It’s All About The Dip, No Lettuce!

Last week walking into my kitchen I was greeted by a strange sight. Liam was standing on a chair inside the refrigerator rifling through the top shelves. When I asked what he was trying to reach he said he wanted ingredients to cook his favorite salad dressing. How proud was I? Earlier in the week I had taught Liam a recipe for “Russian dressing” that my mother had passed down to me. Simply mix mayo and ketchup and voila! Two things every child loves combined to create a pink dipping sauce.

Clearly, our dressing is a loose interpretation of the real thing but it works for us. As for a real salad I’ve tried to introduce all sorts of lettuce with little success. So I’ve lowered my expectations and we now include any cut up vegetable with a dressing as a “salad.”

At our house, it’s not about the vegetable, it’s all about the dip. Even though Liam probably ate an obscene amount of mayonnaise that morning he also at two whole cucumbers in the process. A small victory for me and some green for him!

Sorta Salad

A salad that combines fruit, veg, healthy fat and some protein!

Ingredients

1 cup cucumber, diced

1 cup apple, diced (we prefer Fuji, Gala, or Honeycrisp for crunch!)

¼ cup shaved parmesan cheese

Dressing

Juice of one lemon

1 Tbsp maple syrup

1 tsp honey mustard

¼ cup olive oil

Salt & Pepper to taste

Method

Toss the cucumbers, apples and parmesan together in a mixing bowl and set aside.

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Whisk together the lemon juice, maple syrup, honey mustard and olive oil. Season with salt and pepper to taste. Drizzle 2 Tbsp of the dressing over the cucumber/apple mixture and toss to combine.

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Refrigerate the remainder of the salad dressing in an airtight container. The dressing will keep for two weeks, just shake well before serving.

And the VERDICT is:

Matthew (age 8): “Yeah, I like it”

Liam (age 6): “Tastes like fruit”

Dylan (age 6): “It is just okay”

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Cooking 101

House of Bedlam went on the road last week with our very first cooking class! Thanks to all the little chefs that helped make it a huge success.

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Their enthusiasm was contagious as they rolled dough, slurped up sauce, sprinkled cheese, and got really really messy! Our dessert was the hit of the party and even though a lot of chocolate ended up on their faces most made it on to the plate!

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As you can see a delicious time was had by all:

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Interested in planning a mini-cooking class with your kids? Are you located in Lower Westchester?

Contact House of Bedlam for more information.

Bottom Of The Barrel

Wondering what to do with those last few apples at the bottom of the barrel? I had about six bruised and battered apples left from our trip to the orchard. I hated to throw these forgotten few on the compost pile so I decided to make a batch of apple pie topping. This was so easy and it can be used on everything from ice cream to pancakes, to granola.

Apple Pie Topping

Ingredients

1 1/2 Tbsp butter

6 apples, peeled and diced

1 Tbsp brown sugar

1 tsp cinnamon

Pinch of salt

Method

Melt butter in a large sauté pan over medium heat. Add the apples to the melted butter and stir to coat. Stir in the brown sugar, cinnamon and a pinch of salt.

Cook until the apples soften but are not mushy, about 5-7 minutes. Serve warm over some pancakes. Or let cool and top your favorite ice cream. Your kids will probably prefer the ice cream option…

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And the VERDICT is:

Matthew (age 7): “Put mine on the side!”

Liam (age 5): “Thumbs middle”

Dylan (age 5): “Just ice cream!”

Who cares about the verdict – I used up all the apples!!!

Any other ideas for cooking those last few apples? Please share!

It’s Apple Season!

I thought it fitting for my first recipe to be something with apples. After all, it is the season. When my boys pick the food themselves they are much more likely to try it. And what better way to spend a day then apple picking with three kids who can’t sit still.

This is a ridiculously easy recipe with 2 ingredients that makes a great snack –

Dried Apples

Ingredients:
3 Granny Smith apples – Any apple will do but we prefer Granny Smiths
Cinnamon
Core apples and slice 1/4 inch thick
Oil a baking sheet and arrange apples in a single layer
Sprinkle with cinnamon

Bake at 200 degrees until dry but still soft  (approx. 2 to 3 hours)

Voila!

AND THE VERDICT IS……

Matthew (big brother age 5): Hmmm – not crunchy enough….

Dylan (age 3): Disgusting! I want more – Liam got more than me!

Liam (age 3): Yummy Mommy!