If your kids are living with Type 1 diabetes, you’ve got a few extra challenges. We’re very excited about a Disney’s New Diabetes Resource from one of our favourite Disney sites. Disney Interactive has partnered with Lilly Diabetes to launch an online destination dedicated to help families affected by type 1 diabetes on Disney’s family lifestyle site Lilley Diabetes. Combining Lilly’s knowledge of diabetes with Disney’s robust parenting network has created a unique and powerful diabetes resource.
Shrimp, the number one consumed seafood in North America, lends a most elegant flair to holiday meals. The traditional holiday favourites of turkey and beef tenderloin are being joined by delicate and delicious, elegant shrimp. It’s not the holidays without cakes and cookies, Menorahs and mistletoe, parades and parties, Santa and… SHRIMP!
Semifreddo is an Italian frozen dessert that is served frozen hard on the inside but softened on the outside. Freeze the whole bowl and scoop it out as you would ice cream, portion it before freezing, or pack into a loaf pan lined with plastic wrap and cut into slices after it’s frozen. Any way you serve it, let it temper (stand at room temperature for a few minutes) to soften a bit before serving.
Serves: 10
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 6 hours
Difficulty level: Easy Wow
1-1/2 cups (375 mL) PC Mint Chocolate Chips, roughly chopped
1 can (300 mL) PC Sweetened Condensed Milk
2 cups (500 mL) 35% whipping cream
½ cup (125 mL) toasted hazelnuts, coarsely chopped
1.Place half of chocolate chips in medium microwave-safe bowl. Microwave on HIGH for 20 seconds; stir. Repeat until chocolate has completely melted. Stir in sweetened condensed milk. Set aside.
2. In bowl and using electric mixer, whip cream until stiff peaks form. Fold into chocolate mixture. Add hazelnuts and remaining chocolate chips; gently fold just until combined. Cover and freeze for 6 hours. (You can portion into individual serving dishes before freezing.)
Makes 10 servings
On 22nd Nov, the Vancouver Aquarium was transformed into a culinary battleground as 12 of Vancouver’s top chefs competed to create the best sustainable chowder before a crowd of hungry seafood lovers. After the last bowls of chowder were sampled, a panel of esteemed judges crowned Chef Chris Whittaker of Forage Restaurant the 2012 Vancouver Aquarium Ocean Wise Chowder Chowdown Champion. In a surprising sweep, Chef Whittaker’s chowder was also chosen as the winner of the People’s Choice Award.
Chef Whittaker won over the celebrity judges and the crowd with his irresistible recipe for Creamy Spot Prawn Chowder with Poached Egg and Smokey Chicharon, featuring white wine, leeks and bacon.
And here is the recipe Creamy BC Spot Prawn Chowder With poached egg and Smokey Chicharon:
1/3 cup Salted Butter
¾ cup bacon (cut into batons)
2 cups Diced Celeriac
2 cups Diced Tomato
2 cups Diced Onion
1 cup Diced Carrots
1 cup Diced Leeks
¼ cup Flour
½ cup White Wine
3 cups Spot Prawn Stock
1 ½ cups Cream
1 ¼ cups Diced German Butter Potato
1 tsp Finely Chopped Italian Parsley
1 tsp Finely Chopped Thyme
½ tsp Riesling Vinegar
20 piece Wild BC Spot Prawns (split in half)
Salt and White Pepper to taste
Heat sauce pan over medium heat and add bacon and butter. Once melted and bacon has begun to render, add celeriac, onion, leeks and carrots. Saute until vegetables become translucent and add flour and mix until incorporated. Cook for about five minutes on low hear and then deglaze with white wine. Once alcohol is cooked off (about 1 minute) add prawn stock and turn heat back up to medium. Add heavy cream and diced tomatoes and potatoes. Cook for an additional 30 minutes on a gentle simmer and then add riesling vinegar, parsley and thyme. Stir in the raw prawns and cook for an additional 2 minutes. Season with salt and white pepper.
Serves 4 – 6
For the Chicharon
1 pound pork skin (fat removed and diced)
3 cups water
1 tsp salt
Place all ingredients in pot and bring to boil. Cook for at least 30 minutes. Strain and dry in 180f oven for 6 hours or until completely dry. Place in 350f frying oil until they puff nicely. Remove and season with salt. At this point we lightly smoke with applewood chips for 10-15 minutes.(optional)
Place chowder in bowl of your choice and garnish with soft poached egg and chicharon.
Try these salmon chowder bread bowls next.
Vancouver Aquarium’s Ocean Wise™ Program
The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. With over 3,100 Ocean Wise partner locations across Canada, Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come. www.oceanwise.ca
When the Vegetarian’s Complete Quinoa Cookbook arrived at the UrbanMommies offices we got very excited! It is often difficult to find great recipes for vegetarians. This Mexican inspired meatless Shepherd’s Pie is packed with healthy ingredients and huge flavour.
Feeding a family can get pretty expensive. If you’re not a great menu planner, here are a few ideas of healthful dinners that won’t break the bank. If you have other cheap dinner ideas to add, please give us suggestions in the comments!
1. A Baked Potato Bar if a great interactive family affair. Each person can choose toppings, including sour cream, chives, bacon, cheese, chili, and baked beans.
2. Pancit is a traditional Filipino dish that helps extend meat portions with the use of noodles and vegetables.
3. Homemade Pizza is fun to make as a team and if you don’t want to make the dough, there are loads of ready-made pizza shells on the market. Spread pizza sauce on the shells and let your little chefs become ‘pizza doctors’.
4. Fish tacos using grilled frozen basa filets are healthy and economical. Much like the baked potto bar, each family member can choose how to assemble their taco. Tomatoes, salsa, cheese, greens and sauces all add spice and depth of flavor (as well as extending the more expensive fish part of the meal)
5. Puff pastry filled with bean/lentil salad is nutritious and great for the family budget.
6. French onion soup isn’t difficult to make. We cook the onions for over an hour in olive oil with a piece of waxed paper covering them at the bottom of the saucepan. Add beef stock, some stale French bread round s and grated cheese. Voila.
7. Crepes filled with hotdogs and tomato sauce for the kids and something a little more interesting for you are great to have on hand.
8. Turkey a la king is simple and extends your holiday dinner leftovers. Served with egg noodles it is a budget-friendly option.
9. Spaghetti bolognaise (make the sauce in bulk when ground beef is on sale and freeze in portions.)
10. Pulled pork sliders – do it in the crock pot for an easy and tasty meal.
Bon appetit!
Jennifer Low has a belief in teaching kids to cook healthy and fun meals and has developed 100 brand new recipes that use no sharp knives, no stove-top cooking and no motorized appliances. In her new book – Everyday Kitchen for Kids, she encourages children to experience the thrill of cooking for the first time. If you like Chinese fried rice, this recipe for Feast Rice—often served at big parties or feasts—lets you try out cool Asian ingredients to make your own version without any frying.
supplies
microwave-safe 1 1/2-quart (1.5 L) glass or ceramic baking dish, measuring cups, measuring spoons, baking spatula or wooden spoon, ordinary teaspoon, foil (or lid of baking dish), bowl, fork, kitchen scissors, oven mitts
ingredients
1 1/2 cups (375 mL) chicken or vegetable broth
2 Tbsp (30 mL) oyster sauce
3/4 cup (185 mL) long-grain white rice
1 Tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) finely chopped garlic (from jar)
1 cup (250 mL) frozen mixed peas and diced carrots (or ask a helper to dice fresh carrot and celery)
1/4 tsp (1 mL) sesame oil
2 eggs
1 Tbsp (15 mL) milk pinch of salt
1 stalk green onion
Preheat the oven to 375°F (190°C).
In the baking dish and using a baking spatula or wooden spoon, mix the broth and oyster sauce. Heat in the microwave on high for 1 minute.
Remove the dish from the microwave. Using an ordinary teaspoon, stir in the rice, vegetable oil, garlic, peas and carrots, and sesame oil.
Spread out the rice evenly in the baking dish, then cover tightly with a lid or foil. Get help putting the dish in the oven. Bake on the middle rack of the oven for 30 minutes.
In the meantime, place the eggs, milk, and salt in a bowl and beat with a fork.
After the rice has baked 30 minutes, get help removing the lid or foil. Pour the egg mixture onto the middle of the rice. Do not stir. Cover the dish again and bake for another 10 to 15 minutes, until you can’t see any more liquid (If you are using a glass dish, you can see if there’s liquid bubbling around the sides of the rice. If you can’t see through your baking dish, ask a helper to help you check if the liquid is gone.)
Get help removing the dish from the oven and taking off the cover. Use kitchen scissors to snip the green onion into small pieces about the size of your smallest fingernail onto the rice. Throw away or compost the roots. Wear oven mitts, or get help, to stir the rice with a fork to fluff. Eat while warm.
Makes 4 cups (1 L).
Jennifer is inviting kids to send in pictures of their favourite recipes from the book to her website www.kitchenforkids.com
Excerpted from Everyday Kitchen for Kids (Whitecap Books) by Jennifer Low
Photo by Ryan Szulc from Everyday Kitchen for Kids (Whitecap Books)
We all know that creative lunches can be hard to figure out. But recent research By Hellmann’s indicates that we might be wasting more lunchtime food than we originally thought. More than two thirds (72%) of Canadian parents who were polled believe that their children do not throw away lunch items while almost a third (31%) of Canadian children admit they throw out some of their lunch items, and nearly half (46%) report that they regularly trade some of their lunch items with friends. Oops. Based on the outcome of the study, Hellmann’s partnered with Chuck Hughes to give parents a few new lunch tricks that will keep the school trash bins from filling up. Here are Chuck Hughes Kid-Friendly Chicken Fingers.
Just make sure they are kept nice and cold when you send them to school. (We love the Land’s End Madbox for this feature)!
Ingredients
- 2 Skinless Chicken breasts
- Half cup of whole wheat flour
- Half cup of Hellmann’s® mayonnaise
- 1 cup whole wheat bread crumbs or panko
- 1 tsp of cajun spice
- Half tsp of garlic powder
- Salt and Pepper
- Zest of a lemon
Steps
- Cut strips of chicken and dredge in whole wheat flour.
- Then coat the chicken with Hellmann’s® mayonnaise and toss in with the breadcrumbs, zest, cajun spice, garlic powder and Salt and Pepper
- Place Strips on a plaque covered with parchment paper. Pre-heat oven at 400 degrees
- Place in oven for approx 25 minutes flipping them half-way
- Serve with Honey-Mustard, ketchup and Caesar mayonnaise- see below
Caesar Mayonnaise….
- Half cup Hellmann’s® mayonnaise
- 1 tsp of chopped capers
- zest of half lemon and 1 tsp of juice
- 1 tbsp of chopped parsley
- 2 tbsp of grated parmesan
- Salt and Pepper
Mix everything in a bowl and serve.
Jennifer Low has done it again! With a belief in teaching kids to cook healthy and fun meals, she has developed 100 brand new recipes that use no sharp knives, no stove-top cooking and no motorized appliances. In her new book – Everyday Kitchen for Kids, she encourages children to experience the thrill of cooking for the first time. We’ve been given a peek and can’t wait to get into the kitchen. (But with stilettos instead of bare feet.) Here’s a teaser for you – Real Mac ’n’ Cheddar Cheese.
Makes 3 cups (750 mL).
Supplies
2 1⁄2-quart (2.5 L) glass or ceramic baking dish, baking spatula, measuring cups, measuring spoons, foil (or lid of baking dish), bowls, whisk, wooden spoon.
Ingredients
macaroni
1 1⁄2 cups (375 mL) uncooked elbow macaroni
1 tsp (5 mL) vegetable oil
2 1⁄3 cups (580 mL) warm tap water
cheese sauce
1⁄4 cup (60 mL) unsalted butter
3 Tbsp (45 mL) all-purpose flour
1⁄2 tsp (2 mL) dry mustard
1⁄2 tsp (2 mL) salt
1⁄2 tsp (2 mL) white sugar
1⁄4 tsp (1 mL) onion powder
1⁄8 tsp (0.5 mL) chili powder
1 cup (250 mL) milk
1 1⁄2 cups (375 mL) pre-grated cheddar cheese
breadcrumb topping
1 Tbsp (15 mL) unsalted butter
1⁄2 cup (125 mL) dry breadcrumbs
pinch of salt
Preheat the oven to 375°F (190°C).
In the baking dish and using a baking spatula, mix the macaroni with the vegetable oil until the macaroni is well coated.
Pour the warm water onto the macaroni. Cover tightly with a lid or foil. Bake for 30 minutes. Get help taking it out of the oven. Keep covered for at least another 15 minutes. The macaroni softens some more and the baking dish cools off a bit.
Meanwhile, make the sauce. In a large microwave-safe bowl, melt the butter in the microwave at 50% power (about 1 minute). Use a whisk to mix in the flour until smooth. Then mix in the dry mustard, salt, sugar, onion powder, and chili powder. Gradually whisk in the milk until smooth.
Heat the sauce in the microwave on high for 1 minute (or longer, but only 1 minute at a time so it doesn’t foam over), until the sauce is bubbly and thickened. Get help removing the bowl from the microwave. Cool slightly so the bowl isn’t too hot to touch.
Stir the cheddar into the sauce. The cheese does not need to be fully melted in right now. Set aside.
Next make the breadcrumb topping. In a large microwave-safe bowl, heat 1 Tbsp (15 mL) unsalted butter in the microwave at 50% power until melted (about 30 seconds). Mix in the breadcrumbs and salt. Use the back of a wooden spoon to mash the breadcrumbs into the butter to break up lumps.
Get help uncovering the dish of macaroni (there should be some water left in the bottom of the dish). Using a baking spatula, scrape the cheese sauce onto the macaroni. Stir well. Spread the macaroni evenly in the dish. Sprinkle the breadcrumbs on top. Bake, uncovered, for about 20 minutes, or until the breadcrumbs are lightly golden.
Jennifer is inviting kids to send in pictures of their favourite recipes from the book to her website www.kitchenforkids.com
Excerpted from Everyday Kitchen for Kids (Whitecap Books) by Jennifer Low
Photo by Ryan Szulc from Everyday Kitchen for Kids (Whitecap Books)
Truly the most important meal of the day, breakfast should not be skipped – especially for kids heading off to learn at school. We’ve put together 12 healthy breakfast ideas, some of which can be made in advance and frozen. Moms need to save all the time possible in the morning!
Smoothies are a fabulous option and a great way to add fruit and vegetables to the diet. We like to ‘hide’ spinach in smoothies and disguise it with dark fruit like blueberries.
Mini quiche are great to make in mini muffin tins and an easy place to throw in tiny peppers, cheese, bacon and herbs.
Shaped pancakes are fun to make in huge batches and keep in the freezer. You can pull out a few at a time for the kids and heat.
Breakfast wraps (we call them ‘hand snacks’) are fun with scrambled eggs, cheese and salsa. Wrap the end in tinfoil and they become a great portable breakfast option!
Oatmeal from scratch is easy when you add mil to the oats and finish with with cinnamon and brown sugar.
Homemade muffins are fantastic for hiding pureed or grated veggies such as zucchini and carrot. Here are our zippy zucchini ones.
Whole grain waffles that you can pop in the toaster make a great start to the day. Try to opt of real maple syrup over the artificially flavoured ones..
Poached eggs on whole wheat toast are a favourite in our household. You can skip the hollandaise to save a few calories. And a ton of time!
Granola with a few hidden chocolate chips at the bottom of the bowl helps my kids eat everything. Wink.
Scrambled Eggs and Smoked Salmon on brown toast is a great way to start the day, and packs a ton of lean protein.
Ham and Eggs is a great way to begin a day and the protein boost will help the kids retain the juicy tidbits they learn at school.
Cut up fruit with Greek yoghurt dip is a healthy snack, and you can make fun patterns with different shapes of fruit – a sailboat scene for instance. Sprinkled with chia and hemp seeds, it packs a ton of omega 3’s. Enjoy your breakfast!!