The boy is having a St. Patrick’s Day party at Pre-K today, and of course everyone was asked to bring in something green. We were brainstorming ideas and the first thing that he came up with was peas. I have to say I was more than a little proud that he thought of naturally green things first, and vegetables at that — though it didn’t take long before he was asking for green cupcakes.
We celebrated St. Patrick’s at home a little early with an “Irish” fondue party last weekend. I boiled potatoes, blanched broccoli and sliced raw green peppers. I was hoping that the cheese sauce would entice the boy to try the peppers, but no such luck. At any rate, if you’re struggling with green veggies in your house, sometimes a simple dip (hummus or homemade ranch) can make all the difference. And fondue — a warm, cheesy dip — is fun for the whole family.
Recipe: Irish Fondue
Ingredients:
3/4 pound Landaff or Caerphilly cheese*
1/4 pound Gruyere
1 cup + 2 tablespoons Irish ale (like Harp)
1 tablespoon flour
1 clove garlic
Serve with: vegetables, raw or blanched, boiled potatoes, sliced apples or pears, and cubes of bread.
Instructions: Set up your fondue pot. If you have the kind with a glass pot that sits inside a larger metal pot, add boiling water to the larger pot and light the flame to keep it warm. (If you have an electric fondue pot, you can cook the cheese right in the pot. I don’t, so I started it on the stove.)
Cut your garlic clove in half and rub down the inside of a medium, heavy bottomed sauce pan. Pour 1 cup beer into pan and heat over medium heat. Meanwhile, in a small bowl whisk flour into 2 tablespoons beer to make a smooth slurry.
When beer is warm, add shredded cheese, whisking until melted. Slowly whisk in flour/beer slurry, then let cook, stirring frequently, for a couple minutes, until thickened. Pour into the fondue pot (the inner glass pot, in my case) and set over the flame to keep warm. You’ll want to stir the cheese periodically as you eat to keep it from hardening on the bottom.
*About the cheese: Landaff is a wonderful cheese made in New Hampshire that you may be able to find in Whole Foods. It’s an American version of the traditional Irish Caerphilly. If you can’t find either of those cheeses, try a mild cheddar (Dubliner of course is always good for St. Patrick’s Day).
Tips for Fondue with Kids:
Obviously this recipe does have alcohol — most cooks off while cooking. I haven’t tried this yet, but I suspect you may be able to make this recipe with sparkling apple cider if you prefer.
It may be easier to spoon some fondue into a small bowl for dipping — to avoid messes and burnt tongues!
Ask your kids for suggestions of what to dip — the boy asked for peanuts, so I added a small bowl of them to the spread. (And no, I don’t believe he actually dipped them, he’s just been on a peanut kick lately.)
I mentioned last week that the boy was hosting a cupcake playdate to watch the season premiere of DC Cupcakes. (Oh yes, and if you watched the gorilla party episode really closely…in slow motion…you may have spotted the back of a blond head in the crowd — that was the foodie tot!) It was a lot of fun so I thought I’d share the details.
Step 1: Cupcake Decor. I had the picture of the boy with the cupcake gorilla blown up and posted it on the front door to greet our guests. Then I made cardstock cupcakes with pictures of each of our guests and hung them from ribbons in the doorway leading to the dining room — at the kids’ eye level. They got such a kick out of seeing themselves on cupcakes.
I also made a cupcake stencil and painted cupcakes onto kid-sized aprons, then we set out fabric markers so the kids could decorate their own when they arrived. I love that one of the girls added a cherry on top.
Step 2: Bake cupcakes a day in advance. I used very simple recipes from Martha Stewart, although it wasn’t my favorite vanilla recipe. (I’m not one to shy away from butter in my baked goods, but these were really greasy. Kept them moist, though.)
After baking, let cupcakes cool completely, then store in an airtight container.
Step 3: Mix up frostings, color (if desired), and divide into disposable pastry bags. Tie the bags shut with rubber bands, and place the bags in tall glasses to keep things neat. (If you make the frosting ahead of time, store in the fridge but remove about an hour before decorating time to allow it to come to room temperature.) Set sprinkles on a lazy Susan if you have one in the center of the table. (I just used my cake stand, and we passed them around.)
Step 4: Have savory, healthy snacks. I made plain, air-popped popcorn that we set out in little bags — this way the kids weren’t ravenous when they sat down to decorate the cupcakes, and all the sprinkles made it onto the cupcakes first instead of directly into little mouths.
Step 5: Decorate! I bought cupcake boxes at the craft store that each held four. We gave each kid two of each flavor, and set them loose with frostings and sprinkles. After they decorated them, they each picked one to eat and we sent the rest home with them for their parents and siblings.
Step 6: Let them eat (cup)cakes!
Step 7: Ensure an unseasonably warm and sunny day, so that sugar-loaded kids can play soccer/Clone Wars tag in the back yard before getting sent home. (I realize this may be out of your control, but it worked well for us.)
~
A note about food colors: Some of my family-friendly food blogging friends have recently written about artificial food dyes and their impact on childrens’ behavior. We try to avoid foods with artificial ingredients, but occasionally use artificial colors on special treats. If you prefer to avoid them altogether, look for India Tree natural colors, available at natural food stores. Their colored sugars are a nice alternative to sprinkles.
Here’s a little known fact: this blog’s original name was “Puree Gourmet.” That’s right, way back in the primitive days of food blogging (spring of 2007, to be precise), blogs that focused on feeding families were hard to find. The only site I was aware of at the time for baby food help was Wholesome Baby Food. (Which is still one of the most comprehensive resources out there, in my opinion.) Needless to say the baby food focus didn’t really pan out — the puree phase comes and goes so quickly that by the time I had a few spare moments to blog, the boy was well on his way to toddler foods. That’s not to say early foods aren’t important — there’s a window of opportunity around the 6-month mark where babies are naturally curious. I believe it’s important to introduce as fresh and varied tastes as possible before baby is old enough to talk back — er, assert her independence. Some foods my son loved at first he hasn’t touched in ages (avocado), while others are still favorites (bananas & tofu). You’ll never know what your child will grow to love if you don’t offer it, right?
The foodie bebe began her own adventures with solid foods at the start of the year (at 6 months). There is so much more information out there now; newbooks, new guidelines, and a brand new campaign to encourage parents to skip white rice baby cereal (launched by the esteemed Dr. Greene.) I was highly skeptical of baby cereal with my son, but he did have a little before moving on to sweet potatoes. I eventually cooked real oatmeal, barley and brown rice and pureed them with fruits and vegetables for a more wholesome meal. With the new baby, we skipped the plain rice cereal and started on squash. After a couple vegetables and fruits, I started offering a little organic brown rice cereal mixed with fruits — often applesauce or bananas — so that she gets the iron from the cereal. I still believe that it’s better to feed babies and older children alike iron-rich foods, rather than iron-fortified cereals.
What are iron-rich foods suitable for baby? Starting out, there’s sweet potatoes, spinach, prunes and beets. I actually bought an organic baby food that was spinach, apples and rutabaga — not a combination I would’ve thought of on my own, but the baby loved it. As you move into proteins, egg yolks, salmon, shellfish and of course red meat are the best sources of iron, as are whole grains. The baby’s first animal-protein was (wild Alaskan) salmon — mashed with butternut squash. Vitamin C aids in the absorption of iron, so pair fruits like mango, papaya, kiwi and strawberries with iron-containing foods.
So far, the foodie bebe has worked her way through all the “starter” foods, with an emphasis on fruits and vegetables: squash, sweet potatoes, avocado, banana, apples, pears, apricot, prunes, cauliflower, spinach, peas, green beans, blueberries, mango, carrots, parsnips, beets, yogurt, salmon, beef, turkey and tofu. We’re just starting on little bitty finger foods, and I’m working on introducing more variety into her purees. Stay tuned for some of our favorite “stage two” baby food recipes.
Any one have questions about feeding babies? What were your little ones’ first foods?
*Disclaimer: I am not a doctor. Please consult with your pediatrician before beginning solids.*
Do you watch cooking shows with your kids? I’ve managed to get the 4-year-old hooked on “DC Cupcakes,” so much so that his birthday morning we skipped our usual bakery (sorry, Buzz) to surprise him with a trip to the flagship store. Insider’s tip: the cupcakery’s real name is Georgetown Cupcake, but don’t try to tell that to the boy.
When I heard they’d be supplying cupcakes for a gorilla birthday party at the National Zoo, I knew we had to go. We met up with one of his best friends and waited patiently for our free cupcakes — or as patiently as two 4-year-olds can, that is. There didn’t seem to be much of a plan (it is a “reality” show, after all), just a bunch of hungry people waiting for free grub. Eventually, a truck pulled up in front of the Great Ape House, trailed by a camera crew and, wait — two women in their signature pink aprons and rain boots!
They proceeded to unload the gorilla cupcake masterpiece and carry it right past us into the party. Needless to say, the boy was thrilled.
We then joined the mad swarm into the Ape House, and got to witness Kwame and Kojo’s surprise party — complete with presents and their own primate-friendly cupcakes. After the gorillas opened their gifts, we made our way to the cupcake table for our own goodies. (If you’re curious, the gorillas’ cupcakes were made of bananas, primate biscuits, unflavored gelatin and water, reports the Zoo. I think we got the better deal.)
Later, we came back to the building to take a closer look at the cupcake gorilla. We were surprised to see the show’s stars, Katherine and Sophie, still sitting inside — but the boy was too shy to say hello. (Next time!)
“DC Cupcakes” season two premiere is tonight at 10pm Eastern on TLC — The gorilla episode airs at 10:30. We’re DVRing it for the boy’s cupcake premiere party on Sunday — check back for pictures next week!
And local peeps: head to either location of Georgetown Cupcake to purchase the “Gone Bananas” honey banana cupcake, and proceeds will benefit the National Zoo’s conservation programs. (Now through March 4.) Visit their website for locations and hours.
(Bottom photo courtesy National Zoo, all others (c) FoodieTots.com.)
Okay, so quinoa may not be the first thing to come to mind for a romantic Valentine’s dinner, but what better day to think about heart health? This warm and hearty salad is loaded with super foods — broccoli for vitamins A & K (and lowering cholesterol), dried cranberries for antioxidants, walnuts for healthy omega-3s, and the aforementioned quinoa, a source of protein. And, it’s naturally red. To go totally vegan, substitute sauteed tofu for the feta. This would also make a nice side dish to some wild salmon. Happy *Heart* Day!
Recipe: Warm Red Quinoa Salad with Broccoli, Cranberries & Walnuts
Ingredients:
1 cup red quinoa (rinsed*)
2 cups water
2 tablespoons olive oil
1 shallot, thinly sliced
1/3 cup walnut halves
1 pound broccoli, cut into small pieces
1/4 cup water
1/2 cup dried cranberries
1/2 cup feta cheese, cubed (optional)
Vinaigrette:
1/2 teaspoon sea salt
pinch black pepper
2 tablespoons olive oil
2 tablespoons pomegranate balsamic vinegar
squirt of lemon juice
Instructions: In saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa, stirring to coat with the oil and cook for 1 minute, continuing to stir. Add water, increase heat to high and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until water is absorbed.
While the quinoa cooks, whisk together vinaigrette ingredients and set aside. Heat dry skillet over medium low heat and toast walnuts, stirring frequently, for about 4 minutes. Remove walnuts from pan and set aside. Add 1 tablespoon olive oil and shallot to pan and cook, stirring occasionally, until shallots begin to brown. Add broccoli and water, cover and cook until broccoli is tender — about 5 minutes. Uncover, add cranberries and remove from heat.
Combine quinoa, broccoli, walnuts and vinaigrette and toss gently to combine. Add feta, if using, and serve. Makes 4-6 servings.
* Note: I used pre-rinsed quinoa in this recipe. If your quinoa is not pre-rinsed, rinse it in a fine mesh colander and let drain for several minutes before cooking.
Feeding Baby: Broccoli’s not recommended until baby is well established on solid foods as it is harder to digest. For babies 8+ months, pull out a few pieces of the cooked broccoli, a spoonful of quinoa and puree with a little water as needed to reach the desired consistency. (The boy is in a no-mingling-of-flavors phase, so the above is his salad, deconstructed. This is also ideal for serving finger-feeding toddlers.)
(And just so you don’t think I’m a total Valentine’s scrooge — here’s our dessert: black and pink cookies …
