ML Interest Tag: salt

Gluten-Free Pumpkin Honey Bread

by Erin Lem

Nothing says autumn like pumpkin bread and even better that this recipe is gluten free! As the saying goes: It’s delicious and nutritious. With the addition of flax seed your family will get a boost of fiber and Omega 3 essential fatty acids to go along with the homemade-ness of moist pumpkin goodness. This recipe makes two loafs so enjoy one immediately and then freeze individual slices for a quick breakfast (or snack!) on the go.

Ingredients
2 1/2 cups gluten free flour mix*
1/2 cup ground flax seed or flax seed meal
2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2  teaspoon xantham gum
1/2 teaspoon salt
1 1/2 cups + 2 tablespoons honey
1 (15-ounce) canned pumpkin
1/3 cup applesauce
3 eggs, lightly beaten
1/4 cup coconut oil liquified
1/2 cup chopped walnuts (optional)

* You can use a store-bought gluten free flour mix our use the following recommended mixture: 1 1/4 cups coconut flour, 1/2 cup tapioca flour, 1/2 cup millet flour or brown rice flour, 1/4 cup gluten free oat flour

Method
1. Preheat oven to 350° (Note: temperature will be reduced to 325° after the first 10 minutes of baking).
2. Prepare 2 (9 x 5-inch) loaf pans with cooking spray and set aside.
3. Lightly spoon flours into dry measuring cups; level with a knife. Sift flours and next 7 ingredients (through salt) together into a large bowl. Combine all dry ingredients thoroughly using a whisk.
4. Combine honey, pumpkin, applesauce, and eggs in a separate large bowl; beat with a whisk until smooth. Whisk in the coconut oil.
5. Add the flour mixture to the honey mixture and stir until thoroughly combined (avoid over mixing). Fold in the walnuts.
6. Equally divide and spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 10 minutes.
7. Reduce the oven temperature to 325° and bake for an additional 50-55 minutes or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely before slicing.

Jennifer Bryman is the mother of two young children and a dedicated Red Tricycle reader who is developing anti-inflamatory recipes the whole family can enjoy. She is a graduate of the Robert Reynolds Chef Studio in Southeast Portland and a board member of the Portland Culinary Alliance.

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Slow Cooker Chicken with Grapes

by writerredtri

There’s nothing like the simplicity of a slow cooker meal that makes the stress of the day fade away. Here, cumin seasoned chicken is slow cooked for 6 hours (translation: it’s easy to throw together in the morning or the night before) over a bed of simmering tomatoes, butternut squash and chickpeas. Stir in sliced grapes before serving for a sweet, bright crunch. If your kiddos aren’t a big fan of cumin, then simply omit it or substitute it for a less strong spice.

Ingredients:
2 tomatoes, chopped
1-2 cups cubed butternut squash
1 onion, chopped
2 teaspoons minced garlic
1 cup chicken broth
3 pounds skinless chicken thighs
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 cup halved seedless green grapes
1 tablespoon olive oil
1 (10 ounce) box couscous

Method:
Together: Combine the tomatoes, squash, onion, garlic, chickpeas and broth in a slow cooker.

Kid: Sprinkle the chicken with the cumin, cinnamon, salt and pepper

Adult: Place the seasoned chicken over the vegetables in the slow cooker. Cover and cook on low for 6 hours.

Adult: Prepare the couscous according to package directions.

Together: When chicken has finished cooking, uncover, stir in the grapes and enjoy!

Serves 4

Source: This recipe was created by our friends at Dash.

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!

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Quick & Easy Kids’ Recipe: Salmon Fish Cakes

by writerredtri

Looking for creative ways to get more omega-3 goodness into your toddler’s tummy? Salmon patties are an easy way to encourage both fish lovers and picky eaters to get more body and mind with healthy fish. We feature canned salmon in this particular fish cake recipe but you can also use cooked fresh salmon as well.

Ingredients:

One 7.5 oz can of red salmon, drained
2 slices of whole wheat bread with crust removed
2 tbsp flour
2 scallions, finely chopped
2 tbsp ketchup
1 tsp fresh lemon juice
1 tbsp mayo
Canola oil for frying
Salt & Pepper to taste

Method:

If using fresh salmon, remove the bones and skin and flake. Run the bread through the food processor and make into fine crumbs. Combine the flaked salmon, crumbs, scallions, ketchup, and lemon juice in a bowl and toss.  Add mayo, salt and pepper, and mix until creamy smooth.

Heat the oil in a frying pan. Form small patties of salmon mixture and then dredge through flour. Fry in the oil for 4-5 min, turning occasionally. Drain on a paper towel before serving.

Serve with a little ketchup or mayo for dipping!

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Kid-Friendly Recipe: Quick & Tasty Chicken Drumsticks

by drealestercontributor

Looking for a super quick dinner or something fun and different for the lunchbox that doesn’t take too much time to prepare? Here is one of our favorite kid approved “chicken on the bone” recipes around.

Ingredients:

12 salteen or butter crackers
1/2 tsp. paprika
1/2 tsp. seasoned salt
1 lb. (6) organic chicken drumsticks
2 eggs, whipped

Method:

Begin by making the coating by crushing crackers into fine or chunky pieces. (A great job for the kids!) Mix crumbs, paprika, seasoned salt together and place in a shallow pan or baking dish.. Rinse drumsticks then dip into eggs then roll in cracker crumbs, coating all sides well.

Place drumsticks on microwave safe dish with meaty sides up. and cover with wax paper. Cook on high for 8-10 minutes until chicken is no longer pink. If neccessary, rotate dish 1/2 way through cooking. Let stand covered for 2 minutes before serving.

Yields 2-3 yummy servings.

PS – Want to score some extra points with the kiddos?  Substitute potato chips for crackers. Barbeque and cheddar cheese flavors add an extra kick!

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Zucchini Bread

by scott wardell

Simple, healthy, allergy-free, and delicious, this Zucchini bread has just the right amount of sweetness. This is perfect for breakfast, snack time, or anytime! Have the kiddos help too–they’ll love mixing the wet & dry ingredients together. We dare you to just eat one piece.

Ingredients:
3 eggs

1 cup vegetable oil

2 cups granulated sugar

2 cups grated zucchini
(from 2-3 small zucchini)

2 teaspoons vanilla

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

Method:
1. Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

2. Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly.

3. Add dry ingredients to first mixture, stirring to blend.

4. Pour batter into two loaf pans, 9×5×3-inches in size.

5. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean. Cool and serve.

Makes two loaves.

Mireille Schwartz is a Member of the Board of Directors for Washington D.C. based FAAN (Food Allergy & Anaphylaxis Network), the world’s largest leading non-profit allergy resource. On the San Francisco Homefront, Mireille is CEO of the Bay Area Allergy Advisory Board, promoting education, awareness, and provide no-cost medical care & medication to Bay Area families with severely allergic children. An expert contributor and regularly featured columnist for CNN Health, ABC7 News and Allergic Living Magazine, Mireille Schwartz has an innate understanding that food is everywhere, and our relationship to food needs to be healthy if we are to stay healthy.

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Baked Spaghetti Lasagna

by scott wardell

Here’s a great way to use up a lot of that leftover pasta from last night’s dinner. Just throw it in a casserole dish, layer it between ricotta cheese, spinach, and chicken tenders and you’ve got yourself a baked spaghetti lasagna that is both easy and your kids will love it. Experiment with different fillings to see what your kids like best and you’ll have a great meal that will last for several nights.


Baked Spaghetti Lasagna 
Serves 8

Ingredients:
1 pound whole wheat spaghetti, cooked
1 head of broccoli, cut into small florets
1 – 28 ounce jar of marinara
1 – 16 ounce container, part-skim ricotta cheese
1 cup (packed) spinach leaves, chopped into small pieces
1 teaspoon garlic powder, divided use
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded mozzarella cheese
6 chicken tenders, cut into fourths or small bite size pieces (optional, can be omitted for vegetarian lasagna)

Method:
1. Preheat oven to 375 degrees.

2. Cook the spaghetti according to the package directions. Once cooked, drain fully and set aside.

3. Place the broccoli florets on a cookie sheet and spray with cooking spray or olive oil and sprinkle with 1/2 teaspoon garlic powder. Bake for 10-15 minutes, or until the broccoli is tender and slightly browned. Keep the oven on for baking the lasagna.

4. In a medium bowl, mix the ricotta cheese, spinach, garlic powder, salt and pepper.

5. In a 9×13 baking dish, spread 1/3 of the marinara sauce in the bottom of the pan. Top with half the noodles, then half the ricotta mixture, half the broccoli, half the nugget pieces and half the mozzarella cheese. Repeat, making sure the noodles are fully covered on top (if there are “exposed” noodles, they will get crunchy and tough to eat).

6. Bake for 20-30 minutes, or until it is bubbly and the cheese is fully melted on top.

Recipe courtesy of Sweet Pea Chef Jessica Efird

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Black Bean Burgers

by Erin Lem

This recipe is for all of you vegetarians who are left with the salad during barbecues when only meat is on the grill. We love this recipe for black bean burgers because it gives an alternative to the classic veggie burger. With black beans, onions, and a bevy of herbs, you can’t get much healthier than this.

Ingredients:
2 slices whole wheat bread, or use gluten free
1 can no salt added black beans, rinsed and drained
1 egg
1/2 cup yellow onion, finely diced
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper to taste
hot sauce to taste (optional)
2 tablespoons canola oil
4 whole wheat hamburger buns, or use gluten free
lettuce and sliced tomato for serving

Method:
1. Place bread slices in a food processor and pulse until the consistency of breadcrumbs.  (You could also use store bought if you prefer.) Set aside.

2. Place beans into a medium sized bowl and mash with a fork or a potato masher.  Add breadcrumbs, egg, oregano, parsley, garlic powder, salt/pepper, and hot sauce if using.  Mix all ingredients together.  Using your hands, form 4 equal patties.  Set aside.

3. Heat oil in a large skillet over medium heat.  Place patties into skillet and cook about 4-5 minutes on each side, or until each side is slightly crispy and the patty is heated through.

4. Serve immediately on buns with lettuce and tomato.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.


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Veggie Stuffed Baked Potatoes

by writerredtri

Overloaded on turkey, stuffing and everything in-between? Yep, we are too. Try out this recipe for veggie stuffed baked potatoes. Crunchy carrots, sautéed onions and tangy feta cheese contrast beautifully in these stuffed baked potatoes. Kids will have fun poking holes in the potatoes before baking and crumbling the feta to stuff the potatoes during assembly.

Ingredients:

4 russet potatoes
salt, to taste
1/2 cup broccoli
1/2 cup carrots
1/2 cup green beans
1 tablespoon canola oil
1 small onion, chopped
1 clove garlic, minced
black pepper, to taste
1/2 cup feta cheese
1/4 cup parsley, chopped for garnish

Method:

Adult: Preheat an oven to 450 degrees.

Kid: Prick the potatoes several times with a fork. Place the potatoes on the baking sheet and sprinkle with a little salt.

Adult: Place the potatoes in the oven for 45 minutes-1 hour, or until the potatoes are tender. Set aside to cool.

Adult: Bring a large pot of salted water to a boil over high heat. Peel the carrots and cut them bite size. Cut the broccoli into bite sized florets and set aside with the carrots.

Kid: Snap the ends off of the green beans and set aside with the other veggies. Fill a large bowl with ice and cold water.

Adult: Add the vegetables to the boiling water and cook for about 3 minutes, or until their color brightens, but still maintain their crunch. Remove with a slotted spoon and transfer to the bowl of ice water to immediately stop the cooking process. When vegetables have cooled, use the same slotted spoon to transfer them to a bowl and set aside.

Adult: When the potatoes have cooled, slice them open.

Kid: Crumble the feta cheese between the 4 potatoes.

Adult: Place the canola oil in a frying pan over medium-high heat. Add the onion and sauté for about 3-5 minutes, or until it starts to color. Add the garlic and sauté 1-2 minutes more, or until the garlic becomes fragrant. Transfer to the bowl with the vegetables.

Kid: Divide the broccoli, carrots, green beans, onions and garlic between the 4 potatoes. Serve 1 veggie stuffed potato per person, sprinkle each with chopped parsley and enjoy!

Serves 4

Source: This recipe comes to us from Kristen of The Family Dinner.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe 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!

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Holiday Mocktails

by writerredtri

Non-Alcoholic Drinks that Feel Like a Party

The holiday parties are upon us, with their never ending onslaught of food and drinks. For those who can’t or choose not to drink alcohol, the beverage options tend to be an afterthought. But teetotalers want to have fun, too. If you’re hosting a holiday gathering, consider serving a mocktail so non-drinking adults don’t feel left out and the more adventurous kids have something other than a juice box to enjoy.

Mocktails have come a long way. Bartenders worth their salt are specifically creating non-alcoholic cocktails versus just excluding the alcohol from regular cocktails. (The reason “virgin” cocktails don’t necessarily work is that the alcohol tends to be the star and if you subtract it, the remaining ingredients are just accent flavors—or the drink is too cloying when not cut by alcohol). Below several quick mocktail tips and recipes from local chef Kathy Casey and the head barman at Canlis Restaurant, James MacWilliams.

Tips:

  • For an easy drink: Defrost frozen berries and puree with simple syrup (you can buy bottled simple syrup at the store) to taste.  Add puree to glass, top with soda water and ice.
  • You can multiply mocktail recipes to create a pitcher drink, if needed.
  • Don’t be afraid to use fresh herbs. Sage and grapefruit juice, for example, go well together.

PINEAPPLE MOJITO SPLASH

Makes 1 drink

2 ounces Dish D’Lish Classic Mojito Cocktailor

2 tablespoons chopped fresh pineapple

4 ounces club soda

Lime wedge

Fill cocktail shaker with ice. Add Mojito Cocktailor and pineapple. Cap shaker and shake well. Pour into a tall glass and top with soda. Stir and garnish with lime. Recipe from Kathy Casey, www.kathycasey.com

RUBY CRUSTA

Makes 1 drink

½ ounce pomegranate juice

½ ounce ginger syrup

½ ounce fresh lime juice

2 ounces Rhubarb DRY Soda

Fill cocktail shaker with ice. Add all ingredients and shake lightly. Strain into sugar-rimmed glass and garnish with a twist of lime.  Adapted from barman James MacWilliams, of Canlis

—Hsiao-Ching Chou

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Halloween Witch Finger Cookies

by Erin Lem

Halloween is the time of year for satisfying your sweet tooth. It’s also when all the creepy crawlies and spooky spirits come out and play. In this recipe we find the best of both worlds! Witch Finger cookies are gross enough to have your kids yelling awesome! But delicious enough they munch on them immediately. Plus, this is the perfect recipe for little helping …. fingers.

Ingredients

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 teaspoon almond extract

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup whole almonds

1 (.75 ounce) tube red decorating gel

Method

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie.(This is a great task for kids)

4. Press one almond into one end of each cookie to give the appearance of a long fingernail. (Perfect for little ones!

5. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance (as pictured). Arrange the shaped cookies on the baking sheets.

6. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

7. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Adapted for kids from Allrecipes.com

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