Matzo, Matzo Man.

This week marks the celebration of Passover for many families and children.  Making holiday foods (eventhough it may not be “your” holiday) is a great opportunity to introduce different customs, cultures, religions and traditions to your children.  The first time I made this my son cried “wow a giant pancake!”

Matzo is packaged in a box and found in the ethnic sections of grocery stores and is a large wheat cracker, made with only wheat flour and water.   Commonly served for Passover breakfast, snack or side dish.  It can be made both savory or sweet.  This version is sweetened with the addition of powdered sugar, cinnamon and fresh berries.

 

Makes 1, 8 – 10 inch pancake

6 pieces matzo (I use Tahova)

1 cup boiling water

2 cage-free organic eggs

2 tablespoons butter

¼ teaspoon Kosher salt

 

Sprinkling (optional)

2 teaspoons powdered sugar

2 teaspoons cinnamon

1 cup fresh organic berries – raspberries, blackberries, blueberries or combination

 

In a large mixing bowl, break the matzo into small (1-inch) pieces. Bring the water to a boil and pour over the matzos to soften for 1 minute.

In a small bowl whisk eggs together with salt.  Mix the eggs and salt into the matzo.

In a medium skillet over medium-high heat, melt butter.   When the foam subsides transfer the matzo mixture into the pan and flatten with a spatula.  Fry until crisp and golden (about 4 minutes).

Carefully flip over with a spatula to fry the other side (about another 4 minutes).

Slide matzoh brei onto a large plate and sprinkle with powdered sugar and cinnamon and top with fresh seasonal berries.

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Out of the Garden Pancakes…The Greener Latke?

 

I’ve been wanting to take some photos of my Out of the Garden Pancakes, so I made them for dinner for meatless Monday this week.  When making them I was reminded of latkes and that Hannukah is coming up so soon this year.  My kids even said “These look like green latkes.”  I think these could be another addition to your Hannukah table and would go nicely with the usual potato latkes if you’re looking for a twist and some color.

Out of the Garden Pancakes

from The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler page 115

Children who “don’t eat vegetables” will eat these pancakes.  They are a filling entrée, a   hearty snack or a side dish for grilled meats.

Makes about 10, (4 inch) pancakes

1 cup organic broccoli or broccoli florets

12 organic asparagus spears

1 cup (6 ounces) sliced organic brown mushrooms

¼ cup chopped organic onion

1 large garlic clove, minced

¼ cup expeller pressed canola oil

2/3 cup organic whole wheat flour

1 tablespoon fresh dill weed

1/8 teaspoon sea salt

1 large cage free, organic egg

¼ cup organic milk

1 cup shredded cheddar cheese (optional)

Place broccoli and asparagus in a steamer basket set in a pot filled with about 1 to 2 inches of lightly boiling water.  Do not let water touch vegetables.  Cover and steam vegetables for 4 to 5 minutes, or until tender. 

Put steamed broccoli, asparagus, mushrooms, onions, garlic in a food processor and pulse on and off to chop, or chop by hand.  Be careful not to puree.  Transfer chopped ingredients into a large bowl and stir in oil, flour, dill and salt.  Add the egg and milk and mix thoroughly with a wooden spoon. 

Heat a large non-stick skillet over medium heat and coat with cooking spray.  Drop batter by ¼ cups into the skillet and cook until firm on bottom, about 2 minutes.  Turn the pancakes with a spatula and sprinkle cooked side with cheddar cheese, if desired.  Cook other side until golden, about 1minute.

TIP

Adult Treats.  This recipe can become adult hors d’oeuvres by dropping batter by tablespoonful for bite size treats.  Top these pancakes with a spoonful of baby’s left-over apple puree or a dollop of sour cream or crème fraiche.

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Eat Your Flowers – With Organic Blooming Salad Recipe

From Lisa Barnes

My son has always been an adventurous eater (think mussels, clams, shitake mushrooms), and luckily (in the eating arena) my daughter does everything her big brother does.  Although sometimes I worry they will eat something they shouldn’t while exploring outside, such as a poison mushroom or wild cherry that is not edible.  I’ve explained many times about eating things not purchased from a store, or farmer’s market.  However from as young as I can remember my son would eat rosemary and fennel from the neighbors’ yard or pick wild blackberries from vines on the road.

Last month the Sunset Magazine arrived with a beautiful salad on the cover.  Like most photos of foods, my son sees it and asks “can we make that?”  But then asks “are those flowers?”  I explain they are edible flowers.  This however really peaks his interest and I realize I may be in for some trouble.  I read the recipe and the article about growing edible flowers and promise to make the salad for Easter.  I thought it was perfect since it was so beautiful, plus I’d been assigned salad for my family’s gathering.

Unfortunately I had to disappoint my son (and myself).  I couldn’t find the edible flowers anywhere.  No stores in the Bay Area were able to get their supply in time for Easter.  For reasons I don’t know.  I explained to my son we would find them for another time.

We were at the farmer’s market a few weeks later and there they were – Calendulas.  My son was longingly looking at them with a “can we, can we?”  The grower said to go ahead and try it (but cautioned just to eat the petals).  My son of course liked them (his sister seemed to as well) and we were off to make the salad.

Surprisingly my daughter was more excited about actually making the salad (she loved pulling off the petals).  But I must say it was beautiful and tasty (although I credit mostly the dressing and fresh spring peas) and worth the wait.  I’m dreaming of planting them myself to be able to find them when I need them next year.  (However like the house was a fixer, so is the yard – so stay tuned)  In the meantime I’m researching and reading (especially Rosalind and Gene) and have started our gardening foray with some small lettuces, tomatoes and herbs…

Here’s a variation of Sunset’s “Blooming Salad”

Dressing:
2  ½ tbsp. organic Safflower or canola oil
½ tsp. unseasoned rice vinegar
¼ tsp. kosher salt
¼ tsp. black pepper
1 tsp. minced tarragon
Whisk all ingredients in a small bowl.

Salad:
Rinse and dry handfuls of mache, mesclun and chervil sprigs and out in a large glass bowl.

Add slices of Persian cucumber, sugar snap peas and radish slices

Drizzle vinaigrette over salad and toss.

Pull petals from organic edible flowers* such as calendulas, nasturtiums, bachelor’s buttons, borage and violas and sprinkle over salad.
~

See also Lisa’s two new books out now at local bookstores:

Cooking for Baby: Wholesome, Homemade, Delicious Foods for 6 to 18 Months

Eat, Drink and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods For Kids of all Ages.

… and Bay Area’s New Crop of Gardeners Digging In
~~
*Edible Flower Disclaimer
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, and lives in Sausalito, California.

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Every Day is a Holiday for Kids – with Organic Lemon Pancake Recipe

From LISA BARNES

Think the holiday season takes a break after New Year’s and before July 4th? There’s groundhog day, winter solstice, St. Patrick’s Day, Earth Day, May Day, Cinqo de Mayo, mother’s day, father’s day, and many others (real and imaginative). For children every day is a holiday. That means there are many reasons and excuses to make things special. The best thing about celebrating with children is that they find fun in the little things.

In writing my latest book The Petit Appetit Cookbook: Eat, Drink and Be MerryI reflected a lot about my childhood memories. My mom always made things special with decorations and crafts, especially at holidays. Our Halloween costumes were amazing (think Peter Pan with wired shadow, and Sigmund the sea monster. It didn’t matter that we couldn’t sit in them – we got lots of kudos and the best candy and prizes. St. Patrick’s Day breakfast was dyed, of course, a festive green – from our pancakes to our milk. Our eggs for the Easter egg contest were not simply dyed but then decorated with glitter and noodles.

For me food is a way to celebrate everything – culture, history, seasons, geography. (And to be honest I’m not crafty and can’t sew)…

To celebrate Earth Day I took my children to the local park and we cleaned up trash and wiped down the equipment. Next we picked up some seeds and planted them in pots outside. My daughter placed marigolds, beets, onions and cucumbers in the same pot, so we’ll see what comes up. Perhaps a new varietal of something tasty. Finally we made Earth Day Cookies. What are Earth Day Cookies you ask? Well they’re sugar cookies frosted like the earth. But it could’ve been anything. Call it something festive and ask your kids to decorate it, and something special is created.

We celebrated “Tres de Mayo” this year because my husband was going to be out of town on the real day. I did homemade tacos, beans and rice with all the trimmings. However not wanting to miss Cinqo de Mayo, my kids and I celebrated with nachos for dinner. What could be easier? And yes, it was basically left-overs “repackaged” as a party on a plate. Although my daughter asked “This is just a pile. Is it dinner?” When she saw the veggie platter with her favorite jicama, she was satisfied with the menu.

When my kids are off from school they will sometimes ask if it’s a Lemon Pancake Day. This is a quick and easy giant pancake that’s impressive and sweet for all ages. Quicker than other pancakes, it’s a way to celebrate sleeping in and hanging out in pajamas. See I told you any day could be made into a holiday?

Happy Mother’s Day to all the creative moms out there who make their child’s everyday a special one.

Manny’s Organic Lemon Pancake

Gayle Pirie and John Clark, chef-owners of San Francisco’s Foreign Cinema restaurant and co-authors of “Country Egg, City Egg” developed this recipe to recreate a child comfort food enjoyed on sleep-over mornings.This “dramatic egg pancake” is also known as a Dutch Baby.

3 cage- free, organic eggs
½ cup organic milk
½ cup organic all purpose flour*
½ teaspoon salt
2 tablespoons organic unsalted butter
Juice of half a lemon
Organic confectioner’s sugar for sprinkling

Preheat the oven to 375 F. Whisk the eggs and milk together. Add the flour and salt and whisk until a smooth batter with tiny bubbles is achieved.

Melt butter over medium heat in a large skillet. When the butter is hot and begins to sizzle, add the batter, and remove from heat. Place skillet on center rack of oven and bake for 10 to 12 minutes, until pancake is light golden and has risen like a soufflé. The edges will be creeping over the rim of the skillet and be nicely browned.

Remove from the oven, sprinkle with lemon juice and a dusting of sugar.

*All-purpose not for All. Not everyone can eat all-purpose flour. I’ve made this recipe successfully with spelt, gluten-free, and rice flours. Use whichever works with your family’s diet and preference.

~

See also Lisa’s two new books out now at local bookstores:

Cooking for Baby: Wholesome, Homemade, Delicious Foods for 6 to 18 Months

Eat, Drink and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods For Kids of all Ages.

~~

Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and Petit Appetit: Eat, Drink and Be Merry and lives in Sausalito, California.

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“Oh. I Don’t Like Green Stuff” with Organic Spinach Hummus Recipe

From Lisa Barnes

My children’s preschool is revamping their snack offerings to the kids. They weren’t doing a poor job before, but thankfully there is an interest and effort in making improvements and of course getting the best value for the children’s health and the school’s money.

I helped the director review menu items and vendors to provide a variety of fresh, healthy foods including hummus, whole wheat crackers, veggies and dips, edamame, yogurt etc…  For St. Patrick’s Day the school was planning a green menu for snacktime and asked me to make my green hummus. I of course said I’d be happy to. I packed each container for the 4 classes: the mouse class (age 2), the rabbits (age 3), the monkeys (age 4) and the giraffes (age 5).

The teachers were all very appreciative when I dropped by with the hummus. The director and I were secretly wondering how the children would receive the “green dip”.  When I got to my son’s class (the upperclass giraffes) I was greeted by a shout from my son’s friend, “What’s That?!”  The teacher said “look it’s leprechan dip”.  He replied “Oh.  I don’t like green stuff!”  My son said “Don’t worry Zach.  My mom made it and she doesn’t know any leprechans”.

When I picked up my kids, I was greeted by my daughter (a mouse) who said “I ate all the green dip!”  The teacher said all the kids and teachers really enjoyed it.  Then I saw the director and she summed up the tasting experience which was very interesting.  The younger kids were more likely to try the dip, and then like it and eat it. However the older kids were less likely to try, having a preconceived idea of “green stuff”. When I got to the giraffe class the teachers said about half tried it – mostly the girls. And my son couldn’t get Zach to try it – handmade by leprechan’s or not.

I made some extra for our family, to serve with my other St. Patrick’s favorites, corned beef, cabbage and Irish soda bread.

Organic Spinach Hummus Recipe (from Petit Appetit Eat, Drink and Be Merry)

Is your family ho-hum for hummus? Try this variation using spinach. This is quick and easy dish to perk up a crudité plate for a play group or simply pack with pita points in your child’s lunchbox.

Makes 1 1/2 cups

8 ounces canned organic chickpeas, drained and rinsed (3/4 cup)
1 clove garlic
1 cup packed organic spinach leaves
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
Pita points or vegetable sticks, to serve

In a blender or food processor, combine chickpeas and garlic and puree until smooth. Add spinach, lemon juice, cumin, salt, and pepper. Blend thoroughly. With motor running, gradually add olive oil and process until smooth and creamy. Taste and adjust seasoning as needed.

To make the task even easier, purchase prepackaged organic spinach or baby spinach leaves, but still remember to wash.

*Spinach is on the Environmental Working Group’s Dirty Dozen list and also high in nitrites. Reduce your family’s exposure by buying organic.
~
See also Lisa’s two new books out at bookstores and online:

Cooking for Baby: Wholesome, Homemade, Delicious Foods for 6 to 18 Months

Eat, Drink and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods For Kids of all Ages.
~~
Lisa Barnes
is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and Petit Appetit: Eat, Drink and Be Merry and lives in Sausalito, California.
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