How-To Roast a Pumpkin Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool to the touch before enjoying or adding to a recipe.
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Roasted Pumpkin and Apple Purée 6-9 months 9-12 months Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 medium apple, cut into half down the middle, peeled, with seeds and core removed -1 tablespoon olive oil -1 ounce room temperature water Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto 1 half of the sheet and place pumpkin halves, skin side up, on the oiled side of the baking sheet. Place the apple, skin
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The participants and I had so much fun cooking during the “Cooking for Toddlers” class I taught a few weeks ago at Taste Buds Kitchen. There are still a few spots left in the “Baby Food Making” class on November 12 so hurry up and register! We opened an extra “Cooking for Toddlers” class on November 20, too. We got to use great tools by Kitchen Aid and OXO AND participants will get to go home with free goodies from OXO Tot! So, what are you waiting for? Register today by clicking here and come cook with me! Hope to
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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
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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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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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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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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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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
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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:Whole Wheat Apple Banana MuffinsPlease, please, please vote for teeny tiny foodie!Life Imitating Art?Coconut Almond Cake: {Kids Cook} Monday
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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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