Mixing Bowl Kids

Z is for Zucchini-Pumpkin Seed Muffins

Simply perfect for the lunch-box on these unseasonably cool days, Zucchini-Pumpkin Seed Muffins are packed full of good-for-you foods.  Made with natural sweeteners like bananas, dates and honey and mixed with eggs, yogurt and oats, these are really yummy little snack parcels that I hope you and your children enjoy eating and making together.

 

Have a wonderful weekend friends.  We're hoping for some sunny skies for long bike rides, apple picking and a round of golf (for my husband who's favourite sport will soon be coming to an end for the season).

Zucchini-Pumpkin Seed Muffins, my recipe

1 1/2 cups whole wheat pastry flour
1 cup oats
1 tsp baking powder
1 tsp baking soda
1 tsp mixed spice (or 1/4 tsp of each: nutmeg, cinnamon, ginger and cloves)
1/2 cup melted butter or canola oil
1 egg
1 egg white
1/4 cup plain yogurt
1/4 cup honey
2 bananas cut into small pieces
1/4 cup dried dates
1 cup grated zucchini
1 cup pumpkin seeds, toasted

~ Preheat oven to 350 degrees.

~ Place pumpkin seeds in a non-stick skillet over medium high heat and toast until golden or fragrant, approximately ten minutes.

~ While the seeds are toasting, combine the flour, oats, baking powder, baking soda and spice mix into a large mixing bowl and combine well.

~ Place the egg, egg white, yogurt, banana, dates, honey and butter/oil in a blender or food processor and whiz until smooth.  Remove the pumpkin seeds from the pan and set aside.

~ Add the wet mixture and zucchini to the dry ingredients and mix until incorporated.  Add in the pumpkin seeds and combine.

~ Scoop the mixture into lined or greased muffin tins (medium - large sized) and bake for 20-22 minutes.  Remove from oven, allow to cool and serve

~Optional: Combine some cream cheese and maple syrup to make a simple frosting -  add a small amount to the top of each muffin

~ Enjoy!

N is for (Warm or Cold) Noodle Salad

I took an extra day off last week, and I apologize for the absence of a post on Friday morning.  With school in full swing, a husband away for four days and a summer cold that refuses to retreat from my head, I decided I needed to step away from the kitchen and the computer, for a few days rest.

I'm slowly getting back on track though and this recipe is going to help me out this week.  Especially since it will make a lunch so yummy for the boys to eat and so simple for me to make.  While not lunch-box friendly, because of the peanut butter used in the sauce, it will be great for the days they come home. I can make a large batch one morning and serve it warm, then tuck the remainder away in the fridge for the rest of the week, as it's also tasty when served cold.

A versatile dish, I like that kids can customize it to their tastes.  We like chicken but you may be more fond of tofu...not a problem, just swap the two. We used carrots and peas but you may prefer green beans and bok choy.  Also, okay.  Make this according to your family likes, and if your little kitchen helpers assist with the add-in flavours they may be more likely to enjoy eating the dish.

What yummy foods are you serving for lunch?  Any that start with the letter "N"? We're now more than halfway through this alphabetical feature and I'm still accepting comments so I can enter you all in a draw for a fun foodie prize pack. 

Have a great day friends - I hope, wherever you are, you're experiencing the same glorious late summer days that we are!

Noodle Salad, my recipe

5 oz rice or soba noodles

1/4 cup soy sauce

2 tsp honey

1/4 cup rice wine vinegar

1 tsp sesame oil

1/2 cup peanut butter

1/4 cup canola oil

2 cloves garlic

1/2 tsp kosher salt

2 cooked chicken breasts, skin removed, meat diced

2 carrots, peeled and grated

1 cup fresh peas

~ Cook the noodles in a pot of boiling water, slightly salted.

~ While the noodles are cooking combine the soy sauce, honey, rice wine vinegar, sesame oil, peanut butter, canola oil, garlic and salt in a blender or food processor.

~ Combine the chicken, carrots and peas in a bowl and coat with enough dressing to coat well.  Add the noodles and toss to combine.  

~ You will have plenty of sauce left over.  Place in a glass jar with a tightened lid and refrigerate for up to two weeks.

~ Enjoy!

H is for Honey-Roasted Root Vegetables (with pasta and goat cheese)

I think this recipe came to fruition as my thoughts were focused on Fall this past weekend.  With unseasonably low temperatures here in Southern Ontario, I felt cold and in need of some good Fall food (my favourite food of the year, by far).  With the letter H on the horizon, I instantly thought of hamburgers and hot-dogs but our 15 degrees temperatures seemed more on par with root vegetables than grilled meat.  Those thoughts morphed into wondering how a honey-roasted root vegetable would taste and before I knew it, I had found my "H" post for the week.  Thank goodness for the cooler weather! 

I love roasted veggies, regardless of the season, and the addition of honey to these Autumn ones just makes them sing a little bit more.  I paired them with some whole grain pasta and a touch of goat cheese and oh my, what a great little lunch-box meal for the coming cooler season. 

To be honest, I don't think I'm inclined to make roasted veggies each morning before I sent my boys off to into the world of academia, but I would make a large batch of them on the weekend and then use them sporadically through the week, in dinners and in this recipe for lunch.  One thing I really liked about this recipe was how easy it was to involve the kids.  Using a veggie cutter, even the youngest of sous-chefs can assist with the chopping and I think most will enjoy drizzling the honey over each little piece (and sneaking a few licks or two of the sweet syrup themselves, is very likely to happen).

So, now that I've gotten this urge to cook for Fall out of my system I'm going to enjoy the remaining days of late summer with more seasonal fare.  But for now, please do share with me your recipes that start with the letter "H".  This was a challenging one and I truly look forward to hearing what some of you have come up with.

Honey Roasted Root Vegetables, my recipe

1 large sweet potato, peeled and diced

6 large carrots, peeled and sliced

6 shallots, peeled and halved

1 beet, peeled and diced

2 tbsp canola oil

2 tbsp honey

1 tbsp grainy Dijon mustard

1 tsp kosher salt

1 tbsp fresh thyme

~ Preheat the oven to 450 degrees.

~ Place all of the veggies on a parchment lined baking sheet.

~ Combine the honey, oil and mustard and pour over vegetables.  Toss to combine well.

~ Sprinkle with salt and thyme.

~ Roast for 30 minutes or until brown and fork tender.

~ Enjoy!

** For a complete meal toss with your favourite cooked pasta and sprinkle with goat cheese.

Four-Nut Granola

We've been making granola by the sheet-pan this summer, to some wonderful and oh, so tasty results. My youngest kitchen helper has been eager to assist with this endeavour, simply because it's so easy to make and it yields such delicious results.  Eaten with some yogurt or almond milk for that early morning meal of the day, or grabbed by the handful for an afternoon snack in the sun, this has become the summer of granola for me and my family.  Even my four-legged, two-year-old is enjoying it when the odd oat finds it's way to the kitchen floor.

After experimenting with a selection of nuts and dried fruits, I think my favourite concoction to date is the one you see above - a four-nut creation that is extra crunchy because of the nuts and subtly sweet with the honey-kissed oats.  I didn't intend to have this version made-up of so much variety, but as I was cleaning and organizing the pantry cupboard and freezer (and trying to make granola at the same time), little bits of this and that were added to empty some of the packages I had lying around.

Aside from tasting great on it's own, we've done some of the following using our homemade granola: trail mix with granola, banana chips and coconut (I like this kind), granola parfaits and granola bars. Placed in a mason jar and tied with a colourful ribbon, it also makes a great gift for a teacher, grandparent, camp councilor or summer babysitter.

What is your family making this summer?  Do you have something new you've been trying?  I'd love to hear your summer kitchen stories....

 

Four-Nut Granola, my recipe

 

5 cups oats

1/2 cup of each of the following: almonds, pecans, walnuts, pistacios

1/4 cup canola oil

1/2 - 3/4 cup honey

2 tsp vanilla

 

~ Pre-heat oven to 350 degrees.

~ Combine all of the ingredients in a large mixing bowl.

~ Spread out on an oiled half-sheet pan.

~ Bake for 30 minutes, stirring every 10 minutes.

~ After thirty minutes turn off the oven and allow the granola to cool and crisp in the oven while it cools.

~ Remove and store in an air-tight container for 1 week or the fridge indefinitely.

~ Enjoy!

Breakfast Couscous

I know I've written about breakfast and my lack of love for this early morning meal.  I know it's the most important meal of the day, I know we should eat like kings to jump start our metabolism - I know, I know, I know and yet, I struggle.  I struggle to make yummy breakfasts for my family.  I struggle to remember to eat breakfast myself (such a bad example) and I struggle to come up with fun foods that are good-for-you-fare, each and every morning.

All of this changed when I started making breakfast couscous.  Nothing more than some steamed couscous topped with whatever combination of fruits (fresh or dried), nuts or berries we had on hand as well as a drizzle of maple syrup, honey or yogurt.  So simple, so good and the added bonus is that it's good for you.

I'm a tea drinker, so when my morning kettle is boiling away, I place some couscous in a bowl beside my tea mug.  I pour the steaming water on top of both, cover the couscous with some plastic wrap or a dish towel and enjoy my tea knowing a good breakfast is only moments away.  You could also use half boiling water and half juice for an even more flavourful dish.  When it's time to eat, I fluff the grain and top it with whatever flavours will entice my boys to the table.  Even better than that, is allowing them to top the couscous with their own combination of good foods.  Chopped banana, sliced strawberries, fresh blueberries, almonds, pecans, walnuts, honey, maple syrup, yogurt...the list is endless.  Savory fare is also acceptable if your fridge is full of some leftover grilled veggies - although I wouldn't necessarily combine that with fruit - ha!

I'm leaving for vacation (yippee)...please check back Monday for the winners of the book giveaway (don't forget to leave your comment on this post before midnight tonight) and a new recipe as well as a few fun posts I'm auto-publishing while away...Enjoy the week!

Breakfast Couscous, adapted from Mark Bittman

3/4 cup whole wheat or white couscous

3/4 cup boiling water

Toppings of choice: Fresh or dried fruits, berries, nuts, raising, maple syrup, honey

~ Place the couscous in a ceramic or stainless steel bowl.

~ Top with the boiling water and cover with plastic wrap or tea towel.

~ Leave until ready to eat (minimum five minutes).

~ Add desired toppings (above I used sliced strawberries, sunflower seeds, raisins, assorted nuts and maple syrup)

~ Enjoy!

 

Maple Baked Beans

Our annual BBQ was a success.  I have a great group of family and friends who all brought some yummy foods with them for the pot-luck - and aside from putting together the meat for the grill and the butter tart bars, I was left with only having to prepare one additional dish....maple baked beans.

The recipe comes from Barefoot Contessa's At Home cookbook, where I have yet to make anything that wasn't truly delicious.  I love Ina and her wonderful books and recipes and these beans were no exception. My boys had no part in yesterday's cooking, as they were keeping themselves busy by playing outside in our first non-rainy day in four days - so really, can you blame them?  Had they been interested in joining me in the kitchen, I would've'e had them mix up the ingredients for the sauce, pour it over the cooked beans and mix it all up.  Other than that, there really isn't much cooking involved (it cooks itself in an oven or pot) which makes this an even more appealing recipe, especially when hosting a summer gathering.

Enjoy the day...we're facing the last of our rainy days for a while (we hope!)...

Maple Baked Beans, adapted from Ina Garten's At Home Cookbook

1 pkg white navy beans

1 large onion

2 tbsp white or black peppercorns

3/4 cups maple syrup

1/2 cup brown sugar

1/2 cup ketchup

1/4 cup bbq sauce

1 tbsp hot sauce

1 tsp salt

1/2 lb thick-cut bacon

~ Place the beans in a large bowl and cover with water.  Cover with a lid or plastic wrap and refrigerate overnight.

~ Drain the beans reserving 1 cup of the cooking liquid.  Place them in a large pot covered by a few inches of water.  Add the onion and peppercorns.  

~ Bring to a boil, lower the heat and simmer for 1 hour, or until very tender.

~ Pre-heat the oven to 350 degrees.

~ Combine with maple syrup, brown sugar, ketchup, hot sauce, salt and bbq sauce in a small bowl.  Add the cooking liquid and stir until well incorporated.

~ Place the drained beans in a baking dish.  Add the bacon and toss around.  Pour the sauce over the beans and combine.  

~ Bake uncovered for 1 - 1/2 hours, or until the beans are soft and the sauce has thickened.

~ Serve warm or at room temperature.  

~ Enjoy!

Cajun-Baked Shrimp with Corn and Black Bean Salad

We had a lovely weekend, filled with many activities, which unfortunately didn't leave me with much kitchen time.  In fact I only cooked once in the past three days, which is quite unusual for me, but to be perfectly honest it was a nice break.  Now that Sunday is over and we're back to a regular (for us anyway) schedule, I'm anxious to get back to my favourite room of my home and work on some things that have made their way to my mental recipe queue over the past few days.

This past Saturday evening, found me facing the kitchen for the first time since Thursday, and I only had a short amount of time to put together a yummy dinner.  I was craving a shrimp and corn based something....and a quick look through some saved recipes and the internet, provided me with the inspiration I needed to make the above.  Cajun-baked shrimp with corn and black bean salad...oh, so good and a wonderful potluck dish for future BBQ's and gatherings.

Much to my pleasant surprise, corn and black bean salad is a native Canadian dish.  I would have assumed that it originated in a southern state or another continent altogether, yet here it was created in my own backyard.  Internet research led me to discover that the recipe was first published by a national magazine, several years ago (the things you learn!).  Put together in less than 30 minutes, this is a simple recipe for anyone in the family to work on.  If you have black beans, which have been soaked and cooked, use those.  If not, canned ones that are well-rinsed will work just fine.  Your young kitchen helpers will love to toss the shrimp with the oil and seasoning and once the corn has been shaved from the cob, I'm sure you're older sous-chefs will be able to assemble the salad quite easily.

It's looking like next weekend will afford more opportunity for creating in the kitchen and my thoughts are already consumed with all the tasty things we can make to our grace our table.  If you were fortunate enough to prepare something great this weekend, please don't hesitate to let me know what it was...I love hearing how different families eat and what kinds of food makes it to the family table.   

Cajun Baked Shrimp with Corn and Black Bean Salad, my recipe

yield: 4-6 servings

40 medium-sized pieces of shrimp - thawed, peeled and deveined

2 tbsp olive oil

1 tbsp cajun seasoning blend

4 ears corn on the cob, husked

2 cups black beans, canned or soaked

1 avocado, chopped into 1" squares

1 red onion, diced

3 tbsp cider vinegar

3 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

~ Pre-heat oven to 400 degrees.

~ Place shrimp in a large mixing bowl with olive oil and cajun seasoning.  Toss to coat all shrimp evenly and then place on a parchment lined baking sheet.  Bake for 8-10 minutes or until shrimp is pink though-out.

~While the shrimp is baking, add corn cobs to a pot of salted boiling water and cook for 3 minutes.  Remove from stove and drain the corn.  Soak in cold water to stop the cooking.  Scrape the corn from the cob and place into a mixing bowl.  

~ Add the black beans, red onion and avocado and stir to combine well.

~ In a small bowl, mix together the vinegar, oil, salt and pepper and drizzle over the corn and bean mixture.  Toss well until everything is coated with the dressing.

~ Place some of the corn and bean mixture onto a plate and top with approx. 8 pieces of shrimp.

~ Enjoy!

Pasta a la Mama

For my boys, comfort food equals pasta. Some like pizza or hamburgers or even fries, but pasta is their go-to favourite when I ask "What would you like for dinner".

The pasta recipe in question has evolved over the years.  It began with some ditalini noodles and grated parmesan cheese, then we added peas and ham and eventually upgraded to tomato sauce, tomato sauce with meat and finally tomato sauce with meat and spinach.  Regardless of what variation of pasta the boys have eaten, we've always called it "Pasta a la Mama", simply because it's my version of a homemade pasta dish for them.

This recipe was inspired by one of my very favourite cookbooks, Apples for Jam, where the author simmered her meat sauce with a cinnamon stick.  The first time I tried this my first thought was "Brilliant!" -  it added so much flavour and depth to the dish.  I have modified the recipe over the past two years to make it more suited to the boys tastes and now it includes spinach and some bocconcini cheese - so yummy!

Happy weekend friends....enjoy the weather, your families and all the good food I hope you eat!

Pasta a la Mama, inspired by Apples for Jam

2 tbsp olive oil

2 small onions

4 cloves of garlic, minced

1 lb ground turkey or beef

2 cinnamon sticks

4 tbsp Worcestershire sauce

1 tsp kosher salt

1/2 tsp ground pepper

2 tsp fresh rosemary, chopped

1 cup white wine

1 tin crushed tomatoes (or 5 medium tomatoes diced and pureed)

3 large handfuls baby spinach, chopped

4 bocconcini balls

Spaghetti or linguini, cooked al dente

~ Heat the oil in a medium saucepan over med-high heat and cook the onions until they are translucent and slightly browned.

~ Stir in the garlic, then add the meat, cinnamon sticks, Worcestershire sauce, salt, pepper and rosemary.  Sautee for 8-10 minutes until the meat is browned.

~ Add the wine and cook for five minutes or until it begins to evaporate.

~Add the tomatoes and cook for a few minutes.  Add 1/3 cup of water, stir it in completely, and allow to simmer for 60 minutes or so until the sauce has thickened.

~ Add the spinach and cook until slightly wilted.

~ Serve over cooked spaghetti or linguine and top with some torn bocconcini.

~ Enjoy!

So-Good Soba!

Considered a popular fast food item in Japanese train stations, soba noodles are thin, flavourful, light brown in colour and made from buckwheat.  Buckwheat, a gluten-free grain that has grown in popularity over the last decade or so, is now eaten around the world but is still the subject of cultural importance in Japan and Korea.  These noodles, often served cold in a salad in the summer months, and warm in a soup through the winter months, was the main ingredient in our stir-fry last night...and it was so good.

Tossed with some marinated beef, spinach, grated carrots, peas and sesame seeds, this lovely dish was first met with a "yuck" from my youngest, and then a big smile from the same boy as he munched away on his dinner.  "Looks can be deceiving", I often tell him and this dish was no exception.

What I most liked about this dinner was how simple and versatile the dish was to make.  While my guys didn't assist on this dinner, they easily could have.  My eldest could have measured the ingredients for the sauce, my youngest could have grated the carrots or chopped the spinach, and either of them could have tossed it all together once the noddles were cooked.  And while this was so yummy as it was, it is possible to make it all little more adult-friendly with a sprinkling of some red chili flakes, some hot sauce and possibly another green or two.

I think the Japanese are right on the money when they call this fast food, for these noodles can be prepared and served quite quickly but, unlike most modern fast-foods, they aren't mass produced and processed and that's fast food I can certainly agree with.

Soba Noodle and Beef Stir-Fry

1 package of buckwheat soba noodles

1 large steak, sliced

4 handfuls of baby spinach, chopped

3 carrots, peeled and grated

2 cups of peas, fresh or frozen

2 tbsp sesame seeds

4 tsbp soy sauce

2 tbsp sesame oil

1 tbsp minced garlic

4 tbsp brown sugar

2 tbsp rice wine vinegar

Salt and pepper

~ Combine the soy sauce, sesame oil, garlic, sugar and vinegar in a small mixing bowl.  Add half to a shallow dish and place the beef on top.  Turn to coat and allow to marinade for at least 30 minutes (you can leave it all day if you want to do this before you go to work).

~ Once the beef has sat for a while, heat a skillet over med-high heat and drizzle some olive oil in the pan.  Add the beef and allow to cook.  

~ While the beef is cooking, bring a pot of salted water to a boil and add the noddles.  Allow the noodles to cook 5-7 minutes.

~ While the noodles are cooking stir the beef around, and when cooked though add the spinach, carrots, peas and sesame seeds and toss well.  

~ Drain the noodles and add them to the skillet.  Cover with the remaining sauce, heat though and serve.  

~ Enjoy!

Simple Spring Risotto How-To (For Children Aged 10 and Up)

Often thought of as a culinary challenge, risotto is actually quite simple to make.  My thinking is if you can stir, you can make risotto.  A versatile dish, I like to change the components based on the season. This version is made with leeks and fresh peas but in the Fall or Winter it would be equally delicious if made with roasted butternut squash.  Yum!  

I think that children aged 10 - 12* can manage this dish almost completely on their own.  Set them up with the necessary pots and ingredients and as long as they have some arm muscle that will accommodate the constant stirring, they should be just fine in the kitchen.

Place two tablespoons of butter into a pot, set over med-high heat and allow to melt slightly.  Add the chopped leeks and stir until the leesk are browned and translucent (approx. 8 minutes).

Season the cooking leeks liberally with salt, pepper and the herb of your choice.  Because it was pouring rain outside I opted not to go to my garden to cut some fresh herbs and instead I used dried lemon-thyme.

Add the rice to the pot and stir well coating the grain with the leeks, butter and herbs.  Cook for approximately three minutes or until the rice is well coated.  Add the stock one cup at a time and stir continuously until almost all of the liquid is absorbed.  Add more stock and continue to do the same thing until the rice is cooked through and the stock is gone (or almost gone).

At this point add in your vegetable, in this case peas.  You can use fresh or frozen, or another vegetable altogether.  It's completely up to the young chef.  Heat thoroughly and top with.....

...fresh grated parmesan cheese.  Stir it into the rice and once the peas are heated through you are ready to serve your dish.

Excellent eaten as a meal on it's own, or served as a side dish with a piece of chicken or fish, risotto is a great family meal.  Now, sit down and enjoy the fruits of your labour and rest those arms..I'm sure they'll need it!

*Of course, younger children can make this dish as well but they will need assistance and supervision. I don't think their arms will be able to take the continuous stirring.

Simple Spring Risotto, adapted from Everyday Food Magazine

2 tbsp butter

1 leek, cleaned and chopped

2 cups of arborio rice

Approx. 8 cups of vegetable stock

2 cups of peas

1 cup of grated parmesan

1 tsp salt

1 tsp pepper

1 tsp lemon thyme

~ Place two tablespoons of butter into a pot, set over med-high heat and allow to melt slightly.  Add the chopped leeks and stir until the leek are browned and translucent (approx. 8 minutes).

~ Season the cooking leeks liberally with salt, pepper and the herb of your choice and stir well.

~ Add the rice to the pot and stir well coating the grain with the leeks, butter and herbs.  Cook for approximately three minutes or until the rice is very well coated.  

~ Add the stock one cup at a time and stir continuously until almost all of the liquid is absorbed.  Add more stock and continue to do the same thing until the rice is cooked through and the stock is gone (or almost gone).

~At this point add in your vegetable, in this case peas.

~ Heat thoroughly and top with fresh grated parmesan cheese.  Stir it into the rice and once the peas are heated through you are ready to serve your dish.

~ Enjoy!