Posts Tagged ‘kid-friendly’

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?

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. *

Tea with Mrs. B {DC/VA/MD}

Thursday, November 8th, 2012

The holidays are approaching — time to brush up on manners with a special pre-holiday “Tea with Mrs. B” this Sunday, November 11, at The Fairfax at Embassy Row. In this two-hour event, Mrs. B will offer holiday etiquette advice, while The Fairfax’s Chef Ferrier will share healthy holiday eating suggestions. There will be a full kid-friendly tea service and even a photographer on hand for family photos while everyone is dressed in their fancy tea attire.

Tea with Mrs. B

We had such a fun time at a “Tea with Mrs. B” event at the Morrison House in Old Town Alexandria last year. If you can’t make it to Sunday’s event, the Morrison will also host holiday story time teas on November 17 (Thanksgiving) and December 15 (Christmas/Hanukkah). Visit Mrs. B’s website for additional details.

Holiday Etiquette and Tea Party for the Entire Family
with Mrs. B
Sunday, November 11, 2012
1:00-3:00pm
Fairfax at Embassy Row
2100 Massachusetts Avenue NW, Washington, D.C.
Adults: $49 per person; Children: $29 per person
Purchase tickets online here or call
202-736-1459.

Jack O’ Lantern Grilled Cheese #KidsCookMonday

Monday, October 22nd, 2012

This was intended to be a quick post about a healthy and fun pre-Halloween lunch, but of course my six-year-old had other plans. Oh, he was amused enough by the first sandwich, but then he asked for a second. And then he said it wasn’t scary enough. So I told him the jack o’ lantern was saying “Boo!” — to which he replied that he needed to see the word bubble to believe it. You can see how that went below…

Jack O' Lantern Grilled Cheese

First, though, the recipe — though it’s pretty simple. Whole wheat sandwich bread, a touch of pumpkin butter, and a blend of shredded cheese. A large pumpkin cookie cutter shapes the sandwich, and small cookie cutters are used to cut out the face. The cheese does ooze through while cooking, though, so the face won’t look quite so perfect when you’re done. *I* think that adds to the charm, but it depends how tough your critics are…

Recipe: Jack O’Lantern Pumpkin Grilled Cheese
Makes 4 sandwiches

Ingredients:

  • 8 slices wheat bread
  • butter
  • 1 cup shredded cheese (I used a blend of cheddar and gouda)
  • 2 tablespoons pumpkin butter

Instructions:

  1. Cut bread into pumpkin shape. Use small cookie cutters to cut out a face in four of the slices.
  2. Melt 1 tablespoon butter in a skillet over medium low heat.
  3. Spread 1/2 tablespoon pumpkin butter on the bottom slice of bread and place in pan. Cover with 1/4 cup shredded cheese and the face side of bread. Cook 1-2 minutes on each side until golden bread. Repeat with remaining slices of bread.

Note: Straight pumpkin puree can be substituted for the pumpkin butter — a good way to use up any leftover puree after baking.

And, as promised, here’s my first “Boo!”…

pumpkin grilled cheese sandwich

… but he said it had to be ON THE PUMPKIN to count. No pressure or anything.

halloween grilled cheese sandwich

Needless to say, next time he’ll be in charge of “carving” his own sandwich. ;)

Sweet Caramel Mango Nachos {and Giveaway!}

Wednesday, August 15th, 2012

I know some of you are back to school already — we have a few more weeks, here, but it’s never too soon to start filing away new, fast and healthy breakfast, lunch, and after-school snack ideas. The National Mango Board helped get our creative juices flowing with a box of ripe mangos and a cookbook full of ideas. Mangos are high in vitamin C, which is important to keep our little ones healthy throughout the school year.

My soon-to-be first-grader laughed out loud when we came across the mango nacho recipe, so I knew we had to make that first. I made a few tweaks to the recipe, including adding mango puree to the caramel sauce to boost the fruit content and reduce the added sugar. (Plus, the mango makes the caramel sauce more orange — closer to “real” nacho cheese.) We’ll definitely make this again for an after-school treat.

Recipe: Sweet Caramel Mango Nachos
source: Mango Eats & Treats by Mango.org
makes 4 servings

Ingredients:

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 6 flour tortillas
  • nonstick cooking spray
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup caramel sauce
  • 2 mangoes, peeled and diced

Instructions:

To prepare cinnamon cream, beat cream, sugar, vanilla and cinnamon in a medium bowl with a mixer until stiff peaks form; transfer to a bowl and refrigerate while preparing nachos.

To prepare the nachos, preheat oven to 400 degrees F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter (or individual plates for kids to assemble their own).

Process half of the mango in a blender or food processor until smooth. In a medium bowl, pour caramel sauce and heat for 20 to 30 seconds in the microwave. Stir in mango puree. Drizzle mango-caramel sauce over tortilla chips, sprinkle with diced mango and top with cinnamon whipped cream.

Check out the foodie boy explaining how simple this recipe is. The foodie tot tried to get in on the action, too (her job was whipping the cream — she loves to work the buttons on the mixer).

You can get some fresh ideas for cooking with mangos by visiting Mango.org.

The National Mango Board challenged me to spend a week creating healthier eating and snacking habits for my family. Join the conversation and one of my readers will receive a cookbook and a chance to win a shipment of mangos and $200 gift card to Williams-Sonoma.

This is a sponsored conversation written by me on behalf of National Mango Board. The opinions and text are all mine. Official Sweepstakes Rules.