Archive for the ‘Kids’ Category

Asian Style Tofu Wrap-Around

Sunday, January 11th, 2009

Tofu RrapOrganic/natural tastes best.

This recipe is Tofu at one of its best. An appetizer/wrap that can also be a main dish. I’ve had kids clean their plates and ask for more – even knowing that it’s tofu.

An all round taste pleaser – light, spicy, savory.

You’ll need:

2 Tablespoons Peanut Oil
2 Tablespoons Toasted Sesame Oil
2 Garlic Cloves or to taste, finely minced
1 Tablespoon Fresh Ginger, finely minced
1 Small Red Bell Pepper, finely chopped
1 Can Water Chestnuts, water discarded, finely chopped
6 Whole fresh Scallions sliced crosswise into small rounds
1 Pound brick Tofu, soft or firm, crumbled by hand
2 Tablespoons or to taste Organic Soy Sauce or to taste
2 Tablespoons Oyster Sauce or to taste
2 Tablespoons Mirin Cooking Wine or to taste (found in Japanese/Oriental markets
or section of supermarkets and natural food stores)
2 Tablespoons Cilantro, finely chopped
1 Fresh & crisp Head Lettuce, leaves gently taken off
(Can also use Napa cabbage, leaves cut to scoop size or celery cut
Into 2” long pieces or your choice of veggie scoop)

Large heavy skillet (not nonstick)
Takes about 20 minutes to put together then refrigerate to cool
Ground meat or poultry can be substituted for Tofu. Adjust seasonings to taste.

To prepare:

Heat skillet over medium flame. Add oils, garlic, and ginger and sauté till fragrant about 2-3 minutes. Add red bell pepper and water chestnuts for another minute. Add crumbled tofu and continue breaking up with spatula mixing continuously until consistency resembles ground beef, about 5 minutes. The tofu/veggie beads will separate as the water evaporates. Add soy sauce, oyster sauce, and Mirin and continue stirring till mixed through. It should be salty, spicy, slightly sweet. Adjust to your taste. Add scallions and cilantro and stir another minute to mix through. Place in a serving bowl and refrigerate till cool. You can serve by putting bowl of tofu mixture in the middle of a platter with lettuce leaves for people to wrap themselves and other raw veggies all around or fill the veggies yourself. Either way this is definitely a fun favorite finger food.

Hariet’s Luscious Lemony Puffs

Sunday, January 11th, 2009

Organic/natural ingredients taste best.

lemonypufsLight & airy custard palate pleazer after any meal.

Can be topped with fresh fruit or cold compote. Sooo good you want to eat them all.

You’ll need:

1/4 Cup Unbleached White Flour
1 Cup Organic Sugar
1/4 teaspoon Sea Salt
2 Tablespoons melted Butter
1/3 Cup freshly squeezed Lemon Juice
1 teaspoon fresh Lemon Zest
1-1/2 Cups Organic Milk
3 Egg Whites stiffly beaten to soft peaks
3 Slightly beaten Egg Yolks
Fresh Strawberries or other fresh fruit cut up or mashed (optional)
Unsweetened Shredded Coconut (optional) – coat custard cups after greasing with sprinkling of shredded coconut before adding lemon mixture

8 glass custard cups greased
1 cookie sheet or other shallow pan
1 large mixing bowl
350 degree oven for about 45 minutes

To prepare:

Preheat oven. Place greased custard cups on cookie sheet. Mix flour, sugar, and salt together in mixing bowl. Stir in melted butter. Add lemon juice & zest and mix. Add beaten yolks and milk. Whip egg whites to soft peaks and gently fold through batter which will be very liquidy. Ladle mixture into greased custard cups till 3/4+ full. Place pan in middle of oven and pour water into pan about 1/2 “ up the sides of the custard cups. Carefully push in rack and bake for about 45 minutes until cake tops are formed and slightly brown. Carefully pull rack from oven and remove cups. Refrigerate till cool. To serve them, they can be eaten from the cups or inverted and topped with your favorite crushed fruit, berries or whipped cream.

Aunt Libby’s Michigan Rocks

Sunday, January 11th, 2009

Organic/natural ingredients are best.

rocksTreat your kids with this sweet & healthy, chunky, chewy snack for school or after.

Maybe you should double it for the crowd they’ll bring home with them.

My son’s friends always raided my kitchen with these high on their list.

You’ll need:

1 Cup – Butter – 2 sticks-room temperature
1-1/2 Cups Organic Sugar, just cane or mix ‘n match to your sweet tooth
4 Eggs separated
1-1/2 teaspoons pure Vanilla
3 Cups Unbleached White Flour
1-1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
3 Cups Assorted Nuts, whole, unsalted: Brazil, almonds, macadamia, your choice but with crunch and mouth feel in mind and keeping the Brazils in for the oil and feel
3 Cups Dates fresh and cut into large chunks
1-1/2 teaspoons Baking Soda (level) dissolved in 2 Tablespoons boiled water

2 Cookie sheets greased or parchment papered
350 degree oven for about 20-22 minutes

To prepare:

Preheat oven. Sift together flour, cinnamon, salt. Cream butter & sugar in electric mixer. Add yolks, vanilla, and baking soda water. Mix. Add flour mixture in 3 portions. Mix well. Beat egg whites till soft peaks. Meanwhile add nuts and dates by hand and mix thoroughly. Fold in beaten egg whites. Spoon by Tablespoon onto cookie sheets. Don’t worry. You may need only one sheet depending on your Tablespoonful size. Bake in middle of oven for 20-25 minutes. Cool on sheet. Healthy and yummy!

ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine