by Macki on Feb 23rd, 2012 // Sides, Snacks
In this weeks farmer’s market veggies box we got red potatoes. I thought they were just the regular red potatoes, until I cut into them and was met with a deep red that went all the way through. We had planned to make mashed potatoes (which we did), but these little spuds were too beautiful to just mash up.
Sylvie had the bright idea of making chips out of them, so we did and we adapted Aggie’s recipe. Then we figured out that these are actually Adirondack potatoes and are full of antioxidants. My potato chip craving just got bigger. Head on over to the Family Kitchen for the full recipe.
by Macki on Feb 19th, 2012 // Uncategorized
It’s President’s Day and my kid spent the last week learning about our presidents and their significance to our history and future. So I decided to research their favorite foods and by doing so my kid was able to further connect with our presidents on more personal, human, relatable level. So… after surveying all our presidents turns out chicken enchiladas (Clinton), corn muffins (JFK, Coolidge) and broccoli soup (FDR) became a perfect comfort meal in this, the “homestretch”, i.e., cold, dark, winter days finally succumbing to warmer and sunnier ones. Interestingly enough, every president going back to Washington seems to favor apple pie so we decided to put a spin on it with our very own upside down apple cake.
Begin your presidential meal with the upside down apple cake. Cook according to the recipe, you can even make it the day before! Next make the pureed broccoli soup. While the broccoli is cooking prepare the healthier corn muffins.
The corn muffins are so quick and easy that you will even have enough time to get the easiest enchilada’s prepped. As soon as the corn muffins are cooked, lower the oven temperature to 350 and place the enchilada’s in. Meanwhile use a stick blender to puree the broccoli into a soup.
Your president’s day meal is served. As an added bonus put a bowl of black jelly beans on the table during dessert as a nod to Reagan. Now doesn’t that sound swell?
by Macki on Feb 16th, 2012 // Dinner, Sides, Veggie Friendly
Remember that post from yesterday with the
15 ways to yum up cauliflower? Well, after researching all those recipes I just had to try something. The steaks definitely stood out to me, not just because they are huge slices of cauliflower either. My kids are into everything big, biggest pancake, biggest strawberry, biggest cucumber, you get the idea.
Even though my kids will devour roasted cauliflower florets, I new this would be an instant hit with “Wow, Big” from my two year old. And with all the left over florets we decided to add a little something for some extra special pizazz. Head on over to the
Family Kitchen for this kid pleasing cauliflower recipe…
by Macki on Feb 12th, 2012 // Swell Suppers
Valentine’s Day is right around the corner and you’ve got the treats ready for the kiddos, but what about dinner? Sure you can make everything heart shaped, always a big hit. Or you can make sure your meal has a touch of Valentine’s Day with a bit of red in each dish. For tonight’s dinner we’re doing just that by cooking up Pinwheels with Roasted Veggie Sauce, Cannellini Bean Salad and Dos Layer Tres Leche Cake for dessert.
Begin this red themed meal by making the dos layer tres leche cake. While the cakes are cooling get the veggies roasting for the pinwheels with roasted veggie sauce. Now back to the cake while the veggies roast. Follow the recipe for completing the cake and place it in the fridge until you are ready to serve.
Cook the pasta for 6 minutes, then drain. Combine the ingredient for the cannellini bean salad and place in a serving bowl on the table. Blend up the veggies and stir in the pasta and dinner is served. Don’t forget about that dos layer tres leche cake in the fridge for dessert (like that would happen). Happy Valentine’s Day Dinner!
by Macki on Feb 9th, 2012 // Desserts, Easy Cheats, Snacks
My little heart-shape loving daughter is so eager for Valentine’s Day that she has been begging me to come up with a Valentine dessert for days. But it’s been one of those weeks where I am too busy to think, much less cook. Then I was at the grocery store and I happened upon ready made pie filling sans high fructose corn syrup. Score! One less thing to worry about and now my girl can make these pies practically by herself (something she loves). They turned out so delicious that we’ll be making these again for Valentine’s Day, maybe even for breakfast. Get the how to over at the Family Kitchen.
