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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Simple Blueberry Purée 6-9 months 9-12 months Ingredients: -4 ounces or ¼ pint blueberries Preparation: Place berries in a food processor and purée. Yields around 3 ounces Variations for Foodies 6+ months: -Mix with oatmeal, couscous or quinoa for texture -Mix with ricotta cheese for protein Variations for Foodies 9+ months: -Mix with brown rice, orzo pasta, farro or Israeli couscous for texture -Mix with cottage cheese or ricotta cheese for protein Want to make something a little different using blueberries? Try this Blueberry Dill Purée or Simple Blueberry Yogurt. Here’s a link to a
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Recently, I joined a CSA. But, I’ve also continued shopping for produce my local farmers market, so there have been even more vegetables than usual hanging out in the teeny tiny foodie kitchen. Not wanting to let any of them to go to waste, I’ve been using different methods to cook them so we can really enjoy these vegetables rather than find them squishy and oozing at the bottom of the crisper. One night last week, when the fridge was literally overtaken by vegetables, I pulled out a bunch to roast them. The summer squash I had chopped and tossed with
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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’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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Farmers Market Farro Ingredients: -1½ cups uncooked farro -2¼ cups water with a couple pinches of salt added -1-2 tablespoons reserved cooking liquid from the farro* -1-2 ounces Locatelli cheese, shaved (Parmesan is good here, too) -1 summer squash, grated -Kernels from 1 ear of corn -1 tomato, chopped -1 ounce greens, finely chopped (I used dandelion greens) -A handful of fresh herbs, finely chopped (I used basil, parsley and chives) -1 tablespoon olive oil -½ teaspoon salt -¼ teaspoon pepper -¼ teaspoon garlic powder -Red pepper flakes, to taste Preparation: Put farro and salted water
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Strawberry Kale Basil Purée 6-9 months 9-12 months Ingredients: -½ pound fresh strawberries (8 ounces) -Small handful kale, ribs removed -Couple basil leaves Preparation: Place all ingredients in a food processor and purée. Happy Cooking! Related Posts:Baked Veggie Shells: {Meatless} Monday MealWhole Wheat Muffins with FruitBaby Food Recipes 2/8/12teeny tiny foodie will be mentioned on tv!Nutty Green Smoothie: {Kids Cook} Monday MealPeaches & Cream Overnight Oats: Kids Cook Meal
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Recently, I’ve been working on creating recipes using ingredients that can both satisfy all the Foodies in the family and make life easier for the family chef. For example, I recently posted a few recipes using mango as the base: Simple Mango Purée for the Littlest Foodies 6 months and up, Mango Basil Purée for the Foodies 9 months and up, and Mango Sauce to top a variety of proteins for the Foodies 12 months to 12 decades. But this week’s Monday Meal is perfect for all the Foodies in the family. My Chilled Summer Vegetable Soup literally blends a variety of
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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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