Guacamole, pico de gallo, carnitas, and so much more.
These mesmerizing, marble-like eggs are served to promote prosperity and wealth in the new year. Worth making a tradition!
I have an August fruit problem. It seems that no matter how much I buy, I can never get around to whipping up all of the things I plan on making. Instead, we just eat it all fresh. I think, "I'll just buy double," and then we eat double the amount of fresh fruit. And forget it when I'm dealing with fruit that we've picked ourselves! There's no amount that we can harvest that will keep us from eating every piece just as it came off of the tree or bush. It's just too good. These Blueberry Crumb Muffins are different, though. They were an unexpected exception. Because as good as freshly picked fruit is, it turns out that using your freshly picked fruit to cook something with your child—engaging them in the entire experience, from farm to table—is even better. (more after the jump)
Last week I carried on about my ever-growing fondness of quick pickles with a quick tutorial on how-to quick pickle garnishes like quick-pickled grapes and lime pickled red onions. Today's quick pickles are just as quick to prep—you need 10 minutes to make these overnight refrigerator pickles happen—but they sit overnight instead of an hour. It's a longer soak, but totally unattended and you end up with something so much more than a garnish. These are summer snack heaven, perfect for a cooling afternoon treat, picnic in the park or backyard BBQ. These can be made with other summer produce like carrots and peppers and are a perfect way to get kids in the kitchen. Little ones can easily help make these and, while they do, they get to touch, smell and feel gorgeous in-season produce. And with no pressure to eat it (unless, of course, they want to snack while they prep)! Instead, they get to wait overnight and see how a simple combination of vinegar, water, salt and sugar completely changes the way the veggies taste and feel. It's like a science experiment. A healthy, delicious one. (watch after the jump)
There's so much talk these days about how to get kids to eat vegetables, but not a whole lot about how to get them to love veggies. (You know, eventually.) This whole teaching kids to eat healthy thing is not just about getting nutrients down the gullet. After all, we could do that with supplements and protein shakes. It's really about fostering a love of healthy food that will sustain them over the course of their lives. And, sometimes, it's easier to do that while away from the pressures of meal time. Watch my latest video to get my three favorite tips for how to inspire veggie love. They are foolproof: there's no way any of these will end in tears over green beans. I promise. You can also get my reading list after the jump. (more after the jump)
Then: Margaritas. Lots of them. Chips and guacamole. More margaritas. Tequila shots. A bite of someone's enchiladas. Wait. Who's food did I just eat? Is that even our table? Dancing. Lots of dancing. Just one last tequila shot? Margarita? Whatever. Sleep. At some point. Now: A skinny girl margarita. Whatever, they aren't so bad. Just one is fine. Fish tacos! The hungry baby doesn't want fish tacos? Shit. Okay, just give him taco bites or let him eat chips tonight, for all I care. Kitchen project with mama! Homemade tortillas. Seriously. Proof after the jump. Pre-dinner dance party. Carly Rae Jepsen for the 15th time in a row. Ugh. Dinner. Happiness. Kids to bed. Did I say I was done? I was wrong: tequila shots! Who am I kidding? Just one. Skinnygirl, that is. Sleep. And it's only 9 p.m. Cinco de Mayo, you aren't what you used to be, but I love you anyway. Now, about making those homemade tortillas with the kids... (more after the jump)
Indian-style Spinach with Chickpeas I was recently invited to host a second week of "Perspectives" posts on the site of famed "green" pediatrician—and one of my most trusted parenting experts—Dr. Alan Greene. Given my deepest respect for Dr. Greene, you can imagine how honored I was to be asked back. (Plus, I could wipe the sweat off my brow: It's always good to know that you didn't botch things up the first time around!) Instead of focusing on recipes this time, I contributed a series of content on parenting towards healthier and more adventurous family eating. My favorite piece is on a topic that we haven't talked about in a while: bringing global foods to the family table. Serving global cuisines at the family table is more than just having fun with food. Beyond the opportunity to expand your children’s palate, serving global foods is an opportunity for them to build an understanding of the larger world around them. An openness to global cuisines creates a range of experiences from a willingness to try new flavor combinations to a curiosity about other peoples and cultures. If your child is not accustomed to eating ethnic foods, introducing them can be a challenge. After all, they often look, smell and taste completely unfamiliar. Hop on over to Dr. Greene's site for my 7 tips for successfully introducing global foods. The good news is that my tips work for introducing ANY new foods, from a Middle Eastern Mujaddara to a very simple and straightforward Lemony Pasta with Ricotta, Peas and (their least favorite vegetable) Asparagus. (more after the jump)
How fun is this paper bag turkey?! It's suggested as a centerpiece for the kids table, but if you're not down with turkey day age segregation, you can just set it out for the kiddos, maybe as an afternoon nibble to tide them over before dinner? Get the tutorial at one charming party. It's so easy and ridiculously cute. [via design mom]
Today marks the second national Food Day, a celebration of healthy eating created by Center for Science in the Public Interest (CSPI) and powered by a diverse coalition of food movement leaders, organizations, and you. There is no life without food. Food is health, family, connectedness, and pleasure. It is joy. Yet our American diet is contributing to health problems at a severity never seen before, for children and grownups alike. Our food isn't just making us sick, the way it's produced is also harming farmers, the environment, and the animals we rely on to keep us well fed. We've made cooking a chore and replaced the pleasure of simple home cooked foods with the cheap high that comes from the extreme sweet and salt of processed foods. The food issues that we face as a nation of parents caring for the first generation of children with a life expectancy shorter than our own—along with financial pressures, limited family time, and sheer exhaustion—have stolen our joy for food. Today I ask you to stand with me and take one step towards reclaiming it. The Food Day site will tell you that today is about sustainable food options, eradicating hunger, farm worker justice, access to and knowledge about healthier choices. To me, though, Food Day is about bringing joy back to the family table. The joy of feeling good about what you put in your body. The joy of knowing that you're doing right by your family. The joy of knowing that your choices support your local and global community. The joy of taking pleasure in small actions. Food Day isn't about making a fancy farm-to-table meal (unless you want it to be!). For us busy parents, today is about moving the needle towards joy, even if just by a hair. We can transform our diet and we can even work together to transform the American diet, but even revolutions start with small actions. And small actions earn dedication when they bring joy. So, today, to celebrate Food Day, do just one thing around just one family mealtime that celebrates the joy of healthy eating. Whatever it is—whether scrambling eggs from a local farm for a simple dinner or asking a farmer at the market to tell you about a vegetable you've never eaten before—seek out the same easy joy you feel when biting into a perfectly ripe peach or sitting down to a holiday meal with people you love. Those moments crystallize the joy of food and we can choose to feel them everyday. Starting today. (more, including ways to get involved, after the jump)
Have green peas hit your farmer's market? Not snap peas (though those are great, as well), but rather proper English peas. (You'll be happy to know that I'm off of the Spanish accent, but less happy to hear that I cannot say "English peas" without putting on a bloody horrible British accent.) The fresh green peas here in New York are gorgeous—plump, firm and cheery. Kinda like my bum, but green. (Groan.) Peas are well loved in my house. Well they are by the big one; the little one accepts them, which is better than most vegetables. As a result, we eat peas frequently, so frequently that the kids have started requesting handfuls of the frozen kind. I hand them over reluctantly, insisting that they don't eat too many. (I imagine that they'll become like those bead-stuffed beanie babies.) "Wait for dinner!" I nag. But they don't care. Honestly, I'm not sure why I bother since a frozen pea isn't that different from a frozen pea that's been steamed. But fresh peas are a whole different game. This they learned the other night while feasting on this lemony pasta tossed with shaved asparagus, fresh peas, fresh ricotta and mint. (more after the jump)
I love Laurie David and her Family Dinner team. If you know who I'm talking about and are familiar with the indispensable book The Family Dinner, then I'm sure that you love them, too. If you don't know who or what I'm talking about, allow me the pleasure to introduce you to a new favorite family food resource. (more after the jump)
I've made no secret that Rome is my favorite city in the world. That makes Italy a very special place to me. I feel at home there. The people, the fashion, the warmth... the food. Oh, the FOOD! Given my passion for Italy—and Italian food—it was a no-brainer to say, "Si!" when asked to celebrate the Summer of Italy with Barilla, an exciting six-week celebration of authentic Italian food and culture with lots of on-line fun and a bunch of special events in my hometown, New York City. All of the events leads up to the first U.S. Casa Barilla, a four-day celebration in New York's Central Park from September 13-16 featuring cooking classes, food and culture workshops, children's activities and more. I've been having a blast galavanting around NYC to attend Summer of Italy events like the Barilla Meal for a Meal giveaway/fundraiser, all of which are open to the public. And now I'm happy to report that the road leading up to Casa Barilla just got a little more adventurous! (more after the jump)
I'm FREAKING OUT over how much I love this idea. Desgined by Ruth Vatcher, this vegetable or herb "growing table" was created to encourage children to grow and prep their own food. Placed inside a child's natural dwelling (the kitchen, their bedroom), Ruth's idea is to "integrate healthy living into a child’s life from a young age." (more after the jump)
What better way to connect food and learning—and pass a hot summer day—than by setting up a lemonade stand? Planning, creating, writing, counting, communicating and connecting with the good folks in your community: setting up a lemonade stand engages children in a rich educational experience. And, most importantly, is just plain fun. You don't need much to get a stand up and running. Lemons, water and sugar—strawberries, too, if you want to offer a pink version. Some chairs, paper and markers. If you want to craft it up a notch, you can also print up these ridiculously sweet (and free!) lemonade stand printables from one of my favorite party sites, One Charming Party (the same brilliant folks behind our favorite ice cream cone party hat). (more after the jump)
On March 11, 2011, a 9.0-magnitude earthquake created a massive tsunami that devastated Japan’s north coast. The worst nuclear crisis since Chernobyl followed in its wake. Thousands are dead or still missing. And aftershocks continue. Just yesterday a 6.7-magnitue quake rattled the northeast and was felt in Tokyo. Japan’s recovery will take years, and my hope is that, together, we can help a little bit (or hopefully a whole lot) through sales of Peko Peko: Family-Friendly Japanese Recipes, my cookbook to support recovery in Japan. (more after the jump)