http://www.capitalnewyork.com/article/culture/2012/03/5467173/lost-foods-new-york-city-steak-diane
Ingredients:
Steaks
Butter, unsalted
Beef stock
Heavy cream
Dijon mustard
Worcestershire sauce
Tabasco sauce
Chives, fresh, washed, finely minced
Parsley, flat-leafed, fresh, washed, finely minced
A couple splashes of brandy or cognac to flambe steaks
Mushrooms, fresh, cleaned, sliced
Shallots
Garlic cloves
Garlic powder
Coarse ground black pepper
Sea salt, coarse/kosher
http://www.saveur.com/article/Recipes/Classic-Steak-Diane
Tuesday, May 21, 2013
Friday, May 17, 2013
The Portable Pediatrician by Dr. Laura Nathanson
http://www.amazon.com/Portable-Pediatrician-Practicing-Pediatricians-Development/dp/B000GG4J4G
The Portable Pediatrician, Second Edition: A Practicing Pediatrician's Guide to Your Child's Growth, Development, Health, and Behavior from Birth to Age Five
by Dr. Laura Nathanson
________________________________________________
This was my favorite (and most valuable) book when I became a first-time parent. I found it very useful during those early years, frequently referring back to it. Our new copy became very worn out over the years. It also covers nutrition recommendations with the reasons why pediatricians recommend those. A lot has probably changed for new infant sleep apnea monitors, vaccinations now available (chickenpox, rotavirus/RV5 or RV1, pneumococcal conjugate/PCV vaccinations), but the parenting, nutrition and development information is still valuable for parents of fives and under. Dr. Nathanson writes in an engaging, accessible manner, making the book highly readable. She discusses her own challenges as a mother (e.g. putting limits on fruit juice for one of her sons), and especially as a working mother (helping your childcare provider with limiting their fruit juice intake, for instance).
The Portable Pediatrician, Second Edition: A Practicing Pediatrician's Guide to Your Child's Growth, Development, Health, and Behavior from Birth to Age Five
by Dr. Laura Nathanson
________________________________________________
This was my favorite (and most valuable) book when I became a first-time parent. I found it very useful during those early years, frequently referring back to it. Our new copy became very worn out over the years. It also covers nutrition recommendations with the reasons why pediatricians recommend those. A lot has probably changed for new infant sleep apnea monitors, vaccinations now available (chickenpox, rotavirus/RV5 or RV1, pneumococcal conjugate/PCV vaccinations), but the parenting, nutrition and development information is still valuable for parents of fives and under. Dr. Nathanson writes in an engaging, accessible manner, making the book highly readable. She discusses her own challenges as a mother (e.g. putting limits on fruit juice for one of her sons), and especially as a working mother (helping your childcare provider with limiting their fruit juice intake, for instance).
Thursday, May 9, 2013
Kafta Kebab w/ Cinnamon Stick Skewers Recipe:
1 lbs fresh/thawed extra lean ground beef (98% lean)
5 lbs fresh/thawed lean ground lamb (80% lean)
6 oz to 8 oz of plain, nonfat Greek yogurt (keeps it from being too dry if using lean meats)
1/2 yellow onion, finely minced
1/3 cup dried parsley
1 to 2 sprigs of fresh mint leaves per pound of meat, finely minced, discard stems
Za'atar seasoning mixture: 3 tablespoons per pound of meat (Whole Foods Market blend)
Baharat seasoning mixture: 1 tablespoon per pound of meat (Whole Foods Market blend)
4 tablespoons freshly ground coriander seeds (use mortar and pestle)
1 teaspoon per pound of meat, ground ginger powder
3 tablespoons garlic powder
2 to 4 tablespoons salt
6 tablespoons ground sumac powder (gives it a tangier taste)
Juice of half a lemon (add to yogurt, blend, knead into meat mixture)
2 tablespoons extra virgin olive oil (or increase plain, nonfat Greek yogurt to recipe for juicier kebab)
12 inch long cinnamon sticks for skewers (or the six inch long cinnamon sticks), at least two dozen
Soak cedar grill planks overnight
Knead mixture well, at least three times, to incorporate all seasonings and ingredients.
Bake kebabs (form around 12 inch long cinnamon sticks as kebab "skewer") on cookie sheet with foil, spray olive oil/canola to grease pan: 350 degrees Farenheit for 20 minutes
Finish kebabs on grill planks on the barbecue pit, medium/low heat (10 minutes). Five minutes per side, flip kebabs over midway.
Check meat with a meat thermometer. 160 degrees Farenheit in several places, with five kebabs should be good.
Use any remaining meat mixture to make a Middle Eastern burger or meatloaf in oven.
Serves 8 to 12 people
5 lbs fresh/thawed lean ground lamb (80% lean)
6 oz to 8 oz of plain, nonfat Greek yogurt (keeps it from being too dry if using lean meats)
1/2 yellow onion, finely minced
1/3 cup dried parsley
1 to 2 sprigs of fresh mint leaves per pound of meat, finely minced, discard stems
Za'atar seasoning mixture: 3 tablespoons per pound of meat (Whole Foods Market blend)
Baharat seasoning mixture: 1 tablespoon per pound of meat (Whole Foods Market blend)
4 tablespoons freshly ground coriander seeds (use mortar and pestle)
1 teaspoon per pound of meat, ground ginger powder
3 tablespoons garlic powder
2 to 4 tablespoons salt
6 tablespoons ground sumac powder (gives it a tangier taste)
Juice of half a lemon (add to yogurt, blend, knead into meat mixture)
2 tablespoons extra virgin olive oil (or increase plain, nonfat Greek yogurt to recipe for juicier kebab)
12 inch long cinnamon sticks for skewers (or the six inch long cinnamon sticks), at least two dozen
Soak cedar grill planks overnight
Knead mixture well, at least three times, to incorporate all seasonings and ingredients.
Bake kebabs (form around 12 inch long cinnamon sticks as kebab "skewer") on cookie sheet with foil, spray olive oil/canola to grease pan: 350 degrees Farenheit for 20 minutes
Finish kebabs on grill planks on the barbecue pit, medium/low heat (10 minutes). Five minutes per side, flip kebabs over midway.
Check meat with a meat thermometer. 160 degrees Farenheit in several places, with five kebabs should be good.
Use any remaining meat mixture to make a Middle Eastern burger or meatloaf in oven.
Serves 8 to 12 people
Wednesday, May 8, 2013
98% Lean Ground Beef Ideas: Cinnamon Stick Skewered Kafta Kebab
Mix 98% extra lean ground beef with:
-fat-free, plain Greek yogurt, or goat's milk yogurt: adds moisture, tenderness to the extra lean beef
-Middle Eastern kafta kebab spices (za'atar, ground sumac, ginger, allspice, coriander, cumin, cinnamon)
-finely minced onion or shallots
-garlic paste (refridgerated section, next to fresh cooking herbs of grocery stores, in tubes, has salt in it already, sometimes parsley)
-parsley finely minced
-mint, finely minced or in paste form
-about one pound ground lamb to one pound ground beef (50/50 ratio): adds flavor, moistness to meat
-some ppl add chopped tomatoes, vine-ripened, de-seeded to their kebab mixture also
-saffron threads, freshly ground in mortar and pestle with a pinch of sea salt (only get the saffron thread as the powdered form loses flavor quickly)
Shape into kebab around cinnamon sticks (get the longest cinnamon sticks you can find)
The cinnamon sticks will be the kebab skewer. Try to get the 12 inch long ones.
Grill on a well-soaked cedar grill plank
Link for purchasing 12 inch cinnamon sticks:
http://www.myspicesage.com/cinnamon-sticks-12-inches-p-491.html?s_kwcid=TC%7C8504%7Clong%20cinnamon%20sticks%7C%7CS%7Cp%7C19044898082&gclid=CMLwmtjghrcCFeNhMgodkUQAjw
Serve with tabbouleh salad, tahini sauce, baba ganoush, warm pita bread and garnish plate w/ toasted pine nuts (toast it in olive oil)
http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm
-fat-free, plain Greek yogurt, or goat's milk yogurt: adds moisture, tenderness to the extra lean beef
-Middle Eastern kafta kebab spices (za'atar, ground sumac, ginger, allspice, coriander, cumin, cinnamon)
-finely minced onion or shallots
-garlic paste (refridgerated section, next to fresh cooking herbs of grocery stores, in tubes, has salt in it already, sometimes parsley)
-parsley finely minced
-mint, finely minced or in paste form
-about one pound ground lamb to one pound ground beef (50/50 ratio): adds flavor, moistness to meat
-some ppl add chopped tomatoes, vine-ripened, de-seeded to their kebab mixture also
-saffron threads, freshly ground in mortar and pestle with a pinch of sea salt (only get the saffron thread as the powdered form loses flavor quickly)
Shape into kebab around cinnamon sticks (get the longest cinnamon sticks you can find)
The cinnamon sticks will be the kebab skewer. Try to get the 12 inch long ones.
Grill on a well-soaked cedar grill plank
Link for purchasing 12 inch cinnamon sticks:
http://www.myspicesage.com/cinnamon-sticks-12-inches-p-491.html?s_kwcid=TC%7C8504%7Clong%20cinnamon%20sticks%7C%7CS%7Cp%7C19044898082&gclid=CMLwmtjghrcCFeNhMgodkUQAjw
Serve with tabbouleh salad, tahini sauce, baba ganoush, warm pita bread and garnish plate w/ toasted pine nuts (toast it in olive oil)
http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm
Monday, May 6, 2013
Best Disposable Diapers for Ultra Sensitive Babies, Toddlers
Probably the best disposable diapers for ultra sensitive-skinned babies and toddlers is Bambo Nature. They outperform Earth's Best, Seventh Generation and all of the less eco-friendly diapers for leaks too. They offer trials or samples in all sizes and small-quantity packs also. *Remember, nappy or diaper rashes can be fungal or bacterial infections also. Have your pediatrician take a look at any diaper rashes that seem questionable.
Check out their site.
Links below in order of sizes, from premature through size 5:
http://www.bambo-nature.com/bambo-premature-4.html
http://www.bambo-nature.com/bambo-newborn-4.html
http://www.bambo-nature.com/bambo-nature-mini-4.html
http://www.bambo-nature.com/bambo-nature-midi-2.html
http://www.bambo-nature.com/bambo-nature-maxi-2.html
http://www.bambo-nature.com/bambo-nature-maxi-plus-2.html
http://www.bambo-nature.com/bambo-nature-junior-2.html
Check out their site.
Links below in order of sizes, from premature through size 5:
http://www.bambo-nature.com/bambo-premature-4.html
http://www.bambo-nature.com/bambo-newborn-4.html
http://www.bambo-nature.com/bambo-nature-mini-4.html
http://www.bambo-nature.com/bambo-nature-midi-2.html
http://www.bambo-nature.com/bambo-nature-maxi-2.html
http://www.bambo-nature.com/bambo-nature-maxi-plus-2.html
http://www.bambo-nature.com/bambo-nature-junior-2.html
Saturday, May 4, 2013
Lamb Recipes
http://www.lavalakelamb.com/lamb-recipe-middle-eastern-lamb-stew.php
Note to self:
Try w/ more Middle Eastern spices: add za'atar and also Australian lemon myrtle powder to recipe. Add lemon myrtle powder at end of cooking, to avoid eucalyptus-y bitter taste that can develop during cooking for a long time. Instead of beef broth, substitute w/ organic mushroom broth (Pacific Natural Foods). Marinate the lamb stew meat for 2 days in generous amount of 2010 American Merlot (Colorado's Holy Abbey Winery) with lots of minced garlic, spices/seasonings.
Buy an award winning Colorado Merlot (makes a great, budget-friendly, local gift):
https://www.cnwzcommerce.com/mm5/merchant.mvc?Session_ID=250e647a020b28909db7ca104b9f8b8a&Screen=PROD&Store_Code=abbeywinery&Product_Code=1_Merlot&Category_Code=Wine-1
http://www.yummly.com/recipe/external/Stuffed-Kabocha-Squash-with-Arabic-Lamb-Stew-MyRecipes-244145
Would also be great with an acorn squash, stuffed with a Punjabi Indian lamb curry:
http://www.my-indian-food.com/LambCurryRecipe.html
http://www.my-indian-food.com/PunjabiRecipes.html
http://www.my-indian-food.com/LambBhuna.html
http://www.my-indian-food.com/KeemaRecipe.html
http://www.my-indian-food.com/LambRecipes.html
http://www.yummly.com/recipe/external/Grilled-Lamb-and-Halloumi-Kebabs-MyRecipes-244286
Note to self:
Try w/ more Middle Eastern spices: add za'atar and also Australian lemon myrtle powder to recipe. Add lemon myrtle powder at end of cooking, to avoid eucalyptus-y bitter taste that can develop during cooking for a long time. Instead of beef broth, substitute w/ organic mushroom broth (Pacific Natural Foods). Marinate the lamb stew meat for 2 days in generous amount of 2010 American Merlot (Colorado's Holy Abbey Winery) with lots of minced garlic, spices/seasonings.
Buy an award winning Colorado Merlot (makes a great, budget-friendly, local gift):
https://www.cnwzcommerce.com/mm5/merchant.mvc?Session_ID=250e647a020b28909db7ca104b9f8b8a&Screen=PROD&Store_Code=abbeywinery&Product_Code=1_Merlot&Category_Code=Wine-1
http://www.yummly.com/recipe/external/Stuffed-Kabocha-Squash-with-Arabic-Lamb-Stew-MyRecipes-244145
Would also be great with an acorn squash, stuffed with a Punjabi Indian lamb curry:
http://www.my-indian-food.com/LambCurryRecipe.html
http://www.my-indian-food.com/PunjabiRecipes.html
http://www.my-indian-food.com/LambBhuna.html
http://www.my-indian-food.com/KeemaRecipe.html
http://www.my-indian-food.com/LambRecipes.html
http://www.yummly.com/recipe/external/Grilled-Lamb-and-Halloumi-Kebabs-MyRecipes-244286
Tadpoles Get Implanted Eyes in Tails
http://abcnewsradioonline.com/health-news/tadpoles-see-through-eyes-implanted-in-their-tails.html
Order a tadpole/frog kit as an educational gift for children aged four to ten yrs old.
Frogs from here have transparent skin (some have white transparent skinned), so the kids can see their organs. There's also clapping hands powder, so they can "train" their frog to clap hands. These and the series of Frog and Toad books are a great gift to give five to eight year olds.
Betta fish tanks are also very rugged, colorful, easy and affordable for those living in apartments. They make an easy pet for children ages 3 and up.
Cheap, Easy Worm Bin (Composting) For Apartment Kids & More Picky Eater Ideas
http://whatcom.wsu.edu/ag/compost/easywormbin.htm
An easy apartment gardening project to work on with your toddler to primary school-aged children! Boys who are reading How to Eat Fried Worms may enjoy having a "pet worm collection." Venus fly traps are another good plant for Kindergarteners through 3rd graders.
At the local nurseries, it's more gratifying and easy for young children to just get a well-established, already pre-planted, large strawberry plant, not to start anything from seed. Also, Sprouts and Whole Foods markets have organic culinary herb plants. Stick it in the bathtub and let them water it everyday after bath time. A pizza or spaghetti herb garden is great for picky eaters, b/c they may be more inclined to eat anything they helped grow and harvest. Try to get the plants already grown (largest size possible). That way they don't lose interest waiting for the seedlings to develop.
They can also paint their own kitchen herb growing pots (or coffee mugs) at Go Paint on a rainy afternoon.
__________________________________________
Other ideas for little picky eaters:
-Cutting sandwiches/french toast with a cookie cutter in fun shapes
-Adding fresh/dried berries to their cereal/oatmeal/granola
-Making rose lemonade popsicle sticks (use stevia powder, instead of sugar). Also, you can make an organic rose and lavender lemonade sherbet/popsicles. http://homes.ninemsn.com/houseandgarden/food/8218096/organic-lavender-rose-lemonade
-Making frozen yogurt and fruit popsicles (organic, pasteurized)
-Growing organic nasturtiums for a "flowers and leafy greens salad" or decorating mini-muffins, especially carob cupcake types with carob and stevia frosting, and sprinkling flowers for decoration on top
-Growing and using edible, organic violas, pansies and mints with 'em (container mints come in fun varieties like chocolate peppermint plants, are extremely easy to grow and smell like a York Peppermint Patty)
-Cute cheese mice snacks for preschoolers: http://family.go.com/food/recipe-585736-mini-cheese-ball-mice-t/
-Toddler-sized, assorted mini pizzas baked in nonstick mini-muffin or mini-cupcake pan (a rosemary-seasoned pizza crust, topped with Greek gyros and feta cheese with dollops of sour cream & freshly minced chives is yummy)
-Savory cupcakes (e.g. whole grain mac and organic goat cheese, organic meatloaf with mashed potatoes on top) served in bright colored silicone bakeware cups. Let them squeeze little pastry bags or pipe "frosting" made from cream cheeses with organic food coloring
-Hiding pureed vegetables into their lasagna or spaghetti sauces (e.g. mashed pumpkin, butternut squash, or carrot purees)
-Making dim sum, wontons and eggrolls together (make sure the child is at least ten years old, washes hands well before and after handling raw meat). Consider using organic food colorings to color the wonton and eggroll wrappers. They may eat something if it looks more fun. If they're too young to do this safely, have them help create the dipping sauces for 'em.
-Vietnamese summer roll wrap ups with moistened rice paper wraps, fresh leafy greens: baby kale, baby spinach, arugula, rocket leaves, mache are all better than crisphead lettuces, rice noodles, cilantro leaves, shredded carrots, cucumbers & thinly sliced, baked, organic turkey/chicken breast that's been marinated with sesame oil/tamari sauce/rice wine vinegar/ginger/non-spicy Thai peanut sauce (don't forget a variety of dipping sauces)
-Creating their own brown rice sushi rolls with cooked, wild salmon, avocado slices, and cream cheese...or making sushi rolls that contain brown sushi rice and just various vegetables. Have them handle the black and tan sesame shakers to decorate the food.
-Making their own pasta noodles, raviolis or healthy ice creams
-Get a food dehydrator and let them help make veggie and fruit snacks with that (or make baked kale chips with various seasonings)
-Decorating foods with healthy shakers filled with: organic chia seeds, wheat germ, freshly ground flaxseed (can be mixed with Parmesan/Romano cheeses too)
-Take them with you to a good butcher shop where they can pick out unique bratwursts, sausages and kebabs. Middle Eastern, Greek and Indian butcher shops may carry a good selection of pre-marinated lamb kebabs. You can use those bratwursts and sausages they choose for their pizza toppings too.
-Yak meat is healthy and eco-friendly. They may like yak meat burgers or meatballs.
-Local yak rancher: http://www.theyakranch.com/yak-meat-healthy-red-meat/yak-meat-for-sale/
-Make hummus and baba ghanouj from scratch for them to smear everything with or dip their pita bread into
-Indiv'l lasagna rolls
-Warm Vietnamese banana tapioca pearls in coconut cream pudding (lots of toddler-friendly Vietnamese desserts with healthy fruits), substitute stevia powder instead of sugar
-Indian assorted flavors, mini-veggie samosas with non-spicy chutney and dipping sauces
-Mini quiches can be quite healthy with lots of mushrooms and vegetables
-Homemade almond butter granola, served with fresh yogurt and berries, topped with wheat germ & organic chia seeds
-Cornish game hens, fresh/thawed: cut slits into it, stuff the slits with thin slices of garlic cloves, rub inside and out with sea salt, chopped rosemary needles, coarse ground black pepper and Australian lemon myrtle powder. Stuff sliced lemons (peel and all) & minced garlic, ginger root slices with roughly chopped yellow onion into cavity, roast in oven in a roasting bag or toss onto the grill on top of a water-soaked cedar grill plank
-Black-skinned chicken, roasted whole (they have chickens with black skin at Pacific Ocean Market in Westminster, along with very unusual shaped and colored fish there). Rub all over with truffle oil, garlic salt, and stuff cavity with wild crimini, porcini mushrooms and minced shallots
-For children aged five and up, they may enjoy cooking scrambled eggs and omelettes in the kitchen with you. Always have a large carton of egg whites available. It's healthier and easier for them to make it with that. Organic turmeric powder can give it a more "normal" yellow color and add antioxidants to the egg whites.
If they like green or red salsa, shredded Mexican cheeses, add those along with any cleaned and chopped mushrooms they're able to grow (there are white button and portabella mushroom growing kits). Then add Spanish rice, warm refried beans with melted Mexican cheese onto a whole wheat/whole grain tortilla, the scrambled egg mixture, lots of fresh cilantro leaves and wrap it up for them as a breakfast burrito.
Superbowl breakfast burritos with mango salsa:
http://www.serenabakessimplyfromscratch.com/2013/01/breakfast-burritos.html
Make sure to get the best chorizo ground sausage for this recipe from the Mexican butcher shop or grocery store.
Gardening with children link:
http://www.kidsgardening.org/node/3888
An easy apartment gardening project to work on with your toddler to primary school-aged children! Boys who are reading How to Eat Fried Worms may enjoy having a "pet worm collection." Venus fly traps are another good plant for Kindergarteners through 3rd graders.
At the local nurseries, it's more gratifying and easy for young children to just get a well-established, already pre-planted, large strawberry plant, not to start anything from seed. Also, Sprouts and Whole Foods markets have organic culinary herb plants. Stick it in the bathtub and let them water it everyday after bath time. A pizza or spaghetti herb garden is great for picky eaters, b/c they may be more inclined to eat anything they helped grow and harvest. Try to get the plants already grown (largest size possible). That way they don't lose interest waiting for the seedlings to develop.
They can also paint their own kitchen herb growing pots (or coffee mugs) at Go Paint on a rainy afternoon.
__________________________________________
Other ideas for little picky eaters:
-Cutting sandwiches/french toast with a cookie cutter in fun shapes
-Adding fresh/dried berries to their cereal/oatmeal/granola
-Making rose lemonade popsicle sticks (use stevia powder, instead of sugar). Also, you can make an organic rose and lavender lemonade sherbet/popsicles. http://homes.ninemsn.com/houseandgarden/food/8218096/organic-lavender-rose-lemonade
-Making frozen yogurt and fruit popsicles (organic, pasteurized)
-Growing organic nasturtiums for a "flowers and leafy greens salad" or decorating mini-muffins, especially carob cupcake types with carob and stevia frosting, and sprinkling flowers for decoration on top
-Growing and using edible, organic violas, pansies and mints with 'em (container mints come in fun varieties like chocolate peppermint plants, are extremely easy to grow and smell like a York Peppermint Patty)
-Cute cheese mice snacks for preschoolers: http://family.go.com/food/recipe-585736-mini-cheese-ball-mice-t/
-Toddler-sized, assorted mini pizzas baked in nonstick mini-muffin or mini-cupcake pan (a rosemary-seasoned pizza crust, topped with Greek gyros and feta cheese with dollops of sour cream & freshly minced chives is yummy)
-Savory cupcakes (e.g. whole grain mac and organic goat cheese, organic meatloaf with mashed potatoes on top) served in bright colored silicone bakeware cups. Let them squeeze little pastry bags or pipe "frosting" made from cream cheeses with organic food coloring
-Hiding pureed vegetables into their lasagna or spaghetti sauces (e.g. mashed pumpkin, butternut squash, or carrot purees)
-Making dim sum, wontons and eggrolls together (make sure the child is at least ten years old, washes hands well before and after handling raw meat). Consider using organic food colorings to color the wonton and eggroll wrappers. They may eat something if it looks more fun. If they're too young to do this safely, have them help create the dipping sauces for 'em.
-Vietnamese summer roll wrap ups with moistened rice paper wraps, fresh leafy greens: baby kale, baby spinach, arugula, rocket leaves, mache are all better than crisphead lettuces, rice noodles, cilantro leaves, shredded carrots, cucumbers & thinly sliced, baked, organic turkey/chicken breast that's been marinated with sesame oil/tamari sauce/rice wine vinegar/ginger/non-spicy Thai peanut sauce (don't forget a variety of dipping sauces)
-Creating their own brown rice sushi rolls with cooked, wild salmon, avocado slices, and cream cheese...or making sushi rolls that contain brown sushi rice and just various vegetables. Have them handle the black and tan sesame shakers to decorate the food.
-Making their own pasta noodles, raviolis or healthy ice creams
-Get a food dehydrator and let them help make veggie and fruit snacks with that (or make baked kale chips with various seasonings)
-Decorating foods with healthy shakers filled with: organic chia seeds, wheat germ, freshly ground flaxseed (can be mixed with Parmesan/Romano cheeses too)
-Take them with you to a good butcher shop where they can pick out unique bratwursts, sausages and kebabs. Middle Eastern, Greek and Indian butcher shops may carry a good selection of pre-marinated lamb kebabs. You can use those bratwursts and sausages they choose for their pizza toppings too.
-Yak meat is healthy and eco-friendly. They may like yak meat burgers or meatballs.
-Local yak rancher: http://www.theyakranch.com/yak-meat-healthy-red-meat/yak-meat-for-sale/
-Make hummus and baba ghanouj from scratch for them to smear everything with or dip their pita bread into
-Indiv'l lasagna rolls
-Warm Vietnamese banana tapioca pearls in coconut cream pudding (lots of toddler-friendly Vietnamese desserts with healthy fruits), substitute stevia powder instead of sugar
-Indian assorted flavors, mini-veggie samosas with non-spicy chutney and dipping sauces
-Mini quiches can be quite healthy with lots of mushrooms and vegetables
-Homemade almond butter granola, served with fresh yogurt and berries, topped with wheat germ & organic chia seeds
-Cornish game hens, fresh/thawed: cut slits into it, stuff the slits with thin slices of garlic cloves, rub inside and out with sea salt, chopped rosemary needles, coarse ground black pepper and Australian lemon myrtle powder. Stuff sliced lemons (peel and all) & minced garlic, ginger root slices with roughly chopped yellow onion into cavity, roast in oven in a roasting bag or toss onto the grill on top of a water-soaked cedar grill plank
-Black-skinned chicken, roasted whole (they have chickens with black skin at Pacific Ocean Market in Westminster, along with very unusual shaped and colored fish there). Rub all over with truffle oil, garlic salt, and stuff cavity with wild crimini, porcini mushrooms and minced shallots
-For children aged five and up, they may enjoy cooking scrambled eggs and omelettes in the kitchen with you. Always have a large carton of egg whites available. It's healthier and easier for them to make it with that. Organic turmeric powder can give it a more "normal" yellow color and add antioxidants to the egg whites.
If they like green or red salsa, shredded Mexican cheeses, add those along with any cleaned and chopped mushrooms they're able to grow (there are white button and portabella mushroom growing kits). Then add Spanish rice, warm refried beans with melted Mexican cheese onto a whole wheat/whole grain tortilla, the scrambled egg mixture, lots of fresh cilantro leaves and wrap it up for them as a breakfast burrito.
Superbowl breakfast burritos with mango salsa:
http://www.serenabakessimplyfromscratch.com/2013/01/breakfast-burritos.html
Make sure to get the best chorizo ground sausage for this recipe from the Mexican butcher shop or grocery store.
Gardening with children link:
http://www.kidsgardening.org/node/3888
Making Toddler Food, Organic, Local Meats, Pick Your Own Farms & Community Garden Plots
http://www.rockyplains.com/pdfs/lamb_list.pdf
https://www.tetonwatersranch.com/buy-now/store/burgers-and-dogs/grass-fed-beef-extra-lean-ground-beef-1-lb-pkg
http://www.rockyplains.com/pdfs/bison_list.pdf
http://www.rockyplains.com/pdfs/turkey_list.pdf
________________________________________
Organic ground lamb is excellent for making into a high altitude friendly toddler food.
Things you'll need:
-Crock pot
-Rice cooker (a good quality one can be found at Pacific Ocean Market in Westminster usually)
-Freezer-safe, microwave-safe tupperware, in single serving sizes
-Organic brown rice
Organic ground lamb is especially beneficial for children under age five. It doesn't tend to cause food allergies, is easily digestible, nutritious for high altitude and safer for those who don't have all their baby teeth (e.g. toddlers).
Put thawed and skillet-browned organic ground lamb into crock pot with:
-Organic, fresh, not frozen, peeled carrots, julienned/finely minced
-Organic frozen peas (always keeping a little bag of that in the freezer is also great for soothing boo boos)
-Organic mushroom broth (in the waxed cartons)
-Organic, steamed brown rice (rinse the brown rice grains, by filling the rice cooker pot with the grains, sift the grains while they're submerged in water, then drain the water out twice. Add at least 1.5 to 2 cups of water per cup of rice grains at high altitude.
Let it cook thoroughly, at least four hours on high in crock pot. For the last one to two hours of cooking, add the steamed brown rice. Transfer to little single serving containers for storing in the freezer. Use sticker labels (e.g. file folder labels) and a sharpie marker to date and identify each container. Thaw needed amounts in fridge (not at room temp), and reheat in microwave. Stir well, so there are no hot spots in it.
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Feeding Your Pick Eaters (Dr. Sears)
http://www.askdrsears.com/topics/feeding-infants-toddlers/feeding-picky-eater-17-tips
If you're too challenged on time, space, energy to garden, live in an apartment, condo, townhouse, or in the city, consider taking your child to a berry/fruit/vegetable farm (pick your own).
http://www.pickyourown.org/COdenver.php
Or check this out for fruit/vegetable gardening with the children, when you don't have a yard of your own:
http://dug.org/gardens/
You can organize a large group of children (Scouts, MOPs or mother's groups, local schools and places of worship), to divide the gardening labor and share a plot. You can have a Releasing of the Lady Bugs Day and use a portion of the plot to breed worms for composting for the garden. Toddlers and underage seven year olds tend to love wiggly worms and freeing bags of lady bugs into the garden.
https://www.tetonwatersranch.com/buy-now/store/burgers-and-dogs/grass-fed-beef-extra-lean-ground-beef-1-lb-pkg
http://www.rockyplains.com/pdfs/bison_list.pdf
http://www.rockyplains.com/pdfs/turkey_list.pdf
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Organic ground lamb is excellent for making into a high altitude friendly toddler food.
Things you'll need:
-Crock pot
-Rice cooker (a good quality one can be found at Pacific Ocean Market in Westminster usually)
-Freezer-safe, microwave-safe tupperware, in single serving sizes
-Organic brown rice
Organic ground lamb is especially beneficial for children under age five. It doesn't tend to cause food allergies, is easily digestible, nutritious for high altitude and safer for those who don't have all their baby teeth (e.g. toddlers).
Put thawed and skillet-browned organic ground lamb into crock pot with:
-Organic, fresh, not frozen, peeled carrots, julienned/finely minced
-Organic frozen peas (always keeping a little bag of that in the freezer is also great for soothing boo boos)
-Organic mushroom broth (in the waxed cartons)
-Organic, steamed brown rice (rinse the brown rice grains, by filling the rice cooker pot with the grains, sift the grains while they're submerged in water, then drain the water out twice. Add at least 1.5 to 2 cups of water per cup of rice grains at high altitude.
Let it cook thoroughly, at least four hours on high in crock pot. For the last one to two hours of cooking, add the steamed brown rice. Transfer to little single serving containers for storing in the freezer. Use sticker labels (e.g. file folder labels) and a sharpie marker to date and identify each container. Thaw needed amounts in fridge (not at room temp), and reheat in microwave. Stir well, so there are no hot spots in it.
____________________________________________
Feeding Your Pick Eaters (Dr. Sears)
http://www.askdrsears.com/topics/feeding-infants-toddlers/feeding-picky-eater-17-tips
If you're too challenged on time, space, energy to garden, live in an apartment, condo, townhouse, or in the city, consider taking your child to a berry/fruit/vegetable farm (pick your own).
http://www.pickyourown.org/COdenver.php
Or check this out for fruit/vegetable gardening with the children, when you don't have a yard of your own:
http://dug.org/gardens/
You can organize a large group of children (Scouts, MOPs or mother's groups, local schools and places of worship), to divide the gardening labor and share a plot. You can have a Releasing of the Lady Bugs Day and use a portion of the plot to breed worms for composting for the garden. Toddlers and underage seven year olds tend to love wiggly worms and freeing bags of lady bugs into the garden.
Friday, May 3, 2013
Antibiotic-Resistant Bugs in Turkey Meat (More Reason to Buy Organic Meats, Eggs & Pasteurized Milks)
http://www.npr.org/blogs/thesalt/2013/05/01/180045788/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat
Raw cow and goats' milk, raw milk products such as cheeses, yogurts, butters, creams and ice creams are also not wise to consume. Children (including toddlers, babies) have ended up in the hospital with severe infections, kidney failure after consuming contaminated raw milk. Pregnant women and elderly are also vulnerable to getting quite ill from raw milk and raw milk dairy products.
Raw cow and goats' milk, raw milk products such as cheeses, yogurts, butters, creams and ice creams are also not wise to consume. Children (including toddlers, babies) have ended up in the hospital with severe infections, kidney failure after consuming contaminated raw milk. Pregnant women and elderly are also vulnerable to getting quite ill from raw milk and raw milk dairy products.
Burger Ideas
-Coarse Ground Black Pepper: one to two tablespoons per pound of meat
-Garlic Powder (salt-free): one to two tablespoons per pound of meat
-Cavender's All Purpose Greek Seasoning, Salt-free: one to two tablespoons per pound of meat
-Salt to taste: one half to one tablespoon per pound of meat
-Finely minced yellow or white onion (one medium-sized onion per two pounds of meat)
Knead ingredients and seasoning well together. Form into giant meatballs then flatten into patty shapes.
Use the leanest ground beef possible (98% lean is available at Sprouts markets)
Consider using ground turkey breast, bison/buffalo or ostrich, as it's healthier too. Organic ground lamb or Wild Alaskan sockeye salmon, ground up, also makes a good burger. The cheaper boneless, skinless Alaskan salmon in cans or pouches makes for a good, quick burger for poor college students.
With ground lamb burger patties, use Zaatar and Baharat/Middle Eastern seasoning blends (like for Kaftka Kebabs). Go to a Middle Eastern grocery store for those. If lamb is too gamey for you, consider trying a milder tasting lamb meat from the Barbados Blackbelly type.
If burger patties are very thick, then cook about ten to fifteen minutes each side in 350 to 400 degree oven (cookie sheet with foil, spray canola oil on foil to grease pan), put a lot of blue cheese on top for last 10 minutes of cooking. Use a flat spatula and fork to flip the burger patties over. Always use a meat thermometer. Separate raw meat from already cooked meat (separate pans) to prevent food poisoning. Use antibacterial hand soap before and after kneading the ground burger mixture and seasonings together. Check meat's internal temperature in several different places. It should be at least 160 degrees Farenheit for ground beef and ground lamb.
If cooking salmon burgers made from pre-cooked salmon in can/pouch, reduce cooking time to five minutes per side. If cooking ground turkey breast burgers, season with a Chicken Schwarma seasoning blend available at a kosher grocery store. Or an organic Herbs de Provence seasoning mixture (w/ dried organic lavender buds) is also good for ground chicken, turkey or salmon meat burgers. Australian lemon myrtle powder can be used to season the patties after cooking for a zesty, lemon-y flavor.
Consider pairing the burger with baby spinach, arugula or baby kale (or a mixture of those), sliced organic tomatoes (vine-ripened) and using an Australian beetroot relish. Whole wheat or the thin, lower carb, flat whole wheat buns are healthier than the white flour ones.
You can also use a spicy Jamaican jerk seasoning/marinade on the burger mixture. That would be good for ground chicken, turkey or salmon burgers.
If cooking for a larger group of people on a budget, finely mince white button/Portabella mushrooms into ground meat mixture also. Always remove Portabella mushroom "dirt" or the dark brown undersides before mincing. Mushrooms should always be thoroughly washed and scrubbed with water, not just brushed off. They grow in manure or very bacteria-ridden soil. Organic mushrooms & vegetables are no different in that regard also.
There are veggie washes you can use to clean the bacteria and dirt off of all produce, including fresh herbs, sprouts and salad leaves. Going the extra step to remove the skin from produce (esp'ly underground root ones like carrots, sweet potatoes and reg. potatoes) helps remove toxins too. If you don't have a veggie wash or are traveling overseas, try one gallon of water mixed with half a cup of bleach liquid (like Clorox in liquid, not gel or powder form), plus one cup of vinegar. Soak all fruit, vegetables, fresh herbs, mushrooms and melons in that solution thoroughly (at least thirty minutes) to kill bacteria. Then rinse and scrub with regular water. Use a clean washcloth to scrub any dirt that may be remaining on that melon skin.
If traveling out of the country, consider boiling the drinking and cooking water twice and letting it cool before using it. Hot, humid climates can be a challenge for food safety (meat spoilage, bacteria buildup on kitchen counters). Use a lot of hard and soft surface disinfectant sprays, a dehumidifier, plus dehumidifying crystals and keep temps cool with fan and air conditioner.
-
-Garlic Powder (salt-free): one to two tablespoons per pound of meat
-Cavender's All Purpose Greek Seasoning, Salt-free: one to two tablespoons per pound of meat
-Salt to taste: one half to one tablespoon per pound of meat
-Finely minced yellow or white onion (one medium-sized onion per two pounds of meat)
Knead ingredients and seasoning well together. Form into giant meatballs then flatten into patty shapes.
Use the leanest ground beef possible (98% lean is available at Sprouts markets)
Consider using ground turkey breast, bison/buffalo or ostrich, as it's healthier too. Organic ground lamb or Wild Alaskan sockeye salmon, ground up, also makes a good burger. The cheaper boneless, skinless Alaskan salmon in cans or pouches makes for a good, quick burger for poor college students.
With ground lamb burger patties, use Zaatar and Baharat/Middle Eastern seasoning blends (like for Kaftka Kebabs). Go to a Middle Eastern grocery store for those. If lamb is too gamey for you, consider trying a milder tasting lamb meat from the Barbados Blackbelly type.
If burger patties are very thick, then cook about ten to fifteen minutes each side in 350 to 400 degree oven (cookie sheet with foil, spray canola oil on foil to grease pan), put a lot of blue cheese on top for last 10 minutes of cooking. Use a flat spatula and fork to flip the burger patties over. Always use a meat thermometer. Separate raw meat from already cooked meat (separate pans) to prevent food poisoning. Use antibacterial hand soap before and after kneading the ground burger mixture and seasonings together. Check meat's internal temperature in several different places. It should be at least 160 degrees Farenheit for ground beef and ground lamb.
If cooking salmon burgers made from pre-cooked salmon in can/pouch, reduce cooking time to five minutes per side. If cooking ground turkey breast burgers, season with a Chicken Schwarma seasoning blend available at a kosher grocery store. Or an organic Herbs de Provence seasoning mixture (w/ dried organic lavender buds) is also good for ground chicken, turkey or salmon meat burgers. Australian lemon myrtle powder can be used to season the patties after cooking for a zesty, lemon-y flavor.
Consider pairing the burger with baby spinach, arugula or baby kale (or a mixture of those), sliced organic tomatoes (vine-ripened) and using an Australian beetroot relish. Whole wheat or the thin, lower carb, flat whole wheat buns are healthier than the white flour ones.
You can also use a spicy Jamaican jerk seasoning/marinade on the burger mixture. That would be good for ground chicken, turkey or salmon burgers.
If cooking for a larger group of people on a budget, finely mince white button/Portabella mushrooms into ground meat mixture also. Always remove Portabella mushroom "dirt" or the dark brown undersides before mincing. Mushrooms should always be thoroughly washed and scrubbed with water, not just brushed off. They grow in manure or very bacteria-ridden soil. Organic mushrooms & vegetables are no different in that regard also.
There are veggie washes you can use to clean the bacteria and dirt off of all produce, including fresh herbs, sprouts and salad leaves. Going the extra step to remove the skin from produce (esp'ly underground root ones like carrots, sweet potatoes and reg. potatoes) helps remove toxins too. If you don't have a veggie wash or are traveling overseas, try one gallon of water mixed with half a cup of bleach liquid (like Clorox in liquid, not gel or powder form), plus one cup of vinegar. Soak all fruit, vegetables, fresh herbs, mushrooms and melons in that solution thoroughly (at least thirty minutes) to kill bacteria. Then rinse and scrub with regular water. Use a clean washcloth to scrub any dirt that may be remaining on that melon skin.
If traveling out of the country, consider boiling the drinking and cooking water twice and letting it cool before using it. Hot, humid climates can be a challenge for food safety (meat spoilage, bacteria buildup on kitchen counters). Use a lot of hard and soft surface disinfectant sprays, a dehumidifier, plus dehumidifying crystals and keep temps cool with fan and air conditioner.
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