Momathon Blog

Homemade Lattes

Image: Stephen Cummings on Flickr

One of my favorite crafters, Lauren at Etsy, writes a cute blog called Lost Mitten. Today she writes a post about making homemade lattes: 

 "I do love my grande vanilla soy latte, but I've found a reasonable substitute that can be made quickly and easily at home! Not only is this a tasty recipe, but it will surely save tons of $$$. Plus, I can choose to use my own organic soy milk, don't have to worry about wasting a paper cup/plastic lid, and don't have to drive to the Starbucks to purchase one, so this is a much "greener" option as well!" 

 You can see Lauren's easy recipe at: Lost Mitten

Rachael's Picks: Music To Cook To

I find dozens of great cooking ideas and more in each issue of the Every Day with Rachael Ray magazine. Sometimes the odd bits of trivia are the most fun. Take September's 2nd Annual Food A to Z...

Keep yourself company in the kitchen with playlists 
 for Rachael's favorite 30-Minute Meals:

MUSIC TO CHOP TO

When you're making Caponata Frittata
 with Grilled Panettone

The First Cut Is the Deepest
 by Sheryl Crow

Cuts Like a Knife
 by Bryan Adams

Another One Bites the Dust
 by Queen

Into the Groove
 by Madonna

EverY Time I Eat Vegetables It Makes Me Think of You
 by the Ramones

....The September issue also includes:
Music To Stir To and Music To Grill To

Find Recipes that Match Your Ingredients at SuperCook.com

Ever look in your fridge or pantry and wonder just what you can make for dinner without making a last-minute shopping run? That's exactly the problem solved by the clever folks at SuperCook.com--a user-friendly website that does a recipe search according to the ingredients you have at home. 

To start all you have to do enter the ingredients you have at home on the website, the more ingredients you list on SuperCook, the more recipe options you will get.

Bon appetit!

Why Buy Local?

The buy local movement is gaining popularity with moms across the country. Why is buying local important? Buying local usually means you are getting fresher food with higher nutrient levels. Plus, if you go to a farmer's market you meet the local growers in your area and they can introduce you to yummy new veggies and fruits that you might not have tried otherwise. Buying local means buying green too. When food or other products do not have to be shipped long distances, fewer barrels of oil are consumed in shipping. Using less oil helps the environment.

If you are interested in learning more about buying local, here are just a few online resources:

• The buy local terminology can be confusing. What is the difference between buying local and buying sustainable? Get the scoop on Sustainable Table.
• BuyLocal.net will help you find local organizations and support local businesses. 
• Looking for farmer's markets and family farms in your area? Check out this link Local Harvest. You can also follow Local Harvest on Twitter.
• Interested in finding food that is sustainably produced in North America? Check out Food Alliance.

French Cooking School--No Passport Required

My home economist mom taught me how to make mouthwatering midwestern meals with garden-fresh veggies, Norwegian salmon, and Scandinavian cookies. I never knew why people made such a big deal about French cooking until I worked at a French restaurant staffed almost entirely by chefs who never spoke a word of English. Besides improving my French, I discovered a whole new world of spices and sauces. 

If you want to learn how to pan sear tuna or grill a rack of lamb sesame style without leaving the US, check out the EVOO Cannon  Beach Cooking School on the Oregon coast. No passport required. Chef Robert Neroni leads the classes. The school offers a wide variety of classes. A 2-day Vegetarian Fundamental class in June where students learn to plan menus and create vegetarian meals is $125/day. The Dinner Show class featuring coriander seared wild salmon, halibut and grilled prosciutto, garlic seared lamb chop, and strawberry sorbet shortcake with whipped creme fraiche is a festive three course format--2 1/2 hours of dinner, entertainment, and lively interactive educational  banter--$89 per person.

Go Around the World with Key Spices

Some days being a mom takes all the fun out of cooking. Trying to find a meal that pleases everyone at dinner is never an easy task. Basically, I have given up trying. Instead when the schedule permits, I try to make meals that involve the kids in the kitchen. When they help out, the meal is always more fun. 

That's why I love versatile recipes that are simple to make--like the recipes by chef Mark Bittman featuring international spices on a recent segment on the TODAY Show. Imagine just alternating a four spices you keep on hand and creating a dee-lish international meal.

In the video below Bittman shows how to stock an international kitchen. With Bittman's spice advice you can turn an ordinary meal into an international dish that is a crowd pleaser.

Visit msnbc.com for Breaking News, World News, and News about the Economy

International Spice Checklist according to Mark Bittman, a guest chef on the TODAY Show.

India

Curry Powder

Coconut Milk

Fresh Ginger

Mint

Mexican

Chili Powder

Cilantro

Fresh Chilies

Lime

Southeast Asia

Coconut Milk

Fish Sauce (or Soy Sauce)

Lime

Cilantro

China

Soy Sauce

Sesame Oil

Five Spice Powder

Garlic

Leftover Ham? Make a Kickin' Spicy Ham on Ciabatta Bread Sandwich with Susannah Locketti

What should you do with the leftover Easter ham? Well, you could poll shoppers at your local market for ideas. And that's exactly what Susannah Locketti did.  Susannah is a Momlogic contributor and on-air chef at the Food Network.

What was the most popular choice of shoppers? A sandwich. But Susannah has even bigger ideas. She adds Ciabatta bread with a crispy crust and Thousand Island dressing. My husband must be destined to be a celebrity chef because he has been making the same yummy meal for years.

Watch her make the yummy sandwich on this Momlogic link. 

Easter Ham 3 Ways with Rachael Ray

If you have eaten at my house, then you know I am kind of a last-minute cook. I like recipes that don't take loads of prep time and they must have a short list of ingredients. That's why I love Rachael Ray's 30-minute meal segment on her show and her book 30-Minute Meals 2. Fast, fuss-free meals are a staple at my house. But what do you prepare if you have a special occasion like Easter? How much time do you have to prepare a holiday meal?

Today on her TV show, Rachael featured 3 different Easter ham recipes with varying prep times and cooking times. They each look dee-lish. Plus, you can count on Rachael to develop a recipe that both kids and adults will like--and that's no easy task.

 

Rachael's Fresh Bone-In Ham With Maple-Cherry Glaze

This is definitely the most time consuming, but I'm thinking spending some extra time on a yummy holiday meal like this is definitely worth it.

Cooking/Prep Time: approx. 3 hours.

Includes a simple glaze recipe with maple syrup and cherry preserves.

Click on the link above for the complete recipe, plus a short video clip by Rachael.

Rachael Ray's Spiral-Cut Smoked Ham With Spicy Rum and Orange Glaze

Cooking/Prep Time: approx. 2 hours.

Who can resist the ever-popular spiral-cut ham?

You cook this ham low and slow.

I love the glaze ingredients: spiced rum, brown sugar, Dijon mustard, and orange marmalade

Click on the link above for the complete recipe, plus a short video clip by Rachael.

Rachael Ray's Ham Steak With Apricot-Peach Sauce

Cooking/Prep Time: approx. 30 minutes.

This one is Rachael's favorite because it is a 30-minute ham.

Thick cut ham steaks you sear and finish them in the oven.

Easy to make glaze with brown sugar, vinegar, ginger, mustard, nutmeg, and apricot preserves.

Click on the link above for the complete recipe, plus a short video clip by Rachael.

Thanks Rachael. Bon appetit!

Whoopie Cakes Make a Comeback

Cupcake fans cover your eyes. The most delicious photo of the beloved Whoopie Cake is featured in the NY Times Dining & Wine section.

As a kid I loved this gooey cake-like sandwich with a rich buttercream filling. Forget about watching the calories, this dessert is simply addictive. Call it a cake, cookie or pie--the Whoopie is dee-lish!

Yesterday I wrote a post about the lovely cupcake with the pretty frosting swirl. Cupcakes are elegant and pretty. Because I never had a Whoopie Pie as beautiful as the one pictured in the NYT, I always thought of the Whoopie Pie as a bit messy. A treat best enjoyed in the backyard and not at a wedding reception.

If you can't find a bakery near year--or you are having a Martha Stewart moment--check out the Whoopie Pies recipe at the NYT adapted from Zingerman's Bakehouse, Ann Arbor, Mich.

How Cupcakes Define Us

When asked to choose between cake and a cupcake, for me the little cupcake always wins. Why? For starters they are just too cute--especially with candy sprinkles on top or tempting frosting swirls as tall as the cake itself. Plus, they are portable and better yet they even fit nicely in your purse. (Just don't forget the cupcake box.) I know this last reason must be false, but I still believe just one cupcake will never ruin a diet. With a flavor for every mood, who can resist?

Now I have to have just one vanilla with cinnamon sprinkles buttery treat. How did I ever get started on this?

Check out the cupcake journalism including a video post by Corby Kummer about the "cloyingly cute cupcake shops" at The Atlantic Podcasts and the delicious post on Jezebel.

New Duke University Study Helps Treat Peanut Allergy

I can't imagine how stressful it must be to have a child with peanut allergies. Peanut products are everywhere including in thousands of processed foods. Eating even a tiny piece of peanut could result in a fatal reaction for some children with peanut allergies. According to USNnews.com

"Of the 150 deaths each year from food allergies, half are caused by peanuts, and most of those deaths happen in teenagers and young adults. That's why two new reports on an experimental treatment for peanut allergy are good news. They offer the possibility that some kids will be able to "outgrow" peanut allergy, as well as dangerous allergies to such foods as eggs, milk, tree nuts, and shellfish."

New research by Wesley Burks, the chief of the division of pediatric allergy and immunology at Duke University Medical Center, offers hope by using medically supervised daily dose of peanuts to help children with peanut allergies increase their tolerance to the food. According to NYTimes.com, "The new treatment uses doses of peanuts that start as small as one-thousandth of a peanut and eventually increase to about 15 peanuts a day."

Digital Kid Syndrome: Are Your Kids Couch Potatoes?

I dream about a world--or maybe just a weekend--without a Wii, Xbox, or iPod. My kids would talk to me and other real people in real time. Their eyes would enjoy looking at real things like books, bicycles, broccoli, and basketball courts. Their arms and legs would move with real things like the vacuum cleaner!

Okay, it's just a dream. But what if you could convince your kids to step away from their digital worlds and go outside. Taking a class with their friends or with siblings is one way to develop new hobbies and talents that can last a lifetime. Imagine a teen who makes dinner. Or an 8-year-old who creates all your greeting cards. According to the clever editors at Oprah.com you have many wonderful choices including these ideas:

• Cooking classes (or teach them to cook at home with Recipes Your Kids Will Enjoy Making and Eating!)
• Music classes
• Photography class with mom or dad (check out these Photography Tips)
• Fitness class
• Sewing, knitting, or other craft classes
• Language class
• Dance class
• Magic lessons
• Volunteer (check out these tips on the Art of Giving Back)

In my personal experience, some affordable (and even free) classes that last a day or an afternoon can be great fun too. Group lessons are usually more affordable. Here are some to try:

• Horseback riding lessons (More affordable lessons might be offered to a group such as Girl Scouts, etc.)
• Writing or journaling classes (Some classes are offered for free at the library)
• Tennis lessons
• Golf Lessons 
• Scuba diving lessons
• Pottery or ceramics classes
• Mommy and kids craft classes at your library 
• Or create a co-op with your friends. Each mom (or dad) can sign up to teach a class in a hobby they enjoy

Have fun! I might sneak into one of the classes too!

Look Up Recipes on Your iPhone?

Seems like we need to have our cell phones with us 24/7 because this gadget has become so important to surviving our hectic lifestyle. Hopefully we all know to set down the cell while driving because it can create dangerous distractions. And I also know from experience that cooking in the kitchen with my cell plastered to my ear can create some ugly food disasters. However, I do love the new iPhone recipe app that could supply me with a recipe while I'm wandering through the grocery aisles without a clue about what to make for dinner.

When I'm stumped for a recipe I usually call mom or my best bud Kathy. I admit sometimes I need help at the worst times and often when my cooking support network is not available. A mobile cookbook sounds very tempting. Thanks to Betty Crocker, now we can turn to a cooking expert anytime, anywhere, with the new free iPhone application. The Betty Crocker Mobile Cookbook puts more than 4,000 recipes on your phone. (This app also works with the iPod Touch and doesn't require wireless connection.)

A sampling of the mobile cookbook features:

• Recipe search
• Ingredient search
• Recipe Detail with Photos
• Favorites

Check this link to find out more about the Betty Crocker Mobile Cookbook.

A Perfect Travel Cookie: Spanish Anise Cookies

You never know what you might happen when your kids say they need help with homework. Sometimes it's long division or pre-calc. Or maybe writing an essay on Thomas Jefferson. Or a paper mache volcano.

And sometimes it's food. These are the projects I like...as long as it doesn't involve frying anything. A recent donut-making episode for a Social Studies project would have been simpler if I have just stopped at Dunkin' Donuts.

Today my son made a Spanish cookie for a Spanish class. I give him an A for effort and an A+ for presentation/taste. And I give him an A++ for finding a great recipe for cookies that travel well--in the car or via mail.

Here is the recipe:

2 cups four

1 tsp baking powder

1/4 tsp. salt

3/4 cup sugar

1/3 cup margarine

2 eggs, well-beaten

approx. 1/8 to 1/4 tsp anise extract

Preheat oven to 375

Blend dry ingredients, cut in margarine until particles are size of large peas. Stir in eggs and anise extract. Mix thoroughly with hands or use a heavy-duty mixer. When mixed, divide into two parts. Using 1/2 dough at a time, roll 1/4" thick on a lightly foured board. Cut into sticks, approx. 4 x 12". (You can also cut into squares.) Place on ungreased baking sheet. Brush with melted margarine. Bake 10-12 minutes until lightly brown on edges. Makes 3 dozen or so sticks/squares.

Delicioso!

Circling the Grocery

Looking for an simple way to eat healthy and stick to your diet? Push your cart around the periphery of the grocery first and you'll end up buying more healthy food in the produce section, fresh meats, and dairy items. By circling the store first you aren't tempted by the chips and other processed packaged snack foods featured in the center of the store.

What if your favorite veggies or fruits aren't in season? Hit the freezer section next and you will find frozen veggies and fruits which are flash frozen at peak ripeness, plus the nutritional value is preserved. I keep frozen strawberries or blueberries on hand for adding to yogurt or cereal. A great snack for kids. Plus the frozen variety can be cheaper than fresh. 

Looking for something new to try. Check out the frozen edamame, baby soybeans. Just a 1/2 cup of shelled edamame is great for increasing fiber, protein, and vitamins in your diet. Thaw the edamame in the fridge for a quick low-cal snack. 

No School Today: Too Cool Science Experiments Video Clip

Looking for a fun show to watch with the kids on President's Day? Check out the amazing science experiments on the video clip from the Rachael Ray Show. Rachael and science whiz Dr. Rob Bell of the Australian kids' show SCOPE team up for some very cool experiments. Imagine making instant ice cream with super cold liquid nitrogen! (Don't try this one at home.) In one experiment Rachel walks on water.

If your kids like Nickelodeon's hit show True Jackson, VP, then they will love watching Rachel interview the show's star Keke Palmer. Check out the interview here.

Have fun. Now I have to make lunch for my kids. Rachael's recipe today for Big Spicy Mac sounds very tempting. 

Bon Appetit!

Okey-Dokey: Kids Can Cook Gnocchi

Who knew gnocchi was so simple to make? It's the perfect meal to make with the kids. Only five ingredients! Potatoes, egg yolks, flour, salt & pepper. I'm loving this delicious dinner recipe that won't cost a fortune. Gnocchi is a great alternative to pasta and it's easier to make than mashed potatoes.

You can watch Amanda Freitag, executive chef of The Harrison in NYC, create a yummy meal with gnocchi that your kids will love to help you make in the TODAY show video clip below. (You can see the super simple gnocchi recipe at this link.)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Should I Really Be Eating This?

Seems like every day since Thanksgiving, I have had second thoughts about what I put in my mouth. Blame it on too many tempting foods--and all within easy reach.  Too many homemade sweets. Too many large dinners. Too many snacks and lattes consumed while on the road.

So what exactly should I be eating? Every week I hear about a new diet. Some diets are more practical than others. The only diet worth trying in my life is the one I can reasonably keep. Let's call it a "middle ground diet" that encourages eating healthy meals and using moderation when indulging in my favorite carbs like a slice (or two) of french bread or a sweet treat.  I am not a fan of those all-or-nothing extreme diets that guarantee failure for most of us. 

Tara Parker-Pope  writes the Well Blog at the NY Times. Last year one of the NY Times most popular articles was when Parker-Pope blogged about healthy foods that you might not think to include in your daily diet. Okay. I realize am not an adventurous eater, but her post on The 11 Best Foods You Aren’t Eating  got me thinking. Out of her eleven food items, I am only eating three regularly. Obviously I have plenty of room for improvement. Check out her list and see how healthy you are eating.

Resolution-Breaker Cookies: Buttery Spritz

These Buttery Spritz cookies are not just tempting, they are addictive. So make sure you whip up a batch with the kids so you don't eat the whole batch yourself! This spritz recipe is perfect for baking with the kids because mixing the 5-ingredient dough is a snap. Plus your kids will love using the cookie press to make the cookies.

Buttery Spritz

1 cup butter or margarine

2/3 cup sugar

3 egg yolks

1 tsp flavoring (almond or vanilla)

2 1/2 cups flour

Heat oven to 400. Mix butter, sugar, egg yolks, and flavoring. Add flour to mixture. Select the cookie press shape you want to use. (Each time you fill the press you can change the cookie press shape.) Using about 1/4 of the dough at a time, force the dough through the cookie press (see the photo below) onto an ungreased baking sheet. Bake 7-10 minutes--be careful not to overbake. Makes about 6 dozen cookies.

Finding Healthy Supermarket Meals

If your schedule is as busy as mine, then you probably stock up on the supermarket fast food meals to save time. Finding enough time to cook is a common problem, but an even bigger problem is finding healthy fast food at the grocery. If you want to cut calories and get back in shape, then it's time to watch out for the fake "healthy" foods.

I think I am a pretty good shopper, but as the warning says: Buyer beware. Even some of the products you think are "healthy" options, end up containing excess sugar, fats and calories. Reading the labels is time consuming, but it is worth the effort. The product's name and short description on the packaging is designed to sell the product and not to be helpful. Too often the product packaging is just plain misleading--so read the labels to find out if the product is really healthy.

How can shoppers make smarter and healthier purchases at the grocery? In the TODAY Show video segment below, Natalie Morales talks with David Zinczenko author of Eat This Not That! Supermarket Survival Guide.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Peppermint Bark Candy Recipe

I found one more holiday recipe you might enjoy--classic peppermint bark. Recently Chef Kathleen Daelemans made the peppermint bark with Matt and Meredith on the TODAY Show and the TODAY Show editors have the complete recipe on the website.

Peppermint bark can be expensive when you buy it in the store. At  Williams-Sonoma the The Original Peppermint Bark is $26.50 for a one-pound tin.

Why not make it at home? The inexpensive homemade version is the perfect thing to make for a gift. The candy recipe only has four ingredients:

• bittersweet chocolate wafers or chips
• white chocolate wafers or white chocolate
• canola oil
• peppermint candy

Go to the TODAY show link above for the complete recipe. You can also watch a short how-to video on making the peppermint candy below. (Note: The TODAY Show clip starts out talking about cookie swaps with homemade gingerbread and then the next item they discuss is the peppermint bark.)

Visit msnbc.com for Breaking News, World News, and News about the Economy

(Video: TODAY Show segment on homemade cookies and candy.)

 

Time to Make Holiday Candy

I have a sweet tooth. This time of year it's almost impossible to resist "just one more piece" of fudge--especially homemade fudge. Thanks to cooking diva Martha Stewart the holidays are the perfect time to whip up delicious candy recipes with the kids.

Go to her website for yummy homemade holiday candy recipes including:

• chocolate fudge
• peppermint icicles
• easy peanut butter cups
• golden caramels
• easy chocolate truffles
• pistachio-honey torrone
• apricot gelt
• penuche fudge
• marona almonds and fleur de sel pralines
• earl grey-tea-infused truffles
• nut brittle
• nonpareils candies
• pecan clusters
• chocolate truffles
• winter bark
• opera fudge
• and much more!

Improving Kitchen Karma at Thanksgiving

Holidays are fun gatherings for family and friends, but they also can be stressful. For starters, no one really ever will know how many hours it takes to defrost a 12 or a 20 pound turkey in my fridge. Let's just say my fridge has an attitude. If I can do anything to make Thanksgiving simpler, sign me up.

Kitchen chaos is one Thanksgiving tradition to let go of. That’s why I love The Less-Stress, Less-Mess Thanksgiving Menu  including a Thanksgiving Cheat Sheet at RealSimple.com. The Thanksgiving Survival Guide with quick fixes for common challenges is also a great resource at RealSimple.com.

RealSimple.com Thanksgiving Links

• How to Fix 10 Common Thanksgiving Problems
  
• Thanksgiving Cheat Sheet at RealSimple.com
  
• Choose the Right Thanksgiving Turkey
  
• Troubleshooting 10 Common Thanksgiving Problems
  
• 40 Ways to Simplify Thanksgiving
  
• 7 Tools You Need for Cooking a Turkey
  
• How to Carve a Chicken or Turkey   
• The Right Way to Store Leftovers

  
And remember my home-economist mom's turkey dinner rule...

The Two-Hour Rule:

After you take the turkey out of the oven you have two hours before all leftovers must be refrigerated for safe food prep. Make sure you cut up the leftover meat into smaller chunks before you refrigerate it. 

  

Healthy Diet on a Dime

Can you eat healthy and still stay on a budget? According to The Early Show on CBS nutrition contributor Keri Glassman you can up the nutrition factor and still stay in budget.

Here are five ingredients Glassman suggest you try in your next meal for maximum nutrition for minimum cost.

Brown Rice

Benefits: whole grain, high in manganese and selenium, antioxidant, B vitamins.

Serving Cost: 1/4 cup uncooked brown rice is 10 cents.

Frozen Veggies and Fruit

Benefits: picked at peak ripeness and nutritive value, flash frozen, retains all the nutrients.

Serving Cost: 1 cup frozen produce is 33 cents for broccoli and 90 cents strawberries.

Canned Fish (tuna, salmon, sardines)

Benefits: source of healthy Omega-3 fatty acids that can reduce rish of heart disease, blood clots, arthritis and more.

Serving Cost: 3 oz. is approximately 62 cents.

Eggs

Benefits: high in protein, low in carbohydrates, source of choline for healthier brain function.

Serving Cost: 1 large egg is 19 cents.

Dry Beans

Benefits: good for your heart, low in calories, high in fiber (to help lower cholesterol), high in protein and iron.

Serving Cost: 1/4 cup dry beans is on average 14 cents.

You can get the full story from Glassman  in The Early Show video clip below.

My Inner Cranky Cook Considers a Pre-made Thanksgiving Feast

Let's just say I have been kinda busy the past few days, weeks, months--you get the picture. And aren't we all feeling a bit overwhelmed as the holidays approach? 

Saw the enticing Thanksgiving dinner ad in my weekend Target Grocery promo: "A complete Thanksgiving dinner, prepared just for you!" Sounds tempting. Ordering a complete Thanksgiving dinner makes it practically a hassle-free day, but I can't help wondering if it takes away some of the fun too. Will I miss the game of guessing if my frozen turkey will actually be thawed by the scheduled 2 p.m. oven appointment on November 27? 

Sure I don't have to bake anything, but can I give up the need to be in control and surrender to the Target meal planners? This meal is a big deal. Perhaps the biggest one of the year. Oh, I'm already feeling the pressure. Will the mashed potatoes with gravy Target provides really be creamy? Will there be enough turkey for leftovers? What exactly do ciabatta rolls taste like? Will one pie be enough for my crew?

Okay. It's obvious I haven't made up my mind. Check in later for an update. 

Puppy Madness

Oh yeah, the Shiba Inu webcam pups are getting cuter by the day. Don't ask how much time I've "wasted" watching this webcam. Just one more reason I better buy the pre-made dinner.

Three-Ingredient Soups

Looking for a quick and hearty dinner recipe? Now imagine that you only need three ingredients. Sound impossible? Soup to the rescue.

Soups can be the most flexible and most forgiving meal to prepare. Less can be more. Just start out with a quart of stock for four people and add two more ingredients. You can also add more ingredients you have on hand to jazz it up a bit.

Food writer and New York Times columnist Mark Bittman and the helpful folks at the TODAY Show team up to share easy 3-ingredient soups: wonton, shrimp and tomato, and beef and barley soups.

Bittman, author of "How to Cook Everything," with TODAY's Meredith Vieira show you how to make three nutritious suops in the video clip below. At the end of this post you can check out the ingredient list for each soup.

3-ingredient soups by chef Mark Bittman

Wonton soup

recipe by Mark Bittman

Ingredients

• 4 cups any stock (vegetable, chicken, beef)
• 12 to 24 wontons or gyoza
• 1/4 cup chopped cilantro or scallion

For complete instructions by Bittman and optional soup add-ins like 1 cup sliced carrot, 1 Tbsp. soy sauce, and more options, go to 3-Ingredient Soups on the Today Show)

Shrimp and tomato soup

recipe by Mark Bittman

Ingredients

• 4 cups any stock
• 1/2 lb of large (21-30) shrimp, peeled
• 2 cups chopped tomato (canned or fresh)

For complete instructions by Bittman and optional soup add-ins like fish sauce, lime juice, 1 Tbsp. soy, and more options, go to 3-Ingredient Soups on the Today Show)

Beef and barley soup

recipe Mark Bittman

Ingredients

• 4 cups beef or veal stock
• 2 cups or more cooked barley
• 2 cups or more shreddedor diced cooked beef.

For complete instructions by Bittman and optional soup add-ins like 1 cup chopped tomato, 1 cup diced potato, and more options, go to 3-Ingredient Soups on the Today Show)

Enjoy!

Julia Child's Top Secret Recipe as a U.S. Spy: Shark Repellant

An unlikely operative except for the fact she knew how to wield a big knife, the French-cuisine guru Julia Child used her cooking talents to make a shark repellant for the U.S. Navy during WW II. Decades before she gained fame as a chef, Child served in an international spy ring managed by the Office of Strategic Services, an early version of the CIA created in World War II by President Franklin Roosevelt. 

According to NPR, Child "was assigned to solve a problem for U.S. naval forces during World War II: Sharks would bump into explosives that were placed underwater, setting them off and warning the German U-boats they were intended to sink."

I know French cooking has some unusual sounding entres with even stranger ingredients, but please never tell me that shark repellant makes it on the menu. Julia Child introduced French cooking to the American mainstream through her many cookbooks, and television programs. She also ran the famous French cooking school, L'Ecole des Trois Gourmandes.

The previously classified files identifying 24,000 spies were released today. Child along with soldiers, actors, historians, athletes, proferssors, reporters, and others served in the secret OSS.

According to the The Associated Press other notables in the OSS included:

• Supreme Court Justice Arthur Goldberg
• Moe Berg, White Sox catcher
• Arthur Schlesinger Jr., a historian and special assistant to President Kennedy
• Sterling Hayden, a film and television actor whose work included a role in "The Godfather"
• Thomas Braden, an author whose "Eight Is Enough" book inspired the 1970s television series.

Momathon's Faves: Mini German Pancakes Recipe

If you are looking for a recipe for a quick meal--breakfast, lunch or dinner--then try one of my favorites. My mom is a home economist and when I was a kid she made a similar recipe in a 13x9x2-inch pan. I modified the recipe and reduced the amount of butter (and calories) and also bake my "eggies" in a cupcake pan. This is an easy recipe--only four ingredients, plus the toppings. It's one you can make with your kids.

Mini German Pancakes

(from Chris O's kitchen)

Ingredients:

6 eggs

1 cup milk (you can use skim or low fat milk if you want)

1 cup flour

1/4 tsp salt

Toppings: Powdered sugar and lemon juice, or maple syrup

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!

(Web recipe and image © Chris Olson at MomathonBlog.com.)

Backyard Grilling: Safety Tips

Summer is the perfect time to be outside with the family. And it's a great time to taking the cooking outdoors too. We all love a family cookout--especially on the 4th of July. Somehow the food always tastes better when it's grilled outside. Unfortunately, using a gas or charcoal grill has risks. According to the National Fire Protection Association (NFPA) " 2005, gas and charcoal grills caused 3,400 structure fires and 4,900 outdoor fires in or on home properties, resulting in a combined direct property loss of $137 million." (Gas grills have a higher fire risk than charcoal grills causing "an estimated 2,800 home structure fires and 4,400 home outdoor fires in 2005 according to the NFPA.) 

When you light your grill, make sure you have the grill lid up so excess gas does not get trapped inside the grill. As soon as you light the grill, you can close the grill so it preheats. The quickest and easiest way to stop a small flare up is by closing the lid on the grill. If you have a flare up on your grill, have a fire extinguisher on hand. For small grill flare ups, you can pour some Kosher salt on the flames. With a gas grill, you should turn the gas off and close the lid. With a charcoal, close the lid and shut the vents. Dress appropriately for grilling--don't wear sleeves that could dangle down in the flames on the grill. When you are done cooking, make sure you clean the grilling grates to prevent fires the next time you start the grill.

Preventing cross-contamination is also a food safety concern. Keep raw food away from cooked food and other food ready for your picnic. Always use separate platters for raw food you bring to the grill and a fresh clean pan for the grilled food you bring from the grill to the table. The same goes for grilling utensils like tongs or spatulas. Even better, color code your utensils and have a red tongs for raw meat and green tongs for cooked meat. If you wear oven/grilling mitts you can protect your hands from the heat too. For more tips watch the grilling safety video in the video below.

To make sure your BBQ doesn't go up in flames, here are some tips to keep you safe according to the Home Safety Council

• before you start grilling, position your grill at least 3 feet away (many other safety resources recommend having the grill at least 10 feet away) from other objects including the house
• before you start the grill, check the connection between the propane tank and the fuel line to make sure the grill is working properly and it is not leaking.
• never use a match to check for leaks. turn of the gas immediately if you suspect a leak. 
• designate the grilling area as a "No Play Zone" --you can even use masking tape to mark the area on the patio or deck floor. Kids and pets should not enter this 5-foot zone extending from the grill. 
• only use starter fluid made for a charcoal grill when starting a fire in the grill--don't add it after the fire has started.
• don't grill indoors or in an unventilated space with a grill due to the danger of fire and carbon dioxide poisoning.

  
For more tips on grilling safely, watch the grilling safety video below featuring Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com by Epicurious.com

Cookbooks for Kids

My daughter loves to cook with me. The cooking series by Spatulatta.com includes cooking videos, recipes, and other cooking ideas in an interesting website. You can download their cooking videos including Pineapple Sunflower or Super Quick Guacamole at Podcast Go.

Looking for a cookbook for the young chefs in your house? The NYT cookbooks for kids online article offers a list of new cookbooks for every age and ability.