Summer Vegetable Pasta Sauce and Purée Ingredients: -1 zucchini, chopped -Kernels from 1-2 ears of corn -1 onion, chopped -1-2 carrots, peeled and chopped -1 clove garlic, smashed and peeled -A few leaves of basil -Olive oil, salt, pepper and red pepper flakes, to taste -1 mug of reserved cooking liquid from the pasta Preparation: Start the pasta and prepare the vegetables: Fill a large pasta pot with hot water, a little olive oil and a few pinches of salt. Cover and heat over high until it comes to a boil. Meanwhile, peel and chop your vegetables
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Here are some tips to make using the OXO Food Mill super easy: 1. Close the “legs” and nest the food mill inside a bowl (versus on top of it). For me, this was the most stable way to use it. 2. Rotate the mill clockwise for a few turns then counter-clockwise for a few turns in order to fully process all of the food. 3. Don’t forget to scrape the yummy bits of food off the bottom of the mill. Here’s what I love about my OXO Food Mill: 1. It’s a really versatile tool. With
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Stone Fruit & Sage Purée 6-9 months 9-12 months Ingredients: -1 plum, roughly chopped -1 peach, roughly chopped -1 nectarine, roughly chopped -3 leaves sage, finely chopped -¼ cup filtered room temperature water Featured Tool: –OXO Food Mill Preparation: Place nectarine and water into a large saucepan. Cover and simmer over low heat, stirring once or twice, for around 5 minutes or until the nectarine begins to soften. Stir in the rest of the fruit and cover. Continue to simmer, stirring occasionally, for around 15 more minutes or until all the fruit has softened
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For this week’s Monday Meal, I’m not only sharing a new recipe, but I’m also sharing a new tool and announcing a giveaway! Woohoo! How’s that for curing your “Case of the Mondays”? See details for the giveaway at the bottom of the post. About six weeks ago, I had the great fortune to receive a gift from OXO: An OXO Food Mill. Cool!! (I love new toys for the kitchen)! I had never used a food mill before, so I was really excited to start playing around with it and come up with some tasty recipes, too.
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I LOVE Purée Parfaits because they are such a perfect dish to make for breakfast, lunch, snack or dessert. They are suitable for Foodies 6 months and up, so they are an easy go-to option for families with Foodies of all ages. Here are some other reasons why Purée Parfaits, which consist of granola, yogurt and purée(s), are so great: –They can be customized to the preferences of your family. For the granola, just swap out the nuts, seeds and fruits for whatever you prefer. For the purées, substitute the fruits in the recipes below for whatever you prefer or have
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This summer, my husband and I have been on another pizza kick. I’ve had such fun playing around with the different vegetables available at the farmers market, and today I’m excited to share my favorite pizza recipe of the summer (so far): Tomato & Corn Salad Pizza (Grilled) Things to know about this recipe: -We’ve been taking advantage of the warm weather and using our outdoor grill. If you don’t have access to a grill, there is a link below the recipe for and oven friendly version. -Also, it is waaaaay easier (for us) to flip two to four
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Over the last year and a half, my husband and I have been making lots of pizzas at home using fresh pizza dough. We’ve learned a few lessons along the way that make preparing pizza at home a little easier. Making dough (and bread) intimidates me so we usually buy fresh dough from a local pizzeria or this brand from the refrigerated section of the grocery store. I’d love to hear from you! If you have any tips or suggestions to share, please add them to the comments section below or email me directly at [email protected]. General pizza-making tips and
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I was recently asked to write a review of a new children’s book that just came out. The book is called End of the Rainbow Fruit Salad and it is a great, toddler-friendly recipe book. The story follows a small group of kids called the “Kitchen Club Kids” as they make a fruit salad together. I have to tell you, I LOVE this book and I’m honored that one of the authors asked me to review it. Here’s what I love about this book: -The large and engaging pictures help Little Foodies follow the story and recipe -The
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A couple weeks ago, I went away with my family to a rental beach house on the North Fork of Long Island. Even though the house was advertised as having a fully stocked kitchen, I just couldn’t be without certain of my tools for a whole week. What if the tools at the house weren’t up to par? I think of this collection of tools as my “Desert Island Kitchen Tools”. See the list below for what I brought to the beach aka desert island for a week. I brought my: –Wusthof Santoku Knife –Wusthof Tomato Knife –Tovolo Spoonula
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At the end of July, my little family took our first official vacation together. For a week, we rented a house on Long Island’s North Fork and lived like suburbanites. It was glorious and beautiful and amazing and everything we wanted from our family vacation. We walked to the neighborhood beach, enjoyed the use of full-sized appliances, and made many visits per day to our neighbors the horses (yes, literally, our neighbors were horses) to feed them apples. The afternoon before we left for our getaway, I was running around packing everything, including my “Desert Island Kitchen Tools&#
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How-To Press Tofu Ingredients: -1 pound extra-firm tofu Featured Tools and Materials -2 dinner plates -3-4 heavy books -A bunch of paper towels or clean kitchen towels Preparation: Cut tofu block down the middle lengthwise. Arrange the tofu halves side by side on top of a dinner plate lined with clean kitchen towels or a stack of paper towels. Cover the tofu with another kitchen towel or more paper towels and then another dinner plate. Put a bunch of heavy books on top of the plate to press out the excess water in the tofu. I like to leave
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I’m so excited to announce that teeny tiny foodie will be partnering with Taste Buds Kitchen in NYC to offer cooking classes. Beginning in September, I will be teaching two classes: Baby Food Making and Cooking for Toddler. These classes are designed for parents, caregivers, grandparents and anyone else who wants to learn how to prepare fresh, healthy, delicious and seasonal food for babies or toddlers. The classes will include tips and ideas about how to introduce a variety of textures and flavors to your baby or toddler, as well as ways to get Little Foodies involved in the kitchen. To register, click here or click the
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