I think it goes without saying that I am the head chef in the teeny tiny foodie kitchen. Some, okay most, of the reasons I’m the one who cooks all the time, rather than my husband Matt, is because I’m a total control freak and I like things the way I like them. But also, I really like to cook and, as rude as it sounds, I’m better at it than Matt is anyway. (Sorry, Love. But, I’m pretty sure you agree with me.) Having said all that, Matt does have a specialty that, until recently, I tried really
Read More »I’m about to tell you something that may shock you and convince you with utter certainty that I am a total weirdo. Are you sitting down? Okay. So, here goes: I don’t like chocolate. I know… GASP!! Don’t get me wrong, I’ll eat the occasional ¼ of a Kit Kat bar or a small piece of some other low quality crappy chocolate bar that is 99% non-chocolate like a York Peppermint Patty or a Twix. But, those high quality expensive chocolate brands people like to give each other for holidays and special events? Blech. No, thank you! And dark chocolate? Don’t get me
Read More »Many studies have shown that sharing a meal together as a family has health benefits for everyone involved. Since Eliana eats dinner earlier than my husband gets home from work, breakfast is the meal my family most often shares together. I love to make smoothies for breakfast for our family. Here are some of the reasons why: 1. Smoothies are fast and easy to prepare. 2. Smoothies are a great way to pack a lot of nutrients into one meal. The blender already breaks down the fruits and vegetables, so it is easier for your body to digest them
Read More »Pumpkin Risotto Ingredients: -2 ounces Simple Pumpkin Purée, warmed (Click here for a recipe for Simple Pumpkin Purée) -6 ounces roasted pumpkin, chopped into ½-inch chunks (Click here for How-To Roast a Pumpkin) -1½ cups arborio rice, uncooked -5-6 cups vegetable broth, warmed (Click here for a recipe for vegetable stock or use low-sodium store bought stock). -⅔ cup dry white wine, at room temperature (Don’t use a “cooking wine” in a recipe. Always use a wine you’d like to drink on its own). -1 yellow onion, diced -3½ tablespoons olive oil -3½ tablespoons unsalted butter -4 ounces
Read More »I love this recipe for a bunch of reasons: 1. It is an easy “I’m too tired to cook” recipe. 2. It provides vegetables, starch and protein all in one dish. 3. You can customize it with whatever vegetables, proteins and type of rice you want. 4. You can make it using only one large pan so that cuts down on the clean up time. 5. You can cut down on prep time by using frozen vegetables. Just look for a brand with no added sugar or sodium. 6. You can also save time by making a large batch
Read More »Here’s another recipe for a delicious and healthy pizza. I love making pizza because I can cross off starch, protein and veggies all in one dish. New to making pizza at home using fresh dough? Click here for some tips and ideas. Enjoy! Cauliflower and Collards Pizza Ingredients: -½ head cauliflower, florets and stems, chopped -1-2 garlic cloves, smashed and peeled (or scapes which I used in place of garlic cloves for these photos) -4 leaves collard greens, rib removed and sliced into ¼-inch strips -4 ounces fresh mozzarella, sliced -1 ounce locatelli romano cheese, shredded to taste
Read More »One night a few months ago, I was having dinner at my friend Libby’s apartment for a “Girl’s Night In” while her hubby was out of town. Libby isn’t only a friend, she is truly that neighbor that I go to when I need to borrow an extra baking sheet or the person I text when I have too much of an ingredient and I want to unload a little so it gets used before it spoils. She and her son Dash are also “taste testers” whenever there is a recipe I’m working on. Anyway, that night I would
Read More »Summer Vegetable Pasta Sauce and Purée Ingredients: -1 zucchini, chopped -Kernels from 1-2 ears of corn -1 onion, chopped -1-2 carrots, peeled and chopped -1 clove garlic, smashed and peeled -A few leaves of basil -Olive oil, salt, pepper and red pepper flakes, to taste -1 mug of reserved cooking liquid from the pasta Preparation: Start the pasta and prepare the vegetables: Fill a large pasta pot with hot water, a little olive oil and a few pinches of salt. Cover and heat over high until it comes to a boil. Meanwhile, peel and chop your vegetables
Read More »For this week’s Monday Meal, I’m not only sharing a new recipe, but I’m also sharing a new tool and announcing a giveaway! Woohoo! How’s that for curing your “Case of the Mondays”? See details for the giveaway at the bottom of the post. About six weeks ago, I had the great fortune to receive a gift from OXO: An OXO Food Mill. Cool!! (I love new toys for the kitchen)! I had never used a food mill before, so I was really excited to start playing around with it and come up with some tasty recipes, too.
Read More »I LOVE Purée Parfaits because they are such a perfect dish to make for breakfast, lunch, snack or dessert. They are suitable for Foodies 6 months and up, so they are an easy go-to option for families with Foodies of all ages. Here are some other reasons why Purée Parfaits, which consist of granola, yogurt and purée(s), are so great: –They can be customized to the preferences of your family. For the granola, just swap out the nuts, seeds and fruits for whatever you prefer. For the purées, substitute the fruits in the recipes below for whatever you prefer or have
Read More »This summer, my husband and I have been on another pizza kick. I’ve had such fun playing around with the different vegetables available at the farmers market, and today I’m excited to share my favorite pizza recipe of the summer (so far): Tomato & Corn Salad Pizza (Grilled) Things to know about this recipe: -We’ve been taking advantage of the warm weather and using our outdoor grill. If you don’t have access to a grill, there is a link below the recipe for and oven friendly version. -Also, it is waaaaay easier (for us) to flip two to four
Read More »Oh, hey!!! Hi there! Remember teeny tiny foodie? The one with family friendly, mostly healthy recipes and tons of tips for cooking with kids? I know it’s been a super loooooong time since I’ve shared anything new. Basically, that’s because I actually fell off the face of the earth for a while after the sudden illness and death of my Dad. But we can talk about that another time. Today’s post is about sharing a new Kids Cook recipe: Cereal Parfaits. Woohoo! You may remember that years ago I shared a recipe for Purée Parfaits using granola and homemade purées
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