When we came home from visiting my parents for a week, I noticed two things in our kitchen that needed to be cooked right away: an acorn squash and two pounds of extra-firm tofu. So, those ingredients rattled around in my brain until I came up with the recipe below. This recipe is broken up into six steps but the steps overlap in terms of timing, so you can work on more than one step at a time. The next time I make this, which will likely be this week, I will roast two acorn squashes so I can make
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I love croutons but I don’t typically buy them for a couple of reasons. First, it’s rare that I would go through a whole bag of them, so the majority of the bag would go to waste. Second, many of the store-bought brands are loaded with fat, calories and salt, so more often than not, if I want to add croutons to a dish, I just use a few slices of old bread and make my own. It’s hard to provide exact amounts of the ingredients here because it varies depending on how many pieces of bread you’re using
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How-To Sear Tofu Ingredients: -1 pound extra firm tofu, drained and pressed (Pressing tofu isn’t essential but it removes more water and makes it extra firm. Click here for directions). -Salt, pepper and (optional) garlic powder, to taste -Olive oil or vegetable oil for greasing the pan Preparation: If you didn’t press the tofu, cut it into four rectangles by cutting it once down the middle horizontally and then cutting the two halves in half to create four equal portions. Heat a large non-stick pan over medium-high heat. Lightly grease the pan. Meanwhile, sprinkle each piece of tofu with
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With all the traveling people are doing in the next several weeks, I thought I’d share a recipe for muffins that I’m making to bring to holiday meals, as well as a list of the handheld snacks and foods that I have found to travel well, whether it is across the country, across town or across the neighborhood: -Cheese sticks -Our version of “Cheerios” –Beet pancakes from weelicious.com (I make them with whole-wheat flour and golden beets) -Whole-Wheat Apple Muffins (See recipe below) -Carrots chopped into little sticks (Bonus use: They make a great cold teething toy, too) -Mini Frittatas
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When I had been planning for our pre-Halloween parade party, I thought about playing around with a recipe I had made previously using butternut squash, but I decided to make this dish muffin-sized for a few reasons. First, a handheld snack would be easier for people to eat. Second, all foods are more appealing when they are small and cute. And, third, I figured muffin-sized was a good size for the toddlers. I would call them Mini Baked Pastas with Butternut Squash or “Minis” for short. Well, as you know, our pre-parade party became a Halloween Play Date so the menu
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You’ve probably noticed some changes to the website recently. These will make ttf much more user friendly but we’ve been having some technical difficulties during the transition. Please bear with us as we figure them out. For now, the RSS Feed and subscribing to our posts isn’t functioning properly but you can get updates on Facebook and Twitter. And, check back on Mondays for our new weekly feature called “Monday Meal.” Thanks for your patience! xo, Jory and Eliana Related Posts:Oh, You're Two!Surviving Airplane TravelRead All About It!Guacamole: {Kids Cook} Monday MealMommybites SummitLife Imitating Art
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Disclaimer: This post is filled with random ranting about airline travel as well as some of my current “survival tactics” when flying with Eliana. WARNING! This post contains overly processed food, BPA and PVC-filled plastics and a shudder-worthy amount of germs. Consider yourself warned. Before I travel I have to write down my “packing list.” I’m famous for making packing lists that include silly things like “this note pad” and presumably obvious things like “shoes.” (Really? Would I actually forget to pack shoes??) My list hasn’t changed so much over the years so you’d think I’d be logical about it
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We’re visiting my parents this week and, apparently because I’m me, I still couldn’t resist cooking up a feast. Here’s what I made us all for dinner last night: Penne a la Vodka- SUPER SIZED I made this in bulk quantity for 4 adults plus a hungry toddler and there were still leftovers. I’d cut the portion in half if it were just for Eliana, Matt and myself. – 4 28-ounce cans San Marzano tomatoes (I look for the crushed tomatoes but if I can’t find them, I get the whole tomatoes and just blend the sauce after I’ve
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Regardless of our personal political views, I think we can agree that a government initiative, such as Let’s Move!, that focuses on getting, and keeping, America’s children healthy is important. I’m not suggesting that we count calories for our babies and toddlers or take out the measuring cups to enact portion control. But, I do believe that we should expose our kids to lots of fruits and vegetables from the very beginning so they grow up with a taste for these healthy foods. And, given that the latest data reports that 17% of America’s children are considered “obese,” I don’t think this is a problem
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Usually, our neighborhood has a pretty spectacular kids Halloween parade. This year, Matt, Eliana and I had been planning to host a pre-parade party for Eliana’s friends and their families. But, the parade was cancelled this year due to clean up from Hurricane Sandy. So, instead of a pre-parade party, we hosted a Halloween play date! The guests were toddlers ranging in age from 1 year to 17-months old (in adorable costumes!) along with their parents. The menu was orange-themed in keeping with the Halloween tradition, but since it was going to be between the kids’ lunch and dinner,
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I think we can all agree that this whole parenting thing is beautiful, amazing and hard as sh!t. Personally, I feel like any time I “figure something out” such as a nap schedule, what a certain gesture or grunt means, or how to deal with a tantrum, everything changes and my “go to” moves no longer work. I usually get about ten days to two weeks of feeling like “I got this” before it all implodes in my face. Sigh. But, this is not a Mommy Venting about How Hard Parenting Is type o’ blog. So, I will change the
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Over the summer, Matt and I had a few date nights at home when we cooked pizza together. Previously, I’d always used pre-cooked pizza dough, but this summer we began using fresh pizza dough instead that we bought from the refrigerated section of the grocery store. We prefer to use whole-wheat dough like this one. Below are some tips and tricks we learned these last few months about cooking pizza using fresh dough, cooking it on the grill and baking it in the oven. Recipes are at the bottom of the post. General pizza-making tips and lessons learned when
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