Archive for the ‘Lisa Barnes Blog’ Category

Let Them Make Messes

Tuesday, August 31st, 2010
O.K. so easy for me to say.  My kids are no longer babies and I no longer clean up puree from he floor, the table, my shirt and the kids’ hair.  But babies and toddlers need to feed themselves and play with their food.  Honestly this is part of their development. 

Aren’t there always messes being a parent?  For me there’s now more non-food clean up such as mud (including occassional dog poop on shoes), dirt, paint, glitter, glue, etc.  Although we still make messes with colored sugars (making cookies), cherry pits (remember my pitting experiences) and spills (usually milk).  However looking back I’d take the first food messes any day. In fact some times I would strip my kids down to a diaper to eat something messy (my daughter and soup), so they could have fun and do it themselves.  Then it was bath or hose down time after, of course.

I have friends who think nothing of letting their children draw and paint at the  kitchen or even dining room table, but will not give their toddler a spoon and let them feed themself.  Why?  Isn’t this what hardwood and laminate floors are for?  Or how about a splat mat?  I’m not saying there shouldn’t be rules with food and drink.  I always like “Food stays in the kitchen or dining area and you eat it in a high or other safe chair”.  I didn’t grow up running all over the house with food and cups (sippy or otherwise).  Choose what works for you, but I’m asking you to try to indulge your child.  Why?  Because they… 

1. want control

2. are testing cause and effect

3. need to develop

4. are learning independence 

5. want you to react

6. are testing boundaries

7. think it’s fun

8. won’t get a date (or into preschool) with you hand feeding them

9. will gain positive eating eating habits

10. need help to gain confidence

Here’s a few of my messy faced babes back in the day.  When I was looking for photos I remembered it really was my daughter who liked mess with food (and anything).  My son was never big on getting messy.  Some kids don’t like the feeling of stuff (be it food, sand, whatever) on their hands.  He had his moments.  I remember with oatmeal (but can’t find the pic).  But here’s a few of my gal.

Wow! So this is puree.

My nose can eat it too!

look no sippy cup!

first b-day

SheKnows Award Nomination – Please Vote!

Friday, August 13th, 2010

I am excited to learn The Petit Appetit Cookbook has been nominated for Best Cookbook for the SheKnows 2010 Parent’s Choice Awards. The SheKnows award recognizes outstanding products and services in the parenting and pregnancy industry, based on functionality, quality, convenience and best bang for the consumer’s buck. Winners will be announced Oct. 10, 2010 on SheKnows.com.

SheKnows (www.sheknows.com), a destination for women with the latest news on parenting, health, entertainment and more, decided to create an award program with an organic approach to recognizing various brands and services within the parenting industry. The awards spread across 100 different categories covering everything from parent’s gadgets and kids’ books, all the way to baby feeding and toys.  The goal of the award is to give readers all the information they need to make the best informed decisions in their everyday lives. You’ll recognize many of your favorite products you use every day. I know many of my favorites are there, including LifeFactory bottles, KidsKonserve lunchboxes, Melissa and Doug puzzles, Flip video cameras and Kiwi Magazine.

Please cast your votes for The Petit Appetit Cookbook ,as well as your other favorite products, to help spread the word to the SheKnow community of moms like you.  To vote, go to SheKnows Parent’s Choice Awards and sign in.  Find the category, (to vote for my book, choose “Food”).  Scroll to find the subcategory, such as “favorite baby food cookbooks”.  Click on “The Petit Appetit Cookbook” to highlight and scroll to the orange “submit your vote” button at the bottom of the page.  That’s it.  You can do it once, every day (o.k. only if you’re my mom).

The Resident Chef at Kids Konserve

Monday, August 9th, 2010

Kids Konserve has a great new blog from chefs that use their waste free food and drink containers.  Being one of them I was happy to share recipes that work well with their mini stainless steel containers. Perfect for packing snacks and dips, they are easy to pack into a lunch bag, backpack or even a purse.  Check out my recipes on the resident chef page for curry curry chickpeas, cherry almond granola and no-nuts trail mix, as well as other resident chef’s ideas and recipes.  Just in time for back-to-school, be sure to get 15% off your next purchase (valid thru August) with the code “minichef” at checkout.

Happy Birthday to Me (with Mint Chip Ice Cream)

Monday, August 2nd, 2010

After becoming a parent your own birthdays are not as meaningful or exciting to you, but they are for your kids.  Even if the gifts they see you open aren’t toys like they’d hope for, they still look forward to the cake.  What’s a birthday without cake?  The cake was never as important to me, even as a kid, as the ice cream.  I do appreciate a good layer cake, and I must admit the Ghostly Good Cake was a tasty one.  However we have so many birthdays and desserts the month of July, I’m ready to make something different.  

Of course my husband always brings a cake home.  It’s usually a petit one (so we don’t have left-overs) for the candle and singing ritual from the local bakery or grocer, which is usually fine and tasty.  But I insist on making mint chip ice cream.  The kids protested when I said I was making ice cream and said “It’s your birthday, you can’t make it yourself”.  To which I replied “It’s my birthday and I want MY mint ice cream. Not one you buy in a store.” 

This is my favorite recipe for mint chip ice cream.  Note: it is more mint than chocolate and thus not chocoalte mint.  It’s not a crazy color green and doesn’t have mint extract, but the real mint from the garden.  It makes it like no one else’s.  Even the kids agree, once they’re reminded by the taste.

Mint Chocolate Chip Ice Cream Recipe

(from Simply Recipes.com)

Ingredients

mint-chocolate-chip-1.jpg

  • 3 cups of fresh mint leaves (not stems), rinsed, drained, packed
  • 1 cup milk
  • 2 cups heavy cream (divided, 1 cup and 1 cup)
  • 2/3 cup sugar
  • A pinch of salt
  • 6 egg yolks
  • 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

Method

mint-chocolate-chip-4.jpg mint-chocolate-chip-5.jpg

1 Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

cooling cream in ice bath
2 While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

mint-chocolate-chip-6.jpg
3 Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

mint-chocolate-chip-7.jpg
4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

mint-chocolate-chip-8.jpg mint-chocolate-chip-9.jpg
The custard base does not coat the back of the spoon, it is not ready.

mint-chocolate-chip-10.jpg mint-chocolate-chip-11.jpg
The custard base coats the back of the spoon. You can run your finger across the coating and have it not run. It is ready and should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.

mint-chocolate-chip-12.jpg
6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.

7 Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

mint-chocolate-chip-13.jpg
8 Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Makes 1 quart.

That’s the Pits…Cherries I think

Thursday, July 22nd, 2010

 

Around my house there are some amazing fruit trees that yield beautiful and sweet red and yellow fruits.  Does this mentionb of “fruit” sound vague?  Is it because we argue as to what they are.  They look like cherries, but they taste like plums.  They are growing all over the hills next to my house and at our local park.  Most people call them cherries, but everyone agrees they don’t taste like cherries.  Either way my kids and I love to pick and eat them.  Although we have to fight for the low hanging fruit as we have many neighborhood deer who get to them first.

Recently we went to a friends for a playdate and the mom offered a lovely bowl of pitted cherries.  My kids were amazed.  “Wow Mom! How come these don’t have pits?”  True I like a good kichen gadget, however I feel like the pitter is one that would just spoil everyone.  How often are we presented with pitted cherries?  And where’s the fun in spitting the pit if there’s simply a hole?

About a week after our playdate my daughter spotted this cute little gadget in a pretty little box.  I said o.k. to the “Cherry Chomper” as it looked like a fun summer afternoon project and it is extremely cute.  We tried it, but it just couldn’t get by on looks alone.  It removed almost the entire inside of the cherry.  There wasn’t much left to eat but skin.  My kids were dissappointed, but I said I’d try another pitter.

 

Enter a gun looking (unlock, load and fire) OXO cherry and olive pitter.  This works better, but certainly not as cute.  It makes a nice hole and leaves much of the flesh, but there is some juice spattering, despite the protective shield.  Plus the aftermath is quite gruesome looking. 

We’ll keep this one in case I need to do lots of cherries – a pie, a tart, etc. Actually it will inspire me.  However I like the plum-cherries right off the tree and I’m not toting around a cherry pitter down the trail.  After pitting a few cherries with the pitter my son said “You know mom.  We already have the best pitter…our mouths”.  Truer words never spoken.

Happy Birthday with Ghostly Good Cake Recipe

Tuesday, July 13th, 2010

My children’s b-days are both in July.  (Actually mine is too, but who’s counting?)  There’s always a lot of gatherings and feasts as the various grandparents each come to celebrate.  Of course this also means birthday cakes.  I’ve talked about my cupcakes and cookies for birthday and my cakes at the half (birthday), but it was time to try someone’s else’s recipe.  Luckily we had been to the library and found a really great children’s book called “The Bake Shop Ghost” by Jacqueline K. Oghurn.

It’s the story of a baker named Cora Lee Merriwheather who ran a wonderful bakery and was relied upon by the town for all it’s cakes, pies and pastries.  Cora Lee dies and she haunts the bakery; scaring away all the new owners and sending them out the door in hysterics.  After the shop sits for years a pastry chef from a cruise ship, Miss. Annie Washington, settles in and has it out with ghost Merriwheather.  Annie asks the ghost what she wants and Cora Lee replies “Bake me a cake to fill me up and bring tears to my eyes, a cake like one that I might have baked but that no one ever made for me”.  Annie is stumped and makes hundreds of recipes from around the world but can’t  please the ghost for over a month.  Finally she figures out the thing that Cora Lee never got… a birthday cake with her name on it.  The ghost and Annie continue to get along and bake together (unbeknownst to the towns people, of course) , now for the Washington and Merriwheather Bake Shop. 

At the end of the book is a recipe for that birthday cake that my kids and I made to celebrate the birthdays.  It really is one of the best (for this world and beyond).

Ghost-Pleasing Chocolate Cake

This rich chocolate layer cake would satisfy the hunmgrioest ghost.  Is is adapted from my friend Luli Gray, a wionderful writer and baker, from a recipe published in Cook’s Illustrated magazine.  Preheat your oven to 325 degrees.  Prepare two 8 or 9 inch round pans or one 13 x 9 inch pan, by lining the bottoms with parchment paper. 

In a Large Bowl Mix Together…

1 1/2 cups sugar

1 1/4 cups ll purpose flour, siften before measuring

3/4 cup cocoa

4 tablespoons buttermilk powder (available in supermarket baking sections)

1/2 teaspoon baking soda

1/4 teaspoon salt

In a Medium Saucepan, melt over low heat (or you can use the microwave)…

1 1/2 sticks unsalted butter

8 ounces bittersweet or semisweet chocolate

Remove from Heat and Add…

1 cup water

4 beaten eggs

1 teaspoon vanilla

Whisk the wet ingredients into the dry ingredients just until blended.  Pour evenly into prepared pans and bake on the middle rack of the oven about 30 -40 minutes until a toothpick inserted into the middle of the cake comes out with moist crumbs gathering to it.  Do not overbake.  Cool thoroughly on a rack before icing.

Easy Frosting

This frosting can also be tinted with food coloring for decoration or writing.

3 cups confectioner’s sugar

1/3 cup softened unsalted butter

1/4 cup water 

1 teaspoon vanilla extract

pinch salt

Combine all ingreidnets in a large bowl and beat until smooth.  If using an electric mixer, beat at low speed.  Add more sugar for stiffer frosting.

A Visit to Nana’s Garden

Tuesday, July 6th, 2010

I’m so proud of my parents.  My mom asked her gardener to pull up some lawn in their backyard and plant a vegetable garden.  Mind you it’s not that big – about 5 x 8, but there’s lot’s growing.  They’re growing tomatoes, carrots, squash, cucumber, peas and radishes.  Yes, lots and lots of radishes.

My mom was so excited to show my kids the garden on our visit last week.  And the kids had a great time watering the plants, and pulling up those radishes.  We also had them on salads and sliced them with butter and salt. 

My son shared a song with his grandparents he learned at school about growing a garden.  It’s so sweet and goes like this…

In by inch, row by row,

gtta make this garden grow.

All you need is a rake and a hoe,

and a piece of furtile ground.

Inch by inch, row by row,

someone bless these seeds I sow,

some one warm and from below,

til’ the rain comes tumbling down.

A Few Green Items of Late…

Monday, June 28th, 2010

Green Item #1

My children have a subscription to National Geographic Kids magazine.  It’s full of stories, facts and games about animals, people and places.  There’s also a recipe in each.  My daughter kept asking about a St. Patrick’s shake in the March issue.  There were many things in the recipe I don’t usually buy or make such as lime yogurt and limeade.  But today I said we were going to make our own green smoothie.  We used some of the ingredients as suggested and added and subtracted a few to make it more healthy and less complex.  When my son saw the spinach leaves going in, he was certainly suspect.  However he was first to drink it up and ask for another glass.  Here’s what I did…

Green Snoothie

1 frozen organic banana, cut into 3 – 4 pieces

2 organic kiwis, peeled and cut into chunks

1/2 cup plain organic yogurt

1 teaspoon maple syrup

1 handful (about 1/2 cup) spinach leaves

1/2 cup organic orange juice

Blend all ingredients together in a blender until smooth.  

(My kids commented on the kiwi seeds.  If you add more juice you’ll be able to strain seeds.)

Green Item #2

The Avocado Pit

I finally got an avocado pit to successfully split and sprout.  I remembered doing it as a kid and saw it recently in my daughter’s preschool class.  However until now, I hadn’t been able to sprout one on my own.  I found out the water needs to be changed and I think that made the difference.  So now, I need to know what to do next.  Replant?  When and in what?  Can someone out there advise please?

Green Item #3

 

Obscene (looking) fava bean

I just had to share this.  There’s actually a more obscene image that I’m too embarassed to post.  Many things in my deck garden have not grown to potential this year, such as our tomatoes.  However we planted a few fava beans and we now have 3 huge stalks, over 5 feet tall.  We’re starting to get beans too.  Now we’re just waiting for Jack to come up or a giant to come down.

Vegetarian Cookbook Review with Cheese Fondue Recipe

Thursday, June 17th, 2010

When I was offered a look at the new cookbook, The Vegetarian Slow Cooker: Over 200 Delicious Recipes by Judith Finlayson, I was intrigued.  As you may know I’ve been toying with the idea of purchasing a slow cooker.  Read about my hesitations in my blog.  My family is also doing Meatless Mondays and I am always looking for new vegetarian dishes.  And my sister is vegan and while many of the recipes use dairy, there are some which note how to make them vegan, which I find helpful.  Anyways the cookbook arrived and the recipes looked great.  I wanted of course to make something, but still am not sure I want another appliance (especially to store).  The great thing is, I can and have made some of these recipes without a slow cooker with great results.  Of course some dishes (those with beans) need extra work (soaking) not required of the slow cooker, but it can be done.  Also some of the dishes can be cooked in a braising pot for a few hours (which I already have) – but no I wouldn’t leave the house.  The convenience isn’t there without the slow cooker.   The author does give info about various slow cookers and use, which is helpful if I do buy.

So while I didn’t buy a slow cooker I did buy a retro 70′s fondue pot.  Why?  Because it is lovely and orange.  Seriously my friend put a photo of this fondue pot on her blog and I immediately bought it on Etsy.  Who knew Etsy had kitchenware?  I’m in trouble now.  I’ve had it over a month and it’s only been a display item on the open shelf in the kitchen.  The slow cooker wouldn’t have such a prominent place.  Not sure what I was waiting for to use it.  However the perfect opportunity came with the arrival of the The Vegetarian Slow Cooker.  There are some inspiring dishes that are from all kinds of food flavors and origins and then I saw the section on fondues.  One in particular is a new favorite at my house… Kid’s Fondue.  This is like a bowl full of rich gooey pizza.  I am not kidding.  So while the recipe said to cook in the slow cooker for 1 hour, I simply heated and cooked low on the stove and then poured it into my fondue pot.  Super simple.  My family loved it.  My son was quite skeptical at first.  He likes fondue and is not a huge tomato lover.  When he saw it he said he wasn’t going to eat it.  However after dipping a piece of baguette and red pepper he exclaimed “This is the best fondue I’ve ever had!” 

And really I think the whole book is straight forward and pretty simple.  It may end up putting me over the top to buy a slow cooker…  But for now I’m enjoying the book without it.  I think making a recipe your own is what cooking is all about, and me wanting to use the book not as intended means the book is interesting.  So whether you are vegetarian or not, or have a slow cooker or not you can make this book yours too.  Here’s the recipe…

Kid’s Favorite Fondue

(page 108, The Vegetarian Slow Cooker)

Need: small (max 1/2 quart slow cooker)

fondue forks

1 can 28 ounces tomatoes (I used Pomi)

1 tsp dried oregano

1 tsp. salt

1/4 tsp. black pepper

3 cups shredded cheddar cheese

sliced baguette, celery sticks andsliced red pepper to serve and dip

Process tomatoes with juice.  Transfer to cooker.  Add spices and cook on high for 1 hour, until hot and bubbly. (I used a pan on the stovepot on low for about 30 minutes)

Add cheese in handfuls, stirring to combine.

Reduce heat to low and serve.  Dip bread and/or veggies into fondue.

Lead in Juice Boxes and Baby Foods

Monday, June 14th, 2010

Here’s another reason to make your own juice and baby foods at home, and package in glass or stainless food and drink containers…

On June 9, 2010 the Environmental Law Foundation filed Notices of Violation of California Proposition 65 Toxics Right to Know law, alleging the toxic chemical lead was found in a variety of children’s and baby foods.  The specific food categories included apple juice, grape juice, packaged pears and peaches (includine baby food), and fruit cocktail. 

Read the entire store here.

Products are made by a large range of manufacturers, including:  Del Monte, Trader Joe’s, Kikkerland, Beech Nut, Gerber, Hanssen’s, S&W, Kroger, Santa Cruz, O Organics and others.  To see the entire list by the Environmental Law Foundation click here.