umommy

15-Minute Recipe For Those Hectic-Post-Activity-Late-Dinners

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, by umommy

In Kitchen Ideas, Kitchens

Guest Post: Upgrades to Achieve a Chef-Approved Kitchen

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, by umommy

In ChopChop, Cooking Matters

Cooking Matters. Never did I think these two simple words would mean so much to me 10 years ago. Before I become I mom, I cooked occasionally with little thought on ingredients or sticking to a weekly budget. I had a good paying job. I cooked what I wanted and when I wanted.

Then I had kids. I was consumed with feeding them healthy food. We were on a strict budget. I made homemade baby food and tested new recipes with hopes they would adopt the same adventurous palate umdaddy and I had – and blogged about it along the way. Then I joined the team at ChopChop Magazine, embracing the mission of inspiring and teaching kids to cook real food as a way to combat hunger, poor nutrition and childhood obesity. Yeah, cooking matters. Big time.

So when I had the opportunity to hear about the work Share Our Strength’s Cooking Matters is doing

Cooking Matters Alicia McCabe demonstrating
skills taught in a cooking class

here in Massachusetts, I didn’t hesitate. Cooking Matters teaches participants (many receiving SNAP and WIC benefits) to shop smarter, cook delicious meals, and how to make healthy choices. With the help of an army of volunteers, participants enroll in a six-week cooking course that include a grocery tour to teach how to shop, read nutrition labels, and stretch their dollars.

And the results are impressive. In a recent study on the impact of Cooking Matters:

Participants have increased confidence in the kitchen
Number of meals cooked at home increased
Families are eating healthier and choosing healthy foods (whole grains, low-fat dairy, low sodium)
Participants reported increase in their ability to stretch their food dollars

While there is evidence Cooking Matters is making an impact, there is still work that needs to be done. We need to reach more families. We need to demonstrate why cooking matters. How can you help? Volunteer. Attend a culinary event to benefit Cooking Matters. Teach someone you love how to cook.

(credit: Share Our Strength)

Disclosure: Thanks to Share Our Strength and Kirkland Tap& Trotter for hosting the event, which I received free of charge. As always, opinions are my own.

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, by umommy

In Brunch, cupcakes

Last Minute Easter Menu Ideas

Is it just me or did winter just blast by and spring suddenly arrive? I blinked and Easter is this weekend and April is around the corner. So in typical fashion, I'm scrambling to put together some dishes for our family Easter brunch celebration. So I'm going to some family favorites that are easy to whip up and sure to please.

Monkey Bread French Toast
Our kids go nuts whenever we make this. You can make this with challah bread or cinnamon raisin bread. We'll often make extra and freeze them for easy toaster french toast.

INGREDIENTS
1 cup half-and-half
3 large eggs
3 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon kosher salt
8 (1/2 inch) slices day old monkey bread (or brioche or challah)
4 tablespoons butter

DIRECTIONS

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup or fruit.

Mom's Granola with Yogurt
I forget how simple it is to make homemade granola. Whenever we make this, I kick myself for buying store-bought and not making this sooner.

INGREDIENTS
2 1/2 cups old-fashioned rolled oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
3 tablespoons sesame seeds
1/3 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 cup canola oil
3/4 cup vanilla extract
2 teaspoons vanilla exract
1/2 cup dried cranberries
1/2 cup raisins

DIRECTIONS

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
In a large bowl, combine oats, wheat germ, coconut, sesame seeds, sunflower seeds, walnuts, almonds, cinnamon, and salt and mix well. In a small bowl, whisk together the oil, honey and vanilla. Pour wet ingredients over the dry ingredients and mix thoroughly until the dry ingredients are evenly coated.
Pour mixture onto prepared baking sheet and spread in an even layer. Bake for 30-40 minutes, or until golden brown. Stir the granola with a spatula several times during the baking to ensure even browning. Let cool completely, then add the cranberries and raisins and mix to distribute them evenly.

Carrot Cupcakes with Cream Cheese Frosting
You gotta have some sweets for Easter, right? These are to dye for (get it? Easter egg dyes?).

INGREDIENTS

2 Eggs1 cup packed light brown sugar¾ cup canola oil3 tbs lowfat buttermilk½ tsp vanilla extract1 cup plus 2 tbs unbleached all–purpose flour½ tsp baking powder½ tsp baking soda½ tsp kosher salt½ tsp ground cinnamon¼ tsp ground ginger2 cups shredded carrots½ cup raisins½ cup chopped walnuts

Cream Cheese Frosting

12 oz cream cheese, at room temperature½ cup unsalted butter, at room temperature1 2/3 cup confectioners’ sugar

DIRECTIONS

Preheat oven to 350 degrees F. Line standard 12-cup muffin tin with paper liners.
In a large bowl or using a stand mixer, beat together eggs and brown sugar on med-high speed for 3-4 minutes, or until mixture is light in color and thick. In a small bowl, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture.
In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold flour mixture into egg-sugar mixture until fully incorporated.
Add carrots, raisins, and walnuts and continue to fold until well mixed. Pour the batter into the prepared muffin cups.
Bake cupcakes for about 50 minutes, or until golden brown. Cool in muffin tin on wire rack.
Meanwhile to make the frosting, beat cream cheese (with paddle attachment) on medium speed for about a minute until smooth. It is important cream cheese is at room temperature or the frosting will be lumpy. You can microwave on medium power for 30 seconds to soften (be sure to remove foil wrapper!).
Add the butter and continue to beat for another minute. Then add the confectioners’ sugar and beat for one more minute until well mixed. Chill frosting in the refrigerator to firm it up before using.
Remove cupcakes from muffin tin and frost cupcakes. Decorate with shaved coconut, carrot strips or lemon zest.