Feeds:
Posts
Comments

Archive for April, 2009

thumbnail1…In under 15 MINUTES prep time!
(Prep Time: 15 min. 
Cook Time: 30 min. 
Total Time: 45 min.)

Easy Fish Fillets with Herb Butter
An easy seafood main dish with a fast 15-minute prep time, leaving you some time to spend with your kiddies while it bakes!
Serves: 6

2 lbs fillet of sole
1/4 cup melted butter
2 tbsp. fresh lemon juice
1 tbsp. fresh tarragon leaf, coarsely snipped
1 tbsp. fresh chives, snipped
1/4 tsp. salt

1. Preheat oven to 350F. Brush fillets with 2 tablespoons of the butter.
2. Sprinkle with lemon juice. Arrange in greased 13 X 9 X 2 baking dish
3. Cover dish with foil. Bake 30 minutes, or until fish flakes easily with fork.
4. Combine rest of butter with tarragon, chives and salt.
5. Heat slightly. To serve, put fillets on platter; pour warm herb butter over them.
SUBSTITUTION TIP: Frozen fish may be substituted. Cod is great too!
Source: ivillage

Read Full Post »

Private Practice star Taye Digs, 38, and his wife Idina Menzel, 37, are expecting their first child together and it’s been announced that it's a boy!

Private Practice star Taye Diggs, 38, and his wife, Broadway star, Idina Menzel, 37, are expecting their first child, and they've announced that it's a boy!

Read Full Post »

Alexandria "Alex" with her pet caterpillar!

Alexandria "Alex" with her pet caterpillar!

Oooh, these sunny warm days and photos of old tricycles and bowl cuts are reminding me of those carefree days of summer when I was a kid. I used to live for summers…playing outside from dawn to dusk…until the chorus of crickets meant your name was going to get called for dinner. I loved lightning bugs, big, fat, furry caterpillers, the heavy stillness of the night air, and feeling sleepy and finally a little cool as the moon rose to put me to bed.

Read Full Post »

The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals (Paperback) by Missy Chase Lapine

The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals (Paperback) by Missy Chase Lapine

I was always the picky eater in my family. Looking back, I honestly don’t know how my mom dealt! I never liked anything my parents put in front of me, especially vegetables (well, OK, I would eat Mac ‘n Cheese – but that was about it!). If I had it my way, it would have been cereal for breakfast, lunch, and dinner.
As I begin to think about having kids of my own, as well as watching friends and family raise their own picky eaters, I’m beginning to wonder how on earth I’m going to deal with a child who won’t eat what I put in front of them: Will I use the “3 bite” rule? Will I make them sit at the table until they finish (or at least try) what I’ve given them? I can’t imagine I’d just fix them something else? What will I do?!?
My friends don’t seem to be having much luck themselves, except, Sarah, who’s doing the hide-the-nutritional-stuff-in-their-food trick. There is actually a cook book out by Jerry Seinfeld’s wife, Jessica, on doing just this. How fantastic! The book is called “Deceptively Delicious” and has an array of kid-friendly recipes that hide the “good for you” in regular food, like Mac ‘n Cheese and Brownies! There is another book I’ve seen called “The Sneaky Chef” with the same idea. For some reason, though, Cauliflower Eggs doesn’t sound that appetizing…
What have been your tricks to get your picky eaters to gobble down your Chef-tastic meals? Have you tried any of these books, and do their recipes really help?! Let us know, and by all means, PLEASE share your Picky Eater Recipes!

Read Full Post »

DeAndrea Family of five...soon to be six!

The DeAndrea family of five...soon to be six!

This is one big-time, “Wow!” email I got from a great voice-over talent with whom I work from time to time. He sent a little note earlier this month to say that if there were any recordings I needed, I’d better send over the script soon because he and his wife were headed to Ethiopia! They were planning for an early May trip to meet and then bring home their adopted daughter!! Their last hurdle before taking off to Ethiopia was a court date, where 50% of adoptive parents pass/don’t pass the first time. I just got an email saying they’d “passed” their court interview and were now officially Fasika’s new parents!! Congratulations!! I’ll make some updates once they bring 10 month old Fasika home!

Read Full Post »

Happy Baby! 9 month old Anna is standing...sort of!

Happy Baby! 9 month old Anna is standing...sort of!

A friend of mine sent this photo of her daughter, Anna…and I thought Anna was walking already! Ooopsie…do you spy a hand off to the side? 😉 Still, it’s amazing to see the progression of development. Anna has mastered rolling over, just started crawling and can stand with a little help. Better get ready mom…you know she’s going to get into everything soon because walking and running aren’t too far behind, right?!?

Read Full Post »

thumbnail1
…In under 30 MINUTES!
(not including bake time)

Perfect for springtime brunches, great for baby showers and other midday events where you’re expecting many guests and want a beautiful table presentation. Conveniently make this in advance and serve at room temperature.

INGREDIENTS:
10 large eggs
1/4 cup cream
Kosher salt
Freshly ground black pepper
1 heaping cup cubed (1/2 inch cubes) day-old sweet batard or Italian bread, with most of the crust removed before chopping (see Note)
1 tablespoon olive oil
1 cup small-diced onion
1 bunch arugula, thick stems removed and leaves roughly chopped
1 tablespoon butter
1 heaping cup cherry tomatoes, stemmed

INSTRUCTIONS: Preheat the oven to 350°.

Crack the eggs into a large bowl and whisk together with the cream, 3/4 teaspoon kosher salt and pepper to taste. Fold in the bread cubes and let soak while you chop and saute the vegetables.

Heat the olive oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the onion and saute for 2-3 minutes, then stir in the arugula leaves a little at a time until wilted, then saute until any stems are mostly tender, 3 minutes. Season vegetables well with salt and pepper to taste.

While still on medium heat, add the butter and stir around until foamy, then add the egg mixture and spread out the bread cubes and vegetables evenly, then dot the top with the cherry tomatoes, pushing down any that aren’t mostly submerged in the egg mixture. Let the frittata brown on the bottom for 5 minutes. It should bubble lightly in only a few places.

Place in the oven and cook until almost completely set with just a little liquid on top, 20 minutes. Increase heat to broil and place on a rack a few inches under the broiler until browned and puffy, about 5 minutes.

Slide a thin spatula around the sides of the frittata and gently under the bottom, then slide out onto a large plate. Serve right away or at room temperature.

Serves 6

Note: If you don’t have stale bread, toast bread cubes in a 300° oven until slightly dry, about 10 minutes.

PER SERVING: 235 calories, 12 g protein, 9 g carbohydrate, 17 g fat (6 g saturated), 373 mg cholesterol, 158 mg sodium, 1 g fiber.

Recipe from the San Francisco Chronicle Food and Wine Newsletter

Read Full Post »

Older Posts »