re made.

A Hint of Spring

Jennifer Perillo — Thu, 17 Mar 2011 12:30:00 -0400

Four years ago this spring, my husband and I took a long awaited honeymoon to Venice. We hadn’t called it that officially, but with an almost three year old, we realized it was time for a kid-free getaway. Family graciously stepped in and our daughter was in good for care with her nana, uncles and aunts while we strolled the narrow, often confusing streets of one of the most romantic cities in the world.

Our last afternoon, spent in the Cannaregio district, the sun shone magnificently across one of the many infamous canals. We decided to stop into one of the wine bars and indulge in an afternoon glass of wine and some cicchetti, Italian bar snacks akin to tapas.

A few weeks ago, I was watching a television show that reminded me of that afternoon, specifically the cicchetti. Tapas bars are nothing new in NYC, but a cicchetti bar, now I’m ready to call the babysitter. The show featured Corsino in the village, and their signature spring crostini is adorned with a simple pea spread. It’s been stuck in my mind ever since, and while spring is only a few weeks away, fresh peas feel even further in the distance.

Luckily frozen peas play a very dignified and delicious role in my recreation. A simple mash with some freshly grated Parmesan, black pepper and olive oil, generously spread atop a toasted crisp of baguette is just the ray of sunshine I need to keep plodding along until warmer days and our next vacation arrive.

Pea & Parmesan Crostini
Makes 6 pieces

1 cup (4 ounces) frozen peas
3 tablespoons (14 grams) freshly grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 basil leaf, chopped
Freshly ground black pepper, to taste
1 1/2-inch thick slices of baguette

Preheat your Cuisinart Griddler, or use a grill pan set over medium heat.
Combine the peas with 1 cup of water in a microwave-safe bowl. Cook for 1 1/2 minutes until peas are heated through (you can alternately do this in a small pot on the stove top). Drain peas and add them to a medium bowl. Mash peas with a fork until the skins pop. Stir in the olive oil, cheese, basil and pepper; set aside.
Add the bread slices to your Cuisinart Griddler and press them into thin flat pieces of toast, or place them in the grill pan and toast lightly on both sides. Spread an event amount of the pea mixture on top of each warm slice of bread. Serve immediately.

First Foods: Hello Avocados!

Jennifer Perillo — Sun, 13 Mar 2011 17:39:00 -0400

Making your own baby food is easier than it seems, especially if you think green. While apples and pears cook up quick enough, some foods require little more than peeling and mashing before serving. Such is the case with avocados. Baby will love the creamy texture of this easy-to-make first food, and you’ll feel good knowing she’s getting a dose of vital nutrients with every bite.

For years avocados got a bad rap as a high-fat food. While that is technically true, we now know there are good fats and bad fats. Avocados are a good source of folate—important for baby’s brain development, fiber, potassium and vitamin C. Moms and dads might want to add an extra avocado to the shopping list for themselves too, since those “good fats” avocados contain can help lower cholesterol and act as an anti-flammatory.

How to prepare avocado for babies

Stage 1 & 2— Look for very ripe avocados. Cut them in half length-wise, remove the pit and scoop out the flesh. Using a fork, mash to a very smooth, pureed-like consistency to serve to baby.

Stage 3 — Prepare using the same method for stage 1 & 2 servings, except mash the avocado to a chunkier consistency.

Finger Foods — Avocado is a great snack or addition to one of baby’s main meals. Make sure to select a ripe one that will be easy enough for baby to chew. To serve, cut in half lengthwise, remove pit and cut the avocado into bite-sized pieces.

A Twist of Taco Night

Jennifer Perillo — Wed, 09 Mar 2011 16:22:00 -0500

Taco night is popular in our family, but sometimes the clean up is daunting once you set out all the fixings. On busy weeknights, quesadillas are more my speed. The kids love it just as much, maybe even more, because they really feel like their helping mommy cook. My older daughter helps shred the cheese using a box-style grater—a very grown-up feeling task for a 7 year old. Her little sister sprinkles the cheese on top of the tortillas. I set out the remaining ingredients and let the kids assemble their own quesadillas.

Another time saver is our counter top griddle and panini-press. It’s wipes clean, meaning less dishes. I also have a strategy, and cook the kids’ quesadillas first so they have time to cool while my husband’s and mine cook. This way the kids’ dinner has a chance to cool slightly so they can dig in and not burn themselves on hot melted cheese. An easy-to-make dinner everyone enjoys and minimal clean up—now that’s a truly stress-free weekday meal.

Quesadillas
Serves 4

4 burrito-size tortillas
8 ounces shredded cheddar or Monterey Jack cheese

Suggested Fillings
Pickled jalapenos
Refried beans (see recipe below)
Brown Rice
Shredded rotisserie chicken

Preheat your Cuisinart Griddler or a cast-iron skillet over medium heat.
Lay each tortilla out flat and let kids help evenly sprinkle with cheese over half of each one. Each family member can add fillings of your liking on top of the cheese—be careful not to overstuff them. Fold each tortilla into a half-moon shape.

Refried Beans
Serves 4

I normally rinse canned beans to reduce the sodium, but the liquid they sit in is key to making them refried in this recipe. The bacon adds a delicious smoky hint but you can leave it out to make a vegetarian version if you like.

1-15 ounce can pinto beans
4 slices thick-cut, good quality bacon, chopped
1 small onion, chopped fine
1 clove garlic, minced
Olive oil, as needed
Salt & freshly ground pepper to taste

Pour the beans with their liquid into the workbowl of the food processor. Process until almost smooth, leaving a few chunky pieces; set aside.
Heat a medium non-stick skillet over medium flame. Add bacon and sauté until it starts to brown. Add onion and garlic and sauté until bacon becomes crisp and onions and garlic turn golden (you can add a little olive oil if there is not enough fat from the bacon).
Add the pureed beans to the skillet. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and cover, or transfer to a covered casserole dish until ready to serve.

Quick & Easy Italian Flatbread

Jennifer Perillo — Sat, 05 Mar 2011 15:05:00 -0500

A few weeks ago I mentioned on twitter that I was making Italian-style quesadillas. Within minutes someone in Tuscany replied they really have a dish in Italy called piadina, and it’s very similar to what I was preparing for dinner.

All it took was a few clicks and keystrokes, and bingo, the homemade flour tortillas I usually make just needed a few tweaks to become a quick and easy Italian flatbread. I decided to take a few liberties with the traditional recipe since I wanted to keep it on the healthy side and also vegetarian. Extra-virgin olive oil took the place of lard. Usually there’s a bit of milk too, but I figured since the recipe also contained water, why not stick with it 100%—a bonus making these vegan as well.

The resulting flatbreads look very familiar to tortillas, but one bite and you’ll taste their distinct flavor. Once you layer a few fillings between your piadina, it’s your call whether you grill them or enjoy the sandwiches as-is. Personally the lure of gooey, melted mozzarella cheese is too hard for me to resist.

Piadina
Makes 8

In an effort to control portion sizes, these piadina are smaller than traditional ones. If you’d like a larger size, then divide the dough into 6 pieces instead of 8, and follow the directions from there.

2 cups (10.5 ounces) all purpose flour
1 1/2 teaspoons (5 grams) baking powder
3/4 teaspoon (3 grams) fine sea salt
2 tablespoons extra virgin olive oil
3/4 cup warm water
Sandwich fillings of your choice

In a medium bowl, whisk together the flour, baking powder and salt to combine. Using a fork, stir in the olive oil. Pour in the water, and using a wooden spoon, stir until the mixture forms a rough dough. Turn out onto a clean counter (you do NOT need to flour it beforehand). Knead the dough a few times until it becomes smooth.
Heat a cast-iron skillet over medium-high heat.
Divide the dough into eight equal pieces. Take a ball of dough and starting at the center, gently press it out into a circle using your fingertips. Switch to a rolling pin and gently finish rolling it out into an 8-inch round. Pierce the surface a few times with the tines of a fork. Repeat with the remaining balls of dough.
Place a formed piadina in the preheated skillet, and let it cook until golden with some dark or charred spots on the underside (it may also puff up a little). Flip the piadina and cook until the other side is golden with a few dark spots as well. Serve warm the sandwich fillings of your choice.

Time to Make the Doughnuts

Jennifer Perillo — Tue, 01 Mar 2011 15:47:00 -0500

Light and airy, yeast-raised doughnuts were a favorite growing up, especially glazed ones with sprinkles. As an adult I became more partial to cake doughnuts. The sturdier construction ensured it stood up well to a few dunks in a mug of coffee. The problem, though, is those calories were much easier to burn as a kid than as a busy mother of two—chasing after a toddler is workout of another kind.

Recently I found an easy solution to marry all my cravings into one perfect doughnut—light enough to defy gravity, but enough heft to stand up to a dunk or two, and with a lot less calories than traditional fried doughnuts. Baked doughnuts are not only a healthier alternative to satisfy cravings, they’re also ready in less than 10 minutes—just the amount of time you need to get a hot cup of coffee brewing.

Lemon Buttermilk Doughnuts
makes 6

1 cup (4.65 ounces/132 grams) whole wheat pastry flour
1/4 cup (2 ounces/56 grams) natural cane sugar
1 teaspoon (5 grams) baking powder
1/8 teaspoon (1 gram) baking soda
¼ teaspoon (2 grams) sea salt
Freshly squeezed juice and grated zest of 1 lemon
Scant 1/2 cup (110 ml) buttermilk, well-shaken
1 large (50 grams) egg
1 tablespoon (14 grams) butter, melted
Confectioners’ sugar, optional

Preheat oven to 425ºF. Coat one 6-doughnut nonstick baking pan with cooking spray; set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.
In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8 to 9 minutes, until doughnuts are golden and spring back when touched.
Remove from oven and let cool for 2 minutes in the pan, then transfer to a wire rack to cool completely. Use a small strainer to sift Confectioners’ sugar over tops before serving, if desired.

DIY Dinner

Jennifer Perillo — Fri, 25 Feb 2011 13:47:00 -0500

Let’s face it, you can’t please everyone every night when it comes to dinner. On those nights when I want something with more grown-up flair, hot pots are the perfect answer. I should forewarn you this isn’t a classic Japanese-style hot pot—it’s more an Americanized spin on ramen, but it is filled with big, bold flavors that will leave you longing for seconds.

The kids keep it simple, with just noodles and carrots. My husband and I load ours up with the same, as well as shredded cabbage or kale, handfuls of fresh torn cilantro leaves and cubes of tofu or thinly sliced beef—don’t worry it cooks as soon as it makes contact with the boiling broth. I especially love making a quick seasoned avocado that softens into creamy pillows floating around the bowl. You can make a mock version too by tossing cut up chunks with lime juice, hot paprika and coriander. An extra squeeze of fresh lime to the pot pulls all the flavors together nicely.

For extra flair and fun, transfer the boiling broth to a fancy tea kettle to pour tableside. This is one time when cooking separate meals for everyone is a welcome change of pace.

Hot Pots
Serves as many as you like

This is a quick and easy weeknight meal, and relies on a richly flavored broth—this vegetable bouillon is our go-to recipe.

Good quality chicken or vegetable broth

Suggested “fillings:”

Very thinly sliced pieces of beef or chicken
Buckwheat, rice noodles or angel hair pasta, cooked according to package directions
Fresh lime wedges
Fresh cilantro leaves
Cubed tofu
Baby spinach
Thinly shaved carrots
Thinly shredded green cabbage or kale
Siracha hot chili sauce

Bring the broth to a rolling boil.
Meanwhile, set table with deep soup bowls for each person. Place “filling” ingredients out in bowls or arrange on a platter.
Once broth is ready, let everyone fill their bowls with desired “fillings”. Ladle broth into filled bowls and enjoy!

The Heat is On

Jennifer Perillo — Wed, 23 Feb 2011 14:49:00 -0500

It seems every week a new study makes headlines with the promise of shedding light on the obesity epidemic across the country. Last week working mothers were under siege, and put at the center of blame for their children being overweight. A few weeks before that, The Huffington Post ran an article blaming recipes as the reason more people don’t cook. Yes, I was flummoxed by that one too. After all recipes are supposed to help make people’s lives easier.

The truth is there isn’t one definitive reason for high obesity rates or nutritionally void food choices. Schedules are busier than ever, processed foods are cheap, placed front and center at supermarkets—it’s a perfect storm of sorts. The most important change you can make to beat this battle of the bulge is to simply get cooking. Start with recipes that fit the time you have available. Leave long-cooking stews for the weekends, when time is more on your side—they’re great make-ahead meals for busy weeknights too.

This all weighed heavily on my mind as I made one of the easiest soups ever recently. Soups usually take time to develop flavors, but keeping good quality stock on hand speeds up that process. I prefer to save freezer and fridge space, and keep this homemade vegetable stock on hand. That is one of the main reasons this soup started out as vegetarian. In the end, it became vegan, since a quick puree in the blender added enough body and creamy texture, that actual heavy cream wasn’t necessary—a big savings in calories too. I’ve left the ingredient amounts open and offered a few suggestions so you can make this soup your own. It has the comfort of a recipe, with the flexibility to customize the flavors to your own liking. As a friend noted on her blog last week, the blame game gets us no where. What we need are more real tips and advice to help make better decisions on what to eat and how to make cooking part of everyday lives.

Creamy Jerusalem Artichoke Soup
serves as many as you want

Jerusalem artichokes are also known as sunchokes. As you can see, this soup is quite simple to make—only two ingredients, so it’s important to start with a good-quality stock. I’ve noted vegetable here, but if you have no dietary restrictions, feel free to use chicken stock. The open measurements mean you can make as little or as much as you’d like.

Jerusalem artichokes, scrubbed clean & sliced into coins
Vegetable broth, enough to cover the artichokes

Add ingredients to a skillet or saucepan. Bring to a boil, then reduce to a simmer. Cook until the artichokes are tender when pierced with the tip of a knife.
Using a ladle, transfer to the bowl of a blender, and puree until smooth and creamy textured, thinning out with extra broth as needed to your liking.
Return to a pan over medium-low flame until heated through. Serve with one of the suggested garnishes.

Garnish ideas:

caramelized onions (learn how to make a quick batch with this recipe)
spicy tofu croutons (use this technique and toss with cayenne pepper)
chopped fresh herbs
Parmesan skillet croutons (here’s my favorite recipe)
chopped marcona almonds

The Breakfast Compromise

Jennifer Perillo — Mon, 21 Feb 2011 12:31:00 -0500

Ever since my oldest daughter could eat pancakes, they’ve been her favorite breakfast. I much prefer a protein-rich meal to energize me for the coming day. What we needed was a compromise—whole wheat pancakes fit the bill. This way she gets her fix, and we all get a boost of fiber and whole grains. Whole wheat was never my favorite flour until I discovered whole wheat pastry flour. It was an easy, even swap into my regular recipe and yielded light, fluffy pancakes without the earthy aftertaste. A delicious compromise indeed.

Whole Wheat Pancakes
Makes 10 to 12 pancakes

1 cup (100 grams) whole wheat pastry flour
1 teaspoon (6 grams) baking powder
2 teaspoons (12 grams) sugar
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
1 cup (225 ml) buttermilk
1 large egg
2 tablespoons butter, melted

In a medium bowl, whisk the flour, baking powder, baking soda, sugar and salt together.
In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour—it's okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and air bubbles form on top. Flip and cook 1 to 2 more minutes until done.

A Well-Balanced Diet

Jennifer Perillo — Thu, 17 Feb 2011 14:11:00 -0500

I always felt a sense of pride that milk or water were the beverages of choice for my oldest daughter once she made the switch from breastmilk to cow’s milk. What I hadn’t prepared for was the onslaught of juice introduced to her diet when she began pre-school. Rather than forbid it all together, the last few years have been about teaching moderation. By kindergarten, I’d finally had it and asked the teacher if she could pack her own water for snack time, and forgo the bottles of apple juice many parents chose to bring in when their time came to supply snack.

The USDA’s announcement of the their new food guidelines and recommendations are a welcome change I hope schools embrace well beyond the cafeteria. Most pediatricians have been saying the same thing for years—offer your kids water instead of sugary drinks. Juice may not be the only culprit behind rising childhood obesity rates, but small changes like this have a big impact on our children’s eating habits when they grow up and venture out on their own.

Here are some snack ideas I’ve found keep the whole class happy and energized.

Apple slices
Grapes, cut in half for pre-k students
Low-sodium, whole-grain crackers
Baby carrots
Raisins, dried apricots or a medley of dried fruits
Rice cakes with peanut butter (swap in soy butter if there are any nut allergies in your child’s class)

And opt for a large bottle of water over the individual ones. It takes a little extra time and volunteer work in the classroom, but better to serve it in reusable cups you can wash to save on all the extra packaging.

For more information about the USDA’s new guidelines visit their

This Little Piggy

Jennifer Perillo — Sat, 12 Feb 2011 13:49:00 -0500

Parenting the second time around is an interesting experiment. I played it safe with my older daughter. Devoured and dutifully put to use everything the magazines said I should do. It wasn’t until my second child five years later, that I realized people have been doing this for thousands of years. Parenting I mean, and they didn’t have monthly cave drawing subscriptions to Parents magazine.

How does this relate to ribs? Well, my first daughter was weaned on jarred organic baby food. My second had edible teethers, slathered in smoky, but not spicy, barbecue sauce. Yes, ribs were her favorite cure for those swollen gums. The fact that they also served as nourishment was a bonus. Of course I did it play it somewhat safe, and eased her developing digestive system into this southern classic.

Perhaps the best part of parenting the second-time around is the confidence gained from simply having had a crack at it once before. Kind of like this recipe too The technique is one I’ve been using for a few years now. Recently, I decided it was time to branch out and added some cocoa to the dry rub, as well as mix up the spices a bit. While our teething woes are behind us—for the most part, this recipe is delicious proof that every now and again time is on our side.

Cocoa-Spice Rubbed St. Louis-Style Ribs
Serves 4 to 6

For the Dry Rub:
3/4 cup (6 ounces) brown sugar
1 teaspoon (4 grams) paprika
1 teaspoon (2 gram) garlic powder
1/2 teaspoon (2 gram) coriander
1/2 teaspoon (2 grams) allspice
1 teaspoon (2 grams) cocoa powder
2 teaspoons (8 grams) kosher salt

For the Braising Liquid:
3/4 cup (168 ml) white wine
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses

For the Ribs
2 racks St.Louis-style pork ribs, about 6 pounds

Preheat oven to 250ºF.
Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about 2 or 3 one-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet (you may need to use two pans if they don’t fit single layer on one) and let sit, covered, in the refrigerator for at least two hours or as long as overnight.
Meanwhile, place braising ingredients in a microwave-safe bowl and cook on high for 1 minute. You can alternately cook this in a small pot over medium-high heat until it reaches a boil.
Remove ribs from refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven. Cook for 2 1/2 to 3 hours, until the meat easily pulls away from the bone. Alternate pans halfway through if using two sheets and cooking on separate racks in the oven.
Remove pans from oven, discard foil and pour or spoon the braising liquid through a strainer or sieve into a medium sauce pan, discarding any bits of meat. Bring liquid to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
Preheat the broiler. Brush the thickened glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with the remaining sauce on the side.

Super Bowl Salad

Jennifer Perillo — Mon, 07 Feb 2011 16:30:00 -0500

Early on in our courtship, my husband and I started cooking up a Mexican spread—or at least an American version of it, for Super Bowl Sunday. I’m not sure how it started, but as time went on it became tradition. This year I intend to mix things up a little, and put a twist on the salad portion of the evening. Sure, salad may seem out of place on your Super Bowl menu, but if you’re planning a taco fiesta, that crunchy contrast to the meaty filling is a must. I’m going one step further too, adding cabbage to the food line-up by disguising it in plain-sight as a taco topping. A riff on my summer coleslaw recipe, the zesty dressing of lime juice, red wine vinegar, and honey adds a cool note to our spicy meal, and perhaps heated game night depending on who you’re cheering on.

Shredded Cabbage Salad with Lime Vinaigrette
Serves 8

I love using a mixture of red and green cabbages, to add a burst of color, but feel free to use what you have on hand or available at your local market.

1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and freshly ground pepper, to taste
3 cups red cabbage, thinly shredded
3 cups green cabbage, thinly shredded
3 whole carrots, peeled & shredded
1 teaspoon chopped fresh cilantro

To make the dressing, add the vinegar, lime juice, olive oil and honey to a deep bowl.
Whisk vigorously until well mixed; season with salt and pepper.
Add the cabbages, carrots and cilantro to the bowl, tossing well to combine.
Let sit, at room temperature for at least 20 minutes, so the flavors can marinate. May be made one day in advance.

The Rice Cereal Debate

Jennifer Perillo — Wed, 02 Feb 2011 16:10:00 -0500

First foods are an evergreen topic, and for good reason. Those early tastes help set the stage for good habits later on down the road. Recently, Dr. Alan Greene, a renowned pediatrician who has also written many childhood nutrition articles, made a heady claim on ABC’s Good Morning America show. Dr. Greene believes feeding white rice cereal is not only bad for baby, but thinks it’s the root cause of childhood obesity.

Not all professionals in the pediatric and health field agree with Dr. Greene, and believe claims of this kind shouldn’t be made without conclusive research and proof to substantiate them. What ABC’s chief health and medical editor Richard Besser, and Keith Ayoob, associate professor of pediatrics at Albert Einstein College of Medicine do agree on is that whole grains are a much healthier option. We think so too, as we recently talked about making a healthy, homemade oatmeal.

As many pediatricians point out, rice cereal is gluten-free making it a sensible choice for allergy and food sensitivity reasons if there are existing issues in your family’s medical history. But that doesn’t mean white rice cereal is your only option. If you prefer to stick with your doctor’s recommendation look for an iron-fortified brown rice cereal, another gluten-free alternative, that happens to be richer in nutrients.

Source:
[ABC News]

Tummy Time!

Jennifer Perillo — Mon, 31 Jan 2011 12:17:00 -0500

I remember carefully cradling my oldest daughter in my arms with all those new-parent jitters. I’d never held a baby before, and was worried about properly supporting her neck muscles. Then suddenly we blinked, or at least it felt that way, and we hit an important milestone: tummy time.

Periods of tummy time throughout the day once baby’s neck muscles are strong enough to start holding her head up, around 4 months of age, allow her to develop proper motor skills. Pushing her body up, using her arms, leads to rolling over, crawling and eventually learning to stand. For most babies, getting used to this can be tricky since they’re most comfortable being on their backs—the recommended position for sleeping to prevent SIDS (Sudden Infant Death Syndrome).

So how can you help make this transition as fun and exciting for baby as it is for you and dad? For starters, don’t leave baby alone on her tummy. Until she develops the strength to turn her head sideways and look up, the scenery is boring and lonely, staring down at the floor. Get down to her level and keep her company, while encouraging her to look up at toys or boldly colored objects.

While a comfy blanket works well for supervised tummy time, play mats are also a fun source of entertainment, as well as adventure for baby. There’s a wide variety on the market including ones with music, lights and Velcro closures that also help with fine motor skills to learn how to open and close objects. In time, baby will love her new sense of independence and you’ll be longing for the relaxing days of tummy time once you’ve got a speedy toddler moving about the house.

How To Make Oat Flour

Jennifer Perillo — Thu, 27 Jan 2011 15:29:00 -0500

I’ve never been one for resolutions, but as 2010 faded into my memory, I awoke with the goal of getting more whole grains into my family’s eating habits. Since I’m the head cook in our house, that is a very doable resolution. I’ve dabbled in whole wheat flours for years, but had never been wowed by any recipe to make it twice.

The last few weeks though, I’ve broadened my whole grain horizons and played around with ratios of different flours. Breads, biscuits and cakes have been enjoyed with a variety of flours, including rye, spelt, whole wheat pastry flour—the key to amazingly light whole grain baked goods, and half-white, a specialty flour sold at my local farmers’ market. My favorite, most versatile flour, so far, also happens to be made from scratch.

All you need is old-fashioned rolled oats to make your own oat flour—the food processor does all the work in mere minutes. The yield is a 1:1 ratio, so 8 ounces of oats will give you 8 ounces of oat flour. Try it out in one of my favorite recipes, oat soda bread. A must if bread-making is on your “to-do” list for 2011.

Oat Soda Bread
Recipe from In Jennie’s Kitchen

To make your own oat flour, add the oats to the bowl of a food processor. Process until they form a fine flour, about 1 to 2 minutes. The baking soda acts as the leavening agent here, so need to proof the dough. Just pop it into the oven once formed, and you’ll be enjoying fresh-baked bread in less than an hour.

7 ounces oat flour
10 ounces all purpose flour, plus more for dusting and sprinkling
1 teaspoon (4 grams) granulated sugar
1 3/4 teaspoons (12 grams) baking soda
1 1/4 teaspoons (6 grams) fleur de sel
2 cups (450 ml) plus 2 tablespoons buttermilk

Arrange rack in center of oven. Preheat to 400ºF. Add flours, sugar, baking soda and salt to a deep bowl. Whisk together to mix well. Pour in 2 cups of buttermilk and stir using a wooden spoon until just combined.
Lightly flour a clean countertop or large cutting board. Dump dough onto surface and knead briefly, 30 to 60 seconds until it forms a relatively smooth ball. Place on a lightly floured rimmed baking sheet. Slightly flatten ball of dough.
Brush sides and top with remaining buttermilk. Sprinkle top with a generous amount of flour, 2 to 3 tablespoons. Using a very sharp knife, slash a deep "X" on the top of the loaf, making sure not to cut all the way through.
Bake for 25 minutes, then move tray to upper middle rack of oven and bake for 15 more minutes until it becomes a deep golden color and temperature registers 185ºF. It should sound hollow when tapped with your knuckle. Transfer to a wire rack, and let cool for at least an hour before slicing.

Cabin Fever

Jennifer Perillo — Mon, 24 Jan 2011 14:18:00 -0500

Snow days may be a blast when it’s fresh-fallen, but soon it becomes a slushy, cold mess. Here are some fun ways to staying sane indoors this winter.

Dance Party! Even the littlest family members can join in, so get ready to break a sweat. Whether you’re playing hot potato or just getting on your groove, pump up the volume and get ready to dance the day away. Family game night. Games like Pictureka—think I Spy but as a board game, have been our game of choice. The fun has been so contagious we even designated Sundays picnic game night. We lay a tablecloth on the living room floor, set up finger foods & sandwiches, then let the fun take hold as we all frantically try to find the hidden pictures first.

Get cooking. Staying warm is easy when you’re cooking up a storm. Let the kids choose their favorite recipe, for starters. Little ones can help measuring dry ingredients, while big kids can mix batters and fill cupcake tins. Here’s a recipe to get you started along with more tips for baking with kids.

Gingerbread Muffins
makes one dozen

The holiday may be over, but these fragrant, spice-scented muffins are the perfect treat year-round with an icy glass of milk for the kids—and hot cup of coffee for mom.

Preheat oven to 400ºF. Grease one 12-cup standard size muffin tin or fill with paper liners; set aside.
Add the flour, granulated sugar, baking powder, baking soda, salt and spices to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
Add the buttermilk and molasses to a small bowl and beat with a fork. Pour over the flour mixture and stir, using a fork or wooden spoon, until just mixed and there are no visible traces of flour. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
Bake 18 minutes, or until the tops are golden and a skewer inserted comes out clean. Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.

A Real Steel

Jennifer Perillo — Thu, 20 Jan 2011 08:57:00 -0500

Oatmeal is one of those foods I didn’t fully appreciate until adulthood. My early introductions were granules poured from a packet and mixed with water. I know instant oatmeal is a booming business, but it doesn’t qualify as the real thing, and in my case turned me off the delicious nutty grain for a good 20 years.

Now, it’s not uncommon to find me grinding my own oats to make a quick soda bread, and of I have a soft spot for oatmeal raisin cookies. On a cold winter morning though, curling up with a bowl of steaming, creamy oats is my ideal way to enjoy them. My husband and older daughter are fans of old-fashioned oats, and on busy mornings I can’t argue since they’re ready in about 10 minutes. When time allows, or I’ve planned properly, though, steel cut oats are a real breakfast game changer. They’re nutty flavor and toothsome texture leave me with a more satisfied feeling.

Timing is everything, though. This is a heartier grain than old-fashioned oats, and can take up to 30 minutes to cook, depending on how soft you prefer them. Soaking the oats overnight is one way to speed the cooking process. Just set the pot up before bedtime, and follow the cooking directions, except they’ll only need about 10 minutes to simmer. One homecook from the recipe site Food 52 lets her slow cooker do all the work

When it comes to toppings, really the sky’s the limit. Keep it savory with nut butters, caramelized onions, fresh ricotta or a dollop of crème fraiche. Go sweet with a drizzle of maple syrup, chopped dried apricots and cherries or a spoonful of strawberry jam. Whichever way you serve it, you’re body will thank you for the fiber-filled and protein-rich healthy head start.

Basic Steel Cut Oat
Serves 6

1 cup steel cut oats
4 cups water
pinch of salt

Bring water to a boil in a deep pot. Add oats and cook until they begin to thicken. Reduce to a simmer, and continue cooking, uncovered, until grains are slightly tender and water has mostly absorbed, about 18 to 20 minutes.

Baby's First Foods

Jennifer Perillo — Thu, 13 Jan 2011 16:23:00 -0500

Ask any parent at what point you can start feeding baby solids, and you’re likely to get as many answers as people you ask. The best advice, though, will always come from your pediatrician. When my second daughter was born, I remember my surprise at her four-month check up when her doctor said the American Academy of Pediatrics (AAP) had revised their guidelines and were now advising parents to wait until six months of age before starting solids.

Our pediatrician strictly follows the AAP guidelines, but I took his advice with a wink and a nod. Truth is I had already started introducing solids to my daughter’s diet. She was an incredibly curious eater—still is at 2 1/2 years old. I followed the same “rules” as I’d been advised with my first daughter. Wait a few days between introducing new foods to see how her system handled each one, and I steered clear of potential allergens and honey, which is unsafe for babies under one year of age for fear of botulism.

The AAP change was prompted due to a spike in childhood allergies and eczema. The guidelines have since been revised back to the 4 to 6 month window, with a recommendation to wait until 6 months if possible. I can see the flummoxed look on new parents as I write. So who do you trust? Veteran parents know to rely on instinct, and when in doubt they usually refer to the pediatrician. When you do decide to start solids, remember from scratch is always the way to go to give your baby the best start possible.

Baby’s First Oatmeal
By pulsing the oats into a fine texture first, you get the right consistency for baby without the mushy mess of pureeing cooked oatmeal.

1/3 cup old fashioned oats, preferably gluten free
1 cup water

Add the oats to a food processor and pulse until very fine. Combine with water in a small pot and bring to a boil. Let cook until extremely tender, about 5 minutes. Cool slightly, and add cold filtered water to thin out as needed.
Once baby starts fruit and vegetable solids, a dollop of homemade applesauce is the perfect natural sweetener!

Source:
[DrGreene.com]

A Better Resolution

Jennifer Perillo — Mon, 10 Jan 2011 15:58:00 -0500

Come January 1st, it’s impossible to avoid the word diet. Rather than burst in a new year cold turkey with resolutions, I’d rather resolve to meet goals. Somehow that seems more practical, less finite and frankly, less stressful. After all, most habits take time to form, so it’s only logical it takes time to institute new ones.

One such goal I’m very excited about is cooking from scratch. I should clarify that, because I’m talking about the ultimate homemade meals—super scratch cooking. My first recipe of the new year was for homemade almond milk. Due to a dairy allergy in my daughter’s elementary class, I’ve been baking with it a lot lately. It has proven a worthy substitute for milk in most every cake and muffin recipe. By the glass, though, it never won me over.

Then I remember the first, and only, time I’d ever sipped fresh-made almond milk. It was a palate-opening experience, and I longed to recreate it at home. I was pleasantly surprised at how easy it was—I used this recipe, and found it’s the perfect pick me up for tired mornings when whirled in the blender with bananas, frozen strawberries and some flax seeds.

Strawberry Banana Almond Milk Smoothie
Serves one

Frozen fruit is the secret to icy cold smoothies—ice cubes will just water down all those nutritious ingredients.

1 banana
½ cup unsweetened almond milk
5 frozen strawberries
1 teaspoon flax seeds, optional
Add ingredients to the bowl of a blender. Blend until smooth. Drink immediately.

Cooking Under Pressure

Jennifer Perillo — Thu, 06 Jan 2011 17:00:00 -0500

Winter is all about braising, but truth be told, I don’t have patience for traditional stew recipes. If only less expensive cuts of meat could shine in less than the few hours it takes to create tender, succulent bits of beef studded with carrots, mushrooms and potatoes, if you’re into adding them (I prefer my stew over egg noodles). Well, you can.

In less than 30 minutes, you’ll be ready to dig into a hearty meal simply by using a pressure cooker. I’d been a fan of stovetop pressure cooking for at least a decade. It started during my years as a personal chef. Pressure cooking allowed me to prepare intensive menus in the four hours allotted at each client’s house. Now as a busy, working mom of two, they’re saving my dinnertime. Electric models regulate the pressure automatically, so there’s no fiddling with the burners to get it right. Just program the cooking time and walk away, worry-free until it’s time to set the table.

Beef Stew
Serves 4

1.75 pounds stew meat, cut into 1 ½-inch cubes
1 to 2 teaspoons of olive oil
Salt and freshly ground black pepper, to taste
2 medium onions (9 ounces), quartered
3 large carrots (11 ounces), sliced ½-inch thick
4 large white button mushrooms (3.5 ounces), quartered
2 cloves garlic, smashed
1 cup (225 ml) water
2 tablespoons tomato paste, double concentrate
2 tablespoons molasses
1 tablespoon flour
freshly chopped parsley, to garnish (optional)

Preheat your electric pressure cooker to the “brown” feature. Season the beef with salt and pepper.
Heat 1 teaspoon of olive oil in the pressure cooker until it shimmer. Add half the meat to the pot and cook, turning every few minutes, until each side is nicely browned. Transfer, using a slotted spoon onto a paper-towel lined dish.
Add the onions, carrots, mushrooms and garlic to the pressure cooker, and saute until mushrooms and onions turn slightly golden, 1 to 2 minutes. Meanwhile, whisk the water, tomato paste and molasses together in a small bowl. Return the beef back to the pressure cooker, and sprinkle the flour over the meat and vegetables, stirring well to coat. Pour in the liquid mixture and stir well.
Set the pressure cooker to HIGH and cook for 25 minutes. Serve garnished with chopped parsley over noodles, rice or with a crusty baguette, if desired.

Baby, It's Cold Outside

Jennifer Perillo — Mon, 03 Jan 2011 15:00:00 -0500

It looks like this winter has the potential to be a long and cold one for more than just us folks here in the northeast. Places I once thought were free from cold and ice, like the southern United States, are getting hit with record-breaking temperatures. This season, play it safe with these tips for dressing your little ones before heading outside.

Dressing in layers help insulate your body better. Letting them help choose will make it easier to get each layer on. Remember to unzip and remove a layer if you’re in and out of stores while bundled up to avoid overheating, especially important to keep cranky kids at bay.

Give ‘em the boot—literally. Feet need to stay warm even when the ground is dry. Most stores have winter inventory on sale right now, so buy a size up for next year at this year’s discount.

Remember the little kitten who lost her mittens? Get used to it, because kids inevitably lose a pair or two each season. Velcro mittens thankfully make it easy to get gloves on tiny toddler hands, so they’re worth seeking out a pair for a stress-free bundling up experience for mommy and child.

Of course hats and scarves are a must too on blistery days. Keeping a few on hand, and letting kids choose which one they want to wear, gives them some say in the matter. Power is all about perception.

And when they come in from the cold, a hot cup of cocoa is sure to shake any remaining chills from the great outdoors.

Homemade Hot Cocoa
serves 2

2 cups steamed milk
Chocolate ganache (recipe follows), to taste
Fresh whipped cream, to garnish (optional)

Divide steamed milk into two mugs. Add chocolate ganache, to taste, and stir until mixed well. Top with whipped cream, if using.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil.
Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl.
Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to two weeks.

Getting to Know Your Roots

Jennifer Perillo — Wed, 29 Dec 2010 10:26:00 -0500

The normal green vegetables that are a hard sell with many kids are homeruns in our house. Broccoli—no problem. Peas—more please. Parsnips, however, are another story. They linger in the storage bin, awaiting the same fate as turnips. An easy fix might be making a puree, except my daughters aren't fans of mashed textures.

Instead, I turn to roasting, a simple technique that slowly coaxes out the natural sweet and nutty flavors. The trick is to start them off at a lower than normal temperature to get them nice and tender, then finish them off with a blast of heat. Even the littlest ones can start enjoying their root veggies this way.

Slow-Roasted Root Vegetables
Serves four

Adding in a familiar favorite like carrots makes this a more tempting side for kids of all ages. Omit the honey if you intend to mash this mix and serve it to babies under 12 months.

4 carrots, peeled and diagonally sliced ½-inch thick
4 parsnips, peeled and diagonally sliced ½-inch thick
2 tablespoons extra virgin olive oil
1 tablespoon honey
Sea salt and freshly ground pepper, to taste
1 teaspoon fresh chopped parsley

Preheat oven to 400ºF. Add carrots and parsnips to a roasting pan, toss with olive oil, honey, salt and pepper. Bake for 20 minutes, give a stir, then turn oven up to 450ºF. Bake for 10 more minutes, until vegetables are golden and tender when pierced with a fork.

Santa’s Little Helper

Jennifer Perillo — Thu, 23 Dec 2010 15:28:00 -0500

There’s been much talk in our house about what to leave out for Santa come Christmas Eve. Recently the conversation turned towards a healthier note. After discussing the merits of gingerbread vs. chocolate chip cookies, my two and half year old pointed towards the fruit bowl on the counter. I said “you want you leave Santa some clementines”? Not only did she say yes—she decided he might like some bananas and apples too.

It set me thinking about how role models have a huge impact on what choices our children make on everything from what to wear to what to eat. While I don’t see the kids donning fur-trimmed red suits any time soon, I’ll let them take a cue from Santa and leave a plate of homemade granola bars so he has fuel for the busiest night of the year.

Homemade Granola Bars
Makes twelve 1 1/2” x 3 1/2” one ounce bars

If using store bought granola, be sure to read the ingredient label. Just because it says granola doesn’t mean it’s healthy. The first few ingredients should be oats, nuts and dried fruits, if they are included. Avoid any that have high fructose corn syrup or partially hydrogenated oils.

1/4 cup brown rice syrup
1 tablespoon agave nectar
1 teaspoon canola oil
2 tablespoons packed brown sugar
2 1/2 cups of your favorite granola

Preheat oven to 350º. Combine the brown rice syrup, agave nectar, canola oil and sugar in a small, heavy bottom pot. Bring to a boil then reduce to a simmer for two minutes, or until the sugar is completely dissolved.
Add granola to a large heat-proof bowl. Pour syrup mixture over granola, stirring well with a non-stick rubber spatula. Using same spatula, spread mixture into a greased 8”x8” glass baking dish. Bake for 10 minutes, or until slightly golden. Remove from oven and let cool at least 30 minutes. Cut into 12 bars and transfer to a metal rack to cool completely. Store in an airtight container for up to one week.

Baking with Kids

Jennifer Perillo — Mon, 20 Dec 2010 10:57:00 -0500

This time of year brings out the baker in everyone—my oldest daughter has been helping since she was old enough to sit upright on the counter. Before you break out the butter, set a plan so you can all rejoice in mission accomplished and cozy up with a warm cup of cocoa to reward a day of baking fun. Here are some tips to make sure kids of all ages have a fun and safe time in the kitchen.

Ages 4 and younger

Whisk together dry ingredients
Spoon fillings into prepared pie crusts
Adding pre-measured wet and dry ingredients to the mixer bowl

Ages 4 to 7 (in addition to the above activities)

Crack eggs—this one takes practice, so use a separate bowl and check for shell fragments before adding to batters and doughs.
Measuring or weighing ingredients
Cut out rolled cookies

Ages 7 to 10

Frost cupcakes & decorate with sprinkles
Roll out pie crusts and cookie doughs
Prepare batters that require just a whisk or wooden spoon, like one-bowl brownies
Scoop cookie doughs onto prepared baking sheets

Kids of all ages can also help pack up your treats for gift giving. Cut various shapes from sturdy brown paper bags and let them color a holiday picture for an extra special trimming to your packages.

Crafty “Cooking”

Jennifer Perillo — Thu, 16 Dec 2010 10:38:00 -0500

When people hear homemade during the holidays, thoughts jump to gingerbread and sugar cookies. While those are fun to both give and receive, some gifts needn’t require turning on the oven. In fact, everyday household ingredients and kitchen “scraps” can be given a second life without stepping foot near a compost. All you need is a food processor and some imagination.

The inspiration came from Katie Goodman, hostess behind the blog Good Life Eats. Her original “recipe” was for a lemon sugar scrub. With winter well underway, a homemade hand scrub seems the perfect cure for those piles of dirty holiday dishes.

Always one for tinkering, and after weeks of looking at piled up mounds of Clementine peels, I decided to put those rinds to good use. I also rescued the last springs of rosemary from the backyard before the deep frost sets in. The result is a homemade and “recycled” hand scrub, at a fraction of the price found in many high-end stores. Simply scoop it into a canning jar, cut out a round of festive fabric, and the lucky recipients will be thinking of your generosity and ingenuity long after the last pine needle has been swept away.

Clementine & Rosemary Sugar Scrub
Makes about 2 pints

While all the ingredients are safe to eat, you want to make sure your recipients know this is gift to pamper their skin not their stomachs.

1 1/2 cups (300 grams) granulated sugar
1/4 cup (38 grams) coarse salt
Peel from 3 whole clementines
One 6-inch sprig of rosemary, leaves reserved & branches discarded
1 cup (225 ml) olive oil

Add all ingredients to the bowl of your Cuisinart food processor and pulse until it forms a well-blended scrub. Divide into glass mason jars to store.

‘Tis the Season

Jennifer Perillo — Mon, 13 Dec 2010 10:01:00 -0500

This year instead of fretting about every last detail for your holiday party, put the focus on enjoying time with your friends and family by hosting a potluck party. Don't worry if everyone is not a top chef, non-cooks can bring beverages. Here’s a checklist of what you’ll need to make sure your party is filled with plenty of jolly and holiday cheer.

Expect to supply these items, but feel free to ask guests if you need to fill in any missing pieces:

Serving pieces—platters for buffet and family-style arrangement of food
Dishes, glasses, stemware, mugs for brunch parties
Utensils—for both serving and for guests to use
Napkins, preferably cloth ones and mix & match add a homey touch

For brunch parties, let guests choose from the following dishes, and be mindful if you’re inviting vegetarians or friends with any food allergies:

Quiches, breakfast casseroles, bread puddings
Muffins, scones, coffeecakes
Roasted potatoes or latkes
Fresh fruit
Orange juice (add champagne to your shopping list for mimosas)
Juice boxes if kids will be at the party

For a dinner soiree, have the oven pre-heated to warm any hot side dishes as necessary. These dishes work great for buffet service:

Assorted dips with fresh-cut vegetables and sliced baguette
Cheese platter with dried fruit & nuts
Grilled flank steak or roast tenderloin—ask someone to bring caramelized onions or sautéed mushrooms to finish the dish
Assorted grain sides—pasta, couscous or rice
Salad—can be as simple as baby spinach with sliced pears, goat cheese & vinaigrette

Thinking Outside The Box

Jennifer Perillo — Wed, 08 Dec 2010 10:37:00 -0500

Everyone loves homemade holiday treats. This year skip the expensive cookie boxes, and use materials lying around the kitchen to add an extra special homespun look to your gift giving.

Canning jars gives a vintage feel that echoes the handmade gift inside. The clear glass is perfect for showing off the nuts and berries in granola, and it looks pretty on countertops with a scoop tied to the side and filled with homemade pancake mix. A handwritten note card with cooking instructions is the proverbial icing on the cake.

Used jelly jars, especially ones with decorative tops, need no more than a ribbon to make them ready for gift-giving. Use them to store candied nuts or bite-sized cookies.

Parchment paper makes an excellent wrap for breads and cakes. Simply tie up with butcher twine and add a few branches of Christmas tree or some pine cones for a festive touch.

Homemade Buttermilk Pancake Mix
makes enough for one gift

You can easily double, triple or quadruple this recipe if gifting to a crowd, just be sure to whisk the ingredients together well so they are evenly distributed throughout the mix.

For the Mix:
1 cup (5.2 ounces) flour
1 tablespoon (16 grams) sugar
1 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) sea salt
1/2 teaspoon (1 gram) vanilla powder, optional

To Cook the Pancakes (include this on a handwritten note card):
2 tablespoons (1 ounce) butter, melted plus more to coat the griddle
1 cup (8 ounces/225 ml) buttermilk, plus 1 tablespoon more if you like a thinner pancake
1 large egg

Add the mix ingredients to a medium bowl; whisk to combine. May be prepared up to one month in advance and stored in an airtight container.
To prepare the pancakes, whisk the ingredients together to make sure ingredients are thoroughly combined again. Add to a medium bowl.
In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour — it's okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and bubbles form on top. Flip and cook 1 to 2 more minutes until done.

Latkes 101

Jennifer Perillo — Thu, 02 Dec 2010 11:06:00 -0500

This week, Jewish homes around the world will be frying up latkes, also known as potato pancakes, in celebration of Hanukkah. Some foods are so delicious, though, they should be enjoyed year-round, and by everyone regardless of religion. Such is the case with these latkes. Notice I didn’t say every latke, because in my years I’ve had some soggy patties not worth the time or calories.

Last year, a friend shared one of the best secrets ever with me for making a crisp on the outside, soft-pillowy on the inside latke. It’s actually the brainchild of all-things home and food guru Martha Stewart (or perhaps the credit really goes to a test kitchen assistant). Regardless, I haven’t looked back and have happily been enjoying latkes prepared this way since last Hanukkah. They have graced our breakfast table, made their way into my daughter’s lunch with homemade apple sauce, and even been served as a substitute for French fries with burger.

The secret you ask? Quite simple actually—add the potato’s natural starch back to them. Let the grated potatoes sit in icy cold water for a few minutes to crisp them up. Scoop the potatoes into a cloth towel and let them sit for a few minutes to drain. Then, let the water sit for 10 minutes, and when you look back, you’ll see the starch has settled to the bottom of the bowl. Carefully pour off the water, and you’re left with the starchy goodness that’ll yield the crispiest latke ever.

Potato Latkes
Adapted from Martha Stewart
Makes about 18

2 large russet potatoes, peeled
1 small white onion, finely grated
1 large egg, lightly beaten
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Fill a deep bowl with cold water and a few ice cubes. Using a hand grater, shred the potatoes into the bowl. Using a slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue, this is the potato starch. Transfer potatoes back to the bowl with potato starch. Add onions to bowl; stir in eggs, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon a scant 1/4 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the pan.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to a 250ºF oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.

Homemade Applesauce
Over the years I’ve found there’s no need to add sweetener to homemade applesauce as long as you choose the right combination of apples. My favorites are Empires and Golden Delicious, but Jonah Golds, Fuji and Gala work well too. It’s also a perfect first food for babies venturing into solids.
Makes 1 1/2 cups

1 Empire apple, peeled and diced
1 Golden Delicous apple, peeled and diced
1/4 cup water

Add ingredients to a small pot and cover. Bring to a boil, then reduce heat to low, and simmer until very tender, 8 to 10 minutes. Mash with fork for a chunky applesauce or puree in a food processor for a smooth texture.

Family Memories

Jennifer Perillo — Wed, 01 Dec 2010 10:49:00 -0500

Finding ways to combat all the commercialism during the holidays can be challenging. Connecting in the kitchen is a good way to help children understand these special moments are really about family and traditions—the best gifts . You’ll be creating memories to last a lifetime, and beyond as they hopefully pass these traditions onto their children.

Cookies are always a fun baking project, but during Hanukkah I find myself making doughnuts to bring to celebrations with our friends. Sufganiyot, jelly-filled doughnut, are a traditional sweet served during this Jewish holiday, also known as the festival of lights. Not only are they pretty easy to make—just make sure to allow proper rising time, it’s a very kid-friendly recipe too. They can help work the dough, cut it out and fill them too—leave the hot oil and frying to mom and dad.

Mini Jelly Doughnuts
Inspired by Lara Ferroni’s recipe for raised doughnuts
Makes 8 to 10

1 teaspoon of active dry yeast
1/3 cup milk, heated to 110ºF
1 large egg yolk (save white for later use)
1/2 teaspoon vanilla extract
1 cup (135 grams) bread flour
2 teaspoons superfine sugar
1/8 teaspoon salt
1 1/2 tablespoons (17 grams) butter, softened
Vegetable oil for frying
Granulated or Confectioner’s sugar, to coat (optional)
1/2 cup seedless raspberry jam

In a medium-sized deep bowl, combine the yeast and milk. Stir in half the flour. Using your Cuisinart hand mixer, beat in the egg yolk and vanilla until just mixed, 15 to 30 seconds. Add the remaining flour, sugar and salt, and beat until just mixed, about 30 seconds. Add the butter and beat incorporated and dough is smooth, about 15 seconds.
Cover bowl and let sit in a warm draft-free place until doubled in volume, about 30 minutes. Gently press dough down, cover and place in refrigerator for 1 hour.
Line a baking sheet with a non-terry cloth towel. On a lightly floured surface, roll the dough out until 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut circles—you should have between 8 and 10, including re-rolling the scraps once. Place the doughnuts on the tray and cover gently with another non-terry cloth towel. Place in a warm, draft-free place until doubled in volume, about 20 minutes.
Meanwhile, fill a 4-quart pot with 2-inches of vegetable oil. Heat to 360ºF, using a deep-fat fryer thermometer to test the temperature. Add 2 to 3 doughnuts at a time, and fry for 1 to 2 minutes per side. Place on a paper-towel lined dish to drain. Repeat with remaining doughnuts.
While doughnuts are still slightly warm, roll them in some granulated sugar, if desired (if using Confectioner’s sugar, wait until they are filled to sprinkle it over them). Fill a pastry fitted with a wide round tip with the jam. Insert the tip into one side of the doughnut and fill. Repeat with remaining doughnuts. Best served same day they are made.

Let’s Talk Turkey

Jennifer Perillo — Wed, 24 Nov 2010 10:34:00 -0500

Brine, baste or both? That’s the big question millions of Americans are contemplating for the big meal this Thursday. Thanksgiving is filled with many emotions, and getting the turkey right helps keep the peace, or at least restores sanity for the eating portion of the day.

Personally, I’m a salt, pepper, butter and baster. My family always kept the turkey simple, and while I’ve ventured outside the box (literally) with stuffing, I’m not one to use fancy glazes or cram a bunch of herbs under the skin. I like to think this is the best way to show off the true flavor of a great tasting turkey.

Regardless of brining or basting, here are a few essential tips to make sure your crisp-skinned roasted turkey dreams are fulfilled come the big day.

Is it done yet? Knowing when your turkey is ready shouldn’t be a guessing game. Invest in an instant read thermometer, so you’ll know when the thigh-meat is cooked to 175ºF. That’s the magic time to remove your turkey from the oven. It will reach the proper serving temperature of 185ºF after a resting period (see next tip).

Let it be. Want to really ensure a juicy bird? Then give it a rest after roasting. This helps the juices redistribute back into the meat, and also makes it much easier to cut even slices that won’t shred or fall apart. An average 14 pound turkey should rest about 30 to 40 minutes, so plan accordingly when telling guests what time dinner will be served.

The gravy train. Forget about baste, brine, rubs and marinades. As everyone approaches the table, they all have gravy on the brain. It’s a universal condiment for the turkey, taters and bread basket. Good gravy means no lumps, so ask for help and make sure someone is assigned to stirring duty.

Traveling with Tots

Jennifer Perillo — Tue, 23 Nov 2010 10:58:00 -0500

Whether you’re trekking by plane, train or automobile this holiday season, traveling with kids in tow adds another layer of planning. Use these tips to keep it safe, sane and fun for the whole family.

Expect delays. Even if you’re headed for sunny beaches, the trip there may be paved with rain, snow or traffic. Budgeting rest stops into your itinerary is smart, but when hunger hits and it’s bumper to bumper, you’ll be happy you packed a snack bag. Fill it up with healthy, non-perishable, portable foods like dried fruit (raisins, cranberries, apricots), nuts, granola bars, apples, bananas and easy-to-peel clementines, now in season. And don’t forget to pack an empty bag for easy clean up.

Make it a game. I Spy is great for any mode of travel, and gets kids to focus on details, a fun and important lesson for emerging elementary school writers. Mini-versions of their favorite games, like UNO, Connect Four or Scrabble are a good way to pass the time too.

Accidents happen, whether it’s spilled yogurt or a long line at the bathroom, so have a change of clothing ready for kids of all ages. Toss in some zip-top bags too, so you’ll have a place to store soiled clothing.

Night-time travel. If you’re hitting the road, or will be en route, during your little one’s bedtime, dress them in pajamas or loose-fitting clothing and pack a favorite blanket, to help them fall into a more comfortable slumber.

Baby’s First Thanksgiving

Jennifer Perillo — Mon, 22 Nov 2010 11:21:00 -0500

Motherhood the second time around is less angst ridden. With my first daughter, there were jitters and “am I doing it right” worries. The second time, though, experience and confidence allowed me to trust my motherly instinct. This meant my younger daughter’s first holiday meals were much tastier than her older sister’s.

While dairy-laden mashed potatoes or bourbon glazed turkeys aren’t suitable for baby’s developing digestive system, there are plenty of ways to indulge her new appetite for solids in your Thanksgiving menu.

Sweet potatoes are a great first food, so if you’re planning to mash them, set a small amount aside before adding milk or butter. Babies on stage two or three type food, can even enjoy them with a sprinkle of nutmeg or cinnamon.
Green beans are a great finger food when cut into bite-sized pieces. Skip the crunchy onion topped casserole for baby, and be sure they’re cooked very tender too.
Hold the gravy, but please pass the turkey! At around 7 to 8 months, meats are okay for baby to eat. Use your food processor to chop it finely, and if you’re worried it’s too dry, drizzle some plain broth on top or mix in some mashed, lightly seasoned, sweet potatoes.
Pumpkin is typically saved for the last course, but it’s a nice switch as a side dish too. Try swapping in a pumpkin puree in place of mashed potatoes, and baby won’t be the only person discovering new tastes and flavors this year.
When it comes to dessert, don’t deny baby a happy ending treat. Add one peeled, cored apple to a small pot with 1 to 2 tablespoons of water. Cover and bring to a boil, then simmer until fork tender. Drain and puree in a food processor, and watch as baby gobbles up the last bits of her first Thanksgiving meal.

The Right Stuff(ing)

Jennifer Perillo — Fri, 19 Nov 2010 14:51:00 -0500

Stove Top. These two words describe the stuffing we traditionally grew up making. Well, not me, my mom and aunts. Personally, I don’t know what it tastes like since I always refused to eat (sometimes it pays to be a picky eater).

My first encounter with homemade stuffing was when I met my husband 15 years ago. As I settled into round two of Thanksgiving dinner with him and his parents, he beamed with pride at the tray as he spooned some into a serving dish. Needless to say, I was very impressed. What man cooks a whole Thanksgiving meal for his parents, the whole thing from scratch too?

Over the years we’ve tweaked that original recipe, the biggest debate being sausage or meat-free. While I’m a full-on omnivore, I much prefer my stuffing of the vegetarian persuasion. I added finely chopped mushrooms to give it a “meaty” texture and threw in some fresh sage for a traditional flavor. Chopped pecans are a much easier alternative to chestnuts, and dried cherries lend a lovely aromatic note, making this a pretty tasty compromise for our Thanksgiving menu.

Brioche Stuffing with Dried Cherries & Pecans
Serves 8 to 10

1 to 2 tablespoons extra virgin olive oil
4 ounces fresh white button mushrooms, finely minced
1 large carrot, chopped fine (about 1 cup)
1 small onion, chopped fine
1 clove garlic, minced
1/2 cup pecans, chopped fine
1/2 cup dried cherries
4 fresh sage leaves, chopped
4 cups cubed, stale challah or brioche (1/2-inch cube)
2 1/2 cups vegetable stock or broth
1 large egg, lightly beaten

Preheat oven to 350ºF. Butter or grease the bottom and sides of 7-inch by 12-inch glass casserole dish.
Heat one tablespoon of olive oil in a deep skillet over medium heat. Add the mushrooms and cook until golden—do not stir too much or mushrooms will not brown properly. Add the carrots, onions and garlic, and remaining tablespoon of olive oil if necessary, and saute until golden and carrots begin to get tender, about 2 minutes. Stir in the pecans, cherries and sage. Cook for 2 more to let flavors meld.
Add bread cubes to a deep bowl and pour in the cooked vegetable mixture. Pour in 1 1/2 cups of vegetable stock and stir well to combine. Add the egg and stir until well mixed. Scrape stuffing into the prepared baking dish, drizzle with the remaining stock, cover with foil and let stand on counter for 10 minutes.
Bake for 30 minutes, remove the foil and continue baking for 10 minutes, until it puffs a little and forms a golden, crispy topping.

Thanksgiving Sides

Jennifer Perillo — Wed, 17 Nov 2010 11:44:00 -0500

Getting ready for Thanksgiving is like training for a culinary triathalon. Figuring how to plan which dishes get oven time makes jumping hurdles seem easy. Rather than regret having a kitchen with only one oven and four burners, I decided make ahead side dishes were the way to go. Instead of roasting or sautéing Brussels sprouts, I thinly slice them and serve with a maple syrup vinaigrette—a side and salad in one dish, brilliant if I may say so myself.

Another favorite I discovered this summer was creamed corn, and I’m not talking about the canned stuff. That still sends shudders through my stomach. Homemade creamed corn is easier to make, and more fun to eat, than you think. Another surprising twist I discovered while testing this recipe—you don’t need to use cream at all! This year I’m planning on carrying over those saved calories to the dessert course.

Smoky Creamed Corn
serves 4
Aside from making a creamed corn with nary a drop of cream, this recipe is also prized for being a “make ahead” side dish. It easily reheats on the stove top or in the microwave in a covered glass casserole dish. If doubling the recipe, you may need to add a few minutes more of cooking time.

1 poblano pepper
2 ears of corn
1 cup 2% milk
Sea salt and freshly ground pepper

Preheat the broiler on your oven. Line a small baking pan with foil (for easy clean up) and place the poblano on the sheet. Broil, turning once, until blackened and skin is bubbly. Place hot pepper in a ziptop bag and close. Once the steam has loosened the skin, remove the pepper from the bag and the skin should slip off easily. Remove and discard seeds for a smoky, but not to spicy final dish. Chop and set aside.
Use a chef’s knife to remove the corn kernel. Scrape the corn cobs over a medium pot to release the corn "milk". Add the kernels and 2% milk. Bring to just below a boil and simmer for 35 minutes until the milk begins to thicken. Add the chopped poblanos during the last 10 minutes of cooking time, and season with salt and pepper.

Some more thoughts on Thanksgiving recipes for your holiday menu:

If you prefer your Brussels sprouts roasted, try this recipe from Under the Highchair

These Baked Sweet Potatoes with Orange Caramel Glaze from Good Life Eats have us rethinking our oven line-up too. And The Merry Gourmet has a Savory Spinach, Feta and Roasted Red Pepper Muffin perfect for your holiday bread basket.

Movin’ On Up

Jennifer Perillo — Mon, 15 Nov 2010 09:44:00 -0500

Switching from breastmilk or formula to solids is an exciting moment, for mommy and baby alike. Even more fun, is graduating to finger foods. By time baby hits the 8 to 10 month mark, she’s likely started showing an interest in what you’re eating. I remember when my little one, now 2 1/2 years old, would watch us intently spoon mouthfuls of pasta during dinnertime. It didn’t take long for me to realize a mutiny would begin if I didn’t move past solids and let her have in on the fun.

Here are a few tip this veteran mom of two has learned along the way:

One meal really can feed the whole family. Include at least one ingredient you know your little one will like and is easy on her still developing digestive system. Acorn, butternut, kabocha and delicata are just a few types of the many squash now in season. If you’re making a puree to serve as a side or stir into risotto, roast a few chunks and cut them into bite-sized pieces for baby.

Make family meals a ritual. In a perfect world, both mom and dad would be home at 6:00pm to enjoy dinner together. Even if your spouse works late hours, set the table and gather around with the kids, including the littlest ones. Babies are curious and want to mimic parents and siblings, so show off all the good eats on your plate as a hint of what’s to come. Hopefully this will become a habit even the kids look forward to, as a special time to unwind and share some news about their school day.

Variety is a great way to keep baby interested in new foods. It’s easy to fall into a food rut at any age. Just because baby has shown a love for sweet potatoes, doesn’t mean you should make them every day. Keep a few of her favorites in rotation so she doesn’t get bored, and wake up one day dreading the sight of another orange tuber.

Source:
[Mayo Clinic]

Just Desserts

Jennifer Perillo — Thu, 11 Nov 2010 12:07:00 -0500

Every year my family jokes we should start our holiday meals with dessert first. After a brigade of appetizers, sides and main course, the table once again disappears under a blanket of cakes, cookies and pastries. Apparently, Italians are always prepared for an army to drop in for dinner.

While it seems decadent to start dinner with a caramel pecan pumpkin pie, it’s totally the way to go when prepping for the big day. Pie crusts can be made up to a month in advance and stored in the freezer. Just wrap them tightly in plastic wrap, pop into a ziptop bag for extra protection against freezer burn. Let them thaw out the night before you’re ready to get rolling.

Here are a few more tips for a sweet and stress-free ending to Thanksgiving:

Chopped and toasted nuts can be prepped a month in advance and stored in a tightly sealed bag in the refrigerator so they don’t go rancid.

If you’re making homemade pumpkin puree, now’s the time to get roasting. The smaller sugar pumpkin variety is best. Just cut them in half, scoop out the seeds (Gluten-Free Girl has a great recipe for them) and place them cut-side down in a roasting pan. Bake in a preheated 400ºF oven until tender when pierced with a paring knife or fork.

Stick to recipes you know. There’s nothing worse than trying a new one on the big day and having it flop. Making a test dinner is becoming popular among food bloggers, who want to take new recipes for a spin to ensure success on turkey day.

Desserts should always be fresh made, so while you can prep many of your ingredients in advance, the actual baking should be done the day before or same day, unless otherwise directed in your recipe. Cookies can be a made a day or two advance. Pies are best tasting a few hours out of the oven, but you can always make it the night before and set it to cool overnight on the kitchen counter. The aroma of fresh pie is tempting, though, so you might want to sleep with one eye open.

It’s the Great Pumpkin!

Jennifer Perillo — Mon, 08 Nov 2010 10:27:00 -0500

Everyone has a tried and true tip for getting their kids to try new foods. Parenting magazines are always touting how to please fussy eaters. But, what if we stopped playing tricks? What if we just told kids what they were eating?

Not a novel thought, after all our mothers made one meal and we either ate it or went to bed hungry, right? I’d like to suggest an in between, a more gentle way to ease kids into being adventurous eaters. Let’s start by playing on their terms.

We had a houseful of pumpkins from Halloween festivities, and rather than let them go to waste, I roasted them, scooped the flesh and gave it a whirl in the food processor to make my own pumpkin puree. This is destined to find its way into risotto soon. First, I decided to entice my girls with something every kid loves—cupcakes!

Now, before you think this is some kind of bait and switch, I never lie to my daughters about ingredients. And yes, adding butter and sugar negates the nutritional value, but that is not the point of this experiment. The point is to get them to try a new food in a familiar form. The expectation is that that they will be more open to trying it in that risotto, waffles and a ton of other recipes I have ready and waiting. We might even get a few roasted cubes into them down the road. Remember, food is a control issue, and once you learn to let them take the reigns a little, you just might find they’re more open to trying new things than we thought.

Pumpkin Cupcakes
makes 24

2 sticks (8 ounces) butter, softened
1 1/4 cups (6 ounces) sugar
2 cups (10 ounces) flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) sea salt
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (2 grams) ground cinnamon
1/4 teaspoon (1 gram) all spice
3 large eggs, at room temperature
1/2 cup (3.65 ounces) pumpkin puree
3/4 cup (175 ml) milk

Preheat oven to 350ºF. Grease muffin tins, or line with baking papers; set aside.
Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until creamy. Add the eggs and beat well to combine. Add pumpkin puree and beat for another minute. Add half the flour and spices and beat on low speed to combine. With the mixer on low speed, slowly pour in half the milk. Repeat with remaining flour and milk.
Spoon into prepared tins, about 2/3 full. Bake standard size cupcakes 18 to 20 minutes and mini-cupcakes 13 to 15 minutes, testing with a toothpick or skewer for doneness, Let cool completely before frosting.

A Very Happy Halloween

Jennifer Perillo — Sat, 30 Oct 2010 09:27:00 -0400

My childhood is filled with memories of many a Halloween with our costumes cloaked in coats, barely visible to the neighbors we were politely shaking down for candy. So goes the weather in New York. You just never know whether to expect mild or downright cold temperatures for what many kids consider to be the most important day of the year. Luckily, all it takes is some planning to make sure your kiddies have a very happy Halloween.

When in doubt make sure you have a long-sleeved shirt to add an extra layer of warmth to costumes if the temperatures unexpectedly dip. The same goes for disguises that are furry or may make your child overheat. Be prepared with a cooler costume option so those fall heatwaves don’t catch you by surprise.

Bathroom breaks. This may seem silly, but if you’re potty training, then it’s especially important to make sure your child can easily get in and out of their costume.

A little comfort goes a long way. Sure the kids want the perfect shoes to match their costume, but being able to walk in them all night is most important. Make sure they test-drive them before you leave the house for any epic trick or treating sessions.

And since Halloween is a day for celebrating your sweet tooth, try our recipe for sea salted cocoa caramel corn —sure to please kids of all ages.

Trick or Treat

Jennifer Perillo — Wed, 27 Oct 2010 10:41:00 -0400

Before having children, I hadn’t celebrated Halloween since I was a child. While many adults love getting all glam, or gory, I always considered it a kid’s holiday, and much prefer leaving dress up to them.

When it comes to popcorn, though, I’m all for this relatively healthy treat donning a sweet disguise. I fell in love with making caramel corn a few years back. I’d planned to make some to fill goody bags, except I hadn’t read the full directions. With only two hours until guests would start arriving, using the traditional oven method was not an option. Rather than scrap the idea and think of something else, I decided to improvise with my microwave. It was a unique approach to updating a classic, using a new method to deliver the same familiar flavor and crunch.

This year I figured why not let my caramel corn play dress up too, with a whisper of chocolate and pecans. It proves you’re never to old to be a kid again, especially with treats like this to look forward to once a year.

Sea Salted Cocoa-Caramel Corn
Makes two quarts

5 tablespoons (2.5 ounces) butter
2/3 cup (5 ounces) packed dark brown sugar
1/3 cup (100 grams) brown rice syrup or corn syrup
1 tablespoon (9 grams) unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
2 quarts (8 cups) air-popped popcorn
1 cup (3.75 ounces) pecans, roughly chopped
Sea salt flakes (like Maldon), for finishing (optional)

Line two rimmed baking sheets with silicon liners or buttered sheets of parchment paper; set aside.
Add the butter to a deep, microwave-safe glass bowl. Cook on HIGH for one minute, until melted. Pour in the brown rice syrup and sugar, stirring until sugar is dissolved. Cook on HIGH for 2 minutes.
Quickly stir in the cocoa powder, vanilla extract and baking soda—it will bubbly slightly, and that’s okay. Fold in the popcorn and pecans, trying to coat each piece, the mixture will be very sticky. Cook on HIGH for 2 minutes. Remove from the microwave and stir again to make sure kernels and nuts are thoroughly coated. Cook on HIGH for 1 to 2 more minutes, watching carefully during the last 30 seconds to ensure it doesn’t overcook.
Using a rubber spatula, divide caramel corn into a single layer on prepared trays. Lightly sprinkle with sea salt flakes. Let cool completely before serving.

Cooking note: Actual times vary according to the size of your microwave. This recipe was tested using a 1000-watt model. Smaller wattage ovens may require a longer cooking time, and larger ones may require less.

Let Them Eat Cake

Jennifer Perillo — Mon, 25 Oct 2010 11:42:00 -0400

Since my daughter started elementary school, every year has introduced us to a new food allergy. With all the calls to duty, from bake sales to classroom birthdays, food allergies can feel like an obstacle for families not used to working with a new set of ingredients. Rather then fret over what you can’t use, embrace the ones at your disposal.

Canola oil is a good substitute for butter in cakes and cupcakes. Almond milk and soy milk make a great stand-in for cow’s milk. Instead of using egg replacers, Greek yogurt is a good swap (1/4 cup per egg), provided there are no dairy allergies to take into consideration. Cooking is a source of comfort, and should be inclusive and fun for everyone. Here’s a recipe that proves you can have your cake and eat too.

Deep Chocolate Cupcakes (gluten and dairy-free)
Makes one dozen

When buying an all-purpose gluten free flour mix, look for one that doesn’t use bean flours (chickpeas or fava beans), as they produce an off-putting taste in the final product. To make your own mix, check out this recipe from a friend and author of the new cookbook Gluten-Free Girl and The Chef: a love story with 100 tempting recipes.

2 cups (8.5 ounces) all purpose gluten free flour mix
1/4 cup (1 ounce) 100% cocoa
1 tablespoon (11 grams) baking powder
1/2 teaspoon (3 grams) coarse sea salt
2 teaspoons instant espresso dissolved in 1/4 cup boiling water
3 large eggs (200ml), at room temperature
1 (8 ounces) cup sugar
1/2 cup (125ml) canola oil
1 teaspoon vanilla extract
1 cup (225ml) almond milk

Preheat oven to 350º. Line a 12-cup muffin tin with paper liners; set aside.
In a deep bowl, whisk together the flour, cocoa, baking powder and salt until well combined.
In a separate clean bowl, whisk together the sugar, oil, vanilla extract and almond milk. Pour over the dry ingredient mixture and stir, using a wooden spoon or rubber spatula, until just mixed and resembles a thick batter.
Evenly spoon the batter into the prepared muffin tin cups. Bake for 18 to 20 minutes, or until a skewer inserted in the center comes out clean. Transfer to a wire rack and let cool for 10 minutes. Remove cupcakes from tin and place on wire rack to let finish cooling completely.

Learning to Love Their Veggies

Jennifer Perillo — Thu, 21 Oct 2010 13:19:00 -0400

“Eat your veggies.” What mom hasn’t uttered that phrase, at least once, to their children? The best way to prepare for battle is to arm yourself with great tasting recipes. Forget about making purees to add to brownies or sneak into mac n’ cheese. The best way to raise a good eater is to let them know what you’re really serving up. This way if they love it, they’ll know what to ask for, and eventually seek out as they get older.

Butternut squash is one of the vegetables I consider an easy sell. It has a sweet, mild taste, and is easy to prepare. Try cubing and roasting it with a drizzle of olive oil, salt and pepper. Then you’ve got an instant add-in for pastas, or it can be smashed with a fork as an alternative to mashed potatoes. Another favorite is also a great tasting treat: muffins. Next time skip the blueberries and toss some roasted butternut squash into a batch for a savory twist on a breakfast favorite.

Butternut Squash Muffins
To prepare the squash:
2 cups (7.25 ounces) 1/2-inch cubed butternut squash
Extra virgin olive oil
Sea salt and freshly ground pepper, to taste

For the muffins:
1 3/4 cups (8.5 ounces) flour
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
1 tablespoon (15 grams) sugar
6 tablespoons (3 ounces) butter, cut into 12 pieces
1 cup (225ml) buttermilk

Preheat oven to 400ºF. Coat a 12-cup muffin tin with butter or fill with paper liners.
Add butternut squash to a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until tender and lightly golden. Transfer to a dish to cool.
In the meantime, add the flour, baking powder, baking soda, salt and sugar to the bowl of your food processor and pulse to combine. Scatter the butter pieces over the top of the mixture, and pulse 3 to 4 times until large pea-sized pieces have formed. Transfer mixture to a deep bowl and stir in the buttermilk until batter is just combined (it will be stiff and tacky). Gently stir in the roasted butternut squash.
Evenly spoon batter into the prepared muffin tin, and bake 20 minutes, or until a metal skewer inserted comes out clean. Remove from oven and let cool in tray for 2 minutes. Gently lift out and place on wire rack to cool completely.

Pear Ricotta Crepes

Jennifer Perillo — Tue, 19 Oct 2010 11:04:00 -0400

I suddenly found myself thinking of crepes a few weeks ago. Really, my mind had wandered to manicotti, the Italian version of crepes. Most people don’t realize that manicotti are not made from pasta. The thin pasta-like wrap filled with ricotta cheese and topped with sauce is actually called a crespelle. The batter is simply eggs, milk and flour, and prepared in a blender.

Well, one thought led to another, and I wondered why not make a French crepe batter and use ricotta cheese in place of Gruyere. Still unsure of whether to make savory or sweet crepes, I decided to compromise and make a not too sweet pear filling. The sauce was easy enough, just some brown sugar, butter and fresh orange. I also took liberties with the batter, adding black pepper for a whisper of heat to contrast the creamy coolness of the ricotta. The resulting flavors were refreshing and light, and left me wondering if I should’ve added some praline walnuts for a crunchy topping. Guess I’ll just have to make them again to test that theory.

Pear and Ricotta Crepes with an orange brown sugar sauce
makes 8 to 10

Save time and prep the filling up to a day in advance. Just heat it gently in the microwave until the pears are warm and the juice is bubbly.

For the Filling:
2 pears, peeled
1 tablespoon butter
1/4 cup (1.65 ounces/46 grams) packed dark brown sugar
1/4 teaspoon (2 grams) sea salt
Juice and freshly grated zest from 1/2 an orange
1/2 cup fresh ricotta cheese, at room temperature

For the Savory Crepe Batter:
1 large egg
3/4 cup (6 ounces) milk
1/2 cup (70 grams) flour
1/8 teaspoon freshly ground pepper
1/4 teaspoon sea salt
2 tablespoons melted butter, divided

To prepare the filling, cut the pears in half and remove the core and seeds. Cut into ¼-inch thick slices.
Heat a nonstick skillet over medium flame. Add butter, and swirl pan until it melts. Add the pears, brown sugar and salt. Saute, stirring occasionally, until the pears soften and sugar caramelizes. Add the orange zest and juice. Cook until bubbly, about one minute. Remove from heat (see headnote).
To make the crepes, add the egg, milk flour, pepper, salt and 1 tablespoon of melted butter to the bowl of a blender. Blend until smooth, and there are no visible lumps. Heat an 8-inch nonstick skillet over medium flame. Using a heatproof silicon brush, use tiny a bit of the remaining melted butter to coat the bottom and sides of the pan. Pour enough batter into the skillet to thinly coat the bottom, a very scant ¼ cup. Once edges are crisp and air bubbles appear on top, flip and cook for 30 more seconds on the other side. Transfer to a plate and continue making crepes with the rest of the batter.
To assemble the crepes, spread 1 tablespoon of ricotta over a crepe. Top with a heaping tablespoon of the sautéed pears. Fold crepe in half, and then in half again to make an offset triangle. Drizzle some of the orange brown sugar sauce over the top. Repeat with remaining crepes and filling.

Mother Knows Best

Jennifer Perillo — Thu, 14 Oct 2010 12:44:00 -0400

Thirty years ago, my younger self would never believe I’m expounding the virtues of Brussels sprouts. Back then they were my arch enemy at lunchtime. My daycare served them at least once a week. All I really wanted was to run next store and sneak some of the vanilla cookies from the Italian pastry shop.

What I didn’t know back then was that Brussels sprouts could be downright delicious if prepared properly. For my palate, that means not cooked to mush in a pot of boiling water, which by the way produces a pungent aroma being from the cabbage family and all.

I also adhere to the philosophy that bacon makes most things better. Luckily, my 7-year old and 2 year old daughters agree. They’re also quite fond of oranges, so I threw some fresh zest and juice into the mix too. My last trick was to serve them in an altered state—shredded. While I’m not one to sneak in ingredients or disguise food for them—they always know exactly what they’re being served, I do think it’s a more fun way to learn to love this often shunned vegetable.

Orange & Bacon Scented Brussels Sprouts
Serves 6 to 8

1 tablespoon extra virgin olive oil
2 ounces smoked, thick cut bacon, diced
4 cups shredded Brussels sprouts
1/2 orange, zest removed and juiced
Salt and freshly ground pepper, to taste

Heat olive oil in a large skillet over medium flame. Add the bacon and cook until crisp. Remove with a slotted spoon and drain on a paper towel-lined dish.
Drain off all but 2 tablespoons of oil from the pan. Add the Brussels sprouts and saute until wilted, about 2 to 3 minutes. Remove from heat.
Add the orange zest and juice, and season with salt and pepper. Stir to mix well, Spoon onto a serving platter, and sprinkle cooked bacon pieces over top before serving.

A Flash in the Pan

Jennifer Perillo — Wed, 13 Oct 2010 12:45:00 -0400

Pumpkin and butternut squash seem to get all the attention this time of year. While they are indeed favorites of mine, it’s time we all get familiar with the smaller, quicker to cook variety: delicata. I first fell in love with the flavor at a local restaurant. They simply prepared it roasted and layered with housemade ricotta cheese. There might have even been a balsamic reduction.

A few weeks ago, delicata squash started filling markets, and I couldn’t help but think of that appetizer while prepping dinner one night. In need of a vegetable to keep my roasted chicken company, I decided to make my own take on the dish. Gone was the ricotta, since I’d just finished the last of it. And there was no room in the oven to roast it either. No worries, though—my stovetop skillet was a perfect alternative. Freshly grated lemon zest is always a nice companion to squash, and toasted, crushed coriander seeds added a fragrant undertone to the dish. The drizzle of honey made sure the kids would give it a try too.

Sauteed Delicata Squash
Serves two
One of the best time savers about delicata squash is the skin is edible when it’s cut into thin slices. No peeling necessary means one less utensil to wash too.

One 10 to 12 ounce delicata squash, cut into 3/8-inch thick slices (seeds removed)
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/4 teaspoon coriander seeds, crushed
Freshly grated zest from 1/2 lemon
drizzle of honey

Heat a 10-inch skillet over medium-high heat. Meanwhile toss squash, one teaspoon of olive oil, salt, and pepper together in a bowl.
Add the remaining teaspoon of oil to the pan, and swirl to coat. Add the squash slices to the pan, single layer. Cook, turning once, until deep golden all over, about 5 to 7 minutes on each side. During last minute or two of cooking, add the coriander seeds to the pan and shake to lightly toast.
Transfer squash to a platter. Sprinkle lemon zest on top and drizzle with honey. Serve immediately.

Grape Expectations

Jennifer Perillo — Mon, 04 Oct 2010 10:38:00 -0400

Grapes are an underappreciated fruit. Sure they grace many a fruit platter, but how often do we seek out a freshly harvested bunch? One bite is an eye-opening experience. The window is a short one, though, lasting barely two months here in New York. The varieties also go far-beyond the normal red and grape found in supermarkets. Whimsical names like Mercury, Jupiter and Mars adorn seedless varieties, and then there’s my favorite—concord grapes.

Only a true grape lover can forgive the seeds that cause so many to shy away from these intense jam-flavored orbs. In fact, in my house, I’m alone in my love for them. Unless I make a batch of concord grape muffins. Then tired tastebuds crawl out of the woodwork for a bite. Fear of having my beloved concords become a one trick pony, had me scouring the pantry in search of new recipe ideas. That’s when I spied the apples sitting on the kitchen counter and the jalapeno peppers in the vegetable bin.

My original intention was to make a chutney, but too much multitasking resulted in a spicy grape-scented applesauce. Yes, a delicious mistake indeed. Cranberry sauce should be worried — this might just find its way onto our Thanksgiving turkey this year if I find time to can some before the season ends.

Zesty Concord Grape Apple Sauce
Makes about 2 pints

1 pound apples, peeled, cored & diced (preferably not tart ones-I used Ginger Golds)
6 ounces concord grapes, seeds removed
1 large shallot, chopped
1/2 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon minced jalapeno pepper
Generous pinch of salt

Add all the ingredients to a deep pot. Cover and bring to a boil. Cook for 2 minutes. Stir, then reduce heat to a simmer and cook for 5 more minutes. Remove pot from heat. If desired, mash with a fork until for a smoother textured apple sauce.

Welcome Fall!

Jennifer Perillo — Fri, 01 Oct 2010 10:12:00 -0400

After getting our fill of berries — and trust me, I don’t think I can ever really get enough, the sight of apples and pears is a delicious one this time of year. When my daughter started eating solids, she had the great luck of it coinciding with the fall harvest. Apples and pears abound, and they’re gentle on little tummies just learning to digest foods beyond breastmilk and formula. Now at two years old, they are still among her favorite fruits.

Making homemade babyfood is a wonderful way to capture those fresh, just-picked flavors. There are lots of fancy gadgets and specialty baby food mills on the market, but all you really need is probably already sitting on your kitchen counter: a food processor. In about 10 minutes, baby will be ready to enjoy homemade apple and pear purees. As she gets older, you can adjust the puree to a chunkier consistency. And once you’re ready to start expanding her taste horizons, you can jazz them up with a dash of cinnamon and cloves.

Pure Pear Puree
You can use this same recipe to make a pure apple puree by substituting an equal amount of apples for the pears.
makes about one cup

1 cup peeled & diced pears (approximately one small whole piece of fruit)
¼ cup water

Stovetop Method

Place fruit and water in a small pot. Bring to a boil. Reduce to a simmer and cook until fruit is tender when pierced with a fork, about seven minutes.
Pour apple mixture into your Elite Collection™ 4-Cup Chopper/Grinder and pulse until smooth. Alternately, you can immerse your Smart Stick PLUS® Cordless Rechargeable Hand Blender into the pot and blend until smooth. Let cool before serving.

Microwave Method

Place fruit and water in a small microwave-safe bowl. Cook on high for two to three minutes or until fruit is tender when pierced with a fork.
Pour apple mixture into your Elite Collection™ 4-Cup Chopper/Grinder and pulse until smooth. Alternately, you can immerse your Smart Stick PLUS® Cordless Rechargeable Hand Blender into the pot and blend until smooth. Let cool before serving.

Flatbread Pizza

Jennifer Perillo — Mon, 27 Sep 2010 10:51:00 -0400

Years ago, I lived around the corner from a restaurant called Lento’s in Bay Ridge, Brooklyn. One taste of their pizza, and it’s no surprise I became a regular fixture. In the world of gas oven vs. brick oven vs. wood burning “who makes the best pizza”, Lento’s was truly unique and had no competition.

The crust was crisp, almost cracker-like, defying gravity, no matter what type of topping it needed to support. For years, I scratched my head in disbelief wondering how they did it—the recipe was a family secret. More than 10 years after my first bite, I discovered the answer in my very own kitchen. Sitting there, rather innocently on the counter, was my jar of baking powder. After creating a recipe for an easy butter crust using baking powder, it occurred to me that not only does this important ingredient add a bit of rise, it gives a little elasticity to the dough. Just enough in fact, to make it forgivingly easy to roll out without worry of tears or holes.

Now we can enjoy pizza during busy weekdays and satisfy last-minute cravings without an overnight rise. A delicious welcome for the back to school craziness that descends upon us this time of year.

Flatbread Pizza
makes two 16-inch pizza pies

For the dough:
2 cups flour, plus more for kneading
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons extra virgin olive oil
3/4 warm water

For the pizza:
1 cup marinara sauce
1/4 cup freshly grated parmesan cheese
16 ounces shredded mozzarella cheese

To make the dough, add the flour, baking powder, and salt to a deep bowl. Whisk to combine. Add the olive oil and water, and stir with a fork until the mixture forms a rough dough.
Dump dough onto a lightly floured surface and knead 1 to 2 minutes until smooth. Divide dough into two equal pieces. Wrap each piece in plastic or place in separate sealed zip top bags, and let rest for 20 minutes.
Preheat oven to 425º. Lightly coat two 16-inch round pizza pans with cooking spray or brush with olive oil. On a lightly floured surface, with a lightly floured rolling pin, roll out each piece of dough into a 16-inch circle. Place each circle onto a prepared pizza pan.
Spread equal amounts of sauce over each pizza crust. Sprinkle evenly with the parmesan, then top with the mozzarella cheese. Bake until crust is crisp and cheese is melted and lightly golden, about 15 to 18 minutes.

Back to School

Jennifer Perillo — Fri, 24 Sep 2010 09:08:00 -0400

School lunch. Two words that raise many emotions across the country. In a perfect world, childhood nutrition would be a budget priority. All our kids would have access to healthful, tasty meals in their own school cafeterias. The good news is change is brewing. Jaime Oliver’s Food Revolution just won an Emmy for outstanding reality television series. The First Lady is at work on her Chefs Move to the Schools campaign. While their efforts are commendable, it will take time to see any far-reaching changes at your local school, but take heart that all hope isn’t lost until then. Here are some time-tested tips for packing a healthy lunch your kids will actually eat.

Stuck in a Rut
Well, that all depends on the person eating lunch. Sure your kid has asked for PB&J everyday for the last two years. Provided they’re eating it, why rock the boat? There are plenty of all-natural peanut butters available, free of high fructose corn syrup (HFCS). In fact making your own is as easy as pureeing some nuts and a pinch of salt in a food processor. It’s also a great way to get the kids involved and experiment with new tastes, making nut butters from almonds and cashews too. While you’re at it try swapping in strawberry jam. You just might be surprised at how interesting their lunchtime time favorite becomes.

Move Over Ham & Cheese
Hot lunches are comforting, especially as the weather gets cooler. What better way to pack hugs and kisses than with a bowlful of soup or some pasta and meatballs? Thermos’ Foogoo brand has stood the test of time in our house—my daughter, now in second grade is still using the one we bought in pre-k. The possibilities are endless, including grilled cheese “soldiers” cut into sticks, empanadas, and homemade mac n’ cheese. Ham and cheese may soon be on the endangered sandwiches list.

Little Bites
Not every kid is ready to sit down to a traditional meal come lunchtime. For many, it’s also their chance to see friends from other classes. What really matters is that the meal you pack is balanced and nutritious. A container of lowfat yogurt, handful of grapes or apple slices and cheddar cheese with whole grain crackers fit the bill, is fun to eat and great for “grazers”.

Kids in the Kitchen

Jennifer Perillo — Tue, 21 Sep 2010 11:28:00 -0400

We all want our children to develop a healthy relationship with food. Teaching them to make nutritious choices is one part of the equation. Instilling a true enjoyment of cooking will help ensure they know what to do with those ingredients once they leave the home cooked comfort of your kitchen.

Get them started early, using these tips. Just remember, cooking with kids is an adventure filled with lots of messy fun, so expect some extra clean up when you’re finished. One last safety tip—adults should always take care of hot jobs like placing and removing foods from hot ovens and cooking on the stovetop.

Mix it Up: There’s something about flour that just makes it irresistible to kids. Keep little hands busy by letting them help whisk dry ingredients together. They can even help measuring them, but stick close by for both steps to ensure the flour stays in the bowl and not all over the counter or floor.
Slice & Dice but safety first. Adults should always take charge of big chopping jobs, but kids can practice safe knife skills using a plastic knife. Letting them cut soft foods like bananas for smoothies, softened butter for cookies, or cutting the crust off bread for their pb&j sandwiches are just a few examples
Great Eggspectations Kids love cracking eggs, but it’s a skill even some adults have trouble doing properly. Don’t expect them to master it right away. Let kids crack eggs into a separate bowl instead of right into the mixing bowl with the rest of the ingredients, this way you can easily remove any shells that will inevitably find their way in during the learning curve.

Here are some kid-approved recipes to get you started:
Just Peachy Popsicles
Peanut Butter Yogurt Dip
Classic Cheese Pizza

Under Pressure

Jennifer Perillo — Wed, 15 Sep 2010 13:50:00 -0400

Between homework, shuttling to afterschool activities and playdates, dinner seems to be an elusive task this time of year. Frankly, finding time to cook isn’t just a parenting issue anymore either. A good friend who has no children and works in finance seems to have a never ending workday. So what’s a busy person to do when they want home-cooking to be a regular part of their routine? The answer is as easy as investing in a pressure cooker.

Brisket in under an hour? No problem. Lentil soup in ten minutes? Been there, done that. During my catering and personal cheffing years, I relied on pressure cooking when short on time. Now as a mother and career woman, it gives new meaning to the phrase “time is on my side.”

Lentil Soup
Serves 6

1 tablespoon olive oil
3 medium carrots (5 ounces), diced
1 onion (3.5 ounces), diced
1 clove garlic, crushed
1 cup (225 ml) crushed or pureed tomatoes
2 cups (450 ml) water
Salt and freshly ground pepper, to taste
1 cup (7 ounces) lentils
1 bay leaf
Freshly grated Parmesan cheese, to garnish

Preheat pressure cooker to saute setting. Add carrots, onions and garlic. Cook 2 minutes, stirring occasionally.
Add the tomatoes and water; season with salt and pepper. Add the lentils and bay leaf.
Set the cooker to high pressure for 8 minutes. When done, let the pressure release naturally.
Serve with freshly grated Parmesan cheese, if desired.

Breakfast for Dinner

Jennifer Perillo — Tue, 07 Sep 2010 11:38:00 -0400

I love eggs. My kids love eggs. Besides their great taste, there are plenty of reasons to include eggs in a balanced diet. At a mere 68 calories, a single one delivers more than 5 grams of protein and generous amounts of essential amino acids. If you’re worried about cholesterol, take heart that as with any food, eating them in moderation can be a good thing.

Need more reason to get scrambling? Eggs are literally a brain food, rich in choline, a nutrient that’s key in brain and memory development for young children, and they’re the second highest source of choline per serving. Beef liver weighs in at number one—not exactly a kid favorite.

Eggs are also my secret weapon for quick & easy weeknight dinners. In less than 30 minutes you can make a quick pasta carbonara or quiche. They’re also easy to prepare, so make mealtime a family affair from start to finish. Older kids can help crack the eggs while younger ones scramble them. Kids of any age can always help with measuring ingredients. Just remember placing and removing dishes from a hot oven should always be a job for mom and dad. If eggs are a meal you’ve been saving for your morning routine, then it’s time to start thinking about breakfast for dinner.

Bacon & Spinach Buttermilk Quiche
The buttermilk lends a pleasant tang to the final flavor, but if you don’t have any on hand, regular milk will work just fine.

1 tablespoon extra-virgin olive oil
4 cups packed, washed & dried, chopped fresh spinach
4 large eggs
1 cup buttermilk
2 slices cooked bacon, crumbled
½ cup shredded Parmesan-Reggiano cheese
1 tablespoon plain bread crumbs
Cooking spray

Preheat oven to 375 degrees F. Spray an 8-inch round casserole dish, at least four-inches high, with cooking spray. Coat dish with breadcrumbs and set aside.
Heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté until wilted. Transfer to a strainer and press out liquid with the back of a spoon. Discard liquid and set spinach aside.
Using a whisk, beat eggs until foamy in a medium bowl. Beat in buttermilk with whisk.
Gently stir in spinach with a rubber spatula. Pour into prepared casserole dish and sprinkle bacon and cheese over top. Bake for 20 minutes, until top is golden brown.

Cool as a Cantaloupe?

Jennifer Perillo — Thu, 02 Sep 2010 11:30:00 -0400

I’m not one for impulse shopping, except when I’m at the farmers’ market, especially when it comes to first of the season fruit. I wait all winter long to devour fresh berries, peaches, plums, but have learned to steer clear of melons. They tend to be pricey and rather disappointing in flavor. This year, though, I might have unlocked the key to sweet, juicy cantaloupes, honeydew and watermelon.

My mom always told me patience was a virtue, and in this case it’s more a necessity. After a few weeks of soaking up the sun’s rays, these fruits are bursting with enough goodness to send you running for a napkin to wipe the dribble running down your chin. And if you’ve gotten greedy and brought home one too many, it’s time to get creative.

I haven’t hopped onboard the fruit soup wagon, but I do love making cocktails, and figured cantaloupe would provide some interesting conversation during happy hour. I started by making a simple syrup with pureed cantaloupe and sugar. It tasted quite good, so I decided to move forward. I knew I needed a citrus to balance out the sweetness of the fruit and harshness of any alcohol. Limes felt like the right pairing, and vodka was the liquor of choice. Next thing I knew, I was sipping a very refreshing cantaloupe cooler, and looking for the nearest porch to rest my weary feet. It’s the perfect cocktail for kicking back and savoring the last few weeks of summer.

Cantaloupe Cooler
Makes one cocktail

For the cantaloupe syrup
1 cup cantaloupe, cut into chunks
1/2 cup/100 g sugar

For the cocktail
1 1/2 ounces cantaloupe syrup
1 ounce fresh squeezed lime juice
1 ounce vodka
1 mint leaf, plus another for garnish (optional)
freshly opened bottle of seltzer, to top off the glass

To make the cantaloupe syrup, place the chunks of fruit into the bowl of a food processor. Pulse to coarsely chop, then let machine process until it becomes a smooth puree, about 1 to 2 minutes. Pour into a saucepan and stir in the sugar. Bring to a boil and cook for 1 minute more, until all the sugar has dissolved. Skim foam from top, set aside and let cool.
Strain cooled cantaloupe syrup to remove foam and "sediment". You should be left with about a 1/2 cup of clear, thin syrup. Store in a covered container and store it in the refrigerator to chill.
Fill a cocktail shaker with ice. Add all the cocktail ingredients, and with the top on, shake until beads of water form on the outside. Fill a highball glass or mason jar mug with ice. Strain the drink into the glass. Top off with seltzer, about 2 ounces worth. Garnish with mint leaf, if desired.

An Easy Icy Delight

Jennifer Perillo — Tue, 31 Aug 2010 11:02:00 -0400

I can’t think of a tastier way to counteract summer’s heat and humidity than with a frozen treat. Eating ice cream every day, though, isn’t the best choice for adults or children. Luckily I found a healthier answer while making smoothies one morning. We all prefer them on the thicker side in our house, so I start off with just a bit of milk, adding more as I pulse the blender until it reaches the desired consistency. That’s when it dawned on me. A quick, cooling fix was only a few pulses away—no ice cream maker required.

Made of mostly fruit, with a splash of milk and smidge of sugar, this sweet treat is filled with all-natural goodness. One more reason I’m glad I have a freezer full of strawberries from this past season. Just imagine the possibilities by swapping in peaches, blackberries or raspberries.

Strawberry Banana Ice Milk
Makes about one pint

This soft-serve style ice milk has just a hint of sugar to balance the tartness of strawberries, making it light and easy on the tummy. You can also substitute almond or soy milk for a tasty vegan treat. Leftovers stored in the freezer will harden, but it easily reconstitutes with an additional splash of milk and quick pulse in the food processor.

2 cups frozen strawberries
1 frozen banana
1/2 reduced fat milk
1 teaspoon/6 grams sugar

Add all the ingredients to the bowl of a food processor or blender. Pulse until smooth and forms a soft-serve consistency. Serve immediately or freeze in a covered container (see instructions in headnote when serving from freezer).

Just Peachy Popsicles

Jennifer Perillo — Fri, 27 Aug 2010 10:32:00 -0400

Teething can be a headache for the whole family. Luckily, these soothing pops act as really cool edible teethers too-a treat children of all ages can enjoy.

Just Peachy Popsicles
Makes 6

1 cup banana, cut into chunks (about two small or one large)
1 cup frozen strawberries
1 cup frozen peach slices
6 ounces juice, such as apple or orange

Add all ingredients to the blender bowl attachment of your Cuisinart PowerDuet (or fill in with other available product). Blend until well combined and smooth. Add more juice for a thinner consistency, or less for thicker smoothies. Fill popsicle molds and freeze until firm.

Summertime Shortcakes

Olga Massov — Thu, 26 Aug 2010 11:00:00 -0400

Shortcake is typically thought of as something that’s accompanied by strawberries, right? But, why limit yourself, and only allow for the possibility of shortcake in the spring, when strawberries are in season? Why not continue the celebration year-round? Right now, while we are enjoying the peak of the summer and stone fruit truly shines, peaches make a wonderful accompaniment to the buttery biscuit. Heaped high atop your shortcake, and combined with freshly whipped cream, this summer dessert is not to be missed.

To bring out the natural sweetness in peaches even more, allow them to marinate with sugar and vanilla for about half an hour. In the pastry world, this is called macerating. Depending on how you like your shortcake, these can be made with either all purpose flour, or whole wheat flour. Using the latter gives you a heartier, chewier biscuit that’s a little bit more rustic. For a more traditional, crumbly biscuit, all-purpose flour should serve you well.

My favorite way to eat shortcake is right out of the oven, while the biscuit is warm and crumbly. How about yours?

Olga Massov authors the popular food blog, Sassy Radish.

For the Dough
2 1/2 cups whole wheat or all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 sticks cold unsalted butter
3 tablespoon maple syrup
1/4 cup sugar, plus extra for sprinkling
1 large egg at room temperature
1/2 cup buttermilk (use 2 teaspoons less if using all purpose flour)
1/4 cup heavy cream
1/2 teaspoon vanilla extract

For the Whipped Cream
1 pint heavy cream
1/2 cup sugar

For the Filling
2-3 ripe peaches
2 teaspoons vanilla extract
2 teaspoons sugar

Preheat the oven to 400F degrees. Line a baking sheet with parchment paper. Place a large bowl and a whisk in the freezer.

In a large mixing bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Cut your butter into large chunks and dump in the food processor. Empty the flour mixture on top of the butter, cover the food processor, and pulse the processor, cutting the butter into flour mixture, until the mixture is crumbly. You can also use a pastry cutter to do the same.

In a medium bowl, combine the egg, sugar, maple syrup, buttermilk, cream, and vanilla, and whisk everything together until uniform. Add all of the liquid to the flour mixture, and pulse a few more times until just incorporated, being careful not to overwork the dough. If doing by hand, mix using a fork.

Turn the dough onto a lightly floured surface. Gently knead a few times until smooth.

Pat the dough out into a 1/2 to 3/4-inch thick 12 inch circle. Using a 3-inch biscuit cutter, cut the dough into biscuits, you should get about 16 biscuits. Transfer the biscuits onto the prepared baking sheet. Do not re-roll the dough - you’ll get dough that’s tough and not as crumbly. Sprinkle the tops of the biscuits with sanding sugar. Bake for about 20 minutes, until the tops are golden. Remove from the oven and let cool slightly before serving or cool completely on a rack.

Meanwhile, bring a pot to a boil filled with enough water to cover the peaches. Cut an “X” on the bottom side of each peach. Add to the boiling water and blanch for 30-60 seconds. Remove from water with a slotted spoon. Let stand until cool enough to handle, then remove the skin - it should come right off. Slice the peaches in half, remove the pits. Slice thinly, add to a medium bowl with vanilla and sugar, tossing to coat. Let sit to macerate.

While your biscuits are cooling, whip the heavy cream and sugar together, until stiff peaks form.

To serve, take one biscuit and cut it in half using a serrated knife. Spoon some whipped cream onto the bottom half. Place a generous heap of sliced peaches, and top with more whipped cream. Finish with the biscuit top. Serve immediately.

Breaking The Bottle

Kim Foster — Tue, 24 Aug 2010 10:52:00 -0400

There comes a time when nearly every parent watches their toddler running through the house with a bottle hanging out of her mouth and wonders, “Maybe it’s time we move to a sippy cup”. You may know it’s the right time, but your child probably thinks differently. Here are some loving, supportive, child-centered things you can do to make the transition a little easier on everyone:

Know how she feels
Recognize the bottle is important to her and that letting go of something important is hard for everyone, especially children. Acknowledging this will help you be more empathetic if she digs in her heels.

Go slow
If your child drinks four or five bottles of milk a day, remove the less important ones first. Talk to her, tell her she won’t be having a bottle at snack next week and why. Be excited about it and upbeat. Let her know she is really becoming a big girl and this is a sure sign. Let her see the world won’t end. Distract her, let her watch her favorite show or play her favorite game, add some fun nibbly snacks to curb hunger. If she fusses, ride it out with some extra cuddles and a book. Bonding time with mom or dad is the best remedy for most things. Wait a week or so before removing the next bottle.

Trade it in
When you’re ready to tackle the most important feedings, (usually nap and bedtime), take her to the store and let her pick out her own big girl cup. Then, have her help you say bye-bye to the bottle, throw it away, and fill up her new cup with milk. You should keep this cup as her special cup. Don’t let siblings use it, or let her use it for anything other than soothing in place of the bottle. That way she’ll see it as her special comfort. If she’s upset during the day, let her use the special cup, that way you are associating comfort with the cup. Give her lots of big girl props for making the switch.

If it doesn’t work out as quickly as you had hoped, don’t lose heart. Kids do these things as they’re ready, with a little prodding from us. You can always leave two weeks or more between dropping feedings and go at her pace. If she is clearly a sadder child because of the change, you can always stop for now and pick it up later. Do what feels right. What’s important is that you are tuned in to her needs and doing what you can to meet them.

Kim Foster chronicles her tales “in the kitchen with two spatula-wielding toddlers” on the very funny and popular blog, The Yummy Mummy.

Breakfast Sundaes

Jennifer Perillo — Fri, 20 Aug 2010 10:42:00 -0400

Let’s face it, waking up for work or getting the kids ready for school is far from fun. On a Monday, it can seem downright cruel. Unless you’ve got a breakfast sundae waiting for you. The idea came to me while attending a business meeting. As I stared down at half a melon filled with yogurt and a sprinkling of cereal, I wondered what this would taste like if it was jazzed up. It didn’t take long before the wheels started turning, and I left that meeting with one thing on my mind. I added making some frozen yogurt to my list of things to do.

Frozen yogurt for breakfast isn’t really that far-fetched or crazy, at least when it’s homemade. You can control the sweetener—honey or sugar, and it just takes a little bit to balance out the tartness from the berries. Greek yogurt adds a pleasant tang and protein boost. The final touch, some scattered bits of crunchy cereal—I love Kashi’s Go Lean, and you’ll be ready to face whatever the day has in store.

Strawberry Frozen Yogurt
Makes 2 cups

This frozen yogurt is so light it's more like a creamy sorbet. It's an excellent way to use up the last local strawberries of the season.

½ cup milk
1 cup chopped strawberries
1 cup Greek yogurt
1 tablespoon honey or sugar

Add all ingredients to the blender bowl attachment of your Cuisinart Stand Mixer. Blend at medium speed until smooth and mixed well, about one minute.

Pour mixture into the freezer bowl of your Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. Let churn until thickened, 25 to 30 minutes. Freeze for two hours, or until firm enough to scoop.

A Health Happy Ending

Jennifer Perillo — Wed, 18 Aug 2010 10:00:00 -0400

Sweets seem to tempt our children every corner they turn. Even an active sports camp wasn’t a safe haven for this foodie mama. What I thought would be an afternoon energizer after a day of swimming, skating and dodge ball, turned out to be ice cream, ices and jello. All under the guise of snack.

While it’s important to voice concerns to our principles, camp directors and other adults in charge of feeding our children, the best weapon we have is our own cupboard. This isn’t code for boring, nor does it mean sweets are outlawed. Take rice pudding, for example. With proper balance and a bit of tweaking, this dessert can even be swapped in for breakfast, making you the coolest mom on the block.

First up was the sugar. Most recipes call for a lot of it to make rice pudding. I made do with a mere ¼ cup for a batch that yielded eight generous servings. Swapping in 2% milk for whole keeps the benefit of calcium with a lot less fat. Adding an egg white gives it a protein boost. Another great thing about this recipe? It’s prepared on the stovetop, instead of baking in the oven—a big hot weather bonus. I’d say that’s a win-win for the whole family.

Simple Vanilla Rice Pudding
Makes 8 servings

4 cups/900 ml low-fat milk
1/4 cup/54 grams sugar
1 teaspoon vanilla extract
1 cup/200 grams long grain white rice
1 egg white, beaten until very foamy

Combine 3 cups milk, sugar and vanilla in a 4-quart saucepan. Bring to a very gentle boil. Add the rice, reduce heat as low as burner will go, cover and cook for 25 minutes, until the rice is tender and most of the milk, but not all, has been absorbed. Remove from heat.

Fold the beaten egg white into the cooked rice mixture. Return to a very low heat and cook for 1 minute more. Transfer to a heat-proof bowl. Stir in remaining cup of milk. Let cool slightly and serve warm, or cool completely and store, covered, in the refrigerator.

Primetime Paninis

Jennifer Perillo — Mon, 16 Aug 2010 09:21:00 -0400

Sandwiches are a go-to lunch favorite, but come dinnertime I crave something with substance. What if I told you a satisfying meal is within reach without ever turning on the stove or oven? And it doesn’t involve chopping veggies to make a salad. All you need to do is plug in your Cuisinart Griddler. Paninis are a tasty way to enjoy a meal when you have little time or no desire to head into a hot kitchen.

All you need to get started are your favorite sandwich fixings and bread. Recently I was craving a BLT, but had used up all of my farmers’ market tomatoes. I decided tomato jam from the pantry was a more than acceptable stand-in. The pancetta, an Italian-style bacon, I had in the fridge would gussy this diner classic up a bit too. No lettuce on hand—it was the day before my normal market shop, I swapped in some fresh, thinly sliced mozzarella, ensuring it would all hold together as the cheese melted. As an after thought, I remembered I had some peppery arugula growing in the yard. Next time I intend to pluck some and stuff it inside too. Needless to say, everyone at my house is looking at sandwiches a little differently come 6:00pm.

PMT—Pancetta, Mozzarella & Tomato Jam
Makes one sandwich

2 slices white Pullman bread
3 cooked slices pancetta
3 thinly sliced pieces of fresh mozzarella
2 teaspoons tomato jam

Preheat Cuisinart® Griddler® in the closed grill position to 375°F.

Place one slice of bread on a counter or cutting board. Arrange mozzarella on top. Layer the pancetta over the cheese and spread the tomato jam on top. Top with the remaining slice of bread.

Place sandwich on the preheated Griddler. Cover, press lightly for 30 seconds and bake for 3 to 4 minutes until bread is grill marked and crispy and cheese is melted. Serve hot.

Power Breakfasts

Jennifer Perillo — Thu, 12 Aug 2010 10:48:00 -0400

Food truly is fuel for the body, and there’s no better way to jumpstart your little ones engine than a well-balanced breakfast. As they get older, this will be ever-important during the school years when they they’re expected to be alert and ready to learn for six to eight hours straight. Here are a few easy, no-cook ideas for getting going on busy weekdays.

Skip the sugary cereals. Add cut up pieces of fruit to crisped rice or whole-grain cereals for a more natural sweetness. Adding milk rounds out the meal, but if your kids like to eat it dry, no worries—let them drink it in a glass instead.

PB&T (peanut butter & toast). Peanut butter is filling and loaded with protein. Toast up a slice of whole grain bread, then let the kids spread some on and decorate with a funny face made from a few slices of banana and blueberries.

Think outside the box. Cereal is the quick-fix on busy mornings, but if your kid’s not a fan, try rolled up slices of turkey and cheese for a fast protein pick-me-up. Serve with a glass of milk and some apple slices, and they’ll be ready to conquer the day.

Smooth sailing. No need to cook oatmeal on the stovetop—just add it to the blender with some yogurt or milk and frozen fruit for some cool sipping. We’ll help get your started with this recipe for a Granola & Berry Smoothie.

It's A Summer Squash Soiree!

Jennifer Perillo — Wed, 11 Aug 2010 09:42:00 -0400

I’m not sure what makes me more giddy about squash season—the slender green and yellow vegetable, perfect for slicing and sautéing, or the vibrant yellowish-orange blossoms that can be plucked and eaten before the vegetable blooms. Luckily my adoration for zucchini is being honored in this year’s 3rd Annual Summer Fest, a cross-blogging event founded by gardening maven, former Martha Stewart editorial director, and founder of A Way to Garden, Margaret Roach.

You’ll also find some enticing cucumber recipes, since the official theme this week is Cukes n’ Zukes. Some of favorites, going straight to the must-make files include:

Fried Squash Blossoms

Zucchini Stuffed with Herbed Couscous, Pine Nuts & Feta

Zucchini Noodles with Pesto & Sundried Tomato

Cucumber Mint Sorbet

Proscuitto, Sour Cream and Feta-Stuffed Cucumbers

Chilled Cucumber Soup with Fresh Mint & Dill

As for me, I’m bringing a different take on baking with zucchini to the party. Visit me at my other blog and get the back story on how this recipe for streusel topped zucchini coffee cake came to be. And the best bit of information I’ve come away with from Summer Fest 2010 so far—did you know that you can store grated raw squash in ziptop bags in the freezer? This is sure to open a world of possibilities come wintertime. Thanks for the tip Margaret!

Zucchini Coffee Cake
Serves 10 to 12

For the streusel topping

1 cup/4.25 ounce flour
1/2 cup/4 ounces sugar
1/2 teaspoon/2 grams kosher salt
3 ounces walnut halves, finely chopped
6 tablespoons/3 ounces butter, melted

For the batter

2 1/2 cups/10.5 ounces flour
1 cup/4.5 ounces brown sugar
1 teaspoon/2 grams baking powder
1/2 teaspoon/2 grams baking soda
1/2 teaspoon/2 grams kosher salt
1/4 teaspoon/1 gram allspice
Freshly grated zest of 1 lemon
3 cups/12 ounces shredded zucchini (skins on)
3 large eggs
1/2 cup/112 ml canola oil

Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.

In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.

Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.

In a separate small bowl, lightly beat the eggs and canola oil. Pour over flour mixture and stir with a wooden spoon—it will be very stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).

Using a rubber spatula, spread into the prepared baking pan. Evenly sprinkle with the reserved streusel topping. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.

Baby Steps: Introducing Water

Jennifer Perillo — Wed, 04 Aug 2010 11:27:00 -0400

Summertime reminds us all that drinking water is important for proper hydration. After all, it’s easy to monitor just how much our body is losing as we wipe the sweat from our forehead. But what about baby? Is she getting all the water she needs to stay well-hydrated?

In general, the answer is yes for babies six months and under, provided they are getting the proper amount of breast milk or formula according to their body weight. Breast milk is composed of nearly 90% water, the other 10% being a combination of vital nutrients. Formula fed babies should consume 2 to 2 ½ ounces per pound per day, according to Dr. Sears.

The other important element to remember about proper hydration is that it isn’t only about water. Your body is filled with electrolytes, which enable other cells to function properly. Sweating, aggressive activities and vomiting not only release water from your body, it creates an electrolyte imbalance, hence that sluggish feeling.

Babies’ bodies are smaller than adults, though, so this means their nutrition and hydration needs are also different. Many pediatricians recommend avoiding giving water to babies under six months for fear of throwing that electrolyte balance out of order, a condition called “water intoxication”.

As baby gets older, water can become a healthy part of her diet as long as it does not fill her up too much. A good rule of thumb is to offer milk at meals to quench her thirst, and water in between.

Sources:
[Baby Center]
[CNN Health]
[Baby Zone]
[University of Michigan Health]
[About.com - Breastfeeding]
[Ask Dr. Sears - Bottle Feeding]

Crazy for Corn

Jennifer Perillo — Tue, 03 Aug 2010 12:37:00 -0400

All year long I stare at the half-shucked cobs of corn wrapped in plastic on Styrofoam trays at the grocery store, and my mind wanders to summer’s bounty of those sweet-tasting kernels. Well, no more waiting or staring wanderlust in the supermarket—corn season is in full swing here in New York City. While the window for these golden cobs is longer than say artichokes, which disappeared in the blink of an eye, I want to make sure I eat enough to satiate my dreams once the season ends.

It’s easy enough to enjoy grilled—I’m of the plain-jane corn camp, and skip the butter when enjoying it straight from the cob. And I’m covered in the chowder department, having recently made a quite lovely, creamless version. But what if I could also enjoy corn for dessert? What if I could enjoy it in my favorite summer sweet of choice—ice cream? The following recipe was an especially creative use of leftover corn cobs from which I’d removed the kernels to make a corn salad, so it’s bonus points on the waste not, want not scale too.

Nancy Olson, the pastry chef at NYC’s famed Gramercy Tavern made a corn ice cream last year that garnered the attention of Martha Stewart, so I knew this wasn’t a completely crazy idea. I’ve got a hunch if Martha tasted a spoonful of this creamy confection, scented with a delicate corn flavor and essence of lemon thyme, my phone might be ringing off the hook too.

Sweet Corn & Lemon Thyme Ice Cream
Makes 3 cups

2 cobs of corn, kernels removed and saved for later use
2 cups/450 ml whole milk
3/4 cup/4.5 ounces sugar
3 large springs fresh lemon thyme
3 large egg yolks, lightly beaten (save whites for a later use)
1 cup/225 ml heavy cream

Chilled freezer bowl for you Cuisinart ice cream maker

Scrape remaining juice from cob into milk. Let milk steep with cobs overnight in a covered bowl in the refrigerator.

Heat milk, sugar and lemon thyme in a medium-sized pot over medium-low heat until hot but not boiling. Remove from heat. Discard thyme twigs; don't worry about the leaves as you'll be straining the mixture at the end.

Add egg yolks to a deep bowl. Slowly stir 1/2 cup of hot milk mixture into the yolks. Pour yolk mixture into the pot with the heated milk. Turn flame to medium-low and cooking, stirring constantly, until mixture is thickened enough to coat the back of a wooden spoon. Pour through a strainer or sieve. Let cool completely in the refrigerator, covered, until it reaches 40ºF. You can alternately use a cold-water bath to speed up the cooling process.

Pour into the freezer bowl of your Cuisinart Ice Cream maker and churn according to individual machine instructions. Freeze until firm enough to scoop.

Basic Marinara Sauce

Jennifer Perillo — Sun, 01 Aug 2010 11:53:00 -0400

We can’t decide if sliced and tucked into a BLT or simply diced and tossed into salad is our favorite way to enjoy tomatoes. What we do know, though, is that nothing beats the just-picked taste of homemade tomato sauce.

Basic Marinara Sauce
Makes two quarts

3 ½ pounds fresh plum tomatoes
1 Tbsp extra-virgin olive oil
3 medium cloves garlic, chopped
2 Tbsp fresh basil leaves, chopped
Salt and pepper, to taste

Score the tomatoes by cutting an “x” at the bottom. Place them in a deep, microwave-safe glass bowl and cover. Cook on high for five minutes, until skins begin to peel away. Let cool, then peel and discard skins. Puree using your Cuisinart® PowerEdge™ 700 Blender.

Heat olive oil in a deep pot over a medium flame. Add garlic and sauté until fragrant but not browned, about 1 minute. Carefully pour in pureed tomatoes and stir well. Increase flame to high and bring to a boil. Reduce to a simmer, add basil, season with salt & pepper and cook for 20 minutes.

A New Brew

Jennifer Perillo — Thu, 29 Jul 2010 10:03:00 -0400

It’s ironic that most people need a cup of coffee to get going, yet putting up a pot requires a caffeine-energy boost. Sure you can program your coffeemaker, but if you’re like me and prefer to save energy, then you know those small appliances can be a drain on your electric bill if kept plugged in when not in use.

A good answer to this early morning java dilemma is cold-brewed coffee. Just set up a pot of French press with ground coffee and water from your Cuisinart CleanWater, and all you’ll need to do in the a.m. is pour and enjoy. A few tips for starting out:

Accuracy is everything, so add this to the many reasons you’ve been meaning to buy a kitchen scale.

Stir it up. Before tucking in for the night don’t forget to stir the grinds and water. Otherwise only the top layer will steep, leaving you disappointed come the morning.

No French Press, No Cry. While a French press worked best in my test batches, you can use this method in a pitcher or container and simply pour through a fine sieve or strainer, though it may take an extra pass-though for a grind-free cup of coffee.

Cold-Brewed Coffee
Makes 3 double-strength cups

Whether you drink this black, with milk or cream, remember it’s double strength, so dilute it with equal parts of the liquid of your choosing (1:1 ratio, for example 4 ounces coffee with 4 ounces milk). As for the grind, medium works best if you're using the press method as directed below.

42 grams drip-ground coffee (medium-textured)
3 cups/24 ounces/675 ml cold water

Add the coffee to a French press pot. Pour in the water and stir. Do not skip this step or else the grinds will not steep properly. Trust me, I speak from experience. Cover with a plate or rest the press cover on top, but do not plunge. Let "brew" at room temperature for 8 to 10 hours (I find the last 2 hours don't make a huge difference but don't want you setting your alarm just to push the press down—that'd be plain silly).

Just Peachy

Jennifer Perillo — Tue, 27 Jul 2010 09:52:00 -0400

Imagine if we could remember our first taste of a juicy, ripe peach? Right now they’re bountiful at farmers’ markets, so if your baby is turning six months or older, it’s like hitting the edible jackpot. Besides being a good source of Vitamin C, peaches have a natural sweetness baby can enjoy by making a simple puree in the food processor. As she gets older, skip flavored yogurts, which tend to be high in sugar, and stir in that same simple puree or some homemade jam—we’ve got an easy recipe below. And when she moves onto pancakes, why not swap in some peach syrup too? Before you know it, she’ll have fresh peach juice dribbling down her chin as she gets older and chomps down into a whole one in all of its unadorned glory.

Easy Peach Jam
Makes about 3 cups

I've made jam on the stove top but nothing beats the ease and speed of using the microwave. My microwave is 1000 watts, so keep in mind that cooking times will vary for models with lower or higher power.

4 cups peaches, peeled & sliced
1 cup sugar
2 teaspoons calcium water (included with pectin package - follow directions for making water)
2 teaspoons Pomona's Universal Pectin

Add the sliced peaches to the bowl of your Cuisinart food processor. Pulse until finely chopped. Transfer to a large glass bowl, microwave-safe bowl. Add sugar and calcium water; cook on high in microwave until peaches are almost boiling, about 3 minutes. Ladle out 1 cup of cooked peaches into a bowl; set aside. Continue cooking remaining peaches for 3 more minutes.

Meanwhile, whisk the pectin powder into the reserved cup of peaches. It will look like it clumping but don't worry. Stir the pectin-peach mixture into the peach-sugar mixture. Cook on high for 3 more minutes, until thick and bubbly. Transfer to a heat-proof container, let cool and refrigerate for up to three weeks or process using canning jars in a hot water bath for 10 minutes.

Homemade Peach Syrup
Makes about 3 cups

If you prefer to make this syrupy peach topping on the stovetop, then add the ingredients to a medium-sized pot, bring to a boil, then reduce to a simmer until thick and jam-like. Since there is no pectin, it will not set or jel but will be a tasty topping to waffles, pancakes and even yogurt.

4 cups peaches, peeled & sliced
1 cup sugar

Add the sliced peaches to the bowl of your Cuisinart food processor. Pulse until finely chopped. Transfer to a large glass bowl, microwave-safe bowl. Add sugar and cook on high in microwave until peaches have reduced by half and are a thick, jam-like consistency, about 12 minutes. The bowl will be very hot, so be sure to use a hand towel or pot holder to remove from microwave. Transfer to a heat-proof container, let cool and refrigerate for up to three weeks or process using canning jars in a hot water bath for 10 minutes.

Zucchini Parmesan Hummus

Jennifer Perillo — Sun, 25 Jul 2010 11:57:00 -0400

Necessity is indeed the mother of invention, especially when it comes to a fridge full of zucchini. This recipe hit a homerun with the kids, and it disappears quickly at backyard BBQs too.

Zucchini Parmesan Hummus
Makes about 2 cups

1 cup chick peas, drained & rinsed
1 cup roasted or grilled zucchini
Freshly squeezed juice of 1 lemon
1/4 cup grated parmesan cheese
Salt & freshly ground pepper, to taste
3 tablespoons extra virgin olive oil

Add the chick peas, zucchini, lemon juice, cheese, salt and pepper to your Cuisinart food processor. Process until mixture forms a chunky paste, about 45 seconds. Slowly drizzle in oil and continue processing until hummus becomes smooth and creamy, one to two more minutes. Serve with cut up vegetables, crackers, pita or slices of baguette.

Pies on the Go

Jennifer Perillo — Fri, 23 Jul 2010 11:21:00 -0400

Sometimes it seems a cruel twist of fate that berry season coincides with summer. I dream of making blueberry, peach and cherry pie all year long and when their time at the farmers’ market rolls around, the temperatures are so hot outside, turning on the oven for the hour or so they take to bake seems crazy. One such solution is hand pies.

Many recipes refer to these as fry pies, but hanging over a hot skillet is equally unappealing in the summer. Besides why add more calories and turn a lusciously delicious dessert into a heart-attack inducing treat? A few weeks ago I decided to give them a try in the oven. All it took was a 15-minute bake to produce perfect peach-filled pockets wrapped in a flaky crust. They also cool much quicker than a whole pie, which means less patience required until you can sink your teeth into some serious enjoyment. If you’re in a sharing mood, they also make for a tasty portable treat to pack in camp lunches or picnics.

Peach Hand Pies
Makes 16 to 18

Cherries or blueberries work deliciously in place of the peaches, so feel free to experiment until you find your favorite fruit filling—just be sure to keep the fruit amount at 2 cups

For the pastry crust:

1 3/4 cups all purpose flour
8 teaspoons granulated sugar
3/4 teaspoon kosher salt
8 tablespoons cold butter, cut into 16 pieces
4 to 6 tablespoons ice cold water

For the peach filling:

2 cups peeled, diced peaches
1/4 cup granulated sugar
2 tablespoons all purpose flour
pinch of salt

1 egg, beaten with a bit of water
coarse sugar for sprinkling, optional

To prepare the dough, add the flour, sugar and salt to the bowl of a food processor. Pulse to combine. Add the butter and pulse until it forms a sandy crumb. Starting with 4 tablespoons, sprinkle the water over the flour-butter mixture and pulse until it forms a ball, about 45 seconds to 1 minute. Add another tablespoon or two of water if necessary. Dump onto an unfloured counter and form into a flat disc. Wrap in plastic or waxed paper and let chill until firm, but still pliable, about 1 hour (you can quick chill it in the freezer for 20 minutes too, which is what I tend to do while pitting the cherries).

Preheat oven to 400ºF. Line two rimmed baking sheets with parchment paper.

For the filling, combine the cherries, sugar and all purpose flour, or tapioca flour if using, and salt. Stir to mix well and set aside.

On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It's okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be too delicate to transfer). Spoon 1 to 1 1/2 teaspoons of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges with a fork. Pierce tops with the tines of a fork to create steam vents.

Brush tops with egg wash and sprinkle with coarse sugar, if using. Bake for 15 to 17 minutes, until golden. Let sit on sheets for 2 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.

Reading Labels

Jennifer Perillo — Thu, 22 Jul 2010 11:18:00 -0400

My palm oil journey all started with a simple jar of peanut butter. I’d been happily serving a newer all-natural brand to my family, until I realized one of the ingredients was palm oil. That’s the secret to those new natural lines labeled “no need to stir”. Reading labels is perhaps the most important task when supermarket shopping these days. While manufacturers have responded to consumer concerns about the use of high fructose corn syrup and trans fats, such as partially hydrogenated oils, there’s a new ingredient in the hot seat: palm oil. So, what is it all about and is this yet another ingredient we should add to our “do not buy” list?

The main case against palm oil is due to its sustainability and the destruction to the rainforest and orangutan habitats. Consumers are taking to the streets again and companies are listening, but change is slow moving. Issues of sustainability and ethical harvesting of palm oil are not new. Back in 2004, the Roundtable on Sustainable Palm Oil was created recognizing the need to create better industry standards for production. The problem is the demand for palm oil has increased with lightening speed.

Sustainability isn’t the only concern surrounding palm oil. The removal of partially hydrogenated oils from many products required a new ingredient to take its place. Palm oil is that ingredient, and while it is a “natural” product, it is still a saturated fat.

What exactly does that mean for your baby? Well, children under the age of two need certain fats for brain and growth development—that’s why whole milk is recommended until age two. Making healthy food choices available for your children as they grow will lead to them making their own healthy choices into adulthood. Knowing what I now do about palm oil, it just doesn’t make the cut on my list of healthy ingredients. And as for my peanut butter dilemma, that solved itself pretty easily by roasting some peanuts and making a smooth puree out of them in my food processor.

[Science Daily]
[Roundtable on Sustainable Palm Oil]
[Health Castle - Palm Oil]
[Health Castle - Good and Bad Fats]
[American Heart Association]

Peanut Butter with a Twist

Jennifer Perillo — Tue, 20 Jul 2010 11:04:00 -0400

Provided there are no allergy issues, peanut butter can be a mom’s best friend. When all else fails, and you find your life filled with finicky eaters, peanut butter is usually the universal food most every kid will eat (yes, there are still a few who seem to resist its lure). While sticking to a budget is important when it comes to grocery shopping, so is reading labels— especially with peanut butter. Many brands are filled with palm oil or high fructose corn syrup (hfcs), even the “natural” ones. Anyone who’s ever made it at home knows it seems silly to fill such a nutritious food with unhealthy additives.

All you need is peanuts, preferably roasted and unsalted, and a food processor. In minutes, they go from crunchy to creamy, and are ready to spread on some bread. I’ve seen recipes that call for oil, but frankly the peanuts release oil as they puree, and I’ve never found the need for it myself.

Another fun treat I like to make—and the girls like to eat, is peanut butter-yogurt dip. Just mix equal parts peanut and Greek yogurt together with some honey, and you may find even the fussiest eaters will learn to love their veggies after a dip or two into the bowl.

Peanut Butter Yogurt Dip
Makes 1 cup

½ cup creamy-style peanut
½ cup lowfat Greek yogurt
1 to 2 teaspoons of honey

Add all ingredients to the bowl of your food processor and pulse until smooth and well combined, about 45 seconds to 1 minute. Serve immediately, or store, covered, in the refrigerator for up to two days.

Homemade Hot Pockets

Jennifer Perillo — Thu, 15 Jul 2010 10:50:00 -0400

The farmers’ market brings a surplus of bounty come summertime. In fact, some weeks I wonder how I’ll ever use up all I bought. Such was the case last week, and since my cooking week was cut short with a business trip, I went to work emptying the vegetable bin. Tomatoes were quartered, zucchini thickly sliced, eggplant diced and an assortment of onions—red, yellow, cippolini and leeks, went into a big roasting pan. So did the stalks I’d been saving after using the florets from a few heads of broccoli. I drizzled some extra virgin olive, sprinkled salt and freshly ground pepper over the whole medley.

Before I started prepping all those veggies, I preheated the grill. Yes—with record temperatures near 100ºF in New York City, I decided to keep the heat outdoors. Before putting the pan on the grill, I shut off the center burner, leaving on the two outer ones. This is called indirect grilling, and basically converts your grill into a makeshift outdoor oven. Not only were the vegetables imparted with a smoky flavor, they also became meltingly tender in about 20 minutes. The first night I tossed them with spaghetti, toasted pine nuts and parmesan cheese.

And when the thermometer finally dipped below 90º, I decided to make hand pies with the leftovers. The filling possibilities are endless but on this particular day I kept it simple with just chopped roasted vegetables and fresh ricotta cheese. The flaky pastry pockets were so tasty and fun to eat, my 7-year old even requested the leftovers for breakfast the next day.

Roasted Vegetable & Ricotta Cheese Hand Pies
makes 16 to 18

Easy to make and perfect for freezing, these savory pockets can be filled with any combination of leftover vegetables you have on hand. You can even crumble leftover cooked hamburgers and add it to mix.I find the filling doesn't need additional seasoning since the vegetables were roasted with olive oil, herbs, salt and pepper, but have included salt and pepper in the ingredients your's needs a boost. Last note—these heat up great in the microwave. In 12 seconds, mine were warm inside ad the crust retained a nice flaky crispness.

1 cup (6.5 ounces) roasted vegetables, chopped
1/2 cup (2/5 ounces) fresh ricotta cheese
Salt and freshly ground pepper, to taste if needed
1 basic butter crust dough (recipe follows)
1 egg, beaten with a splash of water, optional

Preheat oven to 400ºF. Line two 11-inch by 16-inch rimmed sheet pans with parchment paper.

In a medium bowl, mix the vegetables and ricotta cheese together. Season with salt and pepper, if necessary.

On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It's okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be too delicate to transfer). Spoon 1 to 1 1/2 teaspoons of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges with a fork. Pierce tops with the tines of a fork to create steam vents.

Brush tops with egg wash, if using. Bake for 15 minutes, until golden. Let sit on sheets for 2 minutes, then transfer to a wire cooling rack. Serve warm. May be stored, wrapped in the refrigerator for up to 3 days. No doubt, they can also be stored in an air-tight zip-top bag in the freezer, though I don't know for how long since they get eaten too fast around here

Basic Butter Crust
makes two single pie crusts, one free form tart or 16 to 18 hand pies

8 ounces flour
1 teaspoon (5 grams) kosher salt
1 teaspoon (2 grams) baking powder
4 ounces cold butter
4 to 6 tablespoon ice cold water

Add the flour, salt and baking powder to the bowl of your Cuisinart food processor. Pulse to combine. Add the butter and pulse until it forms a sandy crumb. Starting with 4 tablespoons, sprinkle the water over the flour-butter mixture and pulse until it forms a ball, about 45 seconds to 1 minute. Add another tablespoon or two of water if necessary. Dump onto an unfloured counter and form into a flat disc. Wrap in plastic or waxed paper and let chill until firm, but still pliable, about 1 hour (you can also quick chill it in the freezer for 20 minutes while you prep your filling ingredients).

Roll out on a lightly floured surface into preferred size and shape according to whatever recipe instructions you are following.

The dough can be stored, tightly wrapped, in the fridge for up to 3 days. I've yet to have one in the freezer, but imagine it'll store, well wrapped, for a month or two—just thaw it out in the fridge overnight before using.

Veggie Spotlight: Broccoli

Jennifer Perillo — Tue, 13 Jul 2010 10:13:00 -0400

When it comes to broccoli, it’s tough to put together a short list of this vegetable’s powerhouse properties. Not many foods can boast record numbers in Vitamins C, K and A, not to mention a healthy dose of dietary fiber and folate—linked to healthy brain development. Before reaching for a spoonful, though, take note that broccoli is a better choice for older babies, and only for those who do not have any digestive issues. For all the good stuff it contains, broccoli can also cause gas and put stress on new digestive systems, so go easy even if your baby is an experienced eater.

A simple puree made from steamed or roasted broccoli is perfect for babies 8 to 10 months old. Once you’ve introduced chunkier consistencies and finger foods, you can offer small chopped, well-cooked pieces too. And to keep the love flowing for broccoli as your little one grows, give this quick and easy dip a try.

Roasted Broccoli Dip
makes a bit more than a cup

2 cups roughly diced broccoli, including florets and stems
1 clove garlic, crushed (optional)
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper, to taste
freshly squeezed juiced of half a lemon
2 teaspoons freshly grated Parmesan cheese
1/4 cup Greek yogurt

Preheat oven to 400º. Toss broccoli, garlic, if using, and olive oil together in an 8-inch square baking dish. Season with salt and pepper. Roast until stem pieces are tender when pierced with a fork, 18 to 20 minutes.

Scrape broccoli mixture into the bowl of your Cuisinart food processor. Add the lemon juice, Parmesan cheese and yogurt. Process until smooth. Adjust seasoning with salt and pepper if necessary. Serve with fresh cut vegetables or toasted pita.

Source:
[World's Healthiest Foods]
[Wholesome Baby Food]

Be Our Guest

Jennifer Perillo — Thu, 08 Jul 2010 10:01:00 -0400

Whether you’re going to an intimate dinner party or summer soiree, showing your host a simple thanks is a sure way to get invited back. Here are some tips to secure your seat at this season’s backyard bashes.

Do Your Homework
Before bringing a dish, always ask if anything specific is needed. If the hostess says bring what you’d like, ask a few questions about what she’s making. This way you can prepare something with complimentary flavors. Aim for dishes that can sit at room temperature too or be served on arrival—chances are your hostess has enough on her plate than worrying about where to store or heat anything.

No Cooking Required
Sometimes the best gifts are items your hostess would consider a splurge, like wine glass charms so guests can keep track of their glasses or an instant-read thermometer to make sure everyone’s meat is cooked just right.

Wine In Doubt
Unless your host doesn’t drink alcohol, a bottle of wine is always a good bet. If you’re not a connoisseur, ask for help at your local wine shop, and they’ll be able to send you off looking good on arrival.

Leave a Lasting Impression
For evening parties, stand apart from the crowd with a basket of homemade muffins, let your hostess know they’re to make her morning easier. This way you’ll be the first person on her mind as she sips her morning coffee and starts thinking about the next dinner party.

Play It Safe

Jennifer Perillo — Tue, 06 Jul 2010 12:12:00 -0400

An ounce of prevention is all it takes to stay ahead of dehydration and other heat-related illnesses. Before you head out for a day of fun in sun, use these tips to keep your little ones refreshed all day long.
The Natural Choice
Choose water over sugary drinks, and avoid sodas. Try adding frozen berries or sliced apples if your little one doesn’t take to the plain stuff. Packing filled reusable bottles in insulated bags also ensures each sip is icy cold. And don’t forget to offer it often during active periods of play.
Take Cover
Be sure to take plenty of breaks, and when possible camp out under a shady tree or beach umbrella, especially between the hours of noon and 2:00pm when the sun’s rays are at its strongest.
Slather Up
Apply sunscreen 15 to 30 minutes before you leave the house so it has time to take effect, and toss a bottle in your bag to reapply every 2 hours as recommended by the American Academy of Pediatrics. Try to avoid or limit sun exposure for babies under six months, when possible.
Fashion Sense
Loose, light clothing allows for proper ventilation and helps reflect light, keeping kids cooler when the temperatures are hot and balmy.
Smart Snacking
Fruits and vegetables are filled with lots of vitamins to keep your little one happy and healthy, so cut up some carrots or add chunks of watermelon to your cooler for a satisfying and sensible snack.

A Spring Chicken

Jennifer Perillo — Thu, 24 Jun 2010 14:34:00 -0400

The arrival of my seasonal farmers’ market two months ago signaled another welcome gift— my favorite farm, Grazin’ Angus Acres. That meant the best eggs were at my disposal again, and after a visit to the farm, I can see why. It’s all about the grass as Dan Gibson, one of the owners said.

To answer that age old question of which came first—the chicken or the egg, it seems the egg wins when it comes to Grazin’ Angus Acres. Their eggs are available year-round but you have to wait until the end of spring to enjoy some moist, tender pasture-raised chicken. I’ve learned to stretch a 4-pound bird into two meals by adding lots of grains and veggies the first night it’s served. I keep an eye towards leftovers, which usually become tacos.

That changed after I started making my own mayonnaise. I decided it was time to turn those leftovers into chicken salad— perfect timing with picnic season underway, right? I added some chopped homemade pickles, knowing my husband would like the crunch (and I did too). All it needed then was some peppery greens which I plucked from the backyard and tucked with the chicken salad between a toasted sourdough roll from the local bakery. For a fun July 4th picnic, don’t forget to play it safe and add some icepacks to your basket or thermal carrier to keep these sandwiches chilled. And, if like me, you frown on soggy bread, then pack the salad and roll separate. Letting everyone make their own sandwiches is also part of the fun.

Roasted Chicken Salad
Serves 2

1 cup (5.5 ounces) chopped leftover roast chicken
generous 1/4 cup (2 ounces) chopped pickles
2 tablespoons (1 ounce) mayonnaise
Salt and freshly ground pepper, to taste
Handful of rocket arugula or other tender field greens
Two sourdough sandwich rolls, split in half

In a medium bowl, add the chicken, pickles and mayonnaise. Stir with a rubber spatula or spoon until well mixed. Season with salt and pepper. Toast bread, if you like, and evenly spoon chicken salad onto the bottom half of the roll. Top each evenly with arugula, cover with remaining half of roll and be happy you've got a healthy, homemade lunch in just 5 minutes.

How to Freeze and Thaw Homemade Baby Food

Jennifer Perillo — Tue, 22 Jun 2010 14:01:00 -0400

Making your own baby food is a great way to help your family stay healthy - fiscally and physically. But to do it safely, you've got to master the ins-and-outs of freezing and thawing baby food in ways that prevent the growth of harmful bacteria.

Cuisinart fan Ruth Yaron's informative book, Super Baby Food, has long been a how-to staple for parents looking to master the art of making their own baby food. Read on for some of Ruth's easy methods to safely freeze and thaw your baby's specially made culinary creations.

The Food Cube Freeze
Most ice cube trays hold about 2 tablespoons of content in volume - the perfect portion of baby food for a baby first starting solids. Eventually, your baby will be putting away 2-3 cubes at a time!

Here's how to do Ruth's Food Cube Freeze:

Thoroughly clean utensils and equipment before use. Freezing retards growth of bacteria, but doesn't kill it.

When first attempting to make enough baby food to freeze, it's generally easier to cook and puree (in your Elite Collection ™ 14-Cup Food Processor), a single food at a time until you get the hang of it.

Once food is cooked and slightly cooled, evenly distribute portions into clean ice cube trays.

Freeze food as quickly as possible to avoid bacterial contamination.

Avoid stacking warm trays one on top of the other in the freezer - it prolongs freezing time.

Freezing takes an average of 8-12 hours or overnight.

After food is frozen through, remove from ice trays and transfer portions to quart size freezer bags. Be sure to use freezer bags - not storage bags - to avoid freezer burn.

Squeeze out as much air as possible before zipping each bag shut.

Clearly label bags with the name of the food, freeze date and expiration date - an average of two months for veggies.

To keep trays from sticking to other items in the freezer, place wax paper underneath before freezing.

How to Thaw Food Cubes
In order to prevent bacteria from contaminating your food, never let baby food thaw at room temperature. Instead, follow these easy defrosting methods:

Using the microwave:

The microwave is largely considered a risky way to thaw baby food, but if done carefully, it's by far the most expedient and convenient way to retain food nutrients and keep bacteria at bay. The goal is to thaw each food cube without leaving any solid ice chunks left inside. This can be tricky, because microwaves tend to heat unevenly.
Put cube(s) in microwave safe bowl and heat between 30 seconds and a minute.

If too hot, add a frozen cube or two and mix thoroughly to cool food fast.

Stir thoroughly to distribute heat evenly.

Dip a clean finger all around bowl to check for hot spots.

Food should be served to baby at a mild temperature - not hot!

Stove top:

Place cube(s) in saucepan.

Use very low heat.

Give 10 minutes for food to thaw.

Stir often.

Make sure food never gets warm or hot.

Final Tips:

Food cubes can also safely thaw in your refrigerator overnight.

Never refreeze thawed baby food!

Farro: Whole Grain Goodness

Jennifer Perillo — Mon, 21 Jun 2010 10:00:00 -0400

I love white rice, and so do my daughters. I’m pretty sure they’d eat a bowl of it every night if left to their own devices. Since moderation is key, it’s important to find more nutritional grains to help satisfy their regular appetite for grains. Unfortunately, brown rice has never won any fans in our house. I find most to be bland and not worth the 45 minutes cooking time—except for the one by Massa Organics, but that’s a post for another day.

Right now, I’d like to introduce you to a new staple to stock in your pantry: farro. This ancient Italian grain has all the wholesome goodness of brown rice—more in fact, yet cooks in half the time. One ½ cup cooked farro contains about 3 ½ grams of fiber, compared to just under 2 grams in brown rice and just a mere gram in white rice. But, we all know taste is what really counts when it comes to feeding finicky eaters, and if you’re little ones love farro as much as mine, then make sure to prepare extra so you can spoon out some seconds.

Basic Farro
makes about 2 ½ cooked cups
You can certainly cook farro as you would rice, but I like infusing it with extra flavor this way. It also makes a tasty base for a cold grain salad—perfect for picnics and a healthy refuel after a day of playing in the park. And next time you’re thinking about risotto, try swapping in an equal amount of uncooked farro, for an easier, no-stir method.

1 cup uncooked farro
1 small onion, peeled, end & root trimmed
1 clove garlic
Handful of fresh parsley plus 1 tablespoon finely chopped
1/2 teaspoon salt, plus more if needed
Freshly ground pepper, to taste

Add the farro, onion, garlic, handful of parsley and salt along with 1 1/2 cups water to a 1-quart pot.

Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.

Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley.

Source:
[Nutrition Data]
[Fit Sugar]

Hidden Treasures

Rebecca Marber — Fri, 18 Jun 2010 09:49:00 -0400

A few days ago, I hosted a barbecue and was shocked to learn that none of my guests had ever tried two of my favorite foods - jicama and quinoa. These not-so-well known foods are easier than you’d think to find in stores and are nutritional and delicious.

Jicama (pronounced HIH-kuh-ma) is bound to spruce up your sliced peppers/ carrots/ celery crudité platter. It makes a great canvas for any dip, hummus, or guacamole and, since it’s good for you (a cup of jicama has 46 calories, 0 grams of fat, and only 2 grams of sugar; it is also low in cholesterol and sodium, but high in dietary fiber and vitamin C), feel free to eat as much of it as you like.

Slice it into chunks like any other crudité vegetable.

If you want to keep the pleasant surprises going, try some quinoa (pronounced KEEN-wah). It is high in protein and rich with essential amino acids. Quinoa is a grain more nutritionally valuable than wheat or rice and because it is gluten-free, quinoa has been gaining in popularity. Here’s a scrumptious recipe for a Red Quinoa Salad that I picked up from Chef Matthew Fulton.

Serve it as a side dish for dinner, or put it out as an appetizer with the crudité for guests to scoop onto hors d’oeuvre plates.

Red Quinoa Salad

1 cup red quinoa
½ of a red bell pepper, finely diced
½ of a yellow bell pepper, finely diced
½ cup finely diced red onion
¼ cup finely diced celery
2 tablespoons toasted pine nuts
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch of cayenne pepper
Equal parts red wine and olive oil to coat, not drip (measure in 1 tablespoon at a time)

Cook 1 cup of red quinoa for as long as directions specific to your packet indicate. Place in serving bowl.

Add in all other ingredients and mix with spoon until they are evenly dispersed throughout bowl.

Drizzle red wine vinegar and olive oil in equal amounts until the top of the quinoa has been coated.

Tale of Two Mayos

Jennifer Perillo — Thu, 17 Jun 2010 11:58:00 -0400

It’s the small things we tend to take most for granted. The same can be said about garnishes and condiments. Take mayonnaise for example. Even high-end sandwich shops use the standard jarred stuff, lavishing all the attention on the main ingredients. Being a purist, I set out recently to make mayonnaise from scratch.

Many recipes call for using a hand whisk when making mayonnaise. Switching to a food processor seemed like a natural and easy change, or one would think. My first attempt to use technology was a disaster, and so was my second, resulting in oily egg yolks that never emulsified. The key ingredients, egg yolk and oil are humble but oh so temperamental. The key is to slowly add the oil, so it still took about 20 minutes.

Then I had an eye-opening experience. I watched Chef John’s video on making mayo with an immersion blender. It was a mixture of revelation, and I don’t know why anyone would want to spend 20 minutes on something they can so easily make in just one. Yes, one mere minute is all it takes to enjoy creamy homemade mayonnaise. And for my next trick, I’ve even included an egg-white only, reduced oil version.
Homemade Mayonnaise
Makes about 3/4 cup
I decided to keep my original ingredients and simply use Chef John’s technique. Don’t tell him I said this, but he’s a genius.

To Make Traditional Egg Yolk Mayonnaise:
1 large egg yolk, save white for later use
3 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more to taste
1/2 teaspoon smooth dijon mustard (not whole grain)
3/4 cup canola oil

To Make Egg White Mayonnaise:
1 large egg white, save yolk for later use
3 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more to taste
1/4 teaspoon dry mustard (like Colman's)
1/2 cup canola oil

In this exact order, add the egg yolk, lemon juice, salt, mustard and oil to a cup, preferably the one that is included with your Cuisinart Immersion Blender. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.

Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.

Cocktail Cakes

Jennifer Perillo — Tue, 15 Jun 2010 15:04:00 -0400

Imagine serving up some pina coladas, strawberry daiquiris or margaritas on a dessert plate at your next summer cookout? It’s easier than you think with Booze Cakes (Quirk 2010), a new cookbook out this month. I put my Cuisinart Stand Mixer to the test last fall developing and testing out some very inspired and down-right fun desserts for the publisher, and if you think I’m biased, just ask my neighbors. One bite of the salt-rimmed margarita cheesecake and you’ll be asking for another round. Here’s a sneak peek at what I consider a quintessential New England dessert staple—whoopie pies! And moms, take heart, we’ve got an alcohol-free version, so even the youngest guests can enjoy the final course.

Rum & Coke Whoopie Pies
Makes 8
Recipe from Booze Cakes: confections spiked with spirits, wine and beer reprinted courtesy of Quirk Books.

8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 1/2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup cola

Fluffy Cream Filling
8 tablespoons (1 stick) unsalted butter, softened
1 cup marshmallow fluff
2 cups confectioners’ sugar
3 tablespoons light rum

Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon liners.
For the cakes:
In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.

In a bowl, combine the flour, cocoa, baking powder, baking soda, and salt.

In another bowl, combine the buttermilk and cola.Add the buttermilk mixture to the creamed butter and egg mixture. Add the dry ingredient mixture, and beat until well blended.

Drop batter by the tablespoon full onto baking sheet, leaving plenty of room for the cakes to spread (8 per baking sheet) and bake 10 minutes or until set.

Remove from oven, and let the cakes cool on racks completely before filling.
For the filling:
In a mixing bowl, beat together the butter and marshmallow fluff until light and creamy. Mix in the rum. On low speed, beat in the confectioner’s sugar. Once all added, turn speed up to high and beat until light and fluffy.

Spread an even amount of filling on the flat side of half the cooled cakes.

Place another cake, flat side down, on top of each filled whoopie pie. To glamorize, dust the tops with confectioners’ sugar, or roll them in mini chocolate chips or sprinkles.

Variations
Kid-friendly Whoopie Pies: Replace the rum in the filling with cola or root beer.

Banana Split, Coming Right Up!

Rebecca Marber — Thu, 10 Jun 2010 11:53:00 -0400

Are you one of those people who just can’t resist ice cream? Are you sick of feeling guilty for finishing that pint all by yourself? Not to worry, there is a solution, and it lets you eat as much ice cream as you want without thinking twice!

Ice cream is somewhat of a guilty pleasure, as we know it’s probably not something we should be eating too much of. In just one measly scoop of Baskin Robbins Vanilla Ice Cream, there are 260 calories, 26 grams of sugar, and 16 grams of fat. And this is true of only the most basic flavors—I won’t even get in to Ben and Jerry’s Phish Food.

But what if you could take pleasure in eating ice cream, completely guilt free? Well- good news, you can. This recipe for Almond-Banana Soft Serve is so shocking; both simple and healthy it’s the perfect dessert for ice cream and fruit fanatics alike. All you have to do is keep a stock of peeled bananas in your freezer, and you will be ready for any spur of the moment, creamy cravings. Try it with this natural chocolate sauce, if you feel like going all out for a banana split. And don’t forget an organic cherry to go on top!

Banana Soft Serve:
4 peeled, frozen bananas
3 tablespoons of almond butter *See my recipe for homemade almond butter!*

Peel bananas, and then place them in freezer.

Once frozen, add bananas and almond butter into your Cuisinart Elite Collection™ Food Processor and churn until smooth and creamy! (Add splashes of skim milk if moisture needed for easier blending).

Mock-Choc Fudge Sauce:
1 cup agave nectar
1 cup cacao
½ cup organic raisins
1 tsp vanilla extract
1 cherry for garnish

Blend ingredients in Cuisinart Elite Collection™ Food Processor.

Drizzle on top of banana ice cream!

Place cherry on top to complete your banana split.

A Cooler Cookout

Jennifer Perillo — Tue, 08 Jun 2010 10:30:00 -0400

I find my recipe inspiration from many places. Some seemingly sensible, like memories of my Nana’s meatballs or remembering the fresh chopped garlic my mother would sprinkle atop grilled steak. Stumbling across my recipe for making frozen margaritas was totally accidental. In fact, it started out innocently enough as a kid-friendly recipe for strawberry slushies.

While I was whizzing the mix around in the blender, I realized I had the makings for a pretty much better frozen cocktail. All I had to do was replace the lemon juice with lime and add some tequila and triple sec. It immediately washed away memories of past watered down frozen drinks. It’s also sure to be a winner with my friends at our summer cookouts. Now, what do we think about cute little umbrellas for a fun garnish?

Strawberry Margaritas
serves 4

4 ounces (1/4 cup) tequila
4 ounces (1/4 cup) triple sec or orange liqueur
4 ounces (1/4 cup) freshly squeezed lime juice
1/2 cup simple syrup, depending on taste
1 3/4 cups frozen strawberries

Add all ingredients, in the order listed, to you’re the bowl of your Cuisinart blender.

Pulse until strawberries are pureed, but still slushy, about 1 to 2 minutes.

Serve immediately.

Sweet Relief

Vivian Manning-Schaffel — Mon, 07 Jun 2010 14:07:00 -0400

Can you imagine how it must feel for teeth to literally erupt through your gums? And being a helpless little tyke to boot? YOWCH! Many babies' are in the throes of their teething woes come 9-12 months of age, and exhausted, frustrated parents are left scrambling for ways to ease their pain.

To further complicate things, it's been widely reported that certain teething toys are made out of plastics containing phthalates, an ingestible, toxic substance that can leach into their saliva and be swallowed. Dental experts also say that biting on hard toys can sometimes damage a babies incoming teeth.

The good news? We've come up with a cool and nutritious way, in keeping with the spirit of the summer season, to safely soothe babies' painful, swollen gums -- a homemade smoothie pop!

"With all the ongoing discussion about the fear of teething gel packs erupting, and toxics in plastics, a frozen pop made with a proper mold can be a nutritious way to soothe an older baby's teeth," says Jennifer Perillo. "It's a positive way of literally providing comfort food. Plus, it's a great way to get them to eat fruit and even sneak in some veggies."

And all you have to do is gather the necessary ingredients, plug in your Cuisinart Blender, blend and freeze!

Take a gander at Jennifer's easy-to-make recipes for teether pops and offer your lil' one some sweet relief:

Feelin' Groovy Teether Pops
Most any berry will work, so feel free to experiment until you find a flavor combination your little one loves. You can swap carrot juice for orange to lower acidity and up your baby's veggie intake.

To make these pops, we advise you to use pre-made ice pop molds found in many large home supply stores and boutique culinary supply stores. Babies are much too young to handle a pop made in an ice tray with toothpick at this stage.

Off to the Tropics
Makes six 2-ounce pops

1 whole banana, peeled and cut into three chunks
1/2 cup raspberries
1/2 cup mango, cubed
1/2 cup orange juice

Place banana, raspberries and mango in jar of your Cuisinart Blender. Add 1/2 cup of juice and blend to smoothie consistency. If mixture is too thick, add more juice, one tablespoon at a time, until smooth and pureed. Divide into ice pop molds and freeze until solid.

Berries n' Cream
Makes six 2-ounce pops

1 whole banana, peeled and cut into three chunks
1/2 cup blueberries
1/2 cup strawberries, stems removed
1/2 cup milk

Place banana, blueberries and strawberries in jar of your Cuisinart Blender. Add milk and blend to smoothie consistency. If mixture is too thick, add more milk, one tablespoon at a time, until smooth and pureed. Divide into ice pop molds and freeze until solid.

TIP: Not sure how many ounces your ice pops hold? Fill one with water, and pour it into a measuring cup that has ounce markings printed on the side.

The Ice(cream) Man Cometh

Jennifer Perillo — Fri, 04 Jun 2010 10:25:00 -0400

As your little one gets older, the ice cream truck becomes something of a toddler temptress. In the evenings, as the truck trolls by, my 2-year old goes running to the window, like a nosy neighbor to see the commotion. Once he flips the switch for the music, she makes her way to the center of the living room and breaks out in her Mr. Softee dance. An adorable sight, yes, and harmless since she hasn’t started begging for a buck to run outside and get her fix.

I figure the best way to counteract the artificial flavors and high-fructose corn syrup is to keep a stock of ingredients on hand so I can make these slushies, reminiscent of my own childhood. Best part is even the wee little ones can help pour the ingredients into the blender bowl. Right now I’m using strawberries since they’re in season. I suspect raspberries will be an equally delicious stand-in as the summer progresses.

strawberry slushies serves 4

Simple syrup is a liquid made with equal parts sugar and water. You can leave it out all together, if you prefer, though you might need to increase the amount of apple juice to help puree the frozen strawberries.
1/2 cup fresh strawberries
1/2 cup apple juice
1/4 cup simple syrup
1 1/4 cups frozen strawberries

Add all ingredients, in the order listed, to your Cuisinart blender.

Pulse until strawberries are pureed, about 60 to 90 seconds.

The Lean Green Smoothie Machine

Rebecca Marber — Thu, 03 Jun 2010 10:20:00 -0400

In the early morning hours our metabolisms are just as sluggish as the rest of our bodies. So why make their jobs more difficult by feeding them complex carbs that are harder to digest? Before overloading your system with pancakes, waffles, and bagels, try drinking one of my Lean Green Smoothies to bring you energy that will get your day going in the right direction.

While you know those “bad” carbohydrates should be avoided, sometimes you just can’t resist, so wait 30 minutes after drinking a smoothie, and your metabolism will be in a much better place to break down those nasty carbs. If you are pressed for time, you can replace the Lean Green Smoothie with a piece of fruit. But keep in mind that solids are much less metabolically friendly in the early AM.

All of the following ingredients are rich with essential nutrients. The lemon and ginger in particular are very cleansing, and will detoxify your body of many unwanted substances. So get up and get going with the Lean Green Smoothie!

Lean Green Smoothie:
(Makes 3-4 servings. Lasts 2-3 days)

4 handfuls Baby Spinach
1 1/2 cups water
1/3 bunch parsley
1/2 of a lemon (juiced)
1 apple
1 grapefruit
1 pear
2 slices of ginger

Wash all ingredients sufficiently.

Add spinach, parsley, and ginger to Cuisinart PowerEdge™ 700 Blender.

Juice lemon and add to blender.

Slice apple, grapefruit, and pear into small pieces and add to blender. Blend until smooth.

Better Butter

Rebecca Marber — Tue, 01 Jun 2010 11:30:00 -0400

Peanut butter and jelly is truly a child favorite meal. Parents prepare this sandwich for their kids all the time; however, it is not exactly the healthiest meal on the planet. Store-bought peanut butter, for starters, is loaded with saturated fats and hydrogenated oils. Like most nuts, peanuts are categorized as acidic foods, which are much more damaging to our bodies. There is, however, one nut that is much more alkalinizing (meaning that it balances our bodies, speeds up our metabolism, and gives us more energy), and that is the almond. A subtle switch from peanut butter to almond butter can do wonders for your better health.

Almond butter is nearly double the price of peanut butter in stores—although, it is quite delicious, if I do say so myself. So why not make it yourself. Follow this simple recipe and create a homemade almond butter that is both better tasting and better for you than your standard store-bought peanut butter. Put this yummy spread on some whole wheat bread, throw on some tasty organic jelly and you will have the much healthier “A”B&J.

P.S. I personally like to have a spoonful of almond butter for dessert… Forget that bread and jelly stuff!

Almond Butter:
1 cup almonds (roast them first if you like extra flavor)
¼ teaspoon sea salt
1 tablespoon vegetable oil

Place almonds and sea salt in your Cuisinart Spice and Nut Grinder.

Then add finely chopped nuts in food processor with oil and blend until smoothness is to your liking. For smoother butter, add more oil. For chunkier butter, add more almonds.

You’re guaranteed to like this warm and delightful alternative to the peanut butter you get off the shelf.

*Note: For obvious reasons, do not try this recipe if allergic to nuts.

Granola on the Go

Jennifer Perillo — Fri, 28 May 2010 10:20:00 -0400

I love granola, and luckily the kids do too. It’s a much tastier and healthier alternative to the sugary cereals on the market, and is an easy-to-pack snack. Last year I even created my own granola bar recipe, which quickly disappeared into the bellies of my husband and daughters.

The only problem is as the weather gets warmer, I don’t bake as often—or relegate it to the early morning hours before the sun’s ray warrant air conditioning. That doesn’t leave me a lot of time, so the added step of making the granola before I can make bars, well, complicates things.

A few weeks ago I tasted the most delicious breakfast bar at a bake sale. They were called English Flapjacks. Though my intention was to share this very generous portioned bar with the baby and my husband, I couldn’t help but gobble it all up. It was beyond addictive and instantly reminded me of a granola bar. I went home and started researching this new mysterious treat.

Turns out they are a very popular tea-time staple in England. The only problem is every recipe calls for golden syrup, and I needed more of these flapjacks now. There was no time to wait for shipping. It was time this recipe assimilated, and so here you have it. English Flapjacks—Brooklyn style. I’ll bet your kids love them as much as mine.

English Flapjacks—Brooklyn Style
Be sure to buy quick oats—old fashioned just won’t work here. For a great tutorial on the various types of oats, checkout this great post over at Simple Bites. Makes 8 bars

1 stick (4 ounces) butter
1/2 cup (115 grams) sugar
2 tablespoons molasses
2 tablespoons pure maple syrup
2 1/2 cups (9.25 ounces) quick oats
1/2 cup (75 grams) raw pumpkin seeds
1/4 cup (45 grams) dried sweetened cranberries
1/8 teaspoon sea salt

Preheat oven to 350ºF. Generously butter the bottom and sides of an 8-inch square baking dish.

In a small pot, melt the butter, sugar, molasses and maple syrup. Stir to mix well.

Add the oats, pumpkin seeds, cranberries and salt to a deep bowl. Stir to combine. Pour in the melted butter mixture and stir, using a rubber spatula, until well combined. Spread the mixture into the prepared baking dish, patting down into the corners and edges of the pan. Bake for 18 to 20 minutes, until golden.

Remove from oven and let cool slightly in the pan before cutting into 8 even bars.

Let’s (e)scape

Jennifer Perillo — Wed, 26 May 2010 12:18:00 -0400

If you’re an avid farmers’ market shopper, then you might be wondering what those long, strands of green shoots are popping up recently. They are something you do not want to pass up. Garlic scapes are the shoots from, drum roll please…garlic plants. You can chop them up and sauté them as you would regular cloves, but another addictively delicious use is pesto. Instead of waiting for your basil plants to come full-bloom, get some scapes and you’ll be in for a real treat.

My first go with this recipe, adapted from the very talented Dorie Greenspan, was eating it straight-up smeared on toasted baguette. What started as an addiction, turned into a tummy ache, leaving me cautious about over doing it the next time around. Then I realized as delicious this was on it’s own, it would be a lovely compliment to fried eggs and even a sweet jam-braised chicken dish I made recently. With the official start of grilling season being this weekend, I can’t wait to try it on some charred steaks too.

Garlic Scape Pesto
adapted from Dorie Greenspan
makes about one cup

10 garlic scapes
1/2 cup freshly grated Parmesan cheese
1/3 cup shelled, unsalted pistachios
2 tablespoons softened butter
1/2 cup extra virgin olive oil, plus more as needed
Freshly ground black pepper, to taste

Add the scapes, cheese and pistachios to the bowl of a food processor. Pulse until the scapes and nuts are very finely chopped. Add the butter, then slowly add the olive oil, while pulsing, until it forms a wet paste. Season with pepper. Add more oil if you desire a "wetter" pesto.

Snack Attack

Jennifer Perillo — Tue, 25 May 2010 12:56:00 -0400

As the weather gets warmer and your toddler gets more active, food is the last thing on her mind. When hunger does hit, it's usually too late, making it a prime moment for meltdowns. Luckily, this is one tantrum you can tackle before it happens by simply packing some healthy snacks as you head out for a day of play. Here are few ideas to get you started.

Easy to Eat Fruits
My little one loves bananas, and so do I for their portability. Pop one in your purse and you've an instant snack.

Apples are another favorite. While slices are better for younger children, try encouraging them to eat the whole apple as they get older—the skin is filled with natural fiber. This way there's also less prep work , and try to choose organic ones when possible to be sure there are no pesticide residues on the skins.

Kids love grapes—and children 3 and under can enjoy them cut in half. Try freezing them overnight for older kids, so they have a healthy frosty treat to cool off too.

Safer Snacking
Yogurt and string cheese or wedges are a good source of calcium and protein, making them a well-balanced snack. Be mindful of the temperature outside, though, and tuck an ice-pack into your lunch sack to keep them cool and avoid spoilage.

Juice Fixation

Vivian Manning-Schaffel — Fri, 21 May 2010 13:17:00 -0400

At around six months of age, right around the time they start solids, parents introduce their kids to one of their most important diet staples for years to come -- fruit juice. But many parents complain about their children rapidly becoming addicted to the sugary sweetness of a juice drink, often at the expense of all other beverages.

Sure, fruit juice is a great source of vitamin C. But it's important to set limits. Many juices contain sorbitol, a non-digestible form of sugar that can cause loose stools by sending extra water from the bloodstream into the intestine. Aside from a runny tummy, too much juice can turn a toddler off to other foods and cause tooth decay.

Which juices are high in sorbitol?

Prune

Apple

Pear

Peach

Cherry

Try and stick to the recommended daily allowance, which is one 4-6oz glass of juice. You can always up this a tiny bit if your child has a cold or is constipated.

Some tips to help curb your toddler's juice habit:

Give juice in a cup instead of a bottle

Dilute juice with 50% water

Abstain for a few days and gradually reintroduce diluted juice

Looking to get creative? Try these recipes:
You can use the juicer attachment on your Cuisinart Stand Mixer to blend your baby any number of fresh tasty juices, without added sugar and preservatives.

Soothing Apple Cider
Blend:
1/2 inch piece ginger
3 apples or 1 cup apple cider

Peachy Summer Juice
Blend:
1 apple, cored and sliced
2 peaches, remove seed
1 pear, sliced

It's Picnic Time!

Jennifer Perillo — Wed, 19 May 2010 10:14:00 -0400

Memorial Day is the official beginning to a season of fun in the sun, so it’s time to start thinking about outdoor entertaining. What better way get started than with a picnic? Before you rush to the closet and start shaking out those blankets, think safety first and chill some ice packs to keep perishable foods nice and cold. A tasty tip to keep sandwiches, salads and drinks chilled is frozen grapes. Pop a few bunches in a sealed bag and set them in the freezer overnight. Then tuck them into the cooler for a frozen treat that doubles as an edible ice pack.

And my secret to perfect picnic sandwiches every time? Pack the fillings separate from the bread. Remember spoons so you can scoop this salad in between a couple of slices, then kick back and enjoy the fun.

Thai Peanut Chicken Salad
serves 4 to 6

1/2 cup creamy peanut butter
1/3 cup coconut milk
Freshly squeezed juice of 1 lime
Salt, to taste
4 cups cubed rotisserie chicken
1 tablespoon fresh cilantro, chopped

In the bowl of your food processor, add the peanut butter, coconut milk, lime juice and salt. Pulse until smooth and well mixed.

Add the cubed chicken to a deep bowl. Pour in the peanut sauce and stir with a rubber spatula until all all the chicken is well coated. Fold in the cilantro and peanuts. Divide among 4 deep bowls, garnish with additional cilantro and serve with a lime wedge. Alternately, you can serve it on a large platter with slices of crusty baguette for guests to make their own sandwiches at your next picnic.

A Berry Good Treat

Jennifer Perillo — Mon, 17 May 2010 10:35:00 -0400

Last year, my little one was just a year old when strawberry season started. She was instantly hooked. A year later, and another strawberry season gearing up, she’s now a toddler—but her taste for those ripe, red berries hasn’t changed.

I brought a few pints home from the farmers’ market last weekend, and was greeted with squeals of joy. It turns out I’ve got something to be happy about too. Not only is she fulfilling her 3 to 5 servings of fruit, strawberries are an excellent source of calcium and dietary fiber, and have a good dose of folate for healthy brain development.

She never tires eating them one-by-one, but I like to mix things up a bit, and sometimes toss a handful into our breakfast pancake batter. Another favorite is strawberry jam. Here’s my quick and easy recipe for a homemade version, perfect for PB&J sandwiches or stirring into yogurt. It’s sure to put a smile on your little one’s face too.

Jennie's Strawberry Jam
Makes about 3 cups

I've made jam on the stove top but nothing beats the ease and speed of using the microwave. My microwave is 1000 watts, so keep in mind that cooking times will vary for models with lower or higher power. Pomona’s Universal pectin can be found in healthfood markets and larger grocery stores like Whole Foods.

2 quarts of strawberries, about 4 cups, washed and hulled
3/4 cup sugar
2 teaspoons calcium water (included with pectin package - follow directions for making water)
2 teaspoons Pomona's Universal Pectin

In a large glass bowl, microwave-safe bowl, mash berries to desired consistency depending on if you like a smooth or thick and chunky jam. A potato masher does the job perfectly.

Cook on high in microwave until berries are almost boiling, about 3 minutes. Ladle out 1 cup of cooked berries into a bowl; set aside. Add the sugar and calcium water to the bowl with remaining berries, stir well and cook on high for 3 more minutes.

Meanwhile, whisk the pectin powder into the reserved cup of berries. It will look like it clumping but don't worry. Stir the pectin-berry mixture into the berry-sugar mixture. Cook on high for 3 more minutes, until thick and bubbly. Transfer to a container, let cool and refrigerate for up to three weeks

Quick Thinking Bolognese

Jennifer Perillo — Thu, 13 May 2010 15:15:00 -0400

Most mornings I wake up with a dinner strategy. Then there are the days that slip away and next thing I know it’s 5:00pm — also known as the witching hour with a seven and two year old in tow. I’ve got to think fast before the pleas for more snacks risk ruining their appetite.

Luckily I always have some cooked meatballs in the fridge or freezer—a perk of being Italian and all. While I can easily just heat and serve them, some nights I crave a dish a bit more, shall we say, elegant. It was on such a night that I came up with my recipe for 10-minute Bolognese. Tired of plain old meatballs, I decided to mash them up with a fork and sauté the bits of meat with some red wine. A quick simmer in some marinara sauce and in the time it took for the pasta to cook, dinner was done and I had a new found respect for the humble meatballs of my youth.

10-minute Bolognese
Serves 4 to 6

2 teaspoons extra virgin olive oil
4 leftover cooked meatballs (about 6.5 ounces), crumbled
about 1/4 cup dry red wine
2 cups prepared marinara sauce
8 ounces fettucine or linguine, prepared according to package directions
Freshly grated Parmesan cheese or ricotta, to taste

Heat the olive oil in a skillet over medium heat. Add the crumbled meatballs and saute for two minutes. Add the wine and bring to a boil. Add the marinara sauce and reduce heat to a simmer. Let cook for 10 minutes, until meat is tender. Serve over hot, cooked pasta. Top with freshly grated Parmesan cheese or ricotta, if desired.

That’s the Way the Topping Crumbles

Jennifer Perillo — Mon, 10 May 2010 11:37:00 -0400

Throughout the year there are plenty of reasons to get baking. Perhaps it’s your kid’s school fundraiser, the church bake sale or a co-worker’s birthday. Cookies are the easy answer but you’ll soon find that the chocolate chips pile up since they’re a quick remedy for time-crunched volunteers. How do you make your treat stand out in a sea of sweets without spending hours in the kitchen? The secret is in the topping – think of it as the best accessory in your culinary wardrobe.

A good crumb topping livens up an otherwise ordinary coffee cake. I still remember the taste of the crumb on the cake from the bakery my family went to when I was growing up in Brooklyn, NY. It was plentiful, rich and yes, crumbly. We’d dab our fingers to pick the fallen crumbs off our dishes, like chickens hunting and pecking.

Crumb topping is also forgiving. Forget trying to get bakery-perfect muffin tops. Sprinkle some streusel topping and they’ll look and taste delicious. And pie-making season is just around the corner. Why fuss with crimping when you can just sprinkle some of this magic stuff on top? Here’s my basic recipe and a nut variation to get you started. It’s easy to make and fun to tinker with, so let me know what you come up with.

Buttery Crumb Topping
Makes enough to cover one 9x13-baking pan Make a double batch and store the leftovers in the refrigerator or freezer to have handy when you need to liven up an ordinary coffee cake or muffin. Be generous when you sprinkle it on muffins so it spreads across the tops as they rise.

2 2/3 cups all purpose flour
1 cup light brown sugar, packed
1 teaspoon cinnamon
1 cup butter, melted

Place flour, sugar, and cinnamon in the bowl of your Cuisinart Food Processor. Pulse to combine. Slowly pour melted butter over mixture while pulsing, until mixture comes together, forming medium-sized pebbles. Using your fingers, sprinkle over cake or muffin tops before baking. May be stored in an airtight container for up to two weeks or frozen for two months.

Nut Crumb Topping
Makes enough to cover one 9x13-baking pan This is a crunchy variation that gives an extra bite to your crumb topping.

Buttery Crumb Topping
1 cup walnuts, finely chopped

Prepare Buttery Crumb Topping according to recipe. Place prepared topping into a medium-sized bowl. Add walnuts and stir with a fork to combine. Using your fingers, sprinkle over cake or muffin tops before baking. May be stored in an airtight container for up to two weeks or frozen for two months.

Teething Troubles

Jennifer Perillo — Fri, 07 May 2010 10:20:00 -0400

A funny thing happened on the way to the market…
A friend’s 20-month old daughter loves chowing down on raw onions as if they're apples. When I asked how she picked up such a peculiar habit, she said it just happened one day. Then she told me she’d heard onions have a numbing quality and suspected that is why her teething sweetie got hooked. Turns out onions, part of the ailium family, are a natural antiseptic, but they’re also a diuretic. I imagine her daughter’s addiction is causing quite a stir, if you get my drift.

Truth is, teething is a fact of life and a big part of your little one’s journey from baby to toddler. Think of the wonderful world of foods they will soon discover. Painful as the “breaking in” period may be for them, it can also feel insurmountable to sleep-deprived parents. While there is no magic cure-all, take heart in knowing that this too is a just a phase — and one with a more defined ending, unlike those teen years on the horizon. In the meantime, make a batch of these all-natural fruit smoothie pops for a cool treat that’s sure to add a smile for baby to showcase her new-found chompers.

Just Peachy Smoothies
Serves 2

1 cup banana, cut into chunks (about two small or one large)
1 cup frozen strawberries
1 cup frozen peach slices
6 ounces juice, such as apple or orange

Add all ingredients to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until combined and smooth. Add more juice for a thinner consistency, or less for thicker smoothies. This recipe is also perfect for ice pops—see below.

Fly Me to the Moon Pops
I was inspired to make these ice pops after buying Tovolo's rocket ship pop molds in my local cooking supply store. They're a fun treat for breakfast and a tasty way to take baby’s mind off her teething woes.
Serves six

Make one batch of your favorite smoothie recipe. Pour into ice pop molds and place in freezer. Let set six hours or overnight before serving.

Gluten-Free Eating

Jennifer Perillo — Tue, 04 May 2010 11:03:00 -0400

Gluten. A protein found in wheat, barley and rye, it lurks in everything, yet we never give it a thought. That is until your child is diagnosed with celiac disease, an auto-immune disorder that affects the small intestine. Suddenly, you’re faced with a new way of life. Reading labels are important more than ever. At a time when you’re teaching your child to share his toys, you must also let him know he can’t share in his friend’s snack or lunch. It can be confusing for both parent and child.

The good news is, you can still embrace your love of cooking and raise a healthy eater, as Shauna James Ahern, mom to a very active toddler, proves in her popular food blog, Gluten Free Girl. All it takes is research to know what ingredients are safe to eat and then you can get to work on stocking your pantry. Bob’s Red Mill Gluten Free All Purpose Flour is good for beginners. It’s a ready-to-use blend of garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour, making it easier to create gluten free versions of your favorite recipes. And what better kid-favorite recipe to get you started than pizza?

Basic Gluten Free Pizza
Serves 3 to 4
We’ve left this one “plain” but don’t let that stop you from adding your child’s favorite veggies.

2 ¾ cups (12 ounces) gluten free all purpose flour
1/2 teaspoon (4 grams) fine sea salt
1 1/4 teaspoons (5 grams) gluten free yeast (Red Star is gluten free)
2 teaspoons (8 grams) xantham gum
3/4 cup warm water
1 tablespoon extra virgin olive oil
To Make the Pizza:
3/4 cup tomato sauce
6 ounces fresh mozzarella, sliced thin

Add 8.5 ounces of gluten free flour, salt, yeast and xanthum gum to a deep bowl. Whisk to combine. Pour in the water and olive oil. Stir together with a wooden spoon until it forms a wet, tacky dough.

Sprinkle the remaining flour on a clean counter or surface. Turn the dough out onto the counter and knead until the dough is no longer sticky. Leave any remaining flour on the counter for when you're ready to roll out the dough.

Place the dough in an oiled glass or metal bowl and cover tightly with plastic wrap. Let it sit in a cool, dry place to rise until it has risen about 1/4 in volume.

Preheat oven to 450º. Coat a round pizza pan with cooking spray or brush lightly with olive oil. Turn dough out onto floured surface and, using a rolling pin, shape it into a 16-inch circle for a thin crust pizza.

Place crust on the prepared pan. Spoon sauce on top, and spread it almost to the edges. Top with the sliced mozzarella cheese. Bake 10 to 12 minutes, or until cheese is bubbly and golden and the crust nicely browned.

For more information on celiac disease visit the Children’s Digestive Health and Nutrition Foundation.

Jam Session

Jennifer Perillo — Fri, 30 Apr 2010 13:41:00 -0400

Rhubarb—a wonderful welcoming sign that spring is indeed here. You’ve probably started seeing it in your supermarket, but for a real treat, check out your local farmers’ market for it’s ruby red stalks. While we often associate it with fruit—strawberry rhubarb pies are a classic- rhubarb is actually classified as a vegetable.

Whatever category you put it in, I’m crazy about it and you should be too. Since it appeared last week, I’ve been making muffins mostly. Now I’m moving onto jam and decided to kick off the 2010 canning season. Tempted as I was to keep it simple and showcase this tart fruit on it’s own, I decided to add in some frozen wild blueberries left from last year’s harvest. The result was a not-too-sweet jam perfect for toasted bread or warmed and spooned over Sunday brunch pancakes.

Blueberry Rhubarb Microwave Jam
makes 3 1/2 pints

12 ounces rhubarb but into ½-thick pieces
3 cups (12.75 ounces) frozen wild blueberries
3/4 cup (6 ounces) sugar
2 teaspoon Ball’s No-Sugar Pectin

Add the rhubarb to the bowl of your food processor. Pulse until finely chopped. Transfer to a glass microwave-safe bowl. Add blueberries and stir in sugar. Microwave on HIGH for 8 minutes, until boiling. Stir in the powdered pectin. Microwave on high for 5 more minutes, until thickened and bubbly.

Transfer to a container, let cool and refrigerate for up to three weeks or process in clean, sterilized jars using a hot water bath.

Baby Fat

Vivian Manning-Schaffel — Mon, 26 Apr 2010 14:49:00 -0400

If your baby is on the chubby side, you might hear plenty of comments like, "Love those rolls!" and "I could just squeeze those chubby cheeks!" Everyone's got something to say about the cuteness of a chubby baby, but doctors also say that a chubby baby is a healthy one.

The truth is, babies need fat. A baby's brain consists of 60% fat, much of it consisting of essential fatty acids. Because their little brains are growing so fast, babies need the essential fatty acids that come from food to help them grow and enhance visual development.

Without enough fat in their diets, babies can fall off the growth curve, miss developmental milestones, and might be subjected to visual problems and mental delays. That's why breast milk is considered by health experts to be the ultimate natural food. It contains a whopping 50% fat - and just the kind of calories your rapidly growing baby needs to grow until their first birthday.

With most babies beginning solids around six months of age, parents need to avoid restricting their babies' fat intake as they would for themselves, thinking this will promote a healthy lifestyle. Babies really need the fat they are no longer getting from drinking as much milk. Parents should try to replace the lost fat amount by adding fat wherever they can in their babies' diet.

Here are some easy ways to up your babies' fat intake, and ensure they get the essential fats they need:

Adding milk to oatmeal

Adding butter and milk into mashed potatoes

Adding egg yolks into cereal

Adding cream to veggies, like mashed peas

Adding butter to mashed pumpkin or sweet potatoes

Springtime Brunch

Jennifer Perillo — Fri, 23 Apr 2010 14:16:00 -0400

Each passing weekend, I find myself competing for parking at the local farmer’s market. As the weather grows warmer and spring crops appear, everyone is ready to head outdoors from a long winter of root vegetables. While it does mean I have to set my alarm on a Saturday, the early wake up call means I also get to the market before the crowds and can have first pick of spring’s new arrivals.

First up is arugula. I love this peppery, leafy green. It’s also a very forgiving crop—I tried growing it two years ago and was surprised how it kept coming back all season long. I added farm-fresh eggs and some of the tomato jam I canned last year, and I had the makings for a quick, easy and amazingly good breakfast. A little decadent with the heavy cream, but you can choose to leave that out weekdays and save it for a Sunday Brunch splurge—that’s what I intend to do.

Arugula, Tomato & Parmesan Frittata
Serves one

2 large eggs
½ teaspoon heavy cream
Salt and freshly ground black pepper, to taste
1 tablespoon butter
1 slice country or brioche bread, cut into 1/4" cubes (day old works well too)
¼ cup arugula, washed well, dried & thinly sliced 1 tablespoon tomato jam
1 teaspoon freshly grated Parmesan cheese
Freshly chopped scallions, to garnish

Preheat your oven to the broiler setting. In a small bowl, lightly beat the eggs, cream and season with salt and pepper; set aside.

Melt 1 teaspoon of butter in a 6-inch ovenproof skillet. Add diced bread and saute until golden. Add arugula and saute until slightly wilted. Add the remaining butter and swirl around bottom and up the edges of the pan to ensure the eggs do not stick. Pour in the eggs, and using a heatproof rubber spatula, gently push the sides away from the pan so any loose uncooked egg can fall to the bottom.

Once the top looks wet but no longer runny, drop dollops of jam on top and sprinkle with the Parmesan cheese. Place underneath the broiler until the top is golden and set, about 1 minute. Garnish with sliced scallions to serve.

Baking with Olive Oil

Jennifer Perillo — Wed, 21 Apr 2010 12:40:00 -0400

Olive oil cakes are popping up all over café menus and upscale restaurants. After one bite, it’s easy to understand what all the craze is about. The flavor is lighter than butter, and you can use it at a moment’s notice since there’s no need for it to soften. The flavor is also chameleon-like, taking on the subtle notes of the particular brand or type you use.

My quest started after taking my 6-year old daughter to Maialino in New York City, a very high-end Italian restaurant. It was a special treat, getting together with a friend and her daughter for breakfast during our recent spring break. Honestly, I never thought breakfast could cost that much money. While the experience was once in a lifetime—for breakfast at least, I did walk away with the inspiration to go home and take my own investigations with olive oil beyond sautéing and salad dressings.

These muffins have a lovely, crisp top with a tender crumb underneath. Fresh lemons are key, so don’t think about using the bottled stuff. As for extra-virgin vs. regular olive oil, I tried both and while the extra-virgin one had a pleasant fragrant flavor, the ones made with plain olive oil were equally delicious.

Lemon Poppy Olive Oil Muffins
makes 18

2 cups flour
Freshly grated zest of 1 lemon
1 tablespoon baking powder
1/2 teaspoon coarse sea salt
1 tablespoon poppy seeds
3 large eggs, at room temperature
1 cup sugar
1/2 cup extra virgin olive oil or regular
Freshly squeezed juice of 1 lemon
1/2 cup (125ml) milk

Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.

In the bowl of your Cuisinart Stand Mixer, beat the eggs, sugar, olive oil, and lemon juice until thick. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes, until edges are golden and center springs back when gently touched, or until a skewer inserted comes out clean.

Playing it Safe

Jennifer Perillo — Mon, 19 Apr 2010 11:37:00 -0400

Toddlers lead busy lives, and stopping for a sip isn’t always high on their list of priorities. Staying well-hydrated is especially important as warmer weather approaches. Water plays a key role in most body functions. It helps breakdown minerals and nutrients so they can be absorbed, regulates body temperature and aids in healthy bowel movements. Knowing the signs and stages of dehydration, and what to do if they occur, is important.

Symptoms of Dehydration include:

Dizziness

Headaches

Fatigue, sudden decrease in activity (severe dehydration)

Dry, sticky mouth

Decreased bowel movements, less than 6 wet diapers a day for babies or going more than eight hours between urinating for older kids

Sunken eyes (severe dehydration)

Dehydration can also occur under these circumstances when children are sick, and can lead to severe dehydration if not treated properly:

Severe diarrhea develops

Vomiting for more than 8 hours

To prevent dehydration at the beginning of a child’s illness, make sure to offer them fluids frequently and make rest a priority. It’s also a good idea to always keep an oral electrolyte drink specially formulated for children on hand. Water alone is not effective in fighting mild or moderation dehydration in children, so better to have it on hand and follow your pediatrician’s advice on how much and how often to give your child. If excessive vomiting or diarrhea does occur, call your pediatrician immediately and proceed with their advice.

Under normal, healthy conditions, keeping a refillable bottle of water handy and offering it frequently during times of increased activity, such as playing at the park, is the easiest way to make sure your child gets their daily dose.

Source:
[Mayo Clinic]

The Wonder of Bread

Jennifer Perillo — Fri, 16 Apr 2010 15:52:00 -0400

There’s something so nurturing about making your own bread. The ingredients are simple—flour, salt, yeast and water, yet versatile and open to many flavor combinations to suit your taste. Before I made my first loaf, many years ago, I had been a bit intimidated by the process. How could such humble ingredients come together to form the crunchy, airy loaves I saw lining the local bakery’s windows. Surely it was something only a professional baker could do. I know that undoubtedly now, many dozens of loaves later, that making bread is not only easy—it’s loads of fun.

I feel like a kid again seeing the wonder of a science project, as all the ingredients react during the rising process to form a light, airy dough. I love shaping it too—baguettes, round boules, maybe even making it into fancy looking rolls. My absolute favorite part, though, is making the cuts, called “scoring”—this is where you really get to make your mark. I’m partial to an “X” on round loaves, as in this simple boule recipe below, but you can also make vertical slashes in it too. Whatever shape and scores you decide, this bread is perfect for everything from making panini, serving toasted then rubbed with garlic and drizzled with extra virgin oil or just eating a slice as-is.

Parmesan & Scallion Boule
makes 1 loaf

3 Tablespoons extra virgin olive oil
1 cup sliced scallions
3 cups flour
1 cup freshly shredded Parmesan cheese
1 teaspoon salt
1 teaspoon active dry yeast
1 cup warm water

Heat 2 teaspoons of the olive oil in a small skillet. Add the scallions and saute until fragrant and slightly softened, about 3 minutes. Remove from heat and let cool.

Add 2 cups of flour, cheese, salt and yeast to the bowl of your Cuisinart Stand Mixer fitted with the paddle attachment. Mix to combine. Add the cooled scallions, warm water and 2 tablespoons of olive oil. Mix on low speed to combine. Remove paddle attachment and fit with the dough hook. Gradually add an additional 1/2 cup of flour, mixing on low speed until it begins to form a soft dough (it will still be slightly sticky, and that's okay).

Sprinkle remaining flour onto a clean counter. Dump dough onto the surface and knead in as much of the remaining flour as necessary to form a smooth ball. Place dough in a lightly oiled bowl, cover tightly with plastic wrap and let sit in a warm place until doubled in volume.

Once dough has doubled, turn out onto a lightly floured surface and punch down. Knead 1 minute, then shape into a round loaf called a boule. Brush top of loaf with remaining 1 teaspoon of olive oil. Cut a 1/4-inch deep "X" into the top of the loaf using a sharp knife. Cover with a slightly damp clean kitchen towel and let rest until the boule has doubled in size.

While the dough is resting, place the oven rack into the center position. Place a pizza stone on the rack and preheat oven to 550ºF. When loaf has doubled in size, reduce oven to 450ºF, and, using a pizza peel, or the back of a sheet pan lined with lightly floured parchment, slide the loaf onto the stone. Bake for 25 to 27 minutes, until very nicely browned and hollow sounding when tapped. Remove bread from oven and place on a wire rack to cool for about an hour before slicing.

Pizza Night

Jennifer Perillo — Tue, 13 Apr 2010 15:42:00 -0400

We all know kids love pizza. Made from scratch, it can be both healthy and a great way to get your little ones to try new foods. It’s also a fun family project, so get ready for a little mess in the kitchen.

Start by taking the kids shopping and let them choose the toppings. Walk the produce aisle together and play guess the vegetable, then let them decide what’ll grace their creations. Some vegetables, like onions, develop a more subtle flavor after a quick sauté, and this can be done a few days ahead so they’ll be in the fridge ready to use at a moment’s notice. Chop broccoli florets into smaller pieces so they’ll cook nice and tender by time the pizza is done. Other vegetables like thinly sliced zucchini and eggplant can just be tossed in a bit of olive oil before spreading on top—they’ll roast on top of the pizza while it’s cooking.

And although we’re giving you a head start with a classic mozzarella cheese and tomato pizza, don’t stop at toppings. White pizzas, basically any pizza that doesn’t have sauce, is like a flatbread and crisps up deliciously. Sprinkle with fresh ricotta or goat cheese and let the kids pick a leafy green, like spinach or arugula. Finish with a drizzle of olive oil, then bake as directed. With an endless imagination, the combinations are limitless.

Classic Cheese Pizza
Makes one 16-inch round thin-crust pizza
You can make the dough in the morning and take it out as soon as you get home to begin the rise. If you have a terracotta baking stone, use it for an extra-crispy crust. The final amount of flour will vary each time you make the recipe depending on humidity and the temperature in your kitchen.

2 1/2 to 3 cups all-purpose flour
1 1/4 tsp yeast
3/4 tsp salt
2 Tbs olive oil
1 cup warm water
non-stick cooking spray
1 ½ cups tomato sauce
8 ounces shredded mozzarella cheese
Desired toppings

Preheat oven to 425º. Spray a 16-inch round pizza pan with non-stick cooking spray or brush with olive oil and set aside. If using a pizza stone, place it in the oven to preheat. Coat a glass or ceramic bowl with non-stick cooking spray or olive oil and set aside.

Add two cups of flour, yeast and salt to the bowl of your food processor. Pulse for 15 seconds to combine. Mix warm water and olive oil in a measuring cup. Pour liquid mixture into food processor using the feed tube and pulse just until dough comes together in a ball. If dough is still wet or sticky, add additional flour one tablespoon at a time and pulse again briefly to combine.

Sprinkle one-half cup of flour on a clean counter or large cutting board and knead dough. Continue kneading additional flour if necessary, ¼ cup at a time, until the dough holds a fingertip impression. If it immediately pops back into a ball, then you need to add more flour. Place dough into coated glass bowl and cover tightly with plastic wrap. Place in a warm, dry place and let rise until doubled in size, about one to one and half hours.

Once dough has doubled in size, gently press dough into a circle in the coated pizza pans, being careful not poke any holes in the dough. Bake plain crust for five minutes. (TIP: you can prepare pizza to this step and freeze the prebaked crusts. When you're ready to make just take the frozen crust out and begin at step 5.)

Remove from oven and divide tomato sauce and spread on top of each crust. Evenly sprinkle shredded mozzarella cheese over sauce and add desired toppings and return to oven. Cook for an additional 15 minutes or until crust is golden brown and cheese is golden and bubbly. Let sit for a minute or two before cutting. Serve immediately.

You Are My Sunshine

Vivian Manning-Schaffel — Sat, 10 Apr 2010 15:29:00 -0400

With the onset of spring, thoughts turn to warmer weather and basking in the sunshine. But with baby in tow, sun exposure can be treacherous business. It takes no time at all for the sun to singe delicate baby skin. And all it takes is one sunburn to risk dehydration, or even skin cancer. Here are some tips to help you protect your baby from that ball of fire in the sky:

Keep your baby out of the sun completely until they are at least 6 months old, when it's safe to use sunscreen. Cover them up with a wide brimmed hat, a stroller blanket or an attachable shade extension to the stroller hood. Be sure to cover any exposed skin -- even if it's cloudy!

Generously apply sunscreen with at least 15 SPF (sun protection factor) - no matter the season - when your baby reaches 6 months of age.

Sunscreens with ingredients like zinc oxide and titanium dioxide are gentle choices for babies, because they aren't absorbed into baby's skin and don't usually cause skin irritation.

Before slathering sunscreen all over, test a small amount of sunscreen on baby's arm to check for an irritating reaction.

Slather on sunscreen at least a half hour before heading out into the sun. Don't miss any exposed spots!

Be sure to reapply sunscreen generously every two hours, even if it's waterproof.

Sunscreen ingredients expire yearly, so make sure to keep a fresh supply in your medicine chest.

Tea Lattes? Yes, Please.

Jennifer Perillo — Wed, 07 Apr 2010 13:36:00 -0400

One late night, while perusing the menu at Starbucks I noticed tea lattes on the menu board. I was intrigued and ordered an earl grey one. Turns out it was simply a brewed tea bag with steamed milk. I’ve been a religious coffee drinker for years now, decaf being the brew of choice because I want the taste without the buzz. In the evening, though, I prefer a calming cup of tea and this latte hit the spot, albeit an expensive one. Why had I never thought to add steamed milk to my nightime tea at home?

For the cost of one drink at Starbucks, I bought an entire box of earl grey tea bags at the grocery store the following day. I figured the steam nozzle on my espresso maker could heat the milk to a frothy foam. It’s so easy, there’s no recipe necessary. Just steam the desired amount of milk while your tea is brewing, pour, stir and sip. Now my “nightcap” costs just a few cents and I can enjoy it curled up on the couch in my jammies. And if you really want a decadent treat, try stirring a tiny bit of this rich chocolate ganache into your steaming mug—yes, it’s as good as you imagine.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil. Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl. Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to one month, refrigerated.

Strong to the Finish

Jennifer Perillo — Sun, 04 Apr 2010 10:55:00 -0400

Spinach—it’s high in vitamin D, calcium, folic acid and is quick cooking. Serve it as a side with grilled chicken or fish and you’ve got a well-balanced meal. Sauté it with garlic, chopped tomatoes and olive oil, toss with pasta and it’s the perfect one dish meal for spring and summer. So, how do you get your kids to eat it?

This past Easter, I found myself growing tired of the same old preparation. I’ve also fallen into a veggie rut with my 7 year old and 2 year old. There’s only so much broccoli and peas you can serve before they start their own food revolution. Since we’re all born with a natural sweet tooth, I wondered what I could do to tame the earthy flavor, which I love, to make it more palatable to the kiddies. Then I spied the container of raisins on the kitchen counter. The baby has been on a raisin kick and can eat her weight in them. I figured why not add some to mix.

A quick sauté of thinly sliced onion, slivers of garlic and a handful of raisins transformed this humble green into a tasty side. I’ve even used the leftovers for panini filling with some fresh mozzarella cheese and tomato jam. And, when in doubt, toss it with a whole grain pasta, and you too will see your little ones channel their inner Popeye.

Sauteed Spinach with Onions, Garlic and Raisins
This recipe seems like it’s a lot of spinach, but keep in mind this leafy green cooks down to a lot, leaving you with just about 2 cups when it’s
Serves 4

2 teaspoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
8 cups packed spinach leaves, rinsed and well-drained
1/3 cup raisins
1/4 teaspoon freshly grated nutmeg

Heat olive oil in your Cuisinart 3-quart round covered casserole. Add the onion and sauté over medium-low heat until golden, about two minutes. Add garlic and sauté for another minute until it becomes fragrant. Add spinach to the pot, along with the raisins and nutmeg. Cover and cook until barely wilted, about 2 minutes. Remove lid, stir spinach and season with salt and pepper. Cover and remove from heat. Let stand for two more minutes for perfectly cooked spinach. Serve warm.

Surviving April Showers

Vivian Manning-Schaffel — Thu, 01 Apr 2010 15:35:00 -0400

Depending on where you live, volatile April weather can put a damper on outdoor baby fun. If you are one of those folks stuck inside for what feels like the umpteenth time, here are some indoor play suggestions that will stimulate your baby's mind and keep you entertained.

Birth to 3 months
It doesn't seem like a baby at this age is capable of much but eating, sleeping and pooping. And you are right - for the most part. But there are many fun ways to play that engage their senses.

Song & dance
Singing and dancing with your baby is a great way to sneak in some exercise while introducing them to the wonder of music. Hold them gently and slow dance, or sling 'em and swing 'em (with neck support of course!) and get your groove on. Baby doesn't care if you can carry a tune; they just love the movement and being the source of your undivided attention.

What's that?
It's always an option to bust out a bevy of rattles and stuffed animals and goo. But just taking baby through the house and naming various colorful objects can get them interested in the world around them. Point out images in paintings, or hold up basic, harmless household objects, and say what they are aloud. Sure, it's way too early for them to retain and repeat, but babies just love to check out new and colorful things they haven't seen before.

4 to 6 months
This is the age when true physicality begins, as baby learns how to grab objects, sit up and roll over. They are also starting to look you in the eye, smile and giggle -- meaning you can get a chuckle of approval out of them once in a while!

Peek-a-boo
Babies never tire of this classic game. Place baby in a bouncy seat or swing and use a scarf to hide your face and say, "Where's mommy?" - "There's mommy!" Or lower a hat over your eyes and lift it to say "Peekaboo!" The more dramatic your gesture, the more entertaining for baby.

Whee-whee-whee!
Interactive songs like "This Little Piggy" are great tools to engage your baby through song and touch. The easy rhythm of this song, combined with the tickling, guarantees a good giggle fest every time.

Work out
Time for baby to hit the floor and exercise - for tummy time that is! Spending at least 10 minutes a day on their tummies helps babies develop the neck and upper body strength they'll eventually need to sit up and crawl. Lay down with your baby on a blanket or mat on the floor and encourage them to look up, or roll from side to side.

7 to 9 months
By now, your baby is increasingly active, working hard at developing both large and small motor skills. They are likely to be sitting up, grabbing and maybe even crawling.

Bubbles, Bubbles Everywhere
To a kid, there's nothing more magical than watching bubbles float around. Bubble solution is really inexpensive, and blowing bubbles around your baby a great (and clean!) way to keep them entertained during a long afternoon inside.

Make some noise
Baby has gotten proficient at grabbing at things they find around them, so let them have at it in a controlled, safe way. Sit them up in the middle of a bunch of rattles, shakers or pots and pans. They are endlessly fascinated with their ability to make sounds, and it's equally as fascinating to watch them.

Play ball!
Sit your baby close to you and roll a soft, plush ball toward them. Make funny noises to draw their attention to the ball, or just say, "Here comes!" Eventually, they'll figure out how to grab the ball and maybe even roll it back your way.

Wake Up, It’s Spring

Jennifer Perillo — Thu, 25 Mar 2010 10:56:00 -0400

One of my six-year-old’s favorite books is titled “Wake Up, It’s Spring”. The premise is the little kid wakes up one morning and goes from room to room, bursting with joy, to rouse each member of the family and greet the official changing of the seasons. I completely relate to that child’s sentiment and pure joy. Kids love the warmer weather because it means more park time and signals school is winding down. For me, it means old friends, like broccoli rabe, basil, squash, and their lovely blossoms, are on their way back into my local farmers’ market.

Last year, I set out to do some container gardening. I learned a lot and was both humbled and encouraged at the same time. Even if you have no more than a windowsill, it’s easy to add some edible greenery to your landscape. Herbs, like basil and parsley grow beautifully as long as they’re in a nice, sunny location. And if you have space outdoors, snow peas grow quite abundantly. Another favorite from last year was lettuce, including red leaf, romaine and even Boston—just make sure to give them some shady shelter on extremely hot days and you’ll be rewarded with hardy leaves you can snip as you need for summer dinner salads. Here’s a few of my favorite recipes to give you incentive to channel your inner green thumb.

Basil Pesto
Makes 2/3 cup (enough for two adults and two kids)
This classic Italian sauce is delicious served over pasta or drizzled over fresh mozzarella cheese and sliced tomatoes. Serve it slightly heated or at room temperature.

¾ cup packed fresh basil leaves
1 tablespoon fresh parsley
1 clove garlic, thinly sliced
4 tablespoons butter, softened
¼ cup pignoli nuts (also called pine nuts)
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
¼ cup extra-virgin olive oil

Add the basil and parsley to the workbowl of a food processor. Pulse until roughly chopped. Add the garlic, butter, nuts, cheese and salt and pepper. Process until it forms a paste, then slowly drizzle olive oil in through feed tube, continuing to process the mixture begins to emulsify and becomes a creamy sauce-like consistency.

Orange Balsamic Vinaigrette
Makes ½ cup
This is a refreshing way to dress up the spinach salad I mentioned. Save time by squeezing an extra orange (equals about 1/3 cup) if using the citrus juicer attachment of your Cuisinart Stand Mixer is part of your morning routine.

1/3 cup freshly squeezed orange juice
2 teaspoons balsamic vinegar
1 teaspoon honey
¼ cup extra virgin olive oil
Salt and pepper to taste

Add orange juice, vinegar, honey and olive oil to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until combined, about 30 seconds. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).
Caesar Dressing
Makes ½ cup
Anchovies and eggs are a staple in classic Caesar dressings but you won't miss them in this version. You can use regular plain yogurt but Greek-style yogurt lends a thicker, creamier consistency.

1 clove garlic, crushed
¼ cup Greek-style yogurt
1 teaspoon whole grain mustard
½ teaspoon Worcestershire sauce
4 teaspoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
3 Tablespoons grated parmesan cheese
Salt and pepper to taste

Add garlic, yogurt, mustard, Worcestershire sauce, lemon juice, olive oil and parmesan cheese to a blender bowl. Blend until well combined, about one minute. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

Wok This Way

Jennifer Perillo — Fri, 19 Mar 2010 10:49:00 -0400

Busy schedules can make enjoying a healthy home-cooked meal challenging. Wok cooking is a tasty solution to beating the clock and enjoying more time for fun in the sun as the weather warms up. I’ve had my wok for about 20 years now. It’s one of the first kitchen gifts I ever bought myself when I was a teenager and up watching late-night infomercials—I’ve been hooked ever since. It gets pretty hot with the flame turned up, especially during summertime, so that’s when I switch to the electric skillet. Here are some of time-tested tricks for making stir-fries.

Ready, Set, Cook— Have all your ingredients prepped and ready to go. Once you start sautéing, the whole cooking process moves fast. This includes pre-measuring sauces too!
Lean Cuisine— Slice meats like chicken, beef and pork very thin so they cook quickly.
Tofu 101— Buy an extra-firm variety and drain any excess liquid. Cut the block into ¾-inch thick slices and layer them between paper towels on a dish. Place a cutting board on top layer and weigh down with a heavy pot or skillet. Let sit about 10 minutes, discard the wet towels and you can then finish preparing the tofu according to the recipe.

Orange & Sesame Stir-Fried Tofu
serves four

1 orange, cut into 1/4-inch thick triangles
1 clove garlic, smashed
3 tablespoons soy sauce
1 tablespoon sesame oil
Splash of white wine, optional
Salt and freshly ground pepper, to taste
1 pound extra-firm tofu, drained and cubed
Fistful of fresh cilantro, chopped
1 tablespoon olive oil
1 teaspoon black sesame seeds

Place the oranges in a deep bowl and mash them until juices are released (my bar muddler worked perfect for this step). Add garlic, soy sauce, sesame oil, white wine, if using, salt and pepper. Stir with a fork, using the same motion as scrambling an egg. Add tofu and cilantro, toss well to coat with a rubber spatula. Let sit, covered in a refrigerator, two hours or overnight.

Separately drain the tofu and orange slices, reserving the marinating liquid. Heat olive oil in a wok or deep skillet. Add tofu and sauté on high heat until nicely browned on all sides; transfer to a dish to keep warm (you may need to do this in two batches depending on size of work or skillet). Add the orange slices to the skillet and sauté until heated through. Return the tofu to the wok, add the sesame seeds and reserved marinating liquid. Toss well, and sauté two more minutes. Serve with hot jasmine rice.

The Best Defense

Jennifer Perillo — Wed, 17 Mar 2010 11:07:00 -0400

Germs. As a mother of two, I see them everywhere. I knew they existed before having children but somehow I didn’t feel as vulnerable. With kids, the chances of hand-to-mouth contact occur at least a million times a day. While we can’t keep them in a bubble, we can teach them at least one very basic, yet important, skill: proper hand washing. Explaining why they need to wash, when and how, is your first defense against many common colds. Expect to repeat the mantra again and again, especially with little ones. Be patient, though, and your efforts will be rewarded with an auto-pilot stealth as they come home from school and head straight to the bathroom for a soap break. I speak from experience!

A Few Tips to Get Started

Make it a sing along To really get clean, kids and adults should rub hands together to get a good soapy lather at least 15 to 20 seconds—that’s as long as it takes to sing “Happy Birthday.”

Pump it Up Bars are a slippery slope, so get a refillable pump and make sure it’s easy enough for kids to dispense themselves.

Rule of Thumb While pediatricians aren’t as uptight about thumb-sucking anymore, remember everything your baby touches gets ingested. Better to break this habit in the early stages.

You Are What You Eat Teach kids to wash their hands before meals. You can buy all the organic you want, but if they’re sitting down with dirty hands, then it’s money out the window. Pack all-natural, alcohol-free wipes or hand sanitizer in school-aged kids lunch boxes so they clean up before digging in too.

Stay on Top of Things Don’t forget there are two sides to every story, so make sure they know to wash both their palms and top of hands too.

Young at Heart

Jennifer Perillo — Mon, 15 Mar 2010 09:57:00 -0400

During my teen years, we rented an apartment on the upper floor of a house owned by an Italian family in Brooklyn. One morning, while leaving for school, I noticed a smear of chocolate in the corners of their sons’ mouths. Intrigued, I asked what they were having for breakfast and their mother showed me a jar of Nutella. I asked my mom why we couldn’t have chocolate for breakfast and she said because chocolate wasn’t a breakfast food. While we’re Italian-American, this part of the Italian hadn’t seeped through I guess. I’m normally good at holding grudges, but I’ve let this one go.

Now a mom myself, I understand why she said what she did, but I’ve chosen to channel my authentic Italian roots and pretend “when in Rome…” Needless to say, there have been many a morning that my 6-year old has enjoyed a tiny bit of nutella on toasted whole grain bread. And yes, she loves it with peanut butter as a sandwich in her lunch box—paired with an apple and some yogurt, of course. It’s become such a favorite I decided to recreate the recipe by looking at the ingredients listed on the jar— except mine is free of the palm oil found in the domestically produced ones.

Life is all about balance, whether it’s my challenges as a working mom, house manager (an unofficial title), or head chef. I’d much rather know my daughter greets her home-packed lunch with enthusiasm. And if a little bit of this homemade chocolatey treat gets the job done, I can rest a bit easier. Besides, there’s a kid at heart in all of us—and I’m betting it too can’t resist a smear here or there.

Creamy Hazelnut Chocolate Spread
makes one generous cup

1 cup shelled, toasted hazelnuts, skins removed
4 ounces milk chocolate pieces, melted & slightly cooled
2 tablespoons cocoa
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
a few drops, vegetable oil (optional)

Add hazelnuts to the bowl of the food processor attachment on your Cuisinart Stand Mixer. Pulse until it becomes a smooth butter-like consistency. Add the melted chocolate, cocoa, sugar and vanilla. Process until smooth and well-mixed. Add vegetable oil one drop at a time, and pulse to a smooth, spreadable consistency, if necessary.

Shape Shifting

Vivian Manning-Schaffel — Wed, 10 Mar 2010 13:12:00 -0500

Unless you are an actress, model or gym rat, physical fitness is rarely a priority in the first few months after having a baby. But exercise - even in small doses - releases feel-good bursts of energy called endorphins throughout your body. And those endorphins beat that third cup of caffeine hands down as a way to help a new mom keep her energy up.

I know, I know, who has time to go to the gym with a baby? Between feedings, burpings and diaperings, it can take an hour just to suit them up and get them out the door.

The important thing to realize is that when it comes to exercise, every little bit counts. Every fifteen minutes you spend exercising is fifteen minutes closer to getting your old body back. And who knows, you might just get addicted to the endorphins!

Here are a few easy ways to burn a few extra calories -- some even with baby in tow:
Walking-
We often take it for granted, but walking DOES count as exercise, especially while lugging a ten-pound infant around. Invest in a back-friendly baby sling or carrier, tie up your sneaks and hit the road. Or just load up baby in the stroller and push it across town. Give yourself a destination, like the coffee shop a mile away, or a bookstore in the next neighborhood. You'll gain some peace of mind, get your heart rate up, and baby will probably enjoy a dose of fresh air.

DVDs & Videos
Exercise DVDs or videos are available in almost any bookstore or library, and make for a great way to work out indoors. A perfect option for the new mom who easily gets bored or is dealing with inclement weather, you can set up right in the comfort of your own living room (no commute!), and experiment with as many types of exercise as you want - change it up by trying Tae-Bo one day and yoga the next!

The Gym More and more gyms and health clubs are getting in on the postpartum exercise market. Check out your local options and see if you can find a Mommy & Me yoga class. Some facilities even offer childcare options at a decent hourly rate, so you can drop off your baby and spend an hour of "you" time in a class or on the machines to get back in shape.

Outdoor Classes
Lots of cities offer Baby Boot Camp classes or group stroller outings where babies are integrated into the workout. Look around your neighborhood for postings and meet up with other moms to burn off the baby weight, while using baby as a weight!

Mealtime Milestones

Jennifer Perillo — Mon, 08 Mar 2010 10:23:00 -0500

Homemade purees are the best start for your baby, but once she grows a few teeth and becomes curious about chunkier foods, don’t be surprised if she starts singing a different tune. Take heart in knowing this is yet another milestone, and help guide her along in her journey to ensure fruits and vegetables stay among her favorite foods. Here are a few easy solutions to get your experienced eater back on track.

1,2,3 dip! Homemade hummus is a delicious pairing for apple slices—skin on for added fiber and Vitamin C. Made mostly from chickpeas, hummus is a healthy source of protein and fiber. Throw in some yogurt and you can even consider this a well-balanced lunch too.
(For great hummus recipes, try any of ours: "Hummus," "Zuchinni Parmesan Hummus," or "Yummy Hummus")

A little seasoning goes a long way. Steamed vegetables are quick and easy but to get maximum flavor, try roasting broccoli and cauliflower with some extra-virgin olive oil and a few cloves of garlic. Toss ingredients together in an oven-proof dish and bake, covered with foil, until fork-tender, about 20 minutes in a 400ºF oven. Sometimes it just takes a break in routine and introducing new flavors to wake up any eaters’ taste buds.

Spring is on the way, and what better way to squash fussy-eating habits than with a trip to your local farmers’ market. Many vendors put out samples of their product, so this is a great, inexpensive way to let your little one try new fruits and vegetables. Then bring home some of her new found favorites and serve fresh or show her a few pictures from your cookbook—with recipes that include your bounty, of course, for a fun and tasty “mommy and me” activity.

Just Another Meat Free Monday

Jennifer Perillo — Thu, 04 Mar 2010 16:15:00 -0500

Imagine the kind of change that is a win-win for everyone. A campaign has taken hold to encourage people around the world to eat more responsibly. Honestly, it wasn’t a new concept to many of us home cooks. If you’re an avid twitterer like me, you’ve probably seen the #meatlessmonday hashtag. Then, a few weeks ago, Gwenyth Paltrow was enlightened by Paul McCartney’s UK-based Meat Free Monday campaign.

The premise is simple, yet the effect lasting. Taking meat out of the equation for just one day a week can positively impact your body, the planet and your budget. We’ve all experienced the rising costs of grocery bills. Imagine a meatless makeover of your favorite dishes. That’s just what I did recently. I’ve been crazy for lentils lately, and am in the habit of preparing a big pot of them at the beginning of the week. Well, one day I had a craving for meatballs but had no beef from my favorite farm in the freezer. I looked at the pot of lentils and had a pretty crazy idea—at least it was crazy for an Italian meat-eating girl from Brooklyn. What if I tried to re-create my recipe for meatballs using lentils instead of ground beef?

I was nervous at the start. I’m not afraid to fail in the kitchen but don’t like wasting ingredients either. As soon as I started mixing everything, that “what if” feeling went away. I knew I was on to something good. And, oh they are good…trust me. The best part is organic dried lentils cost less than $1.50 per pound—that’s a huge savings compared to the normal $8 per pound I spend for ethically raised meat at the farmer’s market. See, I told you, it’s a win for you, your wallet and Mother Earth.

Lentil-Ricotta "Meatballs"
makes about 18

These moist, tender “meatballs” soak up a lot of sauce, so be sure there’s enough in the pot if you plan on serving them with pasta. I prefer to make lentils from scratch so I can infuse them with herbs and shallots. If you decide to swap in canned ones, you’ll need to add some Italian seasoning for extra flavor. Regardless of canned or fresh made, pureeing them is quick and easy using the food processor attachment on your Cuisinart Stand Mixer.
2 cups cooked lentils, pureed
2 large eggs, lightly beaten
2/3 cup plain breadcrumbs
1/2 cup fresh ricotta
1/4 cup grated Parmesan cheese
1 1/2 teaspoon chopped parsley
Salt and freshly ground pepper, to taste
Canola oil for frying

Marinara sauce, optional

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.

When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.

A Delicious Way to Beat the Blues

Jennifer Perillo — Mon, 01 Mar 2010 15:39:00 -0500

It’s still one month until the official start of spring. The days are getting a little longer, and before you know it, you’ll be hurrying out of the park to make it home in time to cook dinner. Until then, here’s a tasty cure for the whole family to beat the winter blues: homemade blueberry frozen yogurt. Yes, I know it’s not blueberry season, but that doesn’t mean you can’t enjoy these plump Vitamin C packed berries. Frozen blueberries are available year-round, and in the off-season are usually better tasting than fresh ones being shipping long distances to your local supermarket. When mixed with yogurt, they make for a refreshing treat you can feel good about serving the kids. In fact, this is also a quick, easy and delicious way to help them get an extra boost of calcium. Come summertime, offer this healthy “treat” for breakfast, and the kids will think you’re the coolest mom on the block.

Quick Blueberry Frozen Yogurt
Makes 2 servings

For an added protein boost, try swapping in Greek yogurt.

1 cup frozen blueberries
½ cup vanilla yogurt

Add the ingredients to the bowl of your Cuisinart mini-prep and pulse a few times until berries and yogurt are fully combined. Serve immediately for a slushy treat or freeze until firm enough to scoop, about an hour.

Smart Snacking

Jennifer Perillo — Fri, 26 Feb 2010 10:23:00 -0500

When I was a kid, I remember my sister and I would argue over who got to go supermarket shopping with my mom on Saturday mornings. My mom always prefaced it with a comment along the lines of “we’re not buying anything unless it’s on sale or I have a coupon.” These days, that’s the least of my worries when the kids are in tow. Snacks have become the real danger strolling up and down the aisles. As Jennifer Steinhauer cited in a ,a href="http://www.nytimes.com/2010/01/20/dining/20gusti.html">New York Times article a few weeks ago, what to eat between meals has become a bit of an obsession when it comes to our children.

Some snacks times are obviously justified. Take after school or pick up from daycare for instance. My girls, having eaten lunch around noon, are understandably hungry come three o’clock. Frankly, even my tummy starts rumbling for a pre-dinner pick me up. That’s when I try to offer some cheese and fruit or yogurt to tide them over. Then there are those times when you just want a snack for the sake of fulfilling a sweet tooth. Moderation combined with healthier fun snack options goes a long way towards helping them make better food choices as they grow up.

That’s where my recipe for oven-dried apple chips comes in handy. This just happens to be the snack my six-year-old requests most often when we’re shopping, and boy are packaged brands expensive. Her almost two-year-old sister has taken a liking to them too, so you can imagine the savings by making them myself. Another added bonus is there’s only one ingredient, and even the kids have no problem pronouncing it: apples!

Oven-dried Apple Chips
makes about four dozen

If you're baking two trays at a time, be sure to rotate the pans halfway through for even baking. For birthday parties and other celebrations swap potatoes for the apples to make your own healthier, oil-free chips—a small sprinkling of sea salt is all you need for flavoring.
1 medium to large apple, cut in half and seeds scooped out
Silicon lined baking sheets

Preheat oven to 225ºF. Use the thinnest slicing blade setting on your Cuisinart Elite Collection food processor to cut the apple halves into thin slices. Place apple slices single layer on a silicon-lined baking sheet. Bake for one hour until crisp and dried. Let stand for two minutes then gently remove with a metal spatula and transfer to a dish or platter and let cool completely before serving. Will keep fresh in an airtight container for up to three days.

Skillet Croutons

Jennifer Perillo — Thu, 25 Feb 2010 11:47:00 -0500

Believe it or not, there are a few good things that have come out of the economic situation of our country over the last few years. One of them being a return to home cooking and revisiting the "waste not want" mentality many of our parents had ingrained during their own upbringing. I often roast a whole chicken and bulk up dinner with extra vegetables and sides, so I’ll have leftovers to use in tacos another night. Not only does this save money on the grocery bill, but it also makes for a quicker weeknight meal since the chicken is already cooked and just needs seasoning.

The same theory can even be applied to “supporting” ingredients and items we might easily discard, like day-old bakery-bought bread. Whether you like them big and chunky or tiny and bite-size, homemade croutons are a delicious departure from their packaged counterpart. This version comes together very quickly on the stovetop instead of the oven. Another bonus, you can use the food processor attachment of your stand mixer to pulse them into homemade seasoned breadcrumbs.

Parmesan Skillet Croutons
makes about one cup

1 cup diced day-old baguette (small or large dice depending on your preference)
1/2 teaspoon finely chopped fresh parsley
1 tablespoon grated Parmesan cheese
Salt and freshly ground pepper, to taste
2 teaspoons extra virgin olive oil

Toss all ingredients together in a bowl until bread cubes are well coated.

Heat a skillet over medium heat. Add seasoned bread cubes to pan and cook, turning occasionally, until golden all over, about 5 to 7 minutes for ¼-inch diced cubes. Store in an airtight container for up to 3 days.

A Lighter Muffin

Jennifer Perillo — Mon, 22 Feb 2010 12:00:00 -0500

I’m not one for whole-wheat flour. There’s something about the earthy flavor and it tends to make denser baked goods. Luckily I found a nice compromise at my local farmers’ market a few weekends ago: organic “half-white” flour. According to the producer, Farmer Ground Flour, this type is common in Europe, and is a blend of white and whole-wheat flours. The label describes it as a “medium protein bread flour that retains some of the bran and germ”. The texture is lighter than both whole-wheat and regular all-purpose white flour, without a discernible earthy aroma. Sounds like a win-win to me.

I used it to make a lemon-glazed raspberry cake for my mother-in-law’s birthday and then decided to tinker with my blueberry muffin recipe a few days later. I’m happy to report the result is a lighter, more delicate crumb and delicious with a smear of homemade butter. The only problem is it’s quite expensive at $5 for a two pound bag ($10 for five pounds). A more economical substitute can be made by sifting equal parts whole-wheat pastry flour and white flour.

Lemon Blueberry Muffins
Makes 18 standard size muffins

1 cup plus 1 Tbsp all-purpose white flour
1 cup whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 cup sugar
1/2 tsp salt
freshly grated zest of 1 lemon
1 stick butter, softened
2 large eggs
1 cup buttermilk
1 1/2 cups frozen wild blueberries

Preheat oven to 350º. Line one 12-cup and 6-cup muffin tin with recycled paper liner, or coat with cooking spray.

In a large bowl, sift the whole-wheat flour and 1 cup of the white flour. Add the baking powder, baking soda, sugar, salt and lemon zest and whisk to combine; set aside.

In a stand mixer fixed with the paddle attachment, beat the butter and sugar until creamy. Beat in the eggs until well combined. Add the flour mixture and buttermilk, beating until just combined.

Toss blueberries with remaining tablespoon of flour. Fold blueberries into batter. Evenly spoon batter into prepared muffin cups (it will be very thick) and bake until golden, about 18 to 20 minutes. Remove from oven and serve warm or let cool completely in baking pan.

Deciphering Today's Meaty Options

Vivian Manning-Schaffel — Fri, 19 Feb 2010 16:36:00 -0500

Take a stroll through any supermarket and you'll find more and more options to choose from -- organic vs. non-organic, free-range vs. antibiotic-free. If you are a meat-eater, here is some background information about what these different labels mean, so you can decide which to buy for your child.

Antibiotic Free
Most cows, chickens, and other livestock either eat or drink low levels of antibiotics to speed their growth and keep them from spreading illness to each other in the tight quarters they live in. However, there is some important information about the use of antibiotics in meats and poultry that is worth paying attention to.

The basic rule with any antibiotic is this - the more an antibiotic is used to stave off a strain of bacteria, the more the bacteria will become resistant to it. That said, antibiotics used in agriculture have contributed to the emergence of bacteria resistant to common antibiotics.

Eating meat or poultry containing antibiotics doesn't transfer them directly to you and your child, but there is some concern that the overuse of these antibiotics will increase antibiotic-resistant bacteria. And experts warn that there are new strains of diseases emerging that no longer respond to antibiotics.

On the flipside, if antibiotics aren't given to animals kept in pens, or are given in too small a dosage, the bacteria can survive and multiply into resistant strains of disease. Some of these bacteria can be spread by eating the meat, causing strains of food poisoning that are hard - or impossible - to treat.

For more information on the benefits of antibiotic free meat, visit Eat Well Guide.

Free-Range
The term "free-range" describes animals that are allowed to graze the farm freely, as opposed to the close confinement of a pen.

In theory, free-range animals are healthier and eat better, and thus are less likely to need antibiotics. Unfortunately, the standards for free-range labeling don't include the use of preventive antibiotics. So just because a meat is labeled "free-range," does not necessarily mean it is antibiotic free.

Organic
Certified organic meat is devoid of antibiotics, hormones, or any other drugs used in industrial agriculture. Proponents of organic food say they really can taste the difference. As the organic food movement is at an all time high, it's pretty easy to find organic meat at any supermarket chain, farmers market, organic food store or even at the butcher.

A Savory Start

Jennifer Perillo — Tue, 16 Feb 2010 15:13:00 -0500

We all know that saying about breakfast being the most important meal of the day, right? Well, it’s especially true for your little one. Toddlers burn lots of energy throughout the day, and oatmeal is one of those good for you stick-to-your-ribs kind of meal. It’s high in fiber, and steel cut oats are a particularly good source of protein too. Add in some fresh fruit and it’s a well-balanced meal.

Want more good news? Oatmeal can be topped with more than just fruit. Savory oatmeal is a delicious way to introduce your baby to new flavors, and makes for a perfect grown-up treat too, as you’ll see in this recipe for steel cut oats with caramelized onions and fresh ricotta. Sauteed onions have a naturally sweet flavor and the ricotta compliments the already creamy texture of the oatmeal. Experienced eaters will lap this up—my 21 month old grabbed the last lick. And for younger babies, skip the onions and puree it in the food processor with the ricotta cheese.

Caramelized Onion & Ricotta Oatmeal
serves 2 adults and 1 baby

Sure, this sounds decadent and like a lot of work, but it comes together pretty quickly if you have leftover oats in the fridge and you can always make a big batch of caramelized onions to store in the fridge—they'll just need a brief reheat in the microwave.

1 teaspoon extra virgin olive oil, plus more as needed
Salt and freshly ground pepper, to taste
1/2 teaspoon molasses
1 small onion, thinly sliced
1 cup cooked steel cut oats
2 tablespoons fresh ricotta

Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 5 minutes. Stir in molasses, and a touch more olive oil if necessary. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes.

Divide the cooked oatmeal among three bowls, making baby’s portion appropriate for her age and appetite. Top with the caramelized onions and fresh ricotta.

Easy Asian

Jennifer Perillo — Thu, 11 Feb 2010 16:11:00 -0500

Something about winter screams pantry cooking. Perhaps it’s the arctic temperatures, or maybe it’s the thought of having to trudge through the snow. Whatever the reason, having a well-stock cupboard—that includes sauces and seasonings, and veggies in the crisper make for an easy dinner solution. On this particular night I had some carrots and broccoli on hand. Since it was a school day, stopping by the fish market for some shrimp was no biggie—it’s around the corner. Now I had all I needed to make a peanuty noodle dish.

I’m normally a stickler for tradition, and was going to buy real Chinese egg noodles to make this…except they were $3.19 for an 8-ounce bag. Instead I opted for a one pound box of Barilla on sale for only 99 cents (yes, a good deal, indeed). Next time, I will keep my eyes peeled in case those other noodles go on sale so I can stock up. The other great thing about this dish, besides saving money on inferior takeout, is it comes together mostly in one pot. The same water I used to boil the pasta, was also used to cook the vegetables and poach the shrimp. As a matter of fact, this dish is delicious served at room temperature, so you can even skip the last step and just toss the sauce and cooked ingredients together in a serving bowl.

Noodles with Shrimp, Veggies & Peanut Sauce
serves 4 to 6

1/2 pound dry pasta, cooked al dente according to package directions
1/2 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon fish sauce
freshly squeezed juice of 1 lime
1/2 cup vegetable stock
Chili flakes, to taste
Salt and freshly ground pepper, to taste
2 carrots, peeled and thinly sliced
1 cup broccoli florets
1/2 pound shrimp
1/4 cup thinly sliced scallions

Bring a large pot of salted water to a boil. Add pasta and cook, using package directions for al dente doneness.

Meanwhile, add the peanut butter, sugar, soy cause, sesame oil, fish sauce, lime juice and vegetable stock to the food processor attachment on your Cuisinart Stand Mixer. Pulse until combined, and it’s okay if there’s a few chunks of peanuts. Season with chili flakes, salt and pepper, to taste. Set aside.

Once pasta is done, use metal tongs to transfer cooked spaghetti to a strainer, reserving the pot of boiling water. Rinse pasta with cold water to stop the cooking process. Bring water in pot back to a boil. Add carrots and broccoli and cook until tender, but firm, about 2 to 3 minutes. Remove with a slotted spoon and set aside. Add shrimp, cover pot with lid and turn off heat. Let sit until shrimp are cooked through, about 3 minutes. Remove shrimp with a slotted spoon. Discard water.

In a large skillet or wok, warm peanut sauce over medium heat. Add cooked pasta, vegetables and shrimp, tossing to coat well. Serve garnished with sliced scallions.

A Well-Stocked Pantry

Jennifer Perillo — Fri, 05 Feb 2010 13:03:00 -0500

Root vegetables—the staple of winter farmer’s markets here in the Northeast. Well, good news is just when you thought you’d had enough of them, I’ve got a new recipe that will leave you loving them all over again. What if I told you a handful of carrots, celery, onions and a few other easy-to-find ingredients could save you over $100 in grocery shopping? Now that I have your attention, let’s talk about a pantry staple: homemade stock.

We’ve all resorted to store-bought stock, whether in a pinch, or simply for ease and convenience. With a little planning, you can make enough vegetable stock to feed an army, yet it’ll only take up a small bit of real estate in your fridge or freezer. Have you ever made split pea soup off the back of the bean bag? The one my husband first started making many moons ago called for a packet of bouillon—the powdered concentration equivalent to canned broth basically. Now you can skip the cans and packets and head straight to the kitchen to make your own all-natural, preservative-free version to use in soups, stews, risottos…really the possibilities are endless.

Homemade Vegetable Bouillon
makes one quart concentrated or 48 quarts diluted

Two things to remember with this recipe: 1) a little goes a long way and 2) you're essentially curing the vegetables in salt, so that’s why you need so much of it to start. Depending on the size of your Cuisinart food processor, you may need to make this in two batches, or just halve the recipe.

4 carrots, trimmed, scrubbed & cut into large pieces
3 celery ribs, cut into 1/2-inch pieces
1 leek, white part only, sliced
1 small onion, peeled & quartered
10 sun-dried tomato halves
1 1/2 cups cremini mushrooms (caps & stems), cleaned & quartered
2 cloves garlic
generous handful of fresh parsley, including stems
7 ounces salt
1 teaspoon black peppercorns

Add all ingredients to the bowl of a food processor and pulse until it forms a wet paste and is well combined. Store in an airtight container in the refrigerator, or separate into smaller portions to store in the freezer. To use, combine one measured teaspoon with one cup boiling water, adding more water as necessary to adjust to your liking.

Lentils: The Little Bean that Could

Jennifer Perillo — Wed, 03 Feb 2010 12:51:00 -0500

Unlike most dried beans, lentils are a busy mom’s best friend. They don’t require an overnight soak and they are ready in less than 30 minutes. Another bonus is that they’re packed with protein and fiber to keep your little ones on the move—inside and out. They also keep in the refrigerator for a few days, so make a double batch and you can use them to prepare veggie burgers—a big hit with my sometimes finicky six year old. They also go great with pasta or simply pureed for even the youngest eaters in the family. Come to think of it, lentils are a win-win in my house: quick cooking, delicious and a perfect fit for the whole family.

Lentils
yields about 24 ounces cooked lentils

1 cup uncooked lentil beans
3 cups vegetable stock
1 bay leaf
1 clove garlic, smashed
1 shallot, sliced
Salt and freshly ground pepper to taste

Add all ingredients to a 2-quart pot. Bring to a boil. Reduce to a simmer, and cook for 20 minutes, until lentils are tender (cook a few minutes less if you prefer lentils with a bite).

Lentil Burgers
makes 4 to 6, depending on size

1 1/2 cups cooked lentils (about 10 ounces)
1 large egg, lightly beaten
1/2 cup plain breadcrumbs
2 teaspoons extra virgin olive oil

Place cooked lentils in the workbowl of a food processor. Pulse until mostly pureed, leaving some whole lentil pieces. Turn into a mixing bowl and stir in the egg and 1/4 cup of breadcrumbs. Cover and refrigerate for two hours, or overnight.

Remove lentil mixture from the refrigerator and stir in the remaining breadcrumbs. Shape into 4 to 6 patties. Meanwhile, heat olive oil in a nonstick skillet over medium heat. Add patties and cook until golden brown all over, about 3 to 5 minutes on each side. Serve hot on toasted buns or over mixed greens.

A Taste of Summer

Jennifer Perillo — Sat, 30 Jan 2010 13:25:00 -0500

I miss tomatoes. Juicy, ripe tomatoes. Perhaps in a caprese salad, or simply tossed with sliced red onions and drizzled with olive oil, salt and pepper. It’s still winter here in the Northeast, and while tomatoes are readily available in supermarkets, they cannot compare in flavor and taste to when they are in season and harvested locally. How could they after traveling thousands of miles?

I’m not giving up on my ruby, lycopene-filled friends. If you managed to can some last summer, then please don’t forget to invite me for dinner the next time you pop a jar open. If you’re like me, though, canned tomatoes are a helping hand in getting through these cold, grey days. What better way to beat the winter sniffles than with a warm bowl of tomato soup? My husband loves it served with a grilled cheese sandwich.

Start off with good-quality tomatoes. San Marzano are my favorite. After a slow roast in the oven, they intensify into a rich concentrated flavor. A quick spin in the blender with some stock and you’ll be ready to relax and start counting down the days until Spring.

Slow-Roasted Tomato Soup
serves four

One 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
1 1/2 cups reserved tomato juice
1 cup vegetable stock
1/4 cup heavy cream, optional
Croutons, to garnish

Preheat oven to 300ºF. Line a baking sheet with heavy-duty foil; set aside.

Drain tomatoes, saving the juices for preparing the soup (you should keep about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.

Transfer cooled tomatoes to the blender bowl attachment on your Cuisinart Stand Mixer. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream, if using, and cook for one more minute. Serve garnished with croutons.

Cutting Corners

Vivian Manning-Schaffel — Mon, 25 Jan 2010 16:47:00 -0500

Babies are expensive little creatures. With all the wonderful things they bring, they don't come with user manuals or an accessories kit. And they develop so rapidly that, as soon as you gather all the tools to bring them through a certain phase, it's time to head back to the store again for more stuff.

All parents could benefit from cutting corners here and there.

Check out these inexpensive ways to score great baby goods for less:

Coupons - Save lots of money on diapers, wipes and formula by clipping coupons. Those free parenting magazines delivered to your door each month are full of them. By taking the time to flip through each issue and clip out what you need, you can easily save between $5-$25 per month on baby supplies. Also, visit each of your favorite diaper/formula manufacturers' websites and sign up for special offers - if you are on their list, they tend to mail out discount coupons regularly. A little effort adds up to big savings!

Clothing Swaps - The great thing about having a friend with a baby slightly older than yours, aside from their priceless advice, is the leftover baby swag. If you happen to have a friend with a baby six months or older than yours, ask if you can borrow some of their child's gently used baby clothes. Sure, every parent has a few new articles of clothing for their sweetie that they'd like to treasure as mementos, or save for another child, but by arranging a clothing swap, your pal will gain back some much needed storage space and you'll save tons of money on clothes your kid will only sprout out of in seconds flat.

And why not pay it forward? If you have a friend with a slightly younger child, offer to loan them clothing that your child has outgrown. Keep the good karma going!

Furniture - It's great to save money on certain big-ticket items like baby furniture, car seats and the like. But for safety's sake, some of these items are much better to splurge on. Here's what to buy used, and what to buy new:

Buy New

Cribs: You really should invest in a new crib to assure it meets today's safety requirements. Also, often times cribs don't reassemble as well the second time (a serious safety hazard), so it's usually better to shell out for a brand new bedtime spot.

Car Seats: It's better to buy car seats new due to rapidly changing safety features. Both infant (rear facing) and toddler (front facing) car seats must be LATCH (Lower Anchors and Tethers for Children) system compatible to meet legal safety requirements.

Buy Used With Caution

High Chairs: Many high chairs are made of plastic and, after a few years, can begin to wear. You want your high chair to assemble with the utmost security. Make sure it has a three-point safety belt and can withstand twenty-five pounds or so of weight.

Buy Used

Bureaus/Storage Furniture: If they are in excellent condition and can be anchored into a wall for safety, there's no reason not to buy a great looking piece of nursery furniture used and paint/spruce it up for your baby's room.

Changing Table: These are generally really easy to reassemble and are widely available - lots of kids outgrow them around the age of three. For hygienic reasons, be sure and invest in a new contoured changing pad and two or three waterproof pad covers that you can rotate.

Baby Carriers/Slings: Babies tend to get really picky about how they like to be lugged around. That said, parents go through a lot of trial and error in finding the right means to transport them. Check out online listings, local parenting groups, and garage sales for gently used baby carriers. If baby doesn't happen to like what you score, your wallet will feel a lot less pain.

Toys: There are so many new toys and gadgets on the market to aid in babies' development. But unless you're Madonna, it's almost impossible to bankroll all the latest and greatest stuff. Besides, there's no way to tell which toys will become favorites and which will end up gathering dust.

Make the rounds of flea markets, garage sales and stoop sales to see what toys other parents are trying to off load. You can score some amazing deals for next to nothing. Just be sure to give your loot a good hose down and disinfecting before offering it to your little one.

Food - Making and freezing your own baby food can save you a ton of money at the grocery store, not to mention offer your child nourishment free of additives and preservatives. Just grab your handy Cuisinart Elite 14-Cup Food Processor and get to it!

Game Time!

Jennifer Perillo — Fri, 22 Jan 2010 14:03:00 -0500

Escaping sports seems impossible in my house. There’s always some guy hitting, swinging at, throwing or dunking some sort of ball when it comes to weekend TV viewing. I figure if I can’t beat ‘em, then I can at least eat something yummy and pretend to feign interest. I couldn’t think of anything that goes better than chips and dip, and boy have I got a surprise for you. We’re not opening any packets in my house. Instead, we’re slicing and sautéing some onions for a tasty treat. The prep is incredibly easy but the pay-off is priceless: homemade onion dip without the artificial aftertaste. The secret is caramelizing the onions. The rest is child’s play—literally, the kids will have a blast pulsing the ingredients into a creamy dip worthy of any chip…or carrot stick.

Caramelized Onion Dip
Makes about 1 cup

2 teaspoons extra virgin olive oil
1 medium onion, sliced thin
1/3 cup sour cream
1/3 cup 2% Greek yogurt
Salt and freshly ground pepper, to taste

Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 10 minutes. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions, Stir, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.

Add onions, sour cream and yogurt to the bowl of the food processor attachment on your Cuisinart Stand Mixer and pulse until well mixed and the onions are mostly, but not completely chopped. May be stored in an airtight container for up to two days.

Hooray For Hummus!

Vivian Manning-Schaffel — Tue, 19 Jan 2010 12:21:00 -0500

Being of Armenian descent, I grew up eating lots of food that none of my other friends had for dinner. At the time it made me feel like the odd kid out, but since then, many of the dishes I grew up eating have been mainstreamed into the American pantry.

Take hummus, for example. My mom's hummus recipe makes for a healthy, protein-packed snack for kids over the age of one. Kids love to dip things, so serve up your hummus with small pieces of pita, on a mini-bagel as a sandwich, or with crisp medium size chips.

One question remains: Just what the heck is hummus made of anyway? By Arabic definition, Hummus means chickpea, aka the garbanzo or cece bean. And with the basic ingredients and your handy Cuisinart Elite Food Processor, this tasty, healthy, anytime treat can be at your fingertips.

Anny's Yummy Hummus

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (to taste)
1 1/2 tablespoons tahini
2 cloves crushed garlic
1/2 teaspoon salt
2 tablespoons olive oil (to drizzle on top)

Drain chickpeas

Save liquid from can

Combine lemon juice, tahini, garlic, salt and olive oil in Cuisinart PowerPrep Plus 14 Cup Food Processor. Add liquid from chickpea can

Blend for 3-5 minutes on low until smooth

GROWN-UP HUMMUS:
Hummus is also an easy-to-make party dip for those nights you get to spend in the company of your peers. Give it a kick by topping it with chopped parsley, a dash of cumin, and a dash of paprika.

Sweet Potato, Leek & Ricotta Souffle

Jennifer Perillo — Fri, 15 Jan 2010 12:37:00 -0500

The Cuisinart Stand Mixer’s food processor attachment ensures a super smooth sweet potato puree. Mom’s take note, the puree is a great first food for babies.

Serves 6

2 large sweet potatoes, roasted, peeled, flesh scooped out & pureed
1 leek, sliced
4 tablespoons of butter, softened
1 cup ricotta, drained of any excess water
4 eggs, separated
salt and pepper

Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch ceramic or glass pie plate with butter; set aside.

Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and sauté until tender and fragrant; set aside. Meanwhile, using the whisk attachment on your Cuisinart Stand Mixer, beat the egg whites until stiff peaks form; set aside.

In a separate medium-sized bowl, mix the sweet potato puree, butter, ricotta, egg yolks and salt pepper together. Stir in leeks. Fold in the egg whites. Spoon into prepared pie dish and bake for 1 hour, until puffed and golden. Serve immediately.

New Year, New You

Jennifer Perillo — Sun, 10 Jan 2010 14:37:00 -0500

Thanksgiving to New Year’s Eve - all bets are off when it comes to treating myself from a food perspective. Between parties, baking for friends and creating new recipes to share with all of you, I feel ready to give Santa a run for his money in that big red suit. Then the light of reason comes in the form of January 1st. It’s a new year. A time to wipe the slate clean. 2010 has no idea the indulgences I allowed myself the year before, or at least that’s how I’m choosing to look at it.

While sweets, carbs and all that other good stuff will always be a part of my cravings, I’m tempering them with healthier choices like this granola and berry smoothie recipe below. It’s the perfect balance of fiber, calcium and fruit. It’s also a great on the go breakfast, so get ready to fill your travel mug with a caffeine-free natural pick me.

Granola & Berry Smoothie
serves one

Feel free to swap in your favorite frozen berries, and depending on the size of your blender you can easily double or triple this recipe. Oats are also an easy substitution for the granola if you’re all out but still want to get a healthy start to the day.

1/2 cup granola
1 cup frozen strawberries
1 cup milk

Add all ingredients to the bowl of a blender attachment on you Cuisinart Stand Mixer. Process until smooth.

Tea Time? Scone Time

Jennifer Perillo — Tue, 05 Jan 2010 14:39:00 -0500

Years ago I used to treat myself to a few quiet stolen moments at a quaint little patisserie in my Brooklyn neighborhood. All I had to do was choose my tea flavor and minutes later a hot pot and a three-tiered tray of sweets and snacks arrived for my afternoon tea service. The finger sandwiches, queen’s cakes and madeleines were delicious but the most anticipated delight was the scone. They offered two to three varieties daily and the tea service included double cream and preserves. My method for devouring the tray of goodies was to start with the scone, figuring I could take the rest home if I got too full (which I usually did).

Two kids later, there’s not much time for those leisurely getaways, so I’ve done what any resourceful cook would do: I perfected my own scone recipe. Now the whole family can enjoy them, and they make a beautiful addition to my weekend brunch baskets.

Almond Scones
Makes eight
For a smaller serving size, divide the dough before shaping into ½-inch thick circles, the proceed with cutting into triangles. Check for doneness starting at 8 minutes.

2 cups flour
¼ cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
4 Tablespoons chilled butter, cut into 8 pieces
1/2 cup plus 1 Tablespoon heavy cream
2 large eggs
1 teaspoon almond extract
1/3 cup sliced almonds
coarse sugar for finishing, optional

Preheat oven to 400ºF. Add flour, baking powder and salt to the bowl of the food processor attachment of your Cuisinart Stand Mixer. Pulse to mix dry ingredients.

Add chilled butter to dry ingredients and pulse until mixture resembles a coarse meal.

In a small bowl, whisk together with 3/4 cup of the heavy cream, eggs and almond extract. Pour into the food processor and pulse until just combined and it forms a ball.

Turn dough out onto an floured work surface and shape into a ½” thick circle. Cut into eight equal triangles, and place on an ungreased cookie sheet. Brush scones with remaining heavy cream and sprinkle tops with sliced almonds and sugar, if using. Bake 12 minutes or until bottoms are golden. Serve warm or store in an airtight container up to one day; reheat in a 350ºF oven for five minutes before serving.

Hold the Fries

Jennifer Perillo — Wed, 23 Dec 2009 14:53:00 -0500

Some foods are so delicious they should be enjoyed year-round. This past Hanukkah a good friend told me about her method for making latkes. It’s actually a Martha Stewart recipe but in my heart it will always be Olga’s. The secret to a crisp on the outside, soft-pillowy on the inside latke is adding the potato’s natural starch back to them. Olga likes to hand-grate her potatoes, and while I agree for small batches, I can’t imagine not using the food processor if company is coming.

So how exactly do you add the starch back you’re wondering, right? Easy. Let the grated potatoes sit in icy cold water for a few minutes to crisp them up. Scoop the potatoes and pat dry in a cloth towel. Let the water sit for 10 minutes, and when you look back, you’ll see the starch has settled to the bottom of the bowl. Carefully pour off the water, and you’re left with the starchy goodness that will yield the crispiest latke ever. I’ve been hooked on this recipe so much, I decided to serve them with burgers for dinner last week. My daughter was a bit skeptical, but once I swapped in ketchup for the traditional apple sauce, she was sold too.

Potato Latkes
Adapted from Martha Stewart
Makes about 18

2 large russet potatoes, peeled
1 small white onion, finely grated
1 large egg, lightly beaten
3 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Fit your Cuisinart Stand Mixer with the food processor attachment. Place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded. Repeat process with remaining potatoes; transfer to a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.

Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard. Transfer potatoes back to bowl with potato starch.

Add onions to bowl; stir in eggs, flour, salt, and pepper.

Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.

Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.

The Ultimate Potluck Party

Jennifer Perillo — Fri, 18 Dec 2009 12:42:00 -0500

When the days get shorter and temperatures dip into unthinkable territory, I like to have a house full of company. Think of it as a greener way of heating the house with all those bodies inside. On such occasions, I serve dinner buffet style, and I’m not all that concerned about the dinnerware matching either. It’s more about relaxing and enjoying the company of friends. One of my favorite meals to make is a hearty beef stew in my slow cooker. It does all the heavy lifting so I can run out and get some wine. I’ll let guests bring the dessert and some crusty baguettes for sopping up the sauce (we’re among friends, so dragging a piece across the dish is completely okay). If I’m really doing well on time, I might even make some homemade pappardelle to serve it over.

The most important thing to remember when making beef stew is to pat your meat dry before tossing in flour. You want the flour to form a dry crust around the meat before browning it in some hot olive oil. Once that’s done, remove the beef cubes and set aside. Give the carrots, onions, garlic and mushrooms a turn in the hot pan so they can caramelize a bit. Then you’re ready to scrape up the tiny bits of browned goodness at the bottom of the pot. This is done by pouring in some beef stock or red wine, and is called deglazing the pan. Transfer it all to your slow cooker, and the 20 minutes of prep work will result in a tender, comforting stew everyone will be talking about the next day.

Jennie’s Beef Stew
Serves 6

½ cup unbleached flour
1 teaspoon salt
Freshly ground pepper, to taste
2 pounds beef stew meat, cubed & patted dry
2 tablespoons olive oil, divided
1 pound wild mushrooms
2 garlic cloves, smashed
1 large onion, cut into quarters
4 medium carrot, cut into 1-inch pieces
1 cup dry red wine
2 tablespoons tomato paste
2 cup beef stock
1 bay leaf
½ cup parsley leaves

In a pie plate, mix the flour, salt and pepper. Coat beef cubes with flour, shaking off any excess. Heat half the olive oil in a heavy-bottomed pot. When hot, sauté the beef in batches, turning once or twice, until nicely browned on all sides. Transfer to the ceramic pot of your Cuisinart Slow Cooker.

Add the mushrooms, garlic, onion and carrots to the skillet and saute golden, adding the remaining olive oil as needed. Remove the vegetables and add to slow cooker.

Add red wine to the skillet, scraping up the brown bits with a wooden spoon. Stir in the tomato paste and beef stock. Pour all ingredients into the ceramic cooking pot. Add the bay leaf. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low. Slow cooker will automatically switch to Warm when cooking time has elapsed.

Serve in deep bowls over rice or thick pasta noodles, garnished with the chopped fresh parsley.

Fiesta Time

Jennifer Perillo — Thu, 17 Dec 2009 15:10:00 -0500

Busy weeknights call for a well-stocked pantry. It’s really easy to enjoy a home-cooked meal when you have all the ingredients at your fingertips. One of my family’s favorite dinners is taco night. We all love making our own creations piled with pico de gallo, guacamole, and all the other fixings. One thing we seem to be divided on is what to do with the refried beans. I love them served over rice, and my husband prefers a spoon or two nestled inside the taco shells. Though one thing we do agree on is that nothing compares to refried beans made from scratch. All you need is a can of pinto beans, an onion, and some olive oil. My recipe also calls for bacon, which I use if I have some in the fridge or freezer. And if not, I don’t sweat it—they still taste pretty darn delicious and make for a vegetarian-friendly filling too.

Refried Beans
Serves 4

I normally rinse canned beans to reduce the sodium, but the liquid they sit in is key to making them “refried”. The bacon adds a delicious smoky hint but you can leave it out to make a vegetarian version.

1-15 ounce can pinto beans
4 slices thick-cut, good quality bacon, chopped
1 small onion, chopped fine
1 clove garlic, minced
Olive oil, as needed
Salt & freshly ground pepper to taste

Pour the beans with their liquid into the work bowl of your Cuisinart food processor. Process until almost smooth, leaving a few chunky pieces; set aside.

Heat a medium non-stick skillet over medium flame. Add bacon and sauté until it starts to brown. Add onion and garlic and sauté until bacon becomes crisp and onions and garlic turn golden (you can add a little olive oil if there is not enough fat from bacon).

Add the chunky pureed beans to the skillet. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and cover, or transfer to a covered casserole dish until ready to serve.

Mealtime Magic

Jennifer Perillo — Tue, 15 Dec 2009 15:25:00 -0500

Once your baby starts solids, dinnertime may seem challenging, but there’s no reason to cook separate meals for the whole family. All you need is a good strategy. Begin with the base of your meal, which is usually where you start adding seasonings. You can control the flavors at this point, and it’s easy to reserve some more mild tasting portions that are perfect for baby.

One of daughter’s favorite first foods was butternut squash. I’d split the squash lengthwise, remove the seeds and roast in a 400º oven until the flesh was tender. Once cooled, it’s easy to puree in your Elite food processor. Some would become her dinner, while the rest was used to make a butternut squash risotto. Now, at 18 months, she enjoys getting to eat the whole meal.

And as baby grows and becomes a more experienced eater, you can add diced, roasted root vegetables as a side your dinner and she can happily munch away—just reserve some to roast in a separate pan where you can adjust the seasoning for her developing palate. And to end the meal, give this naturally delicious treat a try.

Apple “Compote”
makes 2 to 3 servings

It may be too soon for apple pie, but add an extra apple to your shopping cart to make this wholesome treat. In fact, it’s so healthy, you can serve it as a snack, or mixed into yogurt.

1 apple
1 tablespoon water
¼ teaspoon ground cinnamon

Peel and core an apple; add it to a small pot with enough water to just cover the apples. Bring to a boil, then simmer until fork tender. Drain and puree until very smooth in a food processor for babies 6 months and up, or keep it chunkier for older, more experienced eaters.

Family Memories

Jennifer Perillo — Mon, 14 Dec 2009 15:38:00 -0500

There’s something very comforting about baking during the holidays. I think much of it has to do with connecting to times past and, in some cases, bridging the gap between loved ones long gone. This weekend I set out to make something to bring to a friend’s Hanukkah party, and was reminded of how my husband talks of his grandmother’s rugelach. His mother doesn’t care much for cooking, so it was no surprise she didn’t have the recipe. I wasn’t going to let that get in my way, though, and headed to the kitchen.

Turns out, the dough is only three simple ingredients: cream cheese, butter and flour. I opted for a raspberry walnut filling over raisin, and added a dash of cinnamon for an aromatic twist. At first, it may seem the cutting and rolling is time consuming, but I found after doing the first few, the rest flew by quite quickly. They may not be my husband’s grandmother’s, but he seemed happy as a kid munching away on them.

Raspberry Walnut Rugelach
makes 48

The dough needs some chilling time, which is fine for me because there's always laundry that needs folding.

For the Dough
8 ounces cream cheese, softened
8 ounces butter, softened
2 1/4 cups flour
1/4 teaspoon salt

For the Filling
1 cup raspberry jam
1 cup walnuts, finely chopped
1/4 teaspoon cinnamon

To make the dough, beat the cream cheese and butter until light and fluffy. Add the flour and salt and beat on low speed until completely mixed. Increase speed to high and beat for 30 seconds. Wrap dough tightly on plastic wrap or waxed paper and freeze for 30 minutes or refrigerate for at least one hour.

Meanwhile to make the filling, add the jam, nuts and cinnamon to a small bowl and stir until combined; set aside, covered, until ready to use.

Divide the chilled dough into 4 equal pieces. With lightly floured hands, shape one piece of dough into a ball. Flatten slightly on a lightly floured surface, then roll out to 1/16" thick circle. Cut the dough into 16 equal triangles (you can use a pizza cutter and the same technique for slicing pizza to do this step).

Spread a small amount of filling—about a scant 1/2 teaspoon, on each triangle. Roll, starting with the thicker end of dough, towards the tip. Place on a silicon or parchment lined cookie sheet and bake for 25 minutes, until golden. Let cool on sheet for 2 minutes, then transfer to a rack and cool completely.

Holiday Entertaining, Manicotti Style

Jennifer Perillo — Thu, 10 Dec 2009 16:56:00 -0500

A lot has changed since having children, but my approach to throwing a party is still the same. Unless it’s a crowd of eight or less, buffets are the way to go. They allow you more time to spend with friends and with the right table décor, buffet set ups can be quite beautiful. One of my favorite dishes to make is manicotti from scratch. These ricotta cheese-filled tubes of pasta are actually very easy to make—the batter comes together in the blender, and guests will be impressed when you tell them they’re 100% homemade. Round out your buffet with a salad of winter greens and roasted root vegetables, an antipasto platter and keep the red wine flowing for a fabulous holiday celebration.

Jennie’s Homemade Manicotti
Makes about 16 filled pasta crepes

For the pasta:
2 large eggs
2 cups flour
¼ teaspoon salt
1 ¼ cups whole milk, more as needed to thin the batter
canola oil to lightly grease the pan

Filling:
16 ounces ricotta cheese
2 large eggs, lightly beaten
1 teaspoon freshly chopped parsley, plus more for garnish
¼ cup freshly grated Parmesan or locatelli cheese
Salt and freshly ground pepper, to taste

2 cups marinara sauce
½ cup grated Parmesan cheese

Add the pasta ingredients to the bowl of the blender attachment fitted onto your Cuisinart Stand Mixer. Blend, adding more milk as needed, until batter is a thin, almost runny consistency. Heat a nonstick 6-inch skillet over medium-low heat. Brush pan lightly with oil. Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. Transfer to a flat dish or tray. Repeat with remaining batter.

Preheat oven to 350ºF. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl; mix well. Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one. Roll crepes closed, and place seam-side down into the casserole dish. Evenly pour remaining sauce over filled crepes and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.

Gingerbread Dreams

Jennifer Perillo — Mon, 07 Dec 2009 15:53:00 -0500

My mom used to make gingerbread houses when I was kid. They were beautiful and quite elaborate, complete with mini ice cream cones camouflaged as trees under wispy layers of green-tinted royal icing. While we loved breaking into them and eating the remnants as kids, as an adult I’m more of a cake-like gingerbread fan. It’s also no secret that I adore chocolate, so a recipe that combines my love of both is heaven on a dessert plate. That’s exactly what I have for you below. I even gave it an easy sophisticated twist and added some orange zest to the batter. Dusted with a light layer of confectioners’ sugar, it’s a very grown up looking dessert with the flavor of a kid at heart.

Chocolate Orange Spice Cake
Makes one 9-inch layer cake

1 3/4 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/4 teaspoon cloves
Pinch freshly grated teaspoons nutmeg
8 tablespoons unsalted butter, softened
3/4 cup dark brown sugar
2 large eggs, room temperature
1/4 cup blackstrap molasses
1 teaspoon vanilla extract
Zest of one orange
1/2 cup buttermilk
Confectioners’ sugar for dusting

Preheat oven to 350°F. Grease and flour a 9-inch springform pan, or alternately coat with cooking spray; set aside.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and spices. Whisk to mix well; set aside.

In the mixing bowl of your Cuisinart Stand Mixer, combine the sugar and butter and beat until fluffy. Add the eggs and beat until mixed well. Add the molasses, vanilla and orange zest; beat until well mixed. Add half flour mixture and mix on low speed until just incorporated. Pour in half the buttermilk and mix on low speed until just incorporated. Repeat same process with remaining flour and milk. Scrape down sides of bowl and mix on medium-high speed for 30 seconds more. Pour the batter into the prepared pan. Bake 28 to 30 minutes, or until a skewer inserted comes out clean.

Let cool two minutes in pan, then loosen springform ring. Cool completely and sprinkle with confectioners’ sugar before serving.

Food of the Month: Quinoa

Vivian Manning-Schaffel — Thu, 03 Dec 2009 11:55:00 -0500

I'll admit it: I was afraid of quinoa. The name alone connotes a far away land where palm tree dotted mountain ranges are drenched in blinding sunlight. But its mystique beckoned me from the supermarket shelf, and I gave into its exotic allure. Boy, am I glad I did. It's delicious!

Quinoa is a unique grain - not quite a cereal, not quite a green, either. Originally from the Andes region of South America (looks like I correctly guessed its mountain vibe!), the Incas thought quinoa was sacred, and referred to it as "the mother of all grains."

When you find out what's in it, you understand why it earned its maternal moniker. It's packed with protein and contains a healthy dose of nine essential amino acids - a rarity in any kind of grain.

One would think something that sounds this exotic must be tough to cook, but it's actually very easy. Quinoa cooks just like rice - two parts water to one part quinoa -- and resembles couscous when it's cooked. It is easy to digest too, which makes it a perfect early food for young taste buds to discover.

Babies can eat pureed quinoa once they've mastered their basic grains, from the age of nine months or so. Experimenting with quinoa is great excuse to grab your Elite Food Processor and get to blending!

When introducing baby to quinoa, try pairing it with:

Carrots
Peas
Lentils
Sweet Potatoes
Turkey
Chicken

Going Ape for Apricot

Vivian Manning-Schaffel — Thu, 26 Nov 2009 12:05:00 -0500

Apricot is an amazing, healthful fruit to serve to babies. Apricots contain good quantities of Vitamins A (including betacarotene), C and Folate, as well as Potassium and Calcium.

The term "apricot" stems from the Latin term, Prunus armeniaca, or "Armenian plum." Being of Armenian descent, I was introduced to apricots as a baby myself and have always tried to make a point of keeping it a part of my (now four year old) son's finicky fruit intake. All you have to do is combine it with a little natural sweetner or yogurt to enhance its slightly bitter flavor.

Here's how you can introduce apricot to your little one:

Apricot Puree

Ingredients:

1 lb. dried apricots

2 cups white grape juice or apple juice

Prep:

Put juice and fruit in a saucepan.

Simmer for 15 minutes.

Put ingredients, including liquid, into a food processor, like the Cuisinart Elite 14-Cup Food Processor, and puree away.

Cool for 10 minutes.

Add cereal for thicker consistency if desired.

Apricot, Apple & Pear

Ingredients:
1/2 cup chopped dried apricots
1 pear, peeled, cored and chopped
1 apple, peeled, cored and chopped
4 tablespoons water
Prep:

Combine apricots and apples in a saucepan.

Add water.

Bring to boil.

Cover and simmer for 3 to 4 minutes.

Add pear and simmer for 2 more minutes.

Puree in food processor, like the Cuisinart Elite 14-Cup Food Processor.

Cool for 10 minutes.

Tastes great over rice or mixed with vanilla baby yogurt!