Hanukkah Treats for Babies and Toddlers

hanukah-1

Hanukkah, also known as the Festival of Lights, is a celebration of the re-dedication of the Holy Temple after it was reclaimed from the Syrian-Greeks more than 21 centuries ago. Fried foods are traditional fare during Hanukkah, commemorating the miracle of the Hanukkah oil that lasted eight days when it should have only last one.

Here are delicious Hanukkah recipes your toddler will love.

Toddler Treat: Potato Pancakes

2 medium Russet potatoes
2-3 scallions, thinly sliced
1 egg
2 Tbsp. flour
4 Tbsp. vegetable oil
¼ tsp of each salt and pepper
Dash of nutmeg
Perfect Applesauce (see below for recipe)

Wash, peel and grate potatoes (for grating use a box grater or a food processor). In a medium sized mixing bowl, beat the egg, scallions, flour, salt, pepper, nutmeg and egg. Add potatoes and mix thoroughly.

Pour oil into a large, frying pan. The oil should cover the bottom of the pan about 1/8-inch deep. Heat oil on medium high heat. Using about 1/3 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 3 minutes on each side, or until golden brown. Drain on paper towels and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Makes about 8 potato pancakes. Serve warm with applesauce

Perfect Applesauce

Cooking apples (such as Golden Delicious or McIntosh)
2 Tbsp. butter or margarine
1/3 cup water
¼ cup sugar
¼ tsp. cinnamon

Wash, peel, and remove the core from the apples
Place apples, butter, sugar, water and cinnamon in a heavy pan.
Cook on low heat until apples are soft and mushy, about 25-30 minutes.

Make about 3 cups, 6 servings

About the author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food and the new book So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

New Recipe: Roasted Tomato and Artichoke Flatbread Pizzettas

artichoke flatbread

Here’s a recipe that’s sure to be a hit for everyone in your family!

Roasted Tomato and Artichoke Flatbread Pizzettas
Serves 8

4 cups Pomì Chopped Tomatoes, drained
2 (13 3/4-ounce) cans artichoke hearts, drained and quartered
4 teaspoons olive oil
4 naan flatbreads
2 tablespoons finely grated Parmesan cheese

While preheating the broiler, place the tomatoes and artichokes in a shallow baking pan and drizzle with olive oil. Broil for approximately 4 minutes, stirring occasionally.

Preheat the oven to 450°. Divide the broiled artichokes and tomatoes into four portions and pile onto each flatbread. Top with grated Parmesan and bake on the bottom rack of the oven for 10 minutes.

Once the pizzettas have cooled, cut each into small wedges.

This recipe is courtesy of Pomi tomatoes. Get more recipes and post your favorite dishes at http://www.facebook.com/PomiUSA.

New Recipe: Hearty Tomato, Butternut Squash and Pinto Bean Soup

butternut squash soup

Here’s a new, delicious and hearty soup recipe:

Hearty Tomato, Butternut Squash and Pinto Bean Soup

Serves 6

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups vegetable broth
2 15-ounce cans pinto beans, drained
2 cups Pomì Chopped Tomatoes
2 cups butternut squash cut into 1/2-inch pieces, peeled and seeded
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper

6 tablespoons fresh basil, chopped (optional)

 

Heat olive oil in large pot over medium-high heat. Add onions and celery, sautéing until the onions are golden, approximately 7 minutes. Add minced garlic and stir for an additional minute.

Pour in vegetable broth, then add in pinto beans, Pomì Chopped Tomatoes, butternut squash, oregano and dried crushed red pepper. Simmer for 15 minutes or until the butternut squash is tender. For a smoother consistency, allow 3 cups of soup to cool slightly, then puree in a blender. Once smooth, return to pot and simmer until thoroughly heated, approximately 5 minutes.

Once the soup is poured into bowls, garnish with fresh chopped basil, if desired.

This recipe is courtesy of Pomi tomatoes. Get more recipes and post your favorite dishes at http://www.facebook.com/PomiUSA.

Quick & Easy Recipe – Easy Apple Tart

Here’s a quick and easy recipe for those chill fall days (coming soon!)

Easy Apple Tart

Ingredients

1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
1 cup Brown Sugar
1/4 teaspoon Salt

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

Recipe – Chocolate Velvet Ice Cream

Treat your family to this decadent dessert!

Recipe: Chocolate Velvet Ice Cream

Ingredients
2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

Directions
In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.

While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer’s instructions.

Looking for a simple ice cream maker that involves the kids in the process?
We love our Ice Cream Ball – available online at Walmart.com:

Play & Freeze 1-Quart Ice Cream Maker Ball, Purple
Play & Freeze 1-Quart Ice Cream Maker Ball, Purple
Price: $38.88
Play and Freeze Ice Cream Maker Ball:
Shake, pass and roll to make ice cream (really!)
Approx 9″ diameter ball
Makes a quart in about 30 minutes
No electricity needed
Made of durable co-polyester
Lightweight, portable and easy to clean
Weighs about 3 lbs. empty; 9 lbs. full
Great for camping, picnics, parties and more
Includes recipe list

Also available in a pint size:

Play & Freeze 1-Pint Ice Cream Maker Ball
Play & Freeze 1-Pint Ice Cream Maker Ball

Recipe – Easy Chicken Marbella

How to Make: Easy Chicken Marbella

Here’s an easy (mostly make ahead) dinner for those busy back to school nights.

What You Need
1-1/2 cups pitted prunes
1 cup  balsamic vinaigrette dressing
¾ cup stuffed green olives, sliced
6 cloves garlic, minced
1 tsp. dried oregano leaves
3 bay leaves
8 chicken thighs (3 lb.)
½ cup dry white wine
½ cup packed brown sugar
¼ cup chopped fresh cilantro

How to Make It
Combine prunes, dressing, olives, garlic oregano and bay ; pour over chicken in baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally.
Heat oven to 350ºF. Drizzle wine over chicken; sprinkle with sugar.

Bake 1 hour or until chicken is done (165ºF). Discard bay leaves. Drizzle sauce over chicken; top with cilantro.

Le Petit Gourmet – Ratatouille Recipe for Babies and Toddlers

ratatouille

Guest Post by Cheryl Tallman,  FreshBaby.com

Ratatouille is a traditional French vegetable dish. The French word “touille” means to toss food. Toss, sauté, and blend the ingredients below to delight your tiniest gourmet’s taste buds.

Ingredients:

  • 2 Tbsp. Olive oil
  • 1/2 large Onion, diced
  • 2 cloves Garlic minced
  • 1 can (14 oz.) Diced tomatoes
  • 1 medium Eggplant, diced
  • 2 small Zucchini, diced
  • 2 tsp. Herbs d’ Provence
  • 1 tsp. Salt

Directions:

Set a 12-inch sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan and cook for about 5 minutes, stirring occasionally. Add the eggplant, zucchini, tomatoes, Herbs d’ Provence, and salt to the pan and continue to cook for 15 minutes, stirring occasionally. This dish can be served for the whole family to enjoy and some of it can be pureed for your little gourmet!

To make pureed baby food:

Place the Ratatouille in a blender or food processor and puree to a smooth texture. Spoon Ratatouille into So Easy Storage Trays, cover and freeze.

To serve: Defrost cubes and warm slightly. This is a delicious vegetable dish that goes well with cooked brown rice, mashed pasta, tofu or chicken.

About the Author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

Learn more about Cheryl’s work:

So Easy Baby Food (Spiral)
So Easy Baby Food (Spiral)
Price: $18.29
Presented in an innovative format that is a combination of cookbook, workbook, and instructional guide, this reference helps parents provide dietary essentials for their babies through all-natural, homemade baby food. With more than 40 recipes for fruit, vegetable, and protein purees, hundreds of suggestions for creating meals, and tips for enhancing flavor with herbs, parents will learn to easily prepare food in only 30 minutes per week that looks, smells, and tastes better than any mass-produced variety. In addition to the recipes, the guide provides information on the benefits of homemade baby food, introducing solid foods, and developing healthy eating habits, while the workbook format makes it easy to record allergies and other reactions.

So Easy Baby Food Basics - Cheryl Tallman - Paperback
So Easy Baby Food Basics – Cheryl Tallman – Paperback
Price: $8.95
Buy So Easy Baby Food Basics by Cheryl Tallman in Paperback for the low price of 8.95. Find this product in Cooking > Baby Food.

Summer Recipes for Kids

Cool Summer Recipes For Kids
Guest Post by by Tawra Kellam
http://www.LivingOnADime.com

Try these recipes to help the kids chill out this summer!

 

Snow Cones

Crushed Ice
1 pkg. flavored drink mix (flavor of your choice)

Mix drink mix with half as much water as the directions indicate. Chill 1 hour. Just before serving, crush some ice. You can use either a snow cone maker or put some ice cubes in a plastic bag and pound with hammer. Pack ice chips into cups, pour chilled drink mix over the ice and serve. You can also use fruit juice boiled down to half with food coloring added.

Apple juice: green or red food coloring
Grape juice: purple food coloring

Frozen Grapes

Grapes (as many as you can get on sale)

Wash and separate the grapes. Drain and put on cookie sheet. Freeze. Store in freezer bags. Give to kids as frozen treats. Note: Do not thaw; grapes become mushy when thawed.

Frozen Bananas

bananas
skewers (optional)

Cut bananas in half crosswise. Insert skewer in the thicker end. Place bananas on a tray and place in freezer. When frozen, move to a plastic bag and keep frozen until ready to use.

Toppings

yogurt
nuts, finely chopped
peanut butter
applesauce
melted chocolate
coconut
wheat germ

Allow bananas to thaw slightly. Put toppings in small bowls. Dip banana before each bite. Eat plain or roll or dip into any of the toppings. Use the wet topping first so the others will stick.

 

Play Dough

2 cups flour
2 Tbsp. oil
1 cup salt
1 tsp. cream of tartar
2 cups water
food coloring

Mix together all ingredients except food coloring in a saucepan. Cook over medium heat, stirring constantly until mixture gathers on the spoon and forms dough (about 6 minutes). Dump onto waxed paper until cool enough to handle and knead until pliable. Store in a covered container or plastic bag. Add food coloring for different colors. Makes about 2 pounds.

 

Easy Finger Paints

1/4 cup cornstarch
2 cups water

Mix in saucepan and boil until thick. Then pour into a jar and add food coloring until the desired shade is achieved. Store covered in the refrigerator.

 

Finger Paints

1 pkg. unflavored gelatin
1 1/2 cups water
1/2 cup cold water
1/2 cup cornstarch
liquid dish detergent
food coloring

Dissolve gelatin in 1/2 cup water. Set aside. In a saucepan add cornstarch then slowly stir in 1 1/2 cups water until well blended over medium heat. Cook until it boils, becomes smooth, thickens and turns clear. Add gelatin mixture and stir well. Pour into containers and add a drop of liquid dish detergent. Add food coloring until you get the desired shade. Store covered in the refrigerator 4 – 6 weeks.

 

About the authors: Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt, by cooking quick and simple homemade meals. For free tips & recipes visit http://www.LivingOnADime.com

Things We Love – Lucks Edible Images

lucks

Lucks Edible Images makes it a snap to make beautiful looking cakes.

Our favorite product from Lucks is this set of vintage tea party designer prints:

Lucks Edible Image Vintage Tea Party
The edible images from Lucks decorating center (and available online at ChefTools.com) works well on buttercream, fondant, gum paste, chocolate, fudge and ice cream cakes. They are easy to apply to cakes and baked goods, come packed in a moisture resistant metalized polyester pouch. Plus they are Kosher certified and made in the USA.

Here are More LUCKS Edible Images from ChefTools.com

Recipe – Cherry Chicken Lettuce Wraps

Here’s a great summertime recipe, for your July 4th party – or anytime!

Cherry Chicken Lettuce Wraps

Ingredients

2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce

Directions

In a large skillet over medium-high heat. Add ginger and chicken. Saute until cooked through. Set aside.

Using a large bowl, mix together 1 tablespoon oil, vinegar, teriyaki sauce and honey. Add chicken mixture, cherries, carrot, green onion and almonds mix together. Divide into 12 portions

Spoon one portion of the chicken mixture onto the center of each lettuce leaf; roll up the leaf and serve.