Monday Munchies: Lemon Poppyseed Pancakes

Posted on July 11, 2011 by Jamie

My newest obsession is Pinterest. I scroll through it every evening before bed and it’s filled with inspiration for everything from recipes, running, craft ideas, and numerous projects. I feel like it gives my brain something productive to dream about – or at least that’s what I tell myself. If you’re on Pinterest, find me and give me a follow!

I saw this recipe for Lemon Poppyseed Pancakes pinned earlier this week (anyone wanna give me lessons in food photography?) and I immediately knew I had to make them. I changed the recipe slightly and ended up pleased with the results. The kids weren’t as enamored and Mike thought “the texture of the poppyseeds is weird.” But I’ll be enjoying the leftovers! The strawberries on top are an added bonus and enhance the flavor of the pancakes. My mom always served our strawberries this way (sprinkled with just a little sugar and allowed to rest to form their own juices) so I enjoyed the dessert like quality they added to the pancakes.

Lemon Poppyseed Pancakes

3 cups flour
3 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/4 cup poppy seeds
zest of 4 lemons
2 cups milk + 2 Tbsp white vinegar (or buttermilk)
2 large eggs, lightly beaten
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, baking soda, sugar, salt, poppy seeds, and zest. In another bowl, combine melted butter, eggs, and milk. Pour liquid ingredients into dry ingredients and mix. Batter will be lumpy – do not over mix. Cook on a hot skillet or griddle to desired doneness. Serve with strawberries (chop and sprinkle with sugar before making pancakes to bring out their natural juices) or syrup. Delish!

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Cashew Chicken with Rice

Posted on June 20, 2011 by Jamie

Sorry for the awful photography. All I can say is it was so good I just wanted to eat it and not worry about white balance. For the Cashew Chicken recipe, you’ll need to click over to my friend Lauren’s blog – As Good As Gluten.

What I want to share today is how I prepared the rice. I pride myself on being able to cook just about anything, but somehow my rice never came out quite right. Now, I’ve found an easy way to prepare rice where it turns out edible every time. My trio loves rice – but I hate picking up all of the little pieces that manage to find their way onto my floor!

Rice

2 cups rice (I’ve used long grain and brown)
2 cups chicken broth
1 Tbsp olive oil

Preheat oven to 350. In a glass baking dish (I use an 8×8) combine all ingredients and stir. Cover with aluminum foil and bake for 45 minutes. Remove from oven and stir. Return to oven for 5-15 minutes, until all liquid is absorbed. Fluff with a fork and serve. This recipe can be doubled easily.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Super Healthy Kids – Mac n’ Cheese

Posted on June 13, 2011 by Jamie

I’ve been reading and researching a lot about healthy foods to feed the trio. One site that I’ve found that is full of great ideas and suggestions is Super Healthy Kids. These plates are from the site and encourage a higher consumption of fruits and veggies versus the grains/protein/dairy components. I cheated a little on the trio’s lunch plates – the top section of the plate is reserved for dairy, but I put the yogurt on the bottom so they could dip their fruit, and added pureed squash in the dairy section.

Bo was really into these new Healthy Kids Plates and we talked about being healthy so he can grow up to be big and strong. His response is always, “Like Daddy!” when we have this conversation. Bo loves to sing a song about eating like a rainbow, but actually convincing him (and the girls) to do so is a different story. I try to provide healthy options at every meal, but honestly, they just don’t always want to eat it. With Clara and Anna (Anna especially) I’ve been so concerned about weight gain that I’ve been more willing to give them foods that aren’t as healthy – just so they will eat something. For example, Clara will not eat fresh fruit at all anymore. My best guess is that it is a texture issue. That didn’t stop me from loading her plate up with it and hoping that today might be the magic day that she tries a strawberry and likes it, but I still worry that she needs more food so a second helping of mac n’ cheese it is…

I am embracing more and more the idea of eating more whole foods and less processed and packaged foods. Any suggestions or great websites with more ideas for embracing healthier food choices that are also kid friendly would be greatly appreciated! I am always looking for new ideas.

Besides the Super Healthy Kids site, I’ve also found some great information on Kitchen Stewardship.

One thing that I know all three of my kids will always eat is mac n’ cheese. It doesn’t matter if it is homemade, from a restaurant, or from the blue box – I know they’ll eat it. I adapted this recipe from Super Healthy Kids – Healthier Macaroni and Cheese.

Mac n’ Cheese

3 TBLS Olive Oil
3 TBL flour
12 oz can evaporated milk
1/2 cup squash puree (I used butternut squash)
1/2 cup cheese (I used sharp cheddar)
3 cups macaroni noodles (I prefer Barilla plus)
1/2 cup bread crumbs (optional)

Cook macaroni noodles according to package directions. In a sauce pan, stir olive oil and flour constantly till thickens. Add evaporated milk, puree, and cheese. Stir all ingredients over medium heat until sauce thickens. Combine. Let sit for 5 minutes to thicken up. Top with bread crumbs or panko crumbs if desired.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

P.S. Loved all of the comments and advice about laundry! Thanks!!

Monday Munchies: Banana Flax Waffles

Posted on June 6, 2011 by Jamie

I am starting to think I should be searching for a contract to produce a flax cookbook. It seems like nearly every recipe I share here includes the ingredient. I think it’s mostly because it’s an easy, healthy, add-in that doesn’t ruin the flavor. We had these waffles on Friday morning and Bo missed out because he was up during the night and then didn’t wake up until late. This recipe makes enough waffles for me to freeze and toast later, so he’ll enjoy some waffley goodness this week. Honestly, I think they taste even better toasted.

Banana Flax Waffles

1 cup flour
1 cup whole wheat flour
3 tsp. baking powder
1 Tbsp sugar
2 Tbsp ground flax
2 eggs
2 cups Buttermilk (or use the milk you have on hand and add 2 Tbsp. white vinegar to it)
1/3 cup oil
1 banana, mashed
1/2 tsp. vanilla
1 tsp. cinnamon
1/2 cup mini chocolate chips (optional)

Stir together eggs, buttermilk, oil, mashed banana, and vanilla. Add dry ingredients and stir together – do not overmix. Add mini chocolate chips if desired. Cook on a waffle iron. Great frozen and toasted!

Monday Munchies: Strawberry Pie

Posted on May 30, 2011 by Jamie

Over the weekend, we were supposed to visit my mom in Olney, but since she was sick, we ended up with a free, three-day weekend at home. This rarely happens! Mom had purchased strawberries planning for our visit and once I started thinking about the strawberry pie I used to eat growing up, I couldn’t stop thinking about it. I had mom send me her recipe, which I modified a bit by using less sugar and no red food coloring. I had this for breakfast this morning and I think I may have to make this our traditional Memorial Day/Patriotic Holiday breakfast – just because I like it! The kids, however, weren’t fans, but hopefully they will be some day. I think it is a texture issue for them – not to mention I seem to have the pickiest girls ever right now! Mike won’t eat strawberries either, so I guess I’ll have to eat this whole pie myself. Darn the luck.

Strawberry Pie

3/4 cup sugar
3 Tbsp. cornstarch
1 cup mashed strawberries
1 cup water
2-3 cups whole strawberries, sliced
Graham cracker or baked pie shell
Whipped cream (optional)

Mix sugar and cornstarch in a small saucepan. Add water and cook until clear and thick. Add mashed strawberries and remove from heat. Spread sliced berries in prepared pie shell. Top with sugar mixture and refrigerate for several hours. Top with whipped cream if desired.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Berry-ola Parfait

Posted on May 9, 2011 by Jamie

Full disclosure – between strep throat, Mother’s Day, and life, I didn’t make a specific recipe for the blog this week. Instead, I just took a photo of the girls’ breakfast this morning and figured it the blog could showcase this simple treat. Bo, Clara, and Anna all love yogurt (seriously, I think they would eat it at every meal if I would let them) so this was a hit.

Berry-ola Parfait

2 containers blueberry yogurt (I used Stonyfield Farms Organic Yo-Baby)

3-4 Raspberries

10 blueberries

3-4 Blackberries

2-3 Strawberries

1/4 cup granola (I used Bare Naked Vanilla Almond)

Chop strawberries and combine with other berries in a small bowl. In parfait dishes, layer yogurt, berry mixture, and granola. Repeat layers. Serves 2. This seems fancy (which kids love) but is really fast and easy!

Clara parfait

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Oat Cakes with Cream Cheese Spread

Posted on May 2, 2011 by Jamie

The last week has been a failure as far as new recipes are concerned. I tried two recipes for homemade granola bars and I wasn’t thrilled with either of them. This recipe is from several weeks ago and only received rave reviews from Anna. Bo wouldn’t eat it (although he does like the cream cheese spread on cinnamon bread!) and Clara thought they were too chewy. I thought they were good for a healthy breakfast (or snack) for an alternative to regular oatmeal.

Oat Cakes with Cream Cheese Spread

2 cups old-fashioned rolled oats

2 Tbsp butter

1 cup boiling water

1 tsp cinnamon

1 Tbsp agave nectar

1/2 banana, mashed

3 Tbsp cream cheese, softened

1 tsp vanilla

Preheat oven to 350. Heat the water in the microwave until boiling. Add the butter and mix into the oats, cinnamon, and agave in a small bowl. Let stand for several minutes. Dust oat mixture with flour and roll to 1/4 inch thick. Using a sharp knife, cut into squares and place on a lined baking sheet. Bake for 8-10 minutes. In a small bowl, combine the cream cheese, mashed banana, and vanilla. Spread the oat cakes with the cream cheese mixture and serve.

Anna oat cakes

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Pina Colada Fruit Salad

Posted on April 25, 2011 by Jamie

I threw this fruit salad (recipe originally from one of my MoM friends, Tenille) together on Friday morning, thinking it would be a tasty treat for us over Easter weekend. Bo and Clara weren’t fans (Bo thought the coconut was cheese and didn’t like that… apparently he doesn’t like coconut right now), but Anna loved it. She loved it so much that she put her whole hand in the syrupy-juice that was left on her plate, splashed around in it a bit, and then licked her hand thoroughly. Let’s just say I think she’s still sticky…

I think it is mighty tasty and a great spring/summer fruit salad. This recipe makes a huge batch and would be perfect for a cookout! The secret ingredient is the almond extract! 🙂

Pina Colada Fruit Salad

1 – 16 oz can pineapple chunks (or fresh pineapple, cubed)
1.5 cups green grapes
1.5 cups purple grapes
1.5 cups strawberries
1.5 cups blueberries
1/2 cup raspberries
1 can non-alcoholic pina colada mix, thawed
1/2 cup orange juice
1/4 cup sugar (can substitute agave, honey, or splenda – however, the pina colada mix does have sugar)
1/4 tsp. almond extract
1/4 tsp. coconut extract
1/4 cup coconut flakes (optional)

In a large bowl, quarter strawberries and grapes. In a separate bowl, combine pina colada mix, orange juice, sugar, and extracts. Pour over fruit and combine. Sprinkle with coconut flakes. Delish.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: 5th Blogoversary Angel Food Cake with Berry Compote

Posted on April 18, 2011 by Jamie

In honor of my 5th blogoversary, I decided this week’s recipe should be celebratory, and what better way to celebrate then with cake. I chose Angel Food because it is the lightest cake I could think of and we’re trying to eat better here at Chez Sticky Feet.

My laptop decided to die over the weekend and my long-winded ramble reflecting my 5 years of blogging died with it. Suffice it t to say, I’m mourning my beloved computer, but still can’t believe that I’ve been blogging for 5 years. In many ways it feels like I just typed my first post yesterday.

I took this cake to a friend’s house on Friday evening for dinner. She and I enjoyed it, Anna ate a few bites, and Clara threw her piece across the table (always nice when you’re dining at someone else’s house!), Bo was too busy playing to try a piece. It’s a delicious cake and kudos to my friend, Jenny, for many of the helpful hints that are provided in this recipe.

Angel Food Cake with Berry Compote

1 ½ cups powdered sugar
1 cup cake flour
1 ½ cups egg whites (12)
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 ½ teaspoons vanilla
½ teaspoon almond extract
¼ teaspoon salt

Separate eggs – put egg whites in metal bowl and allow to warm for at least ½ an hour.

Move oven rack to lowest position, heat oven to 375.

Mix powdered sugar and flour, set aside. Beat egg whites and cream of tarter in large metal bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, ¼ cup at a time over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan. Cut gently through batter with metal knife or spatula to remove bubbles.

Bake 30 to 35 minutes until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours until cake is completely cool. Loosen side of cake with knife to remove from pan.

For the berry compote, combine one 16 oz. bag of frozen mixed berries (raspberries, blackberries, and blueberries) with 1/2 cup sugar. Bring to a boil until thickened. Spoon over cake to serve.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Tomato Risotto

Posted on April 11, 2011 by Jamie

I made this for dinner last Sunday, after we’d spent the afternoon playing outside. Pardon the girls stringy hair – they were ready for a bath!! Mike and I ate this too and I thought it was quite tasty. When I make it again, I think it would be a great side dish for meatballs.

All three of my kiddos lapped this up in no time. Definitely a keeper recipe at our house!

Tomato Risotto

2 Tbsp. unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
28 oz. can crushed tomatoes
2 cups vegetable stock
2 Tbsp. Italian Seasoning
1/2 cup Parmesan, grated

Preheat oven to 350. In a dutch oven, melt butter over medium heat. Add the onion and rice and saute until the onion is opaque and the rice is golden. Add crushed tomatoes, stock, and Italian seasoning and bring to a simmer. Place in the oven, uncovered, for 20 minutes. Stir and return to oven for an additional 15 minutes. Remove from oven and stir in the Parmesan.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!