Kitchen Cabinets

Cake Recipes

2011-11-13T02:36:00.000-08:00

This crumb-covered cake is "shore" to make a splash at any beach- or sea-themed birthday bash. Scatter some candy seashells and rocks around the base and prepare for a wave of compliments.
Ingredients
8-inch round yellow cake
9-inch square yellow cake
2 (12-ounce) cans whipped vanilla frosting
Vanilla wafers, 12-ounce box
4 jumbo ice-cream cups
2 small ice-cream cups
6 sugar cones
Graham cracker sticks (we used Nabisco Honey Maid Grahams Honey Sticks)
Candy seashells and rocks
Instructions
Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks. Serves 12.

Simple Steps to Healthy Kids: Nutrition

2011-11-13T02:34:00.000-08:00

Yield: Serves 2
Ingredients
A thumb-sized piece of fresh ginger
2 cloves of garlic
1 fresh red chile
a small bunch of fresh cilantro
peanut or vegetable oil
1/2 pound large shrimp, raw, peeled
1 heaped teaspoon five-spice powder
1 teaspoon cornstarch
6 fresh baby corn or 1/2 cup fresh corn kernels
a small handful of snow peas
2 tablespoons soy sauce
juice of 1 lime
1/2 teaspoon honey
1 teaspoon sesame oil
a handful of frozen peas
7 ounces rice sticks or vermicelli
a small handful of beansprouts
Directions

TO PREPARE YOUR STIR-FRY: Put a large pan of water on to boil.
Peel and finely slice the ginger and garlic. Finely slice the chile. Pick the cilantro leaves from the stalks and put to one side, then roughly chop the stalks.
TO COOK YOUR STIR-FRY: Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around.
Stir in the cilantro stalks, ginger, garlic, chile, shrimp, and five-spice powder, and fry for a minute.
Add the cornstarch, baby corn, and snow peas, and give them a good toss or stir for another minute.
Stir in the soy sauce, lime juice, honey, sesame oil, and frozen peas.
Add the rice sticks (or vermicelli) to the pan of boiling water and use a wooden spoon to break them up a bit.
Cook for just 2 minutes, no longer. Drain the rice sticks (or vermicelli) in a colander over a bowl, reserving the cooking water. Add a large spoonful or ladleful of the cooking water to the wok and cook for a minute or two.
TO SERVE YOUR STIR-FRY: Use tongs to divide the rice sticks (or vermicelli) between your serving bowls, or to lift them on to one large serving platter.
Click here to join Jamie's Food Revolution and demand fresh food in schools.

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Rapunzel's Squash & Hazelnut Soup

2011-11-13T02:33:00.001-08:00

When mother Gothel wants to give Rapunzel a treat, she makes her favorite meal -- Hazelnut soup. This wholesome squash soup, topped with roasted hazelnuts, is sure to be a favorite in your home. If you're hosting a Tangled-themed party, this soup is a crowd-pleaser, especially if you set up a soup "bar" with lots of tasty toppings like chives, bacon bits, and chopped hazelnuts!

Ingredients for the soup:

2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and quartered
2 tablespoons olive oil, divided
3-4 sprigs fresh thyme
1 medium brown onion, thinly sliced
4 cups of chicken stock, divided
1/2 teaspoon cumin
1/2 cup heavy cream
Salt and white pepper to taste
1 cup raw hazelnuts (for topping)
To Roast Hazelnuts:
Preheat oven to 275 degrees F

1. Place 1 cup of raw Hazelnuts on a parchment lined baking sheet.

2. Bake for 25 - 30 minutes, or until the hazelnut skins burst.

3. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.

For Soup:
Preheat oven to 400 degrees F

4. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.

5. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.

6. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.

7. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.

8. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.

9. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.

10. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.
Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.

11. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.

12. While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream.

13. Serve in bowls or insulated cups and top with the crushed roasted hazelnuts

Asian Beef with Mandarin Oranges

2011-11-13T02:26:00.001-08:00

The beauty of slow cookers is that they enable you to spend only a few minutes of prep to get a full meal that tastes great. Drop this recipe in before you head off to work, and when you get home, you'll have the most tender meat and tasty veggies.

Hands-On Time: 25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings

Ingredients
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice
Directions
Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

Cheeseburger Pie

2011-11-13T02:25:00.001-08:00

The holiday rush is on and before you rush off to grab dinner at a not-so-cheap-or-healthy food joint, consider this quick and easy pie. Not only does it taste just like a burger from the local drive-through, it also happens to cost less per person; about $1.10 per serving. This was a winner with my entire family as long as I used the onion powder option over the real onion. Add a green salad rather than fries and a homemade milkshake for a dinner that's both fast and economical - and healthier than the alternative.

Ingredients
1 can crescent rolls
1 pound ground beef
1/4 cup finely chopped onion, OR 1 teaspoon onion powder
1/3 cup chopped dill pickle slices
2 tablespoons ketchup
1 teaspoon prepared mustard
2 tablespoons flour
2 tablespoons dill pickle juice
2 tablespoons milk
2 cups shredded American cheese, divided
Directions
Preheat oven to 375°.
Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
Cook ground beef in a skillet until browned. Drain well.
Stir in onion, chopped pickle, ketchup and mustard.
Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
Remove from heat and add 1 cup of shredded cheese.
Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.
Garnish with extra ketchup, mustard and pickle slices.

Apple Smiles

2011-11-13T02:24:00.001-08:00

This snack is easy to prepare and will certainly bring a smile to your child's face!

Ingredients
smooth peanut butter
1 red apple, cored and sliced into eighths
squeeze of lemon juice
miniature marshmallows
Directions
Spread peanut butter on one side of each apple slice (squeeze a little lemon juice over the apple if not serving immediately).
Place four miniature marshmallows on one apple slice and then lay another apple slice, peanut butter side down, on top.

Italian Turkey Sliders with Honey Dijon Mayo

2011-11-13T02:23:00.001-08:00

Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.

Ingredients
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil,, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Directions
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo.

Taco Cups

2011-11-13T02:21:00.002-08:00

These fabulous appetizers have a great Southwest flair. Bite-sized and delicious, they're sure to disappear from your serving tray in no time!

Ingredients
1 can refried beans
1/2 pound cooked taco-seasoned meat
1 cup shredded cheddar
1 cup salsa
1/2 cup sour cream
1/2 cup sliced black olives
1 bag Tostitos "Scoops!"
Directions
Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

Basic Sauteed Chicken

2011-11-13T02:21:00.001-08:00

Properly sauteéd chicken breasts are completely excellent, and I'm going to offer you a tutorial here for just that. You can do what you like with them when they're done: make the simple pan sauce and eat them as is, or slice them up to top a salad or pasta or to fill sandwiches or burritos. Try combining this recipe with a side of easy sauteéd mushrooms as they go very well with chicken. Buttered egg noodles make a great accompaniment, since the delicious juices seep over on the plate and season them perfectly.

Ingredients
2 pounds boneless, skinless chicken breasts
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
1 handful fresh chopped parsley
A few tips on sautéing chicken:
Thick breasts take too long to cook, and the middle insists on remaining bland. Use very small chicken breasts, cut each one in half to make 2 skinnier breasts, or pound them using a meat tenderizer.
In a non-stick pan, the chicken may be disinclined to brown correctly, and the brown is where the flavor is here. Try to use a non-non-stick pan.
Don't be afraid of heat. You want to brown the chicken very well, and you want to do this before the inside turns to quilt batting. The chicken will seem, at first, like it's sticking, but once it's properly browned it will loosen itself as if by magic.
Slice each breast up crosswise before serving: this allows the sauce to get inside, making it more appealing to eat.
Directions
Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.
When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

Cheap & Easy Anytime Casseroles

2011-11-13T02:19:00.000-08:00

If you must feed zillions of people during the holidays, you want something uncomplicated, popular, and make-ahead-able. And you can't serve turkey or roast beef because that's what you'll be giving everybody three days from now. The solution? Lasagna. You can prepare it 24 hours in advance, store it in the fridge, and bake it just before you need it. This lasagna is not only delicious but very easy. It's even easier if you use your favorite premade pasta sauce.

Hands-On Time: 35 minutes
Ready In: 90 minutes
Yield: 6-8 servings

Ingredients
1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
26 to 28 ounces (about 3 cups) pasta sauce
Salt and pepper
2 tablespoons red wine (optional)
1 cup chicken stock
8 ounces cream cheese, softened
2 tablespoons white wine (optional)
12 ounces (3 cups) freshly grated mozzarella
6 to 8 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
1 cup (about 4 ounces) freshly grated parmesan
Directions
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. That would drive you crazy this late in the game.

Recipes by Character: Phineas and Ferb

2011-11-13T02:18:00.000-08:00

The force is strong with these adorable Yoda Sherbet Sundaes. Create your own Jedi masterpieces using green sherbet topped with green candy ears and marshmallow eyes.

You'll need:

Green sherbet
Green taffy (we used "Summer Fruit Starburst"), 2 for each Yoda
Mini marshmallows, 1 for each Yoda
Food coloring pens, yellow and black
Kitchen shears
Ice cream scoop
Cookie sheet
Parchment paper
Instructions:
1. Before starting, be sure that there is space in your freezer for a small cookie sheet.

2. Place parchment paper on top of a cookie sheet and then scoop balls of green sherbet onto parchment paper. Place the cookie sheet in the freezer.

3. While the sherbet is firming up, open two taffy candies and pull them to flatten. Use kitchen shears to cut a teardrop ear shape from each candy.

4. Cut a tiny round nose, a thin line for a mouth, and two crescents (for eyelids) from the scraps of remaining green taffy.

5. Cut a mini marshmallow in half and draw a yellow iris and black pupil on each marshmallow half using food coloring pens.

6. Remove the sherbet from the freezer and place each sherbet ball in a sundae cup.

7. Press the ears into the sides of the sherbet and decorate with the eyes, nose, and mouth.

No-Oven Summer Recipes

2011-11-13T02:17:00.001-08:00

We serve mozzarella and tomatoes with a loaf of crusty bread and/or a couple of ears of local corn and call it dinner. The amounts here are approximate: Everyone in my family eats a large tomato and several pieces of cheese — except my son, who eats cheese and basil only.

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings

Ingredients
2 pounds ripe local tomatoes (4 to 6 large), cored and sliced
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 pound fresh mozzarella (water-packed is best), sliced
2 tablespoons extra-virgin olive oil
2 dozen basil leaves, washed and spun dry
Directions
Set tomatoes in a single layer on a large platter or individual dinner plates. Drizzle with vinegar and sprinkle with salt. Lay one cheese slice on each tomato slice. Drizzle with olive oil and a

Everyday Dinner Solutions

2011-11-13T02:16:00.001-08:00

This hearty chili is tempered by the surprising addition of apple cider, which makes it a very kid-friendly dinner. It's mom-friendly too, because it utilizes a rotisserie chicken, and comes together quickly. I always like to top mine with sliced jalapeno peppers and cilantro to give it an extra kick, but the kids like it topped with lots of grated cheese and sour cream. Serve with a salad and warm corn muffins.

Ingredients
1 rotisserie chicken, skin and bones removed and meat shredded
2 tablespoons olive oil
1 whole onion, chopped
1 yellow or red bell pepper, seeded and chopped
4 cloves garlic,, finely diced
1 tablespoon chili powder
1 teaspoon oregano, dried
2 bay leaves
1 small can diced green chiles
1 (fourteen-ounce) can diced tomatoes
2 cups apple cider
3 cups chicken broth
2 cans white beans,, rinsed
salt and pepper
grated cheese, sour cream, sliced onions, sliced jalapenos for topping
Directions
Heat olive oil in a large Dutch oven or stockpot over medium-low heat.
Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes.
Add garlic and cook for one minute more. Add chili powder, oregano and bay leaves and stir to combine.
Add diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Raise heat and bring to a boil.
Cover partially, reduce heat, and simmer for 20 minutes.
Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.
Ladle into bowls and top with desired ingredients.

School Lunch Ideas Kids Love

2011-11-13T02:15:00.001-08:00

Sandwich chains have nothing on me -- these toasted sandwiches are easy to make and far cheaper. The cheese rolled in the center of each slice of lunchmeat ensures a mouthful of gooey goodness in each bite. Use whatever combinations your family likes, the possibilities are endless! One of our favorites is smoked turkey and Havarti with dill cheese.

Ingredients
6 Kaiser or other sandwich rolls
18 ounces lunchmeat - roast beef, turkey, ham etc.
9 slices cheese - cheddar, provolone, Swiss etc.
assorted condiments and toppings
Directions
Preheat oven to 400 F.
Split rolls in half horizontally and place on baking sheet cut sides up.
Toast for 5 to 7 minutes or until lightly browned.
Lay out slices of lunchmeat (3 one-ounce slices per sandwich) and top each with a half-slice of cheese. Roll up and set seam side down on the bottom half of each roll.
Put meat and cheese topped rolls back in the oven for 5 - 7 minutes, or until cheese is melted.
Dress as desired and put tops of rolls back on each sandwich.

Ice Cream Pizza

2010-11-15T19:40:00.001-08:00

Ice Cream Pizza

Kitchen Renovation Survival

2010-10-26T21:24:00.000-07:00

It is a cruel irony that while remodeling to create your dream kitchen, you need to live through the stress and turmoil of not having a kitchen at all. A major kitchen renovation usually means you will be "kitchenless" for at least of few weeks – or even months. "Creating a dream kitchen is an exciting time for the homeowner and will take some time – but it is well worth the wait," says Linda Efstratoudakis of Stefco Builders in Needham, Mass.

Some thought to meal preparation before construction can mean the difference between bearable inconvenience or renovation disaster. Here are some ideas for organizing a temporary kitchen and some tips for mealtime options to help you and your family survive your own kitchen renovation.

The Temporary Kitchen
Move out? "The ideal option is to temporarily move out during a major renovation," Efstratoudakis says. "If you can't, which is the case for most people, it is critical that you be prepared for what is to come. A good contractor will work closely with their client to guide them through the process of setting up a temporary kitchen."

A well-equipped temporary kitchen includes a microwave, coffee maker, toaster or toaster oven. Don't forget a manual can-opener, cutting board, knives, salt, pepper and your favorite spices. Also think about a hot plate that can be used for boiling tea water and cooking pasta, rice or vegetables.

Try to locate your temporary kitchen near a water source for cooking and cleaning. If that's not possible, buy lots of bottled water. It's easier to use water from a gallon jug than to walk to the basement laundry room or upstairs bathroom every time you want to make coffee.

Utilize your current refrigerator during construction. Appliances are among the last items to be installed in a kitchen renovation. Dispose of your old refrigerator when your new one is delivered.

Recycle an outgoing kitchen cabinet as a storage unit for groceries and supplies. Bonnie Barber, a mother of a 9-year-old boy and 7-year-old girl, recently went through a whole house renovation. She used a piece of plywood on a pair of sawhorses as a countertop and open plastic utility shelves for storage.

Stock Up!
Buy bulk paper goods at a warehouse store. Paper plates, bowls, hot and cold cups and plastic cutlery minimize the need to wash dishes. The new plastic disposable "oven to freezer to microwave" containers make it possible to precook your favorite one-dish lasagna, quiche or casserole meals in your oven before construction. After cooking, cover with the provided lid and place in your freezer. Reheat the casserole in the microwave direct from the freezer for a homemade meal, and throw out the container when it's empty.

Easy Meal Solutions
Fresh convenience foods are not an oxymoron. Besides pre-washed bagged lettuce for salads and packages of baby carrots, you'll find pre-washed broccoli crowns, shredded cabbage and even packaged peeled-and-cut potatoes in your grocer's produce aisle. Heat and eat ribs, pre-cooked ground beef for tacos and rotisserie chickens are available in the meat section. Here's a few more ideas to get you through mealtime:

Crock-pot Cuisine: There's nothing like the savory aroma of a pot roast, stew or soup slow-cooking all day. You'll almost remember what it's like to have a working kitchen.
Grill It: Use your barbecue to grill corn and roast potatoes, or use aluminum foil bags to make mixed grilled vegetables. Did anyone mention hamburgers and hotdogs?
Almost Take-out: Buy a quart of wonton or sweet and sour soup at your local Chinese restaurant for dinner. Pre-cooked shrimp from the deli, a Caesar salad kit and a loaf of French bread is another healthy and inexpensive "no-cook" dinner option.
Lunch or Breakfast for Supper: Tuna fish sandwiches, bagels or oatmeal are easy-to-prepare, nutritious dinner alternatives.
Final Tips
Renovating your kitchen is a good time to check out that newly opened Indian restaurant or the Tuesday night "all-you-can-eat" special at your local Italian place. Make a list of untried restaurants in your area.

Have your school-age kids buy lunch at school during the renovation. Not preparing lunchboxes is worth the extra expense. This goes for Mom and Dad, too.
Kitchen Renovation Survival
Tell your friends and acquaintances that you are renovating your kitchen. Chances are good you will find yourself on the receiving end of an invitation to dinner or the recipient of a basket of muffins.

Mentally gear-up. "Even though remodeling was stressful, we tried to keep a positive, upbeat attitude and make it an adventure for the kids," Barber says. "Our temporary kitchen was in our basement. We called it the "clubhouse." And on days when it seemed more like a cave, I would buy fresh flowers for the table."

Don't forget the workers. A happy crew is a productive crew. Although it may be hard enough to provide meals for your own family during a kitchen renovation, the wise homeowner buys a couple of dozen doughnuts and a thermos box of coffee for the morning crew.

And above all, be flexible. Contrary to what your general contractor says, you will be without electricity and water. Plumbing lines need to be cut; circuits need to be shut down. On those days, the pizza delivery man will be your best friend!

Is Your Toddler Ready to Drink From a Sippy Cup?

2010-10-13T21:02:00.000-07:00

Once a baby's head, neck, and back muscles have developed enough that she can sit up easily by herself, she's probably old enough to drink from a sippy cup.

Although parenting expert Dr. William Sears points out that there's no magic age that a child will begin drinking from a cup, experts recommend introducing a cup to a child several months in advance of when you'd like her to be drinking out of it exclusively. Dr. Alan Greene says that it takes about six months for a child to transition over from a nipple (breast or bottle) to a cup, given the amount of learning involved in using a cup.
Is Your Toddler Ready to Drink From a Sippy Cup?
If your toddler does use a sippy cup, buy the kind with easy-to-hold handles on both sides and a one-way valve in the spout, which is great for avoiding spills. Rinse cups thoroughly after each use and use a small bottle brush to clean the valves, as liquid left inside can cause bacteria or mold growth.

Does a toddler need to use a sippy cup? Of course not. Some parents prefer to transition their toddlers directly to a regular cup instead of a sippy.

10 Quick Pasta Dishes

2010-02-25T21:07:00.000-08:00

# 1 of 20: Fettuccine Alfredo

Try the healthier version of a famously rich dish. Add mixed frozen vegetables and diced ham chunks to make it a complete meal with virtually no extra prep or clean-up time.

# 2 of 10: Pasta with Butternut Squash and Sage Brown Butter

Though the dish is delicious on its own, you can add protein by tossing in diced, cooked chicken breast. Smoked turkey adds an extra flavor note as well.

# 3 of 10: Penne with Roasted Chicken & Radicchio

While radicchio may seem too bitter for kids, it becomes surprisingly sweet when braised. You can always swap it out with fresh spinach leaves -- and the flavorful sauce is a great way to get them to eat it.

# 4 of 10: Peanut Noodles with Shredded Chicken & Vegetables

A complete meal in a bowl, the dish is even better served cold the next day. Double the recipe and serve it over lettuce for a quick weekend lunch.

# 5 of 10: Cheesy Chicken Pasta

The perfect one-pot, one-bowl meal, the recipe cleans up as fast as you can make it and the family can gobble it up. It also freezes well, so make extra to serve another night.

# 6 of 10: Florentine Ravioli
http://chickenrecipess.blogspot.com/

A great dish to make with items you're likely to have on hand in the freezer, the easy, cheesy recipe has only a handful of ingredients and cooks up in minutes. Experiment with a variety of ravioli fillings -- or swap in any kind of tortellini.

# 7 of 10: Wagon Wheel Pasta with Ricotta Cheese, Bacon, and Peas

The fun-shaped pasta makes this yummy recipe a fun one to make with kids. Once you're cooked the pasta, let them help measure and mix the rest of the ingredients before you pop it in the oven.

# 8 of 10: One-Skillet Lasagna

With all the satisfaction of the classic version, the innovative recipe cooks up on the stovetop in a fraction of the time. Serve it was a bagged salad and a crusty loaf of bread to round out the meal in a flash..

# 9 of 10: One-Skillet Lasagna

With all the satisfaction of the classic version, the innovative recipe cooks up on the stovetop in a fraction of the time. Serve it was a bagged salad and a crusty loaf of bread to round out the meal in a flash..

# 10 of 10: Whole-wheat Pasta with Chickpeas and Lemon

Though the nutty chickpeas give great flavor to the recipe, it works nicely with whatever beans you have on hand. Try it with cannellini beans and angel hair pasta.

New kitchen Tile Designs

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Our Tuscan Kitchen mural adds a point of interest to this beautifully rich and clean kitchen design see all sizes, accents tiles and more installation pictures for Tuscan Kitchen

Elegant installation of our Wine & Roses mural

go to Wine & Roses, see lots more installations and shop for mural online

Tuscany Window installed in a wine cellar

This installation of our Vineyard tile mural make a statement and centerpiece for this beautiful kitchen See tons more installation pictures of The Vineyard & buy online

A Tuscan dream kitchen with Olive Garden backsplash. The accent tiles inserted into 2"x 4" yellow travertine mosaic tiles create little vignettes of interest. Its a fabulous tile design! go to The Olive Garden and see all sizes, desings and accent tiles
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In this photo Linda Paul designed a matching decorative rose tile border to go around the cooktop hood which is custom made by California Custom Cabinetry in Petaluma, CA see more pictures of this installed mural go to Wine & Roses

Design = NYC Fashion Week

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What do fashion in clothing, faucets/fittings and kitchen design have in common? The design and marketing teams behind , Delta's high end brand, having aligned itself with Jason Wu, designer of Michelle Obama's inaugural gown (one of the most watched fashion designers in recent years) enjoy a relationship that seems to fit like a glove piece of couture.

I had the opportunity to learn about and examine Brizo's existing line of products a few days ago. Brizo invited a small group of us kitchen/bath bloggers (listed on my colleague Ann Porter's blog) to New York City to see their collection of existing products and to take a sneak peek at new products to be introduced this year. Part of this two day event included attendance at Jason Wu's Fall 2010 collection, part of New York Fashion Week (insert 90 exclamation points here!)

I'll just say this before I get back to the subject at hand. To attend this Jason Wu show was an incredible privilege. It is an experience, simply, like no other I have had, and living near the city, I've attended my share of events in many fabulous venues, sometimes with celebrities in attendance. But, truth be told, I felt downright patriotic (which completely surprised me) as I think back. I feel I was witness to the best in American design and the best in creative production techniques (quite frankly) which, working together (pink carpeting, pink lighting, black flowing curtains, fragrance in the air, amazing music, incredible clothing and let's not forget those super models with 7" heels) produced an atmosphere of awesome creativity as it showcased Jason Wu's very personal design expression. The show manipulated nearly every sense to the max. The creativity, the risks taken, the personal expression, are all qualities that make this country great...I felt a symbiotic convergence of these odd bedfellows (fashion and patriotism) and, thus, felt privileged to be in attendance.

Back to reality...During these 2 days, I had a sneak peek at new products to be introduced by Brizo this year. My lips are sealed, but, some of those pieces I saw were absolutely stunning! Did I like all of Jason Wu's pieces? No. Likewise, not everything in Brizo's fashion forward collection is for me. That said, I WAS grateful to find myself in another privileged position to be encouraged to offer my comments on their products, which the creative team from Brizo, welcomed.

Jason Wu, for some strange reason, did not ask me what I thought of his collection, although I did ask him a question later in the day when he caught up with us design bloggers at the Brizo cocktail reception. I asked him about his specific vision when he designs a garment and how/if it evolves from that original vision. Answer: The garments are fit precisely to each model within the course of a few hours, so the vision is in "collaboration" with the model's body...much like Brizo's designers need to answer to the faucet engineers and my kitchen designs need to relate to the architecture of the home. Interesting how the creative process connects these disparate design disciplines.

The thread that links fashion, faucet, and kitchen design, begins with creative expression. Creative expression is often influenced by others (in this case, Wu was influenced by Irving Penn). Brizo's designers are inspired by architectural elements, nature, fashion. They wait for a design element to speak to them and the creative process begins. They are open to inspiration. I understand that philosophy; I adhere to it as well in my own work, and I'm thrilled that designers working for a major, mainstream, American corporation are given that freedom of expression, much like the way Wu finds his creative spark. That was enlightening and probably the single most important piece of information that I am coming away with, a sort of satisfaction that ideas are the thing for Brizo. I know that is so because I met and talked to the designers.

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Like in kitchen, faucet, and clothing design, function and design blend, collide, and play, ultimately forming the perfect union for that piece of couture, faucet, and for the kitchen of one's dreams. I've been inspired. I'm impressed that Brizo has aligned itself with a fashion designer. THAT is inspiring. In comparison, here was a quick synopsis of a post I did on Fashion Week one year ago, a description of the feeling at that time. We're clearly moving forward. Thank you Brizo for brilliantly linking together American fashion...and fashion forward faucets and fittings. It was an eye opener and a meaningful experience.