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Cookbooks ’ Category
Wednesday, February 6th, 2013
The Food Allergy Mama, Kelly Rudnicki, is brilliant. Her legions of followers, including Martha Stewart, agree. Rudnicki just released her third cookbook filled with delicious recipes for kids who have allergies. She’s giving away two copies of The Food Allergy Mama’s Easy, Fast, Family Meals on her website right now, so head over there after you read this post. But don’t click away from me just yet. Rudnicki shares one of her most popular recipes below. (See the photo. Yum.) And if you order The Food Allergy Mama’s Easy, Fast, Family Meals from her website, she’ll send you a signed copy. Her new child- and mom-approved dishes include breakfast burritos and oatmeal fudge bars.
She’s recipe prolific, and I asked her where she gets her inspiration. “From my readers! For years I was asked to develop a delicious allergy-friendly macaroni and cheese, a classic childhood meal,” she says. “So I went to work in the kitchen to make a mac and cheese that kids could have, and that I would actually eat.” She also works diligently for her son, John, the only one of her five kids with food allergies. “He will look around stores, restaurants or even his own lunchroom at school, and ask if I can make a similar thing for him,” Rudnicki says. “I developed my corn dog recipe after he came home bummed one day when all the kids at his lunch table ordered corn dogs and said how awesome they were. Little conversations like that fuel the creative fire in me to make new recipes all the time.”
Check out her book. Read her super popular blog. And enjoy this Rudnicki recipe that’s guaranteed to please the whole family:
DAIRY- AND EGG-FREE SPAGHETTI AND TURKEY MEATBALLS
“Spaghetti and meatballs are a classic kids’ dinner. It’s also one of my most requested recipes,” Rudnicki writes. “I can get this dinner on the table in less than 30 minutes, yet it tastes like it simmered all day long. The best part is leftover sauce and meatballs can be turned into a fantastic Turkey Meatball Sandwich.”
1 pound box allergen friendly pasta
1 tablespoon extra virgin olive oil
1 small onion, peeled and gated
1 cup grated, peeled veggies (I like a combination of carrots and zucchini) simply omit if your kids aren’t thrilled with the veggies)
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 3/4 teaspoons dried Italian Seasoning
1/4 teaspoon dried thyme
1 tablespoon fresh Italian parsley (optional)
1 tablespoon fresh basil leaves (optional)
Kosher salt and freshly ground pepper to taste
1 lb. dark meat ground turkey (Do not use extra lean.)
3/4 c. panko crumbs (May use Gluten Free Panko or bread crumbs.)
1 teaspoon dried Italian Seasoning
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
2 tablespoons water
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl combine all of the meatball ingredients until mixed together. Use your hands to roll mixture into 1- inch balls and place on parchment paper. Bake for 15 minutes or until no longer pink on the inside.
Meanwhile, heat a large Dutch oven or heavy pot over medium high heat for about a minute. Add olive oil and grate onion and/or veggies directly into pot. Add seasonings, and salt and pepper to taste and saute about five minutes or until onion is translucent. Add canned tomatoes and tomato sauce and simmer on low heat for 15 minutes (during the time the meatballs cook). Stir in the optional fresh herbs after 15 minutes.
Heat a large pot of water to boiling and cook pasta according to package directions. When meatballs are done baking, add to sauce and simmer for five additional minutes. Drain pasta and pour into a big bowl, adding meatball/sauce mixture to spaghetti. Serve with allergen-friendly garlic bread and a salad.
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Family Meals, Fast, Food Allergy Mama, Food Allergy Mama's Easy, Kelly Rudnicki, Martha Stewart | Categories:
Best Sellers, Cookbooks, Mom Must Read, Mommy Bloggers, Must Read, Popular Books, Q&A With Authors
Wednesday, January 23rd, 2013
If you like big portions and healthy food, Dr. Barbara Rolls‘ book The Ultimate Volumetrics Diet is for you. I’ve been writing about Dr. Rolls’ advice for years for Cosmo and Glamour and other magazines. I follow it myself. There’s a reason why Dr. Rolls, a scientist at Penn State, is a #1 New York Times bestselling author.
Her basic idea is that you can find foods that satisfy your nutritional needs and your hunger. You get to decide what to eat based on how many calories you want to consume (calorie density). For example, for a 500-calorie lunch, you could have 1.5 tablespoons of peanuts, 2 ounces of pretzels and a cup of lemon-lime soda. Or you could choose this option: a large bowl of vegetable soup, a salad with vinegar and oil, a few pita chips, a large bowl of melon balls and a glass of water. I’d definitely go with the latter.
Dr. Rolls wants people to eat healthy, enjoy foods they want and still lose weight. She’s a researcher, and her methods are backed up by studies. Volumetrics is not so much a diet as it is a way of eating. Her latest book includes a 12-week plan filled with delicious foods. Here is one dinner recipes to give you a taste of what Dr. Rolls is all about. Click to the jump for a great pancake dish.
Below is her healthy take on General Tsao’s Chicken (and how much you can have pictured at left versus the portion you could eat on the right.) ”I enjoy making stir- fry dishes because they cook up so quickly and can be made with whatever combination of vegetables I have in my refrigerator,” Dr. Rolls writes. “Don’t be afraid to get the wok or skillet nice and hot.”
Chicken Broccoli Stir Fry with Water Chestnuts and Carrots (pictured at right)
Makes 4 servings (390g each), 11⁄2 cups chicken and vegetables plus 1⁄2 cup rice each: Good for leftovers
2⁄3 cup (125g) brown rice
2 large (950g) heads broccoli, cut into florets (about 6 cups)
2 medium (201g) carrots, peeled and cut into thin rounds
3⁄4 cup (180g) low- sodium chicken broth
2 teaspoons (8g) canola oil
1 tablespoon (10g) finely chopped peeled fresh ginger
3 (9g) garlic cloves, peeled and finely chopped
12 ounces (340g) skinless, boneless chicken breast, cut into 1- inch pieces
2 tablespoons (31g) reduced- sodium soy sauce
1 tablespoon (20g) hoisin sauce
1 tablespoon (8g) cornstarch
One 8- ounce (227g) can sliced water chestnuts, drained
1⁄2 teaspoon (3g) sesame oil
3 (45g) green onions (scallions), white and light green parts, thinly sliced
1. Cook the rice according to the package directions. Keep warm.
2. Meanwhile, micro wave the broccoli, carrots, and 1 ⁄4 cup of the chicken broth in a large bowl, covered, for 3 minutes. Set aside.
3. Spray a wok or large skillet with cooking spray. Heat the canola oil in the wok over medium- high heat. Stir-fry the ginger and garlic for 30 seconds to soften. Add the broccoli, carrots, and liquid from the bowl and stir- fry for 5 minutes, until just tender.
4. Add the chicken, the remaining broth, the soy sauce, and hoisin sauce. Cook for 4 minutes, stirring often.
5. Combine the cornstarch with 2 tablespoons water in a small bowl. Add to the wok along with the water chestnuts. Simmer for 2 minutes. Drizzle with the sesame oil and garnish with the green onions.
Serve with the rice.
Nutritional Information per Serving
Calories 330 • CD 0.85 • Carbohydrate 43g • Fat 7g • Protein 26g • Fiber 8g
Traditional General Tsao’s chicken
How we lowered the Calorie Density
• Added more vegetables
• Reduced fat and sugar in the sauce
• Switched from fried, skin- on chicken pieces to chicken breast fillet
• Decreased the portion of rice and switched to brown rice
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Barbara Roles, calorie density, diet, eating habits, general tsaos chicken, love weight, The Ultimate Volumetrics Diet, Volumetrics | Categories:
Best Sellers, Cookbooks, Mom Must Read, Popular Books
Thursday, January 10th, 2013
Ten days into January, and I haven’t blown my New Year’s resolution to keep a book journal. I keep my goals easy for a reason. I think the rest of the world, including my husband, has loftier ideas: It seems like everybody wants to crank up their diet and exercise mojo.
Just thinking about that makes me sweat.
I’m rooting for you if you’re on the brave health kick. So is Ian Smith, M.D., author of the brand new already-bestselling book called Shred: The Revolutionary Diet, 6 Weeks, 4 Inches, 2 Sizes. Dr. Smith, also the medical contributor to The Rachael Ray Show, has been all over TV this week. I saw him on CNN just yesterday. I used to watch him on The Today Show, and I’ve read his other bestsellers like The Truth About Men. What can I say? He’s smart and handsome. I’m a big fan.
Shred is popular because it’s straightforward and simple (for a diet and exercise program anyway). Dr. Smith lists meal plans for every day of the six weeks. He tells readers when to exercise and exactly how much to do–even what to do. Instead of eating three times, Shredders get four times to dine. The foods are things we all like: oatmeal, pears, soup, shrimp, spaghetti and meatballs. On CNN yesterday, Dr. Smith (may I just call him Ian?) said, “This program is for regular people. If I can fix this food, anyone can fix this food. I want to make this easy for people because weight loss is hard enough in and of itself.”
And he delivers. If you’re dieting and exercising, check out Shred. It’s a fantastic program that is easy to do and sure to work. My husband already stole my copy.
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burn calories, CNN, diet, dieting, Dr. Ian Smith, exercise, Ian Smith, new year's resolutions, Rachel Ray, revolutionary diet, Shred, Shredders, weight loss | Categories:
Best Sellers, Cookbooks, Mom Must Read, Must Read, Popular Books
Monday, January 7th, 2013
I know a 3-year-old boy who won’t eat pasta of any kind, not even mac and cheese. I know another 2-year-old girl who will hardly eat anything else. Getting kids to eat healthy, varied and normal food can be like trying to tie your shoe with your teeth. It’s completely impossible–and totally gross. I’ll never forget when my son spit chewed up avocados at me, raspberry-style.
Mealtimes with little kids don’t have to be so crazy according to Kate Samela, a pediatric dietician who wrote the new book Give Peas a Chance. I wish I’d had this great resource when my kids were toddlers. Samela explains all of the reasons why this age group is so picky. First of all, maybe they’re just being normal, fidgety and finicky kids. Second, 2- and 3- year olds are all about autonomy (read: power struggles). The author goes on to give meal plans and food ideas that are helpful for all parents of toddlers.
From Samela herself, here are 6 tips for getting picky kids to eat:
1. Offer the food with a safety food and as part of a meal. A safety food is one food that you are certain your toddler will accept–something familiar and likeable. For example, if you are trying to expose your toddler to a new meat, pair it with his favorite fruit or vegetable and a starch (i.e. watermelon and French fries).
2. Allow your toddler to touch and play with that food, even if it means putting it in his mouth and then spitting it out. Playing with food is something that toddlers do and they engage in this activity because it is a key part of their development.
3. Serve the same food to all at the table, so your toddler will see other people eating what he is being served.
4. Offer the food in small quantities so that he does not get discouraged or overwhelmed. “Portion Distortion” begins in the toddler stage: Bags of chips, cookies, and snack crackers are bigger than ever. Often, parents feel like their toddler is eating nothing because they have piled on grown-up portion sizes, or even quantities of food that an older sibling would eat.
5. If after two minutes your toddler says the dreaded “I’m done,” ignore him and attempt to engage him to talk about something he did that day. Do not try and overzealously attempt to keep him at the table, or set “rules” for what else he has to eat before he gets down. There is a biological reason for a decrease in food intake between the ages of one to three, and that is a slower rate of growth. Appetite mimics rate of growth; therefore, appetite “slows down.”
6. Consider what your toddler eats over the course of a week, rather than from meal to meal. You can even pick several days if a week seems just too long. The idea that his decrease in appetite is developmentally appropriate should give you some reassurance for those days that his eating doesn’t seem to add up to nutrition perfection. In a day, it can be normal for a toddler to eat one “good” meal.
Fingers crossed for happy, healthy meals in 2013!
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Friday, December 14th, 2012
I’m not a cookbook sucker. I carefully select these heavy, expensive books that take up valuable shelf space in the kitchen. I prefer to rely on my favorite recipe sites like Allrecipes and The Pioneer Woman. I’m a flag-waving non-gourmet with an occasional taste for Mark Bittman. But I am absolutely coo-coo for Cocoa Cocoa Puffs for two new (gourmet! gasp!) cookbooks that just landed on the New York Times bestsellers list.
I don’t want to go on and on about Ina Garten because almost every food writer in the world has already done that. I mostly love the paragraphs about and TV segments with Jeffrey–I’m starting to believe he’s real and not just a prop. But I do want to say I’m digging the Barefoot Contessa Foolproof: Recipes You Can Trust. I can’t get enough of her Green Salad Vinaigrette. I can get over her stuffy, virgin-white Hamptons house after I make her Easy Tomato Soup and Grilled Cheese Croutons.
I was more surprised to love The Smitten Kitchen Cookbook by Deb Perelman. Smitten Kitchen, I just learned, is a popular food blog. We just bought the book–full price–to support a local charity event at a bookstore. At first, we thought the recipes looked frivolous. I mean, who makes Potato Gnocchi in Tomato Broth, Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-Crisped Chickpeas and Bourguignon? We do because Deb makes these elite dishes so dang easy. All of the ingredients are available at Pathmark, and the directions are so clear that my 7-year-olds made the gnocchi. I have to watch this food before I eat a lot of it. It’s beyond delicious. Tomorrow, we’re having a Christmas party with my best friend, and we’re making Balsamic and Beer-Braised Short Ribs with Parsnip Puree. This is definitely a step up from my usual spiral ham and green bean casserole.
These books are worth $35 a piece, and I’ve bought several of them as gifts. Thank you Ina Garten and Deb Perlman. I may be fat and broke, but I’m happy.
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Allrecipes, Deb Perelman, Foolproof, Ina Garten, Mark Bittman, The Pioneer Woman, The Smitten Kitchen | Categories:
Best Sellers, Cookbooks, Mom Must Read, Must Read, Popular Books