Easy Indochina Cambodian Pineapple Lemon Grass Chicken and Vegetables (yes, easy!)

There have been many experimental recipes in my quest to raise adventurous eaters. Through these recipes, I hope to introduce our kids to unique flavor profiles. Sure they love simple meals (I have yet to meet anyone that does not like mac and cheese). But it’s important to us that our boys have the opportunity to try different dishes ranging from arepas to za’atar. Our pantry is well-stocked with many exotic spices. I think my jar of Chinese Five Spice will last us through the year 2020.

So when I was invited to join the Massachusetts WORLDFOODS Fusion Taste Team, I said “hai” (yes in Cantonese)! WORLDFOODS makes 51 types of Asian sauces: dipping, stir-fry, cooking, marinades, chutneys and salad dressings. Made from 100% natural ingredients, traditional herbs and spices, WORLDFOOD sauces represent cuisines from Thailand, Malaysia, China and India. This would be a perfect opportunity to introduce my family to exotic Asian recipes without having to scour Asian markets for a million different ingredients and many hours in the kitchen.  

First up, Indochina Cambodian Pineapple Lemon Grass Stir-Fry. My kids love Asian food, but are not big fans of anything too spicy. So I wanted to try flavors that I knew they would love but not burn their taste buds off (some of those chilies are HOT). As soon as you open a jar of WORLDFOODS sauces, you can smell the exotic spices and fresh ingredients. Stir fry with some meat and your favorite veggies and you have a complete meal faster than if you ordered take-out. And I dare say even better than take-out. This stuff is good. And a perfect weeknight solution for even the most adventurous types. We’re looking forward to trying some other sauces – maybe with a bit more heat next time!

Easy Indochina Cambodian Pineapple Lemon Grass Chicken and Vegetables

Serves 4

INGREDIENTS

• 1 lb boneless chicken thighs, thinly sliced
• 2 tablespoons vegetable oil
• 1 small onion, halved and thinly sliced
• ½ lb sugar snaps, strings removed
• 2 carrots, peeled and sliced on a diagonal
• 1 jar WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir Fry Sauce

DIRECTIONS

1. Season chicken with salt and pepper. In a large nonstick skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add half the chicken; cook and stirring constantly, until opaque throughout (2-4 minutes). Transfer to a plate. Repeat with the remaining chicken.
2. Add the remaining tablespoon of oil to the pan, along with the onion, sugar snaps and carrots. Cook, stirring constantly until onion is tender and golden.
3. Add the jar of stir fry sauce and chicken (and any accumulated juices) back into pan and heat for 3-4 minutes, stirring occasionally until sauce is heated through and slightly thickened.
4. Serve over rice or noodels and enjoy!

I was given WORLDFOOD Sauces to try as part of the Massachusetts WORLDFOODS Fusion Taste Team. As always, all opinions are my own. 

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World Food Day

Today is World Food Day - a day Oxfam America is hoping everyone will stop to think about where their food comes from, the impact it has globally, and the small steps everyone can take to make the food system more fair and sustainable. It's about coming together over good food and even better conversation with this discussion guide. It's about making making sure everyone has enough food to eat, always.

Where to start? Learn about Oxfam's GROW method: Save Food, Buy Seasonal, Less Meat, Support Small-Scale Farmers, and Cook Smart. And then have it become second nature.

Be sure to follow Oxfam on Twitter and the Oxfam GROW Pinterest board for recipe ideas, news and events. And get clicky and Like Oxfam on Facebook too.

"Can you remind me to do all this when I am a grown-up mom?"

This is what my 7-year-old said to me when we were having meat-free meal yesterday and we were discussing the GROW method. I sure can kiddo. Take a moment and be thoughtful about how you are feeding your family and how that impacts the rest of the world. Because together we can grow a better future. 

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

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The 18 Percent

photo credit: Oxfam America

We've been hearing a lot about percentages this year as we lead up to Election Day. The one percentage I don't think we'll hear the candidates discuss is the 18%. Did you know that livestock is responsible for 18% of global greenhouse gas emissions? And nearly 8% of global human water use goes to grow food for cattle alone. As my boys like to say, "Holy cow!"

I'm not suggesting we start an Occupy Cattle Ranch anytime soon. But if we all made one meatless meal once a week, we can really make an impact on the environment (and on our health and wallets). For example, it takes 6,810 liters of water to produce one 1lb package of ground beef. That's equivalent to my family drinking over 4 1/2 liters of water EVERY DAY for a YEAR!

Less Meat

"Rearing animals for food means a lot more greenhouse gas emissions, more water consumed, and more land required, compared to growing food crops. If we eat a little less meat and a little less dairy we will dramatically reduce the impact of our diets on the environment." 

Some of our favorite meatless meals

Try whipping up a meatless meal at least once a week. We do a Meatless Monday here because all the cool kids are doing it. Here are some of our favorite meatless recipes: Mom's Granola, Monkey Bread French Toast, Vegetable Noodle Stir-Fry with Tofu, Bulgur Veggie Burgers with Lime Mayo, Stuffed Tomatoes with Grilled Corn, and Greek Pasta Salad. We are trying to cut back on how much milk we drink too. For example, we have started using soy milk in our cereal. I know this may not be easy, especially with young children that need the protein and vitamins and allergies, so make sure you consult your doctor.

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

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Be a Lazy Cook

I will be the first one to admit that I can be lazy in the kitchen. I will avoid any recipes that require lots of ingredients (which means lots of shopping - which I hate). A dish that requires multiple cooking techniques? Forget it. I will only make risotto once or twice a year because I can't bear the thought of constant stirring. Well, it just so happens that my laziness efficiency  is actually saving energy and money.

Oxfam GROW Method #4: Cook Smarter

"We rely on precious fossil fuels to cook and heat our food, and these everyday tasks add up to big emissions, as well as big energy bills. Try cooking with as little water as possible, using a flat bottomed pan, covering your pan with a lid and reducing the heat as soon as the water starts to boil - you 'll save energy, water and money!"

1. Change How You Cook
Did you know that by 1) using just enough water to cover your food while cooking on the stove (rather than filling the pan up to the top);  2) Using a flat-bottomed pan and covering with a lid; and 3) reducing the heat as soon as the water starts to boil can reduce up to 70% of the energy you use?

And the next factoid is truly amazing to me: If all urban households in Brazil, India, Philippines, Spain, the UK and the US took these three steps, we would save over 30 million megawatt hours of energy a year. You're picturing Doc from Back to the Future shouting "1.21 gigawatts?! Great Scott!" right about now, huh? Or put in another way, saving 30 million megawatt hours a year is greater than if the same households each planted a seedling and let it grow for ten years. Woah. That's heavy.



2. Change What You Cook
Another way to save energy is to make things that don't require energy, like sandwiches, salads, cold soups or no-bake treats. So those nights when you'll eat a bowl of cereal for dinner because you don't feel like cooking for yourself? Great! Or you can try some of these one-pot or no-cook recipes such as Chicken Pho Naan Sandwich, Shrimp Gazpacho, Baby Bok Choy, Carrot and Apple Slaw,  Peach Plum Salsa, Almond Butter, Cream Cheese and Strawberry Sandwich, or Chicken Sofrito. And be sure to check out Oxfam's pinterest board for more recipe ideas.

Some of my favorite no-cook and one-pot meals

So go ahead - be lazy in the kitchen. Just make sure you put don't leave a mess, because I would NEVER do that (wink, wink).

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

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It's Not Fair

"It's not fair" are three words I hear almost daily from my seven and three year old boys. Whether it's because someone had ruined a favorite toy or someone decided to play by their own rules, my kids have learned early on that life is not always fair.

When it comes to the food system, life for the small-scale food producer in developing countries is truly not fair. Small-scale food producers often will see a large percentage of the food they grow get lost in the process of harvesting, transportation and storage. And for those that are successful in getting their food to markets, they will often be exploited. So what can we do?

"By supporting small-scale food producers you're supporting the 1.5 billion people that live on small farms in the world, and helping protect our ability to produce food in the future through sustainable farming practices. Buying Fair Trade products and brands is a great way of doing this so look out for them when you shop."

1. Try Fair Trade
Look for logos like this to help you identify small-scale food producers embracing sustainable farming practices. You'll also feel good knowing that these producers receive fair prices for their produce, ensuring they have money to buy food for their own families. Check out chocolates, coffee, tea, organic food and sustainably-sourced fish for fair trade certification.

Cassoulet with farmers market veggies

2. Buy Local
Shop at your local farmers market grown by small-scale producers close to home. Then go home and make this killer Cassoulet with Lots of Vegetables by Mark Bittman (who is pretty much the original proponent of the GROW method). Made this hearty dish tonight and the boys licked their bowls clean. I might have too.

Here's hoping we can instill empathy in our kids so "it's not fair" is something that together, as the global community, will experience less and less.

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

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Buy Seasonal and Make Butternut Squash Soup

As I mentioned in my previous post, over the next five days, I will be blogging about each of the five principles of Oxfam's GROW method - simple steps every family can take to live within the planet's ecological boundaries and end hunger. Up next: Seasonal

"We waste lots of energy trying to grow food in the wrong place, at the wrong time of year. Discover what's in season near you and you'll find perfectly delicious fruit and vegetables to eat which aren't using all that energy to reach your plate."

You know that beefsteak tomato you thought of buying because you were craving caprese salad in the dead of winter? Consider this before you buy it: a whole lot of energy and greenhouse gas emissions was used to force tomatoes to grow in winter. And don't forget about the miles and miles that tomato had to travel, which also means more greenhouse gas emissions. And do I even need to mention the inferior taste and texture? You get the point.

1. Grow Your Own
If you can, start your own fruit or vegetable garden. Is there anything better than just-picked garden veggies? Plus it has been a fool-proof way to get my kids to eat their veggies. They grew it. They want to eat it. If you don't have the space to grow a garden, be sure to check out community gardens or join a CSA.

The boy and dad harvesting veggies from the garden last summer

2. Buy What's In Season
Here in New England, we are lucky in that while certain growing seasons are shorter than others, produce is as varied as it is abundant. Almost every meal we make will be based on what's in season and what we can get locally. Besides, it also gives us something to look forward each season. Like this Butternut Squash Soup we make every Fall. Visit www.oxfamamerica.org/growmethod to find out what’s in season near you. Now go make this soup - Butternut squash was only $.69/lb at Russo's the other day!

Butternut Squash Soup with Grilled Cheese. Hello Fall!

Butternut Squash Soup
Inspired by Mill at 2t Restaurant, Tariffville, CT

INGREDIENTS

• 2 tablespoons canola oil
• 1 butternut squash (about 1.5-2lbs), peeled, seeded and diced
• 1 cup diced onion
• 1 cup chopped carrot
• 6 cups chicken or vegetable stock
• 1/2 teaspoon grated nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons light brown sugar
• 2 sage leaves
• kosher salt and pepper to taste
• 1/2 cup half and half

DIRECTIONS

1. In a large saucepan, heat oil over medium heat. When hot, add squash, onion and carrots and cook until lightly brown (about 7-8 minutes). 
2. Add stock and bring mixture to a a boil. Reduce heat to a simmer and add nutmeg, cinnamon, brown sugar and sage. Season with salt and pepper. Simmer for 25-30 minutes. Remove from heat and cool slightly.
3. Remove sage leaves and discard. Place in blender or with an immersion blender, puree until smooth. Add 1/2 cup of half and half and blend for 20 seconds. Serve immediately.

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

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Pretty Messed Up... Until Recently

There are days I dread looking at the contents of my well-stocked fridge, feeling put out as I ask myself, “Ugh! What should I make for dinner?” And until recently, unaware there are many, many people without this luxury. Until recently, I was oblivious there are kids looking forward to going to school just so they can get a hot meal, because they can’t get one at home. Until recently, ignorant to the fact that one out of seven people go to bed hungry.

Oxfam’s GROW Campaign

It was recently that I was invited to join Oxfam America’s GROW campaign. The GROW campaign is Oxfam’s initiative to end hunger by raising awareness on small changes families can make everyday to fix a broken food system. How broken is it?  One billion (!) people go hungry every day. 50% of the population in more than half of industrialized countries is overweight. On top of that, we see volatile food prices, a system dominated by powerful corporations, and a system contributing to climate change. Yeah, it’s pretty messed up.

So what can you and I do about it? A lot actually. And you’re probably doing some if it already (go you!). The Oxfam GROW Method revolves around these five principles:

I will be writing a blog post about each principle everyday for the next five days, starting with Save Food.

“Around a third of the food produced for people's plates ends up lost or wasted between farm and fork. The amount of food thrown away in rich countries is almost the same as that produced in sub-saharan Africa each year.”

1. Meal Plan

I’m a big fan of meal planning as I wrote about here and here. I’ve found that not only is this a big time saver, but there is less waste. For instance, I’m not buying anything that I may already have stocked in the cupboard, and I often plan for leftovers. Try it. Your hidden Type-A persona and the planet will thank you.

Menu planning saves time and food

2. Use Leftovers

Not only are leftovers great for the day-after lunches, but give it new life with some creative recipes here. I’m also a fan of giving about-to-be-tossed food new life in soups like Stone Soup or old bread for We Are Not Martha’s amazing Panzenella with Sausage.

Use back of crisper veggies for soup

3. Freeze

I get flack from my husband when I freeze whatever is left from that dinner’s prep or untouched meal by my picky eater. "You are never going to eat this" he will say. There are some hectic nights that I’m thankful for the 1-2 servings of frozen leftovers I can reheat in minutes. Soups are a no-brainer to freeze (love this trick for freezing soups by the way).

Best Way to Freeze Soup (Image Credit: Southern Living)

Check out some other tips for Saving Food here. And stay tuned as I blog about other small changes you can make that will have a big impact in parts of the world where food is less abundant.

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

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Momofuku Cornflake-Chocolate Chip Marshmallow Cookies

We love our local library. It has become our home away from home for the boys and me. We have our routine when we arrive in the Children’s Department: commandeer a table, scurry off to find books, pile any finds on the table, then read some and reserve others to be read at home. As the boys get lost in the books, I’ll browse for food-themed children books like this one(and the impossible-to-find The Magic Tree House Book #15).

I recently came across this gem. Check out this trailer for this adorable picture book:

Cooking with Henry and Elliebelly by Carolyn Parkhurst is a sweet story of big brother Henry and little sister Elliebelly pretending to have their own cooking show. My boys love the fun dialogue and I adore the illustrations by Dan Yaccarino. The featured recipe in their make-believe cooking show is a raspberry-marshmallow-peanut butter waffles with barbecued banana bacon. Sounds crazy, imaginative but strangely delicious, right? And something that could truly come out of the kitchens of Christina Tosi’s Momofuku Milk Bar.

Christina Tosi is the winner 2012 James Beard Rising Star Chef and pastry chef at David Chang’s Momofuku Milk Bar in New York. She is also the mastermind behind one of my new favorite cookbooks, Momofuku Milk Bar. The thing is INSANE. Cereal Milk Ice Cream (made from the milk at the bottom of sugar cereal), Compost Cookies (chocolate cookies with salty pretzels and coffee grounds), and Liquid Cheesecake (barely set cheesecake layered on top of carrot cake). Holy sugar. Henry and Elliebelly would be all over these recipes!

So in the spirit of Henry and Elliebelly, the boys and I made a batch of Tosi’s Cornflake-Chocolate Chip Marshmallow Cookies. These bad boys require a 10-minute creaming process to infuse the cookies with extra butter and sugar. And it includes a cornflake crunch that is so addictive, you will be snacking on it and not even realize you’re doing it. These cookies are as sweet and buttery as it gets. And quite possibly the most complex and fun cookie you will make and/or eat.

Check out the video and recipe here on Martha Stewart. And if you’re not up for baking from scratch, Williams-Sonoma now carries Momofuku cookie mixes. I think Henry and Elliebelly would approve, wearing pirate hats of course.

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Chicken Pho Naan Sandwich

One of our all-time favorite dishes at our house is Pho, a Vietnamese noodle soup that is equally as complex as it is savory and can almost always keep any cold or chilly day at bay. Pho is made with a magical broth and is served with beef or chicken, rice noodles and various garnishes such as thai basil, bean sprouts, and lime wedges. Oh yeah, and sriracha. Pho and sirarcha were made for each other.

I would try making it at home, but I haven't found the time to make the broth (it takes hours and hours for it to be authentic). So as a riff on the traditional Pho, I wanted to experiment and try making it more portable, a.k.a. a sandwich. There are your typical pho ingredients: bean sprouts, cilantro, basil, tomato, avocado, chicken, hoisin and sirarcha sauces. And then the non-traditional: everything is all wrapped in a tandori naan. The ingredients come together and will remind you of pho. And the naan is perfect wrapper, soft yet sturdy enough to keep everything together without overpowering the other ingredients. It's a small stroke of genius if I do say so myself.

Chicken Pho Sandwich
Makes 4 sandwiches (approximately $7.92 per serving)

INGREDIENTS

• 1 package of 365 Everyday Value Tandoori Naan
• 4 tablespoons 365 Everyday Value Organic Hoisin Sauce
• 2 tablespoons sriracha sauce
• 1 rotisserie chicken, skin removed, meat shredded (1 cup)
• 1/4 cup fresh cilantro
• 1/4 scallions, green parts only, sliced into matchsticks
• 1 avocado, pitted and sliced
• 1 beefsteak tomato, sliced
• 1/4 cup fresh basil (Thai basil if available)
• 1 cup bean sprouts
• 1 lime, sliced into wedges (optional)

DIRECTIONS

1. Heat 365 Everyday Value Tandoori Naan according to package directions. Remove naan from oven and lay out in assembly-line fashion.
2. Spread about a tablespoon of 365 Everyday Value Organic Hoisin Sauce in the center of each naan.
3. Add 1/2 tablespoon (or more if desired) of sriracha to hoisin spread on each naan.
4. Divide shredded chicken and place on top of sauces.
5. Divide cilantro and scallions and distribute on top of the chicken.
6. Divide avocado slices among the four sandwiches, placing them on top of the cilantro and scallions.
7. Add one or two tomato slices on top of the cilantro and scallions.
8. Divide basil and place on top of the tomato.
9. Divide bean sprouts and distribute equally among the four sandwiches and place on top of the tomato.
10. Season with salt and pepper and squeeze some lime on top, if desired. Roll sandwiches and wrap with parchment pepper. Serve immediately - no soup spoon required!

I was inspired to come up with this recipe as part of the Whole Foods Market 365 Everyday Value Cook-off. The winning recipe will win a donation in a blogger's name to a local food-related non-profit.

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A Letter to My Future 30-Something Year Old Son

Dear Son,

Now that you have a family of your own, you no doubt have some challenges with your picky eater. You're wondering, "How can this be? I'm a foodie. My wife is a foodie. We get the best produce teleported to us from our virtual CSA!" I know this will come to a surprise, but you too were a picky eater. Especially when it came to eating your vegetables. We tried serving it raw, baked, sautéed, grilled - you name it. You were just like that silly girl Lola from the classic tale of "I Will Never, Not Ever, Eat a Tomato" by Lauren Childs.

So here's a tip I want to share with you that worked for me and your father. Introduce new ingredients with something you know your kids like to eat. So for you, we added veggies to rice. We also found if we got you to help grow veggies in our garden, you were more open to trying it. I've never seen you gobble up tomatoes faster then when we picked them off the vine from the garden in our backyard.

So put away your cookscreens (or whatever you call those fancy cookbooks of the future) and try this one-pot chicken and rice favorite. You loved it as a kid. I think your kids will like it too.

Love,
Mom

Chicken Sofrito 
Adapted from Food and Wine 

INGREDIENTS
1 tablespoon vegetable oil
4-8 bone-in, skinless chicken thighs
1/2 teaspoon chili powder
1 medium onion, diced
3 garlic cloves, minced
2 large thyme sprigs
1 red bell pepper, cut into 1/2 inch thick strips
1/4 teaspoon fennel seeds
1 cup chopped tomatoes
3 cups chicken stock or low-sodium broth
1 cup white rice
2 tablespoons freshly squeezed lemon juice
1/2 cup roasted almonds

DIRECTIONS

1. Preheat oven to 375 degrees. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. 
2. Add the onion, garlic, and thyme sprigs to the skillet and cook over moderate heat until onion is softened (about 8 minutes). Add the bell pepper, fennel seeds, and 1/2 teaspoon of chili powder and cook, stirring until fragrant (about 30 seconds). Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange chicken pieces on the rice. Bake in the oven for about 30-35 minutes until chicken is cooked through and rice is tender.
3. Transfer chicken to a plate. Discard thyme sprigs, stir in lemon juice and sprinkle almonds on top. Spoon the rice onto plates, add the chicken and serve. 

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End of Summer Corn Salad

Corn: one of the few veggies my kids will actually devour, willingly. They will eat it on the cob, but they prefer to eat corn off the cob. So as the summer corn crops come to an end, I thought I’d share a corn side dish that has proven to be a crowd-pleaser, even if the crowd consists of loads of picky eaters.

Herbed Corn & Zucchini Salad

Inspired by Cook’s Country

INGREDIENTS

1 tablespoon vegetable oil

2 small zucchini, diced (my kids prefer a fine dice)

4-5 ears of corn, cut from the cob (about 3 cups)

3 garlic cloves, minced

2 tablespoons minced fresh basil

1 tablespoon minced fresh scallions

1 tablespoon minced fresh parsley

1 ½ teaspoons lemon juice

salt and pepper

DIRECTIONS

1.  Heat oil in large skillet over medium-high heat. Add zucchini and cook until softened and browned at edges, about 3 minutes.
2. Add corn and cook until deep yellow and softened, about 2 minutes
3. Add garlic and cook until fragrant (about 1 minute) and remove from heat
4. Stir in herbs, lemon juice, salt and pepper to taste and serve.

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Boston Brunchers Review: M3 (Davis Square)

As I’ve mentioned previously, brunch is my absolute favorite meal. Other than waiting for a table at some of the more popular brunch spots, it’s a win-win when it comes to dining out with your kids. What kid doesn’t like pancakes (or in my case, bacon)? And brunch is the few times when it’s totally acceptable to have a cocktail before noon.

But let’s be honest for a moment, most brunch places are kind of the same. You got your eggs benedict, pancakes, waffles, French toast, omelets, etc. So when I heard the Boston Brunchers were going check out M3, Davis Square’s new Southern-inspired restaurant, I quickly jumped at the chance faster than you can say “Meat & Three.”

M3, which stands for the southern concept of “meat and three sides,” is the brainchild of owner and Nashville, Tennessee native Jason Owens. There is a very hip, retro vibe as soon as you walk in. It could be the pretty blue tin decorative ceiling and light fixtures, the kitschy salt & pepper shakers, or the fact that the walls and tables are covered with chalk-board paint. Whatever it is, it is way cool.

While I was not with my kids, I can confidently say M3 is kid-friendly. There were plenty of diners with young children. I know my kids would get a kick out of drawing right on the table with the bowls filled with chalk. While M3 does not have a kids menu, there certainly is plenty of items even the pickiest eater can find enjoyable on the menu.

As a group, the Boston Brunchers were treated to a sampling of their greatest hits when it comes to brunch. We started off with a refreshing pickled watermelon salad with minty goat cheese and cucumber. The combination of sweet and sour plus the silkiness of the goat cheese was a perfect palate cleanser.

Pickles is their thing here. And they do it well. There is the perfect balance of tangy, sour, bite and crunch.

Next came the Scotch Eggs. I’ve never had scotch eggs before, but always wanted to try one. M3’s Scotch Eggs are made with quail eggs, wrapped in a house sausage and deep-fried. I like ordering things I would never make for myself at home. This is definitely one of them.

Then came some true southern dishes according to some of the fellow brunchers who hailed from the south. Our group swooned over the Chicken and Biscuits - house-made chicken patties served between fresh buttermilk biscuits and gravy.

At this point I was getting full, but our server brought out another southern classic - Fried Chicken and Waffles.  And looking around the dining room, this was a popular item. The chicken was cooked perfectly but was outshined by the waffles in my opinion. Hard to compete with made to order waffles stuffed with pecans and topped with cherries.

Athena Yang of Finance Foodie excited to dig in

It was official. We were stuffed. But then it happened. Stack of the fluffiest blueberry pancakes topped with lemon ricotta and house berry syrup. We all just *had* to try it. And so glad we did.

Just as we were all trying to loosen some clothing due to expanding waistlines, the final dish made its entrance: cinnamon bran, texas-style, French toast with apple butter syrup and, wait for it… bacon covered with chocolate. Oh. My. M3’s pastry chef is also a chocolatier and makes and hand-dips the bacon in-house. Over the top? Maybe. Delicious? You bet.

As we all rolled out of there, it was unanimous everyone would return. Maybe only after running a marathon the day before so we would not feel so guilty consuming all those calories. But brunch is supposed to be indulgent. And M3 hits “indulgence” right out of the park. 

Disclosure: Thanks to M3 and Boston Brunchers for hosting brunch, which I received free of charge. As always, all opinions are my own.

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A Page from My Back-to-School (BTS) Playbook

Since I’m still in denial that summer is over (as I mentioned I would be doing in my previous post), I haven’t been thinking too much about Back to School, or BTS as retailers have dubbed it. But I did get a wake up call when I was recently interviewed for a story in the Boston Herald on lunch packing ideas (yes, that was a humble brag!).

You’ll find your fair share of articles on ways to shake up PB&J, healthy after school snack ideas, or how to re-invent the “sandwich.” I thought I’d share a couple of pages from my playbook when it comes to packing my kids’ lunch. And because my boys hate sandwiches (with the exception of PB&J and different versions of it), you won’t find a sandwich idea in the bunch!

Leftovers are key. Pasta, soups, rice dishes and stews reheat well. Make an extra batch to serve for lunch the next day.

Go-To Weeknight Dish: Pasta with Rosemary, Sausage & Tomatoes

Tip: Fill a thermos container with hot water for at least 10 minutes before filling it with food. It will help keep the contents warmer longer. We spring a little extra for the vacuum insulated thermos food jars. They keep the food hot longer and never leak. 

Always pack fresh fruit and veggies. Raw baby carrots are convenient for sure. I find slicing an apple is more likely to get eaten than if I were to pack an apple whole. My boys might not always eat all of their fruits and veggies I pack, but it sends them a message about what makes a healthy meal.

Sliced apple trick from The Kitchn

Tip: Apple corer/slicer will be your best friend. Core and slice an apple and then assemble it back together and hold together with an elastic band. It will help keep the slices from browning!

Pack breakfast for lunch. My boys love hot oatmeal. I add diced apples, raisins, nuts and a touch of brown sugar and cinnamon.

Our favorite steel cut oatmeal brand (it's the uniformity of granulation!)

Tip: Soak steel cut oats the night before. You’ll have perfect oats the next morning when you are packing their lunches. Just add your mix-ins, reheat in the microwave and pack in a thermos container.

I’m a big fan of Easylunchboxes. The bento-style container helps me organize what to pack. The single lid is great for younger kids, especially when lunch is less than 30 minutes long.

Easylunchbox compartments make it easy to pack lunch quickly

Tip: I save small condiment containers whenever we order takeout. They are perfect for holding dips/sauces, dressings and usually fit neatly right in the Easylunchbox.
 

I try not to introduce new foods at school lunch. This often results in a barely-touched lunchbox. I want to make sure they have a good meal to get them through the day. I torture introduce them to new recipes on the weekends.  

Pizza from Pizzeria Bianco: not your everyday hot lunch (but sure wish it was)

Tip: Give yourself (and your kids) a break and let your kids buy hot lunch at school periodically. My son looks forward to Fridays when he can buy lunch (which happens to be Pizza Day at school).
 

It’s tempting to turn to convenience foods or tried and true (PB&J) when it comes to packing lunches. Establishing healthy eating habits takes a little bit of work – but not much. Maybe an extra five minutes. Seriously.

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March of Dimes/Macy's Shop for a Cause

When I started this blog a few years ago, I figured I would blog about a couple of recipes, maybe a restaurant review here and there. I was new to the blogosphere and had little foresight that blogging can extend far beyond a snarky post, a flash giveaway, and some food porn. Blogs and social media can be used for good, helping others in need by amplifying a message to the masses.

That is why I am thrilled to participate in the March of Dimes/Macy’s Shop for a Cause Campaign. If you aren’t familiar with the March of Dimes, they’ve been around since 1938, working to prevent birth defects, premature birth, infant mortality along with advancing maternal and health research. Did you know 1 in 8 babies are born too early? These babies face an increased risk of serious medical complications or death. The March of Dimes is helping moms have full-term pregnancies and research the problems that threaten the health of babies.  

Save 25% on the 25^thand Help Babies

So here’s the fun part – March of Dimes has partnered with Macy’s for a special Shop for a Cause fundraiser. Here’s how it works:

• Buy a $5 Macy’s savings pass and use it to get 25% off regular, sale and clearance merchandise throughout the store as well as 10% off furniture, mattresses and area rugs. The pass is valid in all Macy’s stores on Saturday, August 25, 2012.
• Macy's will donate 100% of the $5 cost of the savings pass to the March of Dimes to help give more babies a healthy start in life. 

When to buy passes:

• August 15-24: buy passes in-store (good for in-store purchases only)
• August 25: buy a $5 savings pass online at macys.com (good for online purchases only)

When to shop:

• August 25: use your passes online or in-stores (depending on where you bought them)
• August 24-25: Two stores in Massachusetts will hold an exclusive Two-Day Shop for a Cause - Boston (450 Washington Street, Boston); Berkshire (170 Old State Road, Lanesboro).

And you have to admit, there’s still more back-to-school shopping to be done (hell, I’m still trying to catch up and get some summer shopping done). I thought I’d help and share some ideas when it comes to kitchen gear for back-to-school meals, school clothes, and some arm candy for being a rockin’ mom:

OXO Pop Containers: great storage solution for cereals, grains, and snacks.

Zojirushi Rice Cooker: Set-it-and-forget-it for perfect rice for weekday meals.

OXO 3-in-1 Avocado Tool: sliced avocado for sandwiches or quac never has been easier.

Bodum Coffee Press: for the extra boost parents need during the school year.

Zoku Quick Pop Maker: fresh & healthy smoothie pops in 7 minutes for after school snack.

Levis, Mechanics Tee, Chuck Taylors: coolest kid on the playground.

Coach Carryall: perfect for PTO meeting to weekend getaway. 

You can also check out more picks on my Macy’s Shop for a Cause Pinterest board here. 

Go to Macy’s this Saturday (or online at macys.com), buy a savings pass, get your BTS shopping done, save 25%, help babies. Doesn’t get better than that.

This post was inspired by my participation in a compensated program initiated by Women Online/TheMission List to raise awareness about the March of Dimes/Macy’s charitable fundraiser. All commentary, opinions, and fabulous finds are, of course, my own.

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