If you want to learn how to make a protein-rich meal using one of the most basic ingredients I guarantee is in your kitchen, watch this How to Make a Fluffy Omelette video.
Whether simply scrambled, hard boiled or baked in a frittata, eggs are a staple ingredient I couldn’t live without. They serve as the basis for so many dishes and make life in the kitchen so much easier for busy parents.
Earlier this month Kenya spent a week at the Stone Barns Center Farm Camp, where he really got in touch with food and nature learned what it means to be a good junior farmer. At the beginning of the week he learned how to feed baby chicks their first drops of water, which he said was an unbelievably cute experience. On the last day of camp Kenya got to gather eggs from the free range chickens — and I got to go with him!
Have you ever been in the company of hundreds of chickens? It’s an experience I will not soon forget. We literally had to keep our feet moving at all times so the...
Want an easy weeknight dish that’s perfect for the end of summer and also doubles as a great school lunch recipe? Try this Summer Succotash Pasta Salad.
As usually tends to be the case with my garden every summer, there are more cherry tomatoes growing on my vines than I know what to do with. I’m talking hundreds of little bright orange and red orbs multiplying by the minute. As a result, I’ve been frantically picking and tossing them into as many dishes as possible. That makes my brood happy as everyone in our family adores cherry tomatoes. Then as I was cleaning out my fridge before heading out on vacation, I also realized that I had a bunch of half-used bags of frozen vegetables like corn and peas sitting neglected in the freezer. This quick recipe was my solution to having to get rid of a bunch of food before we headed out of town for a couple of weeks.
Succotash is generally a mixture of corn, lima beans, and tomatoes or bell peppers all tossed together....
This may seem like the most un-kid-friendy recipe known to man, but that’s why I challenge you to make it. Because if you think this dish won’t go over well with your family, you’re in for a big surprise. Without fail, every time I make these Balsamic Roasted Onions they’re the first thing to disappear off my family’s plates.
The genesis for this recipe was years ago, when I witnessed Kenya voraciously eating raw onions off a smoked salmon platter at a birthday party when he was just a wee one. Being that he was essentially still a baby I was totally shocked, but also elated as I myself am an onion lover. I was motivated by this occurrence, and started making him cooked onion recipes like healthy baked Crispy Onion Rings and later graduated to big bowls of Ooey Gooey French Onion Soup (one of my own beloved childhood dishes).
You can use any type of onions you have on hand for these Balsamic Roasted Onions, including yellow onions, but red...
If you want to see how to make one of the easiest, most nutritious snack bars around, you’ve got to watch this Protein Bars video.
Sure you could totally go buy protein bars at the supermarket, but once you take one bite of these healthy bars you’re going to become addicted and wonder why you ever spent so much money on the store-bought variety.
I make these bars different ways, sometimes with chocolate chips (Chloe’s favorite), sometimes with a variety of dried fruits like cherries, blueberries or tart cranberries (Kenya’s preference). Me? I’m an equal opportunist, loving both kinds.
As you will see in this short Protein Bars video, I like making them in a dehydrator, but you can also make cook them in an oven at a low setting and get similar results.
Wrap them individually and toss them in snack bags or bring them along for an easy, on-the-go treat that you and your family will love. They’re the perfect thing to be sending along with your kids...
With a brand new school year underway how’s about switching things up for school lunch and making something totally different –like these Vegetarian Sandwich Sticks.
I’m a big fan of ordinary foods that are served up in an unusual way. Of course there’s nothing wrong with two pieces of bread with some kind of filling in the middle, but when that bread is turned into sushi sandwiches like these or these, cut into fun shapes or served on a stick, it’s just that much more fun to eat.
I bought a bunch of wooden skewers like these, to thread all kinds of the kids favorite foods. Kenya is a sucker for tomatoes, cheese, french bread and Romaine lettuce, so this way he can take the pieces off one by one and turn them into any combo he wants or stuff everything in his mouth at once which I’ve seen happen too. I like to serve a dip on the side like Ranch Dip to dunk everything in as well.
And if the Vegetarian Sandwich Sticks aren’t your jam, you can...