Here’s another recipe for a delicious and healthy pizza. I love making pizza because I can cross off starch, protein and veggies all in one dish. New to making pizza at home using fresh dough? Click here for some tips and ideas. Enjoy! Cauliflower and Collards Pizza Ingredients: -½ head cauliflower, florets and stems, chopped -1-2 garlic cloves, smashed and peeled (or scapes which I used in place of garlic cloves for these photos) -4 leaves collard greens, rib removed and sliced into ¼-inch strips -4 ounces fresh mozzarella, sliced -1 ounce locatelli romano cheese, shredded to taste
Read More »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
Read More »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
Read More »The other evening, a friend stopped by my apartment and was surprised to see that Eliana was eating toast with peanut butter and a plum on the side. My friend had assumed that Eliana eats “a fancy risotto” or something similar for every meal. So, let me be clear: Eliana does not eat a fancy risotto or something similar for every meal. Like everybody else, I too have nights when there isn’t any food in the fridge to heat up, when I’m exhausted and have no interest in actually cooking, when Eliana is exhausted and hungry and barely ate
Read More »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
Read More »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
Read More »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
Read More »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
Read More »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.
Read More »Stone Fruit Purée Ingredients: -1 plum, roughly chopped -1 peach, roughly chopped -1 nectarine, roughly chopped -¼ cup room temperature water Featured Tool: –OXO Good Grips 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, cover and continue to simmer for around 15 more minutes or until all the fruit has softened. Don’t forget to occasionally stir the fruit and water mixture. Pour mixture into the
Read More »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
Read More »I still can’t quite believe it myself, but teeny tiny foodie has WON the Red Tricycle Totally Awesome Awards for the category Best of the Web Recipes for the Whole Family!!!!! Wow! Wow! Wow! I’m amazed, humbled, shocked and honored. I still can’t believe it myself but I know that I owe a humungous THANK YOU to all of YOU for supporting teeny tiny foodie. Thank you. Thank you. Thank you. xoxo, Jory (and Eliana) Related Posts:Coconut Almond Cake: {Kids Cook} Monday MealGreen Mashed PotatoesMini Baked Pastas with Butternut Squash: Monday MealCherry Rosemary PuréeHave Food,
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