Archive for the ‘at market’ Category

Pretty in Pink Picnic with Spring Radishes

Friday, April 24th, 2015

Happy Spring! We were in Florida over spring break and I was afraid we’d missed the annual DC cherry blossoms blooming — but it turns out they were much later than usual, so we still had a chance to pack a tea party picnic and enjoy eating under the beautiful blossoms. In years past we’ve been able to sneak down on a school day before the crowds of tourists invade, but no such luck this year. The foodie tot was eager to take her new bike for a spin, so we parked on the Potomac side of the Tidal Basin where the path was a little less crowded and biked down towards the Memorial Bridge to find a good picnic spot.

biking dc cherry blossoms | foodietots.com

I made cherry blossom green iced tea (from The Republic of Tea), sweetened with honey, to drink. To eat, we made pink radish and butter sandwiches with — of course — pink salt. The foodie tot was skeptical when I insisted on planting radishes in our garden, but couldn’t help but be intrigued when I picked up a bunch of small pink and lavender radishes at the farmers market.

radish and butter sandwich | foodietots.com

She made peanut butter sandwiches as back-up, but she did admit that the radish sandwich was pretty tasty. My kids will eat butter like it’s its own food group, so using it to make new vegetables enticing is a no-brainer. The butter pictured comes with our milk delivery from South Mountain Creamery.

radish-and-butter-sandwiches-foodietots

If you don’t have a local source for fresh butter, look for a cultured butter — it has a richer, tangy flavor that is divine on toast and also adds a great flavor to roasted veggies. But I must warn you it’ll be hard to go back to the regular old sticks from the supermarket. (Though we do buy those for baking.)

pink tea party picnic | foodietots.com

My French breakfast radishes in the garden will be ready to eat very soon — how do you like to use radishes?

ralph lauren polo dress | foodietots.com
What the Kid(s) Wore: I picked up this flare-skirted, petal pink Ralph Lauren dress on sale at The Purple Goose in Del Ray — she loves it for twirling! Worn with bike shorts, of course, for biking and her new very favorite ever “Twinkle Toes” Skechers. Oh, and the coral leather bracelet is from Hanna Andersson.

Spring Pea and Chevre Souffle {#SundaySupper}

Sunday, March 22nd, 2015

Anyone else wake up to snow on the first day of spring? Thankfully not enough for another snow day, but still. March is always full of crazy weather here in the mid-Atlantic; it was 70 degrees on Monday, before the snow! But as the weather eventually warms up, new fresh produce will soon be appearing at the farmers market. Peas may not be ready quite yet — we just planted them in the preschool garden this past week — but chickens are laying eggs! And it’s kidding season, which means fresh goat cheese (chèvre) from local farms, too.

peas egg goat cheese recipe | foodietots.com

My dish for this week’s Sunday Supper Spring Fling combines all three of these early spring foods in a light dish that’s the perfect counterpoint to all those months of braising and stews. A souffle takes just a little more effort than a quiche, but it is an impressive dish to serve guests or just enjoy around the family table. To make a standard souffle, you prepare a bechamel sauce (butter, flour, mustard, milk), add egg yolks and beaten egg whites. Cheese is standard, and I’ve double-down on the green here by mixing in both a pea and tarragon puree and whole peas.

pea and chevre souffle | foodietots.com

You could serve this springy souffle as a side to a roast chicken or even Easter ham (green eggs and ham, aha!), but I served it as a vegetarian main dish with a big salad. Divide it into four smaller ramekins to make individual servings, or use a souffle pan or large round baking dish.My foodie tot is the designated egg cracker in my kitchen so she’s always game to help me with a dish like this — getting to whisk those egg whites in the mixer is even better.

Recipe: Pea and Chèvre Souffle

Serves 4

Ingredients:

  • 1 1/2 cup peas (thawed, if using frozen)
  • 6 fresh tarragon leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • black pepper
  • 1 1/4 cups milk
  • 5 ounces goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • pinch sea salt

Instructions:

1. Preheat oven to 375 degrees. Butter or oil baking dishes — either 4 10-ounce ramekins or a 2-quart souffle pan or round baking dish.

2. Boil peas in a small pan for 4 minutes. Drain and scoop out 1/2 cup peas, reserving for later. Place remaining cooked peas and tarragon leaves in small food processor and pulse until pureed. (May need to add up to a tablespoon of water to help smooth the puree.)

2. In a saucepan, melt butter over medium heat. Add flour, mustard powder, 1/2 teaspoon salt and a dash of black pepper and cook, stirring, until smooth and golden. Slowly whisk in milk and cook for 1 to 2 minutes, until thick. Remove from heat and crumble goat cheese into pan, stirring. Add 3 egg yolks and stir until mixture is smooth. Stir in pea puree and reserved peas.

3. Beat egg whites at medium high speed until soft peaks form. Add a pinch of sea salt and beat until peaks become stiff.

4. Fold egg whites into the pea/bechamel mixture and scoop batter into prepared baking dish(es). Bake for 25 minutes for small ramekins or about 45 minutes for large souffle, until puffed, brown on top and set (if it jiggles a lot, continue baking for a few more minutes).  Serve immediately.

spring pea and goat cheese souffle recipe | foodietots.com

(PS Those daffodils were my taking a stand for spring despite the snow Friday. They sure brightened the kitchen!)

Read on for links to many more fantastic dishes to welcome spring from the Sunday Supper bloggers!

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kids Cook: Cider-Braised Bok Choy and Sausage #52NewFoods {Giveaway}

Friday, October 24th, 2014

A fellow family-food blogger, and creator of the game “Crunch a Color,” Jennifer Lee, has a new book out next week: The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes. The premise of the challenge is simply to cook a new food item together each week. In addition to recipes, the book offers advice for shopping together (at the farmers market, preferably) and other strategies to help children develop a healthy relationship with food. And then it leads you through 52 foods grouped by season with kid-tested recipes. I particularly like that these aren’t cutesy recipes for kids, but real dishes that the whole family will enjoy. My son quickly flipped to the edamame section and asked to make the Edamame Pasta Salad next.

FoodieTots #52NewFoods Challenge

We accepted Jennifer’s challenge to create a recipe around one of the 52 new foods in the book, and started with Bok Choy. We may have had it once or twice in the past, but it never really caught the kids’ attention until the boy started playing Plants vs. Zombies. Yes, sometimes a video game can lead to healthy food discoveries — who knew?! One day we were strolling through the market and he pointed to a table exclaiming, “look, bok choy!” Of course I seized the opportunity and brought several bunches home to try. Bok choy may have an odd sounding name, but it’s really a fairly mild vegetable and can be cooked in ways that bring out the sweetness, like the cider-braised technique I used here. I added sliced sausage to make it a main dish, but you can simply omit the sausage if you want to keep it vegetarian and serve it as a side.

foodietots taste bok choy #52NewFoods

When they realized I was going to take pictures of them prepping the bok choy, they decided to get a little silly. Much to my surprise, my leafy-green-loathing foodie tot quickly followed her big brother’s lead and chomped down on a raw leaf, declaring, “Oh, now I love bok choy!”

This recipe provided a good opportunity for knife skills practice as the bok choy just needs a simple trim of the bottom (and check out the neat flower shape that remains), and the sausage was easily sliced as well.

Cider Braised Bok Choy and Sausage | foodietots.com

As for the finished dish …. well, the foodie tot stuck to the sausage, but the foodie boy asked for seconds. At least now I know to just give the tot her leaves fresh!

Today is Food Day, and in my opinion, the single most important thing we can do today is to welcome the kids into the kitchen and cook something together. Will you join us and take the #52NewFoods Challenge?

Recipe: Cider-Braised Bok Choy and Sausage

Ingredients:

  • 5-6 bunches of bok choy
  • 4 chicken and apple (or other mild) sausages
  • 1 tablespoon olive oil
  • 1/3 cup apple cider
  • sea salt & pepper

Instructions:

1. Help children trim ends from bok choy and separate leaves. Place in colander to rinse and let drain.

2. Slice sausages into 1/2 inch pieces.

3. Heat olive oil in skillet over medium heat. Brown sausages, about 3-4 minutes on each side.

4. Add bok choy to pan, pour cider over and add a pinch of salt and pepper. Cover and reduce heat to medium low. Cook 5 to 7 minutes, until bok choy is tender.

GIVEAWAY ~  One lucky reader will receive a copy of the 52 New Foods Challenge book: Simply follow the instructions below to enter. A winner will be selected Friday, November 7.

52 new foods challenge cook book

Carrot Coconut Soup {Vegan}

Monday, October 6th, 2014

Fall’s first cool weather means a return to soup season — and we’re celebrating by cooking this creamy vegan carrot coconut soup together.

Carrot Coconut Soup {Vegan} | foodietots.com

Soup making is a great time for kids to practice their knife skills, especially with a soup like this that will be pureed, thus masking the irregularity of the veggie cuts. Now that she is a very grown-up four, the foodie tot was glad to take over the task of peeling carrots.

learning to peel carrots #kidscook | foodietots.com

I also took advantage of the time to work on her garlic peeling and chopping skills — again, because the garlic didn’t need to be finely chopped. (If it had, a garlic press may have been more efficient.)

This soup is vegan, perfect for Meatless Monday or as a first course for a bigger meal. While the kids like it as is, the husband and I spiced it up with a dash of cayenne pepper (him) and harissa (me) — yum!

carrot coconut soup {vegan} | foodietots.com

Recipe: Vegan Carrot Coconut Soup

Makes 6 servings

Ingredients:

  • 1 pound carrots (about 8), peeled and chopped
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon coconut oil
  • 2 cups vegetable broth
  • 1 14-ounce can coconut milk
  • 1/2 teaspoon kosher salt

Instructions:

1. Melt coconut oil in soup pot over medium low heat. Add carrots and garlic and cook until garlic is soft and fragrant, about 5 minutes.

2. Add broth and coconut milk and bring to a boil over medium high heat. Lower to a gentle simmer (medium low) and cook until carrots are easily pierced with a fork, 15 to 20 minutes.

3. Remove from heat. If little ones are helping, let cool a bit before processing. Using an immersion or regular blender, carefully blend until smooth. Stir in salt.

Fennel Slaw {#PicnicGame}

Wednesday, June 18th, 2014

With an unusual stretch of pleasant weekends here in DC, we’ve been getting really good use out of our picnic blanket. (Even laying it out to watch the USA match on the big screen at Mosaic District Monday night — so fun!)

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking

and

Fennel Slaw!

fennel and grape slaw | foodietots.com

This tangy, cool salad is a perfect complement to grilled fish or chicken. The foodie tot joined me in the kitchen to whisk together the yogurt dressing and assemble the salad. While she’s no fan of yogurt on its own, she agreed that the finished dressing was tasty and even took a few bites of the salad at dinner. More proof that kids who cook are more likely to try something new. And serving up new foods in a fun and laid back setting, like a picnic, is even better!

foodie tot makes fennel slaw

Recipe: Fennel Slaw

Makes 4-6 servings

Ingredients:

  • 2 bulbs fennel, core removed and thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup red grapes, halved
  • 1/2 cup Greek-style yogurt
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon sea salt

Instructions:

1. Place sliced onion in a bowl of water and let soak for 10 minutes, while preparing salad. (This helps take the bite off.)
2. In a small bowl, whisk together yogurt, vinegar, honey and salt. Set aside.
3. Drain onions and pat dry. Gently toss fennel, onion and dressing in a separate bowl. Fold in cut grapes. Chill until ready to serve.

What’s your favorite salad for a picnic?