Kids in the Kitchen: Elvis Pops

ElvisContrary to what those popular plastic-encased tubes of colored sugar water might have you believe, popsicles don’t need to be high in sugar to be delicious. In fact, they can be… wait for it… good for you! Elvis Pops will help sun-drenched kids cool off in style. There’s really no need to tell them that the treat you’re providing is fueling them up with calcium, protein, vitamins, and fiber. We’ll leave that intel to the grown-ups!  😉

Ingredients (Makes 6 popsicles)

1 large, very ripe banana

2 tablespoons peanut butter

1/3 cup whole milk

Nonstick cooking spray

pop1Directions

Step 1) Spray the inside of the popsicle mold lightly with nonstick cooking spray.

Step 2) In a small blender, blend together banana, peanut butter, and whole milk until smooth.

Step 3) Pour mixture into popsicle mold, leaving 1/4 inch of space at the top.

Step 4) Insert popsicle sticks/tops and place mold in the freezer until frozen solid. Enjoy!

Kids in the Kitchen: Strawberry Creamsicles

straw2Kids love popsicles! They can run around the back yard with them, and rinse off sticky hands and faces by running through the sprinkler. Homemade popsicles are essential… they cost less than store-bought, and using wholesome ingredients means kids enjoy more flavor, take in a few vitamins, and won’t even miss all of the corn syrup and artificial colors in the freezer section of the supermarket.

Strawberry Creamsicles are a favorite here at Crowded Earth Kitchen, but feel free to substitute any fresh, ripe fruit!

Ingredients (Makes 6 popsicles) Continue reading

Snacking Tokyo-Style: Plum Onigiri

riceAre you looking for an easy way to jazz up your weekday lunch?

All over Tokyo, food courts and convenience stores sell triangles of sticky rice filled with all sorts of wonderful goodies. Called onigiri, these snacks fit easily in the palm of your hand, are quite filling, and are very affordable – many cost the equivalent of $1 or less. Our whole family enjoyed sampling onigiri filled with pickles, plums, smoked salmon, and even hard boiled eggs. Our favorite were the plum-filled snacks, which we are creating today.

rice mold

Onigiri mold

You can Continue reading

Creamy Asparagus Soup

asparagus

Asparagus is at it’s lowest price of the entire year right now, at least where I live. I bought a few bundles and used some to make a pot of this amazing soup. If you’d like to stock up (this soup really is that good), simply follow the directions below and stop at Step 3. You can freeze the partially prepared soup well into autumn, then thaw and continue with the last few steps. So easy!

Ingredients (Serves 4) Continue reading

Savory Garden Pie

WIN_20160809_182515My apologies, friends. I’ve been playing in the garden, and haven’t offered up a new recipe for a few days now. What began a few weeks ago as a daily walk to the garden with a kitchen bowl has blossomed into a daily walk to the garden with a wheelbarrow. The harvest this year is amazing!

A few days ago, I pulled all of the beets in my beet patch. Oh my, what a job! The highlight of the morning was watching the kiddos gleefully spray a huge pile of freshly pulled beets with the garden hose. While most of the bounty found its way into jars of pickled beets, I saved a few for this Savory Garden Pie. With rich flavors of ricotta, walnuts, and earthy root vegetables, Savory Garden Pie makes a delightful dinner with a side salad and crusty bread. Bon Appetit!

108761Ingredients (Makes 1 pie, serves 6 – 8)

1 roll-out, refrigerated pie crust

2 cups part-skim ricotta cheese

1 tablespoon seasoning mix, such as Wildtree Picnic Salad Blend*

1 egg

1/4 cup shredded parmesan cheese

1 cup chopped walnuts

3 cups sliced root vegetables (any combination of beets, carrots, parsnips, celeriac, or turnips would be delicious)

* Interested in Wildtree products? Feel free to email my favorite Wildtree consultant, Tricia, at adams4@ncn.net     

WIN_20160809_172404

Ricotta mixture with 1 teaspoon of beet juice for color (optional)

Directions

 

Step 1) (Optional) If you prefer your vegetables fork-tender instead of crisp, steam your sliced root vegetables in a steamer rack for 3 – 5 minutes.

Step 2) Roll out your refrigerated pie crust into a 9 inch pie plate.

Step 3) In a small mixing bowl, combine ricotta, egg, seasoning mix, parmesan, and walnuts. Blend well. Spread this mixture over the bottom of the pie crust.

Step 4) Arrange sliced root vegetables on top of the ricotta mixture. If desired, sprinkle with freshly ground black pepper.

Step 5) Bake in a preheated 400 degree oven for 40 minutes, or until the crust is a deep golden brown. Allow to rest for 5 minutes before slicing and serving.