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Post Thanksgiving Pumpkin Pancakes
posted by Wendy Van Wagner
This recipe just appeared in the New York Times. I think it would be a really fun one to make with kids during or the morning after Thanksgiving. It shows how pumpkin can be incorporated into everyday foods, like pancakes! You could even save a few steps by using the filling of a leftover Pumpkin Pie for this one……….but let’s be honest……leftover pumpkin pie?!!??
Pumpkin Pancakes
- 3 cups pancake batter
- 2/3 cup canned pumpkin purée
- 2 tablespoons heavy cream, or more as needed
- A big pinch pumpkin-pie spice
- Peanut oil, for the griddle
- Butter, for the griddle and serving
- Warm Grade B maple syrup, for serving.
1. Stir the batter, pumpkin purée, 1 tablespoon cream and pumpkin-pie spice in a bowl. Add more cream as needed to loosen the batter.
2. Clean the griddle by running an oily cloth over it. If the cloth snags, use a paint scraper or something similar to remove, then wipe down the griddle with peanut oil.
3. Set the griddle over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat so as not to burn the pancakes, until bubbles appear all over, 1 to 3 minutes. Using a thin, clean metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more.
Serve with warm maple syrup. Makes about 12 4-inch pancakes. Adapted from “Eat Me,” by Kenny Shopsin and Carolynn Carreño.
Add comment October 29, 2008
Ode to Winter Squash!
posted by Wendy Van Wagner
I know my favorite time of year has arrived when those beautiful, mysterious, hard-bodies winter squash begin to appear at the farmer’s markets and in the grocery stores! Butternut, Acorn, Carnival, Delicata, Pumpkins and my personal favorite, Kabocha!
The ways of preparing squash are endless….soups, baked, roasted, or steamed. The warm, nutty and comforting flavor of winter squash really nourishes the body and fills you up.
Winter squash is a good source of complex carbohydrates such as starch and fiber. It is also a source of nicin, potassium, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.
Here is a basic tutorial on how to prepare winter squash:
Winter Squash
Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.
To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.
Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
To Bake: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.
Boil or Steam: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.
Add comment October 15, 2008
6 Food Mistakes Parents Make- NYTimes article
a child selecting kale at a farmer
posted by Wendy Van Wagner
I came across this article in my morning browse of NYTimes most popular articles. I thought I would share it here
I was especially excited to see shared meal preparation mentioned in this article.
“With hot stoves, boiling water and sharp knives at hand, it is understandable that parents don’t want children in the kitchen when they’re making dinner. But studies suggest that involving children in meal preparation is an important first step in getting them to try new foods.”
Sure, it might be a little bit more work to bring the little one into the kitchen with you, but if they are shown an interest, go ahead and let them in on it all. I have seen it over and over in my classes with kids; they are much more willing and excited to try new foods if they have had a hand in preparing them.
All of a sudden, sauteed kale is not longer icky, it is enticing!
And then of course, the article talks about the importance of modeling the behavior that you expect your kids to adhere to. If you are grabbing and grubbing on the go, your kids will obviously think that this is the way it should be.
I have included one of my favorite and easiest kale recipes for you all to try. Give it a go and make this with your kids, they may surprise you if they are involved with the cooking!
Sauteed Kale
Serves 4-6
- 2 bunches kale (chard works too)
- generous drizzle olive oil or butter
- pinch salt and pepper
- splash soy sauce
Wash the kale
Cut everything, including the stems into 1/2 inch strips. The stems add a nice crunch.
Heat the oil or butter in the frying pan to medium heat (I like cast iron)
Gently saute the kale in the pan for about 5-7 minutes. I try and keep it crunchy and bright green, while still being cooked through.
Toss in the soy sauce and salt and pepper if you so desire.
Serve immediately and enjoy!
Add comment October 15, 2008
Summer Grilled Cheese Sandwiches!!
posted by Wendy Van Wagner
This is a meal that always hits the spot. In fact, we had it for dinner last night! Grilled cheese can be the perfect forum to try and add new vegetables to. I like to make is extra special by using a special cheese, tomatoes and now that it is summer, arugula!
And if you are feeling really adventurous, try adding a fruit jam to the bread along with mustard, the flavors of spicy and sweet really work well!
You will need:
2 slices of your favorite (or your kids’) bread
2 thick slices of cheese, I like to use extra sharp chedder
1 Tsp mustard
4 slices of juicy, ready to burst tomato
1 Tbs olive oil
To make the best grilled cheese sandwich ever:
Spread the mustard on both pieces of bread
Lay the cheese and tomatoes and what ever else you have on hand on one of the pieces of bread and top with the other slice of bread.
Now, in a cast iron skillet, heat your oil and then place the sandwich in the skillet
Top with another heavy skillet so that the sandwich is heavy and the melting can comence!
Cook for about 3 minutes on each side at medium high-heat.
This is the perfect sandwich to enjoy with a light salad or soup.
Enjoy!
Wendy Van Wagner is a certified nutrition educator. She teaches cooking class to both children and adults. To book a cooking party or private event, please email wendyvanwagner@gmail.com or visit wendyvanwagner.com
Add comment June 27, 2008
Kids & Cabbage: Summer Cabbage Slaw
posted by Wendy Van Wagner
The health benefits of cabbage are now well known and still, this vegetable does not seem to be present in our diet. Studies suggest that it should be brought to our table 2 to 3 times a week. This salad is puts a new twist on traditional “slaw,” and is a great way to get your kids to eat cabbage. By replacing the mayo with olive oil, you highlight the natural brilliance that the purple, orange and green create when paired together. Cabbage is very high in fiber and is also an excellent source of vitamin C and beta-carotene. In addition, when eaten raw, cabbage is good source of folic acid
Carrot, Cabbage and Herb Salad
1 head red cabbage
3 carrots
1/3 cup chopped parsley
½ clove garlic
2 teaspoons red wine vinegar
2 tablespoons olive oil
Salt to taste
Peel and wash the carrot. Use a grater with the small holes to grate the carrots.
Peel back the first layer of the cabbage and then grate it the same way you do the carrot, but using the large holes
Pick the leaves off of the parsley and chop them.
Chop or grate the garlic.
Stir all of your ingredients together with the vinegar and the olive oil, salt to taste.
Add comment May 28, 2008
Carol White