Welcome to Kulinary Kid! from Kulinary Kid on Vimeo.

The parents and kiddos of Daily Bloom were so honored to take part in the Kulinary Kid Launch Party a few weeks ago (video above).  We all had such a great and educational afternoon!  Kulinary Coach, Cary Neff and his lovely wife took the kiddos on a healthy and delicious culinary adventure. The lucky munchkins got to prepare and eat an entire fresh, mouth watering meal.  While this culinary affair was taking place,  all the mommas were able to watch the fun and drink  a little wine. When the kids were done cooking, we gladly ate the delicious leftovers.  Coach Cary and his wife provided the set-up and clean-up, so we were able to sit back and appreciate this delectable adventure. Thanks again to Kulinary Kid for letting us take part in this fabulous afternoon!!

This was absolutely delicious and I highly recommend it!

4 cups of organic vegetable broth

3 Potatos scrubbed, quartered

1/4 onion peeled

1/2 teaspoon, dried rosemary

3 tablespoons of organic spinach

If you have a Vitamix, all you have to do is place everything into the container and keep the setting at variable 10 for 6- 7 minutes. Voila!!

Repost_This was first published on November 11, 2011.    OwowCow Creamery now boasts 2 locations in our beautiful backyard, Bucks County, PA . This is an ice cream shop for foodies and others with a desire for healthy, organic, food. Ice cream making had been going on in the Fezzuoglio family for many years prior to the fruition of OwowCow. It all started in a small kitchen in Brooklyn and we are certainly lucky this family business worked its way here! This unique creamery is the brainchild of John Fezzuoglio, who after feeling frustrated with a lack of quality in everyday ice cream production, decided to “change the mold”. Instead of using artificial flavors, OwowCow prides itself on using wholesome, local and organic ingredients (when they are in season). Food is an important part of the Fezzuoglio family tradition and OwowCow is a piece of that tradition that they share with us, their neighbors. Boy, are we lucky!

Avocado Shrimp Tacos:

Salsa:

1 medium sized yellow onion halved

4 tomatoes

¼ cup of Cilantro

1 clove of garlic

1 lime

Salt

Finely chop onion, tomatoes, garlic and cilantro and place in a bowl with a few dashes of salt.  Halve a lime and squeeze into the mixture and set aside.

Shrimp:

1 lb of medium to small sized shrimp, peeled and deveined

A few dashes of cumin

A few dashes of chili powder

A few dashes of paprika

A few dashes of garlic powder

1 lime

1 tablespoon of olive oil

In a small bowl mix together the cumin, chili powder, paprika and garlic powder to taste.  To add more spice add some cayenne if desired and set aside.

Peel the shrimp and place in a bowl with the spice mixture and olive oil.  Mix until evenly coated and place in a pan or grill at medium heat and cook for 2-3 minutes per side.  While shrimp is cooking heat tortillas either on the grill or by microwaving between 2 damp paper towels until soft and pliable (about 90 seconds).  If using corn tortillas double them as they tend to break.  Place 3-4 shrimp in each taco and coat with salsa and serve.

Enjoy!

We certainly are!  And a great way to take advantage of the wide array of  local vegetables and meats is to join a CSA.  Community Supported Agriculture is quickly becoming a norm for families across the country.  These local farms offer a wide variety of seasonal produce that can be picked up, delivered and in some cases hand picked by the customer.    http://www.localharvest.org/csa/ is a great database that will direct you to your nearest CSA.  People usually sign up during the winter months because most farms have a limited number of shares that tend to fill up quickly.  Sound interesting? Go ahead and check it out, Spring is right around the corner!

Here is a very simple recipe from our friend Jaime Oliver, this recipe will provide delicious leftovers!

You will need:

• 10 slices smoked streaky bacon or pancetta, preferably free-range or organic
• a small bunch of fresh mint
• a handful of Parmesan cheese
• sea salt and freshly ground black pepper
optional: 1 chicken stock cube, preferably organic
• i box dried mini shell pasta
• olive oil
• a dollop of butter
• a package of frozen peas
• 2 heaped dessertspoons crème fraîche
• 1 lemon

To prepare your pasta
• Finely slice the bacon
• Pick the mint leaves and discard the stalks
• Finely grate the Parmesan

To cook your pasta
• Bring a large pan of salted water to the boil and drop in the stock cube (if using)
• Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions
• Get a large frying pan over a medium heat and add a good lug of olive oil and the butter
• Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp
• Meanwhile, finely chop your mint leaves
• As soon as the bacon is golden, add your frozen peas and give the pan a good shake
• After a minute or so, add the crème fraîche and chopped mint to the bacon and peas
• Drain the pasta in a colander over a large bowl, reserving some of the cooking water
• Add the pasta to the frying pan
• Halve your lemon and squeeze the juice over the pasta
• When it’s all bubbling away nicely, remove from the heat
• The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit
• Add the grated Parmesan and give the pan a shake to mix it in!

  Enjoy!!!

We made these delicious little morsels from Bakerella yesterday. Of course, our version did not come out as pretty as the replicated Bakerella recipe.  I’d like to think our abstract version was a bit more special because it was crafted by the hands of a 5 year old. If you are interested in checking out this recipe, please click here.

Pollo alla Romana (Roman style chicken)

*Roman Chicken*

We made this high protein, low calorie dish last night and the whole family loved it!

Ingredients:

3 chicken breasts, halved (thighs and wings can also be used)

¼ pound of prosciutto

1 TBS of fresh Thyme

1 TBS of fresh Oregano (chopped)

1 TBS of fresh Parsley, chopped

¼ TSP of salt

¼ TSP of pepper

3  diced tomatoes

2 garlic cloves chopped

¼ cup of extra virgin olive oil

1 red and 1 yellow pepper, sliced

½ cup dry white wine

1 TBS of balsamic capers

½ cup of chicken stock

Warm the olive oil over medium heat in a large skillet.  Season the chicken with salt and pepper then brown.  Remove from the pan and set aside.  Slice the peppers and chop the prosciutto and sauté them in the pan using the same oil for about 5 minutes.  Peppers should start to soften and brown and the prosciutto should start to crisp.  Add the chopped garlic and allow it to cook for about 1 minute.  Add the tomatoes, wine and herbs and stir.  Reintroduce the chicken and pour in the chicken stock.  Bring the mixture to a boil.  Reduce heat and simmer for roughly 30 minutes (chicken should be thoroughly cooked and tender).

When ready, add the chopped parsley and capers and serve.  Both of these are optional, but they give a slight tang to the dish.  We paired this with some whole wheat pasta and it was fantastic.

Avocado Breakfast Pizza:

In continuing our avocado theme we have this recipe that is great for breakfast, lunch or even a healthy snack.  Not only is it simple, but it offers you a lot of latitude as to how you prepare it.  Here is how we do it in our house.  This is for 3 servings so adjust as needed.

What you’ll need:

2 ripe avocados

1 lemon

Salt and pepper to taste

Cumin to taste

2 tablespoons of fresh cilantro

3 pieces of whole wheat flat bread (tortillas or pita will work as well)

3 eggs

1 tablespoon of butter

In a bowl mash up the avocados and squeeze in a little bit of lemon juice.  Add salt, pepper and cumin to taste and set aside.  Toast your flat bread by whatever means is easiest, we prefer to use a toaster oven.  Once toasted evenly spread your avocado mixture over the flat bread and set aside.  Melt the butter in a pan and prepare the eggs to your liking (over medium for us).  Place one cooked egg on each of the flat bread, garnish with cilantro and serve.  If you want to add some “kick” to this try adding some cayenne pepper or chopped onions to the avocado mixture.  Hope you enjoy!

Yes, that’s right! Why would you want to do that? Soy Lecithin (found in Nutella) is actually a controversial ingredient so we are just handing you a healthier alternative that is fun to make. This recipe comes from the kitchen of our lovely “Inter-Generational Inspired Cook.” Thanks, Eve!!

You will need; a food processor, 1 cup of blanched hazelnuts (walnuts or peanuts work too), 1/2 cup of 100% organic dark cacao powder, 1/2 cup local unprocessed honey, 2tbs organic fresh pressed virgin coconut oil, 1 tsp vanilla, 2 pinches of sea salt, 1/4 cup of coconut (almond or skim work too)milk and remember you are aiming for a creamy consistency!

Preheat oven to 400 degrees. Use 1 cup of blanched hazelnuts and toast until slightly brown(15 min.). Let them cool for 5 min. when done.

Add nuts to food processor. Next, add 1/2 cup of cacao powder. Add 1/2 cup of honey(if you spray the cup with non stick cooking oil it will come out easier). Run food processor.

Add 2 pinches of sea salt and 1 teaspoon vanilla. Run food processor. Lastly, add 1/4 cup of almond milk and 2 tbs coconut oil. Remember that you are aiming for a creamy consistency. so keep an eye on the mixture.This recipe makes over 2 cups and should be stored in the refrigerator.

                                                                                                                                                                                                               Enjoy!

We’re continuing our tribute to the Food Revolution with Jamie Oliver by preparing his simple, healthy steak (or chicken) fajitas. This is a tasty crowd pleaser in our home. We use our cast iron skillet, but Oliver suggests a grill pan.

1 red bell pepper,
1 red onion,
2 free-range or organic chicken breast or steaks
1 teaspoon smoked paprika,
a small pinch of cumin,
2 limes,
extra virgin olive oil,
sea salt and pepper,
4 flour tortillas,
one half cup sour cream or natural yogurt,
1 cup guacamole,
4 oz cheddar cheese.

Put pan on high heat, cut bell pepper in strips and slice onion.  Slice chicken or steak into narrow strips lengthwise. Add meat and veggies into a bowl with paprika and cumin. Squeeze lime and add a lug of olive oil.  Coat the meat and veges evenly and set aside for 5 minutes. Add to skillet and heat until veggies are tender and meat is throughly cooked, stirring occasionaly to prevent burning. Warm tortillas in oven or microwave. add guacamole and sour cream if you like. ¡Buen provecho!

To make your salsa:

one half of a red chile, diced
15 ripe grape tomatoes, diced
small bunch of fresh cilantro, diced
1 lime, squeezed
sea salt and pepper, to taste
small “lug” extra virgin olive oil.

¡Buen provecho! 

This is a tasty little number. In addition to being easy to make this cocktail is perfect for a Friday night when the wee ones are in bed!

To make this you will need:

• 8 blackberries
• 10 blueberries
• 8 raspberries
• 1/2 rosemary sprig
• 3 tbs. Agave Syrup
• 1/4 cup of vodka

Place berries and rosemary in a shaker for 1 minute and vigorously shake. The Agave Syrup and ice should be added next, shake for 20 seconds. Lastly, pour this delicious mixture into two glasses filled with ice. Enjoy!!

Avocado Shrimp Tacos:

Salsa:

1 medium sized yellow onion halved

4 tomatoes

¼ cup of Cilantro

1 clove of garlic

1 lime

Salt

Finely chop onion, tomatoes, garlic and cilantro and place in a bowl with a few dashes of salt.  Halve a lime and squeeze into the mixture and set aside.

Shrimp:

1 lb of medium to small sized shrimp, peeled and deveined

A few dashes of cumin

A few dashes of chili powder

A few dashes of paprika

A few dashes of garlic powder

1 lime

1 tablespoon of olive oil

In a small bowl mix together the cumin, chili powder, paprika and garlic powder to taste.  To add more spice add some cayenne if desired and set aside.

Peel the shrimp and place in a bowl with the spice mixture and olive oil.  Mix until evenly coated and place in a pan or grill at medium heat and cook for 2-3 minutes per side.  While shrimp is cooking heat tortillas either on the grill or by microwaving between 2 damp paper towels until soft and pliable (about 90 seconds).  If using corn tortillas double them as they tend to break.  Place 3-4 shrimp in each taco and coat with salsa and serve.  Enjoy this perfect summer meal!

We happen to have a huge bag of ripe avocados from California this week (super yum). I have a special place in my heart for this versatile fruit because my daughter could devour tons of it as a baby. I used to keep a half of an avocado in my diaper bag, with a spoon for easy access. With another baby on the way, I know this trusted and healthy fruit will have a place in my everyday life within the year. ANYWAY… I have 2 great avocado recipes(shrimp and avocado tacos and avocado breakfast pizza) to share this week and I thought I’d include some nutritional data to boot! Stay tuned!

We had so much fun whipping up this delicious, fruit pizza! It’s even better now that strawberries and blueberries are in season.

For the crust:
¾ cup whole-wheat pastry flour
½ cup all-purpose flour, plus more for dusting
2 teaspoons baking powder
¼ teaspoon salt
½ cup low-fat cottage cheese
1/3 cup sugar
3 tablespoons extra virgin olive oil
2 tablespoons milk
¾ teaspoon almond extract
For the toppings:
1/3 cup seedless raspberry jam
2 tablespoons freshly squeezed orange juice
3 tablespoons sweetened coconut flakes, divided
2 kiwi fruit, peeled and thinly sliced
3 large strawberries, thinly sliced

•  To prepare the crust, in a small bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder and salt. Set aside.

•  In a food processor, puree the cottage cheese. Add the sugar, oil, milk and almond extract, then process until smooth. Add the dry ingredients and pulse 5 to 6 times, just until the dough clumps together (it will be sticky). Turn out onto a lightly floured surface. Using floured hands, press the dough into a ball. Knead 2 or 3 times, but do not overwork. Dust the dough with flour, wrap in plastic and refrigerate for at least 30 minutes.

•  Meanwhile, prepare the topping. In a small bowl, whisk together the raspberry jam and orange juice. Set aside.

• To bake and assemble the pizza, position a rack in the middle of the oven. Heat the oven to 400 degrees. Coat a 12-inch pizza pan or large baking sheet with cooking spray.

• On a lightly floured surface, roll the dough into a 12-inch circle about ¼ inch thick. (Be sure to first sprinkle flour on the rolling pin or the dough will stick.) Roll the dough back over the rolling pin and transfer to the prepared pan or baking sheet.

•  Spread the jam mixture over the dough, leaving a ¾-inch border around the edge. Bake until the crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack and cool for 15 minutes.

•  Place the cooled crust on a clean pizza pan or large serving plate and sprinkle evenly with 1½ tablespoons coconut. Arrange the kiwi and strawberry slices on top to look like pizza toppings. Sprinkle evenly with the remaining coconut.

Enjoy!!

Did you know about the local grassroots effort to get a food co op up and running in Doylestown? If you have never visited a Co-op before, they provide fresh & nutritious locally-produced foods from area farmers & producers from a storefront. The Doylestown Food Co-op is special because it is local to the Bucks County area and growing so rapidly! They are actively accepting new members and are encouraging all local persons to join. Membership has many benefits, which can be found here. If you live in the area and are concerned with food quality and supporting local farms this is a great opportunity to become involved in supporting both! Make sure to visit their site  if you are interested in learning more OR attend one of their town hall meetings.