We have already made these kulfi pops a few times this summer and anticipate we will make them a few more times before we are done with summer break. We used to make my mother’s kulfi recipe, which is fantastic, but takes forever (and a day) to make. I have been eying the recipe below by Aarti of Food Network fame for ages and finally got round to making it. Even my mother is converted and is questioning why she spent years of her life boiling down milk, when all she had to do was use canned evaporated and condensed milks. It’s less ice-y than kulfi usually is, but we are not complaining. Easier, faster and creamier – all sound pretty good to us.
The chai flavor is ridiculous good – this is basically cool, creamy masala chai made into a pop. (genius!!) Even the dessert-haters are hankering for this and the little ones are kind of getting addicted to the chai flavor. Before the summer is over, I am sure we are going to experiment with other flavors. Mango is next on the list and might be better for the kids than all that caffeine in tea! :) Continue reading
Every Friday, May through October — The Fork (new super-duper favorite place!) hosts a walking farm tour and a casual cheese tasting. We enjoyed learning about the history of the farm (how it went from a milk dairy to a cheese business), agriculture in the region, the life cycle (from birth) of their closed-herd of Holsteins, what “Farmstead” means and how truly artisan cheese is made. The most enjoyable part – aside from petting cows and adorable new born (very skittish) calves – was learning how truly sustainable the whole operation is. My favorite quote of the day came from a kid in our party – “They make power from poop!”. :) Continue reading
If you are looking for something fun to do with your kiddos this Friday, join us for a Middle Eastern parent-child cooking class at Cavallo Point Cooking School. It should be a fun-filled summer-memory creating event and if you are looking for a little something special to do with your child, this will fit the bill.
Join us to discover the delicious tradition of meze, which extends from Greece, through the Balkans, to Turkey, and throughout the Middle East. In this parent-child cooking class, we explore the delicious tradition of the meze table while we create our own feast of small plates to savor and share, including dishes such as:
- Za’atar (Spice Blend with Sumac, Thyme and Sesame Seeds)
- Mast-o-Khiar (Persian Cucumber and Yogurt dip)
- Tabbouleh (Parsley, Mint and Bulgur Wheat Salad)
- Hummus (Chickpea and Tahini Dip)
- Savory Filo Cigars
- Date and Orange Salad
- Kofte Kebabs
- Basbousa (Moroccan Semolina Cake)
Still a few tickets available at the link here. Hoping to see you there!
In Spain, tapas are appetizers that are eaten at any time of the day. Putting a few tapas together makes a complete meal. It is essentially “finger food” and the recipes and ideas below are a launching pad and you can create your own special menus consisting of your favorite dishes. We love creating these little bentos with different international cuisines and since we have not done one for a while, we decided to make a Spanish Tapas bento.
This is our favorite type of meal – it’s a combination of store-bought, food-assembly and quick-cooking dishes, but the end result is a delicious and satisfying meal. Plus, everyone loves a dinner that consists of just little appetizers that you enjoy as the dinner conversation flows.
Kids also enjoy little bites of different foods and this is a wonderful way to get them to try new foods and a whole new type of cuisine. After the first “traditional” tapas meal, work with your children to create your own tapas party. You can also try a “tapas party” with foods from different countries and have a new theme each time – the possibilities are endless. Perhaps even host a tapas inspired birthday party for your little ones. Instead of sangria, the children can enjoy some fruit punch. :) And this week we are cooking with kids at our summer camp and the first city we visited was Barcelona!! Continue reading
An inspiration board for our summer of kids’ cooking.
As we were having dinner after the last day of school, I invited the kids to come up with a list of things they wanted to cook this summer. While they are pretty interested in cooking in general, when they come up with the cooking projects themselves it’s a whole different ballgame. They put their heads together and in about 2 minutes had come up with the following list, with some things I might have predicted and a few surprises too. While it would be nice to see more veggies and whole grains make the list, at the end of the day the most important ingredient is always enthusiasm. That’s the starting point for everything. We’ll plan a few trips to our gorgeous summer farmers’ markets which I’m sure will provide some extra inspiration too. Continue reading
As the munchkin gets older, I am increasingly on the lookout for recipes that kids can pretty much cook all by themselves. It is amazing how time flies and I remember when we first started cooking together, she could not do much at all, except make a big mess. :) These days she can make a simple cake by herself and help me cut vegetables, among many other things. I cannot wait for the day when she can make an entire meal by herself – and clean up the mess, while I sit around and watch TV or read a book. How’s that for a role reversal?
This cake from Bon Appetit magazine caught my eye right away when I saw it in the magazine. We have made it a couple of times already (and we are not a family of bakers), but this last time when we made it for grandpa’s birthday, the little one made it (almost) all by herself. She gathered all the equipment and ingredients, measured everything and followed all the instructions. I helped with lining the baking tin and getting the cake in and out of the oven and a little bit of the clean-up. The rest she managed by herself. Needless to say, Ria could make the world’s worst cake and grandpa would still love it. :) Fortunately, this moist, light cake was a super hit and “Nanu” was touched.
Every year, we make something edible for our teachers, versus something they have to keep and add to the clutter in their lives. In the past we have made different types of granola and cookies for our teachers. Jams, banana bread and pickles are other good ideas for year-end teacher gifts.
This year, Ria once again, had a teacher who is super interested in food (just like us! yay!) and we decided to make her some spice mixes to thank her for a year of amazing learning and fun. The great thing about these spice mixes is that children can pretty much measure (while the practice their math skills) and make these mixes all by themselves. It’s nice to include some recipes as well, if your teacher is unfamiliar with the spices you are sharing with them. The Madras curry powder makes a mean shrimp curry and the garam masala can be used to marinate our simple oven baked “tandoori” chicken. Both spice mixes can be used to roast chicken drumsticks and also vegetables like cauliflower. Continue reading