Cook Play Explore

Garbanzo, Zucchini, and Tomato Salad

2013-06-18T07:01:00.003-07:00

The kids are savoring freedom from school and schedules, and I am too. I still have work, both professional and the unpaid domestic kind, and I'm a little envious of their lightened responsibilities. So I'm trying to lighten my own. This no-cook vegetarian salad is one way to make life easier for myself.

I often cook my own beans, but for the sake of simplicity I just open up a can of garbanzos for this one. If you're lucky enough to have a garden, you can probably harvest the zucchini, tomatoes, and herbs from your own back yard. I like the crunch of raw zucchini, which picks up just a little bite for marinating in the dressing for anywhere from an hour to a full day.

With just a few minutes of chopping and stirring early in the day, you're free to enjoy a lazy summer afternoon. Come evening, pull this out of the fridge, toss in some herbs, and serve with crusty bread.

Garbanzo, Zucchini, and Tomato Salad

3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
zest from 1 lemon
salt and pepper to taste
2 small zucchini
1 15-oz. can garbanzo beans, drained and rinsed (or 1 1/2 cups cooked beans)
1 cup cherry tomatoes, quartered
2 cloves garlic
chopped fresh herbs to taste, such as basil, thyme, mint, or lemon balm

In a medium bowl, combine olive oil, lemon juice, balsamic vinegar, and lemon zest and whisk to blend dressing.

Trim ends from zucchini and quarter lengthwise, then cut into 1/4-inch-thick quarter-moons. Add to bowl with dressing, along with drained beans and quartered cherry tomatoes. Peel garlic cloves and cut in half and add to bowl. Add salt and pepper to taste. Stir salad to distribute dressing and let sit at room temperature for at least an hour, or chill in refrigerator up to one day. Stir in fresh herbs just before serving.

Kale Chips

2013-06-12T05:00:00.000-07:00

My kids love kale! Yay!!! We'll... the truth is...

I mean, they love kale chips. Loaded with olive oil, garlic, and sometimes a bit of salt, those crunchy leaves are the ideal treat. My 6-year-old kindergartner loves it so much that he asked me to roast three full bags of fresh kale, planted and harvested by the students at school, to share with his friends. I was tired but enthusiastically spent 40 minutes in front of the oven on a hot night preparing their treat.

He told me that they all loved it so much. And I could believe it... See the photo below with the leftovers in the huge bowl?

I've been working with this recipe for years, and possibly every mom I've met in California has her own version. The important part is that kale is a wonderful source of nutrition and is the perfect pairing for black beans (see this classic Brazilian recipe here) and other vegetables. Or enjoy these chips on their own, as a wonderful snack.

Kale Chips

My favorite way is to make these is with green or purple kale. But dinosaur (a.k.a. Lacinato) kale works too. Make sure to get rid of the overly moist stems and leaf ribs and use just the shredded leaves. You also might want to use an olive oil sprayer.

kale leaves, washed and dried
extra-virgin olive oil, enough to spray or coat the whole batch
garlic powder
salt to taste (optional)

Preheat oven to 400 F. Line a baking sheet with aluminum foil. Spread kale leaves evenly on sheet and spray with olive oil (or drizzle olive oil over the leaves and invite little hands to mix the leaves with the oil). Sprinkle kale with garlic powder and, if using, some salt.

Roast for 5 minutes, then open the (HOT!) oven and use long tongs to turn the leaves to make sure they roast evenly. Roast for 5 more minutes and check. If the leaves aren't crunchy enough for your taste, roast just a bit longer.

Last-minute gifts to make for teachers

2013-06-07T06:22:00.000-07:00

Some of our young friends are already out of school, but we have a few more days to go. This weekend we'll be making gifts for our teachers. My kids like to make treats for the real teacher's pets — one will get a jar of Good Dog, Bad Dog Biscuits, and the other a jar of tuna-catnip cat treats. As for our hardworking teachers, here are a few of our favorite gifts to give:

Coconut Lime Sea Salt Scrub: This tropical-scented scrub uses just five ingredients. It's vacation in a jar!
Lavender and Chamomile Ganache Truffles: Fresh herbs infuse these sweet bites with enticing flavor.

Roasted Almonds with Smoked Paprika, Lavender, and Thyme: One of my favorite snacks ever, and a cinch to make.
Fleur de Sel Bon Bons: This is a little messier than the other projects, but if you're up for it you and the kids will have a blast playing chocolatier in your kitchen.

Meyer Lemon and Poppy Seed Mini Cakes: Muffins meet cake in these perfumed little treats.
Brigadeiros: Another slightly messy one, but messy stuff is usually the most fun. These delectable little candies disappear at parties — give a tray in little paper cups.

Best Spiced Nuts: Garam masala and Sriracha give these irresistible nibbles a nice kick.
Citrus Salt: Put lemon, lime, and orange rinds to good use in a terrific finishing salt.

Orange, Chocolate & Pistachio Marshmallows: Kid-pleasing sweets get dressed up in their elegant best.

Versatile egg crepes, or thin omelets

2013-05-15T05:00:00.000-07:00

A small stash of these simple Japanese-style crepes in the fridge gives me a head start on the week. They're essentially thin, unfussy omelets with endless possibilities. My 9-year-old grabs rolled-up "egg pancakes" for a quick protein boost on busy school days. I use them to wrap salad or leftovers, instantly upgrading my lunch. They're an easy breakfast on hectic mornings. Shred them to top stir-fries or stir into rice. You can even use them to wrap sushi rolls, or cut out shapes with cookie cutters.

And just like flour-based crepes, you can go sweet or savory. Try maple syrup and perhaps a bit of mirin for sweet crepes, and enjoy plain or with a bit of fruit spread. For savory crepes, ease off on the sweet stuff and add soy sauce. They're a gluten-free, low-carb, and high-protein alternative to flour-based crepes and wraps.

My perfect lunch is pictured at the top: an egg crepe spread with pesto and stuffed with shredded carrots (stir-fried with ginger and garlic).

Use a very nonstick skillet for these, and be sure to oil the pan between crepes. I mangle at least one every time — I use that one as a shredded crepe. The cornstarch is optional, but it helps make a more durable crepe to use as a wrap.

Egg crepes

Scale this recipe up or down as you wish. This recipe should yield four or five crepes.

3 eggs
1 tablespoon sugar or maple syrup
pinch of salt
1 1/2 teaspoons of soy sauce or mirin (optional — soy sauce is good for a savory crepe, mirin for a sweeter one)
1 1/2 teaspoons cornstarch blended with 1 1/2 tablespoons water (optional — for a stronger crepe, suitable for wrapping)

In a bowl, stir together eggs, sugar, salt, and soy sauce or mirin, if using, with a fork. Don't use a whisk or egg beater — you don't want these to be frothy. Stir in cornstarch mixture, if using. Pour egg mixture through a fine sieve into a bowl.

Heat a small, nonstick skillet over medium-low heat. (You may need to experiment with the right temperature: Low heat works best with one of my skillets, and medium is better with the other.) Oil skillet well. Pour in just enough of the egg mixture to cover the bottom, swirling to cover bottom of pan. Cook until set, 1 to 2 to minutes, then use a spatula to loosen the sides and carefully flip over. Cook another 30 seconds or so, then remove. Continue to cook omelets, stacking them when done. Clean any burnt bits out of the pan between crepes and oil well.

Eat plain or fill and enjoy. Or roll up each crepe in plastic wrap and refrigerate for up to five days. The crepes can also be frozen — defrost in the refrigerator.

Skillet Cookies

2013-05-10T09:35:00.001-07:00

Something to celebrate with your mom this weekend? These cookies are the perfect fit for a surprise breakfast, brunch or tea, and so easy to make. Ask your dad or older brother or sister to help you, if that's the case. If you're mom, please read this to your kid(s) for inspiration. If you are not a mom, not a child, but still want to make something different for the weekend — and are not concerned about carbs — that's a cute and delicious project.

This recipe was adapted from many griddle cookies from the web, with the added benefit that it's suitable for vegans and those who are gluten intolerant or allergic, as it was tested many times at the Cooking Club at school.

The beauty of all these is that it can be mess-free, using a freezer plastic bag (like ziplock) to prepare, so that the dough is kneaded inside the bag, avoiding spills.

And, please, don't forget to wash and reuse the bag after, or to recycle it. It would be great to save our big mother, Earth, from more trash.

Skillet Cookies

Use a electric griddle, like we did at school, or a large skillet.

1 cup unbleached flour (or 1 1/2 of gluten-free flour, like the one from Trader Joe's)
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon ( I love Organic Saigon Cinnamon)
1/3 cup vegetable spread (I use Earth's Best, vegan)
1 tablespoon oat bran mixed with 1/3 cup soy or almond milk
1/3 cup raisins (or any other dry fruit, or none)
Vegetable oil to spray or brush on the griddle or skillet surface

Mix all dry ingredients in a gallon-size plastic bag like the ones used for freezing. Close it and shake it many times. Cut the vegetable spread into tiny cubes and add to the bag. Close the bag and squeeze it until the mix looks like crumbles. Moisten the dough with the milk and oat bran mixture until the dough forms a ball.

Roll out dough on a floured surface (you can use parchment paper to cover the surface) until it's 1/4 inch thick. Cut into shapes. Heat the skillet to medium-low heat or 320 F if using an electric griddle. Spray or brush oil on the skillet or griddle surface and carefully transfer the cookies to it. Flip them when they are golden on one side (about 3 minutes each side), and grill for another 3 minutes. Wait for cookies to cool before tasting. Enjoy!

Toasted Coconut Ice Cream

2013-05-02T05:00:00.000-07:00

It feels like summer in California. And coconut is again an ingredient in the spotlight for the season. I can see more and more products made from coconut in the shelves of my favorite grocery stores, and its versatility is always inviting to try different recipes.

This recipe was made many times by children at cooking club at school, and it was the most popular one during the school year. We made it after reading the funny Should I Share My Ice Cream, by Mo Willems. It's a 1-2-3 process, and can be made in an ice cream machine, popsicle maker, ice tray, or even a plastic bag!

Toasted Coconut Ice Cream

For faster results, freeze the coconut milk for a couple of hours before mixing the ingredients.

1 cup unsweetened shredded coconut, toasted
1 can sweetened condensed milk (for a dairy-free version, use just 1 cup of coconut milk drink with coconut palm sugar)
1 can organic coconut milk
1/2 cup coconut milk drink

Toast coconut in a baking tray for about 5 to 10 minutes at 350 F. Watch closely to avoid burning. If you're in a hurry, toast the coconut in a glass dish in the microwave for a couple of minutes until the coconut becomes golden.

Mix all ingredients. Transfer to the ice cream maker as instructed by the manual, or freeze in popsicle maker or in the freezer in ice trays. Enjoy!

Strawberry Buttermilk Bread with Rosemary

2013-04-17T23:31:00.001-07:00

The local strawberries have recently taken a turn for the sweeter. We've been devouring huge piles of them as the warm weather settles in. I love them simply as they are, juicy and sweet and perfect.

But this week — hectic at home, and stressful across the country — I've been craving comfort food.

I turned the last of this week's strawberries into a not-too-sweet simple bread, almost savory with a sprinkling of rosemary. This buttermilk quick bread is lighter on the fat and sugar than your typical quick bread, and whole wheat flour makes it downright hearty. My kids, who are accustomed to sweeter quick breads, remain skeptical. But I think this one will grow on them.

This stores well for a few days or can be frozen for later. It's absolutely delicious with a bit of light cream cheese or marmalade on top. And while I call it "buttermilk" bread, I always make it with a cheater's version of buttermilk — usually low-fat milk thickened and soured with a bit of vinegar. Sometimes I blend milk with Greek yogurt instead. Both work beautifully.

Strawberry Buttermilk Bread with Rosemary

I coat the chopped strawberries with flour to keep them from clumping up the batter. It's an optional step, but helpful. Don't substitute frozen strawberries: You'll end up with gummy bread. This is adapted from a master recipe for buttermilk bread at The Kitchn.

1 cup plus 1/4 cup all-purpose flour, separated
1 cup white whole wheat flour (or substitute all-purpose flour)
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons finely chopped rosemary
1 cup buttermilk (or stir 1 tablespoon white vinegar into 1 cup milk and let stand a few minutes)
1 large egg
1/4 cup olive oil, vegetable oil, or melted butter
1 1/2 cups strawberries, washed, dried, and diced

Preheat the oven to 350 degrees. Lightly oil a loaf pan.

In a large bowl, combine all-purpose and white whole wheat flour, reserving extra 1/4 cup of flour for later. Stir in sugar, baking powder, baking soda, salt, and rosemary. In a separate bowl, whisk together buttermilk, egg, and oil. Gently fold wet ingredients into dry.

In a small bowl, gently stir strawberries into reserved 1/4 cup of flour. Spoon strawberries into a mesh strainer to sift out extra flour.

Carefully fold strawberries into batter, then pour into prepared loaf pan. Bake for 45 to 60 minutes, until a toothpick comes out clean. (If the loaf is getting too brown, tent it with foil.) Let bread cool before removing from pan.

A neat trick to make perfect sorbet with any fruit juice

2013-04-04T12:58:00.000-07:00

Desperate to use up the juice crowding our fridge, I stumbled across this very cool technique for making a creamy sorbet out of any fruit juice. All you need is juice, sugar, water, and one intact egg. You don't even need an ice cream maker.

Gather the kids 'round for this one. It’s science in the kitchen, folks!

Read Zoë François' post on Sorbet 101 for the full details. In brief, here’s how it works: An egg that normally sinks to the bottom of a bowl of juice will float if enough sugar is added. The amount of sugar needed to make it float happens to be just the amount you need to get a nice, smooth sorbet instead of a chunky, icy one.

Out of a half-dozen juices stuffed in my fridge, thanks to my kindergartner’s recent science fair project on cleaning pennies, I chose blood orange juice for my first test. Ferry Farms’ oranges had brightened my table throughout the gray days of winter. By mid-March, I thought I was finally over citrus for the season. Then I tried their blood orange juice at the farmer’s market, went weak in the knees, and brought it home.

The second ingredient: simple syrup. I simmered equal amounts of water and sugar until the sugar dissolved, then let it cool.

And then the egg. I washed one and checked to make sure it was a guaranteed sinker. Fresh eggs sink; old eggs float. (Zoë says don’t worry about it, but on the heels of the science fair I figured it couldn't hurt to ensure a controlled experiment.)

I poured the last of my blood orange juice into a pitcher and gently lowered in the egg. It disappeared into the murky depths. I added a half-cup of sugar syrup and the egg bobbed up like a cork. Done! This looks a bit like a crime scene, but it gives you an idea of what you're looking for:

I strained and poured the mixture, chilled it in the fridge, then let the ice cream maker work its magic.

The final result: perfect. Mouthwateringly wow.

The boys helped make a second batch, this time blending cherry and regular lemonade with a splash of limoncello. We needed less than a cup of sugar syrup to get our egg floating nice and high. I froze this one in a deep dish, stirring every half-hour or so until it was the right consistency and blitzing it with an immersion blender once it was good and slushy.

Oh, my. This is good stuff.

The guava juice is next in line for sorbetification, and then I want to try Cold-Brewed Iced Coffee, green tea, Lavender Lemonade, rosewater, herbal infusions, vegetable juices — maybe even beets? It's going to be a crazy summer around here.

Master recipe for juice sorbet

Thanks to Zoë Bakes for the brilliant technique. Be sure to read her post for more tips, including using tart citrus juices. If you have leftover simple syrup, refrigerate it for the next batch or use it to sweeten iced tea or coffee. You can easily make more less — the magic egg will make sure you have the perfect ratio.

1 1/2 cups water
1 1/2 cups sugar
3 cups juice
1 whole, uncooked egg in its shell
optional: herbs, citrus zest, a spoonful or two of liquor

To make simple syrup: In a small saucepan, combine sugar and water over medium heat. Bring to a boil, stirring until sugar is dissolved. (Optional: For added flavor, add citrus zest or herbs and let them steep. See the Lavender Lemonade recipe for an example.) Cool.

Pour juice into a container deep enough to fully submerge an egg. Carefully lower the egg into the juice and make sure it sinks. Remove it and stir in a quarter cup of cooled simple syrup, then add the egg again. Repeat this step until the egg floats — the part above the juice mixture should be about the diameter of a quarter.

(Optional: If you like, add a spoonful or two of liquor. This helps ensure your sorbet won't get too icy, but it really isn't necessary.)

Strain mixture into a container and refrigerate until well chilled. Pour into an ice cream maker and prepare according to the instructions.

If you don't have an ice cream maker, pour the mixture into a deep container and stick it in the freezer. Check on it every 30 minutes and stir until smooth. If it gets too chunky, use an immersion blender or a food processor to make it nice and smooth, then freeze again. It should take 2 to 3 hours total.

Three Ingredients Treats, aka Quindim

2013-03-27T06:00:00.000-07:00

Long story cut short: I've been always obsessed about making this Brazilian treat, but called it quits when for a dozen of times it went wrong. And when something goes wrong with eggs, believe me it's such a difficult task to finish it. But finally, having 12 yolks left over from another treat, There I was, again trying to make it.
Quindim, as it is called (probably derived from candy), is a popular dessert back home. I used to love when my mom made them. Through the years I tried to make it so many times with appalling results. But this time, I compiled many recipes I had to achieve this easy going one.
The taste of eggs is not there, I promise. And the shiny surface will delight kids who love different textures in their mouth. My youngest kid couldn't have enough of them. And I am so happy that I broke of the last taboos standing on my kitchen! Yes, I can make quindins!!!

Quindins

12 egg yolks at room temperature
3/4 cups of sugar
3/4 cups of organic unsweetened dry coconut

Preheat oven to 350 F. You will need a deep baking mold, like a sheet cake mold that can be used as a water reservoir, so that a cupcake mold can go inside it, to make a double boiler. Coat a 12 cupcakes mold with butter and then sugar. After that you can start to work on the mix, whisking the egg yolks with the sugar. Then add the coconut slowly, with a wooden spoon. Fill 1/3 of each whole with the eggs mix, stirring again quickly before filling each cupcake hole. Let it rest foR about 15 minutes. Then fill the cake mold with warm water (not hot, please!). NOw carefully submerge the cupcake mold into the cake mold, avoiding any water to spill in the egg mix. Transfer to the oven and bake for about 45 minutes. Check after 30 minutes to see if the top is golden. If not let it bake for more time, checking every 5 minutes. When it is done, take it out from the water and let it cool on a wire rack. Transfer to the fridge, covered. Enjoy after a few hours! Happy Easter!

Natural Colors for Easter

2013-03-18T11:41:00.001-07:00

We made these last year and we are planning on making them again, trying even more colors!
It's part of my war against artificial colors in food. And yes, I know that (hopefully) nobody will eat the egg shells, but it's another opportunity to back to basis and find natural colors from vegetables.

I was originally inspired to make those with the help of this awesome post, by The Boulder Locavore. Then As we started experimenting, lots of teas and spices came out of the cupboard and were tried. Here are our favorites:

Naturally Colored Boiled Eggs

Because I plan on doing a big egg salad with those eggs I really chose my favorite brand, from Trader Joe's, eggs that are made by free-range chickens.

Eggs
Water enough to cover them

2 tablespoons Paprika
2 cups spinach
1 tablespoon sage
1/4 red cabbage
2 medium beets

Use your favorite recipe for boiling the eggs. I love Julia Child's one. It always works and I never have that grayish rind on the yolks. Let the eggs cool. Here's a guideline of our favorite dyes:

Orange _ Boil paprika in 2 cups of water, when cold enough to the touch add 2 tablespoons white vinegar. To achieve a deep color you can soak the egg overnight. We found that 20 minutes is a good timing for a smooth orange.

Blue _ Ours were not that deep blue. Cooked red cabbage for 40 minutes in two cups of water. It cooled down and I added 2 spoons of vinegar, which changed the color of water from blue to purple. Yet, the egg still came in a very soft shade of blue, soaked overnight, in the fridge.

Pink _ Beetroot works on the egg faster than cabbage. It may take from 1 hour to overnight to achieve the desired shade. Beets were simmered for about 30 minutes. The same was followed: one tablespoon of vinegar for each cup of the colored water.

Yellow - A very light shade of yellow can be achieved by dipping the egg in infused in 1 tablespoon dry sage. I didn't use the vinegar for this one and the color stayed. The other shade came from infused dill. I will test with saffron soon.

Purple/Lilac - The egg was left in grape juice for 2 hours. I will test it again soon. One of the boys could not wait and immersed the egg on the paprika color.

St. Paddy's Potato Patties

2013-03-15T08:30:00.001-07:00

If parsley and spring onions could be picked out of the prattie's patties, we'd probably have just awesome reviews from the mini-chefs at the school's cooking club. But to our surprise most of the children ate the patties they prepared with enthusiasm, totally forgetting their dislike for green leaves. Maybe it was just the influence of a leprechaun... or the naturally green eggs brought by mom K, who cooks with me at school and has Easter Egger chickens that lay real green-shelled eggs.

So if you'd like to celebrate St. Patrick's in easygoing style, here is the recipe. It is really easy, and with a little help using a skillet or griddle, kids may have lots of fun making them. At school they shredded parsley, used kid-safe scissors to cut the spring onion, little finger tips to peel the potatoes, forks to mash potatoes, and lots of energy to pat the potato dough and press it flat on the griddle.

If you want to add some Irish mystique to the cooking, you can — as we did — read Jamie O'Rourke and The Big Potato, by Tomie de Paola. Irish or not, Happy St. Patrick's Day!

St Patrick's Pratties Patties

Ask the little ones to carefully pat the potatoes after you put them on the griddle, which helps the patties stay firm and cook all the way through. This recipe makes about 8 potato patties.

2 russet potatoes, baked with the skin on
1 egg
1 teaspoon garlic powder
Kosher salt to taste
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped spring onion (just the dark green part)
1 tablespoon parsley leaves (just the leaves), shredded

Preheat griddle to 350 F, or skillet to medium heat. Mash potatoes with the tip of a fork (or potato ricer) and transfer to a bowl.

Beat egg lightly and add to the potatoes, integrating the egg to the mashed potatoes. Sprinkle salt and garlic into the mix. Add parsley and spring onions, and mash a bit more to make sure that the potato mix is even.

Form little balls with a spoon, put on the griddle, and pat each one flat with the back of a wooden spoon. Grill for about three minutes on each side or until golden on both sides.

Frozen whole-wheat waffles

2013-03-06T14:08:00.002-08:00

Let's be honest: Store-bought frozen waffles pale in comparison to the real thing ... but they're still better than trying to make waffles from scratch on a busy weekday morning.

Skip the sad, wimpy waffles in the freezer cases and make your own. Cook these up on the weekend, freeze them, and heat them in the toaster whenever you want satisfying waffles that are perfectly crispy and light.

These are about as healthy as waffles can get. They're made with white whole wheat flour, which boasts all the benefits of classic whole wheat but with a milder taste and texture. I use just a bit of maple syrup for sweetener in vain hope that I can convince my boys they don't need syrup on the side. You can even leave the sweetener out completely — I have, and no one noticed.

It's a very adaptable recipe. Use ground flaxseed and non-dairy milk for vegan waffles, or stir in orange zest or blueberries for different flavor. The one below has wild blueberries baked in and is topped with leftover berry compote from this week's fruit and yogurt cups.

Frozen Whole Wheat Waffles

By all means, enjoy these freshly made! Make a double batch, eat some, and freeze the rest. Grab the waffles straight from the freezer and pop them in the toaster for quick everyday breakfasts. This makes six 4-inch square waffles.

1 1/2 cups white whole-wheat flour or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or other spices — I like a bit of cardamom in everything)
1 egg
1 1/2 cups milk, slightly warmed (may sub in 2 T OJ to cut taste)
2 tablespoons oil or melted butter (used Earth Balance)
2 tablespoons maple syrup

Combine dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients.

Gently combine wet and dry ingredients, being careful not to overmix, and cook according to your waffle maker's directions.

Let waffles cool slightly. Freeze in a single layer for 30 minutes, then package in a zip-top freezer bag. Take frozen waffles from bag and pop them in the toaster.

Variations

Vegan: Use soy or almond milk and canola or coconut oil. Instead of egg, stir 1 tablespoons ground flaxseed into 3 tablespoons of water and let sit a few minutes until thickened.

Extra crispy: Reduce flour by 1/4 cup and add 1/4 cup cornstarch. This is especially good if you’re enjoying some waffles right away and freezing leftovers.

Orange: Reduce milk by 2 tablespoons and add 2 tablespoons orange juice. Add grated zest from one orange to batter.

Blueberry: Add a half-cup of blueberries (tiny wild blueberries from the freezer section work nicely). To keep frozen blueberries from turning your batter purple, roll them in a bit of flour before adding to the batter.

Dr. Seuss: A Celebration of Green Food

2013-03-01T10:41:00.002-08:00

Dr. Seuss — the creator of unforgettable characters such as the Cat in the Hat and the Lorax — would be 109 years old Saturday. Amongst all of his books my favorite is Green Eggs and Ham. I use it for cooking classes, and I read it again and again when my children start separating the greens off their plate, when they refuse to eat something they've never tasted before, and when I just want to have a big laugh.

The idea of making eggs and ham green always amuses me — because, honestly, there's something about kids and green food aversion that I don't quite understand.

Here's a collection of natural-colored green recipes and posts that celebrate Dr. Seuss' birthday, and the awesome writing that helps generations and generations of parents encourage their kids to try something new on their plate, or in their lives!

Shakshuka - This Israeli staple for brunches is one of our favorite ways of making "green"eggs.

Spring Pea Dip - Darienne's recipe is a great way to eat greens. As green as it gets, it is good-looking and useful for sandwiches. When I make it I add some garlic and for a vegan version substitute tofu for Parmesan.

Green Crepes - This is a great way to make eggs green. They also can be filled with Pea Dip or even ham for added drama.

Hass Avocado Muffins - I am still working on this recipe for a more tangy taste. It's a fun way to use California avocados and surprise people with something different!

Popeye Sauce - Even if you think the sailor man is not a good role model, at least he ate his greens. This is a versatile sauce for pasta or vegetables.

The Calcium, the Kale, and a Recipe

2013-02-24T06:00:00.000-08:00

My mother just left. And there I was, alone, left with a full bottle of calcium tablets, a bunch of kale and some questions.

But before you start thinking that I am going nuts, there's the whole story: My mom who lives in Rio stayed with us for almost 2 weeks and was very assertive on recommending that I should start considering taking daily calcium supplements to avoid bone loss. Her argument was indisputable: She echoed my family doctor's advice. Immediately I found an unopened bottle of calcium with vitamin D -the one I bought after the doctor's office July 2012 - in the pantry and started gobbling three pills a day. Later, I just found an article and another showing new studies, and suggesting that calcium should be better eaten in food, and not just in supplements or milk. Another article, a bit older was celebrating the wonders of kale.

Three days after her depart, my worries were immediately transferred to my children's diet. My immediate question was if their daily intake of calcium is satisfactory. After some research, I found out that they are probably not. They don't find it pleasant to drink the recommended 3 to 4 servings of milk - or almond or soy milk- per day, plus some other calcium rich foods. Because they are not so happy about drinking their calcium, I now will add to my daily improvised menu some of the foods that might add what is missing: always some Swiss cheese (a slice has the daily 30% Calcium!) inside a sandwich, more yogurt (check this amazing way of making it at home!) in the house, but mainly adding more calcium loaded non-dairy ingredients to our meals: Kale, spinach, almonds, oranges and broccoli.
Thanks mom for the good advice. And here a last minute recipe full of calcium!

Kale, Spinach and Cheese Gratin

This is a very loaded calcium food, and for my surprise both boys ate all their portion of gratin last night at dinner.

2 tablespoons Earth Balance vegetable spread
2 tablespoons all purpose non-bleached flour
1 cup 2% milk
2 cups kale, chopped
1 cup spinach
Kosher salt, to taste
2 slices swiss cheese

In a flame and oven proof skillet or small casserole melt vegetable spread and add flour, making a paste (roux). Add milk and stir continuously to make the béchamel sauce. Toss kale and spinach, mix, and sprinkle some salt. Cover with Swiss cheese and transfer to a 350 F pre heated oven. Bake for about 15 minutes. Open oven and stir vegetables and béchamel. Bake for 5 minutes more and serve. Yum!

Black bean hummus, two ways

2013-02-20T06:22:00.003-08:00

I love hummus. I love it with raw veggies, I love it spread on sandwiches, I love it with chips, I love it straight off a spoon.

And I love garbanzo beans, which usually provide the creamy base for hummus. But we've been enjoying garbanzos as a meal with increasing frequency (as in this delicious slow cooker dinner, or a version of this easy warm salad for lunch), and I don't want to see them yet again at snack time. Not even puréed.

Black bean hummus, however, is a completely different dip.

After toying with a few variations, I've settled on these two favorites. The first is bright and fresh, infused with oranges. The second is bolder and spicier, and just as delicious.

I prefer my hummus without olive oil. If you find it too thick for your liking, add more water or juice, or a bit of olive oil. If you have citrus salt, use it here.

Orange Citrus Black Bean Hummus

If you have citrus salt, use it here.

1 1/2 cups cooked black beans
2 tablespoons orange juice
grated zest from 1 orange
1 tablespoon tahini
1/2 teaspoon salt
1/2 teaspoon cumin

Combine all ingredients in a food processor and blend until smooth.

Paprika-Lime Black Bean Hummus

1 1/2 cups cooked black beans
2 tablespoons reserved bean liquid
1 1/2 tablespoons lime juice
1-2 cloves garlic
1 tablespoon tahini
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika

Combine all ingredients in a food processor and blend until smooth. If you like it spicy, add a few drops of Sriracha.

Snack attack

2013-02-16T06:00:00.000-08:00

Here's something I realized recently: My two boys, who are portrayed by the youngest in this little design above, are apparently genetically programmed to be skinny. They are always complaining that there's very little time to eat their snack at school. By midmorning they are very hungry, and it looks that they need extra fuel. It's also a time when they would be rather playing than eating.

As I tried to use every opportunity to give them something healthy to eat, other than empty nutrition calories, I decided to go with the idea of packing lots of nutrition into one small snack.

And it's working. Their level of energy is increasing and I don't have to be concerned about them not eating well. By lunch time they are not so furiously hungry, and are able to enjoy some fruit and a very healthy sandwich packed with protein and vegetables.

Here are some nutrition-packed recipes and ideas I've been working with, with some success:

Little Monsters Granola Bars
Make a batch and pack them for one day of the week. Boys developed a label for them. Sweet brothers : )

Flax Seed Banana Bread
I use this recipe and I top the bread with pecans or walnuts, and sometimes homemade granola.

Reindeer Cookies
You can always add more to it. It will even hold some bananas and even more nuts or dry fruits.

Homemade Hummus
Besides what the original recipe suggest, I also add some pine nuts for extra nutrition.

Spring Pea Spread
Darienne's recipe is good-looking and it goes well with toasted whole grain bread.

Banana Bon Bons
This recipe is foolproof and kids always give ravewww.cook reviews about it when we use it to the Cooking Club.

Whole Wheat Ginger Scones
Some kids love the ginger in it. A great recipe by Darienne.

Sweets for your Valentine sweets

2013-02-13T06:45:00.002-08:00

This is a busy week of holiday treats at my house! We try to acknowledge a wide range of holidays, and so far we've ushered in the Year of the Serpent on Sunday with long noodles and mandarin oranges, and Mardi Gras with a delicious king cake. My third-grader just read a book about Purim and is asking if we can try hamantaschen next week — and I still haven't decided how to mark Valentine's Day. Berry-filled meringues? Homemade truffles? Brigadeiros? Bonbons?

They sound fancy, but they're terrific choices when time — and energy — are in short supply. These sweets score big points for drama and presentation without much effort. They can be pulled together with a few ingredients you're likely to have on hand.

First up: Rose Meringue Clouds, lightly sweetened edible baskets filled with fruit. This version calls for rosewater, but you can substitute almost any flavor extract you like. They don't take much hands-on time, but they do spend up to two hours in the oven. If you don't have fresh berries, grab frozen fruit from the freezer.

If chocolate's more your thing, go for truffles: Melt cream and chocolate together, add extra flavoring if you want, chill, and roll into truffles. We've featured lemon chamomile, lavender, and rose variations, but even plain ganache truffles are swoon-worthy. Try a dash of peppermint or orange extract for something less exotic. Invite the kids to join you as chocolatiers!

Brigadeiros have been a favorite of ours since Anna introduced them to us at a birthday party. Condensed milk + chocolate = addictive little candies! These take a few minutes on the stove plus rolling them by hand. It's messy, sticky work, but someone has to do it. And then lick their fingers. Another great one for kids, but be prepared — they're likely to eat half of it in the process.

If you love chocolate and don't mind mess, enlist the kids to make Fleur de Sel Bonbons. You can manage a version of these with just a bag of chocolate chips, but you do need a candy mold. These will beat anything you might get in a heart-shaped box at the store, because the kids will have these themselves.

Mardi Gras king cake

2013-02-11T07:00:00.000-08:00

Tomorrow is Fat Tuesday, the festive end to the Mardi Gras season, kicking off the start of Lent. My 8-year-old is our household's Mardi Gras king this year: He found the plastic Egyptian soldier in our king cake! The prize trinket is typically a plastic baby, but I keep forgetting to procure plastic babies — last year the trinket was another Playmobil soldier.

In the southeastern U.S. king cakes are a treat throughout the season. Whomever finds the baby or other trinket in their slice is named king or queen for the day, and may have to host the party or bring the cake next year.

I confess, I've never had authentic king cake. I've made it twice in two years, and that's the extent of my experience. People have strong opinions about their king cakes, and this is just one version. A delicious version: my cake-averse child inhaled it and my guests wanted leftovers.

It's a slightly sweet yeast bread rolled up with a tangy cream cheese and cinnamon filling, then glazed
and decorated with colored sugar. Crunchy topping aside, it's more like a breakfast pastry than what you expect from a cake. Enough so, at least, that I let my kids have seconds for Sunday breakfast.

This one takes just over 2 hours to make from start to finish, but most of that is rising time. If you use a mixer to knead the dough, it isn't much work at all. The hardest part is joining the roll of dough into a ring. Mine came out a little wonky on one side, but it doesn't matter. Kids can help with any part of this — except, perhaps, hiding the trinket!

The baby (or Egyptian soldier or whatever) goes into the cake after baking. You can slip it in through the bottom of the cake. Do be careful with choking hazards: Our Playmobil figures are a little big, but I don't have to worry about anyone swallowing it. Lego toys, for example, are out of the question.

Our cake this year is bright but tame compared with last year's happily lurid version. We went with untinted frosting and let the colored sugar take central stage. Last year, we used colored icing and colored sugar for a much bolder look. And if you've seen many king cakes, you know bolder is better.

If your family isn't familiar with Mardi Gras celebrations, National Geographic has a few G-rated videos (trust me, do not just search for "Mardi Gras New Orleans" on YouTube). We liked this one on Mardi Gras after Hurricane Katrina and Carnival around the world, and this one that explains a little about preparation for Mardi Gras, including king cakes.

King cake

Adapted from Food.com. If you don't have a baby figurine, substitute another small toy or even something edible, like a large bean or nut.

Dough
2 tablespoons butter
8 ounces light sour cream or Greek yogurt
3 tablespoons sugar
1 teaspoon salt
1 envelope yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/4 cup warm water
1 egg
1 tablespoon cinnamon
3 1/4 cups cake flour (see tips below) or all-purpose flour

Filling
8 ounces light cream cheese, softened
1 egg white, lightly beaten with a fork
1/4 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 tablespoons brown sugar
1 teaspoon cinnamon

Frosting and decorations
1 1/2 cups powdered sugar, sifted
1 to 3 tablespoons orange juice
yellow, green, and purple food coloring (optional)
yellow, green, and purple sugar (or make your own, see tips below)
small plastic baby or other figurine

In a small saucepan over low heat, combine butter, sour cream, 3 tablespoons sugar, and salt just until butter melts. Remove from heat and set aside to cool.

In a large mixing bowl, combine yeast, 1 teaspoon sugar, and warm water and let sit for 5 minutes. Add the melted butter mixture, the egg, 1/2 cup of flour, and the cinnamon and beat 1-2 minutes until smooth. Gradually stir in the remaining flour. Knead the dough in the mixer or by hand on a floured board until smooth and elastic.

Set dough in a lightly oiled bowl, turning to coat, and cover with plastic wrap or a towel. Let rise for an hour, or until doubled in size.

While dough rises, make the filling: Combine the cream cheese, egg white, white sugar, salt, and vanilla in a bowl and mix until smooth. In a small bowl, stir together the brown sugar and cinnamon.

Punch down dough and roll out to 10- by 28-inch rectangle. Spread the cream cheese over the dough, and sprinkle with cinnamon brown sugar. Roll up dough starting with the long side to make a long roll and pinch the edges to seal closed.

Oil a baking sheet or cover it with parchment paper or silicone mat. Transfer the roll to the baking sheet and form it into a circle, pinching the short ends together. Cover and let rise 45 minutes.

Preheat oven to 375 degrees. After cake has risen, bake it for 15-20 minutes. Check on it after 15 minutes — if it's browning but needs to bake longer, cover it loosely with foil.

As cake cools, make the glaze: Stir orange juice into powdered sugar, a spoonful at a time, until you get the consistency you want. Tint the glaze with food coloring if you wish. Spread glaze over cake and sprinkle on colored sugar.

Don't forget the baby! Carefully lift up the edge of the cake and insert the figurine into the cake from the bottom. Laissez le bons temps rouler!

Tips:
Cake flour: This makes a light, soft cake, and it's easy to make your own substitute. Scoop 2 tablespoons of cornstarch into a measuring cup and then fill with regular flour to make one cup of substitute cake flour — be sure to sift it well.
Colored sugar: To make your own, put 1/4 cup of sugar into each of three plastic, zip-top bags. Add a drop or two of food coloring in each bag, seal, and shake vigorously until the color is evenly distributed.

Three Berries Valentines Ice Cream

2013-02-10T10:40:00.003-08:00

If you are looking for an awesome-looking dessert for this Valentine's season (yes, I call it season, as we usually start talking about it least two weeks before the day), here's a good one. You can write your valentine's message on top of it and erase it with the bottom of a spoon, so to re-write your love again.

I prepared it with third-graders at school on Friday and the reviews were passionate: "Oh, it was looking yuk and now how beautiful this is," said an animated girl, going for her second serving. Others were puzzled about how easy ice cream making is and how beautiful the color of the mix of three berries was. Some girls were dressed in the same color and so proud about their choice for the day...

We puréed the fruit compote together, and stirred the condensed milk in turns. The ice cream maker did the rest. Our class was mainly about freezing, as I go more with the science of cooking for the older children, while my other son and his friends in first grade are more into the adventures of cooking.

If you are looking for more ideas for a full meal with your Valentines, here are some from our kitchen:

Bella Note Red Sauce
Pasta with Passion Sauce
Strawberry Spinach Salad

Three Berries Valentines Ice Cream

The ideal is to prepare the fruit compote the day before making it in the ice cream maker.

2 cups fresh strawberries, stems removed, halved
1 cup blackberries
1 cup blueberries
1 cup apple juice, unsweetened
1 envelope agar agar or unflavored gelatin
1 can sweetened condensed milk

Combine the fruits and apple juice in a heavy-bottomed pan and bring to a boil. Simmer for about 30 minutes, half-covered with a lid. Sprinkle gelatin on top and let sit a few minutes, then mix it in and let it cool down. Transfer to the freezer. After about 6 hours, remove and blend it (I used a hand blender) with the condensed milk.

Transfer the mixture to an ice cream maker and follow your maker's indicated time for a creamy and firm texture. Mine took about 25 minutes.

Another option is to transfer the mix to fancy cups and freeze it for up to 2 hours, enough to be able to write your message on it!

Valentine inspiration

2013-02-08T12:46:00.001-08:00

I always look forward to making valentines with my kids — until we're a quarter of the way done and I remember my kids don't like glitter and glue nearly as much as I do.

We're starting on our collective 50-plus valentines this weekend. If you're looking for some inspiration, I rounded up some of my favorite simple, boy-friendly designs on Pinterest — click on over to check them out.

Two of my favorites:

Lines Across showcases a simple stamp made with craft foam strips for creating cross-hatch designs. It's a brilliant way to quickly decorate a lot of paper real estate. And it's versatile — when you're done with valentines, put it to work on other projects. Love the whale she features in the same post.

And this lovely template at Inchmark is a sweet way to encourage kids to make thoughtful valentines without a lot of work: Use a line-drawing portrait template kids can customize for each friend.

See all my favorites at Pinterest!

Vote for us in the Parents magazine awards!

2013-02-06T07:16:00.001-08:00

We’re honored and delighted today to share some big news: Cook Play Explore has been nominated as one of the best blogs of the year at Parents magazine!

We’re especially humbled to find ourselves in such excellent company vying for top honors among blogs “Most Likely to Help You Achieve a Personal Goal.”

Thank you for reading along and sharing in our successes, experiments, and challenges. We’d appreciate your support over at Parents magazine this month, where you can vote once a day, every day, through Feb. 24. If you enjoy what you see here, click here to cast a vote for Cook Play Explore:

(If you've had trouble voting with your mobile device, the link should work properly now!)

Be sure to check out all the nominees this year. I've discovered some fantastic blogs through these awards in the past (that's how I found the charming Made by Joel and the delicious Annie's Eats).

We are especially happy with our category. When new acquaintances ask about the blog, Anna and I usually fall back on the simplest explanation: It’s about preparing and enjoying food with the whole family.

But we really are about more than that, and we’re so glad we resonate with readers as a motivational resource. We aren’t — and never will be! — super moms, but we’re always trying to find ways to do a little better.

We write about our own goals: to coax children to try new tastes, to serve healthier fare, to preserve our sanity in the kitchen, to seize opportunities to turn ordinary dishes into something extraordinary, and especially to nurture playfulness in the kitchen. Thanks for joining us!

Frozen whipped cream for cocoa

2013-01-29T12:40:00.001-08:00

One of my boys' favorite after-school treats is a mug of hot chocolate topped with whipped cream. My older son asks every single time for me to make a snowman face atop the whipped cream — with a candy corn nose and mini chocolate chips for the eyes and mouth.

But in the just-got-home bustle of artwork and notes from school and homework, gathering candy to adorn his cocoa just so is pushing dangerously into super-mom territory. I'm not that awesome, and we don't keep a stash of candy corn and mini chocolate chips around the house.

I do like to make him happy, however. And I appreciate how that smiling snowman in his cup warms his heart. So I whipped up some snowmen and stuck them in deep freeze, ready to be called into action. Now I have a small stash of frozen snowmen and other special toppings, sprinkled with mint candies and colored sugar, ready to add a little smile to my boys' hot chocolate. Bonus:

Frozen whipped cream decorations

If you're more artful than I am, you can make whipped cream hearts and stars, whatever suits your fancy. I don't think this works with whipped cream from a can, but I haven't tried it. Whipping it up fresh is quick and easy, and so worth the minimal effort!

1 cup heavy whipping cream
1-2 tablespoons sugar
assorted toppings: chopped candies, chocolate chips, sprinkles, colored sugar, crushed candy canes

Chill a metal mixing bowl and a whisk in the freezer for 15 minutes. Pour cream into the bowl and add sugar. Whisk until the cream forms stiff peaks. You use a stand mixer as well — just chill the whisk attachment and beat on high speed.

Line a tray or plate with waxed paper. Fill a piping bag with whipped cream and squeeze out dollops of whipped cream, or just plop the whipped cream down with a spoon. Tip: If you're making these for cocoa mugs, you might want to trace the top of the mug on the reverse side of the waxed paper to make sure you don't make these too big.

Now add candy decorations. Some, like colored sugar, may melt or sink into the whipped cream so work quickly! Slide tray into freezer and freeze until firm. (I left mine for an hour.)

Gently peel frozen dollops off tray and pack in an airtight container, lining layers with waxed paper, and freeze for up to two months.

To use, gently place a decorated dollop on top of hot chocolate and enjoy!

DIY Granola Mix

2013-01-21T10:51:00.005-08:00

It's delicious, simple and so easy to make. I would dare say that the only not-so-fun part of the process was shopping for all the ingredients. If you have kids and have to go to with them to a grocery store with a list, you might understand the challenge...

The result, though, is really great and you won't need to read any long food label informing about the disappointing amounts of sugar, fat, and other lab-generated substances needed to preserve freshness and moistness.

For the preparation of our first granola batch I counted on the help of one of my boys to mix the nuts and drizzle the agave nectar concoction over it. After that the whole family waited patiently for toasting and cooling it down. It was one of the best Sunday breakfasts ever.

Now, when we start doing our Little Monsters Granola Bars, we already know how to start. Or maybe we will use it sprinkled over the delicious homemade yogurt by Darienne. And believe me: It may sound like a super mom's thing, but making the simple changes for feeding the whole family might take just one hour of your day, for at least a whole week of no-brainer, highly nutritious breakfasts.

Our Granola Mix

You pick the ingredients — I prefer using organic ones. I recommend working always with old-fashioned oats as a base, and with just one type of dry fruit.

3 cups old-fashioned rolled oats
2 tablespoons cinnamon
1/3 cup chia seeds
1/3 cup flax seed
1 cup raw sunflower seeds
1 cup slivered almonds
3 tablespoons light agave syrup
1 tablespoon honey
1 tablespoon water
2 teaspoons vanilla extract
1 cup Thompson raisins

Preheat oven to 325 F. Mix all the dry ingredients except the raisins in a big bowl. In a separate bowl, combine the liquid ingredients. Spread nuts and grains over a cookie sheet or baking tray and drizzle the agave-honey mix over it, randomly.

Bake for about 10 minutes on a 325 F, and with the help of a spatula, mix the grains again and flatten to the baking tray. Return to the oven and bake for about 10 minutes. Bring the raisins in, and let it cool down. Drizzle a bit more of honey if you think it need a bit of more sweetness. Enjoy!

Pizzwich and the Simple Changes

2013-01-13T09:49:00.002-08:00

The idea of change is always stimulating for me, but sometimes it is just overwhelming when applied to real life. When New Year's decisions come to my mind, they might sound like just what we need. But at the end of the first month of the year they might be too drastic, heavy and just ... boring. This is always what I think about food-diet-healthier-related New Year's decisions: Oh yes, they may sound wonderful. Really?

Somehow the documentary Hungry for Change got my attention last Monday, while zapping to find something to relax me. And that's how it turned my next day upside down: I went to sleep. Far from being relaxed.

Enticed by the renewed argument about sugar-addictive foods — along with already adopted Food Rules ideas, and how we are hungry while being poorly and overly fed with over-processed foods — I shared my anxiety with my 8- and 6-year-old boys in the morning. I read the labels of their cereal at 7 a.m., and ignored the rule to think-before-you-say-something to the kids. I just plainly said:
_ That's it: We are all eating the wrong way. This is all empty food. Lots of refined sugar, syrup, etc. etc.

They were puzzled. I told them that I'd watched a documentary the night before. They wanted to watch it. I was a bit doubtful. I would not like to convert them to green juice gurus. Instead I just told them:

_ Let's just eat things that come from the garden, from nature, not from the factory.

And they listened.

But changes, to be profound, have to be made slowly and consistently. After three days running happily on fresh vegetables, fruits, grains, vegetable soups, grass-fed meat, and wild-caught fish, they were suddenly craving a classic pizza slice from one of their favorite pizza restaurants, made with very white flour and sugary tomato sauce.

I remembered someone in the movie suggesting substitute ingredients for a healthier version of it. And that's how the boys happily prepared their own Pizz-wiches.

Pizz-wich

The success of the recipe depends on the quality of the ingredients. Look for preservative-free ingredients and no unnecessary sugar in the tomato sauce and bread.

4 slices highly nutritious whole-wheat bread slices with less than 1g sugar per serving
4 slices partly skim vegetarian mozzarella slices (5g fat, maximum)
4 tablespoons tomato sauce (homemade or prepared with less than 1g sugar per serving)
2 teaspoons organic oregano

Cover each slice of bread with one tablespoon of red sauce. Add the slice of cheese and sprinkle oregano on top. Broil on high for 3 minutes or until the cheese melts. Enjoy!

Fruit-and-yogurt cups for quick, healthy breakfasts

2013-01-08T07:18:00.002-08:00

This first week back to school hit like a whirlwind!

After a deliciously long and lazy year-end break, it's back to routine this week. It always takes us a few days to regain our rhythm under the best of circumstances. Pile on an unusually busy few weeks ahead, toss in some curve balls, and I know I need to simplify where I can and focus on keeping our energy and spirits up.

To that end, I'm trying to keep our fridge stocked with homemade grab-and-go yogurt cups. The base is a simple fruit compote that simmers briefly while I do dishes or prep lunches. Once it's cool, I fill eight half-cup containers with fruit compote and yogurt.

I stash the cups in the fridge next to a jar of granola and a shaker filled with flaxseed meal for fresh, crunchy toppings. And that's breakfast for two for most of the school week, done in minutes. (I'd happily make enough for all four of us if the kids would eat it. They'll come around.)

This time of year, my favorite is warmly spiced Persimmon Compote, but follow the same template with fresh or frozen berries or stone fruits — this week's stash is made with frozen blueberries.

To make it, just combine chopped fruit or berries with a bit of water and a squeeze of honey in a saucepan. Bring just to gentle boil over medium heat, then reduce heat to a low simmer and cook for 10 minutes. Combine a spoonful or two of cornstarch in a small bowl with water and stir it into the cooked fruit until it thickens, then finish with a squeeze of lemon.

Once it's cool, spoon it into individual containers and top with yogurt. I like creamy non-fat Greek yogurt, with its extra protein boost.

Too much work? Swap jam or just honey for the compote.

Feeling ambitious? Make your own yogurt.