Archive for the ‘cooking with kids’ Category

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?

Red, White & Blueberry Pizzas {#FoodieTotsWorldCup}

Monday, June 16th, 2014

While strawberry season is sadly winding down, there were plenty of new berries at the farmers market this weekend — namely blueberries, raspberries and both sour and sweet cherries. As we get ready to cheer on the US in the World Cup, these red, white and blueberry sweet pizzas are a perfect project for the kids in the kitchen.

red white and blueberry pizzas | foodietots.com
Recipe: Red, White & Blueberry Pizzas
Makes 4

Ingredients:
4 whole wheat tortillas
1/2 cup whole milk ricotta
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons olive oil
cinnamon-sugar

Instructions:
1. Preheat oven to 425. Place 2 tortillas on each of 2 baking sheets. Brush to coat with olive oil.
2. Spread ricotta over each tortilla and arrange berries on top. Sprinkle generously with cinnamon-sugar.
3. Bake about 10 minutes, until berries begin to burst and ooze juices. Let cool and slice into wedges with a sharp knife or pizza cutter.

Stay tuned — our goal is to cook one dish from each country Team USA plays. And of course the host country, Brazil! Care to join us? Post a picture of your global dish on Instagram, Twitter or Facebook with the hashtag #FoodieTotsWorldCup.

In the Kitchen at Cava Grill

Thursday, June 5th, 2014

We recently went into the kitchen at one of our favorite local eateries to learn how to make falafel. The foodie tot and I frequently lunch at Cava Grill on her days off from preschool. When I was explaining to her recently that both hummus and falafel start out from the same ingredient, chick peas, it seemed like a cooking lesson was in order. Fortunately, the kind folks at Cava Grill welcomed us into the kitchen to learn their secrets.

foodietot loves cava

Cava Grill makes their falafel and most other ingredients fresh in house each day. They work with a number of local farms to source their ingredients, including naturally-raised lamb, beef and chicken, and are working to ensure every item is GMO-free by the end of the year. Later this year, they’ll transition to baking pita in-house as well. Cava’s hummus and spreads are made in a central commissary and delivered to the restaurants three times a week; you can also find them at local Whole Foods, MOMs Organic Market and other natural grocers to enjoy at home.

But back to the falafel. It turns out their recipe is the result of a miscommunication when they started testing recipes. A cook didn’t mash the chick peas first and when the falafel were mixed, whole beans remained in the balls. This happy accident results in falafel that isn’t as dense as many others, and tastes fresh and flavorful.

fresh-made falafel at cava | foodietots.com

The foodie tot was eager to get into the kitchen and mix things up. There’s just seven ingredients: chick peas, salt, cumin, parsley, cilantro, onion and flour. The Mosaic District location, where we were cooking, goes through 100 pounds of chick peas each day — just making falafel!

Take a look at the video to see the foodie tot — and Cava’s director of operations, Rob Gresham — in action.

FoodieTot Loves Cava from Colleen | GlassBottle on Vimeo.

While I couldn’t entice her to write this blog post herself, the foodie tot did consent to a post-visit interview.

Q.  What did you enjoy about making falafel?

A.  Putting everything in!

Q.  Were there any surprises in the kitchen?

A.  How big the cans of beans were. (6 pounds each!)

Q.  What’s your favorite thing to eat at Cava?

A.  Fawaffle! (i.e., falafel ;) )

In addition the the tasty falafel, we love Cava for its healthy and customizable kids meal. The meal comes with a mini pita, choice of brown or white rice, choice of proteins, carrot sticks and hummus. The girl gets her falafel, while the foodie boy prefers the lamb meatballs. Kids can choose fresh toppings too — the foodie tot gets either the cucumber or cucumber-tomato salad and kalamata olives. I love the “super greens” salad blend, myself, which includes kale and brussels sprouts; I get it fully loaded with toppings and usually go for the spicy harissa or sriracha greek yogurt dressing. Perfection. Drink-wise, kids can get organic milk or choose the freshly-made juice. It’s strawberry season right now, which means strawberry mint lime juice is our beverage of choice.

cava grill healthy kids meal | foodietots.com

Just look at that colorful, fresh, veggie-loaded meal!

A casual spin-off of the original Cava Mezze restaurants, there are currently 5 Cava Grill locations in the metro DC area, with five more on the way within the next year. The newest location, Chinatown, will open early this fall. Visit their website to find the location nearest you. They have a fun Tumblr, too.

Disclosure: This is not a sponsored review, but we did receive a free lunch. As always, all opinions are our own, and we really, really love Cava! Many thanks to Nikki, Liz and Rob at Cava Grill for welcoming us into the restaurant.

Mango Chia Pudding {and Whole Foods #Giveaway!}

Friday, April 11th, 2014

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.

Ataulfo mangos | foodietots.com

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!

Mango Chia Puddings by FoodieTots

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.

mango yogurt and chia seeds | foodietots.com

Recipe: Mango Chia Pudding

Makes 2 servings

Ingredients:

  • 2 Ataulfo mangos, peeled and cubed
  • 1/2 cup organic Greek-style yogurt
  • 1 teaspoon honey
  • 1 teaspoon chia seeds

Instructions:

  1. Place all ingredients in blender and blend until smooth.
  2. 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.

practicing knife skills

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.

kid-friendly mango chia pudding | foodietots.com

Disclosure: This post and giveaway is sponsored by Whole Foods Market. All opinions, as always, are our own.

* shared with BeckyCharms & Co. WOW It’s Wednesday link-up. *

Raspberry Mini Muffins {Valentine’s Day Treats}

Thursday, February 13th, 2014

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.

Valentine's Raspberry Mini Muffins | FoodieTots.com

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

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 375 degrees. Grease or place liners in a 24 cup mini muffin tin.
  2. In a bowl, mix together flour, baking powder and salt.
  3. 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.
  4. 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.

Raspberry Mini Muffins | FoodieTots.com

Looking for more naturally red Valentine’s inspiration? Here are a few more recipes from around the web.