Archive for the ‘recipes’ 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.

MeatlessMonday: Roasted Cauliflower Tacos with Avocado Crema

Monday, May 5th, 2014

Mix up your Taco Night routine with these smoky, mildly-spicy Roasted Cauliflower Tacos with Avocado Crema….

Roasted Cauliflower Tacos #MeatlessMonday recipe | FoodieTots.com

Years and years ago, almost too many to count ;) , the husband, some friends and I had this great idea to head to the local Irish pub on St. Patrick’s Day. Which fell on a Saturday that year. Upon discovering that the pub had a line down the block, we quickly changed course and enjoyed some festive Mexican food next door. And thus was born our tradition of Mexican food on St. Patrick’s Day and Irish food on Cinco de Mayo — perfect to avoid the crowds on each holiday. Now, with kids in tow, we tend to do our Cinco de Mayo celebrating at home anyway. And since this year, it falls on a Monday, these meatless roasted cauliflower tacos will be perfect. You can even make these again next St. Patrick’s Day and cover your something-green bases with the avocado crema. Which, by the way, is so good you’ll be tempted to eat it by the spoonful. Fortunately this recipe makes more than you’ll need for the tacos, so you can have the crema, say, for breakfast the next day.

And if you’re not in the mood for tacos, this roasted cauliflower is our new favorite side dish –perfect along side chicken or fish. I’ve also mixed it into a quinoa salad for another meatless meal.

Roasted Cumin Cauliflower Recipe | FoodieTots.com

Recipe: Roasted Cauliflower Tacos with Avocado Crema

Makes 8 tacos

Ingredients:

For the crema

  • 1 avocado
  • 1/3 cup organic sour cream
  • sea salt
  • lime juice

For the tacos

  • 8 corn tortillas
  • 1 head cauliflower
  • 1 tablespoon olive oil + additional for tortillas
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • pickled red onions
  • shredded lettuce, optional
  • cilantro, optional

Instructions:

1. Make the crema: Place avocado flesh and sour cream in a small food processor and blend until smooth. Add pinch of sea salt and squeeze of a lime wedge, and pulse a few more times. Place in a serving dish, cover and chill until ready to use.

2. For the cauliflower: Preheat oven to 425 degrees. Cut away leaves and stalk and cut cauliflower florets into large chunks. Place in a large bowl.

3. In a separate small bowl, stir together cumin, chili powder, paprika and salt. Drizzle olive oil over cauliflower, then sprinkle with spice mixture and toss to coat the cauliflower.

4. Pour cauliflower onto a rimmed baking sheet and roast, stirring occasionally, until browned, about 15 to 20 minutes.

5. To assemble tacos: Pour olive oil to coat bottom of a small frying pan and heat over medium. Place tortillas in pan, one a time, and warm them for about a minute on each side. Keep warm on a plate in the oven while frying remaining tortillas. Place avocado crema, pickled onions and a spoonful of cauliflower on each tortilla, folding to form a taco. Garnish with lettuce and/or cilantro if desired.

Happy Cinco de Mayo!  And please share — what’s your favorite vegetarian taco filling?

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. *

Slow Cooker Stout Chicken Stew #SundaySupper

Sunday, March 16th, 2014

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.

Slow-Cooker Stout Chicken Stew | FoodieTots.com

Recipe: Slow Cooker Stout Chicken Stew

Adapted from Eating Well
Makes 6-8 servings

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
  5. 10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.

St. Patrick's Day #SundaySupper tablescape | FoodieTots.com

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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.