Posted by Jennifer Lee on November 05, 2012 3 Comments
Move over baked apples. Persimmon is our new food of
the week and the votes are in: it’s a landslide victory!
During the holidays, we
always feature our traditional family favorite recipes like cranberry sauce and
homemade pumpkin pie. But this year, in honor of our 52 New Foods Challenge, we
wanted to add a few new additions to our holiday table. On our weekly visit to
the local farmers’ market, my kids spotted overflowing bushels of beautiful
persimmons. We loaded them into our basket, baked them up with a little honey
and cinnamon and discovered a new fall treat that will most definitely be
making an appearance at our holiday table this year.
Baked Persimmon
Prep time: 5 minutes
Cook time: 40 to 50 minutes
Yield: Makes 8 servings
Ingredients:
4 medium Fuyu persimmons
2 Tbsp honey
1/2 tsp cinnamon
1/8 tsp ginger
1 cup hot water
Directions:
1. Cut the tops off
the persimmons. Slice the remaining fruit in half, horizontally. Place in a
foil lined baking pan.
Note: Admire the beautiful pattern inside the fruit.
2. Add the honey and spices
to the cup of hot water. Mix gently until dissolved.
3. Pour the honey mixture
over the persimmons. Cover and bake at 350 for 40 to 50 minutes, or until the
fruit is soft.
4. Garnish with a drizzle of
the honey cinnamon syrup.
What we Liked: We searched through several persimmon recipes, but this simple dish
from The Kitchn was easy and tasty. You can also enjoy the simple pleasures of
persimmon by just slicing the fruit and adding to a hearty fall salad.
* Do
you have a favorite persimmon recipe? How do you like to prepare this delicious
fall fruit?
Craving more easy recipes to try? Catch up on
last week’s recipe: Homemade pumpkin pie!
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
award-winning nutrition
games that make 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 kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.
Read More
Posted by Jennifer Lee on October 22, 2012 1 Comment
Homemade pumpkin pie was one of my Grandma’s
specialties. It remains one of my favorite holiday treats that brings back
wonderful memories of festive family get-togethers and made from scratch
recipes that so uniquely defined my Grandma.
The holidays wouldn’t be
complete at our house without a homemade pumpkin pie. Although it's a sweet
treat, I feel good serving it to friends and family because I know exactly what
goes into it and it’s made with the same care and love that my Grandma took in
preparing her holiday treats. I hope you enjoy this treasured family recipe
that was handed down to me from my most loved family chef, Grandma Yola.
Homemade Pumpkin Pie (from scratch)
Prep time: 15 minutes
Cook time: 55 to 60 minutes
Yield: Makes 8 to 10 servings
Ingredients:
2 cups fresh pumpkin puree
¾ cup milk
3 eggs
¾ cup brown sugar, packed
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp cloves
½ tsp salt
1 9" gingersnap crust
Directions:
1. In a large bowl, mix
together the dry ingredients.
2. Add the pumpkin puree to
the dry ingredients. Mix thoroughly. Then add the beaten eggs and milk,
stirring gently to combine.
Note: Check out our post on how easy it is to make your own pumpkin puree.
3. Pour the pumpkin mixture
into a 9” pie crust. I made our recipe with a delicious gingersnap crust.
4. Bake at 425F for 10
minutes, then reduce the oven heat to 350F and bake for an additional 45 minutes
or until a knife comes out clean. Cool completely on a wire rack.
5. Serve with a scoop of vanilla ice cream. Enjoy with friends and
family!
Crunch
a Color Kids Vote: Yum!
What we Liked: I love this recipe because it is easy to make, uses regular milk
instead of condensed milk and makes a delicious holiday treat.
* Have
you made homemade pumpkin pie from scratch? What are your tips for baking a
perfect pie?
Craving more easy recipes to try? Catch up on
last week’s recipe: How to bake pumpkin seeds!
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
award-winning nutrition
games that make 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 kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.
Read More
Posted by Jennifer Lee on October 22, 2012 0 Comments
Pumpkin puree is easy and fun to make. Head out to
the pumpkin patch with your kids, pick out a few sugar pie pumpkins and enjoy
making a delicious pumpkin puree to use in homemade pumpkin pie.
Prep time: 10 minutes
Cook time: 60 minutes
Yield: Makes about 2 cups
Ingredients:
1 medium sugar pie pumpkin
Directions:
1. Slice the pumpkin in half,
cut off the stem, and scoop out the stringy core. Save the seeds and
teach your kids how to bake pumpkin seeds.
2. Place the pumpkin face
down on a lined baking sheet. I use my Silpat liner for easy cleanup.
3. Bake at 350F for about an
hour, or until fork tender. Remove from the oven, let cool, then scoop out the
pulp. If you’d like your pumpkin puree to be extra smooth, you can run the pulp
through a food mill.
Now use that delicious pumpkin puree to make
homemade pumpkin pie!
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
award-winning nutrition
games that make 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 kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.
Read More
Posted by Jennifer Lee on October 22, 2012 0 Comments
Gingersnap crust is the perfect complement to our
homemade pumpkin pie. A delicious fall treat!
Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes one 9” pie crust
Ingredients:
1
3/4 cups gingersnap crumbs
1/4
cup brown sugar, packed
1
Tbsp whole wheat flour
1/2
tsp Kosher salt
4
Tbsp (1/2 stick) unsalted butter, melted
Directions:
1. Using a food processor,
blend about 3 cups of gingersnap cookies into crumbs. You should yield about 1¾
cups.
2. In a large bowl, whisk
together the dry ingredients. Then add the melted butter and stir until well
combined. The mixture should stick together when pressed with your fingers. If
not, add a little cold water (up to 1 Tbsp).
3. Press the crumbs into a
9” pie plate. Bake at 350F for about 10 minutes. Cool completely before making
our homemade pumpkin pie.
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
award-winning nutrition
games that make 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 kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.
Read More
Posted by Jennifer Lee on October 15, 2012 1 Comment
Savory or sweet, pumpkin seeds are a delicious, easy
and nutritious fall treat. A fun weekend project to share with your kids.
A visit to the local pumpkin
patch is always high on our list of fall activities. After hours of searching,
we head home with a fantastic family of pumpkins that will become our resident
jack-o-lanterns. But the fun doesn’t end with carving our Halloween friends –
the seeds make a delicious and nutritious fall snack.
How to Bake Pumpkin Seeds
Prep time: 10 minutes
Cook time: 20 to 30 minutes
Makes about ½ cup of toasted seeds
Ingredients:
1 medium sugar pie pumpkin
1 Tbsp olive oil
Kosher salt
Cinnamon and nutmeg (optional)
Directions:
1. Cut the pumpkin in
half.
2. Using a strong metal
spoon, scoop out the insides. Place the stringy core and seeds in a bowl.
3. Add water to your pumpkin
seed mixture. The seeds will float to the top. Use a spoon to remove the seeds
and place in a sieve to drain.
4. Wash and drain the seeds
thoroughly, removing all of the remaining stringy core.
5. Add the seeds (about ½
cup) into 2 cups of water and boil gently for 10 minutes.
6. Drain the seeds, toss in
olive oil, then place on a lined baking sheet. I like to use my Silpat liner
for easy cleanup!
7. Bake until the seeds
begin to brown, about 10 to 20 minutes depending on their size.
8. Let the seeds cool
completely, then toss in a little kosher salt for a savory treat. For a sweet treat,
toss with a dash cinnamon and nutmeg.
9. Enjoy with friends!
Crunch
a Color Kids Vote: Toasty!
What we Liked: This easy toasted pumpkin seeds recipe is a great way to show your kids
how to enjoy every part of the pumpkin. Tune in next week when we share how to
make pumpkin puree and turn it into a delicious pumpkin pie.
*
What is your favorite way to bake pumpkin seeds? Sweet or savory?
Craving more easy recipes to try? Catch up on
last week’s recipe: Savory apple soup!
About the author: Jennifer
Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the
award-winning nutrition
games that make 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 kids’
nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved
awards, Crunch a Color® has been featured by Jamie Oliver’s Food
Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum
Food & Fun For Kids, among many others, as a simple, fun and playful way to
get kids to eat healthy and try new foods. Jennifer’s passion is making
mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips,
and new food adventures are regularly featured at Pottery
Barn Kids, Jamie
Oliver’s Food Revolution, The
Huffington Post, and on her weekly recipe blog at crunchacolor.com.
Read More
