In a previous post, I shared this yummy recipe for Crustless Swiss Chard Quiche. Now I'd like to suggest a variation on this recipe. Replace the chard with KALE!!
Caleb already loves kale, but I had not been able to get Ellie to touch the yummy yet perhaps not so pretty vegetable. Putting it in the quiche completely worked for both kids. I was bored with sauteing it with onions and garlic (yummy but getting old), so I decided to try it in the quiche recipe. Wow, was it good!
At my CSA pickup, someone had not been sure what to do with her chard. I wonder whether she has the same thoughts about kale. If you're looking for a new thing to try with kale, try that quiche recipe. I think you'll be pretty satisfied.
Friday, August 6, 2010
Two Unrelated Recipes
In my last post I mentioned two recipes you may want to try with your families.
Squash Kugel
Courtesy of our dear neighbors
Ingredients:
20 oz. frozen squash, defrosted
1/2 c. creamer (I use light cream)
8 Tbsp. (1 stick) butter, softened
7/8 c. natural applesauce (I use our applesauce)
2 c. flour
2 c. sugar (IF I add sugar, I halve it)
5 eggs
cinnamon
Instructions:
Mix everything EXCEPT the cinnamon in a large bowl. I use an immersion blender to make it reasonably smooth. Pour in an 8x8 or 9x9 pan lined with parchment paper. You probably could spray your pan instead of using paper. I use paper.
Bake at 350 for at least 1 hour, until set. Serve warm.
Tomato-Cucumber Salad
From ???
Ingredients:
2 medium cucumbers, diced
2-3 medium tomatoes, diced
1 small or medium red onion, diced
olive oil
lemon juice
salt and pepper
Instructions:
Combine cucumbers, tomatoes, and onion in a bowl. There should be approximately equally amounts of cucumbers, tomatoes, and onion such that if you took a spoonful, you would have a taste of each vegetable.
Add olive oil (maybe 1/8-1/4 c.?), lemon juice (about same as olive oil), and salt and pepper to taste. Allowing to marinate for 30-60 minutes in the fridge is ideal.
Note:
This is one of the few ways I enjoy fresh uncooked tomatoes. :)
Squash Kugel
Courtesy of our dear neighbors
Ingredients:
20 oz. frozen squash, defrosted
1/2 c. creamer (I use light cream)
8 Tbsp. (1 stick) butter, softened
7/8 c. natural applesauce (I use our applesauce)
2 c. flour
2 c. sugar (IF I add sugar, I halve it)
5 eggs
cinnamon
Instructions:
Mix everything EXCEPT the cinnamon in a large bowl. I use an immersion blender to make it reasonably smooth. Pour in an 8x8 or 9x9 pan lined with parchment paper. You probably could spray your pan instead of using paper. I use paper.
Bake at 350 for at least 1 hour, until set. Serve warm.
Tomato-Cucumber Salad
From ???
Ingredients:
2 medium cucumbers, diced
2-3 medium tomatoes, diced
1 small or medium red onion, diced
olive oil
lemon juice
salt and pepper
Instructions:
Combine cucumbers, tomatoes, and onion in a bowl. There should be approximately equally amounts of cucumbers, tomatoes, and onion such that if you took a spoonful, you would have a taste of each vegetable.
Add olive oil (maybe 1/8-1/4 c.?), lemon juice (about same as olive oil), and salt and pepper to taste. Allowing to marinate for 30-60 minutes in the fridge is ideal.
Note:
This is one of the few ways I enjoy fresh uncooked tomatoes. :)
Involving Kids in Their Food
Something I think has helped our kids to be willing to try vegetables as well as other new foods has been involving them in the process of producing, acquiring, and making food. Today was a good example of involving them. Aaron and I cut a deal that he would buy the fish for tonight's dinner (saving me a trip to the grocery with 2 kids who don't really want to shop) and I would pick green beans from our garden, as well as anything else in need of harvesting. I was certain there would not be enough green beans to share with our friends who would be joining us for dinner, but I agreed to the deal.
Look what we found!
3 cukes, a tomato, and a little less than a pound of beans. The kids were really excited to show off the produce. I told Caleb about how much he helped by planting, watering, and picking dead leaves from the plants. Ellie enjoyed smelling the tomato (which she does not like eating yet) as well as trying to snag a green bean (they were washed before dinner!).
After harvesting the vegetables, the kids had lunch. I included a peeled and "sticked" cucumber, and they both ate it happily. Caleb also ate some tomato. Ellie has yet to develop a real taste for tomatoes, but I don't like them uncooked either, so I'm not too worried. After the so-called naptime, Caleb and I made squash kugel, which did not involve our harvested produce, but he still saw what went into making one of his favorite dishes. He enjoyed using my immersion blender, and he was surprised (annoyed?) that the mixture didn't look like "squash cake" when he was done mixing.
Involving him in the magic of cooking seems to help him try new things and enjoy the dishes we create together. At dinner, he tried the cucumber tomato salad even though I know he isn't fond of vegetables that have been "dressed up." He told me he liked the cucumber but not the other parts. I'm guessing he didn't like the onions. Anyway, he knew the salad came from our garden, and he was willing to try it because he was curious about what came out of our backyard. I think I even caught Ellie munching on a piece of cucumber or tomato.
Maybe this post isn't surprising, but I wanted to share that involving kids in the process of food does seem to have an effect, at least in our house.
Recipes for salad and kugel forthcoming!
Look what we found!
3 cukes, a tomato, and a little less than a pound of beans. The kids were really excited to show off the produce. I told Caleb about how much he helped by planting, watering, and picking dead leaves from the plants. Ellie enjoyed smelling the tomato (which she does not like eating yet) as well as trying to snag a green bean (they were washed before dinner!).
After harvesting the vegetables, the kids had lunch. I included a peeled and "sticked" cucumber, and they both ate it happily. Caleb also ate some tomato. Ellie has yet to develop a real taste for tomatoes, but I don't like them uncooked either, so I'm not too worried. After the so-called naptime, Caleb and I made squash kugel, which did not involve our harvested produce, but he still saw what went into making one of his favorite dishes. He enjoyed using my immersion blender, and he was surprised (annoyed?) that the mixture didn't look like "squash cake" when he was done mixing.
Involving him in the magic of cooking seems to help him try new things and enjoy the dishes we create together. At dinner, he tried the cucumber tomato salad even though I know he isn't fond of vegetables that have been "dressed up." He told me he liked the cucumber but not the other parts. I'm guessing he didn't like the onions. Anyway, he knew the salad came from our garden, and he was willing to try it because he was curious about what came out of our backyard. I think I even caught Ellie munching on a piece of cucumber or tomato.
Maybe this post isn't surprising, but I wanted to share that involving kids in the process of food does seem to have an effect, at least in our house.
Recipes for salad and kugel forthcoming!
Sunday, August 1, 2010
Tomatoes!
We just returned from a trip to New York and New Jersey, so I'm absolutely exhausted. I have the start of a few posts in my head (kale in quiche, a smoothie Caleb liked, maybe something about food on the road), but I only have energy for one post at the moment. SO...
Before we left for NY/NJ, we asked our neighbor to look in on our cat/wonder beast and to help herself to tomatoes from the garden as we didn't want them to go to waste. I was shocked to find 8 beautiful tomatoes in the garden when we arrived home this evening. The squash is a bonus. I picked it because the rest of the plant looked basically done.
When I spoke with my neighbor later in the evening, she told me she had taken 7 tomatoes while we were gone over the weekend. Aaron had given them 2 tomatoes before we left, and I know we've had a few before this week. Wow!
Tomato-cucumber salad, sauce, healthy snacks for Caleb - nom nom nom!
Ellie is more like me and has not developed a taste for raw tomatoes, but I am hopeful she will change her mind.
TOMATOES!!
Before we left for NY/NJ, we asked our neighbor to look in on our cat/wonder beast and to help herself to tomatoes from the garden as we didn't want them to go to waste. I was shocked to find 8 beautiful tomatoes in the garden when we arrived home this evening. The squash is a bonus. I picked it because the rest of the plant looked basically done.When I spoke with my neighbor later in the evening, she told me she had taken 7 tomatoes while we were gone over the weekend. Aaron had given them 2 tomatoes before we left, and I know we've had a few before this week. Wow!
Tomato-cucumber salad, sauce, healthy snacks for Caleb - nom nom nom!
Ellie is more like me and has not developed a taste for raw tomatoes, but I am hopeful she will change her mind.
Wednesday, July 28, 2010
Rejected Smoothies
This morning I made fruit filled smoothies for me and the kids. Caleb has been begging that I make him a smoothie for at least a week or 2 since I made myself a few and didn't make enough to share. I always think making smoothies will be easy, but I actually find them to be a bit of a pain to make. It's a good thing I really like them. :)
I don't follow a recipe for smoothies, but I just sort of throw together whatever fruit sounds good with a bit of yogurt and ice cubes. Today's smoothie ingredients were:
Wrong. Wrong wrong wrong.
He took a sip. He put down his cup and ran to the other room, sulked, and told me all he could taste was banana. Ellie devoured hers. I enjoyed mine. I tried to doctor Caleb's by adding more berries to mask the banana. No luck.
As he happily ate his Trader Joe's black cherry yogurt, he said, "The next time you make this, please don't put banana in it."
*SIGH* Hard to say no to that, isn't it?
I don't follow a recipe for smoothies, but I just sort of throw together whatever fruit sounds good with a bit of yogurt and ice cubes. Today's smoothie ingredients were:
- about a handful and a half raspberries (most of a pint)
- about a handful and a half blueberries
- 2 peaches (peeled and pitted)
- 2 bananas
- 2 Wallaby organic vanilla yogurts (they are not thick)
- ice
Wrong. Wrong wrong wrong.
He took a sip. He put down his cup and ran to the other room, sulked, and told me all he could taste was banana. Ellie devoured hers. I enjoyed mine. I tried to doctor Caleb's by adding more berries to mask the banana. No luck.
As he happily ate his Trader Joe's black cherry yogurt, he said, "The next time you make this, please don't put banana in it."
*SIGH* Hard to say no to that, isn't it?
Tuesday, July 20, 2010
Perfect Pancakes - Oat Pancakes from Weight Watchers
I just ate what may have been the best pancakes ever.
Oat Pancakes - from Weight Watchers
3/4 c. white all-purpose flour
3/4 c. whole wheat flour
1/2 c. quick cooking rolled oats, do NOT use instant
1 Tbsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/4 c. unpacked light brown sugar
1 large egg
2 large egg whites
1/2 c. unsweetened applesauce (I was out of this so skipped it)
2 Tbsp. unsalted butter, melted
1 1/4 c. 1% low-fat milk, divided (I had maybe 1/4 c, so I used apple juice and my splash of milk)
2 sprays cooking spray (I don't measure this)
6 Tbsp. maple syrup
In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.
In a medium bowl, beat together egg and egg whites, applesauce and butter. Stir in 1 c. milk. Pour egg mixture into flour mixture. Stir well, but do NOT beat.
Coat a 12-inch nonstick skillet or griddle pan with cooking spray. Set over medium heat. Measure out 1/4 c. of pancake batter and drop onto prepared pan (Measuring is worth it! It's much easier to pour and get even-sized pancakes). Repeat with remaining ingredients to make 4 pancakes at a time (depends on your pan size - I made 6). Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.
Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total. Batter thickens as it stands. Add part or all of remaining 1/4 c. milk to achieve desired batter consistency. I didn't do any of this paragraph except to make 12 pancakes and set them on a plate, but uncovered.
Yields 2 pancakes and 1 tablespoon syrup per serving.
I should mention by the way that Caleb told me several times in the morning that the pancakes were "excellent!" Later when I mentioned them on the phone to a friend, he interrupted me to tell me and the friend that they were "awesome!" So give 'em a try - you may like them too!
Oat Pancakes - from Weight Watchers
3/4 c. white all-purpose flour
3/4 c. whole wheat flour
1/2 c. quick cooking rolled oats, do NOT use instant
1 Tbsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/4 c. unpacked light brown sugar
1 large egg
2 large egg whites
1/2 c. unsweetened applesauce (I was out of this so skipped it)
2 Tbsp. unsalted butter, melted
1 1/4 c. 1% low-fat milk, divided (I had maybe 1/4 c, so I used apple juice and my splash of milk)
2 sprays cooking spray (I don't measure this)
6 Tbsp. maple syrup
In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.
In a medium bowl, beat together egg and egg whites, applesauce and butter. Stir in 1 c. milk. Pour egg mixture into flour mixture. Stir well, but do NOT beat.
Coat a 12-inch nonstick skillet or griddle pan with cooking spray. Set over medium heat. Measure out 1/4 c. of pancake batter and drop onto prepared pan (Measuring is worth it! It's much easier to pour and get even-sized pancakes). Repeat with remaining ingredients to make 4 pancakes at a time (depends on your pan size - I made 6). Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.
Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total. Batter thickens as it stands. Add part or all of remaining 1/4 c. milk to achieve desired batter consistency. I didn't do any of this paragraph except to make 12 pancakes and set them on a plate, but uncovered.
Yields 2 pancakes and 1 tablespoon syrup per serving.
I should mention by the way that Caleb told me several times in the morning that the pancakes were "excellent!" Later when I mentioned them on the phone to a friend, he interrupted me to tell me and the friend that they were "awesome!" So give 'em a try - you may like them too!
Fish and Chips - Weight Watchers
When Aaron and I used to travel for pleasure, we made a point of eating fish and chips at our various destinations. Fish and chips was the meal we had right before he proposed (aw!). Fish and chips was fantastic in Dublin too. The first meal we had in Victoria was fish and chips (I'm sure Aaron will correct the record if necessary). We had fish and chips in Nova Scotia, possibly more than once. I don't remember having fish and chips in Paris or Mexico, but I would be surprised if we had skipped it in London. Anyway, we like fish and chips.
Fish and chips, the traditional way, is a greasy dish. It is delicious, and the grease is part of the yumminess. The grease is obviously not a healthful choice. I was quite excited to see this recipe in my Weight Watchers book this week.
Fish and Chips - from Weight Watchers
4 sprays olive oil cooking spray (yeah, I don't really count/measure those)
2 medium potatoes, peeled and cut into 8 wedges (I didn't peel)
1/4 tsp salt, or more to taste
1/4 tsp ground black pepper, or more to taste
1/4 c. fat-free milk (I used 1%)
1 Tbsp. Dijon mustard (I used spicy deli mustard)
1/2 c. seasoned dried bread crumbs (I used whole wheat panko)
1/4 c. all-purpose flour (I think I used white whole wheat)
20 oz. uncooked cod, four 5 oz. fillets
4 Tbsp. red wine vinegar (I skipped it)
Preheat oven to 400. Coat 2 large baking sheets with cooking spray. Place potato wedges on one baking sheet and lightly coat with cooking spray (I skipped the coating). Season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.
Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish/plate and put flour in a third shallow dish. Season both sides of fish with salt and pepper. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Place fish in bread crumbs and turn to coat. Transfer fish to second prepared baking sheet and lightly coat with cooking spray. (I skipped the coating) Bake until fish flakes easily with a fork, about 10-15 minutes. Serve fish and potato wedges with vinegar on the side.
Fish and chips, the traditional way, is a greasy dish. It is delicious, and the grease is part of the yumminess. The grease is obviously not a healthful choice. I was quite excited to see this recipe in my Weight Watchers book this week.
Fish and Chips - from Weight Watchers
4 sprays olive oil cooking spray (yeah, I don't really count/measure those)
2 medium potatoes, peeled and cut into 8 wedges (I didn't peel)
1/4 tsp salt, or more to taste
1/4 tsp ground black pepper, or more to taste
1/4 c. fat-free milk (I used 1%)
1 Tbsp. Dijon mustard (I used spicy deli mustard)
1/2 c. seasoned dried bread crumbs (I used whole wheat panko)
1/4 c. all-purpose flour (I think I used white whole wheat)
20 oz. uncooked cod, four 5 oz. fillets
4 Tbsp. red wine vinegar (I skipped it)
Preheat oven to 400. Coat 2 large baking sheets with cooking spray. Place potato wedges on one baking sheet and lightly coat with cooking spray (I skipped the coating). Season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.
Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish/plate and put flour in a third shallow dish. Season both sides of fish with salt and pepper. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Place fish in bread crumbs and turn to coat. Transfer fish to second prepared baking sheet and lightly coat with cooking spray. (I skipped the coating) Bake until fish flakes easily with a fork, about 10-15 minutes. Serve fish and potato wedges with vinegar on the side.
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