Posted by tntmck on Jul 1, 2010 in
Dairy,
Meat,
Weekly Can you believe that 2010 is halfway over? I really cannot. But, in the spirit of the middle of the year, I decided to take a look back at where I started at
WEEK 1 and see how far we’ve come. I’ve been making and feeding my boys healthy food since they were 6 months old, but I just started this blog documenting our experiences this year. So, back in January I did my first weekly post where I mainly shared what foods I’ve made and how it had gone so far. Today, I’m sharing recipes and talking about how we enjoy meals together as a family. It’s amazing how quickly things change in these little lives.
FOOD DESCRIPTION
I’ve never been much of a mayonnaise fan which means that I don’t care for many of the traditional “salads” like potato salad, macaroni salad, tuna salad, chicken salad, etc. I do realize how nice it is to have these around though, for quick lunches and cool, refreshing summer sides. So, over the past few weeks, I’ve been trying to come up with a chicken salad recipe that I could more than tolerate, but rather enjoy. And, I think I’ve done it. The boys like it, I like it, and I think that maybe Jonathan even likes it. He will eat it, but does pick out the celery.
PROCESS
This chicken salad was created on researching, trying, testing, and tasting various versions over the period of a few weeks. I love cheese, so thought that would be a good substitute for yucky mayonnaise.
- Cheesy Chicken Salad A yummy alternative to your traditional mayonnaise-based concoction.
- 1 cup ricotta cheese
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 TBS plain yogurt
- 1/4 cup milk
- 2 TBS minced garlic
- Salt and pepper to taste
- 1 lb cooked chicken breast, chopped, torn, or shredded (I used leftover from a roasted chicken, but you could boil or bake as well.)
- 1/2 cup finely chopped celery
- 4 green onions, thinly sliced
- Put ricotta cheese, lemon juice, mustard, honey, yogurt, milk, garlic, salt and pepper into the blender or food processor and purée until smooth.
- Put chicken, celery, and onions into a large bowl. Mix in the cheese mixture and stir to coat.
- Serve immediately or cover and chill in the refrigerator. This will last a few days.
WHAT I LEARNED
It’s not too hard to adjust a recipe to your liking. It just takes a little thought, trial and error to get it right. Experiment and change up the ingredients and flavorings to get it just how you like it. This is a great thing to have on hand especially in these hot summer months for quick lunches and easy bites for toddlers.
REACTION
We all liked it, even me and if you ask anyone that knows me, seeing me eat chicken salad would be a weird thing indeed.
SUMMARY
We’ve had a nice break in the humidity around here the past few days, but that doesn’t stop me from thinking about things to keep it cool in the kitchen. This one is great, but I’m off to think of some more great ideas. I’m off for a few days to enjoy the holiday weekend. Happy Fourth of July!
Please share your thoughts or ideas!
::
Tags: cheese, chicken, family, summer
Posted by tntmck on Jun 27, 2010 in
Dairy,
Meat,
Weekly This has been a great week for local fare. There’s just something about summertime that makes good things really good.
FOOD DESCRIPTION
Both boys continue to eat really well this week and were both little piggies early in the week. A few snacks seemed to be affected by some teething the past few days, but no little boy passes up some yummy ice cream with Pappy, that’s for sure.
PROCESS
Eating locally wasn’t much of a process this week, but more of a fun experience.
- Grass-fed Beef I’ve recently started trying to buy grass-fed beef for our family. If you haven’t seen Food, Inc. yet, you must stop reading this and watch it now! But, as a quick summary of only a single aspect of my recent food overhaul, I’ve chosen to buy grass-fed, pastured beef when at all possible for the following reasons.
- Standard beef today is fed corn and dead chicken carcasses, resulting in poor quality of meat.
- Feeding corn causes health issues such as e-coli which causes them to give animals antibiotics and chemicals which collect in the fat.
- Most of our beef today is from cows that are factory farmed and packed together so tightly they can’t move and stuck in their own excrement. Yes, that’s right and I don’t think I even need to go into why you don’t want to eat meat from that animal.
- I choose grass-fed meats from animals allowed to roam pastures. These animals are healthy and provide healthy, nourishing meats for my family. U.S Wellness Meats is a good online source. Trader Joes, Whole Foods, and other whole food stores offer grass-fed alternatives as well as local farms. Click on the Eat Local link on the right column sidebar of this site. If you can’t find grass-fed, at least opt for organic as it is free of chemicals.
This is my purchase that I picked up at my local farmer’s market this week sitting in my trunk just before I put it in my cooler to bring home to the freezer. See below for the contents.
- Ice Cream We went with the grandparents to a local store this weekend. They just recently started selling all-natural, locally-made ice cream. Pappy bought some strawberry to share and the boys only left him a couple of bites. I’m hoping to make some homemade ice cream from real cream and honey this summer.
WHAT I LEARNED
Buying quality, locally-grown produce is becoming easier and easier every day. I was able to buy a sampler pack of grass-fed beef including a chuck roast, rump roast, 2 New York strips, a filet mignon, 3 lbs. ground beef, brisket, and stew meat with just the click of a button on a local farmer’s website and a quick trip to the farmer’s market of my choice on the day of my choosing to pay and pick it up. They even included 2 bars of their uhomemade soap in my package.
REACTION
I haven’t tried any of the beef yet, but it’s safely in my freezer, just waiting for my meal planning. I can say that my reaction to the price was one of delight. As a comparison, we recently purchased grass-fed brisket from a chain store for $7.99/lb. The one in this pack was $4.99/lb. I don’t think I need to even say, but the boys loved, loved, loved some strawberry ice cream at the Nolensville Feed Mill with Pappy.
SUMMARY
Live it up! Enjoy summer. It comes and goes so quickly and even though it’s really hot, get out. Enjoy the lake, the shade trees, the pool, the ice cream, and of course the sound of the crickets and flashing lights of the lightning bugs at night. I’m sitting out here right now in the dark and loving every minute of it!
Please share your thoughts or ideas!
::
Tags: beef, ice cream, local, organic, summer
Posted by tntmck on Jun 19, 2010 in
Meat,
Weekly I’m getting much more adventuresome in my cooking these days and am so excited to share my newest recipe for salmon. I have recently cooked fish twice which is about how many times I’d ever done it prior to this week. I have never felt confident with fish and have just left the smelly creatures to my husband on the grill. However, with trying to eat more fish recently, I found that I wanted to be able to do it myself.
FOOD DESCRIPTION
I did quite a bit of research and created this recipe below based on various sources and ideas. I purchased the salmon frozen from Trader Joe’s and just thawed it in the fridge the day before.
PROCESS
- Maple-Glazed Salmon Prepare your seasoning and gather the glaze ingredients ahead of time and this will just take minutes to throw together. I served with soaked brown rice and steamed broccoli.
- 1 TBS oil (I used coconut)
- 1/4 tsp all-natural liquid smoke
- 1/2 cup maple syrup
- 2 TBS cider vinegar
- 4 salmon fillets, skin removed
- 2 tsp My Seafood Seasoning (see below)
- Move your oven rack to the top and pre-heat the broiler on high.
- In a small pot, bring the liquid smoke, maple syrup and vinegar to a boil and reduce over high heat, stirring for 2 minutes. Remove from the heat.
- Season both sides of the salmon with My Seafood Seasoning.
- Heat oil in a large, ovensafe skillet on medium-high. Cook the seasoned fish top-side down for 3-4 minutes.
- Turn fish over and pour the maple glaze over the top and place on top rack under broiler for 3 minutes.
- My Seafood Seasoning Combine all ingredients and seal in jar.
- 1 TBS Black pepper
- 1 TBS Dry mustard
- 2 TBS Sea salt
- 1 1/2 TBS Ground bay leaves
- 1 1/2 tsp Nutmeg
- 1 tsp Cloves
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1 tsp Cayenne pepper
WHAT I LEARNED
I can do it. I can cook fish myself indoors. It didn’t even smell.
REACTION
I loved it and both boys enjoyed leftovers for lunch. The fish and broccoli are also great for new fork-learners as well. The soft, flaky salmon is also a great texture for early eaters.
SUMMARY
The salmon and the glaze have so much flavor that I just did butter in the rice and it went well with the broccoli. Salmon is such a good source of brain food that I will definitely be making this again and again.
Please share your thoughts or ideas, or even better…more recipes to share!
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Tags: brain, fish, omega-3
Posted by tntmck on May 23, 2010 in
Meat
In an effort to continue towards our GOAL: Eating With the Family we made yet another yummy chicken meal this week. We’re also working more with plates, utensils, and cups as well as healthy snacks to keep happy tummies throughout the day.
FOOD DESCRIPTION
This week, I decided that Jonathan and I needed something quick and easy to take for our lunches. Well, I also wanted this to be something the boys could eat, so I went for chicken salad. If you know me, you’re thinking I’ve completely lost it because I don’t like chicken salad. Well, let’s just say I’m trying new things and giving old things another shot.
PROCESS
- Zesty Chicken Salad A nice flavorful way to spice up the standard salad.
- 1 tsp. Italian herbs
- 1/8 tsp. garlic powder (+ more for salad mixture)
- Paprika
- 4 chicken thighs, skinned or boneless, skinless chicken breasts
- 1 tablespoon of omega–3 mayonnaise
- 1 tablespoon flaxseed oil or garlic–chili flax
- chopped onions
- chopped peppers
- chopped celery
- Place chicken in a greased glass baking pan.
- Sprinkle herbs, garlic powder and paprika on both sides.
- Bake at 350 degrees for 30 to 45 minutes or until chicken juices run clear when tested with a fork.
- Let chicken cool, then cut into pieces.
- Combine mayonnaise, flaxseed oil, onions, peppers, celery, and chicken. Taste, then add paprika and garlic powder as desired and mix together.
- Serve over lettuce or on toasted bread.
[I used thighs and they were super moist and yummy, but you can use breasts if you like white meat better. I forgot to get a picture of the finished salad...wow, what a let-down, huh?]
WHAT I LEARNED
The chicken salad is great for adult lunches, but the chicken makes perfect food for little fingers or those just learning to use a fork.
REACTION
The chicken was a hit with the whole family! Be sure to check out this other chicken recipe to fill your fridge.
SUMMARY
I love the versatility of this recipe for sandwiches, salads, and protein for little ones. I will make it again, maybe even this week!
On a separate note, Owen is using a fork and spoon well when the food is loaded on it for him. We’ve also mainly switched to using our regular plates as the solid, white, heavy plates don’t seem as interesting to “play” with during mealtimes. I did see a few times this week where I thought the appetite was decreasing a bit, but it turned out to be a ear infection and a fever which both resolved quickly and appetites came back in full force. The boys continue to eat food more quickly than I can prepare it.
Please share your thoughts or ideas.
::
Tags: chicken, plate, recipe, toddler, utensil
Posted by tntmck on May 8, 2010 in
Meat,
Weekly
This week we stepped up our chicken cooking a notch. Chicken and beef are such staples around here that I’m determined to find many ways to prepare. You may think, what does this have to do with feeding my baby or toddler. Well, just read GOAL: Eating With the Tamily and you’ll get the idea. Over the past few months, we’ve really been making big steps as a whole family in eating well together. I’ll also note that more things are changing around here in reference to Babies Changing Parents’ Habits and I hope to share more on that in the coming weeks as well.
FOOD DESCRIPTION
Instead of baking, sauteing, or grilling chicken breasts, thighs, or tenderloins, we went for the whole bird. It really is super easy and you get a lot of meat for your endeavors. There’s so many ways to season, but I’ve shown one option below that I tried this week.
PROCESS
- Roast Chicken with Rosemary & Lemon A tasty way to roast a nice, beautiful chicken right in your oven at home.
- 1 whole chicken, rinsed
- Butter, salt and pepper to taste
- 1 small onion, quartered
- 1 lemon
- 1/4 cup chopped fresh rosemary (I only had dried on hand, but I think fresh would be best.)
- Preheat oven to 350.
- Remove any giblets from the chicken. Rinse and pat dry.
- Rub the chicken with the butter. Season with salt and pepper to taste. Drizzle lemon juice on top. Stuff with the onion, rosemary, and lemon halves after juicing.
- Tuck the wings under the body and tie the legs together.
- Place chicken a shallow roasting dish, breast-side up, preferably on a rack.
- Roast in the preheated oven for 20 minutes per pound, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird and your oven.
- Allow to rest, then carve and serve or store.
[I forgot to get a picture of the golden roasted chicken, but believe me...it was beautiful!]
I roasted in the morning, let it sit and served for lunch. I also carved the rest to store in the refrigerator for later lunches and dinner.
WHAT I LEARNED
Chicken is good, but much better when bought fresh, whole and roasted. It’s juicy and flavorful and great for leftovers or use in other dishes.
REACTION
The chicken was a hit!
SUMMARY
Chicken will continue to be a primary source of protein around here and I’ve recently found that I can buy 2 whole organic chickens at Costco…yippee!
Please share your thoughts or ideas.
::
Tags: chicken, family, recipe
Well, it’s no secret that one of my favorite types of food is Mexican. I love the cheese, tomatoes, fresh salsa, guacamole, tortillas, spics, and did I mention…cheese. Yum, hot, melted cheese. What could be better?
FOOD DESCRIPTION
I made quesadillas with yummy, melted cheese, seasoned ground beef, and onions.
PROCESS
- I made another big batch of crock pot carrots this week to store in the freezer. These continue to be a favorite of mine for easy preparation, storage, and meal serving.
- Ground Beef Quesadillas
- Large tortillas (I chose whole wheat)
- Grated cheese (mild cheddar, sharp cheddar, or Monterrey Jack work best)
- Oil or butter
- Optional Ingredients and/or toppings:
- Sliced mushrooms
- Green onions
- Tomatoes, diced
- Chicken pieces
- Ground Beef
- Onions
- Avocado
- Salsa
- Heat a large skillet to medium-high heat. Add a small amount of oil or butter (about 1/2 teaspoon) and spread it around the bottom of the pan. Take one large tortilla and place it in the pan. Flip the tortilla over a few times, allowing air pockets to form within the tortilla.
- When pockets of air begin to form, take a handful of cheese and sprinkle over the top of the tortilla. Add whatever additional ingredients you choose. I went with seasoned ground beef and onions this time since that’s what I had on hand.
- Reduce the heat to low and cover the pan. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side. The tortilla should by now be browned slightly.
- Remove from pan and cut into wedges, slices, or pieces.
- Serve with salsa, sour cream, and guacamole if you like.
WHAT I LEARNED
Turning the heat to low is the trick and working quickly in the beginning with your flipping and adding the cheese will help to keep the tortilla soft, but browned. My first one turned out really hard and cruncy.
REACTION
I love Mexican, so it was no surprise to see my boys gobble it all up. They split one the first day and I saved one in the fridge to reheat for lunch the next day.
SUMMARY
I think I’m ready for some homemade guacamole now. I love this stuff and am surprised to say that I have never made it for my boys. Looks like I need to head out to the store for some fresh ingredients.
Please share your thoughts or ideas.
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Tags: cheese, mexican, pre-toddler, recipe, toddler
