Maple Bundt Cake
The Kid is allergic to chocolate AND peanuts. The best combo on earth. So I have to make up new things for him to eat for dessert. This cake is great and you don’t even miss eating chocolate. Well. Sort of.
ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 -1/2 sticks softened butter
1/2 cup brown sugar
2 extra large eggs
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
With an electric mixer, beat butter and sugar until fluffy. Add the eggs, 1 at time, beating well after each. Add the maple syrup and the vanilla.
Add flour mixture alternately with the sour cream, beating until just combined. Pour batter into your prepped bundt pan.
Bake approx 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
I like to drizzle it with more maple syrup and serve it with a little whipped cream.
Foodbuzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
I am very excited to say that I was one of the 24 people chosen to participate in Foodbuzz 24, 24, 24 . Foodbuzz selected 24 bloggers from around the world and had them write about their unique meals – all within a 24 hour period.
My proposal revolved around something I truly believe in: buying local produce at farmer’s markets and making healthy meals for your kids. The Kid has been asking for cooking lessons, but since losing my job, expensive classes just aren’t in the cards right now. So I thought, why can’t I do it myself?
The Kid has always taken great interest in watching me put together meals. At just 5 years old he already knows his way around the kitchen. We started off by planning a menu and came up with recipes that incorporated a lot of fruits and vegetables, then headed off to the Farmer’s Market.
My favorite Farmer’s Markets are the Santa Monica and the Hollywood. They are two of the biggest markets in the city. At the Hollywood you might run into celebrities, at the SaMo you might run into famous chefs – everyone in this town loves fresh produce, folks. Both markets are large and carry a diverse number of produce vendors. We started off with our ‘menu’ and went up and down the stalls looking for what we needed.
The Kid has been my littlest sous chef on many of my meals, so I got him started washing and separating what was needed. I also tried to choose things that were easy prep and incorporated different cooking techniques for him to learn. Something in the oven, something on the stove, something on the grill. Perhaps a bit ambitious, but he was very excited to give it a go. 
Here’s a rundown of our menu, and what we bought for those recipes specifically from the Farmer’s Market:
Creme Fruit
strawberries, apples, grapes
Broccoli Salad
broccoli, red onion
Avocado + Grapefruit Salad
avocado, oro blanco grapefruit, ruby red grapefruit
Potato/Sweet Potato Fries
potatoes, sweet potatoes, lemon, garlic
Lettuce Wraps
garlic, ginger, carrots, green onions, mushrooms, lemon
Grilled Shrimp with homemade Tzatziki sauce
cucumber, dill, lemon, garlic
Cherry Buttermilk Ice Cream Sandwiches
Cherries, lemon, ginger
O.G. who was front and center for this meal, and in her O.G. ways – complained that “Food today is so fresh. We always used to cook it until it was completely limp and colorless. I like it like that.” Ok…well that ain’t happening at this meal, sorry. For the recipes I put together for this particular meal, most of the fruits and veggies are ever so slightly cooked, or not cooked at all. All the nutrients and it makes for a much fresher tasting meal. Unless you like lifeless broccoli – then head over to O.G.’s house.
I know we are lucky to live a place where food is colorful and available year round, but cooking seasonally can be a lot of fun wherever you live. The kids play a major part in my meal planning, because I like to make sure they are always trying different foods, testing flavors and seeing what they truly like to eat.
Cooking doesn’t have to be a chore if you pick simple, fresh recipes. Fresh produce was a major part of this meal but what the Kid enjoyed most (so he said), was spending time working in the kitchen with me.
You can find all the recipes here:
Creme Fruit
Broccoli Salad
Avocado + Grapefruit Salad
Potato/Sweet Potato Fries
Lettuce Wraps
Grilled Shrimp with homemade Tzatziki Sauce
Cherry Buttermilk Ice Cream Sandwiches
And see all the photos, here.
Cherry Buttermilk Ice Cream Sandwiches
Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
Well, it’s cherry season, and ice cream definitely benefits from fresh berries. I decided to use buttermilk to give it a super creamy texture – when you put it between two ginger cookies – it’s a great summer treat.
ingredients:
1 cup buttermilk
1 cup heavy whipping cream
2 cups whole milk
1-1/2 cup white sugar
1/2 cups brown sugar
1 tablespoon fresh lemon juice
2 cups fresh cherries, pitted and rough chopped
In a large bowl mix together the buttermilk, heavy whipping cream, milk, sugars and lemon juice. Pour into prepped ice cream maker according to directions.
Mid-way through, add the fresh cherries. Your ice cream base will turn a very pretty pink.
When it is ready, pour into a freezer safe container and freeze until firm. Sandwich between two cookies. SO GOOD.
Grilled Shrimp with homemade Tzatziki sauce
Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
Two of the Kid’s favorite things: cucumbers and yogurt. Since he also a fan of shrimp, when I mentioned this as a possibility for Food Buzz 24, 24, 24, his eyes lit right up. Also it was really easy for a little sous chef to help out with.
ingredients:
1 pint Greek yogurt
1 sliced hothouse cucumber
2 tablespoons chopped fresh dill
1 clove garlic, minced
2 tablespoons fresh lemon juice
Salt and pepper
skewers
1 pound uncooked large shrimp, peeled, deveined, tails left intact
If you are using wood skewers as I like to do, make sure you soak them in water NOW. That will keep them from burning on the grill.
In a small bowl, mix yogurt, cucumber, dill, garlic, and lemon juice. Season with salt and pepper to taste. Set aside in the fridge.
Prep your grill by brushing it with oil. Take your skewers and skewer the shrimp on, brush with a little olive oil and season with salt and pepper.
Grill on both sides until pink, about 3 minutes per side. Serve with tzatziki sauce.
Avocado + Grapefruit Salad
Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
This works in a weird way you wouldn’t expect. It’s not for everyone, but it’s a great refreshing summer salad.
ingredients:
1 tsp honey
1/2 Tablespoon Dijon Mustard
1/8 cup lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
2 ripe avocados
1 Oro Blaco Grapefruit
2 Ruby Red Grapefruits
In a small bowl combine the honey, dijon, lemon juice, salt and pepper. Add the olive oil and whisk together.
Peel the avocados, remove the pits. Cut into small cubes. drizzle with a little of the dressing just so the avocado won’t turn brown while you prep your grapefruits. Peel the grapefruits, cutting off the white pith. Carefully slice between each membrane so that you get only fruit segments.
Toss with the avocados and the rest of the dressing. Serve cold.
Broccoli Salad
Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
This was originally a Neely
ingredients:
6 slices bacon
2 broccoli heads or 8 cups
1/2 red onion, sliced very thin
1/3 cup jack cheese, grated
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon celery seed
Salt and freshly ground pepper
Fry your bacon, and let drain. Crumble into pieces and set aside.
Ready an ice bath. Cut the broccoli into florets. Blanch in boiling salted water very quickly, only about 20 seconds. Take them out and put them directly into the ice bath. This will stop the cooking and keep a nice bright green color. Drain well.
In a bowl, combine the cheese, mayo, sour cream, celery seed, salt and pepper.Fold in the broccoli. Then add the onion and the bacon. Fold together until everything is combined. Season to taste with salt and pepper. Chill in the fridge to let the flavors set until you are ready to serve.
Creme Fruit
Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
Another one of the kids favorite dishes. I think because it’s easy enough for them to help with and it’s so creamy and flavorful.
ingredients:
2 cups strawberries
1 cup fresh blueberries
1 cup apples
4 Tablespoons creme fraiche
2 Tablespoons maple syrup
Wash and pat dry all the fruits. Quarter the strawberries, and cut the apples into rather tiny pieces. Along with the blueberries, put all the fruit into a bowl, add the creme fraiche, and the maple syrup, stir until the fruit is covered.
You can serve it right away or leave it in the fridge til you’re ready to eat!
Chocolate Chip Chickpea Cookies
This was originally from the Jessica Seinfeld book Deceptively Delicious
ingredients:
1 cup packed brown sugar
3/4 cup butter
2 large egg whites
2 teaspoons pure vanilla extract
one 15oz can chickpeas (drained and rinsed)
2 cups (12 ozs) semisweet chocolate chips
2 cups all purpose flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Prep baking sheets with silpats or parchment.
In the mixing bowl of an electric mixer, beat the sugar and butter until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, salt and cinnamon. Mix on low speed until a thick dough forms.
Drop the dough by the tablespoonful onto the baking sheet. Bake for 11-13 minutes, depending on your oven. Cool on a wire rack.
The chickpeas actual taste like nuts, if you didn’t know the difference. O.G. HATED these and wanted them WITHOUT chickpeas. Which would just be…a chocolate chip cookie. Oh well. Maybe on April Fool’s Day…
Cherry Limeade Float
I love the tartness of lime paired with cherries. The combination is refreshing and when you slush it up and top it with ice cream? There’s no turning back. It’s the best treat ever.
ingredients:
1 cup cherries, pitted
3/4 cup lime juice
5/8 cup sugar
3/4 cup ice
1/2 cup Pellegrino sparkling water
vanilla ice cream
In a blender, combine the cherries, lime juice, sugar, and ice. Blend until foamy and combined. Add Pellegrino water and stir.
Pour into glasses, and top with a scoop of vanilla ice cream. A nice summer treat!
Tropical Ribs for the Slow Cooker
I love the Neelys,
ingredients:
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon dried mustard
1 teaspoon pepper
1/4 teaspoon cinnamon
3 slices fresh ginger
1 clove garlic, minced
2 Tablespoons oil
2 cups ketchup
1/2 cup mango juice
1/2 cup passion fruit juice
3 Tablespoons cider vinegar
1/4 cup molasses
1/4 cup brown sugar
1-1/2 to 2 racks baby back ribs
Mix all the ingredients together in a bowl. If you want you can just use a combo mango/passionfruit juice and do one full cup instead of the two half cups.
Cut your ribs so that they fit in your slow cooker. About 4 ribs in a slab should fit in there nicely.
Alternately layer the ribs and the sauce til you get to the top of the cooker, ending with sauce.
Turn on for 6-8 hours on low.
You will end up with flavorful fall off the bone ribs for dinner!
