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Recipe :: Fig and Goat Cheese Appetizers
Ficus carica, known to us as the common fig, originated in northern Asia Minor. Spaniards brought the fig to America in 1520. Sumerian stone tablets dating back to 2500 B.C. record the usage of figs. Cooked figs were used as sweeteners in lieu of sugar in historical times, and this usage still continues today in North Africa and the Middle East. Figs are high in potassium, iron, fiber and plant calcium, figs are also used for medicinal purposes as a diuretic and laxative. The fig tree can live as long as 100 years and grow to 100 feet tall, although domestic trees are kept pruned. (Source: About.com). Figs…
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Recipe :: Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers: As a kid, one of our family’s stand-by dinners was stuffed bell peppers. My mom learned how to make them from my dad who learned from his ma so this is a true family recipe passed down not by written recipe but by lessons in the kitchen. The peppers were green and stuffed with a ground beef, onion, white rice and chili powder concoction. While the stuffing itself was tasty, especially because of the grated cheddar on top, the bell pepper for me was merely a throw away container. In typical picky eater fashion, I wouldn’t touch it. The meal wasn’t complete if there wasn’t…
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Travel: Tips on How to Travel with Kids
We have done our fair share of flying with little people, and I don’t mean the plastic variety. The first flight I took with my now 11 year-old was from Los Angeles to Seattle when she was about 3 months. The most recent flight was this past December when we summoned up the courage to take our three to Australia with the youngest just having turned four. The first thing people asked about the trip was “How was the flight?”, and I could honestly answer that although long, it wasn’t that bad. But that’s also because we’ve had lots of practice. Even when our children were crawling or…
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Recipes: Easy English Trifle
Trifle has been around for centuries and is a classic English dessert. It consists of layers of cake, usually soaked with alcohol such as sherry (you may also use fruit juice for the family-friendly version), fruit, custard and cream. There are many variations, but here is our family’s passed down to me by my own English mum. It would make an easy spring-time dessert when you don’t feel like turning on the oven. It would also make a beautiful addition to your Easter buffet. We’ve always used ladyfingers for the cake component (the soft ones found in the bakery aisle – not the dry ones for tiramisu, but I’m…
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Cherry Almond Granola (or Baked Muesli)
A Mom’s Quest for a Healthy Breakfast: On my quest to better health for my family, I have tried to stop buying boxed cereals. Good bye Raisin Bran, Honey Bunches, and Cheerios. You served us well for the past 11 years. Sure, you’re convenient, but now that I’m older and wiser I’ve come to the realization that I can do better. Let’s face it…you’re processed. And what about all that sugar? It would be great if my kids liked steel-cut oatmeal, but I missed that boat. It’s hard to convert a kid that has been brought up on the sweet instant kind. So what else is there to serve…
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A Dinner Success!
There are few dinners in our household that please everyone. My three children span the spectrum of culinary preferences. My 11 year-old won’t tolerate chili or anything cumin-scented, but my 8 year-old is a big fan. However, this same eight year-old is not a taker when it comes to casseroles or sauces. And don’t get me started on my extremely finicky four year-old…how he is such a robust little man is a mystery to me. So when I happen to make a dinner that everyone eats with gusto, well I just have to share! I feel it’s my duty as a fellow mom. We’re all in this together, right?…
