Archives for May 2012

Raspberry Jalapeno Jam

Written by Marisa of Food in Jars.

I’ve always been of the opinion that when it comes to preserving raspberries, the simplest approach is the best. That’s because to my mind, raspberries are nearly perfect without anything extra. Most years, I struggle to save enough to preserve because I so love eating them just as they come.

However, my rational side always chimes in to remind me that raspberry season is fleeting and that if I want taste them in February, it’s in my best interest to put a few aside for canning. So I squirrel enough away to make a couple precious jars of jam that I ration out into bowls of yogurt or oatmeal.

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Coq au Vin and the Julia Child 100

Last week we had the opportunity to welcome six young laying hens to our little homestead and, as a consequence, we ‘harvested’ our older, non-laying hens. Conveniently, this week’s recipe in the Julie Child 100 club was Coq au Vin, a a classic French recipe that turns tougher, less-desirable cuts of chicken into a delectable dish.

Boy, did I have the chicken for that dish. I froze the breasts from the hens in a buttermilk & dijon marinade, turned the carcasses into stock, and that left just the legs for braising.

I simply couldn’t pass up the opportunity to prepare Coq au Vin for the 100 club, especially with our own homegrown chicken. Read on to find out more about the JC100…and how it all turned out for me.

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Savor spring with a recipe round-up

Spring has sprung for most of us, although up here in Quebec we’re still a few weeks away from all the gorgeous local produce that comes with the season. Soon we’ll be eating berries every morning and asparagus at dinner every evening, with a spinach salad at midday.

I’ve been holding out for local berries, but I’m not sure how much longer I’ll last, as luscious berry recipes keep calling to me from places like here and here. My palate is anxious for the bright and tangy flavors of rhubarb. It’s been a long winter.

In anticipation of spring produce, and as inspiration for you Southerners already enjoying a harvest, here is a round-up of my favorite recipes featuring the fruits and vegetables of the season.

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Hemp Cocoa Bites: A wholesome and easy snack

Written by Megan of Stetted.

Did you know that snacking accounts for almost half of all eating in the United States? Try as I might to load my son up on plenty of wholesome foods during meals, we can’t seem to get away from snacking.

Since seasonal fruits and raw veggies take up a large portion of our snack menu, it’s no surprise that my son gets bored with the options and starts clamoring for something sweet and chocolatey.

While cookies used to be something that was always on hand in our kitchen, sweet baked goods (even whole grain versions) have become a special-occasion food group. I don’t mind giving my son a cookie every now and then, but when a fresh-baked pan of chocolate chip cookies is staring me in the face… well, the rest of the family will be lucky to get any.

My search for a wholesome, easy, and yes, chocolatey snack led me to something that is popular in fitness communities. Known as energy balls, energy bombs, peanut butter balls, and other monikers, these small raw treats are great to satiate your sweet tooth and provide some healthy fats and proteins. Plus, kids don’t realize they’re being duped in the health-food department.

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Easy Recipes that Kids Can Cook

Last Saturday, May 19, was Food Revolution Day, and there was much chatter about real food and kids. In his TED prize acceptance speech in 2010, renowned chef and Food Revolution founder, Jamie Oliver had one wish: Teach every child about food.

Since that wish was made by Jamie, there has been a lot of progress made in the food revolution, but there is still much to do. Fortunately you can do your part and you don’t even have to leave your home.

Teaching kids about food can begin in the grocery store, as well as in the garden, but the real magic happens alongside you, in the kitchen.

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