Bike Camping

My family went bike camping for Memorial Day weekend. I wasn’t sure what we would do about cooking as space for gear was limited but it all worked out perfectly!

We found ripe local strawberries the first day, roasted potatoes over a campfire which we used the next morning for hash browns (see a old post about how to make them here), indulged in s’mores and had delicious Fish and Chips for our final dinner.

The kids had a ball and three days of life outdoors was fantastic! Go camping this summer and make great memories with your family.

ronniefein: Kale is king these days. I’ve been reading all about things such as crispy fried kale and kale chips and braised kale and of course, kale soup. All delicious. And it’s healthy too. Calcium. Vitamins A, C and K (sounds like New York subway lines). Also one of those cabbage descendants that may have anti-cancer effects. I never heard of kale, growing up. The only cabbage we ate was in Aunt Goldie’s special soup and also the sauerkraut we put on top of our hot dogs. But now, as I said, kale is king. Like other cabbage cousins, it can be acrid so you have to treat it right. If you overcook it, it can smell up the entire kitchen. But if you undercook it it doesn’t taste right. I buy kale a lot because I like to experiment with recipes, especially with ingredients that weren’t familiar from my childhood. But Ed has always hated my kale concoctions. Until this one: Kale Gratin. It looked so appealing to him he actually asked for a piece (I was saving it to be rewarmed for another meal). And then he asked for seconds! A miracle. We finished the rest the next day (10 minutes in a preheated 400 degree oven). Enjoy this, kale lovers! Enjoy this, everyone celebrating Shavuot. It’s the cheese dish I will be serving instead of my usual Spinach Pie this year. Kale Gratin 1 large bunch kale 2 large eggs 1/2 teaspoon Dijon mustard 1 cup half and half cream 1/2 cup grated Swiss cheese salt and freshly ground black pepper to taste 2-3 tablespoons plain, fresh or dry bread crumbs 1 tablespoon butter Preheat the oven to 375 degrees. Cut off and discard the hard stems from the kale. Discard discolored leaves. Wash the leaves carefully and cut them into 3-4 pieces. Place the leaves in a large saucepan, add about 1 cup water and cover the pan. Cook on medium-high heat for 6-8 minutes or until the leaves are soft and wilted. Press the water out of the leaves. Chop the leaves into small pieces and place in a lightly greased baking dish. In a bowl, beat the eggs and mustard until combined. Stir in the cream and blend ingredients thoroughly. Stir in the Swiss cheese and some salt and pepper to taste. Pour the mixture over the kale and stir to distribute the kale evenly in the dish. Sprinkle the breadcrumbs on top. Cut the butter into small pieces and use them to dot the surface of the gratin. Bake for about 40 minutes or until the top is crispy and golden brown. Makes 4-6 servings

ronniefein:

Kale is king these days. I’ve been reading all about things such as crispy fried kale and kale chips and braised kale and of course, kale soup.

All delicious. And it’s healthy too. Calcium. Vitamins A, C and K (sounds like New York subway lines). Also one of those cabbage descendants that may have anti-cancer effects.

I never heard of kale, growing up. The only cabbage we ate was in Aunt Goldie’s special soup and also the sauerkraut we put on top of our hot dogs.

But now, as I said, kale is king. Like other cabbage cousins, it can be acrid so you have to treat it right. If you overcook it, it can smell up the entire kitchen. But if you undercook it it doesn’t taste right.

I buy kale a lot because I like to experiment with recipes, especially with ingredients that weren’t familiar from my childhood.

But Ed has always hated my kale concoctions.

Until this one: Kale Gratin. It looked so appealing to him he actually asked for a piece (I was saving it to be rewarmed for another meal). And then he asked for seconds!

A miracle.

We finished the rest the next day (10 minutes in a preheated 400 degree oven).

Enjoy this, kale lovers!

Enjoy this, everyone celebrating Shavuot. It’s the cheese dish I will be serving instead of my usual Spinach Pie this year.

Kale Gratin

1 large bunch kale

2 large eggs

1/2 teaspoon Dijon mustard

1 cup half and half cream

1/2 cup grated Swiss cheese

salt and freshly ground black pepper to taste

2-3 tablespoons plain, fresh or dry bread crumbs

1 tablespoon butter

Preheat the oven to 375 degrees. Cut off and discard the hard stems from the kale. Discard discolored leaves. Wash the leaves carefully and cut them into 3-4 pieces. Place the leaves in a large saucepan, add about 1 cup water and cover the pan. Cook on medium-high heat for 6-8 minutes or until the leaves are soft and wilted. Press the water out of the leaves. Chop the leaves into small pieces and place in a lightly greased baking dish. In a bowl, beat the eggs and mustard until combined. Stir in the cream and blend ingredients thoroughly. Stir in the Swiss cheese and some salt and pepper to taste. Pour the mixture over the kale and stir to distribute the kale evenly in the dish. Sprinkle the breadcrumbs on top. Cut the butter into small pieces and use them to dot the surface of the gratin. Bake for about 40 minutes or until the top is crispy and golden brown. Makes 4-6 servings

Some helpful tips

This is really wonderful, Vanessa kits the nail on the head!

mykidsreallyeatthis:

Have you ever seen my tips for getting kids to eat well?  It’s posted on my blog on a separate page, but in case you’ve never seen it I’m posting it here today.

          Eating/feeding tips:

  • Eat with them!  Make them the same dinner you make yourself.  Let them see what you eat.  Don’t just feed them what you think they’ll eat, but what they should.
  • Start them early— when they can first eat solids with foods besides cereal.  They might spit out the beans and peas a few times, but keep doing it.
  • Get them interested in foods by planting vegetables or herbs, shopping at a farm, farmer’s market or stand, and cook with them (let them help)!

  • Don’t treat vegetables like a punishment.  They’re delicious, but kids need to get accustomed to them.
  • Don’t quit.  Really, your kids will eat them.
  • Don’t beat yourself up on those times than you give them the unhealthier stuff.  Just try to limit those times.
  • Have fun!  For example: Make up games or dances; tell them their favorite super hero or cartoon character loves a particular food; cut foods into shapes or arrange on plate so it’s a smiley face.

Cooking tips:

Read More

Garlic Cauliflower Pasta

Made the pasta from the Mark Bittman video I posted the other day. Super easy and super delicious! Just boil the cauliflower in salted water (save the water for the pasta) then mash and saute in olive oil with sliced garlic. Cook the pasta in the same water, add to the sauteed cauliflower and season with pepper and more salt if needed. Add some toasted homemade breadcrumbs (I used garlic ciabatta, yum!). I also added a sprinkle of Parmesan. So good!

Overripe Bananas

My husband has been away for the last five days and so the bananas in the house have been neglected. I usually make banana bread at this point, but for a change of pace I popped them in the freezer and will use them for morning smoothies. They make a lovely consistency and the freeze makes the smoothie more like a milkshake! I love smoothies like this (and I do not like bananas, I know I shouldn’t admit that there are foods I don’t like but there it is…) so give it a try with your kids!

Related Posts Plugin for WordPress, Blogger...