Recipes

Cooking With Kids: BBQ Chicken BLT

May 24, 2008

BBQ Chicken BLT

Cooking with your children is a great way to spend quality family time, and, above all, it's fun! Here's a delicious BBQ idea, courtesy of Michelle Stern, owner of What's Cooking. What's Cooking is a Marin-based business that offers cooking workshops in home or school for kids aged 2-1/2 through 19.
   
Mmmmm...BLT's in the summer, when the tomatoes are at their best! The barbeque adds great flavor to the chicken and the bread, but beware: your neighbors might come over to see what you are making for dinner! Make extra chicken to add to a salad or for lunch the next day. Serve with baked chips and pickles.

8 slices of soft country bread  

Calling all Kids: Broccoli and Three Cheese Casserole

April 23, 2008

Here's another fun and easy recipe to make with your kids from What's Cooking's Michelle Stern. She's recently launched What's Cooking Weekly, a subscription service that offers five healthy meals ideas for your family every week, including easy recipes, shopping lists, nutrition information, and tips on how to get children involved in the kitchen. Every Friday morning, you will receive an e-mail with a summary of the menus for the week along with a link to the website. It's easy and all your meals are planned out for you for the entire week. Print out the grocery list to buy all the items you need for all your meals.

We're also giving away one 6-month subscription to What's Cooking Weekly to a Marin Mommies reader, courtesy of Michelle Stern and What's Cooking. To enter the drawing, send an email to contests@marinmommies.com with "What's Cooking" in the subject line. One lucky winner will be selected on Thursday, May 1. Congratulations to Tracey W. winner of the What's Cooking giveaway.

Hearty and Healthy: Pasta e Fagioli

January 7, 2008

tasty healthy foodCooking with your children is a great way to spend quality family time, and, above all, it's fun! Here's a healthy and light, but warm and cozy, recipe for those cold winter evenings, courtesy of Michelle Stern, owner of What's Cooking. What's Cooking is a Marin-based business that offers cooking workshops in home or school for kids aged 2-1/2 through 19.

Pasta e Fagioli (Italian Pasta and Bean Soup)
 
2 Tbs (2 turns around the pan) extra-virgin olive oil  
2 (4 to 6-inch) sprigs rosemary, left intact  
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact  
1 large fresh bay leaf or 2 dried bay leaves  

Getting the Kids Involved: Thanksgiving Side Dishes

November 19, 2007

Cooking with your children is a great way to spend quality family time, and, above all, it's fun! Here are some fun and delicious Thanksgiving side dish recipes to help you get started cooking with your children, courtesy of Michelle Stern, owner of What's Cooking. What's Cooking is a Marin-based business that offers exciting, fun, and educational cooking workshops in home or school for kids aged 2 1/2 through 19.

Good Stuff from the Baby Bistro Cookbook

November 5, 2007
Baby Bistro CookbookWhile dueling cookbooks Deceptively Delicious and The Sneaky Chef have been grabbing the headlines lately, we recently got our hands on a fantastic little book that relies not on sneaking vegetable purees into your unsuspecting kids' food, but rather making delicious and nutritious meals that children love. The Baby Bistro Cookbook by Joohee Muromcew, a Marin mom and a frequent contributor to Town & Country and San Francisco magazines. The book, which gets kudos from food world heavy hitters like Mario Batali and Alice Waters, has great recipes that are often simplified but no less delicious versions of grown-up favorites. We like the chicken and white bean chili and peanut sesame noodles, but there are many more good things from simple dishes like toasted cheese sandwiches to shepherd's pie. Highly recommended!

But Canned Pumpkins Are So Much Easier…aren’t they?

October 22, 2007

pumpkinsCooking with your children is a great way to spend quality family time, and, above all, it's fun! Here's a fun seasonal recipe to help you get started cooking with your children, courtesy of Michelle Stern, owner of What's Cooking. What's Cooking is a Marin-based business that offers exciting, fun, and educational cooking workshops in home or school for kids aged 2 1/2 through 19. Find out more at www.whatscooking.info

Greek Chicken

August 28, 2007

Here's another fun and easy recipe to make with your kids from What's Cooking's Michelle Stern. She's recently launched What's Cooking Weekly, a subscription service that offers five healthy meals ideas for your family every week, including easy recipes, shopping lists, nutrition information, and tips on how to get children involved in the kitchen. Click on the title link above for a version that's easier to print out.

The simple topping for this chicken dish is fresh and delicious. And you won't believe how fast it is to prepare!

4 ounces feta cheese, crumbled
1/3 cup kalamata olives, pitted
1 pint cherry tomatoes, halved
1/2 cup mint, fresh
2 tablespoons olive oil

Cooking with Your Kids: Macadamia Cod with Nectarine Salsa

August 10, 2007
Here's another fun and easy recipe to make with your kids from What's Cooking's Michelle Stern. She's recently launched What's Cooking Weekly, a subscription service that offers five healthy meals ideas for your family every week, including easy recipes, shopping lists, nutrition information, and tips on how to get children involved in the kitchen. Click on the title link above for a version that's easier to print out.


Macadamia Cod with Nectarine Salsa
   
4 nectarines (small and ripe), pitted and diced  
1/2 cup red bell pepper, finely diced  
4 Tbs scallions, thinly sliced  
4 Tbs limejuice  

Cooking with Your Kids: Quick and Healthy Pita Pizzas

August 3, 2007
mini pita pizzasMini pizza made with a pita bread base probably isn't the most original recipe on the planet, but I thought I'd share it anyhow, since it was quick, easy, inexpensive and everyone loved it! Best of all, it's simple and fun enough where you can get the kids involved in the kitchen helping to make their own lunch or dinner. My husband actually thought this one up, and made it with leftover pasta sauce and string cheese, but here's my slightly more refined version:

  • 1 pita bread, whole wheat or plain
  • 2-3 tablesoons prepared pizza sauce (we usually use the jarred or refrigerated kind from Trader Joes)
  • 1/3 cup shredded mozzarella cheese or to taste
  • Toppings, such as olives, sliced mushrooms, bell peppers, shredded cooked chicken, broccoli, or whatever you happen to have on hand
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