I'm so proud to work with the American Cancer Society and it was super fun to put together A Healthier Holiday Table, a crowd-sourced repository of recipes to help inspire people to eat well. Come share a recipe! Today, I'm sharing a colorful vegetarian lasagna I recently made; it's great if you have a vegetarian in the house (as we do with Laurel) or want to take a break from meat (as Jon and I periodically do); I bump up the protein by adding tofu. Also, it's fast, easy, and kids can help (Laurel chopped the vegetables and did all the layering). And since I'm obsessed with crockpots, I'm thinking about tossing this whole thing in there next time!I'm so proud to work with the American Cancer Society and it was super fun to put together A Healthier Holiday Table, a crowd-sourced repository of recipes to help inspire people to eat well. Come share a recipe! Today, I'm sharing a colorful vegetarian lasagna I recently made; it's great if you have a vegetarian in the house (as we do with Laurel) or want to take a break from meat (as Jon and I periodically do); I bump up the protein by adding tofu. Also, it's fast, easy, and kids can help (Laurel chopped the vegetables and did all the layering). And since I'm obsessed with crockpots, I'm thinking about tossing this whole thing in there next time!
Today, Jules shares four recipes to put a fresh spin on traditional Thanksgiving vegetables:
As our household chef, every year for Thanksgiving I love cooking my family's favorite classic dishes, and I also love getting creative with traditional ingredients. Here are four side dishes that I've whipped up, all using classic vegetables, but with a fresh presentation. Have a wonderful Thanksgiving!
I love cooking, but like many parents, on weekdays I need dinners to come together fast (often one handed while I haul around Violet, whose latest great delight is honking my nose repeatedly). We've been in a bit of a food rut, so when my friend Kristin Appenbrink at Real Simple asked if I would participate in a blog relay about their stress-free month of dinners, I was like, um yes, I need ideas for a stress-free month of dinners!
Today, Lindsey (also of A Design So Vast) shares a recipe I totally want to make this week:
I've always loved rice krispie treats. I've always loved s'mores. The combination? Divine. This is one of the easiest and most crowd pleasing desserts in my repertoire. They come together very quickly, travel easily and well, and kids and grownups alike clamor for them. Also awesome? My kids love helping in the kitchen with these treats and my son who is allergic to nuts can also indulge. Enjoy!
I've been meaning to share about Life Alive ever since my sister Kyoung and her partner Marjorie introduced me and Laurel to it following a fun downtown outing in February. We visited the Central Square location (they also have a home in Lowell, and will open another in Salem) on a Saturday -- the two-floor café has a casual yet warm vibe and was bustling with adults and kids, all happily munching on and sipping organic, vegetarian, unprocessed fare. (Kyoung and Marjorie kindly suggested we visit this café since Laurel is a vegetarian.)
Today, Kate shares a fantastic spot to eat (and play) with the kids:
My daughter is now six, which means that she is generally old enough to contentedly make it through a restaurant meal without complaint, provided that the food is not too complicated and the atmosphere not too fussy (crayons can help, too). Gone, happily, are the days when we would ask for the check not long after sitting down and have our meals packed to go before taking more than a bite or two.
Even though the process can become messier and the results less perfect, I love baking with kids. It makes for a fun project (just this week we had a friend of Laurel's over for a baking play date -- so fun!), offers yummy rewards, and you can choose to work in some math teaching if you like. Laurel and I recently tried a new (to us) cookie recipe from Lori Longbotham's Luscious Lemon Desserts that was just delightful; a lovely twist on basic sugar cookies. Below I've edited the steps and added notes to offer some shortcuts and tips, as well as ideas for incorporating kids into the process. Enjoy!
Today, Jules shares a recipe perfect for Super Bowl Sunday (or any day really):
Between my husband's enthusiasm for football and mine for good food, Super Bowl Sunday is like a national holiday in our house. Chili is a Super Bowl staple and it's an easy crowd pleaser because it's typically a one pot meal that can feed a hungry crowd. Most often prepped with fatty ground meat, loads of cheese, sour cream, and tortilla chips, I'm tweaking tradition here and whipping up a reduced fat white chicken chili that is a treat for the eyes but also a really unexpected and refreshing surprise for the palate; all while staying true to those chili roots and remaining a heady and satisfying one pot meal. Enjoy!
Pursuant to yesterday's yummy food post, I wanted to share two tasty spinach-happy dishes my co-host Heather brought to our friend Nicola's baby shower. Not only were these dishes fantastically yummy (seriously, the guests could not stop raving), but given that my roughage consumption tends to plummet with the cold weather (and close of CSA season), I love how excited these dishes got me about eating leafy greens. Enjoy!
This past weekend I co-hosted a secondhand baby shower for my friend Nicola (when I offered to host a shower, Nicola asked me to repeat the eco-theme) along with my two friends Heather and Heather. Both Heathers brought awesome dishes that I wanted to share (the guests could not stop raving about the food!). I'll share one recipe below and two (related) others in a separate post. I ate many servings of these dishes and wasn't shy about asking if I could hang onto some leftovers. Enjoy!
Sometimes kids come up with the most brilliant ideas. I wanted to make pumpkin bread the other week (our oven finally got fixed so I've been on a bit of a baking bender) and Laurel suggested that we make a cream cheese frosting and call it cake. Brilliant. I doubled/adjusted slightly this pumpkin bread recipe from Michelle and added frosting (via a recipe in Baking Illustrated (really, anyone who likes to bake ought to own this tome). It was a huge hit. Here's the how-to:
In my ongoing quest to find protein-rich vegetarian meals for kids, I picked up a package of Harmony Valley vegetarian hamburger mix at Whole Foods and knocked together a batch of vegetarian chili yesterday for a gathering with friends. Though I've always found the make-vegetarian-food-look-like-meat thing a little odd, now I get it. Especially when you need help transitioning someone from non-vegetarian to vegetarian eating. This chili was a huge hit -- Laurel loved it and the grown up guests were clamoring too. Here's the how-to:
Despite the hurricane on Sunday (which didn't amount to more than heavy rain in our neighborhood), we headed out to a surprise birthday party for my friend Morra. And two things about that event turned me into a fan of Lakota Bakery. First were the goodies; the cakes -- one golden with raspberry buttercream, the other almond meringue with dark chocolate ganache and chocolate buttercream -- were spectacularly moist and delicious (yes, I had three pieces). The cookie platter was equally impressive and I realized after looking at Lakota's website that the reason the cookies looked so familiar was because I have eaten them before from Darwin's (most recently, while in the hospital following Violet's birth).
Today, Jules shares a reason why you'll want to fire up your oven, even during the summer:
Over the past year I've really gotten into Greek yogurt. A few months ago I shared a recipe for easy, creamy macaroni and cheese, in which I incorporated Greek yogurt as a healthy means to create a yummy, creamy texture. I hope you enjoy this sweet counterpart to that savory recipe.
My friends Anne and Michael live in London, and during a recent visit stateside, they introduced me to the term "butler's salad," which apparently refers to a salad comprised of pantry (or refrigerator) odds and ends. I couldn't get enough of Anne's butler's salad, and ever since that visit I've been inspired to eat a lot more greens (and make use of random leftovers from the fridge). However, given the frequency with which I'm now consuming salad and the fact that I'm often assembling while carrying baby Violet, I've also found it super helpful to do some prep work in advance. Here are my 4 steps to building an awesome butler's salad:
A couple of months ago I discovered how remarkably easy it is to make éclairs. Today, Kate shares the how-to on the éclair's petit cousin, the profiterole:
Profiteroles are one of those show-off, special-occasion dishes that restaurants include on their menus as a way to both wow diners and remind them that restaurant cooking is different -- better, fancier, more complex -- than at-home cooking. I've always loved profiteroles, loved the production of having them served to me, loved the waterfall of chocolate sauce, and loved the perfect combo of cold ice cream and hot pastry shell (word to chefs everywhere: never, ever serve profiteroles with cold pastry shells).