Food For Thought

February 7, 2012

Valentine’s Day Recipes for Kids: 5 Unique and Healthy Snack Ideas!

Filed under: Cooking with your kids, Healthy Cooking, family, holidays — Tags: , , — admin @ 11:14 am

Valentine’s Day is exactly one week away and if you’re looking for festive snack ideas for your kids, look no further – HalfHourMeals has you covered!

Finding unique and fun Valentine’s Day recipes for your children isn’t exactly a difficult task – there are thousands of great ideas online. The difficulty lies in finding snacks your kids will love that are as equally healthy as they are fun.

In anticipation for V-Day, we’ve scoured the popular social site Pinterest.com for the best recipe ideas for kids and toddlers. These recipes will put a smile on your child’s face and make them the envy of all their friends at school. The best part of all? They’re super easy to make!

Here are 5 unique and healthy snacks for your kids this Valentine’s Day:

Valentine’s Jello Hearts

Conversation Heart Cookies

Watermelon Valentine’s Hearts

Linzer Heart-Shaped Cookies

Valentine’s Heart Fruit Kabobs

The heart-shaped fruit kabobs are a great way to make snack time healthy and fun. There are other shapes you can play around with as well, like “X and O” cookie cutters and even cookie cutters that spell out the word “Love.”

Take some time this year and make Valentine’s Day extra special for your kids. Trust me, they’ll appreciate it!

If you have your own healthy and fun Valentine’s Day recipes for kids, please share with HalfHourMeals readers and upload your recipe now!

July 14, 2011

10 French Things To Try On Bastille Day

Filed under: Trying Something New, Writing, holidays — Tags: , , , , , , , , , , — Theresa H Hall @ 12:28 am

Today marks the Two-Hundred-Twenty-Second Anniversary of the Storming of The Bastille in 1789 (French pronunciation [bastij]), which marked the start of the French Revolution. In this photograph is a replication in miniature, carved from one of the remaining stones of the fortress. It may be viewed in Paris at the Carnavalet Museum.

Here is some Champagne and delicious French recipes to help you celebrate in style:

Vegetable Quiche by member McTasty

(more…)

June 19, 2011

Happy Father’s Day!

Filed under: Celebrating Food, Writing, holidays — Tags: , , , , , , , , , — Theresa H Hall @ 4:40 am

We all have stories about men who make a difference in our lives. They do not have to be blood relatives or even our own Fathers. They could be an uncle, step-father, brother, big-brother, teacher, mentor, clergyman, coach, policeman, rabbi, scout leader, priest, neighbor, letter carrier, news reporter, librarian, railroad conductor, bus river, store manager, boss, or any male who is an outstanding positive leader. Today is recognized in most of the western world as the day when we honor these fine upstanding men. This day is set aside to publicly show them we care about them and to thank them for the time they have invested in all of us.

Our President has made a proclamation for today, which is touching and meaningful. Here is the link in case you want to get some ideas for any toast you might want to make today.

This weekend we also celebrate National Cherry Tart Day, National Picnic Day, and National Dry Martini Day. It’s the last days of spring and we are now headed full-swing into summer. In case you will be taking advantage of today to shop for Dad, here is another link for some gift ideas.

The main thing is to tell these wonderful people how they impact your life. Get them a card, or send them flowers, bake them a cake or take them to dinner. Just let them know how much you admire them.

May 6, 2011

Sweet And Savory This Mother’s Day!

Filed under: Celebrating Food, Trying Something New, Writing, holidays — Tags: , , , — Theresa H Hall @ 3:30 pm

Baked Oysters, Roasted Lamb and Crepes Suzettes, they are real crowd pleasers! You can serve these choice favorites for brunch or dinner this Sunday, Mother’s Day. These foods are celebrated this month, and they are just a few ideas for you to consider for your menu.

Baked Oysters

24 fresh oysters (in shells)

2 cups fresh spinach (flash-cooked & drained)

2 sticks unsalted butter (melted)

6 cloves garlic (minced)

6 Tbsp Worcestershire Sauce

1 cup Gruyere cheese (grated)

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1) Boil water and flash-cook spinach leaves

2) Drain and set aside

3) Scrub the oyster shells until clean

4) Shuck the oysters (reserve liquid for another recipe)

5) Generously brush the inside of each shell with butter

6) Spread shells with a layer of spinach

7) Dip oysters into Worcertershire sauce, then place two on each shell

8) Sprinkle with butter, minced garlic and Gruyere cheese.

9) Place oysters on a foil-lined shallow pan

Broil quickly @ 450º to 500°  (only until the edges of the oyster curl)

Serve immediately, about six oysters per serving

Crepes Suzette

Orange Butter Sauce

This recipe was created for an actress

Recipe Orange Butter Sauce

1 lb butter

2 oranges zest & juice

1/2 lb 10X sugar

Grand Marnier or Cognac  (to taste)

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1) Puree butter with a little 10X in food processor

2) Add orange juice and orange zest, pulse

3) Add liquor (to taste) and blend

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(30 prepared crepes click to see crepes recipe omit jam)

~~~~~~~~~~~~~~~

Cooking & Assembly

1) Heat the flat pan and add tablespoon butter and a splash of liquor

2) Heat and coat the crepes, one at a time

3) Fold into quarters, like a handkerchief, and put on the serving plate

4) Repeat until each plate has four crepes, sprinkle with 10X and serve hot

May 4, 2011

Juiced Any Oranges Today?

Filed under: Celebrating Food, How To, Trying Something New, Writing, holidays — Tags: , , , , — Theresa H Hall @ 5:20 pm

Many people like to prepare a breakfast for their loved ones on Mother’s Day. This Sunday why not add oranges to the menu? Be sure to have plenty in your kitchen, because pretty orange slices and freshly squeezed orange juice are always appreciated.

May 4th highlights National Orange Juice Day, and Candied Orange Peel Day. This is a treat you can make a few days ahead. Dress them up in a glass jar tied with a beautiful ribbon. Mothers love our thoughtful presents. They like knowing that time was spent thinking of them as gifts were being lovingly arranged. Think how pleased your Mother will be as she gets to enjoy breakfast in bed, or taste a sweet candied orange peel. When Mother is happy then all is well in our world.

Candied Orange Peel

2 large navel oranges

1 1/2 cups sugar

1 cup cold water

1 cup semisweet chocolate chips  * (see below)

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1) Cut off the tops of both ends of the oranges

2) Using a vegetable peeler cut  3/4″ to 1″ strips from the top to the bottom

3) Bring a small heavy saucepan filled with water, to a boil

4) Add the peels, cooking for a minute, drain and rinse under cold water

5) Repeat this process (fresh boiling water each time) until all are done

6) Bring water and sugar to a boil, until sugar is dissolved

7) Add the orange peels and simmer over medium-low heat, about fifteen minutes

8) Using tongs, remove peels and place them onto a baking sheet lined with paper.

9) Allow to dry for around one hour.

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* If you want to dip one-half end of the candied orange peel, then melt the chocolate

1) Line a baking sheet with parchment paper

2) Put chocolate into a small bowl

3) Place bowl over pan of simmering water, gently stir until melted

4) Dip one end of the peel (about 1 1/2″) into the chocolate

5) Place them onto the parchment paper

6) Allow to set for about twenty to thirty minutes

7) Store in a glass container in a cool dry place

Do not refrigerate  **  P.S.  If you want extra sweet, toss the peel in some granulated sugar before putting it on the parchment paper **

Remember to get your Mother’s Day Card early!


June 11, 2010

A Feast for Dad

Filed under: Entertaining, family, holidays — Tags: , , , — Penny Hawkins @ 2:28 pm

This Father’s Day, give Dad a break from the grill and satisfy his craving for meat and potatoes with this easy-to-make feast from your oven. The star of the meal is a hearty Beef Brisket Sandwich in a tangy barbeque sauce, served on your favorite bun or hoagie roll. Co-starring with these savory sandwiches are a cool and creamy Easy Coleslaw and zesty Seasoned Steak Fries. This terrific meal is a breeze to make, giving you more time to spend with your favorite guy on his special day!

Beef Brisket Sandwiches

The great thing about this recipe is that you do most of the work the day before. On the day you want to serve it, all you basically have to do is slice and reheat! Don’t be concerned about the beer; it helps to tenderize this otherwise tough cut of meat and the alcohol will evaporate during cooking. Also, you don’t want to leave out the horseradish; this is the secret ingredient that gives the sauce its’ zip!

1 (4 lb.) beef brisket
1 cup beer (any kind)
1 cup ketchup
1 cup water
4 tablespoons vinegar (white or apple cider)
2 tablespoons brown sugar
1 tablespoon horseradish
1 tablespoon yellow mustard
1 tablespoon dried minced onion
1 teaspoon salt
¼ teaspoon ground black pepper  
  1. Place beef brisket fat side up in a large (13×9x2 inch) oven-proof casserole or baking pan.
  2. In a medium bowl, mix beer, ketchup, and remaining ingredients. Using a whisk if you have one will make this go faster and eliminate lumps. If you don’t have a whisk, try using a fork to beat the mixture.
  3. Pour beer mixture over brisket and refrigerate for at least 4 hours, covered loosely with plastic wrap.
  4. Preheat oven to 300 degrees. Remove plastic wrap and bake brisket in a 300 degree oven for 4 hours. Remove from oven and let cool. Refrigerate covered with plastic wrap overnight.

On the day you plan to serve brisket:

  1. Skim fat from top of sauce in pan. Remove beef from pan (do not remove sauce). Cut beef in slices to desired thickness across the width (short side) of the brisket and put back in pan with sauce.
  2. Preheat oven to 200 degrees. Cover beef loosely with foil and re-heat in pan with sauce in a 200 degree oven until heated through, about one hour (you will want to check beef after 30 minutes, and every 15 minutes or so after that to avoid drying it out). Serve beef in buns with extra sauce spooned over meat, if desired.

Note: Meat can be served cold after this and leftovers can be frozen with sauce.

Easy Coleslaw

1 bag pre-shredded traditional coleslaw mix (cabbage and carrots)
1 jar coleslaw dressing (there are several very good ones in your store- look for them in the salad dressing aisle)  

In a large bowl, toss the coleslaw mix with about ½ jar or bottle of dressing. If slaw seems dry add a bit more, but remember that the cabbage will give off some water as it sits in the dressing, so don’t add too much or slaw will become watery. Refrigerate for several hours to let flavors combine. When you are ready to serve, if slaw seems dry, add a little more dressing until it seems right to you. Remember, you can always put more dressing in, but you can’t take it out!

Seasoned Steak Fries

1 bag frozen steak-cut French fries
Seasoned salt or your favorite salt-free seasoning blend (find this in the spice aisle of your store) 
  1. Bake fries as directed on bag on a large 15×10x1 inch cookie sheet.
  2. While fries are still warm, sprinkle with seasoned salt as desired.

May 23, 2010

An Apple a Day

Filed under: Nutrition, family, holidays — Tags: , , , , — Anne Coleman @ 10:24 pm

Though Ben Franklin may have written the term, ‘An apple a day keeps the doctor away.’ in Poor Richard’s Almanack, it certainly wasn’t the origin of the saying. No one is 100% sure where it was first spoken, but there’s a lot of truth to the statement.

With over 7,500 varieties grown, the apple is the most commonly eaten fruit on the planet. Add to that the fact that it’s good for you, and you have a sure-fire winner. Packed with fiber and rich in potassium and vitamin C, it’s a health-kick in a small and portable form.

But, let’s talk recipes. The apple is used in everything from sweet to savory dishes and eaten as a snack, a side, a dessert and even a main dish. I know my favorite is apple pie and I bet the rest of my family feels the same. Even so, with Father’s Day coming up, I wanted something a little different.

Every dad I know loves grilling and consuming grilled food. This recipe starts dad’s day off with a breakfast cooked on the grill. You can also serve this one up when camping. It’s easy, quick and sure to please.

Grilled Apples and Sausage with Pancakes
Serves 4

1 pound bulk pork sausage shaped into patties or 1 pound pre-made sausage patties
2 large apples – we like Granny Smith – the tart blends well with maple syrup

Heat grill to medium.
Core apples and slice into 1/4-inch slices.
Form sausage into patties.
Grill sausage for 4 to 5 minutes per side. When turning sausages, add apple slices and cook until sausages are done and apples are tender.
Serve with pancakes and syrup.

April 5, 2010

Post Spring Holiday Meals

Filed under: holidays, leftovers — Tags: , — Anne Coleman @ 11:18 am

Everyone I know had one thing or another to celebrate this past weekend and with each celebration came a large holiday meal. For my family the celebration was Easter and there are now two things in my refrigerator in leftover abundance: eggs and ham.

Now, putting the two together sounds yummy, but hard-boiled eggs and cooked ham aren’t exactly the eggs and ham I like.  So, with some interaction here, I’m hoping for an idea or two to put both to good use.

I’m betting that I’ll be making deviled eggs. I had one child begging me to make them yesterday during our dinner. I flat-out refused and she pouted. I’ll do it today, for sure – because we both love them – and maybe I’ll make creamed eggs on toast, but I’m not sure the same-old-same old is what I’m looking for today.

The ham? Well, it was a spiral cut, so it’ll make sandwiches galore, but again, that’s the usual and even ham salad is sounding boring to me. So, here’s the question: What are you making with your leftovers this year?

December 28, 2009

Easy Hashbrown and Ham Casserole

Filed under: Quick Meal Tips, holidays, leftovers — Tags: , , , — Anne Coleman @ 6:00 am

hashbrowns 004After the feast, or feasts, of the Holiday season there are always leftovers. At our home this year we had turkey, but we often have a more traditional ham and there’s never a shortage of ham left behind to use up. The usual here seems to be sandwiches and soups, but melding one of our favorite hashbrown recipes with our overabundance of pork product is a real crowd-pleaser.

Most hashbrown casseroles call for melted butter to be added, but with all that sour cream and cheese, I never feel the need for it. You can use lower fat dairy alternatives and this will still come out tasting fantastic. Just don’t use the fat free cheese, it won’t melt the same.

Easy Hashbrown and Ham Casserole

3 pounds frozen shredded hash browns
16 ounces sour cream
1 cup milk
1/2 cup sliced green onion
2 cups shredded Cheddar cheese
salt & pepper to taste
2 cups cubed cooked ham

Preheat oven to 375 degrees F.
Empty hashbrowns into a large bowl.
Blend together sour cream and milk.
Pour over hashbrowns and add 1 1/2 cups Cheddar, onion, ham (if using) and salt and pepper.
Toss until well combined and pour into a well greased 9×13 baking dish.
Top with remaining 1/2 cup Cheddar and bake 30 minutes until bubbly and browned.

December 24, 2009

Tradition!

Filed under: holidays — Tags: , — Anne Coleman @ 8:27 am

12_23_09 023Each family has traditions they hold fast to during the Holiday season, whether it’s Aunt Mabel’s fruitcake or the star that tops the tree, the comfort and familiarity of family traditions enhances the celebration. We are no exception to the rule. Although some of our traditions went by the wayside and others have come and gone, there are a few that we hope our children will cling to and pick up as they move on.

1. Our tree is always real. We used to be able to get to a tree farm and cut one down, but the past few years have found us at the corner lot picking up an already-cut version. One year we had absolutely no room for a tree so I improvised and made one out of paper. I hung it on the wall above my grandmother’s hope chest and strung lights on it. It worked and the kids didn’t seem to miss the real tree at all.

We also have several ornaments that must be on the tree each year. Three of them were given to me by my mother with a small not attached. They are ornaments from Bronner’s in Frankenmuth, Michigan – a Christmas village where you can find anything and everything Christmas related year-round. Mom and dad had bought the ornaments early on in their marriage, and after my father passed mom gave them to me. The angel above is one of the three.

2. Our annual Christmas Eve party. This is a party just for the kids and us, nobody else is allowed (unless there is an extenuating circumstance and there is someone we know who has nowhere else to be) and we light every candle we have, light luminarias on the front walk and porch, turn on Christmas songs, put out a table full of appetizer-type food and eat ’til bursting. We usually watch a Holiday movie and attempt to get the kids to bed before midnight.

3. My husband and I stay up after the kids are in bed and wrap presents by “Christmas light” and exchange a single gift between the two of us.

4. In the morning we wake the kids (YES, we are up before they are!) by ringing bells and telling them they just missed the Big Guy.

5. Food! While our main dish changes from year to year, there are several desserts that would be sorely missed if we didn’t have them. Nanaimo Bars, a plate of fish and crackers, pumpkin pie, and cut cookies are the staples here.

6. A bowl full of oranges (Clementines) in remembrance of my grandfather, Theodore Sharp. When he would wake on Christmas morning there was an orange and a penny in his stocking and they always had homemade vanilla ice cream on Christmas Day. I want my children to always understand how fortunate they are that we are able to have so much. We are not well-off by today’s standards but I still believe we are richer than most in what we do have, and I am very grateful for it. I want them to learn that as well.

What are the traditions your family holds to if you’re celebrating winter holidays?

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