Ma Whats For Dinner?

Tasty Tidbit – Bell Peppers

Alex aka Ma, What's For Dinner — Tue, 07 Jun 2011 11:00:33 +0000

You all have heard in the past how I’m a dipper.

Yup, I love to dip.

Anything and everything.

And clearly it’s genetic as the boys are just like me.

And one thing they really really really love to dip.

Bell Peppers!

They dip ‘em in ranch…

hummus…

creamy onion dip…

They’re so good!

Here’s a little fun fact that I learned not long ago…

You know how peppers have bumps on the bottom?

Well if it has 3 bumps it tends to be sweeter.

Perfect for eating raw and dipping.

If it has 4 bumps it will likely be a bit firmer and better for cooking with.

Ha!

Put that in your pipe and, uh, dip it!

pictures courtesy of Wikipedia

CSA Special – Braised Mix BLT Salad

Alex aka Ma, What's For Dinner — Mon, 06 Jun 2011 11:33:59 +0000

I’m sooooooo excited!

This weekend I got to pick up my first CSA share at our local farm.

So I grabbed my reusable grocery bags and went on down to the Farm.

Stone Gardens Farm in Shelton, CT to be exact.

And my big box of fresh goodies was there waiting for me!

I got tons of lettuce, like green leaf and red deer…

An asian mix and braising mix…

Radishes and kohlrabi…

Kale and bok choy.

And my favorite…escarole and basil!!!

So this week I’ll be bringing to you some fun and new ways to cook up the things you’ll be finding at your local Farmer’s Market right now that you may not be familiar with or know what to do with.

More importantly, how to make the kids want to eat up these goodies.

Today, it’s the Braised Mix.

I must admit, I wasn’t terribly familiar with it.

It’s like a bunch of lettuces that are a bit tougher than your usual baby lettuce mix.

I didn’t braise them…I wilted them.

It was delish! Cooper couldn’t get enough of this one.

WHAT YOU NEED:

3 cups braised mix lettuce (or any lettuce you have on hand – baby spinach would be great!) I threw in some of my red deer lettuce too.

1/4 red onion, sliced

1 tomato, diced

1 t olive oil

4 slices bacon

8 button mushrooms

3 T apple cider vinegar

1 T dijon mustard

S&P

WHAT TO DO:

In a large bowl toss in your lettuce mix, red onion, and tomato. Set aside.

In a small saucepan heat the olive oil over medium high heat. Add in your bacon and cook it until it’s nice and crisp. Remove with a slotted spoon to a paper towel and set aside. Once it’s cooled a bit, add to the top of your salad.

Pour off all but 2 T of the bacon fat. Set the pan back on the heat and add in your mushrooms. Season with S&P and let the mushrooms soften up.

Once the mushrooms have softened knock the heat down a bit and deglaze the pan with your vinegar. Stir in some dijon mustard, season with a bit more S&P, and simmer for 2-3 minutes.

Pour the dressing over the top of your salad and toss to wilt your lettuce mixes.

Look out! This one’s a keeper.

Think your kids don’t like salad?

Try a salad with BACON!

Everything is better with Bacon…

We decided to have ours with an awesome Roast Chicken.

I got the chicken from the Farm too! Along with some hamburger and farm fresh eggs.

Stay tuned this week for the coolest ways to use kale and kohlrabi that you’ve ever seen!

Want to find your local farm or farmers market so you can buy local too?

Just visit the Local Harvest finder on right side of our page there and add in your zip code to find your local Farmers Market and Farms!

You’ll be glad you did!

Restaurant Review – Sel de la Terre

Alex aka Ma, What's For Dinner — Fri, 03 Jun 2011 11:00:47 +0000

I was recently in Boston with some girlfriends for the weekend.

On Saturday we went to this restaurant that I’ve seen a million times, yet never actually walked into.

I have to admit I don’t care for the signage.

BUT…

I had no idea what I was missing!

I’m not sure how to say this…

Best burger ever!!!!!

Ok, there, I said it.

And it’s true…

Holy crap…

Let me say it again.

BEST BURGER EVER!!!!!!!!!!!

Yup, and I even all caps’ed it.

Check this thing out.

Could you just die?

Ok, so the SDLT Burger is what I ordered here.

Cooked medium rare.

With smoked bacon.

Creamy Vermont cheddar.

A spicy aioli, with a hint of black truffle.

Served with a plate of fantastic french fries!

This thing was amazing!

I couldn’t stop talking about it.

I was chatting up every server in the place about it.

They were wonderful by the way.

And let’s talk about the atmosphere…

I loved it.

It was beautiful and sophisticated yet relaxed enough that I could bring the kids.

Thankfully though, they were home in CT with Dad.

But seriously, did I tell you about the burger???

I seriously had dreams about it.

The thing I really like about Sel De La Terre which I am pretty sure translates to “Salt of the Earth” is that they are all about local & sustainable. You know how much I LOVE that! They are all about local farms, local seafood, and everything is fresh fresh fresh!

Oh and then I found out they had just won best burger in Beantown.

Well I have to agree!

Can’t wait to go back!

Next time you’re in the area be sure to stop by.

It’s on Long Wharf, right next to the Aquarium.

255 State Street

Boston, MA

617 720-1300

Tasty Tidbit – Beware the Foreign Farmed Fish

Alex aka Ma, What's For Dinner — Thu, 02 Jun 2011 11:00:38 +0000

You’ve heard me say it again and again.

Buy local.

Eat local.

Whenever you can, know where your food is coming from.

Never is it more important than when it comes to fish!

I know that some of you don’t live on a coast so fresh ocean fish is hard to come by.

That’s ok!

When you go to the fish market or grocery store…

Just ask your fish monger where the product is from!

Like these folks at Whole Foods who actually list it right above the fish.

Then at least you can be sure your fish is coming from a U.S. source.

Why?

Because then you know you’re supporting U.S. Workers…

Supporting the U.S. Economy…

Why else?

Because 80 percent of the seafood product sold in the United States is imported.

And most of it comes from Asia.

China, Thailand, and Vietnam to be exact.

Not that there is anything wrong with Asian countries…

But do you want to know what the main food source is tilapia farms in China?

Poop.

Yup.

Crap.

Human, animal, and mostly chicken feces is the main source of food for farmed fish and shrimp.

If you want to make sure you’re not eating crap…literally…

Then buy U.S. Fish!

Caught on boats like this beauty out of Gloucester, MA.

Want to learn more about what is in your farmed tilapia (sorry, Jenn) and shrimp?

Check out this Vancouver Sun Farmed Fish Article yourself.

Buy Local!

Buy U.S.!!!

Leftover Pizza Pie

Alex aka Ma, What's For Dinner — Wed, 01 Jun 2011 11:00:26 +0000

So last week we were grilling up a storm.

But we didn’t get through everything.

So faced with a fridge full of leftovers…

We threw ‘em together on a pizza.

One word…

YUM!

WHAT YOU NEED:

Leftovers from Chicken Kabobs

Leftovers from Veggie Kabobs

1 whole wheat pizza dough (try grabbing one from your local pizzeria)

1 jar of Francesco Rinaldi Pasta Sauce

3 cups shredded mozzarella cheese

WHAT TO DO:

Preheat your oven to 425 degrees.

Lay your pizza crust down on a pizza stone or baking sheet.

Top pizza crust with your pasta sauce.

Cover the pizza with your leftover chicken and grilled veggies.

This is the fun decoration part.

Cover with cheese and cook for 15-18 minutes at 425.

Don’t have any pizza dough?

Don’t worry!

Try some whole wheat pitas or english muffins!

Don’t have any leftover chicken?

Make ‘em plain cheese or use what you have!

I left this one half cheese…but it’s all about options!

Bacon and Pineapple…

Pepper and Mushroom…

Pepperoni and Olive!

Whatever is in the fridge just toss it on.

Most important is to get in the kitchen with the kids and have fun!

Tasty Tidbit – Bananas

Alex aka Ma, What's For Dinner — Tue, 31 May 2011 11:00:55 +0000

We love bananas.

I think it’s fair to say

That we go bananas for bananas.

I know, I’m sorry…

But sometimes I feel like they turn brown so fast!

I learned a trick to keep them fresh longer!

When you get them home from the store separate them from each other!

And don’t store them in one big bunch!

Trust me!

Try it!

Happy Memorial Day

Alex aka Ma, What's For Dinner — Mon, 30 May 2011 11:00:21 +0000

Happy Memorial Day!

Happy Unofficial Start of Summer!

Now while Memorial Day is a perfect day to…

Drink lots of beer…

Eat lots of hot dogs…

Throw a backyard BBQ…

But it’s also an important time to remember what Memorial Day is really about…

A federal holiday that remembers American servicemen and women who have given their lives in military service.

So amidst the fun and celebration let’s remember those who have given the ultimate sacrifice to keep America…

The Land of the Free…

Thank you.

Grilling Week – Veggie Kabobs

Alex aka Ma, What's For Dinner — Fri, 27 May 2011 11:00:03 +0000

We hear it all the time.

Eat more veggies…

Incorporate more colors into your diet…

Eat the rainbow…

But how do you get kids to join in the fun?

How do you get kids to eat?

Well…

Invite them into the kitchen with you and…

Make food appetizing and appealing!

Make food fun.

How do you get kids to eat veggies.

Make veggies fun.

Food on a stick is fun.

Put veggies on a stick!

Voila…Veggie kabob.

It’s ok for you to think they’re fun too!

WHAT YOU NEED:

1 zucchini, cut into discs

1 onion, cut into chunks

1 pineapple cut into chunks

1 8 oz container button mushrooms (you could use crimini too)

1 container cherry tomatoes

1 red pepper cut into chunks

1 yellow pepper cut into chunks

1 orange pepper cut into chunks

1/4 cup olive oil

S&P

WHAT TO DO:

Toss all your veggies into a large bowl. Sprinkle with olive oil and S&P. Carefully help the kids build their veggie kabobs onto their skewers.

They can follow a pattern…zucchini, onion, mushroom, tomato, pineapple, pepper, zucchini, onion, mushroom…

Or they can get crazy and creative.

Use this time to teach the kids about math, about patterns, about colors…

Most importantly, have fun.

Now fire up your grill and toss these bad boys on there.

I let them go about 5 minutes a side.

Trust me, your kids’ll be eating the rainbow in no time!

Don’t forget to BUY LOCAL!

Tasty Tidbit – Snack Time

Alex aka Ma, What's For Dinner — Thu, 26 May 2011 11:00:40 +0000

Do your kids snack as much as mine?

I feel like they are always asking for some sort of snack.

Before breakfast…

In the car….

After school…

Before dinner….

Before bed (that’s the one that drives me INSANE!)

And if I’m always giving, it makes them not hungry for meals.

Well lookie here what I found…

It’s called the Snack Time Survival Kit from Beanstalk Express.

It’s a working clock that comes with a deck of 33 snack careds.

Your kids get to choose their snack…

You choose the time…

They’re happy, you’re happy…

And they’re learning to tell time to boot!

I love this idea.

Head on over to Beanstalk Express and check it out!

Grilling Week – Steak Fajitas

Alex aka Ma, What's For Dinner — Wed, 25 May 2011 11:00:23 +0000

You all know about my Mexican food problems here in CT.

They don’t have any…

Well not anything good…

So it’s up to me to make it for us.

I LOVE LOVE LOVE LOVE fajitas.

Have for years.

I remember this one time when I used to wait tables at this great restaurant in Boston while I was in college.

It was called the Sunset Bar & Grill

I’ve told you about their AMAZING Nachos.

Well I had a customer once who ordered our famous Cadillac Fajitas but instead of pronouncing it “Fa – HEE – ta” they asked for the “Fa-JIE-tis”

Like “Fagitis” is some creepy disease you catch in the Amazon Jungle.

Still makes me laugh.

STEAK FAJITAS

WHAT YOU NEED:

2 pounds skirt or flank steak, organic if possible

1/2 cup orange juice

1/2 cup pineapple juice

1 lemon juiced

2 limes juiced

1/2 cup olive oil

4 cloves or garlic, chopped

1/2 cup soy sauce

2 T sriracha sauce

1 T chili powder

1 T ground cumin

1/2 T ground corriander

1/2 T paprika

1 t oregano

1 t black pepper

1/2 head of chopped cilantro

1 green bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

2 onions, sliced

Toppings:

whole wheat tortillas

pico de gallo

guacamole

shredded cheddar

sliced olives

sour cream

WHAT TO DO:

Place your steak and veggies to the side while you build your marinade. Combine all remaining ingredients, other than your toppings, in a large bowl and mix well.

Place the veggies and steak into a large ziploc bag and pour the marinade over the top. Close the bag and let it sit in the fridge for at least 3-4 hours. One day would be great!

Remove from fridge and let come to room temp while you heat up your grill to medium high. Spray or oil your grill so the meat doesn’t stick.

Meanwhile heat up a cast iron skillet on the grill. I put mine in the back corner where it’s hottest. Cook your onions and peppers until nice and soft and charred.

Toss on your meat and cook to medium (or medium rare) about 5 minutes on the first side, then 4 on the second.

Slice your meat on an angle and against the grain into strips.

Serve in warm whole wheat tortillas with sauteed onions and peppers and toppings!

Better than a case of “fagitis” any day!

Serve these up with some Sangria and it’s a good day for the ‘rents and the kiddos!