Click HERE to download the full cookbook...Awesome!!
Thank you, Nicole!
ps- While you're at it, check out Nicole's amazing boutique!
Wednesday, June 30, 2010
Free Summer Cookbook download!
Right now you can download a free Summer Grilling Cookbook by Martha Stewart!
Click HERE to download the full cookbook...Awesome!!
Thank you, Nicole!
ps- While you're at it, check out Nicole's amazing boutique!
Click HERE to download the full cookbook...Awesome!!
Thank you, Nicole!
ps- While you're at it, check out Nicole's amazing boutique!
Tuesday, June 29, 2010
How to Properly Wash Fruit & Veggies
I found a new blog called Homemade Baby Food Recipes and this was one of the first articles I read. I knew most of them, but some of them were new to me, like- "swishing" the leafy greens in a bowl of water, and to wash fruits and veggies before eating NOT before storing.
Washing fruits and vegetables before you prepare them for your baby is an important part of ensuring they’re safe for him to eat. Washing produce removes excess soil, bacteria from handling and some pesticide residues (although it is often safer to peel some produce items if not organic – please see this page for more information).
Commercially made solutions for washing produce tend to be expensive – and as their effectiveness has never been proved, they’re really not necessary.
Fresh, running, cool drinking water is perfectly adequate for washing fruits and vegetables using the following methods…
For small items (like berries, green beans etc)…
Put the produce in a colander and rinse thoroughly, over the sink, under cold running water. Drain on paper towel.
For large items (like apples, potatoes etc)…
Hold under running water and scrub with a soft brush. This is particularly important for fruits and vegetables with bumpy surfaces, which are more likely to hold on to dirt, or with waxed skins which may trap bacteria and pesticide residues.
To wash leafy vegetables…
Dispose of the outer leaves, then cut the vegetables in half and hold under running water, so the water penetrates between the layers. You can also try filling a large bowl with water and ’swishing’ the halves around, which is an effective way to remove the dirt. Do hold the leaves under a running tap afterwards, however, to make sure all dirt has been completely washed away.
The FDA says that it is fine to eat these foods without washing them again – but if the food is for our little ones, we wash it again… just to be on the safe side!
Washing fruits and vegetables before you prepare them for your baby is an important part of ensuring they’re safe for him to eat. Washing produce removes excess soil, bacteria from handling and some pesticide residues (although it is often safer to peel some produce items if not organic – please see this page for more information).
Commercially made solutions for washing produce tend to be expensive – and as their effectiveness has never been proved, they’re really not necessary.
Fresh, running, cool drinking water is perfectly adequate for washing fruits and vegetables using the following methods…
For small items (like berries, green beans etc)…
Put the produce in a colander and rinse thoroughly, over the sink, under cold running water. Drain on paper towel.
For large items (like apples, potatoes etc)…
Hold under running water and scrub with a soft brush. This is particularly important for fruits and vegetables with bumpy surfaces, which are more likely to hold on to dirt, or with waxed skins which may trap bacteria and pesticide residues.
To wash leafy vegetables…
Dispose of the outer leaves, then cut the vegetables in half and hold under running water, so the water penetrates between the layers. You can also try filling a large bowl with water and ’swishing’ the halves around, which is an effective way to remove the dirt. Do hold the leaves under a running tap afterwards, however, to make sure all dirt has been completely washed away.
More tips for washing fruits and vegetables for your baby
- Don’t use any type of soap, detergent or bleach to wash produce as it may leave a harmful residue.
- If you’d really feel better using some form of cleaning agent, try diluting white vinegar with water and using the solution to rinse your produce.
- Be sure to wash the outer skin of ALL produce, including items like bananas, avocados and melons. You may not be consuming the skin… but washing it prevents your spreading bacteria from the skin of the produce to the flesh as you cut it.
- Even though pesticide residues may be less of a concern with organic produce, you still need to consider the possibility of bacterial contamination. So be sure to wash all produce – organic or otherwise.
- Wash produce before you use it, NOT before you store it. This is because many fruits and vegetables will rot more quickly if washed before storage.
- Don’t forget to wash your hands before washing fruits and vegetables… your hands can be a source of bacteria, too!
- Don’t soak fruits and vegetables as a means of washing them, because it may cause a loss of water soluble nutrients.
The FDA says that it is fine to eat these foods without washing them again – but if the food is for our little ones, we wash it again… just to be on the safe side!
Monday, June 28, 2010
Baby A = A Teething Monster
I've been trying to be creative and so far have come up with two ideas:
1) I made chicken noodle soup so she had healthy, soft food to eat.
2) I made delish fruit smoothies, so her gums could have a cool relief. Great way to get fluids and fruit in!
Today's smoothie recipe was:
homemade yogurt
natural orange juice (not from concentrate)
frozen blueberries
frozen berries (a misc bag from costco)
1 banana
What are some of your go-to meals when your kids aren't feeling well?
10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals
You all know I love this blog. Here's a recent re-post they recently published...it's very relevant to our blog, so I thought you all might want to read it!
For the first 25 years of my existence, my food stood alone. Meat went unseasoned, starches sought no accompaniment, and vegetables … hermits, all of them. Only recently have I discovered the wonders of spices, sauces, and assorted flavorings. I had heard they made edibles better, but discounted it as a blasphemous rumor. Y’know, like gravity.
In honor of these fine, zestful components, today’s article will expound on joy and wonder of my favorite ten. The following foods generally aren’t the main focus of a dish. Instead, they’re simple, easily attainable additives that will boost the quality of your spread immensely. Some cost a few cents more than generic or mass-produced items, but in most cases, a tiny little pinch goes a super-long way.
1) Freshly ground black pepper
Along with its sister salt, black pepper is one of the most widely-employed spices globally. Alas, according to sources, it starts losing its flavor immediately after grinding, meaning the five-year-old jar on your shelf is little more than grey dust. Investing in a solid mill and Costco-sized package of peppercorns will juice up almost every meal you make, at minimal cost over time.
2) Fresh herbs
Parsley, sage, rosemary, and thyme aren’t just tremendously soothing Simon and Garfunkel lyrics – they’re also a grade-A way to turn a dish from crappy to credible. Though price is contingent on time of year, every spent cent is rewarded. Casual Kitchen makes every other good point there is to make about this, but I’ll add that some herbs last much longer than you might think. I’ve had thyme survive my fridge for more than three weeks.
3) Stock/Better than Bouillon
When heated in stock rather than water, many foods (pasta, rice, veggies, etc.) assume extra flavor. While homemade stock is always preferred, Better than Bouillon is a good alternative to cans and cubes. A dense paste, it makes 38 cups of broth per 8-oz jar. Priced at $5.95 on Amazon (and a rumored $2.99 at Trader Joe’s), it comes out to $0.16 per cup, or about half the cost of on-sale Swanson broth. (EDITED TO ADD: These are 2007 prices. 2010 prices may differ. - Kris) I used it in Thanksgiving prep at house, and the eaters were pleased. (Three cheers to Rachel, the Cheap Healthy Gourmet for the tip.)
4) Wine
Thanks to Trader Joe’s, the internet, and an expanding world of wine appreciation, a passable vino is becoming easier and easier to find. Five bucks will nab you a bottle suitable for braising and/or deglazing, which ups the flavor in meats, sauces, and vegetables.
5) Decent cheese
Whether you’re dusting penne with parmesan or grating sharp cheddar over potato soup, a smattering of frommage can invigorate a dish with mad flava. BUT, the quality of cheese matters, tons. Case in point: last night, I went to a generally reliable Irish bar for dinner and ordered a vegetable melt. Sure, the choice of produce was bizarre (broccoli, carrots, and zucchini) but the dish was totally sunk by the over-processed, barely-warm slices of Grade Z American cheese. Buying less expensive dairy is understandable, especially if it’s used in bulk (a la enchiladas), but if you can swing it, slightly better brands in small doses do wonders. (As god as my witness, this will never touch my pasta again.)
6) Real lemon juice
Frequently a main component of dessert or dinner, the lovely lemon (not to be confused with Liz Lemon) can also brighten the flavor of a sauce, salad, or slab of meat. Still, there is no substitute for having the actual, physical citrus fruit on hand. My Ma’s been a staunch ReaLemon supporter for most of her time on Earth, and I’ve always found it tastes like dishwater. At $0.25 to $0.50 a pop, go with the real thing.
7) Panko (Japanese breadcrumbs)
I am not a supporter of breadcrumbs on macaroni and cheese. I think they take away from the main event. That said, I ate the beloved dish topped once with panko, and completely flipped my wig. Crunchier, lighter, and only slightly pricier than American-style breadcrumbs, panko ups the ante on everything. Try it with pork chops, chicken, and fish.
8) Anchovies
Discovering a whole dead fish on pizza might be enough to make you swear off anchovies for the rest of your life (and the next one, if you’re into that kind of thing). Yet, the tiny, economical add-on will give dips and dressings a much-needed kick in the pants. This simple, healthy dip by Kathleen Daeleamans is a great example.
9) Garlic straight from the bulb
This one’s a tad personal. Ma and Pa, who are righteous in every other way, cook with pre-minced garlic stored in huge jars of olive oil. Pa believes it saves some time and maybe a dollar, but he always has to use twice the amount called for since the pungency is severely compromised. Fresh garlic is delicious, un-diluted, and according to a new New York Times article, good for you as all get out. Plus, there’s the vampire-repellant factor, and that can’t be overlooked. (BONUS: Special mincing instructions here. )
10) Condiments
Soy sauce, tabasco sauce, teriyaki sauce, mustard, honey, horseradish, Worcestershire sauce – every one of these guys can stand on their own, or be incorporated into a grander concoction. And when employed in moderation, they enhance rather than overwhelm the taste of a meal. You can purchase according to your own taste and/or buy in bulk for savings, but coughing up an extra buck will make a difference in the end product.
Also worth mentioning: capers, bulk nuts, olives, fresh seasonal veggies (as opposed to canned), flavored vinegars, various pastes, fresh hot peppers, chutneys, salsas.
For the first 25 years of my existence, my food stood alone. Meat went unseasoned, starches sought no accompaniment, and vegetables … hermits, all of them. Only recently have I discovered the wonders of spices, sauces, and assorted flavorings. I had heard they made edibles better, but discounted it as a blasphemous rumor. Y’know, like gravity.
In honor of these fine, zestful components, today’s article will expound on joy and wonder of my favorite ten. The following foods generally aren’t the main focus of a dish. Instead, they’re simple, easily attainable additives that will boost the quality of your spread immensely. Some cost a few cents more than generic or mass-produced items, but in most cases, a tiny little pinch goes a super-long way.1) Freshly ground black pepper
Along with its sister salt, black pepper is one of the most widely-employed spices globally. Alas, according to sources, it starts losing its flavor immediately after grinding, meaning the five-year-old jar on your shelf is little more than grey dust. Investing in a solid mill and Costco-sized package of peppercorns will juice up almost every meal you make, at minimal cost over time.
2) Fresh herbs
Parsley, sage, rosemary, and thyme aren’t just tremendously soothing Simon and Garfunkel lyrics – they’re also a grade-A way to turn a dish from crappy to credible. Though price is contingent on time of year, every spent cent is rewarded. Casual Kitchen makes every other good point there is to make about this, but I’ll add that some herbs last much longer than you might think. I’ve had thyme survive my fridge for more than three weeks.
3) Stock/Better than Bouillon
When heated in stock rather than water, many foods (pasta, rice, veggies, etc.) assume extra flavor. While homemade stock is always preferred, Better than Bouillon is a good alternative to cans and cubes. A dense paste, it makes 38 cups of broth per 8-oz jar. Priced at $5.95 on Amazon (and a rumored $2.99 at Trader Joe’s), it comes out to $0.16 per cup, or about half the cost of on-sale Swanson broth. (EDITED TO ADD: These are 2007 prices. 2010 prices may differ. - Kris) I used it in Thanksgiving prep at house, and the eaters were pleased. (Three cheers to Rachel, the Cheap Healthy Gourmet for the tip.)
4) Wine
Thanks to Trader Joe’s, the internet, and an expanding world of wine appreciation, a passable vino is becoming easier and easier to find. Five bucks will nab you a bottle suitable for braising and/or deglazing, which ups the flavor in meats, sauces, and vegetables.
5) Decent cheese
Whether you’re dusting penne with parmesan or grating sharp cheddar over potato soup, a smattering of frommage can invigorate a dish with mad flava. BUT, the quality of cheese matters, tons. Case in point: last night, I went to a generally reliable Irish bar for dinner and ordered a vegetable melt. Sure, the choice of produce was bizarre (broccoli, carrots, and zucchini) but the dish was totally sunk by the over-processed, barely-warm slices of Grade Z American cheese. Buying less expensive dairy is understandable, especially if it’s used in bulk (a la enchiladas), but if you can swing it, slightly better brands in small doses do wonders. (As god as my witness, this will never touch my pasta again.)
6) Real lemon juice
Frequently a main component of dessert or dinner, the lovely lemon (not to be confused with Liz Lemon) can also brighten the flavor of a sauce, salad, or slab of meat. Still, there is no substitute for having the actual, physical citrus fruit on hand. My Ma’s been a staunch ReaLemon supporter for most of her time on Earth, and I’ve always found it tastes like dishwater. At $0.25 to $0.50 a pop, go with the real thing.
7) Panko (Japanese breadcrumbs)
I am not a supporter of breadcrumbs on macaroni and cheese. I think they take away from the main event. That said, I ate the beloved dish topped once with panko, and completely flipped my wig. Crunchier, lighter, and only slightly pricier than American-style breadcrumbs, panko ups the ante on everything. Try it with pork chops, chicken, and fish.
8) Anchovies
Discovering a whole dead fish on pizza might be enough to make you swear off anchovies for the rest of your life (and the next one, if you’re into that kind of thing). Yet, the tiny, economical add-on will give dips and dressings a much-needed kick in the pants. This simple, healthy dip by Kathleen Daeleamans is a great example.
9) Garlic straight from the bulb
This one’s a tad personal. Ma and Pa, who are righteous in every other way, cook with pre-minced garlic stored in huge jars of olive oil. Pa believes it saves some time and maybe a dollar, but he always has to use twice the amount called for since the pungency is severely compromised. Fresh garlic is delicious, un-diluted, and according to a new New York Times article, good for you as all get out. Plus, there’s the vampire-repellant factor, and that can’t be overlooked. (BONUS: Special mincing instructions here. )
10) Condiments
Soy sauce, tabasco sauce, teriyaki sauce, mustard, honey, horseradish, Worcestershire sauce – every one of these guys can stand on their own, or be incorporated into a grander concoction. And when employed in moderation, they enhance rather than overwhelm the taste of a meal. You can purchase according to your own taste and/or buy in bulk for savings, but coughing up an extra buck will make a difference in the end product.
Also worth mentioning: capers, bulk nuts, olives, fresh seasonal veggies (as opposed to canned), flavored vinegars, various pastes, fresh hot peppers, chutneys, salsas.
Sunday, June 27, 2010
Make Your Own: Mac N Cheese
This is a re-post because the recipe is pure awesomeness.
Over the weekend, I made two huge casseroles full of this cheesy goodness and froze a bunch of it. One batch has peas, and one has broccoli. I skipped the bread crumbs, too.
Prep Time: 30 minutes
Serving Size: serves 4
Difficulty: Easy
Ingredients:
1/2 pound macaroni, cooked
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
1 cup grated sharp Cheddar cheese
1 large, ripe tomato, sliced
1/2 cup bread crumbs
ham
Instructions:
Preheat the oven to 375° F.
To make cheese sauce:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, add 1/2 cup cheese and cook, stirring for 2 to 3 minutes more. Remove from the heat.
Butter a 1 1/2-quart casserole. Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Top with sliced tomato and ham; sprinkle the remaining grated cheese evenly over the tomatoes and spread the crumbs over the cheese.
Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.
Variations:
Use a different kind of cheese.
Add peas.
Add chicken instead of ham.
Add ground turkey/beef instead of ham.
Any other ideas? This is great for the old and young. Nom nom nom!
Over the weekend, I made two huge casseroles full of this cheesy goodness and froze a bunch of it. One batch has peas, and one has broccoli. I skipped the bread crumbs, too.
This is one of the best/easiest Mac 'N Cheese recipes I've ever tried. Okay fine, it's the second. Ever. Once I made it though, I had no reason to continue my search. I found it last year when I was pregnant and for the life of me I cannot figure out where I got it from...so if you know please email me so I can give credit!
This freezes beautifully and makes a wonderful meal for a friend in need of meals. I made two this weekend- one for a family member who just had a baby. I omitted the ham and instead took a pack of hot dogs and buns. The other was for elderly family friends who have been ill.
When I make this for my family, I always add peas to up the nutritional value. Baby A LOVES yummy combo and eats it as a finger food. I have made it with cheddar cheese (the hubby's favorite) and with a 5-cheese italian blend.
Smac 'n Cheese w/ ham
Serving Size: serves 4
Difficulty: Easy
Ingredients:
1/2 pound macaroni, cooked
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
1 cup grated sharp Cheddar cheese
1 large, ripe tomato, sliced
1/2 cup bread crumbs
ham
Instructions:
Preheat the oven to 375° F.
To make cheese sauce:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, add 1/2 cup cheese and cook, stirring for 2 to 3 minutes more. Remove from the heat.
Butter a 1 1/2-quart casserole. Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Top with sliced tomato and ham; sprinkle the remaining grated cheese evenly over the tomatoes and spread the crumbs over the cheese.
Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.
Variations:
Use a different kind of cheese.
Add peas.
Add chicken instead of ham.
Add ground turkey/beef instead of ham.
Any other ideas? This is great for the old and young. Nom nom nom!
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