Grab store-bought wonton skins and have the kids flavor their own crackers (or make them for an easy cocktail party treat). The flavor combos are endless—and so delicious!
A foolproof guide on how to roast vegetables perfectly, deliciously.
Fruit season is finally picking up here in the northeast! We no longer have to live on apples alone (for a few months, at least!). Raspberries and blueberries have been amazing. Strawberries are getting better and better. Soon, we'll be gorging on juicy stone fruit. When fruit is in season locally like this, you can feast on it without fuss, straight from the basket. And we do! But there's also an abundance and it's fun to cook, bake, and play with all the goodness, too. That's the beauty of this time of year: produce is good, there's plenty, and you can do what you want with it. One of the things I have been loving is serving fresh fruit with citrus sugar. My kids are pretty keen on eating fruit with citrus sugar, too. In fact, it's been the most successful way of getting them to ask for more. (more after the jump)
Ever had quinoa gone wrong? Bitter? Hard? Dry? No more. As part of my new video series, How-To Like A Pro, I'm going to show you how to cook quinoa like a pro in 5 easy steps. These new videos are short by design. They give a quick overview of how to cook or prep something like a pro in just a few easy steps. But, of course, you know me: I'll always elaborate a little bit to make sure that you get it just right. Here are a few notes on each quinoa-making step. (more after the jump)
I have it, hungry mamas and papas: your new favorite cookbook. I'm holding it in my hands. Okay, not really (since I'm typing), but it's in my kitchen, already creased and stained. It's a beauty, isn't it? How can it not be with the promise of a 150 recipes that can be made and prepped ahead. America's Test Kitchen had done it again, this time with The Make-Ahead Cook: More than 150 kitchen-tested recipes youc an prepare on your schedule. Prepping meals ahead saves me. I know that the planning required trips some of you up, but that's where this book comes in. Instead of pulling a stack of recipes and having to organize what should be made when, the always-helpful folks at America's Test Kitchen take care of it for you. (more after the jump)
I've been obsessed with the recipe for Little Quinoa Patties from Super Natural Every Day, the cookbook by Heidi Swanson of 101 Cookbooks, ever since I first cracked the book open. The recipe is simple and delicious and my favorite way to serve quinoa. Maybe because it's the only way that I can serve quinoa that goes totally unquestioned by both boys every time I serve it. It's fool proof, at least in my house. (And, toddler mamas, these make a particularly awesome finger food.) The only challenge with this recipe is finding ways to serve the patties so that they feel satisfying as dinner. They make a fab side but, though they are simple to make, they require enough effort that I say they have to be the main. During the week especially, I don't have time to make these and another significant recipe. I've served them with a huge, hearty salad and with leftover soup. I've also served them as a side to leftover chicken. I've always known, though, that there can be so much more to this healthy, delicious dish. And, finally, I figured it out: serve these fritters as you would falafel. It works perfectly to make a lovely weeknight dinner. (more after the jump)
In the winter I'm all about roasting veggies but, as the heat sets in, I lean on other easy ways to prep veggies. I started making string beans using this quick steam-and-sautee method last summer and, honestly, made them this way all through the winter. Though I love roasted string beans, the speed with which these string beans come together in combination with the great taste make this recipe a go-to that I just can't stop making. Give this method a try and let me know what you think. I have a feeling that you won't be able to make string beans another way for a long time. And that's okay. (more after the jump)
I've been on the search for kid-friendy ways to serve spinach and other soft leafy greens like swiss chard. My favorite way to eat them is simply sautéed with garlic, but there's something about the purity of that preparation that doesn't fly with my little one. Too much green in too big a pile with nothing to distract him. Even though he prefers most of his veggies (and everything else) "plain," I had a feeling I needed to juzz these greens up to make them something he might taste. Maybe. If I was lucky. When I came across a recipe for swiss chard with tahini, yogurt and buttered pine nuts in one of my favorite cookbooks, Jerusalem, I had a feeling there was something in it for us. I thought that the addition of tahini might be too much out of the gate, but the idea of a yogurt sauce and buttered pine nuts seemed worth trying. And worth trying they were. (more after the jump)
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. (more after the jump)
Video Tuesday is back, in 2014 style! Today we're celebrating Chinese New Year with delicious Chinese Tea Eggs, which make an awesome cultural kitchen project with kids. After today, I'll, once again, be posting a video at least every other Tuesday Be sure to subscribe to the One Hungry Mama YouTube channel to make sure you don't miss a thing. And, if you haven't been following along, start watching! These school lunch videos are my most popular—so many ideas! And who doesn't need more healthy snack recipes? Chinese New Year is around the corner: let the festivities begin! This year, we're ushering in the year of the horse. And, while I'm not quite sure what that means, I know this: Chinese New Year offers us a spectacularly fun opportunity to use food to talk to our kids about culture. And, you know, eat lots of delicious Chinese food. (more after the jump)
Here's a truth: browned butter makes food sparkly good. Turns ordinary into especially delicious. Gives shocking depth of flavor. It's a magic elixir, and what better time to whip out your magic than on Thanksgiving. This simple side dish manages to feel luxurious enough for your holiday table, but also comes together effortlessly enough to serve on any night of the week. No matter when you eat this, you'll find the warm spice of ginger and sweet, nutty flavor of roasted squash intoxicating. A comfort that will last all winter long. (more after the jump)
Halloween is in full swing at chez One Hungry Mama. In fact, we've already done some celebrating! Check out this Halloween video to see my kids' favorite Halloween dinner party playdate recipes in action. I'm a SUCKER for Halloween. It's one of my favorite holidays. I'm not into blood and gore, but I do love me a spooky vibe. With little ones, though, I've had to choose benevolent ghosts and smiling pumpkins over tombstones and skeletons. Bo-ring! Now that my boys are getting older, it's time to start introducing them to Halloween hungry mama style. (lots more—and a serious laugh—after the jump)
I was going to post something else today, but I've shifted things around to share last night's dinner. It's not the prettiest meal I've ever made, but it is wholesome, healthy, and took 20 minutes to cook. I also used only ingredients from my pantry and freezer, and everyone like it. Last week was crazy, then we went away for the weekend. By the time I returned home on Sunday night, I had no meal plan, no food in the house, and a busy week of work ahead. Ever been there? I'm thinking that you have, which is why I've interrupted our regular programming to bring you this service announcement: A thoughtfully stocked pantry will SAVE you. Maybe you've heard this message before. Maybe it doesn't seem like much of a revelation. But I'll tell you this: when you're able to whip up a tasty dinner like this one with a protein-rich pasta and side veggie, you'll feel pretty amazed. Since I want you to be amazed by yourself and your cooking skills, let's break down last night's dinner, Pasta with Tuna and Chickpeas with Butter Sautéed Artichokes and Peas: (more after the jump)