my little one was under the weather otherwise it would have been a fun recipe to make together. a savory pie that was free from excess. plant-based recipe with no oils, egg or dairy but let the herbs do all … Continue reading palatable palette: chick pea cauliflower quiche
when i see the Tasty videos, i can’t help but feel confident – i can do it! such was the feeling when I saw the video for eggplant hasselback. now i am no fan of eggplant but i love caprese. it also looked so easy and beautiful that it kinda called out for me to make it. SO WORTH IT!
even better is that it was easy for the little one to help make it – almost independently. learning to layer, seeing patterns, finding columns. is it math? is it cooking? it’s all good and delicious too! Continue reading “cook with kids recipe: eggplant hasselback”
i love Vietnamese bánh mì sandwiches and while you can have it many ways – with pork, tofu, chicken – the staple is the pickled carrots and daikon. Continue reading “cook with kids recipe: Vietnamese pickled carrots and daikon”
so my first recipe using spaghetti squash was this caprese bake recipe, which i was super excited about because i love caprese salad! it was perfect because i wanted to make a vegetarian dinner and also wanted to engage my little one in our weekly family cooking time. dumping, mixing, scooping. all good fun and then – eating! Continue reading “cook with kids recipe: spaghetti squash caprese bake”
since i tried the spiralizer and became a convert to vegetables replacing pasta, i wanted to try more vegetables in like manner. so i bought a spaghetti squash for my spiralizer but for some reason, i couldn’t find a recipe with spaghetti squash in my spiralizer cookbook. Continue reading “new vegetable: spaghetti squash”
with my new pressure cooker i can make lots of beef stews quickly! i was able to make this stroganoff multiple ways without blinking an eye: with and without the cream. it’s an easy family hit! go to recipe on Palatable Palette. Continue reading palatable palette: creamy or creamless stroganoff
finding a article for garlic substitutions brought me to find recipes with chives. this dish fit perfectly for tonight’s dinner with tofu as the protein paired with leftover roasted vegetables.
i picked up some beets, butternut squash, brussels sprout and parsnip in preparation for thanksgiving dinner but hadn’t really decided on a recipe yet. then i read my cousin’s social media post and saw that she had a recipe for roasted vegetables that had all of the ingredients i picked up and others i already had at home! so thx cuz for helping me find this recipe! Continue reading “cook with kids recipe: lemon and herb roasted vegetables”
my favorite pickles are new pickles – crunchy, salty and garlicky. unfortunately with my baby’s garlic allergy, i thought pickles were out of the picture. but my little one saw me have some pickles and wanted to have some. so i figured that before i give the bad news that it was impossible, i did a quick online search and found this recipe from Alex Guarnaschelli. Continue reading “cook with kids recipe: dill pickles”
this is a fun cooking activity to do with kids – from mixing to scooping to folding – making zucchini ravioli together! it’s a perfect recipe for my gluten free child and healthier than eating pasta. yum!
i looked at several recipes to make this. the first time i tried this recipe i used a spiralizer to create the zucchini strips but the strips were too thick so little one and i had a hard time folding the zucchini ravioli. this time, i used the vegetable peeler to slice the zucchini and it was just right! Continue reading “cook with kids recipe: zucchini wrap ravioli”
i found this cookbook in a local bookstore and thought it would be fun to find recipes of foods popular in other countries. this recipe was easier to make with the little one so we worked on it together.
k got to mash, fork, juice, mix and scoop. all good fun! little one also LOVED eating these fishcakes. Continue reading “cook with kids recipe: salmon fishcakes”
for a refreshing summer meal, this salad is the perfect blend of sweet and savory. the original recipe had a spicy vinaigrette with red pepper, anchovies and capers so I simplified it for the little one but it is just as … Continue reading palatable palette: cauliflower and citrus salad
when your child has a garlic allergy, some things are tough … savory snacks and stock. when m makes stock, it takes half day. but with my handy new pressure cooker, it can be done in less than an hour. i threw in my staples and voila – stock that i can make, can and save for future use! Continue reading “recipe: vegetable stock”
i happen to have a bag of red lentils but had not decided what to make with it . then i opened my first pressure cooker and found this recipe in the cookbook that came with the cooker. it was the … Continue reading palatable palette: red lentil chili
pine nuts is the only tree nut that k is able to eat (according to the last allergy test) so i decided to make pesto! basic pesto recipe includes garlic and cheese but i decided to go even bare bones with just pine nuts, basil and oil.
my first dish for k with pesto was with pasta. k ate it all up!
- mini blender
- small food storage container
well, maybe only 5 colors of the rainbow but even so, it was fruity and colorful way to start the morning or a healthy dessert treat any time of the day!
- 4oz organic yogurt
- red fruit: raspberries, strawberries
- orange fruit: papaya, orange, butternut squash, pumpkin
- yellow fruit: pineapple, mango
- green fruit: avocado, kiwi, grapes
- blue/purple fruit: blueberries, blackberries
the first food that k showed me lack of interest in was chickpeas – feeding them to me instead of eating it. so when i found these chips in the supermarket, it seemed like a fun way for k to retry chickpeas. i know k can eat chickpeas without an allergic reaction. there are also a few new spices to introduce k to so i picked it up.
k enjoyed the roast variations of squash, sweet potato/yams and apple and cinnamon squash and beets so i thought i’d continue the variations of the vegetables and introduce new spices along the way. this time i’m trying rosemary.
- 1 casserole dish (ceramic)
- 1 casserole cover (glass or aluminum foil)
i love congee – not only is it comforting but it’s also refreshing and not heavy. love love love it and am pretty sure k will too. i’ve always had congee plain (soupy white rice) but when i was sick mom would add egg – the ultimate comfort food. Continue reading “recipe: fish congee with a “grainy” twist”
a new food for k to try: cream cheese. k was skeptical about it but liked touching the cream cheese. no allergic reactions for consumed cream cheese which is a good sign. if k can have cream cheese, maybe some cheese cake someday? Continue reading “recipe: cucumber and cream cheese”
we were out and about when i realized i forgot k’s snack! so we went to the deli and looked for something that she could eat. it has three main ingredients: popcorn, vegetable oil and sea salt. k liked it very much!
when you don’t have time to do a lot of prep work, here’s a fast meal. protein: check, vegetable: check, flavor: check!
- 1 slice of tofu, about ½ inch high
- 1 to 2 small mushrooms, your choice
- 1 oz cheese mix
a very simple meal – shrimp, broccoli and pasta – all quickly boiled. even better is that k can feed herself with a fork!
- 10 medium shrimp, cooked
- ½ cup broccoli, lightly boiled
- ½ cup gluten free vegan pasta
bread has gotten a bad rep due to the carbs but one way to still enjoy it but not have TOO much is to make an open faced sandwich!
k has been enjoying mushrooms so i topped the bread and cheese with it. she ate it all up, as expected!
to celebrate St. Patrick’s Day, i thought i would try a traditional dish that is easy to make and flavorful: corned beef with cabbage. Trader Joe’s makes it especially easy to make this meal! they sell Uncured Sliced Corned Beef that is minimally processed and Shredded White Cabbage. it is perfect for the little one – with the corned beef already thinly sliced and the cabbage shredded, i needed to do little but boil everything.. Continue reading “recipe: corned beef with cabbage”
to introduce k to beef, i started with ground beef. to make it an easy cooking experience, i bought ground beef patties and made little burgers. since k can have a little fat, i bought the 85% lean, 15% fat patties. then i just put them on the frying pan – no oil needed – and let it cook until well done. remaining oil from the meat i used to cook the veggies. Continue reading “recipe: mini burger with veggies”
the next country on k’s daycare schedule is China. the teacher asked for my help. years ago i taught elementary grade kids to make dumplings and i thought of simpler steps for k’s class of toddlers to make them but my greatest challenge was k’s wheat allergy. i tried for several weeks to make gluten free dumping wrappers to no avail. they kept falling apart – too fragile for toddler hands.
so m suggested fried rice, as it is something m makes often. since k’s daycare was making it for China study, i figured i’d look into the history of fried rice. according to some research, the recipe was invented by Qing China‘s Yi Bingshou (1754–1815) and the dish was named Yang Zhou fried rice since Yi was once the regional magistrate of Yangzhou and included staple ingredients like: Continue reading “daycare cooking assignment – China Study: eggless Yang Zhou fried rice tower”