Posts Tagged ‘lunch’

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. ;)

At the Bloomingdale Farmers Market (and Sunday BLTJs)

Tuesday, May 25th, 2010

I ventured into the city Sunday to check out a new (to me) market, the Bloomingdale Farmers Market. The sister market to the 14th & U Farmers Market, Bloomingdale is open Sundays from 10am-2pm. I was lured in to visit by news of some new cheeses at Keswick Creamery. (Head over to the cheese blog to read about those!) The Bloomingdale market is a small but robust neighborhood market, one block long and featuring a terrific group of vendors.

Keswick Creamery and Copper Pot were perhaps the more well-known vendors from other markets. I picked up strawberries — the most flavorful I’ve had this season, by far — and an heirloom pepper plant from Reid’s Orchard, a Pennsylvania vendor who also appears at some of the Fairfax County markets.

I got arugula and smoked bacon from Truck Patch (who also had lovely strawberries, asparagus and eggs), and a loaf of rustic white bread from Panorama Bakery. In addition to Truck Patch, there were also lamb and goat meat vendors, a vegan baker, and another produce vendor.

And as an added perk, the market is located in front of Big Bear Cafe, so I was able to pick up a Counter Culture latte for my trip home.

Once home, I made a quick lunch of BLTJ’s — last summer’s tomato jam standing in for fresh tomatoes. (Okay, and technically it’s a BATJ, as I used arugula in place of lettuce.) And for dessert, Keswick’s decadent chocolate pudding. I think it’s safe to say the Foodie Tot is a fan.

Bloomingdale Farmers Market
1st and R Streets, NW
Sundays, 10am – 2pm
Get market updates on Facebook

Wild Salmon Salad (mayo-free)

Tuesday, February 16th, 2010

Fish, and its magical omega-3 fatty acids, is really important for pregnant women and young kids alike.  But it’s important to eat the right fish, and canned wild salmon is both an affordable and sustainable alternative to some other types (looking at you, tuna). According to KidSafe Seafood, canned wild salmon contains four times the amount of omega-3s as tuna, as well as a generous dose of calcium and protein.

I made this simple salmon salad to top homemade bagels (stay tuned!). I can’t stand the taste of mayonnaise, so instead this gets its creaminess from sour cream and a little kick from horseradish and mustard. It’d be great atop salad greens, in tea sandwiches (for spring baby showers, perhaps), or rolled up in crispy romaine leaves.

Recipe: Mayo-Free Wild Salmon Salad

Ingredients:

  • 1 7.5-ounce can wild Alaskan salmon
  • 2 stalks celery, finely chopped
  • 1/4 cup organic sour cream
  • 1 teaspoon stone ground mustard
  • 1-2 teaspoons prepared horseradish
  • salt and pepper to taste

Instructions: Drain salmon of excess oil (makes an excellent treat for any cats in the home). Empty can into a medium bowl and use a fork to break apart large chunks. Add remaining ingredients, tossing with the fork to combine. Cover and chill for at least 30 minutes and up to a day before serving. Makes enough to top 6 bagels. Enjoy!