Stuff I make my kids eat
Sidor
Seriously.
Somebody please remind my kids that someday they will be longing for food like mom used to make.
onsdag 5 december 2012
Gingerbread houses
Turkey Day
Turkey - I love Thanksgiving. |
Filling for the turkey: Onion, carrot, prosciutto, garlic, parsley, sage, thyme, rosemary, apple. They give lots of flavor to the meat and drippings, and therefore even the gravy. |
We stuff it and then put the rest in the bag with the turkey. |
The toddler's first portion after she ate most of the turkey. She ate about 3 potatoes and 3 helpings of turkey. |
Chocolate chip walnut cookies
Chocolate chip walnut cookies
From here1 c butter, softened
1 c granulated sugar
1 c brown sugar
2 eggs
2 tsp vanilla extract
3 c flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 c semi-sweet chocolate chips
1 c chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. (I always use parchment paper anyway to make cleanup easier.)
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Saffron and almond biscotti
Saffron and almond biscotti
1 g. saffron, crushed in mortar
2 eggs
2/3 c. granulated sugar
2 c. all-purpose flour
1.5 tsp. baking powder
2/3 c whole almonds (or coarsely chopped to make the cookies easier to slice)
Heat oven to 350 F/175 C. Melt butter and saffron, pour in bowl and stir in eggs. Mix dry ingredients and almonds and stir into the butter mixture until combined. Divide into thirds and form 3 long pieces of dough. Bake for approximately 25 minutes or until just starting to turn golden. Remove and lower heat to 250 F/125 C. Slice into 3/4 inch slices on the bias and return them to the baking sheet with cut side up. Toast them in oven for about 10 minutes. Turn off oven and let them stay in there until the oven has completely cooled or overnight.
lördag 13 oktober 2012
Baked Taquitos
Here is one of my new meals for when I want something good but fast.
Baked chicken taquitos
From here.
Ingredients:
1/3 cup (3 oz) cream cheese
1/4 cup mild salsa
1 T fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 T chopped cilantro
2 T sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small tortillas
olive oil or cooking spray
Instructions:
Preheat the oven to 425 degrees. Lightly coat a baking sheet or dish with cooking spray or brush with oil.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tightly.
1/3 cup (3 oz) cream cheese
1/4 cup mild salsa
1 T fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 T chopped cilantro
2 T sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small tortillas
olive oil or cooking spray
Instructions:
Preheat the oven to 425 degrees. Lightly coat a baking sheet or dish with cooking spray or brush with oil.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tightly.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other (Not the end of the world if they are, they just get less crisp). Spray the tops lightly with cooking spray or lightly brush with oil.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
Serve with salsa, sour cream, guacamole and a salad.
Big girl ate two with gusto, and tried to convince her cousin the picky eater that they were really good. Score 1. The toddler stood up in her high-chair and would not sit. She ended up running around and coming back for bites every once in a while. She ate it too, just not in the way we had planned from the beginning. Whatever. I pick my parenting battles and this was not one of them.
Stuff I didn't make my kids eat
My husband and I recently traveled to Prague for a long weekend to celebrate our anniversary and his 40th birthday. The kids stayed with relatives.
Here is some stuff we didn't make them eat:
Mediocre pork schnitzel and potato dumplings. Had to steal hubby's sauce. |
Simple but good Spaghetti Pomodoro at a simple but pleasant family restaurant in the Lesser town, U Zeleného krále. |
Goulash with bread dumplings. |
Pork tenderloin with potatoes au gratin and roasted vegetables. |
Caprese Bruschetta |
Beer at the Pivovar Strahov, the Strahov monastic microbrewery. Touristy but very pleasant, and hubby greatly enjoyed the beer. The cheesecake, not pictured, was also good. |
More St. Norbert's beer at Pivovar Strahov. |
Mulled wine |
Amuse Bouche with monkfish mousse topped with mango gelatin, some kind of peppery sprouts, some dots of sauce, and a crisp bread. |
Mousse from Goat Cheese "Buche Affine" wrapped in Nuts, with marinated green Asparagus and spicy honey Sauce |
Traditional “Prague Ham”served with fine Horseradish Mousse and Cranberry Jelly |
Sea Bass prepared "sous vide" topped with carmelized flowers, Fennel Purée, steamed vegetables,and Pernod Foam |
Roasted Rack of Fallow Deerwith forest Mushrooms, Rowanberries, Kenya Beans, butter Gnocchi and Grand Veneur Sauce |
Chocolate Fondant, raspberry sauce with cinnamon-chocolate mousse and home-made Ice cream from salted butter |
Selection of traditional Créme Bruleéwith seasonal fresh Fruit |
And a few scenery shots:
Voltava river |
Prague from Petrin Hill |
Wenceslas square |
The main square in the old town |
Charles bridge and Petrin Hill |
I have no idea what the kids ate while we were gone, but it was apparently in vast quantities compared to what their cousins usually eat. Also, it probably included candy, since the toddler had learned to say the Swedish word for candy, "godis", very clearly while we were gone.
söndag 30 september 2012
Green pea soup and a sceptical toddler
Green pea soup with horseradish créme fraiche |
When big girl was younger, she was big into soup. She liked carrot soup the best, followed by chantarelle soup and pea soup. I used to make this pea soup for her, which she would gladly eat. It had been a while, so I thought I would try it out on the toddler.
Stirring together grated horseradish and créme fraiche |
chopped onions |
Onions, peas, bouillion, and water |
Mix until smooth, add some milk and a little S&P |
Topped with a dollop of horseradish créme fraiche, with some grilled ham and swiss on the side. |
This is what the toddler thought of it. She ate the insides of her grilled cheese and discarded the rest. Her comment on the soup was, and I quote, "Go away!". |
Here is where the recipe comes from.
Green Pea soup with horseradish créme fraiche
1 tsp olive oil
1 onion, chopped
600 g frozen peas
4 dl water
1.5 dl milk
1 vegetable bouillion cube
1.5 dl low fat créme fraiche
grated horseradish
Salt and pepper
Combine horseradish and créme fraiche to taste. Cover and refrigerate.
Saute onion in olive oil in a stockpot until soft. Add peas, water, and bouillion cube. Boil for 8 minutes. Remove from heat and puree until smooth. Add milk, season to taste, and return to heat, warming to desired temperature. Serve with a dollop of the horseradish creme. Serves 4. If they actually eat it.
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