If our kids could eat two foods on repeat it would be noodles and pancakes. Catherine McCord of Weelicious combined these two popular dishes into one, and we have a hunch this noodle pancake recipe will be a new fave in your home. We love that it utilizes those leftover noodles we bet you never know what to do with. With the addition of diced veggies and eggs, these noodle pancakes make a healthy and filling meal.
Ingredients:
2 cups cooked egg noodles
3 eggs, whisked
1/2 cup mozzarella cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/3 cup broccoli, chopped (raw or cooked)
1/2 teaspoon kosher salt
olive oil
Method:
1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.
To freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into the oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.
Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. She has written three cookbooks including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.
Your budding chef wants nothing more than to play all day in the kitchen. While you’ve already nixed the notion of stove-side play, your kiddo is still all-in for creative cooking fun. Here’s where KidKraft’s new Foody Friends line comes in to play!
KidKraft will debut two all-new kitchen-themed activity centers this coming August. With imaginative animal themes, bright colors, and plenty of gadgets to explore, these must-have picks are the perfect addition to your child’s pretend play area.
The KidKraft Foody Friends Cooking Elephant Activity Center ($99.99) features a water spout trunk, a pop-o-matic popcorn pan, color change eggs, a fridge door maze, and so much more! The 360-degree play center is two-feet tall and includes 18 awesome accessories.
Along with the Cooking Elephant Activity Center, KidKraft is also debuting the Deluxe Baking Fun Puppy Activity Center next summer (also $99.99). Like the elephant-themed kitchen center, the puppy-inspired baking center also features 360-play, 18 accessories, and is two-feet tall. This center gives kiddos the chance to cut out cookies, roll dough, stack cake tiers, and “bake” cookies in the oven.
Both kitchen-themed play centers are made for children ages two and up. The sets will be available for purchase this coming August.
Carita Fambro- Food + Lifestyle Blogger at Seasoned To Taste. Content featuring simplified recipes 'seasoned' with layers of flavor for busy families utilizing whole ingredients!
I’m a foodie at heart. I love connecting with people over a meal and sharing my love by making tasty dishes for them to enjoy.
I am a southern girl at heart and wear it proudly. I’ve been away from the south for some time having lived in Southern California, South Texas and now Seattle! I’m grateful for the experiences and memories I’m making and hoping that’ll show through my recipes. To me, food truly tells a story that connects with us all.
Pancakes are an easy meal idea for teething babies and hungry toddlers. Toddler Friendly Zucchini Pancakes are the perfect meal idea and an easy way to incorporate veggies! With the option to serve for breakfast, lunch or dinner, this recipe will become your go-to for years to come!
Trader Joe’s Chocolate Lava Gnocchi is back for a second year and continues to make waves with customers. The sweet treat is back in the freezer section and we are definitely on board for the dinner-turned-dessert!
Traditionally, gnocchi is a soft dough dumpling and made from ingredients like potatoes, flour and semolina and served in a savory white or red sauce. However, in typical Trader Joe’s fashion, the company took a simple food and made it so much better.
The Chocolate Lava Gnocchi’s packaging describes the dessert as “sweet chocolate gnocchi with a molten chocolate core.” Much like the grocer’s popular cauliflower gnocchi, this version can be served up in under 10 minutes by sauteeing in a pan with a little butter before enjoying the melty goodness.
You can find the product in a 12. oz bag in the freezer section for $2.99.
Instagram-worthy seasonal desserts are taking over our social media feeds. This year hot cocoa bombs have gained popularity among lovers of festive treats. Now you can make your own with easy-to-follow steps thanks to ALDI Test Kitchen.
If you are feeling extra festive you can drop the bombs into a cup of ALDI-exclusive O’Donnell’s Irish Cream for the ultimate holiday taste bud explosion.
Check out the recipe created by Chef Trevor from the ALDI Test Kitchen and captured by Heather at @brownedbutterblondie.
ALDI Hot Cocoa Bombs
Recipe Courtesy of Chef Trevor, ALDI Test Kitchen
Prep Time: 10 minutes Cook Time: 10 minutes (plus 25 minutes to chill and set) Total Time: 20 minutes (plus 25 to chill and set) Servings: 4
Ingredients:
1 package Moser Roth Dark Collection 70% Cocoa Chocolate Bar, finely chopped
1/2 cup Baker’s Corner Mini Semi-Sweet Chocolate Morsels
1 package Beaumont Cocoa Hot Cocoa Mix
Spangler Candy Canes, crushed
Baker’s Corner Miniature Marshmallows
Directions:
Prepare a double boiler over medium-low heat. Meanwhile, combine chopped chocolates and morsels in a small bowl.
Add half of the chocolate to the double boiler. Monitor temperature using a candy thermometer or other food safe thermometer. Do not allow chocolate to rise about 120° F at any point.
Once chocolate is melted and at 110-115°, remove from heat. In small batches, incorporate remaining chocolate. Be sure to melt what you’ve added prior to adding more.
Continue to monitor temperature and stir until temperature reaches 82°. Transfer back to the double boiler and bring to 91°.
At 91° remove from heat, add 2 tablespoons of chocolate to each half of the 3-inch silicone sphere molds. Tilt mold in all directions to properly coat the entire bowl. Let sit for 5 minutes. Reserve remaining chocolate.
The chocolate should have begun to set at this point. Use the back of a spoon to smooth out the inside of the half sphere. Chill for 20 minutes.
Peel molds away to release chocolate. Set aside.
Warm a small sauté pan over low heat. Lightly press one half sphere, open side down, on the sauté pan to even. Place back in mold.
Fill with 1/2 packet cocoa mix, and preferred amount of crushed candy cane and marshmallows.
Repeat step 8, instead pressing the halves together. Allow 5 minutes to set.
Bring remaining chocolate to 88°, drizzle over sealed bombs and decorate with remaining candy canes pieces.
If you ask us, Seattle kids are some of the most enterprising and amazing around. And Sadie Davis-Suskind is no exception. We sat down with this MasterChef Junior competitor to see what she’s up to. And lucky us, Sadie even shared an easy-to-make recipe families can whip up just in time for Thanksgiving. Feast your eyes on this!
Carlton Canary
Red Tricycle: What was the first recipe you ever made? How did it turn out?
Sadie Davis-Suskind: I started cooking before I was talking. As soon as I could crawl into the kitchen, I started creating what my 5-year-old chef self thought to be culinary masterpieces. Were these early dishes edible? Probably not. But it was these experiences that initially fueled my love of cooking.
Jewish foods are the foods that I first learned to cook while watching and helping my grandmother, Sally and my mother, Rebecca make traditional dishes for Jewish Holidays. My favorites are a beautifully flavorful red wine simmered brisket and to contrast that, as nobody really likes the traditional bland gefilte fish, I make a whitefish fritter with beet vinaigrette that is amazing!
RT:When you’re not busy cooking up something in the kitchen, what else do you enjoy doing?
SDS: My second passion, if I’m not cooking, is theater. If I’m not in the kitchen I’m on the stage. I love the camaraderie and creativity of the Theatre Community. I so enjoy starting from scratch, with just an idea of what I want to create, adding in my own flair, working with a team and creating something beautiful, much like cooking.
RT:We know that eating healthy is important to you, Sadie. What tips or tricks do you have to help kids eat healthy?
SDS: Rather than trying to conceal vegetables within dishes like pasta or zucchini bread, my main focus when creating dishes and encouraging kids to eat healthy is ensuring that vibrant vegetables and nutritious foods are highlighted in the dish. I try to create recipes that use seasonal ingredients to enhance the natural flavors of these foods to make kids (and their adults) excited about eating them!
RT:What’s the coolest thing you’ve done since your appearance on MasterChef Junior?
SDS: Since being on MCJ, I’ve had incredible opportunities: I've been invited to film promo videos for artisan food companies; I've appeared on several TV stations getting out the message that great food and cooking is accessible to kids as well as adults; I've got to meet some of my culinary heroes, Tom Douglas and Ethan Stowe to name two; and I have my very own weekly column in the Seattle Times where I am given full creative freedom to create dishes I think kids and their families will love.
RT: Do you have any advice for young chefs-in-the-making?
SDS: Follow your dreams. Don’t let anyone get in your way. Don’t use a recipe, taste with your heart (and your palate!) and don’t go by the rules. Make all creations uniquely yours.
RT: Sadie, would you share a seasonal recipe with us?
SDS: Sure!
Rebecca Davis-Suskind
Sadie’s Apple Brown Butter Blondies You'll need: 9” square baking pan Medium saucepan Medium-sized mixing bowl (x2) Parchment paper Whisk Toothpick
Ingredients For the apples: 2 cups peeled, chopped apples (I usually use granny smith but you can use any tart apple type you like) 1/2 tbsp. brown sugar 1/8 tsp. cinnamon
For the bars: 1 cup unsalted butter, cut into pieces 2 1/3 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 2/3 cups packed brown sugar 2 large eggs, at room temperature 1 1/2 tsp. vanilla extract 3/4 cup chopped nuts, optional (pecans or walnuts) non-stick cooking spray
1. Preheat your oven to 350 degrees. Spray your baking pan with non-stick spray. Then, line your pan with parchment, leaving the paper to hang over the pan. This will make it easier to cut the blondies after they are baked.
2. In your saucepan, add the butter and melt it over medium heat until it turns a beautiful brown color and smells nutty, about 5-6 minutes. Take the pan off the stove and pour the contents into a mixing bowl.
3. In the same pan, add your apples, brown sugar and cinnamon. Stir and cook over medium heat for about 3-5 minutes, until the apples have softened a bit.
4. In a medium mixing bowl, whisk in your flour, baking powder, cinnamon, nutmeg and salt.
5. In another medium bowl, whisk in one cup of your browned butter, your sugar, the eggs and vanilla extract.
6. Into the flour bowl, pour the wet ingredients. Mix until everything is well combined. Gently add in your apples (and nuts if using).
7. Pour your batter into the prepared pan.
8. Bake for 30-35 minutes until your blondies turn golden brown and a toothpick inserted into the center comes out clean.
9. Let your blondies cool down. Cut into squares and enjoy!
Want to keep up with Sadie? You can follow her on Instagram.
Need a night off from cooking dinner, but just not feeling ordering in pizza—again? Not to worry. Los Angeles has plenty of burger joints that offer both pick-up and delivery. Of course, if your kid has only ever tried the patties at, say, Island’s or In & Out, then it might be time to broaden your burger repertoire. Read on for our list of LA’s best burgers (including tasty, on-trend smash burgers and Impossible ones, too!).
Get your smash burger fix at Easy Street, where the double burger is all the rage. Sink your teeth into two smashed pure beef patties and American cheese, sandwiched between a Martin's Famous potato roll. Choose your toppings of tangy pickle, chopped onions, ketchup, mustard, and Easy Street's special wild sauce. For vegetarians, there's a Beyond Meat option made with Follow Your Heart Vegan Cheese.
Covid Update: Open for takeout and delivery only, Fri.-Sat., 4p.m.-9p.m.
Another smash burger spot, The Win-Dow now has two locations in Venice. In addition to their signature burger, the menu also features a fried chicken sandwich, along with vegetarian options including a grain bowl, kale salad and the plant-based Beauty Burger. Added bonus? The newest spot on the Venice Boardwalk has boasts an ice cream menu that's sure to win over little ones.
Since 1948, Cassell’s Hamburgers has been serving LA families premium hamburgers that are ground daily in-house using the original grinder, cooked on the original crossfire broiler and are made into patties via the original press. Cassell’s original location is in Koreatown’s historic Hotel Normandie and features a classic '50s breakfast menu, a variety of milkshakes and malts, a coffee bar, homemade pies and a fully stocked bar. (They also have a location downtown and at LAX.) The burgers are outstanding, but if littles are in the mood for something different, we highly recommend the DFC Fried Chicken Sando—yum!
Covid Update: While the downtown location is currently closed, you can order for pickup and delivery from the Koreatown and Rancho Park location. There's also a take-home DIY Burger Kit, so you can cook up your own patties for the fam.
A Valley institution since 1965, Bill’s Hamburgers stand in Van Nuys serves up some of the tastiest burgers, with 93-year-old Bill still working the counter. There's nothing fancy-shmancy here—no wagyu, no truffles, no lettuce sourced from sustainable farms. Just good old-fashioned beef patties (with lettuce, tomato, onion, pickle and ketchup), on buns cooked to absolute juicy perfection, plus a bag of chips on the side (Bill’s doesn’t do fries).
Good to Know: Bill's is only open from Tues.-Fri. until 4 p.m., and it's cash only.
Covid Update: Open for outdoor ordering and curbside pickup; masks are required and patrons must stand 6 feet apart.
Just as all beef patties are not the same, so too are plant-based Impossible patties. (Preparation is key!) If you've tried one of these environmentally friendly meatless burgers in the past and thought, meh, then you definitely haven't been to Monty's. The all-vegan spot (with multiple locations) serves up perfectly cooked Impossible burgers with vegan cheese, grilled onions, lettuce, tomato, pickles and house sauce, all on a fresh-made potato bun. It's so good that no one will ask, "Where's the beef?" Of course, no burger joint is complete without shakes and fries and Monty's delivers on that front too, offering fries (and tater tots), plus dairy-free shakes that are as good as the real thing—maybe better.
Covid Update: Open for takeout only. Contactless checkout and no-touch hand sanitizing stations available.
This recently opened spot in Larchmont Village specializes in smashburgers, thin-pressed carmelized beef patties covered in melted cheese and Uncool's secret sauce. They also offer buttermilk fried chicken sandwiches, pie turnovers and milkshakes, along with yummy plant-based burgers for non-carnivores. And because this is LA, you can get your meal gluten-free, too.
Covid Update: Order online for pickup or delivery; outdoor, socially distanced seating available in back.
139 1/2 N. Larchmont Blvd. Windsor Square 323-417-7900 Online: uncool.fun
Some things just get better with age. Case in point, The Apple Pan in the heart of West LA. For over 70 years, The Apple Pan has delighted customers with their famous hickory burgers quickly followed by a slice of mmmm-mmmm good homemade apple pie.
Covid Update:
Good to Know: The Apple Pan accepts cash only.
10801 Pico Blvd. West Los Angeles 310-475-3585 Online: theapplepanla.com
As the only burger restaurant to exclusively serve 100 percent grass-fed Wagyu beef, Santa Monica’s popular HiHo Cheeseburger takes the burger experience to a whole new level. You'll get meat that’s melt-in-your-mouth tender, that not only tastes better, but it’s also better for you too. Their premium Wagyu is low in saturated fat, high in Omega-3s and vitamins, and is certified humane and sustainably raised with no antibiotics, GMOs or hormones. Families who are looking for a high quality, clean burger meal are sure to become loyal customers.
Covid Update:
1320 2nd St., Ste. B Santa Monica 310-469-7250 Online: hiho.la
–Shahrzad Warkentin, Jennifer O’Brien & Shannan Rouss
Since we are entering holiday baking season you may want to whip up something new and exciting. If you ever wanted to recreate your favorite snack cake we have the perfect kit for you. The Hostess Party Size Twinkies Baking Kit is now available at Walmart.
The kit contains sponge cake mix, cream filling and pan with easy to follow instructions. This super-sized snack cake kit makes enough for 12 servings.
The Hostess Party Size Twinkies Baking Kit retails for 14.98.
The holidays are approaching so it’s time to start all the baking! Duncan Hines has a range of cake and cookie mixes made to make things easy for us. Now they just released a new Holiday Mega Cookie that would be great paired with a hot mug of cocoa.
Duncan Hines’ Mega Cookie line is filled with a wide variety of fun flavors. Eah box includes the mix and a 6-inch baking pan. The only way they could make this simpler is if they came into your home to mix it up for you!
Like the other varieties the Holiday Mega Cookie comes complete with the pan and mix. Stir the sugar cookie mix with melted butter and water, spread the batter in the pan and top it off with red and green tree shaped sprinkles. Pop it in the oven for 20 minutes or if you can’t bear to wait that long there is the option to microwave your cookie.
You can find the Duncan Hines Holiday Mega Cookie at Walmart for $2.50.
Raise your hand if you’ve ever eaten something unhealthy because you felt stressed. During my trips to the supermarket, I have been shocked to see so many grocery carts overloaded with junk food. I understand that people are tired and seeking comfort. But tater tots and ice cream won’t help. In the past, I’ve turned to food to bring me solace. But in hindsight, I learned that when you eat poorly, you feel worse so you eat poorly again. After two slices of pie, you might as well eat the whole thing, right? It’s a downward spiral!
Cleaning up your diet may help you feel better physically and emotionally. If that’s still not enough to motivate you, here are my 3 favorite food categories that I reach for whenever I’m stressed. Comfort foods don’t have to be junk. And healthy foods don’t have to be boring (see below for 2 of my favorite recipes that prove just that).
Foods I Reach for When I’m Stressed:
1. Food with Fins. Meat prices are skyrocketing and there’s talk about shortages. Meanwhile, there’s been a spike in seafood consumption. But I still hear from people who are afraid to serve fish at home because they don’t know how to prepare it. Really, it’s easy. Just saute it at high heat until it changes color and flakes easily. Total cooking time would be about 8-9 minutes for thick fillets, and 6-7 minutes for thinner fillets.
Make sure to use the right oil. Some oils become carcinogenic at high heat. Malaysian palm oil is ideal for fish because it has a neutral, buttery flavor. Plus it’s heart-healthy, nutritious and certified sustainable.
Choose sustainable fish. We’re all attuned to shortages right now. Get into the habit of making responsible choices that help protect our food supplies and our planet. The American seafood industry generally has better sustainability practices than those of other countries.
2. Food from the Soil. There’s no shortage of fruits and vegetables. Because they are rich in fiber, you’ll feel fuller so you’re less likely to want to snack. Consider serving plant-based proteins a few times each week instead of animal proteins. You may know that beans and legumes have a lot of protein. But I’ll bet you didn’t know that there’s also protein in whole grains, broccoli and sweet potatoes. So, challenge yourself to create the most colorful plate of food possible.
Make sure you’re always eating a variety of foods. Consider what you ate yesterday, and try not to eat it again today.
Opt for fresh or lightly processed. Many over-processed foods, even those sourced from plants, can contain too much sugar and salt. Even if it’s made from plants, you still need to read the labels.
3. Food That’s Fun.
Keep the kids from going stir crazy by getting them into the kitchen. Instead of swinging into another drive-through, teach your kids how to choose and prepare foods on their own that will keep them occupied and sharpen their minds.
Plant a garden with kid-approved brain foods such as strawberries, tomatoes, sweet potatoes, carrots, spinach and broccoli.
Encourage them to sample new things. Have your kids research traditional foods and meals in different parts of the world. Then ask them to share what they’ve learned around the dinner table. It’s a wonderful way to take your family on a culinary adventure while you’re all stuck at home. For instance, my kids know that I only cook with palm oil produced in Malaysia because it is certified sustainable; it’s made without harming wildlife or rain forests.
Have enough measuring spoons and measuring cups so that each child can use their own. That speeds up meal prep time. Kitchen shears are safer for kids to use than knives.
If you feed your family junk food, your health will pay the price. But you don’t have to be a slave to your stove. Do what I’ve done and try eating just fresh foods for a couple weeks. Pay attention to how eating different foods makes you feel, not just in the moment but also the next day. Then slowly introduce processed or sugary foods back into your diet and see how you feel. Once I cleaned up my diet and realized how great I felt, and how much clearer my thinking was, it became easier to kick my favorite junk foods to the curb, permanently!
Here are 2 of my favorite comfort foods that are healthy to boot:
Chicken “Palm-atta”
Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt & freshly ground pepper to taste
all-purpose flour, for dredging
4 tablespoons unsalted butter
7 tablespoons Malaysian sustainable Red Palm Fruit Oil
1/3 cup lemon juice, fresh
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup Italian parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
Place a large sauté pan over medium-high heat and melt 2 tablespoons of butter with 6 tablespoons Malaysian Red Palm Oil.
When butter and oil are hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is golden, flip and cook for 3 more minutes.
Remove from the pan and hold in a warm spot.
Into the pan add the lemon juice, stock, and capers. Place on the burner and bring to boil, scraping up brown bits from the pan to deglaze for extra flavor.
Adjust seasoning with salt and pepper if necessary.
Return all the chicken to the pan and simmer for 3-5 minutes.
Move chicken to platter. Add remaining 2 tablespoons butter and 1 Tbsp of Palm oil to sauce and whisk to emulsify.
Pour sauce over chicken and garnish with parsley.
Mashed Root Vegetables with Chevre and Chives
Ingredients:
2 pounds celery root (celeriac), peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
5 cloves garlic, peeled
4 tablespoons Smart Balance Spread, divided
1/2 cup nonfat buttermilk
1/4 cup Chevre goat cheese
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/4 teaspoon nutmeg
1/3 cup fresh chives, snipped
Directions:
Bring 1-inch of water to a simmer in a large saucepot.
Place celery root, parsnips, and potatoes in a large steamer basket over the water, cover and steam over medium heat for 20 minutes.
Add garlic and continue steaming until the vegetables are fall-apart tender, 20 minutes more. Add more water if necessary.
Drain the cooking liquid through a sieve and return the vegetables to the pan.
Place over low heat and continue to stir for 3-4 minutes to steam dry.
Add 2 tablespoons Smart Balance and mash until chunky-smooth.
Gradually stir in buttermilk, chevre, salt, pepper, and nutmeg.
Just before serving, stir in the remaining 2 tablespoons Smart Balance and chives.
Make-Ahead Tip: Prepare everything through Step 2 and refrigerate for up to 2 days. Reheat in a double boiler and stir in the remaining butter and chives (Step 3) just before serving.
Chef Gerard Viverito is Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also the operator of Saveur Fine Catering, a company focusing on local, sustainable and organic foods.
