making chili, taco or stews that calls for chili seasoning is a bit of a challenge when i can’t cheat and use a packet. so i decided to make my own with the help of other tried and true recipes! while my particular recipe doesn’t include chili, as my little one gets older, perhaps it will evolve! Continue reading “recipe: garlic free chili seasoning I”
continuing my rainbow cake baking challenge, i wanted to find another cake recipe. i wasn’t sure if the yellow cake mix made it hard to create the colors of the rainbow but i couldn’t find a gluten free cake mix for white cake. until i did … well, sorta. Pillsbury Gluten Free Funfetti Cake Mix creates a white cake with candy bits. Continue reading “rainbow cake baking challenge: signature cake pt.2 & technical bake pt.2”
since i got started on this rainbow cake baking challenge, i have been thinking about the cake. for a class party, i made one cake mix and the kids ate them all up. Continue reading “rainbow cake baking challenge: signature cake pt.1 & technical bake pt.1”
it was going to be a 2-pie baking night with the little one but i ended up making them both myself. not to worry though – these were recipes that are worthy a remake so i’ll keep a place holder … Continue reading palatable palette: sweet potato pineapple crumb pie
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
last winter, i made these impromptu marshmallow rice treat snowmen for dessert at a family gathering. when shaping the snowmen, i squeezed them a bit tight and it made them a little difficult to eat. but little one loved them! Continue reading “cook with kids recipe: marshmallow rice treat fun”
a couple of months ago my little one gave me a challenge: a rainbow cake. now this is a big thing as i am not a baker but with my little one’s allergies, i can’t just go out and buy it. i did some online research and then i just stewed on it.
it wasn’t until i started binge-watching PBS’s The Great British Baking Show Continue reading “baking challenge: gluten-free nut-free vegan rainbow cake”
when prepping for a group playdate, i accidentally bought too much ricotta cheese! so i needed a recipe to use up some of the cheese. one of the mothers brought some DE-LICIOUS lemon cookies from a favorite cookie company: Ohmigod! i had been fantasizing about them since. so when a top result of recipes with ricotta cheese was lemon ricotta cookies, it was an easy decision! Continue reading “cook with kids recipe: gluten free vegan lemon ricotta cookies”
for my little one’s playdate this month, i prepared some zucchini ravioli and picked up some empanadas from a local establishment. unfortunately my little one couldn’t enjoy the empanadas but then it got me thinking … how could i try to make it?
little one loves pizza though lately she prefers white pizza. so clearly she loves the crust … so, what if i use the pie crust for empanadas? so on this cold weekend, we set out on the experiment! Continue reading “cook with kids recipe: gluten free pork empanadas”
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”
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”
since my little one was helping to make dessert, i wanted to find something simple and fun. this no bake pumpkin cheese cupcakes fit the bill. my little one enjoyed mixing and smashing and filling. after dinner was done, everyone enjoyed eating them!
- muffin pan
- 1 small ziplock bag
- meat tenderizer -or- potato masher
- icing spatula -or- butter knife
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 was thinking of making cheesecake for Father’s Day since I knew k could eat cream cheese but i didn’t find a recipe i could be sure of yet and i didn’t have time to experiment with any recipes. but i found a great alternative! i had made gluten free vegan chocolate cake but had not come up with a topping yet. so how about cream cheese frosting?
i found a few recipes i was interested in trying but this one was great because it was a no-cook recipe and had lots of flavor option ideas! i used whipped cream cheese so it may have made the consistency softer and i wasn’t able to pipe a swirly top above the cupcake. but it tasted good with the chocolate cake. i’ll be sure to try it again as well as try the other flavors.
cooking tools Continue reading “recipe: cream cheese frosting”
it’s sugar cookie day again at k’s daycare so why not try another recipe? this is called a chewy butter cookie but it’s very similar to the ingredients of other sugar cookies i’ve tried so i decided to give it a shot. the recipe called for a lot of sugar – both white and brown so i reduced the sugar and only went with brown.
the cookies were the perfect level sweet (yikes – imagine if i put in the original amount!) and not too chewy (which is good for a cookie). i think this will be my go-to sugar cookie recipe from now on!
- medium mixing bowl
- baking pan
- parchment paper
- star-shaped cookie cutter
k’s cooking class is making chocolate muffins again. honestly i haven’t made any chocolate muffins since then but i did know if i did, i would try a different recipe. so here’s my opportunity of a do-over. i chose this recipe because it doesn’t have sugar as an ingredient, instead it uses fruits: dates and banana. i didn’t have any dates and i think they are a bit too sweet, so i added apples instead. the recipe also used “nutty” ingredients, i.e. almond milk and peanut butter. k is allergic to nuts so i used cow milk and butter. finally i found a baking flour that claims it can be substituted for any baking flour, so i used it instead of wheat flour. Continue reading “daycare cooking project: fruit sweetened vegan chocolate muffins”
i’m always trying to find new foods that k hasn’t tried yet. i had told m that i was thinking of miso soup since i grew up with it and decades later, it is like comfort food to me. recently m sent me an article about Marukome miso soup anime ads that made me decide yes, the warmth of miso soup is indeed a feeling i want to share with k. Continue reading “recipe: miso soup meal”
this week’s Sunday breakfast, i thought i’d try a muffin. blueberry muffins are popular for breakfast and i found this recipe that looked good and simple to make. as usual, i substituted flax meal instead of eggs to make it vegan. there is a lot of butter and sugar in the recipe. for butter i used a vegan spread and for the sugar, i tried two versions:
- for one half dozen, i substituted sugar with applesauce. there was no sugar in this version so the muffins were very soft and it really relied on the fruit to sweeten the muffin. it worked well and k enjoyed it. an option to make it a little sweeter is to use mashed bananas.
- for the other half dozen, i used brown sugar so i could taste the recipe in its original form. i meant to use only half of the amount of sugar but ended up using 2/3rds the amount of sugar. it was still too sweet! next time i’ll remember to only use half the amount.
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”
k’s daycare made sugar cookies for the holidays but i didn’t love the recipe i made so i wanted to try another. while i was grocery shopping the other day, i found a gluten free baking flour from Bob’s Red Mill. that says you can just substitute it for any wheat flour! that should mean that i don’t have to look for gluten free recipes – so i went online and found this eggless sugar cookie recipe *see note 1.
since this recipe didn’t “allow” for using a cookie cutter to shape, so instead of flattening it with a glass i let the cookies bake for 5 to 10 minutes first. then i removed it from the oven and used a cookie cutter to cut the shape and sprinkle sugar and/or cinnamon. i put it back in the oven for another 5 to 10 minutes. Continue reading “daycare cooking assignment: heart shaped sugar cookies”
next country k’s daycare is “visiting”/exploring is Australia. apparently one of the famous breakfasts are english muffins with bananas on top. so i have to figure out how to get/make gluten free vegan english muffins. when i went hunting for it in various grocery stores, i couldn’t find any so i took online to find a recipe to make it myself.
my first attempt was to make a gluten free version of the recipe from My Fair Baking: Homemade English Muffin. but after trying it twice and having problems with the dough rising, i gave up and tried this recipe. Continue reading “daycare cooking assignment – Australian study: gluten free vegan english muffins breakfast”
after i made the sweet potato / yam corn mittens, i knew k was old enough to eat foods cooked in different ways. i usually prepare quinoa in a bowl with added vegetables, meat and/or cheese. but then i saw a recipe where you can make them as little bites.
cute, fun and healthy snacks! Continue reading “recipe: broccoli cheddar quinoa muffins”
i saw this online and thought they were too cute to resist! since k is allergic to strawberries per the original recipe, i used raspberries instead. also the original recipe had a marshmallow on top but to keep it completely fruit, i added another piece of banana on top. with the remaining fruit, i made a simple fruit salad with all the fruits k can eat so we all enjoyed a cute and refreshing dessert.
even though k has not read / heard the book yet, she loved how the grinch kebabs looked and wanted more!
- 8 toothpicks
- 1 serving bowl
- 1 serving plate