pretty spoons

I'm not much of a shopper for enjoyment, but I did buy one thing while I was in France. I found these little boiled egg spoons in a home-goods shop. They are made in Italy, plastic, not expensive and I just LOVE the colors. We eat boiled eggs fairly often, but I also enjoy using them with yogurt etc. They make me happy. M likes to choose her color and thinks they are pretty too. I think these would be great baby food spoons, but we're beyond that now... We also use them for jam in the mornings, and if we even have a party again would be nice for condiments...

Do you have a favorite dish, bowl or glass that seems to make a meal or an eating experience even more pleasurable? (I couldn't find them online for a link.)

Lovin' my new griddle, do you griddle?

OK, here's my griddle. Never grew up with one, but I love it!! I can make two McMommy sandwiches at once, or 3 grilled cheese and not have to have 3 pans going, or pancakes in two batches instead of five! My best recent kitchen addition...

Anything that I use and saves time is a big bonus when it comes to feeding a family for years to come!

Do you griddle?

update: produce bags verdict

from my readers, lots of "Yes, tell me about the produce bags too!"

1 works kind of
2 works really well
1 dire warning that produce has to be VERY DRY or its a mess.

I'm convinced! I'm going to give them a try!

Readers let me know, what are your useless kitchen gadgets? Are "produce bags" one of them?

I'm as much of a sucker as the next gal. I watch the Slap n Chop infomercials and think, "I could make salsa, lots of it! I use onions all the time, this will make it so much easier!" Ditto the Vidalia chop thingy above. I watch the Food Network occasionally and saw Sandra Lee during Money Saving Meals use it all the time. I forget that the thing is always on the counter, and someone else is there to clean it up. By the time I have gotten up on a chair to get *Gadget down, put it together, wash it, put it back away, it is definitely NOT a time-saver. Maybe if I had a massive kitchen with unlimited storage...

A few batches of salsa later, and a few onions down and the thing is just collecting dust now. My Target Santoku knife does the job pretty well.

Gadgets/extras I have that I don't use:

Slap n' Chop

Vidalia Onion Chopper

lemon juicer (handle thingy)

food processor

bread machine

compost bin (I've taken to just using a big bowl that is easier to wash...)

Gadgets I love:

rice cooker

rotating cheese grater thing (like at Olive Garden)

chip clips

salad spinner

waffle iron

griddle (not a gadget, but a special pan...)

fondu pot (annual cheese blowout, broth and veggies, chocolate dessert)

cheese slicer (handle with a wire)

water bubbler

mortar and pestle (herbs and Chai tea time...)

immersion blender (with little container to "process" food)

Gimmicky thing I really want to buy, but want to hear from you all. Do any of you use those Produce Bags (As Seen on TV!) that are supposed to make your lettuce etc last 5 times longer? Do they work? Are they a gimmick?

knives and kids

It's easy to want to protect our kids, or over-protect them. (I would know, my kid is the only one wearing a helmet on her scooter on the block...)

Sometimes that urge to protect can hinder their development. I've seen 3 and 4 year olds using forks with rounded ends meant for much younger children, which can be really frustrating for them.

As Maria Montessori says kids come from, "Help me do it myself."

Here are a few knives we have found most helpful and notes about using knives with kids.

1) always supervise a child with a knife

2) eat family meals together so they can watch you use a knife and learn from you

3) make the task appropriate. Your 3 year old can't cut steak, but she can cut bananas.

4) watch that the child can master a skill before moving on.

5) consider kids' cooking classes. We attended a fun one on knife skills when M was just 4. She learned about curling her fingers under like a "bear claw." When I help her cut, all I do now is say, "Bear claws!" and she tucks her fingers under.

6) have the right tool for the right job (see below)

7) be sure the child is stable-standing or seated

8) be sure the cutting area is stable, use a just-dampened paper towel under a cutting board so it won't slip...

Remember, each child is different in their interests and skills. One child may be more adept at using the knife than another. Watch your child and see if any of the options below might work..

Lettuce knife. Great for kids helping with meal prep. Here is M at 4 cutting green beans. A mom at school told us about this knife. Her son has been chopping veggies since he was three. (He is way better than M at this...)

Ikea knife, nice handle, great starter knife. There is some serration, so be sure to monitor use. Good for cutting bananas, soft fruit...

Fancy kids'-set knife. Right size, good to have with meals. Not too risky.

spreader used for... spreading. Cream cheese, nut-butters, hummus... (On sale at Target after Holidays, mine was 4 for $1...)

What are your tricks with knives, or tools for the kitchen with kids?

when you didn't grow up with family meals

I recently talked with nutritionist, mom and blogger Maryann Jacobsen from raise healthy eaters blog.

I'm impressed with her menu plans, and her thorough posts with practical advice on-raising healthy eaters. Many of my clients were not raised with family meals and feel overwhelmed and intimidated by planning meals and structure. (I was raised with family meals and still often feel intimidated with planning and cooking sometimes.) Maryann did not grow up eating family meals. I asked her a few questions.

What is most challenging about family meals?

I think it's the lack of confidence. For people like me who never learned how to cook, making meals for a family can be very intimidating. When new meals are complete failures it's tempting to throw in the towel and admit I'm just not good at this. But I know it takes time and failures are part of that process. I think the slow cooker is key for any new cook. Not only are the meals easy to prepare buy they usually end up tasting pretty good. It's a great place to start.

What is most fun/surprising about family meals?

How much fun I have with my kids at mealtimes. I complained a lot when my daughter started on finger foods and felt like I was spending my whole day feeding her. But then I realized that this is where we have the most fun. Now that I have two kids the kitchen table is definitely where we laugh and connect the most. It's such a great way to bring the family together. I realize now it's not about making perfect meals, it's about the connection. And since my kids are young (11months and 3 years) I plan to get really good at it by the time they are older and eating more.

I'm also surprised how much easier it gets with time. As I collect recipes that work for our family the whole process runs smoother.

Thanks Maryann! I was thinking about this on the way home with my bone-in pork chops the other day. I finally have it down, but I have overcooked, burned, under-cooked and had to reheat-even microwave food while we were waiting with full plates! Learning to cook is a process, and mistakes are inevitable. Enjoy the process, celebrate and repeat success, start slowly!

Start with what you are eating now. Get the structure down, the fun part of connecting with your family, then branch out and add more when you feel ready!

Mommy MD Guides

The best advice I get from my pediatrician usually involves some anecdote about what she did with her kids. (Toothbrushing for example or potty-training.)

Recognizing the value of her advice as a doctor and a mom is part of why I share what goes on in my own home with my readers and clients. I know that being a mother made me a better doctor and is part of what makes me effective as a childhood feeding specialist. Readers and clients tell me that the stories that help them most are my accounts of dealing with my own feeding issues –from M's public melt-down over snack to her acceptance of a new food or her low milk intake. EVERY parent works hard at this. In the spirit of the Mommy expert, I recently contributed to a cool project called Mommy MD Guides. Mommy MDs share their pregnancy and child-rearing tips form their own homes– grounded in their medical knowledge and training. I hope you'll check it out!

intake analysis (diet diary)

One tool that is proving so helpful to my clients is the seven day intake analysis. I ask families that I work with to keep track of what their child is offered and what they eat for 7 days. Hydee, FFD's fabulous pediatric nutritionist then works her magic. She breaks down macro and micro-nutrients and then I go over the report with families to review schedules, intake and areas for improvement. My clients LOVE the information because it usually brings peace of mind. This is a case where more information helps them relax and do a better job with feeding.That mom who worries about protein?

Finding out her child is getting plenty allows her to relax and back off the pressure with feeding.

The dad who thinks his daughter is eating too many calories?

Finds out she is getting within the recommended amount. That reassurance allows him to focus on doing his job– providing regular and satisfying meals and snacks and gives him the courage to stop restricting her intake. He can let her do her job- deciding how much to eat.

(Division of Responsibility)

The mom worried about fruits and veggies?

Finds out her three year old is low on fats and Vitamin E. Learns that she's pretty close on fruits and veggies. Adding fats helps those veggies taste better and improves texture and the child enjoys and eats more.

If you would like to explore having an intake analysis and consultation with our team, call 1-888-848-6802 or email katja@familyfeedingdynamics.com

mortar and pestle and home-made Chai

This is a comment from "Harpy" to the pesto posting...

A fun way for kids (or anyone really) to make pesto is to use a mortar and pestle. You get a different taste and texture to using a blender or processor, as when you pound the basil leaves, you "bruise" them and release the aromatics. There's a stronger scent and thus a different taste. You can note the colour of mechanically blended pesto is much lighter green than the pesto pounded by hand, something else it might be interesting for children to note, as well as the texture changes the more you pound. (You can get good big granite mortar and pestle sets for $20-30 these days, they're very useful.) I find adding a little fresh lemon juice to the pesto adds another taste dimension, as do different kinds of olive oils. Adding coarse salt, like celtic or sea salt helps grind everything up.

Another idea for mortar and pestles with kids from Family Feeding Dynamics...

home-made Chai tea (makes 2 cups)

2 inches of cinnamon stick

6-8 cardamom seeds

1 tea bag (use after you serve the kids)

1 cup of milk

1 cup of water (just use half water/half milk, can increase quantity for more servings)

Crush the cinnamon and cardamom with mortar and pestle. Let kids help as appropriate. Heat the water and milk on low. Add crushed spices, note the smell. Let steep a little while. Careful not to let boil or scorch. Pour milk through a sieve for your child, then add tea bag to steep for you. Pour through sieve. Add sugar or preferred sweetener to taste and enjoy! I prefer this to the powdered Chai mixes because you can control the sweetness and its so clean and fresh tasting– not muddied by too many ingredients.

Composting, does it have to be so hard?

It's one task I truly hate (even more than cleaning cat-litter boxes...)

First there is the crock on the counter-top for scraps that-though odorless when shut-emits the moldy smell every time I open the lid. Then, it's one more thing to deal with. I take it out, climb through hostas, take off the lid which has been chewed on by squirrels (?) then dump in the scraps and liquid. I have to then stir it, being careful not to scrape my knuckles... In short, I hate it. I think I may have some useful compost next spring-after two seasons of composting in our northern climes. I wish I had shelled out $300 for a tumbler, but this one was $35 from our local community center.

Its one of those things that I don't like doing, but I feel guilty if I don't, like washing and re-using plastic sandwich bags...

Here is an article about counter-top worm compost. Sounds good (except for the great worm escape part) but I'm not rushing out... 

Does anyone use worm composting? 

What are things you hate to do, but do out of guilt? Nutritional? (Home-made organic baby food?) Environmental?

kid fun in the kitchen

I have a photo of my brother around age 2 spinning the lettuce dryer. Of course it was orange- as was the kitchen in the early seventies- but its still a great activity for kids.

Here is M drying lettuce in her spinner. The ones with the cord seem to work the best. We got ours at Target for under $10. We had a fancy one with a plunger-type mechanism that never seemed to get the lettuce dry enough.

Especially at the farmer's markets, the lettuce might have more dirt and yes, even bugs in it (there is a price to pay with organic sometimes) so washing is important to me. Though its extra work, and generally one of my least favorite tasks, I think the taste is so much better than the pre-washed bags of lettuce that its worth it. Spend the extra time and money on the things you prize. Love fancy cheese? Organic milk? Strawberries? Nice fish? Hot-dish? A roast on the weekend? 

Farmer's market lettuce

In the height of the summer, the lettuce is so fresh and often cheaper than in the stores. Check out mid-week markets that don't have the crowds and hassle (or "pleasant hubbub" depending on your point of view and goals for the day) of the weekend markets. There are many sites with free parking where you can get in, grab your produce and get home. Ask the farmer about how they farm. Many do not have "organic" designation, but still are passionate about farming in a very safe, often chemical-free and sustainable way.

I soak the lettuce several times in cold water and have M spin it dry and poor out the water until there is no grit. Then I keep it in the spinner in my fridge if I have room, or put in a veggie bag and use it over a few days, so at least I wash once only. M is still  bit wary of lettuce, but sometimes she will eat it (especially the paler leaves.) She enjoys all the goodies that go on the salad, like tomatoes, cucumbers, Craisins so we give her a larger share of those, and a few lettuce leaves which she may or may not eat.

We just planted our first-ever lettuce in a window-box in the back yard. I'll keep you posted!

Happy Spinning! 

organizing recipes

It used to make me crazy when I couldn't find a recipe I wanted. Was it in my recipe box? That Cooking Light from 2 years ago? Joy of Cooking? etc.

I also didn't like getting my nice books all dirty or saving magazines. I started a 3 ring binder with plastic sleeves a few years ago and have been really happy with it. Its a little extra work at times, but has a lot of benefits.

You can display and protect handed-down recipes. See Grandma's lemon loaf in her handwriting.

You can tear pages out of magazines and save space by throwing the mags out when you're done.

You can tape the recipe cards you already have to a blank sheet.

You can add and cull easily.

Make up your own categories like sides and salads, dinner under 30 minutes etc...

No more blank sheets flying around when you're mother-in-law sends you a recipe or when you print one off the food network or epicurious websites.

You can remove a page and tape it onto a cupboard for reference at eye-level while you're getting messy.

Your recipes are protected from spills and stains.

You can mark and photo-copy favorite recipes from books so you have one source and don't have to hunt through a shelf of cook-books.

How do you organize your recipes? 

Grab a bunch of cooking magazines at garage sales or Half-Priced Books and try a few. See if they're "worthy" of your new recipe binder!

pantry must have...

I didn't grow up watching my mom cook with broth. We had the little cubes that she used often, but this is so much easier and less salty in general. I almost always have some of this boxed-broth in my fridge. (Remember to date everything that goes into your fridge. See my January post save money and space for tips.) 

I use it for quick soups (the quickest is just broth, soup noodles and peas. Its a soothing, simple brew for colds or upset tummies-or strep which we all had recently again!) M had two bowls for lunch. 

I also use it if I'm sauteing something in a pan, like pork chops or onions with a little olive oil. Rather than adding more oil or water, I add a splash of broth to add flavor and keep things moist. Many recipes call for broth, and I make lots of pan sauces after I fry some protein. Its great for cooking large cuts of meat in the slow-cooker or the Dutch Oven. I also often cook veggies with a small amount of broth and butter. Carrots chopped small, frozen peas, some broth and a pat of butter left to simmer for 20 minutes is a great side dish and finger-food for older infants. Its just always there, and I'm grabbing for it all the time. You can also use beef or vegetable or fish. When I make soups other than chicken, I usually mix equal beef and chicken broth for a richer flavor. Try it! What else do you use broth for?

teflon musings and new pan

I just got a new non-stick pan from Target. I love it. Its the Paula Dean 12 inch. ($30)

Things I like:

1) rounded bottom so I don't have to scrape out edges

2) cheaper than many pans

3) much lighter than the fancy Calphalon pans 

4) no plastic handle on the opposite end which tend to smell and melt if put over the heat

5) my standard glass top fits on this pan. No need to buy a new top.

6) still big enough for my one pan skillet meals

I threw out my last pan because the teflon coating was starting to show wear, and I have safety concerns at that point. 

A few thoughts about teflon

It is the only known surface a gecko can't stick to. (In case you ever have a gecko infestation.)

You should only use wood, silicone or plastic utensils to cook or serve when using teflon pans. (Metals will scratch the surface.)

Always put some kind of oil in the pan if heating before cooking. Teflon can give off dangerous gasses that cause flu-like symptoms when it reaches temperatures above 500 degrees. Oils will scorch well before that, which acts as a kind of temperature gauge. Never leave a teflon pan on heat unattended. It can get too hot very quickly.  Otherwise, I approach teflon with common sense. Discard teflon pans that show wear,  be careful with the heat and I believe its safe for our family to cook with, and so convenient! 

kid-friendly cucumber salad

M really likes this easy cucumber salad. We enjoy it too. M can pour the ingredients of the dressing into the bowl at age 3. It can sit for a few hours, or served the next day. M likes it in little tupperware containers in her lunch at daycare. 

CUCUMBER SALAD: time less than 10 minutes prep

1 (or more cucumber) 

3 Tbspns rice wine vinegar

1 Tbspn vegetable oil (optional)

a few drops sesame oil

2 tspns table sugar      (can adjust all ingredients to taste...)

Peel and slice one cucumber in half. May leave the seeds in or scoop them out with a teaspoon. (Some find the seeds are hard to digest, some kids may not like the seeds.) Slice the cucumber thinly. May also add chopped red pepper for color, or shallots (mild onion) or even some napa cabbage (sticking with the Asian influence.) We all enjoy plain cucumber for now.

 Kid-tip: consider buying a set of measuring spoons and cups with differently colored handles. Its fun to say "find the red measuring spoon"  instead of "teaspoon." It gives them a sense of mastery earlier and keeps them interested in the task. Also reinforces colors and amounts as you introduce the notions of half etc. 

Put all other ingredients into bowl big enough for the salad. Have the child hold the spoon over the bowl (in case of spills.) You pour the liquid into the spoon and have them tip it into the bowl. Kids can often scoop sugar out by themselves. It doesn't have to be exact here. Have child whisk the dressing then add the vegetables. Chill and serve. 

reduce, reuse

We had left-over pulled pork last night from a shoulder roast. Yummy sandwiches on whole wheat buns with BBQ sauce (Daddy ketchup.) So good. M gets a little frustrated because the meat falls out of hers. We also had carrots with Ranch dressing and salad with a home-made dressing that was a little too vinegary. (This dressing was pink, for M, but she wasn't too keen on it.) 

I use lots of plastic bags, from packing lunches, to freezing left-overs and chopped onions. I feel guilty throwing them away, but I was having trouble washing and drying them. Some good friends use magnets and hang them on the side of the fridge to dry. Its nice because its out of site. We don't have that option.

I've seen wooden drying stands for $20 at 'green' stores, but I hate buying more stuff in my efforts to reduce waste. So far the wine glass option seems to work best. I wash the bag and invert it over our wine glasses and they're dry the next day. Its not very pretty, and we almost always have a few drying on our counter-top, but it makes me feel better so I do it. I usually toss bags that have had raw meat in them, but I  figure I reuse them at least 5 times on average which is not too bad. 

skillet tuna noodle casserole

I love creamy, yummy casseroles but they are a lot of trouble or are made with too many cans of bland salty soup. I found a recipe that I adapted from America's Test Kitchen Family cookbook. The original had 2 Tbspns of butter and a cup of heavy cream. I am not against those things when they taste good, but both my husband (D) and I felt it was really heavy. Here is the altered recipe which D and I like, but daughter M is not so keen on yet. But, its only been her second taste and she ate some along with bread and butter-the standby for meals she doesn't like. (Remember it may take dozens of neutral exposures before a child learns to like a food.) The original recipe calls for sprinkling crushed crackers on top. We chose not to.

FFD Tuna Noodle Casserole... ONE PAN!!

prep time 10 minutes, total about 35...

1 Tbspn butter

1 Tbsn olive oil

one package (8 -10 ounces) mushrooms (presliced will save time) otherwise clean and slice

1 minced onion (use a pre-chopped onion-see 1st week January posts and save time)

2 Tbspns sherry (*)

3 cups egg noodles, No Yoke brand work fine

2 cups chicken broth

1/2 cup evaporated milk (not sweetened condensed milk...)

1/2 cup half and half

1 cup frozen peas

1 can or pouch flaked white tuna (recipe calls for 2, we think this is too much tuna...)

sherry: I use Sheffield, really cheap. Called for in lots of Stir-fry sauces. I added this for a bit more depth of flavor. Can leave it out.

1) melt butter and olive oil over medium-high heat, cook onions and mushrooms about 5 minutes, add sherry and cook another 5 min or so until done. Adjust heat as needed. Transfer to a bowl.

2) sprinkle noodles into 12 inch round skillet, pour the broth, half and half and condensed milk over, cover and bring to a boil. Simmer about 10 minutes.

3) Stir in peas, tuna, add mushroom/onion mixture. Heat through a few minutes (if you're waiting for a spouse to get home from work, or a kid to get back from soccer,  it can sit off heat for 10 minutes and still be fine. Season with salt and pepper to taste (we threw in some left-over cooked broccoli from the night before...)

Tell me what you think! Any improvements?

plates and pork left-overs

This is the pork sloppy-joe made from left-over pork roast in Quick Fix cookbook. I didn't think pork loin would have the right tecture, but it was good. (Usually I make pork butt or shoulder in the clow-sooker and shred the meat.) M really liked it. I serve it without the bun because sometimes she prefers that, but she did eat it with the bun after all.  She got in on the food prep act by emptying out the bag of thawed, left-over pork, helping measure and dump the ingredients and stirring. She loves smelling different spices. This can kill a few minutes while you're waiting for something to cook or thaw in a microwave... Caution– snorting cinnamon stings! Children will find new ways to remind you they are still learning.

 She loves these partitioned plates. Toddlers and pre-schoolers are naturally more suspicicous of new foods and pickier than older infants who just think its cook to try to pick up food and get it in their mouths. Cross-contamination of foods, which sometimes can spark a tantrum, is avoided with these nifty plates. 

point down

I have two knives that do about 95% of what I need. One is my Target Santoku knife (I had a pricey one that broke cutting squash and I didn't notice the tiny missing piece until after dinner. I was convinced my daughter swallowed it and would bleed out!) 

I also love a good paring knife. The top one is a fancy one, but the bottom knives with colored handles are in a set from Target for under $10. You don't have to pay lots of money for great tools!