It is not very often our five year old volunteers to help cook. This morning he was eager to take position as my assistant chef.  He mashed the bananas, whisked the dry ingredients and then combined the two. This helpful streak of his has been going on all week. He has jumped in tackling tasks without being asked and even though it is not perfect it is a job completed. I love the words, “Can I Help?”.

Whole wheat baked goods often have a pungent after taste and are dense. Many bakers use honey to tone down the robust flavor. The King Arthur Flour Whole Grain Baking Cookbook recommends adding orange juice. In this recipe for whole wheat banana pancakes use half wheat and half all-purpose flours. The pancakes are still light and fluffy and the bananas are not over powered by the wheat.  For true whole wheat pancakes use 1 cup whole wheat flour omitting the all-purpose flour.

Make sure the griddle is not too hot or else they will burn.

Source: The Kitchen Witch
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt
2 tbsp melted butter
1 large egg
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
Maple syrup

In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.

Make well in center of dry ingredients and add banana mixture. Stir with fork until barely moistened.

Heat nonstick skillet over medium heat. Spray with cooking spray. Pour a 1/4 cup batter for each 4-inch pancake. When bubbles rise and break surface, turn over. Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200 degree oven.

To serve, top with sliced bananas, walnuts and maple syrup.

Makes 12 pancakes.

Apples and cranberries scream Autumn. Wrap the colorful goodness up in a pastry shell and you have got an apple and cranberry strudel. The warm aroma of cinnamon and apples permeate the house. Take a bite and taste the tart cranberries dancing on your taste buds.

The last time I made a strudel was not long after we moved to Santa Rosa. We had just moved into a lovely apartment three stories high, imagine moving in and out of that place. The strudel recipe came from the same cookbook as the sweet chili chicken recipe that became a household favorite. That was the day my Pampered Chef stone baking sheet cracked down the middle. I heard a loud bang from the oven and when I went to investigate there was the strudel straddling a gaping chasm of stone. I also discovered that our apartment had an ant infestation and German cockroaches. Not a good omen. But, the war was quickly won and the dream bubble not completely deflated. I never wanted to look at another strudel again that is until I found this recipe for apple cranberry strudel.

I picked up puffy pastry by accident and was happy with the outcome. The box contains two sheets of dough so I ended up with two nice sized strudels. The puffy pastry is a lot less work and there is no layering and repetitious brushing involved.

Source: Parents
1/2 cup sweetened dried cranberries
1/2 cup boiling water
1-1/4 pounds Fuji apples (about 2 apples), peeled, cored and chopped
1/4 cup honey
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon, plus more for dusting
1/8 teaspoon ground nutmeg
8 sheets phyllo dough

Heat oven to 375°F. Line a large baking sheet with nonstick foil, or coat with nonstick cooking spray. In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.

In a large bowl, combine apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until combined.

Unroll phyllo on work surface; cover with damp towel. Separate one sheet and place on clean surface. Spray lightly with nonstick cooking spray, and dust with a little ground cinnamon. Place another sheet on top; coat with spray and dust with cinnamon. Repeat 6 more times, coating each with spray and dusting with cinnamon.

Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides (ends) over filling. Fold 3-inch-wide long strip over filling; roll up, jelly-roll-style. Place, seam side down, on foil-lined baking sheet. Spray with nonstick cooking spray and sprinkle with cinnamon.

Bake at 375°F for 35 minutes, until nicely browned. Let cool on rack for at least 20 minutes. Slice with a serrated knife.

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

With the onset winter comes rain. Most days kids love to play in the pouring rain and stomp in the puddles. On the days the kids are stuck inside create a magical forest to host a tea party or fight off the bandits.

We made a zoo animal habitat. We had a lovely time learning about the way different animals live. We used the animals we made in a puppet show. The cave was their favorite place to hang out.

Use plastic animals or create your own from paper.

For the desert we set up a bowl with sand and used a work lamp to simulate the hot sun. We discussed the purpose of a camels humps and how some of the dessert animals dig a hole in the sand to keep cool.

For the jungle we used brown paper found at a teacher supply store or the shipping supplies section of target. We stapled leaves to yarn for the vines.

In the cave we talked about what animals hibernate and why. We read the book “Old Bear” by Kevin Henkes.

We jumped over the river made of blue construction paper. You could also use a sheet or towel. Have your child sit in the center while you make ripples by flapping the sheet up and down. We sang a song about the five little monkeys teasing Mr. Alligator.

In the savanna we crept like lions and jumped like kangaroos.

The Panko Crusted Grits are very time consuming but well worth the work, that is I suppose if you really like grits. For a faster substitution cook up a pot of polenta or grits according to the following directions for Panko Crusted Grits, stopping just after adding the Parmesan cheese. Pork Grillades can also be served over a side of rice, squash broccoli or potatoes.

Pork Grillades:
Source: Glorious Grits by Susan McEwen McIntosh
Prep: 30 minutes, Cook: 25 minutes
1 1/4 pounds boneless pork loin chops
1/4 cup all-purpose flour
2 tsp Old Bay seasoning
4 tbsp olive oil, divided
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups sliced baby portobello mushrooms
1 (14.5-oz.) can diced tomatoes with garlic and onion
1/2 cup low-sodium chicken broth
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme
3/4 tsp chopped fresh or 1/4 tsp dried oregano
1/4 to 1/2 tsp dried crushed red pepper
1/4 tsp salt

Prepare Panko-Crusted Grits Patties; keep warm.

Trim fat from pork chops, and cut pork crosswise into thin strips. Combine flour and Old Bay seasoning; dredge pork in flour mixture.

Cook half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.

Repeat procedure with 1 tablespoon oil and remaining pork. Remove pork from skillet.

Sauté celery and bell peppers in remaining 1 tablespoon oil in skillet 30 seconds. Add mushrooms, and sauté 2 minutes. Add tomatoes and next 5 ingredients; cook over medium heat 5 minutes. Add pork; cover, reduce heat, and simmer 5 minutes. Serve over Panko-Crusted Grits Patties. Makes 6 servings

Panko Crusted Grit Patties:
Prep: 20 min., Cook: 25 min., Cool: 15 min., Chill: 2 hr., Bake: 25 min.

2 cups uncooked stone-ground grits
2 tsp salt
1 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Japanese breadcrumbs (panko)
1/4 to 1/2 tsp ground red pepper (optional)
Vegetable cooking spray

Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.

Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.

Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.

Whisk together egg and 2 tablespoons water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.

Bake at 425° for 25 minutes or until lightly browned.
Makes 6 servings

I love this site. I stumbled upon familyeducation.com looking for expert child rearing advice. Family Education has been around since September of 2000. The site was designed to help foster learning in the home and at school with specific content tailored to meet the needs of parents, teachers, and kids.

The Family Education Network’s Parent Channel: Family Education began in 1996. Here parents will find practical advice for parenting, school resources by age group and family activities. Get links to GreatSchools (a website that rates schools), advice from health and fitness to social and emotional issues and family resources. There is enough information to keep you busy for a month. The quizzes are fun and the article on ‘Family Temperament’ was very informative.

Family Education Network’s Teacher Channel:
TeacherVision is a popular site for teachers, featuring tools and resources for students in grades K-12. TeacherVision offers teachers a vast online library of lesson plans, printables, newsletters, quizzes, and printable books. The content is provided by educational associations and children’s publishers including the Council for Exceptional Children, Educators for Social Responsibility, Houghton Mifflin Company, the National Association for Music Education, Penguin Group, Pearson and Simon and Schuster. Each lesson plan is tailored to students ages 0-18 by subject, grade, and theme. There is an annual subscription fee of $39.95. That includes games, printables, complete lesson plans, puzzles, quizzes, graphic organizers, bulletin board ideas, worksheets, classroom management ideas, printable books, clip art images, Funbrain down loadable games (math, vocabulary and strategy games), and 30% off a subscription for MyGradeBook (an online gradebook that manages grades, assignments, and attendance).

Family Education Network’s Kids Channel:
After many unsuccessful attempts I am still unable to log on. I keep getting a notice telling me I need a flash something or other even though my computer is up to date. So according to Family Education the kids channel is the home to interactive educational games, projects, an instant homework help area, access to online references  and current event center. Everything a student needs.

FunBrain:
FunBrain is utilized by kids, teachers and parents. Teachers and parents can customize ready-made quizzes and track the progress of their class or individual student. There are more interactive games to play and a FunBlog for reading divided by age groups.

Oatmeal Apple Scones and Chicken Apple Chili are among my favorite uses for apples. The scones, unlike cake or muffins, are not to sweet and make a wonderful companion with a mug of hot apple cider.

Source: Rachael Ray
1/2 cup plus 1 tablespoon half-and-half
1 large egg
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (4 ounces) butter, chilled and cut into small cubes
1 1/2 cups rolled oats
1 apple, cut into 1/4-inch cubes

Stir 1/2 cup crumbled cooked bacon into the batter.

Preheat the oven to 450°. In a small bowl, whisk together 1/2 cup half-and-half and the egg.

In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats and apple and toss. Stir in the liquid mixture until the dough just forms a ball.

Turn the dough out onto a floured work surface. Pat into a 7-inch round; cut into 8 wedges. Transfer to a parchment-paper-lined baking sheet and brush the tops with the remaining 1 tablespoon half-and-half. Bake until golden, about 20 minutes. Transfer to a rack to cool.

When our oldest was born I had no clue what Helicopter, Attachment, Authoritarian, Permissive, Glider, Conscience or Hyper parenting were. All I knew was I loved holding and kissing my little one every moment. I did have an idea of how I wanted to raise our young one and with time that plan has been revised, remolded and redefined multiple times; for as we know kids come with their own personalities and what works for some others resistant.

We lived in the North Bay of California within easy access to the big city, lazy beaches and majestic mountains. We found we were no longer lured in by the amenities of the city but rather captivated by the peaceful slow moving pace of the country. Our turn of heart is shared by many who escape the congestion and noise of the busy streets for that of suburbia in a noble quest to raise their family. However, many families whom have jumped on the band wagon with dreams of the perfect family life behind the white picket fence in the Burbs or country, have discovered the grass does not always stay greener on the other side. They are coming away from the experience just as overwhelmed as before. The fact is families who dwell in the city as well as those in the country pack too much into their lives.

Slowing Down:

Did “Mary Poppins” and “Hook” not teach us the value of slowing down? I am reminded of the lyrics from the song “Chasing Cars” by Snow Patrol, “would you lie with me and just forget the world.” Take time out to forget the world. Turn off the electronics, the computers, cell phones, MP3 Players and TV. Sing another song, read the book as if you are present, use the time in the car to open up and connect with your children, go fly a kite.

Slowing down is a difficult decision to make. There is the PTA, deadlines, Classroom sign ups, homework, housework, holidays, family, friends, sports and the list goes on and on. Slowing down does not mean you have to move to the woods and take up knitting and canning. If your family is happy with their present obligations it just means you may need to get a little more creative when it comes to fitting in quality family time. Slowing down means doing what works best for you and your family.

Find Balance:

It has taken me five years to get over my perfectionist tendencies but much longer than that to find balance. I am one who tends to expend all my energy at once leaving me on empty for days or weeks at a time. When I was young and single it was not a problem; however, now that I am older and mom of three sensitive hyper-active children I cannot afford to check out. Sometimes that means ordering take out for dinner on game night or the evening the kids and I loose track of time. There are times I put the little ones in the bathtub a couple times during the day just so I can have time to breathe. I may even go to bed without doing the dishes because I would rather read to the kids. Finding balance sometimes requires making sacrifices.

Make the Time Count:

A friend of mine once described me as the type of person who never had enough hours in a day. I was up early. I retired late. The busier I was the more fulfilled I felt. Comedian Eddie Cantor once said, “Slow down and enjoy life. It’s not only the scenery you miss by going too fast—you also miss the sense of where you are going and why.” The question I needed to ask myself was “why the rush?” I was filling my day with mindless tasks that in retrospect were fun and made the time pass quicker but were unproductive.

I lived life to the fullest without a thought of where I was going and who I wanted to take with me. Making each moment count means understanding “where am I going?” and “how to get there?” Life is filled with decoys that stall us or hinder us from getting to the place we want to be. Take the journalist approach by asking the important questions relative to relationships both family and romantic, your job, and the person you want to become. Find ways to make those relationships more meaningful.

When time is of the essence we dare not waste it with decoys that give us limited relief. Leo Babauta the creator and writer of ZenHabits.net wrote, “slowing down is a way to incubate, conserve, and harvest our energy, not about relief from boredom by just watching more TV or going shopping” “We need leisure to rest, create, relate, and think.”

The Central Valley of California is a long way from the sandy warm beaches of Florida where I could cast off the stresses of my week and prepare for the oncoming onslaught of responsibilities. I found peace as the waves washed over me taking with them my fears and frustrations. I go there in my mind when my daily challenges build up so much they begin to suffocate me. I find that as I lie there daydreaming I can taste the salt in the air, feel the sand between my toes and hear the crashing of the waves. I feel more relaxed after a hike in the woods or my virtual reality at the beach than an hour spent on the internet or watching a show.

Forget the Jones’:
Lastly, stop the guilt. Sometimes it is ok to ignore the schedule. Stop living a fast life and start living a good life. If we have learned anything at all these past few years in a down turned economy is that less is more. Less gadgets and toys equals more creativity. Less scheduled activities more play time, think the Sandlot. Hopefully one day less meaningless homework and more time to be a kid.

The slow movement is moving beyond the Attachment Parenting mentality that suggests we cater to every whim and need of our children. The slow-movement is bypassing Hyper-parenting that fueled the guilt we already felt by adding prenatal classical concerts in the womb in addition to a Doogie Howser mentality prompting parents to compete with one another over development milestones, pricey preschools and extra extra-curricular activities. The slow-movement is sailing over Helicopter moms who hover over their kids worrying about every bump scrape or bruise and who are responsible for the influx in child safety such as baby knee pads. While safety should be our top concern these little guys need to learn the right amount of independence proportionate to their age.

The slow-movement is getting away from a society super charged with “getting rich quick” and spending that wealth extravagantly. The slow-movement is steering kids away from cell phones and video games and directing their interests to building a treehouse in the back yard, allowing them to explore, providing downtime to relax especially after school and focusing more on family time; nature walks, bike rides, lying in bed and family game nights.

More and more families are taking the conscience parent approach to parenting. They are taking the reins raising their family according to the families needs rather than doing what someone else says they should do. “Conscious parenting is about tuning into your feelings, doing what feels right to you, finding ways to move toward balance, choosing connection, living with joy and gratitude, letting your love spill out all over the place, adopting an attitude of self-reflection, having loads and loads of compassion for yourself, your partner and your children and recognizing that there is no such thing as a perfect parent or a perfect child.” Carrie Cotney PHD.

NY Times- Parenting: What is Slow Parenting.

Slow Down Now: a parody site.

A Holy Experience: religious references but the site is lovely and peaceful.

Ted: Video clip on why we should rethink our fast paced lives.

Playful Parenting: A book on how to make parenting fun.

Slow Family Living: A site dedicated to supporting the family.

Power of Slow: a web blog on slowing down.

A friend of ours from the Ukraine came to visit not long after we settled in California. As a treat he made dinner that night cooking up cabbage rolls (Holubtsi) among other delectables. Stephen is not so much into trying new things. You could call him a simpleton of sorts. But what he despises more than anything are condiments. So you can imagine what must have gone through his head when our friend placed platter after platter of strange cuisine covered with mayonnaise and ketchup.

I love cabbage rolls but unfortunately I am the only who will eat them since the great mayonnaise feast fiasco. Hence cabbage and meatballs were created. Now, I know a lot of people despise cabbage because either they have been turned off by the look of it or they have tried it and it was gross. I agree. The recipes I have tried in the past use far too much oil or butter resulting in slimy oily cabbage. Cabbage needs to be seasoned well with salt and pepper and a smidgen of oil or butter; just enough to keep it from sticking to the pan while sauteing.

Meatballs:
1/2 pound extra lean ground beef
1/2 pound lean ground pork
1 1/2 pounds lean ground turkey
2 tbsp garlic powder
2 tbsp onion powder
2 tsp salt
1/2 tsp pepper
2 1/2 tsp paprika
1/2 cup matzoh meal
2 eggs

In a bowl combine the beef, pork, turkey, seasonings, matzoh meal and eggs. Mix lightly until combined. Shape into balls according to desired size.

Brown meatballs in a skillet then transfer to a 350 degree oven to finish cooking about 20 minutes, turning occasionally. Serve with cooked cabbage.

OR add meatballs to the pan with the cabbage cover and cook until no longer pink about 15 minutes.

Tips:
-Larger meatballs take longer to cook.
-Do not compact the center of the meatballs. They take longer to cook. Instead softly gather the meat together and lightly roll into a ball.

Cabbage:
1 tbsp butter or olive oil
1 small cabbage, shredded thickly
1 tsp salt and
1/4 tsp pepper
1/4 cup water or broth

Heat oil in a large skillet, with lid, over medium-high heat. Add cabbage; season with salt and pepper. Saute until cabbage starts to wilt, about 5 minutes. Add the broth and let steam until tender; about 7 minutes.

It is that time again. It is time for Halloween dinner fun. Here are a few tantalizing ideas for this years Halloween Mystery Dinner Menu.

Beverages:

Boo Beverage

Ghoulish Punch

Appetizers:

Worm Pizza

Witch Hat Calzones

Entrees:

Roasted Ghoul Tongue

Barbecue Worm Sandwiches

Brains A La Fiesta

Witches Caldron and Bread Stick Brooms

Desserts:

Graveyard Gravel

Scary Skulls

Kooky Caldron Sundae