tejon

Now that's funny: we had almost exactly the same thing tonight, sans carnitas. It's a regular favorite here as well, if only because I can clear out all kinds of things all at once and slather things in salsa.

Well, I bet it tasted good, at least! By the way, we have the exact same bowls, curtosy of my FIL

I came this () close to attending the Culinary Institute of America in New York years ago. Ever since, I've wondered a bit what would have been if I had gone.

(stands up, applauding) Very well said! We do exactly this at home: provide breakfast, lunch, dinner and two snacks in between at specific times with healthy, varied foods. If they eat, great. If they don't, no problem - but no more food until the next mealtime. It's amazing how many new foods both of the boys have tried and liked since starting this up and how many struggles it has eliminated completely. You really can't force a child to eat something, but you can set things up so a child is more likely to choose foods that are nutritious and healthy. I'm also a huge fan of cooking with children. There is so much going on when you cook together: reading, math, sensory input of all kinds (balancing flour in a measuring cup, learning how to hold a spoon while stirring, the texture and feel of foods themselves), plus the added benefit of a resulting dish that is exponentially more appealing, simply because the child helped make it. The sensory aspect has been a big one here - kneading dough gives deep pressure, swiping a bit of cake batter helps ease sensory defensiveness, pounding cookie dough is great sensory input all around (if potentially a huge, fun, mess). I love making "Aggression Cookies" with both the boys, as they taste even better the more you pound, mash, and mangle the dough No real questions, just a quick round of applause before you carry on. Well, a few thoughts.... There's a lot of evidence that, in a society with an enormous amount of healthy foodstuffs available, children self-regulate their consumption of necessary foods. That's a bit controversial for some, but if you remember the first rule of kids and food ("you can't make 'em eat" -- unless you have a funnel and a plunger, I suppose), then it's actually something of a relief. In addition, kids are seeking out control struggles all over the place, and food is one of the classic scenes of struggle. These struggles can extend for long periods of time, and it doesn't take a rocket scientist to consider that body issues, eating disorders, and the like involve treating the consumption of food as an appropriate place for struggle. Finally, since they control input and output, if you engage in a food battle, they've already won. So, since you control what is available and when it's available, use the power you have. Eat at specific times; put out the food you want your child to eat (get those proteins out there); no food rewards, bribes, coersion, or anything else; if the child refuses, that's fine; when the meal is over, eating is over. Then, later, if your child is hungry, you can remind her that she chose not to eat and that she'll have more food at the next meal. (Let me add that it's hard to say "No" to a kid you know is hungry, but of course that snack she wants proves that she's running the show: kid 1, mom 0! Having said that, a lot of folks who work with young children and food believe that implementing this system -- and utterly resisting all of the power struggles that will unfold -- takes only about three weeks. After that, most kids realize that food isn't the place to have pitched battles; instead, it's a place to share with family, have pleasure, and get nourishment. Sounds like magic -- but if you really stick to it, it works!) Of course, if she just doesn't like the stuff, well, try something else! Maybe the texture of non-processed meat is freaking her out (that's a big issue for the 2-4 year old crowd, actually); maybe her taste buds aren't too psyched about umami. Let her eat hot dogs, but buy good ones. She's going to change her mind about food about fifty-two times in the next sixteen years anyway, so this too shall pass. Finally: her mom is an eGulleteer, right? Maybe she has vey refined tastes! Nothing wrong with that.... ←

No eggs in the house, and we were hungry! I usually add in an egg, raw or fried. It's delicious both ways, just different.

Made my Bibimbap last night. Marinated, grilled beef with daikon, carrot, cucumber, bean sprouts, green onions and Korean kale, each cooked and seasoned individually. The cucumber was raw, mixed with rice vinegar and a pinch of salt and sugar. Daikon, carrot , bean sprouts and kale all got blanched, then mixed with varying amounts of sesame oil, salt, garlic, etc. The green onions were quickly stir-fried in a bit of oil and salt. Rice underneath, meat and vegetables on top, with gochugang crowning all: Quick mix together before eating: Heaven

Alinka, that looks delicious! I'll have to give that recipe a try very soon.

Wishing you much luck, Kristin. Hopefully things will go much better this time, with no blodletting required.

To most American omnivores, vegetarian food is frighteningly different than what they usually eat. Steak and potatoes does not in any way resemble a platter with falafel and tahini, delicious as those items may be. For many, the only exposure they have had to vegetarian fare may well be the cottage cheese and unseasoned steamed vegetables sometimes offered at chain restaurants. Vegetarian = healthy, bland, different food unless you know better. Given a choice between a restaurant where they are certain to find something that sounds appealing and a vegetarian restauarant where every dish is challenging and different, most will pick a non-vegetarian restaurant. I avoid most vegetarian restaurants simply because the food is often tasteless and unappealing, but not specifically because they are vegetarian but because the food just isn't very good.

Chufi, I think you are exactly correct. They are also called German Pancakes (pannekoeken in German), and my guess would be that somehow deutsch morphed into dutch. Not sure how "babies" got added to the title, though. In any case, it's really good breakfast food

It's something I've cobbled together over the years, tweaking things until everything came out the way I liked. Recipe here. The picture above was made with a tripled recipe, cooked in a 9 by 12 inch Pyrex baking dish and baked at 450 for 35 minutes.

Dutch Babies topped with peaches, greek yogurt mixed with sour cream and brown sugar, and toasted walnuts to add crunch.

Dutch Babies Serves 2. Never knew exactly where the name "Dutch Babies" came from, but I always picture chubby, grinning wee ones that just make you want to pinch their cheeks, give a big squeeze, then eat them all up. These eggy, rich pancakes with high, crisp corners are perfect for topping with just about anything that comes to mind. 2 large eggs 3/4 c milk 1/2 tsp salt 1 tsp sugar 2 T butter, melted 1/2 c flour Preheat oven to 450 degrees. Prepare pan: use an 8 inch cast iron skillet, a nonstick skillet of the same size, an 8 inch nonstick cake pan or an 8 inch glass pie dish. Place pan in oven with half of the melted butter. Meanwhile, assemble the batter. Beat the eggs slightly, then add milk, salt, sugar and butter. Mix until everything is incorporated. Add in flour and whisk until smooth. Pour into waiting pan in the oven and bake for 15 minutes. Turn heat down to 350 degrees and bake for an additional 10 minutes, or until sides are puffy and browned. Topping suggestions: lemon juice and powdered sugar, berries or slightly sweetened fruit of any kind, sour cream or yogurt mixed with a bit of brown sugar, applesauce, toasted nuts, caremelized apples or bananas. Keywords: Breakfast, Brunch, Vegetarian ( RG1427 )

hmmm....broccoli would go very nicely with those ingredients...

Mmmm....can't wait to see pictures. Bibimbap is one of my all time favorite meals!

The beignet recipe has been added to recipegullet here. Enjoy!

Beignets Serves 6. Light, airy puffs covered in powdered sugar and perfect for dunking into cafe au lait or hot chocolate. 3/4 c warm water (110 to 115 degrees) 1 tsp active dry yeast 1/4 c sugar 3-3/4 c flour 1/2 tsp salt 1/2 c evaporated milk 1 large egg 2 T softened butter safflower oil for frying powdered sugar for dusting In a large bowl, dissolve yeast in warm water. Mix in sugar, salt, egg, and evaporated milk. Add 2 cups of the flour and beat until smooth. Stir in the butter and 1 3/4 cups flour. Dough should be soft but hold together. Add additional flour if needed. Cover and let the dough rest in the refrigerator overnight. Heat oil to 370 degrees. Roll out dough 1/8 inch thick, careful to keep the thickness even (this helps give the maximum puff when fried). Cut into 2 1/2 inch squares. Lower the squares into the oil and cook until golden brown on both sides, turning the beignets halfway through cooking. Drain, then sprinkle with powdered sugar and serve immediately. Keywords: Intermediate, Breakfast, Brunch, American, Deep Fryer ( RG1422 )

I made my first etouffee tonight and wanted to share. It came out really well: spicy, rich, and perfect over rice.

I used this recipe, halved. It's almost identical to the Cafe du Monde recipe I found elsewhere except it uses butter instead of shortening. I ended up adding more flour than called for, but that was the only real change on my part. Even a half recipe made a huge amount of beignets, so I'd reserve the full amount for large, hungry crowds. Oil used was safflower at approximately 370 degrees - higher and they browned too quickly, lower and they ended up on the oilier side. Rolling the dough very thin (an honest 1/8 inch) made for a lighter, higher puff every time. Definitely worth making!

Oh, yes - incredible sandwich. Now I'm drooling and wishing I was back in Philly!

What does her daughter like to eat? I'd involve her in the menu planning, calling ahead to see what she'd like to help make. Nine is old enough to handle almost any simpler (or even more complex, depending on her skills) recipe with help so there should be many options. Have fun!

Thank you both. Haven't ever been to New Orleans so I have no basis for comparison, but they were delicious.

Why thanks, I never thought of searching. Duh. ← Thanks, percyn. I remember that resteraunt well - a friend of mine lived close by and we had many meals there. That and the Lamb Tavern over in Springfield bring back many a happy memory.

I vote for: *Tour of Philadelphia's Reading Terminal Market - I lived in Media for three years and wish we had something like that here in Southern California. *Visit to an Amish farm - how often do we all get a chance to see such a different lifestyle and approach to food? *Typical Indian dishes like Tandoori or Goan Curry Rice - Indian of any kind is always a good thing!

What a truly glorious basket of produce. Are those nasturstiums I see tucked in the center?