One of the biggest nutritious hits in our family are zucchini muffins: they’re tasty and nutritious. If your kids find the spice levels in this recipe aren’t appealing, adjust as needed. Your kids can help in preparing these zippy zucchini muffins from beginning to end, from measuring both dry and wet ingredients, stirring, pouring the muffin mix into the pans…and of course, eating them! You can also try this recipe with grated carrots, too.
If your family is anything like mine, they love bacon, and everyone knows, bacon makes everything better! When you’re making dinner on the grill, try this simple, inexpensive, and delicious perfect summer side dish: bacon wrapped asparagus on the grill!
Courtesy of @ashley rodriguez
Granola is, in our popular consciousness, the ultimate health food–and it’s hard to deny that this compact, easy-to-eat food is chock-full of good stuff. Sure you can buy it in the stores, but if you have a little time, you can make it at home, without all the preservatives and additives found in the commercial offerings. Here is our basic homemade granola bars recipe, feel free to elaborate!
Yes, we’ve all heard it: “Breakfast is the most important meal of the day.” It’s true, though, that kids and adults need a good breakfast to start out, giving the body and brain the fuel it needs to take on the challenges the day brings. Kids who eat breakfast are less likely to develop diabetes or become obese. The list goes on. But if you’re like me (the anti-“Morning Person”) or just don’t have the time to cook a big breakfast, these easy recipes for on-the-go breakfasts will revolutionize your AM. Say goodbye to cereal!
1. Dressed-up Yogurt. All it takes is some yogurt and toppings: cereal, granola, fruit, jam, toasted nuts, honey, whatever. Yogurt (try to make sure it’s not the fatty and ultra-sugary kind, stick to Greek-style yogurt, or unflavored) is great for you, providing calcium and lots of other things. Jazz it up by mixing in other things, especially granola, which lends a satisfying crunch as well as fiber.
2. Breakfast Quesadilla. Who doesn’t love apples and cheese? If you have five minutes, you can make this super-easy, super-tasty dish. All you need are some apple slices, shredded Cheddar cheese, and flour tortillas. Fill the tortillas with the cheese and apples and toast lightly on each side, allowing the cheese to melt and apples to warm up. This recipe is nutritious (tons of calcium, protein, vitamins, and minerals), the cheese provides a satisfying dose of healthy fats, and it’s tasty!
3. Pizza Muffins. All you need are English muffins, some shredded cheese, and tomato sauce (plus any other ingredients you have lying around). Let the kids assemble their own, per their preferences, and pop them into the toaster oven or broiler. Your kids will love them, and they’ll give them plenty of nutrition and energy for the day ahead.
4. Smoothies. If you own a blender, it’s your ticket to great simple breakfasts and snacks. Make sure to keep milk, yogurt, fruit, and other ingredients on hand. It’s amazing how many combinations you can make. Our favorite? The orange dreamsicle smoothie: orange juice, vanilla yogurt, honey, and granola.
5. Pita Pockets. Pita bread is versatile, tasty, and good for you. If you’re crunched on time, grab a couple of pitas and stuff them with whatever you have on hand. My favorite is ham or sliced turkey, Swiss cheese, cucumber, lettuce, tomato, and dijon mustard. Or, if you have time, pile in some scrambled eggs, bacon, cheese, ham, veggies…the possibilities are endless. Pitas fit the hand easily and make a great breakfast, lunch, or dinner.
6. Homemade Toaster Pastries. Yes, we all guiltily love those toaster pastries sold in the stores, but they’re loaded with preservatives, fats, and sugar. Did you know, you can make your own at home? Just take two slices of bread, cut off the crusts, and sandwich your preferred fillings between them. Then, using a fork, press the edges of the slices of bread together, like crimping a pie crust, and pop it into the toaster. Peanut butter and jelly, jam and butter, brown sugar and raisins, the sky’s the limit. Helpful hint: use a toaster with the extra-wide slots, which are usually designated as for bagels.
7. Quiche Muffins. Quiche is basically scrambled eggs and other stuff, in a pie-like form. You can make your own mini-quiches by combining beaten eggs and your choice of ingredients (ham, veggies, spices, cheeses, etc.) in a greased muffin tin until the tops are golden and the centers set.
8. Breakfast Crostini Sandwiches. If you have access to fresh-baked, crusty French bread, then make use of it. A loaf of bread, split lengthwise, becomes a blank palette for culinary experimentation. Butter, jam, cream cheese, shredded cheeses, sliced meats, fruit, honey, whatever you like–it can be layered or smeared, popped into the oven, and become a fantastic, filling, and tasty breakfast.
9. Hot Cereal. Whether you prefer oatmeal, grits, Cream of Wheat, or something else, hot cereal is filling and satisfying. Take your favorite hot cereal and get creative: oatmeal with raisins, brown sugar, and cinnamon is fantastic. Grits with shredded cheese and butter is amazing. Cream of wheat with strawberry jam and granola is awesome. All of these cereals are available in “instant” (meaning, boil water or microwave first) varieties, so add some nutrition and flavor by being inventive.
Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute
Polenta:
4 cups chicken stock
4 tablespoons butter
2 teaspoons ground black pepper
1 tablespoon salt
2 cups polenta or cornmeal
1/2 cup grated Parmesan
1/2 cup finely shredded basil leaves
Softened butter for the pan
Olive oil, as needed
Marinade and Vegetables:
1/4 cup balsamic vinegar
1 clove garlic, minced
3/4 cup olive oil
Salt and pepper
2 red onions, cut into 1/2-inch thick slices
2 zucchini, cut into 1/2-inch thick slices on the diagonal
2 yellow squash, cut into 1/2-inch thick slices on the diagonal
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1/2 pound asparagus, tough ends removed
1/2 pound mushrooms
Make the Polenta:
Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, “rain” in the polenta by letting it stream through your fingers. (This will prevent lumping.)
Apparently since 1885 in England, when the first mention of this dish hit literature, Ale Cottage Pie has been used to describe a beef dish covered in potato, whereas Shepherd’s Pie would contain lamb instead. (Shepherds care for sheep, not cattle). The addition of a dark ale enhances the flavours and adds depth to this simple, kid-friendly dish.
Sautee a diced onion and garlic until translucent. Add ground beef. Add salt and pepper to taste. Brown the meat. Drain fat off. Return to pan. Continue to brown. Add mustard ( 2T) and dashes of worstershire sauce.. Put in 2 pints of beer, 1 pint water (beef stock), bring to boil. REduce heat. Simmer, uncovered. Allow to reduce down at least an hour at a simmer. Transfer to Shephard’s Pie dish. Allow to cool. Add mashed potato. While boiling, put whole garlic cloves in the water – garlic will turn sweet when you boil. Add Salt, pepper, grated parmesan, butter and cream. Sprinkle salt on top. Score with fork. Bake in oven at 400 degrees for 30-40 mins until golden brown. Rest 10 minutes.
Don’t feel like you have to have attended Cordon Bleu to be able to produce a beautiful meal for your family. Cooking is a lot easier than you think, if you approach it intuitively. There are, of course, a lot of complex things involved in many disciplines (making sauces, baking, etc.), but most moms at home can make absolutely fabulous meals without too much effort. This meal, roasted chicken and veggies, is one of my favorites with the family, plus it’s super-easy to make. Seriously, there are three basic steps to the entire meal. Check our tips for How to Roast the Perfect Chicken at Home. Let’s get started!
I recently saw an array of knives by Victorionox Swiss Army. My husband has made me somewhat of a knife snob (he worked at a butcher shop in his teens) and taught me everything I know. So I ‘investigated’ these specimen. I checked balance, heft, grip, sharpness. The plastic paring knives are great (and colourful) for everyday jobs, and I imagine that they’d be my go-to knife for most kitchen jobs. But what would make me feel like the gourmand that I aspire to be? What really got my juices flowing (so to speak) were the luxury knives. Pick up a professional forged chef’s knife from Victorionox and you’ll want to host a dinner party. All models are forged from one piece of black-smithed steel and have a seamless transition from the blade to the handle. And think of all the money you’ll save on dinners out.. Pictured: Forged Carving set. Retail: $230
www.victorionox.com
This is a perfect party snack, and with Hallowe’en around the corner, we like the health kick and sticky sweetness. As with any small pieces, though, make sure your children are chewing and swallowing properly to avoid choking. Other than that, dig in! (and have some baby wipes nearby).