Archive for the ‘foodblogs’ Category

Vote for FoodieTots in Food Blog Awards

Wednesday, January 21st, 2009

As mentioned yesterday, I was honored to be nominated for the Well Fed Network‘s Food Blog Awards in the Best Family/Kids Food Blog category. I want to thank my loyal readers who nominated me, the esteemed judges who selected me as a finalist, and my fellow nominees who are also devoted to raising kids on good, nutritious foods.

If you haven’t already met the other nominees, please take a minute to visit Andrea’s Recipes (a local blogger), Picky Palate, The Barefoot Kitchen Witch, and Under the High Chair.

And check out the other categories to discover more great food blogs. A third DC-based blog, The Bitten Word, garnered a nomination in the Best New Blog category.  Congratulations to all the nominees! (And please vote!)

Holiday Treats from Jennifer of The Toddler Cafe

Monday, December 22nd, 2008

The fourth installment in our foodie family Holiday Treats series is with Jennifer Carden, of Novato, California, who writes at The Toddler Cafe and has published a book by the same name. You can also follow her on Twitter, where she wrote recently of her daughter,

“Kidlet is frosting my b-day cupcakes scooping out the middles and filling them w/ peanut butter, she IS MY kid!! I love her!” – Chefjen

Clearly, she has passed on a love of cooking to her five-and-a-half-year-old daughter, Claire. (No, being on Twitter wasn’t a prerequisite to being invited to participate in my series, but it helped…) Thanks for sharing some of your favorite recipes with us, Jennifer!

buy the book!What was your first cooking experience?
I remember making cookies, chocolate chip of course, with my mom. I used to stand on a chair and “help.”

What is your greatest challenge in cooking for your child?
My greatest challenge in cooking for my child is trying to have a balance between our activities; I don’t want her to be in the kitchen all the time!

What is your daughter’s favorite recipe?
Good old Jewish Chicken Soup with “special salt.” I use a salt blend with lavender, poppy seeds and basil.

Is there any food your daughter just will not eat?
Very spicy, she will try anything but we just can’t get her little taste buds to like hot sauce yet!

What is your family’s favorite holiday treat?
Homemade marshmallows, we always make them in December.

Jennifer graciously shared her homemade marshmallow recipe, below. I just tried making marshmallows for the first time this weekend, using a different recipe that didn’t call for egg whites, and they didn’t come out as perfectly as I would have liked. I’ll be trying this recipe next time!

By Jennifer Carden, The Toddler Cafe

You can make them white or add coloring.  Add color during the final mixing right before they go into the pan. Use clear vanilla to get bright white marshmallows; you can get it at a baking supply store.


Confectioners’ sugar or more for dusting
2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water about 115°F
1/4 tsp salt
2 egg whites
1 tsp vanilla

1. Oil bottom and sides of a 13-by 9-by 2-inch rectangular metal
baking pan and dust bottom and sides with some confectioners’ sugar.

2. In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.

3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot
water, and salt over low heat, stirring with a wooden spoon, until
sugar is dissolved. Increase heat to moderate and boil mixture,
without stirring, until a candy or digital thermometer registers
240°F about 12 minutes. Remove pan from heat and pour sugar mixture
over gelatin mixture, stirring until gelatin is dissolved.

4. With standing or a hand-held electric mixer beat mixture on high
speed until white, thick, and nearly tripled in volume, about 6
minutes if using standing mixer or about 10 minutes if using hand-held
mixer. In a large bowl with cleaned beaters beat whites (or
Reconstituted powdered whites) until they just hold stiff peaks. Beat,
whites and vanilla into sugar mixture by hand until just combined. Pour
mixture into baking pan and sift 1/4 cup confectioners sugar evenly
over top. Chill marshmallow, uncovered, until firm, at least 3 hours,
and up to 1 day.

5. Run a thin knife around edges of pan and invert pan onto a large
cutting board. Lifting up 1 corner of inverted pan, with fingers
loosen marshmallow and let drop onto cutting board. With a large knife
trim edges of marshmallow and cut into small squares.
Shake confectioners sugar over the sticky edges, serve.
Keep them chilled overnight to retain freshness.

Thank you, Jennifer, and happy holidays to you & your family! Here at the FoodieTots’ house, I’m looking forward to spending Christmas Eve doing some holiday baking. Gingerbread trains and snowball cookies are on my list. What’s everyone else baking this week?

Presto Pasta Nights Round-Up #94

Friday, December 19th, 2008

Ruth‘s Presto Pasta Nights was one of the first foodblogging events I stumbled across when I began my blog, and I am thrilled to now be hosting the holiday edition! One of the great things about the event is getting a peek at how pasta is enjoyed all across the world, and our first submission comes to us from Greece!

Ivy of Kopiaste to Greek Hospitality writes from Athens, Greece, to share Tagliatelle with Chicken and Veggies.

Navita of Zaayeka shares a Spaghetti Americana.

Kitchenette of Got No Milk creates a lactose-free Tetrazzini Reconstructed.

Ferdzy of Seasonal Ontario Food submits an easy weeknight Whote Wheat Noodles with Stir-Fried Vegetables.

Gilli of So So Simple cooks up an Italian Chow passed down from her mother-in-law, for a holiday buffet.

Robin of Made with Love shares Ham & Shells Casserole, with a ziti twist.

City Girl of City Girl Lifestyle adds a Greek twist to Shrimp Scampi Pasta with Feta.

Daphne of More Than Words writes from Perth to share a celebratory Chinese Seafood Mee Sua; stop by and congratulate her on passing her University exams!

And another submission from the South Pacific, Ning of Heart and Hearth in Manila shares Cheezy Beefy Twirls.

Back in the Northern hemisphere, Katie of Thyme for Cooking writes from Lot et Garonne, France, with Chicken with Cauliflower Pasta.

Mary of One Perfect Bite shares Thai Rice Noodles with Beef and Spinach.

And Marye from Baking Delights writes with a dish that combines three of my favorite things, Artichoke & Parmesan Pasta.

Our founder Ruth of Once Upon a Feast received an early gift of Giada’s Kitchen and prepared her Pasta with Shrimp, Arugula & Lemon Oil.

As for me, I’m still enjoying leftovers of the Cherry Coconut Kugel I baked for my son’s daycare holiday potluck.

Thanks everyone for participating and thanks to Ruth for allowing me to host this week! Presto Pasta Nights is now officially on holiday vacation. Visit the archives to get your pasta fix between now and January 9, and submit your latest creations to our founder Ruth of Once Upon a Feast, ruth (at) 4everykitchen (dot) com, by January 8 to be included in the first round-up of 2009. Happy Holidays!!

Holiday Treats with Pamela of Red, White & Grew

Thursday, December 18th, 2008

The next foodie parent I’m pleased to feature in our holiday treats series is Pamela Price of Red, White & Grew. She writes about growing her own food and the revival of the Victory Garden, and is a proponent of the “Eat the View” campaign which is advocating for the Obama family to plant an edible garden on the White House lawn. As someone who has yet to keep a plant alive other than herbs, I enjoy reading Pamela’s blog for inspiration and hope you will too!  Pamela has a two-year-old son, known on the web as “Tater Tot,” and writes to us from Central Texas.

What was your first cooking experience?

Oh, golly. I remember sugar cookies pretty vividly. My mom collects cookie cutters, so that was always big at major holidays. I remember cutting out cookies at 3 or 4, I think.

There’s a photo in my baby book of me with apples and a pan of flour in our garage. I must have been almost a year old. There’s a black cat in the picture, too. He was my sous chef! Unfortunately, I can’t get the picture to budge from my baby book, but I did locate this later photo of me “cooking” at age two. I’m not sure if the basketball was an ingredient, a utensil or just for decoration

What is your greatest challenge in cooking for your son?

Keeping it interesting. When he was a baby–and before I started working again, every day seemed open to culinary adventure. Now I feel like I’m lucky if I can keep a running tally of his week’s worth of veggies, using colors as my guide. Have we had enough orange? Enough green? What about blue?

What is your son’s favorite dish?

For breakfast, it’s eggs with a bit of garden-fresh swiss chard. For dinner, he likes broccoli steamed with a bit of lemon juice and garlic–though I’ve neglected making that of late. Unfortunately, he inherited my sweet tooth. Ack! He loves organic raisins mixed with a few semi-sweet chocolate morsels–not too awful, I guess.

Is there any food your son just will not eat?


What is your family’s favorite holiday treat?

Classic middle-class, all-American holiday goodies: sausage balls, cheese balls, Chex Mix, sugar cookies…stuff like that. I have a secret family recipe for pound cake that my mother made me swear we’d keep in the family! I like to make mini-cakes and give them to friends.

When we lived in Louisiana, I used to make steamed shrimp (from Tony’s Seafood in Baton Rouge) for New Year’s Eve. I miss those shrimp (and Tony’s!).

Pamela also shares with us her blog’s official muffin recipe, which I look forward to trying with some of my freezer stash of blueberries (my son’s favorite food) and zucchini.

Red, White & GREW-berry Muffins
By Pamela Price, (reprinted by permission)

  • 1 C. sugar
  • 3/4 C. unsweetened applesauce
  • 1/4 C. canola oil
  • 2 eggs
  • 3 tsp. vanilla
  • 2 C. grated zucchini
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 & 1/2 C. oat bran (or substitute with oatmeal pulsed in food processor)
  • 1 & 1/2 C. whole wheat pastry flour
  • 3 tsp. cinnamon
  • 1 C. blueberries (fresh or frozen)
Instructions: Mix sugar through vanilla in a bowl. Add remaining ingredients, except blueberries. Mix well. Add berries. Scoop into lined muffin tins (I use a 2 T. coffee scoop). Bake in a 350 degree oven for 30 minutes or until a toothpick comes out clean. Cool and enjoy.

Thanks so much, Pamela, for sharing with us!
Photos by Pamela Price,, used by permission.

Menu for Hope

Monday, December 15th, 2008

December is full of sweets to bake, gifts to buy and too many worthwhile causes to support. Here’s one more I hope you’ll consider, a chance to join with all your favorite food bloggers to support the World Food Programme and have a chance to win some wonderful foodie gifts for yourself. The Menu for Hope fundraiser was launched by Pim of Chez Pim five years ago, and raised nearly $100,000 last year for the school lunch and farming program for children in Lesotho. Just $10 gets you one raffle entry for the prize of your choosing, and you can enter as many times as you like!

Here’s what we’re donating:

Hand-crafted Marshmallows and Barefoot Contessa autographed cookbook (Prize # UE20)
An autographed copy of the Barefoot Contessa’s newest book,
Back to Basics, and a dozen hand-crafted marshmallows (flavor to be determined) from the Dairy Godmother in Alexandria, Virginia.
(Continental US only) Donated by

Hop on over to Steamy Kitchen, the East Coast host, to review more prizes, and then go to the FirstGiving donation page to contribute.

Donation Instructions:
1. Choose a prize or prizes of your choice from our Menu for Hope at
2. Go to the donation site at and make a donation.
3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you’d like in the ‘Personal Message’ section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code.
For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02
4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
5. Please allow us to see your email address so that we could contact you in case you win.  Your email address will not be shared with anyone.

See the FAQs for more details. Thanks for your support!