Top 100 Finger Foods

Top 100 Finger Foods

Kid Friendly Kitchens Help Kids Help Out

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Create a Kid Friendly Kitchen

I've been subscribing to Family Fun magazine for many years now and I love it because it provides so many fun activities and ideas for our family to do and go to together and lots of other solutions to common parenting challenges.  So guess how excited I was to read this month's issue and the article on how to create a kid-friendly kitchen!  It was something I had written in my mind for awhile now and here it was already done!

It's not too tough to get your kids into the kitchen.  Simple things putting plates, bowls and utensils at kid level in a lower drawer or cabinet encourage kids to help prepare their own meal or snack.  Or a simple set of kitchen shears will help kids chop and dice like a pro without the same worries that using a knife would bring.  Check out the link above for more ideas (and be on the look out from me for more tips on how to get your kids in the kitchen) or check out some fun kid cooking videos like the ones from Activity TV that we love at our house!

A Pyramid On My Plate!

So, I've told you before that I LOVE tacos!  They are so easy to throw together and my family loves them!  But what I especially love about them is that they are like a food pyramid on my plate.  Start with a tortilla or flatbread (or taco shell for crunchy tacos), add your meat or other protein (tofu, falafel, beans, etc.), then some veggies and finally some dairy with sour cream, plain yogurt and/or cheese.  Yummy!

The bonus?  My family is getting a daily serving of ALL the food groups in just one meal.  How cool is that?  And they don't even think about it.  Sure, there's the occasional picking out of the veggies like onions or bell peppers but a lot of them go unnoticed and get gobbled up and they're even asking for seconds.

Since tacos are one of my favorite weeknight meals, I'm sharing with you the "recipe" for this week's taco.  I'll be sharing other versions here and there as I get to them...Greek Tacos, Asian Tacos, Mexican Tacos, you name it and it can become a taco!

Here's how to make the pork taco shown above (not super scientific but easy!):

BRENDA'S PORK TACO
2 C cooked Pork Tenderloin, cubed or shredded (mine was leftover from a recipe similar to this one)
1 C sliced onions
1 C sliced green bell pepper
1-2 ripe avocados, sliced
1 C shredded Monterrey Jack cheese
1/2 C sour cream
6-8 Flour tortillas

Saute onions and green bell pepper in 1 T canola oil until tender.  Layer pork, peppers and onions and remaining ingredients evenly between tortillas, adding ingredients as desired to customize to your taste preference.  Roll up and enjoy!

Let me know if you try it and what you think!

Giveaway winner! Supermarket Vegan cookbook

Congratulations to Adrienne for winning the Supermarket Vegan cookbook giveaway. I used Random.org and the number that came up was 5! See, not matter how late you join the party you can still win! Thanks to everyone who entered and be on the lookout for future giveaways.

Cookbook Review: Mariel's Kitchen-Simple Ingredients for a Delicious and Satisfying Life

This book caught my eye when I was at the library and walking past the "New Books" shelf they have right by the checkout area. I grabbed it thinking "Oh, it will be nice to look at but that's probably it." Boy, was I surprised. What I found was not only a beautiful cookbook (nice pictures!) but great content as well. Hemmingway speaks to those readers who want to start cooking more simply and without preservatives or processed foods AND seasonally but don't know where to begin. What results is a collection of delicious recipes that are actually easy to prepare too and family friendly.

The first section explains different types of ingredient substitutes, most of which can be found in your local health food store (such as Whole Foods or GNC) or the healthy food section of your grocery store. Ingredients like Whey Protein Isolate (a great protein booster) and xylosweet--a natural, non sugar sweetener that can be used just like sugar in recipes.

Each subsequent chapter is broken down by season and offers recipes based on the produce that is available during that season. The first page of the chapter is a list of the produce that is normally available during that season. Then recipes like Ricotta "No Bread" Bread Pudding with Blueberries in spring, Farmer's Market Heirloom Gazpacho in summer, Pumpkin Walnut Balls in fall or Turkey Burgers with Cranberry Sauce in winter.

Sprinkled throughout are smaller chapters that offer suggestions for cooking "greener" that not only benefit the environment but also your body! What I found especially helpful is the suggestions for making all-natural substitutes in your baking and cooking that still let you enjoy the foods you love.