One of our family traditions is to go apple picking every year. For years, Matt and I would go on a weekend in the fall and load up on apples. We’ve continued that tradition with Eliana. Here are photos from her inaugural trip to the farm last year. Don’t worry, we didn’t let her drive. Apple picking October 2011 This year she was able to be a lot more involved in the picking! Click here for a video of her picking an apple. Another family tradition: A photo of Eliana “driving.” Taking a snack break. Family Fun! Coming home with
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How-To Roast Beets Ingredients: -Medium to large raw beets, cleaned and dried Preparation: Heat the oven to 425°. Wrap each beet in tin foil and place them in a baking dish or roasting pan. Roast for around 1 hour, or until fork tender. Let them cool until you can peel them. Here’s the recipe I use for roasting beets without foil. Roasted beets will keep in the fridge in a sealed container or bag for 4-5 days. I recommend not chopping them until you plan to use them so they do not dry out.
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If you’ve been reading my posts about the teeny tiny foodie over the last several months, then you know that Eliana LOVES eggs. Since I make a lot of them, I’m always looking for new recipes using eggs. I’ve also been trying to make sure that I use all of our food before it goes bad and goes to waste. That may seem like an obvious goal, but for me it wasn’t always accomplished. I’d forget about produce in the fridge only to find it again after it was way past its prime. I hate the idea of wasting our
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Typically during a meal, Eliana and I sit at the table and she feeds herself off her tray. We “talk” about what we are eating, what’s been happening that day or upcoming events. But, sometimes we get a little goofy and silly. At times, I even let her play around a little bit while she eats. I will let the pictures below tell most of this story. Lately, she has been really excited about her new OXO Tot brand high chair and likes to explore it, even when she isn’t eating. Sometimes these explorations continue into mealtime. Thankfully, the baked
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A couple of months ago, I bought a new cookbook. It’s called Fresh Food Fast by Peter Berley and Melissa Clark. I’ve tried a number of recipes from here and loved them all. There are several that I have made a bunch of times. After I’ve made a recipe a couple of times, I tend to make little changes here and there. Sometimes I do this to experiment with a new taste. Sometimes it is because I’m missing an essential ingredient to the recipe and have to scramble for a suitable replacement. Below is my “unintentional” variation on Peter Berley’s Chilled Cucumber Soup with
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Chickpea and Tomato Salad – 1 can chickpeas, drained and rinsed – 1 handful of parsley, finely chopped – 1-2 red tomatoes, chopped – 1 yellow tomato, chopped – 2 scallions, white parts only, chopped – Fresh herbs, chopped (I used rosemary) – Garlic powder and chili powder to taste – Lime dressing Make the dressing and set it aside. Combine all ingredients in a large bowl and mix. Adjust seasoning as needed. Happy Cooking! Related Posts:I'll Have What She's HavingThirds, please!Lemon Dusted Coconut Cookies: {Kids Cook} Monday MealMassaged Kale Salad with Roasted Beets: {Meatless} Monday
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A couple of months ago, I bought a new cookbook. It’s called Fresh Food Fast by Peter Berley and Melissa Clark. I’ve tried a number of recipes from here and loved them all. There are several that I have made a bunch of times. After I’ve made a recipe a couple of times, I tend to make little changes here and there. Sometimes I do this to experiment with a new taste. Sometimes it is because I’m missing an essential ingredient to the recipe and have to scramble for a suitable replacement. Below is my “unintentional” variation on Peter Berley’s
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Well, I’ve done it! I’ve literally eaten my words. I figured out how to make yellow squash taste good! Yes, I know, you’re shocked, right? Especially since I spent the better part of a post a few weeks ago complaining about how gross squash is and how it is everywhere blah, blah, blah. So, here is how it all happened… At the farmer’s market a few Sundays ago I was scouting out the vegetables when a gorgeous yellow caught my eye. I looked at it for a moment, dumbstruck. Nooo! Waaaay! It was freakin’ yellow squash! And it looked beautiful
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Here’s the white bean salad I made for lunch the other day. As you will see from the photos, Eliana loved the tomatoes and corn. She wasn’t really into the cannellini beans. Next time I think I’ll use northern beans or chickpeas. She has had both before and liked them. Also, I will finely chop the kale. She had a hard time swallowing the kale in this salad. Live and learn, right? White Bean Salad · 1 can white beans, drained and rinsed (northern beans, cannellini beans or chickpeas) · 1 handful of baby kale, finely chopped · 1 tomato,
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Last week my mother-in-law, Lauren, asked me what to do with quinoa. That question inspired me to make this recipe for dinner for Matt and me the other night. I had wanted to make a salad with some fresh veggies we had. I figured that if I added a little “bulk” and some “protein”, I could call it a one-pot-meal. Enter quiona. It is both bulk and protein. A-ha! Before serving it to Eliana for lunch the next day, I cut the vegetables and halloumi cheese into smaller pieces. That took a lot of time. In the future, I think I’ll grate
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I’m not always the best vegetarian. I could blissfully live on cheese and carbs alone. (Um, and some wine too, for sure.) So, over the last few years, I’ve been working on getting myself to like vegetables I haven’t liked in the past. One vegetable at the top of that list has been squash. Any color, any season, any preparation. It just didn’t do it for me. Blech! To make it even more annoying, many restaurants serve squash as their token vegetarian entrée. But, beyond the fact that squash is everywhere, I know it is good for me. I believe
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I found this blog recently called 100 Days of Real Food which I find very intriguing for a lot of reasons. Not only is it full of tips on how to eat more healthfully and mindfully, but there are lots of yummy looking recipes on the blog, too. I decided to try one today: whole wheat muffins with fruit. I mean, they look ridiculously good, right? I changed up two things from the actual recipe: I substituted maple syrup for the honey and instead of 1½ cups of whole-wheat flour, I used 1 cup of whole-wheat flour and ½ cup of
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