Want my fab, “Meatless Monday Lentil Stew” recipie?

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Then head to the market ASAP!

Lentils are a fabulous alternative to meat, as well as packed with protein and essential vitamins!

This by far is one of my best creations which your family will devour!

The ingredients you will need are as follows:
*1 small Organic onion chopped
*2 cloves of minced Organic garlic
*2 boxes of Organic Vegetable Broth
*1 can of Organic Tomato Paste
*1 package of Trader Joes cooked French Lentils, OR 2 cans of cooked lentils
* 1/2 cup of Organic parsley chopped
*1 small bag OR box of Organic baby spinach chopped
*1 package of Organic peeled butternut squash
*4 Organic carrots peeled and cut into 1 inch pieces
*1 of each of the following Organic celery root, rutabaga peeled and turnips cut into 1-2 inch pieces
*Small piece of a parmesan rind
*4 tbs of Organic Extra Virgin Olive oil
*Sea salt & pepper to taste
*Pinch of sugar
*Grated Parmesan cheese
*Crusty bread

Directions:
1.) Preheat the oven to 400 degrees. On a cookie sheet add carrots, celery root, rutabaga, turnips & butternut squash, drizzle with 2 tbs of olive oil, then sprinkle with sea salt. Roast the vegetables for 10 min, toss then roast for an additional 10 minutes.

2.) In the meantime, add 2 tbs of olive oil to a large pot heat for 2 minutes in a medium flame. Next add onions, garlic & sprinkle with a pinch of sugar until golden brown for about 6-8 minutes stirring occasionally.

3.) Afterwards add the lentils & tomato paste and cook for 2 minutes.

4.) Slowly pour the vegetable stock, parmesan rind, & root vegetables, then stir and cook until boiling. Cook for an additional 15 minutes.

5.) Next stir in spinach, parsley and cook for 5 minutes and season with salt & pepper.

Serve with crusty bread and sprinkle with grated parmesan cheese. (Our children like shredded fresh mozzarella on top.). ~Enjoy!

Take it from a Mom Who makes a double of this recipe and freezes it for snowy days!

Want your children to eat more vegetables?

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Then puree them alone or mix with potatoes!

Our children eat an abundance of vegetables, but ones they are not to fond of, I make a puree first.

Steam or blanch the vegetable of choice then puree in a food processor/blender, with a tab of butter or Organic Extra Virgin olive oil, and sea salt to bring out the flavor.

Mom Who Knows Veggie Mashed Potatoes:

You will need: 2 tbs. Organic butter or Organic Extra Virgin olive oil, 2 Organic Yukon Gold potatoes, 1/3 cup of 2% Organic Milk, 1 cup of steamed/blanched veggies, sea salt to taste, small ziplock, food processor/blender.

1.) Cook 2 Organic Yukon Gold potatoes.

2.) Next scoop out the filling and place into a bowl.

3.) Add 2 tbs. of butter or olive oil, 1/3 cup of Organic 2% milk, 1 cup of the veggie of choice (beets, peas, broccoli, cauliflower, butternut squash, or spinach), and sea salt to taste.

4.) Lightly pulse in a food processor/blender until smooth.

5.) Let cool slightly, then place in a small ziplock bag. Cut one corner of the bag, then make dollops of the veggie mash onto the dish.

Fun Tip: Make a few dollops to make balloons and use steamed string beans as the strings, along side the protein of choice.

Making food fun and colorful WILL get children to try new things!

Take it from a Mom Who Knows!

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Want to make a memorable pizza al fresco?

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Then gather the following items below and head outside!

Every summer we love making memories with our children and pizza on the BBQ is a must! A family friend has inspired us to take pizza making to a different level!

As I have said many times, cooking with your children is a great way for them to try new things.

Ingredients:
*4 cups of homemade tomato sauce
*2 large fresh mozzarella sliced paper thin
*1 bunch of Organic basil leaves torn
*1/2 cup grated Parmesan cheese
*1 cup of Extra Virgin olive oil
*2 large pizza dough rounds (Either purchase from a local pizzaria or make the dough homemade)

Utensils/items needed:
*Large wooden or plastic cutting board
*1 wooden rolling pin
*Spatula
*Pizza cutter
*5 small bowls for ingredients
*5 spoons
*Silicon basting brush
*2 Cookie sheets
*Optional add your favorite toppings

Directions:
1.) Preheat the BBQ to 500* degrees on a medium flame preferably.
2.) Place all ingredients along with a spoon in each bowl.
3.) On a cutting board lightly flour the surface and rolling pin.
4.) Next cut each dough round in half and set aside.
5.) Take 1 out of 4 rounds and roll in a thin rectangular shape, brush with olive oil, then place oil side down on the grill and cook until slightly brown 3-5 min.
6.) Brush the top with Olive oil and flip to cook the opposite side. Quickly add 1 cup of sauce, basil, fresh mozzarella and any other toppings, then cook for 3-5 minutes until golden brown.
7.) Sprinkle with fresh Parmesan cheese, slice with pizza cutter into slices.
8.) Continue the above directions for the remaining 3 dough rounds and enjoy!

Take it from a Mom who adores creating memories each summer, and finding fun ways to cook with the kiddies!

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Want to know my fave cooking magazine, website & cable station which inspire my skills?

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Then pick up The Food Network Magazine, or head to www.foodnetwork.com, or on cable, The Food Network Chanel!

Cooking has always been a passion of mine since I was a child, and still is today.

The Food Network website is my go to website for recipes & entertaining in all cuisines, for my family & friends.

Yesterday I had the opportunity to have a private tour of The Food Network in New York City, which was a dream come true!

From visiting each department, to the set of Chopped, to the test kitchens for both the shows and magazines I was in heaven!

It was amazing to see how each recipe is tested by a staff of many, and that such hard work & creativity into it.

I hope to someday be a guest and cook alongside the best of the best, lol!

Take it from a Mom who loves The Food Network, thanks everyone for a fab day! Happy Cooking!

Want my famous recipe for “Butterfly Pasta Primavera”?

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Springtime is a great time to use seasonal vegetables, & why not make it fun!

Mom Who Knows Butterfly Pasta Primavera

Ingredients:
*1 medium Organic zucchini cubed into 1″ cubes
*3/4 cup of Organic fresh/frozen (thawed) sweat peas
*1/4 cup of Organic carrots peeled & sliced
*1/4 cup haricots verts cut into 1″ pieces
*4 garlic cloves cut in half
*1 pint of Organic grape tomatoes cut in half
*1/2 cup of Organic asparagus tips and stalks cut into 1″ pieces
*4 tbs of Organic extra virgin olive oil
*1/2 stick of Organic unsalted butter
*1 cup of grated parmesan cheese
*1/2 cup of fresh basil
*Sea salt to taste
*1 box of Organic Farfalle or bow-tie pasta

Directions:
1.) Bring salted water to boil in a large sauce pot.

2.) Heat the olive oil in a large skillet over medium heat. Brown garlic on both sides and remove slices and set aside.

3.) Add zucchini, carrots, peas, & asparagus and sauté until tender for 3-4 minutes.

4.) Cook pasta according to the directions on the packaging, then drain.

5.) Add the pasta back to the pot, & toss with butter, basil, 1/2 cup of cheese, browned garlic, & salt to taste.

6.) Serve and sprinkle with remaining parmesan cheese & enjoy!

***Some fun additions are grilled chicken, shrimp, scallops or white beans.

Take it from a Mom Who loves fun recipes for dinner!

Looking for an all in one dinner for the kiddies?

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Then make Mom Who Knows Chicken Pot Mini Pies!

I have perfected another kid approved recipe!

Head to the market for the following items:

*1 Organic rotisserie chicken
*1/2 cup sliced Organic celery
*1 cup cubed Organic carrots
*1/3 cup chopped Organic sweet onion
*1 cup of Organic fresh peas
*2 prepared pie crusts 9-inch
*1/3 cup of Organic salted butter
*2/3 cup of Organic 2% milk
*1/3 cup of Organic all-purpose flour
*1 3/4 cups of Organic Free Range Chicken Broth
1/4 tsp celery salt
1/4 tsp sea salt

Directions:
1.) Preheat the oven to 425*F.

2.) In a small sauce pan combine celery, carrots, peas, and add water, then cover. Boil for 10 minutes, drain and set aside in a bowl.

3.) Peel skin off of chicken and discard. Cube chicken and set aside.

4.) In the same saucepan used to boil the veggies, melt the butter, & cook the onions until translucent and light brown on medium heat.

5.) Stir in celery salt, flour and sea salt into the onion mixture. Slowly stir in the milk and chicken broth on medium heat and simmer. Stir frequently until thick. Fold in veggies & chicken and set aside.

6.) Take 8 ramekins and place them on a parchment lined cookie sheet.

7.) Roll out dough & press ramekins to make 16 circles. (Each pie crust is different, so you might have to roll out the scraps to make 16.)

8.) Place one dough round on the bottom of each ramekin. Next pour the mixture evenly into each one. Cover with the remaining 8 circles of dough, and make an X with a sharp knife. This allows them to cook perfectly, letting the steam escape.

9.) Cook for 15 minutes on the bottom rack of the oven, then move up to the top rack for another 15 minutes, totaling 30 minutes. (Every oven cooks differently, so make sure that the crust is golden brown.)

10.) Let the mini pies cool for at least 10 minutes before serving. Enjoy!

**This recipe can also be made in a 9 inch pie pan prepared the same way, but cook for 35 minutes, versus 30!

Take it from a Mom Who is trying one new meal a week to expand our children’s palates!

Want my fab quick, “Kid Approved” Vegetable Soup recipe?

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Then head to your local market for the following 10 ingredients!

*1 package of cubed Organic butternut squash

*1 small box of Organic spinach

*1 whole Organic onion peeled

*4 Organic carrots chopped

*1/4 cup of Organic chopped basil

*1 bag of frozen Organic sweet peas

*2 boxes of Organic free range chicken or vegetable broth

*1 Parmesan rind or 3×3 inch chunk of cheese

*1 cup of Pastina cooked

*2 tbs. of Organic extra virgin olive oil

Directions:

1.) In a sauce pot heat olive oil on medium heat for 3 minutes.

2.) Add the whole onion surrounded by the butternut squash & carrots and cook until the bottom of the onion is golden brown for 3-5 minutes. Turn onion and brown the opposite side for an additional 3-5 min.

3.) Next add parmesan rind, and 2 boxes of chicken broth and let boil for 20 min.

4.) In a small pot cook Pastina or alphabet shaped pasta as directed, & set aside.

5.) Afterwards, add frozen peas and spinach and cook for an additional 5 minutes then remove from heat, & add the basil.

6.) In each bowl add 1/4 cup of cooked pasta, ladle soup, stir and serve!

This soup is quick & easy, packed with countless vitamins, & is truly delicious! By adding Pastina (star pasta) or alphabet pasta, it is more enticing for picky eaters! Also pureed for baby is a fab meal!

Some additions could be cooked mini meatballs (chicken, turkey, or beef), which I keep frozen for quick & healthy meals.

Take it from a Mom Who loves creating delicious recipes for the entire family! Enjoy!

Want a fab recipe for chicken soup that your family will devour?

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Then head to the market with the list below!

I am know to love to cook, but sometimes our children are picky, which can get tricky in changing a recipe.

Chicken soup is a great one pot meal, packed with natural medicinal properties!

Fab for the common cold, sore throat, or for a cold fall day!

Mom Who Knows Fab Chicken Soup

*1 cup of diced Organic carrots

*1 cup of diced Organic celery

*2 cup of diced Organic butternut squash

*1 large sweet Organic onion peeled & left whole

*1 cup of Organic parsley chopped

*1 small box of Organic baby spinach

*3 boxes of Organic Free Range Chicken Broth

*1 slice of a parmesan rind, or a 3″ chunk of fresh Parmesan cheese

*2 tbs. of Colavita Extra Virgin Olive Oil

*2 Organic Free Range chicken breasts with the skin on

*1 box of Alphabet or Star small pasta

Directions:
1.) In a large pot on medium heat, add olive oil & heat for 2 minutes.

2.) Add the whole onion in the center of the pot, along with the two chicken breasts (skin side down) on either side of the onion.

3.) Slightly brown for 3-5 minutes, then turn the onion & chicken breasts for another 3-5 minutes.

4.) Next add the carrots, celery, butternut squash, parmesan rind, & chicken broth.

5.) Let it come to a boil, then lower the heat slightly & boil for 20 minutes.

6.) Add the spinach & parsley, then cook for another 5 minutes.

7.) Remove pot from the heat, remove the onion & parmesan rind, & discard. (If you used the 3″ inch chuck, it should have melted into the soup.)

8.) Afterwards remove the chicken breasts & set onto a cutting board to cool.

9.) In a Cuinisart or blender, ladle 4 cups of soup, liquefy, then add back to the pot & stir.

10.) Remove the skin & bones from the chicken, and shred the meat, then add back to the pot & stir.

11.) Cook the pasta according to the box directions, and store in an airtight container.

12.) Measure a 1/4 cup of star pasta in each child’s bowl, & a 1/2 cup for each adult. Then ladle soup into each bowl, & enjoy!

I have found that by removing the onion, most children WILL eat this fab soup, because it has flavor!

The butternut squash adds a natural sweetness, along with the carrots.

Parmesan cheese gives the soup a great taste, & the star/alphabet pasta is more appealing to children I have found!

By puréeing a few cups of the soup, it gives a heartier consistency, & great color.

Enjoy another fab recipe!

Take it from a Mom Who made a double recipe, one for tonight, & the other is frozen in small containers for future meals!

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Want to know where to get fruit & vegetables that have a longer shelf life?

Then head to the nearest Farmers Market in your area!

There is something to be said about local produce, especially that it tends to last longer than store bought. ~Love this!

One fab tip is to purchase extra berries and herbs, wash and air dry them completely, then freeze them!

Our children drink smoothies so much so, that it can get pricy. Buy buying in bulk when fruit is in season, it is less expensive, as well as preserves their amazing taste!

From pies to muffins & cookies, adding fruit is another way of adding something good into your family’s diet.

When it comes to veggies, making vegetable or other favorite soups in double batches & freezing them is key.

Happy shopping, & take your children to pick out their fave fruits & veggies!

Take it from a Mom Whose family loves local fruits & veggies!

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Want Organic homemade baby food delivered to your door?

If you live in NYC, or Minneapolis, then check out Petit Organics!

Each product is made with all Organic ingredients, is never frozen, or made with additives, fillers, or preservatives.

Petit Organics is currently located in two cities, but will be spreading out to different locations in the US, like Chicago next, so check out their easy to use website, www.petitorganics.com!

Michelle Marinis the founder & mother found it difficult when returning back to work to make baby food for her second child. She felt guilty that she couldn’t make the same meals, & came up with a great idea…

To have a business that delivers homemade, Organic baby food right to your doorstep! That was when, Petit Organics was born!

I tested her website in placing an order, as well as sampled all of her baby food, & was blown away!

From the click of a button at home, I was able to place an order to be delivered within 48 hours, set a delivery preference, & receive my order with ease!~Love this!

Being a Foodie & closet gourmet chef, I was amazed at the variety of flavors, textures, & quality of each product!

Baby food should taste good, for if you would eat it, then it should be served to your child I strongly feel!

What was so interesting to learn from Michelle, is that most prepackaged mixed baby foods are made with more fruit than vegetables, which was shocking to me.

Children can crave more sweet flavors than non, which can lead to some of them not liking a vegetable on its own which is scary!

Her ideology is to introduce each flavor on its own for ages 4-7 months as Purees, then mix them with other grains for her Stage 2 Blends.

Each order can be placed with a variety, or on individual flavors, comes in BPA-FREE & Phthalate Free, Recyclable container, along with a reusable icepack & cooler bag.

Petit Organics also sell these amazing reusable, “Yummi” squeeze pouches which can be reused, & are fab for on the go!

Her company is in the process of making toddler teething biscuits, & other fab items which are works, so sign up for updates at, www.petitorganics.com under the Newsletter icon.

With school beginning this week, & a sibling at home, or getting back to work, let Petit Organics make your life easier, just a click away!

Can’t wait to see which state they pop up next???

Take it from a Mom Who LOVED all of the flavors, mostly the Simply Peaches & the Broccoli Carrot Quinoa, which was delish!

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