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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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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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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Mini Tomato & Corn Salad Pizzas (Baked) Ingredients: -¾ pint tomatoes (I used a mix of red cherry tomatoes & yellow grape tomatoes) -Kernels from 1 ear of corn, raw -Roughly 2 teaspoons chives, finely chopped -Roughly 2 teaspoons basil, finely chopped and divided into 2 piles -4 ounces fresh mozzarella, cut into ½-inch chunks -About 2 ounces parmesan cheese, grated or shredded and divided into 2 piles -Olive oil, to taste -Spice mixture of 1 part salt, 1 part ground black pepper and 2 parts garlic powder -Red pepper flakes, to taste -1 large whole wheat pizza
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Do you want to learn just how easy it is to make healthy, all natural purées and first foods for your baby? Well, next Sunday I’ll be giving demonstrations on how to make some delicious purées and first foods at the Brooklyn Baby Expo at the International School of Brooklyn. I’ll be there all day, so come visit and learn! And, even if your baby is past eating purées, there will be seminars and activities for parents of kids up to school age and concerts for kids, too! Check out the seminars (including information about mine!!) by clicking here. Hope to
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Tomorrow night is the Mommybites Summit in Manhattan at 7pm! We are raffling off a FREE COOKING DEMO for you and one guest! We will also be sharing recipes, tips and… Apple-Spinach Mini Muffins. See ya there! Related Posts:Avocado Tomato and Cheese Sandwich: {Meatless} Monday MealFish Stick Tacos: Monday MealGo Forth, Young EaterHow To Freeze Homemade Pancakes and French ToastCoconut Almond Cake: {Kids Cook} Monday MealHow To Grill Pizza
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Hey Moms, Dads and Parents-to-Be in the New York Area! Are you looking for a night out where you can meet other parents-to-be and parents of toddlers and school-aged kiddos, shop for cool baby/toddler gear and hear great ideas about how to organize your life as you prepare for parenthood or learn to balance an “organized” life with a tiny human? Sounds pretty great, right? Come to the Mommybites Summit on May 1st! Andrew Mellen will be there signing books and sharing tips about getting rid of the clutter in your home. And, most importantly, I’ll be there
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I don’t usually make omelets for a couple of reasons. First, I’m lazy and don’t always have the patience to make them properly-hence why I default to frittatas. Second, I always, always, always mess up the flip and they become less of am omelet and more of a ugly mess of eggs, cheese and vegetables. But, now that I have the OXO Good Grips Flip & Fold Omelet Turner, I was inspired to try again. I used the vegetables and cheese I had on hand but you can obviously customize it to your preferences. And I see no reason
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