My daughter wanted to make something for dinner with pumpkin in it, it being that time of year and all, and I suggested pumpkin soup. She countered with the idea of serving the soup in little scooped out pumpkins instead of bowls, and we both decided it was a great idea!
The soup turned out better than I imagined, and using the pumpkins as bowls is fun and easy, if a bit labor intensive. This soup is really simple, so make sure you use high-quality ingredients so that all the flavors come through. We found wonderful little locally grown organic sugar pie pumpkins from Full Belly Farm on sale at our local market, and we used yellow potatoes that we dug up ourselves at the Great Peter Pumpkin Patch a couple weeks ago.
This healthy and tasty white bean soup with ham is a hit with everyone in our family. It's also a breeze to make; one of those slow-cooker recipes that's truly easy.
Put everything in the slow cooker in the morning, set it on "low" and walk away. Then come back later to dish up a delicious hearty soup at dinnertime, one that's perfect for these chilly winter evenings. It freezes well, too.
This version includes smoked ham, which you could easily leave out for a vegeterian or vegan version.
1 pound dry white beans like Great Northern, Navy, or Cannellini
I'm a big fan of cooking with pumpkin, which is one of the reasons I love the fall. Pumpkin soup, pumpkin muffins, pumpkin bars, pumpkin ravioli—they're all delicious. My kids' favorite are these pumpkin oatmeal cookies, which are chewy and, I like to think, actually good for you. These cookies are a great treat for the lunchbox too.
I mix in in dark chocolate chunks (chocolate chips work equally well), walnuts, and dried cranberries to make them more interesting. They're also fantastic with toasted pumpkin seeds instead of the walnuts. In fact, feel free to use whatever you like to mix in: white chocolate chips, raisins, dried cherries, and pecans are all good.Ingredients
This hearty soup hits the spot on a fall night and couldn't be easier to make. The kids love dumplings in all their forms, too, so this soup is a hit in our house.
Use quality frozen potstickers or wontons; the vegetables you use can vary depending on what you have on hand and what you and your family like. We used chicken gyoza from Trader Joe's, but you can use vegetable ones and veggie broth for a vegetarian/vegan version of this recipe.
Having a mini muffin pan has changed my life. No really, it has—not in a big way, but it's inspired us to experiment with different muffin recipes. A healthy muffin makes a great breakfast treat, lunch box snack, playgroup munchie, or Halloween party goodie. One of our favorite muffins to make in the fall (and year-round, even), are pumpkin muffins. They're delicious, healthy (pumpkins have lots of fiber, beta carotene, and protein), and easy to make. Sometimes we just grab a box of Trader Joe's pumpkin bread mix, but more often than not, we make them from scratch. They make the house smell great when they're baking, too.
Once something found mainly in health food stores and Middle Eastern restaurants, hummus is now a mainstream snacktime staple available in every local supermarket. I've found most of the grocery store versions of this garlicky, lemony garbanzo bean purée to be uninspired and not all that authentic, but fortunately it's really easy to make your own hummus at home, and we make sure to have the ingredients on hand for whenever a hummus craving hits!
My kids love hummus (my daughter's been a certified hummus fanatic since she was a toddler), which is fantastic, since it's both tasty and healthy. I like to serve it with homemade whole wheat pita chips, but it's also great with carrot sticks and other dippable veggies. I even pack it into my kids' school lunches. This recipe involves no cooking, and the kids can help out with it, too.
I don't know anybody who doesn't like lasagna, and this rolled version is simple to make and delicious. With all the same ingredients as traditional Italian-American lasagna, I find it easier to assemble and serve. The kids like to help assemble the rolls, too.
1 recipe or 24–26-ounce jar of your favorite pasta sauce
Coming up with new healthy and kid-friendly lunch and after-school snack ideas can be something of a challenge, but local business Hip Chick Farms makes it a little easier! Hip Chick Farms, a parent-run company based in Sebastopol, has made a mission out of creating a healthier, more sustainable version of that children's menu staple, the chicken finger.
Available at numerous grocery stores in Marin and the Bay Area, including Whole Foods, Mollie Stone's, Woodlands Market, Mill Valley Market, and others, their products are made with Mary's air-chilled chicken, and organic and gluten-free versions are available, too. They also make chicken meatballs and sweet-and-spicy chicken wings. They're all delicious, too! (We've tried them all.)
We asked Hip Chick Farms' Chef Jen a few questions about the business, and she even provided us with a couple of tasty recipes that utilize their products, both of which are perfect for a quick and easy lunch or after school snack.
What was your inspiration for starting Hip Chick Farms?
I began my career working with Alice Waters of Chez Panisse in Berkeley. It was there that I became passionate about creating food that incorporates only the freshest, sustainable and locally sourced ingredients. It was actually my work in Ann and Gordon Getty’s kitchen as their personal chef that motivated me to share my recipes with the world. Part of my job included cooking meals for all the children attending the school in the Gettys' home. My cooking became a pretty big hit with all of the kids – particularly my chicken fingers. This became the inspiration for our Hip Chick Farms’ line of artisan, transparently sourced frozen poultry products; convenient for busy families. Our chicken products contain no artificial ingredients; it’s like I’m in your kitchen, making it for you fresh.
What makes your product different from the others available out there?