Mini Apple Pear Crisp (Week 48, 52 New Foods)

Posted by Jennifer Lee on December 10, 2012 2 Comments
apple pear crisp


A mini apple pear crisp is the fresh food version of a big warm bear hug! Filled to the brim with sweet, bubbling fresh pears, apples and cranberries, it’s the perfect treat to serve at a cozy winter get-together by the fire with friends and family.

Pears and apples abound at our local market and they are one of our favorite snacks. To be sure, they are absolutely delicious enjoyed just as they are – nature’s perfect fast food. But this week my kids and I had a hankering for a holiday treat. We wanted to make something a little special for our upcoming school celebration, so we decided to make a big batch of apple pear crisp in mini ramekins. A warm little treat to greet each one of our guests.

Mini Apple Pear Crisp

Prep time: 20 minutes
Cook time: 30 to 35 minutes
Yield: Serves 12

Ingredients:

apple pear crisp ingredients


For the apple pear crisp filling:

6 medium apples
4 medium pears
¾ cup dried cranberries
½ tsp lemon zest
2 Tbsp lemon juice
¼ c whole wheat pastry flour
½ c sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

For the apple pear crisp topping:
1 ¼ cup whole wheat pastry flour
1 cup rolled oats
2 sticks of butter
¼ cup flax meal
¾ cup white sugar
¾ cup brown sugar

Directions:

1. Peel and core the pears and apples, then cut into large chunks. I find this a bit tedious, but my kids love recipes with lots of peeling and chopping so they were in charge of this step!

apple pear crisp step 1


2. Load the fruit into a large bowl with the cranberries, lemon zest, lemon juice, sugar, whole-wheat flour, cinnamon and nutmeg. Toss gently to combine. Set aside.

apple pear crisp step 2


3. For the topping, combine the whole-wheat flour, oats, butter, flax meal and sugars in the bowl of an electric mixer. Mix gently until the mixture looks like large crumbles.

apple pear crisp step 3


4. Portion the fruit mixture into 12 small ramekins, then top each with a handful of the crumble topping.

apple pear crisp step 4


5. Bake at 350 degrees for 30 to 35 minutes, or until the top is lightly browned and the fruit is bubbling. When it’s ready the smell is absolutely glorious!

apple pear crisp

apple pear crisp vertical


NOTE: To make ahead, simply assemble the mini crisps in the individual ramekins, cover tightly and store in the refrigerator for up to 2 days. When ready, simply bake and enjoy!

My good friend and fellow family foodie, Kim Gerber at Out of the Box Food, inspired our apple pear crisp recipe this week. Be sure to check out her healthy remakes of all of your favorite foods.

* Do you have a family favorite recipe for apple pear crisp? What is your favorite way to prepare this cozy treat?

Craving more easy recipes to try? Catch up on last week’s recipe: Romanesco

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.

 

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Sanity Saver: Make a Meal Plan {Giveaway}

Posted by Jennifer Lee on December 06, 2012 2 Comments
meal plan


You’re an on-the-go mom, constantly juggling a dizzying array of activities for your family. Working healthy meals into that frantic schedule can be a challenge. The solution: make a meal plan.

“What’s for dinner, mom?” used to be a refrain that would make me shiver in my boots. Most nights I wanted to be the one asking “What’s for dinner?” Until I started making a meal plan. Together as a family, we map out what we’re going to enjoy each week. The inspiration can come from our weekly visit to the farmers’ market, a favorite family dish we’ve been craving, or something we sampled at a recent visit to a friend’s house. One night a week is dedicated to our 52 New Foods night, where we feature a new family-friendly recipe that the kids prepare. This week Romanesco made its debut at our table.

romanesco broccoli


Our 52 New Foods adventure has given us the opportunity to try recipes from hundreds of food bloggers, and one of our favorite sources of family friendly recipes is The Six O’Clock Scramble. C
reated by my friend and cookbook author Aviva Goldfarb, The Six O’Clock Scramble is a meal plan service that provides an easy solution for busy parents who want to get healthy dinners on the table but feel squeezed for time. The Scramble gives you a ready-made healthy dinner plan for the week, including recipes, side dishes and a grocery list. My kids have enjoyed preparing Aviva’s easy recipes. Their all-time favorite: healthy no bake cookies!

no bake cookies

 
Aviva has offered a free 3 month membership to The Scramble to one lucky Crunch a Color fan (a $21 value). Simply enter below!

* What is your biggest challenge when it comes to getting healthy dinners on the table?

  a Rafflecopter giveaway

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

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Romanesco: Broccoli with a Twist (Week 47, 52 New Foods)

Posted by Jennifer Lee on December 05, 2012 1 Comment
romanesco broccoli


Romanesco was a new discovery for my kids and me this week! This spiraling spectacle looks like a cross between broccoli and cauliflower, and made a deliciously fun addition to our family table.

Touring our local market my food explorers exploded with excitement when they spotted a new addition to the tables. It’s spiraling pattern, and beautifully soft green palette, immediately caught our attention. “Romanesco!” the farmer exclaimed when we asked about this freakishly fun edible flower. We couldn’t resist making it our new food of the week. Bonus points for the person who can find the Fibonacci sequence on this fantastical flower!

Romanesco: Broccoli with a Twist

Prep time: 5 minutes
Cook time: 10 to 15 minutes
Yield: Serves 4
Crunch a Color Points: 15 green

Ingredients:

romanesco recipe ingredients


1 head Romanesco broccoli
2 Tbsp olive oil
½ tsp kosher salt

Directions:

1. Remove the stem of the Romanesco, cutting around the core and then trimming the florets from the inner stem. Cut the florets in half again to make bite sized pieces.

NOTE: See our tips on to how to prepare cauliflower for more details.    

romanesco broccoli step 1

romanesco broccoli step 1b


2. Place on a bake sheet and toss right on the pan with the olive oil and salt. This saves a step on cleanup!

romanesco broccoli step 2


3. Bake in a 375 degree oven for 10 to 15 minutes, turning halfway through, until the florets are nicely browned. Enjoy!

romanesco broccoli recipe


* Have you tried Romanesco? What is your favorite way to prepare this fun veggie?

Craving more easy recipes to try? Catch up on last week’s recipe: Veggie pancakes!

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.

 

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Veggie Pancakes (Week 46, 52 New Foods)

Posted by Jennifer Lee on November 28, 2012 2 Comments
veggie pancakes


Veggie pancakes? You bet! Carrot and zucchini come together to make a tasty, easy veggie pancake perfect for brunch or to munch at lunch!


Anytime pancakes are on the menu my kids rush to the table. I wondered, “Would veggie pancakes get the same exuberant reaction?” Catherine McCord of Weelicious had the perfect recipe to help me find out. Made with wholesome carrots and zucchini and a touch of fresh butter these veggie pancakes were a winner at our table. Bonus that I can make these little fritters ahead of time, then just pop them in the oven to crisp when we’re ready -- a perfect addition to our holiday brunch!

Veggie Pancakes

Prep time: 5 minutes
Cook time: 18 to 20 minutes
Yield: Makes 8 pancakes

Ingredients:

veggie pancakes ingredients


1/2 cup grated carrots
1/2 cup grated zucchini
1 egg
1/4 cup milk
1/2 cup whole wheat flour
1/2 tsp baking powder
1 tsp kosher salt
2 Tbsp butter
Note: I used a mandoline to julienne the carrots and zucchini. It's easy to use and makes absolutely perfect little matchsticks. If you don't have a mandoline, you can use a basic box grater

Directions:

1. Whisk the egg and milk together, then pour over the veggies.   

veggie pancakes step 1


2. In a separate bowl, whisk the dry ingredients together. Add to the veggie mixture and stir gently.

veggie pancakes step 2


3. Heat the pan, then add a little butter and a dollop of the veggie pancake mixture. Cook until golden brown (1 to 2 minutes), then flip and brown the other side (another 1 to 2 minutes).

veggie pancakes step 3


4. Serve warm. Enjoy!   

veggie pancakes step 3


To freeze, cool the pancakes completely and store in an airtight glass container. To serve, heat the pancakes in a 350 degree oven until they are hot and crisp again (about 10 minutes).

Recipe inspired by Catherine McCord's veggie pancakes at weelicious.com.

* What are your favorite foods to serve at a festive holiday brunch?

Craving more easy recipes to try? Catch up on last week’s recipe: Gluten-Free Stuffing.

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.

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Gluten-Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts (Week 45, 52 New Foods)

Posted by Jennifer Lee on November 19, 2012 0 Comments
gluten free stuffing quinoa stuffing


For a healthy twist on a holiday favorite, this easy recipe for gluten-free stuffing made with quinoa, apples, sweet potato and walnuts is just the ticket.

Our holiday table is always filled with family favorites – tastes and smells that immediately bring back fond memories of family get-togethers and warm celebrations. But this year, in honor of our 52 New Foods adventure, we’re adding a few new additions to our table. Thanks to the fantastic and fabulous Marla Meridith at Family Fresh Cooking, we’re welcoming quinoa stuffing to our list of favorite holiday dishes. Bonus points for being gluten-free!

Gluten Free Stuffing: Quinoa Stuffing with Apple, Sweet Potato and Walnuts

Prep time: 10 minutes
Cook time: 35 to 40 minutes
Yield: Makes 10 to 12 servings

Ingredients:

quinoa stuffing ingredients


1 cup dry quinoa
2 sweet potatoes, peeled and chopped into ¼” dice
2 Braeburn apples, chopped into ¼” dice
½ cup maple syrup
2 Tbsp olive oil
1 Tbsp thyme
¼ tsp ginger
¼ tsp cinnamon
1 cup walnuts, chopped
Salt to taste

Directions:

1. Add the quinoa to two cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the water is absorbed.  

2. While the quinoa is cooking, add the lemon to the apples.

quinoa stuffing step 1


3. Toss the lemon apples with the sweet potato, maple syrup and spices.

quinoa stuffing step 2


4. Bake in a 400 degree oven for 35 to 40 minutes.   

quinoa stuffing step 3


5. Add the quinoa and walnuts to the baked apples and sweet potatoes. Drizzle with a little extra maple syrup and add salt to taste.

quinoa stuffing step 4


6. Enjoy with friends and family!

gluten free stuffing quinoa stuffing pinterest


Recipe inspired by Marla Meridith's Quinoa Stuffing with Apple, Sweet Potato and Hazelnuts.

* What new foods are you adding to your holiday table this year?

Craving more easy recipes to try? Catch up on last week’s recipe: Easy Butternut Squash 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.

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