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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Eliana is a blueberry fiend. Since blueberries are in season right now, we have had massive amounts of blueberries in the teeny tiny foodie kitchen over the last several weeks. When I get home from the market with a few pints of blueberries, I immediately wash and freeze around 3-4 cups so they are ready to go for smoothies or oatmeal and then I store the rest in a paper-towel-lined container to keep them as fresh as possible for snacking on or adding to things like cereal, “homemade” yogurt or french toast. If you’ve been reading teeny tiny foodie for a while
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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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I’ve been making, and loving, kale chips for a while. But the other day, I had a bunch of collard greens I wanted to use so I thought I’d try making them into salty, yummy chips, too. They’ll be salty and crunchy so what’s not to love? I did some internet research and some tweaking and here’s the recipe for Collard Greens Chips. Here’s a tip for the parents and caregivers of Little Foodies out there: These chips are a fun way to introduce Little Foodies 12 months and up to a new texture and flavor. And it makes
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When cherries started showing up at the farmers market this summer, I knew I needed to make a fancy cherry purée. I came home with the cherries and I gathered every different kind of fresh herb I had. Then I proceeded to taste the combination of cherry plus each individual herb so I could decide which one made the tastiest pairing. Rosemary was the clear winner, and Cherry Rosemary Purée was created. But, I couldn’t stop there. I needed to make something else with this new combination of fruit and herb. So, I’ve been literally cooking up a storm
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This Cherry Rosemary Purée is, hands down, my most favorite of all the purées I’ve made. The combination of the cherry and the rosemary is so unexpectedly delicious that I’ve been cooking up a storm over here in the teeny tiny foodie kitchen trying to make other delicacies with this flavor combination. I’m close to being able to share those recipes so stay tuned! Cherry Rosemary Purée 6-9 months 9-12 months Ingredients: -1 cup cherries, pitted -3-5 leaves rosemary, finely chopped Preparation: Place cherries and rosemary in a blender or food processor. Purée. Yields approximately 3 ounces
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Simple Cherry Purée 6-9 months 9-12 months Ingredients: -1 cup cherries, pitted* Preparation: Place cherries in a blender or food processor. Purée. Yields approximately 3 ounces Variations for Foodies 6+ months: -Mix with oatmeal, couscous or quinoa for texture -Mix with yogurt or ricotta cheese for protein. -Add rosemary and make Cherry Rosemary Purée Variations for Foodies 9+ months: -Mix with brown rice, orzo pasta, farro or Israeli couscous for texture. -Mix with yogurt, cottage cheese or ricotta cheese for protein. -Add rosemary and make Cherry Rosemary Purée *My new OXO Cherry Pitter made pitting
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