Handstand Kids

Tag Archive for vegetables

Wanting Warmth

We’ve been extra chilly lately and have been filling up on soups and stews for extra warmth!  Trying to stay warm with your kiddos?  Stay indoors one afternoon, bundle up, and start cooking!

Our winter suggestion:

Mamma Mia Minestrone from the Handstand Kids Italian Cookbook Kit!

Serves 6, Level: 3

Ingredients:

  • 1 can (15 ounces) of red beans
  • 1 can (12 ounces) of whole peeled tomatoes (Pomodori)
  • 1 yellow onion (cipolla)
  • 2 potatoes
  • 2 cups of green beans
  • 2 chopped tomatoes (Pomodori)
  • 2 cups of zucchini
  • 2 cups of mushrooms
  • 2 cups of celery
  • 1 quart of vegetable or chicken broth
  • 3 quarts of water
  • Salt and Pepper (sale e pepe)
  • 2 cups of macaroni (maccheroni)
  • 1 cup of grated parmesan cheese (Parmigiano)

Tools:

  • Cutting Board
  • Knife
  • Soup Pot
  • Measuring Cup
  • Oven Mitts
  • Wooden Spoon

Instructions:

  1. Chop the vegetables and potatoes into bite size pieces.
  2. Place all the ingredients, except the maccheroni and parmigiano, into the soup pot on the stove on a high heat setting.
  3. When the water boils, pour in the maccheroni while wearing oven mitts and let it cook for 30 minutes on medium heat.
  4. Spoon the soup into bowls and sprinkle with parmigiano.
  5. Enjoy!

Alternative: For a heartier soup, add a handful of cooked meatballs to the soup pot 5 minutes before the soup is ready.

If you end up making your own minestrone, be sure to post photos on our facebook wall!

Easy and Quick Kid’s Cooking

Who says cooking with kids has to be difficult or time-consuming?  We recently came across this 30 Minute Meals with Rachael Ray episode where she teaches little ones to cook some of her favorite kid-inspired 30 minute meals.

We are especially excited to try her Creamy Salsa Dip!

Total Time: 10 minutes

Level: Easy

Serves: 4 kiddos

Ingredients:

  • 1 cup mild salsa, any brand
  • 1/2 cup sour cream
  • 12 carrot sticks, store bought or cut by your GH (Grown-up Helper)
  • 12 celery sticks, store bought or cut by your GH
  • 12 cherry or grape tomatoes, rinsed
  • 12 sugar snap peas, washed and dried

Directions:

  1. Stir together salsa and sour cream.
  2. Scrape the dip you made into a small bowl.
  3. Put the small bowl in the middle of a big plate. Arrange veggies all around the dip and serve!
  4. Enjoy!

We think this salsa would be delicious with one of our meals from the Mexican Handstand Kids Cookbook Kit!

Let us know if you have any other 30-minute meal suggestions on our facebook wall!

Meet Our Celebrity Of The Month, Cricket

We’re thrilled to announce Cricket Azima as our January Celebrity Ambassador of the Month.

To learn more about Cricket, the founder of The Creative Kitchen, and author of cookbook Everybody Eats Lunch, be sure to visit our Celebrity Ambassador page!

We’re thrilled to be an exhibitor at the first annual Kids Food Festival New York, which Cricket and The Creative Kitchen co-founded and is sure to be great! If you’re in the city the on January 21st or 22nd be sure to swing by for great cooking expos, tons of fantastic food, and of course, to say hi to Cricket and to us!

To learn to make Cricket’s Rainbow Rice and other delicious dishes, featuring our food of the month, the eggplant, visit this page.

 

We hope you’ll love Cricket Azima as much as our Handstand Kids do!!

 

Yvette Stops By Southern Living

Yvette stopped by Southern Living earlier this month! Watch the video below for some holiday cooking tips. Don’t forget to get your kiddos in the kitchen with you this holiday season!

Thanks for watching, ya’ll!

Meet Our November Handstand Kid of the Month: Madison

It’s November and that means a new Handstand Kid of the Month.  We fell in love with Madison, an almost four-year-old, who loved her first cooking experience. Madison made lasagna from our Italian Cookbook Kit and added one of her favorite vegetables, mushrooms, for extra flavor.

Isn’t Madison just the cutest little chef?!

Ghoulishly Delicious Halloween Pesto

If you haven’t already noticed, we’re beyond excited that Halloween is just around the corner!  We hope you enjoy our pesto recipe that kiddos and parents will both enjoy! Feel free to add an ingredient or two to really make it your own!
Pumpkin Seed Pesto:
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 bunch of cilantro leaves
  • 1/4 cup pumpkin seeds
  • 1 clove of garlic
  • pinch of salt
In a blender mix all the ingredients and serve with carrots and pita chips.
ENJOY!

What’s The Story With Potatoes?

Potatoes are making waves, again. This time, the US Department of Agriculture, the administer of the National School Lunch Program, proposed changes to nutritional standards including limiting the amount of starchy vegetables (including potatoes) to no more than 1 cup a week. These changes will go into effect this February.

It turns out that 75% of the vegetables kids are eating as part of their school lunches are starchy vegetables, and in most cases, french fries. Potatoes do provide some nutritional value as they are high in potassium, the USDA is hoping that children will learn to make room for other vegetables in their diets as well.

For more information on how to cook potatoes in a the most healthy way and what the USDA is up to, click here.

Music To Our Ears

We recently learned about a musical group from Vienna, dubbed The Vegetable Orchestra, who have been experimenting with and playing instruments made of vegetables since 1998. The group who are both artists and performers was looking for a challenge and decided to create music out of what they considered to be the most difficult products: veggies.

Before each performance, the group must purchase their produce and create their instruments. While some of the vegetables, such as a pumpkin, naturally become instruments, others require a bit more effort. Watch this video to see how they create their instruments and see a performance featuring the finished product:

Read more here.

Freezing Meals For The Family

We recently came across this not-so-current Time Magazine article and couldn’t help but share it with you. The article focuses on the benefits of cooking in bulk and freezing the meals you’ve created.
1. This allows busy mothers and fathers on the go to take one day a month and get it ALL out of the way. *This could be a fun activity for the entire family!
2. It’s cheaper to buy in bulk. It’s also cheaper to grab something from the freezer than it is to eat out or order in.
3. It’s easy and convenient when you’re running low on time and energy.

Food.com has a HUGE list of Once a Month Cooking recipes (some healthy, some not so much). For now, give our lasagna a try. Pasta and vegetable dishes typically freeze very nicely.

 

Mangia La Lasagna

Serves 6–8
Level: 3

Ingredients:
1 package of no-boil lasagna noodles
2 lbs of marinara or meat sauce (ragu)
8 ounces of spinach
15 ounces of ricotta cheese
1 lb of grated mozzarella cheese
1/2 cup of grated parmesan cheese (Parmigiano)

Tools:
Aluminum Foil
Large Bowl
Oven-Safe Dish
Wooden Spoon

Instructions:
1. Preheat the oven to 400° F
2. Using the wooden spoon, mix the ricotta with the spinach in the large bowl.
3. Pour a thin layer of marinara on the bottom of the oven-safe dish, just enough so that you cannot see the bottom of the dish
4. Place a single layer of lasagna noodles over the sauce
5. Put a layer of the ricotta mixture on top of the noodles and use your hands to get even layers.
6. Sprinkle a layer of mozzarella on top.
7. Pour on another layer of marinara sauce.
8. Repeat steps 4 through 7.
9. Put another layer of noodles on top and sprinkle the rest of the mozzarella and parmigiano.
10. Pour a thin layer of sauce to completely cover the top layer.
11. Cover the dish with aluminum foil and bake in the oven for 35 minutes.
12. Remove the foil and bake for another 5 to 10 minutes, until the cheese is slightly browned.
13. Allow the lasagna to cool for about 10 minutes before eating.

Alternative: Add a 2 tablespoons of pesto to the ricotta layer for a rich flavor!

Healthy Eating: More Expensive Is A Myth

Is eating healthy more expensive? People often cite money as a reason for not buying fresh, healthy foods like fruits and vegetables. But according to Kerri-Ann Jennings of EatingWell Magazine, it’s very doable to purchase the USDA recommended amounts of fruits and vegetables – 4 1/2 cups – for only $2.25 a day. That’s less than a coffee and a muffin. Jennings points out that 4 1/2 cups of fruits and veggies might sound like a lot to manage, but spaced throughout a day isn’t so tough after all.

Breakfast
Small banana ($0.21—equivalent to ½ cup)

Snack
1 cup of watermelon ($0.17)

Lunch
2 cups of Romaine lettuce ($0.40—equivalent to 1 cup) + ½ cup of carrot sticks ($0.13) or grape tomatoes ($0.16)

Dinner
½ large baked sweet potato ($0.22—counts as half a cup) + ½ c. frozen green beans ($0.29) or peas ($0.26)

Dessert
½ c. canned peaches ($0.29)

Total cost for fruits and vegetables= $1.68 – $2.18

For more information and to read the full article click here.