Michelle Edelbaum's Blog (Page 5)
It's not the presents I remember most about the first Hanukkah I spent with my now-husband's family, it's the latkes. Golden and crispy-crunchy on the outside, hot, tender and creamy on the inside, touched with just the right amount of salt. Mmmmm. Leave it to me to have fonder memories of potato pancakes than pearls, or whatever lovely gifts I received that year. Actually, I think it would make my mother-in-law proud that her crispy, golden cakes stand out most in my mind.
That year we were...read full post »
My husband works late two nights a week, which leaves our year-and-a-half-old son and me on dinner duty together. Sounds like a sweet mommy-baby date, right? It often is, especially on the nights when dinner is super-simple: minimal cooking, mostly reheating, a leisurely meal (ha!) and lots of playing. My solution: meals I can make ahead, freeze and then just reheat. (Eggs and toast are always a backup!)
The thing about cooking ahead is that I have to set aside the time to cook at some point. But then, on crazy nights when we just need to eat, we have a meal that’s all ready to go. That’s an investment that pays off big for my sanity and satisfaction (usually...read full post »
As someone who is health conscious, I read a lot of labels. My general rule is to buy foods that list ingredients I can pronounce, but there are at least two things I additionally watch out for: ingredients that sound healthy but aren’t (I try to avoid those) and obscure ingredients that sound scary but are basically harmless.
The latest ingredient to request a “healthier-sounding” name change? High-fructose corn syrup. This week, the Corn Refiners Association, which represents firms who make the product, petitioned the FDA to change the ingredient’s name to “corn sugar.” The group has many reasons for wanting the change, including changing public perception of this controversial ingredient. But two respected nutrition watchdogs, EatingWell advisory board member Marion Nestle, a nutrition professor at New York...read full post »
I haven’t actually invited anyone over yet, but I just have this feeling we’ll be having a get-together over Labor Day weekend. Impromptu, last-minute.
Even if you planned ahead for your party, you may still be in the same boat as I am: I don’t want to spend hours in the kitchen cooking on the last unofficial weekend of summer. I want to host a get-together I can actually enjoy with my friends, which means keeping cooking to a minimum. I’m not up for more than chopping, tossing and serving.
I could just throw some burgers and dogs on the grill, but this weekend I want something a little different. Here’s a full Labor Day picnic of five 15-minute dishes that require only minimal cooking so you have more time to enjoy your weekend.
Related Link:...read full post »
What do you let your kids eat? I asked my fellow mom-editors at EatingWell this question yesterday because I’m struggling with what to let my child eat.
My son is just a year and a half old (so I’m still new to this mom thing). My husband and I have been pretty selective about what he eats—little added sugar and salt, few processed foods, lots of whole grains, fruits, beans and full-fat dairy—but at daycare they occasionally serve frozen popsicles (made with fruit juice followed closely by added sugars and high-fructose corn syrup).
Related Link: 9 Ways to Get Your Kids to Eat Healthier
I’ve said no to those treats, so the teachers offer him popsicles of just frozen apple juice. (So nice of...read full post »