by Foodlets in Family, July 3rd, 2013
by FN Dish Editor in Family, Holidays, June 29th, 2013
We have an almost 4-year-old in our house and that means it matters when things are “cute” now. In fact, one recent spaghetti dinner became an even bigger hit when we did just a few easy things. To make pasta even more popular (and sometimes a bit healthier) in your home, try these tips:
— Use a whole-wheat blend of pasta instead of regular white bread.
— Add 1 1/2 tablespoons of salt to the cooking water; the flavor gets in as the pasta cooks.
— Reduce the cooking time 2 minutes less than whatever the box says and let the noodles finish cooking in the sauce on the stove.
Read reading for more tips
by Foodlets in Family, June 25th, 2013
A kid-friendly project that will bring the entire family together for the 4th of July, this Red, White and Blue Gelatin Flag by Food Network Kitchens will be the centerpiece of your party. Fun and festive, kids will enjoy making it just as much as they’ll enjoy eating the sweet combination of strawberry-, coconut- and blueberry-flavored layers.
Find out what you’ll need to create this dessert by clicking the play button above.
by Foodlets in Family, June 11th, 2013
Pork chops aren’t just for the frying pan. A thick pork chop, bone-in or -out, can be just as juicy as any burger when you cook it on the grill. What you need is a good rub (to be delicious) and skewer (to be a hit with the kids).
Our three kids were all born in Italy, where a summertime staple is arrosticini, small cubes of meat (usually lamb) on a skewer, seasoned with nothing but olive oil, salt and the occasional sprig of rosemary. The flavor is delicious, the technique is fun and kids love them for both of those reasons.
Recreating that dish was one of the first things we did when we moved back to the United States this spring, and pork chops do the trick. Use a rub of 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried or fresh thyme and 1/4 teaspoon pepper for the whole chops and for one diced up for the kids.
Keep reading for tips
by Foodlets in Family, June 5th, 2013
We moved to the United States from Italy about six months ago, and the adjustments have actually gone pretty smoothly. Our family is indeed American, but a four-year project took us to Rome, where all three kids were born. Now they’re in the thick of learning all things American first-hand, including chicken nuggets.
So when I found a recipe for a homemade version online, I made a few updates and came up with a new staple for a tasty dinner that travels well, too. These nuggets have been to the park, the playground and our own table.
Get Foodlet’s technique
by Foodlets in Family, May 25th, 2013
French fries aside, my kids don’t exactly clamor for potatoes. I’ve made them all sorts of ways: oven-roasted fries, mashed with kale and Parmesan cheese, smashed with Greek yogurt, steamed with butter and herbs — and while those options have all had their ups and downs, this technique is the one that brought actual squeals to the table.
The trick was a simple bag of colored potatoes along with a set of vegetable cutters. Together they produced a giggle fest of interest before our girls even tried the potatoes. Before I even baked them. What color will the potato be inside? Will there be stars or hearts? Can I mix them up in the oil?
For roasted potatoes, my favorite way to go is extra-virgin olive oil, garlic pushed through the press, salt and a couple rounds of pepper out of the grinder. Dump all that along with the potatoes right onto a baking sheet, mix with bare hands, spread out and roast at 425 degrees F for about 25 minutes, depending on the size of the potato pieces. Flip them once along the way.
by Foodlets in Family, May 19th, 2013
Kids don’t always love eating the green stuff. But instead of offering less of it, one of my favorite techniques is adding things they do like to any given dish. Take asparagus. Our toddler loves lemons, so it’s a go-to trick for encouraging her to try new foods. (It also works for previously refused foods, but I’m sure that never happens at your place.)
1. Our favorite way to make asparagus is sauteed in a pan with olive oil and a handful of peas. Add a few shavings of salty Parmesan cheese on top and let the kids squeeze their own lemon at the table.
2. Or try asparagus on homemade pizza with big drops of fresh ricotta cheese, a drizzle of olive oil, salt, pepper and oregano.
3. Never underestimate the power of roasting veggies. A pan of asparagus with 2 tablespoons of olive oil and a dash of salt will be amazing after 10 minutes of roasting at 425 degrees F. You might even get a cheer, but I always settle for at least a bite.
Try these kid-friendly recipes
by Maria Russo in Family, May 18th, 2013
Who doesn’t love meatloaf? Well, plenty of people, actually — especially kids. The other issue is making it healthy enough to feel good about serving to your family. As the mom of three kids under age 4, I also need quick and easy techniques for getting dinner on the table fast. These are some of my favorite tricks to use (bonus, these work for meatballs, too):
1. Use organic whole oats in place of breadcrumbs in your favorite meatloaf recipe. Or combine half breadcrumbs with wheat germ to boost the nutritional value of your binder.
2. Add extra veggies. If your recipe calls for cooked onions or carrots, add 1/2 cup chopped frozen spinach, thawed, or finely chopped peppers. Neither will be detected. Even simpler: Just double the amount of veggies in the recipe.
3. Make it miniature. I always cook several small meatloaves instead of one big one. Everything is done (and smothered with ketchup) within 35 minutes, and everyone gets their own meatloaf.
by Melissa d'Arabian in Family, Food Network Chef, May 14th, 2013
Now that the days are getting noticeably longer and the weather considerably warmer, summer is on everyone’s mind, including your kids’. They’re likely eagerly awaiting a sunny, stress-free summer vacation, but before they can close the books on another school year, most will be forced to endure a few weeks of final exams, projects and reports. As moms and dads, you may not be able to help out your kids with their advanced algebra problem sets or their comprehensive timeline of World War I, but you can surely send them to school with a hearty breakfast in their bellies. Just in time for test-taking season, Food Network checked in with Julie Negrin, M.S., a nutritionist, who shared Nutrition 101 for Parents and Kids. Among other benefits, following her suggestions for serving must-have wholesome foods “can lead to kids who feel calmer, sleep better … and study more.” Read on below for some of her top tips, plus find family-friendly breakfast recipes to give your kids the fuel they need to succeed.
In place of cold cereals that are likely packed with unnecessary sugar, swap in a bowl of warm oatmeal. “Stick to whole food carbohydrates that are packed with nutrients,” Julie recommends, explaining that they “take longer to digest.” Food Network Magazine‘s Whole-Grain Breakfast Porridge (pictured above) is packed with healthful ingredients like red rice, steel-cut oats and barley, plus it’s sweetened with just a single cinnamon stick, fruit and a bit of brown sugar. Since the porridge is made entirely in the rice cooker, it’s a no-fuss breakfast that requires little attention. Your child is not an oatmeal eater? Try serving Food Network Kitchens’ Whole-Grain Waffles, which can be partially prepared the night before you plan to cook them.
Keep reading for more tips and recipes
by Foodlets in Family, May 12th, 2013
Dear Food Network Fan,
In the four years I’ve been part of the Food Network family, I’ve been lucky to share paths with so many of you — whether on TV, through social media, when meeting you in person at events and book signings (or the grocery store, airport, etc.). And now I’m excited to tell you that I will be joining FN Dish as a regular contributor! I’ll be answering your questions, writing about my experiences and giving you insights into my life as a working mom raising four young girls in San Diego. Food, behind-the-scenes sneak peeks, parenting ideas — the possibilities are endless.
So let’s start the party. My first post next week will be answering fan questions. Is there something you’re dying to know? Ask your question in the comment section below or click here to email me, and I’ll pick a handful to answer next week.
I’ll see you here every other Thursday on FN Dish.
Mashed potatoes are a new item on our three kids’ menus — ages 3 1/2, 2 and 10 months. We’ve lived in Italy for the last four years, where potatoes aren’t very starchy, so we didn’t eat them this way often. Now we’re in North Carolina, where the local spuds are organically grown and perfect for mashing. Because they’re novel, I’ve got a few tricks to make them a successful part of the meal.
Always: Use Greek yogurt in place of sour cream and buttermilk for cream — both add protein and cut fat, two habits I’d like our kids to get used to early.
Sometimes: Add finely diced veggies to the boiling water during the last few minutes of cooking. Shredded spinach, kale or carrots can always be called “confetti.” Or get more clandestine with turnips or cauliflower.
Keep reading for recipes