This vegan soup is a tasty and satisfying meal all on it’s own. I like to serve it topped with croutons, roasted pumpkin seeds or lightly salted popcorn.* Sometimes I even mix in some chunks of seared tofu, too. This seasonal soup can be a delicious addition to your Thanksgiving table, too. (It will be one of my contributions to my family’s dinner table). Before the recipe, there are a couple tips and ideas I want to share with you. 1. Don’t be afraid of salt. Unless I’m following a new recipe, baking or refining one I haven’t yet perfected,
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Apple season is one of my favorite seasons of all. While I completely mourn the loss of summer (I grew up in Florida so of course I love the sun and heat that comes with summer!) one thing that makes me happy about the cool weather is apple season. I love, love, LOVE apples. To me, a crisp, yummy apple is a form of perfection. There are so many tasty varieties to enjoy and if you don’t want to eat one straight off the tree or right out of the store, they present lots of different cooking opportunities, too
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I love this recipe for a bunch of reasons: 1. It is an easy “I’m too tired to cook” recipe. 2. It provides vegetables, starch and protein all in one dish. 3. You can customize it with whatever vegetables, proteins and type of rice you want. 4. You can make it using only one large pan so that cuts down on the clean up time. 5. You can cut down on prep time by using frozen vegetables. Just look for a brand with no added sugar or sodium. 6. You can also save time by making a large batch
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Congratulations! You’re starting your 6+ month old on “solids.” For a First Time Foodie, this is a time of exposure*. You are exposing her to new flavors, new textures and new concepts such as the feeling of food in her mouth and using a spoon rather than a bottle or breast. Even though your baby will get all the nutrients she needs from breast milk, formula or a combination of the two, it’s not a bad idea to start mixing in natural sources of protein, too. After all, they’re just another element of flavor and texture you’re (literally) putting into
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For this week’s Monday Meal, I’m not sharing one of my original recipes. Instead, I’m sharing a recipe for polenta that I make fairly regularly for dinner. The original recipe, by Peter Berley, is adaptable to any season and can be made using staples from the fridge and pantry so I make it all year long with a few little revisions of my own. But I must confess that this week’s Monday Meal has some ulterior motives, too. It just so happens that when I made this recipe recently, Eliana had one of her “totally toddler” moments that can occur
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I’ve been really busy getting ready for my return to the world of teaching this coming Tuesday. No, not back to my little peeps in the NYC public schools, but to a new audience of grown-up peeps who want to cook for their Little Foodies. What? You didn’t know I’m teaching cooking classes??? I’ve partnered with Taste Buds Kitchen In NYC to offer classes to teach you how to prepare healthy and wholesome food for your baby or toddler. Interested? Click here to register. Later this week, I’ll be sharing some new recipes just for you. So, in lieu
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One night a few months ago, I was having dinner at my friend Libby’s apartment for a “Girl’s Night In” while her hubby was out of town. Libby isn’t only a friend, she is truly that neighbor that I go to when I need to borrow an extra baking sheet or the person I text when I have too much of an ingredient and I want to unload a little so it gets used before it spoils. She and her son Dash are also “taste testers” whenever there is a recipe I’m working on. Anyway, that night I would
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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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