Club Cuisinart Blog

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]