SuperFoods for Babies and Children

If you have a kid, you gotta feed them. It can be stressful when you begin introducing solid food into your babies diet, worrying that you're choosing the right foods at the right time.

A great resource for starting out, or adding more variety to your child's diet is SuperFoods for Babies and Children, by Annabel Karmel.

SuperFoods covers nutrition from 6 months to 3+ years. And what is great about this book, among other things, is it holds the belief (as I do) that children shouldn't be fed separate meals from their parents, that everyone can and should eat the same things. Things like more fruits and vegetables and less foods that come out of cans. Annabel discusses Superfoods, foods by color categories (Red, Green, White, etc), and the ingredients of a proper diet. But this book isn't boring or preachy. The information is well laid out and informative.

So far we've made 4 dishes from the book, out of the 1-2 Years chapter:

Easy Salmon Croquettes (pg 106)

This one was for Scott and Paxton as I don't like salmon. It uses a can of salmon and was incredibly easy to make (4 ingredients) and they both loved it. Scott said it would really only be as good as your salmon is, so use as good a quality as you can afford.

Oven Fried Root Vegetables (pg 107)

My favorite of the 4. Roasted potatos, yams and carrots with a dip of cream cheese and ketchup and green onions. I must admit I didn't think the dip would be very good but it was. A good way to sneak in some extra calcium.

Meatballs with Sweet and Sour Sauce (pg 102)

Meatballs made with ground beef, onion and apple in a sauce with tomatos, bell peppers and a bit of sugar. A little finicky to make, but delicious.

Cheese and Zucchini Sausages (pg 100)

Meatless sausages made with cheese and zucchini and bread. You definitely want to make these ahead and chill them in the fridge so they hold together during cooking. Paxton really liked these alot, all 3 of us did.

My one quibble with this book has to do with the last 2 recipes above; both used bread or bread crumbs, and both recipes called for white bread or bread crumbs. I found this a little surprising in a book about eating well and teaching children good nutritional habits. I used whole wheat bread and crumbs in both recipes. I don't know. Why wouldn't you?

I would wholeheartedly recommend this book to anyone with a small child. We all gotta eat and it might as well be good, fun healthy food, right?

Thanks, Simon and Schuster!

Grocery Shop, July 10

Bought at DeMille's Farm Market in Salmon Arm.

Corn, kale, leaf lettuce, 2 kinds of apples, blueberries, cherries, carrots, potatos.  Missing: loaf of cheese bread.

The San Francisco Street Food Festival 2011

There are so many reasons to go to the San Francisco Street Food Festival it's hard to know where to start. First and foremost, for just a few dollars (nothing is over $8) you can eat things you love like chicken wings, cheeseburgers and ice cream to things you may not have tried before like chicken mole croissants or wax moth larvae tacos(!) The festival takes place in the Mission district along Folsom Street between 22nd and 26th. It begins at 11 am and goes until 7 pm. It's also a fundraiser for the presenter, La Cocina.

La Cocina is a non-profit incubator that has helped many successful local food businesses get up and running and the festival showcases many of the entrepreneurs in their program. Some of their graduates include Clairesquares maker of the highly addictive milk chocolate crunchy oat flapjacks, Azalina's luscious Malaysian food an Off The Grid stalwart (and featured in Bon Appetit not long ago), and Kika's Treats. Cristina aka Kika is currently offering a gooey Brazilian cheese (gluten free) bread you must try. Other clients include Donna of Love & Hummus. Her organic hummus is silky smooth and comes in unique flavors including my favorite, roasted lemon and thyme. More favorites? Anda Piroshki and El Huarache Loco who makes the antojitos or Mexican snacks that Alemany farmer's market shoppers adore (count me among their fans).

You will also find some famous local and not-so-local restaurants at the festival too. Been dying to try the food at Flour + Water, Commonwealth, Wise Sons Deli? They will all be there. Last year I fell hard for the chicken wings from Nombe, the succulent cheeseburger from 4505 Meats and the matcha gobs from Gobba Gobba Hey. I have no idea what will win me over this year but I can tell you I am planning on trying the banh mi taco from the Peached Tortilla from Austin TX, La Victoria Bakery pan dulce (you may have read that Luis Villavelaquez has revamped the recipes), Beijing's lamb skewers and the sweet potato pie waffle with bourbon caramel sauce from Pinx. Plan ahead by perusing the full list of vendors.

Last but not least, the festival could just as easily be called the International Street Food Festival. There will be food from all over the world with vendors who are originally from places like Japan, Russia, Malaysia, Mexico and Africa. If you still need encouragement, check out the slide show to see just a few of the smiling faces and to get a preview of the ridiculously delicious food. See you there?

Get the flash player here: http://www.adobe.com/flashplayer

More previews?

SFoodie
SFBG
Eater SF
Bay Area Bites (for vegetarian only picks)

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Momofuku's Ginger Scallion Noodles

Momofuku - pretty excellent book. Pretty excellent noodles.

Ginger Scallion Noodles.

Recipe here.

Make the pickles and cauliflower too. Fo sho.

OATS KAARA PANIYARAM USING IDLY/DOSA BATTER

                                       

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idly/dosa batter. The taste was awesome. It was like the usual one we make with idly batter.We loved it. Try this and let me know.I've also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup Idly / dosa batter – 1/4 cup Salt & water – As needed To temper Olive oil/ Cooking oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/2 tsp Channa dal – 1/2 tsp Big onion – 1 no (chopped finely) Green chilly – 1 no (-do-) Ginger – 1 small piece Curry leaves – a few SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD:

• Dry roast oats for few minutes and grind to make a fine powder.
• Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
• Temper all the items given above and mix in the batter.
• Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
• Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE:

1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
2. I dont like the smell of oats to be dominant here . So i've added equal quantity of oats and idly batter. U can lesser the amount of idly batter and try.
3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK OATS – 1 cup Urad dal – 1/2 cup Salt & water – as needed To temper : The same ingredients as mentioned above. METHOD Soak the urad dal for 30 mins and grind with oats in a mixie . Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

.

                                                                

KITCHEN CLINIC

OATS Breakfast is the most important meal of the day as it can affect mood and energy level for the entire day. And the best way to start your day is Oatmeal. Oatmeal has long ranked among the best foods for fighting cholesterol. A single bowl of oatmeal provides all essential nutrients like complexcarbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium. The Oat (Avena sativa) was originally cultivated in southern Europe some 5000 years ago. Hippocrates wrote that oats made into porridge or gruel (a thin porridge) is refreshing and helps hydration. During wars, the Scottish soldiers use to carry a bag of oatmeal as a source of strength. They also believed that it could build and regenerate bones andligaments. We are all aware of the high fiber content of Oats but very few people know about the other benefits of Oats. These include: Lowers cholesterol: Beta-glucans, a soluble fiber present in oats has been proven effective in lowering blood cholesterol thus reducing the risk of cardiovascular disease (CVD).  A study confirms that having a bowl of oat meal everyday reduces the CVD risk by 10%. Reduces high blood sugar: Being a lowglycemic index (GI) food and the fact that it is high in fiber content, it can normalize blood sugar spikes. Type 2 diabetes patients can benefit a lot from a morning breakfast of oatmeal. Boosts Immune system: Selenium and Vitamin E present in Oats significantly enhances the human immune system's response to bacterial infection. This makes oatmeal the perfect food to have on the table during flu season. Zinc, present on oats, helps in metabolism, healing wounds and growth of new cells. Reduces weight: The high amount of soluble fiber in oats forms a gel when digested. This causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays emptying of the stomach making you feel full longer which helps with weight loss. Also, being low in fat content, oats don't add to your weight as well. A new research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it. Good source of Protein: Oats have a higher concentration of well-balanced protein (100 gm of oats have around 17 gm of protein) than other cereals - 100 gm of oats contains twice as much protein as 100 gm of wheat or cornflakes). Also, the quality of the protein is superior to the quality of protein found in wheat or other grains.  Protein is used to build, repair, and maintain all body tissues and provide the body energy. Improves digestion: The high fiber content of Oats makes it an ideal medicine-food for individuals suffering from gastritis, colitis, and other digestive problems. Oats promote healthy bowel movement and cure constipation. Reduces the risk of cancer: Phytochemicals present in oats are thought to reduce a person's risk of getting cancer. Lignan, a type of phytochemical especially abundant in oats has been linked to decreased risk of breast cancer and colon cancer. Whole oats result in bulky stool, which in turn dilutes carcinogens. Stronger bones: Oats are rich in calcium, phosphorus and magnesium. Regular consumption of oats helps keep bones strong and reduces the risk of osteoporosis. Excellent for Pregnancy: It is a good source of folic acid, thiamin, riboflavin, and niacin. Pregnant women need 400mcg of folic acid a day. A bowl of oatmeal can reduce the chances of having a baby with spina bifida. Good for skin: Oatmeal bath helps heal dry & flaky skin, eczema and other skin conditions. Skin rashes and insect bites are also healed with mashed oats. Oatmeal scrubs exfoliate your skin and are very beneficial to oily skin. Reduces stress: The use of oats is very suitable in cases of depression, insomnia, and physical or nervous fatigue. A mixture of oats, milk and honey reduces stress in the morning and boosts concentration. Energy booster: Being high is carbs, they are excellent when it comes to boosting performance. Other nutrients present in oats like Phosphorus, vitamin B, magnesium and iron help in energy production. The lipids present in oats contain a good balance of essential fatty acids, which has been linked with longevity and general good health. You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits. Be sure that you have a bowl of oatmeal every morning. Your body will thank you for it!

Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

Photo: Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe. Enjoy the Arabic Cuisine and  learn how to make Harira: Moroccan Chickpea Stew with Chicken and Lentils. 

Total Time:10 hr 25 min
Prep 20 min
Inactive 8 hr 0 min
Cook 2 hr 5 min

Yield: 10 to 12 servings
Level: Easy

Harira is traditionally served each night of Ramadan to break the fast.

Ingredients

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Directions

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: A Taste of Morocco

More Arabic Food Recipes:  

Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup
Baba ghanoush
Labne 

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More Observations on the Hunger Challenge

Yesterday's post was the most pitiful thing I think I've ever written. I tried a new recipe, Queso Panela Kebabs, and it was a failure. The cheese melted into a sad pile of goo. Failure happens but it's all the more discouraging when you're on a budget. It's not like you can run out and buy more ingredients. Also, you can probably tell, my heart just wasn't in it. I was feeling uninspired and that always comes across when I'm cooking (and writing). So I made a dull meal lacking any real creativity. It makes me embarrassed to read that post. But my embarrassment is nothing compared to the feelings that someone really living on a limited budget would experience.

There has been some criticism of the Hunger Challenge specifically from people who have experienced real hardship, some of whom have been on public assistance. I can completely understand why they would not want to participate and would feel uneasy with the Hunger Challenge. If I experienced real hunger I would not want to relive it or even be reminded of it. The Hunger Challenge is about the experience of living on a very limited budget. It is NOT an attempt to fully experience what someone actually living on a food stamps budget experiences, because that would be impossible.

In the future I hope the Hunger Challenge will make room at the table for those in our midst who have experienced hunger. I'd like to see a space for those who are willing to share their stories, like KitchenMage. Painful as it may be, those stories are more powerful than anything we who are taking the Hunger Challenge could ever share. Like the Hunger Challengers they raise awareness about hunger and also inspire readers to make donations. And really, no matter what we do, that's what it's all about.

Ways you can help

♥ Read blogs by people taking the Hunger Challenge. There's a blogroll here.

♥ Follow the Hunger Challengers on Twitter. There's a listing here, or search for the hashtag #HungerChallenge.

♥ Learn more about the San Francisco Food Bank - and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!

♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they're fighting hunger every day.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

100 Perfect Pairings Main Dishes to Enjoy with Wines You Love

Developing new and enticing recipes that will bring out the best in a variety of wines is a challenge I relish. I have a huge collection of food and wine pairing books, not only because I am fascinated by it but also because for several years I developed recipes for MyWinesDirect, an online wine retailer. Coming up with new recipes to go with yet another Cabernet or Chardonnay required not only creativity but also a deeper understanding of how food and wine interact.

I have only written about a few of the books in my wine pairing collection because frankly, not very many of them are worth telling you about. The bible is of course What To Drink with What You Eat. It's where I go first for inspiration. But I also love the 100 Perfect Pairings books by Jill Silverman Hough. The first was 100 Perfect Pairings Small Plates to Enjoy with Wines You Love and the second out now is 100 Perfect Pairings Main Dishes to Enjoy with Wines You Love. She not only provides recipes, but really digs into how to pair and the tricks to making matches that sing.

The format of the two 100 Perfect Pairings books are the same, as is the general overview information about each wine. Each chapter features a different wine, and dishes that pair well with it. There are six white wines and six red wines (ok one is rose). They are the most common wine varieties you're likely to find. While the first book focused on small plates, the second in the series is all about main dishes. Each recipe has a tip, some insight into what makes it a good dish or a good pairing or even suggestions for how to round out the meal. On my list to try: Buttermilk Oven-Fried Chicken with Garlicky Ranch Sauce with Viognier, Chicken 'Cocoa' Vin with Merlot, and Steak and Radicchio Caesar with Cabernet Sauvignon. If you are new at pairing food and wine or do it all the time, these books will be welcome additions to your cookbook collection since they function as reference books too. Jill Silverman Hough makes pairing food and wine easy and fun.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.