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EARTH DAY GARDENING - An Economical Way To Feed Your Family and Teach Your Kids Where There Food Comes From

2010-04-16T19:38:00Z

With the approach of Earth Day, all thoughts turn to the outdoors and what we can do to improve our environment. Since I am always thinking about food, my first thought in this regard is gardening - specifically, growing things to eat. I wouldn't call myself a gardener in the true sense, but I do love to garden. Really though, the draw for me is the easy access to fresh fruit, vegetables and herbs that I know were grown organically. I pick what I will consume and the rest just hangs out on the plant until I need some more. I don't have a bunch of tomatoes or basil leftover rotting in my kitchen because I couldn't use it all. The plants look beautiful, feed my family and more importantly, improve the environment. You just can't go wrong.

I have had my share of dead plants and outright failures, but I guess you have to suffer some loss to learn success.    The more I garden, the more fearless I become too. If a seedling dies, I'm fine with it because the only thing I lost was the cost of the seed. It's amazing to me how much food you can grow with a little packet of seeds that costs a few dollars. Actually, there are so many seeds in the packet, you can split them with friends.

This year I decided to order my seeds online from Hudson Valley Seed Library. Many of their seeds have been time-tested in New York. Since I am planting in New York, I expect my plants to thrive. I can hope, anyway...



I have two ways of getting my seeds started. The first one is more traditional and the second is, well, my fearless side coming out.

The first way was the one I shared with my class. First I made sure they knew what they were planting. We had bunches of fresh herbs to smell and taste, cucumbers and sugar snaps to snack on while they planted. They each had to bring egg cartons into class which we would recycle into little "growing beds". The plastic egg cartons work the best, but the foam and paper ones are manageable. Small cups work as well. I actually left a note asking my neighbors to leave me their egg cartons on the trash room door and before I knew it, I had enough to hold my seedlings. I cut off the flat top of the egg container to serve as a watering tray, put holes in the bottom of the egg cups and used the other side of the egg cups as a top (like a roof) which held in the moisture.

I purchased peat pods which fit into the egg cups quite well. All you have to do is add water and they puff up into little dirt mounds encased in a netting that can go into the ground when they're ready. Each peat pod gets about 3 seeds and each seed is a plant. The egg cups were labeled with the seeds that they were to hold. We used small funnels and chopsticks to poke holes (an inch is good) into the peat pods, then slid the seeds down the slope of the funnel and into their dirt beds. We brushed some of the dirt over the seeds tucking them in, pulled the cover over, watered and waited.


Within a few days, things like cucumbers started to peek out of the dirt. The parsley took another week. After 2-3 weeks, the little seedlings were ready to go into their lifelong containers (no smaller than 12 inch pots). I hear that the kids' plants are doing well. Mine are very happy - except for a couple days ago when I had to bring the tomatoes inside because it was just too cold.

sugarsnaps foreground and cukes in back

Now my fearless side. The way I do some of my planting is this - open up the seed packet, pour the seeds into my hand, stand over a container of potting soil and SPRINKLE. It's not the most foolproof way of gardening, but if its warm enough, the plants will grow. I did this with watercress, arugula, kale, salad greens and verbena. I also put zucchini and sunflower seeds an inch directly under the soil in the containers. All of them are growing. I was surprised, but really excited.

kale and arugula seeds "sprinkled" in dirt

sunflower seed "sprinkled" in dirt with seed attached


It will be time to harvest in about a month for the salad and a bit longer for some of the others. The best part is that the kids get to see where our food comes from and we can "shop" for it right outside the door.

Try it yourself. You might be surprised at how easy it is. You'll end up eating healthier too - for very little outlay.

Sugar Snap Pea Snacks
A fantastic after-school snack or side dish.

1 lb. sugar snap peas
2 tbsp. olive oil
2 tbsp. soy sauce

Pick the ends of each snap pea clean, wash and dry them. The kids like this task. Add about 2 tablespoons of olive oil to a frying pan over high heat. Once the oil is hot, add the snap peas. Cook while flipping and stirring for 2 minutes - don't overcook them. The snap peas will just begin to wrinkle and get dark spots on them. Turn the heat to low and add two tablespoons of soy sauce. Stir over low heat for 30 seconds. Remove from heat and serve.

Next up - berries. I bought these little plants and they are worth every penny...

MAKE A GAME OUT OF SETTING THE TABLE

2010-04-16T18:57:00Z

When we have down time in class (while foods are in the oven, etc.), there is always something to learn. Sometimes we try to guess ingredients or learn to set the table or any number of activities. I have found that the students will do just about anything if it involves some sort of game. Thus, the "table setting game" was born.

First, I set the place setting the way it should look. I tell them what each piece is used for and explain the order of usage. (For those of you who need a refresher, Emily Post's website has a nifty diagram that illustrates a proper table setting with descriptions of each piece.) Then, I mess it up. Initially, as a group and then individually, each child has to try to put the table setting back in order. The next child may fix a plate or a piece of silverware if they think it isn't in the right place. Kids as young as 3 can successfully complete a basic setting.

We come back to this game again and again, so they will learn from repetition. And, it's quite popular. They always ask me "When are we going to play the table setting game again?" When their parents pick them up, the kids inevitably ask their parents if they can set the table at home. How great is that?

Check out the kids in action...

HOW TO MAKE YALANCHI - ARMENIAN STUFFED GRAPE LEAVES

2010-04-10T03:18:00Z

As with Tabouleh, I grew up eating “yalanchi”, which are grape leaves stuffed with rice. We had them on holidays and gatherings at my Aunt Ruth’s house, ever since I can remember going there. We even picked our own grape leaves, plastic bags in hand, straight from the wild vine growing behind the local A & P. Embarrassing yes; but worth it, nonetheless. Those leaves would then be stacked, rolled and tied, and boiled like big fat green cigars. The packages of leaves were frozen and passed out to family and friends to make their own stuffed grape leaves.

As a young child, I stuffed them with Aunt Ruth, which I absolutely loved. By the time I was in high school, I must have made them with her dozens of times. Yet, I wanted to make them on my own. How hard could it be?

Well… my first forays into making these shiny luscious little logs did not beget the ones that I loved to eat. I distinctly remember serving them at my Aunt’s house to my Uncle Essia (yes-a), whose wife (Aunt Jean) made the plumpest tastiest grape leaves we were lucky enough to eat. He took only one bite of mine and pronounced them tough! Just like that…. feelings be damned. He said, “Here. Try Aunt Jean’s and see what I mean. You didn’t cook them long enough.” Of course, he was right, but I was quite disappointed. They took hours to make and I thought I should get some credit for that alone.

The recipe I had to go on - from the ladies at church - didn’t give any details about how things should look, what to expect and how to avoid common pitfalls. So I had to find out on my own; you know, trial and error style. Once I got started, I made them for every holiday and family gathering, and there they sat in a little bowl next to Aunt Jean’s grape leaves. In the beginning, they still sat in the bowl during clean up, looking a bit crusty. After a while (read: years), I figured it out. I started teaching my sister, and later my husband’s family, my daughter and finally, my students how to make them. Odd as they look to a child, they wasted no time gobbling them up.

Now, I am the “yalanchi” maker in the family (sadly, my Aunts have both passed on). It’s actually quite easy once you have a detailed recipe and learn how to roll them. This is especially true, because these days you can buy (almost as good) grape leaves in a jar. No more sneaking around the A & P parking lot with a plastic bag.

ARMENIAN GRAPE LEAVES STUFFED WITH RICE

Just because this recipe is long, don’t let it put you off. I have added many details to make it easier for you. Read through the entire recipe before you begin and you’ll see what I mean.

Ingredients

1 cup uncooked long grain white rice (like Uncle Ben’s)

2 cups minced yellow onion

1 cup olive oil

2 teaspoons minced fresh dill

1 teaspoon ground cinnamon

1 teaspoon salt

1 lemon – juiced*

1 ½ cups of water or more, if necessary*

1 large jar of grape leaves (about 50)

*lemon juice and water combined should equal 2 cups

Before you start

1. Carefully remove the grape leaves from the jar. Rinse the grape leaves with water and squeeze out as much of the liquid as possible. Set aside any leaves that are torn or too small. Put the “good” leaves on a flat plate.

2. Completely cover the bottom of a medium-sized saucepan with the ripped or off-size grape leaves that cannot be stuffed.

3. Locate a dish that just fits inside your saucepan and set aside.

Prepare stuffing

Combine the rice, onions, olive oil, dill, cinnamon and salt and add to a skillet. Cook, stirring occasionally, on medium/low until the onions are soft (not brown) and the rice is only partially cooked, about 10 minutes or so. Place the rice mixture into a bowl and let cool.

Stuff grape leaves

On a flat surface, lay one leaf vein side up, unfurled and completely flat in front of you. The stem should be pointing toward you. Snip off the stem if it remains on the leaf.

Place one teaspoon of filling on the bottom of the leaf. Using two hands, lift the bottom of the leaf up and over the filling. Roll tightly one turn, tucking in the mixture as you roll. Next, fold in each side of the leaf as tight as you can. Be sure that the rice is fully encapsulated in the leaf. Continue to roll the rest of the leaf and tuck in any stray edges as you go. Some of the leaves will be different sizes, so use your judgment as to how much filling to use. You will get the hang of it after a couple of leaves. Continue rolling all of the leaves until you have no more filling left (or leaves - which ever comes first).

Cooking grape leaves

Insure that a layer of leaves (we usually use the ones that have ripped) covers the bottom of your saucepan to protect the stuffed grape leaves from burning. One by one, place the stuffed leaves in the saucepan in rows and filling in the areas on the circular parts of the pan’s bottom until the entire base of the pan is covered. Continue to add more layers until all of the leaves all placed in the pan.

Next, place a plate upside down on top of the leaves inside the pan. The plate should weigh down the leaves slightly and should be large enough to just fit inside the pan covering all of the grape leaves.

Fill the saucepan with the water/lemon juice, pouring it right over the plate covering the stuffed grape leaves. Cover the pan with a lid.

Cook on medium until the water comes to a boil (or sounds like it is bubbling) and then turn down to low/simmer. Continue cooking for an hour. Make sure that the water does not completely evaporate in the pan. If it does, add another cup of water.

Once the grape leaves are completely cooked, leave them in the pan to cool. Remove the lid, but leave the plate in place. DO NOT be tempted to remove the plate from the top of the leaves until they are COMPLETELY cooled. Otherwise, you will have discolored and ugly looking (but edible) grape leaves.

Drizzle olive oil and squeeze the juice of ½ a lemon over the cooled grape leaves. Serve the grape leaves on a platter with more cut lemon.

NATURAL EASTER EGG DYES - Don't make my mistakes

2010-03-31T15:18:00Z

This year I got it in my head that I should use natural food coloring for my Easter eggs. After all, if anyone should do it, I should. I teach kids to cook and eat healthy and organically and in general, shun junk. What an example I would be setting for the kids - especially my own. After reading about how to go about coloring eggs using food, spices and juices, I figured it could be easy and rewarding. Wrong!!

Ok. I researched on the Internet and oh; there was plenty to read. But, you can’t believe everything you read. For example, I have come to doubt all of those articles telling you how much fun it is to color your eggs au naturelle. They do admit that the coloring isn’t as vivid and that it takes a bit longer, but I sincerely have a hard time believing any of these people actually tried this experiment themselves.

Regardless, before I knew any better, I went out and bought organic eggs ($5), organic spinach ($4), organic carrots ($2), organic beets ($3), and organic red cabbage ($2). I had vinegar and strong colored spices on hand.

In order to save myself some time, I decided to boil the eggs in the “dye”. I read somewhere that this would produce a more vivid color. So in went cut and smashed spinach with water and vinegar in one pot, shredded cabbage in another and grated carrots in yet another. I hard-boiled one test egg in each pot by bringing the mixture to a boil and then covering the pot which rested for 15 minutes with the lid in place. When the timer went off, I removed the lid and removed the completely white egg. What?! Not a bit of color attached to the shells.

I strained that “dye”, let it and the eggs cool separately, and put the eggs back into their colored bath. I checked the progress of my experiment after about an hour – nothing. By this point, I was annoyed, tired and done. It all went into the trash and I decided au naturelle was not for me.

Of course, failing was not an option for me and I was researching on the wonderful Web within a half hour (despite the fact that it was 11:30 PM) to figure out what went wrong. This time I found a couple of honest writers with articles describing their “dingy” eggs and failed attempts at protecting the kiddies from the dangerous artificial dyes. But then, there were the other writers that made it work and I just had to be one of them.

I got up and tried again. This time I didn’t cook the eggs first. Instead, I put the raw eggs into the grated vegetable mixtures with vinegar and pour boiling water over them. I let them sit for five minutes then packed them into baggies to rest in dye overnight in the fridge. In the morning I pulled them out and the only one that absorbed any color was the beet mixture egg. Good, I thought. Not red, not pink, but finally, something. Then I hard-boiled the eggs and – I should have seen this coming - all of the color was gone. This was just as well, because these eggs were completely dangerous to eat due to the fluctuating temperatures. Into the trash they went. My daughter’s comment: “Mom, you are just wasting all of this food” was heard, but only as background noise.

The final attempt for these natural eggs actually produced pinkish eggs that are probably safe to eat, but I don’t think I’ll take a chance and let anyone try them. I hard-boiled and cooled the eggs first. Put the cooled eggs into a bowl of grated beets and red wine vinegar, poured boiling water over them and put them into the fridge to color. A couple of hours later, these eggs had some color and looked pretty adorable. So it worked!!! Hooray!! Yipee!!

But really, I just don’t think it’s worth the trouble on many levels. First of all, the fun of coloring eggs is getting to do the project with your kids. This project takes so long that I can’t imagine any kid being interested long enough to see the final results. Second, all of the manipulation of the temperatures of the eggs is scary. Trying to make them “natural” takes a lot of in and out of the fridge. Personally, I wouldn’t feel comfortable letting anyone eat them. For information about egg safety, visit Egg Safety Org.

And finally, the cost of producing naturally dyed eggs just doesn’t make them worth it – at all. I say, take your fresh beets, spinach, carrots, etc. and make dinner for your family.

For the minute or two it takes for the eggs to color in my gel food coloring, as long as the kids don’t lick the shells, how bad can they be? I’ll be taking my chances – just like we have done every other year. Disappointing, yes – but completely stress-free.

Didn't work for me, but maybe you'll have better luck.

Happy Easter!!!

MY IDEA OF SHOPPING - Food Shopping With Kids in NYC

2010-03-22T04:20:00Z

What better way is there to instill a great love for food in your child than to bring them to the markets that supply all of the awesome foods we want them to eat? These stores comprise a tiny list of places that I have on my mind at the moment. It’s fun to find new favorite places, so my choices change from time to time. Nevertheless, DiPalo’s is on my list permanently.

DiPalo’s is located at 200 Grand Street near Mott Street in Little Italy, Manhattan. (http://www.dipaloselects.com) It is pork store heaven and if I could move in, I would. This family run Italian food store imports some of the best cheeses in the city. They also have dried sausages, fresh sausage, olive oils, raviolis and pasta and prepared items. Try their Parmigiano Reggiano, which has a nutty, creamy taste and a textured crumbly consistency. No other Reggiano will ever be good enough for you after you eat this, I promise. Equally alluring is their fresh mozzarella and cacciatore (small dried sausage). They also have fresh burratta, which is mozzarella on the outside of a soft creamy cheese inside, sometimes filled with truffles. Most stores do not sell this cheese and those that do, cannot provide quality to match DiPalo’s ethereal burratta.Upon stepping into the store and getting a whiff of all of the delicious foods on offer, your stomach will take control. Quickly take a number from the plastic dispenser (straight ahead, just inside the door), before the person behind you grabs one. The store is usually packed and the waits can be long, so bring a small snack for your child to eat while you wait. You can always take a number and then run across the street to Ferrara’s for a croissant to bring back (but they are selling at tourists’ prices $3 or $4, $1.50-$2 elsewhere). Stick it out. You and your child will be rewarded with samples to satisfy your craving that are without a doubt, worth any wait.

New Kam Man, 200 Canal Street, Chinatown in Manhattan. This store is a couple of blocks downtown from DiPaola’s. This is a wonderland of an Asian market at unbelievably low prices for this borough. Sure you have to tough out Chinatown with the masses of people jockeying for position at the many sidewalk pushcarts and food markets, but it is worth it in my opinion. Unusual and interesting items abound - think, dried shrimp and fish, noodles, prepared foods (haven’t tried these) and dinnerware of all kinds. Children (and parents, alike) will be astounded at the myriad choices of food and non-food items packed into this department store-sized market. On the first floor, there are tons of typical Asian staples, such as dry noodles, canned mushrooms, dried watermelon seeds (sweet/salty) and many types of soy sauces. Pick up some fresh egg noodles in the refrigerator section in the back for practically nothing ($1.00). Downstairs, you have your choice of hundreds of chopsticks, cleavers, spoons, bowls, bamboo mats and the like. They actually have a neat assortment of ceramic mugs and bowls that kids will covet. Next to the upstairs register are strips of adorable individually packaged curious candies and cookies that make great little gifts for parties and holidays.

Caputo Bakery, 329 Court Street, Brooklyn, New York. (http://www.caputobakery.com) This small shop has incredible breads that are piled high in crusty, yeast-filled mountain upon mountain in the window and behind the counter. They have basic Italian cookies and sweets too. Their ciabatta is soft and fluffy with a hint of sourdough on the crust, but that standout for me is the lard bread. Not only are there hunks of meaty goodness, the bites without meat are loaded with a peppery pork flavor that kids (and adults) cannot resist. We usually eat a loaf on the way home, so we buy at least two. The prices are so reasonable that you can treat the kids with a little cookie for coming along.

Greenmarkets, throughout the city, (http://www.cenyc.org/greenmarket). Union Square is the biggest and best option. There is a fantastic new park adjacent to the market that children of all ages will absolutely love. Not only do these markets display the most picturesque arrangements of fruits and veggies, the variety is staggering. Shopping at a greenmarket is always a chance to learn about a new fruit or vegetable, including the growing process. I learn something new every time I go to the greenmarket. It’s amazing!

So grab the kids, grab your bags and start shopping.

CHINESE STYLE STIR FRY NOODLES WITH VEGETABLES AND MEAT

2010-03-04T19:44:00Z

I am always saying this about everything I make, but I really mean it: Chinese style stir-fry is so easy to make and really versatile. Most of the dishes I make can be adapted to the way you eat,what you have on hand or simply to accommodate a craving that particular night. When you cook for kids and with kids, adaptability is absolutely essential. If I can’t substitute an ingredient I don’t happen to have,I won’t be making it that time or probably ever.

So with versatility in mind, I’ll list what we used, but I urge you to use what you have or like. The fun part about making a stir-fry is to introduce vegetables to your kids that they normally wouldn’t give a try and watch them chow down. Anytime I get resistance, I tell them to lick it first. After that one lick, they bite – then swallow - and come back for more.

The key to a stir-fry is preparing all of your ingredients ahead of time. The cooking is very quick to you have to be able to add it right away without taking the time to chop or clean. Of course, for the kids, this process is also enjoyable.

CHINESESTIR-FRY NOODLES

2 packages of fresh Chinese noodles

½ lb. lean meat sliced into strips – pork or beef (or even fish)

2 peppers – sliced and cut into 2 inch pieces

½ lbs. snow peas – stems trimmed

1 small leek or several scallions – sliced into small rings

1 small piece of fresh ginger, grated

1 tbsp. rice wine vinegar

2 tbsp. low-sodium soy sauce

1 tbsp. sesame oil

1 tbsp. agave or sugar

2 tbsp. cornstarch – separated

½ cup of water

2 tbsp. soy sauce

½ cup of water

olive oil for frying

Toss the meat with one tbsp of cornstarch.

Make the sauce. Add the vinegar, soy, sesame oil and agave to a small bowl or cup and stir until well combined. Add one tbsp of the cornstarch to the sauce and stir until completely dissolved. Add ½ cup of water to this mixture.

Combine 2 tbsp of soy and ½ cup of water and set aside.

Heat 2 tbsp of olive oil on medium-high heat in a skillet. Add ginger and leeks. Stir until softened (about1 min.). Add peppers to the pan and continue to stir until somewhat softened (about 2-3 min.). Add the snow peas last and cook for another minute. When adding vegetables, start with those that require the longest cooking times and end with those that require the least. Remove the vegetables from the pan once they are finished cooking.

Add 1-2 more tbsp of olive oil to the pan set to medium heat. Add the meat to the pan and stir frequently. Cook until the meat changes color and is cooked through (4-5 minutes, depending on how thin your pieces are cut). Turn the heat down to medium/low. Add the soy/vinegar mixture to the pan and stir to coat, scraping up any brown bits that have stuck to the pan.

Working quickly, add the fresh noodles and water/soy mixture. Toss to coat the noodles and meat.

Return the cooked vegetables to the pan with the noodles and meat. Toss to coat everything with the sauce (about a minute or two). If the sauce thickens too much, add a couple more tbsp of water until you get the consistency you want.

Remove from the pan and serve immediately.

FRITTATA RECIPE - ANOTHER WAY TO INTRODUCE PROTEIN TO KIDS

2010-03-04T19:35:00Z

Even with all of the effort I put in, I still have trouble getting my daughter to eat a wide variety of meats. I certainly won’t stop trying, but I do work with what I know she will eat – largely vegetables and cheese. That leaves me thinking about protein an awful lot. I browse recipes online quite often just to get ideas and one popped out the other day – frittata. It is similar to the omelet, but prepared slightly different. Instead of being made completely on the stove top, it is baked near the end of cooking to brown the cheese and create a crust.

We made one in class recently with leeks, zucchini,prosciutto and mozzarella. One of the best parts about making a frittata for kids is that they get to crack eggs – lots of them. After you show them how to do it, leave them be – then pick out the shells that will inevitably end up in the bowl.

Frittata Recipe

Preheat the broiler to 500 degrees

1 dozen eggs – beaten lightly

1 cup milk

1 clove garlic, minced

½ leek cleaned and thinly sliced

1 medium zucchini – cut into small cubes

½ pint grape tomatoes – cut in quarters

¼ lb prosciutto – shredded

½ lb fresh mozzarella – cut into small pieces

¼ cup Parmesan – grated

1 tbsp olive oil

1 tbsp butter

salt and pepper to taste

Heat butter and oil in a 12” skillet over medium heat. Once butter melts, sauté leeks until soft. Add garlic to the pan and cook one minute longer. Add zucchini and tomatoes to the pan and cook for 2-3 minutes more. Combine milk and prosciutto with the eggs. (The kids loved the proscuitto.)

Lower the heat to medium low. Pour eggs over vegetable mixture and tip/swirl pan to distribute wet egg center to the edges of the pan. Season the frittata with salt and pepper.

Sprinkle the mozzarella evenly over the eggs. Slide spatula under the frittata to insure it is not sticking to the pan. Continue tipping/swirling the pan with a rubber spatula until most of the loose and wet egg in the center begins to cook. Cover pan and cook over low heat until the egg is no longer loose and wet in the center. It may take as long as 10-15 minutes to get to this stage.

Take the cover off of the pan and sprinkle Parmesan on the frittata. Put the frittata under the broiler for 3-5 minutes until it browns on top and is bubbling.

Remove from the broiler and allow it to cool for at least 10minutes. Carefully slide the frittata out of the pan onto a serving dish and cut into wedges. Serve with a salad on the side.

CHOCOLATE DIPPED MARSHMALLOWS ON PRETZEL RODS - GREAT TREAT IN PLACE OF CUPCAKES

2010-02-14T02:38:00Z

Every year when my daughter’s birthday arrives, she wants to bring a treat to school to celebrate. Have you had this conversation?

“Can I bring cupcakes to class on my birthday? How many do you need? Well... one for everyone in class and 2 for the teachers." "Oh... and one for my art teacher... and my music teacher..."

Inevitably, the amount grows as she adds more and more people to the list. The grand total is somewhere around 40, which is quite a few batches of cupcakes and icing. In my world (where the treat-making happens after dinner, homework and bath) this is at least an 11:30 night, or worse.

This year, I decided to make my life easier. We (and she did help) made chocolate dipped marshmallows on pretzel rods with sprinkles. They were easier to make and - if I don’t say so myself – better than cupcakes. Transporting and storing them didn’t require boxes or an entire shelf in our refrigerator either.

Simply poke a hole into the marshmallow with a pretzel rod. Dip it into melted chocolate. Drop some sprinkles on top and put into the fridge on wax paper until it sets (10 minutes or so).

You can wrap them in cute cellophane party bags if you like.

If you are looking to an alternative to cupcakes, this is it. And you will have it done in less than an hour - for once.

CHEESE FONDUE - EASY AND FUN TO MAKE WITH KIDS - A PARTY TO EAT

2010-02-11T18:23:00Z

Whenever you have fondue, it’s a party. The gooey cheese served family-style for all to share is irresistible to kids and adults alike. Why not have fondue for dinner and make it a party once in a while?

Luckily, anything goes with cheese fondue. The options for dipping are endless because almost everything tastes good with melted cheese. In class we used bread and steamed broccoli, but any vegetable, meat or bread will be welcome. Just put out what you have on hand.

SERVING FONDUE TO KIDS

The traditional fondue is made from Swiss cheese –Emmenthaler and Gruyere – which can be a bit too sharp for kids. Mellow it out with some Jarlsberg or even Muenster cheese. A good list of substitutions can be found here. As long as it will melt, just about any cheese will do.

Another thing to keep in mind is that there are normally a couple tablespoons of kirsch and white wine in the recipe. They provide sweetness and acidity as a foil for the cheese. While it is fine to leave them out, the flavor will be quite different in their absence. I have read about people using apple cider vinegar to some success, but have not tried it myself. Frankly, most of the alcohol burns off and the proportion of alcohol to the remaining ingredients is so small, it shouldn’t have any effect. When serving to kids, however, it is a good idea to let their parents make the decision as to whether it will be acceptable to serve the traditional recipe to them.

TRADITIONAL CHEESE FONDUE

1lb. cheese, shredded – combination of Emmenthaler, Gruyere and Muenster

1 clove garlic

1 tbsp. lemon juice

1 tbsp. kirsch (cherry brandy)

3 tbsp. wine wine

1 tbsp. cornstarch

bread and vegetables for dipping

Toss cheese with cornstarch covering all of the cheese uniformly. This will prevent the cheese from becoming lumpy and give it that gooey, stringy texture. Set aside.

Peel garlic and rub all over the inside of a small saucepan. Discard garlic. Heat lemon juice and kirsch in pan until bubbling. Add white wine and allow mixture to come to a boil (to burn off alcohol).

Once the wine is boiling, turn the heat down to low. Slowly add handfuls of cheese until it is all melted.

Continue to stir to prevent burning. Transfer the fondue to a pot over a candle or other low heat source.

The fondue party is ready to begin. Enjoy!!

PICKLED VEGETABLES - GET YOUR KIDS EATING HEALTHY WITH MORE VEGETABLES

2010-01-28T03:22:00Z

What kid doesn't like pickles? Whether they are cucumbers or other vegetables, the "pickle" taste is still alluring. Vegetables can be eaten in myriad preparations – raw, steamed, sautéed, pureed, roasted and pickled. However, this last one is something that most people don’t think to do at home. It’s easier than you think.

It's a good way to introduce new vegetables and get your kids to eat healthy. In class, one child told me that he doesn’t like cucumbers, but loves pickles. When I explained that they were one in the same, he didn’t believe me. That is, until he made them himself. Hopefully, he will now eat cucumbers and pickles.

We pickled cucumbers very quickly in class and while we were at it, we pickled carrots, cauliflower, brussels sprouts and beets too. All of the vegetables had that “pickle” taste and the kids gobbled them up - even the boy who didn’t like cucumbers.

There exist many recipes for pickle making and storing pickles. This quick pickle recipe is for consumption in a week or so. Once prepared, they should stay in the fridge till they’re gone (which will surely be quick).

Serve them as a side with sandwiches, burgers or chicken, with a main course for dinner or even as a lunchbox snack. As far as I am concerned, as long as they eat their vegetables, it doesn’t matter how they’re prepared (except, of course, for the deep-fried kind).

Cucumber Pickles

Slice 5-6 kirby cucumbers into ½ inch slices and place in a heatproof bowl.

Generously sprinkle with salt and stir to coat. Let stand for 15-20 minutes.

Rinse off the salt and pour brine (see below) over cucumbers.

Let stand until cool and eat.

Store in brine in the refrigerator.

Vegetable Pickles (except red beets)

Cut vegetables into chunks equal in size.

Heat brine (see below) to a boil. Reduce to a simmer.

Dunk one vegetable into the boiling brine for 1-2 minutes. You want the vegetables to remain crunchy.

Remove with a small strainer or slotted spoon to a heatproof bowl.

Repeat with the remaining vegetables.

Pour brine over the vegetables in the bowl.

Let stand until cool and eat.

Store in brine in the refrigerator.

Red Beet Pickles

Prepare red beets the same as with the vegetables. Keep separate until they are cooled. Red beets will color the brine (and the rest of the vegetables) red. If you want to prepare them together, try golden yellow beets. Note: Even if the brine is red, it will not affect the flavor. This is what they look like:

Brine

2 cups white vinegar

11/2 cups water

3 tbsp sugar

1 tbsp salt

4 stems fresh dill

2 cloves garlic, lightly crushed

8-10 juniper berries*

*The juniper berries are included because of my adoration for the delicious juniper pickles served at Henry Public. After eating them, I just had to have homemade pickles. Juniper berries may be hard to locate, but are certainly worth seeking out.

Combine all of the ingredients in a large saucepan and bring to a boil. Reduce heat and begin to dunk the vegetables.

Separate brines should be made to pour over the cucumbers and to use for the beets.

These pickled vegetables are fun to make. They are quite nutritious as well, because you control the salt levels and quality of the vegetables. Feel free to play with the recipe should your tastes run to a sweeter or sour pickles. Even if you only make one or two vegetables, your kids will enjoy learning how to make them. And of course, eating them too.

CIRCUS SALAD - HEALTHY AND NUTRITIOUS - KID-FRIENDLY TOO

2010-01-12T20:59:00Z

Most parents tell me their children don’t like salad. Even if this is true with your child, it shouldn’t stop you from trying. Recently, I tested this theory with my students. I am happy to report, they all, and I mean ALL, loved it.

I supposed that if I told them we were making (and eating salad) when they walked in the door, they would have let me know they didn’t want it. Instead, I made up a cute name for it and avoided the word “salad” for as long as I could. For our main ingredient, I selected a relatively mild red butter lettuce rather than mixed greens that contain some bitter leaves. I toned down some of the vegetables by steaming them and we made our own vinaigrette, using less vinegar than usual. There were some grumblings about using Dijon mustard but their anxiety was tempered when I told them they wouldn’t taste it once it was combined with the other ingredients. By the time they dipped their lettuce leaves (I gave them small bits of the crunchy bottoms) into the dressing, they all proclaimed their love of SALAD.

Note: Let the kids prepare as much as possible and munch on the veggies along the way. Before eating it as a whole, let them try the dressing with a small piece of lettuce. They will definitely come back for more.

CIRCUS SALAD

There are no amounts given because I leave it up to you. Use whatever you wish - in the amount that you wish. Go to the produce section or the farmer’s market and buy what looks good. If you wish to add protein – chicken, tuna, beans, eggs, nuts, etc. – go for it. It could be an entire meal. It will be so colorful and exciting, the salad actually reminds you of the Circus.

Ingredients

Butter lettuce

Steamed vegetables – string beans, cauliflower and carrots

Raw vegetables – golden beet, cucumbers and cherry tomatoes

Fruit – orange with the membrane removed (Substitute with apples, pears, grapes, cherries or any fruit that won’t fall apart.)

Cheese – ricotta salata, (Substitute with feta, goat or hard cheese.)

Grain – 1 cup steamed and cooled quinoa*; (Substitute with couscous, bulgar, or brown rice)

*Quinoa can be steamed using 1 part grain to 2½ parts water. Cool it before using in the salad.

Vinaigrette Ingredients

1 tablespoon - Dijon mustard

1 tablespoon - red wine vinegar

¾ cup – olive oil

handful of cilantro leaves (any fresh herb can be substituted)

salt and pepper to taste

Combine all ingredients in a bowl or blender cup. Use an immersion stick blender (or regular blender) for 30 seconds to a minute to mix into a thick dressing. Taste and adjust for seasoning.

Assemble Salad

Wash and dry the lettuce. Rip the lettuce into bite-sized pieces.

Steam the carrots and string beans. Cool, dry and cut into bite-sized pieces.

Remove the core and break the cauliflower into florets and steam. Cool and dry.

Peel the cucumber and cut into bite-sized pieces.

Wash the cherry tomatoes and place in a bowl with the cucumbers.

Peel the orange. Using a knife cut into the orange along both sides each segment to remove the membrane while extracting the inner portion.

Cut or break the cheese into bite-sized pieces.

Place the vegetables, quinoa and lettuce in a large bowl. Lightly swirl on the vinaigrette. Gently toss to combine with your hands. Cut away some of the peel and grate the beet directly into the salad. Top with the cheese and fruit. Taste again for seasoning. Serve immediately.

PUMPKIN BREAD - A NUTRITIOUS AND EASY LUNCHBOX TREAT

2009-12-01T17:54:00Z

We made an amazing pumpkin bread this week. In my mind, I can still smell the mouth-watering aroma of it baking in the oven.

It was remarkably easy and gave the kids lots of ingredients to measure, which is one of their favorite things to do in class. Better yet, they proclaimed that they “love to eat pumpkin” and gobbled it up like they hadn’t eaten all day. That is what I call a successful recipe.

This pumpkin bread does especially well in the freezer and thaws quickly. In the morning, add a slice of this bread to your child's lunchbox as a special treat. By lunchtime it will have reached the perfect temperature. I am quite sure that even though there is no candy involved, you will be declared the best mommy or daddy a kid could have.

PUMPKIN BREAD
(Recipe adapted from http://www.pickyourown.org)

· 2 cans of organic pumpkin or one 16 oz. can
(Even though we used all organic ingredients, it can be made with traditional items, except for the pumpkin.)
· 3 ½ cups all-purpose flour (not self-rising flour)
· 2 tsp. baking soda
· 2 ½ cups of organic pure cane sugar
· 4 eggs, beaten
· 1 cup of vegetable oil
· 1 ½ tsp. salt
· 2 tsp. cinnamon
· 2 tsp. nutmeg
· ½ tsp. allspice
· 2 cups walnut pieces (optional)
· 2/3s cup water

Makes 2 loaves or 24 muffins.

Pumpkin Bread Recipe

Preheat oven to 350 F.

In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.

Add the eggs, water, oil and pumpkin and combine with a mixer or immersion blender.

Pour into two lightly greased and floured 9x5" loaf pans or muffin tins. Evenly divide the nuts and sprinkle over the batter.

Bake for an hour at 350 F (175 C) or 40 minutes for muffins.

SAUSAGE AND CHESTNUT STUFFING FOR THANKSGIVING AND ANY OTHER DAY YOU WISH

2009-11-21T17:49:00Z

What would Thanksgiving be without stuffing? It seems that aside from the turkey, the most ubiquitous dish found on the Thanksgiving table is stuffing. As a child I would enjoy the Stove Top stuffing at my aunt's home year in and year out. That all changed once I tried homemade stuffing at a friend's house. From that point on, I learned how to make my own stuffing and never looked back.

We made this stuffing in class and the kids really enjoyed making it as much as eating it. They had fun cutting up the celery and bread which gave them the opportunity to snack along the way. I have learned that when kids can snack along the way, it keeps their energy levels up and they enjoy cooking for a longer period of time.

This stuffing is basically the same recipe that I made as a child. It is an easy recipe that can be adapted to individual tastes by adjusting the ingredients to suit your diners. If they don't eat meat, leave out the pork. If they don't like chestnuts, leave them out. Too many onions? Add less. It's as simple as that.

Basic Sausage and Chestnut Stuffing

Preheat oven to 375 degrees

1 loaf of whole wheat sandwich bread - cut into 1/2" pieces
2 lbs. sausage meat (out of casing)
1 large onion - finely chopped
8 stalks of celery - finely chopped
1/2 stick of butter
8 stems of thyme - leaves removed and finely chopped
8 chestnuts roasted whole and removed from shell (optional)

Add 1/2 of the bread to the baking pan and set aside. Saute sausage in a large skillet on low until cooked through. Remove from pan and set aside. Remove all but 2 tablespoons of the fat from the sausage pan and add the butter. Cook the butter with the sausage fat on low until the butter is melted. Add the onions, celery and thyme and saute until they are soft. Add the cooked sausage back into the pan and combine well. Add the bread to the pan and combine well pressing down with the back of the spoon to moisten the bread. Pour a cup of water or stock over the mixture and continue pressing on the bread to soak up the juices. Chop the chestnuts and stir them into the mixture. Remove from the heat.

Transfer the mixture to the baking pan and combine with the remaining bread. Using your hands toss together and gently squeeze/press the bread together with the vegetables to moisten with the juices. Spread the stuffing evenly in the baking pan. Bake covered for 30 minutes and uncovered for another 15 minutes. Serve hot or at room temperature.

This stuffing will definitely be a welcome at your Thanksgiving table - especially to those that usually eat the kind in a box.

Happy Thanksgiving Everyone!

POPCORN BALLS - FUN AND EASY TO MAKE

2009-11-07T21:30:00Z

Are you looking for something to do on a playdate at your house? Perhaps a sleepover? Or movie night? Kids involved? Well, this is an easy one. Make popcorn balls with them. I have never seen the kids so happy as when they were making these. There are few ingredients and if you don't want to turn the stove on, you can use a microwave for the whole thing.

Popcorn is one of those treats that no one can resist. It make your kitchen smell yummy and everyone who recognizes the perfume will come looking for a handful.

For the popcorn balls, here are the basic things you will need:

1 bag of marshmallows (large or mini)
1 bowl of cooked plain popcorn (about 6-8 cups)
1/2 stick of butter
sprinkles or other goodies
spray oil for your spatula and fingers

The best possible popcorn is the kind you make in a pot on the stove. Just cover the bottom of the pot with a couple tablespoons of vegetable oil and add enough kernels to form one layer at the bottom. Those are my imperfect measurements that usually result in a full pot of popped corn. I say "usually" because once in a while, I add too much and the popcorn spills out of the top of the pot. Not really a problem in my book but it can be easily avoided by adding less kernels to the pot.

Melt the butter and marshmallows in a pan or in a microwave (checking every 30 seconds). Be careful not to overcook the marshmallows. They will continue to melt off the heat and stirring will get the smooth consistency you will need.

Pour the melted marshmallow and butter over the popcorn. Stir it together as quickly as possible using a spatula that has been greased or sprayed with cooking oil.

Spray hands with oil and dig in. Form balls of whatever size you like. It is messy fun. Enjoy.

After the popcorn balls are formed, they can be rolled in sprinkles or colored sugar to decorate. We did this for Halloween and it was adorable.

This can be a math lesson too. The kids put them in rows. Then they counted how many they made versus how many kids there were to figure out the amount of popcorn balls each child would take home. I must say I was very proud of them. The popcorn motivated them, but they figured it out.

Note: If you want to make rice crispy treats, they are made the same way. Just add the cereal instead of the popcorn.

PUMPKIN MUFFINS WITH CREAM CHEESE ICING

2009-11-06T19:20:00Z

I usually make pumpkin muffins at least once or twice a year. But, they should probably be called "cupcakes" since I have to use cream cheese as a topping (read: icing). To me, they just aren't the same without it. Regardless, they are satisfying as a treat morning, noon and night for almost everyone.

Since the kids made these for the Halloween workshop, there were lots of sprinkles and candies involved, but if you plan to eat them for breakfast you may want to skip the decorations. The icing can be topped with the pumpkins seeds for a finished look.

This recipe was adapted from Gourmet Magazine. We left out some of the spices and the raisins to appeal to the kids' tastes. The cream cheese recipe is a standard icing recipe that I normally use for these muffins.

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
3/4 cup packed light brown sugar
3/4 cup canned pure pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
Ina separate bowl, whisk together butter, brown sugar, pumpkin,buttermilk, eggs, and vanilla. Add to dry ingredients and stir untiljust combined, then stir in 2 Tbsp pumpkin seeds.
Dividebatter among muffin cups and sprinkle with remaining seeds. Bake untila wooden pick comes out clean, about 20 minutes. Cool slightly on arack.

MY CREAM CHEESE ICING

16 oz. cream cheese
1 stick butter, softened at room temp.
1 cup granulated sugar
1 tsp. vanilla
2 tbsp. milk

Mix cream cheese with a spatula until it is smooth. Add the butter and combine thoroughly. Add the sugar and vanilla. Thin the icing with the milk, incorporating one tablespoon at a time until you reach the desired consistency.

BUTTERNUT SQUASH AND PUMPKIN SOUP

2009-11-04T17:06:00Z

A great cold weather treat is butternut squash. Kids will eat it because it is sweet. Adults may relish the flavor as well, but they know that it scores big nutrition points too. For class we made a soup using a few winter squash that could easily double as a puree - sitting under a roasted chop or grilled chicken or even stirred into pasta. There are surprisingly few steps and ingredients involved in this preparation. Even so, it is packed with flavor and looks elegant enough to be an impressive dinner party starter.

When I went to the farmer's market to purchase the squash and pumpkin there were so many options. I ended up choosing several sugar pumpkins, kabocha squash (looks like a little black or deep orange pumpkin), in addition to the butternut variety. The resulting flavor from their combination was quite tasty.

The kabocha was dense and flaky inside. (A blog post on kabocha). It was meatier than the sweeter creamy butternut squash. Together with the pumpkin, they each brought something different to the soup. You can use whatever variety you wish, but the best way to insure a balanced finished product is to combine several types together.

This is a recipe that can be completed quickly and it permits much leeway in measurements. It's really hard to mess it up.

BUTTERNUT SQUASH AND PUMPKIN SOUP

3-4 medium squash or sugar pumpkins - various varieties combined
1 leek trimmed of green parts
2 medium carrots
2 stalks celery
1 clove garlic
1/2 cup olive oil
2 tbsp. honey (optional)
2 tbsp. fresh thyme, chopped
1 quart vegetable or chicken broth
1 cup half and half or milk (optional)

Preheat oven to 375 degrees. Spread half of the oil onto a baking sheet large enough to hold the vegetables.

Cut the squash and pumpkin in half and remove the seeds. Wash the outside and inner parts. Rub the remaining olive oil over the inside cavities of the squash and pumpkin. Season with salt and pepper.

Trim celery and peel carrots. Leave whole.

Cut the leak in half, clean between the layers and dry it.

Crush garlic clove with the side of a knife or your palm and leave it in the peel.

On the oiled baking sheet, place the squash and pumpkin, skin side up. Add the carrots, celery, leeks and garlic to the baking sheet and roll them on the baking sheet to cover them with a thin film of oil. Season with salt and pepper.

Bake the vegetables in 375 degree oven until they can be easily pierced with a fork and are tender - about a half hour. Remove from the oven and allow them to cool.

Scoop the flesh from the squash and pumpkin with a spoon or paring knife, removing the skin. The kids will happily eat whatever flesh is left behind. Cut the remaining vegetables into 2 inch pieces. Remove the garlic clove from the skin.

Add all of the vegetables and thyme to the bowl of a food processor or blender. While processing the vegetables, add the broth until it is all combined and the soup is smooth. If you want a thicker puree instead, add the broth incrementally until the consistency is correct. Taste for seasoning. (Alternately, you can add them directly to the pot and use an immersion blender)

Add the soup and honey to a large pot set at medium heat. Slowly add the half and half until you attain the texture you desire. Use less than a cup for a puree. Conversely, it can be thinned with more broth or water. Simmer soup for 10-15 minutes until it is hot and fragrant.

Serve with bread or croutons. Toppings can be used, such as: bacon pieces, sour cream, soft cheese, grated hard cheese or herbs. The possibilities are only limited by your imagination. Have fun with it. It can be as casual or elegant as you like, And your kids can basically make the dish themselves, or so they will think.

FRESH HOMEMADE PASTA - As Easy As Making A Sand Castle

2009-10-21T01:18:00Z

To start, think of a sand castle - with flour for the sand. Imagine a lake made of eggs and olive oil. So there you have it - if you can make a sand castle with a lake in the center, you can make fresh pasta. Any child can do it and so can you.

It is fun to create your own pasta dough. Besides, once in a while it's satisfying to have a bowl of fresh pasta. Making pasta happens to be a favorite among my students, so we are sure to do it at least once a season. The ingredient list is minimal and the work it entails for kids is pure amusement topped with gratification. Just the same as when they make sand castles.

PASTA DOUGH RECIPE

3 cups of flour (unbleached white all-purpose or 00)

3 eggs lightly beaten
1/4 cup olive oil
1 tsp. salt
cornmeal for dusting

In a large bowl, mix the flour and salt. Make a well in the center of the flour. Combine the eggs with the olive oil and pour them into the well.

Using a fork, mix the egg mixture as if creating a whirlpool. Gradually pull in a little flour at a time while mixing the egg mixture in a circular fashion. A wet dough will form.

Continue adding more flour from the surrounding "wall" until you are no longer able to incorporate more flour. Begin to use your hands to incorporate more of the remaining flour. Remove the dough from the bowl when it is no longer sticky. At this point, it should be soft and pliable. Working on a pastry board or mat knead in as much of the remaining dough is needed to form it into a semi-firm dough. It is not necessary to use all of the flour since you can always add more later.

Wrap the dough in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes.

After the dough has rested (I tell the kids it needs to take a nap), remove it from the wrap and knead it on a floured board for several minutes.

It will then be ready to be formed into the type of pasta you desire. We put the dough through a pasta machine to create sheets of pasta - starting with the thickness #1 and working through to thickness #4. If you do not have a machine, roll the dough into thin sheets using a rolling pin.

If using a machine - run the sheets through the flat noodle attachment, separate the strands and lay out on a flat surface dusted with cornmeal (or hang over a chair back covered with a flour dusted towel) until you are ready to cook them.

In order to make the noodles without a machine, roll the sheets into a loose log shape and cut across into rings. Unravel the rings immediately and separate the noodles as with the machine-cut dough above, until you are ready to cook them.

Cook the pasta in salted boiling water for 3-5 minutes. Drizzle olive oil over the noodles and season with fresh herbs, salt and pepper. Add a generous grating of Parmesan cheese on top of the noodles before serving. The noodles will be chewy and hearty.

The fresh pasta is also a treat served with Sunday Tomato Sauce (or Gravy as some of friends say).

STILL TIME TO GO APPLE AND PUMPKIN PICKING

2009-10-16T15:50:00Z

If you haven't gone apple or pumpkin picking yet, there is still time. The apple trees throughout orchards in upstate New York continue to blossom with myriad varieties of ripening fresh apples.

There is nothing that says Fall more than biting into a crisp apple while standing in an apple orchard. The cool air, the riot of nature's colors and the views of mountains in the distance, all add up to a genuinely Fall experience. One that everyone enjoys - no matter their age. Apples in New York State ripen throughout late September, October and early November. This means that there are a couple weeks left to enjoy all that nature has to offer.

These orchard photos were taken at Ochs Orchards in Warwick, New York. They offer opportunities to pick your own apples and supply you with a map of the apple tree varieties together with their ripening dates. A small bag which held about 30 apples (big enough for us) was about $13. A larger mesh bag was about $25. In the past, we have also visited Maskers and Pennings which are both within a couple of miles from Ochs. Maskers has more activities for the children (like face painting and pony rides), but this somehow makes it feel less like an orchard. Be prepared for long, long lines for everything there. Pennings is lovely and has a large farmstand if you wish to purchase, rather than pick, your apples. Frankly, we skipped it because it was just a little further for us and we wanted to get out of the car. On a day with less crowds, we might have visited Maskers and Pennings as well.

For pumpkin picking the above orchards offer u-pick pumpkins, but a true pumpkin patch is found at Bellevale Farms. Their creamery down the road entices with lucsious handcrafted ice creams as well. It is off of the same main road as Ochs. All too often when we go pumpkin picking, we simply "pick" the pumpkins from a pile in a field somewhere. This field is not really a pumpkin patch - just lots of pumpkins waiting to be picked - up. At Bellevale, you are actually selecting the pumpkins from the spot in which they grew. Some still remain fresh on their stems. This is a true pumpkin patch in my opinion. They even take you to the patch in a hay ride drawn by a tractor.

Believe me, if you want to see your child smile from ear to ear this is the place to go. My daughter had the biggest smile from the minute the tractor started through the moment she carried her pumpkin to the old fashioned scale to weigh it. The prices were affordable too. Our gigantic pumpkins weighed in at almost 60 lbs. and we paid less than $30 for them. And an amazing experience was thrown in for free...

Where do you like to go?