Pancakes with maple syrup, hold the blueberries

My 3 year old son is a very picky eater, with an emphasis on “very.”

It’s obviously a common problem amongst kids his age, but I feel like it’s getting increasingly worse. He refuses to try new foods and often pushes his plate away, complete with a look a disgust and “blech” sound effects.

The Monkey was great with food until he was about 2 years old. At 2, he stopped drinking from a bottle, which was primarily used for milk. Since he associated milk with a bottle, he stopped drinking milk altogether. He started to push meals away, especially if vegetables were seen on his plate, and started to ask for specific foods. My child, who once devoured my roasted Brussels sprouts, scrambled eggs with veggies, and beet salads, now wants to live on chicken fingers, pizza, and pancakes.

We established a rewards system that is very hit or miss.  We would reward him with a small soy ice cream sandwich or a few organic chocolate covered pretzels as a treat after he ate his dinner. However, as for trying new foods, the reward system doesn’t even work. He would rather skip a treat than try something new. He has been known to throw a tantrum when he doesn’t get what he wants or simply refuses to eat.

Although he’s pretty good with certain fruits, like apples and bananas, it’s a struggle to get him to eat any veggies. I often put veggies on his plate, which he immediately removes. I even tried the whole hiding-pureed-veggies-in-food thing for a while. But not only have I grown to believe that it’s a disservice in the long-run, the Monkey also knows better.

I now dread mealtime.

Where did we go wrong? I did my research when it came time for the Monkey to start eating. At 6 months old, while being exclusively breastfed, the Monkey only ate pureed green vegetables, followed by an introduction to orange and yellow vegetables. He didn’t even have fruit until he was about 9 months old. As for refined sugars, the Monkey didn’t have any until his first taste of cake on his 1st birthday. He didn’t have it again until his 2nd birthday. The Monkey has never had fast food and doesn’t even know what McDonald’s is.

But, at some point during his 2nd year, I lost some of the control I had with the Monkey’s food intake. He was introduced to more types of “kid-friendly” food. He went to birthday parties where they served treats and cakes. He had pizza, french fries, and chicken fingers for the first time. He started to crave those foods. The Monkey also started to eat more snack foods like crackers and chips. Carbs and sugars – it’s all he wants and demands.

This could all be a phase or we may simply have a very picky eater on our hands. It’s hard to say at this point. I like to say that if this is the worst issue with our child, than we’re very fortunate parents. But it does make me nervous. I want my child to be as healthy as possible, which can only be accomplished with a diet filled with nutritious and healthy food. I worry about the lack of calcium, magnesium, and omega 3′s in his diet. I worry that his weight is on the low side of normal for his height and age. And I worry that he will grow up to have a negative relationship with food. Or, maybe, all this worrying is for nothing – that his eating habits are fine for his age and that he will choose better food options down the road. Guess time will tell. In the meantime, I’ll keep serving him veggies and wholesome foods and hope that, one day, he won’t push the plate away.

If you have any ideas, suggestions, stories, or words of encouragement, please share!

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With about a dozen other couples, we picked out a recipe to create for the family style meal we would all share later in the evening.  We had a variety of menu items to choose from: crostini with fresh mozzarella, butternut squash soup, Caesar salad with homemade croutons, chicken piccata, grilled skirt steak with garlic mashed potatoes, homemade pasta with fresh tomato basil sauce, and chocolate souffle for dessert.

I think the point of cooking class is to challenge yourself with something new and to create a dish you have never made before. However, we were slow to sign up and the most challenging menu items were already taken (read: souffle). We signed up for the pasta dish even though one of our own specialties is homemade pasta. So, we weren’t going to be challenged much but, with our bottle of red wine handy, we knew that we would at least have a lot of fun.

(click on pics to open and expand)

We had a great time cooking, taking silly pictures, and meeting other cooks in the kitchen. The couple that made the crostini appetizers passed them around while the rest of us finished our entrees.  When our meals were ready, we placed our dishes on a long buffet table. With the hard work complete, we were all able to sit down, relax, and enjoy our wine and everyone’s dishes.

Cooking classes can be as challenging or easy as you want them to be, but you will likely have an enjoyable time nonetheless. Whether you’ve been formally trained or don’t even know how to boil water, cooking class is a fun date night with your significant other or with a group of friends. Plus, you’ll hopefully learn something new!

Pasta Dough:

• 1 1/2 cups semolina flour
• 1 1/2 cups ap flour
• 1 egg yolk
• 4 eggs
• 2 Tbs. olive oil
• 1 Tbs. salt

Combine all ingredients in a large bowl. Knead mixture until smooth then cover the dough with plastic wrap. Let the dough rest for 1 hour before rolling out to desired shape. When boiling pasta, remember that fresh pasta boils much more quickly than dry pasta. For fresh pasta, it only takes a few minutes. Check the pasta after 3-4 minutes.

Fresh Tomato Basil Sauce:

• 1/2 onion, peeled and finely diced
• 2 garlic cloves, peeled and minced
• 2 Tb olive oil
• 5 large tomatoes, concasse (peeled, seeded, drop in boiling water for about 30 seconds)
• 2 Tb fresh basil, chopped
• 2 tsp fresh thyme, chopped
• 8 sun dried tomatoes, reconstituted (softened) and chopped fine
• salt and pepper to taste

Chop all ingredients. Heat olive oil in a sauce pan and add onion and garlic. Cook until clear. Add tomatoes, cook for 5 minutes. Add herbs and cook another 5 minutes. Salt and pepper to taste. Toss with hot pasta and serve.

Bon Appétit!

There is a 3-day sale going on this weekend (Dec. 10-12th) across all Whole Foods Markets in Southern California. With the holidays upon us and festivities in full swing, Whole Foods Markets is offering a variety of ways to make it easy to celebrate.

Need some ideas for a side dish to bring to a holiday party or a hostess gift? Here is a sample of some of the specials going on:

• Mini Dungeness Crab Cakes are 10 for $10 (regularly $1.59 each)
• Organic 100% Grass-Fed Ground Beef will be $4.99 per pound (regularly $7.99 per pound). Here’s an easy recipe for Beef and Quinoa Meatballs!
• Wild Caught, Frozen, King Salmon Filet will be $15.99 per pound (regularly $22.99 per pound). Impress your family and friends with this simple recipe for Grilled Salmon Spread with Fennel and Chives

Everyone brings wine or champagne for the host/hostess. Instead, gift something different and eco-friendly like reusable Sigg Bottles, which will be marked 50% off.

One great feature about Whole Foods Markets is how easy is it to order holiday menu items online. I know, because I order my turkey online from Whole Foods every Thanksgiving! If you’re in Southern California and would like to sample some of their prepared holiday dishes before ordering, all SoCal Whole Foods will be offering a tasting event this Sunday (Dec. 12th) from Noon- 3pm. Don’t miss out!

As a special treat to my readers to help prepare for Whole Foods holiday grocery shopping, Whole Foods Markets has generously offered one of my readers a $10 gift card. To enter the give-away, just leave a comment below and let me know what you enjoy most about the holidays. For additional entries, you may: subscribe to AYMB, tweet this post, or post on your Facebook page.  Please leave an additional comment for each entry.

I will select a winner on Tuesday, December 14th via www.random.org.

Good luck!

FTC Disclaimer: I was not compensated by Whole Foods Markets for this post or give-away.

Brined and cooked to perfection!

Around this time last year, I posted a guest feature from one of my favorite professional chefs, Chef Ryan, on how to cook the perfect turkey. I have now used this recipe several times and, without fail, each turkey turns out amazing. If you’re looking for the perfect turkey recipe, don’t look any further! Please note, this recipe takes some prep time, so be prepared to get started a few days before T-Day. It’s worth it, though. Your guests will most definitely be thankful.

See below for the original post!

My Special Guest, Chef Ryan, trained at and graduated from Johnson & Wales Culinary School and has been a professional chef for over 12 years. Chef Ryan has worked at a number of 5 star hotels and restaurants, including the Mansion on Turtle Creek in Dallas and the Peninsula Hotel in Beverly Hills. After years of working in fine dining establishments, Chef Ryan is now applying his culinary expertise and experience to restaurant development and operations in the Central Coast and Los Angeles area.

The Best Thanksgiving Turkey…EVER!

First of all, I wish people would cook turkey more often than just on Thanksgiving. If you choose to prepare your turkey using my method you will see that you don’t need to cook your bird for 8 hours, taking up the entire oven, and  basting it every 20 minutes. It also doesn’t need to take up all the room in your fridge for 3 days. I gave up cooking whole turkeys many years ago because I hate dried out white meat that needs cranberries and gravy just so you can swallow it. I also decided a few years back that, as much as I love cooking Thanksgiving, I also enjoy spending the time with my family rather than only in the kitchen. Along with everything else included in my Thanksgiving menu, my turkey is prepared a day or two before, and only needs about 2 hours to cook. The trick is cooking the legs/thighs separately from the breast. This turkey carves easily, presents beautifully, tastes amazing, and guarantees success.

One Week Before Turkey Day: Order a fresh turkey from your butcher a week before Thanksgiving (note from Aimee: I buy a Mary’s Organic Turkey from Whole Foods). It you decide top buy a frozen turkey, make sure it has not been brined or has had any added water. If you’re not experienced in butchering birds, ask your butcher to separate the leg/thigh quarter from the breast and remove the rib cage from the double breast. Make sure to leave the bones in and skin on. Also, make sure the butcher saves the neck bone and rib cage (cut in 4 pieces). He can keep the liver, heart, and other trimmings.

Two Days Before Turkey Day: Soak your bird in an extremely flavorful liquid called a brine (recipe below).  Through the power of osmosis (two liquids trying to be equal) your plain, dry, flavorless bird will absorb some of the brine, making it moist and delicious. I suggest that you place your 2 leg quarters and double breast in a large heavy duty trash bag, cover it in the cold brine, remove all the air you can, twist the bag tight, then use 2 zip ties to seal the bag. Place that bag inside another bag and repeat the process. Refrigerate. This process ensures that the turkey will come in complete contact with the brine without taking up a huge amount of space in the fridge.

Turkey Stock: Quarter 2 onions, peel and chop 3 carrots, chop 3 stalks of celery and toss in a bowl with the neck, rib cage bones and just enough oil to coat. Roast in a 400 degree oven on a foil-lined cookie sheet for 30-40 minutes, or until golden brown. Place everything in a pot and cover with 2 inches of cold water. Over a low flame, slowly bring the water to a SIMMER, and cook for 4 hours. DO NOT LET IT BOIL. Strain and place in the fridge.

Turkey Day: Remove your bird from the brine, pat dry, and rub with seasoned butter (recipe below). Place the pieces on a roasting pan with a rack, and roast in a 350 degree oven until cooked. I can’t tell you for how long, so don’t even ask. Cooking time depends on many factors: When was the last time your oven was calibrated? What temperature was the turkey when it went in? How many times will you open the oven while it’s cooking (don’t do that!, by the way)? What else is in the oven with your turkey? What type of pan is the turkey in? Etc…  The turkey is done when a kitchen thermometer says it is done. Use a thermometer like this one, which allows you to run the cord outside the oven so that you can monitor the temperature without opening the oven door. The breast is done when the center of the breast meat is 160 degrees; the leg/thigh meat is done when it reaches 170 degrees. This may or may not happen at the same time. Don’t worry. You will need to rest the bird anyways, so just pull the pieces out when they are done and tent them in foil.

While the turkey pieces are resting, pour the melted butter and drippings from the bottom of the roasting pan into a pot and place over a medium heat. Simmer until the fat stops splattering (water is cooked out of the oil) and sprinkle with flour 1 tablespoon at a time, stirring until you get a something that looks like wet sand, otherwise known as a roux. Be sure to add the flour slowly to avoid lumps. Continue to cook until the roux is golden brown, then whisk with a wire whisk and slowly pour in the cold turkey stock that you made two days earlier. Return to a slow simmer. If the gravy is too thick, pour in the drippings from the resting turkey or a few drops of water. If the gravy is too thin continue to cook for a few more minutes. Season the gravy with salt and pepper to taste, then add some fresh chopped parsley for color.

As for serving, I like to pull the dark meat off the leg and thigh bones into nice chunks, removing all those little bones. Then I remove the entire breast from each side with the skin on, so you can slice it across the grain. This way, if people want dark meat, they don’t look like Fred Flintstone munching on a whole leg or need to deal with a lot of people trying to share only a few pieces of dark meat. Besides, the breast meat will be so moist that, once the dark meat runs out, people gladly will take seconds on the breast meat.

This may seem like a little more work than just sticking a 22 lb. bird in the oven, but trust me it’s not.  The bird will cook in far less than time, and will taste so good that you might even cook a turkey more than once a year.

Good luck, and Happy Turkey Day!

- Chef Ryan

Poultry Brine Recipe

• 64 oz apple cider or juice (non-alcoholic)
• 1 cup brown sugar
• ½ cup salt
• 1 tsp. chili flakes
• ¼ cup pickling spice
• 1 cinnamon stick
• 12 black peppercorns
• 1 thumb fresh ginger, smashed
• 1 head fresh garlic, split
• zest and juice of 1 orange

Boil 4 cups of the cider, and chill the remaining cider.  Add all the ingredients to the boiling cider, simmer for 2 minutes while stirring until everything is dissolved.  Add the rest of the cold cider, then marinate the bird for approximately 48 hours.  Do not begin marinating the poultry until the brine has completely cooled.

Turkey Butter Rub

• 3 sticks butter, soft
• 10-12 fresh sage leaves, torn into small pieces
• 1 tbsp. paprika
• 1 tbsp. salt
• 1 tsp. ground black pepper
• 1 tsp. brown sugar
• a pinch of cayenne powder or chili flakes

Place the ingredients in your food processor and process until well-incorporated and smooth.  If you don’t have a food processor, chop the sage finely by hand, then incorporate all the ingredients in a bowl with a wire whisk or spoon. This can be made days or weeks ahead and stored, but bring it to room temperature before rubbing onto the bird.

I, for one, applaud San Francisco.

Having once worked on a public health-driven task force with the SF Board of Supervisors, I wasn’t surprised about the ban. The health of San Francisco’s residents, especially among children, is a big issue among city officials. With childhood obesity on the rise and the growing number of Type II diabetes cases among children, I agree that it’s important to put an end to enticing children with a fun item for an unhealthy product.  I liken the use of toys to promote and sell Happy Meals to the use of cartoon images to sell alcohol or cigarettes. The death of Joe Camel was a good move among advertisers and I believe that an end to the inclusion of toys with unhealthy meals for children will be a good thing as well.

Some people are up in arms about the ban because they don’t want government telling them what their families can and cannot eat (doesn’t the FDA do that already?). This ban does nothing of the sort. This ban is ultimately about marketing and advertising unhealthy products towards children. As a parent, it’s also about rewards. I want to see our society go back to a healthier era when it comes to the consumption of food. Children used to be rewarded with a treat if they ate their healthy dinner. However, in the past few decades, we’ve been rewarding children with toys when they eat an unhealthy fast food meal.  If parents and fast food chains want to really reward a child, put a toy in a bag of carrots. Give a small portion of a dessert after a child eats green beans with dinner. To me, that sounds like the happiest meal of all.

What do you think about the ban? Would love to hear from you.

My favorite green machine

Gone are the days of the “roach coach” stigma when it comes to food trucks. From LA to NY, the gourmet food truck craze is in full swing and, from the look of things, they’re here to stay.

The popular food trucks driving around Southern California are serving up fresh, healthy, and down-right delicious gourmet fare. One of my favorite food trucks is Orange County’s The Lime Truck…and I’m apparently not the only one. With stellar reviews on yelp, a loyal fan-base, and a recent award for Best Food Truck in OC, The Lime Truck has quickly become an OC foodie favorite.

Jason Quinn and Daniel Shemtob are the co-founders and owners of the Lime Truck.  Executive Chef Jason recently chatted with me about about life in the food truck and, as our Q&A can attest, the food truck biz is both fun and very challenging.

Aimee: How many cooks are in the Lime Truck kitchen and who comes up with the recipes?

Jason: In all honesty, we all help out. The Lime Truck team consists of me, Daniel, and Alex. Daniel helps to prep when necessary and so does Alex. When we are actually mid-service Alex works the grill and I expedite and assemble. As far as the recipes, id say they’re about 95% me.

A: Who (or what) inspires you the most when it comes to the type of food you cook?

J: I like to think that my food is very ingredient driven, when we find something really cool to work with we like to let it shine on its own.

A: What is the one ingredient you can’t live without?

J: BACON!!!

A: How did you into the food truck business?

J: Daniel called me when I was working in the restaurant and asked me to design a menu for his truck, I had a particularly bad day and told him I’d rather be a partner. The rest is history.

A: What is the most challenging thing about working on a food truck?

J: Everything.

A: What’s the best thing about working on a food truck?

J: Getting to do sweet interviews like this!

A: From L.A. to New York, there is a definite food truck craze in major U.S. cities – how do you think Orange County stacks up to the demand?

J: I think we’re still learning quite a bit about the industry, I hope its not a fad, but we definitely have days where we think it is and other days where it seems like everyone will eat off trucks for every meal.

A: What is your typical work-day like?

J: Long. Up at 8, prep till 10, drive to our location, prep till 11:15, get ready for service and start at 11:30. Service til 2. Shopping til 4, prep til 10. Sleep. Repeat.

A: You’re driving all over OC during the week. Do you have a favorite location?

J: The Bruery, definitely. It’s the end of our week and we get yummy beer plus it’s a great crowd of people.

A: If the Lime Truck had a soundtrack, what music would be on it?

J: Chromeo, California soul (diplo remix), lots of random ass music.

A: Where do you see your business in the future? Are there plans for more Lime Trucks or a even a Lime restaurant?

J: Plans for both are in the works. I’m excited for the future!

A: Lastly, do you have a recipe that you’re willing to share with my readers who aren’t lucky enough to live by the Lime Truck route?

J: Yes!

Beer-Braised Short Ribs with Griddled Mashed Potatoes and Piquillo Pepper Paint

Serves 6

Braise
4 pounds boneless beef short ribs
1 red onion
2 carrots
1 rib of celery
6 cloves of garlic
1 6 oz can of tomato paste
kosher salt and pepper to taste
30 oz of dark beer (on the truck we use beer from The Bruery in Placentia, their “Mischief,” “Einer’s Folly” and “Cotton” would be amazing candidates. As far as more mainstream beers are concerned, Stone’s Arrogant Bastard or even New Belgium’s Fat Tire would be ideal choices. Basically you are looking for a beer that has a full body, it needs to be dark, acidic, slightly sweet and well-rounded.)

Set the oven to 350 F. Cut the meat into pieces that are roughly 2 inches long by 1 inch wide. Once all the meat is portioned, season generously with kosher salt and fresh cracked black pepper. Get an 8 qt Dutch oven over medium high heat and cover the bottom with vegetable oil. (Extra virgin olive oil is not the ideal choice here because of its low smoke point.) Once the oil is hot, working in batches, brown the meat–making sure not to crowd the pan, this should take about 10 minutes per batch. After all the meat is cooked, take it all out of the pan and add the carrots, onion and celery (cut into bruniose, a 1/8in by 1/8in by 1/8in cube) sweat the vegetables for 5 minutes and then add the diced garlic. After the garlic has cooked for about a minute add the can of tomato paste and continue to stir. After one more minute add the short ribs back to the pot and cover the meat with the beer. Bring to a boil, cover and put in the oven. Leave for 2 hours unattended. After that time remove the lid and let cook for 1 more hour. When the third hour is done begin basting the ribs with the remaining liquid every 15 minutes for one final hour, a total cooking time of 4 hours. Let the meat cool down in the braising liquid for at least an hour before serving for the best results.

Mash
3 pounds red potatoes
1 cup heavy cream
4 tablespoons of butter
kosher salt to taste

Add potatoes to a pot in the 4-6 qt range and cover with cold, salted water. Bring water to a boil and simmer the potatoes until tender. (This can take anywhere from 1-2 hours). Then drain the potatoes in a colander and let steam for about 10 minutes, during this time bring your cream and butter to a boil in a separate pot. Return potatoes to original pot and add boiling hot cream/butter mixture. Using a potato masher, break down the potatoes to desired consistency and season to taste.

These are great to serve as is, however, if you have a well seasoned cast iron pan, get it smoking hot, add a tiny bit of oil and then a scoop of mashed potatoes, pushing down with a spatula so that the potatoes get crispy, wait 1 minute, flip and wait 1 more minute, place the crispy mashed potatoes on the plate and use them as a bed for the short ribs.

Paint
1 jar roasted piquillo peppers
1 teaspoon sherry wine vinegar
1 teaspoon honey
1 tablespoon extra virgin olive oil
kosher salt to taste

Add all ingredients to a blender, puree until smooth, transfer to a squeeze bottle and garnish the short ribs.

Check out a few of my pics from my most recent Lime Truck experience. Yes, it’s as good as it looks. And worth every calorie!

Thank you, Jason!

If you live in or around OC, make sure to check out the Lime Truck! To find out where they’re headed,  follow the Lime Truck on twitter or on Facebook!

I’ve been a fan of Whole Foods grocery stores for many years so, needless to say, I was thrilled when I was invited to preview the 300th Whole Foods store that just opened in Huntington Beach, CA. Two days before the grand opening on Wednesday, October 13th, I joined up with other bloggers and media outlets for a fun tour that showcased everything the new Whole Foods has to offer its new community.

In addition to many of the natural and organic items that you find in Whole Foods stores across the country, the new Huntington Beach location will offer unique regional products and cuisine from more than 50 local vendors, including Gringo Bandito Hot Sauce, Mary’s Free Range Organic Chickens, Honey Pacifica, Carlsbad Aquafarm, Yasutomi Farms, California Baby, and Xan Chocolates, to name a few. Many of the local vendors were at the preview and I happily sampled their goods. I was introduced to quite a few products I’ve never tried before and saw even more that I know and love. I’ve been a fan of Mary’s Chickens for years (my delicious Thanksgiving turkey last year was from Mary’s farm!), and it was a pleasure to actually meet her in person. It was also a treat to discover other local vendors. I especially loved the Xan chocolates, the sage and eucalyptus honey from Honey Pacifica, the shrimp from Carlsbad Aquafarm, and the hot sauce from Gringo Bandito (a Tapatio loyalist for years, I have to admit that this incredible hot sauce won me over).

Orange County is a very diverse area, and Whole Foods clearly made it a point to cater to many favorite local cuisines. Located on the border of Huntington Beach and Westminster, the new Whole Foods beautifully blends together the local flavors of the Surf City community and of Little Saigon in Westminster, home to the largest Vietnamese community in the U.S.  Next to the Pizza & Beer Bar you will find a host of delicious Vietnamese cuisine such as phở, noodle salads, sweet and spicy tamarind, and Vietnamese skirt steak. At the Beach Bar 405, you will find an assortment of local staples and various comfort food dishes such as empanadas, bruschetta, arepas, rice balls, chicken wings, nachos, and mac & cheese balls. Many Whole Foods stores have areas to sit down for a quick meal, but this particular Whole Foods features very comfortable indoor and outdoor seating that makes it a great place to relax and enjoy a meal with friends.

There are various reasons why I frequently shop at Whole Foods, but their specialty items are probably my number one reason. Whether I’m hosting a dinner party or going on a picnic, I usually head to Whole Foods to pick up wine, beer, cheeses, and bread. With a large assortment of cheeses from both local sources and creameries from around the world, this particular store does not disappoint.  The bakery offers fresh organic bread made daily as well as beautiful desserts such as Vietnamese coconut cakes, cream puffs, and many gluten-free and vegan options. Whole Foods is also a good place to discover new wines and beers.  The Mix and Match 6-Pack lets customers create their own set of hand-crafted beers from around the world, including varieties from Orange County-based brewery, The Bruery (which happens to be one of my favorite OC pubs as well!).  As for wine, this Whole Foods will offer many varietals from well-known wineries as well as wines made from grapes from Vietnam and traditional favorites from the Santa Barbara region.

Conveniently located off the 405 freeway in the Bella Terra shopping center, the new Whole Foods is not only a great place to shop for all grocery items but also a fun place to sit and enjoy a meal. Take a peek through my photos to get an even better idea about my visit. Or, better yet, check it out for yourself!

Whole Foods
7881 Edinger Ave., Suite 150
Huntington Beach, CA 92647

Give-away time!

I have two $10 Whole Foods gift cards to give-away, courtesy of Whole Foods, and a grand prize gift-card of $75!

To enter the give-away, share what you love about Whole Foods in a comment below. For additional entries, please do the following: follow Whole Foods on twitter,  follow AYMB on Twitter, subscribe to AYMB,  or tweet about this preview and give-away. Make sure to leave an additional comment for every entry option that you fulfill. Please note that this giveaway is only open for residents of Southern California, Hawaii, Arizona, and Nevada.

This give-away will end on Friday, October 22nd. I will select two winners of the $10 gift cards and one grand-prize winner of the $75 gift card via www.random.org on October 23rd.

Good luck!

FTC Disclaimer: I was not paid by Whole Foods for this review and give-away. I was, however, given a swag bag of Whole Foods goodies during my tour. This review has not been influenced by any free products I received.

As a huge fan of Swedish Chefs and Iron Chefs, I was thrilled with the invite and opportunity. The Muppets Kitchen is a wonderful new online video series starring celebrity chef Cat Cora and Muppet Chef Angelo (who, with his thick Italian accent, is clearly not Swedish). However, Chef Angelo is a close friend and apprentice to the Swedish Chef and, as I quickly learned, is just as entertaining and lovable.  His cooking skills, however, are questionable.

The online videos, which are featured on Disney’s Family.com and Disney.go.com websites, are not only entertaining to watch but are filled with helpful cooking tips and ideas for little eaters. As a mom herself, Cat Cora has a ton of ideas for healthy and delicious food that even the pickiest eater will enjoy. There are no surprises and sneaky methods with her recipes. Cat believes that educating your children about what’s in their food and where it’s from is the best way to go. As she explained to the audience, knowing the ingredients of her food and trying everything at least once has not only expanded her own palate but helped her become the incredible chef she is today.

Watching Cat Cora, Chef Angelo, and Pepe explain how to make trail mix popcorn

Cat and Angelo demonstrated how to make a delicious snack called Trail Mix Popcorn. You can make the popcorn with the nuts and dried fruit on their own or add the melted sugar, corn syrup, and butter for an extra treat. Either way, it’s going to taste great! It’s a Moms and Muppets approved snack. Check it out!

Cat Cora and Chef Angelo’s Trail Mix Popcorn

Yield: About 10 cups

Ingredients

1 (2.9 oz.) bag microwave popcorn, popped according to package instructions (or 6 oz. store-bought pre-popped popcorn)
1 cup raisins
1/2 cup dried apricots, chopped into 1/4-inch pieces
1/2 cup dried cranberries or dried cherries
1 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, at room temperature
1/4 cup finely chopped pecans, walnuts, or peanuts
1/4 cup raw sunflower seeds
1 teaspoon ground cinnamon

Directions

1. In a large bowl sprayed with non-stick cooking spray, add the popped popcorn along with the raisins, apricots and cranberries. Set aside.
2. In a medium saucepan over low heat, melt the sugar and corn syrup. Once melted, stir in the butter, nuts, sunflower seeds, and cinnamon until combined. Remove the pan from the heat.
3. Carefully drizzle the melted sugar mixture over the popcorn, stirring constantly until all ingredients are fully combined and coated.
4. Allow to cool completely before serving. Note, the popcorn will be a sticky treat.

Please click on the video to see more of Cat Cora and Chef Angelo in action!

My kinda comfort food

Now that Fall has officially arrived (except here in SoCal where it’s 90 degrees!), it’s time to start cooking for cooler weather.  And nothing is more comforting than a steaming bowl of homemade soup and a hot sandwich. I think I represent many Americans when I say that my ultimate comfort food is the classic tomato soup and a grilled cheese sandwich. You really can’t go wrong with this beloved combination, but I want to explain how I like to make it even better.

There is no need to dump a can of condensed tomato soup in a pot when making homemade tomato soup yourself is so easy. And as for the basic grilled cheese sandwich? Well, let’s just say that you can forget about the white bread and processed cheese singles. I prepare my grilled cheese with good egg bread or crusty sourdough. And, as for cheese, I like it with good Gruyere and Swiss. I’m telling you, this ain’t yo mama’s grilled cheese sandwich.

Tomato Soup:

• 4 tablespoons of olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 4 cloves of garlic, finely chopped
• 3 tablespoons of all-purpose flour
• 4  1/2 cups of low-sodium chicken broth
• 1 (28 oz.) can whole, peeled tomatoes
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 3/4 teaspoon kosher salt
• Fresh ground pepper to taste

Heat a stock pot on medium-high heat and then add the olive oil. Once heated, add the onion, carrot, celery, and garlic. Cook covered and stir occasionally for about 8 minutes.

Stir in the flour for about 2 minutes, then add the broth and salt. After adding the broth, pour in the tomatoes and make sure to crush the tomatoes through your fingers into the pot. Bring it all to a boil while whisking.  Tie the herbs together with a piece of  kitchen twine and add it to the pot. Tie a knot on the pot handle in order to remove the twine more easily. Lower the heat and simmer for about 20 minutes. Remove from the heat and let cool.

Remove the herb bundle. Using a hand-held immersion blender or regular blender, puree the soup until smooth.

Add pepper to taste and serve immediately. The soup stores well in the fridge for about a week or in the freezer for about a month.

Grilled Gruyere and Swiss Cheese Sandwich:

4 servings

• 8 slices of bread (egg bread or sourdough bread).
• 12 ounces of shredded or sliced Gruyere and Swiss cheese (Note: I prefer to shred the cheese since I think it melts more easily. Also, as a big time-saver, you can buy packaged Gruyere and Swiss shredded cheese at Trader Joe’s – it’s actually quite good!)
• 2-4 tablespoons of unsalted butter

Choice of added flavors:

• 8 slices of smoked bacon or ham
• 2 slices of vine-ripened tomato

Heat a large skillet at medium-high and add 1-2 tablespoons of butter (I usually only use 1 tablespoon but many people swear by two tablespoons). Add 2-4 slices of bread, depending on how many can easily fit. Add the cheese (and ham, bacon, or tomato, if needed…or all three if you want to go crazy) and let it toast for a minute. Add another 1-2 tablespoons of butter to skillet and layer the cheese with the other slice of bread. Flip the sandwiches over with a large spatula. I like using a pancake spatula for easy turning.  Let it grill until the cheese is melted and the bread is toasted.

Another note about the butter. Some people butter their bread before putting it into the skillet. Now I love butter as much as the next person, but I find that to be a buttery overkill. A little butter in the pan can go a long way to make delicious grilled cheese. Plus, your cholesterol level will thank you.

Enjoy!

Put a little *vroom* in your juice

For my two year old Monkey, everything that makes a loud whirring sound is called a *vroom-vroom*. Which explains why whenever I break out the blender to make a smoothie, my toddler says it’s time for *vroom-vroom juice*.

There are a ton of different ways to make a smoothie and it seems like I’ve tried a hundred different varieties without nailing the perfect consistency. The smoothie either turns out too sweet, too bitter, too grainy, or has too many seeds.  This one, however, is my favorite smoothie recipe. And the Monkey loves it, too:

The Monkey’s Vroom-Vroom Juice

• 2 cups organic Acai juice (I prefer Acai with pomegranate juice)
• 1/2 cup of non-fat organic vanilla or plain yogurt
• 1 frozen banana
• 1 small package of frozen organic strawberries
• 1 frozen mango

Optional:

1 tablespoon of flaxseed

When you’re preparing to *vroom-vroom*, make sure to add the ingredients in the order I listed in order to help blend more smoothly and evenly. If the blender doesn’t seem to be working, you may have an air pocket. Safely and carefully, lift the lid and use a spoon to stir up the mixture before proceeding to blend again. You may have to blend for about 2-3 minutes before you get the right consistency.

For toddlers, the best cup I have found for smoothies is the Munchkin Mighty Grip Flip Straw Cups. They’re not the easiest sippy cup to clean and assemble, but toddlers find them very easy and fun to use.

The *vroom-vroom juice* smoothies also make great frozen fruit bars! My favorite mold is the Tovolo Shooting Stars.

Cheers!