Savory Cheese and Seed Cookies

Aren't savory cookies just crackers? Well, no, not really. These little guys still  have the texture and appearance of cookies so I think the name is pretty spot on. These cookies are an adaptation of a recipe from Healthy Lunchboxes for Kids. These are a great snack for everyone in our house. I like to eat a couple with a serving of fruit.

Ingredients

- 1 cup grated cheddar
- Scant 1/2 cup butter, softened
- 1 cup whole wheat pastry flour (this flour ground from soft white wheat, rather than hard wheat) or substitute all-purpose flour
- 1 tsp baking powder
- 2 tbsp hulled pumpkin seeds
- 1 tsp baking powder
- 1 cup crispy brown rice breakfast cereal (use white rice cereal if that's what you have)

Directions

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment or a silicone baking mat.
3. Put cheese and butter in a medium mixing bowl and cream together. Add in the flour, baking powder and seeds.
4. Put rice cereal in a plastic zippered bag and break up with a rolling pin. (This is an awesome kid job!) Add to flour mixture and mix everything together, using your hands.
5. Squeeze into small balls the size of cherry tomatoes, roll between your palms, then flatten between your hands. Place on baking sheet and flatten a little more with a fork.
6. Bake 10-14 minutes until golden. Cool on a wire rack. Once fully cool store in an airtight container or freeze.

Makes about 18 cookies

11 Proven Ways to Get Kids to Eat Vegetables

Check out this fantastic post on getting kids to eat vegetables on Summer Tomato!

I have found that all of these tips can be successful.

A couple of other things that I've found helpful is first not ever assuming that a kid won't like something. Offer something as neutrally as you can, even if it's something that you can't stand don't let that colour how you present it! Avoid ever saying something, "oh you won't like that". I overheard this exact comment spoken by a mom recently in the grocery store when a child asked about brussels sprouts.

Something else that I've found useful is giving dishes fun names or naming them after your child's interests. For instance, we eat 'Rugby Soup'. This is really Broccoli and Cauliflower soup, but when we have it, L yells 'Rugby Soup!' and runs over to the table.

Good luck!

DIY Instant Oatmeal Packets

With both my husband and I rushing to get to work in the morning, the dog to take out and Luc to get ready and off to daycare, mornings can be a little crazy for us just as they can be for most families. While I try to have healthy breakfasts planned and made in advance that doesn't always happen, especially towards the end of the week. These DIY Instant Oatmeal Packets have helped to keep us fed and sane on weekday mornings over the past few weeks. These were inspired by a post on Once A Month Mom but I've made a couple changes to make them a little healthier. Not only are these much less expensive per serving than the pre-packaged commercial varieties but you get to control the sugar content.

The skim milk powder and the sucanat may seem expensive when you buy them, but you can make 200 oatmeal servings using this small bag of milk, and about 145 servings of oatmeal from this bag of sucanat! And of course oats are super inexpensive, especially if you buy them from a bulk store (which clearly I did not do this time!) I also store mine in little reusable containers rather than using up plastic baggies . And while quick oats are not quite as healthy of steel cut oats, they are still considered whole grain (nothing is removed, they're just cut up smaller), so you don't have to feel quilty for succumbing to convenience.


This recipe is for the equivalent of one of those little comercial packets which I find is a good toddler serving size. However, I also make double sized portions as adult-sized servings. You can whip up, assembly line style, a dozen of these in about 3 minutes! You could use brown sugar rather than the succanat but not only is the succanat less refined and healthier, but it really tastes better. This recipe is for a really basic oatmeal but you can experiment with different spices as well as adding dried fruit.

DIY Instant Oatmeal Packet (1 serving)

- 1/4 cup quick oats
- 1 tsp instant milk powder
- 1/2 tbsp succanat
- pinch sea salt
- pinch cinnamon

Mix all into a small resealable container and store in the cupboard for use on those crazy mornings! To use add contents to a small bowl, add 1/2 cup of boiling water, stir and let sit for 2 minutes. Enjoy.

If you have a little more time on your hands here are a couple of my favourite Oatmeal recipes: Chocolate Raspberry Oatmeal and Birchermuesli!

Activity: Food Memory Game

I was originally going to include a photo in this post of L enjoying playing this memory game, HOWEVER he is covered ears to toes in a strep rash and in a couple years he probably won't appreciate having his picture posted on the internet covered in gross red splotches. We took him grocery shopping and a man in the parking lot saw him and made a disgusted face! Even though Ldidn't notice, I still felt like giving him a big cuddle and that guy the dirtiest look I could muster :(  Anyhow, I hope you like this little game I made as much as we did!

How to Prepare

Follow the link below to get started! Just download the images and either print on cardstock or laminate the sheets after printing and then cut apart (I don't have a laminator but I've become a big fan of these self-laminating sheets).

How to Play

This memory game is suitable for young toddlers all the way up to older preschoolers, depending on how you play it. For younger toddlers make this into a simple matching game using only one set of images. Have all the pieces facing upwards, pick out one image and ask the child to find another one just like it. For this age group also use this as a word excercise identifying both the foods pictured and what colors they are.

For older toddlers and preschoolers, start out the memory game by choosing only two sets of cards (4 cards total) and lay them face down. Flip one card face up. Pick a second card and flip it up. See if it matches the first card.  Continue to flip up cards until one matches.  Take the matching pair of cards and put them next to your child. Put the rest of the game cards face down again and repeat the game.  Try to remember the cards you have flipped over. Make sure to keep the cards in the same place in the layout.

To make the game more challenging as your child is ready, take one turn flipping only two cards, so that your child has to remember where the matching card is. You can then add more sets of cards until you are able to use both entire sets.

Also...

You can also use these cards as part of a refrigerator/pantry scavenger hunt to find the corresponding item when the memory game gets boring!

Download the full-sized game cards here! 

Turkey Harvarti Pinwheels with Basil Mayo

I'm back at work this week after being off to help out my incompacitated husband after surgery. He still has an arm in a sling so it's up to me to do most of the chores, looking after Luc, etc. What that means is that I'm really relying on fast and fuss-free food, just like these pinwheels.

Pinwheels make a great part of a lunch. They are super quick and easy to make, more fun presentation-wise than a sandwich, and easier for little hands to manage. Also, now that there are so many more choices of nitrate-free natural deli meat so there are more options for fillings, including this one, which is a favorite around our house. You can substitues chicken for the turkey of course and another kind of cheese if you'd like as well (shaved baby parm sprinkled over top of the meat tastes awesome -- Luc perfers its more mild taste than Parmigiano Reggiano). This below recipe is just for one, but I usually make some for all of us, assembly line-style.

Turkey Havarti Pinwheels with Basil Mayo

- 1 6" whole grain tortilla
- 2 slices nitrate-free turkey deli meat
- 2 slices havarti (or cheese of your choice)
- 1 6" stalk celery, quartered lenthwise to get a skinny stick
- 2 tsp plain cream cheese
- 1 tbsp mayonnaise
- 2 tsp minced fresh basil

In a small bowl or ramekin, mix mayonnaise with fresh basil and set aside.

Lay out your tortilla, and smear the cream cheese over the last inch of the edge on half of the tortilla (the cream cheese will be your glue to hold the whole thing together). Spread the remainder with an even layer of basil mayonnaise. Lay the turkey slices on top, then layer the cheese. Place the celery stick at the lower edge and roll up as tightly as you can, pressing lightly to seal the edge. With a very sharp knife, slice the roll into even slices. Pop the two ugly end pieces in your month to pretend they were never there.

Indian-Inspired Chicken Soup

This soup is just a little more work that most of the recipes that I post here, but as long as you have an immersion blender (and you should, they're awesome! I have this one and I love it) then it's really not a big deal.

This recipe came about by taking my favorite parts of several real Indian soup recipes and combining them. The result is that this "franken-soup" is no longer very authentic (hence, 'Indian-Inspired) but it's really very tasty and wonderfully warming for fall and winter.

Keeping the chicken in quite large chunks to start makes it easier to remove the chicken when it's time to puree the soup. Then you can quickly chop the cooked chicken and add it back into the soup as more manageably sized pieces. This recipe is suitable for munchkins over 10 months.






















Indian-Inspired Chicken Soup

- 1 cup uncooked chicken breast,  large dice
- 1/4 cup onion, chopped
- 1/4 cup celery, finely chopped
- 1/4 cup carrot, finely chopped
- 2 tart apples (or if sweet, omit sugar), pared and chunked
- 1/4 cup butter or ghee
- 1/4 cup all-purpose flour
- 1 tsp curry powder (preferably Madras)
- 6 cups low sodium or homemade chicken broth
- 1 tomato, peeled and chopped
- 1/2 med green pepper, finely chopped
- 1 tbsp flat leaf parsley, minced
- 1 tsp salt
- 1 tsp granulated sugar
- 1/8 tsp ground black pepper
- 1/8 tsp ground mace (or substitute a pinch of ground nutmeg)
- 2 whole cloves
- 1 cup cooked Basmati rice

Cook chicken, onion, celery, carrots, and apple in melted butter un a large saucepan over medium heat until softened and fragrant.

Stir in flour and curry powder and cook 1 minute. Gradually add chicken broth, stirring constantly. Stir in all remaining ingredients. Cook, covered, over low heat until chicken is tender, roughly 20 minutes.

Remove and reserve chicken with a slotted spoon. Fish out and discard the cloves.

Using an immersion blender, puree the soup until it is smooth (Alternatively you can work in batches in your blender or food processor). Give the chicken a rough chop to make the pieces bite-sized. Stir in cooked rice.

Enjoy!

* Serves 4-6

Luc is 2!

Actually he turned two on the 6th, but we've been out of town since then without...gasp...internet access! I can't believe how big my little boy is getting. He seemed to lose his 'babyness' overnight, and what he can do and how well he can communicate now just amazes me compared to only a month ago. 


Yesterday he told me that there where "birds flying in the air" complete with flapping arms. This was his longest sentence yet and contained two words he's never said before! 

Luc had a small but very happy birthday party at home with people close to him and managed to get completely spoiled. For the party, I made these really yummy-- but not even a little bit healthy-- cupcakes. I went classic with Dark Chocolate Cupcakes with Vanilla Buttercream Icing. I used my favorite chocolate cake recipe which I highly recommend as it's not only super quick and easy, it'll stay super moist for 3 days covered at room temperature . Also, they must've been good because Luc learned the word 'cake' solely from seeing and eating these on his party day. 


So when you're feeling indulgent, you can find the recipe here. To make it into cupcakes simple cut the cooking time to around 12 minutes, keeping an eye on them and checking with a toothpick until it comes out clean. 


I always make my own icing because not only does it take about 5 minutes but I find that the canned ones taste like plastic. I love this cake recipe iced with a Chocolate and Espresso Icing but that's not exactly kid-friendly, so I tried a Vanilla Buttercream Icing that turned out wonderfully. Next time I make these, I'm going to try subbing out the vanilla for peppermint extract and make Dark Chocolate Cupcakes with Mint Buttercream Icing...YUM!

Recipe Shout-Out: Amazing Grilled Cheese

This Grilled Cheese with White Cheddar, Carmelized Onions and Sage recipe from Gaby over at Broke-ass Gourmet is super easy and insanely delicious.  Luc and I both inhaled them. It's just not the same without  white sourdough bread so don't be tempted to sub in something healthier -- sometimes it's just not worth the compromise. Next time you have a craving for some goey cheesy goodness make this super flavorful sandwich, you will not be dissapointed!

Strawberries in Ginger Cream

I work Saturdays, a fact that would be a major downer except that where I work just happens to also be the site of one of the best farmer's markets in the city that day. 


Last Saturday, I didn't mean to buy anything, we had our CSA box coming and we didn't really need anything, but I just couldn't help myself when I was walking through and caught the strongest whiff of strawberries imaginable that stopped me dead in my tracks. Most supermarket frankenberries shipped from California look beautiful but have almost no smell, even with your nose pressed right up on them. These fresh local strawberries by contrast smelled of sweet fields still kissed by the sun. They were irresistible and I bought two pints.

After eating them straight up, this recipe is my second favorite way to enjoy strawberries. Due to the strawberries and honey, this tasty little number is suitable for babies over age 1. 

Strawberries in Ginger Cream

- 1 cup sliced strawberries
- 2/3 cup plain yogurt
- 1 tbsp good quality honey
- 1-2 tbsp very finely chopped crystallized ginger


Mix all of the above ingredients in a medium bowl. Divide into individual serving bowls and enjoy!


Serves 4.

Peachy Keen Creamsicles

It's been a really cool and insanely rainy Spring around here and I couldn't be looking foward more to the arrival of Summer. Because we don't really have the funds to go on a proper vacation this year, we're going to spend the Summer making an effort to explore our own city and surrounding area. While it's natural to be curious about new places, I think its easy to fall into ruts and routines about what's familiar. I'm actually really looking forward to pretending to be a tourist in our own town.

Now that Summer is officially just around the corner (YAY!), it's time to whip up some nice cool treats. Commercial popsicles, creamsicles, and ice pops are full of artificial colors and flavors and since its just so darned easy to make your own, why bother going to the store? This is really a great treat or dessert for the whole family.

These can also be made appropriate for munchkin's under age one and vegans by substituting agave syrup for the honey and using unsweetened rice milk instead of cow's milk.

Peachy Keen Creamsicles

- 1 cup peach slices, fresh or frozen
- 1/4 orange juice
- 2 tbsp honey
- 1 tsp vanilla
- 1/4 cup yogurt
- 1/4 cup milk

Blend all of the ingredients in a blender until very smooth. Divide mixture into 6 ice pop molds (depending on the size of your mold, you may have a little left over -- that's just a little smoothie for the person doing the blending). Freeze overnight.

To unmold, just dip into a cup of warm water for a few seconds to loosen and enjoy!

* makes 6 creamsicles

Whole Grain Honey Sesame Cookies

I've been feeling stressed because our dog sustained a head injury and cost us a fortune in vet bills and when I'm stressed, cooking and baking help me to relax. I find it relaxing to not have to think too about anything for a little while besides what I'm doing with my hands and getting into a rhythm of washing, chopping, rolling, stirring... Plus, there's always a little thrill of accomplishment when things work out well.  

These cookies are one of things that I made recently and they were a big hit with my son. These uber-healthy cookies are adapted from the granola muncher's classic, Diet for a Small Planet. Full of whole grains, healthy fat, calcium, and fibre these are cookies that you don't have to feel guilty about eating or feeding them to your little ones. 

Whole Grain Honey Sesame Cookies

- 1/2 cup honey 
- 1/2 cup coconut oil, melted
- 1 egg, beaten
- 1/4 cup milk (cow, almond, coconut -- your choice)
- 1 1/4 cup oats, ground to a flour
- 1 cup whole wheat flour
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 3/4 cup sesame seeds, toasted
- 1/2 cup dried currants (or chopped raisins)


Preheat oven to 325 degrees Fahrenheit. In a dry skillet, toast sesame seeds over med-low heat stirring regularly until lightly toasted and nutty smelling. Meanwhile, grind the oats into a flour using either a coffee grinder or a food processor. 

In a large bowl, blend together the honey, coconut oil, and egg. Stir in the remaining ingredients. Dough should be quite stiff.


Drop batter in approximately 1 tbsp size amounts onto a greased baking sheet. Flatten each gob of batter with moist fingers and bake in your preheated oven for 12 minutes, flipping halfway through. Let cool on a wire rack before storing in an airtight container. 


*TIP: measure the oil first and add to bowl and then use the same measuring cup to measure the honey -- it will slide right out into the bowl.


* Will keep for up to 4 days in an airtight container or freeze for one month.

North African Snack Bites

I'm always trying to find new snack ideas and recipes to keep snack-time interesting. I adapted this recipe from on on Food.com. Not only is this snack full of energy, ultra easy and involves no cooking, but it's also a fun recipe to get young kids helping you out in the kitchen. They can press the 'on' button to make the food processor whiz and then help roll the mixture into balls and swirl them in the toppings. These snack bites are suitable for everyone in your family over the age of 1 and I would be shocked if they didn't disappear quickly into even the pickiest munchkin!




















North African Snack Bites

- 1/2 cup peanut butter (or sunflower butter)
- 1/2 cup honey
- 1 cup wheat germ, toasted
- 1/2 cup powdered milk (I used whole milk, but skim would be fine) 
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sesame seeds, toasted


In a dry skillet, toast the wheat germ over med-low heat until golden and fragrant, stirring frequently. Remove once done to the bowl of a food processor, then add the sesame seeds to the skillet and toast similarly. When toasted, remove to a plate. 


Add peanut (or sunflower butter) to food processor bowl, along with the honey and powdered milk. Whiz until well combined. 


Place the shredded coconut on another plate. 


Form the peanut mixture into balls and roll in the topping, either both or separately, your call.


Transfer to an airtight container lined in waxed paper and chill in the fridge. They will keep for up to 4 days. 

 

Recipe Shout Out: Baked Vegetable Samosas

These Baked Vegetable Samosas from Simply Life use ready-made wonton wrappers so they are so quick to make and the fragrance of the filling makes it difficult to wait until you stuff the wrappers before digging in! I followed the recipe exactly except to cut out the chili in order to make them toddler friendly. I have also had great success with freezing these. Just freeze uncooked samosas in a single layer on a baking sheet, then transfer to a large freezer bag. There's no need to defrost before baking, just add approximately 2 minutes to the baking time. Hope you enjoy these as much as we did! Follow this link over at Simply Life for this tasty samosa recipe.

Herbed Mushroom Sandwich Spread

Happy belated Mother's Day! We went away to visit my parents and spent much of Monday afternoon sitting in a rural hospital waiting room since Luc had a terrible ear infection -- other than that it was a good weekend out of the city!  This is the second ear infection in two months so I really hope that he isn't one of those kids that constantly have them...fingers crossed.

Onto more delicious topics, this spread is really yummy. It tastes like concentrated homemade Cream of Mushroom soup. However good it tastes, I could not make this recipe look anything other than gross in a picture and so this is a picture of Luc's lunch that featured this spread. He gets a kick out of eating shapes he knows so anything shaped like a star, heart, ball, or circle goes down well these days. Also delicious served with crackers or crispbreads, both for munchkins and adults. Suitable for babies from 8 months, just cut bread spread with this mixture into a tiny dice once baby shows interest in finger foods.

Herbed Mushroom Sandwich Spread

- 1 1/2 cups sliced white button mushrooms

- 2 shallots, diced
- 1 tbsp butter

- 3 tbsp fresh flat-leaf parsley, chopped

- 1/4 cup softened cream cheese

In a large skillet, melt the butter over med-low heat. When bubbling slightly, add the mushrooms and diced shallots and cook, stirring occassionally, until both are softened, about 8 minutes. Stir in chopped parsley.

Let mushroom mixture cool while the cream cheese is softening.


Whiz mushroom mixture with cream cheese in a food processor until fully combined and creamy.

*will keep in the fridge for 1 week

Avocado and Apple Puree

Avocados, rich in healthy fats, antioxidants, and fibre are a great food to incorporate into your child's diet. Paired with apple, it's an easy sell.This is a quick and deliciously creamy homemade puree suitable for babies from 6 months, once they've had both individually. Also makes a great breakfast alternative for toddlers and older kids...just call it pudding! 

Avocado and Apple Puree

- 1/2 ripe avocado
- 1 large sweet apple (I used a Gala)


Peel and coarsely chop the apple. Lightly steam using a steamer insert over a saucepan, or microwave for on high for two minutes in a loosely covered glass container. Let cool slightly. 

Scoop out avocado flesh and add along with the apple to the bowl of a food processor. Whiz until smooth, adding water to thin is necessary. (For

* Makes 4 baby servings or 2 toddler servings
* Can be refrigerated for up to 2 days with cling wrap pressed into surface, it will discolor somewhat but it'll still taste fine.

Great Tip for Feeding Toddlers Soup

I love making soups. I love eating soups. However, I do not love trying to feed my toddler soup. But, I also don't like making separate meals if I can avoid it (exceptions are made so that we can enjoy an occasional spicy meal!) . Today there was a great tip on Parent Hacks for dribble-free soup that I'm going to try!

For those of you with toddlers, how do you tackle soup?

Turkey and Mango Quesadillas

I had some frozen leftover turkey from Easter, but you could of course always use leftover cooked chicken to make these quick and fresh tasting quesadillas.I didn't include amounts for the filling because really, you can just eyeball it - just be careful not to overfill or it will come tumbling out as you try to eat. This quesadilla was completely gobbled when I put half of it in Luc's packed lunch. 

While there is nothing in this sandwich that makes it inappropriate younger babies, it's really best for older infants and toddlers fully able to eat finger foods.  You can either cut it into little squares for younger ones or cut into 4's as below for older toddlers, kids and adults.

Turkey and Mango Quesadillas

- cooked shredded turkey meat (or chicken)
- diced ripe mango
- Monterrey Jack cheese
- black pepper, to taste
- minced cilantro
- 6 inch whole wheat tortilla


Assemble the quesadilla. Only put toppings on one half of the tortilla and then fold it over. I like to put some cheese both first and last to make sure the whole thing melds together as it melts. 

In a frying pan on med-low heat, melt a tiny pat of butter (or you can spray the the pan with cooking spray,  but it doesn't taste as good). Press the quesadilla down occasionally as it cooks to flatten to make it easier for little mouths to eat. Cook until golden, melty, and yummy. Allow to cool somewhat before cutting to keep the goodness from escaping. 


* makes 1 adult serving or 2 toddler servings

Book Round-up: Teaching Kids Where Food Comes From

I believe that it's important for kids to make the connection of where food comes from beyond the grocery store. With the increase of the world's population that live in cities, children are losing sight of the fact that actual people grow our food. We have come far from the era where most of us lived on the family farm and the majority of us are exclusively consumers rather than producers of our food. This disconnect is important because food is something that we not only rely on for our health and well-being, but also has significant cultural value and the choices about how that food is produced have major impacts on the environment that our children will grow up in.

Many kids don't know what eggs are, that apples grow on trees, that bacon comes from pigs, that milk comes not from a jug but from a cow, or that vegetables grow in dirt. Thousands of 8 year olds in the UK think that cows lay eggs.

Beyond making the connection with books and with your kids in the kitchen, give your munchkins the opportunity to appreciate hands-on the sights and smells of food production by taking them on a visit to a farmer's market, take a trip to a local farm, go on a family u-pick trip, volunteer together in a community food garden, or start your own veggie patch and get their hands in the dirt. Children are naturally curious to explore and understand the world around them, it's up to us to offer the opportunities to develop a healthy appreciation of real food and where it comes from that will hopefully last a lifetime.


0-2 YEARS

Spot's Harvest by: Eric Hill


Very cute, simple and bright book in the beloved Spot collection. Spot and his monkey friend pick apples and pumpkins and enjoy their harvest as pie and hot apple cider.









Growing Vegetable Soup: Lap-Sized Board Book by: Lois Ehlert

Incredibly bright and graphic, this book follows a father and child as they plant, water, tend, and eventually pick vegetables. They take the vegetables home and make them into tasty vegetable soup. Even has a recipe for that soup at the end of the book! Such a good book.




3-5 YEARS

Out and About at the Dairy Farm by: Andy Murphy

Fun and concise introduction to where milk comes from. Introduces children to calves, heifers, and milking cows and is filled with facts to appeal to this age group. It even includes a recipe for homemade ice cream!











Pancakes, Pancakes! by: Eric Carle

In this super cute book, a very determined little boy wakes up hungry one morning and decides that he would like pancakes for breakfast. His mother sends him out on their farm to gather all the ingredients she needs to make them: milk from the cow, eggs from the chicken, and flour from the mill. 




4-8 YEARS





Oliver's Fruit Salad by: Vivian French

Oliver helps his grandfather grow and pick fruit from the garden, but he refuses to eat any of it. That is, until Oliver helps grandpa make a big and delicious fruit salad that proves just too much to resist. This bold and colorful  book helps encourage kids to try something new.










The Vegetables We Eat by Gail Gibbons


This book describes all the families of vegetables from how they are grown to how they get to the supermarket or farm stand. Filled with interesting facts as well as information for kids on how to take care of their own garden. A wealth of information presented in a fun kid-friendly format. 





The Milk Makers by: Gail Gibbons

Describes every possible step in the making of milk, from what the cow eats all the way to your family's breakfast table. Very detailed and accurate but also still very entertaining and easy to read.







 
 9-12 YEARS

Bread Comes to Life: A Garden of Wheat and a Loaf to Eat by: George Levenson

This book, written in rhyme covers a lot of ground, following a mystery baker growing wheat, grinding flour, mixing, shaping, and baking bread. Full of fantastic photos and includes a recipe for whole wheat bread. A perfect intro before getting your children to help you make their very own loaf.




For Parents


Kitchen Literacy:How We Lost Knowledge of Where Food Comes From by: Ann Velesis



Written by a noted historian, this book traces the path that has led people to become disassociated from the origins of their food, from the role manufacturers, to urbanization, to transportation systems. This book is fascinating fun read and a good start, but it doesn't fully delve into what we can do and issues of poverty as much as I would like. However, I would still recommend it for those who are interested in this issue.




Disclaimer: If you click through on these links and purchase these books from Amazon, I will earn a dollar or two -- which goes towards my food budget. However, that has nothing to do with why I have posted this selection of books and by all means, if you are interested in them take them out from your local library or purchase them from your favorite seller.

Better Than IKEA Swedish Meatballs

These meatballs have evolved from several recipes and over the course over quite a few remakes and adjustments. I don't pretend that they are at all authentic, but who cares, they taste good and that's what matters. 

In a flagrant display of cultural insensitivity I served these Swedish meatballs with leftover polenta, however, the more traditional accompaniment would be boiled new potatoes and lingonberry (or cranberry) preserves. You could also have fun and serve these as part of a traditional smorgasbord either for a party or have it as a weekend family meal just because toddlers and preschoolers would love having a variety of little nibbles to choose from. Herring, eggs, salads, shrimp (this shrimp recipe is really good), pickles, sausages, and cheeses are traditional, but you could start your own tradition with components that appeal to your family. Due to the milk, this recipe is suitable for for babies over age 1.

Swedish Meatballs

- 1/2 cup dry breadcrumbs
- 1 very small onion (about 1/2 cup), minced or whizzed in food processor 
   until very fine
- 1 lb ground beef
- 1 egg, slightly beaten
- 1 tsp salt
- 1/4 tsp ground white pepper, or to taste
- 1/2 tsp ground allspice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3/4 cup beef broth
- 1/4 cup sour cream
- 1/2 cup milk


In a large bowl, combine beef, onion, salt, breadcrumbs, pepper, and allspice. Mix well (hands work best). 


Roll into meatballs about 3/4" in diameter. 


Melt butter in a large frying or saute pan over medium heat. 


Brown meatballs on all sides, working in two batches, removing them to a large plate when they are done. 


Lower heat somewhat and add the flour all at once to the drippings left in the pan, scrapping up any browned bits. Add the broth, a little at a time, and whisk until smooth. Add sour cream and milk. Bring to a simmer, stirring constantly until sauce is thick and smooth. 


Add meatballs back into the pan, gently coating in the sauce and letting them warm through. Test one for doneness (there should be no pink).


* Makes 30 meatballs
* These reheat well although the sauce won't look as appealing.
 

Staple Recipe: Creamy Crockpot Polenta

Please excuse the fact that there is no picture of this recipe, I forgot to take one, but I was so excited about it that I couldn't wait until I made it again to post about it!


I have always struggled with polenta. I dislike instant polenta's texture and I find the fact that I have to babysit and stir regular polenta for 35-40 minutes tedious in the extreme.


I have now found the perfect solution! Regular polenta cooks up creamy, smooth and amazing in a slow cooker. I've adapted this recipe from one in The Italian Slow Cooker. Made as posted, this recipe is suitable for toddlers over 1 year but you can make it with all water and serve to babies over 10  months. This is a recipe for basic polenta, but you are really hindered only by your imagination with this one -- I've posted a couple simple variations at the bottom to get you started. Polenta is a great side-dish and is especially good with a meat or mushroom ragu as is, but you can also spread it out on an oiled baking sheet, chill, and cut into diamonds or rectangles and then bake or grill them and use for snacks or as bases for appetizers.

 Creamy Crockpot Polenta

- 1 cup coarsely ground corn meal (the old-fashioned kind NOT instant or 
  quick-cooking)
- 1 tsp salt
- 2 1/2 cup water
- 2 1/2 cups whole milk

Stir all ingredients together in a large slow cooker. 

Cook on high covered for 2 hours, stirring once halfway through. At the end or the 2 hours, give it another good stir and check if it needs more liquid -- if so add a little water or milk to thin. Let cook another 30 minutes until thick and creamy. Serve hot.


* Makes 6 adult-sized servings
* Polenta will keep in the fridge for 3 days but is best freshly made.



A COUPLE VARIATIONS: 

Add chopped fresh sage along with 1/4 cup grated asiago and 1/4 grated parmesan....YUM

For breakfast: Top with milk, cream, or yogurt, honey or maple syrup, and fresh or dried fruits

Share your favorite variations!