I stopped drinking coffee several months ago and since have been consuming a lot of herbal tea. And our friend Taina recently introduced us to a fantastic tea blend (inspired by her mama friend Jess) that I’ve been enjoying daily (I am, in fact, enjoying a cup right this minute). One batch is great to share with friends after dinner, or to enjoy through the day, whether it sits stove top at home or in a travel thermos at work. And it seems to me that the citrus-ginger blend could help stave off, or at least soothe, winter colds.I stopped drinking coffee several months ago and since have been consuming a lot of herbal tea. And our friend Taina recently introduced us to a fantastic tea blend (inspired by her mama friend Jess) that I’ve been enjoying daily (I am, in fact, enjoying a cup right this minute). One batch is great to share with friends after dinner, or to enjoy through the day, whether it sits stove top at home or in a travel thermos at work. And it seems to me that the citrus-ginger blend could help stave off, or at least soothe, winter colds.
Today, Jules shares a crowd pleasing barley salad recipe:
I first cooked this barley salad for a New Year’s gathering of six friends, including three very large, very hungry meat-eating men. It was not the main dish, but it really could have been. This dish was a huge hit; a hearty meal that is simple to prepare and loaded with whole grain goodness. Enjoy!
I love that every culture embraces some variation of food wrapped around food (e.g., dumplings, empanadas, etc.) and I recently was inspired to translate the idea to baked treats. While at Blissdom a few weeks ago, I received a bag of Hershey's Bliss milk chocolates. I was going to pass them on to a friend (admittedly, normally I only go for organic chocolate), but after reading the ingredient list (minimal), decided to keep them. My preference for organics was overshadowed by an overwhelming desire to wrap peanut butter cookie dough around these chocolates with Laurel.
When I travel, I try valiantly to stay hydrated and consume lots of fruits and vegetables, but despite my best efforts, invariably I crave a huge salad on return. And on Sunday after Jon and Laurel picked me up at the airport, we decided to celebrate the conclusion of a rather insane month of travel by going out to lunch. And you guessed it, I wanted a huge salad.
I adore hors d’oeuvres -- the variety they offer (I love sampling a little bit of everything at a meal), the artfulness, the utter cuteness of food in miniature. And to make any occasion feel special without a huge amount of work, try these elegant little mini crab cakes from Bon Appétit. They are super easy to knock together, delicious, and feel oh so fancy. I made them for a dinner party last week and they were a big hit.
Image credit: Lisa Hubbard for Bon Appétit
Today, Sarah shares a soup recipe to satisfy the whole family:
The eternal struggle to find a meal for dinner is one of the banes of the mom’s existence. For millennia, we’ve been combining this and substituting that to discover the holy grail of a single dish that will fill hungry bellies, fuel growing bodies, tempt picky taste buds, and soothe savage budgets, all while being prepared with a minimum of fuss, prep, and time. Oh, yeah, and the same goes for tomorrow. And the day after that.
April Paffrath is one of the most devoted foodies I know. No taste is too simple, no ingredient too humble. And when you read her writing, you can tell how much she relishes preparing, tasting, and writing about food. April is a regular contributor here on Boston Mamas, but today I'm thrilled to introduce her via her voice on Wicked Tasty Harvest. For the eleventh installment of my Simplifying the Holidays guest blog series, April shares a highly impacting way to simplify your holidays and beyond: by thinking about local foods and considering a CSA. Included is a primer on local foods and CSAs, as well as a fantastic guide to CSAs in the Boston area.
I first connected with Michelle Stern of What's Cooking two years ago, when she approached me about contributing to Boston Mamas. Though Michelle is based on the West Coast, I adore her hands on approach to cooking with kids and we walk the same green path; the geographical disparity quickly became an afterthought. It was such a pleasure to finally meet Michelle this summer, when we happened to film our segments for The Juice back to back. Just as lovely in person as she is over e-mail, though Michelle is a regular contributor to this site, given that she is one of my favorite eco-foodies, I wanted to feature her in my Simplifying the Holidays guest blog series. Today, Michelle shares a few simple yet meaningful ideas for mindful holidays gifts.
Today, Jules shares a sweet and spicy recipe for fish lovers:
“Regular readers may have gathered that I love fish. And when I think snapper, I think Caribbean flavors. This recipe came to me one night when I was looking for something with punch, but that wasn’t too hot to handle. The sweetness contrasts perfectly with the heat.
Today, Kate recommends a reliable (and resplendent) source as you gear up for fall baking:
“I used to love receiving catalogs, each so colorful and shiny and full of promise. And then the deluge began – so many catalogs, often multiple copies of the same one, and many for products that I would never dream of buying – and the fun turned into annoyance that my mailbox was stuffed and the forests being cut down.
Today, Michelle Stern of What’s Cooking shares a parmesan popover recipe that’s perfect for picnics or playdates:
“When I was preparing lesson plans for my kids cooking camps this summer, I knew I had to include this recipe from Giada De Laurentiis in our Picnic Foods menu. These popovers are light and fluffy, and were a perfect vehicle for all of the fresh herbs that my students harvested from the garden.
During our recent vacation to Maine, my dear girlfriend Anne made a ridiculously yummy chocolate zucchini cake. She hadn’t made the recipe in about 10 years (it was a blue ribbon winning recipe from her childhood) and the source of the clipping was unknown. I replicated the recipe last week – doubling it, actually, to share with friends – and it was just as wonderful. The cake is light, fluffy, and moist and goes down dangerously easily. I delivered a half batch to our neighbors, and was told the next day that I had outdone my previous baked good gifts; the cake evaporated within about 5 minutes of delivery. Enjoy!
Today, Jennifer recommends a couple of spots in Acton to enjoy a girl’s morning out:
“I recently rediscovered one of my favorite little local spots for bargain shopping: Tables to Teapots in West Acton. It’s a well-organized home furnishings consignment shop with antiques, retro décor, some newer yet gently used items, and one-of-a-kind finds…including the great vintage cuff bracelet I just picked up for a mere $8.
Today, Sara Cabot of Little Lettice shares tips for introducing carrots to your baby:
"Carrots are a wonderful source of Vitamin A and are abundant at the farmer’s markets right now. Babies obviously need their carrots cooked and mushed up (I recommend steaming over boiling, to retain more vitamins) and once they get their teeth, most young children prefer carrots raw, either plain or dipped in hummus or yogurt based dips.
This past weekend our friend Rhoda introduced us to a dessert that impressively satisfied everyone’s sweet tooth while accommodating her lactose intolerance. Admittedly, though I adore tofu (it’s in the genes), as an avid classic baker I was a tad skeptical about tofu dessert, but this Easy Chocolate Tofu Pie truly surprised me. Essentially a chocolate pudding pie, the filling was smooth, rich, and chocolate-y, and the graham cracker crust offered a classic contrast; I also served strawberries on the side. Even Laurel – who consumed tofu by the handfuls as a toddler but no longer will touch it in cube form – gobbled her serving (even knowing it was tofu based).
I’m always striving for simplicity in life and this approach definitely translates to how I operate in the kitchen. For my second monthly column as Minimalist Mama at Shoestring Magazine, I share a super easy "six or less" summer menu (dishes each comprising six or less ingredients) that will satisfy kids and grownups throughout the summer. Enjoy!
Today, Sara Cabot of Little Lettice shares tips and recipes to bump up calcium intake for the whole family:
“Many children are lactose intolerant and therefore cannot get calcium from milk products. Apart from calcium supplements recommended by your pediatrician, bone broths (aka. stock) are a good way to get calcium – be it beef, lamb, or chicken broth. Broth is a nutritious base for hot or cold soups, or braised meat or vegetable dishes that require liquid be added to them. It also gives dishes a deeper flavor than simply adding water.
Today Tracy shares a recipe to simulate summer BBQ when the weather is uncooperative:
“One of the things I crave during the late winter and through spring - when the weather is grill prohibitive - is the smoky, sweet taste of barbecue. This recipe for pulled pork in the slow cooker is our solution to simulate summer any time of year actually; it takes the sting out of winter and satisfies BBQ cravings during raw spring or soggy summer days.