Cooking Connections

Delicious Summer Picnic Recipes and Tips

May 18, 2012 by The Motherhood

With holidays from Memorial Day to July 4th to Labor Day, summer is a great time for picnics.

Chef George Duran joined a great group of eager picnickers in The Motherhood for the fourth and final class of the 2012 Cooking Connections series, brought to us by ConAgra Foods and ReadySetEat.com, to discuss new picnic flavors and great recipe ideas for this summer.

http://www.youtube.com/watch?v=1qRfYqZnk2k

George started off his video demonstration with a recipe for Greek Pasta Salad from ReadySetEat.com. “LOVE pasta salads in the summer!” said Kim of At Home with Kim.

“Can’t wait to make it,” agreed Kim of My Cup of Creativi-Tea. “I love any kind of Greek salad! The cheese and olives are my favorite.”

“Gluten Free pastas like Tinkyada work really well too,” suggested Kristy of Mommy Hates Cooking.

For picky eaters especially, “pasta is also perfect for kids,” pointed out Amanda of Parenting by Dummies. “I have 1 that is picky & he loves pastas!”

The second recipe George demonstrated, Caesar salad spring rolls of his own invention, was a big crowd pleaser. “Such an easy dressing! LOVE IT!” raved Wendy of Around My Family Table, and Devaki of Weave a Thousand Flavors suggested adding cherry tomato halves for an extra pop of flavor.

George suggested making the wraps just 3-4 hours in advance so they don’t dry out in the fridge overnight.

“Raise your hand if you are hungry!” said Jodi of Mom’s Favorite Stuff.

Agreed Angie of My Four Monkeys, “I now have all these ideas of things I could wrap in rice paper to make it an on-the-go meal!”

Picnic Tips from George Duran

Rinse pasta in cold water to stop the cooking after you’ve drained it for your pasta salad.

To save calories in preventing sticky pasta while you’re preparing your other pasta salad ingredients, spray a little PAM Olive Oil nonstick spray in your pasta and mix it around. “Yes- I always have a problem with sticking! Great idea!” approved Yoli of Sassy Mama in LA.

To create a non-slip surface for your cutting board, put a damp paper towel underneath it.

To eat salad with your fingers, turn it into a spring roll. Make your salad and roll it in rice wrappers. “Just dip the wrapper in the water long enough to coat it. Then set it on plate and wait 10 seconds. Perfect moisten spring roll wrapper. I’ve been making spring rolls since I was 7,” said Kim of My Cup of Creativi-Tea.

To make your own croutons to save money and eat healthier, cut up bread, put it in a sheet pan and spray it with PAM Olive Oil, then toast and season it. Freezes well.

Kid-friendly picnic foods are usually finger foods like small sandwiches, cubes of cheese, watermelon wedges and other items that allow kids to keep moving while they’re eating.

To keep foods fresh over a long period of time, stick with cold foods that don’t contain milk products, and use ice packs while transporting.

Fancy picnic drinks like sangria should stick with white wines for a light drink option. “Fancy Sangria sounds really good!” said Piera of Jolly Mom. George cautioned to take it easy with alcohol during hot picnic weather, when it’s easy to get dehydrated.

At a picnic, bring giant cutting boards for serving. If a table isn’t available, they will help create a flat surface for pitchers, plates and other items.

For an alternative to sandwiches, try bringing wraps. Kids will love these peanut butter apple wraps from ReadySetEat.

Remember to pre-cut food so people can easily eat with one hand or eat standing up at the picnic location. Grilled vegetables are a great picnic option, especially for vegetarians and vegans.

To make sure you’re getting a sweet watermelon, buy a pre-cut watermelon so you can see the color inside. Make sure it’s bright red.

Consider creating a toppings bar if you have guests over for a picnic. Grill hot dogs and hamburgers and let them choose their own toppings.

For more great picnic ideas, check out the New York Times piece on 101 Picnic Dishes that Angie of My Four Monkeys shared. Here’s another post that has lots of great ideas – 101 Picnic Dishes.

Grills Gone Wild

April 5, 2012 by The Motherhood

Spring is finally here, and in some parts of the country, it feels more like summer already. When the weather’s this beautiful outside, the only way I want to cook is on the grill.

I know I’m not the only one who feels that way. Celebrity chef George Duran joined The Motherhood today live from his rooftop in Manhattan to share recipes and grilling tips and answer our questions about this cooking method that seems custom-made for the weather outside.

http://youtu.be/S3zDkjecGAU

He was joined by a panel of moms who are brilliant at blogging and cooking (sometimes even simultaneously): Amy of Cajun Joie de Vivre; Caryn of Rockin’ Mama; Faith of An Edible Mosaic; Jennifer of Mom Spotted; Kate of Stolen Moments Cooking; Kelly of Kansas City Mamas; Lisa of Life with Lisa; Monet of Anecdotes and Apple Cores; Vanessa of The Sew*er, The Caker, The Copycat Maker; and Victoria of Veep Veep.

George started out by demonstrating a Santa Fe Chicken Packets recipe from Ready Set Eat.com that went straight to the heart of everything important to me about summer cooking: I like it to be quick, easy, delicious (of course) and healthy (because although my bikini-wearing days may be behind me, I like to think that my muu-muu wearing days are far, far in the future).

When the weather is warm, George says, Southwestern-style recipes like this leap to mind, as do margaritas, which I think would go wonderfully with this recipe. (Except not for the kids. So you’ll have to drink theirs. Be brave; it’s a mother’s sacrifice to make.)

George took a particular shine to this recipe for Cheddar Jalapeno Bacon Burgers from Jennifer, which he also demonstrated on video.

Elegant in its simplicity (the ingredients are IN the burger, not piled on top), it’s literally packed with flavor. Since the meat is the star of the show, use organic or grass-fed beef if available; this would also work well as a turkey, or even a bison burger.

With burgers that are so flavorful, the last thing you want is to smother them in a thick, bready bun. George likes using the thin multigrain rounds that have popped up in stores, because they let you actually taste your burger. Two great tips: spray a little PAM® on your spatula and tongs, and spray a little on your burger. Doing this avoids the flare-up from spraying it directly on your grill and will make clean-up easier.

Some other cooking tips from George Duran…

…on cooking thick meats: use indirect heat. Turn on one side of the grill, leave the other zone off. Place meat on the hot side of the grill to sear, then move meat to the other side and close the grill. There will be enough heat to cook the meat through, without burning the outside.

…on grilling vegetables: George likes grilling zucchini, yellow squash, and eggplant with the skin removed. Spray the vegetable chunks or thick slices with PAM® and throw on the grill long enough to get grill marks on them, then remove and season with salt, pepper and a splash of olive oil. Avoid thin veggies that fall through the grates, like asparagus spears. George also recommended using a grill mat by Cookina that he’s discovered for grilling veggies.

…on what fish to grill: Definitely try grilling salmon or other fish with skin. Lay skin side directly on the grill. Because it’s fatty, it won’t really stick, and you won’t be eating the skin, but it will help keep the fish moist. Tilapia is also great to grill. It cooks quickly. Because tilapia fillets are typically skinless, be sure to use more PAM® non-stick spray to prevent sticking.

…on making burgers to please adults and kids: Put a twist on a classic cheeseburger by stuffing a cube of cheese inside a burger. To keep the cheese from melting and oozing out of the middle of your ground beef or turkey, freeze the cheese cubes before putting them inside the meat.

…on the best foods for grilling novices to try (besides hot dogs and burgers): Try thick chunks of veggies, and chicken breasts. Marinate thin-cut chicken, or use a dry rub and grill quickly on both sides.

…on cooking corn on the cob: George grills his corn with husks on, after trimming the ends of the husks. Don’t bother to soak; there’s plenty of moisture already inside the husk. Grill until husks are burnt, let cool for 5 minutes, and corn will be perfectly cooked.

…on cooking steak perfectly: Stick with grass-fed, organic beef. George says to sear the beef over direct heat, then finish cooking it over indirect heat. Use a meat thermometer to test doneness. Digital or standard meat thermometer is fine.

…on grilling veggie burgers: Use your PAM® non-stick spray to prevent more burger sticking to your grill than ends up on your bun. Toast the buns, too.

…on whether meat should come to room temp before grilling: George says, never, never, NEVER! A lot of bacteria can grow, and it’s totally unnecessary to have room-temperature meat for proper cooking. Sometimes George will even freeze thin cuts of meat before grilling so they have time to caramelize on the outside without overcooking on the inside.

…on grilling dessert: George says you can bake a cake on the grill using indirect heat (you can even do this on a campfire). Also recommended: Grilled Banana Split Sundae, in which pound cake, bananas, and cherries are skewered and grilled before the sundae is assembled. Grilling the ice cream is not recommended.

…on cleaning your grill grates: Have a very good, big, metal grill brush and replace it every year. Also have an adjustable spray bottle of water handy. After grilling, mist the grill, which creates steam, and scrub with your brush. Straight streams of water are good for taking care of flare-ups.

For more great grilling recipes, tips, and tools, check out the archived Talk and video. and don’t forget to check out these mouthwatering recipes from our panelists:

Amy, Cajun Joie de Vivre: Man Dogs
Caryn, Rockin’ Mama: Greek Style Burgers stuffed with Feta Cheese
Faith, An Edible Mosaic: Pizza Burgers (pictured above)
Jennifer, Mom Spotted: Cheddar Jalapeno Bacon Burgers

Kate, Stolen Moments Cooking: Fiesta Burgers

Kelly, Kansas City Mamas: KC BBQ Hot Dogs

Lisa, Life with Lisa: Italian Style Hamburgers

Monet, Anecdotes and Apple Cores: Pear and Goat Cheese Frank

Vanessa, The Sew*er, The Caker the Copycat Maker: Surprise Burgers and Grilled Pineapple

Victoria, Veep Veep, Harrison’s Champion Chili Cheese Dogs

Get your grill going! Live Talk from a celebrity chef’s backyard grill

April 3, 2012 by Cooper

Hi everyone!

Please join us on Thursday, April 5 for a delish and delightful virtual cooking school class called Firing Up the Grill: New Recipes, Flavors and Ingredients to Kick-Start Barbeque Season. The class is part of the Cooking Connections series on The Motherhood.

When: Thursday, April 5, at 1 p.m. ET. It will last 30 minutes.

Where: TheMotherhood – here is where the class will be held

About the class: It’s been a warm spring, giving us a head start on grilling season! Join celebrity chef George Duran, coming to us via live video feed from his own backyard, as he shares his top grilling techniques and new flavor twists on old favorites.

Giveaway! We are also giving away two summer grilling gift baskets for class participation – don’t miss out! There are TWO methods of entry if you’d like to get involved:

1) post your own idea for a hot dog or hamburger recipe in the text chat on this page. You must use one of these required ingredients in your recipe: Hebrew National, Ro*Tel, Hunt’s Ketchup, Hunt’s Canned Tomatoes, Gulden’s Mustard or Wolf Chili.

2) go to ReadySetEat.com, pick a recipe you’d like to try the next time you grill or host a barbecue, and post the name of the recipe in the text chat on this page.

The class is sponsored by ReadySetEat.com and ConAgra Foods, and it is hosted by TheMotherhood. We’ve got a great group of co-hosts, who will be sharing their own yummy grilling recipes and tips. JOIN US!

Amy, Cajun Inspired Living, http://amybayliss.com/
Caryn, Rockin’ Mama, http://rockinmama.net/
Faith, An Edible Mosaic, http://www.anediblemosaic.com/
Jennifer, Mom Spotted, http://momspotted.com/
Kate, Stolen Moments Cooking, http://stolenmomentscooking.com/
Kelly, Kansas City Mamas, http://www.kansascitymamas.com/
Lisa, Life with Lisa, http://www.lifewithlisa.com/
Monet, Anecdotes and Apple Cores, http://anecdotesandapples.weebly.com
Vanessa, The Sew*er, The Caker, The Copycat-Maker, http://sewcakemake.blogspot.com/
Victoria, Veep Veep, http://www.veepveep.com/

Slow Cooker Game Day Recipes with George Duran

February 2, 2012 by The Motherhood

The biggest football day of the year is coming up this Sunday – and as celebrity chef George Duran told a group of bloggers in The Motherhood during our latest Cooking Connections virtual cooking class, “The combination of winter, family, friends and football makes me crave warm, comforting foods.”

To that end, George demonstrated a yummy, delish, easy-to-prepare slow cooker recipe from Cooking Connections sponsor ReadySetEat.com on live feed video – Fiesta Chicken with Rice and Beans. This and other slow cooker recipes from Ready Set Eat can be made up to two days in advance.

“I’ve served this recipe before, and what I do is warm tortillas up, spoon some of it inside the tortillas, and add cheese and sour cream. I’ve even made enchiladas with this,” George said.

“Loving the versatility of this recipe… great ways to please everybody!” said Yoly of Cuponeando.

http://youtu.be/fJz2jXypf30

Using the Slow Cooker: Easy from Start to Finish

“It’s called slow cooking, but for me it’s really saving time – you can dump it all in there and then you can go about your daily life and come back and it’s all there for you,” George Duran noted.

“I love cooking in the slow cooker overnight….no cooking the next day!” agreed Johanna of Momma Cuisine.

Believe it or not, clean-up can be a cinch, too. While slow cooker liners are one solution that works well, George Duran pointed out that they aren’t really necessary. He recommended saving money and spraying your slow cooker with PAM spray instead. Use PAM before adding ingredients, and the slow cooker washes out easily.

“Love PAM spray – makes clean up sooooo easy!” said Migdalia of Latina on a Mission. “I always have one in the cupboard.”

Canned v. Fresh Ingredients

“I like using canned ingredients for slow cookers,” George recommended. “They have a richer taste. With fresher ingredients, they’ll get mushy and you’ll lose a lot of the nutrients. If you’re going to add fresh ingredients, it’s important to add them at the very end.”

“I use canned tomatoes [like Hunt’s] all the time, saves me time and they are delicious!” said Silvia of Mama Latina Tips. “I always have at least 8 cans in my pantry.”

“I like to keep fresh stuff for more as a garnish or addition AFTER I’m done cooking in the slow cooker,” added Robyn of Robyn’s Online World. “So I put the slow cooked item on the plate THEN add the fresh items – really perks things up!”

Putting Raw Meat in the Slow Cooker

Sarah of Sarah’s Cucina Bella asked George if she could put raw beef, particularly for chili, straight into a slow cooker rather than cooking it ahead of time. “Yes,” George answered, “but if you sear the food first, the searing caramelizes the outside and makes sure all the juices remain inside. It adds a lot of flavor to the dish. Try sauteing beef before adding to the slow cooker.”

“I recently discovered searing and it makes a huge difference,” agreed Shari of Earth Mother Just Means I’m Dusty.

Here’s a tasty Spicy Beef and Bean Chili recipe from Ready Set Eat. And if you prefer your beef on a bun, try these Shredded Beef Sandwiches.

“I don’t bother buying expensive cuts of meat for the slow cooker because it gets so fork tender and shreds anyway,” added Johanna of Momma Cuisine. “I find the slow cooker is perfect for making inexpensive meat taste so yummy!”

And when it comes to food safety, George noted that you should “make sure it’s cooking at at least 165 degrees, so you know the meat is cooking all the way through.

Making Stock

George said of the slow cooker, “I think it’s one of the best tools to make stock [using vegetables, flavorings, chicken]. Always strain it through a fine sieve, and you’ll have the most delicious, flavorful stock ever. Throw away whatever’s left over – as it cooks for that long time, a lot of the nutrients of those vegetables are completely removed. All of those nutrients are in the stock.”

“Never thought to use it for stock. Brilliant!” said Melanie of The Coupon Goddess.

What Not to Put in a Slow Cooker

There are many foods the slow cooker cooks well, stock being one of them. On the flip side, Silvia of Mama Latina Tips wanted to know if there was anything to avoid.

“Fish doesn’t slow cook very well,” replied George. “A lot of seafood that is very delicate – don’t cook it in the slow cooker until the very end. But squid and octopus are tougher and need a long time to cook, and that is perfect for the slow cooker.”

Choosing a Slow Cooker

Bottom line: “The brand of slow cooker does not matter,” advised George, “as long as you’re happy with the design, the size and options like being able to remove the pot from the cooker. Some have timers on them, and other bells and whistles, but slow cookers are one of the least expensive culinary tools out there. And more importantly, it doesn’t need to be expensive.”

George bought his combination pressure cooker/slow cooker here. “It works as both a pressure cooker and slow cooker and can sear as well. It’s one of my favorite gadgets,” he said.

“Cook’s Illustrated has their reviews of slow cookers on their site – I really like their reviews – very scientific,” suggested Robyn of Robyn’s Online World.

Going Outside the Slow Cooker Box

Shari of Earth Mother Just Means I’m Dusty noted that no matter what she tries cooking in the slow cooker, it always ends up tasting stewed. “What can I do?” she asked George.

He advised, “Start experimenting with different types of ingredients. Ginger or lemongrass can add a whole different experience to what you’re cooking. I’ve heard of people baking cakes in their slow cooker as well.”

“This is a favorite slow cooker cake recipe: Slow Cooker Caramel Apple Surprise Cake,” recommended Sarah of Sarah’s Cucina Bella.

“If you’re looking for new ideas, a friend of mine who uses her slow cooker all the time swears by this cookbook, ‘The Art of the Slow Cooker,'” said John of Stay at Stove Dad.

And Liz of Thoughts of a Mommy asked if George could recommend Asian-style cuisine for the slow cooker. “Asian-Style Shredded Pork Wraps on Ready Set Eat,” he said. “It is absolutely delicious. I guarantee you’re going to absolutely love it.”

You can find other tasty recipes for Game Day – or for quick and simple meals – on Ready Set Eat!

Thanks George Duran, co-hosts, and our amazing sponsors ReadySetEat.com and ConAgra Foods!

Johanna, Momma Cuisine

John, Stay at Stove Dad

Liz, Thoughts of a Mommy

Melanie, The Coupon Goddess

Migdalia, Latina on a Mission

Robyn, Robyn’s Online World

Sarah, Sarah’s Cucina Bella

Shari, Earth Mother Just Means I’m Dusty

Silvia, Mama Latina Tips

Yoly, Cuponeando

Turning Leftovers into Left- ‘Uppers’

December 21, 2011 by The Motherhood

After a successful Cooking Connections run in the first months of 2011, The Motherhood has brought back the popular virtual cooking school series for a 2012 season, thanks to ConAgra Foods and its recipe hub ReadySetEat.com.

To kick off the first class on Nov. 15, 2011, Turning Leftovers into Left-Uppers, celebrity chef George Duran joined an enthusiastic group of moms via live feed video to discuss ways to repurpose Thanksgiving leftovers into new, special meals. He also demonstrated one of his own left-upper recipes featured on ReadySetEat.com, Leftover Turkey and Stuffing Enchiladas.

http://youtu.be/7zNeZHtqN0g

“This is when I wish we could smell and taste food through TV!” said Ruby DW as George whipped up the recipe.

Deb at Just Short of Crazy agreed, “I want some now please. Might have to make Thanksgiving a week early!”

Keep reading for more ways to recycle leftovers into new, inspired and tasty family dinners!

Loving on Leftovers

An informal left-upper survey of the 10 blogger co-hosts revealed a few interesting Thanksgiving tidbits – eight of them agreed that leftovers are one of their favorite parts of the holiday, and six admitted that their families deliberately prepare too much food with the expectation of having leftovers.

“So, out of curiosity, how many leftovers do you ladies usually have at the end of a Thanksgiving meal? Ours is almost shameful,” said Stephanie, Goober Monkey.

“We always make extra so there are leftovers,” replied Deb, Just Short of Crazy.

“I always seem to have a lot left over so this is good to know I can make ‘Left Uppers,’” added Migdalia, Latina on a Mission.

Kasey at All Things Mamma noted, “I’ve heard so many people say that they aren’t fans of leftovers, but if they turned them into left-uppers – I bet they’d change their minds!”

“The great thing about Thanksgiving leftovers is that they all go so well together so you can combine them into almost anything – sandwich, quesadilla, fried cakes, etc,” agreed Kristy, The Wicked Noodle.

Left-Upper Inspiration

People love eating Thanksgiving food for days after the holiday – but 90 percent of people use their leftover turkey to make simple sandwiches. Our informal blogger survey showed that eight out of 10 people either made sandwiches or simply reheated a plate of Thanksgiving food. But there’s more you can do!

George Duran suggested using leftover stuffing in wraps with deli meat and gravy for a delicious lunch that kids will enjoy.

“Hubby would love that. With some leftover homemade cranberry relish in it,” added thienkim.

“What about taking crescent rolls and rolling up turkey and cheese in it, sorta like a pig in a blanket type appetizer? Then bake it,” said Mel, MamaBuzz.

“My mom used to make this with cream of mushroom soup and turkey as the filling!” replied Kasey, All Things Mamma.

“Another great idea for leftover turkey is to chop it, mix with mayo, Swiss cheese, cranberries, walnuts, salt & pepper and make a braid out of Crescent rolls. SO good. It also makes a great turkey salad,” said Jen, 80 MPH Mom.

“I love crescent roll braids!” agreed Jayme, Tater Twins.

Turkey is a versatile meat that can be used in almost any recipe. The class participants had a few other suggestions:

“Turkey pot pie with leftover turkey and leftover roasted veggies,” said Johanna, Momma Cuisine.

And thienkim added, “Every year, I make a turkey sausage gumbo using the turkey carcass & drippings. It’s so good and I make a huge pot to freeze.”

George suggested quesadillas as an easy Thanksgiving left-upper, which the group loved.

“Quesadillas are a staple in our diet. Didn’t think to use all of our Thanksgiving leftovers to make a new and fun meal idea!” admitted Kasey, All Things Mamma.

For leftover stuffing, “I make Chipotle Stuffing Cakes,” said Kristy, The Wicked Noodle. The recipe on her site: http://www.thewickednoodle.com

“What about what to do with leftover cranberry sauce/compote??” asked Johanna, Momma Cuisine. A few others had advice for her.

“Put it on crackers with goat cheese or brie!” said Kristy, The Wicked Noodle.

And thienkim suggested, “Waffle, french toast or pancake topping!”

Even if you have a very small amount of something left over, that doesn’t mean it can’t be used again. Mel at MamaBuzz “read this in magazine … to save and not waste, take even the smallest of leftovers & put in an ice tray, things like tomato sauce or pesto. Freeze, then bag and save for future use.”

Left-Uppers for Non-Turkey Thanksgivings

Thanksgiving turkey is a tradition with many families, but there are left-upper options for those who choose a different kind of meat for their holiday table.

Jen at The Big Binder has a grandmother who makes ham instead of turkey, and she asked for leftover ham recipe ideas. George Duran suggested using it in a quiche.

“Quiche sounds PERFECT for the leftover ham!!” she replied.

“We raise chickens and always have a ton of eggs so quiche is a weekly meal,” agreed Deb, Just Short of Crazy.

“We always make potato soup with leftover ham – with cheese and green beans,” added Jayme, Tater Twins. “So yummy!”

“In Puerto Rico we make pernil or pork roast … any suggestions for that?” said Migdalia, Latina on a Mission.

Thienkim suggested, “Make a stir fry with it. Spring rolls. Glaze it with some hoisin sauce and serve as sandwich, burger, etc.”

And for general ideas for repurposing leftovers, Johanna at Momma Cuisine is “doing a series of posts where I take leftovers and REMIX them into new recipes!” Check it out on http://mommacuisine.com

Storing Leftovers

“Food safety is really important in my kitchen,” emphasized George Duran.

When it comes to leftover meats, George recommended storing them for up to 3-4 days in the refrigerator, and as long as 2-6 months in the freezer.

“After 4 days all our turkey is long gone,” joked Deb, Just Short of Crazy.

But freezing leftovers to serve months later can have its advantages.

“Can you imagine freezing and re-using the food in January?! How awesome is that!” said Migdalia, Latina on a Mission.

“Love the idea of warm comfort food on those cold, frigid days,” agreed Mel, MamaBuzz.

Kristy at The Wicked Noodle suggested, “I always freeze my turkey in individual portions so I can whip it out for easy dinners for my kids.”

Healthy Left-Uppers

Left-Uppers don’t have to be packed with calories. George Duran’s Leftover Turkey and Stuffing Enchiladas use low-fat sour cream and Hunt’s tomatoes, and for an antioxidant-rich option, he suggested working with kale.

“Great idea with the dark veggies. I DO forget about Kale!” Jennifer at 80 MPH Mom said.

Mel at MamaBuzz agreed, “I would never have thought of kale for flavoring … what a great healthy twist!”

Kasey at All Things Mamma focused on the tomatoes in George’s enchiladas. “LOVE Hunt’s Tomatoes with basil and oregano. Use them a ton in recipes!” she said.

George also highlighted the health benefits of using turkey instead of ground beef.

“Turkey instead of ground beef … I do that ALL The time. It definitely makes recipes healthier,” said Kayla.

“Have you tried ground chicken? Also very good and economical as well,” added Migdalia, Latina on a Mission.

Helping Hungry Kids This Holiday Season

When you buy ConAgra products to prepare for Thanksgiving and other holiday meals this year, you can also help those who will go hungry this holiday season.

Through December, collect the UPC codes from ConAgra Foods brands like PAM Cooking Spray and Hunt’s canned tomatoes and donate them to participating schools, listed at http://www.ChildHungerEndsHere.com. ConAgra will donate one meal to Feeding America for each code. The goal is to donate 5 million meals during the 2011-2012 school year.

“5 million meals?!! That’s amazing!!” said Kristy, The Wicked Noodle.

“We’re working with thousands of schools to help those in need this fall through our partners at Feeding America,” added Dan P. Skinner from the ConAgra Foods team.

“ConAgra is amazing…I was part of their Child Hunger Ends here campaign,” said Jen, 80 MPH Mom.

Left-Upper Recipes from Ready Set Eat

Here in the United States, we produce 34 million tons of waste each year, and 14 percent of that is from food scraps alone. Don’t let your holiday leftovers become part of that statistic! ConAgra’s recipe hub, Ready Set Eat, can inspire you to create new meals with your leftovers.

“Oh mercy. Can’t wait to share this great site with my readers,” said Deb, Just Short of Crazy.

“I love Ready Set Eat, I heard about it at Blissdom and use it quite a bit!” added Jen, The Big Binder.

“They have such quick and easy recipes. Love that they have Latino recipes as well!” said Migdalia, Latina on a Mission. “They also let you know what ingredients are on sale in your neighborhood stores. This has saved me quite a bit of money which is so important in this economy.”

Here’s the link to George’s recipe for Leftover Turkey and Stuffing Enchiladas from recipe hub Ready Set Eat: http://www.readyseteat.com/recipes-Leftover-Turkey-and-Stuffing-Enchiladas-5828.html

“Oh wow, mashed potatoes, cheese and turkey for the enchilada? DROOL!” said Stephanie, Goober Monkey.

Here’s one the kids will love! Leftover Turkey Sloppy Joes: http://www.readyseteat.com/recipes-Leftover-Turkey-Sloppy-Joes-5831.html

For a lighter meal, you can try these Leftover Turkey Lettuce Wraps: http://www.readyseteat.com/recipes-Leftover-Turkey-Lettuce-Wraps-5834.html

Turkey soup is a leftover standby, but you can spice it up a little to make this Leftover Turkey Taco Soup: http://www.readyseteat.com/recipes-Leftover-Turkey-Taco-Soup-5823.html

Thank you!

As the class ended, Jen at The Big Binder concluded, “We are lucky to be here with George Duran today, these are fantastic ideas and so creative. No more dreading leftovers!!”

THANK YOU to ConAgra Foods and their recipe hub ReadySetEat.com for sponsoring this informative class! And a big thanks to George Duran, http://www.georgeduran.com, and our fabulous blogger co-hosts:

Deb, Just Short of Crazy
Jayme, Tater Twins
Jennifer, Eighty MPH Mom
Jen, The Big Binder
Johanna, Momma Cuisine
Kasey, All Things Mamma

Kristy, The Wicked Noodle
Mel, MamaBuzz
Migdalia, Latina on a Mission
Stephanie, Goober Monkey

See the original Talk here: http://tmotherhood.wpengine.com/talk/show/id/62304

‘Reddi’ for Fun Summer Countdown

June 15, 2011 by The Motherhood

It’s NOT a recipe for disaster to involve kids in cooking – and in TheMotherhood on June 15, 2011, women gathered to talk about ways to engage kids in the kitchen! Read on for a few good reasons (and strategies) to get your kids involved in meal prep. Thank you to our wonderful sponsor, ConAgra Foods for helping make this fantastic class possible.

Quality Time (With Dinner to Show for It!)

Cooking and eating together as a family gives you a chance to do something productive while also spending quality time with your kids. Working toward a common goal creates opportunities to praise them, show affection and bond as a family!

Stacy, Stacy Uncorked, said of cooking with her daughter, “Princess Nagger likes feeling involved in the cooking process, especially when I let her take the lead on measuring ingredients.”

“I like having my children help to cook because it shows them that I think they are growing up and responsible enough. That really pleases them,” added Karen, 3 Garnets & 2 Sapphires.

Vanessa, The Sew*er, The Caker, The Copycat-Maker, said, “I have older kids and I am happy to teach them skills that they can take with them when they leave home!”

School’s Out, but Learning Continues

When the school year ends, most kids want to use summer vacation for playtime and forget about “learning” for a while. But learning doesn’t need to be about sitting still, reading books and doing homework – interacting in the kitchen can make learning FEEL like playtime.

“We use cooking as a teaching opportunity in many aspects,” acknowledged Stacie, The Divine Miss Mommy.

Ways to incorporate learning into fun kitchen time:

Practice reading and comprehension: Ask your child to read the recipe and help you follow it to prepare the dish.

Practice math skills: All recipes use basic math like counting, measuring and following step-by-step instructions.

“I love teaching my daughter about measuring since they are covering that in school. It kind of sticks in your head easier when you understand 1/4 or 1/2 cup, etc,” said Tammy, Tammy’s Two Cents.

“Even my 2-year-old can work on her counting! ‘We need 2 cups of flour…’” added Jessica, Vanderbilt Wife.

Reddi-wip recipes in particular are fun for younger kids, helping them practice counting, while creating less mess. New Reddi-wip recipes are written like no other dessert recipes out there: ingredients are measured in time (seconds) rather than amounts – so no dirty measuring cups at the end!

“I love the Reddi-wip idea of ‘time’…I think my son would just count to ten as it squirts in his mouth!” joked Tammy, Tammy’s Two Cents.

Learn science concepts: Food changes during cooking, and kids will “learn by doing” about chemical reactions like: hot v. cold, floating v. sinking, dissolving, melting and freezing, among others.

Fadra, All Things Fadra, agreed that “since baking is more of a science, we talk about what the ingredients are for and why the measurement is so important.”

“I love science in the kitchen,” said Vanessa, The Sew*er, The Caker, The Copycat-Maker. “It is so important to link school and the things we do every day so kids can make the connection that school really is about life.”

Practice social skills: When kids work together, take turns and solve problems together, they learn how to interact with others. As a result, they can take pride in a successfully prepared recipe.

Jenna, A Mom’s Balancing Act, said cooking “helps to encourage sharing and cooperation – when both my kids are helping me at the same time.”

Learn about nutrition and health: Checking labels and understanding portion sizes is the first step to a healthy diet. It’s important to get kids’ eating habits on the right path at an early age!

In addition, “We use those chances to talk about health things like raw eggs, always washing hands, etc,” said Liz, A Belle, A Bean, A Chicago Dog.

Telling time: As Karen, 3 Garnets & 2 Sapphires, pointed out, “Cooking opens some great opportunities for practicing telling time. You could ask your child, ‘This needs to chill (or bake) for 45 minutes. What time is it now? What time should it be ready for the next step?’”

For younger kids, Liz has a fun strategy for communicating time: “I often put it in terms of cartoons,” she said. “Like, it will take 1 [episode of] Kai Lan before we can do more.”

Bring in history: Get creative in helping your kids bring history or other cultures to life.

Amy, Cajun Inspired Living, noted, “We have eaten lots of culture-specific meals and even played dress-up a time or two to go along with different things they were studying.”

Here’s a great article that talks about how kids can learn valuable skills through helping in the kitchen: http://www.montrealgazette.com/life/Kids+learn+valuable+life+skills+kitchen/4800830/story.html

Added Karen, 3 Garnets & 2 Sapphires, “I write a series on my blog about learning activities centered around playing restaurant called ‘Play to Learn Diner.’ Many of those activities could easily be translated into activities in a real kitchen.”

Here is the link: http://www.3garnets2sapphires.com/search/label/Play%20to%20Learn%20Diner

Help Kids Develop Love of Cooking and New Foods

Kids can start helping in the kitchen from a very young age – it’s just about assigning age-appropriate tasks.

Toddlers can help by snapping green beans in half, tearing up lettuce or helping you mix batter by hand. Grade-school kids can begin measuring dry and liquid ingredients, cracking eggs, juicing lemons, etc. Work out a progression of skills in the kitchen as your children grow.

“Fruit kabobs, veggie kabobs are great for little hands to assemble, or a good teriyaki chicken kabob can be assembled by the older kids,” noted Vanessa, The Sew*er, The Caker, The Copycat-Maker.

“My toddler loves dumping things into a mixing bowl (coordination!), counting, stirring, placing items (like on a pizza),” suggested Jessica, Vanderbilt Wife.

Jenna, A Mom’s Balancing Act, added, “My 3 year old loves helping wash the vegetables.”

And rounding out the toddler skill set, “When my youngest was two, she could set the table, hand us utensils and we even let her stir. She loved it!” said Stacie, The Divine Miss Mommy.

Going beyond quality time and healthier eating, there are a whole host of benefits to cooking with your kids, and you can find many of them in this article from Web MD: http://www.webmd.com/food-recipes/guide/cooking-with-your-children

Additional tips for cooking with kids (shared by Jessica, Vanderbilt Wife): http://onceamonthmom.com/top-ten-tuesday-cooking-with-kids/

A Few Easy Summer Recipes to Try

ConAgra Foods’ recipe website ReadySetEat offers a lot of simple, fun summer meal ideas that are easy to prepare with kids. ReadySetEat.com is your weeknight dinner destination for recipes that use simple ingredients and are ready in 30 minutes or less.

Easy Chicken Fajitas: http://www.readyseteat.com/recipes-Easy-Chicken-Fajitas-5485.html

Barbecue Chicken Dinner Packets: http://www.readyseteat.com/recipes-Barbecue-Chicken-Dinner-Packets-5554.html

Asian Style Turkey Burger: http://www.readyseteat.com/recipes-AsianStyle-Turkey-Burger-3436.html

BLT Pasta Salad: http://www.readyseteat.com/recipes-BLT-Pasta-Salad-5570.html

Po-boys (from Amy, Cajun Inspired Living): http://www.amybayliss.com/2007/04/saving-time-money-in-kitchen/

Summer Bow-Ties (from Jessica, Vanderbilt Wife): http://www.vanderbiltwife.com/2008/06/summer-pasta-lovin.html

“I take frozen bread or the tubes of refrigerated bread…thaw them, roll them out and sometimes fill them with pizza fillings, veggies, or even cold meats and cheeses – roll them up and let them bake for about 30 minutes. It makes a great meal to eat on a picnic, etc.,” suggested Jenna, A Mom’s Balancing Act.

“We use the slow cooker a lot during the hot summer months – since there are sometimes so many ingredients that get put into it at once, it’s especially fun for Princess Nagger to help put it together,” said Stacy, Stacy Uncorked.

“We have been making a lot of fruit salad. The kids get to peel, cut and wash with that one,” added Stacie, The Divine Miss Mommy.

A Few Kid-Friendly Dessert Recipes to Try

Reddi-wip has an awesome website for easy summer dessert recipes. There, you’ll see ideas to mix IN fun – by trying Reddi-wip as an ingredient. Learn more here: http://www.reddiwip.com/recipes/simple-dessert-recipes.jsp

Reddi-wip is also a great way to put together an easy, healthy dessert. A bowl of sliced fresh fruit can become a dessert with a simple spritz of whipped cream.

As Cooper pointed out, Reddi-wip is great for adding sweetness to healthy desserts, since it is made with real cream, and one serving has only 15 calories. And it doesn’t use hydrogenated oil, like the other guys.

“I would love to learn about more Reddi-wip desserts. We frequently have cut up strawberries and Reddi-wip in the summertime,” said Fadra, All Things Fadra.

Strawberries on a Cloud recipe – vanilla wafers with Reddi-Wip and sliced strawberries: http://www.reddiwip.com/recipes-Strawberries-On-A-Cloud-3521.html