Red Cabbage – two great recipes for cooking with kids – cabbage with feta and cabbage with raisins

Posted on May 22, 2013 by Grandma

We grow wonderful red cabbages in our Little Farm. Lots of them. And they are HUGE! So I am challenged in coming up with new recipes ( or adapting old ones) for using them. Here are two recipes that I have used that have been rather successful! We have made them a couple of times! Enjoy – and great for cooking with kids.

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Starter Cabbage Salad with Feta

Ingredients:
1 large red cabbage

1/4 cup of Olive oil

1/4 cup of Rice Vinegar

1/4 cup of Soy Sauce

1/4 cup of Feta Cheese in small pieces (we make our own from our goats milk – if you want some let me know !)

1/4 cup of toasted almonds ( fry the almonds in 1 Tbsp of butter until browned)

Salt and Pepper to taste ( go light on the salt – the soy sauce has enough in it)

Directions:

Chop the cabbage into bite sized pieces.

Heat a pot and add the olive oil

Fry the cabbage lightly then add the soy sauce and toss

Remove from the heat and add the rice vinegar. Toss some more.

Add the feta and almonds and serve – a great starter salad or even a main course for lunch.

Cabbage Salad with Raisins

Here is a second recipe – also easy and fast – and healthy too.

Ingredients:
1 red cabbage chopped into bite sized pieces

1 cup of golden raisins

1/4 cup of olive oil

1/4 cup of rice vinegar

2 cups of seasoned croutons

Salt and pepper to taste

Directions:

Mix the chopped cabbage with all the ingredients and let sit in the fridge for a day so it all combines and macerates well. Easy eh? A great salad to serve with the Tilapia recipe that was a few blogs ago. Enjoy!

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Tilapia – a light healthy low cal fish – cooking with kids – serve it as a taco and they will love it!

Posted on May 17, 2013 by Grandma

We raise our own Tilapia. Here they are! TilapiaSo we can actually ‘go fishing’ in our own little farm – we keep the Tilapia in a tank in a hatchery since they like warm water – about 85 degrees and so cannot be left outdoors during the winter months.

This recipe is pretty simple – a little fussy in the beginning ( I adapted it from MY RECIPES) but well worth it.

Tilapia Tacos

Ingredients

  • 1 tablespoon cumin seeds
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground      black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia fillets
  • 1 tablespoon canola oil
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled  ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 8 (6-inch) corn tortillas

Directions:

1. Heat a large skillet over medium heat. Add cumin seeds; cook 2 minutes or until toasted, shaking pan frequently. Place cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground. Combine cumin mixture and garlic; rub over fish. Return the skillet to medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

2. Combine the remaining 1/4 teaspoon salt, avocado, and next 5 ingredients

3. Heat tortillas according to package instructions. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately

 

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A new way with Chicken – throw in some strawberries and arugula – and YUM a great salad for lunch or dinner

Posted on May 14, 2013 by Grandma

I adapted this recipe from COOKING LIGHT – my favorite magazine – to accommodate those who do not like eating cheese and chicken together. And my grandkids will eat this – but tend to eat the strawberries first, then the chicken then the cheese – and no lettuce – oh well – I do not care what order they eat it in, just that they get all the food groups! Below is some of the Queso Blanco that I make from our goats milk – delicious!Queso Blanco

Chicken Strawberry Salad

Ingredients

Dressing:

  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Salad:

  • 4 cups any kind of lettuce – Boston, Romaine
  • 4 cups arugula
  • 2 cups quartered strawberries
  • 1/3 cup vertically sliced red onion
  • 12 ounces skinless, boneless rotisserie chicken breast, sliced
  • 2 tablespoons almonds which you have salted and browned in one tablespoon of butter ( if you are adding cheese you should not salt the almonds – if no cheese – the salt adds tang)
  • 1/2 cup (2 ounces) crumbled blue cheese ( optional – some folks do not like eating cheese with chicken – so omit this if you are one of those!)

Preparation

1. To prepare dressing, combine first 3 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

2. To prepare salad, combine lettuce and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons almonds and 2 tablespoons cheese if you are using cheese. Drizzle about 4 teaspoons dressing over each serving.

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Strawberry Shortcakes with Whipped Cream PLUS! Easy when cooking with kids

Posted on May 8, 2013 by Grandma

How to Make Rich Shortcakes from a Biscuit Mix

3 cups Biscuit mix( you can buy this from Prepared Pantry or use  Bisquick Low Fat Mix)

2 large eggs

milk

1/3 cup sugar

  1. Measure the mix into a medium bowl.
  2. Add the eggs to a 2-cup measuring cup.  Add enough milk to make just over 3/4 cup of liquid.
  3. Add the sugar and whisk the liquids and sugar together.
  4. Make the biscuits per package directions.

With the extra sugar, the biscuits will brown a little quicker.  Turn the temperature down 25 degrees and watch the time.  They’ll usually come out a minute or two earlier than what the package says even with the temperature down.

To assemble your strawberry shortcakes, slice the strawberries into thin slices using a strawberry slicer and toss them with a little sugar.  Sprinkle just a little sugar over the prepared strawberries five minutes before serving.  If you put the sugar on to early, the sugar will draw the juices from the berries and make them soupy.

Split the shortcake open with a fork and add the sweetened strawberries.  Top with flavored whipped cream.

What You’ll Need

 

Choose a flavor for your whipped cream.

Don’t settle for vanilla whipped cream when it’s so easy to make flavored whipped cream.  Often it’s as simple as using another flavor.  Sometimes you’ll want to sweeten your whipped cream with brown sugar instead of granulated sugar.  If you are making lemon or orange whipped cream, add a little zest.  The zest adds flavor and the colored flecks are pretty. In most cases, we add a stabilizer to keep the whipped cream from melting as quickly.  Either meringue powder or cream cheese will work.  Add one or two tablespoons of meringue powder per batch. If you use cream cheese, beat the sugar and cream cheese together before adding the cream.  Two ounces of cream cheese will do.  Here are some sample recipes to get you started.

Butterscotch Whipped Cream

2 cups whipping cream

1/2 cup brown sugar

1 teaspoon butterscotch flavor

Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Lemon Cloud Whipped Cream

2 cups whipping cream

1/2 cup granulated sugar

2 teaspoons lemon flavor

1 teaspoon lemon zest

Whip the cream to soft peaks.  Add the sugar, flavor, and zest and continue whipping.

Caramel Whipped Cream

2 cups whipping cream

1/2 cup brown sugar

1 teaspoon caramel flavor

Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Chocolate Whipped Cream

This makes a very nice whipped cream.  With this much dairy against the chocolate, it is very much like a milk chocolate. The cream cheese makes the whipped cream hold its shape longer.

2 ounces cream cheese softened

1/2 cup sugar

1/2 teaspoon Madagascar vanilla

2 cups heavy whipping cream

3 tablespoons Ramstadt Breda Rich Dark Cocoa

Beat the cream cheese and sugar together to break down the cream cheese, soften it, and avoid lumps.  Then add the remaining ingredients and continue beating.

ALL of these recipes are so simple that children can add the ingredients, do the whipping, use the strawberry slicer and so on. WE LOVE doing this as a family! Here are our twins after a baking morning!Noah and Gabe having breakfast Dec 29 2012 Cropped_edited-1

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Cooking with Kids – and playing with babies – the joys of being a grandma!

Posted on May 6, 2013 by Grandma

I truly believe that the happiest time of my life is right now! There again, I have been blessed to believe that many times in my life- except when I was writing exams – which seemed to have lasted for decades – I guess with 4 degrees 3 of which are post graduate, it did last for decades! Even my work life did not seem as important as the time I now spend with my grandchildren. I watch them change and grow every day – and I can contribute mightily to that process. What a great joy! The twins Noah and Gabriel are now walking. WOW! It’s true that having children while young is important – the energy that it takes to keep up with them, while watching that the four and five year olds don’t get themselves into trouble – its a job for more than one grandma! Fortunately Noah and Gabe love their rolly cars – so I spend a fair amount of time running up and down the street with them in their cars -here I am one recent Sunday-  aren’t they adorable?Noah Gabe Larraine Rolling babies 2013 March

And a few months ago – they change fast!

Noah and Gab jan 2013

Fortunately all four grandkids love my music and so we play a lot of the CD about Sam, the Broken Robot and they love to dance to the songs.My Sam, The Broken Robot CD is fortunately one of their favorites! And I am gratified that at four years old, Jonah will turn on the CD in his room ( which he shares with his big brother) and listen for half hour on his own. Makes me SOOO happy!

The Tickle Me Song is one that they play a lot. I hope you enjoy it too!

http://rockingrandmamusic.com/rockin-grandma-cd-of-all-14-songs-in-sams-books/tickle-me-song

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Working out – so important – how to make it fun?

Posted on May 1, 2013 by Grandma

Working out is something that we just have to do especially as the years march on. And as we fight the battle of the bulge it becomes even  more critical to move your body as much as possible. I am no different from everyone else – and had to force myself to incorporate exercise into my daily life – as our sedentary ways – especially with computer addiction – are no contributor to good health.  Here I am stretching – no matter how much we stretch, it seems that we always need more stretching - sigh…. Larraine's back doing stretches April 10 2013

So what works? Well, first – walking whenever you can.

But that is not enough.

Weight training is essential. Yoga and Pilates are excellent for lengthening and stretching – and weight training adds that extra cherry on top – helps your metabolism work harder to burn calories.

What about Pilates then? I have been doing it for 10 years now – and love the way it makes me feel – stretched out and relaxed most of the time as long as I don’t overdo it. I know that folks who push the envelope of Pilates do the aerobic kind and I take my hat off to them – it is too much for me and inevitably I tear/overstretch/hurt myself. So I now do Pilates in the swimming pool and not only is it fun, but it is painless, and swimming for 30 minutes prior to the Pilates stretching is a fabulous aerobic workout.

But what I love the most is – boxing. Yes, boxing! It is an amazing sport – and burns more calories than anything else I have ever done. Now make no mistake – I am not hitting anyone. Nor is anyone hitting me! I am boxing with a trainer who wears padded gloves and all he does is respond to me – while telling me which boxing moves to take. It is all about foot work, body balance, and movement rather than brute force and I LOVE IT!

I do an occasional Zumba class – without too much bouncing or high impact – and its fun  but mainly Pool Pilates, Boxing, Aerobic swimming, Weight Training, Elliptical and Rowing Machine and Stretching – as well as Paddle tennis doubles once a week – well, you could say that in my dotage I am exercising more than ever before. Of course I now have the time – sort of – in between board work, babies and cooking!

Perhaps it’s just that now I LOVE what I do – and do it at my own pace. Nevertheless, exercising as a family is a great way to spend time together. My husband and I play golf – occasionally when we are not delivering goat babies, or dealing with the never ending projects on the Little Farm.

My son and his two older sons and wife all run together and I am sure now that the twins are walking – they will become a ‘running’ family. That is the way to do it…. start early!I used to swim, play field hockey, tennis, bike ride and ride horses in my youth – so running around is not new.  I LOATHED gymnastics – yet now it is part of my life. Go figure.

Maybe that is why I am so happy! Lucky me! What do YOU do to work out?

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Some really cute animal pictures which will make you smile – and delight your children – raising children to love animals is so important

Posted on April 22, 2013 by Grandma

A friend just sent me these photos. They are so delightful that even if you are not an animal lover, you will smile. Enjoy!Dog pic Beagle

Raising children with a love of animals is so important. It teaches responsibility ( feeding, entertaining, cleaning) and also what it feels like to receive unconditional love especially from a dog.Dog pic dog licking newborn

I grew up with a cocker spaniel and my mother also raised Rhodesian Ridgeback dogs. They are athletic, gorgeous to look at and strong willed but terrific with children. We have Rottweillers – and have had 5 over the past 20 years. Despite all the bad press that they get, they are the most amazingly loving, intelligent and family oriented dogs. They are less interested in other dogs than they are in people and love being with families. Our present dog is Sunny – and I have blogged about him a lot.

Of course we have lots of animals at our Little Farm – goats, chickens, quails, tilapia fish, and Sunny the dog. We have had multiple cats, but sadly the coyotes in our area tend to run off with them so we have stopped that. The coyotes are a little more reticent when they come across Sunny – who barks but leaves them alone. Here is Sunny exercising with my husband in the gym at the Little Farm.Sunny exercising with Clive 2010 JulyOur former Rottweiler Belinda used to play with the coyote cubs – that was not a lot of help to us but it was rather cute of her.

Even if you cant afford a pet, or live in a place where they are not permitted or practical, take your kids to play with pets that belong to other families – it’s so important to have children feel comfortable around animals – it grows the love in them.Dog pic dog hugging man

 

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Meatballs and Rice – Cooking with Kids – a weekly staple

Posted on April 18, 2013 by Grandma

Meatballs and Rice – Cooking with Kids

Here is my grandson Jonah helping me make meatballs for dinner. He is meticulous – four years old – and already has decided he is going to be an artist and a chef. OKAY! Sounds good to me!

Jonah making meatballs Jan 2013Meatballs and Rice

  • 1 lb of organic ground beef
  • 1 chopped onion
  • Garlic salt to taste
  • 1/2 cup of flour
  • 2 Tbsp Olive Oil
  • 1/4 cup of Ketchup
  • 1 can of tomatoes in puree
  • Chicken or Beef stock ( Better than Bouillon)
  • Grated parmesan for finish
  • Twig of parsley or cilantro for garnish

Directions:

  1. Roll the mixture into small balls and then coat with flour and set aside
  2. Heat the olive oil in a pan (one tbsp)
  3. Add the chopped onion and saute until translucent
  4. Add the meatballs and saute until browned.
  5. Set the browned balls aside and add a can of tomatoes in puree along with 2 cups of beef or chicken stock ( I use Better than Bouillon) until it comes to a boil, using a little flour mixed with some of the liquid to thicken.
  6. Add the balls back to the mixture and simmer for about 20 minutes until the liquid has reduced and the gravy is thicker.
  7. In the meantime, cook the rice as directed on the package – OR – fry some onion in the second tablespoon of olive oil,  in a pot, add the rinsed uncooked rice and saute for a few moments, then add stock bring to a boil, then allow to simmer until all the liquid has been absorbed and the rice is tender to your liking. I only do this for adults since my grandchildren like their rice unsullied by any vegetables. Sigh.
  8. Serve the meatballs, sauce and rice – and sprinkle some parmesan grated on the top with a twig of parsley or cilantro for decoration. Yum!
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Turning parking lots into urban farms – reverse tithing -90% of produce donated to the community, and only 10% kept for supporting the cause – VOTE TODAY!

Posted on April 16, 2013 by Grandma

This is such a good cause – please cast your vote for it – it is an interfaith activity that churches and  synagogues participate in, where they take underutilized parking lots, and turn them into farms, then they reverse tithe by giving 90% of what they grow and raise to the community keeping only 10% for the use of the diocese or congregation. Please VOTE – and you will help this amazing cause be chosen for a $100,000 grant to continue their good work. It is called NETIYA and here is the link – please vote today!!!

http://myla2050.maker.good.is/projects/Project10

Here is a note posted by a participant in the program – with a video – amazingly good work – if you vote today – they may win a grant of $100,000 to continue their interfaith collaboration helping the needy – please click on the above link and vote ! I did!

We converted a crab grass and sun-bleached lawn into an edible landscape (1200 sq. ft organic garden, and 800 sq. ft. orchard). We grow food together. Through a reverse tithing, we give 90% of all the food to address food insecurity. Want to do this at your institution?
Project Partners: Netiya, Unitarian Universalist Church, Congregation Beth Ohr, Congregation Tikkun Olam [January - May 2012]

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Making Brownies like a Bakery does! When cooking with kids – easy and fun!

Posted on April 14, 2013 by Grandma

How to Make Your Brownies Look Like They Came from a Bakery

 

STEP 1:Line your pan with parchment paper.  Spread shortening in the pan to hold the paper in place.  Don’t worry; the fat will be outside the paper, not on your brownies.
STEP 2: After removing the pan from the oven, grab the edges of the paper and lift the cake from the pan. You can buy parchment paper at the grocery, or through my affilate partner The Prepared Pantry below.Must-Have Parchment Paper >
STEP 3: Using two cooling racks, invert the cake and peel off the paper.  Sandwich the cake between two racks and turn the cake over.  Re-invert the cake and let cool.
STEP 4: With a serrated knife, trim the edges from the cake.
STEP 5: Use a ruler to mark the cuts.
STEP 6: Cut the brownies with a wet blade.  Keep a clean damp cloth handy and wipe the blade between cuts.

5 Fantastic Desserts to Make with a Brownie Mix

 

Brownies with Strawberries and Whipped Cream

Pile thinly sliced strawberries on your brownie.  Cover it with whipped cream:

What you’ll need: Dessert Brownie Mix  from Prepared Pantry! Or your favorite packaged mix.

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