kid-friendly | baby proofed parents

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

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

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

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

Paleo Chocolate Chip Banana Bread :: Friday Foodie

April 25, 2014 By: babyproofedparentscomment

This decadent, healthy bread hails from George Bryant, dynamic author of the website, Civilized Caveman Cooking. Even if you’re not into eating a paleo diet, you’ve got to check out his site, where you’ll enjoy gorgeous photos and delicious, easy to execute recipes. Plus, “Civilized Caveman.” I need a minute. Okaaaayyyy on with the recipe. I’ve barely modified it by adding zucchini and chocolate chips, for the extra nutrients and yumminess. Another delightful version omits the chocolate chips and adds chopped pecans, chopped pineapple and toasted coconut. I love that a thick slice of this bread not only tastes amazing, but has everything you need for a complete meal: veggie-based carbs, fat and protein. It also freezes well, should you ever find yourself in an alternative universe with leftovers.

Ingredients:

4 very ripe bananas, mashed
1/2 cup finely grated zucchini
1/2 cup almond butter
4 tablespoons coconut oil, melted
4 eggs
1 teaspoon pure vanilla extract
1/2 cup coconut flour
1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup Goodlife chocolate chunks or mini-chips (heavenly chocolate, without a bunch of crappy things you can’t pronounce)
Butter for greasing your loaf pan and spreading on the warm bread… mmmmm

Technique:

Preheat your oven to 350 degrees. Using about 2 teaspoons of unsalted butter, grease a glass loaf pan (yes, glass, because metal pans get a little extra hot, making the crust too dark and the middle too doughy) very, very well, otherwise the bread will stick like glue, and you don’t want to miss a single bite. (Mandy and her girls refer to pan stickage as “shrapnel.” See my tips below to avoid this terribly unfortunate loss.)

In a medium bowl, use a hand mixer to blend the bananas, zucchini, almond butter, coconut oil, eggs and vanilla until smooth and creamy. Add all of the remaining ingredients and mix until smooth and creamy again. You needn’t worry about mixing speed or time once the batter is blended, as this is one of those rare baking adventures that doesn’t require precision; the bread won’t collapse on you or wind up full of holes. Scrape the batter into your loaf pan, and bake for 50 minutes.

Place a strip of foil loosely over the top of the loaf to avoid excessive browning, and bake 10-15 minutes more, until the bread looks evenly browned and doesn’t quiver when you tap the pan. Allow it to cool in the pan on a rack for about 45 minutes before serving with more butter. Dang!

Cheryl’s Tips:

I’ve tried a version with not-so-ripe bananas, which according to George makes little difference. Perhaps I have a high-maintenance pallet, but it didn’t taste as sweet as the version with super ripe. I’ve started buying way more bananas than we need, and when we get to the final four, tossing them in the fridge, where they’ll last at least a week. They turn very brown, but when you peel them, they’re perfect and have a higher sugar content. (Preview: start saving cut up extra-ripe bananas in your freezer for smoothies, a recipe that will blow your baby-lovin’ mind is coming soon.)

I am easily pleased by the obscure. Examples: the first squeeze (from the very middle) of a new tube of toothpaste, perfectly peeling a label off a new purchase without the tiniest spec of sticky left behind, and dislodging a loaf of bread leaving a crumb-free pan. Somehow, these minor victories slightly balance chaos. After the bread cools, run a knife carefully around the edges of the loaf several times. Invert the pan onto a bread board and tap the bottom, allowing the loaf to slowly and elegantly fall out. Enjoy this moment of perfection.

Here’s To Sanity and Cavemen,

Cheryl

Gluten-Free Parsley-Garlic Chicken :: Friday Foodie

March 27, 2014 By: babyproofedparentscomment

This is a gluten-free version of a classic recipe Jacques Pépin prepared on one of his PBS shows. Jacques is awesome. My favorite series is “Cooking With Claudine” (his daughter); for the food, but even more for their fascinating relationship dynamic, which includes Claudine’s habit of snapping at Jacques each time he gently suggests she alter her cooking technique. I LOVE being a therapist. This dish is easy to prepare, has very few ingredients, and is a great kid alternative to chicken nuggets – I’ve served it to a few picky eaters who inhaled it despite the green.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup brown rice flour
1/2 cup loosely packed Italian parsley leaves
2 cloves fresh garlic
1 teaspoon kosher salt
2 tablespoons grape seed oil
1 tablespoon unsalted butter, cut into small pieces

Technique:

Cut the chicken into 1 by 1 inch pieces (for extra info on preparing boneless breasts, see my tips below). Place the chicken in a Ziplock bag with the brown rice flour, seal and shake (the bag, and your body too if you’re into it) until all the pieces are coated. Chop and chop and chop the garlic and the parsley, mixing them together on the same cutting board, scooping them into a pile with your knife and then chopping them again until you get this consistency:

You can see it’s not as finely chopped as pesto, but there aren’t big chunks either. Heat the grape seed oil in a large skillet over medium-high until it’s shimmering, then carefully place the chicken pieces in a single layer (you might have to do this step in two batches, placing the first cooked batch on a plate while the second is browning). Let the chicken cook until it’s lightly browned on the first side, and you can see that some white is creeping up over the pink edges (about 2-3 minutes). Flip the pieces with tongs and brown the other side, about 2-3 minutes more. If you did batches, add the plated chicken back to the skillet, and then add your beautiful parsley-garlic choppy-chop. Using a wooden spoon, stir-fry the chicken until it’s coated with the parsley and garlic, and you can smell the garlic releasing that yummy smell (usually about 2-3 minutes – keep an eye on the garlic and try to keep it from browning). Add the butter pieces and the salt, and continue stirring until the butter has melted over the chicken, and the whole pan looks like sizzling, golden decadence (about 1-2 minutes). Dish it up and dig in!

Cheryl’s Tips:

Boneless, skinless chicken comes in many sizes. I try to buy organic when I can, which usually means a smaller breast. If you’re using the bigger size, you’ll notice one end is much thicker than the other. A trick: place the breast in a sealed Ziplock bag and use the smooth side of a meat tenderizer mallet to pound it out until the breast is at a uniform thickness, which will make it easier to cut into consistently sized pieces, or, if you want to keep the breast whole, it will cook evenly and to perfection. How efficient to simultaneously prep food and process anger? I didn’t have a mallet for many years, simply washing and using the flat side of a hammer. MacGruber.

I gave measurements for 2 adult and 2-3 kid-sized portions. The one downside to this dish: the left-overs are lackluster, so prepare just enough to feed your family for one meal.

Here’s to Sanity, Jacques and MacGruber,

Cheryl

PS: For those of you who are Bloglovin’ followers, you can now find our blog on their gorgeous roster. And we’re lovin’ it. : )

Gluten-Free Lemon Ginger Scones :: Friday Foodie

February 20, 2014 By: babyproofedparentscomment

These sweet-tart-delightful scones are a mash-up between two of my favorite recipes: Elana Amsterdam’s basic scones (see her amazing gluten-free/paleo website: http://www.elanaspantry.com), and my sweet friend Sara’s decadent lemon ginger scones. They are perfectly enjoyed for breakfast or a mid-day snack, and the almond flour adds some healthy protein to the mix.

Ingredients:

The Scones:

2 cups almond flour (sometimes called almond meal)
3/4 teaspoon baking soda
1/2 teaspoon ground ginger powder
1 tablespoon minced fresh ginger
1/4 cup chopped crystalized or candied ginger
zest of 2 lemons
1 egg
3 tablespoons agave nectar

The Glaze (optional, but mmmm):

1/2 cup fresh lemon juice
1 cup confectioners sugar

Technique:

The Scones: Preheat your oven to 350 degrees. Combine all ingredients except for the the egg and agave nectar in a medium mixing bowl. In a separate small bowl, whisk the egg and agave nectar together, then mix into the dough, which will be chunky/lumpy and feel like sticky, heavy, gritty play-dough (I know, doesn’t sound awesome yet). No need to kneed, just mess with it with your hands or a non-stick spoon until it looks pretty consistent. On a cookie sheet lined with parchment paper, use your hands to form the dough into a flat circle, about an inch thick. Use a pizza cutter to slice the dough into 6-8 triangles, and gently move the triangles apart so they’re not touching. Bake for 10 minutes, until the scones are light brown around the edges. While they’re baking…

The Glaze: Whisk the lemon juice and confectioners sugar to form a glaze. If you like thin glaze, you can add more juice, and more sugar will thicken it up like icing. I used the measurements for my personal favorite consistency, which melts over the warm scones but doesn’t drip everywhere.

Let the baked scones cool for about 5 minutes, put them on a plate and drizzle the glaze over them. Eat them right now!

Cheryl’s Tips:

Scones are fun to make, because they are very difficult to mess up (a major plus in my book, as baking is not my forte). Don’t worry if they’re not pretty, because if they’re warm, they’ll be delicious. Give me taste over aesthetic any day.

These are not only gluten-free, but paleo “friendly” – friendlier if you omit the ginger candy and glaze. Stay tuned for more about the health advantages of eating gluten-free/paleo foods. Almond flour is essentially very finely ground almonds – the stage immediately preceding almond butter. You can find it and all of the other ingredients for the scones at your local Whole Foods.

I love my citrus grater. Hold the grater firmly in your non-dominant hand, and your lemon/lime/orange in the other, then lightly rub all sides of the fruit against the grater over a bowl. It does all the work for you, perfectly zesting the flavorful part of the rind and leaving the white part behind. Be careful and don’t use too much pressure, as you don’t want to slip and get bodily zest in your food.

Here’s to strength, sanity and family-proofed meals.

Cheryl

Mandy’s Meatballs :: Friday Foodie

February 6, 2014 By: babyproofedparentscomment

These delicious meatballs are adapted from a recipe that came from one of the coolest mamas we know (you’ll be hearing more from her down the road). My favorite thing about this dish is that every savory bite is a perfectly nutritionally balanced… and as you’re gathering, we’re all about the balance. Also, they freeze really well, so double up and save half for a night when you’d rather play than mess up the kitchen.

Ingredients:

1 pound ground grass-fed beef or bison
1/2 pound pork, chicken or turkey Italian sausage (spicy or sweet)
1 cup steamed white or brown rice
1/2 c finely chopped onion
1/2 c finely grated zucchini
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Spike Seasoning (optional)
1 16 ounce can tomato sauce

Instructions:

Preheat oven to 350 degrees. Mix all ingredients except for the tomato sauce. Form into 1 inch balls, and place in a lightly greased casserole dish. Drizzle the tomato sauce over the meatballs, and bake uncovered for 1 hour. Stand in your kitchen, and breathe deep – they smell amazing and taste even bettah.

Cheryl’s Tips:

What’s Spike Seasoning? The bomb. A yummy, natural seasoning alternative to typical blends that use msg and other junk that’s hard to pronounce. Look for it at your local health food store, or at http://spike-it-up.com/

Another kitchen tip: Keep a box of surgical gloves handy (tee hee) for forming meatballs, deboning chicken, etc. Keeps gunk out from under your gorgeous fingernails and makes clean-up easy.

Here’s to strength, sanity and really yummy meals.

Cheryl