LittleJudeonFood

One kid's adventures in gastronomy

Tag Archives: cooking with toddlers


by 1 Comment

You can have your fun and eat your dinner too

Because it was so warm and sunny outside when Mama picked me up from daycare, she took me to the river so I could throw rocks in it. (I like to pick up the biggest rocks I can carry.) Needless to say, it was already past dinnertime by the time we walked in the door, wet feet and all. Mama chose to make a dinner that practically cooked itself.

First, she put a pot of salty water on the stove to boil and set the oven to 400°. Then she rinsed and prepped the veggies: snapped the bottom ends off the asparagus, cut the broccoli into florets, cut some basil into ribbons, and sliced the colorful little tomatoes in half (I helped). She put the tomatoes and basil in a large bowl and the broccoli and asparagus on a baking sheet and tossed them with olive oil and salt & pepper.

I sure love teeny tomatoes.

I sure love teeny tomatoes.

Then she showed me the funny little pasta we would be eating, called Israeli couscous. It looks like couscous that grew up to be big and strong. Mama said that even though it looks like a grain, it’s really just a pasta. I ate a few of them raw—crunchy! Once the water came to a rolling boil, Mama poured in the couscous and gave it a good stir. Did you know that the proper way to cook pasta involves plenty of boiling water for the pasta to move around in? She also put the asparagus & broccoli in the oven, on the lower rack.

You would think Mama would’ve stopped there, but instead she took out a pound of beautiful Pacific salmon. She gave it a quick rinse, then set it on a baking sheet, skin-side down, and patted the flesh dry. She drizzled olive oil on it then sprinkled it with salt and pepper, and into the oven it went, on the upper rack. While dinner cooked, we had time to wash our feet in the tub. Do you have any idea what a river does to kid feet?

I'm trying to eat around the basil.

I’m trying to eat around the basil.

Israeli couscous cooks quicker than regular pasta (it’s really small), so when that was tender, Mama drained it and added it to the bowl with the tomatoes. She added—you guessed it—olive oil, salt, pepper, lemon juice, a bunch of freshly grated Parmesan (I helped), and some leftover roasted garlic. (This is even easier to make: Cut off the top of an entire garlic bulb, drizzle about 1/2 tsp olive oil over it, wrap it in foil, then bake at 375°F for about 45 minutes, or until very soft and oh-so-yummy.) Gently, she mixed it all up and set it out for yours truly to devour. I loved those little baby balls of pasta, but I had to pick around the basil, which slowed me down. The fish and veggies were done at about the same time (veggies starting to brown, fish just opaque in the center), about 10 minutes all told.

This was my plate! (Just kidding.)

This was my plate! (Just kidding.)

Do you think I tried everything on my plate? You bet I did. The fish was succulent, almost creamy. The veggies were toasty and fragrant and full of flavor (and Mama grated some more cheese on them). Then I discovered how fun it was to toss the Israeli couscous….and that was the end of my dinner.

Love, Jude

Israeli Couscous with Tiny Tomatoes

1 cup Israeli couscous
1 pint cherry or grape tomatoes, halved
4 or 5 cloves roasted garlic (or 1 or 2 cloves fresh, minced)
5 or 6 basil leaves, chiffonade (cut into ribbons)
Juice of 1/2 lemon
Salt & pepper to taste
Olive oil
Parmesan cheese

Cook the pasta according to package directions. Drain and add to a bowl, along with the tomatoes, garlic, basil, and lemon juice. Add salt and pepper to taste, along with a healthy drizzle of olive oil. (Mama says you don’t want to drown your pasta, you just want to moisten it.) Top it with freshly grated Parmesan cheese, if desired. Serve warm or cold.


by Leave a comment

Fajitas are fa-easy

You know that Mama makes quesadillas and fish tacos on occasion, but did you know she also makes fajitas? A lot of people cook a marinated skirt steak or chicken breast, then thinly slice it for the fajita filling, but Mama made ours minus the meat. And they’re really simple—but not necessarily quick, like a quesadilla. Mama said the more thinly the vegetables are sliced, the quicker they’ll cook and soften, so that part’s really up to you.
You can also change up the veggies and spices you use. Try zucchini and carrot ribbons with fresh mint or cilantro. You can even dress them like a taco salad with tomatoes, lettuce, sour cream, and cheese. And if you don’t want to use a corn tortilla (Mama and Papa say they’re pretty bland, but I ate mine), use an alternative kind. You can serve it with salsa, refried beans, Spanish rice, or whatever else you prefer. Mama whipped up a quick guacamole. Normally, I love avocados, but tonight, I just wasn’t feeling the guac. I tried everything (I’m getting very clever about the size of my “no thank you” bite), but I stuck with the Spanish rice.
Love, Jude
Mama deconstructed my fajita for me, but she needn't have bothered. I was all about the rice.

Mama deconstructed my fajita for me, but she needn’t have bothered. I was all about the rice.

Easy Veggie Fajitas
Canola oil
½ Spanish or sweet onion, thinly sliced
1 red, yellow, or orange bell pepper, thinly sliced
½–1 jalapeño or Serrano pepper, minced (optional)
1 or 2 cloves garlic, minced
1 can black beans, drained & rinsed
½ tsp cumin
Salt and pepper, to taste
Juice of 1 lime
6” corn or flour tortillas
In a large skillet, heat the oil over moderate heat. Add the onion and pepper and sauté until browned and very tender. Add the garlic, and sauté 1–2 minutes more. Add the beans, cumin, s&p, and lime juice, and stir to combine and heat the beans. Remove the pan from the heat. Heat tortillas according to package directions. Spoon about ½ cup filling into each and serve.
Note: Mama says you can add a tropical twist to this fajita filling by finely chopping up a small amount of pineapple or mango and adding that along with the beans. (Even with the pineapple in ours, I still didn’t want to eat more than 1 bite.) And if you’re adding meat, cook that separately.


by 1 Comment

Back to back holidays

How can anyone keep all these holidays straight? Between my daycare’s crafts and Mama’s half-hearted window decorations, I didn’t know if a leprechaun was coming to hide eggs or a giant bunny was snoozing under a rainbow with a bunch of money. It’s all very confusing to a 2-year-old, having Easter follow so closely on the heels of St. Patrick’s day. I’ll just tell you a little bit of what I ate on both days.

For the former, I helped Mama make Irish soda bread. We’ve made this before, only this time I really helped form my own loaf. (I gave it to my teacher.)

Soda bread just out of the oven

Soda bread just out of the oven

Mama made her honey butter, too, and it was really yummy when the bread first came out of the oven and was still warm enough to melt the butter. Mmmm…

I like picking out the currants.

I like picking out the currants.

Actually, we made it the day before St. Patrick’s day, so the next morning, Mama sliced it and made French toast out of it. Even better.

Though I wanted syrup, the honey butter really was enough for this French toast.

Though I wanted syrup, the honey butter really was enough for this French toast.

Next up: Easter. Many have asked me about what I found in my eggs that fine morning. Depending on who’s doing the asking, they either empathize with Mama or feel sorry for me. I’ll just say that I loved it all! I ate what came out of those eggs so fast, I hardly had time to share any of it (but I did, because I’ve always been known as a “good sharer”). There were chocolate-graham bunny crackers and gummy bunnies (just a few) and prunes and apricots. And 2 cars. And lots of coins to add to my piggy bank. Then I ran around the house screaming and jumping on the furniture for about an hour.

Doesn't everybody get chocolate-bunny grahams and prunes for Easter?

Doesn’t everybody get chocolate-bunny grahams and prunes for Easter?

For dinner, Mama decided to treat us to something new. Since we tend to have buttermilk in the house for pancakes, Mama decided to marinate some chicken thighs in it, then fry them up. I’ve never eaten anything like it before! They were crispy, yet succulent. But I ate only a couple bites. As for the rest of the meal, I give it a “meh.” She pureed lima beans with a bit more buttermilk and some herbs. She thought I would eat this up, considering my affinity for the little bean, but I didn’t like that I couldn’t pick them up. Even the sweet potato tater tots didn’t hold my attention. I guess that’s what happens when a kid finally comes down from a sugar high.

I couldn't really focus on Easter dinner. I just wanted to play outside.

I couldn’t really focus on Easter dinner. I just wanted to play outside.

Overall, I enjoyed both holidays. I saw a parade on St. Patrick’s day, and I got to play with both Mama and Papa all day on Easter. There’s not much more that a kid can ask for. Except maybe more cars.

Love, Jude

Buttermilk Fried Chicken

1 pound boneless, skinless chicken thighs (preferably organic)
Salt and pepper
Buttermilk
Vegetable oil
Flour
Other spices, as desired

Rinse the thighs and set them in a shallow baking dish. Season with salt and pepper. Pour in enough buttermilk just to cover. Cover the dish and refrigerate for a few hours. When ready to cook, heat about 1 inch oil in a large frying pan over medium-high heat until a few flecks of flour sizzle in it (about 365°F). Pour about 1 cup flour into a large ziptop plastic bag and season it with salt and pepper and any other spices you like (paprika, chili powder, garlic powder, etc.). Take a thigh, shake off the excess buttermilk, and put it in the bag. Add a few more thighs (but don’t crowd the bag too much). Give it all a few hardy shakes until all the thighs are coated with flour, then take them out and either set them on a plate or gently place them in the hot oil. (Repeat with the remaining thighs–add more flour, if necessary.) Cook the thighs for 7 or 8 minutes, until golden brown, then gently turn and fry until golden on the other side and the chicken is cooked through. Remove to a plate covered with a paper towel.

Makes enough for dinner + leftovers


by 1 Comment

“I want more lima beans.”

It’s true. I really said it. I can’t tell you why I like them so much, but I gobble up lima beans. And green beans. But not cauliflower, as you know. Mama bargained with me that she would prepare more lima beans (I had eaten them all by this point) if I ate more salmon, which I liked, so that was an okay deal. What can I say? Some kids like jelly beans. I like lima beans.

I have to keep this short. Papa’s back in Italy this week, and Mama and I have worn each other out. We are both sooo sleepy.

Love, Jude


by Leave a comment

I “Heart” Indian Food

Mama makes something she calls a one-pot Indian dish. It’s really simple, and I’ve mentioned it before because we have it about once a month. She starts with onions, cooked in oil, then adds whatever she finds in the fridge, beginning with garlic and ginger, curry powder, cardamom, some veggie stock, and coconut milk; she often adds home-canned tomatoes, chickpeas, peas, spinach, and basmati rice. This is always a “what’s-in-the-fridge” sort of dinner, but if Mama’s planning ahead, she might buy some paneer (Indian cheese) from an Indian market beforehand, and I really like that. Anyway, before you know it, the house smells so good and warm and inviting.

But before she even does that, she gets to making naan. Naan? you ask. Naan is a leavened bread–that means, it uses something (in this case, yeast) to rise. What’s funny about that is that naan doesn’t rise like the other breads we’ve made; it’s actually a flatbread.

Mama’s recipe is super simple to make and pretty good to eat. (I told her so myself.) And if you make the dough before you start the rest of your dinner, it’ll be ready to put in the oven by the time you’re just about ready to eat.

3 pieces of naan, all shiny from the melted ghee

3 pieces of naan, all shiny from the melted ghee

But Mama didn’t stop at naan. She made me a mango lassi. (I helped press the button on the hand blender.) I’ve had one of these drinks before, but I can’t even begin to tell you how much I loved it tonight. It’s really similar to a smoothie, except I had it with dinner! I sported a lassi mustache through most of the meal. The drink was refreshing and cooling, as Mama made the dinner a wee bit spicy. (I like spicy, though.)

I'm saving this lassi for later.

I’m saving this lassi for later.

All in all, this was a great dinner. I wouldn’t mind having it more than once a month–and the lassi, maybe every night.

Love, Jude

Naan

1 tsp active dry yeast
3/4 c warm water (105–110°, hot enough to hold your finger in it without scalding)
2 c all-purpose flour
1 tsp salt
1 tsp sugar
2 Tbsp veg oil or melted coconut oil
Pinch baking soda
2 1/2 Tbsp plain yogurt (or 2 Tbsp milk with a tsp. of lemon juice)

Preaheat oven to 500°. Dissolve the yeast in the water. Use a whisk to be sure it’s all dissolved and slightly foamy.

In a separate bowl, stir together the flour, salt, sugar, oil, soda, and yogurt. Add the yeast mixture and stir to combine, until smooth. Oil your hands and coat the dough ball. Set on a sprayed baking sheet and allow to double in size, 30-60 minutes. (Mama covers it with a light towel to keep the draft off.)

Divide the dough into 6 and roll out each piece on a floured surface–roll into more of an oval, rather than a circle (you know, like naan!). These don’t have to be perfect, remember. Wet your hands and flip the dough between them (so it stretches a bit). Put directly on a clean pizza stone on the bottom (or bottom rack) of oven, working in batches if necessary. (Mama feels a regular baking sheet that’s been preheated would also work, too.) Bake 4 to 6 minutes–keep an eye on them to bake them to your desired puffiness. (They’ll crisp up and brown the longer they’re in there.)

Remove from oven with tongs and immediately brush with melted butter. (If you want to get fancy, brown the butter for more of a ghee-like taste. And if you really want to get fancy, clarify that butter to make your own ghee.)

Mama’s Mango Lassi

1 ripe mango, peeled and cubed
Couple big tablespoons yogurt (plain, vanilla, or “banilla”)
About 1/4 cup canned coconut milk
Enough milk to thin [or swap out this and the canned coconut milk for coconut milk in a carton]
Few dashes of cardamom

Place all the ingredients in a blender and whir until smooth and creamy. (May also use a hand blender.) It should be thin enough that you can drink it with a straw, but not runny.


by 2 Comments

With just a few hours notice…

…you can make a pizza. From scratch.

You know that Mama and I have made pizza before. Back when I first wrote about it, I’m embarrassed to admit, I was a bit on the fence about the stuff. That’s no longer the case.

Mama got a yen for pizza around 4:00, and that’s all the time that was needed to make the dough and a sauce from some home-canned tomatoes. She set the dough on the oven, so it proofed really quickly, then she made personal pizzas for each of us. Mine had roasted carrots, capers, and uncured bacon on it. Papa’s had carrots, capers, onions, bacon, and arugula. Mama had the same, minus the bacon. (She swears by arugula on pizza, but I wouldn’t touch it.)

A side of peas made this one good dinner.

A side of peas made this one good dinner.

The best part was that since most of this dinner made itself, Mama could play with me!

Love, Jude

Pizza Sauce

1 tablespoon olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 quart home-canned tomatoes with their juice, chopped (or a 15-oz can diced tomatoes)
1-2 tablespoons tomato paste
Pinch sugar
Kosher salt and freshly ground black pepper
Oregano (fresh or dried)
Basil (fresh or dried)

Heat the oil in a medium saucepan over medium heat. Cook the shallots until soft and golden, then add the garlic and cook 30-60 seconds more, until fragrant. Add the tomatoes, tomato paste, and sugar. Bring to a simmer, then let it cook down, stirring occasionally, until it begins to thicken. Season to taste with salt, pepper, oregano, and basil. Lower heat to medium-low and simmer sauce until it thickens to desired consistency. Marvel to yourself at how good the sauce tastes, then spread over pizza dough as is.

Yield: Mama really likes a saucy pizza, so this amount covered 4 6″ pizzas (or 1 medium-large pie)


by Leave a comment

Happy Valentine’s Day!

Ok, so I’m a little late, but I went to a Valentine’s playdate today, so I think this post still counts. I had a BIG PARTY at daycare this week, too, so I’ve been really busy making valentines. And Mama and I made a special kind of cookie. They were red because they were made out of beets! We’ve never made cookies like this before, so I was just as eager as Mama to try them. Six ingredients, vegan, and very low in sugar–they were suitable right from the start. The only thing Mama would change about the recipe was the amount of oil (she needed more to bring the dough together), but otherwise, they were easy-peasy.

I have to say, I really like these cookies. I especially like that when I ask for them, Mama actually gives me one. They taste slightly of beets, but honestly, if you use fresh beets, you’ll taste nothing but their sweet earthiness. It’s when you keep beets in your fridge for too long that they start getting “beety.” Still, because it was Valentine’s day, Mama made up a small batch of red velvet cupcakes. Guess who found them?

When Papa found me with this cupcake in my mouth, I didn't think twice. I said, "Greta did it!" (That's my dog.)

When Papa found me with this cupcake in my mouth, I didn’t think twice. I said, “Greta did it!” (That’s my dog.)

Happy (belated) Valentine’s Day.

Love, Jude


by 3 Comments

“I don’t like cauliflower.”

Which is what I told Mama for at least the 20th time. (I can count that high now, so I should know.) She didn’t seem to believe me. She kept saying that wasn’t true, that there were potatoes and cheese involved, and that I needed to have “just 1 bite.” I think if she thought about it hard enough, she’d realize that I really don’t like cauliflower. I couldn’t tell you the last time I ate the stuff. I even took more bites of my meatloaf as a peace offering, but she wasn’t buying. Our standoff eventually escalated beyond “no grapes” and “no Caillou” to “and you’ll go straight to bed.” So I took a stinkin’ bite (while my mouth was full of meatloaf). She asked if it was okay, and I nodded. Then she asked if I would take another bite, and I said, “No, thank you.” Then, “I want my grapes!” and “I want Caillou!” So you see…everyone wins.

Love, Jude

Baked Cheesy Potatos and Cauliflower

3–4 medium potatoes (Mama used yellow ones; choose whatever’s smallish and organic)
1 head cauliflower (organic ones tend to be smaller)
A few sprigs of fresh thyme, leaves stripped (you may also use dill or parsley)
Salt & pepper
A Tbsp or so of butter (optional)
Couple handfuls shredded cheese of choice (Mama used Cheddar)
½ cup veggie broth (or milk)

Preheat the oven to 450ºF. Butter an 8 x 11″ baking dish (or even a 9 x 13″).

Peel and slice the potatoes. Slice the cauliflower into “steaks” and pull away the bottom-most core. (Did you know you could do that? I didn’t!) Place in a large pot, cover with a couple inches of cold water, add salt, and bring to a boil. Boil for about 10 minutes, until the potatoes are tender and the cauliflower just starts to get tender. (Don’t worry if you go over. You can’t hurt it.) Drain.

Spread ½ the potato-cauliflower mixture in the prepared dish. Sprinkle with half the thyme and some salt and pepper. Sprinkle with a handful of cheese (as much as you like). Repeat with the remaining potato-cauliflower mix, thyme, and cheese. Pour the broth over it, then dot with a couple small cubes of butter, if you like. Bake for 15–20 minutes, until the cheese is melty and golden.

I don't care how much cheese is on there, I'm not eating it!

I don’t care how much cheese is on there, I’m not eating it!

Note: If you really want to make this a funky-looking dish, choose purple or orange cauliflower and purple potatoes! Also, Mama says it’s important that you buy a block of cheese then grate it yourself. Those packs of pre-shredded cheese have a lot more stuff in them than cheese, like cornstarch. Eww!


by 3 Comments

Jude Appleseed

I am not a baby who doesn’t know where food comes from. I’ve found eggs at the homes of some of my friends, and I’ve picked strawberries and blueberries and raspberries, as well as peaches and apples. We grew peas and tomatoes last summer, too, but (as Mama will be quick to point out), I kept picking them off the vines before they were really ready to eat. And then there was the mint that grew so out-of-control that I could have played hide-and-seek in it.

In the fall, Mama took me to an organic apple orchard not too far from our house. I knew just what to do. And, aside from the branches still being wet from that morning’s rain, I was really good at getting to the inside branches and picking big beautiful apples…each of which I, naturally, tried to take bites out of.

Mama can’t remember how many apples we picked that day, but it was definitely two full grocery sacks. And Mama says you can never have enough fresh apples in the fall. Why, for 1 pie alone, you need about 5 of them. And then consider applesauce. All that peeling and chopping cooks down to hardly anything! Let me show you.

But first, Mama pointed out that it’s very important to choose a sweet apple: honeycrisp, gala, fuji, pink lady, winesap, Cortland, jonagold, rome…the list is nearly endless. If you go to an orchard like we did, just ask the owners. They’ll be able to tell you! You want to avoid tart little numbers like grannysmith, otherwise you’ll have to add a whole lot of sugar. And you know how Mama feels about sugar. (Something else you can ask is whether they have any seconds–these are the apples that they’ve picked off the ground. It’s not as bad as it sounds–a wind could’ve just blown it off and caused a bruise, making it “unsuitable” for selling…but ideal for applesauce!)

Some folks choose to not peel their apples when making sauce. Some even toss the whole, roughly chopped apple in, seeds and all, choosing to strain the finished sauce. Do whatever works for you. Mama peels them, and Papa and I eat the peels. It’s win-win. There’s no formula for chopping or slicing the apples. Large chunks will take longer to cook down, but you also don’t have to make them itty-bitty.

Just lop off the apples "cheeks" for a quick way to core them.

Just lop off the apples’ “cheeks” for a quick way to core them.

Add the apple chunks to a large pot with a splash of water in it. (Mama says this keeps the apples from sticking initially.) She added a few cinnamon sticks and cloves, but she cautioned that it’s better to use cheesecloth that you can easily fish out, or just remember how many of these you put in the pot, as nobody wants to bite into a whole clove. (Alternatively, you can skip the spices, or use dried.)

The apples chunks don't have to be that small when you start.

The apples chunks don’t have to be that small when you start.

Turn the heat to medium to get everything going, and put a lid on the pot. Stir it occasionally. You don’t have to linger, but do keep an eye on things. Lower the heat a bit, and if the apples seem to be sticking or scorching, then turn it down some more, stir them, and maybe add another splash of water. (You shouldn’t have to at this point, but better to be safe than ruin a batch of applesauce.) Taste it, too, from time to time. Maybe you’ll want to add some brown sugar or other spices.

Here's what the apples look like after a little bit of cooking.

Here’s what the apples look like after a little bit of cooking.

Once the apples are supersoft, anywhere from 30 minutes to an hour, you have a couple options. If you prefer a chunkier sauce, then take a potato masher and go to work. That’s usually what Mama does, but this time she decided to use her immersion blender. You could also use a food processor, a blender, or a food mill to reach your desired consistency. Spoon the sauce into clean jars. If the jars are hot and the sauce is hot, Mama says you could get lucky and have them seal. But Mama just let the jars cool, then she stored them in the freezer. (Let them thaw in the fridge overnight.)

The apples are so soft they're practically turning themselves into sauce. Don't forget to fish out the cinnamon sticks and cloves!

The apples are so soft they’re practically turning themselves into sauce. Don’t forget to fish out the cinnamon sticks and cloves!

The applesauce was slightly spicy and very smooth. We ate it warm right from the pot, and it was the perfect snack on a crisp afternoon. Of course, it’s also good cold. Sometimes Mama mixes in raisins or adds it to oatmeal, but mostly I eat it straight. And what did we do with the couple dozen remaining apples we had? Stay tuned…

Love, Jude


by 2 Comments

Auld Lang Syne

Happy New Year! I don’t know what this means, but I’ve been taught to say it whenever I see someone. Last night during dinner (pork, sauerkraut, and potatoes), Papa asked us what our resolutions were for 2013. Aside from keeping up with her Italian (which she didn’t do yesterday, by the way), Mama said she’d like to help me keep up with my blog. We all agreed that that was a good resolution. After all, I’ve been eating, and Mama’s been teaching me how to make things, since last I reported, and we have all manner of pictures showing me stuffing food into my mouth. We are going to try to catch up, so please excuse us if our content is out of season and I have a different hairstyle.

We will try to do better in 2013.

What happened was a difference of opinion… which resulted in a bad case of writer’s block. Mama thought a post I’d written about her getting dinner done in under half an hour made it sound like she was showing off. I disagreed, since she had cooked dinner in less time than it takes me to put my books back on the shelves. This little setback stymied my creative flow, and I just… well… stopped writing. But not because I didn’t want to! In fact, Mama and I both received e-mails and verbal requests for new topics and posts and ideas, which we duly filed in our collective memory bank, all the while intending that tonight will be the night we start again.

January 2 seems like as good a time as any to start fresh. Tonight was leftovers, so I have no lessons to relay, but seeing as you haven’t seen me for a while, I’ll post a recent picture. Yes, that’s an actual marshmallow that Mama toasted while I was playing with my friends Quinn and Leyna. I thought they were only for camping!

Not only did I get this melty marshmallow all over my face, but I got it on my jacket and my mittens.

Not only did I get this melty marshmallow all over my face, but I got it on my jacket and my mittens.

Love, Jude