Easy Green Chile Stew

by Erin LemFebruary 23, 2015

For a dish that’s versatile enough for dinner or breakfast check out this low-carb stew from food blogger Kim of Mom, Can I Have That? Whether you decide to add a fried egg or not, your kids will love the tasty flavors of this dish that doesn’t require many ingredients or steps (thanks food processor!).

Serves: 8

Ingredients:
2 pound pork loin, cubed
2 teaspoons ground cumin
1 teaspoon chile powder, optional
¼ of an onion
2 small garlic cloves
1 27 ounce can, whole Hatch green chilies
3 tablespoons oil
2 cups water

Method:
1. Heat oil in a big frying pan and brown the cubed pork loin.

2. Chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Pour the puréed chilies, and their juice from the can, over the browned pork.

3. Add the two cups of water, cumin and chile powder. DO NOT ADD ANY SALT – YOU WILL BE SORRY – WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Simmer several hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don’t need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.

4. Ladle into a bowl and top with a fried or poached egg.

Have you ever cooked with green chilies? Tell us if you’ll try out this dish in the Comments below.

Looking for more great family recipes? Check out Kim’s food blog, Mom, Can I Have That? for tasty low-carb recipes your family will love.

Pull Apart Pizza Bread

by FoodNetwork.comFebruary 23, 2015

Mix up your pizza routine with a simple pull apart pizza bread that your kids can help make. Courtesy of FoodNetwork.com, this recipe takes a total of 1 hour 10 minutes to create. Let your kids help measure, roll and assemble the bread before popping it in the oven.

Yields: 8-10 servings

Ingredients:
3 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 pounds store-bought pizza dough, at room temperature
2/3 cup pizza sauce, plus more for dipping
24 pepperoni slices, quartered
1 cup shredded mozzarella (4 ounces)
1/4 cup grated Parmesan (1 ounce), plus more for sprinkling

Method:
1. Position an oven rack in the center of the oven, and preheat to 400 degrees F. Brush the bottom and sides of a 9-by-5-inch loaf pan with oil.

2. Pour the 3 tablespoons oil onto a large dinner plate, and sprinkle with 1/2 teaspoon salt. Pinch off pieces of dough the size of Ping-Pong balls, and roll them into rough balls. Roll each dough ball around in the salted oil until all sides are coated.

3. Put half the balls in the prepared pan, squishing them together. Spread half the sauce over the balls, then sprinkle with half the pepperoni, mozzarella and Parmesan. Repeat with the remaining dough balls, sauce, pepperoni and cheeses.

4. Put the loaf pan on a rimmed baking sheet (to catch any drips), and bake until the bread is puffed up and golden brown, about 25 minutes. Cover loosely with foil, and continue to bake until the bread is cooked through in the middle, about 25 minutes. Let it rest in the pan for 10 minutes, then use dry oven mitts or kitchen towels to carefully unmold. Sprinkle generously with Parmesan, and serve hot. (Let your guests pull the bread apart!)

Will you make this pull apart pizza bread? Tell us what you think below!

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and up to 35 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown tenfold and is now the second largest monthly magazine on the newsstand, with over 11.6 million readers.

Penne with Roasted Pumpkin & Goat Cheese

by writerredtriFebruary 23, 2015

Sure, pumpkins are decorative, but they also make a delicious and very easy ingredient, which you can incorporate into almost any dish. This time of year it’s an especially seasonal ingredient to get your hands on and your kids can even help out by scooping out the seeds. Once you roast the pumpkin (which is not as intimidating or complicated as it sounds!), this no-frills pasta recipe can be made in three easy steps. Does it get any better than that?!

Ingredients:

Coarse salt and ground pepper

12 ounces penne pasta

2 tablespoons butter, or margarine

4 ounces fresh goat cheese, crumbled

Roasted Pumpkin with Shallots and Sage

Optional: roasted peppers, onions, or any other veggie you want to sneak in there!

Method:

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

2. Add butter, cheese, and pasta water; toss until butter has melted.

3. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Recipe adapted from Martha Stewart.com.

Just Opened: Seed+Salt

by Erin FeherFebruary 18, 2015

There are lots of little bellies that can’t handle gluten or dairy, and even more parents who crave a place where they can pick up fresh, healthy and tasty bites for the whole family. Seed+Salt to the rescue—this new casual eatery in the Marina District of San Francisco serves up delectable dishes made with only the best ingredients, and completely forgoes any dairy, gluten or cane sugar. And thanks to an inventive menu and a talented chef at the helm, your crew may never know the difference.

Eat Clean
Seed + Salt was started by Mo Clancy, a mother passionate about providing convenient, healthy options to people of all ages. She worked with New York chef Ariel Nadelberg to develop the menu, which emphasizes whole foods and superfoods, and eliminates cane sugars, trans-fats, gluten, MSG, and GMOs. But beyond its impressive list of clean eating credentials, it’s the tasty bites that will convince you: The S+S Beet Burger is bursting with flavor (it’s packed with beets, walnuts, lentils, mushrooms, brown rice, raisins, spices, smoked sea salt + ranch and served on a gluten-free bun), while the eggplant BLT (made with eggplant bacon and egg-free pimenton mayo) is a healthy take on the more-sinful original. Kids can munch on the Jam and Cheese sando (Balsamic fig jam, cashew cream cheese, caramelized onion and pea shoots) and for dessert or a sweet breakfast treat, don’t skip the spouted S+S nut loaf spread with raw lemon curd.

Eat Pretty
While the menu offers a healthy reprieve for your insides, the restaurant’s lovely and calming interior offers a mini vacation for your other senses. The bright and simple space is set with long communal tables and oversized stools, and an incredibly cool and colorful yarn installation adorns the main wall and may inspire a game or two of Cat’s Cradle. Be sure and check out the tree out front as well, which is wearing a colorful striped sweater knitted by the same artist. And although pretty as a picture, the space is decidedly casual, so young kids wandering the room or older ones getting goofy with their friends are common sights. Guests order at the counter and take a seat wherever they please—on warm days we recommend the benches built around the sweater-wearing tree up front.

Eat Easy
The aim of Seed+Salt is to making eating healthy and easy option, so the food is designed to be taken on the go (it’s all served up in compostable containers) and can even be ordered straight to your door through Postmates. A brand new kids’ menu lets families opt for smaller portions of popular dishes, plus adds a few new ones to the mix, such as an Almond Butter and SuperFood Jam Sandwich ($6); Dill Cream Cheese and Toast ($7); Carrots and Green Garbanzo Hummus ($5); and a Mini Banana Smoothie ($5). Plus, they open at 8 a.m., so picking up a bite on the way to school or work is a tempting option.

2240 Chestnut St.
San Francisco, Ca
415-872-9173
Online: seedandsalt.com

Have you tried Seed+Salt? Let us know what you think in the comments below!

—Erin Feher

All images by Aubrie Pick and courtesy of Seed+Salt

Easiest Baked Chicken

by writerredtriJanuary 30, 2015

For a classic meal that you can pull together quickly try this easy baked chicken from the Culinary Dude. Keep it simple by following the directions below or adapt the recipe to pack in more flavor by adding herbs and lemon.

Ingredients:
4 boneless chicken breasts
Salt and pepper to taste
Olive oil
Variation: add any ethnic seasoning/ flavoring to the Salt & Pepper and rub it on after brushing with oil

Method:
1. Dry chicken with paper towels
2. On a very lightly oiled baking pan, place the chicken breasts thick side up
3. Brush on a light coat of olive oil
4. Sprinkle a pinch of salt, then a pinch of pepper on all the breasts
5. Place in oven, in center rack, for 20 minutes, turning the breasts over after 10 minutes.

Makes 4 servings

Will you whip this chicken dish up this week?

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit www.TheCulinaryDudeonTour.com or www.TheCulinaryDude.com for more details.

Easy and Healthy Fried Rice

by Erin LemJanuary 26, 2015

Simple, healthy and delicious fried rice. Is it possible? Our friend Leah Singer of Leah’s Thoughts (she’s also Red Tricycle’s San Diego Editor) shared with us her favorite kid-approved fried rice recipe, which is broken down into 5 easy steps. So the next time you want to order out greasy Chinese food, opt for Leah’s version instead.

Ingredients:
2 cups rice, cooked (both brown and white rice works equally well)
2 Tbsp. oil (peanut or vegetable oil)
2 tsp. minced garlic
2 tsp. minced ginger (I use pre-crushed jarred ginger — so much easier!)
1/4 tsp. red pepper flakes (more if you want it spicy)
1/2 tsp. sesame oil (dark)
2 Tbsp. soy sauce
1 egg
2 scallions, chopped
1 Tbsp. sesame seeds

OPTIONAL: Chopped cooked chicken, shrimp, bacon

Method
1. Heat the oil in a wok or large saute pan. Turn the heat down and add the garlic and ginger, stirring quickly so they do not burn.

2. Once the spices are browned, add the cooked rice and toss to coat. Add to the rice mixture: red pepper flakes, sesame oil and soy sauce. Stir together.

3. At this point, make a hole in the middle of the rice and crack an egg into the hole. As the egg heats, scramble it together; and once it’s cooked, combine with the rice. Turn off the heat, and add the scallions and sesame seeds.

4. If you want to add meat to this dish and make it a main course, add chopped cooked chicken, shrimp or bacon now.

5. Taste the rice to see if it needs more soy sauce, salt or pepper. Do not add salt until after you’ve tasted because soy sauce can be quite salty.

Leah Singer is Red Tricycle San Diego Editor, a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: www.leahsthoughts.com.

Beef and Pinto Bean Chili

by scott wardellJanuary 26, 2015

Warm up with a bowl of chili. This recipe is chock full of protein and veggies to keep your family energized and healthy this winter. If you want to give your bowl a kick, leave the seeds and membrane of the peppers in, but if you prefer a more mild taste, cut them out. Serve this steaming dish with a helping of cornbread.

Ingredients:
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/8 teaspoon salt, divided
2 tablespoons canola oil
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large)
10 garlic cloves, minced
1 (12-ounce) bottle beer
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, lower-sodium beef broth
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained

Garnish (optional)
1/2 cup thinly sliced radish
1 avocado, peeled, seeded, and chopped
6 tablespoons small cilantro leaves
6 tablespoons sour cream
6 lime wedges

Method:
1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

2. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly.

3. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.

4. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.

5. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt.

6. Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

photo courtesy of Sweet Pea’s Kitchen

Yummy in the Tummy: The District’s Freshest Baby Food Delivery Services

by Ayren Jackson-CannadyJanuary 15, 2015

Feeding newbie eaters fresh-from-the-farm homemade purees is easier and less time-consuming than you may think—especially since there are a couple of baby food delivery services in the DMV that will do the recipe developing, testing, blending, and packing for you. There may only be two baby food chefs in the D.C.-area (for now!), but they are mighty, offering simply irresistible solids made with fresh, local produce. And the icing on the cake? They deliver the goods to your front door (or workplace).

Photo: betherann via Flickr

Baby SLOP
The goal of Baby SLOP (FYI “slop” stands for seasonal, local, organic puree) is simple—to get kids to love veggies. Bethesda-based founder Adria Kinnier does this by loading her baby food recipes with seasonal, locally-sourced, and downright delicious produce. But, it’s her unique flavors, infused with palette pleasing herbs, that make her purees (available for 6-8 month olds and 8-12 month olds) irresistible. Kinnier hand delivers the goods twice-a-week in reusable BPA-free jars.
Wait, there’s more: For every jar of baby SLOP that is sold, a jar is donated to a local area food bank for a baby at risk of hunger.
Babe fave: Organic beets, apple and cannellini beans (all blended together).

Cost: $30/week (twice-a-week deliveries with three 4-ounce jars of purees); $60/week (twice-a-week deliveries with six 4-ounce jars of purees)
Online: babyslop.com

Photo: Baby SLOP via Facebook

Bambino Bites
This D.C.-based operation is hyper-focused on pumping your little one with as much nutrients (from their food) as possible. It’s the main reason they stick to steaming the fruits and veggies that they put into their purees—steaming locks in the most vitamins out of any other cooking method…snatch! Bambino Bites also leaves out the sugar and salt that you might find lurking in canned baby food varieties. Deliveries happen once a week (in D.C. and MoCo), and there is a $25 order minimum, but you can pick and choose any flavors and products (they also offer baby sweet potato chips and apple/pear chips) that you wish.

Wait, there’s more: Stay tuned! Bambino Bites has plans to offer baby food subscriptions. Yes, BABY FOOD SUBSCRIPTIONS.
Baby fave: Sweet potato, apple and thyme (with rolled oats or quinoa for added texture).

Cost: $5.75-$6.75/8 ounce container
Online: bambinobitesfood.com

Photo: Bambino Bites via Facebook

Have you tried a baby food delivery service yet? Tell us about it in the Comments section below.

—Ayren Jackson-Cannady

Spinach & Ricotta Stuffed Shells

by scott wardellJanuary 10, 2015

Change up your pasta routine with these spinach and ricotta stuffed shells. This easy recipe also lends itself well to using up spare ingredients in your fridge. Try adding items like cooked ham, bacon, chicken breast, mushrooms or other veggies. After making a batch of these stuffed shells leave us a comment below to tell us how they turn out.

Ingredients
4 tbsp salted butter
2 shallots, chopped
5 c packed fresh baby spinach
1 large egg
1/2 cup ricotta cheese
1 package large pasta shells
salt and pepper

Method
1. Bring a large pot of salted water to a boil.

2. Melt butter in a large frying pan and add shallots. Cook over medium-low heat, stirring occasionally, for 3-4 minutes or until shallots are soft.

3. Add all the spinach to the pan, salt lightly, and cover with a lid for 2-3 minutes.

4. Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time.

5. In a large serving bowl, whisk together egg and ricotta. Set aside.

6. Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked. Remove from heat.

7. Drain pasta and add to ricotta mixture. Toss well to coat. Add spinach to the pasta and combine well.

8. Season with salt and freshly ground pepper as needed and serve at once.

recipe courtesy of Aimee of Simple Bites; photo courtesy of chordmonkey

Sun Dried Tomato Spaghetti

by writerredtriJanuary 5, 2015

In this recipe, olives are cooked with sun dried tomatoes for a quick spaghetti sauce, which contrasts the salty with the sweet. Whole-wheat pasta is perfectly paired with this flavorful sauce and using whole grains keeps you fuller, longer. Get your kids involved with the cooking process by following the simple steps below.

Ingredients:
a little salt, for cooking the pasta
1 (1 pound) box whole-wheat spaghetti
3/4 cup pitted olives
1/4 cup sun dried tomatoes
3 cloves garlic, peeled
2 tablespoons capers
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes

Method:
Adult: Bring a large pot of salted water to a boil over medium-high heat. Cook the spaghetti according to package directions, or until al dente. Drain and set aside.

Together: While the spaghetti is cooking, combine the olives, sun-dried tomatoes and garlic in a food processor. Pulse until the ingredients are roughly chopped.

Kid: Add the capers to the food processor with the sun-dried tomatoes, garlic and olives.

Adult: When the pasta has finished cooking, place the olive oil in the spaghetti’s cooking pan over medium-low heat. Add the olive caper mixture to the pan and cook, stirring occasionally for 3-5 minutes, or until the sauce has thickened, but isn’t yet sticking to the pan.

Kid: Drain the diced tomatoes and add to the olive caper mixture.

Adult: Cook for another 2 minutes, or until diced tomatoes are incorporated. Add the cooked pasta to the pot, toss it to coat it in the tomato sauce and enjoy!

Serves 4

Source: This recipe comes to us from Michele of The Kid Can Cook!

We’ve teamed up with the Kids Cook Monday initiative to bring you recipes that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

ML Interest Tag: salt

Easy Green Chile Stew

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