Fat. Salt. Sugar. Gotta love 'em.baked macaroni and cheese
But tell a group of moms you enjoy feeding these nutrients to your kids, and they'll look at you like you've just said you serve crack as an after-school snack.
Despite what you've heard about the childhood obesity epidemic, fat, sugar and salt are not the culprits. Rather it's how we eat these nutrients (yes, they are nutrients), in what quantities, and what ways that matters most.
Listen, I was eating organic food long before organic was cool. I cook a lot, shop the farmer's markets and buy what's in season. (See? I'm not the drug pusher you imagined I was.)
But I don't count fat grams or measure sugar and sodium percentages in foods either. That's because I want my kids to view food as a source of nourishment and pleasure.
For me, that means eating family meals together -- no television, i-anythings or phones allowed.
It also means serving food that tastes good. Tossing fresh green beans with oil and sea salt and roasting until
Blog Posts by StephanieG
- StephanieG | Shine Food – Mon, Feb 1, 2010 9:31 PM EST
Fat. Salt. Sugar. Gotta love 'em.baked macaroni and cheeseRead More »from User post: Why I'm Happy to Feed My Kids Fat, Salt and Sugar
- StephanieG | Shine Food – Wed, Jan 13, 2010 6:59 PM EST
I thought I escaped the whole picky eater thing. My first-born was an adventurous eater from the get-go. Not so with my second.Read More »from User post: How I got my picky eater to eat vegetables
There were many nights when macaroni and cheese, chicken nuggets and dessert were the only things to grace my second child's plate.
Now let's forget about the nutrition concerns. And never mind the worries that this type of eating would become a lifelong habit. The point was I didn't want to eat that every night!
In fact, I'm a bit the opposite: I'm a food writer, so I'm always trying new things in the kitchen. I could go six months without ever making the same thing twice. And that was part of the problem.
You see, even though I knew that kids are born with a limited palate, that it takes many tries before they'll accept new foods, especially foods that might taste bitter, like vegetables, I still expected my kids to eat like mini adults. After all, my first did.
But most kids don't. The good news is most kids do develop their parents eating habits over
pumpkin pieThe popular book, I Don't Know How She Does It opens with a scene that any busy mom will appreciate. It is midnight, and the main character, a high-powered executive, is taking frozen pies out of the tin pie pans and hitting them with a rolling pin in an effort to make them appear not quite so perfect. Desperate to fit in with the Martha Stewart-esque moms in her daughter's school, she wants to bring a dessert to the school Christmas party that appears homemade.Read More »from User post: Doctored (Frozen) Pumpkin Pie Recipes
You may find yourself in a similar situation this Thursday -- and not because you want to be Martha Stewart or fit in with the school moms, but because it is, after all, Thanksgiving, and you may have one or two other things to do besides making pumpkin pie.
Should that situation occur, rest assured there are many ways to make frozen pumpkin pie appear homemade. And none involves slapping the pies with rolling pins. Even better: These doctored pumpkin pies taste amazing.
Here are three of my favorite doctored pumpkin pie
- StephanieG | Thanksgiving – Thu, Nov 12, 2009 11:55 PM EST
perfect thanksgiving turkeyIt all started 8 years ago. Fresh into a new house that was finally big enough to host the whole extended family, I decided to host Thanksgiving.Read More »from User post: 40 Practice Turkeys, And the Winner Is...
Having never cooked a turkey before, I wanted to experiment before the big day.
At the time, brining was big among food writers. It looked good on paper. Until I tried to find a container big enough to hold the turkey and the brine and enough room in the fridge to hold both until roasting. Scratch that.
That year, I also tried high-heat roasting, low-heat roasting, basting, not basting, oil over the skin, oil under the skin, and just buying a kosher turkey (pre-brined).
Then Year 2 rolled around and my oldest child said to me, "Are you going to wait until Thanksgiving to cook the turkeys this year?"
Notice the plural -- turkeys -- as if everyone cooks five or six turkeys in a single month.
Turkey Cooking Methods Galore
Always one for a challenge and not feeling satisfied that I found the perfect method the year before, I decided to
- StephanieG | Shine Food – Thu, Nov 5, 2009 4:26 PM EST
Pumpkin season is here, and to me, there is nothing better than the smell of something warmly-spiced and pumpkiny (yes, that's a word -- okay, it's not, but it should be) coming from the kitchen.Read More »from User post: Pumpkin is For More Than Just Pie - Easy Cake Mix Chocolate Pumpkin Cake
Surprisingly, chocolate and pumpkin go quite well together (think pumpkin chocolate chip bread, pumpkin chocolate chip cookies, etc.). This time, I decided to make a chocolate pumpkin cake. A cake mix makes this recipe super simple. You can glaze it with an orange juice glaze, but I like it just sprinkled with powdered sugar. Yum!
Cake Mix Chocolate Pumpkin Cake
1 18.25 oz. devil's food cake mix
1 15 oz. can pumpkin puree (not pumpkin pie mix)
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup water
1 Tbsp. pumpkin pie spice
3 large eggs
Preheat oven to 350 degrees F. Grease and flour a bundt pan. With an electric mixer, beat all ingredients until well incorporated. Pour into prepared pan. Bake 35-55 minutes (it really depends so much on your oven, check at 35 minutes) until
kentucky hot brownMac and cheese and meatloaf get all the publicity. People wax poetic about chicken pot pies. But there is nothing, and I mean nothing, like a Kentucky Hot Brown when it comes to the perfect comfort food.Read More »from User post: The Best Comfort Food Ever
First of all, the hot brown starts with turkey. Turkey, guys. Isn't it high in tryptophan and supposed to make you calmer? Yeah. I like to use leftover roast turkey (something that will be easier to find lying around in the fridge in the next few months). It sits atop a nice, thick slap of toast (I like Italian bread or sourdough). Then smother it with mornay sauce and top it off with bacon.
Do you see what I mean? Does comfort food get any better than this? Didn't think so. Here's my favorite hot brown recipe:
Kentucky Hot Brown
4 slices thick Italian or Sourdough bread, toasted
4-8 thick slices of roast turkey breast (or you can shred it and just mound it over the toast)
1/4 cup butter
1/4 cup flour
1-1/2 cups milk
kosher salt and freshly-ground black pepper, to