Birthday Party Ideas for Children

I thought I would try something different for my 3 year old's birthday party. It was going to be small (just a few children along with the moms) and I didn't want to spend all morning cooking. I'm always trying to find the balance of making something that tastes good that doesn't require too much time. Pre-kids, I would not mind spending the time to prep; now it's not an option.

Since the party was going to be all girls, I thought why not do tea sandwiches? Seems easy enough. I had had a few ideas but when it came down to it, I just went with a simple array that I thought would satisfy everyone:

• Peanut Butter and Jelly
• Turkey and Avocado
• Smoked Salmon, Cucumber and Cream Cheese

I estimated the children would eat about 1/2 sandwich and the moms would eat 1 sandwich. I cut off the crusts and then cut each sandwich into 6ths. Since I made them ahead, I wrapped plastic over and put back in the fridge. It didn't take long but I couldn't make too far in advance or the bread would either get dried out or soggy. Oh, and I used a whole grain bread that was quite yummy.

When it was time to serve, I just took them out of the fridge and we were ready to go. Nothing to cook; so easy! I had some carrots, edamame and cucumbers on the side along with snap pea crisps. Although I'd like to think they are a serving of vegetable, when I look at the label I realize it's more like a potato chip. But, most kids like them so I added it to the mix.

The kids loved the little bite size sandwiches. They all ate a little bit of everything, including the veggies. I'm always amazed what some children will eat if it's available. And of course, the promise of a flower cupcake afterwards was a good motivation!

If you are looking for something a little different, try the mini sandwiches. It's very fun. Here are some other ideas you could use for both children and adults:

• Thinly sliced apple (pour lemon juice over apples to prevent browning) with cream cheese, a sprinkle of bleu cheese and walnuts
• Thinly sliced apple and Boursin cheese
  
• Ham and butter
• Cucumber and cream cheese
• Cucumber, butter and watercress (very traditional!)
• Any kind of salad like tuna, chicken or turkey

The key to a good tea sandwich is something to hold it together like butter, cream cheese or mayo. Make sure the bread is soft but not too much so. The vegetables, like cucumbers, should be thinly sliced. The cucumber should also be peeled. Besides a birthday party, you could also make these sandwiches for brunch or lunch.

Here are some other children's party food ideas I thought of as well:

• Crustless quiche in different flavors (see my website for recipe)
• Mini muffins and fruit
• Homemade macaroni and cheese (make the cheese sauce ahead, boil the pasta and then toss together). Get the recipe here.
• Sauteed or grilled chicken tenders or chicken tidbits with a sauce on the side (peanut, honey-mustard or maybe bbq)
• Chopped Caesar salad with shredded carrots
• Mini meatballs in tomato sauce (make your own meatballs or use pre-made; simmer in tomato sauce and serve)
• Grilled chicken sausages with dipping mustards
• Pumpkin dip (recipe here-thanks Michele!) with apple slices and pretzel sticks
• Sliced calzones (just rolled up pizza!)

I hope this post offered you some good suggestions. Don't get too hung up on all of this if you don't have the time. Most people I talk to feel like they don't have the ideas...I'm here to help.

Feeding Children...and a Quick Salad Dressing Recipe

I was talking to a friend today about challenges we face when feeding our children. What they will and won't eat, how much negotiation there can be, strategies when cooking or dining out, and how to get them to eat vegetables. It's a constant challenge. Birthday parties, going out, marketing on tv, walking through the grocery store. I find it very exhausting. I feel like I am a constant sugar patrol person, trying to add up how much juice they might have had or when was their last "treat". But, I do have to admit, there are times I give in to survive, like when I travel by myself with them. I have to relax or I won't get through it sanely. When we get home, it's back to business.

My point is that rather than making yourself crazy during the holidays and/or while you are traveling, it's ok to lighten up a bit. As long as they know when you are home, it's back to normal. For example, at home, we don't drink a lot of juice. But when we are on vacation, it's about survival. Yes, when we get home, they might ask again but it's easy to say, "Oh, that was a special treat on our vacation." I think this is especially important when flying. You just have to get through it.

But what happens when you are out and there are so many tantilizing treats, luring your children in? I find it very difficult. My son has started calling me mean when I don't get give in to his request for sugared milk or every cookie he sees. I try my best and try to distract him with something else. It hurts when he says it even though I know he doesn't mean it. I wish he would be happy with "But we are having a treat later. Yes, you can have something after dinner." It's those moments in motherhood that I just want to fast forward through. It's such a struggle with how much do you give in to them vs how much control you have.

I also avoid food shopping with them like the plague. Last week, I went at 7:15 pm and left them with my husband. It was so much easier. Before I shopped, I sat down and thought about what we were doing for the week, to what I had committed as far as cooking, and what I had in the fridge to use up. After a week of not eating our normal diet, I started in the produce section. Baby carrots, apples and bananas went into the cart. Then some lettuce and zucchini. That was a good start. I sometimes go up and down the aisles, checking to see what's on sale. If my favorite organic/healthy cereal is on special that week, I might throw that in the cart. The bulk aisle is another favorite. It can inspire me. When all was said and done, I felt so much more relaxed. I got home, unloaded the groceries and helped put them to bed.

The next day, when I made dinner, I wanted something light for them. We had just come back from this trip and I felt the need to eat healthier than we had: baked taquitos, carrots, steamed broccoli and salad. While I was making the salad, my 3 yr old daughter wanted to help. Together, we washed the lettuce and used the salad spinner. While I prepped the other veggies, she tore the lettuce into pieces. It was a great job for her. Then, she helped with the dressing which was big hit.

A friend of mine suggested using rice wine vinegar as a dressing. I had never done that before, except when I made Asian dressings. I have now replaced my standard salad dressing with this one. Everyone likes it and at the end of the meal, the salad has been consumed. And it's so easy. I put the lettuce I'm going to use in a bowl. I estimate a handful of lettuce per person and then I might throw in an extra one as well. I drizzle olive oil (about 2 tsp) and some rice wine vinegar (about 1 tsp, maybe less). I add another drizzle of agave nectar (about 1/2 tsp) and flavor it with fresh ground pepper and sea salt. My kids love to use the pepper grinder. I mix this all together with the salad spoons and serve. If I have other veggies like cucumbers, shredded carrot or red pepper, I'll add that as well.

I know I'm very lucky to have such good eaters. But, here's what I have found. They eat salad when I eat salad. They eat things that I think taste good. I only make them eat food (that I know they like) if there's a question about a treat at the end of a meal. I don't give them a snack before dinner. I do give them treats, even things I don't think they should have (like sno cones!) once in a while. Instead of saying "No" to everything, I try to use phrasing like "Yes, after you have ..."

I know feeding kids is a constant battle. My only suggestion is to keep trying and not to be discouraged. Offer fresh vegetables, even if you have to top it with cheese, olive oil or butter. Keep easy fruit like apples and bananas on hand. Try dipping those with peanut butter or almond butter.

And lastly, what ever you are doing, you are doing a great job. My transition to eating healthier foods has happened over the course of 5 years. I won't judge you but I will try to give you suggestions. Keep reading the blog or email me. I hope I can help.

Here's to good eating and one whole happy family.

Gluten Free Pumpkin Bread on a Budget

I have come to learn that gluten free (GF) products can be expensive. There is certainly a market for it. The other day, I bought some GF cupcakes and was amazed at how expensive it was (and unfortunately how dry it was, too). Later than week, I bought a vanilla cake mix and although it was less expensive than the cupcakes, it was still pricey.

In today's world, one way to help save you money is to make it yourself, whether you eat gluten free or not. I've made this recipe a number of times, both regular and gf. I've also made it as a loaf and muffins.

Remember, the key to making it easy is to have all of your ingredients on hand. Pull everything from the cabinets/fridge and put on the counter. Pre-heat the oven. Start with the dry ingredients in one bowl; mix the wet in the other. Portion into the pan or muffin tins. Check for doneness before the end of the baking cycle. For less than $3-4 dollars, depending upon where you buy your ingredients, you'll have a great snack that can even pass for dessert. I hope you'll like it.

Gluten-Free Pumpkin Bread

Ingredients:

• 2 cups Gluten-Free Flour Blend
  
• 1/2 tsp xanthan gum
  
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 scant teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
  
• 1/2 teaspoon salt
• 
  
• 1 can (15 to 16 ounces) pumpkin puree
• 1/3 cup melted butter or veg oil
  
• 1/2 cup milk or milk sbustitute
  
• 1/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla
• 1/2 to 3/4 cup chopped pecans or raisins
• cinnamon-sugar, optional

*For regular pumpkin bread, use 2 cups of all-purpose flour and delete the xanthan gum.

Preparation:

1. Pre-heat oven to 350°. In a large bowl combine flour, xanthan gum, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir to blend.
2. In separate bowl, combine pumpkin, melted butter or oil, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix.
3. Spray loaf pan with non-stick spray or oil. Pour batter into pan and sprinkle with cinnamon-sugar if desired, and bake for 25-30 minutes or until a toothpick comes out clean.
4. For muffins: Use a muffin tin. Bake at 375° for 14-18 minutes. Makes 12-16 muffins.

The Best Pumpkin Pie

This picture is from my very first blog posting, last November. I can't believe it's been a year! I probably should redo the recipe with a healthier twist but until I do, you can access it here. Just thought I'd give you a quick link seeing as it's the season.

Have a great fall.

Bug Salad and Dead Man's Meatloaf

Yes, I said it; Bug Salad. No, no, it's not really bug salad. It's actually barley, lentils and pasta. If you know me, you know I love Halloween and that I love to make funny foods that might look kind of gross but always taste good. It's been fun having kids because now feel I can be a little sillier and get away with it.

I had always thought that a barley salad would be a good Halloween dish since this grain sort of looks like a bug when it's cooked. I was looking through the pantry and saw some black lentils (which look like little black balls) and red lentils. I decided to cook them all separately, adding broken spaghetti to the lentils to use as the worms. Of course, the only thing I forgot that was that when the red lentils cook, they turn yellow. Oh well. One other bit of advice is to cook everything separately; otherwise you'll have just a bunch of black things in a bowl.
NOTE: This recipe/post was done before I was gluten-free. To make this dish gluten-free, use brown rice instead of barley. Barley has gluten in it.

Black lentils, red lentils and barley

Here's how I did it:

Barley
In a pot, I sauteed 1/2 sliced onion in olive oil and added pepper, cumin and coriander for flavor. I then added 1 14 oz can of lite coconut milk plus another 1/2 cup of water along with 1/2 cup of barley (barley is a 4:1, water to barley, ratio). I brought this to a boil and lowered to a simmer. It cooked covered for 30-35 minutes.
For gluten-free, use brown rice. Bring 1 cup of coconut milk, 1 1/4 cups of water and a pinch of salt to a boil. Add 1 cup of brown rice and stir. Cover and lower to a simmer. Cook about 35-40 minutes or until all liquid is absorbed.

Lentils
Black lentils need less than a 4:1 ratio. I used 1/2 cup of lentils and 1 1/2 cups of water. I added it together, brought to a boil, lowered to a simmer and cooked uncovered for 25-30 minutes, when it was tender.

Red Lentils
This ratio is also more like 3:1 but I added extra water so I could cook the pasta. Now, I probably didn't need the red lentils but it did give the dish nice texture and flavor. I probably added about 1/2 cup of extra water. I also added about 1 tsp of coconut oil and some salt. Wow, did that taste good! I cooked the lentils for about 10 minutes and then I added the pasta. All of the water evaporated so I was left with cooked spaghetti in a creamy yellow sauce. Actually, that would make a nice meal by itself!

If this seems too complex, just cook broken pieces of spaghetti separately.

The Bug Salad
Once everything was slightly cooled, I mixed together and added some freshly squeezed lime juice along with some chopped cilantro. Both of my kids ate it; I think they liked the name. And it was a big hit at the party I brought it to.

On any other day, this really was a good combination of flavors. It reminded me how much I like the taste of coconut as well. The research I've done points to coconut possessing more health benefits than previously believed. Coconut oil might be solid at room temperature but it does not contribute to heart disease.

Dead Man's Meatloaf
This next dish is one I make almost every year. I'll let you find your own meatloaf recipe or maybe post one later, but it's more the methodology. I think the picture speaks for itself!

Slightly reminiscent of "Oh No, Mr Bill...." Make sure to squirt the ketchup after it comes out of the oven and allow it to cool slightly so it stays together better.

I hope you have fun with these. Happy Halloween!

Not My Mom's Pot Roast

This is easy. My mom didn't really make pot roast. My memories, growing up in an Italian family on the east coast, were of risotto, bracciole, meatballs and the occasional roast beef. Unfortunately, roasts were not her forte. My dad would always ask her to under cook it "You can put it back in if it's not done but if it's overcooked, it's too late." Funny that my dad who never did more than walk through the kitchen was giving her advice! But, to this day, guess what? I remember what he said and I always check cakes, muffins and roasts before they are done. A great tip.

Sorry for the digression. When I was in college, the training was more classic; sauces, souffles, and sauteing. It wasn't until I moved to New England and worked in health care foodservice that I learned about things like casseroles and other comfort food. Prior to that, I hadn't really cooked like that. I think back then, everyone was trying to make things so gourmet (think salmon with dill sauce and chicken dijon), that they forgot about the basics. I have grown to appreciate the simplicity of the pot roast.

This past year, I was lucky enough to purchase, with some friends, a large amount of grass-fed, no antibiotics, locally raised beef from Markegard Farms. I've been very happy with the quality as well as the flavor and notice there's actually less fat (cows that are not fed grains are generally "thinner"). Normally, less fat in a piece of meat that is usually tough may not taste as good. It was not the case here. The pot roast I cooked last week was simply delicious.

It is the cooking process that really makes the difference. A pot roast is braised which simply means it is cooked with a small amount of liquid while being covered (with an option of browning first). As long as you have the time, this cooking method is so simple and easy; it's hard to not have good results.

Here's a list of some of the cuts of meat that I received which would be perfect for braising (the first four are great for pot roast):
-chuck roast
-rump roast
-boneless cross rib roast
-brisket
-swiss steak
-short ribs
-beef stew
-beef shank

If you are in a store and not sure which is which, don't be afraid to ask. Most of these cuts are in 1.5-3 lb pieces which should yield enough meat for 4-6 people. Once you have the meat, the next thing to do is prep. My suggestion is to do this first thing in the morning and throw it in the crock pot. You can also use a dutch oven, like a Le Creuset pot, and allow it to simmer either on the stove or in the oven.

Before I provide the recipe, I just wanted to go over the methodology. This way, if you want to use other seasonings or liquid, you will understand the process.

1. Season
For the seasoning, you can never go wrong with salt and pepper. After that, it's to taste. I've used paprika, thyme, oregano, rosemary, garlic, cumin and chile powder. Look to see what's in the spice drawer and be creative. Pat the meat dry before you season. If you do this, you'll get a better sear since there will be less water. The searing process adds a lot of flavor. If you're not searing, it's not a big deal.

2. Sear
If you are going to sear the meat, get a big pan and heat it to at least medium, maybe higher. Add some olive or vegetable oil. Place the meat in the pan and don't move it around. Allow it to brown for 2-3 minutes per side. If you are using a crock pot, remove the meat and place in the crock pot. You can then add some water to the pan to get some of the flavors from the "fond" (that's what the brown bits are called in case you didn't know).

If you are cooking in a dutch oven, you definitely should sear the meat.

3. Veggies
Vegetables are a must in my opinion. I like carrots and onions, at a minimum, and I also add celery or turnip. If you want to add peas or potatoes, do this at the end. Actually, if you want to add any vegetable that shouldn't be too mushy, add those at the end. 6 hours of cooking any vegetable may result in great flavor but it's shape will probably be indistinguishable.

4. Adding Liquid
The liquid you use can be anything from water to broth to tomato sauce or even wine or beer. The best thing to do is experiment until you find a good balance of flavors you like. Believe it or not, you only need about 1 cup. I like to use broth bases that I keep in the fridge (it's like having a jar of bouillon). I usually use about 1 tsp of base for every cup of water. If I add anything else, it's just a small amount.

5. Cooking Process-Low and Slow
Once you have added the liquid, let it cook at a low heat for a long time. If you have a crock pot with high and low settings, you can probably cook it on high for about 4-5 hours or on low for 6-8. Check the instructions.

If you are using a dutch oven, bring the pot roast to a boil, lower to a simmer, cover and cook 2-3 hours or until tender. Yes, the downside of a pot roast is that it is not a 30 minute meal. If you plan correctly in the morning, you can have dinner on the table in 10 minutes.

Here is the recipe I used last week. The whole family enjoyed it and went back for seconds. I hope you'll try it.

Not My Mom's Pot Roast

1.5 - 2 lb chuck roast
salt, pepper, garlic powder, rosemary and oregano
1 onion, chopped
2 carrots, peeled and chopped
1-2 celery stalks, chopped
1 cup beef broth
2 Tbl tomato paste (I opened a small can and froze the rest)
3-4 anchovies or 1 tsp anchovy paste
2 Tbl balsamic vinegar
2-3 potatoes, peeled and chopped
1/2-1 cup of frozen peas, slightly thawed

1. Add all ingredients into a crock pot EXCEPT potatoes and peas. Ideally start this process in the morning.
2. Set to high for 4 hours or low for 6 hours.
3. 30 minutes prior to the end of the cooking time add potatoes to pot and stir. Allow to cook for about 20-30 minutes. Add peas 5 minutes before the end of the cooking time.
4. Check meat by using a fork to see how tender it is. If it's not falling apart, cook longer.
5. Serve over polenta or noodles with juice from the pot.

Gluten Free Waffles (and regular too)

I love making waffles for the family; even on the weekdays. I always make extra and put them in the freezer. My almost 3 year old daughter would eat them every day if I let her. She's the one with the gluten sensitivity so I've adapted a favorite recipe just for her. The thing is, these are so good, you'd be hard pressed to be able to tell that these aren't made with white flour.

Making homemade waffles serves other purposes besides a happy tummy. It is much more economical and usually less processed, depending upon the brand you buy. The gluten free variety can cost between $3.25-$3.99 for 6. When you think of the price of flour, milk and eggs, you're spending much less money when you make it yourself.

If you don't have time during the week, take one day on the weekend and make a double batch. I've read (but have not tested) that, when doubling a recipe, you shouldn't increase the baking powder or soda. Supposedly, the chemical reaction does something strange to the batter. You could always make one batch, keeping the ingredients handy, and make the second one right afterward. Or, start with doubling a batch before you make more than that to see if it works.

When making waffles, there are 2 important aspects. Make sure you have some type of acid like buttermilk or yogurt and allow the batter to sit for 5 minutes before making waffles. Once you get the batter down, you can really have fun. Whole grain, banana, pumpkin, chocolate chip, blueberry...make what ever you or your family likes. And although this recipe is gluten free, you could easily substitute any other flour.

Lastly, let's talk equipment. I've had my Cuisinart waffle maker for a number of years now. New, this unit that you see in the picture above, is around $30.00. I have also found that now that it is in a more accessible place (before the remodel, it was tucked away in a hard-to-get-to drawer), I make them at least once every two weeks. Give it a try. I think you'll like the results.

Gluten Free Waffles
makes 7 or 8 6" round waffles

2 1/4 cups of gluten free flour (I use a combination of brown rice, millet, tapioca and garbanzo)
1 Tbl baking powder
1 tsp salt
1 tsp cinnamon
1 1/4 cups buttermilk (see note below to learn how to make your own buttermilk)
3 tablespoons Sucanat (or other natural sweetener)
2 Tbl vegetable oil
2 eggs
1 tsp vanilla

Note: to make 1 cup of buttermilk, place 1 Tbl white vinegar in a glass measuring cup. Add milk, soy milk or rice milk to measure 1 cup. Allow to sit for 5 minutes. If you do this first, you won't have to wait.

1. In a bowl, mix flour, baking powder, salt and cinnamon.

2. In another bowl, combine milk, oil, sucanat, eggs and vanilla. Slowly add dry ingredients to liquid ingredients, whisking together.

3. Allow to rest for 5 minutes before using. Batter will be thin; this makes it easier to pour. I usually use 1/2 cup of batter per waffle. Follow waffle maker instructions.

4. Cool before freezing.

Note: If you want crispier waffles, add more oil and/or cook longer.