Take Back the Kitchen with Buttermilk Quiche

alma072V4WEB-1-thumb-300x350-1577.jpgSummer is coming and I know I am staring at that bathing suit with horror! Fortunately, this crustless quiche is not only delicious but also healthy and easy on the waistline. It is a hit with kids and an easy dish to whip up after a busy day. Enjoy!
Crustless Parmesan Buttermilk Quiche:
4 eggs
1 cup lowfat buttermilk
1 cup skim milk
1 cup multigrain baking or pancake mix (can get at most supermarkets but I like Trader Joe’s brand)
2 cups steamed and then sauteed small brocolli florets(sautee in a tsp or two of olive oil and a pinch of salt)
1 cup grated Parmesan cheese
pinch of salt and a few grinds of fresh pepper
1 medium onion, chopped small and cooked in a couple tsp. olive oil until fully transluscent, about 10-15 minutes over low heat
In a large bowl,combine baking mix, buttermilk, skim milk and eggs until no more lumps in the batter.
Add the cooked broccoli, cooked onions and grated cheese and stir until combined.Add salt and pepperandstir.
Pour into pieplate and bake at 350 degrees for one hour on middle rack of oven. Let sit for at least 15-20minutesbeforeserving so it sets. Enjoy!
For more great recipe tips from Alma Schneider, visit her at her blog, Take Back the Kitchen.

Take Back the Kitchen with Tater Tots!

tater-tots.jpgEureka! I have found the perfect alternative to french fries! I had a bunch of leftover potatoes from my vegetable coop and decided to mash them. I then had leftover mashed ones so I created this delectable accompaniment to my cornflake coated chicken . A HUGE hit! My nine year old came home from school today begging for the leftover tots as a snack.
Homemade Tater Tots:
Filling:
2 large White Potatoes, steamed until tender
2 medium sweet potatoes, steamed until tender
salt to taste
Mash separately in two bowls
Coating:
1 cup crushed organic cornflakes (dont want those nasty genetically modified corn products in my kids-can get for a bit more $$$ at Whole Foods)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp any other seasoning you like-black pepper, cayenne pepper, cajun seasoning, cumin, etc.
Olive oil spray or Pam for spraying before oven time
Combine all above coating ingredients
Form one-inch balls of mashed potatoes, roll in the cornflake mixture. Makes about two dozen white potatoe and about a dozen sweet potato balls.
Place the coated balls on a parchment paper lined baking sheet and spray with oil spray.
In 400 degree oven in the middle rack, place the baking sheet. After about 15-20 minutes, when the balls start looking crispy, flip them all over so they brown on the other side and bake another 15-20 minutes or until the start getting crispy.
Serve with ketchup or a homemade aioli of two TBS Mayo with one medium sized clove of crushed garlic and a dash of salt (we grown ups ate them with the aioli). Deeeee-licious!
For more from Alma Schneider, visit her at her blog, Take Back the Kitchen.

Take Back the Kitchen Hits the Road

P1030746.JPGI went on a tour of Unilever’s test kitchen this past week, the folks who make I Can’t Believe It’s not Butter!” and I learned some pretty interesting things regarding the practices of home cooks:
#1 In the U.S. , no one wants more than 20 minutes of prep when making a recipe
#2 In the U.S., most home cooks will not make a recipe if it has more than 8 ingredients
What does this say about our society? Cooking from home is one of the best and easiest ways to maintain good health so why limit ourselves with such short prep time and few ingredients? We are missing out on some fabulous recipes.
That being said, there are plenty of delicious dishes that can be prepared with few ingredients and little prep. One of them is this tasty pizza appetizer I was served on the tour. I prefer to use butter but if one has an intolerance to butter, a bit of this spread in place of the butter won’t hurt. Everything in moderation…
Caramelized Onion and Fig Pizza:
Ingredients

2 Tbsp.butter spread or 2 Tbsp butter

1 medium onion, thinly sliced

1 cup dried mission figs, chopped (about 5 oz.)

1 Tbsp. port wine (optional)

6 slices low fat Swiss cheese (about 4 oz.)-or you can use goat cheese

2 (8-in.) prebaked pizza crusts (try to find a whole wheat one)
Instructions
Preheat oven to 450°.
Melt butter Spread or butter in 12-inch skillet over medium heat and cook onion, stirring occasionally, 15 minutes or until golden brown. Stir in figs and port and cook until liquid is absorbed. Arrange 3 slices cheese, torn to fit, on each pizza crust, then evenly top with onion mixture; press gently. Arrange pizzas on baking sheet and bake 12 minutes or until cheese is melted and crust is crisp. Garnish, if desired, with thinly sliced fresh basil leaves. Cut each to pizza into 8 wedges.
TIP: Also great as a bruschetta topping! Simply toast rounds of French bread, then top with onion and fig mixture. Garnish with shredded cheese and toast until golden.
alma072V4WEB-1-thumb-300x350-1577.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on http://www.realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com. Alma is also a frequent recipe contributor to www.suzysaid.com. Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.

Take Back the Kitchen with Breaded Chicken Cutlets

So many of us are dependent on the ever present chicken nuggets sold in every supermarket and fast food establishment if we want our kids to eat. We can take back the chicken! Try this healthier version of a chicken nugget and within a few tries, maybe even one, your child will be a convert!
Breaded Chicken Cutlets
4 chicken breasts, pounded until they are about 1/2″ thick
1 egg (or 2 TBS agave syrup-I’ll explain later)
1 1/2-2 cups whole wheat bread bread crumbs
2 TBS olive oil or canola oil
salt
2 TBS Parmesan cheese (optional)
In one wide, shallow bowl, beat the egg and set aside.
In another shallow bowl, place the bread crumbs mixed with cheese if you are using cheese
On a cutting board, lay out all the pounded chicken breasts
Line a large plate with wax paper to place breaded chicken on. You may want to store in the fridge if you plan to make later.
Dip cutlets in egg or brush with agave syrup with a spoon or a rubber brush. Then coat cutlets in bread crumbs on both sides and lay on wax paper lined plate. If you are not cooking immediately cover breaded cutlets and place in fridge.
When ready to cook:
Preheat oven at 350 degrees. Heat up a large oven proof skillet over a medium flame on the stove. When the pan is hot, add the oil. When a breadcrumb is thrown into the pan and starts to sizzle, the oil is hot enough. Place the cutlets in the oil and let them brown for 2-3 minutes and then flip over. Cook for another 2-3 minutes on the other side and then place the oven proof skillet in the oven for 15 minutes or until it is cooked through.
alma072V4WEB-1.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on http://www.realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com. Alma is also a frequent recipe contributor to www.suzysaid.com. Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.

Take Back the Kitchen with an Edamame Dip

TBKLogoBlog.jpgIntroducing our latest contributor, Alma Schneider, founder of Take Back the Kitchen!
Getting your kid to eat something besides chicken nuggets and mac n’ cheese might be a challenge-until now. This easy, delicious AND nutritious edamame dip may solve some of your how-do-I-get-protein-into-my- kid? blues. Yes, chicken nuggets are easy but so is this dip if you take a moment at the supermarket to pick up some frozen, organic, shelled edamame beans. You probably have the rest of the ingredients at home so whip out the food processor, make a big batch, and freeze it in 1 cup servings for easy defrosting whenever you are strapped for dinner. Whole wheat pretzels, carrot sticks or celery can make a dip dinner a lot of fun. It freezes really well and you’ll be all set at 5PM . Be careful-it is so good, you may eat it all before your kid does!
Edamame dip:
1 lb bag of frozen, shelled edamame beans (sold in most supermarkets but definitely in Whole Foods and Trader Joe’s)
1/2 cup olive oil
1/4 cup rice vinegar (can get in any supermarket)
1 TBS sugar (if rice vinegar is seasoned-which means it has sugar in it, you may not need any sugar)
1 tsp salt
Boil water in a med. sized sauce pan. Add beans and when the water starts boiling again, cook for another 5 minutes. Drain beans and let cool until warm.
In a blender or cuisinart, add beans, rice vinegar, salt, sugar and oil. Blend until pureed to a creamy texture.
Kids love this and it is a beautiful light green color.
Want to hear more from Alma? Then listen in to our recent interview with her!

alma072V4WEB-1.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on http://www.realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com. Alma is also a frequent recipe contributor to www.suzysaid.com. Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.