Posts filed under 'Picky Eaters'
I admit it, I have a penchant for chocolate chip cookie and brownie recipes, I love trying new recipes in an effort to discover what we deem "the best." I could easily turn to Cook’s Illustrated for the answer, but that would be too easy. Besides who is going to complain about chocolate chip cookies and brownies sitting on the counter waiting to be eaten? Certainly, no one around this house!
I clipped this recipe from Martha Stewart Living back in 2007; I was curious about the use of sour cream and it seemed easy enough. This recipe was in a pile in my office, only recently recovered. Maverick has been asking for "homemade chocolate chip cookies" so I figured these would fit the bill.
We followed Martha’s recipe exactly and these were pretty darn tasty, definitely high end lunchbox material. Unfortunately, we made them over the weekend so there were none left to stuff into lunches.
For the original recipe click here.
Other Flavorista yummies for lunchboxes:
Slice and Bake Chocolate Chip Cookies
Sour Cream Snack Cake
"Grown Up" Brownies
September 29th, 2009
Well five family votes have been tabulated. Here is the clear winner in my granola/energy bar making experiment from last week.
Chia seeds are one of my favorite stealth health ingredients. Also known asSalvia hispanica, it has a great nutritional profile and is flavor neutral. Unlike flax, it does not oxidize and you don’t have to grind it to reap its nutritional benefits. Keep your eyes out for chia as I predict you will be seeing it in many new product introductions this year.
Brown Rice Syrup is a low glycemic sweetener meaning that it is a great source of energy as it is released slowly into the body providing prolonged energy instead of a spike and crash which is what pure sucrose does. You could also use agave syrup and get similar results.
By all means try this recipe and when you feel comfortable, make up your own variations. Get your kids involved too!
These happen to be gluten-free but oats would be a logical addition. Just lower the amount of brown rice crisps by 1/2 a cup and add oats. As you get more comfortable making granola bars, try using sunflower butter, almond butter and even hazelnut butter. There is no limit to the combinations that you can create.
One final note: I use my food processor to get the dried fruits and nuts chopped. I start with the fruits and pulse it together, then add the nuts.
Chocolate Chip Cherry Yummy Bars
1 1/2 cups brown rice crisps
1/2 cup chopped dried cherries
1/4 cup chopped peanuts
1/2 cup chopped dates
1/2 cup currants or raisins (I used currants because they are smaller)
3/4 cup chia seeds (or flax seeds)
1/3 cup mini chocolate chips
1/2 cup peanut butter
1/2 cup brown rice syrup (I like Lundberg’s)
Place all the dry ingredients except for the chocolate chips into a bowl and mix with your hands until well blended. Line a cookie sheet with parchment paper. Set aside.
Heat a heavy bottom sauce pan and spray lightly with a pan coating. Add the brown rice syrup and bring up almost to a boil. Add the peanut butter and stir well until evenly blended. Pour over the dry ingredients and stir until all the ingredients are well coated.
Now add the mini chips and quickly place onto prepared cookie sheet. Place another piece of parchment on top and roll or press with your hands until the mixture fits into the pan and is evenly distributed.
Allow to cool for 30 minutes to an hour. Using the parchment, lift the whole mixture out of the baking pan and place on a cutting board. Cut into your desired size. This recipe should make 12 bars depending on how big or small you make them.
September 23rd, 2009
It is only three weeks into school here in Boulder and my kids are already fatigued with the bars we usually buy. Getting them involved in customizing their own bars has been loads of fun. Best yet, these bars are healthier and if allergens are an issue, you have the ultimate control in your own kitchen.
I had a blast coming up with some for my husband -who doesn’t like many of the grocery store bars. Additionally you can use quality ingredients. There are some sites that allow you to "customize" your own bars, but they are far more expensive than making your own.
Homemade Granola Bars Tips:
1. If you find yourself making lots of homemade granola bars, get yourself a pan with a removable bottom like this cheesecake pan. It makes pressing the "dough" into the pan easier and therefore you will have consistent pieces.
2. Be sure to have parchment paper and a rolling pin handy for making the bars square.
3. Buy your ingredients in bulk, especially the nut butters and brown rice syrup. You’ll appreciate getting the ingredients out of the large openings It’s also less expensive and has a greater "green" factor since you can reuse the containers when you go back to the store for more.
I am busy at work finishing up six different bar recipes, please stay tuned…
September 15th, 2009
Weeks back, I had to buy some Cream of Wheat for a testing assignment. This American standard is not standard in our kitchen and try as I might, we could not get jazzed about this hot breakfast cereal. Not wanting to throw away food, I decided to try a version of the meatloaf recipe on the box.
We may not like Cream of Wheat at Casa Mayone, but we do like meatloaf. It is also apparent that like sex, bacon sells. Everyone gobbled this meatloaf up, first as dinner and then as sandwiches. It cooks at a higher temperature than regular meatloaf to insure that the bacon crisps up nicely.
Bacon Wrapped Meatloaf
(aka a successful attempt at using up Cream of Wheat breakfast cereal)
non-stick cooking spray
2 eggs, beaten
1 cup uncooked Cream of Wheat cereal
1/3 cup ketchup
1/4 cup half & half or milk
2 1/2 tsp. paprika
1 Tbsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. ground pork
1 lb. lean ground beef
7 – 8 pieces bacon
Preheat the oven to 400°F. Line a baking sheet or a 9×13 inch baking pan with foil and grease with non-stick cooking spray.
In a large mixing bowl, combine the eggs, Cream of Wheat, ketchup, half & half, paprika, onion powder, garlic powder, salt and pepper. Mix until evenly blended. Add the ground meats and combine with the seasonings until evenly blended, trying not to overmix.
Form into a loaf and set into prepared pan. Wrap bacon lengthwise over meatloaf tucking the ends under the meatloaf. Bake for 45 – 50 minutes. Bacon should be crispy and the meat should be cooked through (internal temperature – 160°F). Let the meatloaf rest for 10 minutes before slicing. I found a serrated knife worked best for the slicing.
Cooks Note: If you do not live in the land of onion aversion, feel free to use 1/2 cup finely chopped onion in place of the onion powder.
Related Flavorista Posts:
Bacon Appetizers
Ode to All Things Bacon
Easy, Pleasing Meatloaf
September 14th, 2009
Lately I’ve become very bored with our standard fare. So I always rejoice when I find a centerpiece for our family dinners. I have a household of picky eaters: A 13 year old vegetarian; an 8 year old who looks at colors in food with fear and trepidation and a 5 year old who looks to her older brothers for flavor safety cues.
Fortunately with my experience as a restaurant chef, I can generally accomodate the preferences at my family table. Most the time I would rather rule with an iron fist and say "shut up and eat or go to bed" but that seems more like the parenting style of my grandparents.
Regardless, this was a lovely dinner and yes the meal pictured was for me and my husband. I added some sauteed wild mushrooms and served it on top of seasoned slices of fresh tomatoes and lettuces from the garden. I think I’ll try frying up some pancetta with it next time. The kids enjoyed theirs with a cup of cream of tomato soup and good crusty bread. This is the perfect dinner for those cool summer evenings.
Fried Mozzarella (to tailor to your picky eaters)
2 large eggs
1/2 cup vegetable oil
1 cup fine bread crumbs
1 cup Panko bread crumbs
salt and pepper
1 lb log of mozzarella, sliced 1/2 inch thick
Crack the eggs in one shallow bowl and beat lightly. Place the bread crumbs into seperate bowls and season with salt and pepper. With one hand place the slices of cheese in the egg and turn twice to coat.
Turn on a pan and start to heat the oil. Then place the cheese into the fine bread crumbs and turn to coat. Place the mozzarella back into the egg and turn to coat again and then put them into the panko style bread crumbs.
When the oil is hot but not smoking, place the coated cheese into the pan and fry for about 2 minutes on each side. Drain quickly on paper towel and then place on your plates.
June 17th, 2009
While at the gym, I sometimes watch Tyler Florence’s show on the Food Network. It is strange to be sweating it out while watching him make his ultimate Cuban sandwich, but it certainly makes me feel virtuous.
Recently, it came to my attention that Tyler Florence has now lent his talents to a baby food line – Sprouts. The packaging is very unique, a pouch which is very light. There are some interesting flavors like roasted apple and bananas. I am curious to know how they actually make it as I can’t imagine they are actually roasting the apples and bananas. Having worked in the food processing business, I know that most baby food processing plants don’t have ovens. While I am sure the person feeding the baby will taste the food, I hardly see that it matters much to the baby.
In any event, it is a very nice looking line. I haven’t found it in my grocery store yet but would love to know how it compares to other baby foods. If you know of a new foodie mom who tries it, let us know how it is! Sprouts will be available in the baby food aisle of the grocery store, but right now it’s being test marketed in Texas. You can also buy it online.
PS from Kimberly: I love watching the Food Network and Anthony Bourdain’s show at the gym. It’s very Yin-Yang 
May 4th, 2009
If you liked the Pizza Night Redux recipe, here’s a few more muffin tin recipes to try out:
Chicken & Rice Muffins
Mac & Cheese Muffins
Cheddar & Brocolli Meatloaf Muffins
I worked on these recipes with a very talented food editor, Lise Stern, for fresh magazine. The recipes were really fun to develop and a big hit at casa Mayone, kid-friendly and kid-size.
April 14th, 2009
I know that there is only a few months of school left but it’s never a bad time to re-think what’s in your children’s lunches, or in this case what is your child using for a lunch box?
Flavorista Eliza has used one of these laptop lunch boxes for her daughter for almost two years. Next year, I may have to upgrade Lollie and Maverick. Recently, our little minions (or as I like to call them my "mignons") have been more vocal and interested in what will be placed into the lunch boxes. Personally, I think they are tired of yogurt and hot soup. Maverick’s newest addition is cheddar and crackers. Lollie’s newest addition is roast beef in a pita pocket that she assembles at school.
Anyway, check out the laptop lunch box website. It is full of great information and recipes. The FAQ section was very helpful to me.
April 6th, 2009
I’ve been working very diligently to perfect these sweet potato gems for the North Carolina Sweet Potato recipe contest. Finally, recipe nirvana was achieved and it only took 6 batches! These have a deep, rich sweet potato flavor which was really achieved by the choice of ingredients. Each ingredient "potentiates" the sweet potato. Don’t be put off by the ingredient list. If you love sweet potatoes, these pack a punch of flavor which is why I call them Sweet Potato Pie Muffins.
I’ve been experimenting with coconut flour. It has a mild flavor and it is high in fiber and protein. Because of the naturally occuring protein, there needs to be more liquid in the recipe, thus the agave syrup, coconut milk and vegetable oil. Whipping the egg whites helps to lighten the muffins. If you don’t then they are a little more dense. Gluten and dairy free, this recipe is good for you AND delicious. Consider them as energy muffins. The Coconut Flour can be found at any store which carries Bob’s Red Mill products. And if you’re wondering where all the non-contenders ended up, the were snarfed by my children.
For 12 Muffins (1/3 cup capacity muffin tin)
1 (15 oz) can Sweet Potato Puree or 2 cups cooked and mashed sweet potatoes
1/3 cup vegetable oil
1 cup brown sugar
1/4 cup agave syrup
1/4 cup lite coconut milk
1 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs, separated
1 Tbsp. vanilla extract
Place the sweet potoato puree in the bowl of a mixer and add the oil, brown sugar, agave, and coconut milk. Mix until evenly blended. Add the coconut flour, baking soda, baking powder and salt. Add the egg yolks and mix until well blended. Transfer batter to a different bowl.
Clean your bowl and then add the egg whites. Whip until stiff peaks form. Fold the whites into the sweet potato mixture. Using an ice cream scopper, fill a greased muffin tin right to the top. I baked these for 25 minutes in a convection oven set at 350°.
March 20th, 2009
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Two big "thank yous" are needed. First to flavorista Eliza who invited the Mayone clan over for dinner. Second to Victoria Granof, the food writer from Cookie Magazine, for the totally easy (and yummy) hand-held pizzas pouches. The recipe serves 4 but can be easily doubled.
Grease a muffin tin with non-stick cooking spray. Preheat the oven to 375°F. Cut 1 lb. of your favorite store-bought pizza dough into 8 even-sized pieces. Let the little "chefs" stretch the dough into rounds twice the size of the muffin tins.
Add 1 Tbsp. favorite prepared red sauce or pesto.
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Add pre-cooked meatballs, pepperoni or veggies, if desired.
Add 1 Tbsp. grated pizza cheese. Close up the dough over the top of the filling, pinch it closed. If you are super crafty, label popsicle sticks so that little chefs can ID their masterpiece.
Brush each pizza with egg wash (aka beaten egg) and bake for 15 – 20 minutes, until golden on the bottom and top. Let pizzas rest for 10 minutes to cool slightly before serving. This is a good time to pass the veggie tray (and the wine).
Voila. Total yum.
March 15th, 2009
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