To me, matzoh ball soup is the ultimate comfort food. It makes me think of home and just thinking about it makes me feel better when I’m sick. Growing up, my mom made matzoh ball soup pretty regularly and I’ve been eating it for as long as I can remember. For years, I too have made matzoh ball soup either on a Jewish holiday or any time I’ve wanted the comforts of home. But, I’ve always used a pre-made matzoh ball mix from a box. So, here is my debut of a recipe for homemade matzoh balls with vegetable
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Pizza. The word alone makes me smile. I absolutely LOVE pizza. But, it has a pretty bad reputation for being unhealthy. So,when I cook pizza, I try to make it a bit healthier by using a whole grain crust and topping it with lots of vegetables. This way, I feel better about indulging in it and serving it to my family, too. The preparation of this recipe has a lot of flexibility. Depending on what your schedule looks like on the days leading up to making this pizza, you can spend around two hours and make this entire recipe
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A few months ago I found out about the OXO brand Blogger Outreach Program which partners bloggers with OXO to get the word out about new products and ideas. Since I love their products, I promptly signed up to work with them. Then a couple of weeks ago I got an email from OXO telling me that teeny tiny foodie had been selected as one of the blogs to test out some new egg-related cooking tools they’ve created. I pretty much skipped around the rest of that day. The other day, Eliana and I came home and saw
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Guess what? teeny tiny foodie was chosen to test out some new egg-prepping tools that OXO created! Woohoo! So I’m going to go work on a recipe redux for the original vegetable and cheese strata recipe right now! I’m thinking roasted vegetables I already have in the fridge, some left over whole wheat baguette and ends of sliced bread, eggs (duh) and, of course, cheese. YUM! Stay tuned for the revised recipe coming soon! Now it’s time to go get crackin’ in the kitchen! Related Posts:Carrot Cake Muffins with Very Vanilla Frosting: {Kids Cook} Monday MealRevised Recipe
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Are you looking for a fun little treat to make for an event, bake sale or party? teeny tiny cookies are a perfect choice! They are bite-sized versions of the original chocolate chip cookie recipe I shared last month-with a couple of minor variations. For the last few weeks, I’ve been playing around with my original chocolate chip cookie recipe in order to perfect the miniature version. Matt and Eliana have been very willing and happy tasters of the various test batches. I packaged the perfected teeny tiny bits of yummy as part of the favor bag at
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Rice, beans and greens is one of my favorite go-to meals. It is easy to make, the ingredients are pretty cheap and it is the perfect combination of starch, protein and a vegetable. I typically use leafy greens like kale, spinach or collard greens but this week I found Brussels sprouts at the farmers market and decided to use them instead. Rice, Beans and Greens -2 15-ounce cans organic black beans (I like the brand Eden Organics) -1 large onion, diced -1-2 garlic cloves, smashed -2 cups Brussels sprouts, cleaned with outer leaves pulled off -
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How do (toddler) wonders never cease? After a few months of politely (and sometimes not politely) declining to eat a banana, this week Eliana started to voluntarily eat bananas again. While she never stopped eating them when they were mashed up and hidden in foods like banana bread or oatmeal she had been flat out refusing them on their own. This was super frustrating because for nearly her first year of eating solid foods, she devoured bananas whenever they were offered to her. A photo from February 2012: As I’ve mentioned in previous posts, when a your little
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The other night I found a new food website that I absolutely love called Snack Girl. Her recent post about healthy foods that are cheap reminded me of the yumminess that is kale chips. They are quick, healthy and easy. A perfect snack! And, a curious toddler can even help out with the preparation by helping to wash the kale, tearing it into small pieces and mixing it with olive oil and spices before baking it. See below the photos for my recipe for Kale Chips. Assuming she doesn’t eat all of the ingredients before you can
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Each week, Eliana and I have a standing play date with my friend Meghan and her son Miles. Last week, as the little ones were playing, I asked Meghan what she likes to do with Brussels sprouts and she rattled off the ingredients of some special spice blend she likes. Below is my variation on Meghan’s recipe. It’s a little spicy and a little sweet and it just might make those “sprouts haters” out there reconsider. Don’t like tofu? Swap it out for a protein you like better. Roasted Brussels Sprouts and Tofu with Meghan’s Sauce -
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