tag:blogger.com,1999:blog-39742700215358504262024-03-14T09:11:13.992-07:00The Kids' Table ChicagoThe Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-3974270021535850426.post-69882218578162605802017-05-30T09:05:00.001-07:002017-05-30T09:05:33.159-07:00Garden Veggie Cream Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgB0c9D9WuSXbP_iMfJEdeRZpTcB1ljygS8zlUbJLMr8wpgLf-UrkUGkDTpkTwYfqaalL3AVxBm_xDlmhn64aa4KsuLz-L5GbIHY8aDFywFDpY8p7jaFW2w2SYijWUXng7cjFVPv2uMI/s1600/Garden+Veg+Cream+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1325" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgB0c9D9WuSXbP_iMfJEdeRZpTcB1ljygS8zlUbJLMr8wpgLf-UrkUGkDTpkTwYfqaalL3AVxBm_xDlmhn64aa4KsuLz-L5GbIHY8aDFywFDpY8p7jaFW2w2SYijWUXng7cjFVPv2uMI/s320/Garden+Veg+Cream+Cheese.jpg" width="320" /></a></div>
<br />Bagel stores used to be everywhere. They are still around, just a little harder to come by. The good news is that you can transform even the most mediocre bagel into deliciousness with this homemade veggie cream cheese! Since it's so flavorful, it stands up nicely to the heartiness of whole wheat bagels, which is how we serve it up in our classes. We recommend warming or toasting the bagels first if they are not fresh. <a name='more'></a><div>
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Be sure to cut all the veggies into small pieces so the mixture is spreadable, but still retains a little crunch. Feel free to mix up the veggies based on what's in season or what you happen to have in your fridge. We made a wintery version at a farmers market in February with carrots, beets and radishes, and just upped the garlic a bit to make up for the lack of green onions.<br /><div>
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The simplicity of this recipe makes it a great candidate for involving the kids at home. Cooking with your kids can sound daunting (time-consuming, messy, etc). But it doesn't have to be! Even if you just have your little one stir the veggies into the cream cheese, or pinch salt and pepper to season, you are letting them be part of the process. It's that ownership over their food that gets kids invested and empowers them to try new things!</div>
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If you think your child is too young? Think again! We've been getting kids as young as two and three into the kitchen for over 10 years now. And in June we're expanding our offerings to include Babies Can Cook classes for 18-24 months olds.</div>
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Garden Veggie Cream Cheese</h3>
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<b>Ingredients</b><br />
1 cup cream cheese, softened<br />
1/4 cup finely chopped or grated carrot<br />
1/4 cup finely chopped red pepper<br />
1 green onion, thinly sliced<br />
1 clove garlic, minced<br />
1/8 tsp salt<br />
2 pinches black pepper<br />
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<b>Directions</b><br />
Place softened cream cheese in a medium mixing bowl. The best way to soften cream cheese is by leaving it out at room temperature. If you don’t have time to wait, you can soften it in the microwave. Just be sure to do it on a low power (start with 20 percent), and check it every 30 seconds or so. You don’t want it to melt! <br />
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Fold veggies, salt, and pepper into cream cheese. Mix until well combined. Season to taste with additional salt and black pepper.<br /><br />Serve as a topper for your favorite bagel, as a sandwich spread or even as a vegetable dip. You can store any leftovers in a tightly sealed container in the refrigerator for up to a week. Enjoy!<br /><br /><i>Makes 1 1/2 cups</i><div>
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<b>What Kids Can Do</b> (with appropriate tools & adult supervision)</div>
*<i>Finely chop</i> or <i>grate</i> carrot<br />*<i>Finely chop</i> red pepper<br />*<i>Mince</i> garlic<br />*<i>Measure</i> salt<br />*<i>Pinch</i> pepper<br />*<i>Stir</i> cream cheese mixture<br />*<i>Taste</i> & <i>adjust</i> seasoning</div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-38910451389704697692017-02-23T11:13:00.003-08:002017-02-26T19:57:44.056-08:00Cashew Cream & Inspiration from Anupy Singla<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Photo courtesy of Anupy Singla/Indian As Apple Pie</i></td></tr>
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The bday love has been raining down all month long, and we couldn't be happier. This final guest blog post in our bday series is from our longtime friend, Anupy Singla - former reporter, mom and fellow food entrepreneur. We share a common passion - to spread our love of good food with children and families, and make healthy eating a reality even in the midst of the crazy we call life. Anupy's recipe for Cashew Cream makes us wish we could use nuts at The Kids' Table!<br />
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<i>I was the morning reporter for CLTV News when the urge hit. I yearned to do more for my young girls. They were four years old and two, and I was sitting in the a live truck covering an accident, an assault, a political scandal? I can’t even remember the story now. But, I remember crying to my then photographers and reporters around me – to anyone that would listen.</i><br />
<i><br /> I just felt so guilty for not being able to do it all. Work outside the house AND give my girls an appreciation for good food, while my husband continued his consulting career that required him to be on the road most of the week. I just felt like I could not do it all. <br /><br /> My mother raised us on delicious Indian food, but with my crazy schedule that required me up by 1 a.m. to cover the morning news, we were resorting to anything I could get my hands on to get my young girls fed. And, to me, that just did not feel right. <br /><br /> It’s when I decided to take a little break. I started working on writing the cookbook I’d always dreamed about – my mom’s recipes for Indian food in a slow cooker. It’s also about the time that I met Elena Marre and The Kids’ Table. <br /><br /> It was love at first class. She and I share the same philosophy – that if you surround kids with good, wholesome foods, if you get them in the kitchen and make it fun, if you give them some ownership of their meals, and are prepared to work at it, they will indeed eat real food. <br /><br /> And, the human blogging experiment that I started seven years ago; to make Indian food, feed it to my girls, and blog about it to see if they would indeed love it as much as I did as a young girl growing up outside Philadelphia, has been a huge success. <br /><br /> Instead of french fries and chicken fingers, my girls crave kale salads and Indian dal. That’s right. I did it, and you can, too, with a little help from places like The Kids’ Table. <br /><br /> Happy Birthday to The Kids’ Table. I truly hope you celebrate many more years growing and prospering teaching parents, kids, and families that good food should be and can be every child’s legacy. <br /><br /> To help celebrate, I thought I’d share my recipe for Indian-spiced Cashew Cream. </i><br />
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Cashew Cream</h3>
<b>Ingredients</b><br />
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1 cup raw, unsalted cashews<br />
1 ½ cups water, divided<br />
1 tablespoon garam masala*<br />
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<b>Directions</b><br />
Soak the cashews in 1 cup water overnight. Add soaked cashews and any remaining water to a high power blender along with ½ cup water and garam masala. Blend until smooth, frothy, and creamy. Use in place of dairy cream in any curry or add to pasta. I even add this to my smoothies for a little kick.</div>
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Cashew Cream will last 2-3 days in the refrigerator. If you have extra, pour it into an ice-cube tray and freeze. Pull out a cube as needed whenever you are cooking. I especially love this idea when I want to throw a cube or two into my slow cooker along with a bean or lentil dish that I’m cooking up.</div>
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<i>Makes about 1 1/2 cups</i><br />
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*Garam Masala is a spice blend that is commonly found now on many grocery shelves. If you don’t have any, just replace the garam masala with any spice blend you have on hand, or even leave it out. <br />
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Many thanks to Anupy Singla for this delectable recipe and her warm and fuzzy bday wishes. For more from Anupy, from recipes to info about her cookbooks and product lines, check out www.<a href="http://www.indianasapplepie.com/">www.IndianAsApplePie.com</a>. And look for her on Facebook (Indian As Apple Pie), Twitter (@indianapplepie) and Instagram (Anupy Singla).</div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-28288737129161668602017-02-15T19:28:00.003-08:002017-02-15T19:28:58.539-08:00Lasagna Cupcakes & the Not-So-Master Chef<div class="separator" style="clear: both; text-align: center;">
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Of course we love it when kids and families come cook with us at <a href="http://www.kids-table.com/" target="_blank">The Kids' Table</a>. You know what we love even more? When we hear kids take the recipe, their newfound skills and peaked enthusiasm, and recreate the dish again at home. That's our definition of a smashing success! It's why we do what we do. Read on for such tale from Sara Youngblood-Ochoa of <a href="https://chicagoloop.macaronikid.com/" target="_blank">Macaroni Kid Chicago</a>, a formerly reluctant homecook, and get her son's favorite Kids' Table recipe (for the moment, anyway) - Lasagna Cupcakes!<br />
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<i>Before I was a mom, I had a vision in my head of what I would be like once I had a child. Always pulled together, always calm, putting a healthy and homemade dinner on the table every night at 5PM sharp.</i><br />
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<i>Hahahahahahahahaha! </i><br />
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<i>Okay, now that we’ve all stopped laughing, let’s talk reality. Motherhood is not always pulled together. More often than not, it’s yoga pants, dirty hair and trying to keep your cool while you tell your child for the hundredth time to “PLEASE PUT YOUR SHOES ON!” </i><br />
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<i>Whew. </i><br />
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<i>We’re all doing the best we can. We each have our own successes and areas that cause us to struggle. For me, I struggle with healthy meals. I’m don’t know why my pre-motherhood vision included me cooking every night, because I’ve never liked cooking. I guess I thought I’d have a baby and then this inner master chef would magically appear.</i><br />
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<i>Didn’t happen. </i><br />
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<i>But I don’t want to feed my family Kraft mac & cheese every night. And I don’t want to order in every night. To make matters worse, my son LOVES being in the kitchen and wants to cook with me. </i><br />
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<i>Thankfully in a big city like Chicago you can always find someone to help you with the things you’re not so good at it. For me, that help comes from The Kids’ Table! Every summer, my son spends a week at their summer camp learning cooking skills and putting together delicious, healthy, family-friendly recipes. At the end of the week, he has a collection of recipe cards that are easy enough for a novice like me to pull off! </i><br />
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<i>Since my son started summer classes at The Kids’ Table, my family and I have spent more time together in the kitchen trying out the recipes he brings home from camp. He loves showing us all that he’s learned and I love knowing that we’re getting both family time and healthy meals. And we’re definitely a fan of the yummy food. We especially love these Lasagna Cupcakes! </i><br />
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<i>Do I love cooking now? Will I ever be a Master Chef? No and no. But I no longer dread getting dinner on the table. Watching my son become comfortable in the kitchen and spending that extra time with him makes cooking more fun and less of a hassle. </i><br />
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<i>Happy 10th Birthday to The Kids' Table! Here's to many more years of yummy, healthy cooking with our kids! </i><i>Thanks to you, I feel more confident getting healthy meals on the table. But never at 5PM sharp. What was I thinking???? </i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc3PzIAwkgN7B7dJ4GSZ_Vd3oT5J67qaIYky7qPs4znSNDY3pkCETHkTtux5HvXzxPpFhK06nUYiGia4gHLmDIIyo0-AzApbUc_9gvtfagAB-RdSRbcET-ygw2z7SJLnNSK0bs4EjIPk/s1600/SaraMacKid.Mychef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc3PzIAwkgN7B7dJ4GSZ_Vd3oT5J67qaIYky7qPs4znSNDY3pkCETHkTtux5HvXzxPpFhK06nUYiGia4gHLmDIIyo0-AzApbUc_9gvtfagAB-RdSRbcET-ygw2z7SJLnNSK0bs4EjIPk/s320/SaraMacKid.Mychef.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sara's son during our Cupcake Wars Camp, Summer 2016</td></tr>
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<h3>
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Lasagna Cupcakes</h3>
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<b>Ingredients</b></div>
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For Sauce:<br />
2 medium red bell peppers<br />
2 roma tomatoes<br />
1/2 T olive oil<br />
1/4 cup finely chopped onion<br />
1 large clove garlic, minced<br />
1 tsp balsamic vinegar<br />
1/4 cup vegetable stock<br />
1 sprig fresh basil (5-6 leaves)<br />
Salt and pepper, to taste<br />
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For Cupcakes:<br />
2 eggs<br />
2 cups ricotta cheese<br />
1 cup grated parmesan cheese<br />
1/4 tsp salt<br />
12 lasagna noodles,
cooked (do not use "no boil"
noodles)<br />
10 oz shredded mozzarella (about 4 1/2 cups)<br />
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<b>Directions</b></div>
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<br />Roast whole peppers until skin is blackened. You can do this under the broiler, or directly on a gas stovetop burner. Whichever way you go, use tongs to turn the peppers as the skin facing the flame blackens. Almost all the skin should be blistered and blackened when you're done. Put the blackened peppers in a bowl and cover tightly with plastic wrap for 5 minutes to loosen skins. Peel peppers and remove seeds (even though it will be tempting, do not rinse!). Roughly chop peppers and set aside. <br /><br />Bring a medium pot of water to boil (about 6 cups water). Cut out tomato cores and use a knife to create a small "X" in the opposite end of each tomato. Lower tomatoes into boiling water and blanch for 1 minute, or until the skins begin to loosen. Remove tomatoes from water with tongs or a slotted spoon. Put them in an ice water bath to cool quickly. Peel and roughly chop cooled tomatoes and set aside with peppers.<br /><br />In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring, until soft and fragrant, about 3 minutes. Add balsamic vinegar and cook until reduced, about 1-2 minutes. Add chopped tomatoes and peppers, along with vegetable stock. Simmer over low heat for 30 minutes. <br /><br />While sauce is cooking, tear or snip basil leaves into small pieces. Set aside.<br /><br />Blend sauce to desired consistency in a blender or with an immersion blender. (A little texture is okay.) Add basil. Season to taste with salt and pepper. Set sauce aside.<br /><br />Preheat oven to 350 degrees. Spray a 12-cup cupcake mold with nonstick spray and set aside. In a medium bowl combine eggs, ricotta, parmesan and salt, stirring until well combined. Set aside.</div>
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Cut lasagna noodles into four pieces each - so that you can make an "X" in each cupcake mold, with a little noodle sticking up over the top of the mold. </div>
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Spread 1 tablespoon of sauce on the bottom of each cup. Arrange two cut noodles in the shape of an "X" on top of the sauce in each cup. Spread 2 tablespoons of ricotta mixture over each set of noodles and top with 2 tablespoons mozzarella and then 1 tablespoon sauce. Arrange one piece of noodle over the sauce adding another 2 tablespoons ricotta mixture, 2 tablespoons mozzarella, and 1 tablespoon sauce. Place a noodle on top. Divide remaining sauce over the top of each cupcake and sprinkle with remaining mozzarella. Bake lasagna cupcakes until bubbly and browned, about 20 minutes. Remove from oven and let cool for 10 minutes. To serve, loosen each cupcake from pan by running a butter knife or thin spatula around the edges to remove. Enjoy!</div>
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<i>Makes 12 cupcakes</i></div>
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Sara Youngblood-Ochoa is a wife, mom and publisher for<a href="http://chicagoloop.macaronikid.com/"> Macaroni Kid Chicago</a>, a free weekly e-newsletter and website of all of the family-friendly events in Chicago. Macaroni Kid is the one-stop-shop for parents and caregivers to find all of the great things to do with their kids, from local events to area family-friendly businesses to kid-friendly crafts, recipes and more. Subscribe and never hear “Mom, I’m bored!” again!</div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-72183057091037706922017-02-08T16:09:00.003-08:002017-02-08T16:09:59.596-08:00Sushi & the Hungry Hound<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYAJNmuZDo35tAny1aMKIYAGzIWNEk_nB7wr2FxnIAUx3P7anBgOYZ3Y_vDuB8HxRoK5b0kJlixUL0hQPiOkKjLQjW7iDkCAofFkOZMiIsHqXupzAnGDqduht1at6YsX2NvpEiichq_o/s1600/IMG_0832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYAJNmuZDo35tAny1aMKIYAGzIWNEk_nB7wr2FxnIAUx3P7anBgOYZ3Y_vDuB8HxRoK5b0kJlixUL0hQPiOkKjLQjW7iDkCAofFkOZMiIsHqXupzAnGDqduht1at6YsX2NvpEiichq_o/s320/IMG_0832.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steve & his son Max taught a Family Class at<br />
The Kids' Table in Sept. 2015</td></tr>
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The Kids' Table turns 10 years old this month! February 17th, to be exact. It's hard to believe how far we've come and how much we've grown. We're so grateful to all the folks who have been with us along our journey - whether for a handful of classes or a handful of years! In honor of our anniversary, we've asked a few of our longtime friends to share their KT memories here. Our first guest blogger is Steve Dolinsky, ABC 7's Hungry Hound. He is in a unique position of having experienced The Kids' Table on many levels - as a parent, as a reporter, and as a guest instructor.<br />
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<i>Food, and by that I mean the meals we serve our kids, has always been of paramount importance to me. As a professional food reporter for various outlets (TV, radio, print, podcast), I’ve always had the strong belief that the meals you serve your children shapes their minds, and potentially opens them up for experiencing new things. We never caved in to the chicken fingers/pizza/mac & cheese triumvirate, mainly because those items tend to be fast-food processed with high levels of sodium. Not that we’re health food nuts, but we didn’t love the idea that every lunch and dinner had to include cheese, pasta and breading. By the same token, we’re not the kind of parents who have the time to prepare elaborate dinners each night, as both of us work. I usually would bring home food from another world – India, China, Thailand – and just get my kids to try it. The alternative was to take them out so they could see for themselves all of the options that the city has to offer. By the time they were five and six years old, they had already tried dim sum, Thai curry and Indian biryani with a side of raita.<br /><br />We are longtime Bucktown residents, and while so much of the development has occurred east of Damen along North Avenue, there have always been a few random businesses to the west, closer to Western. It’s there where I was walking one day almost 10 years ago and noticed a sign that said “The Kids' Table.” </i><i>I was intrigued. </i><br />
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<i>I found out it was a business based on getting kids interested in cooking (and thus, eating) and it wasn’t just another birthday party excuse for pizzas. We signed up the kids immediately. I loved how their staff took care of everything, the wrangling to get them to wash their hands, guiding them through the easy and patient instructions; even the cleanup. It was a fun, expedient way to introduce kids to new ingredients and techniques (loved those little choppers instead of knives) that they weren’t really getting at home. They were also trying new things, which is important to me. We loved the classes so much that one year – I think for my daughter’s 9th or 10th birthday – we did a sushi-making class, where they kids were taught about maki rolls and how to use a bamboo mat. After the class (which was simply a warm-up), we took everyone to a sushi restaurant for the real thing. I still remember that party more than almost any other, since my daughter was so engaged in the process. She loved learning about new foods and then getting involved in the actual preparation, which I think enhanced the pleasure of seeing it all come together to be tasted and enjoyed. </i></div>
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<i>I wish more parents would expose their kids to this healthy, fun option in the city. Anything to get them out of the mac/chicken finger mindset. Happy Birthday, KT! Thanks for showing kids that healthy eating can be fun. Here's to another 10 amazing and delicious years.</i></div>
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<div style="text-align: center;">
<span style="font-size: x-small;">The Kids' Table's feature on ABC 7's Hungry Hound back</span></div>
<div style="text-align: center;">
<span style="font-size: x-small;">in 2007 (and that's a much younger version of Steve's son, Max!)</span></div>
<h3>
</h3>
<h3>
Madeline's Maki</h3>
<br />
<b>Ingredients</b><br />
2 cups glutinous white rice (short grain, for sushi)<br />
3 cups water<br />
½ cup rice vinegar<br />
1 Tbsp vegetable oil<br />
¼ white sugar</div>
<div>
Bamboo rolling mat (available at Asian markets)<br />
4 to 5 sheets of nori (dried seaweed)<br />
1 avocado, sliced thin<br />
1 seedless cucumber, peeled, sliced into thin strips<br />
½ pound smoked tofu or ahi tuna (sushi-grade)<br />
<br />
<b>Directions</b><br />
Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.<br />
<br />
In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools.<br />
<br />
Cover the bamboo roller with plastic wrap. Set a sheet of nori on top and then grab a ball of rice the size of a baseball. The rice will be sticky, so keep a small dish of water nearby, to keep your hands wet and lubricated. Push out the rice on the nori, all the way to the edges, keeping the thickness even. Start lining up the avocado, cucumber and tuna along the lower third of the rice sheet, so it’s about an inch thick, like a belt across the nori sheet.<br />
<br />
Lifting from the bottom, start rolling over the filling, pressing the bottom edge into the other side of the filling; then continue rolling until finished. With a very sharp knife dipped in water, slice through the maki roll, forming six pieces. Serve with soy sauce, pickled ginger and wasabi.</div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-47335845939877248552017-01-19T07:42:00.000-08:002017-01-19T07:42:24.986-08:00Crispy Tofu Soba Noodles<div>
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<br />
Soba noodles are Japanese noodles made with buckwheat flour. They look and taste similar to traditional spaghetti, but pack more fiber and protein per serving than wheat pasta. On their own, soba noodles lack the B-vitamins and iron typically found in wheat pasta, but by pairing them with the crispy tofu, your meal will be nutritionally complete. Despite the name, buckwheat flour is naturally gluten-free. You can find store-bought varieties made from 100% buckwheat flour, but be sure to read the label if you're looking for gluten-free, because many are made with a mix of buckwheat and wheat flours.<br />
<a name='more'></a><br />
Speaking of tofu.... If you aren't a fan of tofu, this recipe may convert you. We pan fry it over pretty high heat to get a crispy exterior. The key is finishing it with soy sauce. Tofu is like a blank canvas - you just have to give it flavors to soak up!</div>
<br />
This recipe is perfect for a quick weeknight meal. Prepare the noodles in advance (up thru adding the carrots and scallions). You can even cut up the broccoli and tofu, and store them separately. Bring noodles to room temperature before serving, and pan fry broccoli and tofu. You’ll be eating in no time! Leftovers make a great lunch for work or school, so you may want to make extra.<br />
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<h3>
Crispy Tofu Soba Noodles</h3>
<div>
<b><br /></b>
<b>Ingredients</b></div>
1 T minced fresh ginger<br />
<div>
2 T plus 2 tsp soy sauce, divided</div>
<div>
2 T unseasoned rice vinegar</div>
<div>
2 T plus 1 tsp toasted sesame oil, divided</div>
<div>
6 cups cooked soba noodles*</div>
<div>
1 carrot, julienned<br />
2 scallions, thinly sliced</div>
<div>
1 small head broccoli</div>
<div>
2 T canola or grapeseed oil, divided</div>
<div>
Salt</div>
<div>
8 oz firm or extra firm tofu, cut into 1/2 inch cubes</div>
<div>
<br /></div>
<div>
*Cook according to package directions. Rinse well under cool water after draining.<br />
<br />
<b>Directions</b><br />
In a large bowl, combine minced ginger and 2 tablespoons each of soy sauce, rice vinegar and toasted sesame oil. Whisk well. Add cooked and rinsed soba noodles and toss to coat. Toss in julienned carrot and sliced scallions.<br />
<br />
Cut broccoli head into florets. (You might need to cut florets into halves or quarters, depending on the size.) Heat 1 tablespoon canola or grapeseed oil in a nonstick pan or wok over medium high heat. Add broccoli florets, along with a couple pinches of salt, and cook, stirring frequently, until florets are browned and crisp tender, about 5 minutes. Transfer broccoli to noodle bowl. Toss gently. Taste, and add a few sprinkles of salt if needed.<br />
<br />
Remove any broccoli bits left in the pan with a spatula or by wiping the pan (carefully since it may still be hot!). Heat remaining 1 tablespoon canola or grapeseed oil and 1 tsp sesame oil in the same pan. Add tofu and cook, without stirring, for 2 minutes, or until nicely browned on one side. Continue cooking, stirring frequently, until tofu is browned on all sides, another 2-3 minutes. Add 2 teaspoons soy sauce to the pan. Stir tofu. As soon as soy sauce is absorbed, remove from heat. Serve soba noodles topped with crispy tofu.<br />
<br />
<i>Makes 4-6 servings</i><br />
<i><br /></i>
<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*<i>Mince</i> ginger</div>
<div>
*<i>Measure</i> sauce ingredients</div>
<div>
*<i>Mix</i> it up!</div>
<div>
*<i>Snip</i> scallions</div>
<div>
*<i>Julienne</i> carrots</div>
<div>
*<i>Break up</i> & <i>chop</i> broccoli florets<br />
*<i>Cube</i> tofu</div>
<div>
*<i>Taste</i> for seasoning</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-48747371336638233792017-01-05T15:05:00.001-08:002017-01-05T15:22:08.015-08:00Health & Happiness, One Bite at a Time!<div class="separator" style="clear: both; text-align: center;">
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<br />
It's a new year! A time for taking stock of our lives, and figuring out how to create the change we want for ourselves and our families. Food tends to be a big player in New Year's resolutions. But how do we craft resolutions and goals that are realistic and sustainable? Ones that won't be distant memories by Valentine's Day?<br />
<a name='more'></a><br />
I had the privilege of appearing on WGN on New Year's Day to share a few of our favorite recipes at <a href="http://www.kids-table.com/" target="_blank">The Kids' Table</a>: Easy Being Green Dip, Lucky New Year's Soup & Chocolate Cupcakes with Buttercream and Raspberry Sprinkles. These recipes align well with our philosophy - that food should be good. It should taste good, and we should feel good about eating it.<br />
<br />
What makes you feel good about your food? Is it eating local? Label-reading? Making more from scratch? Watching your sugar intake? Buying organic? Eating as a family? Cooking with your kids? Upping your veggies? Whatever your food-related wishes for 2017, we hope these recipes can help you in your journey. Here's to your health & happiness - one bite at a time!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://wgntv.com/2017/01/01/sunday-brunch-the-kids-table/" target="_blank"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UPt2G24S1xbw5sGr3SWwN58GJgLMWZZUsrZqiZhKlD5KaBVN0kYylks8vnLFDigbuaR60xH5rS7sVASlnUqzb2YaOhgRn8Kmf-vj67nExsVQpmvvAHgzFGLy5og9NZeQrePtP6ty-lE/s320/WGN+new+desk.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://wgntv.com/2017/01/01/sunday-brunch-the-kids-table/" target="_blank">Check out our WGN Feature!</a></td></tr>
</tbody></table>
<h3>
Easy Being Green Dip</h3>
A surefire crowd pleaser, this dip tastes like a cross between French Onion Dip and Spinach Artichoke Dip. It's packed with dark leafy greens, and loads of protein from its Greek-style yogurt base.<br />
<br />
We made some improvements to this long-time favorite of ours: <a href="http://thekidstablechicago.blogspot.com/2012/11/easy-being-green-dip.html" target="_blank">Easy Being Green Dip</a><br />
<br />
<h3>
Lucky New Year's Soup</h3>
This quick, easy and delicious soup is belly-warming, chock full of veggies and fiber, and completely plant-based. A little smoked paprika adds the depth of flavor that many rely on ham hocks for.<br />
<br />
Flashback to New Year's 2016 for the recipe: <a href="http://thekidstablechicago.blogspot.com/2015/12/lucky-new-years-soup.html" target="_blank">Lucky New Year's Soup</a><br />
<br />
<h3>
Chocolate Cake with Buttercream & Raspberries Sprinkles</h3>
I love the ooey gooey element from the chocolate chips - technically making it a double chocolate cake. It may sound (and taste) decadent, but you can feel pretty good about eating it. After all, this cake gets some its sweetness from applesauce and uses half whole wheat flour!<br />
<div>
<br /></div>
<div>
You can try using another fruit or sweeter veggie puree instead of applesauce. Think roasted butternut squash or pie pumpkin, banana, or even roasted beets! Just make sure to blend or mash well, and add a little water if needed to get the consistency of applesauce.<br />
<br />
<b>Ingredients</b><br />
<div>
<u>For cupcakes</u></div>
1 egg<br />
1 cup unsweetened applesauce<br />
½ cup sugar<br />
¼ cup canola or grapeseed oil<br />
1 tsp vanilla extract <br />
3 T unsweetened cocoa powder<br />
1 tsp baking soda<br />
½ cup whole wheat flour<br />
½ cup all-purpose flour<br />
Heaping 1/3 cup chocolate chips<br />
<div>
<br /></div>
<div>
<u>For topping</u></div>
<div>
1 stick butter, softened* <br />
4 oz cream cheese, softened* <br />
½ cup powdered sugar <br />
½ tsp vanilla extract</div>
<div>
Crushed dehydrated raspberries for sprinkling<br />
<!--EndFragment--><b><br /></b>
<b>Directions</b><br />
Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside. <br />
<br />
Crack egg into a mixing bowl. Whisk well to combine yolk and white. Add applesauce, sugar, oil and vanilla and whisk well. Whisk in cocoa powder and baking soda. Add flours and whisk just enough to make them disappear into the batter. Fold in chocolate chips.<br />
<br />
With a spatula, scrape batter into prepared muffin pan. Bake until a cake tester or toothpick comes out clean, about 15-17 minutes. Let cool 10 minutes. Carefully pop muffins out of muffin pan. Let cool completely on a rack. </div>
<div>
<br /></div>
While cupcakes are baking/cooling, make your frosting. Combine softened butter and cream cheese in your mixing bowl and whisk until well blended. (If you’d prefer, you can use an electric hand mixer or stand mixer.) Sift powdered sugar over the mixture. Use a flour sifter, or a small fine-mesh strainer and gently push powdered sugar through it with a spoon. Add vanilla. Whisk until frosting is smooth and creamy.<br />
<br />
<div>
Frost with cupcakes and sprinkle with crushed dehydrated raspberries.</div>
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*Ideally, the butter and cream cheese should be left out at room temperature to soften (1-1 ½ hours). If you're in a pinch, you can do it in the microwave. Just make sure to use a defrost or low power setting so that they soften without melting.<!--EndFragment--><br />
<i>Makes 12 cupcakes</i><br />
<b><br /></b>
<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*<i>Grease</i> pan<br />
*<i>Crack</i> & <i>whisk</i> egg <br />
*<i>Measure</i> cake & frosting ingredients<br />
*<i>Mix</i> batter<br />
*<i>Fold</i> in chocolate chips<br />
*<i>Scrape</i> batter into muffin pan<br />
*<i>Sift</i> powdered sugar <br />
*<i>Whisk</i> frosting <br />
*<i>Frost</i> & <i>decorate</i> cake<style>
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-->The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-54940962602072148272016-12-01T13:21:00.001-08:002016-12-01T13:40:22.388-08:00Pumpkin Quesadillas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZF-1_jH8rKgywLUeyZWkfQYT81ea-yWq7UyZCs10BpiwoEFNEYPPkl7yi7_wkZMLSLuTPyeJSZe5ek5GPYhxZINLK_Q0dYZNl547W04dRoVF67Hc_Kp1d8mzbkspCkbZGqeaH9JCqVk/s1600/Picture+for+Kids+Table+Blog+Post+11.30.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZF-1_jH8rKgywLUeyZWkfQYT81ea-yWq7UyZCs10BpiwoEFNEYPPkl7yi7_wkZMLSLuTPyeJSZe5ek5GPYhxZINLK_Q0dYZNl547W04dRoVF67Hc_Kp1d8mzbkspCkbZGqeaH9JCqVk/s320/Picture+for+Kids+Table+Blog+Post+11.30.16.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Purple Asparagus</td></tr>
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We asked Melissa Graham (who has made helping kids eat better her life's work), why she thinks healthy eating is so important. It's a topic so near and dear to our hearts as well, and yet one that seems elusive and challenging for many folks these days. Here's what she had to say...<br />
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<i>Why should we eat well? Or more accurately, why did I found <a href="http://purpleasparagus.com/">Purple Asparagus</a>, a non-profit whose goal is to teach children and families to eat well? I could quote a host of statistics that show that children who eat more fruits, vegetables and whole grains have lower body mass indices (BMI) and are thus less likely to develop obesity related health issues, like Type 2 diabetes and even depression related to the social stigmas associated with being overweight.</i></div>
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<i>I could, but I hate doing so.</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3BbNXwMdicgQGXeDWoi-_oigLZEyp8YPZWQeD8vh4iaWu652ZzHAC2rLqFvg8H81mjC2TYjb1ycCaTY2Z-XQoJsH5Rk6lD1sfFoX66GcyhlXlbXZN9r9RzvRXPq5eqSFwII5PiFnq7c/s1600/Melissa+Graham.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3BbNXwMdicgQGXeDWoi-_oigLZEyp8YPZWQeD8vh4iaWu652ZzHAC2rLqFvg8H81mjC2TYjb1ycCaTY2Z-XQoJsH5Rk6lD1sfFoX66GcyhlXlbXZN9r9RzvRXPq5eqSFwII5PiFnq7c/s200/Melissa+Graham.jpg" width="133" /></a></td></tr>
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<i><br />I prefer to leave the stats and the scary consequences of obesity for doctors and dietitians. For me, eating well is a simple proposition. If you include lots of fruits, vegetables, lean proteins and whole grains in your diet and get the processed food out, you’ll be well on your way to a healthy lifestyle. To do this, we at Purple Asparagus seek to introduce joy and adventure into eating well by celebrating fruits and vegetables. </i><br />
<i>Purple Asparagus’ mission is to educate children, families and the community about eating that’s good for the body and the planet. What we really do is make good eating fun. We introduce a new healthy ingredient to our students each month by tasting it, learning about it and finally cooking with it so that kids will be excited to try new fruits and vegetables. We’re kind of like the tour guides for the produce world.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB7qlF_4eBOypnoheTXsdea2da5vLJnffsHHp4YpLY8VBmvKAZNY4hDoJQOskT7R1TM7pQEyA0-AVwM5rWVomZt1Nnuer9v-Cw065uW1HKlPpLzwvgBTovR8a7uHm3wBRNWpnhc7vz1E/s1600/PA+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB7qlF_4eBOypnoheTXsdea2da5vLJnffsHHp4YpLY8VBmvKAZNY4hDoJQOskT7R1TM7pQEyA0-AVwM5rWVomZt1Nnuer9v-Cw065uW1HKlPpLzwvgBTovR8a7uHm3wBRNWpnhc7vz1E/s200/PA+logo.jpg" width="200" /></a></div>
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<i>Ultimately, we believe that every child should have the chance to discover new-to-them wholesome foods that will change the way they think about eating. We also believe that food should be fun. If not, healthy eating is just another chore. Our goal is to get kids away from thinking about fruits and vegetables only as healthy food but instead as interesting and worth exploring. Moreover, we want to show children and families that good taste and good for you are not mutually exclusive.<br /><br />Food isn’t simply a source of nutrition, but it is also a form of nourishment for heart, body and mind. By sharing food, we can create bonds that transcend age, race and gender. By eating close to the ground, eating lots of fruits and vegetables and buying directly from the farmers themselves, we can create a bond not just between the people with whom we share our food, but also with the people who produce it and the earth itself.</i><br />
<i><br /></i>
<h3>
Pumpkin Quesadillas</h3>
<b><br /></b>
<b>Ingredients</b><br />
1 T extra-virgin olive oil<br />
3/4 cup chopped yellow onion<br />
1/2 tsp ground cumin<br />
<div>
Salt to taste<br />
1 can pumpkin or 2 cups roasted, pureed pumpkin<br />
6 whole-wheat tortillas<br />
2 cups grated Monterey Jack<br />
<br />
<b>Directions</b><br />
Sauté the onion in the olive oil until softened and golden brown. Add the cumin, and salt to taste, and cook for 1 more minute. Stir in pumpkin and cook for an additional minute. Cool slightly.<br />
<br />
Spread a thin layer of pumpkin on to one half of each tortilla. Top pumpkin with cheese, and fold tortilla over filling. Repeat with remaining tortillas. Cook in a non-stick skillet on both sides until golden brown. Serve warm.<br />
<br />
<i>Makes 6 servings</i><br />
<br />
<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*Chop onion<br />
*Measure cumin<br />
*Sprinkle salt<br />
*Grate cheese<br />
*Assemble quesadillas<br />
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Many thanks to Melissa Graham for this recipe delicious Pumpkin Quesadilla recipe, and insight into the whys and hows of getting kids to eat healthy. <a href="http://purpleasparagus.com/">Purple Asparagus</a>, an award-winning non-profit that educates children, families and the community about eating that’s good for the body and the planet. Melissa lives in Roscoe Village with her husband, Mike, and 12-year old son, Thor.<br />
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-87871931801110928542016-11-21T20:14:00.001-08:002016-11-21T20:14:51.049-08:00Pear Bloomy Cheese Toasts<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHHOCQOdUVONj1PlQOr8Eu274BTJjKgnJgu_LQvyZ9qtPMEzOLUCiXV1yfxhiJfZT28JVVnD7qFVaIkpgIPFZHPCcDg1iyD2F8TxFv-1WcSshTLAGZjxaQWxApVYrCYk56V2y6HQvyYY/s1600/IMG_2289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHHOCQOdUVONj1PlQOr8Eu274BTJjKgnJgu_LQvyZ9qtPMEzOLUCiXV1yfxhiJfZT28JVVnD7qFVaIkpgIPFZHPCcDg1iyD2F8TxFv-1WcSshTLAGZjxaQWxApVYrCYk56V2y6HQvyYY/s320/IMG_2289.JPG" width="320" /></a></div>
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Keeping the crowd fed while you're putting the finishing touches on the holiday meal is key. These toasts are perfect for taking the edge off, and come together easily. Simple in preparation, but with a sweet savory combo will make your taste buds jump with joy.<br />
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When a recipe has just a handful of ingredients, the quality of the ingredients tend to matter more, so choose them wisely! The pears should be just ripe - sweet but not soft. Since they're in season, see if you can get them at your local farmers market.<br />
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While you're there, look for a nice local bloomy cheese. A bloomy rind cheese is mold-ripened, forming a "bloomy" crust on the outside, and smooth, creamy deliciousness on the inside. Brie is probably the most well known bloomy rind cheese. We decided to go local. We've made this recipe with <a href="http://www.prairiefruits.com/" target="_blank">Prairie Fruits Farm & Creamery</a>'s Snow Fog, and <a href="http://www.tuliptreecreamery.com/products/" target="_blank">Tulip Tree</a>'s Trillium - with equally amazing results.<br />
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Don't toast the bread too far in advance, or it will get both harder and chewy (weird, I know) as it sits out. If you're toasting, assembling and serving in quick succession, you probably can forego the second bake. Spreading bloomy cheese on nice warm toast will soften the cheese nicely. Just make sure your pears are room temperature, and not coming from the fridge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7g_SiidSpyKGjvm73r61HMCoTuyxWUBaOibhceaWRR3PxCcYWI8zcGWK9fZfMcwrZWyzyhFHVuL67AGdig1X3XX84IRErzdTkyJrQhAyR6bC-eoD4zQ68LNOcknBynbg8UBlC-dfoWfw/s1600/IMG_2307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7g_SiidSpyKGjvm73r61HMCoTuyxWUBaOibhceaWRR3PxCcYWI8zcGWK9fZfMcwrZWyzyhFHVuL67AGdig1X3XX84IRErzdTkyJrQhAyR6bC-eoD4zQ68LNOcknBynbg8UBlC-dfoWfw/s320/IMG_2307.jpg" width="320" /></a></div>
<h3>
Pear Bloomy Cheese Toasts</h3>
<b><br /></b>
<b>Ingredients</b><br />
1 small loaf crusty sourdough bread, cut into 1/2 inch slices<br />
1-2 garlic cloves<br />
Olive oil for brushing<br />
12 oz bloomy rind cheese, thinly sliced<br />
2-3 pears (not overly ripe)<br />
Handful fresh chives, snipped into small pieces<br />
Salt and freshly ground black pepper to taste<br />
<br />
<b>Directions</b><br />
Preheat the oven to 350 degrees.<br />
<br />
Cut larger pieces of bread into halves or quarters, so they make good finger food. Toast in preheated oven, directly on the racks, until mostly dried out. (They should still have a little give in the middle.)<br />
<br />
Peel garlic cloves and cut in half crosswise. Once toasts are cool enough to handle, lightly rub one side of the toasts with the cut side of the garlic clove. The toasts should have a pleasant, but not overpowering, garlic scent.<br />
<br />
Brush the garlic-rubbed side of the toasts with olive oil. Put a slice of cheese on each toast, and spread it around with a butter knife or spreader to make sure there's cheese in every bite.<br />
<br />
Core pears and thinly slice. Arrange pear slices on top of cheese. If you'd like, you can pop the toasts back in the oven for 2 minutes, to take any chill off the cheese and pear. Sprinkle with snipped chives, along with salt and pepper to taste. Serve immediately and enjoy!<br />
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<i>Makes 8-10 servings</i><br />
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<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*<i>Rub</i> toasts with garlic<br />
*<i>Brush</i> toasts with olive oil<br />
*<i>Spread</i> cheese<br />
*<i>Slice</i> pears<br />
*<i>Snip</i> & <i>sprinkle</i> chives<br />
*<i>Season</i> with salt & pepper<br />
<br />The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-10172010888023854102016-11-04T12:23:00.001-07:002016-11-09T14:46:30.011-08:00Chocolate Avocado Cupcakes + Combating the Holiday Sugar Blues<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh0T4MkQLbzLwioX9IzGCwbwNi9HIgma8d_vHLXqhQVNvhLK-qxQReEisjn12bTIVka7JmotCrbqGP5kSlbT-KXNHovU8MZQvyndBWAF37vXsehT83xZ7Ba91zTb6ouxMv_H_rnv11xw/s1600/Chocolate+Avocado+Cupcakes.healthyjasmine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh0T4MkQLbzLwioX9IzGCwbwNi9HIgma8d_vHLXqhQVNvhLK-qxQReEisjn12bTIVka7JmotCrbqGP5kSlbT-KXNHovU8MZQvyndBWAF37vXsehT83xZ7Ba91zTb6ouxMv_H_rnv11xw/s320/Chocolate+Avocado+Cupcakes.healthyjasmine.jpg" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Healthy Jasmine</td></tr>
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How much sugar are you or your child consuming every day? And how much do you think is coming from "healthy" foods? We're thrilled to welcome this guest post by Jasmine Jafferali, Lifestyle & Wellness Consultant, about the evils of sugar and how much of it lurks where you might least expect!<br />
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"Halloween marks the days and nights of sugar, sugar and more sugar until January 1. It is no wonder that the busiest time in the doctor’s office is right after Halloween. Ten teaspoons of sugar reduces your immune function by 50% for five hours. But what harm is in a piece of candy, or two or three?<br />
<br />
Let’s break that down a bit more. One teaspoon of granulated sugar equals 4 grams of sugar. To put it another way, 16 grams of sugar in a product is equal to about 4 teaspoons of granulated sugar. Let’s take a look at some common foods family’s eat in a day:<br />
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<u>Breakfast and Snack Foods</u>: <br />
<ul>
<li>Pop Tart, Chocolate Fudge: 1 pastry = 20 grams sugar, 200 calories </li>
<li>Hostess Ding Dongs: 2 cakes = 36 grams sugar, 360 calorie </li>
<li>Otis Spunkmeyer Wild Blueberry or Banana Nut: 1 muffin (4 ounces) = 30 grams sugar, 360-420 calories </li>
<li>Quaker Oatmeal to Go, Brown Sugar Cinnamon: 1 bar = 19 grams sugar, 220 calories </li>
<li>Nutri-Grain Cereal Bars (all flavors): 1 bar = 12 grams sugar, 130 calories </li>
<li>Quaker Instant Oatmeal, Cinnamon Roll: 1 envelope = 13 grams sugar, 160 calories: </li>
<li>Frosted Mini-Wheats (all the different flavors are pretty much the same): 1.8 ounces = 12 grams sugar, 180 calories </li>
</ul>
<u>Let’s look at some beverages now</u>: <br />
<ul>
<li>Nesquick Fat Free Chocolate Milk: 16 ounces = 54 grams sugar, 300 calories </li>
<li>V8 Fusion Vegetable Fruit 100% juice, Peach Mango or Acai Mixed Berry: 8 ounces = 26 grams sugar, 110-120 calories </li>
<li>An "organics" store brand of fruit punch with no sugar added (100% juice): 1 pouch = 25 grams sugar, 100 calories </li>
<li>Capri Sun 25% Less Sugar, Wild Cherry: 1 pouch = 18 grams sugar, 70 calories </li>
</ul>
<u>“Vitamin” and Energy Drinks</u>: <br />
<ul>
<li>Snapple Antioxidant Water, <a href="http://www.webmd.com/diet/features/the-truth-about-agave">Agave</a> Melon: 20 ounce bottle = 32 grams sugar, 140 calories </li>
<li>Glaceau Vitamin Water: 20 ounce bottle = 32 grams sugar, 125 calories </li>
<li>Gatorade Bring It, Shine On, or Be Tough: 16 ounces = 28 grams sugar, 100 calories </li>
</ul>
If a child has oatmeal to go bar for breakfast, organic fruit drink at lunch, then “vitamin” water after school, the child has consumed a total of 79 grams of sugar, which equals almost 20 teaspoons of sugar….20 teaspoons of sugar in one day. <br />
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Americans consume an average of 165 lbs of sugar per year. That is the weight of one human being. <br />
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According to the American Heart Association (AHA), the maximum amount of added sugars you should eat in a day are (7): Men: 150 calories per day (37.5 grams or 9 teaspoons). Women: 100 calories per day (25 grams or 6 teaspoons).<br />
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Do I have your attention yet? <br />
<br />
Let me say, there is no harm in a few pieces of candy, I am all for having fun and celebrating. Even I will have a few pieces myself and kindly toss the rest in the garbage. <br />
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That means the immune system is working overtime all throughout the day and works hard at night to recover and recoperate from the day of sugar. Too much sugar, we fall ill to colds, flus and other nasty infections. This is an immunity <br />
<br />
I often hear parents say: “But I don’t want my kids to be deprived.” <br />
<br />
My question is: “Do you want them to be healthy? What we are essentially doing is depriving them of being in good health” <br />
<br />
Research has shown that sugar is addictive like cocaine. When we rid it out of our diet, our brains are wired to seek it, find it and consume it. We are going through similar withdrawl symptoms, same of a cocaine addict. <br />
<br />
What are you to do to beat those post holiday sugar blues? It is easy as 1-2-3!<br />
<br />
<b>1. Focus on drinking water only</b>. Aim to drink half of your body weight in ounces. If you weigh 140lbs, aim for 70 ounces of water. Water is life and our bodies are made up water. The average adult human body is 50-65% water, averaging around 57-60%. The percentage of water in infants is much higher, typically around 75-78% water, dropping to 65% by one year of age. Body composition varies according to gender and fitness level, because fatty tissue contains less water than lean tissue.<br />
<ul>
<li>Signs of dehydration: </li>
<li>Increased thirst </li>
<li>Fatigue </li>
<li>Headache </li>
<li><a href="http://www.webmd.com/oral-health/guide/dental-health-dry-mouth">Dry mouth</a> and <a href="http://www.webmd.com/oral-health/guide/tongue-problem-basics-sore-or-discolored-tongue-and-tongue-bumps">swollen tongue</a> </li>
<li><a href="http://www.webmd.com/a-to-z-guides/tc/weakness-and-fatigue-topic-overview">Weakness</a> </li>
<li><a href="http://www.webmd.com/first-aid/understanding-dizziness-basics">Dizziness</a>/Foggy Thinking </li>
<li>Palpitations (feeling that the <a href="http://www.webmd.com/heart/picture-of-the-heart">heart</a> is jumping or pounding) </li>
<li>Confusion, decline in cognitive function </li>
<li>Sluggishness</li>
<li>Fainting </li>
<li>Inability to sweat </li>
<li>Decreased urine output </li>
</ul>
Urine color may indicate dehydration. If urine is concentrated and deeply yellow or amber by 3pm, you may be dehydrated. Look for light colored yellow by that time of day.<br />
<br />
<b>2. Eat more fruits and vegetables</b>. Fruits have natural sugars that can help ease those cravings, especially when you eat them in season, they tend to be sweeter. Eating an orange can reduce sugar cravings They are filled with fiber to help keep you full and help ease any tummy issues. <br />
<br />
You can sneak fruits and veggies in your desserts. My gluten free chocolate avocado recipe is a hit with children and adults alike. Decadent and satisfying. <br />
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Get the recipe <a href="http://www.healthyjasmine.com/gluten-free-vegan-chocolate-avocado-cupcake-recipe/">HERE</a>.<br />
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<b>3. Take a detox bath</b> with equal parts of Epsom Salt and Baking Soda 1-2 times per week. They work synergistically together to help your body process the icky stuff faster. Baking soda is beneficial for exposure to irradiated food, swollen glands and sore throat. It is also beneficial for those with digestive impairment, which can happen if our bodies are overloaded with sugar. Epsom salt eliminates harmful substances from the body. It also improves nerve function by encouraging proper regulation of electrolytes.<br />
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<b>4. Get a good night’s sleep</b>. One of the most important things we can do to reduce those sugar blues is to get adequate sleep. When we sleep less, our body has to work hard to stay up during the day. In order to do that, our bodies will crave sugar to sustain the energy needed to stay awake, typically around 2pm-4pm. This is the ideal time to grab an apple and some almonds to help sustain your blood sugars and keep you from crashing and caving into a junkie treat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1AnKiHmOtAyUu5mcFRBhA2gUi3ntOu21A_2WzsKpt2We2CeKZgXqnmgeqWaPEVL62tB3eqr-UGjZ3Tdg_3qtQJfQIixmM6S1jWGc-yCsewW1z1kLRPTbvODXOyCIg45SJZLGYCWWChk/s1600/healthyjasminepic.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1AnKiHmOtAyUu5mcFRBhA2gUi3ntOu21A_2WzsKpt2We2CeKZgXqnmgeqWaPEVL62tB3eqr-UGjZ3Tdg_3qtQJfQIixmM6S1jWGc-yCsewW1z1kLRPTbvODXOyCIg45SJZLGYCWWChk/s200/healthyjasminepic.jpg" width="190" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Healthy Jasmine</td></tr>
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If you can aim and focus on these key points, you can definitely reduce the sugar load in your bodies so it can function and perform at its best every single day."<br />
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Many thanks to Healthy Jasmine for this information-packed and sugar-shocking post. Jasmine Jafferali, MPH is a Corporate Lifestyle and Wellness Consultant in fitness, wellness and nutrition. For more of Healthy Jasmine's recipes and wellness tips, follow her on <a href="https://www.facebook.com/HealthyJasmine/" target="_blank">Facebook</a>. You'll also find Healthy Jasmine on Instagram & Twitter - @healthyjasmine.The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-39822912813707866262016-10-27T12:39:00.001-07:002016-10-27T12:39:08.909-07:00"Fly the W" French Onion Dip<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznUo_FISO9juhgIGh8b6CT6chxMdBjWCdf8H9dslS2p1LyDAnwxdf1oupDuGDS1l3C3QRkgqsXMuvglSukuaYffs5cT4MLdfGq6ghugVattXciwzHFyX6eJAXx-84Hz3-Qri_-unBuao/s1600/French+Onion+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznUo_FISO9juhgIGh8b6CT6chxMdBjWCdf8H9dslS2p1LyDAnwxdf1oupDuGDS1l3C3QRkgqsXMuvglSukuaYffs5cT4MLdfGq6ghugVattXciwzHFyX6eJAXx-84Hz3-Qri_-unBuao/s320/French+Onion+Dip.jpg" width="320" /></a></div>
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I am not a big sports fan. But I've lived in Chicago for almost 20 years, so at this point I think it's safe to call myself a Chicagoan. And right now, as a Chicagoan, I would LOVE to see the Cubs win the world series! It's hard not to care when you see how much and how deeply other people do. I want the win not for myself, but for the Cubs and their diehard fans who have been dreaming of this since they can remember. And it would be pretty mind-blowing if Back to the Future's prediction of a Cubs World Series win was only off by one year!<br />
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As you gear up for the Cubs return to Chicago for games 3, 4 & 5 this weekend, put this French Onion Dip on your game day menu! The standard dry soup mix can't hold a candle to this freshly caramelized combo of sweet onion, red onion and shallot, finished off with garlic and chives. </div>
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You can also feel much better about chowing this down in front of the TV, because we've swapped out the traditional sour cream/mayo combo for Greek-style yogurt. Did you know that most Greek-style yogurts have 18-20 grams of protein per cup? Serve it up with veggie sticks alongside the standard potato chips, and you practically have a nutritional home run! Enjoy.</div>
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Go Cubs go!!!</div>
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<h2>
"Fly the W" French Onion Dip</h2>
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<b>Ingredients</b></div>
2 T canola oil<br />
1 medium vidalia onion, chopped (1 packed cup)<br />
1 medium red onion, chopped (1 packed cup)<br />
2 shallots, chopped<br />
1/4 - 1/2 tsp salt, divided<br />
3 cloves garlic, minced<br />
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2 cups Greek-style yogurt<br />
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2 T finely chopped or snipped chives</div>
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2 tsp Worcestershire sauce or soy sauce</div>
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Few pinches ground black pepper</div>
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<b>Directions</b></div>
In a medium saute pan heat oil over low heat. Once oil is hot, add chopped onions and shallots, along with a few pinches of salt. Cook, stirring occasionally for about 25 minutes, until caramelized and golden brown. Add garlic and saute for another 1-2 minutes or until fragrant. Remove pan from heat and let cool completely. <br />
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Transfer cooled onion mixture to a bowl, making sure to scrape all the delicious bits out of the pan. Add yogurt, chives, Worcestershire or soy sauce, 1/4 tsp salt and a few pinches ground black pepper. Stir until well combined. Season to taste with additional salt and pepper if needed. Serve with potato chips, pita chips and/or veggie sticks. Enjoy!<br />
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<i>Makes 2 1/2 cups</i></div>
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<b>What Kids Can Do</b> (with appropriate tools & adult supervision)</div>
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*<i>Chop</i> onions & shallots (these <a href="http://www.kids-table.com/joomla/index.php/online-shop/cook/wavy-chopper-detail">choppers</a> work great for small hands)</div>
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*<i>Mince</i> garlic (choppers work magic for mincing too!)</div>
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*<i>Measure</i> ingredients</div>
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*<i>Snip</i> chives</div>
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*<i>Stir</i> dip</div>
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*<i>Taste</i> for seasoning</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-17454389172692797952016-10-21T05:03:00.000-07:002016-10-21T05:03:03.136-07:00Roasted Butternut Squash with Onions & Goat Cheese<div class="separator" style="clear: both; text-align: center;">
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We all know that eating right is important. But what if you're doing everything "right" and something still seems off? Food intolerance could be the culprit. Learn more about this increasingly hot topic from Dr. Sarah Weber, Chiropractor and Loomis Digestive Health Specialist - plus enjoy a scrumptiously seasonal recipe!<br />
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<i>Over the last few years, food intolerance has garnered quite the spotlight in today’s mainstream society - and for good reason. More and more, parents have taken a personal responsibility to educate themselves on how what we eat and feed our children may affect them at school, on the playground and at bedtime. “<b>You are what you eat</b>” is a time-tested truth, and with that knowledge we strive to make sure to get our fruits, veggies, fiber, protein and essential fatty acids on a daily basis. <br /><br />In spite of these excellent decisions, sometimes obvious symptoms of food intolerance - like indigestion and cramping - may still inexplicably remain. Beyond digestive-related symptoms, you may be surprised to learn that symptoms like anxiety and insomnia have been linked to hidden food intolerances. <br /><br /><b>Food Allergy vs. Food Intolerance: What’s the Difference?</b><br /><br />It has become commonplace to miscategorize a food intolerance as a food allergy; there is an important distinction to be made and not knowing the difference can be serious. <br /><br />A <b>food allergy</b> is something that causes an immune system response. When we eat something to which our bodies are allergic, it produces an antibody called Immunoglobulin E (IgE) which causes an allergic reaction. Known reactions include hives, itchiness, swelling, vomiting, diarrhea, and - in serious instances - anaphylaxis. An undiagnosed food allergy can be serious, so taking proper precaution by visiting an allergist is recommended. At your allergist’s office, you can expect a basic exam for your child and tests to discover what foods may cause this immune system reaction.<br /><br />A <b>food intolerance</b>, without antibodies to measure, can be difficult to diagnose. However, there are common symptoms that may be a clue that you or a loved one might be battling a hidden food intolerance. A common list of symptoms includes (but is not limited to): headaches, heartburn, indigestion, gas, bloating, constipation, diarrhea, anxiety, depression, and insomnia. <br /><br /><b>How do I identify a food intolerance? Can it be treated?</b><br /><br />To identify a food intolerance, consider <b>keeping a food log</b> of what your child eats. This may reveal a traceable pattern in how diet relates to digestive troubles, sleep problems and mood irritability, for instance. A strategic <b>food elimination diet</b> (removing foods that are identified as key offenders, then reintroducing the food and taking note of the response) can do more to reveal what foods may top the list as intolerances in your family.<br /><br />One of the most important reasons to know the difference between a food allergy and a food intolerance, is that a food intolerance may be treatable. A <b>digestive health specialist</b> can perform testing to identify an enzyme deficiency that may be causing these reactions and provide supplements that can heal the body and reduce or even eliminate symptoms.*</i><br />
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<h2>
Roasted Squash with Onions & Goat Cheese</h2>
<b>Ingredients</b><br />
1 butternut squash, cut in half and seeded<br />
1/4 yellow onion, finely chopped<br />
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2 T extra virgin olive oil</div>
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Salt / pepper to taste<br />
1 - 2 oz goat cheese, crumbled (more if desired)<br />
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<b>Directions</b><br />
Preheat oven to 400F. On a flat baking sheet with parchment, lay the squash halves cut side down and roast for 30 minutes, or until a fork inserted goes through with some effort. Remove butternut squash from oven, let rest until cool enough to handle.<br />
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In a large skillet, heat olive oil over medium heat for 3-4 minutes, until shimmering. While oil is heating, finely chop the onion. Cook onion over medium heat until translucent, 3-5 minutes.<br />
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While onion is cooking, use a small knife to cut away the skin of the squash. Cube cooked squash until 1/2 inch pieces, and add to pan with onion. Add salt and pepper to taste.<br />
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Turn pan on high and stir every 1-2 minutes until heated through and squash has developed a little color, about 5 - 7 minutes. Remove from heat, and spoon crumbles of goat cheese into pan. Stir to slightly melt the goat cheese. Serve and enjoy!<br />
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<i>Makes 4 servings</i><br />
<i>Recipe courtesy of Sarah Fiorello, Office Manager of Total Balance Chiropractic</i><br />
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<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*<i>Scoop</i> out squash seeds<br />
*<i>Finely chop</i> onion (these wavy choppers work great!)<br />
*<i>Chop</i> squash<br />
*<i>Pinch</i> salt & pepper<br />
*<i>Crumble</i> goat cheese<br />
*<i>Taste</i> for seasoning<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Dr. Sarah</td></tr>
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Thanks to Dr. Sarah Weber for this great glimpse into the world of food intolerances. Dr. Sarah is a Chiropractor (with pediatric certification) and Loomis Digestive Health Specialist, as well as the owner of <a href="http://www.totalbalancechiro.com/index.html" target="_blank">Total Balance Chiropractic</a> in Lakeview. She is passionate about helping her patients, who range from infants to the elderly, reach and maintain their optimal health potential. Her goal is to find the source of the problem and restore balance to the body, rather than solely addressing symptoms.<br />
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If you have questions about food intolerance or would like to learn more, please feel free to contact <a href="http://www.totalbalancechiro.com/index.html" target="_blank">Total Balance Chiropractic</a> at (773) 348-6908 to book a consultation with Dr. Sarah.<br />
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*References:<br />
<a href="http://www.mayoclinic.org/diseases-conditions/food-allergy/expert-answers/food-allergy/faq-20058538">http://www.mayoclinic.org/diseases-conditions/food-allergy/expert-answers/food-allergy/faq-20058538</a><br />
<a href="https://www.aaaai.org/Aaaai/media/MediaLibrary/PDF%20Documents/Libraries/EL-food-allergies-vs-intolerance-patient.pdf">https://www.aaaai.org/Aaaai/media/MediaLibrary/PDF%20Documents/Libraries/EL-food-allergies-vs-intolerance-patient.pdf</a></div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-79370556981407757182016-10-14T15:41:00.001-07:002016-10-16T07:26:14.737-07:00Black Bean Brown Rice Burritos<div class="separator" style="clear: both; text-align: center;">
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One night, years ago, I was doing my dinner dishes at 11pm on a weeknight. And I wondered what had happened to my life. I had somehow become a short order cook. I didn't mean to, it just happened. Some combination of the weeknight time crunch, my then-5-year old's picky tendencies, and my lack of energy to argue with him about it. So I would make an easy meal for the kids (think chicken nuggets, frozen pizza, or boxed mac n' cheese, with some veggies and fruit on the side). After they went to bed, I would do the dishes, and make dinner for myself. Then round two of dishes. I had to take back my life!<br />
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Eating together as a family was a great first step. I would choose a meal that involved at least one food item that was a safe bet for Aleks, and serve it family style. I made a promise to myself not to worry about what he actually ate. I was doing my part - the rest was up to him. This Black Bean Brown Rice Burrito quickly became a weeknight staple for us. And worked way more magic than I expected...<br />
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I would set out the black bean brown rice mixture, tortillas and various toppings on the table and let everyone build their own burritos. My older son, Jake, and I would stuff our tortillas so full
we could barely close them. Aleks would eat a plain tortilla with brown rice on the side. And I would say nothing! A few burrito nights later, he decided to get adventurous and put brown rice <i>inside</i> the tortilla. Yes, still beige, but a big step for him nonetheless. The real breakthrough came
on a camping trip when he helped stir a veggie taco filling over a camping
stove. When he asked to taste it, I hid
my shock and joy and casually agreed. That
night, he happily stuffed his tortilla like the rest of us. Now, almost 10 years later, tacos are one of his favorite meals! Magic made possible by positive family meal moments & build-your-own burritos.<br />
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October is Eat Better, Eat Together month. I hope this recipe helps you get your family around the table! If eating together right now is rare, start with once or twice a week. If you're already going strong, keep up the good work. For more inspiration and strategies for a successful family meal, check out this video. Happy cooking!</div>
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P.S. If you have any family meal success stories, we'd love to hear them! And so would many families out there struggling to raise healthy kids. Share as a comment to this post, or share the post on facebook with your experience. <br />
<h2>
<span style="font-size: small; font-weight: normal;">BLACK BEAN BROWN RICE BURRITOS</span></h2>
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<b>Ingredients</b></div>
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1 T canola or grapeseed oil<br />
1 small onion, finely chopped<br />
2 large garlic cloves, minced<br />
1/2 tsp ground cumin<br />
1/2 tsp paprika<br />
1 can black beans, drained and rinsed<br />
1 1/2 cups cooked brown rice (completely cooled)<br />
1/2 tsp salt<br />
6 whole wheat tortillas</div>
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<u>Topping Ideas</u>: </div>
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Chopped red bell peppers<br />
Cubed avocado<br />
Chopped or torn romaine lettuce<br />
Sliced scallions<br />
Grated cheese<br />
Salsa<br />
Greek-style yogurt</div>
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<b>Directions</b></div>
Heat oil in a nonstick wok or large pan over medium heat. Add onion and cook for about 4 minutes, until beginning to soften. Add garlic, cumin and paprika and cook for an additional one minute. Add black beans and brown rice and cook, stirring, until heated through. Divide mixture between six tortillas. Top as desired. Enjoy!<br />
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<i>Makes 6 servings</i><br />
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<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*<i>Finely chop</i> onion & <i>mince</i> garlic<br />
*<i>Measure</i> spices<br />
*<i>Drain </i>&<i> rinse black beans</i><br />
*<i>Prep</i> toppings<br />
*<i>Assemble</i> burritos</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-70587056119732146832016-10-06T19:32:00.000-07:002016-10-06T19:32:57.321-07:00Apple PizzaAre mealtimes a battleground in your home? Is your child just a "picky" eater, or could there be something more going on? Read on for insight into this question and a deliciously easy Apple Pizza recipe from Risa Nasatir, a certified licensed speech language pathologist.<br />
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<i>Did you know that it takes 14 times to try a new food before one can say that they truly don’t like it? This is one of the things I tell both parents and children when they start any type of feeding therapy. Almost everyone has been around a “picky” eater, but what is really going on? Once medical issues have been ruled out, picky eating usually stems from either a behavioral difficulty, an oral motor challenge, a sensory challenge or a combination of these areas.</i><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Risa Nasatir</td></tr>
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<i>Behavior difficulties can include a child who will not sit at the table or a child who engages in negative behaviors at the table such as throwing food or crying. Oral motor challenges include difficulty chewing or moving the lips, tongue or jaw. Abnormal swallowing patterns can also affect efficiency of eating, which in turn can cause a negative experience during meal times. Negative experiences can also occur as a result of sensory feeding problems. Sensory challenges include getting upset at the sight or smell of food, and difficulty touching or tasting foods. The good news is there are many different therapeutic techniques based on long standing research that work to address atypical “picky eating.”</i></div>
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<i><br />One of the first steps to determine if this is just typical “picky eating” vs a feeding challenge is to reflect on how you react to your child’s behavior. In our society eating is a form of social interaction and a sign of love. As caregivers and parents, it is our job to provide the food and the setup for a successful experience. It is up to the child to decide whether they will eat. Often, the most difficult realization occurs when we realize that we can't just get our child to “take a bite” or “try it.” A child must have their own desire to try new foods and it begins by building trust and being able to integrate the sensory and oral motor experience of eating.</i></div>
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<i>Second, it is important to read your child or baby’s signs. Perhaps they are telling you by throwing food or pulling away or crying that they are “done.” If, as caregivers and parents, we don't read the signs the child is giving, feeding can become an unpleasant experience for all involved.<br /><br />On a proactive level, one of the best things you can do to work on "picky eating" at home is to cook together. Below is a favorite recipe of mine - Apple Pizza!</i></div>
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<i>And remember, you are not alone! If you feel that you've exhausted your bag of tricks, there is plenty of help out there. I like taking a team approach - looking at the needs of the family, and incorporating other resources as needed when beginning therapy. For example, I often consult with physical therapists for optimal feeding positions, occupational therapists to assess sensory integration, a dietitian for assistance in food choices, and a behavioral therapist to work on the social and emotional aspects of eating. Together, we can pick bits and pieces of research-based techniques and give families interventions to make mealtimes a happy and enjoyable experience for all.</i></div>
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<h2>
<span style="font-weight: normal;">APPLE PIZZA</span></h2>
<b><br /></b>
<b>Ingredients</b><br />
5 oz pizza dough (any kind works! homemade, gluten-free, whole wheat, store-bought, etc.)<br />
1 apple*, thinly sliced (Granny Smith & Pink Ladies are my favorite, but any variety will work)<br />
1-2 tsp butter, softened<br />
Cinnamon sugar mix (make it as cinnamon-y as you'd like!)<br />
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<b>Directions</b><br />
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.<br />
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Roll out the dough into whatever shape you prefer. I like to make “pizza strips” but you can do triangle slices or small individual pizzas as well.<br />
<br />
Rolling and kneading the dough is an excellent sensory activity for kids. To work on language skills as well, talk about the different shapes you can make, and use a variety of verbs to describe your actions. Next, spread a small amout of butter on the dough to provide some flavor and help the cinnamon sugar stick to the dough. Have the kids place the apples and then sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until the dough starts to brown. Cool, cut into pieces and enjoy!<br />
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*I recommend peeling the apple the first time if your child is very young or has issues with texture.<br />
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<i>Makes 1-2 servings</i><br />
<i><br /></i>
<b>What kids can do</b> (with appropriate tools & adult supervision)<br />
*<i>Roll out</i> dough<br />
*<i>Spread</i> or <i>brush</i> butter onto dough<br />
*<i>Mix</i> cinnamon & sugar together<br />
*<i>Arrange</i> apple slices on top of dough<br />
*<i>Sprinkle</i> cinnamon sugar<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkZPkKV8V6wu9Hcmxf2fNmEXJHhB-PEm1JCW3a0oIxXTYiFNfSWJZdcbDe36iAO56gle1kcnoqlRQd-r4KeaLgRZUihmEkzQu07OokRAaAr1s8o_QvsthHbjDicEZAPeWvL-v9V8dQGg/s1600/IMG_2251.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkZPkKV8V6wu9Hcmxf2fNmEXJHhB-PEm1JCW3a0oIxXTYiFNfSWJZdcbDe36iAO56gle1kcnoqlRQd-r4KeaLgRZUihmEkzQu07OokRAaAr1s8o_QvsthHbjDicEZAPeWvL-v9V8dQGg/s320/IMG_2251.JPG" width="167" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Risa Nasatir</td></tr>
</tbody></table>
<br />
Many thanks to Risa L. Nasatir, M.A.,CCC-SLP LLC. Risa Nasatir is a certified licensed speech language pathologist with over 20 years experience. Her specialties include early intervention, speech, language, voice, and oral motor-feeding issues. Risa earned her Master’s Degree at Indiana University and undergraduate degree from Michigan State University. She is a member of the American Speech and Hearing Association and the Illinois Speech and Hearing Association. She is a contributing author to Voice Treatment for Children and Adolescents (Singular, 2001). Risa has worked in the neonatal intensive care units, acute care in hospitals, clinics, schools and home care. Currently, Risa has a private practice in Chicago where she sees a variety of children with behavior, oral motor and sensory feeding issues. She runs a “bottle bootcamp” to assist families in transitioning their children from breast feeding to bottle feeding. In her spare time, she enjoys spending time with her husband and two children.</div>
<div>
<br /></div>
<div>
For more information on picky eating, feel free to contact Risa at <a href="mailto:RisaNasatir@comcast.net">RisaNasatir@comcast.net</a>.</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-15138742486059940232016-09-28T07:50:00.002-07:002016-09-28T09:04:45.282-07:00Apple Crumb Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7ZJwNOp3pyqKjGceDNWUd52XPGDXxZmgBi1BPYXqk0E2DFApjrC96E4AMLA87JM5x2ArpH0jk_tHhQicEaPmcTa68Dn3S6cBBUyepqU5k7hWYD6_7NXf6d711PdHck4dPVV3zGlbIaI/s1600/AppleMuffin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7ZJwNOp3pyqKjGceDNWUd52XPGDXxZmgBi1BPYXqk0E2DFApjrC96E4AMLA87JM5x2ArpH0jk_tHhQicEaPmcTa68Dn3S6cBBUyepqU5k7hWYD6_7NXf6d711PdHck4dPVV3zGlbIaI/s320/AppleMuffin2.jpg" width="320" /></a></div>
<br />
Getting kids in the kitchen is what we're all about at <a href="http://www.kids-table.com/" target="_blank">The Kids' Table</a>. The benefits of cooking with your kids are many. You're teaching them a basic life skill, spending quality time together, giving kids a sense of ownership and accomplishment, and perhaps best of all, engaging them around food in a positive way. A healthy, fun relationship with food coupled with a sense of pride about their creations can help kids make better food choices.<br />
<a name='more'></a><br />
You may be wondering what the connection is between better food choices and Apple Crumb Cake. Just bear with me! Will making cupcakes with your kids get them to eat kale or broccoli? Maybe not directly. But it can be a step in the process of getting you there. Cupcakes are a surefire hit with kids. So it won't take much coaxing to get them involved. With that positive experience under your belts, your child will be much more likely to join you in another cooking adventure down the road. Perhaps one that involves a vegetable!<br />
<br />
We also shouldn't discount the benefits of making desserts from scratch. Homemade treats are typically less expensive and taste better than their storebought counterparts. But did you know that they are also usually healthier? When you make something at home, you have control over the ingredients. You can use whole grains, healthy fats, and less sugar than most food companies would. This recipe uses half whole wheat flour, a healthy vegetable oil, and is made up of about half fruit!<br />
<br />
I hope you enjoy this recipe, and the process of making it with your kids even more! For more insight into the benefits of cooking with your kids, as well as a glimpse into The Kids' Table's kitchen, check out the video below. Happy cooking!<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ibc-iyXBzhI/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/ibc-iyXBzhI?feature=player_embedded" width="320"></iframe></div>
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<h2>
<span style="font-size: small; font-weight: normal;">
APPLE CRUMB CAKE</span></h2>
<div>
<b>Ingredients</b></div>
<div>
<br />
<u>For Cupcakes</u>:<br />
1 egg</div>
<div>
1 cup unsweetened
applesauce</div>
<div>
1/2 cup sugar</div>
<div>
1/4 cup canola or grapeseed oil</div>
<div>
1 tsp vanilla extract</div>
<div>
1 tsp baking soda</div>
<div>
1/2 tsp ground cinnamon</div>
<div>
1/2 cup whole wheat flour</div>
<div>
1/2 cup all-purpose flour</div>
<div>
1 cup diced apple</div>
<div>
<br /></div>
<div>
<u>For Crumble Topping</u>: </div>
<div>
1/4 cup old-fashioned rolled oats</div>
<div>
1/4 cup brown sugar</div>
<div>
1/4 cup whole wheat flour</div>
<div>
1/8 tsp ground cinnamon</div>
<div>
2 T butter, melted</div>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin and
set aside.</div>
<div>
<br /></div>
<div>
In a mixing bowl, combine egg,
applesauce, sugar, oil and vanilla and whisk well.
Whisk in baking soda and cinnamon. Stir in flours until just
combined. Fold in diced apple. Divide batter evenly between muffin cups.</div>
<div>
<br /></div>
<div>
To make crumble, combine oats, brown sugar, flour and ground cinnamon in a small bowl and stir well. Drizzle
melted butter on top and stir until well combined. Toss topping
with your fingers to make sure butter is evenly distributed and
mixture is evenly crumbly. Sprinkle on top of batter. Bake for
15-18 minutes, or until a toothpick comes out clean when inserted
in the middle. Let cool in muffin tin on a rack for 10 minutes. Remove from tin to continue cooling. Enjoy!<br />
<br />
<i>Makes 12 cupcakes</i><br />
<br />
<b>What Kids Can Do</b> (with appropriate tools & adult supervision)<br />
*<i>Crack</i> egg<br />
*<i>Measure</i> ingredients<br />
*<i>Mix</i> ingredients (with a whisk for batter, and with fingers for crumble)<br />
*<i>Chop</i> apple<br />
*<i>Fold</i> apple into batter<br />
*<i>Scrape</i> batter into muffin tin<br />
*<i>Sprinkle</i> crumble on top</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-2474769874251404102015-12-31T12:33:00.002-08:002015-12-31T12:33:49.218-08:00Lucky New Year's Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt0vCqPZ0MAlYjpYjKbm1IRtdMyGvl_av5cv73FgaZjnqYH5nZVKA1RrOkWyqTW36a67S8h1D0HDJZYPzmki67TeoKcSOeNkaMvQ1mcpbApoU8nqV8jwsKyFm4okImTV6kjjJawmKHyc/s1600/IMG_1247.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt0vCqPZ0MAlYjpYjKbm1IRtdMyGvl_av5cv73FgaZjnqYH5nZVKA1RrOkWyqTW36a67S8h1D0HDJZYPzmki67TeoKcSOeNkaMvQ1mcpbApoU8nqV8jwsKyFm4okImTV6kjjJawmKHyc/s320/IMG_1247.JPG" width="320" /></a></div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><br /></span>
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">Wanna make sure you have the best and brightest year ever? This soup could be your ticket. Dark leafy greens and black-eyed peas are the featured ingredients, which according to Southern US folklore bring good luck and prosperity for the year to come. The greens symbolize paper money, and the black eyed peas are reminiscent of coins. Of course, money can't buy happiness, but it also doesn't hurt!</span></span></span><br />
<a name='more'></a><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">Even if this soup doesn't bring you riches, you'll at least have your health! This vegan delight is chock-full of vitamins (like A & K), minerals (like iron & potassium) and fiber. </span></span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">So, we've got lucky and healthy - let's not forget tasty! We made this soup just last week at <a href="http://www.kids-table.com/" target="_blank">The Kids' Table</a> in our Holidays Around the World Series. One of our regular little chefs, Edison, could not get enough Lucky New Year's Soup into her belly! She wanted to take her leftovers home. Unfortunately, our standard take-home solution of aluminum foil animals just doesn't stand up to soup. Edison began to cry at the thought of being without the deliciousness that she had enjoyed (and enjoyed making!) with her newfound friends. (Don't worry - this story has a happy ending.) We got creative and ended up washing out Edison's milk bottle and filling it with soup. She was just thrilled. And her mom called us the next day to report that Edison ate every last drop of her lucky leftovers and couldn't wait to make it again. Oh the joys of teaching and cooking at <a href="http://www.kids-table.com/" target="_blank">The Kids' Table</a>! </span></span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMgubGEl8zrJbwC-9MdWve-QVbihNc0TA7wRDxv-24apHWyCeUuvOYkxmE1iY9aO1HkW71GYpoLyEXrAPp0XLWhvuDxiXclQjE3NX0EnBEOXwR5AAqHUkdzlQRw7KEmdc-l6zInua4s8/s1600/IMG_1248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMgubGEl8zrJbwC-9MdWve-QVbihNc0TA7wRDxv-24apHWyCeUuvOYkxmE1iY9aO1HkW71GYpoLyEXrAPp0XLWhvuDxiXclQjE3NX0EnBEOXwR5AAqHUkdzlQRw7KEmdc-l6zInua4s8/s320/IMG_1248.JPG" width="320" /></a></div>
<h2>
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">LUCKY NEW YEAR'S SOUP</span></span></span></h2>
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><b>Ingredients</b></span></span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">2 T olive oil</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1 small onion, diced</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1 stalk celery, washed and diced</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1 small carrot, peeled and diced</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">2 cloves garlic, minced</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">2 tsp smoked paprika</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">1 tsp dried thyme</span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1/2 tsp salt</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">2 plum tomatoes, diced</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1 1/2 cups cooked black-eyed peas, (or one can, drained and rinsed)</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">2 bay leaves</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">4 cups vegetable broth</span><br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">2 cups chopped kale leaves (stems discarded)</span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><b>Directions</b></span></span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">Heat oil in a large pot over medium heat and saute onion, celery and carrot until soft, about 5 minutes. </span></span><span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">Add garlic, spices and salt to vegetables and saute 1 more minute. </span><br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><br /></span>
<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">Add tomatoes, black-eyed peas, bay leaves and broth. Bring to a boil, reduce to a simmer and cover. Cook for 10 minutes. Add kale and cook an additional 5 minutes. Remove bay leaves, and season with additional salt and pepper to taste.</span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><i>Makes 4 servings</i></span></span></span><br />
<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><br /></span></span></span>
<div class="p1" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;">
<span class="s1"><b>What kids can do</b> (with appropriate tools and adult supervision)</span></div>
<div class="p1" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;">
<span class="s1">*<i>Chop</i> veggies (<a href="http://www.kids-table.com/joomla/index.php/online-shop/cook/wavy-chopper-detail" target="_blank">wavy choppers</a> work great for small hands!)</span></div>
<div class="p1" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;">
<span class="s1">*<i>Mince</i> garlic (again, wavy chopper magic)</span></div>
<div class="p1" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;">
<span class="s1">*<i>Measure</i> seasonings</span></div>
<div class="p1" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;">
<span class="s1">*<i>Destem </i>kale &<i> tear</i> leaves</span></div>
<div class="p1" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;">
<span class="s1">*<i>Taste </i>for seasoning</span></div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-59678348406111836892015-11-24T09:24:00.001-08:002015-11-24T09:56:59.864-08:00Kohlrabi-Potato Pancakes with Avocado Cream & Fond Food Memories, by Melissa GrahamCulling out a single food memory from my childhood would be impossible as there
are so very many. My mother, a great cook and food enthusiast, sought to make food
interesting, an adventure ever day.<br />
<br />
We took family field trips to farm stands on the east end of Long Island, that showed
me real food in its natural state.
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYWXhwy5UH-whgGrupZakIgXu-Js-io5aWAjGSpVyuPhQiXJjTUed0omvNIe1LRlEQ1UDMe8Ilrat29UYLrfHpKlQSUwNfN49wmyhGkN3492-AYAk0V5Uoa_OOHmfHjbTaF9Jp_2memw/s1600/Melissa+Graham+Child.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYWXhwy5UH-whgGrupZakIgXu-Js-io5aWAjGSpVyuPhQiXJjTUed0omvNIe1LRlEQ1UDMe8Ilrat29UYLrfHpKlQSUwNfN49wmyhGkN3492-AYAk0V5Uoa_OOHmfHjbTaF9Jp_2memw/s320/Melissa+Graham+Child.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Melissa Graham</td></tr>
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She was also a gracious and creative hostess. I remember her making and serving
dinner by candlelight for a Colonial Williamsburg dinner, clambakes, and cocktail
hours that lasted several hours on our family sailboat. But of course, I'd be remiss in
not recalling our family’s very popular, annual survival party - an outdoor event on
New Year's Day. Yes, she served too much food and people drank too much. But I’ll
always recall the laughter that those parties inspired.<br />
<br />
She was willing to experiment. At the family table, I tried so many different cuisines
as a kid - I remember the fondue pot, the wok, the crepe pan, and of course her
famous krumkakers filled with sweetened whipped cream.<br />
<br />
Most importantly, she showed me the importance of family dinner. While I may
forgo the candles that my mom laid out each night, we continue this tradition every
night, one that keeps our family strong.<br />
<a name='more'></a><br />
She wasn’t perfect. There was the occasional Dorito, coke and McDonald's visit.
Although she made what some may now consider mistakes, it's comforting to know
that if you get all the big stuff right, things will turn out okay.<br />
<br />
<i>Melissa Graham, a former attorney, is the founding Executive Director (or “Head Spear”) of <a href="http://purpleasparagus.com/" target="_blank">Purple Asparagus</a>, an award-winning 501(c)(3) non-profit that educates children, families and the community about eating that’s good for the body and the planet. Melissa resides in Roscoe Village with her husband, Mike, and 11-year old son, Thor, in a rowhouse built in 1896. </i><br />
<i><br /></i>
<i>From December 1st through December 8th, The Kids' Table will be donating 5% of all class proceeds to Purple Asparagus. This includes all of the Tots Can Cook, Kids Can Cook and Teens Can Cook programs at both the Lakeview and Wicker Park locations. </i><br />
<br />
<h3>
Kohlrabi-Potato Pancakes with Avocado Cream</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqGcxtMBCy0cnzYWenzpwOb2Wr_1Uroh4h9dfcM8tv3TMdtkEM4ve2wf1Ln0ELPYwDHYVLgppSpKkTkIQD6Pv4QDvoxdV6NeF25TCNeVupR1d6NERthmr42KpuKsykr1-xoqo1W9zXHs/s1600/Melissa+Recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqGcxtMBCy0cnzYWenzpwOb2Wr_1Uroh4h9dfcM8tv3TMdtkEM4ve2wf1Ln0ELPYwDHYVLgppSpKkTkIQD6Pv4QDvoxdV6NeF25TCNeVupR1d6NERthmr42KpuKsykr1-xoqo1W9zXHs/s320/Melissa+Recipe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Melissa Graham</td></tr>
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Potato Pancakes is a recipe that brings many back many fond memories of Sunday
dinners with my extended family. My grandmother, of Swedish descent, married my
grandfather, whose family had emigrated from Germany in the early years of the
20th century. I don’t remember much Swedish food, but every Sunday, our family
table was filled to the hilt with German dishes. While I’m loath to admit it, I was a
picky eater until I hit high school, so my grandmother’s vast culinary skill was lost
on me with one epic exception: potato pancakes. I loved them, slathered with sour
cream and, in the summer, dusted with sprinkles of chive from her garden. The
addition of kohlrabi was inspired by our farm share and provides a nice sharp
counterpoint to the creaminess of the potatoes.
<br />
<br />
KOHLRABI-POTATO PANCAKES<br />
<br />
<b>Ingredients</b><br />
1 medium Yukon gold potato, peeled<br />
1 kohlrabi bulb, peeled<br />
1/2 yellow onion, peeled and trimmed<br />
2 teaspoons chopped chives<br />
2 large eggs<br />
1/4 cup unbleached all-purpose flour<br />
1 teaspoon kosher salt<br />
Up to 1/4 cup vegetable oil or clarified butter<br />
<br />
<b>Directions</b><br />
Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any
excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel
and squeezing it out.<br />
<br />
Dump the drained vegetables into a medium bowl. Add the eggs, flour, and salt and
mix until combined.<br />
<br />
Heat a large, preferably non-stick, sauté pan over medium heat. Add two
tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized
dollops of the batter into the pan. Press down on the cakes with a spatula to flatten.
Cook until browned, a few minutes. Flip and cook for a few more minutes.
Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.
The pancakes can be reheated in a 350º F oven. Serve warm, garnished with chopped chives and avocado cream.<br />
<br />
<i>Makes 10 pancakes</i><br />
<br />
AVOCADO CREAM<br />
<br />
<b>Ingredients</b><br />
1/2 avocado<br />
1/3 cup sour cream<br />
1 teaspoon lime juice<br />
Salt to taste<br />
<br />
<b>Directions</b><br />
Puree together the avocado, sour cream, and lime juice. Salt to taste.<br />
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<i>Makes about 1/2 cup</i><br />
<i><br /></i>
<b>What kids can do</b> (with appropriate tools and adult supervision)<br />
<i>*Wring</i> out liquid from veggies<br />
*<i>Crack</i> eggs<br />
*<i>Measure</i> and <i>mix</i><br />
*<i>Season</i> and <i>taste</i>The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-68863978659663128342015-10-27T09:59:00.000-07:002015-11-07T09:53:05.826-08:00Why The "Kids' Table" Is the Best Place to BeI founded The Kids' Table over 8 years ago now. The name for a business that teaches hands-on cooking classes for kids and families came almost effortlessly. You've got the literal interpretation of it, as a place where kids get to cook and eat at tables, with tools, and in an environment tailored to them. And the more whimsical and nostalgic feelings that childhood memories of "the kids' table" invokes for many.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIr2DhWz6iw1cbu31RJSrPdHIjMDHMjLCs0UGj2JGnQ2B-2wOTiROQ7Fb8EbDMNNK_pyYRfbpiZdBhyphenhyphenJTMaJVEk1oMKz3W4U_7M5pfpIR1lOOYotvicRM_P3t4CmZTWBt6L_lDM8nZ6s/s1600/Elena.Baba.notext.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIr2DhWz6iw1cbu31RJSrPdHIjMDHMjLCs0UGj2JGnQ2B-2wOTiROQ7Fb8EbDMNNK_pyYRfbpiZdBhyphenhyphenJTMaJVEk1oMKz3W4U_7M5pfpIR1lOOYotvicRM_P3t4CmZTWBt6L_lDM8nZ6s/s320/Elena.Baba.notext.jpg" width="320" /></a><br />
We know that "the kids' table" means different things to different people. And we want to know what it means to YOU! We just launched a <a href="http://www.kids-table.com/joomla/index.php/photo-contest" target="_blank">Photo Contest</a> so you can show us how "the kids' table" is the best place to be. Maybe it's a memory from your own childhood, or memories you're creating with your kids now. Maybe it's cooking together. Or picking apples. Or setting a beautiful table. Or picnicking in the park. Or sharing a takeout pizza on a busy weeknight. We hope you'll share your "kids' table" with us - because sharing is caring (and there's an amazing prize in store for the winner!).<br />
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Thinking about what "the kids' table" means to me highlights the endless iterations of the phrase. I have memories of cooking with my dad's mom (who made everything from scratch) and eating TV dinners with my mom's mom (who was a mother of three with a full-time job, and so excited when these frozen options came out to make her life easier!). My mom was a stay-at-home mom and cooked healthful homemade meals pretty much every day of my childhood - not so much because she loved cooking, but because she loved us. My dad loved to cook, but between work and home projects, it was an occasional weekend luxury. Now that he's retired, he makes a pretty mean loaf of crusty homemade bread!<br />
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Now as a parent myself (and a small business owner), sometimes I cook because I love it. And frequently I cook because I have to. And occasionally I order in. No matter how it gets on the table, I love connecting with my kids through food. Cooking together when possible, connects my kids to their food and enhances our connection to each other. Even if it's just a stir here or there. When it comes to dessert, my teenage boys are definitely motivated to help. They actually love to make whipped cream by hand! An amazing way to earn your treat.... Try these Spiced Apple Sundaes for a fun seasonal twist on this kid favorite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgFiE31gYGR3gC6wQfpyv4KjGrDfB1kvCHHxLUOLpUgfUJhy0pw-EfNQ4o3brZeJ0_YWJHMcEKC915Ce2L1vc2Aq2ke_2uSb40dnflM1QcNi9ATNh9ji2q3obR9WQ81e2_h9-1anbIAY/s1600/Spiced+Apple+Sundaes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgFiE31gYGR3gC6wQfpyv4KjGrDfB1kvCHHxLUOLpUgfUJhy0pw-EfNQ4o3brZeJ0_YWJHMcEKC915Ce2L1vc2Aq2ke_2uSb40dnflM1QcNi9ATNh9ji2q3obR9WQ81e2_h9-1anbIAY/s320/Spiced+Apple+Sundaes.jpg" width="320" /></a></div>
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<h3>
Spiced Apple Sundaes</h3>
<b>Ingredients</b><br />
<u>For spiced apples</u><br />
2 apples, cored and chopped into 1/2 inch pieces<br />
3 T brown sugar<br />
1/2 tsp cinnamon<br />
Pinch nutmeg<br />
2 T butter<br />
<br />
<u>For whipped cream</u><br />
1/2 cup heavy cream<br />
1 T powdered sugar<br />
1/2 tsp vanilla<br />
<br />
<u>For assembly</u><br />
2 cups vanilla ice cream<br />
1/4 cup roasted salted pepitas or sunflower seeds<br />
<br />
<b>Directions</b><br />
Put apple wedges in a small bowl. Add brown sugar, cinnamon and nutmeg to apples and toss well to coat. Heat a small pan over medium low heat. Add butter. Once melted, add apple mixture to pan and bring to boil over medium-high heat. Once boiling, reduce heat to low and simmer, stirring frequently, until apples are tender, about 5 minutes. Let cool.<br />
<br />
To make the whipped cream, place all ingredients in a large mixing bowl and whisk until fluffy peaks are formed. Don't go too far or you'll end up with butter!<br />
<br />
Divide ice cream between four bowls. Top with cooled apple mixture. Sprinkle with seeds. Dollop with whipped cream and enjoy!<br />
<br />
<i>Makes 4 servings</i><br />
<br />
<b>What kids can do</b> (with appropriate tools and adult supervision)<br />
*<i>Chop</i> apples (using a tool like a <a href="http://www.kids-table.com/joomla/index.php/online-shop/cook/wavy-chopper-detail" target="_blank">wavy chopper</a> is a great way to make chopping safer for young children)<br />
*<i>Measure</i> ingredients<br />
*<i>Whip</i> cream<br />
*<i>Assemble</i> sundaesThe Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-47303232137502952842015-07-03T17:41:00.000-07:002015-07-03T17:41:39.454-07:00Red, White & Blueberry<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nb5fimCXFxqEFHbgw8aqZw8JDUPoX3u9kcnk8j7aJ0you0wJbF8X4kdcXj0-_k0JlIdtTGNe_hqnNeKpzYhd6FnGqfl9skmWzrWM7pfPfRiGrc8l_jugnBPvNC3iPAw-ehAFBfTbXuw/s1600/Aleks+with+red+white+and+blue+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nb5fimCXFxqEFHbgw8aqZw8JDUPoX3u9kcnk8j7aJ0you0wJbF8X4kdcXj0-_k0JlIdtTGNe_hqnNeKpzYhd6FnGqfl9skmWzrWM7pfPfRiGrc8l_jugnBPvNC3iPAw-ehAFBfTbXuw/s320/Aleks+with+red+white+and+blue+cake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sous pastry chef, Aleks</td></tr>
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<span class="s1">Looking for something fun and healthy to make with the kids for the 4th of July? The Kids' Table founder, Elena Marre, made this beautiful flag cake with her son, Aleks. It's yummy and not too sweet - something parents appreciate and kids won't be the wiser about; they won't even notice they're missing out on all that added sugar.</span><br />
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<span class="s1">Like most kids, Aleks is a self-proclaimed sugar addict. However, he thinks that store bought cakes are so sweet that at times, he feels sick after just a few bites. That's why he - and you - will love our cake recipe. The frosting (made with cream cheese!) is what keeps the sweetness level down and makes it so special and enjoyable.</span></div>
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<span class="s1"><br /></span></div>
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<span class="s1">We also recently discovered crushed freeze-dried berries as a fun and much healthier alternative to sprinkles. Even if you go with the naturally colored sprinkles at Whole Foods, they are still pure sugar and the colors are pretty dull. We used crushed freeze-dried strawberries for our cake - no added sugar or artificial food coloring to be found!</span></div>
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<span class="s1">We at The Kids' Table hope you enjoy making and eating this tasty treat with your kids, and wish you a safe and happy Independence Day celebration!</span></div>
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<h3>
<b><span class="s1" style="color: #351c75;">Flag Cake</span></b></h3>
<b><br /></b>
<b>Ingredients</b><br />
<div class="p1">
<span class="s1"><u>For cake</u></span></div>
<div class="p1">
<span class="s1">4 eggs</span></div>
<div class="p1">
<span class="s1">1 cup sugar</span></div>
<div class="p1">
<span class="s1">3/4 cup Greek-style yogurt</span></div>
<div class="p1">
<span class="s1">1/2 cup canola or grapeseed oil</span></div>
<div class="p1">
<span class="s1">1 T plus 1 tsp vanilla extract</span></div>
<div class="p1">
<span class="s1">1 T plus 1 tsp baking powder</span></div>
<div class="p1">
<span class="s1">1 cup whole wheat flour</span></div>
<div class="p1">
<span class="s1">1 cup all purpose flour</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1"><u>For frosting</u></span></div>
<div class="p1">
<span class="s1">2 sticks butter, softened*</span></div>
<div class="p1">
<span class="s1">8 oz cream cheese, softened</span></div>
<div class="p1">
<span class="s1">1 cup powdered sugar</span></div>
<div class="p1">
<span class="s1">1 tsp vanilla extract</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1"><u>For decorating</u></span></div>
<div class="p1">
<span class="s1">4 oz fresh blueberries</span></div>
<div class="p1">
<span class="s1">1/2 oz freeze dried strawberries or raspberries, crushed</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
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<b>Directions</b></div>
<div class="p1">
<span class="s1">Preheat the oven to 350 degrees. Lightly grease a 9x12 baking dish and set aside. </span></div>
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<span class="s1">Crack eggs into a large mixing bowl. Add sugar, yogurt, oil and vanilla and whisk well. Whisk in baking powder. Add flours and whisk, but only until they disappear completely into the batter. (Over-mixing can make the cake rubbery.) Transfer batter to prepared baking dish and bake until a cake tester or toothpick comes out clean, about 20 minutes. Let cool in baking dish for 20-30 minutes. Carefully remove from baking dish and finish cooling on a rack. </span></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">To make frosting, combine softened butter and cream cheese in a medium bowl and whisk until well combined. Sift powdered sugar over the mixture. (You can do this with a flour sifter, or use a small fine-mesh strainer and gently push powdered sugar through it with a spoon.) Add vanilla. Whisk until frosting is smooth and creamy.</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1">Once cake is completely cooled, frost the top and sides of the cake. Arrange about 7 columns and 6 rows of blueberries on the top lefthand side, separated just enough to allow the white frosting "stars" to shine through. Carefully sprinkle crushed freeze-dried strawberries or raspberries to form red stripes. Serve and enjoy!</span></div>
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<i><span class="s1"></span></i><br />
<i></i></div>
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<span class="s1"><i>Makes 10-12 servings</i></span></div>
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<span class="s1">* Ideally, the butter and cream cheese should be left out at room temperature to soften (1-2 hours). If you need to soften them quickly, you can do it in the microwave. Just make sure to use a defrost setting so that they soften without melting.</span></div>
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<span class="s1"><b>What kids can do</b> (with appropriate tools and adult supervision)</span></div>
<div class="p1">
<span class="s1">*<i>Crack</i> eggs</span></div>
<div class="p1">
<span class="s1">*<i>Measure</i> ingredients</span></div>
<div class="p1">
<span class="s1">*<i>Whisk</i> cake batter and frosting</span></div>
<div class="p1">
<span class="s1">*<i>Sift</i> powdered sugar</span></div>
<div class="p1">
<span class="s1">*<i>Crush</i> freeze dried berries</span></div>
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</div>
<div class="p1">
<span class="s1">*<i>Decorate</i> cake</span></div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-26290172872992922272014-11-20T13:45:00.000-08:002015-07-03T07:00:38.465-07:00Build-Your-Own Pizza<div class="separator" style="clear: both; text-align: center;">
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Pizza is by far the dish we've made the most at Kids' Table over the past 7+ years. We love showing kids that pizza doesn't have to come from a restaurant or the freezer. There are so many benefits to making your own. You know exactly what's in it, you can make it just the way you like it, and it's fun!<br />
<a name='more'></a><br />
This Build-Your-Own Pizza with a classic tomato sauce is a traditional favorite. Since most kids are very comfortable and familiar with cheese pizza, we can use it as a gateway to push boundaries a little bit with the veggie toppings. Having kids roll out and top their own pizza gives them a level of ownership over their food. Kids are more likely to eat something if they have a hand in making it! When we do Pizza Birthday Parties, we usually demonstrate topping the pizza by making a veggie smiley face. A much more effective way to get kids to eat their spinach than saying, "Eat your spinach."<br />
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We use half whole wheat flour in our dough, which not only adds a nutritional boost, but also a nice depth of flavor. To save time in the evening, you can make the dough in the morning, cover it and put it in the refrigerator. The slow fridge rise can sometimes make the finished product even better. Another time-saving tactic is to make a double batch, portion and freeze for another meal! Oh, and there's no shame in using store-bought dough if that's what you need to do to get dinner on the table. (This is a no-judgment zone.)<br />
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We hope your family gets as much mileage out of this recipe as we have. Enjoy…<br />
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<h3>
Build-Your-Own Pizza</h3>
<b>Ingredients</b><br />
<u>For Dough</u><br />
2 1/4 tsp dry active yeast (one small envelope)<br />
1 cup warm water<br />
1 tsp sugar<br />
1 cup plus 1/4 cup whole wheat flour<br />
1 cup plus 1/4 cup all-purpose flour<br />
2 T olive oil<br />
1 heaping tsp salt<br />
Cornmeal or additional flour for rolling out<br />
<br />
<u>For Sauce</u><br />
1 T olive oil<br />
1 clove garlic, minced<br />
1 15 oz can tomato sauce<br />
1 tsp oregano<br />
1/2 tsp Italian seasoning<br />
1 small bay leaf<br />
Pinch sugar<br />
<div>
<br /></div>
<div>
<u>For Topping</u></div>
<div>
8 oz mozzarella cheese, grated</div>
<div>
Veggies (optional)</div>
<div>
-sliced bell pepper</div>
<div>
-sliced mushrooms</div>
<div>
-shredded spinach<br />
<br />
<b>Directions</b><br />
Combine yeast, warm water and sugar in your mixing bowl and whisk well. Let it sit until it begins to bubble (about 5 minutes). Add flours, olive oil and salt and stir until well combined. Add salt and olive oil and mix in with your hands. Turn dough out onto your work surface and knead until smooth, about 5 minutes. Dough will be a little sticky, but if it sticks to your hands too much, add more flour 1 tablespoon at a time. Return dough to mixing bowl, cover bowl with a damp towel or plastic wrap and let it rise until doubled in size, about 45 minutes to 1 hour.<br />
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While the dough is rising, make the sauce. Heat heat olive oil in a sauce pan over medium heat and sauté garlic until fragrant, about 1 minute. Carefully add the tomato sauce (it may splatter) and seasonings. Simmer uncovered over low heat for 15 minutes, stirring occasionally. Let cool and remove the bay leaf before using.<br />
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Preheat the oven to 450 degrees. Punch down the dough and divide into six pieces. Lightly sprinkle your work surface with cornmeal or flour. Roll each piece out into a 1/4 inch thick circle. Or let the kids roll out their own in whatever shape they want! Fold edges of dough over to form a 1/2 inch crust. Use a fork to gently prick the dough so it doesn't puff up in the oven. Transfer crust to a nonstick baking sheet and bake until firm and lightly browned, about 6-8 minutes. Let cool 5-10 minutes before topping.<br />
<br />
Spoon a little sauce onto crusts, spreading it thinly with the back of a spoon. Add more sauce if necessary. (You only need a thin layer. Too much sauce can make your pizza soggy.) Top each pizza with grated cheese and veggie toppings, if you want. Bake until cheese is bubbly and lightly browned, about 6-8 minutes.<br />
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<i>Makes 6 Individual Pizzas</i><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <a href="https://twitter.com/MatadorSharp" target="_blank">Matador Sharp</a></td></tr>
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<b>What kids can do</b> (with appropriate tools and adult supervision)<br />
*<i>Measure</i> and <i>mix</i> ingredients for dough and sauce<br />
*<i>Knead</i> dough<br />
*<i>Mince</i> garlic (for older kids, or for younger ones too with a cool tool like our <a href="http://www.kids-table.com/joomla/index.php/online-shop/cook/wavy-chopper-detail" target="_blank">wavy choppers</a>)<br />
*<i>Grate</i> cheese<br />
*Prep toppings (<i>chop</i> peppers and mushrooms, <i>tear</i> or <i>snip</i> spinach)<br />
*<i>Roll </i>out dough<br />
*<i>Top</i> pizzas</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-74685157897461511862014-10-28T12:29:00.000-07:002015-07-03T07:01:40.996-07:00Pumpkin Pie Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYtkI6fRg-zpQIlfsr6A353nh3TJLCkabmaUdwt-mGT6PQ1r76FBX0WhUU7laUede_UYtEQBIwQG1y0lOAhRTWH3vvllIAcCnGAKZehB4qWhgyckZAD7SBAw4l14ma2Def026rtqQ6Og/s1600/Pumpkin+Pie+Dip+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYtkI6fRg-zpQIlfsr6A353nh3TJLCkabmaUdwt-mGT6PQ1r76FBX0WhUU7laUede_UYtEQBIwQG1y0lOAhRTWH3vvllIAcCnGAKZehB4qWhgyckZAD7SBAw4l14ma2Def026rtqQ6Og/s1600/Pumpkin+Pie+Dip+2.jpg" width="320" /></a></div>
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We love cooking with pumpkin this time of year. But sometimes "cooking" isn't an option for us at <a href="http://www.kids-table.com/" target="_blank">Kids' Table</a>. For example, when we don't have access to kitchen facilities (at most of our after school programs), and/or enough time to bake regardless (for short projects at outdoor festivals). We decided to explore the idea of a dip styled after a no-bake pumpkin cheesecake.</div>
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When we started researching it, we found that a lot of recipes used things like instant pudding mix and cool whip. Neither of which are really up our alley. For the creamy component, we ended up going with a mixture of cream cheese and Greek-style yogurt. We used whipped instead of regular cream cheese because it's easier to blend smooth straight out of the fridge (with a dash of patience and elbow grease). You can make it a little easier on yourself if you'd like and bring the cream cheese to room temperature first. </div>
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We used canned pumpkin for the sake of simplicity. We haven't tried it with roasted and pureed pie pumpkin, but we bet it would be delicious. If you give it a shot, please let us know how it goes.</div>
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We hope this dip makes a welcome addition to your Halloween party table or your fall snack repertoire. It's been a crowd-pleaser at Kids' Table, and even passed muster with the superhero set at one of our recent events! Enjoy...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBygG0Jl_cGaKI0ie37W4uI_KEn5B-XpyChK2YS_C9JwgqIOI7QAmBrfpfe-mJOVphNYzd1nrywzZiM49Gg-Ju-Lh4gJ17JbFHR8qfXCfvDw107ZzUcZOgQxJCIxmRyuC7BqDID09to/s1600/Superheros+at+Boopalooza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YBygG0Jl_cGaKI0ie37W4uI_KEn5B-XpyChK2YS_C9JwgqIOI7QAmBrfpfe-mJOVphNYzd1nrywzZiM49Gg-Ju-Lh4gJ17JbFHR8qfXCfvDw107ZzUcZOgQxJCIxmRyuC7BqDID09to/s1600/Superheros+at+Boopalooza.jpg" width="320" /></a></div>
<h3>
Pumpkin Pie Dip</h3>
<div>
<b>Ingredients</b></div>
<div>
1/2 cup canned pumpkin puree (not pumpkin pie filling)</div>
<div>
1/2 cup whipped cream cheese</div>
<div>
1/4 cup plus 1 T Greek-style yogurt</div>
<div>
3 T brown sugar</div>
<div>
1/4 tsp vanilla extract</div>
<div>
1/4 tsp ground cinnamon</div>
<div>
Few pinches ground ginger</div>
<div>
Few pinches ground nutmeg</div>
<div>
Few pinches allspice</div>
<div>
Graham crackers and sliced apples for dipping</div>
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<div>
<b>Directions</b></div>
<div>
In a medium bowl, combine pureed pumpkin, cream cheese, yogurt, brown sugar, vanilla and all the spices. Whisk well until smooth. Serve with graham crackers and sliced apple.</div>
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<i>Makes 6 servings</i><br />
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<b>What kids can do</b> (with appropriate tools & adult supervision)</div>
<div>
In this recipe, pretty much everything!</div>
<div>
*<i>Measure</i> ingredients</div>
<div>
*<i>Pinch</i> spices</div>
<div>
*<i>Whisk</i> dip</div>
<div>
*<i>Taste</i> dip & <i>whisk</i> some more until smooth</div>
The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-16102696628350537352014-09-27T14:56:00.000-07:002015-07-03T07:03:43.758-07:00Carrot Ginger Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJM74rs6vL6RfXruVLbdiB6FYdGyzrCoc7DhKDLdh5U0bfa18W0ZQCxGU4bwhNLo5-9_vYIIt3DhyphenhyphenM3C0jCbUIwQiU1PaalisF-BbdG2T3xgG2VzlbenSbYDM13IH0a0NTR7IGevRMIo/s1600/Carrot+Ginger+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJM74rs6vL6RfXruVLbdiB6FYdGyzrCoc7DhKDLdh5U0bfa18W0ZQCxGU4bwhNLo5-9_vYIIt3DhyphenhyphenM3C0jCbUIwQiU1PaalisF-BbdG2T3xgG2VzlbenSbYDM13IH0a0NTR7IGevRMIo/s1600/Carrot+Ginger+Soup+1.jpg" width="320" /></a></div>
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Every time we make this soup we wonder why we don't make it more often! It's great for both those warmer end-of-summer days and the chilly fall ones to come. If you can get your hands on local carrots, you should, because they are the star of the dish, after all. And should be easy to come by this time of year. </div>
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This is a great recipe if you happen to have some picky people in your household too. My recovering finicky eater won't touch a chunky soup or stew. A pureed version of the same dish has a much better chance of passing muster. A texture thing, I guess?</div>
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With just a handful of ingredients, this soup is simple enough to make on a busy weeknight. Just pair with a grilled cheese or a hearty salad. It's so simple, in fact, that we recall making it in a <a href="http://www.kids-table.com/joomla/index.php/classes/kids-can-cook" target="_blank">Kids' Table class</a> a few years back with 7-10 year olds. The plastic top of our blender fell into the soup while the blender was on. While it was disheartening to pitch the whole batch, the kids rolled their sleeves back up and we were able to whip up round two in a jiffy! </div>
<h3>
Carrot Ginger Soup</h3>
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<b>Ingredients</b></div>
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2 T olive oil</div>
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1 lb carrots, scrubbed and chopped into 1/2 inch pieces</div>
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1 small onion, finely chopped</div>
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1 clove garlic, minced</div>
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1 inch piece ginger, peeled and minced</div>
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3-4 cups vegetable broth</div>
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Salt to taste</div>
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Greek-style yogurt for garnish (optional)</div>
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Chives or scallions greens for garnish</div>
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<b>Directions</b></div>
Heat oil in a large pot over medium heat and sauté carrots and onion for 5 minutes. Add garlic and 1-3 tablespoons minced ginger depending how ginger-y and spicy you would like the soup to be. Sauté for another minute. Add 3 cups vegetable broth. Bring to boil over high heat, reduce heat to low, cover and simmer until carrots are very tender, about 10 minutes. (Carrots should break apart when you pierce them with a fork.)<br />
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<br /></div>
<div>
Thinly slice or snip a few chives or scallion greens and set aside for garnish. With a blender or stick blender, puree soup, adding more broth a few tablespoons at a time if soup is too thick. Season to taste with salt. Divide between four bowls. Top each with a dollop of greek-style yogurt or a drizzle of olive oil. Sprinkle with sliced chives or scallion greens.</div>
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<i>Makes 4 servings</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE3DMXBTXcu-943nh1PEzUVIdUF66AbfIx-8dFRGh0oUHTd5v6YS8cKv5GJlsQyNbhWqXE_BVCCyUqjeaOE65lovplFsWU32N-1R8upaEUx4Y1mcSQo4huP6Es6DG5tjbz8_Y6NmXHT8/s1600/Carrot+Ginger+Soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE3DMXBTXcu-943nh1PEzUVIdUF66AbfIx-8dFRGh0oUHTd5v6YS8cKv5GJlsQyNbhWqXE_BVCCyUqjeaOE65lovplFsWU32N-1R8upaEUx4Y1mcSQo4huP6Es6DG5tjbz8_Y6NmXHT8/s1600/Carrot+Ginger+Soup+2.jpg" width="320" /></a></div>
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<b>What kids can do</b> (with appropriate tools and adult supervision)<br />
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*<i>Scrub</i> carrots</div>
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*<i>Chop</i> vegetables (<a href="http://www.kids-table.com/joomla/index.php/online-shop/cook" target="_blank">wavy choppers</a> work great - just be sure to slice onion first and cut carrots in half lengthwise, making sure your child works with the cut side down)</div>
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*<i>Mince</i> garlic & ginger (again, wavy choppers are magic here, just peel both first and cut into slices)</div>
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*<i>Snip</i> chives or scallion greens</div>
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*<i>Taste</i> soup for seasoning</div>
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*<i>Garnish</i></div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-44281014953152458672014-06-19T20:12:00.001-07:002015-07-03T07:04:19.050-07:00Strawberry Rhubarb Parfaits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDBCZZCPDQxaYNsmYcRf9lc75h_VeEraTn1uhDrDCFLKyBBCwlfTMvF8xLAXeAkv0DAHMiHRSklaGn236JbZNxzkZGNUvl8cJEOFr3trRsQu_UY8DxXT0QXp0chSO-JkCXt154P88xFs/s1600/Strawberry+Rhubarb+Parfait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDBCZZCPDQxaYNsmYcRf9lc75h_VeEraTn1uhDrDCFLKyBBCwlfTMvF8xLAXeAkv0DAHMiHRSklaGn236JbZNxzkZGNUvl8cJEOFr3trRsQu_UY8DxXT0QXp0chSO-JkCXt154P88xFs/s1600/Strawberry+Rhubarb+Parfait.jpg" width="320" /></a></div>
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Tis the season of strawberries and rhubarb! Enjoy it while it lasts. You can get strawberries year round. But they won't hold a candle to what you can find at your local farmers' market right now. And rhubarb is one of those rare veggies (yup, technically a vegetable!) that is hard to find outside of its late spring/early summer season.<br />
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We use this unstoppable duo to make a compote. Stirring the chopped strawberries in after cooking down the rhubarb preserves a nice freshness and texture. We pair it here with Greek-style yogurt and a tasty whole grain crumble topping. Try full fat yogurt swirled with a touch of honey, or vanilla ice cream for a more decadent treat. Make a double or triple batch of the compote - its uses are endless!<br />
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The crumble topping is similar to what would go on a fruit crisp. Using rolled oats as the base, we add ground flax and sunflower seeds instead of the traditional flour. More nutritious and gluten-free! Grapeseed or canola oil works great instead of melted butter. You could substitute coconut yogurt for the Greek-style and go dairy-free too!<br />
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<h3>
Strawberry Rhubarb Parfaits</h3>
<b>Ingredients</b><br />
<u>For compote</u><br />
6 oz rhubarb, chopped<br />
3 T sugar<br />
Zest and juice from half a lemon<br />
8 oz strawberries, hulled and chopped<br />
<br />
<u>For crumble topping</u><br />
1/2 cup rolled oats<br />
1/4 cup ground flaxseed<br />
1/4 cup ground raw sunflower seeds (you can grind them in a coffee grinder or with a mortar and pestle)<br />
1/4 cup plus 2 T sugar<br />
1/4 cup grapeseed or canola oil<br />
<br />
<u>For assembling</u><br />
2 cups Greek-style yogurt<br />
<br />
<b>Directions</b><br />
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.<br />
<br />
Combine rhubarb, sugar, lemon juice and lemon zest in a small pot and cook over medium low heat until rhubarb breaks down and mixture is reduced and thickened, about 10 minutes. Stir in chopped strawberries and remove from heat. Let cool.<br />
<br />
In a medium bowl, combine oats, ground flaxseed, ground sunflower seeds and sugar and mix well. Stir in oil. Use your fingers to mix ingredients gently to form crumbles. Transfer to prepared baking sheet. Bake for about 8 minutes, tossing once halfway through, until lightly browned. Let cool.<br />
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To assemble, spoon 1/4 cup of yogurt into 4 small glasses or bowls. Top each with 2 tablespoons cooled compote. Add another 1/4 cup layer of yogurt to each glass, and then another 2 tablespoons of compote to each glass. Top each with 2-3 tablespoons of crumble. Enjoy!<br />
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<i>Makes 4 servings</i><br />
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<b>What kids can do</b> (with appropriate tools and adult supervision)<br />
*<i>Snap</i> rhubarb stalks into small pieces<br />
*<i>Hull</i> strawberries (you can frequently get the stem off by gripping it tightly at the base and pulling and twisting at the same time, losing little to no strawberry!)<br />
*<i>Chop</i> strawberries (a wavy chopper or even a butterknife will work well)<br />
*<i>Zest</i> and <i>juice</i> lemon (when zesting, make sure to stop when you see white!)<br />
*<i>Measure</i> and <i>mix</i> crumble topping ingredients<br />
*<i>Assemble</i> parfaitsThe Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com1tag:blogger.com,1999:blog-3974270021535850426.post-3816159547405224102014-06-02T14:55:00.002-07:002015-07-03T07:04:45.136-07:00Asparagus Sunflower Pesto<br />
We love pesto because it's fresh, versatile, delicious, and surprisingly easy to make! So easy that kids got to make it with us at <a href="http://www.greencitymarket.org/" target="_blank">Green City Market</a> this past weekend using a really neat manual food processor (coming very soon to our retail store!).<br />
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In this spring-y play on traditional pesto, we use asparagus in addition to basil. The raw sunflower seeds stand in really well for pine nuts. And in our market version, we used <a href="http://www.brunkowcheese.com/">Brunkow</a>'s Little Darling cheese instead of parmesan. We served the pesto as a spread on <a href="http://www.potterscrackers.com/wi/">Potter's</a> Classic Wheat Crackers. It also makes a great pasta sauce, pizza base, or sandwich spread. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07tp_ymPNNJVJhhndV9Tz3eEqV2cSBt7HC_jxMgu11GMnscNuZaOFgqHPZk_eSt1qcC2otjybFSmnodn-hL8bzk7PqewiOnIS8f136tG1nCLHIxdYjmbb4cSqT8J_2YWIejM1O_z-DKY/s1600/Asparagus+Pesto+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07tp_ymPNNJVJhhndV9Tz3eEqV2cSBt7HC_jxMgu11GMnscNuZaOFgqHPZk_eSt1qcC2otjybFSmnodn-hL8bzk7PqewiOnIS8f136tG1nCLHIxdYjmbb4cSqT8J_2YWIejM1O_z-DKY/s1600/Asparagus+Pesto+2.jpg" width="320" /></a></div>
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<h3>
<a name='more'></a>Asparagus Sunflower Pesto</h3>
<b>Ingredients</b></div>
<div>
1/2 lb asparagus</div>
<div>
2 cloves garlic, minced</div>
<div>
2 oz fresh basil leaves</div>
<div>
2 oz grated parmesan cheese (or other salty nutty variety)</div>
<div>
1/2 cup raw sunflower seeds</div>
<div>
Few lemon wedges</div>
<div>
1/2 tsp salt</div>
<div>
1/4 - 1/2 cup olive oil<br />
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<b>Directions</b><br />
Bring a medium pot of water to boil. Snap tough ends off asparagus spears. Break spears into thirds or quarters. Once water is boiling, add asparagus and cook until crisp tender, about 2-3 minutes. Drain and set aside.<br />
<br />
In the bowl of your food processor, combine asparagus stalks, garlic, basil, cheese, sunflower seeds, juice from lemon wedges, salt and 1/4 cup olive oil. Pulse until finely choped. Scrape down sides. Add more olive oil a tablespoon at a time if needed for consistency, and pulse a few more times to combine. Taste for seasoning and add additional salt if necessary. Serve on crackers, crostini or pasta, and garnish with grated cheese if you'd like.<br />
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<i>Makes about 1 1/2 cups
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<i><br /></i>
<b>What Kids Can Do</b> (with appropriate tools and adult supervision)<br />
*<i>Snap</i> off tough ends of asparagus, and then snap spears into pieces<br />
*<i>Snip</i> basil leaves<br />
*<i>Grate</i> cheese<br />
*<i>Squeeze</i> lemon wedges<br />
*<i>Measure</i> out sunflower seeds, salt and oil<br />
*<i>Pulse</i> in food processor<br />
*<i>Taste</i> for seasoning<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPZ4Nwt9XZjpwvLWlPU0hisLoJHNMmmJ1sVxoC7LYi57eTAxh1w4hSFB9MDCk1SNBR1GzQv2J0M0YydXU9Uieo5fF74lUzIw95xfhXp_fdNRrmIgc0YEcFvnyDItJTJkyyzTN7dl_Gns/s1600/Asparagus+Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPZ4Nwt9XZjpwvLWlPU0hisLoJHNMmmJ1sVxoC7LYi57eTAxh1w4hSFB9MDCk1SNBR1GzQv2J0M0YydXU9Uieo5fF74lUzIw95xfhXp_fdNRrmIgc0YEcFvnyDItJTJkyyzTN7dl_Gns/s1600/Asparagus+Pesto.jpg" width="209" /></a></div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-50639226332469087012014-05-08T11:24:00.000-07:002014-05-08T11:27:34.740-07:00Minty Asparagus Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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Thanks to the dozens of kids who cooked with us at the Club Sprouts tent at <a href="http://www.greencitymarket.org/" target="_blank">Green City Market</a>'s opening day on May 3. Our recipe featured spring stars like purple asparagus and ramps from <a href="http://www.mickklugfarm.com/-/" target="_blank">Mick Klug</a>, lime mint from <a href="http://www.growingpower.org/" target="_blank">Growing Power</a> and <a href="http://www.nordiccreamery.com/" target="_blank">Nordic Creamery</a>'s parmesan. We love local!<br />
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The Minty Asparagus Quinoa Salad was a hit among kids and parents alike. Feel free to go off script and swap out asparagus for sugar snaps, fava beans, english peas or edamame. And when ramps aren't around anymore, you can use scallions or red onions. We love how well raw asparagus works in this dish, but you can also roast it for a different flavor.<br />
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<h3>
Minty Asparagus Quinoa Salad</h3>
<b>Ingredients</b><br />
1 cup raw quinoa<br />
6-8 oz purple asparagus<br />
3-4 ramps, thinly sliced (white, pink and green parts)<br />
Leaves from 2 sprigs mint, thinly sliced<br />
1 oz parmesan or pecorino romano cheese, coarsely grated or shaved<br />
2 T olive oil<br />
Juice from 1 lemon (about 2 T)<br />
2 cloves garlic, minced<br />
1/4-1/2 tsp salt<br />
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<b>Directions</b><br />
Rinse quinoa in a fine mesh sieve, shaking off excess moisture. Combine quinoa and 1 1/2 cups water in a small pot. Bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove pot from heat (keeping it covered) and let stand 5 minutes. Transfer to a large bowl and let cool, stirring occasionally.<br />
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Snap off tough ends of asparagus and discard. Thinly slice stalks and add to quinoa, along with sliced ramps, mint and cheese. Stir gently to combine.<br />
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In a separate small bowl, combine olive oil, lemon juice, garlic and 1/4 tsp salt and whisk well. Pour dressing over salad, tossing gently to coat. Season to taste with additional salt if needed. Enjoy!</div>
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<i>Makes about 4 servings</i><br />
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What kids can do (with appropriate tools and adult supervision)<br />
*<i>Trim</i> and <i>slice</i> asparagus<br />
*<i>Chop</i> cheese<br />
*<i>Snip</i> ramps<br />
*<i>Tear</i> mint<br />
*<i>Measure</i> quinoa<br />
*<i>Squeeze</i> lemon wedges<br />
*<i>Pinch</i> salt and pepper<br />
*<i>Stir</i> salad</div>
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The Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0tag:blogger.com,1999:blog-3974270021535850426.post-75738814123268819202014-04-25T09:34:00.000-07:002014-04-25T12:03:35.580-07:00Spinach Apple Cheddar Wraps<br />
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We took our culinary show on the road this week and cooked up an Earth Day treat with our friends at <a href="http://www.sodroom.com/" target="_blank">Sod Room</a>! Tots and kids chopped and rolled their way to this delicious Spinach Apple Cheddar Wrap, featuring local ingredients provided by <a href="https://www.freshpicks.com/" target="_blank">Irv & Shelly's Fresh Picks</a>. As all good chefs do, the kiddos sampled ingredients as we went, and we loved seeing the kids go in for seconds of the raw spinach!<br />
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We used Trader Joe's spinach tortillas as the wrap. A green choice - both in color and because it functions as an edible container for your salad. Perfect for lunch or as snack on the go. You can also trade in the tortilla for the more traditional salad bowl. However you do it, we're pretty sure you'll get thumbs up all around. Enjoy!<br />
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<h3>
Spinach Apple Cheddar Wraps</h3>
<b>Ingredients</b><br />
For dressing:<br />
1 large clove garlic, minced<br />
1 1/2 tsp honey<br />
1 1/2 tsp dijon mustard<br />
1/8 tsp salt<br />
1/4 cup olive oil<br />
3 T vinegar (such as white wine, red wine or apple cider)<br />
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For wraps:<br />
6 spinach tortillas (substitute whole wheat if you'd like)<br />
Few handfuls spinach, washed and torn (tough stems removed)<br />
1 apple, cored and diced<br />
2-3 T finely chopped red onion<br />
1-2 oz shaved sharp cheddar cheese (we used <a href="http://www.ottercreekorganicfarm.com/cheeses.php" target="_blank">Otter Creek Organic Farm's Spring Cheddar</a>)<br />
2 T toasted sunflower seeds<br />
2 T dried cranberries<br />
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<b>Directions</b><br />
To make the dressing, combine all ingredients in a jar or squeeze bottle and shake well. Note that ingredients may settle and separate as the dressing sits, so be sure to shake well again right before drizzling.<br />
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To assemble the wraps, arrange a small handful of torn spinach down the center of each wrap. Top with diced apple, finely chopped onion and shaved cheddar. Sprinkle with toasted sunflower seeds and dried cranberries. Drizzle dressing over the filling. Fold the bottom of the tortilla over one end of the filling line (this will help keep the filling from falling out when you pick it up). Fold each of the sides over the filling. Enjoy!<br />
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<i>Makes 6 wraps</i><br />
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<b>What kids can do</b> (with appropriate tools and adult supervision)<br />
*<i>Mince</i> garlic (<a href="http://www.kids-table.com/joomla/index.php/online-shop/cook/wavy-chopper-detail" target="_blank">wavy choppers</a> and similar tools make mincing easier for kids without risking fingertips)<br />
*<i>Measure</i> out dressing ingredients and shake<br />
*<i>Separate</i> spinach leaves from tough stems and <i>tear </i>leaves<br />
*<i>Dice</i> apple (it is best if you core and slice it first)<br />
*<i>Finely chop </i>red onion (cut into slices first)<br />
*<i>Chop or grate </i>cheddar cheese (always watching those fingers!)<br />
*<i>Assemble</i> wrapsThe Kids' Table Chicagohttp://www.blogger.com/profile/13507956239669201917noreply@blogger.com0