A member of the chicory family, endive leaves have a crisp texture and a nutty flavor with a pleasantly mild bitterness.

Belgian endive variety is a favorite for chefs and home cooks alike because of it’s versatility.

Endive is a nutritious addition to an appetizer, entrees, soups or salads.

Here are a few recipes that showcase this delicious, nutritious vegetable.

Caramelized Endive with Brown Butter Sage Sauce

Endive, Avocado and Grapefruit Salad

Creamy Avocado Cups

The post Endive appeared first on Family Eats.

I remember the moment well. Partially because I was on my honeymoon, partially because it was one of the most pleasurable food experiences that I have ever had.

Greg and I were sitting in a small local restaurant in Thailand. We opted for the local dives off the beaten path, rather than the well-worn tourist favorites. With little Thai language in our repertoire (and very little English in our waiter’s vocabulary), we managed to successfully order from the menu without getting something that I just wouldn’t want to experience.  It has been nearly 13 years, so I can’t remember everything we ordered, but what I do remember, is a bowl of Tom Yum Goong soup.

It is that bowl of soup that we often reminisce about. Its hot and sour flavor was delicious. It was so delicious, that despite our  watery eyes and runny noses, we craved for spoonful after spoonful. We wanted to feel the pan – because it was a good pain.

I love spicy and flavorful foods, but I am not a fanatic like most Americans. Somehow the Sriracha craze got by me, as did several other food trends of the past few years – from bacon to kimchi. That’s not to say that I don’t enjoy these flavors – let’s just say, we enjoy them in doses not on everything from breakfast to desserts.

At times I feel as if I’m in the minority. In a world where we have all been programmed to seek out the next crazy flavor trend or flavor combination, I’ve been quietly enjoying a variety of flavors, indulging in the trends from  time to time.

For me (and my family), it is also about ensuring flavors work together. As I look to the 2015 food trends I see the move towards bitter flavors, honey and, a few off the wall (at least to me) flavor combinations such as butterscotch curry, bourbon caramel pistachio, a Cabernet espresso, or s’mores pancakes.

These see-saw food trends do nothing for my palate. I strive to seek out foods and recipes that provide me with a well-rounded selection of palate-pleasing flavors, as opposed to overpowering mono- or duo-toned flavor notes. Sure, I’m still going to keep a bottle of sriracha in my fridge for those times when I want to recreate my honeymoon in Thailand food experience, but for my every day, I find the spice of life is embracing flavors along the spectrum – some more subtle, but just as exciting on the tongue.

The post The Spice of Life appeared first on Family Eats.

It is that time of the year again, when many parents take a deep breath and dive head first into packing school lunches. While the majority of parents opt to purchase a lunch at school, a recent study published by the Journal of the Academy of Nutrition and Dietetics found that 41 percent of U.S. children bring their own lunch to school. What is interesting to note about this study is that most of those lunches brought from home were filled with not-so-healthy options. Salty snack foods and sugary desserts were predominant while fruits and diary were often nonexistent.

As a Thompson Reuters reports, “Most of the foods we saw were pre-packaged salty snack foods and sugary desserts – we saw much less fruits, vegetables and low-fat dairy,” lead author Kristie Hubbard told Reuters Health in an email. She is a researcher and registered dietician at the Friedman School of Nutrition Science and Policy at Tufts University in Boston.*

The Survey By the Numbers

• Food and beverage types most likely to be provided for lunch were sandwiches (59%), snack foods (42%), fruit (34%), desserts (28%), water (28%), and sugar-sweetened beverages (24%).
• Twenty-seven percent of lunches met at least three of five National School Lunch Program standards.
• At snack, snack foods (62%), desserts (35%), and sugar-sweetened beverages (35%) were more common than fruits (30%), dairy foods (10%), and vegetables (3%).
• Only 4% of snacks met two of four Child and Adult Care Food Program standards.
• The study team found that only 27 percent of the lunches met at least three of the five National School Lunch Program standards from the federal government, which include fruit, vegetables, grains, meat or another protein source and milk.

Packing a Punch

Face it, packing lunches for school is often an after-thought. Many parents opt for prepackaged convenience foods, filling lunch pails with single serve packages of chips, gummi treats, and cookies — with the only homemade item being a sandwich.

When it comes to making lunches for school, it is important that you offer well-balanced foods that are prime energy sources. According to the American Heart Association, a healthy school lunch limits fat to less than 30 percent and saturated fat to less than 10 percent of overall calories over the course of a week.

Healthy options, such as high-fiber foods, whole-grains, fruits, vegetables, legumes and low-fat dairy products, will fill up your child and keep him full longer.

If you need a bit more incentive to pack a healthy lunch consider this: A study published in 2008 in the Journal of School Health examined the eating habits of nearly 5,000 school children. Children who ate more fruits, vegetables and protein and fewer calories from fat, performed better on literacy tests compared to children with a high-fat, high-salt diet.

Set yourself up for success, and incorporate the Family Eats Four Pillars into your lunch planning.

Planning

Gather recipes that will add a bit of excitement to lunchtime. There is no need for anything fancy. Although I find them appealing, I’m not a fan of painstakingly creating bento box creations. I need fast and easy preparation of lunches.

A great way to begin your planning is to gather a collection of recipes from which to pull. This will help with your planning of lunches each week, and allow you to add variety from day to day. By planning lunches for the week, you can add ingredients you’ll need to your shopping list to ensure you won’t be scrambling for something when it comes time to pack the lunch.

Purchasing

Have a list ready when heading to the grocery store. Shop for the weekly lunch menu in mind, and don’t be tempted to grab the quick packaged gummi bears or chips . . . remember, you have already planned your lunches for the week.

In addition to shopping for food, ensure that you have purchased an easy to transport lunch box system. Something with spaces for cut fruit, slads, or dressings and dips, along with room for a healthy mid-day snack.

Preparing

Most importantly, if you are packing lunches for kids, get them involved. Have them choose their menu – then, if possible, have them help you prepare the lunches the night before.This can be done after dinnertime, when the kitchen is already messy.

It is also helpful to take a look ahead at the week’s planned lunches. If you have planed a grain salad for the week and can make it ahead of time (perhaps on the weekend), go ahead and do so when you have a bit of extra time.

Partaking

You never know what’s going to go on in school. Will they trade food, throw most of it away, or bring it back home in their lunch pail. Best thing to do is to ask your children. Let them know it’s OK to be honest – “Mom, stop packing me the goose liver sandwiches. I need some more variety.” What you might also find is that some foods may not travel well, and by the time  the kids are ready for lunch, they may no longer be appealing. One of my girls likes egg salad sandwiches, but by the time she opens it up the lunch pail, the smell of contained egg salad is unappealing to her.

Here are several suggestions for filling lunch pails with easy, delicious and healthy choices:

Wrap/Sandwiches

Pita Sandwich stuffed with Chopped Salad and Cheese

Tortilla Wraps with Cabbage and Asian Dressing

Salads

Multi-Bean Salad

Quinoa and Spicy Pintos

Lemony Kale Caesar

Cannellini and Green Bean Salad

Bulgur Salad with Feta and Pine Nuts

Mediterranean Chopped Salad

Asian Style Spicy Coleslaw

Snacks

Honey-Glazed Nut Snacks

Granola Bars

Oatmeal Coconut Raspberry Bars

Chocolate Peanut Biscotti

Pecan Bars

Frasca’s Gorp

Cranberry Walnut Power Bars

Crispy Chickpeas

Dips

Pesto

Spinach and Kale Greek Yogurt Dip

Smokey Eggplant Tapenade

Muffins/Bread

Apple Walnut Muffins

Tofu Pumpkin Bread

Basic Muffins with milk or cream

My next adventure . . . . figuring out after school snacks.

Stay tuned!

* ©Thompson Reuters 2014

The post School Lunch: Packing a Punch appeared first on Family Eats.

Italian cuisine has often been referred to as peasant food. In the South, Italians filled their bellies with delicious pasta, while the Northern Italians survived on a corn meal mush called polenta. Just as pasta has helped define a culture and heritage of this country, so too has this Italian-style ‘grits’, and it is a dish that is increasingly supplanting pasta on the plates of restaurants and homes here in the United States.

Despite its growing popularity, polenta’s reputation for taking a long time to prepare has kept it from being fully embraced in the U.S. As explained in “A Mediterranean Feast” by Clifford A. Wright, “Polenta is traditionally made in an all-copper concave cauldron called a paili, stirring the cornmeal in one direction for almost an hour.”

That is exactly how I remember it being prepared one sunny day several years ago in Piedmont. As I sat and watched Francesca tend to the polenta, slowly stirring the porridge (and occasionally shouting to the men in the other room to make sure that everyone’s glasses were filled with wine), she encouraged me to sit down. “Come sit down next to me,” she said to me in her sweet little voice. “I’ll show you how to make it.”

Her instructions were as follows:

“Start with a thick bottomed pot, and a diffuser if needed to keep things from burning. Use a one to five ratio of cornmeal to water. Place water in the pot and when it boils, put in a drizzle of extra virgin olive oil a bit of salt, and a bit of milk or vegetable broth, and you’re done! It isn’t hard at all.”

Years later, whenever I prepare polenta, I pull out those cryptic notes I took while Francesca explained the procedure, and try to conjure up the vision of her preparing it in her own kitchen. I visually recall what she meant by a ‘drizzle’ and a ‘bit’ and pray that my results will turn out at least half as tasty as hers did that day.

Through the years I’ve paired polenta with a variety of different foods. In particular, I’m a fan of polenta and sausage. It is relatively simple to make – cook the polenta, and while stirring and stirring, you cook the sausage. When the sausage is cooked, cut it into bite-sized pieces, top the polenta and include the pan drippings – if you’d like, you can add some Parmigiano Reggiano cheese to the polenta first mixing it in until it melts.

Polenta is very versatile, pairing well with a lot of flavors: gorgonzola, tomato sauce, and lots of vegetables. One of our favorites is  Polenta Pie. But beyond dinnertime suggestions, remember that polenta is a versatile ingredient, one that can be paired with just about anything, for just about any occasion from breakfast to dinner and dessert. Recently, I have found polenta is a hit with the kids in the morning. Instead of oatmeal or boxed cereal in the morning, an Orange and Honey Polenta is now part of our repertoire of breakfast foods.

Honey and Orange Polenta

• 1 medium orange
• 1 1⁄2 cups low-fat milk
• 3⁄4 cups instant polenta or fine cornmeal
• 3 tbsp honey

1. Zest the orange, reserve 1 1/2 tsp. Peel orange and pith; then remove membrane from orange.

2. Combine water, milk and salt in saucepan; then bring to boil. Whisk in the polenta (gradually), and return to a boil. Reduce heat to medium-low (just enough to maintain an even bubble), whisk until polenta thickens (anywhere from 1 to 5 minutes). Remove from heat, cover and let stand 5 minutes.

3. Whisk 3 tbsp. honey and 1 tsp. zest into polenta. Divide among four bowls and top with orange segments.

The post Embracing Polenta appeared first on Family Eats.

I’m a couple weeks into packing lunches for the kids, and things are going pretty smoothly. For the most part, lunch boxes are coming home empty, and when they aren’t empty, I’m querying my children as to why their lunch has not been eaten. I’ve heard a variety of reasons from “You gave me too much to eat,” or “I was talking to so and so,” to  the more straightforward reason, “I don’t like it.”

I’ve taken it all in – made mental notes of the why behind the lunch coming home, as well as making note of the victories (i.e. empty lunches).

But, we’ve only been back to school for less than a month, and deep down, I know, that things will eventually turn south. I’ll loose my enthusiasm for making lunches just as the kids will loose their enthusiasm for eating them.

Which is why it is time to revisit my Summer 2013 resolution — to figure out a way to better manage lunchtime.

First, let me explain a bit about that resolution that I pretty much ignored. . .

By the time the kids wrapped up school in late June, I was done with making lunches. Four lunches, five days a week, throughout the school year, really adds up. (for more lunchtime numbers, visit my end of school year post, Lunch by Numbers)

That is why I made a resolution for the summer to figure out a way to make it go much more smoothly when it came time to get back to school. I resolved to create a list of lunch items that the kids would like. I made the resolve to try out new lunchtime recipes that would help with the variety of what I packed for lunch, and to figure out  a way to get them to eat a more balanced meal (I’ve a carb-only eater in the bunch).

But, as summers go, time slips away, and by the time the first day of school came around in early September, I found myself making the same old lunches that I did back in June.

Enough is enough. This week, I’m kicking into gear, and starting that list of lunch items that will help me stay out of the rut I get myself into – That rut that includes serving the same things, not planning ahead as to what the kids will eat, wrapping my head around the likes and dislikes of each of them, and expanding my lunch options horizons, so that in a month’s time, they’re not asking me to stop giving them the same sandwich every single day.

Here’s how I did it:

First I looked at my goals, and what I wanted to accomplish when it came to lunchtime:

1. Quick and easy to make.

2. Balanced nutritionally – along with brain food.

3. Ideally one lunch for all four – not a smorgasbord of 4 different meals

4. Minimizing lunches returned uneaten

5. No waste lunch – no packaged foods that included extra bags or containers that were to be thrown away after

6. A healthy mid-morning snack

Then I took a look at their goals:

1. Exciting to eat – and variety. Nothing is worse than a boring lunch – other than the same boring lunch served day in and day out.

2. Quick to eat – The faster they eat, the faster they get to the playground

3. Foods that travel well. Egg salad is too stinky, foods can’t touch when packed in the box (i.e. sandwich crumbs on the carrots means they won’t be eaten), and hot foods, such as pizza, need to be hot by the time they get to lunch.

4. Something sweet – “Everyone else gets a treat a treat, why can’t we have a piece of a candy?”

Next, I began thinking about how I could meet all, or most, of these goals.

I started out with getting the children involved in the process of making of lunch, as it is a great way to give them life skills. This is something Trina Robertson, MS, RD, Project Manager for Dairy Council of California recently suggested to me, and certainly something that I can be better at, especially as my children are getting old enough to help.

Following her suggestion, I got busy with the kids compiling a list of foods they liked, including snacks and healthy treats. We then talked about what foods they might be willing to try in the lunch – a way that we could expand beyond the same old sandwich every day.

I then got their input as to which foods travel better than others. As I found out, something they might like at home, just might not be appealing when packed and eaten several hours later.

I took their suggestions, and looked at how I could create a balanced meal that was enticing for them to eat. As the Dairy Council of California points out, “A balanced boxed lunch should contain foods from each of the five food groups — Milk & Milk Products, Vegetables, Fruits, Grains and Meat & Beans. This variety gives children the nutrients they need to prevent a drop in blood sugar for several hours.” Making a balanced lunchbox for your child can be quick and easy.

I know that cookies and crackers are their preferred choice for snacks, but I also know that what they need during the day is brain food – foods that give energy for all that running around on the playground and for thinking in the classroom.

In addition to coming up with brain food snacks (homemade granola bars, blueberries, yogurt), Maryann Jacobsen Ms., Rd. founding editor of “Raise Healthy Eaters,” a popular blog about family nutrition,offers up some thought on how to keep their brains ready for learning all day long in her article Five Ways to Rev up Your Child’s Brain for Learning.

With all this information on hand, I then had to tackle the process of planning and packing the lunches. I had to remember that they still needed to be involved. Robertson suggested making packing a lunch a game where kids get to choose what they want to put in their lunch. Then, I could review the contents with them to see if they are missing any of the five food groups. “Be sure to give your child a couple of options to add to their lunch so the final result includes food from all five food groups,” she suggests.

As for my other goals for lunchmaking, Robertson points us to a variety of ideas that were found on the Dairy Council of California site  – here are a few of the tips I found most helpful:

* Gradually add new, healthy ingredients to their meals

* Take them grocery shopping with you, so they can let you know what they would like in their lunches

* Swap crackers or rice cakes for bread

* Repurpose leftovers in a pita pocket or over rice for a chneg of pace.

* Make dinner with the kids – chances are if they’re feeling included in the dinner making process, they’ll be more excited about getting involved in the lunch-making. Start the conversation about what they could have as a leftover served for lunch.

Armed with my new resolve, and this great information from Robertson, and the Dairy Council of California, I feel confident that I’ve come up with a plan – one that will help me get through it all. I think school lunches just might be my friend now.

Check out my article School Lunches – Recipes & Inspiration, where you’ll find a collection of lunch recipes that help you ensure you pack a balanced meal that is sure to be gobbled up.

The post School Lunches: Friend or Foe? appeared first on Family Eats.

Looking for inspiration for school lunches – or, for packing your own lunch for work? Family Eats has compiled a list of some of our favorite recipes that we’ll be incorporating into lunchtime this year.

Do you have any favorite lunchtime recipes? Please send them to us, we’ll add them to the list!

And, for more information about how to make school lunches  healthy, tasty, and filled with brain power, check out School Lunches: Friend or Foe?

Wraps and Sandwiches

Pita Sandwiches Stuffed with Chopped Salad and Cheese

Make Ahead Lunch Wraps

Grilled Veggie Hummus Wrap

Tortilla Wraps with Cabbage and Asian Dressing

Salads

Asian Style Spicy Cole Slaw

Bulgur Salad with Feta and Pine Nuts

Mediterranean Chopped Salad

Quinoa with Spicy Pintos

Soup and Other Hot Lunches

 Not From a Box Mac and Cheese

 Organic Vegetable Barley Soup

Stir Fry Five Spice Lettuce Cups – a great lunch made from leftovers

Snacks

Cranberry Walnut Power Bars

Frasca’s Gorp

Chocolate Peanut Biscotti

Oatmeal Coconut Raspberry Bars

Dairy

Cheese and crackers

Yogurt topped with granola, dried fruit, chocolate chips

Single serve milk

The post School Lunches – Recipes & Inspiration appeared first on Family Eats.

Grains are an essential part of a healthy diet, and the benefits of eating whole grains are well documented. Studies have shown that people who eat three servings of whole grains daily reduce their risk of a variety of health problems including heart disease, stroke, Type II diabetes, digestive system cancers, and hormone-related cancers.

Even with all this great news about grains, the average American falls short on the American Heart Association’s recommendation to consume three servings of whole grains daily. Actually, Americans eats less than one serving a day, and one-third never even eat whole grains during the day.

We can talk about the nutritional value of different grains, how they are a good source of complex carbohydrates, vitamins and minerals (and, are low in fat). We can remind you that eating whole grains are better for you than refined grains (such as white rice and white flour), and by incorporating more into your diet, you’ll help reduce the risk of many diseases. But, as the statistics show, all that great news about grains is not getting us to eat more grains.

Perhaps the problem is that most of us just don’t know where to find them. We look on labels, but they can be confusing. As we walk the grocery aisles, we see foods that are labeled with the words “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran,” when actually they are usually not whole-grain products.

We’re used to buying packaged foods and while our intentions may be good, we fill our shopping cart with items we believe to be a good grain choice – white rice, pasta, seven-grain bread.

Reality is, these are made from refined grains, which have the bran and germ removed from the grain kernel – both of which are rich in nutrients, minerals and vitamins.

When shopping for whole grains in the store, theMyPyramid.gov site (from the center for Nutrition Policy and Promotion, an organization of the U.S. Department of Agriculture), suggests to choose foods that name one of the following whole-grain ingredients first on the label’s ingredient list: brown rice, bulgur, graham flour, oatmeal, whole-grain corn, whole oats, whole rye, whole wheat, wild rice.

Here are a few suggestions from the Mayo Clinic for enjoying more whole grains:

• Enjoy breakfasts that include high-fiber cereals, such as bran flakes, shredded wheat or oatmeal.

• Substitute whole-wheat toast or whole-grain bagels for plain bagels. Substitute low-fat bran muffins for pastries.

• Make sandwiches using whole-grain breads or rolls. Swap our white-flour tortillas with whole wheat versions.

• Replace white rice with kasha, brown rice, wild rice or bulgur.

• Feature wild rice or barley in soups, stews, casseroles and salads.

• Add whole grains, such as cooked brown rice or whole-grain breadcrumbs, to ground meat or poultry for extra body.

• Use rolled oats or crushed bran cereal in recipes instead of dry breadcrumbs.

Additionally, more and more products are using the Whole Grain Stamp introduced by the Whole Grains Council, a nonprofit consumer advocacy group working to increase consumption of whole grains for better health. Actually, there are two stamps, the 100% stamp, which denotes all the products grain ingredients are whole grains, and the Basic Stamp, which means that the product contains at least 8g (a half serving) or whole grain, but may also contain some refined grain.

Grains for Change

Aside from the healthful nature of grains, they can be a wonderful complement to any meal throughout the day. Expanding your use of different grains can help spruce up those same old recipes that you’ve been preparing and eating for ages. Whole grains add great texture and wonderful flavors – giving everyday meals a new look.

The switch isn’t too hard to make. It doesn’t’ take much to grab the brown rice instead of white rice at the store. Instead of fried potatoes with your burger, how about a nutty tasting bulgur salad with feta? For lunch, try barley and tomatoes.

All of a sudden, mealtime is given a whole new makeover.

Take the time to familiarize yourself with a variety of grains, including bulgur wheat, quinoa, rice, rye, oats, and barley, as well as lesser known grains such as spelt, millet, teff, buckwheat, amaranth, kamut, and flax. Here are some of our favorites, along with some recipes:

Spelt – also known as Farro in Italy and Dinkle in Germany, is one of the oldest cultivated grains. The grain is naturally high in fiber, and contains significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets.

Bulgur – this quick-cooking form of whole wheat comes in different sizes and textures for a variety of food applications. Bulgur wheat has a pleasant, nut-like flavor and is ready to eat with minimal cooking. Bulgur can be used in recipes that call for rice of cous cous. It is best known when used in an ingredient in pilaf, soups, stuffing and casseroles. Ideal for a vegetarian diet and is often found in meatless burgers.

Amaranth – this highly nutritious grain was a staple of pre-Columbian Aztecs. It is extremely versatile and can be cooked as a cereal, popped, ground into flour, added to stir fry, soups and stews as a thickening agent.

Quinoa – very high in protein, quinoa is light, tasty and easy to digest. Unlike most other grains, quinoa is not sticky, making it a great substitute for any grain in almost any recipe. Ideal in casseroles, soups, stews, stir-fry, or cold in salads.

Barley – This wholesome nutty grain with a chewy texture is very popular for use in soups, but is versatile for use in salads, stews, side dishes even pancakes and waffles.

Recipes to try:

DIY Granola Bars

Bulgur Salad with Feta and Pine Nuts

Polenta Pie

Quinoa with Spicy Pintos

Organic Vegetable Barley Soup

Quinoa Croquettes

The post Bring Meals to Life with the Goodness of Grains appeared first on Family Eats.

Summertime brings thoughts of camping, picnicking, beach-going, and vacations. And for us, it is time for S’mores. But the kids don’t want to wait for a family camping trip, they  want S’mores whenever they can get them.

Years ago, I had a pizelle maker. I LOVED making pizelles for the kids to snack on – and honestly, they loved it when I made them pizelles. One other benefit of this occasionally used piece of kitchen equipment was that I could transform the pizelles into a S’mores dessert. Two prepared pizelles would sandwich a scoop of vanilla ice cream, which I would then top with chocolate sauce. It was my at-home version of their favorite camping snack.

But alas, my waffle/pizelle maker bit the dust and when I bought a new waffle maker, and I didn’t have the ability to switch heating plates from waffle to pizelle. Consequently, the kids have been S’more-less for some time.

Last weekend, I finally pulled out The Blue Bottle Craft of Coffee, which includes a collection of inventive recipes from Caitlin Freeman, the Blue Bottle pastry chef. The recipes included are delicious when paired with coffee, but don’t let that dissuade you from enjoying them anytime you want.

The Brooklyn Bootleg S’mores immediately gained entry into my arsenal of DIY favorites. Albeit not as easy to make as the campfire versions — or it’s pizelle counterpart – they are deliciously addictive (especially since I used Oban Scotch in the marshmallows), and worthy of making several times this summer.

What I like about it, is that everything is homemade — graham crackers, marshmallows, and ganache. Instead of the ganache recipe in the book, I used a homemade chocolate sauce recipe from David Lebovitz that I had left-over from a recent birthday celebration:

1 cup water
1/2 cup sugar
1/2 cup light corn syrup, agave nectar, or glucose
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
2 ounces bittersweet or semisweet chocolate, finely chopped

In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.

**

The fact that I had never made marshmallows or graham crackers before, coupled with the swarm of kids that found their way into the kitchen asking to help make S’mores, I was a bit apprehensive about what I was embarking on. But I had already declared that I was making S’mores, so I couldn’t back down . . . the drool from my kids’ mouths was already dripping on the kitchen floor.

It was late in the day, so I thought I would only conquer the marshmallows and save the graham crackers for the following day. Addie washed her hands and pulled the stool over to help me make the marshmallows. It was like a little science experiment, as everyone wondered what Mom was going to use to make marshmallows.

But I had to concentrate and read the recipe, which was nearly 3 pages long, so I banished them all from the kitchen (except Addie), and took to reading the recipe.

I started with powdered gelatin, then heated a few ingredients on the stove, which were eventually added to the gelatin. I pulled out the stand mixer, and let Addie take charge of the mixing. Starting off on low, she was instructed to increase the speed to high and keep an eye out for when it began to turn glossy and create firm peaks. At that point is was ready to be spread into the pan to sit for 3 to 4 hours. She then indulged in licking the beater and the bowl.

In the morning, everyone wanted to see how the marshmallows turned out, but I wouldn’t let any taste . . . not yet. It was graham cracker making time. Another first for me, but this part of the recipe was a bit easier.

Each step along the way brought interest from the family. The time it took to make and assemble the Brooklyn Bootleg S’mores was much longer and more complicated than a traditional campfire S’more. But, I can speak for the entire family — they were well worth the effort.

Head on over to our recipe section where you can find the full recipe. And, if you like that, there are many more delicious recipes in The Blue Bottle Craft of Coffee including Olive Oil and Rosemary Shortbread, Affogato with Smoky Almond Ice Cream, and Ellsworth Kelly Fudge Pops. You can purchase the book here.

The post Bootleg S’mores: Loving It! appeared first on Family Eats.

Colombian cuisine will seem familiar to anyone who has tried Mexican or Latin American food before; however, Colombia has dishes that are unique to the country—as well as unique to the regions within the country. Coastal areas often feature a variety of seafood dishes that are prepared with coconut milk for a tropical flair. Inland, the meals tend to be focused more on meats and soups.

Breakfast and lunch are generally much larger than what is served in the United States, and dinner is a much lighter meal. Here are some local Colombian dishes that you should try while visiting the country.

Arepa

Arepas are made from a precooked corn flour called masarepa, and similar to a thick pancake. A common accompaniment to any meal, or simply an easy snack food, arepas can be made savory or sweet by varying the toppings or fillings. Slightly thinner than its Venezuelan counterparts, Colombian arepas are often split and filled with cheese, meat, and eggs, and look like a thick corn pita pocket.

Arepas can also be deep-fried, baked or grilled. Often called a “comida rápida” (fast-food), Colombian arepas are something you will find almost anywhere. If you are buying an arepa as a snack, try an unusual combination, as the plain versions are served as sides to most meals in eateries all over Colombia.

Ajiaco

Soups are important in Colombian cuisine, and ajiaco may be the most famous of all the varieties. A surprisingly filling soup that can stand alone as a meal, ajiaco is made with chicken, corn, potatoes (in some recipes, this requires three types: papa criolla, sabanera, and pastusa) and guasca, which is an essential ingredient that gives the soup its distinct taste.

The soup is usually served with rice, avocado, capers and cream, which you can use to customize your soup. Ajiaco is a rich and filling meal in and of itself, and you won’t be disappointed.

Bandeja Paisa

An enormous platter of food, this hearty meal is not for the faint-hearted, and is a must-try for travelers as it is considered by some as the national dish of Colombia. Roughly translated as “Countrymen Tray,” this common lunch plate originated from the Northwest region, and consists of piles of meat, beans and rice.

While each vendor or restaurant version may vary, the dish usually consists of grilled steak, fried pork rind, chorizo, and chicharron, which is served on a bed of rice and red beans. This pile of food is then topped with a fried egg and served with sliced avocado, plantano or banana chips, and the ubiquitous arepa. Plan on a siesta after this meal!

Lechona

Not for the squeamish, eateries often show that they serve lechona by displaying a pig’s head in a glass case. Hailing from the area southwest of Bogota, lechona is a time-intensive, rich, and delicious dish that travelers should make a point of trying at least once.

A whole roast pig is stuffed with yellow rice, peas, onion, garlic, and a combination of spices, and then baked for ten hours in a clay or brick oven. This dish is also served with the ever-present arepa. Once reserved for special events, the dish is now served in specialty restaurants throughout Colombia.

Chocolate Santafereño

An unusual combination of hot chocolate and queso blanco cheese, this delicious drink is perfect for cold winter days in Colombia. The hot chocolate, which is unsweetened, is served with a side of cheese and buttered bread; you put the cheese in the chocolate and wait for it to melt before drinking. Rich and hearty, this chocolate is unique and something to be experienced while in Colombia.

One of the best ways to learn about and explore other cultures while traveling is eating the local food. So, once you plan your trip to Columbia, make sure to try the above dishes that are indigenous to the country to enrich your travel experience.

Marcela De Vivo is a freelance writer in Southern California who writes on everything from marketing to travel. Working with travel company GuestDoor.com, she has been to Colombia several times and would encourage anyone else to go and experience the local cuisine! 

The post Favorite Local Eats From Colombia: A Guest Post appeared first on Family Eats.

For most of my elementary school years, my mom packed the same sandwich in my school lunch continuously – goose liver on white bread. We laugh about this fact often, and to this day, the thought of goose liver brings shivers down my spine – that is, unless I’m in France enjoying the real thing!

I eventually gained my voice as a child, and protested, asking for something else. Along came the era of hard salami on rye, which proved to be a bit more palatable to me. I brown-bagged it all the way through high school; one of the very few who actually did. It was kind of the nerdy thing to do, and I felt a bit alone, as I had to sit at the lunch table, saving places for all my friends who were walking through the lunch line.

When I grew up and began to work in an office, the habit of bringing my lunch continued, and so did the loneliness. My lunch was often consumed at my desk, while the rest of the office took off for a local restaurant. On occasion I would join them, with my brown bag in hand. I would sit with my brown bag lunch, saving a table at Subway, while they all walked through the ‘lunch line.’ (Flashback).

Now that all my children are  in school, all those brown bag memories come flooding back to me. I get constant requests to allow them to purchase the ‘hot’ lunch at school. Those pleas are interspersed with requests for foods that appear in his friends’ lunches – juice boxes, fruit roll-up, and the like. My response is varied, according to the situation, but it generally is related to a mantra that I like to follow:

“If I won’t eat it myself, then I’m not going to give it to my children.”

Now, that doesn’t include the foods I’m not very fond of, such a fish. What I’m talking about is the portable, convenient, highly processed snack-sized foods. I’ve tasted fruit roll-ups, and highly processed ‘bars’ marketed under the guise of ‘granola.’ I’ve seen the ingredient list of Lunchables, and  — nothing appeals to me.

What appears in their brown bags (although not really a brown bag), are the foods we eat at home: leftover sausage and dumplings, a sopressata and mustard sandwich, chicken cubes or lentil soup. These offerings are complemented by cut cucumbers, carrots or pickles. I’ll include a snack – crackers and peanut butter (yes, we can send peanut butter with our kids to school), almonds and dates, homemade muffins, a pizzelle, or some other baked goods from home. Top that off with some fruit, and I’m confident they have their share of brain food, energy to keep them going throughout the day. When they return from school, the lunch bag is empty (for the most part).

I’m not saying that all kids who brown-bag their lunches are served up convenient foods that are highly processed and prepackaged, but a good portion of it is. Which leads me to wonder why kid’s lunches are filled with these processed, convenience foods, when adults seem to be packing more interesting and healthy foods in their own brown bags?

There is no doubt that we have come a long way from PB&J – or should I say, goose liver? Hummus and Veggie Wraps (see below), fresh pasta with carrots . . .

A quick Google search will net you hundreds of great lunch food ideas – for your children and yourself – spend some time gathering a list of lunch foods to be used throughout the month.

In addition to the choice of foods, there are a few important things to remember to ensure that lunch gets eaten and not thrown in the garbage. A recent email I received from Bright Horizons, one of the after-school childcare programs here in Mill Valley, gave me more reason to think about my brown bag choices. It reads, “In schools, ‘Children may have as little as 20 minutes to make it to the cafeteria, find their seats, eat, and clean up after themselves, so ease is the name of the game,’ says Hillary Wright, MEd, RD, of Harvard Vanguard Medical Associates.” Hearing that statement, I thought back to something that Grayson recently told me. “I don’t want yogurt as a snack, because it takes too long to eat and the recess is very short.” So, that’s why the half-eaten yogurt ends up all over the lunch bag. Note to myself: When packing yogurt, make sure it isn’t for his mid-morning snack.

The article continues, explaining that the best way to encourage children to eat healthy is to make them part of the shopping and choosing experience. I couldn’t agree more. I find that the more I ask my kids what they would like in his lunch (of course I give him guidance as to what is available), they come home with an empty lunch box. I chuckle to myself, remembering back to my own goose-liver experiences. (Mom never asked)

I like to plan lunch right after dinner, and ask what they  might like – leftovers, egg salad sandwich, or whatever.

When I plan for the week’s meals, I also plan for lunch and snacks. I make muffins, spice bread, or even pizelles – something I can put in the freezer and pull out during the week – or the next  – as an option for a snack. I plan cut vegetables and a dipping sauce, which fruit to offer. I pack what I can the night before and save things like fruit or an egg salad sandwich for the morning (so it doesn’t get mushy).

All of this talk about planning, brings me to my next ‘feeding’ dilemma: What to do on the weekends when we’re out and about. Every weekend, as the family heads off to our next adventure, I’m thinking about where we are going, how long we will be gone, and how much food and drink to bring along. My desire to have a quiet, relaxing ride in the car, without having to quell the rising tide of hunger from four kids sitting behind me, has led me plan ahead. Sure, a quick jaunt through the drive-thru or grabbing chips at the convenience store will satiate our hunger, but that isn’t doing much for our health, our pocketbooks, or the Earth (in the form of trash).

Whether it is a short run to the park or a trip on the plane, bringing food (and drink) along wherever we go is commonplace.

The following is just one of our lunchtime favorites. Hope you enjoy.

Hummus and Veggie Wraps

• 2 tbsp olive oil; reserve half
• 3 small cloves garlic, chopped
• ½ small yellow onion, chopped
• 1 15-ounce can garbanzo beans, drained and liquid reserved
• ¼ cup sesame tahini
• Juice of 2 lemons
• ¼ tsp hot paprika
• ¼ tsp cumin
• 1/8 tsp cayenne pepper
• salt, to taste
• 2-3 carrots
• 1 seedless cucumber, cut into julienne strips
• 1 small bunch spinach leaves, washed and dried
• 4 10-inch whole-wheat tortillas

1.  Heat 1 tbsp olive oil in a small pan. Sauté garlic and onion until translucent.

2.  Transfer to a food processor bowl and add remaining 1 tbsp olive oil, garbanzo beans, tahini, lemon juice, and spices. Puree. Add reserved garbanzo bean liquid to achieve desired consistency.

3.  Spread each tortilla evenly with hummus, and top with carrot, cucumber, and spinach leaves. Roll up tortillas tightly, leaving ends open. Halve diagonally with a serrated knife and wrap with wax paper.

Serves: 4

Nutrition per serving: 511 calories, 34% fat calories, 20g fat, 3 g sat fat, 0mg cholesterol, 69g carbs, 18g protein

Source: Delicious Living July 2002

The post The Brown Bag Dilemma Or, Goose Liver Memories appeared first on Family Eats.