Thanks for all the feedback on my ‘teaching kids to read’ question the other day… lots of good input – very appreciated! If anyone else wants to weigh in, be sure to stop by :)
I’m missing my little one, who has been visiting myriad grandparents and other adventures. Will see his cute little face on Saturday!
(Here he is from a few weeks ago when
we went to the Botanical Gardens >>)
And also… If you’re a fan of Dabbled friend The Domestic Scientist, stop by and help her out… Apparently there are some great tools on the iPad for her autistic son.
For those of you who don’t stop regularly by Foodwhirl (and why not??) I try to link some of the recipes and techniques here at Dabbled on occasion, so you don’t miss any yummies.. (By the way, if you’re interested in contributing a recipe to Foodwhirl, just let me know!)
Foodwhirl Yummies: Asian Overlapping Meals
So, over at Foodwhirl, I’ve finished the overlapping ingredients series I was working on at Foodwhirl… So if you like noodles, shrimp, and things like that, go check it out!
Starting off our Asian “Overlapping Meals”, we have one of my favorite comfort foods, Pad Thai… As with the goal of this series, many of the ingredients used in this dish will also be used later in the week, for less waste and more cost effectiveness!
Next in our series of ‘overlapping meals’, here is a wonderful Asian inspired main dish salad that is quick to prepare on a hot summer evening. I love this cross between a pasta dish and a salad! This was inspired by Vietnamese Noodle Salads, but it draws on similar sauce and techniques from the Pad Thai.
If you’ve never tried to make sushi rolls (maki) before, it’s a fun thing to try… especially if you have a little helper like I did. It makes a great appetizer or first course for a dinner party–or add a salad or some steamed edamame, and I’d eat it for dinner by itself!
Also, some other summer yummies, plus some good techniques:
This is an excellent salad recipe that I posted at my Gaia’s Greens website a couple of weeks ago when we had beets in our organic produce boxes. It is quickly becoming a favorite in my house!! The combination of flavors is just perfect and it’s fast and easy to make.
Our 2010 crop is in full swing with yellow and zucchini squash topping the list of most prolific. In spite of the fact that we’ve eaten squash with almost every meal for the last week or so, I still love it and am always looking for new ways to prepare it.
I love the convenience of reaching into the freezer and grabbing a few handfuls of meatballs for something like a quick spaghetti dinner. When my child was a toddler, meatballs were a great alternative to whatever meat the adults were having (like steak!), so I’d pull out a few frozen meatballs, and have a quick kid friendly main dish…
We’re all looking for ways to stretch our food dollar these days, and also–if you’re anything like me–we like to have common ingredients on hand so we can pull together a quick dinner without having to run to the store. Ground beef if one of those things I always like to have on hand. It’s great for making a quick chili in the winter, or an easy taco night. Or to beef up a quick pasta meal or pull together a shepherd’s pie. Or even for hamburgers!
In the Spotlight: I love eggplant… (Eggplant fried up nice and crispy is one my guilty pleasures!) so this take on a bite sized appetizer portion of eggplant parmasan at Talk of Tomatoes sounds pretty tasty! Bites, nibbles, crumbly blobs of Parmesan and breadcrumbs on small pieces of eggplant.
In the Spotlight: Spotted at Can You Stay For Dinner, how to make Buffalo Chicken Fingers… and some great thoughts on not demonizing food, too! I love recipes that let you make your pub food favorites at home. And if you don’t want to make them spicy, this recipe would work for plain chicken fingers to feed the kids!