Cooking with the Moms
When we think of creamed spinach, our minds wander back to the 1950s and 60s. We're not sure why, but creamed spinach has a certain, shall we say, retro feel about it. It's also loaded - and we mean loaded - with more saturated fat and calories than a nutrient-rich vegetable like spinach deserves! One of our Facebook fans just asked us to give creamed spinach a healthy makeover, so we got cooking and came up with a recipe that's sure to get your taste buds asking for seconds and thirds! Our Crazy-Good Cream-less Creamed Spinach is perfect for the holidays...or any time of the year, and it has a fraction of the bad-for-you fat found in traditional creamed spinach. We share this healthy new side dish recipe on this week's show and also dish about our holiday food adventures.
Direct download: moms-2011-12-28.mp3
Category: -- posted at: 3:00am EDT

On December 3rd, Liz's son, Simon became a Bar Mitzvah. Liz is so proud; she's still kvelling! On this week's show, we chat about the service and the evening party, marvel over the gigantic soccer cleat-shaped cake that was created by Wilson Farm, share a Recipe for Success that Liz whipped up just for Simon, and also share a Hanukkah recipe for Sweet Potato and Ginger Latkes. Tune in for a lesson on Yiddish and all the other fun news from the Bar Mitzvah day.
Direct download: moms-2011-12-21.mp3
Category: -- posted at: 3:00am EDT

Every year around this time, Janice attends her annual neighborhood cookie swap. Last year, she brought our Ginger Drizzle Cookies from No Whine with Dinner. The year before, it was Our Favorite Chocolate Cookie from The Moms' Guide to Meal Makeovers. Last night as a dozen friends gathered to exchange cookies and gossip, Janice treated her fellow cookie swappers to something new: our latest makeover for sticky, gooey, over-the-top decadent Seven Layer Bars. On this week's show, we bake up a batch of Lightened-Up Seven Layer Bars and serve up a taste of Janice's sweeter-than-ever swap.
Direct download: moms-2011-12-14.mp3
Category: -- posted at: 3:00am EDT

Are you old enough to remember The Four Food Groups? We certainly are. If not, you probably remember the Food Guide Pyramid. Last spring, the Pyramid was replaced with a new symbol called MyPlate. On this week's show, registered dietitian, Elizabeth Ward joins the show to tell us all about this plate-shaped icon and to dish about her new book, MyPlate for Moms: How to Feed Yourself and Your Family. Elizabeth, a mom of three, explains how to customize MyPlate to your family's likes, dislikes, and lifestyle. She also explores the importance of protein & whole grains, and she cooks up two recipes from the book: Pork, Asparagus, and Cashew Stir Fry and Cinnamon Pumpkin Smoothie.
Direct download: moms-2011-11-30.mp3
Category: -- posted at: 3:00am EDT

Farro is an ancient grain first cultivated in the Fertile Crescent of the Middle East over 10,000 years ago. It's been around for a loooong time. Farro was the main grain of the Egyptians and sustained the Roman army as they conquered the Western world. Farro eventually fell out of vogue due to higher yielding wheat varieties. But today, farro has made a comeback thanks to trendy restaurant chefs and health--conscious home cooks... and thanks to The Meal Makeover Moms. On this week's podcast, we share Farro cooking tips as well as two healthy new recipes: Carrot and Zucchini Farro Risotto (which we posted to the blog on 11/21/11) and Kale and Vegetable Soup with Farro.
Direct download: moms-2011-11-23.mp3
Category: -- posted at: 3:00am EDT

This is the show you've all been waiting for. The show you've all been asking for. The show that will change your life forever: Brussels sprouts. That's right. Whether you love Brussels sprouts like we do or you're skeptical about trying them ... today's show will ignite your passion for this nutrient-rich cruciferous vegetable. We have two new recipes to share, both perfect for your Thanksgiving table ... or your family dinner table any time of the year. Better-for-You Brussels Spouts Gratin is a makeover of a Brussels sprouts gratin recipe that we found on AllRecipes.com made with over 2 cups of cream. (Blech!) Our other scrumptious recipe is for Roasted Sesame Brussels Sprouts.
Direct download: moms-2011-11-16.mp3
Category: -- posted at: 3:00am EDT

Katherine Musgrave, RD is the reason Janice became a registered dietitian. During her sophomore year at the University of Maine, she took an elective course called Intro to Food and Nutrition, and Katherine was her professor. So inspired by Katherine's enthusiasm for the subject of nutrition, Janice decided to switch her major from Microbiology to Food and Nutrition. She's so glad I did. After all, her love of food is much stronger than her love of microbes! On this week's show, we feature an interview with Katherine Musgrave and chat about the other people who have mentored us throughout our nutrition and cooking careers. Be sure to tune in, because Katherine has been a dietitian for 70 years and you simply won't believe all the changes she's seen over the decades!
Direct download: moms-2011-11-09.mp3
Category: -- posted at: 3:00am EDT

At least once a week, Liz finds herself walking down the aisles of Whole Foods. And at least once a week, a cookbook called Tofu 1-2-3 catches her eye. We love this book and yes, we love tofu. Tofu is made from the curds of soybean milk. Tofu is nutritious -- it contains iron, copper, omega-3 fats, and calcium (depending on the type of processing), and consuming soy protein can lower cholesterol levels. Oh, and it's super versatile. The trick to making tofu a regular part of your family's meal plan is to know what to do with it. So on this week's show, we share tips for squeezing the water out of tofu to impart a "meatier" texture and four recipes: Sweet and Sour Tofu, Peanut Butter Cup Pie, Strawberry Fields, and Raspberry Smoothie (the latter two will appear on Meal Makeover Moms' Kitchen next week). Preparing four recipes in one day, taking photos, and washing piles of dirty dishes was no easy task, so we hope you'll tune in to the show to hear all about our tofu adventures...and to laugh a little too!
Direct download: moms-2011-11-02.mp3
Category: -- posted at: 4:00am EDT

The first-annual Food Day took place earlier this week on October 24th. Think Earth Day...but for food. The event, founded by the Center for Science in the Public Interest (CSPI), aims to highlight six important principals: Reduce diet-related disease by promoting safe, healthy foods; support sustainable farms and limit subsidies to big agribusiness; expand access to food and alleviate hunger; protect the environment and animals by reforming factory farms; promote health by curbing junk-food marketing to kids; and support fair conditions for food and farm workers. To celebrate Food Day, we attended a community sourced pot-luck supper sponsored by Boston Food Swap, and we brought along our Sweet Ginger Carrot Soup, starring fresh vegetables from each of our CSA shares. On this show, we dish about our recipe, all the delicious details from the event, and we feature interviews with event organizers.
Direct download: moms-2011-10-26.mp3
Category: -- posted at: 4:00am EDT

On October 31st, kids from coast to coast will dress up, stay out late, and fill their Halloween buckets with lots and lots of candy. It's just one of those days where kids' sugar consumption increases dramatically. What's a concerned parent to do? On this week's show, we make gooey, chewy, sugar-laden Halloween less horrific with recipes for Juicy Mango Wigglers (a homemade makeover of Jello Jigglers) and Chocolate Pumpkin Whoopie Pies. The addition of pumpkin ups the nutrition, and we don't use any butter in the whoopie pie batter or the filling. We also share some creative tricks for downsizing your Halloween handouts and managing all the candy your little goblins bring home Halloween night. Tune in for all the gory details!
Direct download: moms-2011-10-19.mp3
Category: -- posted at: 4:00am EDT