Minecraft Party

There are no shortage of ideas out there to celebrate Minecraft style. Here's my contribution to the crafting scene and some of the better ideas I gleaned, without going crazy on the sugar. We celebrated Clark's 7th bday with just a few friends, so 6 kids total. But I think all the activities are very scalable.
Diamond Time!
We had the kids "earn" their diamonds by 1) mining them using little shovels and pails filled with stones I got at the dollar store. The diamond was at the bottom. I got a pack of diamonds that came with tissue paper grass for my table but I'm sure you could get them separate. 2) They had to go thru an obstacle course to the safe house at the end. My boys helped me create pitfalls made of chalk (yellow holes you could fall in, red lava with stepping stones to assist you, a tunnel to avoid it completely, and water with "floating" wood bridge. If you stepped into the chalk you had to start over. There was a secret code at the house that they had to come tell me to retrieve their diamond. And 3) they had to explode a creeper, which were green balloons blown up (no helium) with black paper squares and electrical tape to make the creeper face. They were hidden around the yard. This was a great activity to start (and outside) cause they arrived bouncing off the walls with excitement.

Pin the Tail on a Piggie
Pretty self explanatory. Made from pink construction paper. We used a minecraft Steve head (on backwards) as the blindfold.

Make a Minecraft Mask
I had tons of paper squares (1.5") cut out. Yellow, 3 different browns, 2 blues, white, black, 3 peachy/flesh colored.

Make a Potion
Using kool-aide type powders I found at the dollar store, kids mixed them in water bottles. I only listed potions for the primary colors, thinking they would naturally experiment and make other colors, but nobody did. So maybe have a added bonus for orange, purple and green like enchantment or extension.

And of course we played minecraft, had cake and other yummies.

Banilla shakes

A family adventure to the new Lyfe cafe at spectrum found us enjoying a new spin on our favorite clean dairy free version of a shake. I've hesitated trying this place a few times since from the outside, it seems a bit stark and cafeteria like, but when you actually get inside, its full of hip unique furniture and eating spaces. BTW, they have an amazing 3 story terrarium type herb garden that is simply inspiring.

Frozen bananas(2-3)
almond milk(1c)
dates(6 sliced)
and the addition of vanilla (1.4t)
all pureed (add bananas last).

 I whipped one up after our soccer game and it hit the spot:) Notice, I didn't manage a picture before everyone had gobbled theirs down;)

Ss Week: Scones and Spider Pizzas

So I started my after school cooking class with 3 of my favorite students and it was a blast. I will have to manage my time a little more, but the idea is to fit 2 seasonal, healthy recipes into a 30 minute "class" using a blender and toaster oven. Besides all the food/health talk, there are plenty of opportunities for math skills: problem solving, patterning, counting, number recognition, etc. and fine motor skills (pinching, rolling, stirring, kneading, etc.) This week was Ss week so we celebrated with Scones and Spider Pizzas. Try it with your child and let me know how it works.

Scones are a wonderful fancy finger food a la tea parties, but they are really so easy to make (and versatile) that you can make them any time. I love making them because it reminds me of playing with playdoh- except with a much yummier outcome! The secret is to keeping the butter and cream cold. Try not to work the dough too much as warm hands will melt the butter. A plastic glove (or makeshift ziploc baggie glove) will help insulate the dough as well as make clean up a breeze. If you can, pop the baking sheet with cut scones into the fridge for a few minutes before baking to chill.
Scones (makes 8 small scones)                           

1c. whole wheat pastry flour                                
3T sugar in the raw                                              
1t. baking powder                                              
pinch of salt                                                        

3 T cold butter, cut into small cubes                  
1/2c. heavy cream                                              
1/2c. fruit sweetened dried berries  ( I love Eden brand cranberries)

1 beaten egg to brush on top                              
Sugar for sprinkling                                              

    Directions
1. Preheat toaster oven to 350F. If you cover your tray with foil and really smooth it out.

2. Mix all dry ingredients together.

3. Add butter and squish it (with your fingers) into the flour mixture, until it looks like sand.

4. Stir in the cream and dried fruit as best you can, 1/2c. fruit sweetened dried berries                       then switch to kneading it with your hands to get all the little dry bits to stick together in one big ball.

5. Spread a little flour on a sheet of parchment paper. Flatten the dough ball so it's about 1/2inch

thick. Sprinkle some flour on top (if it's really wet and sticky) and spread it around. Cut the dough in   1/2 from top to bottom and then again from side to side, making 4 wedges. Brush the tops with the beaten egg and sprinkle with sugar. Move the scones on to the baking sheet.

6. Bake 20min until golden brown. Move to a wire rack to cool for 10 min.

I think everyone has made an English Muffin pizza at one time or another, so no big fancy recipe here. But a fun and playful way to decorate your pizza just in time for Halloween. Consider doing your spider with a green olive or a bigger version with bell pepper. I realized I have no "finished" picture, they some how keep getting eaten before I get the chance;)

Spider Pizzas
1 Whole Wheat English Muffin split

1 string cheese
2 T tomato sauce
Dried Basil
Garlic Powder

4 Black Olives

Directions: For each 1/2 of English Muffin...

1. Spread on 1T tomato sauce with the back of the spoon. Sprinkle lightly with garlic powder and generously with basil.
2. Peel 4 long pieces of string cheese and place them in a plus and X shape on top, to make an asterick. (see top muffin)
3. Peel smaller pieces of string cheese to make a 2 rings around the muffin connecting the asterick making it look like a spider web. (see bottom muffin) The skinnier the strips the more web like it will look.

 

4. Cut 1 olive length wise (this will be the body) and 1 olive in 1/2 the short way (for the head). Arrange on the web. Cut the left over halves into 8 legs and put 4 on each side.

5. Toast in the oven to melt the cheese (about 5 min) and broil for 30 secs. until bubbly.

What I learned from Brussel Sprouts

Brussel Sprouts are not very many people's favorite food. They certainly weren't mine. Growing up, on the few occasions my father was in charge of dinner, his go to meal was boiled hot dogs and brussel sprouts, of he which he was HUGE fan. Despite his enthusiasm, I couldn't bring myself to swallow them, even if it meant no dessert. They were bitter and soggy and I continued to steer clear of them for most of my adult life. Until, on a food/wine tour, I had some roasted with pancetta and onions.What a difference a cooking method made! They were tender not soggy and not a hint of bitterness (roasting brings out the sweetness of many veggies). So they made it off the "never try again" list, but I still didn't cook them on my own. And then I had the "burnt" brussel sprouts at Cucina Enoteca. They roast and char them in their pizza oven until they are literally black and bathe them in a spicy red sauce and they are better than french fries. Suddenly I find myself craving them so much that I was compelled to find a way to make them at home. I think if I had given up on them, I would have missed the zero to hero moment that brings me such culinary pleasure now. (I've since gone on to enjoy shaved brussel sprout salad.) Its important to share these moments with your children too; to let them know, that tastes change, your tongue grows up- never give up on a healthy food. My son has his own way of enjoying brussel sprouts (with peanut butter) that he discovered from reading Cloudy with a Chance of Meatballs. You never know when culinary genius may strike, the key is be open to trying it. That goes for cooks and diners alike. I often hear moms say, "oh I don't think my child will eat that" and that's the end of the discussion. I said those words once and almost had my oldest miss his gateway to salads moment (kale of all things).  You just never know. Lucky for me, he spoke up and said, "I'd like to try that." Of course also ready in his vocabulary is "I don't care for that" or "please never ever make that again". But that's empowering for him. And that's what we really want, right? Not a child that eats his veggies cause he's told to, but because he's fearless, adventurous and enjoys them. I hope to share some of my family's "successful" healthy whole food recipes with you- please share some of yours with me too!

"Burnt" Brussel Sprouts
Roast halved brussel sprouts tossed with a little olive oil, salt and pepper on a shallow baking dish at 400ºF for 15-20 min. You should be able to pierce them with a fork. Then move the rack to the broil position and broil for 5-10 min. Stirring to turn, once or twice, if you think you have burned them they need 3 more minutes;) Really! Let them get crispy and black. Meanwhile puree jarred roasted red peppers and a add a few drops of hot sauce to taste. Pour the sauce into a shallow bowl or plate and nestle the sprouts on top. Enjoy!

Aguas Frescas

I was introduced to aguas frescas on a backpacking trip I took through Costa Rica just out of college. Literally, meaning fresh waters, this drink will revive anyone after a sweltering trek in the jungle. Even if your not working quite that hard, you can enjoy this refreshing drink, when summer fruits are at their ripest, guilt free because its sweetened only by nature. In Latino countries they will offer you a choice: con agua o leche. For safety reasons I choose milk during my stay, but I think I prefer it anyway. It's more like a creamy milkshake, but the water version is lighter and just as tasty. You can squeeze a lime in it if you'd like, but I'm a purist- and please don't add sugar. If it doesn't taste sweet to you, your fruit wasn't ripe enough or you need to reset your taste buds. I think the best time to make agua frescas is when your cut fruit is just starting to get mushy and watery. It hasn't gone bad yet, but the texture just isn't as appetizing as it was day 1. Since I tend to be seduced at the farmer's market by melons and stone fruits, and I end up buying more than a family of 4 could ever eat, this happens often. We tend to have 2-3 c. of cubed fruit left at the end of the week and I puree each fruit separately and we all pick our favorite flavors. And I of course top it with a splash of creamy milk, both cow and almond are great. For a larger amount, using fresher fruit, I would add 2-3 c. of water per 5c. of fruit, unless you are using watermelon, which is such a high water content you may not to need any extra water at all. But the drink should have a thin water like consistency. If it seems like a smoothie its way to thick.

Watermelon, honeydew, and strawberry are classic flavors, but pineapple, mango, peach, and cantaloupe work well also. It can be paired with basil, mint or vanilla, but again I'm a purist. Of course, if you were to spike it with prosecco or vodka, I probably wouldn't complain. Experiment and see what your favorites are.

Agua Fresca: Sandía (makes 4-6 servings)
6c. chopped watermelon
Optional: Juice of 1 lime
Handful of mint leaves, divided
1/4c. milk

Puree 6 c. chopped watermelon. If desired, muddle 1/4 juice of lime and mint leaves in the bottom of each glass. Fill with ice. Pour the watermelon puree over the ice and top with a splash of milk if desired.

White Bean Hummus with Thyme and Basil

This dip is not just a sublime upgrade from the traditional chickpea hummus, but is so creamy and delicious you can't help but be inspired to put it on...everything. Try it smothered between bread and grilled veggies or rolled in a tortilla. But the real genius is using it in place of mayo, especially for potato or egg salad. De-vine! This recipe comes from the 21 Day Kickstart Meal Plan which I highly recommend for anyone seeking new ways to enjoy more veggies. I play with herbs based on what I have in my fridge. Today I used a basil dijon from TJ's and it was perfect!

White Bean Hummus with Thyme and Basil (makes 2.5c)
2 c. canellini beans (or 1 can rinsed and drained)
1T lemon juice
2T tahini
1 clove sliced garlic (less for kids, its gets spicy)
2T red wine vinegar
1/2t. dijon mustard
1/2t. salt
ground black pepper
1-2T water (to thin to desired consistency)
2.5-3t fresh chopped thyme
1/4c basil, torn

Puree all ingredients except fresh herbs until smooth. Add herbs. Chill

Layer Dips

Gearing up for Cinco de Mayo, not that I ever need an excuse to eat Mexican food, I assembled a quick vegan layer dip today that the boys gobbled up, even though they usually shy away from food touching other food. Cleaning up layer dips is a necessity because I could never just eat the 2T that most commercial dips claim as a 150 cal serving. My layer dips never have the same amount of layers because I make them based on what I have on hand-which means they never get old. You also don't have to eat them as a dip. I piled 1/2c on top of a bowl of mixed greens and arugula. Go chopped romaine if you want a tostada feel. You could also serve this as fancy finger food in a butter lettuce wrap, or serve it disassembled along with tortillas and let people make their own tacos/burritos. (I told you it never gets old!) I remembered that I used to make a Greek layer dip in college that was well loved and decided to catalog this party food matrix style; what else could you layer?