I’m not sure if this first one is fun, food, or family, it fits fabulously for each. And it is sooo simple. Give each child a flour tortilla and have them fold them into fourths. Then, with clean, sharp scissors, they cut out shapes like when cutting snowflakes. Unfold, fry until golden, drain and dredge in powder sugar or cinnamon / sugar. Serve with some fruit. This would be great for an evening with the family, or an afternoon snack when it’s blizzardy outside.
Speaking of Blizzards, nothing beats curling up with mom, lots of warm blankets and a good book. So, until last week, I would have thought that the things I had in common with Barbra Walters could be listed on the back of a postage stamp. Then I found out that one of her favorite books is The Little Prince by Antoine De Saint-exupery. If you only read one classic with your children—choose this one. It is filled with the wonder and adventure children love, yet contains lessons that wrap around the hearts of adults. Like Ms. Barbra said, “It’s about a prince who learns that the best things in life cannot be bought with money, such as friends, loyalty, and love.”
Finally, for those cold evenings, when comfort food hits the spot, here’s an updated version for Shepherd’s Pie with a vegetarian option. First, add either a sweet potato or yam to the boiling potatoes. When mashed, these are a beautiful orange color and rich in vitamin A or omega-3 fats respectively. Then, instead of butter and milk, mix the potatoes with a cashew sauce (below). Spread over your ground meat / vegetable / sauce blend and top with cheese before baking. Instead of ground meat, one evening try tofu. A frozen block of tofu, thawed and squeezed firmly in a towel will have a ‘meatier’ texture that can be cooked up with onions, seasonings and broth. A shepherd’s pie is a great way to serve this meatless, economic alternative.
Golden Cashew Sauce (From Arrowhead Mills Cookbook). I also love this mixed with the filling of a baked potato and steamed broccoli, then reinserted into the shell for a twist on twice-baked potatoes.
2/3 C. raw cashews (bulk at health food stores)
1 ¼ C. water
1 Tb. Dijon-style mustard
2 Tb. nutritional yeast (pick some up when you go for cashews)
2 Tb. yellow or white miso (If you don’t use miso—you’ve got to give it a try.)
½ tsp. turmeric
Dash of cayenne pepper or to taste.
Place all the ingredients in a blender. Blend until smooth and creamy, about 2-3 min.
Pour into a saucepan and bring to a boil, stirring constantly. Reduce the heat and cook for a few seconds until the sauce has thickened. If too thick, just add a bit of water. It will thicken further as it stands.