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There's no need to raise kids on frozen chicken nuggets and processed "kid-friendly" foods. Kids can be little foodies in training, from learning the importance of preparing their own meals to developing a desire to try new foods to simply appreciating great meals.
Foodie Kids get a taste of the world around them without boarding a
plane. They develop taste buds that expand their horizons and enrich
their lives. Foodie Kids learn about other cultures, ways of life, and
even languages through their taste buds.
Peruse the articles below for suggestions and advice in raising your own foodie kids.
Raising Foodie Kids editor: Ilina Ewen
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Raising Foodie Kids
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Written by Ilina Ewen
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I like to take my time and prepare something especially tasty on
Sundays. It's the one day that's truly lazy and affords me the time to
cook something more complicated or simply something that demands more
attention than I can give on homework nights. The boys seems to be more
chilled out on Sundays, and I have an extra set of hands since Mac
Daddy is home. I don't use him as my sous chef, but he makes a great
playmate for the kids and dog to keep them occupied while I whisk away
in the kitchen. My only "down" time is in the kitchen. This Sunday's
creation was my spin on paella.
I remember making paella for the first time in college with my friends Michael and Cathy. We enjoyed a few too many High Lifes
and lost track of who was adding what spice to the dish. I think we
ended up with a ridiculously spicy creation that no amount of beer was
going to remedy.
I never made that mistake again.
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Last Updated ( Sunday, 07 March 2010 )
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Raising Foodie Kids
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Written by Ilina Ewen
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Roasted butternut squash is like candy. Trust me, this is no hyperbole,
and it says a lot from a girl with a wicked sweet tooth like mine.
Butternut squash is a rare combination of healthy and tasty. You might
call it the "tastes great, less filling" Miller Lite of food.
We've been trying to eat more vegetarian dishes (nevermind Julia's
Boeuf Bourguignon I made over the weekend). At first I worried that
we'd turn into rabbits and tire of lettuce. Little did I know that
vegetarian cuisine could be so filling, diverse, tasty, and healthy. I
have two boys whose appetites are more fitting for children twice their
age. Every time I plan on having leftovers they boys dupe me and eat
every bite.
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Last Updated ( Thursday, 28 January 2010 )
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Raising Foodie Kids
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Written by Ilina Ewen
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We are honest to goodness museum quality carbivores in my house. Bread. Pasta. Rice. We devour them all. We are particularly partial to breads from all over the world: naan, pita, paratha, Nan-e Afghani, injera. If there's a carb
to be had, we're having it. I don't much like South Beach, the Miami
hot spot or the diet. I'm Indian so there's no way this girl's gonna
live without rice. I've been dabbling in new grains to expand our stand
by repertoire. Couscous is an easy crowd pleaser, though it's a veritable mess under the table after that meal. Thankfully our new dog, Lark, does help suck that up with his drooling oral vacuum that now. I also add barley to soups and have some Israeli couscous on hand to try out.
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Last Updated ( Wednesday, 06 January 2010 )
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Raising Foodie Kids
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Written by Ilina Ewen
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Part of being a "foodie" is demonstrating a certain level of respect to
our food and where it comes from. The farm, the soil, the earth, the
planet.
I'm no Kermit the Frog, but I can totally relate to his whole "It's not easy being green" schtick.
I try to be a responsible denizen of the planet. I turn off the lights.
I wash and reuse sandwich and zipper lock bags. I use LED bulbs and
phosphate-free detergent. I'm a stickler for natural cleansers and buy
mostly local, organic food for my family. And all those natural
ingredients are naturally toted around in bags I bring myself. No
plastic for me. No sirree!
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Last Updated ( Sunday, 06 December 2009 )
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Raising Foodie Kids
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Written by Ilina Ewen
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With the entertaining season upon us, I have been busy trying out new
finger food recipes. I am trying my darndest to stay away from the
cheese platter or antipasto tray that I normally serve up. And last
year I over did it on the baked brie. At one point last Christmas,
someone who had been to multiple parties with me asked, "Oh, is this
your signature dish?" when she saw me yet again unveil a platter of
baked brie with bread and apple slices. I wasn't sure if she was being
earnest or snarky. In any case, I am hell bent on not serving baked brie
one single time this holiday season. Come January 1 all bets are off.
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Last Updated ( Thursday, 12 November 2009 )
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Raising Foodie Kids
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Written by Ilina Ewen
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I'm from the kind of family who travels for food. We talk about what we
ate 12 years ago at a mom n' pop place in Palm Springs, the
extraordinary apple strudel we had in Heidelberg, the ostrich we
enjoyed in Walnut Springs, the eisbein
we shared at a neighborhood pub in Berlin. We talk about food. A lot.
Chances are our dinner conversation revolves around what we ate once
upon a time or what we're going to eat next. In my family food is the
great equalizer among us.
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Last Updated ( Tuesday, 03 November 2009 )
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