by Emily Lee in Recipes, August 24th, 2015
by Foodlets in Family, Recipes, August 19th, 2015
Light, energizing and easy to prepare: That’s the elusive after-school snack trifecta. When store shelves are lined with chips, sugary fruit snacks and other empty calories, shopping for something that fits the bill can feel a lot like searching for a needle in a haystack. The obvious alternative is to skip store-bought options in favor of something homemade, but few people have time to prepare snacks in addition to dinner. Beat the after-school crunch by preparing healthy foods over the weekend and keeping them on hand for later in the week. Homemade granola bars and trail mixes are a great place to start. Fresh veggies can be washed and cut in mere minutes, and vegetable-based dips such as guacamole or hummus make crudites seem appealing. Here are some more quick, nutritious, kid-friendly snacks to tide your family over till dinner’s ready.
These nutty bars studded with dried fruit will stave off hunger pangs between lunch and dinner for only 167 calories per serving. Make a batch over the weekend so your family will have them on hand for quick and convenient after-school snacking throughout the week.
by Foodlets in Family, Recipes, August 1st, 2015
Whether it’s a backyard garden or the bargain bin of your supermarket, by this stage of summer one thing is clear: Tomatoes have taken over. Cherry tomatoes, heirlooms, red, yellow. They’re inexpensive, sweet, juicy and packed with vitamin C. The problem? Tons of kids just won’t eat them. Until now. These recipes are the kid-tested turn-’em-around tomato dishes that my kids eat happily, and it’s a good bet that yours will too.
Cheesy Bagels with Sliced Tomatoes (pictured above): These are toasted bagels like your kids have never had before. Melted cheddar works perfectly with a slice of cool, sweet tomato right on top. It’s like pizza for breakfast, if pizza made your taste buds do the cha-cha.
by Bev Weidner in Family, Recipes, July 28th, 2015
The idea of cooking a hot dinner in the summertime reminds me of asking my kids to clean up their rooms, because the answer to both is the same: “I’m too tired!” That’s why I love this list of cook-ahead or no-cook ideas for easy summer dinners. Each one is kid-tested by my own four rascals but delicious enough for every adult at the table to enjoy as well.
Capellini with Tomatoes and Basil (pictured above): Just another 5-star recipe from Ina Garten, this one has tender noodles soaked in sweet tomato juices. These noodles practically beg to be slurped, so have those napkins ready.
by Foodlets in Family, Recipes, July 18th, 2015
I always forget what a cinch it is to pull together a stir-fry: some hot oil, a lean protein, an array of brightly colored veggies, maybe a carb or 40, and some quick garnishes. Bam! Dinner’s done.
This is especially handy on weekday nights, when you have less than zero time, and a whole crew of hangries on your hands — especially the little ones. Little ones get hangry-licious in a nano.
You want to punch me in the face for saying “hangry.” Twice. I know this because I want to punch myself in the face.
SO! We’ve got two quick chicken stir-fry methods here: one crazy-speedy, stripped-down recipe for the kiddie kids, and one right behind it with more goods in it. More flavor. More sauce. More errrthang. You’re gonna dig it.
So really, I can’t say hangry? No? Fine.
by Foodlets in Family, Recipes, July 8th, 2015
When it comes to cooking with small kids underfoot, I’m always looking for dinner ideas with that magical combination of flexibility, simplicity, big flavors and tender meat. Our kids are 1, 3, 4 and 6, and the whole crew has varying amounts of teeth at any given time, so tender meat is a must. Plus, it’s delicious — no matter what age you are.
So I rely on two delicious marinades that I know by heart to put on anything from flank steak to chicken strips to roasted whole chickens. One is a tangy blend of lime and cumin; the other is lemon and garlic. Even though they’re both citrus-based, they’re full of totally different flavors. Our kids LOVE them, and, as a bonus, you can double any batch of marinade and throw a second dinner in the freezer while you’re making the first. The meat will just keep soaking up more flavor while it thaws later on.
by Foodlets in Family, Recipes, June 30th, 2015
With summer in full swing, and four kids under the age of 7, we’ve got friends of all ages coming and going all the time. To keep things simple but still plenty of fun, I have a roster of easy and (almost) universally liked snacks for kids. Here’s what we’re serving.
English Muffin Pizzas (pictured above): For more of a meal, these English muffin pizzas can be topped with your choice of fixings, like olives and broccoli.
by Bev Weidner in Family, Recipes, June 29th, 2015
If you’re a gardener, or you’ve been to the grocery store and seen it on sale, you know the zucchini has officially arrived. We have a ton of the stuff popping up in our small garden beds every day, which means we’re eating a ton of the stuff every day. These are my favorite kid-tested zucchini recipes, offering enough variety to keep everyone eating the good stuff all summer long.
Zucchini Ribbon Pasta: Long tendrils of zucchini combined with tender fettuccine noodles are the base of Ellie Krieger’s lightened-up Italian meal (pictured above). But it’s the garlic, Parmesan cheese and fresh basil on top that make it truly mouthwatering.
by Foodlets in Family, Recipes, June 24th, 2015
It’s hard to go through life without an unabashed obsession for tacos, am I right? It’s tacos, for crying out loud. Tiny carb canoes with seasoned meat, maybe a fruit here, a veggie there, a sprinkling of delicious cheese, and a burst of fresh lime juice or maybe even a delightful salsa or sauce. I mean, tacos.
I kept these particular tacos on the street side, with simple seasoned grass-fed beef (regular beef is fine!), fresh onion and cilantro, and a bit of crumbled queso fresco, but I added a creamy side with cubed avocado and mango. Mmmm mmm. What makes these most street-y, though, is the use of corn tortillas, especially when you lightly char each one over an open flame on your stovetop — oooooooWEEEE. They’re so amazing. So street-y. I like street-y. That came out wrong.
If your little ones aren’t yet into seasoned, street tacos, I pause toward the beginning of the recipe and slide a little of the beef into tortillas with melty cheddar cheese for some quick quesadillas. Boom. Errrrrone’s happy.
Get street-y! Err, you know what I mean.
by Heather Ramsdell in Family, Recipes, June 23rd, 2015
One of my favorite summer dinners comes together in about five minutes. (Coincidence?) Pulling ingredients from the pantry, fridge and freezer, then loading them onto the cutting board is equal parts handy (chop those peppers right here, slice the cheese too) and festive — like a cheese tray with extensions. Set the whole thing in the middle of the table and let everyone dish up exactly what they like.
Mix and Match Any Combination:
Salami, cooked shrimp, leftover roast chicken, turkey or ham deli meat rolled up like a cigar, prosciutto
A Little Something Salty (Served in a Bowl)
Olives, peanuts, pickles (dill or sweet), pistachios
I taught my daughter’s third-grade class how to make good guacamole. It was my second time working with classroom 3B, this time not in the art room but on a diminutive desk in the classroom itself. On this knee-high rectangle of beechwood-colored Formica with a scooped out slot for a pencil at the top, I was able to use skills gained long ago interning at a doll-size garde manger station, elbows pinned to my sides.
When kids came into their classroom, they found tortillas, knives and avocado halves on their tables, and the other ingredients were ready on mine. It smelled like onions and cilantro. Passing teachers poked their heads in to see why. I worked fast to outpace the kids’ hunger, questions and strong desire to get avocado goo on their sleeves. Eventually I guided my 19 cooks to a high-five-inducing guacamole (with a side of chips).
First I told them the safe and polite way to handle their plastic knives (by the handle, always cutting away from your body, the other hand’s fingers curled under, etc.). Then we cut up tortillas to make chips. They are studying fractions, so there was a lot of debate. Some tables chose eighths for more chips, some went with sixths for bigger chips, and others chose straight strips for the sake of innovation. We tossed them in a bowl with oil and salt, layered them on sheet pans and popped them into the oven down the hall in the art room. Then we moved on to the main attraction.