Recently, we were invited to join some friends at their lake house in Pennsylvania. Let me tell you, it was amazing. There was a lot of delicious food to fuel the days spent paddle boarding, water skiing and just playing in the water. Our hostess was a total rock star and put together a delectable menu while I mostly made sides and played sous chef. One side I made early on in the trip was sautéed broccoli. It’s so simple and easy to prepare, but more important, it was so yummy that it was a huge hit. The entire house
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Homemade Pancakes and French Toast are both great, easy meals I like to pull out of the freezer for a quick breakfast, lunch or dinner. I love this simple trick to getting a meal on the table at any hour because I can set it up in the oven to reheat while I take care of something else for about 20 minutes. Homemade pancakes are an especially fun meal to make because you can pack in the fruits and veggies using purees to create colorful pink pancakes or green pancakes. Thinking ahead to Halloween, I made and froze a batch
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If you’ve been reading teeny tiny foodie since the beginning, you probably know that Eliana has been spending time with me in the kitchen since she was a little baby. I strapped her into her carrier, plopped her onto the very wide counter while she was stuck in her Bumbo seat or even let her sit on the floor with floor with some of her “own” tools to use. As she has gotten older, her involvement in the cooking process has evolved from an engaged observer to an actively involved helper and recipe creator. This foodie mama is so proud
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In case you missed it, Eliana and I shared a new recipe for cookies on Monday. We experimented with these cookies quite a few times while trying to get the recipe “just right.” While we were making these cookies most recently, Eliana was inspired to create an impromptu video with tips about squeezing “wemons” (lemons) and the importance of a strainer. The evolution of this teeny tiny sous chef and her creativity in the kitchen completely amazes me. I’m so proud of her. Her lesson is now the latest video in our collection of 2 Minute Tips. Check them out on our YouTube channel!
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Today Eliana and I are sharing our newest 2 Minute Tip and this one is about washing your hands. Wait–we are sharing a tip about washing your hands? You might wonder why we created a short instructional video about this healthy behavior when we usually share recipes and food-related tips. Well, did you know that clean hands are a chef’s most important tool? Yes they are! It’s especially essential that our little kitchen helpers have extra clean hands when they assist us in the kitchen. Just think for a moment about all the things those teeny tiny hands touch in the span of a few minutes. Kind of gross,
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teeny tiny foodie has some fun and exciting news! We are now sharing short videos we call “2 Minute Tips with teeny tiny foodie.” These videos will contain quick tips and lessons pertaining to cooking, prepping and storing food. Today we are debuting these videos with: How to Wash Leafy Greens and How to Massage Kale. The links below will take you to our YouTube channel to watch them. If you have any kitchen questions or tips you want us to explain, please leave them in the comment section below or email me at [email protected]. 2 Minute Tips with teeny
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With winter in full swing, this Florida native just wants to hide under a blanket and hibernate until spring! But, since that’s not realistic, instead I like to keep warm from the inside out with yummy hot drinks like tea, hot water with lemon and honey or hot chocolate. This week’s Monday Meal, Homemade Hot Chocolate, was a recipe Eliana and I made recently for #WeCookWednesday. Something I love about this recipe is that the amounts of ingredients you use are up to you. You can use our measurements below as a guide and add or remove chocolate to make
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Typically, #WeCookWednesday is a day where Eliana and I cook something Eliana wants to cook. But, on this particularly Wednesday, she didn’t have anything she wanted to cook. I, however, was really excited to try out a new recipe for granola that had been rattling around in my head so I suggested to her that we make granola. Eliana is a big fan of granola, so she agreed to let me dictate the recipe that week. (Whew!) We did something a little different for this recipe. Before we began cooking, Eliana saw me writing out the ingredients and she wanted
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Months ago, I was searching on the Internet for a recipe for whole wheat pizza dough. I came across this recipe from Martha Stewart that creates one large ball of dough that can be turned into two large pizza crusts or eight individual-sized crusts. After a few months of tweaking the recipe, I’m happy to share my adapted recipe below. Typically, I like to use this recipe to make one large pizza for us to eat for dinner and four individual-sized crusts that I freeze for up to four months. Below the recipe, I explain how to freeze the crusts
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I used to hate squash. Really, I did. The only types of “squash” I knew were yellow squash or zucchini and I found them to be pretty blah tasting. So, I generally avoided those vegetables at restaurants, grocery stores and farmers markets. But, when Eliana came along and was ready for solid foods, I was in a tricky situation. I wanted to prepare homemade baby food and use mostly seasonal and locally grown vegetables, but during winter time in the northeast, what was available at the farmers markets? A bounty of winter squash. The least scary looking to me was
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Want a last minute idea for a fun Halloween or fall-themed breakfast or lunch? Try these Spooky Pancakes made orange by Roasted Butternut Squash Purée. Here are some notes about the recipe: 1. I added frozen blueberries that I thawed in the fridge to make the eyes for a ghost face. I also used them to make speckled yogurt. You can substitute the berries for pomegranate seeds, chocolate chips or raisins. 2. I learned (the hard way) that you should press the cookie cutter onto the “uglier” side of the pancake. 3. Use whatever cookie cutters you like but I’m
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If you’ve been reading teeny tiny foodie, you may have figured out that I’m a mama on a mission. My mission is to keep my 3-year-old daughter from becoming a “picky eater.” So often I hear parents talk about how their kids used to eat “everything” and once they became toddlers they stopped eating all but around 5 foods. So, I’ll let you in on a secret: Over my dead body will that happen to my daughter. Want to learn more and get the recipes for 5 dishes Eliana and I love to make together? Head over to Eating Rules
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