Since you’re on the subject of brands, do you know if there is any quality difference between the Land O’Lakes American Cheese and that by Boar’s Head (besides $3-4.00/lb difference). Are wither of these cheese’s fine, as cheese go?

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I tend to buy Cheddar or Muenster mainly because they taste better and they aren’t as processed but also because they contain way less salt. 

A 1 oz serving of Land O Lakes American cheese:

Total Fat 9 g-14% Saturated Fat 5g-25% Trans Fat 0 g Cholesterol 25 mg-8% Sodium 400 mg-17%

400 mg for 1 oz!!  Seems quite high.

But then look at Boar’s Head American cheese (same 1 oz serving size):

Calories 100, Sodium 480 mg, Total Fat 9g, Saturated 6g, Sugars 1g, Trans 0g, Protein 5g, Cholesterol 25 mg  

Most Cheddars and Muensters are around 180mg of sodium for same serving size.  I buy Trader Joe’s and Cabot brands most often.

When you think of all the salty snacks and other processed foods kids eat (goldfish, pretzels, potato chips, chicken nuggets, etc)  it adds up!  Children get way too much salt these days.  It can lead to problems later that aren’t discernable now.

That said, every once in a while I buy American cheese.  I buy the Land O Lakes or Bordens (presliced). 

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Summer Daze Ahead

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It was the last day of school today, ahhh summer… couple of months without running to make the school bus.  The past couple of weeks have included lots of picnics and parties to celebrate the year’s end.  We’ve also just enjoyed our favorite summer pastime- Sunday Concerts on the Green.  Packing a picnic or planning something to bring to a party can be tricky when trying to keep the food choices healthy, but it’s possible.  Whether they’ll actually eat the healthier choices when confronted with ice cream truck offerings and ring pops, is another story!

I made a few types of salads to bring to different events.  I got a nice surprise the other day with a box of 3 different Briannas salad dressings from the company sitting on my front porch.  Who doesn’t love free stuff?  They sent it to me because I had called them in order to respond to a reader’s question.   I’d never tried the 3 flavors they sent me, so that day used the Champagne Caper Vinaigrette on a mixed greens and Romaine salad with orange bell peppers, celery, cucumbers, mint and parsley.  The dressing was nice, a little sweet but complemented the choice of vegetables well.  The boys ate the salad without any complaints.

We used the Santa Fe dressing for a pasta salad we packed in a picnic dinner for our Concert on the Green. 

  • Cook Farfalle pasta according to directions, then chill. 
  • Blanch zucchini and summer squash whole in boiling water.  Shock with ice water and then sliced first in half lengthwise then in 1/4-1/2 inch pieces. 
  • Red and yellow bell pepper sliced into thin strips (not too long).
  • Chop scallion (green onion)
  • Dress with Briannas Santa Fe Blend dressing and sea salt to taste
  • Toss all together.  Also great with chicken added.

My eldest two liked it but youngest found it a bit spicy for his three year old palate.

I also made a fruit salad (no dressing on this).  Sliced bananas and squeezed lemon juice on them —they don’t turn brown and also gives them a nice tartness.  Sliced and hulled strawberries. Picked the grapes off the bunch but left them whole (I only use organic grapes because the sulfur dioxide they usually spray on grapes makes me weeze. All my berries are also organic if not local).  Tossed them all gently with the raspberries.  I don’t find it necessary to add sugar because I find the sweetness of the grapes and bananas goes nicely with the tartness of the berries.  My children usually devour fruit salad.  We had also packed a separate container of cut up watermelon chunks. 

And for non-salad items this week we roasted chicken drumsticks.  In a large bowl, coat the drumsticks with olive oil, salt, pepper and Penzy’s Mural of Flavor (mixture of garlic powder, thyme, oregano and basil would do).  Roast in oven for 45-65 minutes at 350F (you can start it at 425-450 for 10 minutes for crispier skin).  After 45 minutes check temperature with instant-read thermometer, should be 160 to remove from oven.  Will continue to cook while it rests.  You can make this to eat immediately, but is delicious cold too.  The kids love eating drumsticks because they’re allowed to pick them up and eat them without forks. 

We also brought along the bread almost every event we went to lately.  I’ve been experimenting with combinations of different flours and really like the 1 cup spelt, 1/8 cup ground flax seed and 1 7/8 cups all purpose (unbleached, unbromated) flour.  It only takes minutes to mix and just being around to bake it.  There’s just something about fresh baked bread that’s still warm.  My kids can hardly get enough of it. 

With all these great foods to choose from, kids are bound to eat well.  Of course an after dinner treat of an ice cream from the ice cream truck is bound to please.

© 2010 mykidsreallyeatthis.com

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Accidental Baker

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As I’ve mentioned before I’m not much of a baker, but I seem to be doing my fair share lately.  I attribute some of it to getyourbakeon!, some to actually finding out how easy it is to bake delicious artisanal bread, and some to my natural curiosity when it comes to creating things that I think would go well together.  I often cook this way too, occasionally it’s because I like certain combinations of flavors or that I’ve had some dish in a restaurant and I try to replicate it — even if it’s not the exact ingredients, it often doesn’t matter because it usually works out well.  

I recently bought the kids Banana Cheerios thinking they’d like it, but they don’t.  So, what to do with the box?  Throw it away?  Then two days ago I figured out what I would  do with it.  I had a party to go to yesterday and needed to bring something.  I had some overripe bananas and decided to make banana cream pie with the Banana Cheerios as the crust.  I had never seen or read about using them, just thought they’d make a good one.  I looked up some recipes for graham cracker crusts and other cookie crusts, so I got the general idea of what to do. 

The filling isn’t as easy as pie, but if you have some time and an instant read thermometer(I suggest you get one if you don’t— best way to figure out if your chicken or steak is done), it’s doable.   I found some recipes (Icebox Pies by Lauren Chattman was my main source) and then adjusted them to my preference. 

         Banana Cream Pie  

  • 2 Tbsp cold water
  • 2 tsp of gelatin (about 2/3 packet)
  • 3 eggs
  • 1/2 cup organic cane sugar
  • 3 ripe bananas mashed
  • 1 1/2 cups heavy cream
  • 1/2 tsp sea salt
  • 2 tsp vanilla (separated into two 1 teaspoon portions)
  • 5 cups Banana Cheerios
  • 1 stick butter, melted

For the crust, preheat oven to 375F.  In a Cuisinart, use regular metal blade to chop the cheerios until they are small crumbs.  Add the melted butter and 1 tsp of vanilla.  They should be mixed until they stick when pressed together.  Pour mixture into pie plate and press to edges.  Bake for 6-8 minutes.  Set aside to cool.

In a small bowl dissolve the gelatin in water (sprinkle on top or stir in, it works either way), set aside.  Whip cream and when stiff, put in fridge for use later.  In a double boiler (metal bowl over couple of inches of boiling water) whisk the eggs and sugar together (temper) until they reach 160 F.  Remove from heat and beat in gelatin— mix for several minutes until creamy and fairly cool.  Stir in bananas, salt and 1 tsp vanilla.  Fold in 2/3 of the whipped cream. Pour into cooled crust.  Chill in fridge for an hour then use the remaining whipped cream to spread on top.

I made the bread again and also turned a failed blueberry mousse into ice cream. 

 

© 2010 mykidsreallyeatthis.com

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Gallery

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Tailgating tonight… turned left overs into a delicious salad.  I used pan roasted King Salmon, Brown Rice, Broccoli, Edamame, Capers, Kalamata and Nicoise Olives, chopped CSA mixed greens (lettuces, arugula, tatsoi, mustard greens), parsley, mint, sea salt, pepper and a champagne … Continue reading →

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Compromise Without Acquiescence

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Sometimes dinners are a struggle.  Keeping the kids in their seats until they’re finished; getting them to eat all their food, or at least a satisfactory amount; getting them to try the food they refuse, but you know is good for them and that they might actually like; making sure they use their manners; etc.  Well it seems like when a  grandparent visits it’s extra stressful because they’re much stricter about the kids staying seated during the whole dinner and eating all that they’ve been given. 

 

Most nights I am alone with my kids while my husband’s at work.  Yes, I cook the dinner but also eat with them, clean up, bath them, make sure teeth are brushed, get them into pajamas, have homework completed and read them stories in bed.  So, sometimes, my table rules might be relaxed and now that can carry over into when others are here as well. 

 

The other night we were going out and had their grandparent babysitting.  We prepared the left over chicken that I’d marinated for the satay.  It was sautéed with Napa cabbage, orange bell peppers, scallions, garlic scapes, cilantro and served over rice.  The marinade made a nice sauce (just have to make sure it’s brought to temperature since it had raw chicken in it).   I also sautéed a side dish of Crimini mushrooms for my youngest.  The older two just had sushi before dinner, so I served small portions.   

 

Well, my eldest, who’s normally the best eater of all three of them, flat out refused to eat the dinner; no amount of pleading would change his mind.  We believed he’d like it, but he dug in his heels.  It became such an ordeal, I couldn’t leave to go. I didn’t want the grandparent to have to deal with any unruly children.   I offered him some of my three-year old’s mushrooms; no. Then my husband gave him a dish of beets and my son was so excited he dug into them with gusto and then actually started eating a little of the dinner I prepared.  That just sent the grandparent into a tizzy.  “You shouldn’t give them treats!” (the mushrooms and beets) For us it wasn’t a treat, but an appetite stimulant and something to calm the situation (to relieve the stress, get him to comply, and allow us to leave).  They were getting dinner and — and it was healthful and homemade, but to the grandparent we were giving in to obstinate behavior.

 

Sometimes you have to choose your battles… sometimes you have to compromise on what/how much they eat.  I didn’t think of it as acquiescing.  My son still had to eat all the cabbage, most of the rice, two pieces of chicken, few pieces of peppers and all the beets.  I wasn’t making different meals or letting him go to the fridge and eat snack food instead.  He wouldn’t have been allowed to eat dessert or any other food once he was up from the table.  Yes, my children need to modify their behavior and make sure their grandparents will enjoy eating with them. 

 

But, sometimes, we need to relax some rules for peace’s sake.  My eldest has been diagnosed with Asperger’s Syndrome and forcing him to eat the dinner that he’s got into his head that he won’t like is just not going to have positive consequences— for anyone.  Parents don’t need to dig in their heels as well.  No matter the personality of your children, I think having some flexibility will get beneficial long-term results.  Yes, stick to your goals but understand that sometimes you’re not going to win the battle and realize it doesn’t have to be an all-out war.

 

 

© 2010 mykidsreallyeatthis.com

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Inspiration

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The other day I was reading my friend’s fabulous baking blog which showcases her amazing gift with such beautifully photographed details.  She said she started it because my blog had inspired her.  She wrote about making rhubarb ginger jam which in turn inspired me to go to the fridge and finally use that rhubarb I had bought at a local farm.  I made a strawberry rhubarb compote because I didn’t have enough of either to make a pie.  It is so easy to make and takes as much time to cook as it does to chop.  I don’t have any jars for jam so didn’t even consider it. 

Strawberry Rhubarb Compote

  • 1-2 stalks rhubarb
  •  1-2 cups of chopped strawberries
  • 2 Tbsp water
  • 2-3 tsp sugar
  • 1 tsp lemon juice

Just chop one large stalk of rhubarb into 1/2 inch pieces and heat over med-high heat with water and sugar for several minutes, add strawberries (about 1/2 inch pieces) and lemon juice.  Stirring constantly simmer for couple of minutes until soft.  You want the strawberries to retain their color.  Take off heat and cool.  Perfect stirred into yogurt or over vanilla ice cream.  My eldest son would eat a whole bowl of just it alone, if allowed.

Amanda had made strawberry scones to serve with her rhubarb-ginger jam.  It brought back memories of scones.  Like my first trip to Wanaka, New Zealand when I was 16.  I had asked, looking up at a menu in the maze snack shop, “What’s a scone?” (I pronounced like you would “cone” in a thick American accent).  My friends thought it was hysterical because there they pronounce it “scon” (as in “gone”).  Well, however you say it, I have enjoyed scones ever since, but I’ve never made myself.  Eating some in Devonshire with real clotted cream and fresh jam is another stand-out memory.    

Anyway, Amanda is such a fabulous baker, she even sells her delicious and beautifully decorated cakes and cookies now, and I was thinking what a treat it would be to eat her scone with her jam.  I dished out my strawberry-rhubarb compote, a poor substitute, but delicious anyway.  I had just put some on vanilla yogurt when the doorbell rang, which I answered it, bowl in hand.  It was Amanda with a jar of her jam!  What a great surprise and nice treat!  And without as much as a “hello”, I just handed her the yogurt/compote for her to eat. 

 

I wanted to taste the jam in similar manner as she wrote about. So, the following day, I used her scone recipe, but made some with strawberries and some with blueberries.  Since the strawberries were fresh, those scones tasted best.  My scones didn’t look quite as scrumptious as hers, probably because I don’t have anything near the baking talent that she does, but they were yummy.  My children loved them!  Funny how full circle it had come.  We’d inspired each other to do something we may have previously felt was daunting, but not that difficult once we began.

 

© 2010 mykidsreallyeatthis.com

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Priorities

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Tonight I came down to the kitchen, having fallen asleep reading to my sons hours before, to the dishes and pans piled up from tonight’s dinner.  Ugh.  Last thing I felt like doing was dishes.  The dishwasher was full of clean things I put on this afternoon and the pots and pans still needed to be washed.  The funny thing about my love of cooking is that I am anything but a domestic goddess; I hate cleaning the house and doing laundry.  I am constantly battling piles of papers that I need to weed through.  But that never stops me from cooking, especially for others.  I remember at university I’d rather cook a spectacular Indian/Japanese meal for my 7 flat mates (it was really 5 but we had one live-in girlfriend and an exchange student staying with us for several months), than go to my lectures.  Messed up priorities.

I mean, I love in the summer that we often grill, just so that clean up is easier.  Or in the winter a crock pot meal is perfect for the ease of cleaning and also that the prep time is not during the kids’ witching hour.  Marinating a food for grilling later can also cut your stress when you’ve planned that day’s dinner beforehand.  Even if we are pressed for time, I usually  make sure my kids have healthy meals.  I will take short cuts but won’t skimp on vegetables.

Today, I was reading a Parent & Child magazine my son brought home from school and saw a recipe for chicken satay.  I love satay, and though I haven’t made it before, thought my kids would love it too.  I had time this morning so I made the recipe. But I thought about the satay that was made in a restaurant I worked at during senior year of high school and thought they made it without the peanut butter in the marinade, so I adapted it in another marinade as well. 

 

Annabel Karmel’s Satay Marinade:

  • 1 Tbsp grated ginger
  • 1 clove garlic, crushed
  • 1 Tbsp lime juice
  • 1 Tbsp soy sauce (I use tamari)
  • 1 Tbsp honey (try to buy local)
  • 1Tspn peanut butter (I use Trader Joe’s Organic salted- just peanuts and salt)

My version had above without the peanut butter and I added a Tbsp of OJ. I pretty sure the restaurant I worked at used pineapple juice but I didn’t have any.  

Annabel Karmel’s Peanut sauce

  • 1/3 cup chunky peanut butter (I only had smooth, but it was ok)
  • 1/3 cup coconut milk
  • 1/3 cup water  
  • 1 Tbsp sweet chili sauce
  • 1 tsp soy sauce
  • 1 tsp lime juice

I cut the chicken breasts into strips and marinated them in two different containers in the

fridge for 8-9 hours.

So, this evening, after I started the grill, I made my vegetables and grains.  I used the Trader Joe’s Harvest Grains.  It’s a mixture of Israeli Couscous, orzo, baby garbanzo beans and red quinoa. It takes 10 minutes to cook, very easy.  My eldest loves it so much, we always make enough for leftovers so he can take it to school for a snack. 

We had baby spinach from our CSA and broccoli.   Those are probably our go-to vegetables.  All three of my kids love them and I can store it more than a couple of days if need be.  If you’ve read my other posts, I did my usual preparation— steam, shock, reheat with little butter, sea salt and pepper.  Tonight I added a little garlic powder to the spinach. 

My kids loved the satay but didn’t care too much for the peanut sauce because they supposedly don’t like coconut at the moment.  News to me.   But they cleaned their plates of all their vegetables and most of the grains. 

Now, I have dishes to do.  I washed up the pots and pans, rinsed the food off the plates and cutlery, and will unload/reload in the morning.  Now it’s time for bed.  Priorities.

© 2010 mykidsreallyeatthis.com

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