Banana S'mores
Today is two different national food holidays- National Banana Split Day and National’s S’mores Day. We made it easier by combining the two!
Posts Tagged ‘Kids’
Seasoned French Fries
Happy 68th Birthday to Harrison Ford! We bet that Indiana Jones would approve of this Recipe of the Day:
This list is a little late since most of this information has been out for some time. And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading.
If you stop by Yummly in the near future you will see some of these trends appear as blog topics. As always we’d love to hear about any you’ve seen in your local area or neighborhood.
Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past. Happy to add it in if anyone disagrees!
Yummly’s interpretation of 2010 trends (dining and eating):
- Back to basics – think canning, pickling and basic techniques
- Beer – craft beers everywhere, also taps into the “new Austrian” trend
- Smaller portions (restaurant meals, desserts) – mini whoopie pies
- Burgers – chains will strive for better, premium burgers
- Children’s healthy food options – more for the home
- Cocktails – local liquor and culinary creations
- Casual dining – potlucks
- Eggs – the new bacon
- Asian + Latin – a dynamic duo (LA Kogi taco trucks)
- Farm branded meats – “Denver Steak”
- Lamb – the new pork
- Local, seasonal – check out the Cook Here and Now concept (Bay Area)
- Meatless meals and party foods – even for non-vegetarians
- Sustainable seafood, different varieties – Branzino, Arctic Char
- Superfruits – mangosteen, rambutan, goji berries, acai
- Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab: seasonal and fresh.
To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below. It’s a refreshing, culinary delight.
- 1 ½ oz. Square One Cucumber
- 1 – inch fresh English cucumber
- 2 – inch celery stalk
- Palm-full of cilantro
- 1 oz. fresh lemon juice
- ¾ oz. organic agave nectar or simple syrup
- 1 celery stalk (garnish)
In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.
Recipe courtesy of Elixir and Square One.
Happy new year (again)!
Here are a few simple holiday recipes you can make – and enjoy – with your kids. Enjoy!
English toffee
- 1 cup sugar
- 1 cup butter
- 3 tablespoons water
- 1 teaspoon vanilla
- Four – 7/8 oz. chocolate bars
- ¾ cup pecans finely chopped
Combine sugar, butter and water in a heavy saucepan. Cook to 300 degrees (hard crack stage), stir constantly to prevent burning. Add vanilla and pour in a buttered 9”x 9” pan. Lay the chocolate bars on top and spread them evenly as they melt. While still warm, sprinkle chopped pecans over the top. Cool thoroughly and break into pieces.
Peanut butter bars
- 2 cubes butter or margarine
- 1 lb. box of powdered sugar
- 1 cup crunchy peanut butter
- 1 ¼ cup crushed graham cracker crumbs
- 1 – 12 oz. package chocolate chips
Melt butter. Remove from heat and add peanut butter, cracker crumbs and sugar. Spread thick dough in 9 x 13” pan. Melt chocolate chips and spread on top. Let cool and cut into bars.
Freshly baked bread right out of the oven!
You just know the old hobo dinner isn’t gonna cut it when someone pulls out a cast iron contraption and proclaims they are going to bake bread for dinner – while you are in the great outdoors. Say what?
Camping as I used to know it was standard fare: toasting marshmallows over a fire and hoping they didn’t burst into a ball of flames, throwing hamburger and veggies into a foil pouch and placing over the coals (a “hobo dinner) and scrambled eggs cooked alongside bacon for breakfast. Turns out I missed a chapter or two in camping cooking over the years and now the gear is better along with the recipes.
The most fascinating bit of cookery involves a heavy dutch oven which, when strategically placed over some coals (not too many, not too few) and then encapsulated by a few more coals on the lid, becomes an “oven” fit for baking bread or desserts. If you want to make a stew, chili or maybe even chicken with dumplings a dutch oven seems to be a handy, if not heavy option (don’t attempt to go backpacking with this contraption!)
Of course, it turns out my 70’s style sleeping bag complete with flannel duck-hunting scenes printed on the inside isn’t exactly practical either, especially in 40 degree weather. At least a few good meals – which are even better in the great outdoors – make it worth braving the elements and lack of hot water!
For those who want a 30 minute meal (tentside) this one’s for you…
Classic Hobo Dinner
- Cooking oil or spray
- 1 ½ lbs ground beef or ground chuck
- 2 potatoes, sliced
- 1 – 2 onions, cut into slices
- 5-6 carrots (cut into halves)
- Cremini, button or portabella mushrooms (optional) sliced
- 6 large pieces of foil
- Salt, pepper
Oil or spray the foil. Place about a ¼ pound of the ground beef on the foil and season with salt and pepper. Layer the potatoes, onions, carrots and mushrooms on top. Optional: herbs such as rosemary, oregano or basil.
Fold the foil and seal – be careful not to puncture or leave any open holes. You don’t want the juices to drip out! Place the packet carefully in the readied coals at the edge of the campfire.
The packet should cook about 20 – 30 minutes or until the veggies are tender.
Note: this is a great recipe for young, first time campers. It was one of the first things I made when camping (age 9) and one of my favorite outdoor food memories!
The bread oven