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!
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!!
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.
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.
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.
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:
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
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)
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!
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.
Small banana ($0.21—equivalent to ½ cup)
1 cup of watermelon ($0.17)
2 cups of Romaine lettuce ($0.40—equivalent to 1 cup) + ½ cup of carrot sticks ($0.13) or grape tomatoes ($0.16)
½ large baked sweet potato ($0.22—counts as half a cup) + ½ c. frozen green beans ($0.29) or peas ($0.26)
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.