Whining and Dining

Toddler Test Kitchen: Edamame Pesto

Pesto can really make pasta sing. Pestos can be made of all sorts of ingredients -- one of them being edamame. It's another great way to get some veggies into your little one and weave a little soy into their diet. My parents love to serve this as an appetizer on toasted slices of baguette with a light, crisp white wine like Viognier, Pinot Gris or Sauvignon Blanc.

Most importantly, our daughter loves this stuff as an appetizer or on her pasta.

Servings: 4

Note: Edamame, green soybeans, are available fresh and frozen in well-stocked markets like Trader Joe's.

1/2 pound pasta

1 cup cooked, shelled edamame

1/4cup pine nuts

3/4 cup  extra-virgin olive oil

1 tablespoon minced ultra-fresh garlic

Sea salt and coarsely ground black pepper

*Sometimes I add about a 1/4 cup of fresh paramesan to this, also.

**If desired, add 1 cup fresh mint leaves, chopped for a different spin. 

***To be really fancy, my dad adds a dribble of truffle oil to give it a more refined taste.

1. Bring a large pot of water to a boil. Add the pasta and cook until al dente.

2. While the pasta cooks, combine the edamame, nuts and olive oil in a blender or food processor and blend until smooth. Stir in the garlic and season with salt and pepper.

3. When the pasta is cooked, drain it well and return it to the pot. Add the pesto and toss until coated. Season with salt and pepper liberally to taste. *You can top with fresh chopped mint.

Tomatoes Gone Bad??

Tomatoes gone bad?? Yes, that is the word on the street and just in time for tomato season (one of my very favorite seasons of the year.... oh those heirloom tomatoes have my heart). But this year, we'll have to keep a watchful eye on tomatos that we buy due to the recent salmonella outbreak.

After attending a work event, I swung by Fatburger to grab a turkey burger for the road. Not even thinking, I ordered tomato on it. The cashier quickly responded saying, "Mam, we are not serving tomatoes due to the recent outbreak." It was comforting for me to hear that many food vendors aren't taking chances.

In case you aren't aware of the recent news, here is the story....

Reuters - Los Angeles, CA --U.S. health officials on Wednesday said they are still receiving reports of people falling ill from eating Salmonella-tainted tomatoes and that they now have 167 reported cases from 17 states. Click here for the rest of the story.

So, are there ANY tomatoes that we can eat right now? Yes, there are. Here's what the FDA says...

At this time, FDA is advising consumers to limit their consumption of tomatoes to the following types of tomatoes. The following types of tomatoes listed below are NOT likely to be the source of this outbreak.

• cherry tomatoes
• grape tomatoes
• tomatoes sold with the vine still attached
• tomatoes grown at home

FDA recommends consuming raw red plum, raw red Roma, or raw round red tomatoes grown and harvested only from the following areas that HAVE NOT BEEN ASSOCIATED WITH THE OUTBREAK:

Alabama
Arkansas
California
Colorado
Delaware
Florida (counties of: Jackson, Gadsden, Leon, Jefferson, Madison, Suwannee, Hamilton, Hillsborough, Polk, Manatee, Hardee, DeSoto, Sarasota, Highlands, Pasco, Sumter, Citrus, Hernando, Charlotte)*
Georgia
Hawaii
Louisiana
Maine
Maryland
Minnesota
Mississippi
New Jersey
New York
Nebraska
North Carolina
Ohio
Pennsylvania
South Carolina
Tennessee
Texas
West Virginia
Wisconsin

Belgium
Canada
Dominican Republic
Guatemala
Israel
Netherlands
Puerto Rico

* Shipments of tomatoes harvested in these counties are acceptable with a certificate issued by the Florida Department of Agriculture and Consumer Services.

Click here for more from the FDA's site.

Tomato alternatives? You betcha! Here's a helpful video on cooking with alternative fruits and veggies.

Celebrity Scoop: Apple Martin's Organic Roast Veggie Sticks

Mama Gwenyth Paltrow shares a few healthy, eco-friendly food tips in the April 21 issue of People Magazine. Once her kids were old enough to eat solids she would, "make organic brown rice and keep it in the fridge. I'd puree it with organic vegetables that I'd steamed. It's easy to make organic oats for them in the morning with a little pure maple syrup, or yogurt with flax meal and fruit. As the kids get older: brown rice and black beans with soft tortillas and guacamole - they love dipping."

She also gave People the recipe for Apple's Organic Roast Veggie Sticks. Here goes....

My kids eat these with their fingers. When they cool, the sticks are caramelized and delicious.

-Peel carrots, sweet potatoes and parsnips and cut into thick French-fry size pieces. Toss with a drizzling of olive oil and salt and pepper. Roast at 400 degrees. After 20 minutes, stir in maple syrup, then return to oven until lightly browned. Allow to cool before eating.

Early Spring Vegetables

It’s Springtime! Enjoy These Spring Vegetables Now

From my post on Generation Orange's blog.....Depending on where you live, spring may or may not have arrived. It may only be the evening sunlight that gives a hint of spring. Whether you are officially in the season or anticipating it, I’ve compiled a quick guide of the early spring vegetables that are ready to enjoy along with recipe ideas:

Artichokes

How to buy: Select ones with tight buds and a thick, firm stem attached.

How to eat: Steam / grill / roast / shave raw on a salad

-Grilled Artichokes

How to store: Sprinkle a little water on artichokes and keep them in a bag for three to five days. Once cut, add a squeeze of lemon to prevent discoloration.

Asparagus

How to buy: Look for tight, compact heads and firm stalks.

How to eat: Steam / grill / roast / raw; Snap off the ends when prepping

-Asparagus, Peas & Basil

-Brush with olive oil and fresh lemon and grill until soft.

How to store: Keep standing upright in a few inches of water in the refrigerator.

Carrots

How to buy: Purchase carrots with a deep orange color. If tops are still on, look for fresh looking ones.

How to eat: Steam / roast / raw

-Steamed Carrots with Mint

-Brush carrots with olive oil and balsamic vinegar and roast in 400 degree oven until golden brown

How to store: Store in the refrigerator in a plastic bag for up to two weeks.

Fava Beans

How to buy: Check inside the pod to ensure they are firm and plump.

How to eat: Boil / sauté

-Fava Beans and Pancetta

How to store: Keep pods in a plastic bag in the refrigerator for up to seven days. Cooked fava beans will keep for five days at the most.

New Potatoes

How to buy: Look for potatoes that are free of blemishes. Avoid buying green-looking ones.

How to eat: Boil / roast / bake

-Roasted New Potatoes

How to store: They will keep for several weeks in a cool, dark place. Higher temperatures cause sprouting and shriveling.

Peas

How to buy: Check the pod and look for peas that are bright and firm. Avoid tough-looking pods.

How to eat: Steam / sauté

-Sauté frozen peas and add to pasta dishes

How to store: Store in the refrigerator and keep in pods until you cook them.

Sugar Snap Peas

How to buy: Select bright and firm pods without blemishes.

How to eat: Boil / sauté / eat raw

-Enjoy sugar snap peas with hummus.

-Fresh Green Peas and Sugar Snap Peas in Sesame Dressing

How to store: Keep in a plastic bag in the refrigerator for up to three days. Can be frozen for up to one year.

Happy Spring!

Toddler Test Kitchen: Shredded Zucchini

As I mentioned early, last week we focused on zucchini recipes in our kitchen. Along the way, I discovered a delightfully delicious way to cook zucchini by shredding and then sauteing.  And the result....drumroll please.....was zucchini hashbrowns.  We all loved it and frankly I wouldn't miss potatoes if I just ate hashbrowns this way all of the time. Yummy!

So if you find yourself searching for a new way to cook zucchini for your wee one, give this tactic a try.

Hopefully, you have a Cuisinart to do the shredding for you. If you don't, then it is time to buy one. EVERY PARENT NEEDS ONE!! (See, I feel so passionate that I need to shout about it). After you have done your shredding, melt about 1 Tbsp. of Smart Balance butter spread (or regular butter) in a saute pan. Cook the zucchini until golden brown.

Easy Coq Au Vin

It was another cold day in Los Angeles. And it was a very, very busy day for our family. We needed an easy dinner, a one pot meal that warmed to the core. What we needed was a little Coq Au Vin, French for chicken cooked in red wine. Oui Oui, Monsier!

My husband who is the expert on all things braising was the mastermind behind the dish with inspiration from Julia Child and The Silver Spoon cookbook.

Serves 4

2 Tbsp. Olive oil

1/2 large onion

1 garlic clove

3 1/2 oz. mushrooms (optional - we didn't add tonight)

1 fresh sprig of thyme or 1 tsp. dried thyme

1 Tbsp. flour

1 chicken, cut into pieces (we used chicken thighs from Costo)

2 1/4 cups of red wine (Thank you Charles Shaw)

1 1/2 Tbsp. of tomato paste

salt to taste

1. Saute onions, garlic, mushrooms and thyme and cook over low heat, stirring occasionally for 5 minutes, then sprinkle with flour. (**Technically, you are supposed to saute 1/2 cup of pancetta here, too, but we are trying to be a little healthier. The taste is even better when you add the pancetta.) Add tomato paste.

2. Add the chicken. Cover and cook 10 minutes.

3. Pour the wine in and season with salt. Cover and simmer over low heat for about 30 minutes until tender and cooked through.

This can be served with rice or pasta. We threw in diced potatoes while cooking our chicken a la pot roast style.

We also served this dish with roasted butternut squash (cut into strips, tossed with olive oil and kosher salt; roasted at 450 until golden brown on edges). We also sauteed brussels sprouts (ends cut off, outside layer peeled and cut in half) in some olive oil until edges started to brown. Then, I added a few Tbsp. of chicken broth and continued to saute them until golden brown.

This meal got me thinking....if only we were in France, if only this Charles Shaw Shiraz was a fine Burgundy. If only. Oh well, we can't always have it all, but this meal makes me feel just one step closer.

Winter Fruits & Veggies

It's winter, so we need to eat like it's winter (as in no more sad tomatoes). Check out my post today on Generation Orange's blog to get the low down on winter fruits and veggies that you should be eating right now plus some recipe ideas.

Celebrate winter while it lasts!

Everyone's Least Favorite Veggie -- Brussel Sprouts -- Gets a Makeover

Sad little brussel sprouts, you don't get much respect now do you?? Many people would rather have a root canal than eat you. Let's face it, lots of people just don't like you.

What you need is a PR campaign to tell the world that you really can be a delicious vegetable. You can be likeable and actually a side that people ask for. You need more praise, more recognition and more respect like from this post on Gastrokid.

Thanks to the Barefoot Contessa, I discovered the brussel sprout two years ago. It was banned from my household as a child because my father would not have anything to do with these little cabbage nuggets. It's amazing how yummy they are roasted.  When you prepare them, cut off their little tails and peel the outside layer. Toss in olive oil, S&P. Place them face down on a cookie sheet or in a pan roasted at 450 until golden brown.

Friday night, I decided to find a brussel sprout recipe that had an Asian twist. I could really only find one, and it was so good that I think it will find a spot on our regular cycle. The best part of all was watching our daughter eat them and say..."Hmmmm that's good."

So let's unite and give the brussel sprouts the respect they deserve!

Acorn Squash Deconstructed

It truly is amazing what happens when you bake, broil or microwave winter squash. It's sweet, hearty and delicious. Oh and the smell....I recently baked an acorn squash, and the smell was heavenly.

Now I know there are some of you out there, you know who you are, that are turning your nose up at my squash post. You don't like it. You never have. We'll I think you might like acorn squash, so give it a try. Think of it as a cousin to the pumpkin. And if you don't like pumpkin or pumpkin pie for that matter, then I really can't help you here and you should gloss over this post.

Cutting It

Now, the acorn squash as with other squash or pumpkins are a little challenging when it comes to getting to the inside goods. You'll need a sturdy knife to begin with. Try piercing it in a few places and cook in the microwave for 2 minutes. Let it stand for another few minutes and then cut it. Always cut stem to bottom rather than across the middle.

Open up the squash and scoop out the seeds. Get your kids to help you scoop out the insides. It's a fun way to get them involved in the process. (Save the seeds for later to bake like pumpkin seeds. Older kids will love cinnamon & sugar seeds and adults would love salt & cayenne pepper seeds on a salad).

Microwaving It

If you don't have much time, you can microwave your squash easily. Click here for a microwave recipe from the Food Network.

Baking It

Also, try Elise's recipe for Baked Acorn Squash. I haven't yet, but it sounds wonderful.

Pumpkin: It's More than Just a Decoration or Pie Filling

Pumpkin Pile
Originally uploaded by Mexicanwave

I bet they're probably one or two pumpkins lurking around your house right now. They are THE decoration of the season afterall. We carve them, carry candy in fake ones, place them in our table centerpiece and dress our little ones like them. And last but certainly not least, we'll be eating a slice of pumpkin pie with a dollup of whipped cream when Thanksgiving rolls around.

Now, what if I told you that you pumpkin is actually a powerhouse food? Coming from the squash family, it stands out amongst the others. Why? According to national-bestselling book, SuperFoods, "pumpkin contains one of the richest supplies of bioavailable carotenoids known to man." Translation: They contain the biggest amount of compounds that protect us from a range of diseases (including breast and skin cancer), free radicals, damaging effects of UV rays on skin and eyes to name a few. I'm a fair-skinned redhead, so pumpkin is definitely my friend!

In an effort to incorporate more pumpkin in my diet, I've started to add some to my plain yogurt with a little cinnamon and topped with the pumpkin granola I spoke of in yesterday's post. Canned pumpkin makes it really easy to add to yogurt, oatmeal, Cream of Wheat, smoothie, bread, soup, etc. Spices such as cinnamon, nutmeg, allspice, ginger, cloves make pumpkin even better. We also love Trader Joe's Pumpkin Butter to spread on toast, waffles, pancakes, biscuits, you name it. It's also a great veggie option for feeding your baby or toddler.

Eat your pumpkin today!!