Browsing Tag

family meal

Feast Rice

EAT, family meals By October 19, 2012 Tags: , , , , , , 1 Comment

Kids Feast RiceJennifer Low has a belief in teaching kids to cook healthy and fun meals and has developed 100 brand new recipes that use no sharp knives, no stove-top cooking and no motorized appliances.  In her new book – Everyday Kitchen for Kids, she encourages children to experience the thrill of cooking for the first time.  If you like Chinese fried rice, this recipe for Feast Rice—often served at big parties or feasts—lets you try out cool Asian ingredients to make your own version without any frying.

supplies

microwave-safe 1 1/2-quart (1.5 L) glass or ceramic baking dish, measuring cups, measuring spoons, baking spatula or wooden spoon, ordinary teaspoon, foil (or lid of baking dish), bowl, fork, kitchen scissors, oven mitts

ingredients

1 1/2 cups (375 mL) chicken or vegetable broth
2 Tbsp (30 mL) oyster sauce
3/4 cup (185 mL) long-grain white rice
1 Tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) finely chopped garlic (from jar)
1 cup (250 mL) frozen mixed peas and diced carrots (or ask a helper to dice fresh carrot and celery)
1/4 tsp (1 mL) sesame oil
2 eggs
1 Tbsp (15 mL) milk pinch of salt
1 stalk green onion

Preheat the oven to 375°F (190°C).

In the baking dish and using a baking spatula or wooden spoon, mix the broth and oyster sauce. Heat in the microwave on high for 1 minute.

Remove the dish from the microwave. Using an ordinary teaspoon, stir in the rice, vegetable oil, garlic, peas and carrots, and sesame oil.

Spread out the rice evenly in the baking dish, then cover tightly with a lid or foil. Get help putting the dish in the oven. Bake on the middle rack of the oven for 30 minutes.

In the meantime, place the eggs, milk, and salt in a bowl and beat with a fork.

After the rice has baked 30 minutes, get help removing the lid or foil. Pour the egg mixture onto the middle of the rice. Do not stir. Cover the dish again and bake for another 10 to 15 minutes, until you can’t see any more liquid (If you are using a glass dish, you can see if there’s liquid bubbling around the sides of the rice. If you can’t see through your baking dish, ask a helper to help you check if the liquid is gone.)

Get help removing the dish from the oven and taking off the cover. Use kitchen scissors to snip the green onion into small pieces about the size of your smallest fingernail onto the rice. Throw away or compost the roots. Wear oven mitts, or get help, to stir the rice with a fork to fluff. Eat while warm.

Makes 4 cups (1 L).

Jennifer is inviting kids to send in pictures of their favourite recipes from the book to her website www.kitchenforkids.com

Excerpted from Everyday Kitchen for Kids (Whitecap Books) by Jennifer Low
Photo by Ryan Szulc from Everyday Kitchen for Kids (Whitecap Books)

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:

Rich Atlantic Lobster Casserole

EAT, family meals By October 1, 2012 Tags: , , , , , , , , No Comments

My mom used to make this for special parties.  The recipe was originally created by ‘Nanny Whiz’ who was a dear friend, kindred spirit and master chef.  Filled with flavour, this versatile rich Atlantic lobster casserole can sit in a chafing dish or crockpot for entertaining, and you can serve it over rice, in patty shells or with noodles.  It works well in tiny shells as a ‘mini dinner’ for kids as well.  Just make sure you skip the sherry..

Serves 10.

2 c. lobster meat
2 lb. scallops
1lb. haddock
1/2 butter
1/2 c. flour
3 cups milk
4T. cooking sherry
3 c. diced mushrooms
1/2 c. parmesan cheese

Steam scallops with haddock for 5 minutes and set aside.  Make a cream sauce using the butter, milk and flour.  (Combine flour and butter with a whisk over low heat and gradually add the milk).  Once the sauce thickens, add sherry (for adults) and mushrooms and simmer 5 minutes while stirring.  Add the fish and seafood to a casserole dish and pour in sauce mixture.  Sprinkle parmesan cheese on top and bake for 30 minutes in the over at 325 degrees.  You could also cook on a stovetop, fill patty shells or scoop over a starch and sprinkle parmesan over top at the end.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:

Grilled Tilapia Parcels

EAT, family meals By October 1, 2012 Tags: , , , , No Comments

Grilled Tilapia PArcelsTilapia’s sweet white flesh makes it a perfect “foil” for lemony Souvlaki Marinade in this dinner cooked en papillote. Clean-up’s always a breeze when you cook food using this method.  Volia! Grilled Tilapia Parcels.

Serves: 4
Skill level: Intermediate
Prep time: 15
Cooking time: 15
Total time: 30

Marinating time=30 minutes

Ingredients

4 tilapia fillet, about 1-1/2 lb (750 g)
1/3 cup (75 mL) PC Marinade – Souvlaki
1 cup (250 mL) PC MEMORIES OF Marrakech Whole Wheat Couscous
1 cup (250 mL) water
1/2 cup (125 mL) grated PC Organics Carrots
3/4 tsp (4 mL) salt
3/4 cup (175 mL) thinly sliced red onion
1 pint (550 mL) cherry tomatoes, cut in half
2 tbsp (25 mL) chopped fresh parsley

Directions

  1. Place tilapia fillets in glass baking dish. Add marinade; turn fillets to coat. Cover with plastic wrap and place in refrigerator for 30 minutes or up to 2 hours.
  2. Preheat barbecue to high heat.
  3. In bowl, stir together couscous, water, carrots and salt.
  4. Measure four 15-inch (37 cm) lengths of heavy duty foil. Place flat on work surface. Divide couscous mixture among foil pieces, placing about 1/2 cup (125 mL) on each piece of foil just to one side of centre point. Sprinkle evenly with sliced onion. Place one tilapia fillet on top of each couscous mixture-onion pile and top with any excess marinade left in baking dish. Scatter cherry tomatoes on top of and around tilapia. Fold bare half of foil up and over tilapia mixture. Fold up and pinch the edge of double foil layer together tightly to enclose tilapia and couscous so no steam will escape. Parcels will look like the letter D. Place packages on rimmed baking sheet to transport to barbecue.
  5. Place foil packages directly on grill, pinched edge facing up. Close lid. Cook for 20 minutes.
  6. Transfer packages to plates. Using sharp knife, cut an X on top of each parcel. Open carefully to expose fish and couscous. Sprinkle with parsley. Serve immediately.

Nutritional information

Per serving:

Calories 370 Cal
Fat 9 g
Omega-3 Polyunsaturates 0.8 g
Sodium 730 mg
Carbohydrate 39 g
Fibre 4 g
Protein 34 g

Chef’s Tip

Substitute another white fish such as sole or pickerel for the tilapia. Be sure to use heavy duty foil or the contents will burn to the inside of the foil packets. If you do not have heavy-duty-foil, use a double thickness of regular foil.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:

Colourful Fish Tacos

EAT, family meals By October 1, 2012 Tags: , , , , , , , No Comments

Tacos are the new darling of the culinary world, and they help to inspire creativity, variety and healthfulness in our kids.  Not only fun and healthy as a meal, but fish tacos can help kids learn about sustainability in the seafood industry.  Parents can help their children learn more about the importance of sustainable seafood on the interactive www.oceansfortomorrow.com website sponsored by President’s Choice/Loblaws, who have made a commitment to sell only sustainable seafood products by the end of 2013. The link “school of fish” includes a list of fish at risk, a ‘did you know’ section, more recipes that kids will love, and tips for parents to help even their picky eater like to eat more fish.

Serves: 8
Skill level:
Advanced
Prep time:
20
Cooking time:
10
Total time:
30

Ingredients
2 tbsp (25 mL) sour cream
1 tbsp (15 mL) fresh lime juice
2 cups (500 mL) coarsely grated red cabbage, grated using large holes of box grater
4 green onions, thinly sliced on diagonal
½ tsp (2 mL) salt
Half jalapeño pepper, seeded and minced (optional)
2 pkgs (each 280 g) PC Blue Menu Wild Pacific Halibut Skinless Fillets, thawed
2 tbsp (25 mL) olive oil
1/8 tsp (0.5 mL) freshly ground black pepper
8 PC Blue Menu Jalapeño Corn Whole Grain Tortillas
½ cup (125 mL) PC Tomatillo Salsa
½ cup (125 mL) fresh coriander leaves

Directions

  1. Preheat oven to 350°F (180°C). In large bowl, stir together sour cream and lime juice. Stir in cabbage, green onions, ¼ tsp (1 mL) of the salt and jalapeño, if using; toss to coat.
  2. Cut each halibut fillet lengthwise into 6 strips. In large nonstick frying pan, heat olive oil over medium-high heat. Sprinkle halibut with pepper and remaining salt. Place in pan; cook until golden brown on both sides, about 2 to 3 minutes per side. Meanwhile, remove tortillas from package and wrap with foil; place in oven and heat 5 to 7 minutes.
  3. To assemble, fill tortillas with slaw, fish, salsa and coriander.

Nutritional information

Low in saturated fat pillar
Source of Fibre

Per serving:

220 calories
fat 8 g (1.5 g of it saturated)
sodium 440 mg
carbohydrate 22 g
fibre 4 g
protein 17 g
Omega-3 pillar

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:
picky eaters

How to tempt a picky eater

FAM, health By September 5, 2012 Tags: , , , , , No Comments

Almost every child goes through a picky eater stage…and some seem like they will never come out of it. How do you get a nutritious diet into a kid who won’t eat anything green or white, or who refuses to eat anything except chicken nuggets or macaroni and cheese? Nearly two thirds of parents describe at least one problem with their child’s eating, according to a study in Contemporary Pediatrics, so you are definitely not alone here–millions of parents feel your pain. There’s more to this dilemma than just tempting a picky eater, but that is a great way to start. Here are some practical solutions to helping your kid get the nutrition they need, without the wailing and gnashing of teeth.

Share:

Summer Asian Pasta Salad

EAT, family meals By August 13, 2012 Tags: , , , , , , , 1 Comment

With all the barbeques, picnics, and entertaining we do all summer long, this Asian Pasta salad is sure to be a hit wherever you take it. It can easily be doubled for big crowds, and is quick and easy to prepare.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:

Riley’s Baked Organic Apple

baby, EAT By August 10, 2012 Tags: , , , , , , , No Comments

Good for 9 mos and up.  It doesn’t get much easier than this. It’s quick, yummy and really good for you and your little one! You know what they say, “an apple a day”!  This recipe is great if your little one is starting to eat soft solids and not just pureed foods.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:
peanut basil pesto

Peanut Basil Pesto

EAT, family meals By July 29, 2012 Tags: , , , , , No Comments

This peanut basil pesto is terrific on pasta or meat and super simple to make.  Your kids can join in the fun of blending the ingredients.  (Don’t forget the chef hats!)

Ingredients:

½ cup peanuts, toasted
3 garlic cloves, chopped
4 cups packed basil leaves
⅓ cup olive oil
½ cup freshly grated Parmesan
Salt and pepper to taste

Directions:

1. Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.

2. With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread. Makes about 1 cup (250 mL).

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share:
bacon wrapped asparagus

Perfect Summer Sides: Bacon Wrapped Asparagus on the Grill

EAT, family meals By June 24, 2012 Tags: , , , , , No Comments

If your family is anything like mine, they love bacon, and everyone knows, bacon makes everything better! When you’re making dinner on the grill, try this simple, inexpensive, and delicious perfect summer side dish: bacon wrapped asparagus on the grill!

Share:

Daddy's Ice Cream Bar

EAT, family meals By June 7, 2012 Tags: , , , , , , No Comments

AdvertisementThank you COOL WHIP for sponsoring this post.  Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms

Now that the warmer weather is upon us, the kids are begging for beach balls and popsicles every time we hit the grocery store.  I have romantic visions of old-fashioned ice-cream socials, but they are a bit more interested in tree climbing and cowboy games.  Being the mother of two boys sometimes necessitates getting a tad creative (read: wiley).  This is where the concept for ‘Daddy’s Ice Cream Bar’ came about.  We dressed in costumes (any excuse to wear the Little-House-on-the-Prairie outfit of course).  After setting up tables with flowing cloths in the garden, I started the creation of the bar.  Three flavours of ice cream set in crushed ice and antique vessels to hold toppings.  Long spoons.  Dainty napkins.  (I can’t believe I actually just used that word).  And edible flowers to add the final touches.  Despite my creativity, the kids and Daddy decided that the toppings pretty much made the whole event.

The trick with sundaes is the sticky substance that binds sprinkles and fruit to the ice cream.  (Or multiple substances – ahem.)  Nestled in with the ice creams was the perfect segway from frozen to sauce – COOL WHIP.  You just can’t get the texture, frostiness and flavor with plain whipping cream.  And what a coup for Daddy’s ice cream bar!  The chocolate sauce slides to the side and the candy, fruit, nuts and flowers adorn the top.  The juxtaposition between ice cream and COOL WHIP is almost a mystery – a game that the kids enjoyed as they tried to differentiate.  Eating my own creation, I am in heaven…  And I didn’t even know what else could be done with this miracle ingredient.

As I discovered this ‘cool’ new topping, I turned to my beloved Pinterest.  Wow.  Who knew?!  Frozen COOL WHIP hearts floating in hot chocolate, or smeared on the inside of a croissant (aaagh), or as a surprise pancake topping.  Wow. That sure beats my icing sugar.

And as for Daddy’s Ice Cream Bar?  The tablecloths and fancy outfits may have not be so smart.  Perhaps next time we’ll wear wear overalls.

www.coolwhip.com Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

More Posts

Follow Me:
TwitterFacebook

Share: