
Thursday, March 4, 2010
Fave Friday & Recipe for Slow-Cooked Carnitas Tacos

Thursday, February 11, 2010
Fave Friday- Cooking with Kids- The Silver Spoon for Children

A few years go we were given The Silver Spoon cookbook as a gift from close friends. It's considered "Italy's Culinary Bible" and it's a classic. So you can imagine how excited I was to receive The Silver Spoon for Children as a gift for our son from the very same friends! Although our son is only 18 months old, he loves playing around at my feet with wooden spoons, dried pasta and pots while I'm preparing dinner. He shouts "cook! cook!" whenever we head towards the kitchen. For such a young baby, he already shows interest in cooking. How could he not when he's been parked in the kitchen for most of his life watching mama? LOL
Teaching our children to cook is one of the most valuable things we can do as parents. Many lessons can be learned in the kitchen that go beyond just measuring and weighing. Learning to cook gives kids the inside scoop on nutrition and healthy eating. And kids are more likely to eat something that they helped to prepare, which is an added bonus during those picky eating phases. Cooking as a family also promotes family bonding, cultural enrichment and helps to boost a child's self esteem. I could go on and on. So why not give it a try with a fun cookbook like this?
This book has a fun balance of illustrations and photographs. It's artsy but still makes a great first cookbook for your budding chef. Pair this book with the adult version and you have a great combo gift for your favorite foodies.
For other great kids cookbooks, check out this awesome list at Scholastic.com.
Some of our favorites include:
Cooking on a Stick: Campfire Recipes for Kids by Linda White
Who doesn't love cooking on stick?
Fairy Tale Feasts: A Literary Cookbook combing story telling with simple and fun recipes.
Green Eggs and Ham Cookbook by Georgeanne Brennan
Simple, silly and just plain 'ol fun!
The Healthy Body Cookbook: by Joan D'Amico
this book is great for your little scientist. It shows you how
Yum-o! The Family Cookbook- by Rachael Ray
Kids Around the World Cook!: by Arlette N. Braman
Travel around the world without leaving your kitchen. LOVE THAT! Step-by-step recipes and interesting cultural information on different countries.
Kids Cook 1-2-3 by Rozanne Gold
Recipes with only 3 ingredients each! How simple is that?
**And last but NOT least, a recent discovery of ours thanks to Chowmama Stacie is this awesome book by Tamra Davis of www.tamradaviscookingshow.com. Simple, delcious, easy recipes for a busy family.
Make Me Something Good To Eat- Tamra Davis
NOTE: The items featured in Fave Friday are things that I choose. None of these items were sent to me in exchange for editorial coverage.
Wednesday, February 10, 2010
Cinnamon Banana Breakfast Wontons
My son is a full-on "nana" freak! He once ate 3 in one day. He usually overdoses on them when he's teething. I'm happy to oblige because they are healthy and never seem to give him tummy trouble. He always asks for one at breakfast time and on the rare occasion that I run out, it's nice to have something banana ready at a moments notice. I created these Cinnamon Banana Breakfast Wontons for emergency days when I am banana-less and let me tell you, they have served me well on many occasions. Not only are they perfect for breakfast, they make great last minute desserts and party snacks fried in some oil. Stock your freezer with some of these little babies and you'll never be without a quick breakfast, snack or dessert!
Boiling Method (our preferred method for breakfast):
Frying Method (great for dessert or an anytime sweet snack)
Fry these wontons instead of boiling. Add about 2-inches of vegetable oil to a large, deep skillet. Heat the oil over medium heat until it reaches about 350 degrees. If you don't have a thermometer, you can test the temperature of the oil by dropping a small piece of wonton wrapper into the oil. If it sizzles when it hits the oil, you are ready to fry.
Working in batches, fry the wontons until they are golden brown, about 30-40 seconds. Remove the wontons using a slotted spoon and allow to drain on a paper towel lined baking sheet. Sprinkle with some granulated sugar and some extra cinnamon. Allow to cool slightly and serve.
Monday, February 1, 2010
Maple and Thyme Roasted Carrots

I've said it before and I'll say it again. I'm not so good with the side dishes. I'm trying, it's just not something that comes naturally to me. Maybe its because I'm constantly searching for simplicity in my life and especially in my meals. I like simple main dishes and even simpler sides. You see, I was a vegetarian for 10 years (still only eat minimal chicken and fish) and have huge respect for vegetables in their natural state. Don't get me wrong, I won't turn away a good creamed spinach but I strive to prepare vegetables simply (usually roasted and lightly dressed like in the recipe below), as to highlight their natural yumminess.
As parents, it's easy to get frustrated with the "picky" eater phases (yes, PLURAL) and resort to covering veggies with butter and cheese. You just want them to "EAT THE BROCCOLI ALREADY!". I'm not a huge fan of that method because it's not really the best way to encourage a healthy eater. It's our responsibility to keep presenting our kids with healthy, nutritious options. And if one day they turn up their noses to a veg, so be it! We have to remember that they are human after all. Just because they don't eat their veggies today, doesn't mean it's forever. It's frustrating and stressful and you just want to give up (I've been there!). One of the many great challenges of parenting is learning to move through phases knowing they won't last. Eating is no different. There are all sorts of reasons your lil' one might be on a strike. Maybe their stomach hurts, or their teeth or maybe, just MAYBE they don't feel like having broccoli today!!! "OK Ma?!" My advice is to step back, take a deep breath and try again tomorrow. Never, never give up! The investment you make in your child's nutrition now, will yield immeasurable results later.
Want to know more about Feeding Your Baby Healthfully?
Visit Our365.com for an awesome Q&A with Dr. Greene and my pal Chowmama Stacie.
About the Recipe:
I developed this recipe last minute when I had a chicken roasting in the oven and once again, NO SIDE DISH! I took a quick scan of my fridge and pantry and came up with this combo. Not sure what made me add the apple cider vinegar but boy, am I glad I did. It really made the dish something special. Hope you think so too!
Maple and Thyme Roasted Carrots
Serves 4-6
12 medium sized carrots, stems and peels removed (i your carrots are large, halve them)
3 tablespoons extra virgin olive oil
1/4 cup good quality maple syrup
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1)-Preheat oven to 400 degrees.
2)- In a large bowl, whisk together olive oil, maple syrup, vinegar, thyme and salt and pepper. Place carrots in the bowl and toss to coat.
3)- Dump the carrots onto an aluminum foil lined baking sheet and bake for 20-25 minutes or until carrots are tender.
Enjoy!