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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Hi Everyone! I just got word that teeny tiny foodie is a TOP 3 FINALIST for The Red Tricycle Totally Awesome Awards in the category Best of the Web Recipes for the Whole Family!!!!! (Top 3? Holy Sh*t!!!!!) Please, please help us win by voting for us from all available email addresses and spreading the word to your friends and family who you think might both like teenytinyfoodie.com and want to vote for us. Below is the link to vote or you can use the badge to the right that says, “Vote For Me.” Thank you, thank you, thank
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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:Roasted Butternut Squash PuréeHow To Freeze Homemade Pancakes and French ToastSuper Foods Smoothie: {Meatless} Monday MealCarrot and Parsnip PuréeQuinoa Burrito Bowl: {Meatless} Monday MealYou Say Chayote...I Say Xuxu
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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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Tomato & Corn Salad 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 1 teaspoon basil, finely chopped -Olive oil, to taste -Spice mixture of 1 part salt, 1 part ground black pepper and 2 parts garlic powder -Red pepper flakes, optional Preparation: Slice tomatoes into halves or quarters depending on how large their size and add them to a large bowl. Add the corn, chives, basil, 2 pinches of the spice mixture, red pepper flakes
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Grilling pizza is a quick and delicious way to enjoy your home-cooked pizza. Below are some easy steps to help you with this process. Is this your first time using fresh pizza dough? Click here for some tips about how to make that experience a little easier. Want some recipe ideas? Click here. How-To Grill Pizza Ingredients: -1 fresh pizza dough (I like to buy whole wheat dough from this local restaurant) -Desired toppings -Olive oil to brush the grates of the grill Preparation: Prepare the grill: Brush the grates with olive oil and heat the
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A tasty twist on a summer time favorite. Little Foodies can enjoy the purée as is or you can freeze it and make a popsicle for Foodies of all ages. Grown-up Foodies over 21 might get inspired to mix this into favorite grown-up drink, too. (I quite like 1 part vodka to 2 parts purée). Watermelon Mint Purée 6-9 months 9-12 months Ingredients: -8 ounces seedless watermelon, chopped with lingering seeds removed -Fresh mint leaves, to taste Preparation: Put watermelon and mint in a blender. Purée. Remove any lingering seeds and serve. Yields around 7 ounces
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