It’s officially spring!  The crazy Oklahoma weather has finally leveled out and we can once again see the “green country” we know and love.  Spring also means fresh beautiful herbs and vegetables starting to pop out of our gardens.  If you’re like me you got excited back in March and planted a few items that eventually were murdered by the surprise frost that occurred last month.  Now that we can finally bet on better weather, I’ve had the fever to do some planting.

I love to play with my kids in the dirt.  Children love the magical process of working the soil, planting the awkward little seeds or plants and then watching day by day as the sprouting and growing occur.  My husband has the green thumb in the family so I leave all the planning, maintenance and harvesting side to him.  Especially being eight months pregnant, I just want to play in the dirt and then enjoy the benefits of his skills and knowledge later in the kitchen.

My favorite way to start getting the kids excited about spring/summer cooking is to plant and taste herbs.  In our “busy kitchen” it’s all about the smell, taste and touch experience when it comes to food.  Herbs are an easy and inexpensive way to incorporate flavor into you family meals.   Children love the idea of picking something with their own hands to put into their food.

You can sprout fresh herbs from seeds in the house during late winter or purchase the prepared pot version at you local garden store.  Either way you go the kids will learn a lot about the planting process and you will enjoy these beauties in your kitchen and recipes.

Several weeks ago I introduced you to the Mediterrasian Diet idea and shared a few on my favorite recipes from that style of cooking.  Check out one of my favorite sites www.mediterrasian.com This week I wanted to continue with the same flavor profiles and incorporate a few easy and kid-friendly ways to highlight herbs.  These two recipes are very hands on for kids and combine the best of Mediterrasian flavors with the convenience of simple and accessible herbs you can grow at home or find in most any grocery store.

Happy spring everyone, I hope you enjoy the next beautiful weeks of weather and plant something fun and nutritious for you and your family to enjoy this summer.

Mediterranean Veggie Boats
Yield 8-12 Pieces
Boats:
4-6 Small Bell Peppers (Red, Orange or Yellow)
1 Small Pkg of Baby Carrots
1 Pkg of Baby Cucumbers cut lengthwise, diagonal or into circles
1 Pkg of Celery Hearts cut into celery sticks
1 Pkg of Cherry or Grape Tomatoes halved or quartered
1 Small Zucchini cut into matchstick sizes
1 Small Yellow Squash cut into matchstick sizes

Dip:
1 Cup of Greek Yogurt
1 Cup of Sour Cream
1Pkg of Ranch Seasoning
1/2 Cup of Milk or Plain Kefir
2-3 Spring of Assorted Fresh Herbs Your Choice Chopped Fine
(You don’t have to use all the suggestions, pick your favorite.)
Oregano
Parsley
Basil
Thyme
Rosemary
Dill or
Mint
Salt and Pepper To Taste

Combine dip ingredients in medium bowl and stir to combine.

I love FAGE Greek yogurt.  It’s the perfect yogurt for eating, cooking, baking and for dips.

I like using sour cream instead of mayo for texture and good vs bad fat reasons.

Hidden Valley is the best in my opinion :)

You can literally use any herb or combination of herbs that you want.  I have chosen flat leaf or Italian style parsley, mint, thyme (lemon), oregano, rosemary and fresh dill.

I love little hands in my kitchen.

Chop the herbs and add to your dip.

You can also use any type of veggies you like to fill or dip into the herb boats.  I have baby cucumbers, carrots and sugar snap peas because those are my kids favorite.

You can cut the little cucumbers on the angle or into discs.

For the boats you can use regular size peppers but I found these babies in a package and thought they would be cute.

Halve bell peppers lengthwise and scoop out seeds and white pith.

Spoon herb ranch dip into peppers and create dipping boats for assorted veggies.

Serve as a snack or with lunch.

**If you don’t have time use your favorite pre-made ranch dressing or dip.  Also if you have doubts that your kids will like this, give it a try.  If they are involved with the making of the recipe they are much more likely to eat it.  We served this recipe to over 300 elementary school children last spring in a test run and 80% of them loved it and wanted more.  Give it a try at your house.

Believe it or not there is a secret to being healthy and living a long, healthy life.  The people groups of the Mediterranean and Asia have known and practiced these healthy eating lifestyles for centuries and therefore enjoyed lower rates of obesity and general lack of chronic disease.

The Mediterranean diet has been around in western diet circles for years but combined with the flavor and food profiles from the Asian diet, the world of healthy and unprocessed eating goes to a new level.

Several years ago I was introduced to the book “The Mediterrasian Way”.  I immediately fell in love with the concept, way of life and recipes.  As you know, I’m always looking for a culinary adventure to take my kids on and the Mediterrasian way of cooking has given me just that, an endless culinary adventure!  It has even my business partner Chef Trey Wilson and I to launch our food truck concept “Plum Delicious: Mediterrasian Mobile Eats”.  Like us on Facebook @PlumFoodTruckTulsa.

Over the next few months I will introduce you to the Mediterrasian diet and the health benefits it holds for your family.  As we plug away at fighting the processed food monster in our homes we will also introduce you to new ways of looking and preparing food through the eyes of these two amazing cultures.

Here is a sneak peak into the similarities and recipe ideas found in the Mediterrasian Diet!  Check out their website and find the book at http://www.mediterrasian.com

• Their diets include abundant amounts of plant foods such as vegetables, fruits, grains, legumes (beans, peas and lentils) and nuts
• They consume only small amounts of red meat
• They consume fish regularly
• Most of the fat they consume comes from plant and fish oils
• They consume alcohol regularly in moderation (usually with meals)
• They are physically active as part of their everyday lives
• They tend to have an optimistic view of life, family ties are strong and special time is usually set aside each day to relax the body and mind

This week I’m highlighting two recipes I’ve written that target the regions of Provencal and Japan.

Orange Fennel and Olive Salad
Yield 4-6 Portions

3-4 Large Oranges
2-3 Large Bulbs of Fresh Fennel
1 Jar or Tub of Kalamata Olives sliced in half or quarter

1/2 Cup of Orange Juice
3 Tbsp Olive Oil
Salt and Pepper to taste

Start by washing, peeling or slicing the orange rind off.  You can do this two ways.  One, the old fashioned way by just peeling the orange (this is more kid friendly) or two, by using a chef’s knife and slicing the bottom, top and sides off to match the shape of the orange.

Take the beautifully cleaned orange and slice cross ways to get orange rings.  You will get about 4-6 per orange.  Set aside.

Take the fennel bulb, wash it and cut off the stalk portion off and set aside.  Using a mandoline or slicing device, thinly shave the bulb portion of the fennel all the way down to the root end and place shaved fennel in a bowl.  (I like to leave the root or bottom of the fennel attached until I’m finished shaving because it gives me something to hold on to.)

Using the stalk ends of the fennel remove some of the “fennel frons” or herby looking green springs from the fennel stalks to use as garnish and flavor in the salad.

In a bowl combine orange, fennel meat, frons, olives, olive oil and season with salt and pepper.  Toss to combine.

**Enjoy this simple salad with roasted or grilled chicken and a green salad for a fun spring/summer meal.

Edamame and Mint Soup:
Yield 4-6 Portions

2 Bags of Frozen or Fresh Edamame or Soy Beans
1 Quart of Vegetable Stock
1/2 Cup of Half & Half or Almond, Coconut or Soy Milk (your choice)
1 Small Bunch of Fresh Mint
Salt and Pepper to taste

In a small sauce pot combine edamame and 3/4 of stock and bring to a boil.

Remove from stove and allow to cool slightly.

In a blender combine cooked edamame and blend until smooth.

Add cream component and blend again.
Finish with several leaves of mint, salt and pepper.

This with remaining stock to desired consistency.
Garnish with mint and black pepper.

Enjoy hot or cold with simple wrap, sandwich or with a full meal.

Nothing speaks winter seasonality and freshness like citrus.  Although not native to our Oklahoma horticulture business, you can find beautiful citrus from California and Florida right now.  No other time of year can you taste the peak freshness of these inexpensive colorful fruits and discover the endless uses of citrus in your kitchen.

With so many types and varieties within this exciting fruit group, it’s easy to get lost in the abundance of selection and keep them all straight.  There are your basics:  oranges, lemons, limes and grapefruits.  Interestingly enough though, as you get into the prime season for citrus, other more unusual varieties start to show up in the grocery store.  In prime season you can also seek out pomelos (a large green and pink flesh citrus that looks similar to a grapefruit but has a more mild flavor), citron (also known as Budah’s hand), blood oranges and my favorite hybrid meyer lemon.

From a culinary standpoint there is nothing that speaks freshness like citrus.  It’s used to brighten up vinaigrettes and add just the right pizzazz to fruit pies and compotes.  Chefs prize the zest of most citrus and home cooks keep bowls of these beauties on their counters year-round.

In my house we enjoy eating oranges, mandarins, tangelos (a hybrid between tangerines and a pomelo) and the ever popular “cuties” brand tangerines whole.  They are easy to take on the go and so refreshing.  Kids adore citrus and nothing fights a flu or cold like the good ole’ standby of OJ.

I love to cook with citrus and find it’s a great way to get my kids in the kitchen.  Their color, aroma and sweet-n-sour delight keep the kids attention and their shape lends itself to easy “squeezing”.
On a recent trip to California the family and I stopped at an amazing citrus farm hear Bakersfield, CA.  Check out their website .  They had tastings of every citrus you can imagine and the whole property is focused on kids, farming and fun.  We also had an opportunity to visit Chinatown!  The experience alone was amazing and I’ll save the details for another post.  There was literally fresh unusual citrus at every market store.  I tried to purchase a kumquat tree but was discouraged by the vendors due to the laws that prohibit live citrus trees from being transported across the California border.  When I offered to purchase they would say “no no, black market” and smile.  I got the hint and settled for taking a picture instead.

From an educational stand point citrus provides a rainbow of interesting and nutritious information.  My favorite website for citrus education is a learning series provided by The Culinary Institute of America’s Pro Chef site titled Citrus Celebre.   It’s a collaboration of the CIA and Sunkist.  You will love the citrus wheel, recipes, demos and over-all insight to the citrus world.   Here is the link.  Citrus!

Here are a few of my favorite recipes with citrus.  They are simple, kid-friendly and sure to create fun winter memories in your kitchen.

Easy Meyer Lemon Curd:
Yield Approx. – 2 Cups of Curd

Ingredients:

5 eggs
1 cup of sugar (non-bleached)
1 stick of butter
1/2 cup of meyer lemon juice
1 tbsp meyer lemon zest

Directions:

In small sauce pan combine all ingredients and using wooden spoon stir until simmer.  Simmer for 5-7 minutes until mixture is thick and smooth.

Cool and serve with as a parfait with whipped cream and purchased lemon cookie crumble or fresh berries and angel food cake.

Spicy Orange Vinaigrette:
Yield – 1 Cup of Vinaigrette

Ingredients:

1/2 cup of fresh orange juice
zest of 1 orange
1/4 cup of honey
3 Tbsp of dijon mustard
1 cup of olive oil (regular or pomace not extra virgin)
1/4 tsp cayenne pepper (can substitute paprika if desired)
kosher salt and black pepper to taste

Directions:

In a medium bowl whisk together orange juice, honey and dijon together.  Slowly incorporate olive oil in small amounts whisking rapidly to incorporate.  Add cayenne pepper and season with salt and pepper to taste.

*Serve with arugula, spring mix, baby spinach or any other lettuce/greens.  Also makes great dipping sauce for chicken or pork.

Better Than Candy Salad:
Yield 4 Small Portions

Salad:
1 cup of mandarin oranges segments (fresh if possible)
1 small red onion sliced
1/2 cup of Feta cheese crumbled
1/2 cup of sliced almonds toasted
4-6 cups of fresh spinach or romaine lettuce washed

Dressing:
1/2 cup real mayo
1/4 cup of sugar (non-bleached)
1/4 cup of milk or milk substitute
2 Tbsp white vinegar
1 Tbsp poppy seeds
1/4 tsp kosher salt

Directions:

For dressing, combine all ingredients and stir until smooth.  Let sit for 30 minutes to develop flavor and allow for seeds to soften.

In a large bowl combine salad greens, oranges, onion, cheese and almonds.  Drizzle dressing over salad and top with toasted almonds.

Add more orange segments if desired.
*Could also substitute any citrus segments or combination of citrus for a variety of flavors and colors.

Homemade Orange Julius
Yield 6 Portions

Ingredients:
3 cups high pulp orange juice (could be fresh squeezed)
2 cups whole milk (also works well with almond or coconut milk)
3/4 cup powdered sugar
3 Tbsp meringue powder
1 Tbsp vanilla extract
1 cup of ice

Directions:

Combine all ingredients into a blender and blend until smooth.

We’ve all been there.  We’re at the cafe or restaurant and all of a sudden the kid next to us starts throwing a food tantrum or worse demanding their parents give them a food item immediately.  My kids have done it and there is nothing more embarrassing as a parent than feeling like you have rude, unappreciative or ill mannered children.

A few years ago I was in a similar situation when all three of my children chose to use these primate like skills during a dinner one night.  I was furious!  First off, I teach etiquette to high school and college students.  I know, don’t judge.  Second, what kind of mother was I really being if I had all the knowledge on how to properly act at the table but beyond the basics of “please” and “thank you” wasn’t really firmly instilling those key social points to my kids?  After my rage diminished and the thought of tying them up with their napkins vanished, I decided to take action, etiquette boot camp action!

I literally went home and made a list of the skills my kids needed to learn to get through not only a meal but the rest of their social interactions involving food throughout their lives.

I then started implementing these skills slowly during meal times.  It was a slow process and not one that doesn’t take a serious look at your own personal etiquette skills as a parent.  Still the extra effort has been worth it and other than occasionally feeling like an animal trainer at the zoo, I have gained some incredible ground with my kids in this area.

Here are some of the etiquette boot camp topics I have used with my children and when I teach kids in “manner’s boot camp” style training.  They are easy to apply and once they have mastered one idea or topic, add another.  You’ll find will they will be eager to eventually master them all.  Leaving you confident that they have the skills needed to eventually teach the same etiquette to their kids one day.

Table Etiquette Topics:  These can be applied to children ages 3-Adult.  

Back to Basics:  This one is obvious but still needs to be listed first.  Please and Thank You.  There are not two words that ring sweeter off the tongue of a child or young person than these.  I emphasis them everyday and I don’t respond to requests or answers without them.  Be a hard-nose!  It’s worth it.

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DEMANDS:  “Give me a drink” or “I want a bite”.  This type of communication at the table isn’t acceptable.  The exception is if a child is first learning to speak.  After that it’s no go.  The more appropriate requests should sounds like:  “May I have a drink please” or “May I please try a bite or have a bite”.  Rewording these simple sentences can make a HUGE different in the way your offspring communicate in the future.  Reinforce it now and don’t give into demands.

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Ordering at a restaurant:  When it comes to kids and eating out every parent has their survival mechanisms.  Sometimes though we feel like we’ve lost the reigns when it comes to deciding what our kids eat when we go out.  The kids are yelling “we want this, we want that” and we can’t even see straight.  I’ve started taking a different approach to feeding my children when we go out.  Since I could fill a small thimble with what my kids really know about nutrition and eating correctly, I do the ordering.  I usually let them use the kids menu for a coloring sheet because being ridden with (fatty cheap carb and sodium laden deep fried meat options) that’s all it’s really good for.  They usually can share a regularly price menu item for less money and try new foods that they will need to know and love as adults.  They always end up happy and I have an easier time communicating with the server.  As they get older I let them have a choice in the matter, after I’ve trained them to make the “best choices for their health”.

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Sitting STILL on your bottom:  This topic applies to children 3-8 but is important because it sets the stage for the future and how they act and react when they get older.

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Napkins in your lap:  I like to have my children using napkins at every meal.  They don’t have to be cloth of course but the idea of always using a napkin saves not only the “clothing budget” but also helps them practice for when we eat out.

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Saying……… Excuse me……. when entering the adult conversation during dinner.  All too often I find my kids butting into the conversations I’m having at the dinner table with my husband.  It’s one thing to be excited and want to communicate with the parents at the dinner table and for that matter perfectly normal.  On the other hand, it get a little frustrating when you are talking to your husband or wife and little voices chime in with wants, need and demands or worse complaints.  This has been the biggest battle at the table for my kids thus far.  They like to talk…… I wonder where they get it?  Regardless, it’s still a consistent topic of correction but one I’m not willing to give up on.

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Learning the “Flatware” Game:  There are few times as a kid that you need more that one fork, spoon or knife.  Occasionally though I like to teach my kids the proper table setting for preparation as adults.  We play a game and I give prizes for using the correct utensils in the correct order.  It doesn’t have to be fancy.  A simple salad, soup, entree and dessert mix-up of courses can be used.  The kids love to pretend and it gives you a chance to use those old plates and glasses you never get out anymore.

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Chewing with your mouth closed and not talking with your mouth full:  These two very basic rules are part of being a civilized human, however they are all too soon forgotten.  Even as adults.  Reinforce these topics every meal with your little ones.

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Elbows off the table…….REALLY:  I know it can be annoying to hear but there is a reason.  Elbows on the table send the body language message of being bored, uncultured or even rude during a meal.  I teach my kids if they are finished or at a point in-between eating and need to do something with their hands, to fold them and place them on their lap.  It looks nicer and is more accepted socially.

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Not eating food on your plate:  This topic is tricky because every family and parent has their own way of dealing with this issue.  We hate to be the parent who creates portion control issues because we made our kids finish the “whole” plate.  We also don’t want to be the crazy parent who only lets their kids eat cheese and bread at every meal.  I believe in a healthy balance and love the approach Karen LeBillon takes in her book French Kids Eat Everything.  She suggests having them try everything at least once to develop their taste buds.  If the kid says they don’t like it, her reply is simple, “you haven’t tried it enough times to like it yet”.  I love this approach.

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Burping:  It safe to say that all kids have maliciously burped during a home meal or even worse in public.  It’s hard habit to break especially if they have been laughed at by other kids or reinforced by adults.  Burping into your napkin or with your mouth closed is the best way to teach.  Reinforce with the proper “excuse me” and eventually they will get the memo.

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Removing unwanted food from mouth:  The proper etiquette way to remove food from your mouth if you don’t want to swallow it is to place it back on your fork or spoon and them place that bite under your plate of in a napkin.  With kids it’s a little harder.  I have them first start with their napkin and if they are older with the utensil.

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Refusing options:  The ideal way to refuse a food option during dinner is “No Thank You”.  Still there are the times when the child can say that with every option.  I like to set number rules.  I tell my children you can either try this or that (usually two healthy options).  I also like giving them number requirement when we are at a buffet or a dinner party.  “You have to try at least 3 vegetables or 3 new things”.  They don’t always like the numbers but it at least gives them something tangible to shoot for.

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Finishing the meal:  Every situation is different however I still like  “May I please be excused”?  That phase is not just a saying from the 1950′s.  It’s still relevant today and such a nice way to have your kids exit the dinner table.

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Requesting food or drink at a restaurant or public place:  As children get older they become more confident interacting with service staff when dining out.  I try to model the sentences I want my kids to use by having them practice on me first.  My son once said, “hey minster, bring me some more water”.  I was mortified.  We immediately started practicing the saying, “Excuse me sir, may I please have some more water”?  I definitely sleep better at night now.

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These ideas are not all inclusive and some have exceptions to family traditions and expectations.  By far my kids aren’t perfect when it comes to proper etiquette at the table.  By using a few of these ideas every week they are getting better and it sure has made my life a lot easier.

Best wishes,

Tiffany

A new year is less than 24 hours away and I can already feel myself wanting to change everything I didn’t do well in 2012!  On the top of my list, other than getting six pack abs, ha ha, is refining my nutrition and becoming more efficient as a parent and person.

I love to plan and make goals, but I’ve found over the years that if I can’t measure those goals or keep the list super simple, it basically doesn’t stick.  I find myself making the same goals the next year.

This year when it comes to food and family, I created a simple do and don’t list to help myself and those with similar goals to stay focused and be able to make small changes that could have huge results.

They say it’s all about choices right?  Well if that’s the case then everyday I want to make the kind of choices that give me a healthier year than the one I just had.  Teaching our kids to make good choices when it comes to food has to start with us!  We set the course for their food and nutrition compass.   The boundaries we set for ourselves, will be their boundaries as well.

It doesn’t have to be complicated or driven by a bunch of rules that everyone struggles to follow.  Keep it simple and educate yourself and your children.   I also recommend getting the kids involved if they are old enough.   They want to help with the family food planning and there is no better way to have success as a whole that to start as a whole!

Here are some simple tips on navigating to a healthier food environment for your family in 2013.  Some of these ideas will create some food for though and challenge you as the parent to dig deeper into the food choices you make for your family.

Do

Choose to go GREEN:  Make it a point to purchase more fresh green veggies this year.  Try a new one per week and see what your family likes.  I recommend kale!  It’s beautiful and delicious sautéed with olive oil, garlic and a little salt.

Start the morning STRONG:  It’s easy to get the old box of cereal out and or leave the children to the breakfast bar wolves, but this next year…….you’ve got a plan!  Stock up with frozen fruits for smoothies, buy yogurt or kefir, old fashioned or steel cut oatmeal, string cheese and hard boiled eggs.  Even if you don’t have time to do the sit down thing, you’ll be prepared to get your kids off and running with “real food” to fuel their brains and bodies.

Introduce yourself to ORGANIC:  It’s an unrealistic goal to go 100% organic right out of the gate especially if you’ve never even bought an organic apple yet.  But, don’t buy into the lies that you can’t do it or it’s too expensive.  Start small and educate yourself.  Fruits and vegetables with no or thin peelings are good place to start.  Research the meats you are purchasing and start with one or two items at a time.  Think of it as an investment in you and your children’s future.

Make a commitment to eat more WHOLE GRAINS:  Go to the grocery store and do a search for whole grains.  No I’m not referring to whole grain bread or bagels, ha!  I’m referring to the fiber rich nutrient dense section of the food pyramid that is frequently overlooked.  Challenge yourself to cook up some brown rice, quinoa, amaranth, spelt, barley, wild rice, millet, kamut or whole wheat berries.  You’ll be surprised how tasty and satisfying they are.

Make a weekly meal and shopping PLAN:  It’s so easy to give into the foods you know you shouldn’t eat when the refrigerator is bare or you are shopping without a list on an empty stomach.  Trust me I’ve been there and I always regret it afterward.  But in 2013 we are not victims and there is no excuses!  If you are crafty feel free to make a weekly list and hang it on your frig, if you’re like me I do better with an app that reminds me or an online list I can generate, print and take with me to the store.  There are tons of resources out there.   Get organized and don’t fall prey to old habits!

Get your kids in the KITCHEN AND EXPERIMENT:  In all the classes I’ve ever taught with kids, I’ve found they will eat what they have a part in making.  Take them shopping with you and let them pick out fruits and vegetables.  Turn it into an education session.  You might find you have a budding chef on your hands!

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Don’t

Don’t give into all the food commercials and hype.  There is a wasteland of products and foods out there that are targeted at your children.  The truth is that 90% of those products are not nutritious in any way.  Don’t give into the grocery store tantrums or begging sprees.  You are the wise Master Yoda of the family and the young Padawans do not understand the ways of the force yet.  Be strong, stay STRONG!!!!!

Don’t be a fool and give in to those cliche marketing terms like “lower in sugar” or “0 grams Trans Fat”.  There is more than meets the eye when it comes to shopping for nutritious food.  Avoid ingredients like:
Partially or Fully Hydrogenated Anything
Aspartame
Sucralose
Bleached Flour or Sugar
These ingredients are not your friend and if you research any of them, you’ll find they are no bueno for junior!

Don’t give into FOOD COLORINGS:  Read the label!  The Center for Science in the Public Interest has requested the FDA ban such food dyes as:
Red 40
Yellow 5
Green 3
Orange B
Blue 2
Red 3
Yellow 6
Their claim is that food dyes causes hyperactivity and other behavioral problems in children.  These “bad boys” are literally in everything and they can be a challenge to eliminate.   Do your research and decide for yourself.   Knowledge is power.

Don’t be out to lunch on NITRATES:  Hot dogs and lunch meat can be a kid’s best friend if you are unaware of nitrates and other preservatives.  Nitrates and Nitrites are used in hot dogs and lunch meat to preserve them.  When consumed frequently they are linked to causing cancer including leukemia and brain tumors.  Not cool.  There are nitrate free options in every grocery store.  Look at labels, research and don’t be ignorant about nitrates.

Don’t be UNAWARE:  When it comes to the health and nutrition of your family don’t be uninformed, ignorant or in denial.  You don’t have to be a psycho nutrition parent or grandparent to be effective.  Do you research, don’t give in to peer-pressure or people who just don’t know and learn something new everyday.  You and your family will feel better, run harder and have the kind of year that doesn’t need as many resolutions in the future!

For years after I became a chef I never thought twice about keeping my knives anywhere other than my knife bag or my kitchen drawer.  Why would I right?  My pomeranian puppy sure wasn’t interested in them.   Man Poe had his own “man knives” so my mind was at ease!  It wasn’t until little Poetitoe #1 came into my life that I started thinking about knife safety in my kitchen.  One day when I was traveling to a competition out of town, I went to open my knife bag and found a special surprise!  Next to my dough scraper and ice cream scoop was a little bag of rubber frogs.  At first I was a little riffed that my son had been in my bag!   But, then I laughed and decided to keep the little colorful accents.  From then on those frogs became a gentle reminder that my son was just as interested in my tools as I was.  It also reminded me that I had better keep the “sharp” tools out of his reach!  I still have those goofy little rubber frogs.  I have transferred them as I have my career direction from my “chef” knife bag to my “food styling” case.  They make me laugh every time I see them and who knows………..maybe they’ll be the inspiration for my memoir someday!

Of course I love having “kids in my kitchen”.   With all the activity I have in my life, cooking with my kids gives me great pleasure and in some ways completes me!  Ha!  If I’m not cooking for one of my bed and breakfast guests or feeding my brood of three then I’m testing a recipe or catering for a friend.  My kitchen never gets a break!   There is the rare occasion that I have a therapeutic day of just “Chef Poe” time to myself.   More often than not though I have my mommy/teacher hat on and three little sous chefs under my feet.

Having kids in your kitchen can be very enjoyable and create life-long memories.  It also helps to establish their view of food and encourages them to try new flavors and textures.  Children learn through sensory and tactile experiences, so having your little or big ones in the kitchen can set the tone for their diets as adults.  It’s also a great place to incorporate math, science and art into their learning times.

When it comes to having “kids in the kitchen” there are several safety factors to consider as parents.  Safety is important anytime in the kitchen but when kids are involved it goes from code green to code red.  My kids are still really little so being in the kitchen means listening and obeying.  I have a couple of hard and fast rules I live by for providing a safe kid-friendly environment in your home kitchen.

1.)  Obedience or you’re fired!
2.)  SHARP and HOT!
3.)  Ask before you touch!

The terminology alone is pretty self-explanatory but I’ll elaborate briefly for fun.

The first rule sets the tone for “kitchen time” in general.  When my former culinary students would mess up on their food, I would jokingly “fire” them.  It was my way of reminding them that whereas I couldn’t really “fire” them, that the mistake was noted and we should try to improve next time.   My kids love to cook, however if they don’t have their listening ears and obedient hats on…….they get fired.   Then they have to settle for watching from a distance.

The second rule comes from the restaurant world.  When you are in a professional kitchen you have words you shout out to your teammates like “HOT” or “BEHIND YOU” to let them know of potential dangers.  I teach my kids those words very early.  I want them to understand that the kitchen is a busy and possibly dangerous place.  But, with the right communication we can all have fun and be safe too!

The third and final rule covers everything else.  It’s all about patience right?  My little ones always have their own idea of what they want to do in the kitchen.  They are very decisive and opinionated when it comes to cooking…… I wonder where they get it?  The hardest part though is not squishing their excitement for food and cooking.   I encourage them to ask questions and raise their hand before taking action.  It helps them realize they can have fun and follow direction while helping mommy be successful too!

Cooking with your kids or grand-kids can be some of the best time you will ever spend as a family.  My best memories from childhood were made with my mom, dad and grandmothers in the kitchen.  It was those precious smells, tastes, sounds and experiences that inspired me to become a chef.  Cook with your kids this week and help create their “Life Recipe”!

My Top Ten Kid-Friendly Kitchen Tools

1. Butter Knife (General all-purpose tool for dough work and basic cutting)
2. Plastic Salad Knives (To let kids practice what a real knife will feel like)
3. Ice Cream Scoop (For cookies or to practice batter placement with)
4. Off-set Spatula (Helps kids learn how to spread evenly and great for decorating)
5. Melon Scoop or Baller (Fruit work or to help them clean vegetable seeds)
6. Bench Scraper or Bakers Dough Scraper (To do simple cuts or clean up kid kitchen messes)
7. Fun Colorful Spatulas and Whisks (Keep it interesting with colors and shapes)
8. Cookie Cutters and Biscuit Cutters (Simple, creative way to keep them involved)
9. Measuring Cups and Spoons (I let my babies play with these to keep them occupied and then I make my bigger kids do their math calculations when we cook!)
10. Rubber or Wooden Pastry Brushes (Egg wash, water, butter and more…….. They let your kids feel like culinary artists)

My Favorite Cooking with Kids Websites:

www.weelicious.com
www.picky-palate.com
www.familyfreshcooking.com
www.cookingwithmykids.com
www.savorysweetlife.com
www.foodiewithfamily.com

Safety Suggestions for “Kids in the Kitchen”

• Always keep sharp knives out of the reach of children.  (I lock my “big girl” knives away for safe keeping)

• Keep their tools down low or within reach and they will leave your’s alone :)

•  I like to start with hand washing and finish with hand washing……. have your kids sing “You are my sunshine” while washing!

• To prevent food poisoning wait for food to be cooked before sampling it and always use a spoon when you do taste.

• Always keep kids at the level of activity.  Use a stool if necessary.

• Use cooking tools that will not break (plastic or stainless-steel)

So, rather than selling out to a frozen lasagna block, I get my slow-cooker out of the pantry.
Slow-cooking is such a fun way to have dinner waiting on you instead of you waiting on dinner. There are a zillion slow-cooking recipes out there and the web is loaded with ways to use this “electric cooking counter top wonder.” But, when I think of slow-cooking, I’m thinking comfort style, full-meal ideas and no fuss.

Slow-cookers come in a variety of sizes ranging from the one-quart mini to the seven-quart mother load. I prefer the type with a lock-down lid so if I get the itching to take something over the river and through the woods to grandmother’s house during the holidays, it doesn’t end up in gooey mess on my vehicle floor.
Most slow-cooking recipes are super simple and also kid friendly. My easy “Slow as Molasses Pot Roast” recipe is a crowd favorite and makes a great weeknight treat or Sunday afternoon feast.

When I’m in the mood for fajitas — but not in the mood to make all the mess — I make chicken fajita soup instead. It’s a warm, rich and familiar fall food that makes a great lunch or party feature.
There are endless reasons to get your slow-cooker out this holiday season. It can be used for everything from heating mulled cider or hot chocolate to melting caramel for a session of caramel apple dipping.
Let your slow-cooker do the heavy lifting for you when you don’t feel like getting lunch or dinner on the table.  It will free you up to do more important things like cleaning out your refrigerator. Plus, it will give you a mental break from cooking and you can ponder the essential things in life like chasing the dust bunnies from under your bed. Put your slow-cooker to work for you.

Slow-Cooker Chicken Fajita Soup
Serves 6-8
2 large chicken breasts, diced
2 small cans cream of chicken soup
1 can of Mild Rotel or diced tomatoes and chilis
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can white corn, drained
1/2 onion, diced finely
1 package fajita seasoning mix
1 tablespoon cumin
1 teaspoon chili powder
1/2 cup low-sodium chicken broth
Salt and pepper, to taste
Grated Cheddar and pepper jack cheese, tortilla chips and sour cream to garnish
1. Combine uncooked chicken, soup (undiluted), Rotel or diced tomatoes, both beans, corn, onion, fajita seasoning mix, cumin, chili powder and broth into medium sized slow-cooker.
2. Stir all ingredients to combine and turn on high for 2 to 3 hours, low for 8 hours or until soup is hot, bubbling and chicken is completely cooked. If soup is too thick for your liking, simply add 1/4 to 1/2 cup of chicken broth to thin.
3. Season soup for salt and pepper to taste. (I like to season the soup at the end because the flavors concentrate and you may not even need any salt)
4. Garnish soup with tortilla chips, sour cream and your choice of grated cheddar or pepper jack cheese.

“Slow as Molasses” Pot Roast
Serves 6-8
1 medium chuck roast (between 2-3 pounds)
1 pound Baby Yukon potatoes (cut in half or quartered)
1 pound baby carrots
2 tablespoons molasses or honey
1 bay leaf
1/2 cup beef broth
Salt and pepper
1. Place chuck roast at the bottom of the slow-cooker. Season with a pinch each or salt and pepper.
2. Cover with 1/2 cup of beef broth to moisten.
3. Pour 2 tablespoons molasses or honey over the chuck roast.
4. Place the potatoes, carrots and bay leaf on top of the roast and cover.
5. Cook for 4-5 hours on high, 8-10 hours on low or until the meat and vegetables are tender. Remove the bay leaf before serving.

Easy Peach Barbecue Crock-Pot Chicken
Serves 6-8
2-3 firm fresh peaches or 2 cups frozen peaches
1 cup of your favorite barbecue sauce
6 to 8 pieces dark chicken meat
1/4 cup hoisin sauce
1/2 onion, small diced
1.   In slow-cooker pot combine peaches, barbecue sauce, hoisin sauce and onion. Stir to combine.
2.  Using tongs, place chicken meat into sauce and coat all pieces with sauce.
3.  Cook on high for 3 hours, on low for 8 hours or until meat is falling off the bone.
4.  Serve with roasted potatoes or salad for complete meal.

Nothing speaks October and harvest season like pumpkins. Their beautiful orange color and “easy to squeeze” shape make them the perfect decoration and delicatessen for this time or year! I love having these cute “fall favorites” around my house and I really love turning them into yummy treats with my kids! This month I have been food styling on a fun Food Network project here in Oklahoma! It’s put a little damper on my normal cooking and experimenting with food schedule. Nonetheless I did have a few moments to snap these fun recipes and when we wrap Friday……… I’ll be back in my “Busy Kitchen”!

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Most of us take these friendly familiar squash for granted as we rush through our crazy fall calendars. However, pumpkins are definitely worth getting to know. The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon”. They are rich in antioxidants as they boast high levels of both alpha and beta carotenes. They have a slightly sweet comforting flavor and incredible culinary versatility.

When I lived in the Hudson Valley of New York I had the great pleasure of meeting ………. Amy Goldman. She is passionate gardener and “vegetable rights activists” that written three gorgeous books on heirloom vegetable growing! My favorite book The Complete Squash : A Passionate Grower’s Guide to Pumpkins, Squash and Gourds is a true work of art.

I met Amy during a presentation at The Culinary Institute of America where she did a heirloom melon and squash tasting! During her introduction they mentioned that she obtained her doctorate at Oklahoma State University. After the tasting at the book signing I played the “Oklahoma Girl” card and was able to obtain her contact info.

Several years later when I returned to the valley for some training, I contacted Amy and she invited me to her farm to view her prize-winning heirloom vegetables. Amy was so gracious and full of precious knowledge about these beloved fall treats. Her work has inspired me and she remains one of my culinary heroines for the work she has done to protect seed and agricultural diversity! You can visit her website at www.rareforms.com to find out more. I highly recommend her beautiful book as well! It will get you super excited about planting these beauties in your own garden next year!

I start shopping for pumpkins in early October because I like to get my money’s worth. The first several weeks they adorn my home with their “easy accent” personalities and beautiful autumn hue. They make the house feel warm and really help create the perfect mood for throwing a harvest or costume party. By now though, all I can think about is what kind of delicious recipes can I come up with to put these “squatting squash” in my tummy!

I love to get my kids involved during pumpkin cooking time. They are a super kid-friendly ingredient. My kids not only love carving them but they enjoy helping me turn them into tasty treats for breakfast, lunch, dinner or dessert! I have four recipes to share with you this week! They cover all the bases for having pumpkins highlighted on your menu no matter what kind of food mood you are in.

There is one ingredient, besides the pumpkin itself that unifies these four recipes………….. it’s “Pumpkin Pie Spice” I love this simple mixture of cinnamon, ginger, nutmeg and allspice! It has all the great flavors that compliment the perfect pumpkin flavor without having to purchase four separate spices.

We will start with breakfast! I love waking up in the morning and having a nice refreshing smoothie. It’s fun to see how many different varieties you can come up with. Children love to create their own brand of smoothie to meet their favorite flavor combinations. I always keep frozen fruit around for the last minute smoothie idea but this time of year I want to enjoy all the flavors of the fall. This pumpkin pie smoothie reminds me of being a kid and sticking my finger in the pumpkin pie filling before my mom baked it. Of course I always got in trouble but it was worth it to have that creamy wholesome little smidgen of filling hit my palate. Ahhhhhhh I still remember it. That’s why I love this recipe. It has all the flavor and scrumptious appeal of a pumpkin pie without the baking time.

Pumpkin Pie Smoothies

Yield 6 Portions

1 Cup Frozen Pumpkin Puree (Fresh or Canned)
1/2 Cup of Vanilla Yogurt
3 Cups of Whole Milk or Almond Milk
1 tsp Pumpkin Pie Spice
1/4 Cup Honey or Agave Nectar
1-2 Cinnamon Graham-Crackers
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Combine pumpkin puree, yogurt, milk, honey and spice mixture into blender.
Blend on medium speed for about a minute.
Serve with crumbled crackers and a small sprinkle of the pumpkin pie spice.
*You can substitute pumpkin pie filling (sold next to the pumpkin puree) in the place of the puree and honey or agave nectar.
*To freeze: simply place in an old-fashioned ice-cube tray or in a plastic storage container and freeze for 2 hours or the night before.

The second recipe not only makes a beautiful table accent but also serves as a great conversation piece during any meal time. I love to entertain and since I’m always having someone over for breakfast :) at “The Grandview” , pumpkin butter is the perfect table decoration this month. It’s super simple to make and the results are divine!

Pumpkin Butter

Yield 6 Small Pumpkin Pots

1 Bag of Small Pumpkins (about the size of a baseball)
1 Pound of Salted Softened Butter
1/2 Cup of Pumpkin Puree
1/2 tsp of Pumpkin Pie Spice
2 Tbsp Maple Syrup
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1.) Using a sharp knife, cut the top portion off of the small pumpkins. The goal is use the top as a lid for your butter container.
2.) Scoop the seeds and pulp from the small pumpkin using a spoon. Make sure to get all the strings! Save the seeds for the pepita recipe.
3.) In a medium bowl mix together softened butter and pumpkin puree. Use a whisk to combine. If mixture looks separated use rubber spatula to smooth.
4.) Add pumpkin pie spice and maple syrup to combine.
5.) Using a clean spoon, fill hollowed out pumpkin shells with butter mixture. Place pumpkin top on filled shell and refrigerate until service.
*This pumpkin butter is great on toast, muffins or bagels. You can also use these on your holiday party or buffet table.

In a “busy kitchen” there is no time for idle snacking. Twinkies and dingdongs need not apply! I like to keep my kitchen stocked up with loads of healthy alternative that are seasonal, nutritious and fun! This snack is also very functional and practical. When you carve or roast pumpkins there is always the question……. what do we do with the seeds? Here is my prescription for these little pepitas. I hope you enjoy!

Pepitas de la Poetitas
*Pepitas are Spanish for “little seeds of squash”. My kids love this recipe. It’s sweet, sassy and satisfying! They make great snacks and are a good source of protein as well. I ran out of day light before I could snap these puppies with the camera this week! When I am finished with the Food Network project……. I’ll get it posted!

Yield 2 cups

1 tbsp Olive Oil
2 cups Cleaned Pepitas (Pumpkin Seeds)
1/3 cup Unbleached Sugar
1 Large Egg White (beaten to frothy consistency)
2 teaspoons Chili Powder
1 Tbsp Pumpkin Pie Spice
1/2 teaspoon Salt
1/4 teaspoon Ground Cumin
Preparation
Preheat oven to 350°F. Drizzle olive oil onto baking sheet. Mix pepitas, sugar, egg white and spices in small bowl. Spread pepitas in single layer on baking sheet.
Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes. Remove from oven. Use a pair of tongs to separate pepitas if they become stuck together. Cool and serve for an afternoon snack or in little baggies to your trick-or-treaters.

Last but not least is my favorite hurry up dinner during this time of year. It’s pumpkin ravioli with brown sage butter. Now literally you could have all of the ingredients (except the fresh sage) hanging about your kitchen all the time. If you used canned pumpkin puree or frozen fresh puree you could throw this together in a matter of minutes. I also like this recipe because it get my kids in the kitchen assembling little raviolis for me! They have a blast and I enjoy the help.

Pumpkin Ravioli with Brown Sage Butter
Yield 35-40 Ravioli

2 Cups of Pumpkin Puree (Canned or Fresh)
1 Tbsp Olive Oil
1/2 cup Parmesan Cheese, grated, plus extra to serve
1/2 tsp Pumpkin Pie Spice
2 Tbsp Breadcrumbs or Finely Crumbled Crackers
15-20 Small Fresh Sage Leaves
1 Package Round Wonton Wrappers
1/4 cup of Water in a small bowl
8 Tbsp Salted Butter
Salt and Pepper
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Fill a large pasta pot or stock pot with water and bring to a soft boil.
In a medium bowl combine pumpkin puree, olive oil, parmesan cheese, pumpkin pie spice and breadcrumbs into a paste. Season with 1/2 tsp salt and 1/4 pepper.
On an open counter space lay out wonton wrapper and place 1 Tbsp of the pumpkin filling in the center of the wrapper.
Using your index finger dip the tip in the water and brush a small amount around the edge of the wonton wrapper.
Place second wrapper on top of the base wrapper and seal around the edges of the ravioli. Make sure there are no air pockets in ravioli as it will cause the pocket to rupture during the boiling process.
Using a fork, press the edge of the wrappers between the fork tines to secure the two wrappers together.
Repeat process until all the filling is used and all ravioli is assembled.
Once ravioli are assembled, place 4-5 at a time in soft boiling water.
When the ravioli are cooked they will float to the top of the pot. This takes approximately 2 minutes. Once they have floated to the top remove from pan with a skimmer or slotted spoon and place on a plate or platter.
Once ravioli are cooked off you can begin the sauce.
Place butter in a medium non-stick sauté pan.
Melt butter slowly and continue to allow butter to brown on low heat. The butter solids will turn light brown and become toasty.
Place fresh sage leaves in butter and cook for about 30 seconds.
Add cooked ravioli to pan and sauté for 1-2 minutes to coat butter over ravioli. Season lightly with salt and pepper.
To serve top with more parmesan cheese and spoon additional butter and sage over ravioli on plate.

Have you ever had that feeling inside?  The one that kinda tingles and makes you feel like a kid again.  It gives you energy and ignites a desire to move in a direction you’ve never moved before.  Well I have!  My passion for food started many years ago when I was a little girl.  I still remember being fascinated with the kitchen.  It was my favorite place to be as a child and still is today. 

A little over ten years ago I started on a culinary adventure to better understand food.    My experience has changed the way I look at the world around me.  When I think of gastronomy, I’m reminded of how much food connects every part of our lives.  Since it is the art of understanding food and eating well, I thought it fitting to blog under such a name.  As Jean Anthelme Brillat-Savarin said “The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with our other pleasures, outlast them, and remain to console us for their loss.” 

There are few subjects aside from the pride of men and the love of woman that have inspired mankind to pursue such a single theme throughout history.  I love the culinary arts because they connect all the topics or subjects I enjoy studying and researching.  Science, art, history, culture, nutrition, agriculture, fashion, geography and family all have a connection to food in some capacity.  I truly enjoy these disciplines and am looking forward to sharing their fascinating similarities.  Join me on a gastronomic adventure that will add a little seasoning to your daily routine and bring a little food for thought to your life recipe.  I speak, hear, taste, touch and see the world through food.  Join me as I share my perspective with you.

]]> http://gastronomymommy.wordpress.com/2012/10/17/gastronomy-mommy-2/feed/ 1 gastronomymommy 3722081529_a730a57967 http://gastronomymommy.wordpress.com/2012/10/07/the-forbidden-fruit/ http://gastronomymommy.wordpress.com/2012/10/07/the-forbidden-fruit/#comments Sun, 07 Oct 2012 05:12:24 +0000 Gastronomy Mommy http://gastronomymommy.wordpress.com/?p=487 ]]> We’ve all heard the saying, “an apple a day keeps the doctor away”.  In my opinion that is a pretty tasty prescription for nutrition.  We’ve also observed a life-long associated of this beauty being the symbol of “taboo indulgence” making it an interesting argument for convincing you to eat one everyday.

Nonetheless most people love apples and with so many benefits to your health, there is no reason to leave this “forbidden fruit” sitting on the grocery store shelf next time you go shopping.

Apples get the “super foods award” for being beautiful and intelligent.   With over 7500 varieties raised across our globe apples are inexpensive and provide a great way to give your kids a snack without feeling guilty.  Aside from being an excellent source of fiber, antioxidants and vitamin C they are fun to eat, low in calories and absolutely delicious.  Apples can be your best friend if you run a “busy kitchen”.  They also provide an interesting subject for your cooking pleasures.

I have always loved to cook with apples!  Whether it’s a quick saute with Fuji apples, maple syrup and pork chops or a traditional Granny Smith apple pie, these pomaceous delights have always satisfied my appetite!  My kids also love apples!  They literally eat about five apples each a week!  With that being the case I’m always looking for new recipes to fill their appetite for these healthy alternatives to candy or processed sweets.  I never complain about having to cook in order to give them a healthy alternative!

Now in certain situations it’s handy to have apples in a bowl on your counter for that quick accompaniment to string cheese for an afternoon snack.  However, if you have a little more time to “play with your food” check out these two recipes to take you apple cooking eating skills in a different direction.

This apple and thyme hash could easily be a feature as the side kick to a beautiful pork or lamb chop at any fine restaurant.  It’s a great crowd pleaser and so easy to make at home.  If you’re in a pinch and have no time to cook, this dish can be organized to come together for the dinner table in less than 10 minutes.  Pair it with a store-bought rotisserie chicken and you have a satisfying and wholesome dinner.

If you are looking for a snack or great lunch idea try this apple-n-cheese melt.  It’s packed with flavor and sure to please even the pickiest eaters.   Click here for the tutorial.

Here is the quick tutorial for the apple hash ………….. Enjoy!
First start by gathering the ingredients.  Apples, red potatoes, butternut squash, celery, onion, thyme, olive oil, maple syrup and S&P.

This is makes a quick presentation if you take the time to prepare.  The best place to start is with the butternut squash.  I’m a big fan of butternut.  The only problem is that it can be a bit challenging to break apart and prepare for roasting.  If you are up for the challenge, go for it.  If you aren’t feeling the “inner chef” feel free to use the pre-cut version from the grocery store.  If you are not a butternut fan, use sweet potatoes instead.

Both the butternut squash and red potatoes can roast on the same pan and should be roughly the same size.  Simply coat with 1 Tbsp of olive oil and season with salt and pepper.  Spread vegetables evenly so they cook completely.  Roast at 450 degrees for 15-20 minutes.  They should be soft, light golden brown and softened.

Next dice the other vegetables.

The goal is to have all the vegetables the same size then they are sautéed.  Next remove and chop the thyme leaves.

Last but not least we chop the apples.  I always save the apples for last because of oxidation.  Here is how I break my apples down into dice.

I slice the apple into four slabs each about 1/2 inch thick. This makes it easier to line up for dice.

Next slice them into strips.

Finish by slicing the strips into cubes.

The other side of the apple can be sliced and diced as well. This leaves you with a perfect rectangle core piece.

It’s saute time!  Add 2 Tbsp of olive oil into a non-stick or cast iron pan on medium high heat.  Celery and onions saute for 2 minutes.  Add apples and continue to cook for 3 minutes.

Finally add thyme and continue to cook.  Add the cooked butternut squash and potatoes to the mix and continue cooking for 3-5 minutes or until everything is hot and well combined.  Season with salt and pepper to taste.  Turn off the heat and add 1 Tbsp of maple syrup to the pan.  Coat the vegetables and serve.

This recipe works well with any fall vegetable including sweet potatoes, parsnips, turnips, rutabagas and other squash types.

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Apple and Thyme Hash:
Serves 4

2 Honey Crisp or Gala Apples Medium Diced
2 Cups of Butternut Squash Medium Diced  (Can purchase whole or pre-diced)
1/2 Red Onion Diced
6-8 Small Red Potatoes Diced
1 Stalk of Celery Diced
1 tsp Fresh Thyme
3 Tbsp Olive Oil
1 Tbsp Butter
1 Tbsp Maple Syrup
Salt and Pepper to Season

1.)  Pre-heat oven to 450 degrees and dice apples, butternut squash*, potatoes, red onion and celery and set aside.

2.)  On a baking sheet pan spread potatoes and butternut squash evenly across the space.  Drizzle 1 Tbsp of olive oil and salt/pepper on the vegetables.  Toss to coat.

3.)  Roast vegetables in oven for 15-20 minutes or until lightly brown and soft.  Remove from oven and set aside.
(This step can be done ahead of time and vegetables can be refrigerated for future use.)

4.)  In a heavy non-stick or cast iron skillet add 2 Tbsp olive oil and 1 Tbsp butter.  On medium high heat sauté red onion, apples and celery until soft and color appears.

5.)  Add fresh thyme and roasted vegetables to skillet and continue to cook for several minutes to combine flavors and allow for color.

6.)  Turn off heat and add 1 Tbsp maple syrup and salt/pepper to taste.

Enjoy with rotisserie or grilled chicken and a green salad for a tasty and super quick weeknight meal.

*You can substitute sweet potatoes for butternut squash.