52 New Foods: Week 11, Whole Wheat Banana Pancakes

Posted by Jennifer Lee on March 21, 2012 6 Comments

Health up your hot cakes! Banana pancakes get a whole lot healthier with the addition of whole-wheat flour. Thanks to Jamie Oliver, they’re deliciously tasty too!

Brunch. Like Ramona Quimby, the sound of the word makes me smile. The perfect combination of half breakfast and half lunch, it’s my most favorite meal. Brunch brings together family, friends, delicious comfort foods, and great conversation. Banana pancakes are a must on my brunch menu, but could I make them healthier?   

Feature Recipe: Whole Wheat Banana Pancakes from Jamie Oliver

whole wheat banana pancakesTurned up noses are typical when I introduce whole-wheat versions of our favorite dishes. But the simple blend of flours in Jamie Oliver’s All-American Pancakes, combined with bananas and walnuts, made this recipe a brunch time winner at our house. Here’s how I made them.

Whole Wheat Banana Pancakes

Ingredients:

½ cup whole wheat flour
½ cup unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup fat-free milk
1 egg, beaten
1 TBSP butter
1 banana, sliced
1 handful of walnuts (optional)


Directions:

1)   Whisk flours, baking powder, and salt together in a bowl.

2)   Add the milk, egg, and butter. Stir until just blended (a few lumps are okay).

3)   Heat a non-stick griddle or large frying pan. Lightly grease with butter.

4)   Pour ¼ cup of batter onto the griddle for each pancake. Place a few slices of banana on each pancake as it is cooking.

5)   Cook until large bubbles begin to appear. Flip and cook until golden brown on the second side.

6)   Serve immediately with warm maple syrup, a sprinkle of walnuts, and seasonal fresh fruit.

Crunch a Color Kids Vote: Pass the pancakes, please!

What we liked: This recipe is easy, tasty and the perfect weekend brunch companion. Let your kids play with the flour blend and toppings to find the right mix for your family.    

What is your favorite brunch recipe? Share your comments.

Next up: Asparagus

asparagusA perennial springtime favorite, bushels of asparagus are crowding the tables at our local farmers’ markets. Next week, a simple recipe that will make these splendid green spears a welcome addition to your family table.

Craving more new recipes to try? Catch up on last week’s recipe: Gluten-Free Fruit and Berry Crisp.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

Read More

52 New Foods: Week 10, Gluten-Free Fruit and Berry Crisp

Posted by Jennifer Lee on March 14, 2012 0 Comments

Can gluten-free be tasty? Oh yes! This delectable gluten-free fruit and berry crisp will have your kids licking the bowl and screaming for seconds!

Gluten-Free Fruit and Berry CrispThe recent popularity of gluten-free recipes is hard to ignore. At every turn, I seem to find a new gluten-free product – gluten-free pastas, gluten-free pizza dough, gluten-free bakeries, even gluten-free options on our school lunch menu. But my first meeting with these gluten-free goodies was less than stellar. I certainly wasn’t going back for more! Without a driving dietary need to be gluten-free why would I make the switch?

Then I met Amy, The Family Chef. She’s taken on gluten-free with gusto and created a tasty lineup of simple to cook recipes that make it hard to tell the difference. I found my kids singing, “Beat’s me – is it really gluten-free?”

Feature Recipe: Gluten-Free Fruit and Berry Crisp from The Family Chef

Bubbling over with peaches and blueberries and topped with a deliciously crunchy cinnamon oat topping, it was hard to wait for dessert to try our recipe of the week: Gluten-Free Fruit and Berry Crisp from The Family Chef. It was delicious and nearly impossible to tell that it was gluten-free. Here’s how we made our version:

Topping:
1/2 cup gluten-free flour mix*
1/3 cup gluten-free oats*
1/3 cup sugar
1/4 tsp salt
1 tsp cinnamon
6 Tbsp melted butter
*You can use regular oats and flour if you’re not making the gluten-free version.

Filling:
2 cups sliced peaches*
2 cups blueberries*
½ cup sugar
2 Tbsp cornstarch
*You can use whatever fruit you’ve got in your kitchen. We used frozen peaches and blueberries.

Directions:

1)   Preheat the oven to 375°.

2)   Lightly grease a deep pie dish.

3)   Make the topping and set aside.

4)   Mix the fruit, sugar and flour. Transfer to the pie dish and cover evenly with the topping.

5)   Bake about 25 minutes, or until the top is well browned and the fruit is bubbling.

6)   Serve with or without vanilla ice cream. Enjoy!
 
Crunch a Color Kids Vote: Can we make another?

What we liked: This recipe is beautifully flexible. You can make it gluten-free or not – either way it’s a colorful, tasty treat. You can use whatever fresh or frozen fruits you have in your fridge. You can dial up or down on the sugar and butter to suit your needs. The recipe is easy enough for your kids to make and it’s tasty enough for the whole family to enjoy. Bonus points all around!   

Do you have a favorite gluten-free recipe? Share ‘em!

Next up: Whole Wheat Pancakes

Whole Wheat PancakesWho doesn’t love pancakes? The ultimate comfort food, pancakes are a regular on our weekend menu. Is there a healthier version of these hot cakes? Join us next week when we test-drive Jamie Oliver’s Whole Wheat Pancakes. Who’s coming to our house for breakfast?

 

Craving more new recipes to try? Catch up on last week’s recipe: Wild Salmon with Basil Aioli and Quinoa.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support Jamie Oliver’s Food Revolution, FoodCorps, and Alice Water’s Edible Schoolyard. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook or Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

Read More

52 New Foods: Week 9, Wild Salmon with Quinoa

Posted by Jennifer Lee on March 07, 2012 2 Comments

A pot of gold at the end of the rainbow! This jewel of a recipe for quinoa with wild salmon is simple and delicious. A tasty treasure for busy families.  

quinoaWith St. Patrick’s Day on the sunny California horizon, our conversations have turned to leprechauns and lucky charms (the whole food kind!). My kids are fascinated by stories of finding a pot of gold at the end of a rainbow. Where does that rainbow end? It could be our kitchen table! Hailed as the “gold of the Incas”, quinoa has been treasured for generations as a power grain. If my kids will try it, this easy quinoa recipe may prove to be a treasured jewel in our weekly dinner lineup.

Feature Recipe: Wild Salmon with Basil Aioli and Quinoa from Family Fresh Cooking

Family Fresh Cooking's Wild Salmon with Basil Aioli and QuinoaEasy quinoa recipes are in abundant supply with the resurgence of this ancient South American grain. The trick is how to pick one that won’t result in a tasteless mountain of mush. Thanks to Marla Meridith, we’re in good hands! Cruising Marla’s site is a joyful adventure for your eyes and tummy. Her tasty recipes are beautifully presented and make it easy for amateur chefs (like me) to make designer dinners, effortlessly.

I used Marla’s recipe for Wild Salmon with Basil Aioli and Quinoa as my starting point. It’s a little early in the season to grill, so I opted to bake the salmon and it was equally tasty.

Ingredients:

1 cup quinoa
16 ounces wild salmon
2 cups water or chicken broth
1 Tbsp olive oil
Paprika
Garlic salt
Pepper
Marla’s Basil Aioli

Directions:

For the quinoa

1)   Rinse the quinoa in cold water.

2)   Place in a medium saucepan with 2 cups water (or broth). Bring to a boil.

3)   Reduce to a simmer, cover.

4)   Cook about 20 minutes.

*Tip: For more flavor, sauté the quinoa in a splash of olive oil until lightly toasted, then add to your saucepan.

For the salmon (modified for baking from Marla’s original recipe)

1)   Heat oven to 350°

2)   Wash the salmon and pat dry.

3)   Brush with olive oil. Sprinkle with paprika, garlic salt and pepper.

4)   Bake for 15-20 minutes in a lightly greased heatproof dish.

Divide the quinoa between four dishes. Place a piece of salmon over each bed of quinoa. Drizzle with basil aioli. Enjoy!

Crunch a Color Kids Vote: Jackpot! 

What we liked: I used rainbow quinoa instead of black quinoa for our recipe, thinking it would be easier for my kids to try. They were hesitant at first, but I encouraged them to try this new kind of “mini pasta” as a way to earn their bonus points. Sautéing the quinoa in a splash of olive oil, and adding chicken broth instead of water, definitely helped create a more flavorful dish. Serve the basil aioli on the side so the kids can have fun drizzling!   

Do you have a favorite, easy quinoa recipe? Share your comments!

Next up: Gluten Free Fruit and Berry Crisp

Gluten Free Fruit and Berry CrispCan gluten free be tasty? According to Amy The Family Chef, the answer is yes! Next week we’ll take her Gluten Free Fruit and Berry Crisp for a test drive. Loaded with peaches and blueberries and topped with a tasty cinnamon oat crunch, it may be tough to wait for dessert!

 

Craving more new recipes to try? Catch up on last week’s recipe: Cinnamon Beef Noodle Soup.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support Jamie Oliver’s Food Revolution, FoodCorps, and Alice Water’s Edible Schoolyard. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor and #52NewFoods to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

Read More

52 New Foods: Week 8, Cinnamon Beef Noodle Soup

Posted by Jennifer Lee on February 25, 2012 1 Comment

An easy, weeknight-worthy twist on the winner of the 2011 Taipei International Beef Noodle Soup Festival: Slow Cooker Cinnamon Beef Noodle Soup.  

Chef HouA hungry hush fell over the audience. Slurp. Slurp. Whisper. Whisper. Chef Hou stood sternly planted at the helm of the room, as if guarding the entrance to a treasured room full of gold. Could one of the food aficionados in his midst, including the honorable Narsai David, guess the magic ingredient? Tomato, beef, ginger, red hot chili peppers -- too obvious. Worthy opponents stumbled. No one was able to discern the secret ingredient: spicy fermented bean curd. Two years of diligent work, and 168 contestants trampled on the road to the crown, resulted in a dish worthy of the title Best Beef Noodle Soup in Taiwan. But with his prized recipe in hand, would I ever make this dish at home? My eyes blurred looking at the long list of ingredients.

Feature Recipe: Slow Cooker Cinnamon Beef Noodle Soup

Slow Cooker Cinnamon Beef Noodle SoupInspired by Chef Hou, I ventured to create a homespun version of his award-winning dish. Simplified to bring together the best ingredients on his list for busy parents, this simple soup can be prepared in a slow cooker making it an easy, tasty weeknight dish that will have your whole family eating healthy. It was also a stealth way to add a new ingredient to our menu: Gai Lan (aka Chinese broccoli). 

Ingredients:

½ tsp minced garlic
1 TBSP minced ginger
2 cinnamon sticks
8 ½ cups of water
½ cup soy sauce
2 lbs beef stew meat, trimmed and cut into ½ inch cubes
2 cups Chinese broccoli (Gai Lan), trimmed and rinsed
½ pound noodles (fettucine or flat Chinese noodles), cooked and drained

Directions:

1)   Load the water, soy sauce and spices into the slow cooker. Stir.

2)   Add the beef. If you like, you can lightly sear the beef before adding it to the pot.

3)   Cover and turn the slow cooker on low for 6 to 8 hours.

4)   15 minutes before serving, boil the noodles until just tender.

5)   Wash and trim the Gai Lan, removing the large stalks.

6)   Five minutes before serving, add the Gai Lan to the slow cooker. Stir.

7)   Divide the cooked noodles among four soup bowls.

8)   Ladle the soup over the noodles. Serve and enjoy!

Crunch a Color Kids Vote: Delish! A weeknight favorite. 

What we liked: The warm aroma of cinnamon and ginger made this tender beef noodle soup a hit at our house. The broth was delicious! Gai Lan, gently warmed in the soup, was easy for my kids to try. We also made a version of this hearty dish with spinach, which is another great green vegetable to try in this recipe.

Do you have a favorite slow cooker recipe? Share your comments and enter to win a copy of Crunch a Color™!

Next up: Quinoa

Rainbow QuinoaQuinoa is popping up in dishes everywhere I seem to look – restaurants, salad bars, even school lunches! These protein power-packed little pearls are healthy, easy to prepare, and a welcome new addition to our weekly menu. Paired with a simple salmon dish, we’ll be racking up the bonus points with our new food next week: Rainbow Quinoa! 

 

Craving more new recipes to try? Catch up on last week’s recipe: One Pot Asian Chicken.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support Jamie Oliver’s Food Revolution, FoodCorps, and Alice Water’s Edible Schoolyard. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Join the conversation on Facebook or Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

Read More

52 New Foods: Week 7, One-Pot Asian Chicken with Bok Choy

Posted by Jennifer Lee on February 18, 2012 1 Comment

One and you’re done! This tasty, easy one-pot Asian chicken recipe is a favorite anytime dish for my family. Healthy eating made easy.

I love designer dinners, but I hate making them. Like most parents, I am too busy between piano, soccer and homework to spend hours in the kitchen primping and prepping a pretty meal. My solution: choose tasty, healthy recipes that use five ingredients or less and can be easily prepared by a five year old. Bonus if it’s a one-pot meal! Holding recipes to that high bar means they make shopping and cooking a breeze for me, which translates into more time to spend with my family.

Feature Recipe: One-Pot Asian Chicken from A Family That Eats Together

One-pot Asian ChickenOne-pot recipes intrigue me. The simplicity makes me feel less stressed around dinnertime. One-pot dinners allow me to easily whip up a healthy meal and focus on quality time with my kids. Clay pot chicken is one of my favorite meals in this category. The smell and taste of this simple meal brings back fond memories of enjoying this healthy dish with friends and family when my daughter was first born. As a new mom, I relied heavily on one-pot dinners! But I had parallel plan in mind this time. Clay pot chicken features a staple vegetable of Asian cooking: Bok Choy. Its simple flavor would seem to be a welcome addition to my picky eaters plate, but for some reason she just wouldn’t try it. Maybe the crunchy, caramel sweetness of one-pot Asian chicken would sway her?

Crunch a Color Kids Vote: Bring on the bonus points! 

What we liked: Though this recipe involved more than five ingredients (it calls for closer to 10), the simplicity of making this dish in one-pot won me over. I simplified it further by using pre-minced garlic and ginger (a time-saving trick that eliminates one chopping step) and substituted grape seed oil for the peanut oil. The combination of healthy ingredients in this recipe make for a deliciously chewy dish that had my kids asking for seconds -- bok choy included!

Next up: Chinese Broccoli (aka Gai Lan)

Chinese broccoliThis month I had the pleasure of dining with the reigning champion of Beef Noodle Soup. Flown in from Taiwan to share his secrets, Chef Hou captured the appetites of noodle soup lovers ranging from amateur chefs to the honorable Narsai David of food-critic fame. Next week I’ll share my twist on this delicious soup that’s sure to warm your soul and win you bonus points for trying a new food: Chinese Broccoli!

Craving more new recipes to try? Catch up on last week’s recipe: Slow cooker curry.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support Jamie Oliver’s Food Revolution, FoodCorps, and Alice Water’s Edible Schoolyard. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor and #52NewFoods to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.

Read More


« Previous 1 16 17 18 19 20 24 Next »