Garlic Lemon Chicken

by Erin LemDecember 8, 2014

Sometimes we forget how much we love marinades and what great flavor they add to a dish. Take for example this simple chicken dish that we marinated in garlic infused olive oil, lemon slices and herbs. The best part? It comes together in 30 minutes!

Ingredients:
chicken thighs (we used about eight boneless, skinless)
1/3 cup of olive oil
seven garlic cloves, smashed
half a head of flat leaf parsley, chopped
one lemon sliced into thin strips
2-3 sprigs of thyme

Method:
1. Make the garlic infused olive oil but heating the olive oil and garlic cloves in a small saucepan on low heat. Let simmer for 10 minutes, remove from burner and let cool.

2. Mix all ingredients including the garlic infused olive oil in a ziplock bag and let marinate for at least 30 minutes.

3. Place contents of the bag onto a foil lined baking sheet and roast at 450 degrees for 30-35 minutes or until done.

Our Editorial Director loved this simple chicken dish, which she served with rice and brussel sprouts (you can roast your veggies at the same time as the chicken) . Is there anything you would add, subtract or change to this recipe? Tell us in the comment section below!

Recipe adapted from Everyday Food by Martha Stewart; photo courtesy of Erin Lem

The Ultimate Creamy Winter Squash Soup

by Veggies Don't BiteNovember 10, 2014

Relax into fall with this creamy delicious winter squash soup courtesy of Veggies Don’t Bite. Layers upon layers of flavor warm you from the inside out. Comfort food extraordinaire!

Ingredients:
1 ½ cups delicata squash
2 cups Tahitian Squash
2 cups butternut squash
4 cloves garlic
1 zucchini
1 cup sweet onion
6 sage sprigs
6 thyme sprigs
coconut oil for brushing squash for roasting (optional)
Himalayan pink salt to taste
½ cup cilantro (loosely packed)
1 tablespoon smoked paprika
½ cup walnuts (soaked overnight if not using a high speed blender)
½ cup raw cashews (soaked overnight if not using a high speed blender)
4 cups veggie broth
pumpkin seeds for garnish (optional)

Method:
1. Preheat oven to 400. Wash and prepare squash. I scooped out seeds, peeled and cut into large pieces before roasting, but you can also roast whole and prep after. If you are using delicata squash, the skin can be eaten. The Tahitian and butternut needs to be peeled. Using a vegetable peeler works great. Make sure to cut in even sized pieces for even cooking. Peel the garlic. Place squash and garlic on a parchment lined cookie sheet.

2. If using coconut oil, brush each squash lightly. Place thyme and sage sprigs over squash making sure to spread out evenly. Lightly sprinkle with salt. Bake for 20 minutes.

3. Meanwhile, wash and cut zucchini and onion. Once 20 minutes is done, place zucchini and onion on the cookie sheet with the squash and garlic. Bake another 25 minutes. If your pieces aren’t uniform then take out any pieces that are soft when tested with a fork and continue to bake until all pieces are soft.

4. Once done and cooled a bit, place everything except sage and thyme in a blender (high speed works best) along with the rest of the ingredients. Then remove the thyme and sage leaves from the stems and add them to the blender. Blend on “soup” setting or on high speed until smooth. If using the “soup” setting, when it is done, the soup will be hot and ready to eat. If not, then you may need to warm on the stove depending on how much you let the veggies cool after roasting.

5. Garnish with pumpkin seeds if desired. Pairs well with my Smoky Tempeh, Apple and Arugula Sandwich!

What’s your favorite winter soup?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Slow Cooker Chicken With Balsamic & Tomatoes

by writerredtriSeptember 19, 2014

This is a super flavorful, savory dish with juicy, tender chicken that’s delicious over some whole grain spaghetti, rice, you name it. Grate some fresh Parmesan over the top of this dish and viola, dinner is ready in a flash. Be sure to hop on over to Mom’s Kitchen Handbook for more great recipe ideas.

Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 large red onion, very thinly sliced
4 whole cloves garlic, peeled
1/4 cup balsamic vinegar
1 26-ounce box chopped tomatoes (such as the POMI brand) or use 28oz can tomatoes
1/2 teaspoon dried, chopped rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch swiss chard, stems removed, roughly chopped

Method (Makes 4 to 6 servings):
1. Season the chicken with salt and pepper on both sides.

2. Put onion, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano into the crock pot and stir well.

3. Nestle the chicken pieces into the tomatoes. Turn crock pot to high.

4. Cook until the chicken is very tender, about 4 hours.

5. Add chard to the pot and stir so that it is covered with liquid. Cook 15 to 20 minutes longer until the chard is tender.

6. Serve over cooked whole grain spaghetti, brown rice, or farro.

Note: feel free to substitute kale, spinach, or other dark leafy green and adjust cooking time accordingly

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

For more easy and delicious crock pot recipes click HERE

11 Purees You Can Make With Fall Ingredients

by Shannon GuytonSeptember 11, 2014

Ah, the amazing foods of fall! It’s really too bad baby can’t enjoy the heaven that’s known as a pumpkin spice latte. But there are still plenty of ways you can incorporate the tastes of autumn in something more appropriate — like one of these delicious purees. Click through our album for the recipes.

Pumpkin Thyme Puree

This soup is rich in nutrition -- hello, beta-carotene, vitamin C and calcium! -- and taste. If your baby’s not ready for (or doesn’t like) thyme, keep baby’s batch spice-free. Time saved and tummies happy! Get Baby Foode's awesome recipe here.

Photo credit: Baby Foode

What is your favorite fall ingredient? Let us know in the Comments!

— Shannon Guyton, with Christal Yuen

BLT Salad

by scott wardellAugust 5, 2014

You read right, this spin off of the classic sandwich standby is a bit “leafier,” but you better believe that it doesn’t lose any of it’s savory goodness. The highlight of this recipe ?Bill of Southern Boy Dishes insists that it’s the toasted bread. He adds the dressing to the tomato and bread mixture a few minutes before serving to soften them up and allow them to absorb all of the delicious flavors. Pair it with your grilled meat of choice and you’ve got one delicious dish. Yields 4 servings.

Ingredients
1 head of green leaf lettuce
10 oz bacon, cut into bite-sized pieces
1 baguette
3 cu cherry or grape tomatoes
2 tbsp extra virgin olive oil, plus 1 tsp
4 tbsp white wine vinegar
1 tsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 tbsp minced shallots
2 tsp minced fresh thyme
8 tbsp reserved bacon grease
3 scallions, green part only sliced

Method
1. Preheat oven to 400 degrees.

2. In a medium skillet, brown bacon over medium high heat. Remove bacon and drain. Reserve grease.

3. Cut baguette into 3/4 inch cubes to measure 8 cups. Place cubes in a large bowl and toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Place bread on a baking sheet.

4. Coat tomatoes with 1 tsp olive oil. Place on baking sheet.

5. Place tomatoes and bread in the oven and bake for 15 minutes. Set aside.

6. Whisk together vinegar, mustard, honey, 1/4 tsp salt, 1/4 tsp pepper, shallots, and thyme. Whisk in bacon grease until incorporated.

7. In a large bowl, toss tomatoes, bread, and dressing. Let sit for 15 or 20 minutes.

8. Arrange lettuce leaves on 4 salad plates. Divide tomato and bread mixture on salad plates and top with bacon and scallions. Serve immediately.

recipe and photo courtesy of Bill at Southern Boy Dishes

Take ordinary ingredients and make something extraordinary. That’s the philosophy behind Southern Boy Dishes. Bill, a lifelong food fanatic, grew up eating fresh and healthy foods. Now, he balances his time in the kitchen with living a busy life. Cooking every day is a priority, even if that means there’s only 30 minutes to get something on the table. His focus is on healthful dishes made with fresh ingredients. Enjoy all of Bill’s deliciously simple (and his more elaborate) culinary creations over at Southern Boy Dishes.

Explore the 5 Senses at the San Diego Zoo

by Cherie GoughJuly 1, 2014

The San Diego Zoo is one of the city’s best spots to visit. But if you find yourself a bit bored by constantly visiting the lions, tigers and bears (oh my!), explore the Zoo in a new way. Plan your next trip as a way to teach your kiddos about connecting with their five senses and observing nature. We’ve got your insider’s guide on what to see, hear, eat, touch and smell at the Zoo.

Photo Credit: Jayme J via TripAdvisor

Do You See What I See?
The Reptile House is the perfect place to slow down and look carefully to spot that snake or lizard that looks just like a log. Watching the flamingos over the seasons offers a great learning experience. In spring, see the males run and wildly flap wings, while females begin to sit on nests. See if you can spot the fuzzy gray chicks, and on your next visit, notice how those chicks begin to change color as they develop.

Does your kiddo need a break from the stroller? Do your feet need a rest? Stop and sit right next to the glass at an enclosure. Taking a wait-and-see approach for just a few minutes can lead to a exciting close encounter with an animal. Talk about the color and texture of the animal’s skin, feathers or fur.

Photo credit: Ashley via TripAdvisor

Listen Carefully!
What can you hear by listening to the beautiful waterfalls abound in many areas of the Zoo? You can find them in Gorilla Tropics, Terrace Lagoon, Scripps Aviary, and the tapir exhibit. Listening to the rushing water is thrill enough for many kids even if the animals aren’t active. At various times each day, “rain” falls around the perimeter of Scripps Aviary. (Don’t worry – you won’t get wet!) Birds and kiddos will love experiencing this awesome rainforest experience.

Encourage kiddos the listen carefully as you can often hear the bells ringing at The Museum of Man’s Bell Tower throughout your visit to the Zoo. If it’s the top of the hour, count the bells together.

Image Credit: Cherie Gough

What’s that Smell?
Whew! Those camels sure are stinky. Challenge your kids to use their noses to find other smelly creatures on your next Zoo visit. If animal smells just aren’t your thing, then check out the abundant herb garden just across the street from the camels. You will enjoy the tasty smells of thyme, rosemary and other herbs and flowers planted along the wall.

Image Credit: Cherie Gough

Hands On!
What kid doesn’t love putting their hands on everything they see? The petting zoo is must-visit for those who only want to touch the animals. After petting the baby goats, ask your little one how an animal’s fur feels and compare it to pets at home. Stop by the bronze gorillas in Gorilla Tropics for a fun experience. Kids can compare their hand to a life-sized gorilla’s paw.For added fun, count the gorilla’s digits and your little one’s too. Be sure to snap a photo of your rugrat climbing on the gorilla.

Image Credit: Cassie N. via Yelp

Let’s Eat!
If you visit the Zoo in the morning, you may find orangutans and gorillas romping and leaping toward their snack. Ask your kids if they can find animals eating foods that are similar to their own snacks. For a real “taste” of how the animals eat, kids can feed a giraffe on the weekends from 12 – 1 p.m. for $10. Little ones will love watching these amazing creatures with long necks and tongues reach so close to them for a snack. The giraffe-feeding can get quite crowded, so be prepared to wait in a long line. But it’s worth it!

San Diego Zoo
2920 Zoo Dr.
San Diego, Ca
619-231-1515
Online: sandiegozoo.org

– Cherie Gough

Tomato Marinara Sauce (No Cooking Required!)

by Veggies Don't BiteJune 12, 2014

One taste of this raw tomato marinara and you’ll rethink all doubts about raw cuisine. The flavor that these fresh ingredients come together to create will leave your taste buds dancing.

Ingredients:
1 cup sundried tomatoes (not in oil)
4 medium sweet variety tomatoes (vine ripened are good)
2 cups cherry tomatoes
2 tablespoons thyme
2 green onions
Himalayan pink salt, lemon pepper, and garlic powder to taste

Chef’s note: Any tomato varieties work here, but the sweeter they are the better the taste will be. You can substitute fresh garlic but it will have a more pungent taste.

Method:
Place all ingredients in a food processor, blender or high speed blender and mix until pureed into a sauce like consistency. Taste seasonings and add more to reach desired taste.

Have you tried your hand at raw cuisine? We think this is a fab place to start if you’ve never explored the raw movement. Tell us your thoughts below!

Roasted Crock Pot Chicken

by Erin LemJanuary 14, 2014

Can you roast an entire chicken in a crock pot? You bet. This simple recipe creates fall-of-the-bone chicken that is both delicious and easy on the family budget. Serve it for dinner and then use the rest to make sandwiches for the next day.

Ingredients
1 large mild onion, peeled and quartered
1 large whole chicken (about 4 lbs)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried thyme
2 cloves garlic, peeled

Method
1. Place the onion in the bottom of the crock pot.

2. Combine the salt, pepper, and thyme in a small bowl and stir to combine.

3. Remove the giblets (if included) from the chicken. Gently lift the skin away from the chicken using your fingers. Spread about 3/4 of the salt mixture under the skin. Sprinkle the rest over the top of the chicken. Place garlic inside the cavity of the chicken.

4. Place the chicken on top of the onions in the crock pot.

5. Cover and cook for 5 hours, or until chicken is completely cooked. (This may depend on the size of your chicken and your specific crock pot)

6. Remove chicken from crock pot and cut into desired portions for serving.

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

Slow Cooker Skinny Clam Chowder

by Erin LemNovember 2, 2013

Soothe the winter chill with a piping hot bowl of clam chowder. Usually laden with heavy cream, this alternative recipe dubbed skinny clam chowder by our friend Mireya at Myhealthyeatinghabits.com, is a healthier version of the classic. Plus, you’ll use your slow cooker, which means you’ll be able to enjoy your day while the soup cooks.

Ingredients:
2 pounds potatoes, washed, peeled and cut into 1/3- inch cubes—no larger
1 cup celery, cubed to 1/3 inch
1-¼ cup onion, finely chopped
1-½ teaspoon minced garlic
2 slices bacon, chopped
2 tablespoons olive oil
¼ cup all-purpose flour
1 bay leaf
1/3 teaspoon thyme
¾ to 1 teaspoon kosher salt
2 cups fat-free ½&½, or low-fat ½&½
½ cup non-fat milk, or water
1 8-ounce bottle clam juice
3 6-½ ounce cans chopped clams

Method:
1. Strain the juice from the canned clams into a large pot, and reserve the clams for later.
Add the clam juice, the ½ & ½, the chopped potatoes, and bring to a simmer. Once this comes to a simmer, pour the ingredients into the slowcooker. Set the cooker on high for 4 hours.

2. Cook the bacon in a skillet until it is just crispy, but not burned. Strain and discard the bacon fat, and then set the bacon aside for later.

3. Add the olive oil to the pan along with the celery and onion. Sauté for 8 to 10 minutes, or until the onion is shiny and transparent. Add the garlic and sauté 2 more minutes. Next, add ¼ cup flour, cook with the vegetables for 2 minutes, stirring constantly, and then add the vegetables to the slowcooker, along with the bay leaf, thyme, and salt. (Add the salt little by little. Maybe just ½ teaspoon is enough for your tastebuds. You can always add salt, but you can never remove it.)

4. Stir once an hour and add the bacon and the clams in the last ½ hour of cooking.

For more delicious crock pot recipes click HERE

Let us know in the comment section below about your slow cooker skinny clam chowder. How did it taste?

photo and recipe courtesy of My Healthy Eating Habits. Click here for more awesome recipes.

Pumpkin Coconut Soup

by writerredtriOctober 20, 2012

Pumpkin is sautéed with fresh thyme, oregano, parsley and cilantro, then pureed with coconut water in this sweet soup from the Caribbean. Kids can have fun dotting each serving with a dollop of Greek yogurt and a sprinkling of chives. This recipe is great for the fall when there’s a plethora of pumpkins and squash at the store.

Serves 4

Ingredients:
2 tablespoons canola oil
2 cups pumpkin, peeled and chopped into cubes or 2 cups butternut squash, peeled and chopped into cubes
1 small onion, minced
3 cloves garlic, crushed
4 cups low sodium chicken or vegetable stock
1 bay leaf
1 sprig fresh thyme
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 cup light coconut water
1/4 teaspoon hot pepper sauce*
Greek yogurt, for garnish*
chives, chopped for garnish

*Optional.

Method:
Adult: Place the oil into a 4 quart saucepan over medium heat. Add the squash and toss to coat in the oil. Add the onion and garlic. Cover, turn heat down to medium-low and let the vegetables sweat for about 3 minutes.

Kid: Add the stock, bay leaf, thyme, oregano, parsley, cilantro and salt to the pot. Cover and simmer for about 10 minutes, or until the pumpkin is tender when pierced with a fork.

Adult: Remove the bay leaf and discard. Remove the vegetables carefully using a slotted spoon. Transfer to a blender or food processor and puree until smooth. Return the pureed veggies to the pot, add the sugar and coconut water. Stir to mix.

Together: Allow the soup to simmer for about 5 more minutes, or until it reduces by 1/4. Season with the pepper sauce, if using, stir and simmer for about 2 minutes more. Divide between 4 bowls.

Kid: Garnish each bowl with a spoonful of Greek yogurt, if using. Sprinkle some chopped chives over each servings and enjoy!

After you make this soup, let us know if you have any suggestions for other parents attempting this soup at home.

Source: This recipe comes to us, with permissions, from the novel Stir It Up by Ramin Ganeshram. Photo credit Jean Paul Vellotti

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!

ML Interest Tag: thyme

Garlic Lemon Chicken

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