CityMama™ tag:typepad.com,2003:weblog-32184 2012-02-09T12:53:23-08:00 Award-winning blogger Stefania Pomponi Butler brings you a lively mix of food, family, and fun. Dig in to family-friendly recipes your kids will eat dotted with humorous and poignant parenting stories centering on raising decent human beings in a media-intense world. TypePad What isn't good dipped in Ranch? That's what I'd like to know. tag:typepad.com,2003:post-6a00d8341c933a53ef01630118458f970d 2012-02-09T12:53:23-08:00 2012-02-09T12:54:11-08:00 I'm part of the Hidden Valley Ranch parents panel and I am paid to occassionally blog about how to get kids to eat more veggies. Can't get kids to eat... CityMama™

I'm part of the Hidden Valley Ranch parents panel and I am paid to occassionally blog about how to get kids to eat more veggies.

Can't get kids to eat their veggies? You might want to try a dip like hummus, sour cream, yogurt, or yes, even ranch dressing. Thankfully, my kids (ages 7 and 9—jury is still out on the baby) love vegetables and I think it has to do, in part, with them going through a "dipping" phase.

There was a time when it seemed like everything they ate needed to be dipped in something else before consumption. Now they will eat vegetables cooked every which way from roasted to raw, but there is definitely a scientific reason why a dip like ranch dressing could help kids to eat more of their veggies.

I love to make my ranch dressing "from scratch," using the Hidden Valley packets, non-fat milk, and Best Foods/Hellman's light mayonnaise, just like my mom did. It remains to this day, my kids' favorite (and my favorite) dip.

This cute infographic shows how a dip like ranch dressing just might help kids to eat more veggies.

395222_3036547186589_1050240224_32801053_24156703_n

What are your kids' favorite dippers and veggies to dip?

 http://www.citymama.com/2012/02/what-isnt-good-dipped-in-ranch-thats-what-id-like-to-know.html Turkey Chili With Green Chiles and Orange tag:typepad.com,2003:post-6a00d8341c933a53ef01676181303c970b 2012-02-01T13:09:09-08:00 2012-02-01T13:10:10-08:00 I'm not lying, this is the tastiest, most flavorful turkey ANYTHING you will ever eat. And for those on Weight Watchers (like I am), I calculate this at 7PP per... CityMama™

Turkey-chili

I'm not lying, this is the tastiest, most flavorful turkey ANYTHING you will ever eat. And for those on Weight Watchers (like I am), I calculate this at 7PP per one cup serving (without toppings).

STEFANIA'S WHITE TURKEY CHILI WITH GREEN CHILES AND ORANGE

This is a riff on my friend Abi's white chicken chili which she adapted from Epicurious.

 

  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 4 large garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1/4-1/2 tsp chipotle powder (I love it in all my chilis, but if you don't like the smoky flavor you can omit)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pumpkin pie spice (it's what I had on hand)
  • 1 package ground turkey, crumbled (extra lean or regular)
  • 1 15 ounce can of hominy, drained
  • 1 15 ounce can of pinto beans, drained
  • 1 15 ounce can of cannellini beans, NOT drained
  • 1 heaping tablespoon of chicken base
  • enough water to just cover all the meat/beans when added (about 2 cups)
  • 1 4-ounce can of mild fire-roasted chilis (Ortega)
  • 1 4-ounce can of hot fire-roasted jalapeños (also Ortega)    
  • half an orange
  • 1/2 cup whipping cream (or omit, but I use it)

 

Toppings (set these out in bowls and top as you wish!)

  • lite Mexican shredded cheese (TJs)
  • chopped onion
  • chopped cilantro (leaves only)
  • diced avocado
  • fresh or pickled jalapeños
  • fresh lime
  • baked (or not) tortilla chips on the side

 

In a Dutch oven, saute turkey, onion, garlic, and spices together in a little olive oil until turkey is well-browned. Add in the remaining ingredients EXCEPT for the cream. Bring to a simmer and then reduce to low and cook for at least an hour. Check liquid level and add a little more water if needed. If you can let this sit overnight—it's even more delicious the next day.

Just before serving, remove the orange half and reheat the chili and stir in the cream. Heat through, but do not boil. Serve with toppings.

 http://www.citymama.com/2012/02/turkey-chili-with-green-chiles-and-orange.html Party fare: Greek-Style 9-Layer Dip tag:typepad.com,2003:post-6a00d8341c933a53ef0162ffaee829970d 2012-01-16T12:12:06-08:00 2012-01-24T13:51:19-08:00 One of my favorite things to do is to take classic recipes and add my own variation. I made this delicious layered dip for a Golden Globes party last night—it's... CityMama™ <div xmlns="http://www.w3.org/1999/xhtml"><script type="text/javascript" src="http://www.luminate.com/widget/c13fdaeff8/"></script><p><a style="display: inline;" href="http://citymama.typepad.com/.a/6a00d8341c933a53ef0162ffaee687970d-pi"><img class="asset asset-image at-xid-6a00d8341c933a53ef0162ffaee687970d" title="7-layer dip" src="http://citymama.typepad.com/.a/6a00d8341c933a53ef0162ffaee687970d-320wi" alt="7-layer dip" /></a><br />One of my favorite things to do is to take classic recipes and add my own variation. I made this delicious layered dip for a Golden Globes party last night—it's my twist on a Mexican 7-layered dip. Not that 7-layered dip needs any improvement... It's perfect for awards season or football season. Don't you love this time of year?</p> <p>The dip reminds me of Greek moussaka. It has all those rich and warm flavors without being a total gut-bomb. It's easiest to serve by setting the pan out with a spoon and let people serve portions onto their plates that they can then scoop up with pita chips.</p> <p>The only thing you need to cook is the lamb mixture (see below). I made the tzatziki as well (you'll need about 3 cups-worth, my recipe is<a href="http://citymama.typepad.com/cityfood/2006/12/marinated_butte.html" target="_self"> here</a>), but you could purchase that as well—I know Trader Joe's carries it. I used 93% lean ground beef non-fat yogurt in the tzatziki and I also used non-fat feta to keep the dip a little lighter.</p> <h3>GREEK-STYLE 9-LAYER DIP</h3> <p>Ingredients:</p> <ul> <li>2 lbs of seasoned, cooked ground lamb/beef (recipe below), warmed</li> <li>2 containers of plain hummus</li> <li>about 3 cups of tzaziki (cucumbers, yogurt, garlic)</li> <li>a sprinkling of chopped tomatoes (I used a prepared pico de gallo mixture)</li> <li>1 cup of garbanzo beans, rinsed and drained</li> <li>a good handful of pitted kalamata olives, sliced in half</li> <li>half a small red onion, finely minced</li> <li>1-1 1/2 cups of crumbled feta</li> <li>a handful of fresh mint chiffonade (sliced) for garnish</li> <li>a drizzle of fruity olive oil (optional)</li> </ul> <p>Pita chips for serving</p> <p>Layer in this order (using a 9 x 13 inch pan). The lamb is the first ingredient in the pan, topped in the following order, ending with a drizzle of olive oil if desired:</p> <p>lamb</p> <p>hummus (spread carefully, it doesn't have to reach the edges of pan)</p> <p>tzaziki</p> <p>chopped tomatoes</p> <p>garbanzo beans (sprinkled over evenly)</p> <p>olives (scatter over)</p> <p>onion</p> <p>feta (sprinkled over evenly)</p> <p>mint to garnish</p> <p>olive oil if desired (use best quality and use a light touch)</p> <p>&nbsp;</p> <p>SEASONED LAMB MIXTURE</p> <ul> <li>one pound <strong>each</strong> ground lamb and ground beef (you could use all lamb, too)</li> <li>a touch of olive oil</li> <li>2 tsps ground cinnamon</li> <li>1/4 tsp nutmeg</li> <li>1/4 tsp clove</li> <li>1 teaspoon cumin</li> <li>1 tsp dried oregano</li> <li>salt and pepper to taste</li> </ul> <p>Saute the ground meats and all seasonings over medium-high heat in a drizzle of olive oil until browned and cooked through. Season with salt and pepper to taste. Keep warm until ready to assemble dip (or reheat before assembling).</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p></div> http://www.citymama.com/2012/01/party-fare-greek-style-9-layer-dip.html Cook Your CSA: Crustless Spinach Quiche tag:typepad.com,2003:post-6a00d8341c933a53ef0162fef59524970d 2012-01-03T12:44:32-08:00 2012-01-03T12:44:32-08:00 This is what we made for dear lunch guests visiting us from Italy today. It used up two week's-worth of CSA spinach. I served it with a black-eyed pea salad... CityMama™

Crustless quiche

This is what we made for dear lunch guests visiting us from Italy today. It used up two week's-worth of CSA spinach. I served it with a black-eyed pea salad on the side, but a green salad would have been fine, too.

CRUSTLESS SPINACH QUICHE

Ingredients:

  • 2 bunches of fresh spinach, triple-washed and drained
  • 3 cloves of garlic, chopped
  • one small onion, chopped
  • olive oil
  • a splash of white wine (if you like, and I do!)
  • 5 eggs, beaten
  • 1/4 cup of half and half
  • a dash of nutmeg
  • 2 cups of shredded light 3-cheese mixture (Trader Joe's)
  • sea salt and fresh ground pepper to taste

Preheat oven to 350º. Grease a 9 x 9 (or similar-sized) baking pan.

Drizzle some olive oil in a pan and sauté garlic and onion over medium heat until onions are soft and start to turn golden brown. Add spinach and when it's wilted in the pan, splash in a glug or two of white wine. Cook for about a minute, season with salt and pepper, and remove from heat to cool slightly.

In a large mixing bowl, combine beaten eggs, half and half, nutmeg, cheese, salt and pepper. Add in cooled spinach mixture.

Pour into greased pan and bake for 30-40 minutes until quiche is puffy and eggs are set.

 

 http://www.citymama.com/2012/01/cook-your-csa-crustless-spinach-quiche.html Starting a new workout routine in 2012? tag:typepad.com,2003:post-6a00d8341c933a53ef01675fdeb38d970b 2012-01-02T16:35:17-08:00 2012-01-02T16:35:17-08:00 Here's some inspiration (not just workout, but, I dare say, fashion as well), Jamie Lee Curtis and John Travolta-style. My eyes. They don't know where to look. CityMama™

Here's some inspiration (not just workout, but, I dare say, fashion as well), Jamie Lee Curtis and John Travolta-style. My eyes. They don't know where to look.