Fun Holiday Foods For Kids!

Christmas is a fun time of year to bake and make holiday-themed food that kids love!  Later in our house, we're making reindeer brownies.  These definitely wouldn't all be on the healthier side of fun, but definitely enjoyable!  Leave comments to link your favorite kid-friendly holiday idea for others to try out too.

This plate full of Christmas fun is from Kitchen Fun With My 3 Sons and could be adapted to fit your family!

Weelicious has tons of healthier versions of everyday favorites!

Another KFWM3Sons super cute idea!

If you're like me, you just "pin" everything you find online on Pinterest.  Who's addicted?! :)

Ina Garten's Roasted Brussel Sprouts

• Here's a super easy recipe for brussel sprouts from Ina Garten!  Don't be intimidated by them in this week's produce bag!

(photo thanks to fotosearch.com)

Roasted Brussel Sprouts (via foodnetwork.com)

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately!

Blueberries!

Blueberries are in the produce bag this week!  These are hands-down the favorite fruit in our house.  Each spring we pick our own blueberries and come home with about 10 pounds in under an hour of picking with a good crop!  They are full of antioxidants and have tons of health benefits.  Below is the French Toast recipe that we have at Christmas Brunch each year -- and it's so easy -- you have to prep it the night before!

(photo thanks to allrecipes.com)

French Toast Bake (via allrecipes)

• 12 day-old French bread
• 5 eggs
• 2 1/2 cups milk
• 1 cup packed brown sugar, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1/4 cup butter or margarine, melted
• 2 cups fresh or frozen blueberries

Directions:

1. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Fun Bagel Ideas!

Kids love fun looking food!  Here are a couple of ways to use a little of the produce in your bag and make these super cute bagel snacks.  

(photo thanks to family fun)

Ingredients

• mini bagel
• cream cheese
• 1 baby carrot
• sliced black olives

• sliced red pepper
• celery
• broccoli

Instructions

1. Spread half a mini bagel with cream cheese, then add a baby carrot nose, sliced black olive eyes, and a sliced red pepper mouth.
2. For the earmuffs, simply curve a thinly sliced piece of celery along the top of the bagel as shown and hold it in place with a broccoli floret at each end.

(photo thanks to family fun)

Ingredients

• Bagels, sliced
• Cream cheese, softened

• Assorted toppings, such as baby carrots (grated or whole), cherry tomato halves, sliced black olives, sliced bell peppers (red, green, or yellow), poppy seeds, cucumber rounds, minced chives, and crunchy Chinese noodles

Instructions

1. Spread the cream cheese on the cut bagels (going gently over the hole).
2. Set out bowls of vegetables and crunchy noodles and let the kids turn the bagels into animal or monster faces, like this royal lion with olive nose and eyes, a crunchy noodle mane and whiskers, poppy seed freckles, and a pepper crown.

Recipes for this week!

Here's a blog post that will include just a hodge-podge of ideas and recipes from the produce this week!
 

(stock photos thanks to fotosearch.com)

Chocolate Orange Snaps (via weelicious)

1 1/2 Cups All Purpose Flour
1/4 Tsp Salt
1/3 Cup Cocoa Powder
1 Tsp Baking Powder
1/2 Cup Brown Sugar
1/2 Cup Unsalted Butter, room temperature
1 Large Egg, room temperature
1 1/2 Tsp Orange Zest

1. Preheat oven to 350 F.
2. In a bowl, combine the flour, salt, cocoa and baking powder.
3. Using a standing mixer or hand mixer in a bowl, cream the sugar and butter for 3-4 minutes until it is light and airy.
4. Add the egg and orange zest and mix for an additional minute.
5. Slowly add the dry ingredients into the wet until the dough comes together.
6. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
7. Roll dough out until it is 1/4 inch thick. Cut into shapes using cookie cutters.
8. Place cookies on a Silpat or parchment lined baking sheet and bake: 10 minutes if you want your cookies to be slightly soft or 12 minutes if you like them crispy.
9. Cool and serve.

Apple Salsa (via americancameo.com)

2 cups Cameo apples, diced
1/2 cup red onion, diced
1/2 cup (1 large) Anaheim chili pepper, finely chopped
1 Jalapeño pepper, finely chopped (optional)
1/4 cup lime juice
1 tbsp. chopped fresh cilantro
1/4 tsp. salt
1/2 tsp. freshly ground black pepper

Directions:
1. Combine all ingredients in a large bowl andmix well
2. Cover and chill for 30 minutes or until ready to serve.Serve with tortilla chips or use to accent a meal of grilled chicken, fish, or pork.

Sauteed Kale (via foodnetwork)

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Red & Sweet Potato Salad (via allrecipes)

• 2 pounds red potatoes, cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut in 1-inch chunks
• 1/4 cup red wine vinegar
• 1 tablespoon spicy brown mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup 2% milk
• 2 celery ribs, chopped
• 1 small red onion, chopped
• 1/3 cup minced fresh parsley

Directions

1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

Kale Spinach Pear Smoothie (via joythebaker.com)

1 heaping cup chopped kale leaves

1/2 pear

1 frozen banana

1 1/2 cups cold almond milk (or soy milk or orange juice)

1 tablespoon honey

1 heaping cup spinach leaves

Remove kale leaves from their rough center stalk and coarsely chop.  In a blender, combine kale spinach and almond milk.  Blend until no big kale bits remain.  Stop blender and add banana honey and pear.  Blend until smooth.  Enjoy immediately. Reviews look great!

Email jaxorganic@gmail.com with any fun recipes that you've tried this week!  We would love to share with everyone!

Properly Washing Organic Produce

Washing organic produce the correct way is the #1 way to prevent bacteria contamination!  All produce contains different types of dirt and bacteria that can easily be avoided and cleaned with a few simple steps.    The World's Healthiest Foods website gives great advice for washing produce, and it won't cost you extra money for special cleaners!

Check out their advice on their website.  And please remember to wash your hands after washing your produce!

Enjoy this week's bag -- it's packed full of yummy fruits and veggies this week!

Avocado guacamole, baby food, and dip

Avocados can be cut in half, sprinkled with a little lime juice, and eaten or prepared as a yummy dip!  No matter how they are eaten, they are packed full of vitamins K, E, B6, and C, potassium, and folate.  And they can even be enjoyed as a baby's first food.  Here are a few easy recipes to whip up today!

GUACAMOLE
Peel and smash one avocado.  Add fresh lime juice and onion powder to taste.  Eat with tortilla chips and veggies!

AVOCADO HONEY DIP via weelicious

1 Avocado, peeled and pitted
1/4 Cup Whipped Cream Cheese
1 Tbsp Lemon Juice
1 Tbsp Honey

1. Place all of the ingredients in a bowl and mash together.
2. Serve with cut up veggies, crackers, pretzels or even as a spread on toast.

BABY FOOD

Avocados as baby food may be one of the simplest to make yourself.  Choose a ripe avocado, peel, and smash with fork.  If necessary, blend in food processor until smooth.  

And to make it even easier to enjoy your avocados, consider this neat kitchen gadget to aide in your prep:

The Chef 'n Flexicado can be found on amazon!

Carrot Ginger Soup from weelicious

(photo thanks to canstockphoto.com)

Weelicious.com has a bunch of recipes that incorporate ginger.  Here is a simple soup recipe that can be made after work on a weeknight!

Carrot Ginger Soup (serves 4)

1 Tbsp Olive Oil
1 Small Yellow Onion, diced
1 16 Oz Bag Baby Carrots
2 Tbsp Fresh Ginger, peeled and chopped
1 Tsp Kosher Salt
1 32 Oz Box Low Sodium Vegetable Stock (you could also use low sodium chicken stock)
Accompaniments: plain yogurt, sour cream or crème fraiche

Directions:

1. Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
2. Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
3. Puree the soup using a hand blender or in a blender until creamy and smooth.
4. Serve topped with a dollop or yogurt, sour cream or crème fraiche.

Prepping your portobellos

Portobello mushrooms can be grilled and eaten like burgers or even topped like a pizza!

Preparing the portobello mushrooms can cause people to question their technique.  Some recommend taking a clean kitchen towel and wetting it to rub any dirt off the mushroom.  It is ok to also rinse the mushroom under water and rub to clean it.  Just note that the mushroom should be cooked or prepared in a recipe at that point.  After that, remove the gills.  And your portobellos are good to go!

Removing the gills is actually an easy job that can be done with a spoon.  To see this in action, click here.

It's kind of nice that the weather is still warm during the day and grilling is still an option!

Grilled Portobello Mushrooms

By marinating a portobello mushroom, and then grilling it, you can create an flavorful alternative to go along side a steak, as a burger topper, or as delicious grilled portobello sandwich. This easy portobello recipe will please your vegatarian guests and meat eaters alike.


Ingredients:
4 large portobella mushrooms
1 clove garlic
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/8 teaspoon onion powder
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Prep the marinade
First mix the vinegar, onion powder, sugar, salt and pepper. Mince the garlic clove, or use a garlic press and add the garlic to the marinade. Mix the marinade well.


Ready the portobello
Wash the portobello mushrooms in cold water. Gently rinse the gills on the underside of the mushroom. Cut off the end of the stem to remove any dried or hardened section. Let the mushrooms drain, gill side down for 1 minute.


Enter the Marinade
Place the portobello mushrooms gill side up in a dish (a baking dish will do fine). Poor the marinade into the gills of the portobello until full and slightly overflowing. Add remainder of marinade to the baking dish. Refridgerate for 1 to 2 hours.


Grill away
Pour the marinade from the mushrooms into the baking dish. Rub or brush the olive oil onto the tops of the mushrooms (the round caps, not the gills). Refill the mushrooms with the marinade, in to the gill side. Add the portobellos to the grill over a direct heat. Cook for 4 minutes. Using tongs, carefully lift the mushrooms from the grill and pour out the marinade that remains in the mushroom into a clean dish. Return the mushrooms to the grill, gill side down. Baste the tops of the mushrooms with the marinade. Cook for 4 minutes.