If you have yet to unleash this culinary treat on your kiddos, then you’re in luck, because kids go absolutely crazy for it!
As if pasta couldn’t get any better, this dish takes the multi-colored pasta and makes it a more complete and hearty meal with the addition of veggies. This tri-color pasta salad recipe is very adaptable, so don’t be afraid to mix it up with whatever you’ve got in your pantry or in your refrigerator. Serve with French bread and enjoy either hot or cold.
Tri-Color Pasta Salad Recipe Ingredients:
2 tbsp olive oil
1 small red or yellow onion, finely chopped
1/2 tsp dried herbs (basil, marjoram, oregano, thyme, plus a squeeze of lemon juice)
2 garlic cloves, finely minced
1-2 c soft vegetables (sliced bell peppers, corn, chopped and salted eggplant, sliced mushrooms, peas, chopped spinach)
1/4 tsp salt
14.5-ounce box of tricolor pasta
1-2 c cut-up hard vegetables (carrots, celery, zucchini, broccoli, or cauliflower)
2 tbsp sour cream
1/2 c grated Parmesan cheese
1 tbsp fresh basil, finely chopped
Preparation Method:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
2. Stir in the dried herbs and the garlic and cook for about a minute, and then stir in the soft vegetables and 1/2 tsp salt. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes, stirring often. Turn off the heat and set aside.
3. Boil a pot of water, and cook pasta for 3 minutes. Add the hard vegetables and continue to cook until the pasta is al dente. Reserve 1/2 c of the pasta water, then drain the pasta and vegetables and return them to the pot.
4. Stir the sour cream and 1/2 tsp salt into the pasta, then add 1/2 c of the Parmesan, the basil, and 1/4 c of the pasta water.
5. Stir to combine, add the cooked soft vegetables or leafy greens, and add more pasta water if needed. Serve with more Parmesan on the side.
This is a simple and delicious recipe the kids can help make
30-minute meals are the best. This recipe comes together quickly, which means you can spend your evenings doing things that matter like building forts and playing hide-and-seek. In fact, we found that the longest part of the prep work for this pasta dish was getting our water to boil. Tell us below what you think of this pasta with peas and bacon dish!
Ingredients for Pasta with Peas and Bacon:
16 ounces fettuccine (or whatever pasta you prefer)
3 strips of thick-cut bacon
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced
Method:
1. Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
2. Meanwhile, saute bacon in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate and break up into small pieces.
3. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan cheese, pasta, and bacon.
4. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
We’ve all been there: all set to bust out your favorite recipe or do some baking with the kids and you find yourself short on a key ingredient. Whether you’re looking for a baking soda substitution or you are in need of an egg substitution, or it’s just not practical (or safe) to go to the store, we’ve got a handy list for those just-in-case moments.
Baking powder: The following are equal to 1 tsp. baking powder.
1/4 teaspoon of baking soda + 1/2 teaspoon of cream of tartar
1/2 cup plain yogurt + 1 tsp. baking soda. Mix dry ingredients together first before adding yogurt. dded to dry ingredients. (Reduce amount of water or other liquids).
1/2 tsp. lemon juice + 1/4 tsp. baking soda.
1/4 cup of molasses + 1/4 tsp. baking soda.
1/2 tsp. vinegar + 1/4 tsp. baking soda.
Baking soda:
Baking powder at a 3x ratio (i.e. 3 tsp. baking powder = roughly 1 tsp. baking soda).
Brown sugar:
1 cup white sugar + 1 tbsp. maple syrup or molasses
Maple syrup, agave nectar or molasses at the ratio of 2/3 cup liquid to 1 cup of brown sugar. Reduce your other liquids in the recipe by 1/4 cup each.
Aquafaba, aka bean water! This is the liquid leftover from canned beans. Use 3 tbsp. per egg. This is great to sub for whipped meringues or when a recipe calls for egg whites.
Flour:
It’s Pretty hard to sub out flour, but you can create your own flour from dried oats if you powder them. Other flours, such as almond flour or coconut flour, can be used on a 1 to 1 ratio but don’t expect the same results. Liquids bind differently with these flours, so if possible try for a half regular/half alternative flour recipe.
Half and half or heavy cream:
Add 2 tbsp. of cornstarch to regular milk.
Melt 1/4 cup butter into 3/4 cup regular or skim milk.
Lemon/lemon juice:
You can sub in vinegar, orange juice, lime juice or white wine in place of lemon juice.
Powdered sugar:
DIY your own powdered sugar by putting regular (castor) sugar into a food processor until it’s…well…powdered!
Sour cream:
Add 1/4 cup vinegar or lemon juice to yogurt.
Yeast:
There isn’t really a great substitute for yeast, but in a pinch you can try using equal parts baking soda + vinegar (or another acid like lemon juice) to create a leavening effect.
Sub a little of your water for vodka and your pie crust somehow comes out flakier. And now you have an almost-full bottle of vodka on hand. Just sayin…
If you run out of food coloring, Use Jello to tint decorative icing.
By the time I was seven years old, I had experienced racism. Growing up as a person of color in the 80s and in the small town of Ajax, Ontario, I quickly became aware that I was different. Not only did I feel invisible at school, but also when reading books and watching TV. I never saw myself in the characters, which made me feel that much more unimportant.
I felt ugly—always wishing I could change the way I look—so much so that out of desperation, I tried to bleach my hair blonde with lemon juice. I was 13 years old. I was ashamed and embarrassed about being Iranian and hid a lot of myself. I stayed quiet and tried to blend in as much as I could. I became an extremely shy kid—who turned into an adult with anxiety. That anxiety is amplified because of the color of my skin. I’ve lived in Canada almost my whole life, but I still don’t feel fully welcome.
Art was always my safe place. I’ve been drawing since I could hold a pencil in my chubby hand. My parents were always supportive of my art and I’ve been fortunate to have teachers that encouraged me as well. I don’t know if I would be where I am today without my high school art teacher, Mrs. Doran. In the 10th grade, I had decided to drop my art class to take Spanish. To this day I still don’t understand what I was thinking, as I am terrible at languages! Mrs. Doran found out about my plans and made me march down to the counselor’s office that day to switch the Spanish class back to art. I have never forgotten what she did for me. Art gave me the power to be myself. In a world where big and loud voices are favored, art gave me a voice.
My confidence as an adult has gotten better, but I’m still not completely open or forthcoming with my culture and heritage. I’m always afraid someone is going to label me as a terrorist, just because of where I come from. Often I get asked, “What are you?” I’m a human being… just like you.
Year by year, day by day, I’ve learned to be proud of who I am. And my art has helped me along the way. As an artist, I’ve dedicated myself to spread kindness with my art and to be the voice for all kids and adults who have had to hide themselves in the shadows. And I do that with my books. I illustrate books with the intention of creating characters of color. To shine the spotlight on characters who have never been a hero of a story. And now as a mom of a biracial son, my mission of publishing diverse books is that much more important. I don’t want him to feel as I did growing up. I want him to be proud of who he is and where he came from.
For the first time, I have felt that I am a part of something meaningful and that my contribution, no matter how small, can make the world a kinder place.
Books and art are so much more than just books and art to me. It’s about having a platform for change. It’s about creating something where kids and adults can feel proud of who they are, step out of the shadows and be the bright voice this world needs.
Holly Hatam is the illustrator of the #1 New York Times bestselling Dear Girl and Dear Boy, as well as Unicorns Are Real, Made by Maxine, and Jack (Not Jackie). She loves hugging trees, drinking tea, sniffing books, music, animations and most importantly, unicorns. She invites you to be transported into her magical world by visiting hollyhatam.com.
Spring has arrived and warmer weather is here which means it’s time to get the kids outside and away from their screens. But what can we do to keep kids entertained while still learning and innovating?
Check out these stimulating and fun outdoor STEM activities that can be made with materials you have at home.
Tiny Rocket This activity is out of this world.
Test different amounts of water and Alka-Seltzer and see how high your rocket can go! When you mix these effervescing tablets with water, a chemical reaction takes place between the citric acid and sodium bicarbonate contained in the tablet and the water. This chemical reaction creates many, many bubbles of carbon dioxide gas. When the lid can’t hold all that gas anymore, the canister goes shooting off! This action can be explained using Newton’s Laws of Motion.
Materials:
– Film canisters
– Alka-Seltzer
– Water
Instructions:
– Fill your film canisters with varying amounts of water.
– Drop ¼ to ½ of an Alka-Seltzer tab into your water and quickly replace the cap and turn it upside down.
– Test different ways to make your rocket go off, just keep faces clear of the exploding canisters!
Exploding Bags A new kind of baking soda and vinegar activity.
Watch as your bag explodes! Popping the inner bag releases the vinegar and mixes with the baking soda causing the solution to quickly make bubbles and gas until the bag can’t take it anymore! Try this activity with different measurements and record your findings!
Materials:
– 1 medium to large zip bag
– 1 small to medium zip bag (this bag needs to be smaller than your other bag)
– Baking powder
– Vinegar
Instructions:
– Pour some vinegar into the small bag and zip closed. Make sure there’s some air left in the bag.
– Pour some baking soda in the larger bag, add the smaller bag of vinegar, and close the bag making sure to get out as much air as possible.
– Lay your bag on a flat surface and smack it until you pop the inside bag, shake, and watch as your bag inflates and eventually pops!
Lemon Juice Balloons Ever needed a new way to blow up a balloon?
How big can you make your balloon? When the acidic lemon juice mixes with the baking soda base, it rapidly creates carbon dioxide and blows up the balloon! What combinations make the biggest balloon?
Materials:
– Balloon
– Lemon juice
– Baking powder
– Bottle or jar (the mouth needs to be small enough for a balloon to fit over it)
– Funnel (optional)
Instructions:
– Add lemon juice to your jar.
– Add baking soda to your balloon using a funnel.
– Stretch the opening to your balloon and fit it over the mouth of the bottle. Tip the balloon up and let it fall into the lemon juice.
– Watch the chemical reaction blow up your balloon!
Tierra Encantada is a warm, community-oriented Spanish Immersion Daycare and Preschool headquartered in Minneapolis, MN and currently expanding nationwide. We offer quality child care for children ranging from 6 weeks – 6 years of age. We focus on the growth of the whole child and believe children learn best by doing. Our award-winning bilingual education program fosters early cognitive development and teaches a respect for diversity.
Dunkin’ recently launched its new spring menu—and it includes Avocado Toast awesomeness!
The ever-sweet Dunkin’ brand is bringing a splash of savory to your breakfast or lunch table. Along with an all-new Avocado Toast option, the spring menu also includes two ooey, gooey Grilled Cheese melts.
Forget about smearing plain avocado on a random piece of bread. The Dunkin’ version of the beloved breakfast, lunch, and dinner treat features avocado seasoned with sea salt, black pepper, and lemon juice. The tasty blend sits on top of Dunkin’s authentic toasted Sourdough Bread.
As if that’s not enough, you’ll also get an extra dash of flavor with a sprinkling of Everything Bagel Seasoning. This mix of sesame seeds, poppy seeds, onion, and garlic gives Dunkin’s Avocado Toast a flavor you won’t forget.
Jill Nelson, Vice President, Marketing & Culinary at Dunkin’ said in a press release, “Dunkin’s new Avocado Toast is the definition of quality delivered at the speed of Dunkin’. We’ve taken a popular brunch staple and made it accessible for anyone looking for something easy and delicious to eat on-the-go. With simple ingredients at an affordable price, Dunkin’s Avocado Toast is the latest feel good addition to our evolving menu.”
Feb. 24 through Mar. 23 you can earn 10 DD Perks towards a free beverage on your Avocado Toast purchases.
If you’re more of a grilled cheese person, Dunkin’ has you covered. The two new melts include a white cheddar and American cheese sandwich on Sourdough Bread and an option with ham.
Along with the Avocado Toast and Grilled Cheese Melt, Dunkin’s spring menu includes Cold Brew with Sweet Cold Foam, Chocolate Stout Cold Brew with Sweet Cold Foam, the Charli Cold Foam, the Blueberry Matcha Latte, the Matcha Topped Donut, and an Irish Creme Flavored Coffee.
Sometimes it can be hard to find healthy food options for picky kids. Cerebelly is the first science-backed, brain-focused children’s food brand created by a mom of three and practicing neurosurgeon to deliver age-optimized nutrients for early brain development. Now they are collaborating with Peppa Pig for the launch of Smart Bars.
The Cerebelly x Peppa Pig Smart Bars are perfect for children 1 and older. They are portable and accessible for more refined palates and further Cerebelly’s mission of making the highest quality, science-backed food accessible for all children and families.
“We initially launched Cerebelly with a focus on pouches so we could confidently cover the critical window of brain development that happens in the first three years of life. While we’re always innovating our pouches, I realized that as kids grow up, they will need a new format to continue benefiting from Cerebelly –something portable and accessible to their more refined palates. These Smart Bars were the perfect next step,” said Dr. Teresa Purzner, Co-Founder and Chief Science Officer of Cerebelly. “Kids are used to eating bars, but ones that are low sugar, vegetable heavy and packed with hard-to-get brain-supporting nutrients are hard to come by. Ours are allergen free, school safe and so tasty for even the pickiest eaters.”
The Smart Bars are available in two delicious flavors that kids will love, Blueberry Banana Sweet Potato and Carrot Raisin. Each contains zero grams of added sugar, 3g of protein and 10-12 brain-supporting nutrients, compared to leading competitors on the market which offer only 0-3 nutrients. The special edition bars will debut in all Whole Foods markets nationwide, priced at $4.99 for a variety box of five, as well as on Cerebelly.com to coincide with the brand’s site relaunch.
“Supporting our Peppa Pig fans growing up as they embark on everyday new adventures, helping to create everlasting childhood memories is at our core,” said Jamie Epstein, eOne Director of Marketing – North America, Family Brands. “We’re thrilled to join Cerebelly on their newest journey teaching nutrition through education for preschoolers and their parents with the launch of Cerebelly x Peppa Pig Smart Bars. We can’t think of a better partner, whose mission aligns with ours of giving children the best possible start in life.”
The special edition Peppa Pig Smart Bars will launch alongside two additional smart bar flavors, Strawberry Beet and Green Apple. All smart bar varieties contain organic whole grain oats, organic nutrient blends derived from spinach, broccoli, squash seed, cranberry, maitake mushroom, chlorella, sunflower seed and more, along with natural flavors, kale, organic beets, lemon juice and sea salt.
The Cerebelly x Peppa Pig Smart Bars will be priced at $4.99 for a variety box of five at Whole Foods. Additional smart bar flavors and subscriptions will be available on Cerebelly.com, ranging from $3.74 to $4.99 depending on quantities purchased.
Editor’s note: This story is aimed to lower the chemicals you use in everyday life, such as silver polish, laundry softener, etc. but please follow the CDC guidelines for keeping your home and surfaces disinfected and clean to prevent the spread of COVID-19.
Everyone loves a clean house, but you don’t always have to use products packed with chemicals to get things to sparkle and . From natural ways to soften your laundry to using lemons to shine your chrome, read on for 12 ways to clean without the chemicals.
1. Use lemon juice to polish all that chrome and stainless steel in your kitchen or bathroom. We like to keep an extra bottle of already juiced lemon on hand for just such a reason, but if you’ve made lemonade and have lemon rinds left, you can actually use the lemon half right on corners.
2. You can also use said lemon rind, juice or a wedge to clean a cutting board. The lemon not only disinfects, it removes trace odors left behind from things like onions and garlic.
Vinegar (White)
3. Mix vinegar to water at a 3 to 1 ration (3 cups vinegar to one cup water) for cleaning windows and mirrors.
4. Use straight vinegar in a spray bottle to combat mildew. Spray offending area and leave for 30 minutes before rinsing with hot water.
5. Next time you’re at the grocery store, grab an extra one-gallon jug of white vinegar for your laundry room. Add a good 20 drops of essential oil, shake, and keep on hand for a fabric softener. Just add a half cup to each load (shake the jug to distribute the oils before each use).
6. Almost every hard-surface floor, from vinyl to hardwood, can be effectively cleaned with a simple water and vinegar solution. One cup vinegar to a half-gallon of hot or warm water should do the trick.
7. Use baking soda with a hint of essential oil, like lavender, sprinkled in to deodorize your carpets. Sprinkle, vacuum up, inhale.
8. DIY your own room freshener without all the toxic chemicals. Just put some baking soda in a cute jar, add a few drops of your favorite essential oil (we love the combo of mint + lavender) put the lid on, and shake. Once you’ve got your baking soda + essential oils distributed, remove the lid and place several holes in it to let the freshening begin!
9. Use a teaspoon of salt to tepid water (not hot or even warm) to clean and disinfect water bottles (and sippy cups). This keeps you from that dreaded soapy water taste and neutralizes any lingering odors in your bottle. You can even soak the lids and sippy attachments in a mild salt solution, just be sure to rinse the heck out of it to flush the salty flavor away. A cotton swab with a salty paste can help get in the nooks and crannies of lids, too.
Oil
10. Cast iron skillet hack: If you properly season your pans, you won’t need to scrub too much but sometimes it happens. (Never, ever use soap and water on a cast iron skillet!) If you have a tricky sticky spot, use coarse salt and a vegetable scrubber dedicated to this purpose with a helping of cooking oil to clean off the gunk. While we recommend seasoning your pans after each use with a helping of cooking oil, try this lazy hack for every once in awhile: wipe your pan clean with a dry cloth and then spray with a cooking spray like Pam before storing.
11. Mix vinegar and oil together to make a furniture polish! Do it a 3 to 1 ration (so 3 tablespoons oil to 1 tablespoon vinegar). Or sub lemon juice for the vinegar. We recommend making this one in small batches (a little goes a long way) and applying with a super soft cloth, not a paper towel.
12. Toothpaste cleans stains and tarnish on any silver surface. If you’ve got a detailed edge on an antique plate, a gentle toothbrush + toothpaste can take the tarnish out of the nook and crannies and is way less harsh than some commercial silver polishes out there (which can actually strip silver plating). Ditto this method for jewelry.
If your’e a fan of lemon poppy seed muffins, this recipe is sure to please. Courtesy Lisa Viger, author of Easy, Affordable, Raw: How to Go Raw on $10 a Day, and raw food expert, these buckwheat pancakes make for the perfect weekend breakfast or brunch dish. Serve with agave or date syrup.
Makes 4-6 pancakes
Ingredients:
1 cup (100 g) ground buckwheat groats, soaked and dried
½ cup (50 g) ground flaxseeds
Pinch salt
½ cup (115 g) apple puree
3 tablespoons (45 ml) lemon juice
1 teaspoon lemon zest
¼ cup (60 ml) agave
3 tablespoons (30 g) date paste
¼ cup (60 ml) water
2 tablespoons (15 g) poppy seeds
Method:
1. In a medium bowl, mix together the buckwheat, flaxseeds, and salt. Add the apple puree and then the lemon juice, lemon zest, agave, date paste, and water. Stir until well combined. Fold in the poppy seeds.
2. Using about 3 tablespoons (45 ml) of batter for each pancake, scoop out pancakes onto a lined dehydrator tray, making 2- to 3-inch (5- to-7.5 cm) rounds that are about ½-inch (1-cm) thick. Dehydrate at 118°F (48°C) for 6 hours. Peel from the tray liner and flip over onto an unlined dehydrator tray. Continue drying until the outside is beginning to get a little crisp and the inside is still a bit mushy.
3. Pancakes are best straight out of the dehydrator, but they can be kept in a lidded container in the refrigerator for up to a few days.
Nutrition FYI: Buckwheat
Buckwheat isn’t a grain. It’s a fruit seed related to rhubarb and sorrel. It’s high in manganese, tryptophan, magnesium, copper, and fiber, and it has been linked to a lower total serum cholesterol, lower LDL cholesterol, and lower blood pressure. Buckwheat works in synergy with vitamin C and contains flavonoids and antioxidants.
Do you cook or bake with buckwheat? Tell us your experiences in the Comments below!
EASY, AFFORDABLE RAW [Quarry Books, August 2014, $24.99 US / $27.99 Can] kick starts the raw food lifestyle with everything readers need to know. It provides tips for organizing the kitchen, the right foods to buy, and how to prepare each ingredient. Author Lisa Viger, blogger and raw food expert, easily breaks down the raw food lifestyle including health and environmental benefits of a raw food diet. She also answers common questions about nutrition, protein, and energy. Buy the book on Amazon.com.
If you’re looking for a kitchen utility player that might open the floodgates to green eating, look no further. Pesto is perfect and it goes way beyond pasta. Pesto converts “take out the green stuff” people into green-eating machines—on the daily. Why? Because it’s absurdly delicious, that’s why!
Make it vegan, make it extra lemony, crank up the garlic, hide some spinach up in there, up the protein and anti-inflammatory properties with walnuts. It’s amazing what you can do with a blender and a dream.
Super Easy Pesto Recipe
Measure about 1 cup mixed parsley, basil, and/or arugula (basil is traditional) and about ½ cup of pine nuts (or other nuts). Put in blender with 1 tsp. sea salt, ¼ cup parmesan, 4 tbsp. olive oil, and 1 to 3 minced clove(s) garlic (how much raw garlic one prefers is highly variable).
Here’s some easy ways you can change it up:
Leave out the cheese and add lemon juice (2-3 lemons).
Add pepper!
Use walnuts or cashews or almonds for a slightly different flavor profile.
Add some spinach leaves or other vegetables—what happens in the blender stays in the blender.
Use a mortar and pestle instead of a blender if you’re feeling fancy.
Once you’re done tinkering with the recipe, it’s time to talk about the ways you can serve that secret sauce. Here we go:
Imagine the Pasta-bilities
It’s tried and true, so there’s no reason to knock it. Extra points for fun-shaped pasta, but you knew that.
Panini Perfection
Regardless of what you put between the bread—turkey, tofu, cheese—it’s going to taste a lot better. Hot or cold, trust us.
Omelette Accelerator
Looks gorgeous, tastes amazing. From bland to bam!
Vigorous Veggies
Put a big spoonful of pesto in a pan. Chop up some veggies into small pieces. The more surface area, the better. Cook them up. All of a sudden, they’re asking for vegetable seconds? Data point!
Better Broth
You probably didn’t realize this, but your homemade flavor-packed pesto can be a tasty cooking broth too. Just add water! Literally. Just. Add. Water. Then use it as you normally would to cook your couscous (or riced cauliflower if you’re gonna be that way about carbs). Try some fresh peas, sliced cherry tomatoes and some lightly crumbled feta on top if you want to show off a little. Or just give the people what you know they’ll eat.
And here’s the thing about pesto, moms and dads: it’s a gateway green. Who knows what they’ll be willing to try next. We see your zucchini and we raise you a Brussels sprout.
The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.
