Who doesn’t like a tropical, melt-in-your-mouth treat that is good for you?  It is a pureed coconut butter, but since it is so delicious, they named it Coconut Manna. Available from Nutiva, Coconut Manna is made from pure, dried coconut flesh and can be enjoyed directly out of the jar, or used in smoothies, sauces, dressings, desserts and in baked goods.

Coconut Manna is quite versatile and be a replacement for milk, cream, yogurt, butter or vegetable oils.  It’s delicious on top of, or mixed into, rice, oatmeal, cereals, and smoothies.  Some folks love it spread on toast or crackers, while others use it as a body cream!

Because it is organic, and contains no trans-fats or cholesterol, is non-GMO, and more importantly — delicious — we have been experimenting with it in a variety of manners. We love it melted into our oatmeal; blended into a banana smoothie; spread on toasted English muffins; and mixed into our pancake batter. Just last night, we tried this tasty side dish, found on the Nutiva website.

Coconut Rice Pilaf with Cranberries

Prepare yourself for a visual and delicious treat: coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Choose from a variety of organic long grain brown rices: jasmine, basmati rice, or Mekong Flower Rice, which cooks in 30 minutes.

• 1 tbsp Nutiva Organic Extra Virgin Coconut Oil
• 3 tbsp ginger (grated)
• 1 cup Brown Jasmine Rice (uncooked; can be substituted with Brown Mekong Flower Rice)
• 3 tbsp Almonds (Optional: presoak overnight, drain, and rinse)
• 1 pinch Sea Salt
• 1/2 cup Nutiva Organic Coconut Manna
• 1/2 cup Cranberries (whole; fresh or frozen)
• 1/3 cup Dried Cranberries
• 3 cups Water

Boil the water (a kettle would be ideal, as it will be added to the skillet).

While the water boils, melt the coconut oil in a 9 inch heavy skillet over medium heat.

Add the ginger and sauté for 1 minute to flavor the oil.

Add rice, almonds, and salt and sauté for 2-4 minutes to infuse the rice with the ginger coconut oil.

Add the Coconut Manna, cranberries, and dried cranberries. Lower the heat and slowly pour in the water.

Cover and simmer for 30-40 minutes until all the water is absorbed.

Yield: 4-6 servings (4-6 Servings)

Source: Nutiva recipe collection, provided by Leslie Cerier, the Organic Gourmet.

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Most days, around 4 p.m., if I’m not heading out in the car for the remainder of the day, I pop open a bottle of wine and pour myself a glass. I have to admit that it is usually a mad rush to get the bottle uncorked, the glass poured, and then raised up to my lips. I’m in need of something to ease the rush of trying to get dinner ready, while the kids are fighting, doing their homework or causing some sort of mayhem, that I rarely take the time to slow down and to enjoy the ritual of my wine. Most times there is nary a minute that transpires between the opening of the bottle and my consuming it.

I know, that’s not the way it’s supposed to be done.  As any wine lover will tell you, most wines can benefit from a little breathing time  (much as I could). But, most days, I don’t have the time to decant my wine, and frankly, I just don’t want to deal with the apparatus – my hands are already multi-tasking.

Although, now that I’ve tried the Aermate Wine & Spirits Aerator, I am taking a moment to breathe – and to let my wine breathe as well. This handy little tool is an easy way to aerate wine in just seconds — allowing me to keep up with the frantic pace I find myself in, while also allowing me to enjoy the full flavor potential of the wine I’m drinking.

Aerating, or decanting wine, is a way to expand the surface of the wine, allowing air to come in contact with more of the wine, so that the latent flavor inside can be unlocked. The result of this process softens the tannins found in the wine, producing a smoother finish (it kind of smooths the rough edges out – much like a little ‘breather’ does for me when things get hectic).

What makes the Aermate so handy in my kitchen (and my life) is that there is no need for decanters and the extra pouring required, because I can aerate the wine in the bottle, or directly in a glass. With a gentle squeeze of the bulb, the Microbubble Tip atomizes air, gently diffusing oxygen into the beverage. The pumping action moves the liquid around, and in just a few seconds, the Aermate unlocks the latent flavors inside. Offering a subtle, yet distinct difference of flavor, that I would not otherwise have enjoyed.

Not only does the Aermate prove to be handy in my mad moments during meal prep, but in the off chance we don’t finish a bottle, we vacuum seal it. The next day when we open that bottle, we aerate it again, and it is just as tasty as the night before.

And, for those times when we entertain, I keep the Aermate handy, as it is a tradition to open several different bottles to appease the different wine desires of our guests – white or red. What makes this tool even more versatile is that it can be used on liquor or spirits. It softens the harsh astringency of some spirits, mellows out and smooth the flavor of vodka, and add nuances of flavor of your favorite scotch whiskey that are not apparent when poured directly from the bottle.

With that in mind, I’m looking forward to my Dad’s next visit.  We have a standing tradition to have a bottle of Bushmills Irish Whiskey on hand – this time, we’ll smooth things out a bit more with the Aermate. I’m sure he will appreciate the difference.

The Aermate Wine & Spirits Aerator is available for sale in a variety of fine retailers. Visit the company website for more information.

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I have a DIY list – one that includes all those things I’d like to find the time to make myself, rather than purchase. My list includes everything from  knit sweaters and scrapbooks of my kids’ baby days, to natural home cleansers and   shampoos.

When it comes to DIY in my kitchen, we’ve been pretty good at checking things off the list. We make bread, have dabbled in making homemade Oreo cookies, pop tarts, and marshmallows, and gobbled up the granola while it’s still warm.

I’ve seen many foods come and go off the DIY list, while one  – making yogurt – continued to remain on that list. Then recently, I was given the opportunity to try out the Cuisinart Electronic Yogurt Maker (CYM-100), and am happy to say that yogurt has transitioned from my To Do DIY list, to my official Completed DIY list.

We are a yogurt loving family. Our favorites include Whole Foods’ 365 brand (our fave is vanilla), Wallaby Organic Yogurt (oh, the raspberry) or Straus Family Creamery (organic maple!!!). When we want to indulge in something a bit creamier, we chose FAGE (classic honey!). We never opt for Yoplait or Dannon, as they aren’t on the shelves where we shop, and even if they were, I’d be wary of the ingredients found within. Lots of ingredients that include things like modified corn starch, high fructose corn syrup, natural flavor, and  . . . . sugar — lots of it.

The average yogurt can contain between 10-12 grams of sugar per serving. And, when you take into account that every four grams of sugar added to a food equates to 1 tsp of sugar, things can really add up.

That’s why I am enjoying making  my own yogurt. Three simple ingredients (to make the plain variety), which includes whole milk, dry milk, and yogurt culture. Once the plain yogurt is made, I take to adding a bit of flavor. Our first choice was the sweet and tangy taste of blueberries – sweetened with a bit of honey, vanilla and orange zest. How simple is that?

The Cuisinart (CYM-100) Yogurt Maker couldn’t be any more simple to use. Add the ingredients, choose the fermentation time, and wait . . . because if you are looking for yogurt this afternoon, you’ll have to wait, as it will take a good day to make the yogurt from start to finish.

That’s because making yogurt is a science, and most of that science happens within the machine — which is why you won’t need a degree in food science to figure it all out. You will, however, need to become  become acquainted with the culture you will use, as that will affect the final results.

It is also helpful to come to terms with the fact that you will probably fail at one time or another. Our first batch just didn’t ferment properly, leaving me with a liquidy mess after 12 hours in the fermenting stage. But, I think I attributed it to not waiting until the milk had cooled to the proper temperature, a mistake I remedied with my second batch, which was successful.

When our first batch was completed, the kids gobbled it up in school lunches, as an afternoon snack, and in homemade granola for breakfast. We soon followed up with strawberry, and took requests for our next. (the kids suggested honey, orange, or pomegranate).

Wondering what to do with all the yogurt you’ll be making?

Plain yogurt is the perfect ingredient for  making a variety of foods. Here are a few recipes to remind you that yogurt is a versatile ingredient in a lot of recipes.

Yogurt Citrus Tart

Irish Soda Bread

Tzatziki

 Yogurt Marinated Chicken Thighs

Quinoa Croquettes with Cilantro Yogurt Sauce

The post Test Kitchen: Homemade Yogurt appeared first on Family Eats.

The past few weeks, we have had the chance to try out a few products that have made us smile. Here is a recap of what we tasted from Old World Gourmet, and how well we liked them.

When the boy were out of the house, us girls got sneaky. We opened the cupboard, and reached behind a few items to grab something hidden. It was the OWG Cake That! A cake in a cup.  I added a bit of milk and put it in the oven. The girls were curious, and had no idea that what I had in store for them was a the Cinnamon Caramel Cake. In about 90 seconds I pulled the cup from the microwave and they immediately tried to guess what I had for them. They smelled the cinnamon and were definitely excited. “Grab a spoon,” I said to them as I opened the top. They looked in and screamed, “Cake!!”

Because the personal size is enough to share, that’s exactly what we did. We each took turns digging our spoons into the soft, moist, and warm goodness inside. It didn’t last long, which is why we would like to point out that the personal size is too small for three girls and a Mom! For our next Cake That! Adventure, we’ll be sure to each have one – and perhaps try the Chocolate Cake flavor.

Next up was the flagship of this women-owned and operated company, Vinolicious – a frozen wine mix. I was skeptical. When it comes to wine, I’m a traditionalist, and enjoy my wine straight from the bottle (or, rather poured into a glass first!). I do, on occasion, make sangria, but that’s as far as I go. So, when I received the frozen wine mix, I was a bit reluctant to give it a try. Did I want to gamble on using that bottle of wine to make something I just might not like? I took the gamble, and I’m glad that I did.

These mixes are a delicious new way to enjoy wine in a refreshing and fun way. But, here’s the secret: the Vino-licious mixes are easy to use and transform a bottle of red or white wine into a delicious frozen concoction. Perfect for parties, brunch, or as a game-day refreshment, the Vinolicious mixes are easy to use and delicious – you just can’t go wrong.

Make it in a pitcher, or zip lock baggie and freeze for 3 to 4 hours. Or, if you’re guests are ready to go, mix with ice and use a blender, and in a matter of minutes, you’ll all be enjoying a frozen wine beverage.

A refreshing change to a party’s traditional bar offerings, the Vinolicious line comes in a variety of options from Margarita and Lemoncillo to Sangria, Bellini, and the number one selling Vinolicious Wine Ice.

If we had to pick a favorite, it’s Blueberry Pomegranate, no, maybe it’s Sangria, or perhaps . . .

To accompany the wine mixes, we tried the Cracker Smack Original Seasoning Mix, a slightly spicy, savory coating that  transformed our saltine crackers into a whole new cracker.  We placed the Cracker Smack mix in the bag (provided_, and added canola oil and saltines. Toss and leave overnight for best flavor. We enjoyed them with our chili, our beef stew, and as an afternoon snack. The slightly spicy flavor of the crackers added a whole new dimension to the plain saltine crackers.

Be sure to head on over to OWG website and check out all the great products – from wine and cocktail mixes, to gourmet snacks, Bitch bags, and a Party in a Pitcher.

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I’m a fan of potatoes. I love them fried, mashed, and broiled. You can top them with butter, toss them with spices, and mix them in with my casseroles — I’ll eat ’em.

But, despite my love for potatoes, when you get right down to it, we don’t have potatoes too often. Instead we have rice, pasta, quinoa and other grains. And, when we do have potatoes, I opt for red-skinned potatoes, creamers, or fingerling for creating something other than a traditional baked potato. (I know, the Hasselback isn’t a traditional baked potato, but it is a variation on one).

When I was a kid, the russet was a staple in our house. We had baked potatoes at least once a week. On occasion, my grandmother would make twice baked potatoes (YUM!!), and from time to time, is was the hasselback. We never called them hasselbacks – maybe we referred to them as baked and sliced potatoes (Heck, I don’t remember). But, it doesn’t matter what they were called, it was how they tasted is what’s important.

Crispy on outside, tender on the inside, hasselback potatoes are a cross between roasted and baked potatoes. What seemed like such an exotic (or out of the ordinary) preparation, was, simply put, an easy way to cook.

All that is required is a bit of  butter or olive oil, or add seasoning – paprika, garlic, or any favorite herb combination – put in the oven and let them back up until perfectly done.

Despite my enjoyment of the hasselback, I haven’t made them in ages. I’m not sure if I just never thought about it, or if I was simply lazy, and didn’t want to deal with them.

But then, in the mail one day, I received a little gadgt that would help make hasselbacks so easy: The Scanwood Hasselback.

Generally, I don’t like to clutter up my small kitchen with single-use tools and appliances that I will only use on occasion. But, this one small gadget may require me to make an exception.

I gave it a test drive, and was pretty impressed with how this simple design made it foolproof to create the slits in the potato. My kids even got into the act. (Although, I would recommend that you make your own judgements on whether your kids are responsible enough to wield a knife).

The simple design features a thin wooden block with a generously sized indentation to hold the potato. By placing the potato in, and slicing crossways through the potato, the knife stops naturally  at the right position – to ensure you never cut totally through the potato.

In just a few seconds, they’re ready for the oven. And soon, they’re ready to eat!

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Years ago while attending a food trade show in Parma, Italy, a colleague and I went in search to find the best gelato in the city. Italy is known for its gelato, with these small shops speckled throughout each city, town and village, all deliciously rich and creamy but we knew that there had to be a local favorite. And we were determined to find it.

As we strolled through the streets of Parma, we took to tasting the gelato in nearly every gelateria we happened upon. From gianduja and pistachio to zabaione and limone, we were satisfied and happy – who wouldn’t be with a belly full of gelato. Then, we turned the corner towards the Parma Duomo to take in a little sightseeing at the Romanesque cathedral. As we stood in front of the Duomo of Parma, we couldn’t take our eyes off the beautiful architecture of the cathedral, and its enchanting bell tower. Until, we spotted what we had come for. Just to the right of the Duomo, at the edge of a street was a small gelateria with a line out the door.

We had found what we had been looking for. With the town filled with places to buy gelato, this one was the business. We jammed our bodies into the crowd and threw our arm up to get the attention of the gelato-tender.

After a first paying for our gelato, were spotted by the girl behind the counter (how could we not be? We were the two older American’s among all the Italian kids). Happy my colleague could fluently speak Italian, he ordered us cones with two flavors each and we were soon on our way.

Every time I have gelato, I remember that search. I remember how refreshing it was, and how with each gelato I enjoy, it returns me to that plaza in Parma.

I buy it, but have never made it. Until recently. My friends at DeLonghi sent over the gelato maker for me to test. We make ice cream frequently, occasionally sorbet, but never gelato. I was anxious to give it a try (and, so were the kids).

I grabbed some sweet cherries at the farmer’s market and headed on home to crank up the machine. I truly was surprised at how easy it was to make.

Just a few key ingredients –cherries, milk, cream, sugar and vanilla – and I was on my way to creating an unforgettable treat for the family. A quick reading ot he instructions, and I had the machine going in no time. The directions were easy to follow and there wasn’t much of a set-up time to get me going.

Albeit a bit soft once finished, I found that we could enjoy the gelato immediately – if we were to eat it immediately. But, I wanted to savor the flavor a bit – so I placed the prepared gelato in the freezer for a short while to harden it up.

During that time, I re-read the instruction booklet and realized that if I wanted it to prepare the gelato faster, I could cool the cylinder before adding the ingredients. So, for the next batch – chocolate – I gave that a try.

Soon after, we made coffee gelato, followed by another chocolate per the kids request, and then the kids got into the act. Nicole spotted fresh blueberries on the counter and pleaded with me, “Can I please help you make blueberry gelato!!!”

Before we knew it, we were taste testing flavorful and fresh gelato – and she was thinking of the next flavor she was to conquer.

I love the ease of which to prepare the gelato, the engagement of the children, and the fact that I can enjoy Italian ice cream with the ingredients I want to put into it. And, forget about the ‘I don’t have time” From start to finish its about 45 minutes, but active time is, at the most, 15 minutes.

Once I got into the mode,  I could have the machine up and running in not time at all.

The  DeLonghi Automatic Gelato Maker GM600 is extremely simple to use. There are not a lot of pieces to worry about, and the dial is straightforward and intuitive to use. The footprint of the unit is no bigger than my stand mixer, and it is just as heavy (but that’s because of the compressor).

It has a 1.2 liter capacity cylinder, which makes enough for 6-8 portions – but that’s what the recipe book says . . . our portions are obviously bigger than the Italians. The capacity gives us a nice sized dessert for six – but, clearly no room for seconds. However, what is good about the DeLonghi gelato maker is that the compressor immediately brings ingredients to temperatures below freezing. It also allows me to make multiple batches of gelato simultaneously without having to refreeze the container.

That makes it helpful for parties, when my kids want different flavors, and for stocking up the freezer with delicious homemade gelato (Something I am in the process of doing, as this was machine was loaned to me, so that I could give it a test drive.). Oh, for the next week or so, I’ll be kept happy with gelato. After the freezer is empty, I think I’ll have to

The DeLonghi Gelato Maker retails for a suggested price of $299.95. You can learn more about it at the company website, or purchase it here.

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Legend has it that a king created the recipe as a healing beverage. Since that time, authentic chai was consumed to naturally to heal the body, and was used in the healing tradition of ayurveda alternative medicine. No need to cite any health studies, as we all know tea offers antioxidants, and all the spices used in chai have a healthy value. For example, ginger helps with digestion; cinnamon increases circulation; and cardamom is known to benefit the lungs and heart.

Recipes vary, as they are often passed down through generations, offering layers of flavors that starts with a black tea base, then brings in spices (cardamom, cinnamon, ginger, star anise, peppercorns and cloves), sweeteners (such as, sugar, honey, brown sugar, coconut) and a mix of water or milk. Traditionally served warm, but chilled is also delightful.

My re-entry into drinking chai came when I received some samples from Tipu’s Chai. The company name – and the recipe – came from the company’s founded, Bipin Patel (that’s him to the right), who opened a vegetarian Indian restaurant in Montana called Tipu’s Tiger (named after Tipu Sultan) in 1998, using mostly family recipes, one of which was his grandmother’s chai recipe. As he tells it, “We used to make between 10-15 gallons of chai every day. Before long, local cafes and restaurants wanted to serve it to their patrons, so we developed various chai products to serve their needs. Tipu’s Chai was born! A few years ago, I sold the restaurant to focus on the chai business.”

Back home here at Family Eats, the kids were intrigued. Usually they comment (while rolling their eyes), “Oh, Mom just got some more coffee sent to her.” But this time, it was the smell that drew them in. Keely, who smells everything, was the first to notice. “Mom, that smells good, can I have some?”

Now, my weekend moments with my late morning beverage – which is now chai – are no longer spent alone. I am joined by at least one of my children.

Tipu’s Chai offers a collection of chai offerings including Slow Brew, concentrate, and  Tipu’s Chai Now, which is what we enjoyed. Here is a bit more about the Tipu’s Chai Now line:

All You Need is Water is a quick-brew chai tea latte made with black tea, organic spices, organic non-GMO soy milk powder, organic evaporated cane juice and ginger. This product is also vegan, dairy-free, gluten-free, certified kosher and includes four grams of protein per serving. Chai fans simply add hot (or cold) water for a chai tea latte on the go.

Sweet & Spicy is sweetened and spiced just right and simply needs boiling water and your choice of milk, almondmilk, soy or another milk substitute for a creamy cup of chai. The Sweet & Spicy sweetened chai tea blend is made with high-quality black tea, organic spices, organic evaporated cane juice and ginger for a healthy dose of authentic chai.

The Simple Life uses soluble microground Black Chai tea without sweeteners or milk products. It is pure black tea, organic spices and ginger.

To learn more about the company, and to purchase Tipu’s Chai Now, visit the company website.

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I was a bit tentative, but I dove right in. It was late afternoon, and I needed a bit of something to hold me over until dinner, so I grabbed a bit of broccoli and cilantro and drank it up.

Yes, you heard me right. I was drinking some broccoli and cilantro.

As always, when I’m taste-testing something, the kids make their way into the kitchen to see what’s up.

“Go ahead, smell it, and tell me what you smell, “ I said to one.

“Vegetables,” was the reply. “That’s right, it’s Broccoli and cilantro.”

A few minutes later, my little non-vegetable eater arrived, and I said to go ahead and have some.

She suspected something was up but gave it a try anyway. No go – she shook her head and said, “No, I don’t like vegetables.”

She may not have liked it, but she did get it right – it was one of the new one of the new Savory Tea blends from the company that has pioneered Rooibos, Honeybush, Flowering tea, and the first full line of organic pu-erh teas in the U.S. market, Numi Organic Tea. The new veggie-spice-tea blends are an adventure in taste. We agree. It’s not quite a soup, but more than a tea.

The new savory sensations are a perfect low-calorie snack alternative, a delicious complement to a light lunch, a comforting cup for a cold or flu, and a great addition when cooking rice or noodles – something I’m looking forward to trying.

All of the blends are 100% organic, and made with premium full-leaf tea with real fruit, vegetables, herbs and spices. Choose from six flavors or go for the combination box – each box contains 12 bags. Flavors include Tea Mint, Carrot Curry, Fennel Spice, Spinach Chive, Beet Cabbage, and Broccoli Cilantro.

They box of 12 bags retails for $7.99 and will be available February 15th at NumiTea.com, and March 15th at selected Whole Foods stores.

The post A Garden in My Cup appeared first on Family Eats.

I’m looking for a super food – you know the one that gets me going during my frantic get-the-kids-to-school-hour in the morning; The one that fills my kids’ bellies with goodness as an afternoon snack; The one that I can be assured they like it, and I’m happy they’re eating something good for them.

Oh, yes, I strive to whip up a great tasting smoothie, filled with energy to get all of us started for the day. But I seem to be coming up short on that item on my To Do list. Heck, sometimes I can’t even get myself fed in the morning– often returning home from school drop-off to find my place still set, and untouched, at the breakfast table.

Then there is the after-school moment of mayhem. The minute they see me, they ask, “What’s for snack, Mom?” Lately, I’ve been running behind, and grab my usual – fruit and some crackers. They’re fed up with my offerings, and want something different. They want something tasty. They want something sweet. They want a treat. What they don’t know, is that they need something healthy and filling. And, they need energy.

That’s why I’m pretty happy with one of my latest finds, Chia\Vie. I know, when you hear the word chia your mind wanders to the Chia Pet – that handmade decorative planter that has been a holiday gift-giving favorite for years! But Chia has been around for quite some time. In fact, there is evidence that chia seeds were first used as a food as early as 3500 B.C., and served as a cash crop in central Mexico between 1500 and 900 B.C. Chia seeds were eaten as a grain alone or mixed with other seed crops, consumed as a beverage when dissolved in water, and included in medicines.

Packed with nutrients, chia has:

8 time more omega-3s than salmon

25% more dietary fiber than flax seed

30% more antioxidants than blueberries

15 time more magnesium than broccoli

5 times more calcium than whole milk

3X more iron than spinach

50% more Folate content than asparagus

Chia\Vie is the only ground chia seed beverage. This fruit blend smoothie comes in three delicious flavors Banapple-Berry, Mango-J, Acerola-Pina, and is great for on-the-go energy and nutrients. It is great on so many levels – serving as an afternoon snack or post-sports pick-me up for us all. It even fills in for my lack of breakfast on those crazy mornings. Chia\Vie gets me through the morning madness, satisfies the kids’ hunger after school and post-sports, and gives me the confidence of knowing they are getting nutritional benefits.

To learn more about Chia\Vie and the benefits of chia, visit the Chia\Vie website.

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