April 23rd, 2014
Earth Day was yesterday, I know, but better late than never? Also, I knew you’d be busy gardening and doing eco crafts using upcycled materials with your kiddos, riiiigggghhhhhtttt? I didn’t want to distract you with cocktails. But, now that all that is over, you can sit back, relax and continue to be good to our planet while you toast Mother Earth with these cocktail recipes made with organic liquor.
You read correctly. Organic liquor. As in sprits or, as we call it here, booze.
I did the hard the job of researching—and even taste testing—some of the organic liquor options on the market (someone had to) and shared the results, along with a bunch of recipes, over on Cool Mom Picks. Hey, we’ve gone organic with everything else, why not with our cocktails?
Lest you think this an Earth Day gimmick or just plain precious, I’ll have you know that the organic spirits I tried were priced comparably to conventional high-end brands and had great flavor. Plus, the companies give back in ways that you’ll be happy to support. Think using waste from processing to create bio fuel and planting a tree for every bottle sold.
So, yea, I’m serious: this is good stuff all around. Cheers to that.
April 21st, 2014
Here I go again. Another recipe from Gwyneth. Before you consciously uncouple from this post, take a breath and give me a minute. I promise the result is worth it.
You know from my post on 7-minute homemade hoisin sauce that I’m a fan of Gwyneth Paltrow’s cookbook It’s All Good. Though absurd in moments and sometimes untenable for many people’s budgets, the book is packed with many simple, delicious, healthy recipes that are very easy to make. With the talented Julia Turshen by Gwyneth’s side, it’s no surprise at how many go-to recipes she managed to pack into this book, among them this Roasted Cauliflower with Chickpeas with Mustard and Parsley.
April 18th, 2014
Holidays are the one time that I know even the least inclined will pull their kids into the kitchen for cooking and baking fun. With Easter around the corner, I wanted to give you some inspiration for cooking with the kids. Or maybe just help you out of a bind if you’re in charge of Easter brunch or making an Easter cake and still haven’t decided what to make!
I’ve been collecting Easter recipes like mad over at Cool Mom Picks: between my finds there and the One Hungry Mama archive, I’ve got you covered!
Happy cooking and baking. And, of course, happy eating, little bunnies!
April 15th, 2014
I’m often asked for advice on how to introduce salad to little kids and my answer is always the same: start by skipping the lettuce! We think of leafy greens as essential salad ingredients but, the truth is, some of the best salads are made without them. Shaved and chopped vegetables paired with creamy crumbled cheese, nuts, seeds, and even fruit make delicious salads and keep little ones from having to manage the unfamiliar, strange and, for very little ones, tough texture of leafy greens.
Shaved vegetables tend to be wispy like lettuce, so I like to start little ones on chopped salads. If you think about it, chopped salads are nothing more than familiar raw veggies like cucumber, pepper, and carrots cut into a new form which may pique your little one’s interest. (Or, of course, it may cause stress and frustration. If this happens, keep calm. It takes a while for kids to get used to salad!)
This Chopped Greek Salad is my favorite lettuce-free salad. More importantly, it’s my kids’ favorite salad, period. Even the picky one eats this. For real: the proof is in the video!
April 14th, 2014
I’ve become obsessed with Chinese Chicken Salad. I don’t know how it happened or when it even started. I just know that I can’t stop. Luckily, I don’t have to. Filling and delicious, this salad is also healthy and adaptable enough to keep it fresh day after day.
And I’m not kidding about that. I’ve really been eating this day after day.
The kids like this salad, too, especially when I throw in sesame sticks. Snack food! In salad?! It’s been a life changing combination here. The only adjustment I have to make for the little one is to dress his portion of salad with a milder version of the Chinese Mustard Vinaigrette. Okay, and we pick out the leaves, too. But lightly dressed cuke, avocado, red pepper, poached chicken, and sesame sticks is not a bad thing.
April 11th, 2014
Passover is one of my favorite Jewish holidays. As someone who grew up Greek Orthodox, a church where I was expected to sit still, be quiet, and listen from a very young age, I was blown away by the first seder I attended. There was conversation, questioning, debate—all things that I understood as unwelcome in the church in which I was raised. And, like with any good holiday, there was great food on the seder table, too. That, of course, sealed the deal.
I try to find my way to a seder every year and every time I develop a new appreciation for one of the symbolic foods on the table. This year, I’m all about charoset, a sweet spread made of fruit and nuts that is said to represent the mortar used by the ancient Jews who toiled under the rule of Pharaoh.
Mortar is not pretty stuff and, honestly, charoset isn’t the most attractive food on the Passover table. But the sweet, sometimes tart, and often warmly spiced charoset is always among the most delicious seder foods. And, really, I’ll take delicious over pretty any day.
April 9th, 2014
You guys know that I’ve been getting serious about breakfast. I’ve also been getting serious about eliminating food waste. The two things came together last week and the result was these tasty half-homemade Strawberries and Cream Breakfast Crescent Rolls.
Part of taking control of breakfast has been understanding how to choose healthy breakfast foods. With that, let me be clear: these crescent rolls are not a shining example of a healthy breakfast food. But they are not unhealthy either. They are also tasty, filling, cane made ahead, and offer a little bit of protein. Served with plain Greek yogurt and fruit, these rolls can actually be part of a balanced breakfast. And they feel like a nice surprise, too.
How are these only half-homeade and what do they have to do with eliminating food waste?
April 7th, 2014
Squash and Black Bean Enchilada Pie. Mmm. Pie. If that doesn’t get them running to the table, I don’t know what will.
This is my new favorite quick dinner. It’s got all of the flavor of authentic Tex-Mex enchiladas, but only takes half the work. And clean up is easier, too. If that doesn’t get you running into the kitchen, I don’t know what will.
April 3rd, 2014
When it comes to salad, it’s all about eating your colors.
In winter, I love white.
In spring, it’s all about green.
And between the two, only a light shade of green will do.
This refreshing Fennel and Celery Salad is the perfect transitional, early spring salad. And it doesn’t have leaves, which is always a bonus with kids!
April 1st, 2014
I shared this easy recipe way back before most of you were reading One Hungry Mama, along with a really great overview of why eggs are a great family food. And to this day, I still make eggs—and these quickest Curried Eggs—all of the time.
The best part about this recipe is that you can use eggs that you’ve cooked in advance. So you can hard boil a dozen eggs in 10 minutes at some point during the week and have them on hand for healthy breakfasts, school lunch, and this easy dinner. Talk about efficient cooking!
March 26th, 2014
Update: NO SNOW!!!
I’m at a loss. I’m in bed after a 16-hour bout of food poisoning, possibly waiting for snow to start. SNOW. This is not my week, and it’s only Tuesday.
As sick as I was mere hours ago, I’m hungry. Not quite ready to eat, but hungry for something simple and comforting. Warm, too, since, apparently, snow might be on the way. (Did I mention the snow?)
I’ll make soup tomorrow.
Yes, that’s what I’ll do. I’ll make this Curried Cauliflower Lentil Soup.
This soup comes together quickly and easily enough that I can make it the day after I’ve been in bed sick. Major points for that. Plus, it’ll nourish me back to health and keep me cozy. The kids love this soup, too, so dinner’s done, suckers. Maybe I’ll put a poached egg on top for them, to make it more filling. An egg and bread: they always turn soup into a meal.
March 24th, 2014
Many years ago, on a trip to Portugal, I got turned on to the sublime combination of chorizo sausage and clams. I was obsessed for a while, but eventually shifted my attention to some other food discovery and forgot about my Portuguese flavor obsession. In fact, until a recent dinner at a local restaurant, I hadn’t enjoyed the two together in years. But just like the first time, it only took a single bite of chorizo and clams, this time tangled with linguine, to get hooked. I’ve been jonesing to eat the two together ever since.
No problem. I cook all the time. I’ll just grab some clams and chorizo and it’s on, right? Uh, not so much. Here’s the catch:
Though cooking clams is not difficult (at all), I just can’t wrap my head around cooking clams for a quick weeknight family meal. (Can you?) So, for now, I’ll be making this Cod with Chorizo and Leeks. Though not exactly the same, cod and chorizo go beautifully together; this dish is ridiculously delicious.
More importantly, this recipe totally suits my weekday cooking mode: it’s low maintenance, easy, and quick. It’s also easy to serve to everyone in the family, no matter what their tastes. At my house, the picky one eats cod with rice and veggies; the big one adds chorizo, but leaves out the leeks; and the grownups eat this all together, in all its Portuguese inspired glory.
March 18th, 2014
These Chocolate Covered Fruit Pops are my favorite easy snack. They feel decadent, but are actually pretty healthy. Plus, all you need to make these is 5 minutes, fruit, and some homemade magic shell, which comes together with only TWO ingredients!
I made these pops using kiwis, but any fruit will do.
See: I’ve also made chocolate covered banana pops. Just as delicious.
No matter what fruit you use, these chocolate covered fruit pops make a perfect after-school snack, quick dessert, or fun treat for a laid-back dinner party or movie night. Like fondue, but way cooler!
March 17th, 2014
I’m a bit of a St. Patrick’s day grinch. I think it has something to do with the fact that I’m not into beer or green food that’s been artificially colored. But motherhood has worn me down and, though not my favorite holiday, I’ve learned to appreciate St. Patrick’s day and especially these St. Patrick’s Day recipes. Because, if nothing else, any holiday is an excuse to have fun in the kitchen.
If you’re looking for a little fun today—or, really, any day—check out these St. Patrick’s day treats, from a naturally green tea latte to boozy desserts (that can be easily adapted to share with the kids, too).
Here’s to a deliciously lucky day.
March 14th, 2014
Delicious, healthy snacks always seem like the hardest recipes to come by, so I had to share this quick Peanut Butter Dip that I whipped up for classroom snack duty. (Yes, we can bring peanut butter to school, but you can also use Sun Butter or your other favorite peanut butter alternative in this recipe.)
This easy recipe uses wholesome, kid-favorite ingredients like peanut butter and honey to create a sweet and nutritious dip that makes serving fruit—or celery or whole grain crackers—more fun. You can pack it in your little’s one lunch box, save it for after school, or even swirl some into vanilla ice cream or frozen yogurt for dessert.