Move over March Madness, it’s Mango Madness right now at Whole Foods Market — aka #MuchosMangos — and they asked us to cook something up to celebrate.
I asked the foodie tots what they wanted to make first, and the boy suggested smoothies. But when we blended it up with chia seeds — for an extra boost of fiber — it was so thick we decided to call it dessert. Of course, it’s really just yogurt and fruit so it’s equally suitable for breakfast, but I know I can always use another healthy fruit-based dessert in my repertoire. I’m also thinking these would be great frozen in push-pops this summer!
The Ataulfo mango, on sale right now at Whole Foods Markets, is a sweet, creamy mango perfect for a quick snack, or to use in a salad or salsa. Mango salsa is definitely in order for our next taco night, and I know my kids would love this Mango Miso Tofu Salad.
Back to this pudding. I used plain greek-style yogurt, two mangos, a little honey to sweeten it, and scoop of chia seeds. Most recipes for chia pudding use the chia seeds as the thickener, so they use a lot more. Because the mango and yogurt mixture is pretty thick already, you don’t need to use as many seeds, which is great if you’re just introducing chia seeds to your kids. Also, the seeds soften while the pudding sits, so do let it chill in the refrigerator for 15 minutes or more before eating.
Recipe: Mango Chia Pudding
Makes 2 servings
- 2 Ataulfo mangos, peeled and cubed
- 1/2 cup organic Greek-style yogurt
- 1 teaspoon honey
- 1 teaspoon chia seeds
- Place all ingredients in blender and blend until smooth.
- Pour into glass ramekins or serving bowls and chill until ready to serve.
Note: If making these for children under 1 year, omit the honey.
FoodieTots Tip: Mangos are great for knife skills practice for little ones. The foodie tot helped peel these mangos (using a veggie peeler), and then carefully sliced them.
Ever wonder how to tell when a mango is ripe? Here are helpful tips from Whole Foods Market….
How to select and store mangos:
- Give it a (gentle!) squeeze. A ripe mango will have a slight give, much like a peach or an avocado.
- Don’t judge a mango by its color! Fully ripe mangos may have red, golden yellow or green skin.
- Check the cheeks and shoulders. The sides of a mango are called “cheeks.” A mature mango should have full cheeks and “shoulders” that rise above the beginning of the stem.
- Ripen at room temperature. If you need to speed the ripening process, place the mango in a paper bag.
- Move ripe fruit to the fridge, which can help slow down ripening, if needed.
GIVEAWAY: Whole Foods Market is generously providing a $75 gift card to one lucky reader! Tell us your favorite use for mangos below, and follow the widget prompts for additional ways to enter. Contest closes at 11:59pm EDT next Friday, April 18.
Disclosure: This post and giveaway is sponsored by Whole Foods Market. All opinions, as always, are our own.
Tags: cooking with kids · dessert · kids cook monday · recipes
Rumor has it that spring is just around the corner, but with snow in the forecast yet again it’s hard to keep the faith. If, like me, you’re starting to tire of heavy stews for Sunday supper, this one is made with chicken for a lighter feel. The bright green peas also add a welcome hint of spring. It’s officially a St. Patrick’s Day dish, as an Irish stout (i.e. Guinness) flavors the sauce.
This stew is easy to prepare — after browning the chicken and cooking the bacon, it all goes into the slow cooker to braise for 4 hours on high or about 7 on low. The peas are added at the end to keep them bright and crisp — no mushy peas here.
While it’s cooking, I set out a green vegetable crudite to snack on. A selection of Irish cheeses, of course. Serve the stew with some Irish soda bread and, naturally, a glass of stout. (Maybe a root beer for the kids, though.) And follow it all with a not-too-sweet Guinness chocolate cake. You’ll be well-fueled to deal with shoveling more snow…. or whatever your St. Patrick’s Day brings.
Recipe: Slow Cooker Stout Chicken Stew
Adapted from Eating Well
Makes 6-8 servings
- 6 tablespoons plus 1/2 cup all-purpose flour, divided
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 1/2 pounds chicken thighs, skin removed
- 1 tablespoon olive oil
- 3 pieces bacon, chopped
- 1 14-ounce can Guinness beer or other stout
- 4 large carrots cut into 1-inch pieces
- 2 red potatoes, cut into 1-inch pieces
- 1 small yellow onion, chopped
- 4 cloves garlic, chopped
- 1 1/2 teaspoons dried thyme
- 1 cup chicken broth
- 2 cups frozen peas, thawed
- In a shallow bowl, combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper. Dredge chicken thighs in the flour and set aside on a plate.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 4 minutes per side. (May need to do this in two batches.) Remove chicken and place in slow cooker.
- Add bacon and cook, stirring, until crisp. Sprinkle remaining 1/2 cup flour over the bacon and cook, stirring, for two minutes. Add beer and cook, stirring, until flour is dissolved into a sauce. Pour over the chicken in slow cooker. Add carrots, potato, onion, garlic and thyme, spreading over chicken. Pour chicken broth over.
- Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
- 10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.
For many more ways to Eat Your Greens this St. Paddy’s Day (or all spring long!), check out these other recipes from the #SundaySupper bloggers:
Green Light Appetizers and Sides
Getting Greens Through Salads
Entreés That Will Leave You Green With Envy
Desserts and Beverages That Will Make Others Turn Green
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Tags: SundaySupper · global flavors · recipes · slow cooker
I again lucked out and got assigned snack duty at the foodie tot’s preschool for Valentine’s week. Sure it was for Wednesday, but the impending snow storm made it likely that they won’t have school on the day of, anyway. I had picked up these cute Valentine’s heart mini cupcake liners so muffins were an obvious choice — and I thought a whole raspberry inside the muffin would go over well in a crowd of three-year-olds.
I’m pleased to report that not only did the class enjoy them, the foodie boy yelled “It was AWESOME!” when asked about the surprise packed in his lunch box. These are sweet and simple, and I served them with some baby red pepper slices to continue the naturally red theme.
Recipe: Raspberry Mini Muffins
Adapted from Serious Eats
Makes 24 mini muffins
- 3/4 cup cane sugar
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1 egg
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 24 raspberries
- Preheat oven to 375 degrees. Grease or place liners in a 24 cup mini muffin tin.
- In a bowl, mix together flour, baking powder and salt.
- In a separate bowl, combine melted butter with sugar and whisk until smooth. Stir in egg, milk and vanilla and mix until well combined. Add dry ingredients and mix until just combined.
- With a teaspoon, fill muffin cups 3/4 full with batter. Place one raspberry, open side down, in each cup. Bake 12 to 15 minutes, until edges are golden and a toothpick come out clean. Let cool in pan.
Looking for more naturally red Valentine’s inspiration? Here are a few more recipes from around the web.
Tags: baked goods · baking · breakfast · cooking with kids · kids cook monday · recipes
February 7th, 2014 · 2 Comments
There’s nothing like a snow day to get one craving something sweet, and making baked doughnuts lets me feel like it’s a slightly healthier choice than the fried versions. Even if I top it with a rich maple glaze. I hadn’t realized that maple bars were a West Coast thing until reading about an article about them a couple years ago. I can’t recall eating many doughnuts as a child, but realizing that something isn’t available where you now live has a way of spurring a sudden sense of nostalgia. Of course you can get maple doughnuts at Dunkin Donuts, but I’m not a fan of that chemical aftertaste that artificial maple extract imparts. So it’s safer to make my own maple glazed doughnuts at home. As I’ve said before, baked doughnuts are really just muffins in the shape of a doughnut, but the glaze transforms them into a special occasion treat.
We were recently sent some maple syrups and maple sugar from Crown Maple, and I was eager to try out the maple sugar in some baked goods. Unlike the maple sugar crystals I’ve used before, Crown maple sugar is very fine in texture and gives the baked doughnuts just a subtle maple flavor while baking up light and moist with a great crumb. Just take a peek inside.
Recipe: Baked Maple Doughnuts with Pure Maple Glaze
Adapted from Shutterbean
Makes 6 doughnuts
- 1 cup unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup maple sugar
- 2 tablespoons butter, melted and cooled
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
for the maple glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/8 teaspoon pure maple extract*
- 1-2 tablespoons whole milk
*Note: If you don’t have maple extract, use 1/2 teaspoon vanilla extract. It won’t have as rich a maple flavor, but will still be delicious.
- Preheat oven to 350 degrees. Grease doughnut pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and maple sugar.
- In a separate bowl, whisk together butter, egg, buttermilk and vanilla extract.
- Pour the wet ingredients into the dry and mix until well combined.
- Scoop the batter into a plastic sandwich bag. Snip off a corner and pipe batter into doughnut pan.
- Bake for 8 to 10 minutes, until top bounces back when poked. Let cool in the pan for a few minutes before inverting onto a wire rack.
- While doughnuts are cooling, whisk together the glaze ingredients using just enough milk to make it smooth but not so much that it’s runny. I made it slightly thinner and dipped the doughnuts in it, but you risk getting crumbs in the glaze that way. I’d recommend keeping it just thin enough to drizzle with a fork and drizzling it over the doughnuts.
About Crown Maple Syrup: Crown Maple Syrup is certified organic syrup produced from 25,000 sugar and red maple trees on an 800-acre sustainably-managed estate in New York’s Hudson River Valley. They use a unique reverse osmosis system to remove 90% of water from the sap before the evaporation process, resulting in an extraordinarily pure syrup. The syrups, available in light, medium, dark and extra dark amber, are pure and delicious drizzled on pancakes and waffles; I also like to use them in vinaigrette over salad and even in cocktails. You can visit Madava Farms, home of Crown Maple, on the weekends for a tour and tasting — and March is the peak tapping season to see it in action.
Disclosure: We received product from Crown Maple for review purposes; no other compensation was received and as always, all opinions are our own.
Tags: baking · breakfast · cooking with kids · foodietots reviews · kids cook monday
Cooped up with the kids on yet another snow day? Here’s a fun way to think ahead to spring and learn a little something, too. Remember Flat Stanley? The world-traveling paper cut-out has gone digital, and through the Flat Stanley mobile app kids can now explore organic farming thanks to a partnership with Cascadian Farm.
While on the virtual farm tour, kids can explore where their food comes from, what organic means and why organic farming is important to protect the ecosystem. I didn’t even realize Flat Stanley has a sister now, Flat Stella — the foodie tot dressed her Flat Stella in a t-shirt and sporty skirt and they were off to the farm together.
Ready to play? Download the free app, create your Flat Stanley or Flat Stella character and look for the Cascadian Farm logo in the far northwest corner of the US. (Cascadian Farm was founded in Washington’s Skagit Valley.)
About Cascadian Farm: Since 1972, Cascadian Farm® has grown from its original farm in the Skagit Valley to be recognized as a leading participant and champion in the organic movement. Since day one, the brand has been dedicated to organic goodness, making all of its products from organic ingredients. All Cascadian Farm products are made without GMOs or reliance on synthetic pesticides and chemical fertilizers. Cascadian Farm offers more than 75 delicious, high-quality organic products including cereals, granolas, frozen fruits, vegetables and potatoes, fruit spreads, granola bars, juice concentrates and more.
Here at the Foodie Tots house, we are big fans of their Cinnamon Crunch cereal. I appreciate that their organic cereals don’t have crazy amounts of sugar, contain no artificial colors or preservatives and are GMO-free.
GIVEAWAY: To spread the word about Flat Stanley’s new organic adventure, Cascadian Farm is offering a prize package (pictured above) to one FoodieTots reader. The prize includes an indoor gardening kit, Organic Stanley to color, and assortment of Cascadian Farm cereal, granola and granola bars. Enter in the giveaway widget below. Contest will end at 11:59pm EST next Thursday, February 6.
Disclosure: Cascadian Farm provided us with product samples and is sponsoring the prize package for this giveaway. No other compensation was received and all opinions, as always, are our own.
Tags: eco-friendly · giveaway · organic