Archive for February, 2009

Fat Tuesday, with Organic Jambalaya and Citrus Corn Muffins Recipe

Wednesday, February 18th, 2009

From Lisa Barnes

Before having children my husband and I always managed to celebrate Mardi Gras and Fat Tuesday in the local southern restaurant/bar. We love New Orleans – the people, the jazz, the food, the food, the food….  We haven’t been in a few years (pre Katrina) so we use any excuse to celebrate and bring attention to the great city at our house. Unfortuantely some of our favorite cajun restaurants are gone from San Francisco. If anyone can make a suggestion in the Bay Area, please let me know.

Fat Tuesday at our house will start with my kids and I making festive feather masks and donning our colorful beads. Next we will sit down to one of our favorite meals of jambalaya with corn muffins.  Every night at the dinner table my family has a ritual. Each person (no matter how young) shares three things they are thankful for, along with telling everyone the favorite part of their day. For Fat Tuesday we will be especially thankful and remember the people who lost their family, friends, homes and jobs, and who continue to struggle in the areas hit by Katrina.

Years ago I bought a souvenir cookbook on one of our New Orleans visits. It is very well used with stains and dog eared pages, but it still works great. I changed a favorite jambalaya recipe to one that is child friendly and not too hot (although you can make adjustments) for my own book. Enjoy!

Organic Chicken and Sausage Jambalaya Recipe

Jambalaya is an easy one pot meal to make for the whole family. In the South this is considered a major comfort food.  For a spicier meal, substitute a Cajun Andouille sausage. This one is less spicy, for little mouths, and more health conscious than authentic Jambalaya recipes. But there are plenty of flavors from all of the fresh ingredients. Serve with citrus-corn muffins, below.

2 tablespoons expeller pressed canola oil
½ pound organc chicken-apple sausage, cut into ½ inch slices
1 small onion, chopped, about ½ cup
1 large organic red bell pepper, chopped, about 1 cup
1 clove garlic, minced
1¾ cups organic chicken broth
3 medium vine ripened tomatoes, or 8 ounces of Pomi tomatoes, drained and chopped
¼ cup Pomi tomato sauce
1 Bay leaf
¼ teaspoon chili powder
½ teaspoon chili flakes
1/2 teaspoon chopped, fresh oregano
1 cup uncooked short grain brown rice
1 large (3/4 pound) boneless, skinless organic chicken breast, cut in 2 inch strips

In a large, heavy stockpot heat oil over medium-high heat.

Add sausage, onion, pepper and garlic. Stir together and cook 5 minutes or until vegetables are tender. Stir in broth, tomatoes, bay leaf, and spices.  Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes, stirring occasionally.

Stir in rice. Cover and simmer for 10 minutes, stirring occasionally. Add chicken, cover and simmer 5 additional minutes until chicken is cooked and rice is tender. Let stand, covered 10 minutes. Remove Bay leaf before serving.

One to watch and wash!  A one pot meal is a great time saver. All the ingredients can be prepped beforehand (even the night before) and then added when ready. Only one pot means one pot to watch when cooking and only one to wash when finished.

Organic Citrus-Corn Muffins Recipe

This savory muffin is inspired from a spa recipe. These muffins make a great accompaniment to family soups and salads, as well as the perfect healthy snack for active toddlers. You can bake these in adult size or mini muffin tins. If using mini tins, reduce baking time to 10 -12 minutes.

1 tablespoon grated organic orange zest (about 2 medium oranges)
2 cups unbleached flour
½ cup organic cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat buttermilk
2 large, cage- free, organic eggs
½ cup organic light brown sugar, packed
½ cup mashed organic banana, (about 1 large banana)

Preheat oven to 400 F. Lightly grease 12 cup standard muffin tin or 24 cup mini muffin tin with vegetable oil. Using a small knife or zester, remove zest from oranges.

In a large bowl whisk together flour, cornmeal, baking powder and salt. In a medium bowl, combine buttermilk, eggs, brown sugar, banana and zest. Mix well.

Using a rubber spatula, fold wet buttermilk mixture into flour mixture. Be careful not to over mix, as muffins will be tough. Spoon batter into muffin cups, about ¾ full.

Bake 15 to 20 minutes, or until muffins are brown on top and pick test (see below) is successful. Remove muffin tin from oven and place on wire rack to cool. Turn out muffins onto rack to cool completely. If muffins stick to pan, run a dull knife around edge of muffins and pan to release.

Makes 18 large muffins or 36 mini muffins.

Get picky! Keep toothpicks or small wooden skewers on hand to check muffins and other baked goods for doneness. Simply insert pick in center, and when comes out clean, muffins are done.

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See also Lisa’s Quick Organic Snacks For Kids
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, Petit Appetit: Eat, Drink and Be Merry [Avail. March 2009], and lives in Sausalito, California.
Image Credit: Nola.com
OrganicToBe.org | OrganicToGo.com

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Gung Hay Fat Choy! (with Organic Long Life Noodle Recipe)

Monday, February 9th, 2009

From Lisa Barnes

Last night our family celebrated Chinese New Year in San Francisco’s Chinatown.  Even in past years of rain, this has become a family tradtition.  This was named one of the top 10 parades throughout the country – what’s a few raindrops?  This year was clear and crowded.  We met my cousins, who oddly enough have lived in the Bay Area 35 years and never been to Chinatown.  It was quite a spectacle of sights, sounds, tastes, and colors for all ages.  It was fun to see my kids showing my family around and telling them which foods were their favorite (egg custard, shrimp hargow and lomein) and which store fronts they like to see (the fishmongers and produce stands).

This year we walked into a store that had a variety of brightly colored bulk bins.  Bins usually mean candy.  And while they did have a section of the western sweets, the majority of items we had never seen, let alone tasted.  There was the typical dried mangoes and papaya, but it didn’t stop there.  Bright green balls called “green plums”, lacey shredded cuttlefish, dried lychees and shaved octopus tentacles were some of the offerings.  My son was begging for the dried fruit peel.  Not one to squelch culinary curiosity, I bagged some (along with mangoes and prunes) and paid.  My cousins couldn’t believe he would want to try it.  And no, he didn’t like the fruit peel (I don’t blame him), but I appreciated him trying it and wanting to experience something new.  I think that’s what fun and interesting about introducing children to new cultures, customs, holidays and foods.

My new book Petit Appetit: Eat, Drink and Be Merry [Avail. March 2009] gives ideas, tips and recipes for children’s snacks, drinks and party foods.  As part of the “merry” section there’s lots of good reasons to celebrate from birthdays and New Years (western and Chinese)  to simple “snow days”.  Here’s a noodle recipe for getting your family  into the Chinese New Year spirit.  Happy 2009!

Long Life Noodles

Fireworks, lantern festivals, dragon dances, parades, and lots of food are all part of this special occasion. Both symbolic and delicious, noodles make a great food for sharing during Chinese New Year. There are many options for noodles that could work besides rice noodles; try Chinese egg noodles, udon, or soba for a variation. The peanut butter lends a bit of sweetness your child will enjoy.

Makes 8 to 10 (1-cup) servings

8 ounces rice noodles
2 teaspoons expeller-pressed canola oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger or ½ teaspoon ground ginger
1 cup julienned organic carrot (1 large)
1 cup julienned organic red bell pepper (1 large or 4 mini)
¼ cup chopped scallions (about 3)
2 tablespoons gluten-free tamari
1 tablespoon peanut butter
½ cup organic vegetable broth
1 teaspoon freshly squeezed lime juice

Prepare the noodles according to package directions. Drain and set aside.

Heat 1 teaspoon of the oil in a medium pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes.

Add remaining 1 teaspoon oil, scallions, tamari, peanut butter, broth, and lime juice and bring to a boil. Add the noodles and heat until hot, stirring to combine with vegetables and sauce.
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See also Lisa’s DooF-a-Palooza
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, Petit Appetit: Eat, Drink and Be Merry [Avail. March 2009], and lives in Sausalito, California.
Images Credit: Lisa Barnes
OrganicToBe.org | OrganicToGo.com

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