Make your own stock

It is actually not very hard to make your own stock. You can store it in the freezer and have it handy whenever you need it. Here are my grandmothers recipes:

Chicken/beef Stock:

Ingredients

- 3 lbs of chicken or beef
- 2 tablespoons olive oil
- 1 medium size onion peeled and quartered
- 1 celery rib, cut into 2 inch lengths
- 1 carrot peeled, cut into 2 inch lengths
- 1 leek, trimmed and halved lengths wise
- 1 parsnip, cut into 2 inch lengths
- 1 bay leave
- 8 peppercorns
- 3 parsley springs
- 3 thyme springs
- 6 cups of water

place everything in a pot bring to boil and then simmer for 4 hours on the stove...or cook in the slow cooker and simmer for 5 hours.

I usually freeze the stock in 1 cup containers, to have the right amount I need for most servings...


Roasted Vegetable Stock

- 1 large red, yellow or green bell pepper
- 2 medium size onion peeled and quartered
- 2 celery rib, cut into 2 inch lengths
- 2 carrot peeled, cut into 2 inch lengths
- 1 leek, trimmed and halved lengths wise
- 1 parsnip, cut into 2 inch lengths
- 4 garlic cloves
- 2 table spoons olive oil
- 1 bay leave
- 8 peppercorns
- 3 parsley springs
- 3 thyme springs
- 6 cups of water

Preheat over to 450 arrange vegetables on backing sheet drizzle olive oil on top and bake roast for 25 min (or put vegetables on the grill and roast)

Transfer vegetables into pot add water and spices. Bring to boil and simmer for 6 hours.

Chicken Cacciatore in the slow cooker

I love my slow cooker. It is perfect for those days when you know dinner time will be hectic you won't have enough time to cook. That when I get my slow cooker out and though everything in there in the morning to be ready in time for dinner.
One of my family;s favorite recipes is this chicken dish.

Ingredients:

- 6 Ounces yellow onions peeled and diced
- 1/2 red bell pepper (I serve the other half with some dip as an appetizer)
- 1/2 yellow bell pepper
- 2 garlic cloves peeled
- 1 can dices tomatoes (or 4 big fresh dices tomatoes, boil in hot water for a minute to loosen the peel, that way it is easier to take it off)
- 2 table spoons tomato paste
- 2 tabe spoons white wine
- 1 1/2 teaspoons dried or fresh oregano ( buy a bunch of fresh herbs like oregano, basil, parsley... wash it chop it and pit it into a zip lock bag in the freezer...this way it stays fresh longer and it is always ready to use)
- 3/4 teaspoon dried or fresh basil
- 1/4 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 pounds skinless chicken thighs, or 2 pounds chicken breast
- 1/2 cup wholewheat flower
- 2 table spoons extra virgin olive oil
- 4 ounces portobello mushrooms cut into half inch thick slices
- 1 bay leave

Place the onions. pepper, garlic, drained tomatoes, tomato paste, wine, oregano, basil, salt and dices peppers in a bowl and toss to combine. toss chicken in flower to lightly coat. Heat olive oil in a skillet and brown chicken (3 min on each side). Transfer chicken to a plate (or directly to the slow cooker). Add remaining olive oil to the pan and cook the mushrooms until golden brown. Add browned mushrooms to vegetable mix.

place everything in the slow cooker...1 layer of chicken, 1 layer of vegetable mix, another layer of chicken and another layer of the vegetable mix on top of it. Add the bay leave and cook on low for 6 hours. take the bay leave out before you serve it.

I serve it on rice or pasta depending on the preference of the day...

Tex-Mex kids style

Ingredients:

Wholewheat tortillas
corn
precooked pasta (mini shells)
cheese (laughing cow original creamy swiss)

chicken
egg joke
bread crumbs

refried beans

rice
long grain rice
chicken broth


Cut the chicken in little pieces cover with egg joke and then roll in the bread crumbs. Cook on a frying pan with olive oil or in the oven until done.
melt the cheese in a pot add a little milk, add precooked mini pasta and corn to it. wrap in a wholewheat wrap.

cook rice in chicken broth and warm refried beans I puree the beans after I warmed them up...add some lettuce an tomatoes to the plate and serve to the kids...

My kids love it!

German style Hamburgers

My German grandmother (I also have a Finish once since my mom is from Finland) has always made the most delicious juicy burgers, or as we call them in Germany Frikadellen. We eat those in Germany without bun and with a side salad...but you can also use them as hamburger paddies if you want some more taste to the meat in your burger...IU have used this recipe for all the burgers I have made for our cook outs and everyone loves them. The only problem is that my grandmother and I both cook by heart and not so much by measurements, that I can't really give you a precise recipe... you'll have have to try it to get your own feel for it!


Here is how a Hamburger looks in Germany ;-):



My kids of course don't eat salad, si I serve the burger paddies to them with side veggies or pasta, rice... anything you can imagine.

Ingredients

1 lbs lean beef
1 egg
1 sip of beer (any beer will do. It will make the meat soft an juicy!)
dried ground paprika
salt
pepper
1/2 small fresh white chopped onion
fresh parsley or dried parsley
bread crumbs

mix all the ingredients in a bowl. roll into small paddies and grill on the grill or fry in the pan. If you pan fry the paddies put a lid on to keep them more juicy.

Bake your own cake

We had a weekend full of cake... My daughter turned 3 and baled a cake with her Grandpa and I learned how to decorate cakes at my MOPS (Mothers of Preschoolers) group. I was amazed how easy it is to bake fun birthday cakes for your kids and save a lot of money, but more importantly if you bake you own cake you know what is in it.... e.g. no terribly unhealthy 6 gram of trans fats hidden in the store bought icing!

Here are some of my favorite icing recipes and my Grandmothers cake recipe... of course you can buy boxed cake mix, but it is just as easy to make it yourself. We had a lot of fun baking our own home made cake...and decorating it with candy and sprinkles..


White cake recipe

Ingredients

1 1/2 cup(s) (3 sticks) unsalted butter, room temperature, plus more for baking sheet
3 cup(s) cake flour (not self-rising), plus more for baking sheet
2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 1/4 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract
1 cup(s) milk
8 egg whites
Directions

Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.

Tips:
Eggs and butter/margarine should be at room temperature.
Preheat your oven
Grandma's trick for a delicious moist cake...underbake them just slightly!

My kids and their Grandpa baking a home made cake:











Chocolate Cake recipe:

Ingredients

1 1/2 cup(s) (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup(s) unsweetened Dutch-process cocoa powder, plus more for pans
1/2 cup(s) boiling water
3 cup(s) sifted cake flour (not self-rising)
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 1/4 cup(s) sugar
4 large eggs, lightly beaten
1 tablespoon(s) pure vanilla extract
1 cup(s) whole milk
Mrs. Milman's Chocolate Frosting
Directions

Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paperaround perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.


Cream cheese icing:


Ingredients

2 (8 ounce) packages cream cheese, softened (I use low fat cream cheese)
1/2 cup butter, softened (I use low fat margarine)
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.


Cooked Chocolate Frosting:

Ingredients

1 cup(s) milk (I use skim milk)
3 tablespoon(s) flour
1/8 teaspoon(s) salt
8 ounce(s) of either 62 percent dark chocolate or white chocolate
1 cup(s) (2 sticks) butter (I use low fat margarine)
1 1/2 cup(s) confectioners' sugar
2 tablespoon(s) cocoa, (for white chocolate frosting, omit cocoa)
1 teaspoon(s) vanilla extract

Directions

Whisk 1 cup milk, 3 tablespoons flour, and 1⁄8 teaspoon salt in a small saucepan over medium heat until the mixture thickens and begins to bubble -- 1 to 2 minutes. Transfer to a small bowl and let cool.
Melt 8 ounces of either 62 percent dark chocolate or white chocolate. Set aside to cool.
Beat 1 cup butter, 1 1/2 cups confectioners' sugar, and 2 tablespoons cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and 1 teaspoon vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.


Butter cream frosting:

Ingredients

1 1/2 cup(s) butter, softened
5 teaspoon(s) fresh lemon juice
1 teaspoon(s) vanilla extract
1/2 cup(s) confectioners' sugar

Directions

Beat the butter (cut in 1-inch pieces) until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.


Vanilla Cream Cheese Frosting

Ingredients

1/2 cup(s) (1 stick) butter (no substitutions), softened
1 package(s) (8-ounce) cream cheese, softened
2 teaspoon(s) vanilla extract
1 package(s) (16-ounce) confectioners' sugar
Directions

In large bowl, with mixer at medium-high speed, beat butter, cream cheese, and vanilla 2 minutes or until light and fluffy. Reduce speed to low. Beat in confectioners' sugar until blended. Increase speed to medium-high; beat 2 minutes or until light and creamy.

Here are pictures of some of the cakes we decorated at the MOPS meeting. I think they are really cute and perfect for a themed kids birthday party!

I also learned that you can bake the cake ahead and freeze it. Then hen you are ready to cut and decorate it you cut the frozen cake which will make much cleaner edges and is way easier to cut. The frosting goes on much easier and smoother onto a frozen cake, too. The same applies to cup cakes.. freeze them before frosting the cup cakes!

Mark's Beef Brisket

Beef Brisket recipe as follows:

Beef Brisket (4 to 6 lbs)

Apply the rub to both sides of the Brisket 6-24 hrs before cooking (keep beef in refrigerator until about 30 mins to 1 hour before putting in oven)

Rub Recipe
- 2 Tbl Spn Paprika
- 2 Tbl Spn Chili Powder
- 2 Tbl Spn Kosher Salt
- 2 Tbl Spn Brown Sugar
- 1 Tbl Spn Cayenne Pepper
- 1 Tbl Spn Garlic Powder
- 1 Tbl Spn Onion Powder
- 1 Tbl Spn White Pepper
- 2 Tea Spn Dry Mustard
- 1 Bay Leaf Crushed

Brisket
- Use Roasting Pan which will elevate the Brisket approx. 3/4 in from the bottom of the pan
- Pull Brisket out of Refrigerator 1 hr prior to cooking
- Pre-Heat Oven 350 degrees
- Cook at 350 uncovered for 1 hr
- Pull the Brisket and cover tightly
- Cook at 300 degrees for approx 3 hrs depending on weight of brisket
- Pull and let rest for 30 min

Enjoy and if you alter the recipe let me know what you did and how it tastes!!!

Recipe provided by Heather Phelps

Chicken tenders from scratch

...really quick and easy to prepare and seriously yummy!

• chicken breast cut into strips or chunks
• multigrain bread mix (or plain flour - the multigrain is tasty especially if it has sunflower seeds in it)
• seasoning -- paprika, cayenne, any mixed spice (I have used a Penzey's season salt but it is easy to over-salt)
• milk
• olive oil or peanut oil (peanut oil doesn't

Mix bread mix or flour with seasoning, salt and pepper (if necessary) in a bowl or deep plate. pour some milk in another bowl. Heat oil in a pan (just enough to cover -- you are sauteing, not deep-frying). Dip chicken first into milk, then bread mix/flour and shake off excess. Saute in oil until golden brown. I usually cut into and check most of the tenders because I get a bit paranoid that the chicken is undercooked.... Serve with anything....broccoli, cauliflower, salad, green beans.

Posted by Kristina

Olive Oil is good for you!

I started being a big fan of olive oil ever since I lived next to an Italian chef in Reutlingen, Germany. It tastes fantastic and it is SOOOO good for you. My friend Kristina wrote this on the blog...I thought this is interesting for you all to read.


As for the olive oil: my Spanish neighbor used to add it to mashed food when her children were babies -- lots of good fat for the little ones! A pasta favorite for us is bolognese with TONS of veggies (spinach, peas, peppers, broccoli, carrots, beans...you could even toss in some sweet potato in if you pop it in the microwave to soften it first). The whole sauce can be minced with a stick blender if you want to disguise the veggies. I make a big batch and then freeze the sauce in tupperware containers for another day. It only takes 15 minutes if you are using a frozen batch and not really that much longer from scratch. We have an "alligator chopper" to save time chopping fresh vegetables and things like spinach and peas you just toss in. Come to think of it, I have just taken a swipe of vegetables from the freezer and poured them into a bubbling sauce - saves the chopping.

This is What Kristina does and I also learned for the little reading I did on nutrition that some vitamins, like Vitamin A in carrots i.e... is not usable for you body unless combined/broken down by a fat, so olive will also help your body to absorb important vitamins.

Tricking my kids with fun "chicken" nuggets

It is not a secret, my kids HATE vegetables! They can smell out the tiniest bit of purred or chopped spinach, broccoli and carrots. Ella loves to eat chicken noodle soup (only if I remove all of the carrots and parsley floating in it first!
So I was amazed myself that they both loved these new veggie nuggets I found at Wholefoods. They look like chicken nuggets and have cheese inside to cover up the veggie taste! They LOVE, LOVE LOVE these "fun nuggets" as we call them. Additionally I ad lettuce and seared carrots and rotisserie chicken with home made pan fried potatoes to their plate... and guess what a with a little ketchup and light ranch they even ate the potatoes and rotisserie chicken without thinking about it twice...

I pre cooked the potatoes in salt water (keep them in the fridge for whenever you need them), I pan seared/fried the potatoes in olive oil with a little salt and pepper. The baby carrots i just boil in salt water and the chicken is actually a rotisserie chicken prepared at wholefoods. Dinner can be ready in 15 min and it was a hit... too funny!

All time favorite - 15 minute kids dinner

My friend Kristina told me that somebody once said to her: :If you don't know what you are cooking be 3:00PM that day it is going to be a struggle to get food on the table." Actually I have plenty of those days, when you are too busy with laundry, play dates, kids gym and preschool that you have no idea what to cook for dinner. This is when I serve my kids all time favorite...

Pasta, Chicken and veggies....the wonderful thing about this is that you can have all the ingredients at home at all times... the chicken and the veggies in the freezer and you'll be able to find some sort of pasta in the pantry.

Here is what I do:

I keep mixed frozen veggies and tyson's all natural chicken in the freezer and use it whenever I need a fast dinner. The chicken is easily prepared in the grill/toaster oven, while the pasta is cooking on the stove. The veggies I sear in a little pan or pot, either in oil or in butter adding salt and a tiny little pepper to taste. Some times I add some shredded parmesan cheese (my kids eat anything with cheese on it ;-))
After the pasta is cooked I usually toss it in a little extra virgin olive oil. Just for the taste...

That's it... tonight my kids wanted tortellini... (the benefit... a serving of beef. To get them to eat any other meat than chicken is pretty hard) .



For dessert we usually have fruit...any kind of fruit. Lately we love clementines...

Dawn's chocolate cake

My neighbor Dawn makes the yummiest chocolate cake. Needless to say, my kids LOVE it.

Here is the recipe for the easiest chocolate cake that will wow your friends.

Cherry Chocolate Cake
1 box of chocolate cake mix (I use Duncan Hines dark chocolate)
1 can cherry pie filling
3 eggs

mix together and bake according to the box

Frosting suggestions:
Buttercream frosting
3 3/4 cups powder sugar
1/2 cup butter softened
3-4 Tbsp. milk
1 tsp. vanilla

In a large bowl, with mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy.


No-Cook Fudge Frosting
3 cups sifted powder sugar (about a pound)
1/2 cup unsweetened cocoa powder
1/2 cup softened butter
1/3 cup boiling water
1 tsp. vanilla

In a large bowl, combine powdered sugar and cocoa powder. Add butter, boiling water and vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed/ If necessary, cool for 20 minutes or until mixture reaches spreading consistency.

Everyone enjoyed Dawn's fantastic chocolate cake at our neighborhood Christmas party...especially Ella

German/Hungarian Goulash Soup

This is not really a kids recipe... my kids tried it but didn't really like it. Nevertheless, it is everyone else's favorite and perfect on a cold snowy winter day like today...

Grandmothers German/Hungarian Goulash Soup...
2 lbs. beef (cut in small cubes)
3 tbsp. vegetable oil
4 medium onions (chopped)
2 cups of baby carrots
2 tbsp. sweet paprika
1 clove garlic (minced)
salt & hot pepper (I use black and red hot pepper) to taste
1 tsp. carraway seeds
3 tbsp. tomato paste
1 bay leaf
3 c. water
2 c. beef broth
1/2 c. red wine
4 medium potatoes (cubed)
8 oz (small container) half and half
3 tsp. flower to thicken the soup if desired

Brown the beef in the vegetable oil.
Add onions and garlic and cook until onions are transulactent.
Add red wine
Add water
Add beef broth, paprika, carraway seeds, bay leave, tomato paste, potatoes
bring to boil, then simmer on very low heat for 3 hours
add half and half...
thicken soup with flower (diluter in water before you add it to the soup) if desired.
tastes best the second day.

Pasta, pasta and more pasta

My kids Love pasta..it is a good thing Pasta comes in so may different shapes and sizes... we have bow tie pasta one night and fusilli the next night... here is another favorite recipe you can make with any pasta shape!

Ingredients
1 lb (1 box) Pasta of your choice
2 tablespoons Extra Virgin Olive Oil
1 tablespoon diced onion
1lbs Boneless Skinless Chicken Breast, Cubed
Salt to taste
Black Pepper, Freshly Ground to taste
6 ounces Baby Spinach (minced... I do that for my kids!)
1cup Heavy Whipping Cream
1/2cup Parmesan Cheese, Grated

BRING a large pot of water to a boil.
HEAT oil in a medium skillet over medium heat. Add onions and sauté for 3 minutes. Increase heat to medium-high.
ADD chicken; season with salt and pepper. Cook chicken for 3 minutes.
ADD spinach and cream; reduce heat and simmer mixture for 5 minutes.
COOK Pasta according to the package directions. Drain and toss with the sauce.
STIR in grated cheese before serving.

Chicken Pasta

All time favorite.


Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup butter ( or olivol with less fat)
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives (fat free cream cheese for less saturated fat in your dish)
1 pound angel hair pasta (or any other pasta shape your kids love, the angel hair is a little messy but a lot of fun for the kids)

Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


Nutrition per serving
Calories 528
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 107 mg
Sodium 1265 mg
Total Carbohydrates 48 g
Dietary Fiber 3 g
Protein 37

This has a lot of fat but the kids just love it! I am substituting the cream cheese with fat free cream cheese and the butter with olivol. that cuts your total fat down and makes the dish a healthier dish! I am also not using the wine if I plan on serving it to the kids.

Tonight we had this dish with bow tie pasta...

Green Chicken Curry - for kids

I discovered that my kids love rice! They also love coconut! So this dish had to be a home run! The best about it: this only takes 15 minutes to cook!

Ingredients:
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 (14 ounce) can reduced-fat coconut milk
3/4 cup chicken broth
3 tablespoons Soy Sauce
1/2 tablespoons green curry paste (make sure it is not too spicy! I use the green curry paste from wholefoods and I am only using 1/2 spoon instead of 1 1/2)
3 cups skinned and shredded or cut cooked chicken
1 (8 ounce) can bamboo shoots, drained
1/2 cup slivered fresh basil leaves (I mince the leaves/ or use the dried spice, that the kids don't really realize that it is in there)
3 cups hot cooked rice

Directions
In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy sauce, and curry paste. Stir over medium-high heat until simmering.
Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.

We are back!

After a full year of "food fights" and tantrums at the dinner table, I finally came to the conclusion that I have to relax! My kids are not going to die, if they refuse to eat carrots and broccoli and even if have the occasional drive though at "Chick fil a" is not a problem either. My kids are going to be fine.

Food has become such a big deal in our socciety. Either you are too thin or too fat. Weight is never right and there are only 5% of people who are able to maintain a perfect weight throughout their whole life. Celebrities are getting bashed for being to FAT to too thin, while a whole generation of teenagers has no idea how to deal with the social pressure and falls into some sort of eating disorder before they even go to collage. This fear is a crucial one for us moms. Wanting only the best for our children we tend to overdo it, we tend to go the whole 100 yards trying to overachieve everything from diapering and nap schedule to feeding. We are so busy to listen to all those parenting magazines, grandmother, friends and blogs that we forget to trust our instincts and our kids. They know when they are hungry, they know more than we give them credit for. Food is just food and it won' kill your child to have fries here and there, or eat at the mall food court. It is all in our heads and the stress we feel about it is not necessary.
I have stressed, I felt guilty, blamed myself, had sleepless nights and wondered what I did wrong, seeking help and advice wherever I could get it, only to find out that nothing worked. I could do a dance, bribe my child, threaten her, try to trick her, negotiate... she just would not eat any vegetables.

Now she is almost 3 and all the sudden, just like anything else it stopped. She is interested in trying whatever I eat. She loves broccoli and edmame... eats soups with all kinds of vegetables in it...eats tomatoes, lettuce and raw carrots!

So the best advice I can give you is RELAX. Keep offering the foods, no pressure, no hiding foods, no bribes... just set a good example and eat it yourself and just like that one day they will mimic you just like they mimic you by putting their dolls into time out ;-)! Until that day comes, feed a lot of fruit and V8 Fusion juice ;-)

Cheesy Chicken Enchilada Soup

-2 cans drained chicken breast (or cooked chicken off the bone)
-1 can Enchilada Sauce
-1 can evaporated milk
-1 can Pinto Beans, drained
-1 can Cream of Chicken Soup
-1 can Nacho Cheese Sauce
-1/2 cup Chopped Green Bell Pepper
- 1/2 cup Chopped Red Bell Pepper

-Combine all ingredients and heat on Medium until soup is hot, stirring occasionally. Serve with tortilla chips.

Recipe by Leigh Fahr

Yummi left over...

I remembered a dish today that my mom used to cook all the time as my brother and I were young. We loved it an Ella LOVED it too!

All you need is some left over pasta or rice. Frozen peas and corn or any other vegetables and one or 2 eggs.

- melt a little butter in a pan (or use olive oil)
- put the frozen vegetables
- add the pasta and some salt and pepper to taste
- add one or 2 eggs

and that it. Done is your left over dish... it is really easy and for some reason all kids love it. They don't even mind the vegetables in the dish.

Watch Ella enjoy it...




We always have fruit for desert. Usually Ella eats lots of watermelon which has been her favorite for the last couple weeks, but today I gave her cherries for the 1st time and she really liked it! It is funny, she really does not care for any vegetables at the moment but when it comes to fruit she can't get enough of it. So far she liked every single fruit I gave her. She eats everything from apples, over bananas, grapes, mango, melon, berries and now cherries...

Summer Spaghetti

This dish is great served hot or cold... and it goes perfect with a fresh lettuce salad and some bruscetta. My friend Leslie just reminded me of this delicious dish. We enjoyed this pasta on our Mommy and Baby Nantucket visit last August... the perfect pasta for a perfect time out...

Shopping list:

- angel hair pasta or spaghetti
- cherry tomatoes
- fresh basil
- mozzarella cheese and parmesan cheese
- sip of white wine
- green onions
- green asparagus (or zucchini)
- garlic
- salt and petter to taste
- olive oil

1. Cook the pasta

2. While Pasta is cooking cut cherry tomatoes in half and chop green onions, garlic, mozzarella and asparagus. Heat some olive oil in a pan add tomatoes green onions and asparagus and pour a sip of white wine in there and add salt and pepper to taste. Let cook for 5 min (don't coo too long the asparagus is supposed to be crunchy and not overcooked).

3. Mix cooked al dente pasta under the sauce and add the mozzarella and chopped basil. Add some parmesan on top... and enjoy!

4. Don't forget to drink the rest of the white wine with it :-).

Spinach nuggets

I found these spinach nuggets the other day at Costco. They are reasonably healthy, very easy to prepare...and Ella loves them.
They have 3g of dietary fiber, 6g of protein, and 7g of fat (0 trans fat). The sodium is a little high though with 390mg.

Try them....

Brisket in the Crock Pot

So I made a brisket all day on Easter and it was sooooo good! This is super easy...and well worth it!
We made brisket sandwiches on Easter night...then we just had brisket tacos tonight! So good!

You will need:

One brisket...just as big as your crock pot is....it shrinks a lot....I cannot remember how big
One jar of your favorite BBQ sauce
One dark beer (you can drink the other 5 while you are waiting)
Red Onion
Brown Sugar
Maple Syrup
(If you want sandwiches)
Bread
?Cheese?
(If you want tacos)
corn tortillas
cilantro
cheese

Posted by Lea

Just put the brisket fat side down in the crock pot
Put the jar of BBQ sauce, beer, a little brown sugar and a little maple syrup in the crock pot and cook on low for 8-10 hours
I add some chopped onions in there about half way thru
Then just take it out and pull it apart! So yummy....

Minesrone Pasta

For some reason we are having a lot of italian food at the moment. Ella likes pasta and it is quick and easy to make with a lot of variety. Here is one more of our favorites...

Shopping list:

- 1 leek
- 1 carrot
- 1 stalk of celery
- 5 green beans
- 1 quart vegetable bouillon (or chicken stock)
- 1 1/4 cup purred tomato
- 2 bay leaves
- shell pasta (or any other kind, but the small shells are easy to eat for the kids)
- rosemary
- olive oil
- salt and pepper
- fresh parmesan cheese

1. Cook pasta.

2. Heat olive oil in a pan and add vegetables cook until tender. (I chop all vegetables very small that it is easier for Ella to eat them)

3. Pour bouillon and tomato puree over vegetables, add bay leaves, bring to boil the reduce heat and let simmer covered.

4. Add Pasta top with parmesan cheese and serve\

Bon Apetiti!

Ella is not a big fan of vegetables right now, but if they are chopped really small she doesn't always notice she is actually eating them ;-)!

Coconut Mango Smoothie

This is not really dinner but a great little desert or even mid afternoon snack we love.

Shopping list:

- 1 mango
- 14 oz can coconut milk
- 1 cup greek yoghurt
- 1/2 cup milk
- 2 tbsp brown sugar
- ground cinnamon.

Throw everything into your blender and add ice!!! Yummi!!!

Dining in NYC...

Here is what my friend Leslie emailed me. Her daughter Grace is 16 months old and they live in the City. I thought I share this with everyone...

I pretty much keep it simple with Grace - she eats whatever we are having for dinner. Grace eats everything! Eating is her favorite activity. Haha.

Some of her favorite things:

Breakfast -
-Brown Sugar Oatmeal
-Frozen Pancakes

Lunch and Dinner -
-Chicken Hot Dogs
-Eggs
-American Cheese open-face toasted on bread
-Baked Salmon (she lvoes smoked salmon too....loves her lox like a NYC girl)
-Sauteed ground beef (I buy grass fed organic)
-chicken breast cutlet
-turkey meatballs (i buy them made!)
-rotisserie chicken meat
-Elbow Macaroni Pasta
-instant Mac N Cheese (only when i have nothing in the house!)
-Boiled Carrots
-boiled little potatoes (they're sweeter, I think)
-Frozen peas
-Avocado (loves)
-Steamed broccoli
-rice (we usally like rice pilaf or wild rice, she eats both)
-String Cheese
-Grapes, Strawberries, Bananas, Blueberries, Blackberries

Hope this helps

Chicken Meat Balls

As I said Ella loves chicken, so here is a chicken meat ball dish that can be served either with pasta or rice.

Shopping list:

- 1/2 pound ground chicken
- 2 tbsp grated parmesan cheese
- 1/2 cup bread crumbs
- 1 egg
- salt, pepper olive oil
- 1 garlic clove
- 1 1/4 cup tomato puree or diced canned tomatoes
- pinch of sugar

1. Make meat balls by mixing chicken, parmesan cheese, bread crumbs and egg. Season with salt an pepper. Form small meat balls. Fry meat balls in a little olive oil and set aside once done.

2. Cook pasta or rice.

3.To make the sauce put the garlic and oregano in a pan adding a little olive oil. Add tomatoes and a pinch of sugar.

4. Add chicken meat balls and cook until meat balls are heated.

Va bene, here is your italian chicken meat ball dish! Hope you like it!

Baked Rigatoni!!

Warm, cheesy pasta with a slightly spicy sauce: Yum! This dish is terrific the first night and works as well reheated later in the week. Or, take leftovers for lunch. I made this and it was awesome...I added a little more red pepper flakes than it has on here....because I like mine really spicy! I also added a few to the parmesan that I added on top...it was yummy! It was good the next day for lunch too!!

1
tablespoon olive oil
4
cloves garlic, thinly sliced
1
(28-ounce) can whole or diced tomatoes, with juices
¼
teaspoon red pepper flakes
1 ½
teaspoons dried oregano
1
teaspoon kosher salt
1
teaspoon sugar
1
cup heavy cream
¾
cup grated parmesan (divided use)
16
ounces rigatoni
Preheat oven to 400 F. Heat oil in a large saucepan over medium heat. Add garlic and cook until golden but not browned, about 1 minute. Add tomatoes and their juices, red pepper, oregano, salt and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing tomatoes with the back of a wooden spoon, if using whole tomatoes) until sauce thickens slightly, about 20 minutes.
Stir in cream and 1/2 cup of the parmesan. Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to sauce and toss to coat. Transfer to a 2-quart casserole and top with remaining grated parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.
Makes 4 servings.

Easy and Tasty Bean Soup

Combine two different cans of beans (I used one can of black beans and one can of pinto beans) with juices, one can diced tomatoes with juice, 1 and 1/2 cups chicken broth, 1/2 cup chopped yellow onion, 1 tablespoon chopped cilantro, 2 tablespoons taco seasoning. Bring to a boil and simmer for 15 minutes. Serve hot with a tablespoon of salsa, one tablespoon of sour cream, and chopped green onions. Add some love. Enjoy!

Ella's favorite...

Ella loves to eat chicken, so we have chicken for dinner a couple times a week. One of her favorites is pretty simple. We call it Cheesy Chicken Casserole.

Shopping list (serves 4):

- 1/2 cup penne pasta (try whole wheat)
- 3/4 cup broccoli floret, 1/3 cup cauliflower florets
- 1 large leek
- 2 tbsp butter
- 3 tbsp flower
- 3 cups of milk
- 1 tsp dried oregano
- 1 tbsp dijon mustard
- 1 cup grated cheese, plus extra sprinkles (cheddar, gouda or any cheese you like)
- 1 tbsp whole wheat brad crumbs, or ritz crackers ;-)
- 1 large chicken breast

1. Cook pasta accoring to package instructions.

2. Clean and dice chicken in small bits. Salt and pepper add a little spritzer of lemon juice and olive oil and let marinade while you make the cheese sauce.

3. For the cheese sauce melt butter, reduce heat stir in flower and cook (constantly stirring) until it turns into a thick light brown paste. Add milk while whisking and cook until texture has thickened. Add the oregano, mustard and cheese and heat stirring until cheese is melted.

4. Fry Chicken slices in a pan until lightly brown.

5. Add pasta, chicken, broccoli, cauliflower to a casserole form. Put cheese sauce on top of it and additional cheese sprinkles and bread/ritz cracker crumbs on top of it. Bake in oven at 375 degrees until cheese on top is melted and broccoli and cauliflower are ready.

Ella does not care for vegetables much but with the cheese sauce and the chicken she doesn't mind the broccoli and cauliflower at all. Next time I'll cook it I will take a picture for you all and add it to the blog :-).

So please everyone start sharing your recipes and we will build a nice little recipe book for our kids this way :-) Simply add a new post to the blog. It will walk you though everything....