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It's always a challenge to find healthy and easy food that you have time to make and children will actually eat. For a foodie, what's served is of the utmost importance. Here are tips and ideas on food, healthy lifestyles and other pressing matters for foodie moms, dads and their families.
Cooking Tips and Advice managing editor: Michael Gokey
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Cooking with Kids
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Written by Angela Gray
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You get to start the traditions when you're the parent. Why not start the tradition of a Sunday feast? My husband and I started having a weekly feast in 2001. It hasn't always gone smoothly, and this year with a new baby, I've been overwhelmed enough to want to quit. The children really appreciate the effort, though, so I've taken steps to plan it better.
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Last Updated ( Monday, 14 July 2008 )
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Canning and Preserving Food
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Written by Michael Gokey
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I love this Barbecue Sauce recipe. I had a couple of bushels of tomatoes cheap and love to make my own food from scratch, and preserve the summer's bounty for the winter. This basic batch of Barbecue Sauce makes 3 pints, so you might want to double it to get a full canner load. You can make it as smoky, spicy, or flavorful as your family likes.
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Last Updated ( Monday, 14 July 2008 )
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Cooking with Kids
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Written by Angela Gray
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My little kids, ages 4-8, really like playing on the computer. They can only go to nickjr.com. I was surprised to see hows many recipes are available for printing out over there.
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Last Updated ( Sunday, 06 July 2008 )
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Local Food
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Written by Colleen Levine
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One of the exciting aspects of eating more locally is becoming more attuned to the seasonal changes in what’s available, and the anticipation of what’s coming next. The early days of seasonal farmers markets often feature leftover winter items like apples and potatoes, and hardy greens like kale. Purple-tipped asparagus stalks are one of the first harbingers of spring, and the market springs to life soon after with the first summer berries, strawberries. Early plantings of zucchini or tomatoes further tease the taste buds with promises of summer bounty to come. Of course, seasonality can also pose a challenge as week after week of zucchini abundance trudges on.
Tags: eating seasonal local food |
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Last Updated ( Sunday, 29 June 2008 )
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Cooking from Scratch
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Written by Michael Gokey
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This chipotle barbecue sauce has the great flavor of chipotles giving it heat and a great rich smoky flavor. You need to rehydrate the chipotles before you make the sauce or you'll end up with dry chunks of chilies. We will find ways to use the rest of your small pile of homemade chipotles.
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Last Updated ( Tuesday, 23 September 2008 )
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Canning and Preserving Food
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Written by Michael Gokey
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We tend to think of Sauerkraut as great German food, which it is, but it first came from China. It goes great with home-made frankfurters, and a nice onion-corn relish. I think we have some relish on hand. After making the Sauerkraut, work on frankfurters… it should be cold enough by October/November.
Tags: Making homemade Sauerkraut with cabbage & pickling salt Cannning Sauerkraut a German food Preserving Sauerkraut orginally from China serving homemade sauerkraut & frankfurters |
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Last Updated ( Monday, 15 September 2008 )
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Tips and Advice
