Eggs are basic.
Probably the biggest mistake people make with eggs is in cooking them too fast on heat set too high. The result is a rubbery, brown, slightly bitter mess.
We don't want to reinvent the way to fry, boil or scramble eggs. Just about every general purpose cookbook will have excellent directions about how to hard boil, soft boil and every other way of cooking eggs. The question is what will appeal to your kids?
Jill: When I was sick as a kid, my Mom always made a soft-boiled egg tossed with toast and a little bit of salt and pepper. Today, that's still one of my comfort foods. Except now I put the egg and toast on top of a bed of spinach, maybe add a strip of crisp bacon, and a tablespoon of Angerona Farm Salad Dressing with the mustard addition. (See D is for Dressings) This works just as well with a fried egg.
Eggs are a wonderful way to feed kids something nutritious, high in protein, and in a hurry. Just remember to keep the heat about medium if you are using a skillet. What will result is a soft, silky, beautiful egg with the delicate flavor that makes eggs so unique!
Thursday, January 24, 2013
Wednesday, January 2, 2013
D is for Dressings
What if we told you that one day your kid is going to love salads?
All it takes is a little of your time, a few simple ingredients and fresh crisp lettuce. What really makes a good salad great is contrast between smooth and acid, salt and sweet, crunchy and soft. Think smooth olive oil, tart lemon juice, sweet fresh fruit, crunchy sunflower seeds, and ripe tomatoes.
Every kid has to learn to like salads if they are to maintain healthy eating habits, and by learning it now it will serve them for a lifetime. But, salads probably are among the most maligned food in a kid's mind. What is the key to getting kids to eat salads? MAKE YOUR OWN SALAD DRESSINGS!
Not only is it incredibly cheaper than buying a product that has been sitting on the shelf for who knows how long that contains 43 ingredients, most of which you cannot pronounce, but they taste better! Basic salad dressings take three minutes or less to make, so why not save yourself the money, calories and time, as well as the refrigerator space?
As we have said many times before, the best way to get kids to taste things is to have the kids make the dish with you so they can taste along the way.
Beth Anne: I remember when my mom and Jill first taught me how to make salad dressings. I learned and perfected our family's Caesar salad dressing. I started with only being allowed to grate the Parmigiano-Reggiano, but gradually expanded my privileges from then on. I remember standing over the bowl and whisking for what felt like hours when adding the olive oil into the dressing, but I enjoyed every minute of it.
Jill and I used to always sneak a piece of Bubba's bread when we were the only two in the kitchen and dip the bread into the salad dressing -- before we added the lettuce. It was delicious! Now that I'm in college, I've found that making my own salad dressings save time and money. It is so much more flavorful than buying anything from the store. I can make a container of Caesar -- or whatever I prefer -- dressing at the beginning of the week and it will last me throughout the entire week.
Some guidelines: Any quantity of salad dressing will depend on the amount of salad ingredients. Generally you want a dressing to just coat, and we do mean JUST coat, the lettuce. After all, a salad ultimately is about the ingredients, not the dressing.
Generally, you want one part vinegar or acid to two parts oil in salad dressings. Your oil really needs to be as good quality as you can afford, especially if it is olive oil.
Don't believe it's that simple? Try one of these dressings and you will change your mind and so will your children. And what a great way to start the New Year! Remember: you and your kids should taste along the way so that the flavors become familiar.
Buon Appetito!
Angerona Farm Salad Dressing (Also known as "30 Second Dressing")
2 T. vinegar (red wine, white balsamic, rice vinegar or whatever you have on hand)
1/2 t. seasoning salt (Lawry's or other commercial brand)
1/4 t. freshly ground pepper
1/4 c. Oil (Olive or canola)
Whisk ingredients together until mixed. Drizzle on bed of washed and trimmed lettuce, fresh bell peppers, tomatoes, carrots and any other fresh vegetables that strike your fancy.
*NOTE: If the dressing is too tart for your taste, add a touch more oil or a half-teaspoon of sugar. If you like a little more tang, add a half-teaspoon of Dijon mustard.
Caesar Dressing (Inspired by a good friend)
1 clove garlic, peeled
1/2 t. freshly ground pepper
2 T. Egg Beaters
Juice of 1 fresh lemon (Bottled lemon juice does not work for this!)
1 T. Worcestershire Sauce
4 T. Olive Oil
1/3 c. grated Parmigiano Reggiano cheese (Parmesan works, too)
If you have a wooden salad bowl, rub the garlic on the bottom of the bowl. You may need to trim the garlic clove occasionally to help the garlic oil distribute on the bowl surface.
If you want to go the easy route, just mince the garlic and stir it with the pepper in the bottom of the bowl.
Add the Egg Beaters. Stir until blended.
Add the lemon juice. Stir until blended. (If you really like lemon, zest the lemon peel before juicing the lemon and add the zest to the mixture.)
Add the Worcestershire Sauce. (We like a generous tablespoon.) Stir until blended.
Drizzle in the olive oil, whisking the whole time.
The dressing can now hold until you are ready to sit down for dinner. Add the washed and chopped romaine lettuce, toss, and then add the Parmigiano Reggiano. Toss again. Serve.
*Note: To add some WOW to this, take leftover Bubba's Bread, cut into squares, toss with a little olive oil and seasoning salt, place on an aluminum sheet cake pan, bake at 350 degrees for 15 minutes. Instant homemade croutons!
Balsamic Vinaigrette
1 T. Balsamic Vinegar
11/2 t. Dijon mustard
2 T. granulated sugar
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. canola or olive oil
Put balsamic vinegar, mustard, sugar, salt and pepper in a small bowl. Stir until blended. Drizzle in oil, whisking the whole time.
Pour over washed and trimmed lettuce -- mesclun greens are good -- and a variety of other items, such as dried cranberries, sliced almonds, diced apples, and some crumbled bleu or roquefort cheese.
All it takes is a little of your time, a few simple ingredients and fresh crisp lettuce. What really makes a good salad great is contrast between smooth and acid, salt and sweet, crunchy and soft. Think smooth olive oil, tart lemon juice, sweet fresh fruit, crunchy sunflower seeds, and ripe tomatoes.
Every kid has to learn to like salads if they are to maintain healthy eating habits, and by learning it now it will serve them for a lifetime. But, salads probably are among the most maligned food in a kid's mind. What is the key to getting kids to eat salads? MAKE YOUR OWN SALAD DRESSINGS!
Not only is it incredibly cheaper than buying a product that has been sitting on the shelf for who knows how long that contains 43 ingredients, most of which you cannot pronounce, but they taste better! Basic salad dressings take three minutes or less to make, so why not save yourself the money, calories and time, as well as the refrigerator space?
As we have said many times before, the best way to get kids to taste things is to have the kids make the dish with you so they can taste along the way.
Beth Anne: I remember when my mom and Jill first taught me how to make salad dressings. I learned and perfected our family's Caesar salad dressing. I started with only being allowed to grate the Parmigiano-Reggiano, but gradually expanded my privileges from then on. I remember standing over the bowl and whisking for what felt like hours when adding the olive oil into the dressing, but I enjoyed every minute of it.
Jill and I used to always sneak a piece of Bubba's bread when we were the only two in the kitchen and dip the bread into the salad dressing -- before we added the lettuce. It was delicious! Now that I'm in college, I've found that making my own salad dressings save time and money. It is so much more flavorful than buying anything from the store. I can make a container of Caesar -- or whatever I prefer -- dressing at the beginning of the week and it will last me throughout the entire week.
Some guidelines: Any quantity of salad dressing will depend on the amount of salad ingredients. Generally you want a dressing to just coat, and we do mean JUST coat, the lettuce. After all, a salad ultimately is about the ingredients, not the dressing.
Generally, you want one part vinegar or acid to two parts oil in salad dressings. Your oil really needs to be as good quality as you can afford, especially if it is olive oil.
Don't believe it's that simple? Try one of these dressings and you will change your mind and so will your children. And what a great way to start the New Year! Remember: you and your kids should taste along the way so that the flavors become familiar.
Buon Appetito!
Angerona Farm Salad Dressing (Also known as "30 Second Dressing")
2 T. vinegar (red wine, white balsamic, rice vinegar or whatever you have on hand)
1/2 t. seasoning salt (Lawry's or other commercial brand)
1/4 t. freshly ground pepper
1/4 c. Oil (Olive or canola)
Whisk ingredients together until mixed. Drizzle on bed of washed and trimmed lettuce, fresh bell peppers, tomatoes, carrots and any other fresh vegetables that strike your fancy.
*NOTE: If the dressing is too tart for your taste, add a touch more oil or a half-teaspoon of sugar. If you like a little more tang, add a half-teaspoon of Dijon mustard.
Caesar Dressing (Inspired by a good friend)
1 clove garlic, peeled
1/2 t. freshly ground pepper
2 T. Egg Beaters
Juice of 1 fresh lemon (Bottled lemon juice does not work for this!)
1 T. Worcestershire Sauce
4 T. Olive Oil
1/3 c. grated Parmigiano Reggiano cheese (Parmesan works, too)
If you have a wooden salad bowl, rub the garlic on the bottom of the bowl. You may need to trim the garlic clove occasionally to help the garlic oil distribute on the bowl surface.
If you want to go the easy route, just mince the garlic and stir it with the pepper in the bottom of the bowl.
Add the Egg Beaters. Stir until blended.
Add the lemon juice. Stir until blended. (If you really like lemon, zest the lemon peel before juicing the lemon and add the zest to the mixture.)
Add the Worcestershire Sauce. (We like a generous tablespoon.) Stir until blended.
Drizzle in the olive oil, whisking the whole time.
The dressing can now hold until you are ready to sit down for dinner. Add the washed and chopped romaine lettuce, toss, and then add the Parmigiano Reggiano. Toss again. Serve.
*Note: To add some WOW to this, take leftover Bubba's Bread, cut into squares, toss with a little olive oil and seasoning salt, place on an aluminum sheet cake pan, bake at 350 degrees for 15 minutes. Instant homemade croutons!
Balsamic Vinaigrette
1 T. Balsamic Vinegar
11/2 t. Dijon mustard
2 T. granulated sugar
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. canola or olive oil
Put balsamic vinegar, mustard, sugar, salt and pepper in a small bowl. Stir until blended. Drizzle in oil, whisking the whole time.
Pour over washed and trimmed lettuce -- mesclun greens are good -- and a variety of other items, such as dried cranberries, sliced almonds, diced apples, and some crumbled bleu or roquefort cheese.
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