Foodie

Mexican Hot Chocolate :: Friday Foodie

March 20, 2015 By: babyproofedparentscomment

I love serving this easy to make hot chocolate, because of the reaction it gets. The cayenne doesn’t kick in fully until after a few sips. The heat makes the chocolate pop and the people say, “WHAT???!” and then “MORE!!!” Serve it with a roasted marshmallow and watch them decompensate. Maybe this is only fun when you’re a therapist, but try it anyway?

Ingredients:

4 ounces milk chocolate, chopped
4 ounces dark chocolate (85% dark if you can find it), chopped
4 cups vanilla almond milk
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
marshmallows and/or whipped cream

Technique:
Melt the chopped chocolate in a medium saucepan over low heat. Add the cinnamon and cayenne. Gradually whisk in the milk, about 1/4 cup at a time, until the mixture is smooth and drinkable. Raise the heat to medium, and heat to almost a simmer, whisking occasionally. The idea is to get it nice and hot, without boiling it, which changes the consistency and flavor (not terrible, but not as yummy). Carefully pour the hot chocolate into four small mugs (or one giant one for yourself), top with a marshmallow and enjoy!

Cheryl’ Tips:
This is a great dessert on a cold night. I love how heat mixed with sweet can be such a surprise and so pleasing. Try that combo in your interactions with your partner. Satisfaction guaranteed.

Here’s to Sanity and Braces,

Cheryl

Feeding Your Little Ones :: Wednesday Wisdom

February 25, 2015 By: babyproofedparentscomment

Meet Cheryl Carey, MSW. She is the founder of Taste & See Healthy Baby Food, an organization that offers tips, recipes, instructional classes and hands-on cooking workshops to parents who want more guidance on feeding their growing babies. Cheryl has a Master’s degree in social work from Texas State University and worked for more than 20 years with families and caregivers in various roles at the Texas Department of Protective Services. After giving birth to her son, Caleb, and navigating the many decisions and challenges involved in feeding a baby, Cheryl developed a new interest in early childhood nutrition. She decided to combine her passion for helping families with her love of cooking into helpful resources for parents. Introducing solids and navigating the world of baby and toddler food can be overwhelming – we wanted to learn more about the information and services that Cheryl provides to new parents.

BPP: Would you share the mission of Taste & See Healthy Baby Food?

CC: Taste & See Healthy Baby Food supports parents in creating a happy and healthy home environment in which a child can truly grow and thrive. Research indicates that establishing a nutritious diet and healthy eating habits for a child will reduce the risk of illnesses and obesity, both in childhood and adult life. I offer instructional cooking classes, free talks and other resources regarding food preparation and safety. Parents can access nutrition information, advice on feeding their child (from weaning to preschool) and recipes, all designed to help them prepare delicious homemade meals for their babies.

BPP: How did you decide to launch Taste & See?

CC: I founded my business in January 2011 after my sister-in-law, Mercedes, and I shared the experience of raising our sons together. They were born less than two days apart! We shared in the journey of learning about healthy & safe foods that we could offer our sons. I saw the benefit of having someone accompanying me on that adventure and launched Taste & See as a result.

BPP: How did your own experiences with feeding your baby impact your role as a child-nutrition educator?

CC: As a first-time parent, I found myself with more questions than answers about when and how to introduce solid food to my son. It was overwhelming. I turned to my family, friends, books, and on-line resources for answers, but found that just as I finally knew what to do for Caleb, he was moving on to the next phase! My search for answers took up precious time that I could have spent with my son as an infant. The upside was that I learned so much about the variety of food available to my family as I expanded the foods I offered to my son during the different stages.

Throughout this experience, I thought about how parents could really benefit from a resource designed to educate them about introducing healthy, fresh and homemade food EARLY in the process, rather than as they went along. I decided to create a program that offers recipes and invaluable information about nutrition and feeding. In addition, the services include food demonstrations and hands-on workshops for parents who are beginners in the kitchen and are ready to learn basic cooking skills. Honestly, I wish this guidance was available to me during my son’s first year!

BPP: What are the most common concerns you hear from new parents about feeding their little ones?

CC: 1) Knowing if their baby is ready to start solid food, 2) Difficulty navigating the food guidelines for introducing foods, and 3) Wondering if their baby is getting enough food. Parents feel overwhelmed by either the lack of information or the overwhelming surplus of information about introducing solids to infants. They have to make important decisions about whether to use commercial baby food or to prepare their own. Some parents have minimal support and information.

Taste & See Healthy Baby Food alleviates the concerns of many parents and offers guidance on introducing foods from weaning to preschool. Preparing homemade foods should not be scary or difficult. Instead, the experience of introducing foods to a baby should be fun and exciting!

BPP: When do you recommend parents begin to take your classes?

CC: I recommend that parents participate in an instructional class or schedule an in-home workshop when their baby is 5 months and older. This is based on the American Academy of Pediatrics (AAP) recommendation on when to start solid foods with your baby. There is a 4-week supply of baby food prepared during the hands-on in-home workshop — the food made can remain in the freezer for 30 days (or up to 3 months). Parents can have a freezer full of food prepared for when their baby is ready to start solids! Taste & See Healthy Baby Food offers information about nutrition and feeding from weaning to preschool.

BPP: How do you structure your classes? Is it like a traditional cooking class? Do the parents get hands-on experience?

CC: Taste & See offers two instructional one-hour classes – Homemade Baby Food 101: Fresh & Simple! (0-12 months) and Finger Foods & Lunch Box Ideas (12 months and older). The classes are comprehensive and discuss child development, basic cooking skills, age-appropriate food guidelines, nutritional recipes and more. The classes include comparisons of store bought and homemade baby food, food tastings and a demonstration for consistency and texture of foods. The classes offer food suggestions for parents using the puree method and the baby-led weaning method. In addition, there are classes on special topics offered throughout the year.

Taste & See Healthy Baby Food offers three hands-on workshops in the convenience of the parents’ kitchen. The hands-on workshops are divided up based on food stages – New Taste & Textures (4-8 months), Beyond Purees (8-12 months) and Super Eaters (12 months and older). The puree method is used to prepare homemade baby food during the workshops.

The information shared during the classes and hands-on workshops give parents a foundation of information to build on for their family’s health and well-being. Parents can also participate in seasonal classes at the farmers market to learn about fresh produce that can be used to prepare homemade foods for their child and their family. The services provided are personalized to meet the needs of each family.

BPP: What are the benefits of the hands-on workshops in the home?

Of all the services provided by Taste & See Healthy Baby Food, my personal favorite is the hands-on workshops. Parents have the option to schedule a private or a group workshop in the comfort of their own home. These workshops are a fun, unique and affordable way to enjoy the company of friends and family at any cooking skills level – beginner, intermediate, or accomplished chefs. They consist of a 2 ½ hour lesson with instruction and the hands-on preparation of a four-week supply of homemade baby food. There are a variety of workshop options: private, couples, moms groups. Parents can have fun in the kitchen while they prepare healthy and homemade foods for their children.

BPP: You are a Master-degreed social worker with over 20 years of experience working with families and caregivers within Texas Department of Protective Services. How does this experience impact how you work with parents and build partnerships in the community?

CC: I am clearly passionate and committed to the safety, protection and well-being of children. My experience with my son’s introduction to food from the time he was an infant to preschool expanded my commitment to include early childhood nutrition. I believe that the healthy food choices we make for our babies lead to healthier food choices for our family’s future. Our family’s health depends on good nutrition.

BPP: Do you often see food allergies and/or sensitivities in the families you serve? How do you accommodate for these?

CC: Taste & See Healthy Baby Food educates families about food allergies and food intolerances. We consider a variety of factors, including when to introduce allergenic foods and family history of food allergies and sensitivities. In addition, the parents are taught the 4-day rule to watch for potential food reactions. If parents know their baby is at risk for significant food allergy, they are directed to their pediatrician for medical evaluation and treatment.

BPP: How do parents feel that they benefit from taking a class or scheduling an in-home workshop?

Parents feel empowered by the information about nutrition, food preparation, recipes and tips they get during classes and workshops. Instead of feeling fearful and uncertain about introducing foods, they feel informed and excited about preparing homemade foods. Parents feel confident that they can provide the healthiest start to their little one.

BPP: If you had to give one sanity-saving tip to new parents, what would it be?

Have fun and make memories. Relax! Food in the first year complements either breast- or bottle-feeding for your baby. If parents have unrealistic expectations when introducing foods to their little one it can create a very stressful experience. Keep these things in mind: (1) There is no rush in starting to introduce foods. (2) If a baby does not like a food you offer then wait a few days or weeks and try again. (3) It’s going to be a messy experience. Babies and toddlers explore food with their hands and learn about taste and textures when they eat. It’s up to parents to remain calm and to support their child’s learning experience. Let it be a fun experience in which you bond with your child. Capture the funny faces and the big messes by taking pictures and videos so the memories will be forever remembered.

Thank you Cheryl for sharing about this incredible resource available to new parents! As we always say, we really wish we knew you when we had newborns. C & K ♥

If you want to learn more about Cheryl’s classes, workshops, recipes or food tips, check out her website at: http://tasteseebabyfood.com/

You can also follow Taste & See Healthy Baby Food on Facebook at: https://www.facebook.com/tasteandseehealthybabyfood

Gluten-Free Mexican Chocolate Cupcakes :: Friday Foodie

January 30, 2015 By: babyproofedparentscomment

I have frosting issues. It’s always either too thin or too thick. I also enjoy waiting until a few minutes before party go time to start the actual frosting, which usually creates a crisis. In this case, it was too thick to spread, so I heated it, which made it a different color from the ones I had already done. My solution was allowing my little birthday girl to cover them with pink sprinkles. Pretty! Plus, it’s a cupcake! I appreciate the power cupcakes that look like famous people, but find that simple is often more tasty. This recipe is a variation of one I found on a great website: The Gluten Free Spouse, which is loaded with delicious ideas and great step by step photos. The consistency I get is a cross between a cupcake and fudge. I think that’s a lovely combination. I’ve cut back on the sugar and added some extra spice to give your mouth something new to contemplate, but omit the cinnamon and cayenne to get a basic, yummy treat.

Ingredients:

For the Cupcakes:

1/2 cup gluten-free oat flour
1/2 cup brown rice flour
1/3 cup arrowroot flour (or cornstarch)
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3/4 cup cocoa
1 & 1/4 cups sugar
2 eggs
3 tablespoons unsalted sweet cream butter (at room temperature)
1 teaspoon pure vanilla extract
1 cup buttermilk

For the Frosting:

4 ounces cream cheese
1 tablespoon butter (at room temperature)
2 ounces unsweetened chocolate
1 cup sifted powdered sugar

Technique:
Preheat your oven to 350 degrees. Line muffin tins with paper cupcake liners (you’ll need about 20, but don’t stress if your batter makes more or fewer). With an electric mixer, beat the butter and sugar on medium-medium high speed until well blended. Add the eggs and vanilla, and beat on medium until well blended. In a medium sized mixing bowl, use a whisk to combine all the remaining dry ingredients. 1. Add 1/3 of the buttermilk to the mixer, and beat until it’s incorporated and smooth, then add 1/3 of the dry ingredients, beat until incorporated and smooth. 2. Use a rubber spatula to scrape down the sides of your mixer bowl. Repeat steps 1 & 2 twice more, ending on the last of the dry ingredients.

When it’s all mixed up and looks smooth and delicious, scoop batter into the cupcake liners, filling them 2/3rds full. Bake them until a toothpick inserted into the middle of a cupcake comes out mostly clean (a few crumbs will stick, and it’s okay if they’re slightly undercooked – they’ll be like gooey brownies), about 20 minutes. Allow the cupcakes to cool on wire racks until they’re room temperature.

Meanwhile, make the frosting! Melt the chocolate over low heat in a small saucepan and allow it to cool. Combine the cream cheese and butter, beating them with your mixer until they’re smoothly blended. Add the chocolate, and beat until it’s incorporated and smooth. Gradually add the powdered sugar, about 1/4th cup at a time until it’s incorporated and smooth. Spread the frosting on your cupcake and then attack with pink sprinkles. Yum!

Cheryl’s Tips:
Mistakes are f’ing beautiful, and in many cases, delicious. If you botch a recipe, it means you put your own spin on the directions and got a different outcome. Which means you can’t be tamed. Which means you’re so pretty.

Here’s To Sanity and Cayenne Pepper,

Cheryl

Epic Protein Smoothie :: Friday Foodie

January 17, 2015 By: babyproofedparentscomment

This tasty recipe comes straight from one of our favorite online vendors, Abe’s Market. Abe’s is one of those fantastic finds that is ideal for busy parents. If you can’t get out of the house with your newborn or if you don’t have a Sprout’s, Whole Foods or Central Market in your neighborhood, Abe’s Market is the online store for you. They carry all of the gluten-free, organic, coconut-filled, a la naturale goodies and baby-products that you could ever want. We think they’re pretty awesome. We’re happy to say that this isn’t a sponsored post – we just wanted to share this great resource and their yummy smoothie recipe with you. Enjoy!

Blueberry, Kale and Fig Protein Smoothie

Ingredients:

2 handfuls of kale, fresh or frozen
1/2 C of figs
1/2 C of frozen blueberries
1 frozen banana
1.5 C coconut or almond milk
1 Tbs hemp seeds
1 Tbs tahini
1 tsp cinnamon
1 scoop protein powder

Instructions:

Place all ingredients in a blender and blend smooth. Feed to your kiddos and get excited that you are depositing healthy servings of veggies, fruits, fat and protein in their little bellies, all in one slurp. ♥ C & K

Gluten-Free Fish Bites :: Friday Foodie

January 16, 2015 By: babyproofedparentscomment

Van De Kamps frozen fish sticks and frozen clams. A meal I remember from childhood, complete with the little frozen packet of relish we mixed with Miracle Whip to create tartar sauce. I remember the sound accompanying preparation: frozen chunks of seafood (or what resembled seafood) cascading through the air to clatter and bang onto a metal baking sheet. Then the taste and texture…mmm…rubbery. Damn good, but our fish bites are healthier, and dare I say, even better tasting. If you’ve tried your hand at our gluten-free chicken tenders you’ll recognize this technique – slow cooking over low heat gives you the lovely, golden result.

Ingredients:

3-4 tilapia filets, rinsed and patted dry
1/2 cup brown or white rice flour
2 tablespoons olive oil
kosher salt to taste
1 recipe garlic aioli for dipping

Technique:

Cut the tilapia filets into bite-sized chunks, trying to keep the sizes as uniform as possible. Place the rice flour in a medium sized bowl, and add the fish, making sure each piece gets coated by the flour. Meanwhile, heat a large non-stick skillet just below medium for a couple of minutes, add the olive oil, then allow the skillet and oil to heat 2-3 minutes more. Tap the excess flour off the fish bites, and carefully place them in the skillet in a single layer (you might have to add more oil and do this in two batches). Sprinkle the fish with a little kosher salt, and swirl the oil in the pan so each piece has a little to sizzle in. Fry the fish for about 3 minutes, then gently lift one piece with tongs or a thin spatula to check the golden-ness. When side 1 looks yummy golden brown, carefully flip the fish to side 2, then swirl the oil around the fish again. If the pan looks dry or it seems the fish is sticking, add a little more oil. Cook for about 3 minutes, then check to see if side 2 looks golden. Lightly press the fish with the spatula, and when it feels firm, carefully scoop it out, allowing it to cool for a minute or 2 before serving it with the delicious aioli.

Cheryl’s Tips:

Serve this with oven-fries and malt vinegar… Fish n’ Chips!

When I started getting more serious in the kitchen, my sweet sister gave me a copy of the classic staple The Joy of Cooking for my birthday. The book has zero photos and reads like a novel. It forced me to start the habit of reading every recipe I tried from start to finish before heading to the grocery for ingredients and attempting it, because a few times I realized mid-way that I’d missed a very important step that wound up adding a ton of time to the preparation. Maybe you read, “chicken, parsley, hummina hummina hummina sounds good, go!” You dive in, and then, when you least expect it, “RUTABAGA.” AGGHHHHHHH!!!! Reading ahead prepares you if the recipe involves a technique you’ve never tried or new ingredients you haven’t used.

Here’s To Sanity and Van De Kamps,

Cheryl

Gluten Free Ziti with Sausage & Veggies :: Friday Foodie

December 19, 2014 By: babyproofedparents2 Comments

Okay, glorious Readers. I promised this recipe long ago, and most of you have been patiently waiting. Others of you have been almost harassing in your repeated requests, comments, emails…settle DOWN, please. This recipe tethers you to the stove for about 20 minutes, so plan accordingly, knowing the result will be scrumptious and well worth it. Stove bondage creates a nice excuse for someone else to parent while you throw ingredients around and yell, “Blamblamblah!” Sexy! Lots of veggies (kale, spinach or broccoli) work for the hidden, nutritional puree in this recipe; if you have leftover braised collards, roasted Brussels sprouts or roasted cauliflower use one or a combination.

Ingredients:

3/4 lb dried gluten free ziti
1 T olive oil
1/2 pound Italian Sausage (spicy or sweet)
1/2 cup pureed prepared veggies (photo features a combo of brussels sprouts and cauliflower)
1/4 cup marsala wine
1/2 cup chicken stock
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese
kosher salt and freshly ground black pepper

Technique:

Follow your pasta package cooking instructions to prepare your ziti. When you add the pasta to the boiling water, it’s time to start your sauce. You’ll be stirring the pasta while executing the sauce steps. It will all come out around the same time, rendering you a cooking genius. Place a large skillet over medium high heat. After a couple of minutes, add the olive oil. When the oil is shimmery, add the sausage and cook, breaking it into small pieces with a wooden spoon. When the sausage is browned, add the pureed veggies and sauté for 1 minute. Add the marsala, and allow it to bubble and reduce for 30 seconds, then use the spoon to scrape all the brown yumminess from the bottom of the skillet. Add the chicken stock, stirring to combine. Allow the stock to simmer for about 3 minutes. Stir in the cream, and simmer for about 3 minutes more, stirring occasionally, making sure to keep scraping up all the goodness from the bottom and
sides of the skillet.

By now your ziti should be ready. Drain but don’t rinse it (the starchy water on the pasta will make the sauce cling more tightly), and add it to the skillet along with the cheese, 1/2 teaspoon kosher salt and a few grinds of black pepper. Stir it all together over the heat until the cheese is melted and the whole skillet looks golden and perfect. Dish it up and eat it up!

Cheryl’s Tips:

I’ve tried em’ all, and my favorite gluten free pasta is Tinkyada. They have a huge variety (including lasagne sheets), and are easy to prepare. The only drawback to gluten free pasta is that once cooked, it tends to be slightly fragile, but super yummy. Kind of like some of my favorite people. Taste your pasta before draining it; it’s perfect when it’s still a tiny bit firm, but not chewy or stick-to-your-teethy. Cooking too much longer can make it squishy.

I learned this in a Thai cooking class. Allowing your skillet to heat up for a couple of minutes before adding your oil allows the pan to expand, soaking in more of the oil, thus decreasing the chances that your food will stick or burn while cooking. Magic! No…Science! No…Magical Science!

Let’s talk about aprons. If you don’t own one, I suggest buying one at your first opportunity (it’s easy to find super cute and sexy 50’s style lines that will dress up your sweat pants) and wearing it habitually when you cook. Working with fire and oil can make you instinctually curl slightly away from food prep. You’re protecting your clothes and body from staining and burns, but the apron reduces the need for that. Get close to that heat! Less fear = more action = decadent food. You may draw whatever life/psychological parallels you wish here, for there are many.

While you cook, listen to this.

Here’s To Sanity and Magical Science,

Cheryl

Roasted Cauliflower :: Friday Foodie

November 7, 2014 By: babyproofedparentscomment

My early relationship with cauliflower was bleh. I’d only eaten it raw, on a veggie tray with a big bowl of ranch dip. The last lonely choice, after the carrots and celery were long gone, texture grainy, flavor odd. The awkward, pale white girl alone in the corner of the dance hall. Oops, we’re talking food, not my prom. Fast forward years later to a night at my favorite Austin sushi joint, Uchi. The wait is often insane, and always very well worth every second. To appease hungry guests, Uchi serves little tastes from the kitchen. A tray of simple golden-roasted, salty, olive-oily cauliflower came by, and I reluctantly popped a piece into my mouth. Oh, wow. Cauliflower?! Sexy! Who knew? When roasted, the texture is silky, the flavor buttery and nutty. I immediately worked to replicate the dish in my own kitchen, and think you’ll like the results. I’ve served it to my kids, had them close their eyes and imagine popcorn, and they both ate one bite without gagging or spitting it out. Victory!

Ingredients:

1 bunch cauliflower
2 tablespoons olive oil
1 teaspoon kosher salt

Technique:

Preheat your oven to 450 degrees. Using a small knife, remove the outer green leaves of the cauliflower bunch, and cut the white florets off of the stem. Wash the florets, and drain/pat them dry with a clean dish towel. Line a large rimmed baking sheet with aluminum foil, and spread the florets in a single layer over it. Drizzle the florets with the olive oil, and roast them in the oven for 25 minutes. The cauliflower will be covered with golden brown spots when it’s perfect. Remove from the oven, and sprinkle the salt over the florets, scooping them around on the pan with a spatula to evenly coat them with the salt and olive oil. Dig in!

Cheryl’s Tips:

I recommend doubling this recipe. The leftovers reheat beautifully, and can be used again in a delightful pasta recipe. Yeah. That’s a teaser. The delightful pasta recipe will be coming to you soon, on this very blog. You just take a nice, deep breath… and wait for it.

Here’s to Sanity and Sushi,

Cheryl

Cinnamon Apples :: Friday Foodie

October 24, 2014 By: babyproofedparentscomment

Although I took it for granted at the time, I was very lucky to have a mom who cooked most of our meals from scratch, with veggies from our backyard garden. The one downside: since we very rarely ate them, things like fast food, frozen pizza and TV dinners became a delicacy for me. To this day, you could give me the choice between boeuf bourguignon and a Totino’s Zesty Italiano Pizza, and I’d have to take a pause. A long pause. Another favorite was “Hungry Man” frozen dinners, with multiple foil course-compartments, each containing the perfect nutritional balance of processed materials, preservatives and glue. Mmmm. One of those compartments was often filled by the yummiest, softest, cinnamon apples. Here’s the super easy how-to for an infinitely healthier and delicious version, just in time for the fall arrival of Honey Crisp apples. Double mmmm. I am strangely hungry for Salisbury Steak n’ Peas.

Ingredients:

4 Honey Crisp apples, cored, peeled and sliced (Granny Smith, Pink Lady and Fuji are also yummy)
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup

Technique:
Heat a large skillet over medium high. Melt the butter in the skillet, and when it’s bubbly add the apple slices and cinnamon. Sauté the apples until they begin to brown and soften, about 8-10 minutes. Add the syrup and sauté 2-3 minutes longer and remove from the heat. The apples should be tender-crisp, but not mushy at this point. Allow them to cool for a few minutes and then dig in!

Cheryl’s Tips:
Leftover apples are great cold, topped with a little granola and a drizzle of heavy cream. Let’s all give fall a big, fat hug.

Here’s To Sanity and Totino’s,

Cheryl

Gluten-Free Chicken Tenders :: Friday Foodie

October 10, 2014 By: babyproofedparentscomment

The slow frying of these tenders is what makes them juicy and perfect. If you cook them too quickly, the outside gets overly dark while the inside doesn’t fully cook through, resulting in burnt and chewy chicken. Slow and low is counter to my preference of cooking too fast, too furiously… of doing many things too fast, too furiously. Naturally, there’s a psychological parallel here. Sometimes speed is the need – you have to act impulsively to keep life interesting and honor your gut, even at the risk of burnt, chewy crap. But, making yourself sllloowwww down and catch a breath (ideally engaging your left brain) can make all the difference in quality. All about balance, ya’ll.

Ingredients:

3 boneless, skinless chicken breast halves, cut into strips length-wise (about 4 strips per breast)
1/2 cup white rice flour
2 eggs
3 slices gluten free sandwich bread, finely crumbled
kosher salt
1/4 cup olive oil

Technique:

Grab three medium sized bowls. Put the rice flour in one bowl. In the second bowl, whisk the eggs until well beaten, and put the bread crumbs in the last bowl. Place a large wire rack on your counter (over a couple of paper towels if you want to minimize the mess factor). Line up your bowls, and get ready to dip. One strip at a time, coat the chicken in first the rice flour, then the beaten egg, and then the breadcrumbs, carefully placing the strips on the wire rack to slightly dry. This can get very gooey, so if you have them, use plastic gloves. Don’t worry if you run out of one of your dipping elements, simply pause to crumble up more bread or throw in another beaten egg, until all of the chicken is coated.

Sprinkle the tenders generously with kosher salt. In a large skillet, heat the olive oil over medium to medium low until it’s shimmering, but not smoking hot (like you are). Carefully place the chicken strips in the oil (don’t crowd them, and know that you’ll probably have to cook at least 2 batches depending on the size of your skillet). Fry the strips on the first side for about 5 minutes, and when they’re golden toasty brown, use tongs to flip them to the other side and cook about 3-4 minutes more. Gently press your tongs against the tenders. If they feel squishy, lower the heat to medium low and cook them a minute or two more. When they feel firm and are golden all over, remove them to a clean wire rack and let them cool for about 5 minutes (this time allows them to cook a little longer with the residual heat). Lovely. Dig in!

Cheryl’s Tips:
I photographed the tenders alongside our garlic aioli, a delicious accompaniment. The chicken tastes best the day it’s made, but you can reheat it by toasting in a 350 degree oven for about 7-10 minutes. My favorite way to eat leftovers is chopped and added to a Cobb salad.

Smile extra big as you eat this chicken, knowing you prepared it from 100% love and acceptance, unlike some chicken, at a certain chain restaurant. Just sayin’.

Here’s To Sanity and Slowing Your Roll,

Cheryl

Pumpkin French Toast :: Friday Foodie

September 26, 2014 By: babyproofedparentscomment

Kirsten taught me this twist on a breakfast classic. I love that it provides a healthy balance of protein, veggie-based carbs and fat. Since it doesn’t require pre-soaking the bread or a long baking time, it’s not uncommon for me to quickly throw this together for dinner when I’m in a pinch, with zero complaints from the table.

Ingredients:

8 slices thick-sliced, farm-style bread (the staler the better, use gluten free if you want to be extra healthy)
1 large egg
1/2 cup canned pumpkin
1 t vanilla extract
1/4 teaspoon cinnamon
3/4 cup milk or alternative (my favorite is coconut milk)
2 Tablespoons coconut oil for frying (butter or canola oil can also be used)
Maple syrup, honey or agave nectar for dipping (optional)

Technique:

Heat skillet or griddle over medium. Slice bread however you like (my kids like strips for dipping efficiency). Whisk egg, pumpkin, vanilla and cinnamon in a shallow bowl until smooth and well blended, then gradually whisk in milk. Melt coconut oil in skillet until shimmering. Dip bread into pumpkin mixture and carefully add to skillet. Cook about 1-2 minutes on both sides or until golden brown. Serve, eat and swoon.

Cheryl

Val’s Spicy Turkey Chili :: Friday Foodie

September 12, 2014 By: babyproofedparents2 Comments

I know it’s still sooo hot in Austin, but September means that fall, my favorite season for cooking and clothes, is around the corner. Central Market has started stocking pumpkins, which makes me want to skip through the produce section. So, I’m going to pretend fall is already here and share a nice hot recipe with you. My friend Val is a great cook, and a badass. That’s why this chili is so good. I love how she and her husband James cook together. They take a recipe, prepare it as written the first time, and after sampling it, they modify, modify, modify until it’s perfect. And their version of perfection is so right. Enjoy with a cold IPA and pretend it’s not a 100 degree sauna outside.

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped (I have old recipes that refer to cloves as “buttons”, which makes me want to knit a vampire-retardant sweater with garlic buttons on it)
1/2 cup chopped red bell pepper
1 lb ground turkey breast
1/4 cup chopped cilantro leaves
1 bunch lacinato kale, stems removed and leaves coarsely chopped (optional)
3 1/2 cups chicken stock
1 cup beer (Pabst Blue Ribbon, or for a lighter flavor, and so you can still have beer left to drink after measuring the cup for the chili, Sapporo)
2 tablespoons chili powder
1 tablespoon kosher salt (less if you’re sensitive)
1 teaspoon ground cumin
1 small can diced green chilis
1 14 1/2 oz can diced rotel tomatoes
1 6 oz can tomato paste
1 can refried black beans

Technique:

In a large dutch oven, heat the olive oil over medium high. Add the onion and sauté until it’s transparent and softened. Add the chopped garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the bell pepper and cook 2-3 minutes more. Then add the turkey breast, and cook, breaking the meat apart with a wooden spoon, until it’s no longer pink. Then you add everything else! I love this part, dumping in a bunch of cans and seasonings and stirring until it’s all smooth. Bring the chili to a boil, then reduce the heat and simmer over medium-low heat, stirring occasionally, for about 45 minutes to an hour, until the liquid reduces and it’s the perfect thickness. I add the optional chopped kale to sneak in some veggies, and top with a little daiya cheese and Veggie Pirate’s Booty for my kids, and for me, a dollop of sour cream and some blistered shishitos for extra heat.

Cheryl’s Tips:

To prevent crying while chopping onions, put on a pair of sunglasses. Not only does it prevent your eyes from stinging/burning, it makes you look amazing in that ironic, “Too Cool for Others” way. If you’re a child of the 80’s, you’re extra awesome, and you can sing this little diddy to the tune of Corey Hart’s “Sunglasses at Night”: “I wear my sunglasses inside, so I can so I ca-an chop onions without tears in my eyes…”

Here’s to Sanity and Fall,

Cheryl

Oven Roasted Beets :: Friday Foodie

August 29, 2014 By: babyproofedparentscomment

Beets: Nature’s Cupcakes. I’m just trying to help them out – brussels sprouts have such a following and are so very sexy, while substantial, stable beets get overlooked. My mom had a huge garden, and one summer it seemed we were eating beets every night. I was afraid to try them, and she suggested that I close my eyes, take a bite and think about corn on the cob (which I loved). It worked. They have such a rich, earthy flavor, and the butter and salt makes it pop. You can also sauté the beet greens over medium high heat in a teaspoon of coconut oil for about 4 minutes (much longer and they get slimy), add a little salt, and fully enjoy this 2-in-1 delicious veggie.

Ingredients:

1 bunch fresh purple or gold beets
1 tablespoon olive oil
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon chopped flat-leaf parsley
1 teaspoon kosher salt

Technique:

Beets are usually very dirty, so be sure to clean them well to avoid the nightmare of crunchy dirt on your plate. Cut the greens off the beets, and if you want to cook them later, wash the greens and store them in a sealed container until you’re ready for them. Thoroughly scrub the beets, cut off the roots, and then slice the beets into 1/4 inch thick half moons. I cut the whole beet in half across the width, then lay the cut side down on my cutting board, slice it in half across the length, and then cut my half moon slices across both halves. In a large mixing bowl, toss the sliced beets with the olive oil and butter, then spread them out on a foil-lined baking sheet. Roast them for 25 minutes in a 450 degree oven. Place them in a clean mixing bowl, add the parsley and kosher salt and mix well. Mmmm. That’s some cupcake.

Cheryl’s Tips:

To he or she who does the eating, but not the cooking: lavishing compliments + doing the dishes = foreplay.

Here’s To Sanity and Stability,

Cheryl

Gluten-Free Cinnamon-Sugar Muffins :: Friday Foodie

August 15, 2014 By: babyproofedparentscomment

These fluffy muffins are vaguely reminiscent of the frozen cinnamon sugar donuts my mom occasionally baked and served up for breakfast. The same company made “honey buns,” and when those hit the table, it was ON. They probably contained glue, but hey, who’s keeping track? When these gf delights are on the menu, we have a “one muffin at a time” rule, because like most humans, my littles like to eat the sweet caramelized tops, leaving the sad bottoms to crumble into oblivion.

Ingredients:

For the Muffins:
1 1/4 cups Pamela’s Pancake and Baking Mix
1/4 cup plain yogurt or kefir
1/4 cup milk or milk alternative
1 egg
1/3 cup honey
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup finely grated zucchini (optional)

For the Topping:
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Technique:
Lightly grease a 6 cup muffin pan, and preheat your oven to 350 degrees. In a medium mixing bowl, gently stir all of the muffin ingredients together just until blended (see our GF Orange Glazed Muffin recipe for the emotional ramifications of over-mixing). Scoop the batter into the muffin pan, dividing it evenly between the six cups. Bake the muffins for 18-20 minutes, until they’re lightly golden. Remove them to a rack to cool slightly. Meanwhile, mix the cinnamon and sugar in a small bowl until well blended. Gently remove the still very warm muffins from the pan, and roll the muffin tops first in the melted butter, and then in the cinnamon sugar mixture. I said “muffin tops”.

Cheryl’s Tips:

No tips on this recipe – it’s a cinch, and if they’re old enough, you can even enlist your kids’ help in rolling the warm muffins in the butter/cinnamon-sugar mixture.

You’re smart and pretty. And don’t you forget it.

Here’s to Sanity and Muffin Tops,

Cheryl

Italian Spaghetti Squash :: Friday Foodie

July 31, 2014 By: babyproofedparents2 Comments

Spaghetti squash is a magical vegetable. The name says it all – when you roast and cut into it, the flesh divides into uniformly sized, al dente spaghetti “noodles”. If you eat a paleo or gluten-free diet, finding layering base foods for sauces and proteins can be a challenge. It’s easy to get bored with grilled chicken or steak with veggies, and spaghetti squash is your ticket to a new culinary ride. I could be imagining this, but it seems the smaller the squash, the smaller the noodles. I recently roasted a little guy (again with the veggie/male personification…what is that about?) that produced the squash equivalent of angel hair pasta. This makes me want to squeeze Nature and exclaim, “You’re so CUTE when you’re not chaotically cataclysmic!”

Ingredients:

2 lbs spaghetti squash (1 medium/large squash or 2 small)
2 teaspoons chopped flat leaf parsley or basil
1 tablespoon olive oil
1 tablespoon kosher salt
4 cups Fast Times Marinara or your favorite jarred pasta sauce (c’mon, make your own…you can do it!)
2 cups shredded mozzarella or vegan cheese (see tip below for more on this)

Technique:
Start this recipe early in the day, baking the squash and making the sauce while you’re doing other stuff around the house. This will allow cool down time, enabling you to work with it and add the other ingredients just before mealtime. Preheat your oven to 350 degrees, wash the spaghetti squash, and pierce the skin all over (about 10 pokes) with the tip of a small knife to keep it from exploding while it roasts. Place it on a foil-lined baking sheet, pop it in the oven, and roast for 45 minutes. When it’s cooled down enough for you to handle, slice it in half length wise, and scoop out and discard the seeds and slimy strands from the middle. Using a fork, dig into the squash, shred it into noodles and scoop it out into a large mixing bowl. This is deeply satisfying. Add the parsley or basil, olive oil and salt (use less if you’re sensitive. I find that the squash has a slightly sweet flavor, and use extra salt to quell it, increasing savory compatibility) and use two spoons to toss it together. (You can stop right here. This makes a treat of a veggie side to go with any meal.)

Spread the seasoned squash in a lightly greased rectangular casserole dish, or if you’re feeling fancy, small individual serving casserole dishes. Top it with the marinara, the cheese, and the protein of your choice (see ideas below). Pop the casserole back into the oven and bake until the cheese melts and the whole deal is hot and bubbly, about 20-30 minutes. The squash produces a lot of liquid, so use a slotted spatula to drain a little off as you serve it. And then eat it. And then smile.

Cheryl’s Tips:
Daiya vegan cheese is delicious. It melts perfectly, and has a lovely cheesy flavor with no weirdo ingredients. We try to avoid dairy, and this product has enabled us to make enchiladas, quesadillas, pizza, etc. without missing real cheese at all. I buy 5 bags of our favorite (the mozzarella shreds) at a time, keeping one bag in the fridge and the rest in the freezer until I’m ready for them.

I photographed the squash alongside a link of chicken Italian sausage, casing removed, sliced lengthwise and cooked over medium heat until golden and cooked through (about 5 minutes per side). Other protein adds: you can throw a handful of walnuts or some browned bison on top of the cheese before the final baking step. I often add a fried egg to the baked squash with swoon-worthy results. Also in the photo – I grilled Brussels sprouts and gathered up all the little leaves that fell off as I skewered them. I sautéed the leaves in a skillet over medium-high heat in a teaspoon of olive oil until they were soft and browned, then sprinkled them with a little kosher salt. Delightful.

If you listen to “Blow (Cirkut Remix)” by Ke$ha and take dance breaks with your kids while you’re cooking, your food will be infused with awesomeness.

Here’s to Sanity and Chaos,

Cheryl

Roasted Brussels Sprouts :: Friday Foodie

July 25, 2014 By: babyproofedparentscomment

I have a few grievances about the past. I’m well on my way to letting go of most of them; you know, living in “the now” and all. But one that is especially difficult to reconcile: I’ve only been eating Brussels sprouts for a year. As a kid, Brussels sprouts were the go-to vegetable for instant “ewww, gross” ignorance. The veggie scapegoat – like the teenager who acts out and then gets all the blame for family-wide, rampant dysfunction. All this time, sprouts were so deliciously perfect, and I never knew. We have a lot of catching up to do.

Ingredients:

1 bag or 1 “tree” Brussels sprouts
2 tablespoons olive oil
2 heaping teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red chili flakes (optional – don’t use if your family has heat sensitivity)
1/2 lemon

Technique:
Preheat your oven to 450 degrees. Heat a tea kettle or microwave a large glass pitcher of water to boiling. If you bought your sprouts still on the stalk or the “tree” as I like to call it, simply break them off. Cut the larger sprouts in half, and leave the smaller ones whole. Wash them, and place them in a metal colander in your sink. Pour the boiling water over the sprouts, and watch them go from camo to beautiful, bright green (this is an easy version of “blanching”, which is a preparation step for roasting dense vegetables – it makes a huge difference in the outcome). Rinse them with cold tap water (this stops the impact of the hot water, preventing a heart-breaking mushy texture), and then dry them on a clean dish towel (this helps them brown evenly). In a large bowl, stir the sprouts, olive oil, salt, pepper and chili flakes together. Line a large, rimmed baking sheet with aluminum foil, and spread the sprouts evenly over the pan. Roast in the oven for 25 minutes. Remove from the oven, squeeze the lemon half over the sprouts and use a spatula to give them a good final stir. Look at that. Some of the sprouts will be dark, golden brown – those are the best. The flavor of the little leaves that fell off the sprouts and almost got charred in the oven? An angel was whittling a pegasus out of heaven-wood, and some shavings fell into your mouth.

Cheryl’s Tips:
Sprouts reheat deliciously. If you have leftovers, grind them in your food processor, adding a 1/2 cup to pasta sauce for extra veggie-carbs.

Throw them on the grill to add a layer of smokiness – follow the recipe, but instead of using your oven, slide the prepared sprouts onto metal skewers (if you used the red chili flakes, wear gloves to avoid burning your fingers), and grill them over hot coals on one side for 3-4 minutes, then use tongs to flip them, grilling the other side for an another 3-4 minutes. Don’t worry if they blacken a little – they’ll taste amazing. Grilling produces a crunchier texture. If you want them softer, move them to the edge of your grill off the direct heat of the coals, and let them cook about 5-10 minutes longer. Don’t forget the lemon juice at the end.

Another tip? Be kind to yourself in the kitchen. Don’t say things like, “I suck at cooking,” because it’s not true and can become a self-fulfilling prophecy. Remind yourself that the biggest reason you’re cooking is to improve health for yourself and your family, which is a form of love. And love makes things taste so f’ing good.

Here’s To Sanity and Whittling,

Cheryl