Posts Tagged ‘recipes’

The Foodie Tot Bakes Challah {L’shana Tova 5774}

Thursday, September 5th, 2013

It’s Rosh Hashanah, the Jewish new year, and this year I had a new helper to make the traditional celebratory round challah. We watched a great video to learn the braiding technique (watch here) and the foodie tot begged to help. It looks like a tangled mess when you finish, but then you flip it over and …. voila! A beautiful round braid. Or, a squid, as the tot called it. What can I say, we keep semi-kosher around here. 😉


In the past I’ve just made a regular braid and twisted it into a circle, but the resulting loaves always came out a little lopsided. Here’s this year’s beauty fresh out of the oven:


I use the challah recipe from Peter Reinhart’s Bread Baker’s Apprentice, with double the sugar to make it extra sweet for Rosh Hashanah. Looking for more Jewish holiday recipes? There’s a great group board on Pinterest. L’shana tova to those celebrating!

Local Potluck Tuesday (and Recipes for Peach Season)

Tuesday, July 20th, 2010

If you’ve been to a DC-area farmers market lately, I don’t have to tell you peaches are here. After a couple week hiatus, we stopped by the Crystal City Farmers Market last week to stock up on fruit at Kuhn Orchard — but I passed up the peaches and went for apricots, plums, blue and blackberries. I’ll definitely get the peaches this week, but I figured apricots were easier for one-handed eating while holding the baby.

If you’ve already stocked up on peaches and need inspiration, here are a few of my favorite recipes from past years:

If you’ve got a favorite peach recipe, please share it below — or anything else you’ve cooked up lately from the farmers market, CSA or your garden!

Local Potluck Tuesday — a few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”

2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in a future post.)

3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.  Of course if you don’t have a blog, you’re welcome to share in the comments.

That’s it! I hope you’ll join in and share what you’re cooking up that’s fresh & local to you!

{Editor’s Note: I’m on “maternity leave” for the next couple weeks. Posts are scheduled to keep you satiated (including a whole month of cherry recipes!), but please forgive me if I don’t respond to comments promptly.}

Meatless Monday Meal Planning

Monday, November 9th, 2009

The nice thing about Meatless Monday falling on a Monday is that it’s good incentive to eat something lighter after the heavy foods typically eaten on a weekend. Particularly a weekend such as ours, with two toddler birthday parties = pizza for lunch and dinner and way too much birthday cake. In the summer I often have a smoothie for lunch on Mondays just to detox from all the carbs I seem to stockpile on the weekends. And if the weekend was too busy for shopping, well, what better excuse to raid the pantry and clear out some pasta or grains, canned beans, and any of last week’s vegetables still languishing in the crisper.

It also helps to have a ready list of fall-back recipes, as the last thing I want to do on a Monday evening is scramble to come up with something new to cook. So I scanned through the FoodieTots archive for a list of meatless — or easily adapted — recipes:

What meatless recipe have you enjoyed lately?

Visit Meatless Monday’s website for more menu suggestions, and to take the Meatless Monday pledge!

Kids Cook Book Soup: Apples!

Tuesday, October 27th, 2009

I hope you haven’t had your fill of apple recipes just yet, because we have several more to share for the very first round-up of Kids Cook Book Soup. Thanks to all for sharing your apple inspiration, and please read to the end for the November theme announcement! With no further ado…

From Jen at The Gould House, “Eldress Bertha’s Applesauce”


Jen and her 2-year-old daughter, Ella, used apples from their farmers market to make this applesauce. Jen writes, “Ella enjoyed counting the apples, catching the apple peels as they fell into the bowl, and mashing the apples after they were done simmering on the stove.  She also ate her first whole apple while I was doing the chopping.  The applesauce was delicious and it made the house smell so “autumny”—definitely a keeper!”

From Melissa at Little Locavores, Sausage-Stuffed Acorn Squash — with Apples


Melissa created this fall recipe with the thought of appealing to those who don’t like squash unless it’s doused in sugar. I don’t know if it won her farmer’s sons over, but this flavorful dish has extra kid-appeal when served in an acorn squash bowl. (Melissa and her son recently went apple-picking at Seedling Orchards in South Haven, Michigan.)

From Kelsey at The Naptime Chef, Spiced Apple Cookies


Kelsey and her toddler daughter made these scrumptious cookies, with New York McIntosh apples, to occupy a rainy afternoon — just one of many recipes in her “Apple Mania” arsenal.

And here at FoodieTots, Spiced Apple Hand Pies


We picked apples at Virginia’s Crooked Run Orchard, reviewed How to Make An Apple Pie and See the World, and baked kid-sized apple hand pies. Yum!


And if these aren’t enough ideas to use up the apples in your crisper, here are a few more kid-friendly apple recipes:

Growing Little Locavores in Chicago

Thursday, August 27th, 2009

I’m pleased to introduce Melissa Graham, a Chicago mom who launched a family food organization, Purple Asparagus, and authors the brand new blog, Little Locavores. Read on to learn about her work, an upcoming event in Chicago, and some market fresh recipes to enjoy with your kids.

melissa grahamA few weeks ago, I was noodling around on the web and came across Colleen’s wonderful blog full of great information for parents looking to instill a love of good food in their children. I was so glad to find this resource as it dovetails so well with the work that I do out here in Chicago.

About 4 ½ years ago, with a group of Slow Foodists, I began a family-friendly organization called Purple Asparagus. Our mission is to bring families back to the table by promoting all the things associated with good eating, eating that’s good for our body and for the planet. In kid-words, we celebrate the notion that not all asparagus is green.

We’ve got our hands in a lot of different projects to promote good, healthful eating, including school workshops, family dinners, and cooking classes, but one of the most important pieces of our programming is at the farmers’ markets.

Each year, we travel to markets throughout Chicago and the suburbs organizing hands-on cooking projects for children using market produce. Starting the season with homemade strawberry yogurts and ending with pumpkin tortellini, we show families and children how easy, fun and delicious it is to cook with local and sustainable products.

Through this work and watching my own son’s eating habits develop and flourish as a result of our family trips to the farmers’ market, I’ve learned that the reward for market trips was not simply to get the freshest and best tasting ingredients, but also to forge a deeper connection between the food that we eat and the people who produce it. Visits to the market can be a fun and easy way to connect children with the source of their food, create a sense of community and develop in them a respect for farmers and producers and the food that they sell.

Peach-Basil Salsa
Serves 2 as a snack,
multiply the recipe accordingly

Out here in the Midwest, the peaches are at their peak. This recipe for Peach-Basil Salsa is one that can be completed in just a few minutes, making it a perfect project for our farmers’ market visits. Serve it with tortilla chips or some baked whole grain tortilla spikes or on top of grilled fish or chicken. For adults, I would add about 1 teaspoon of finely chopped Serrano chile.

1 firm ripe peach
½ scallion, finely chopped
2 basil leaves
1 small wedge of lime
kosher or sea salt

Roughly chop the peach and scrape into a small bowl. Purple Asparagus has hand choppers that the kids can safely use for the task. Mix in the scallion. Tear the basil leaves into small pieces. Squeeze the juice from the lime wedge over the peaches and discard the wedge. Add a pinch of salt and a grind of pepper. Mix the ingredients and serve.

Whole Wheat Tortilla Spikes
Makes approximately 36 tortilla spikes

6 whole wheat-flour tortillas
Cooking spray

Slice the whole wheat tortillas into ½-inch slices. Spray a baking sheet with cooking spray and place the tortilla spikes on top. Spray the spikes lightly with cooking spray. Bake for 20 minutes or until lightly browned and crispy.

Join Purple Asparagus Sunday in Chicago: For those of you who happen to live in Chicago or will be in Chicago this Sunday, August 30, Purple Asparagus is having its annual fundraiser, Corks & Crayons, at one of our local restaurants, Uncommon Ground. Just a few weeks ago, Uncommon Ground was recognized as the first certified organic rooftop farm in the country. In addition to great food and beverages, the event features music, gardening demonstrations and a mini-farmers market, which will be manned by our pint-size guests.