Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, March 21, 2016

Gardening with Kids: 5 Foods You Must Try!

The amazing thing about gardening at home is that your kids will shock you with how much produce they will consume, straight off the vine.  Once you get it inside, wash it and put it in a lunch box, all bets are off.  But while they are standing there, half-naked in the garden, harvesting gorgeous little tomatoes, they can't resist devouring half of what they pick.  Watching my kids eat "sooger nap peas" fresh from the garden just about makes my whole summer.

"Soogar nap peas" fresh from the garden.  Photo credit: LJR Images.

We don't have any particularly green thumbs in our house, but the fantasy of what our garden could be is so strong that we have been attempting to garden for years -- in pots, plots, the yard, and window sill.  Through trial and error, we have discovered five super simple things that our kids love to cultivate with us.

TOMATOES  

We grow all kinds, but the kids' clear favorite are the cherry varieties.  Last year, the sungolds were the best.  The year before that, the sweet cherry 100s won the day.  The year before that, it was the yellow pear tomatoes.  Just grab two or three varieties (plants, not seeds) and plant them all.  The kids had a tomato and lemonade sale last summer that was a big hit with the neighbors.

Step right up!  Photo credit: LJR Images.

 SUGAR SNAP PEAS 
Sow in spring, just after last frost, and harvest in morning.

These are quick to sprout and early to mature, so you will be eating them long before your tomatoes come along later in the season.  We like to get the climbing kind, not bush beans.  Watching them snake their way up a trellis is half the fun.  These are best grown from seeds.  Sow them deeper than recommended or the bunnies and chipmunks will eat the seeds.  We grow them mainly to eat in the yard, so we almost never cook them.  We do have one pretty fabulous salad suggestion with snaps, radishes, sumac dressing and feta, but let's be honest.  Our kids are more likely to start spontaneously cleaning than eat this salad.  Because it's not all about the kids, try this salad.

Our favorite way to enjoy our tomatoes and basil.  Photo credit: LJR Images.

LETTUCE 

We usually pick up a few plants on our first run to the green house in the early spring.  We get them in the ground early and try our luck with the frost.  At the same time, we plant a couple of rows of arugula and spinach seeds.  We "thin" these by eating baby sprouts and greens every few days after they get started.  Our kids blow our minds when they eat greens from our garden, because lettuce was on the "never would I touch that in my wildest dreams" list before we started growing our own.  Now, they just nibble a bit here and there, but it's a start.

POTATOES 

Who knew growing potatoes was fun???  We buy the spuds at our local garden store and plant them after the last frost.  They grow big, beautiful, full plants relatively early in summer before they become obnoxious, gangly, and start to fall over.  We refuse to stake them, so we ultimately end up mowing them a little bit by accident when we do the lawn.  When the plants start to die (which is normal, it has nothing to do with our mowing habits), we freak out and think all is lost.  Then, we start digging and uncover little golden globes of awesomeness in the dirt.

Finally harvesting the pumpkins in September.  Photo credit: LJR Images.

PUMPKINS
 Plant late May or seed inside 2-4 weeks before last spring frost.

Last fall was our first success with pumpkins, so don't give up if they fail at first.  We had two gorgeous green (but ripening to orange) pumpkins, a little smaller than soccer balls.  They were even candidates for carving in October!  Pumpkins are tricky because of the declining bee population, so you may have to help with pollination.  What an awesome lesson for the kids, right??? Just google how to pollinate pumpkins, and go for it.  (Of course, this is also a great reminder that you can plant a pollinator garden with your kids as well, which is a story for another post.)  Pumpkins need a lot of space, but if your backyard is miniscule (like ours), don't let this stop you.  Our one plant is in an area about 6'x6' and it gets lots of morning and mid-day sun.

A few other things we do?  We love to grow scallions, herbs of all kinds, and jalapenos.  We attribute a good deal of our success to the compost we work into the garden each year.  We have a bin, and we buy worms.  Freaked out? Then just buy some good dirt at the garden store.

Hard-Bargaining Gardeners.  Photo credit: LJR Images.


Worried about not having enough space to garden?  We have several different areas in our backyard that we use for veggies.  We mix in flowers, especially marigolds, because they are attractive to pollinators while allegedly deterring some garden pests.  As long as you have some good sun, you can plant anywhere.  You don't need to section off a giant rectangle with perfect 90 degree angles.  But, in case you're wondering, we do have a cool planter and we also had a raised bed with paver edges put in a couple of years ago.  Still, much of our garden grows along our back fence without anything fancy.  Okay - maybe a little bit fancy -- we picked up two of these trellises for our sugar snap peas.  And our tomatoes grow so high that we are always on the lookout for new ways to manage/stake them.  Give us your suggestions.

Happy gardening!

About the Authors
Dani & Cindy are two moms in Massachusetts.  They have never blogged before, so give them a cheer and a like.

EDITOR'S NOTE:  Parent Talk will be partnering with Needham Community Farm to offer classes in the Spring.  Check the Parent Talk events calendar for updates!





Monday, March 14, 2016

Twisted Corned Beef and Cabbage with Eggs, Naturally

I love crock pot recipes for the ease and convenience they offer in creating a healthy, hearty meal for the family with little time investment.  But my personal experience with crock pot meals is that they typically result in food that is okay to pretty good, rather than delicious to mouthwatering.  There was, however, one exception.  On St. Patrick's Day 2010, my crock pot turned out the most incredible corned beef and cabbage that the world has ever seen!  I brought it to an office party where it was promptly devoured and exclaimed over.


"Faces from the St. Patrick's Day Parade" by Jeffrey

Unfortunately, those were the days before I had any interest in cooking, so that recipe has pretty much disappeared.  But with St. Patrick's Day 2016 coming up, I did an online search for that corned beef and cabbage recipe.  I only remembered that it called for the somewhat surprising additions of orange juice and brown sugar.  A lot of recipes came up, but not the one I wanted. 

I took a stab at melding the recipes that I found with memory.  The result was a sweet and sour take on traditional corned beef.  For those with traditional tastes and like a strictly salty corned beef, this is a recipe to skip.  If you like sweet and sour and don't mind mixing it with salty, it could be worth your walk on the wilder side.  This was not a repeat of St. Paddy's Day 2010, but added to white rice, I thought this version of corned beef tasted pretty good.  And since pretty good is the hallmark of a decent crock pot recipe, why not share?

TWISTED CORNED BEEF AND CABBAGE

Ingredients

3 lb corned beef (with seasoning packet or already seasoned -- I used one from Trader Joe's)

1/2 head of cabbage, coarsely chopped

 12 large red potatoes, quartered

1 onion, chopped

1 lb carrots, peeled and chopped (I used ready-to-eat carrots)

1 can frozen orange juice concentrate

1/2 cup brown sugar

4 cups water

Place potatoes, onion, carrots and cabbage in crock pot.  Place seasoned corned beef on top of vegetables.  (Tip: if veggies are a bit too bulky for the crock pot, place half of the cabbage in the pot and let it cook down first before adding the rest of the cabbage.  Or, just wait until last hour of cooking to add cabbage, since otherwise it tends to disintegrate and disappear).  Mix orange juice concentrate and brown sugar with water and pour over the beef.  Cook in slow cooker on high for 3 hours, then switch to low for 5 hours or until done.  Serve over fresh white rice.

NATURAL FOOD COLORING FOR EASTER EGGS

After St. Paddy's Day, I'm looking forward to trying out some naturally dyed Easter eggs.  Last year, I dyed some eggs with natural food coloring with this result:

The naturally dyed eggs are resting on a used Paas dyed eggs carton for drying.  They are darker in color when I used brown eggs.  Yellow on a white egg became orange to brown on a brown egg. I also attempted some two-tone striping that turned out a bit uneven.

Last year's experiment was a lesson.  This year, I will try to remember a few things.  First, I will buy white eggs instead of the brown that I normally get to achieve brighter colors.  Second, I will add extra-plenty of the natural dye ingredients (spinach for green, turmeric for orange/yellow, beets for pink, and blueberries for blue) with vinegar to get a more vibrant color.  Third, I'll leave time to do a second or even third dip for stronger colors and clearer striping, since the natural dyes tend to be lighter than synthetic dyes.

What to do in the down time between cooking a St. Paddy's Day meal and dying Easter eggs?  I'm tempted to find a good recipe for making a glazed ham, because then I can change the color of egg yolks by injecting some food color . . . and voila, Green Eggs and Ham!  Instant fun for my child's breakfast, when accompanied by the well-loved Dr. Seuss story!


About the Author
Darlene W. Cancell is an attorney turned stay-at-home mom, and most recently, blog coordinator for Parent Talk.




Monday, April 1, 2013

Yummy Red Sangria Recipe



Written by Joy Errico Seusing

Who doesn’t love sangria? I am usually a straight up wine drinker but when I have guests over or host a party, I like to do something more festive. This recipe hits the spot. I include all the fruits I like in my sangria, but feel free to switch out with what you like best. Other substitutes--- you can use any fruit juice that you like best in place of pomegranate and you can also change the kind of soda, as long as it is fruit-flavored, ginger ale or Sprite. I hope you love this!

Ingredients
  • 3 cups ice cubes
  • 1/4 cup lemon slices
  • 1/4 cup lime slices
  • 1/4 cup orange slices
  • 1/4 cup strawberries, cut in fourths
  • 1/4 cup seedless grapes, green or red
  • 2 cups red wine of your choice (I like Pinot Noir or Malbec)
  • 1/2 cup peach brandy
  • 1 cup pomegranate juice
  • 1 cup orange soda
Directions
This couldn’t be simpler. Put all the ingredients together in a pitcher or punch bowl. Stir and wait 1-2 hours before serving for best results. You can drink it right away if you don’t have time (or don’t want) to wait! Enjoy! 



About the Author
Joy Errico Seusing lives in Needham with her husband and two young children. She is the Vice President for External Relations at Jumpstart, a national early education organization headquartered in Boston. In addition to being a happily busy working mom, Joy loves traveling to new places, reading on her Kindle, interior design, power yoga, and of course, cooking!  Joy is a monthly contributor for the Parent Talk blog so be sure to check back for new recipe ideas each month.

photo credit: Peter Jan Haas via photopin cc

Thursday, February 28, 2013

Recipe Spotlight: Wheat Pasta with Spinach and Feta


This is a go-to midweek recipe for me. It is so quick, easy, filling and healthy! I basically just combined three things I love—spinach, feta cheese and chickpeas and added it to pasta. You can substitute broccoli for spinach if you prefer. This recipe is enough for four people with leftover for lunch. Delicious!



 Ingredients
  • 1 lb. wheat pasta
  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • ½ bag frozen or fresh spinach (if frozen, defrost first and squeeze as much water out of it as possible)
  • 1 can chickpeas, drained
  • 3 oz. feta cheese, crumbled
  • ½ cup grated parmesan cheese
  • 1 tsp. dried Italian seasoning
  • 1 tbsp. salt (more to taste if needed)
  • 1 tsp. pepper
Directions
Boil the pasta per the package directions. While boiling, put olive oil in a sauté pan on medium heat. Add garlic and stir. Add chickpeas and let sauté for 5 minutes. Add spinach and stir until wilted if fresh; if frozen, cook for approximately 3 minutes while stirring occasionally. Add Italian seasoning, salt, and pepper. Drain pasta and combine with ingredients in sauté pan. Sprinkle with feta and parmesan and mix to evenly combine. Taste and add more salt and pepper if desired. Serve hot!

About the Author
Joy Errico Seusing lives in Needham with her husband and two young children. She is the Vice President for External Relations at Jumpstart, a national early education organization headquartered in Boston. In addition to being a happily busy working mom, Joy loves traveling to new places, reading on her Kindle, interior design, power yoga, and of course, cooking!  Joy is a monthly contributor for the Parent Talk blog so be sure to check back for new recipe ideas each month.

Monday, January 21, 2013

Recipe spotlight: Pappardelle with Prosciutto, Cream Sauce and Peas


Written by Joy Errico Seusing

My husband and I love pasta so I am always looking for new ways to mix it up. Sometimes I get sick of a tomato-based sauce and want something creamier. This recipe is the result of some trial and error, but I love the end product. Warning- it’s very filling!

Pappardelle with Prosciutto, Cream Sauce and Peas
Makes four (big) servings.
Ingredients
1 lb. pappardelle pasta
2 tablespoons butter
1 large onion, diced small
6 ounces prosciutto, torn into bite sized pieces
1 ¼ heavy cream
4 ounces goat cheese
8 ounces peas (you can use frozen if you don’t have fresh, just defrost them first)
¼-1/2 cup grated parmesan cheese
2 tbsp. salt (add more to taste)
1 tbsp. pepper (add more to taste)


Instructions
Boil water for the pasta and cook according to the directions. In a separate sauté pan, add the butter and melt on medium heat. Once melted, turn up the heat and add prosciutto pieces. Cook for seven minutes. 

Add the diced onion and saute for five minutes. Add goat cheese, peas, heavy cream, salt and pepper. Turn the heat up to medium high heat until boiling. Once boiling, turn the heat down to low and cook for another five to seven minutes until it thickens. 

Be sure to stir frequently so the sauce doesn’t burn on the bottom of the pan. Drain the pasta and put in the sauté pan with the other ingredients and mix well. Add the parmesan cheese and more salt and pepper to taste. Enjoy! 

About the Author
Joy Errico Seusing lives in Needham with her husband and two young children. She is the Vice President for External Relations at Jumpstart, a national early education organization headquartered in Boston. In addition to being a happily busy working mom, Joy loves traveling to new places, reading on her Kindle, interior design, power yoga, and of course, cooking!  Joy is a monthly contributor for the Parent Talk blog so be sure to check back for new recipe ideas each month.

Wednesday, December 19, 2012

We need you – and your recipes – for the new PT Cookbook! Contribute a recipe today!



A group of committed ParentTalk members is putting together a family cookbook to sell in 2013, with all proceeds benefitting ParentTalk.  Please participate and contribute a favorite recipe to this worthwhile project!  We need your “family favorites” and your “go-to recipes” for appetizers, entrees, salads, desserts and side dishes.  (Feel free to submit recipes that you got elsewhere; just attribute it accordingly.)  Please submit your recipes to cookbookrecipes@parenttalk.info by January 31.  Here are a few “starters” to whet your appetite!

 
 

Honey-Apple-Brie Phyllo Cups
By Vidya Kagan
(Full disclosure:  I got this recipe from a Pampered Chef party I hosted several years ago.)

This recipe marries so many of my favorite ingredients, and the finished product is delicious!  The apples and honey provide a touch of sweet, the walnuts and brie give a touch of salt, and the phyllo cups hold everything nicely to make a simple yet elegant presentation.  It is also a very kid-friendly recipe. After prepping all of the ingredients, get your kids to help you assemble each phyllo cup.  It’s fun and easy, and you might even get them to try one!

1 teaspoon lemon zest
1 cup toasted walnuts, coarsely chopped
2 medium red apples, finely diced (about 2 cups)
¼ cup honey
1 4-inch round (8 oz.) Brie with rind
2 packages mini phyllo cups, 30 cups total (you can find these in the freezer aisle of your grocery store)

1.  Preheat oven to 400 degrees.
2.  Combine lemon zest, walnuts, apples and honey in a large bowl.  Mix gently.
3.  Cut Brie into thirty (30) ½-inch cubes.
4.  Arrange phyllo cups on a large baking sheet.  Place one Brie cube into each cup.  Top Brie with a small scoop of the apple mixture.  Bake 6-8 minutes or until the cheese is melted.

Curried Cashews
By Vidya Kagan

When I was a kid, I remember my dad always eating nuts.  Cashews, peanuts, pistachios, almonds … you name it, we had it, and he was eating it.  My dad always preferred spicy and salty snacks over sweets, and years later, so do I!  Experts tell us that nuts are good for us, so why not give this recipe a try?  These curried cashews are super easy to make, a total crowd-pleaser and incredibly addictive.  You can serve them at a party or eat them as a snack. They’re delicious AND versatile!
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews (if using salted cashews, omit the kosher salt)

1.     Position racks in the upper and lower thirds of oven; preheat to 250°F.
2.     Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
3.     Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container for up to 3 weeks.

photo credit: opensourceway via photopin cc 

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