food Archives | NAPPA Awards

January 18, 2021 by Christina Elston

Peter Tulaney’s daughter show off their Penne Pasta with Sausage and Broccoliini. PHOTO COURTESY PETER TULANEY

Want to make cooking with your family easier and more fun? Set yourself up like a restaurant kitchen, says Peter Tulaney, L.A. dad of two and head chef and founder of The WEHO Sausage Co.

Tulaney, who spent 10 years as a child psychologist, started making sausage at home after receiving a Kitchen Aid standing mixer (with sausage attachments) as a gift. He shared his creations with friends and began getting requests to cater parties and other events, creating a side business that stole his heart.

After almost two years, he made the change. “The difference between my daily routine as a clinician and having a party with someone was too much to ignore,” says Tulaney. “So, I decided that I would take a couple years to become a better food person and start to break down my practice.” And that’s just what he did. Tulaney left psychology, leased space in a commercial kitchen in Downtown L.A. and launched WEHO as a full-time catering business.

The company grew, catering events and corporate lunches before the COVID-19 pandemic put an end to business as usual. WEHO went from 15-20 weekly catering deliveries to zero.

Fortunately, Tulaney had other irons in the fire. He had been in talks with Citizen Public Market, the Culver City food hall that opened its doors in November. While the sausage is still processed in the Downtown kitchen, the food served at the market is all made on site. They are open from 11 a.m.-9 p.m. Tuesday through Sunday for takeout. The menu includes sandwiches with hamburger, sausage (pork, chicken and lamb) and veggie patties, fries, salads and charcuterie. There are also dishes for weekend brunch.

With a day’s notice, you can also order packs of uncooked, frozen sausage patties (which Tulaney points out can be broken up and used loose) for pickup at Citizen Public Market or the WEHO facility Downtown. It’s exactly what you’d use in this recipe, which Tulaney says harkens back to his childhood. “I’m from Bay Ridge Brooklyn, and my mom cooked every single meal that I ate growing up,” he says. “This is just the style of food we ate.” Everyone loves pasta and the dish is inexpensive and quick to make. “The whole thing, start to finish, takes place in less than 20 minutes and that includes boiling water,” says Tulaney.

As a chef, former child psychologist and father to daughters ages 5 and 7, Tulaney says cooking with kids can be fun for all if it’s well organized. “The way a commercial kitchen operates is not hard to reproduce if you’re doing it with your family,” he says, explaining that restaurant kitchens have an executive chef, some support chefs and some prep chefs. “Those jobs are broken down into levels of responsibility and technique and understanding, and you can do the exact same things with your kids if you choose age-appropriate tasks for them to do. My little one can crack eggs, and my older one is able to use a measuring cup.”

He has written this recipe to take advantage of this division of labor.

It’s also pretty flexible. “If you don’t like broccolini or broccoli rabe, you can use florets or you can use cauliflower or you could use cherry tomatoes or you could use red onion,” Tulaney says. Just put a pot of water on the stove and follow the rest of the instructions while it comes to a boil and the pasta cooks, and you’ll have dinner within half an hour.

Chef Peter Tulaney

Penne Pasta with Sausage and Broccolini from WEHO Sausage Co.

Serves 4

4 cups dried penne pasta

Sea salt

2 tablespoons olive oil

12 ounces loose Italian pork sausage (preferably from WEHO Sausage Co.)

1 bunch broccolini, washed and trimmed

4 cloves garlic

1 lemon, cut in half

Freshly grated Parmesan cheese for serving

Adults: Bring 4 quarts of water to a boil in a large stock pot and add a handy pinch of salt. Start this first – the trick is to finish everything else while the water is coming to a boil.

Kids: Measure out 4 cups of dry penne pasta and put it off to the side, so it is ready when the water is boiling.

Adults: Heat the olive oil in a large sauté pan (the largest one you have, as it will have to hold everything). Add the ground sausage. With a wooden spoon, break up sausage into small pieces and stir until nice and brown, about 3 to 4 minutes.

Kids: Break open a head of garlic and chose the 4 biggest cloves. The bold may even attempt to peel the garlic, discarding any skins.

Adults: When the sausage is brown, transfer it to a bowl, keeping as much of the oil (and flavor from the sausage) as possible in the pan. We will not be adding any more.

Kids: With adult supervision, add the garlic cloves to the oil in the pan. (If you like garlic a lot, an adult can chop the garlic first.) Move the garlic around with the wooden spoon until some color forms on the garlic, then drop in all of the broccolini. Add a tiny pinch of salt (since the oil is already flavored with the sausage). Carefully squeeze every last drop of juice from the lemon right on top of the broccolini and cover the pan.

Adults and kids: By this time the water should be boiling. Add the dried pasta to the water. Stir the broccolini a bit.

Adults: Add the browned sausage back into the sauté pan. Strain the pasta, reserving very little water in the pasta pot. Add the strained pasta directly into the sauté pan and stir.

Serve with the Parmesan cheese.

December 16, 2020 by Christina Elston

Raddish Kids founder Samantha Barnes with her family. Photo Courtesy of Raddish kids

Samantha Barnes used to teach cooking classes to kids all over L.A., offering after-school enrichment programs, summer camps and weekend parties through her company Kitchen Kid. Years before the coronavirus pandemic, she decided to bring her lessons into home kitchens instead. “Really, the most important place to learn to cook is your home, and it’s a really powerful activity for families to do together,” Barnes says. Seven years ago, she created Raddish Kids, a cooking club that ships monthly kits and recipes to families across the country.

Barnes is a former middle-school teacher with a 10½-year-old daughter (a vegetarian and baking enthusiast) and an 8½-year-old son (lover of sloppy Joes and banana bread), so she’s got some great tips for bringing kids into the kitchen. Her first is not to try to hurry your cooking projects. “Make sure you have enough time,” she says. “Cooking takes time, and when you’re baking it takes even longer.”

Another great tip is to let kids practice essential skills before you tackle a recipe. “It took me years before I’d let my kids measure into muffin cups, because half the batter would be in between the cups,” admits Barnes, whose kids help her test Raddish recipes. She suggests filling a liquid measuring cup with water and letting your kids get a feel for pouring with that before you tackle this cupcake recipe. “Once you get that skill, you can do cupcakes and muffins and all sorts of things,” she says. You can also let your kids put on oven mitts and practice moving pans in and out of a cold oven to give them confidence.

To keep kitchen mess to a minimum, put a sheet of wax paper over your counter before the kids measure ingredients. Wrap up with a big sink full of soapy water and let your kids scrub the dishes.

For families that might be missing some of their usual holiday traditions this season, Barnes recommends creating a new food tradition. “Food is so inextricably linked with memory, that’s a great way for kids to develop their own personal food story for when they are older and have their own family,” she says. Barnes will be enjoying the usual Christmas Eve raclette (similar to a fondue), Christmas Day posole and New Year’s Eve “fancy food” hors d’oeuvres with her family. Maybe your kids would like baking these adorable cupcakes. “When they are put together,” she says, “it really does look like a cute little mug of hot cocoa.”

Hot Cocoa Cupcakes from Raddish Kids

For the cupcakes

¾ cup flour

½ cup cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup sugar

¼ cup canola oil

1 cup milk

1 teaspoon vanilla extract

For the topping

¾ cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

7-ounce jar marshmallow fluff

2 tablespoons milk

12 mini candy canes

¾ cup mini marshmallows

Preheat the oven to 350 degrees. Line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Crack the egg into a large bowl. Throw away the shells and wash your hands.

Add the sugar, oil, milk and 1 teaspoon of vanilla extract to the egg. Whisk until combined.

Add the flour mixture to the egg mixture. Whisk until smooth.

Transfer the batter to a liquid measuring cup and fill the muffin cups evenly with batter.

Bake the cupcakes for 17-20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool 10 minutes.

Meanwhile, make marshmallow frosting. With an electric hand mixer or in the bowl of a stand mixer, beat the butter, powdered sugar and 1 teaspoon of vanilla until creamy.

Add the full jar of marshmallow fluff and 2 tablespoons of milk. Beat the frosting until it is smooth.

Use a butter knife to spread frosting on top of each cupcake.

Top the frosted cupcakes with mini marshmallows.

Set one candy cane on the side of each cupcake to create a “handle.” Taste and share!

April 23, 2020 by

One fun side-effect of being at home is that everyone has lots more time to make – and eat – breakfast. This French toast recipe from La Brea Bakery makes use of their wonderful baguette (in case you didn’t finish it off with dinner) and doesn’t require any special equipment or technique. You can put the whole thing together the night before, then quickly finish it up in the morning to kick-start everyone’s day.

La Brea Bakery Oven Puffed French Toast

1 La Brea Bakery baguette (unsliced)

10 eggs

½ cup all-purpose flour

6 tablespoons sugar

½ teaspoon baking powder

2 teaspoons vanilla extract

1 cup milk

1 cup dark beer

Pinch of coarse salt

8 tablespoons unsalted butter

Cut the bread diagonally into ¾-inch slices and place in a dish in a single layer. Whisk together the eggs, flour, sugar, baking powder, vanilla, milk, beer and salt. Pour over both sides of the bread. Cover and refrigerate overnight, or for at least one hour.

Preheat oven to 350 degrees. In a very large ovenproof skillet, melt the butter. Add the soaked bread, and brown on one side. Turn the bread over and place the skillet in the oven for 10-12 minutes, until the toast is puffed and golden brown on the bottom.

For Los Angeles residents, fresh-baked artisan breads and pastries are available for 25% off for pick-up at the La Brea Bakery Café on South La Brea. The café’s full menu for breakfast, lunch and dinner is available for pick-up, and also through Grubhub, Postmates, UberEats and DoorDash. In addition, health care workers, first responders and essential front-line employees can receive a free boxed meal that includes a sandwich, chips and a cookie when they present their badge or proof of employment at the South La Brea café.

July 2, 2019 by Christina Elston

Faced with a toddler who was a picky eater, Glenda Galvan-Garcia resorted to something that has worked for many parents: sneaking vegetables into his food by disguising them among the other ingredients. It worked for a while, until Isaac was about 3. Taking a bite of the macaroni and cheese into which Galvan-Garcia had mixed pureed garbanzo beans, he turned to her and said, “Mom, you made sneaky mac and cheese!”

“I was busted, and for years after that, he didn’t really trust my cooking because he thought I was going to sneak something in there,” she says. Isaac, now 8, has recovered some of his trust but is still a little picky. However, he loves this mac and cheese recipe in which Galvan-Garcia promises the squash is undetectable.

Galvan-Garcia is executive chef and co-creator of Granville, with locations in Glendale, Burbank, Studio City and West Hollywood (opening soon in Pasadena). The dish is based on the local chain’s popular Uptown Mac & Cheese. “I wanted to create a dish that didn’t require a roux, that could be done while you’re away at work and that has extra vegetables,” she says. “It’s approachable for the novice in the kitchen, it’s upscale enough for the foodie and it’s delicious enough for the picky eater.”

That’s partly because the recipe requires no fussy browning of flour and butter, but instead comes together with a blender. You can put everything into the slow cooker in the morning, then just puree the sauce, boil the pasta and veggies and add your protein when you’re ready to eat. You could also simmer the sauce ingredients in a pot on the stovetop until the squash is fork tender.

The ingredients are flexible. Galvan-Garcia says the smoked Gruyere works well with bacon or other meat, but might overwhelm a vegetarian version of the recipe, so it’s OK to use plain Swiss cheese if you prefer. You can use any shape of pasta you like, even egg noodles. And you can add any cooked vegetable your child likes (at Granville, they add peas peas and asparagus). If you like a cheesy, crumbly topping, add some shredded cheese and bread crumbs and pop the dish into the oven.

You can also get your kids into the act, something Galvan-Garcia encourages. “You look at some generations and they’re just kind of lost in the kitchen,” she says. “Even though people appreciate food, they don’t necessarily know how to prepare it.” Start teaching your next generation with a little sneaky mac and cheese.

SLOW COOKER BUTTERNUT MAC AND CHEESE

granville's mac and cheese — PHOTOS COURTESY GRANVILLE

Serves 4-6

2 cups shredded mozzarella cheese, divided

1 cup shredded cheddar cheese

½ cup Gruyere cheese (applewood smoked, if desired)

12-ounce can evaporated milk

½ cup whole milk

4 ounces cream cheese, cubed (1½ cups)

8 ounces diced butternut squash

¼ cup unsalted butter (preferably grass-fed)

½ teaspoon kosher salt

Pinch of black pepper

Pinch of freshly grated nutmeg

12 ounces dried cellentani pasta (corkscrew shape, 3¾ cups)

3 cups broccoli florets or asparagus

Grilled chicken, cooked bacon crumbles, ham, sausage or lobster (optional)

Place one cup mozzarella cheese and the cheddar and Gruyere cheeses, evaporated and whole milk, cream cheese, squash, butter, salt, pepper and nutmeg in a slow cooker. Mix well.

Cook on low for two hours, setting the cooker to switch to “keep warm” mode until you want to continue with the recipe. Test the squash and make sure that it is fork tender. (The sauce will be a bit curdled.) Transfer the sauce to a blender or use an immersion blender to blend until the sauce is smooth. If there are any firm bits stuck to the bottom of the cooker, discard them.

Bring a large stock pot of salted water to a boil. Add the pasta and boil until al dente. If using broccoli, add it during the last two to three minutes of cook time. If using asparagus, add it during the last 30 seconds. Drain the pasta and vegetables and place in a serving dish.

Pour half of the warm cheese sauce over the pasta and vegetables. Sprinkle with the second cup of mozzarella cheese. Pour the remaining sauce over the pasta. Gently stir to coat pasta with sauce.

Originally published in L.A. Parent. For more family recipes from award-winning chefs, visit LA Parent/Recipes

February 12, 2019 by Liorah Goldsmith

Although breakfast is the most important meal of the day, many of us resort to sugar-laden cereal bars or fast food on busy weekday mornings. Feeding your family a nutritious breakfast is crucial though for creating happy and focused minds throughout busy school and work days. These healthy and delicious breakfast meal prep recipes make eating on the go a breeze for the entire family.

Honey-Sweetened Blueberry Muffins

Most store-bought muffins contain loads of added sugar and processed ingredients. These healthier blueberry muffins make for an easy and satisfying grab-and-go breakfast in the morning. Just prepare a big batch on Sunday, freeze some and keep them for the whole week.

Recipe here

Freezer Breakfast Burritos With Sausage, Eggs, and Salsa Verde

Breakfast burritos are portable, yummy and perfect for meal prepping. Simply make as many burritos as your family will need for the week, customizing ingredients to your liking, and pop them in the freezer. Reheat in the microwave or skillet the morning you need them, and you have a delicious and filling breakfast for the whole family.

Recipe here

Spinach Muffins for Toddlers

When sending your little one to preschool, you want to be sure they’re getting a healthy breakfast they will also enjoy. These easy muffins can be stored in an airtight container for a few days, or they can be frozen and saved for later. Mild in flavor and full of nutrition, these spinach muffins are perfect for busy mornings.

Recipe here

Breakfast Banana Pops

Although these pops last all week long, don’t be surprised if your kids are tempted to devour them all in one day. This healthy breakfast is delicious, completely mess free and can easily be prepared in advance. What’s not to love?

Recipe here

Healthy Egg Muffin Cups

Eggs are a great start to any morning, but most families save them for the weekend. With these though, nutritious and delicious eggs can become a staple family breakfast all week long. Baking eggs into freezable breakfast cups is a perfect way to add veggies to your children’s diets, and they provide the energy they need to get them through busy school mornings.

Recipe here

Healthy 2-Ingredient Breakfast Cookies

This recipe is so simple and healthy; you’re whole family will fall in love with them. Only two ingredients, allergen-friendly, and extremely customizable, these breakfast cookies will leave your kids satisfied and ready for the day. These are perfect for meal prepping for school days as they are sure to make your kids excited to get up in the mornings.

Recipe here

Strawberry Breakfast Bites

When food is fun, nutritious, and delicious, what more could you ask for? These strawberry breakfast bites are super easy to make, great for kids of any age, and they are even nut free. Perfectly portable, these strawberry breakfast bites are great for busy weekday mornings.

Recipe here

January 28, 2019 by Liorah Goldsmith

When I was a kid, I would ravage through my fridge after school to find the perfect snack. After-school hunger is an extremely common feeling amongst children, so it’s crucial to find snacks that will satisfy your child as well as provide ample nutrition to help them conquer their homework. Here at NAPPA, we’ve compiled a list of brain-boosting foods along with great recipes that will satisfy the cravings and tastebuds of your whole family.

Avocados

Avocados are incredible for boosting brainpower because of their healthy monounsaturated fats. Our brains are made up of nearly 60% fat, so eating fat is extremely important for normal brain function. Avocados can increase blood flow in the brain, which helps improve learning and memory. Aside from all their health benefits, the creamy texture and mild flavor of avocados make them irresistible treats.

Recipes:
Lady Bugs on a Stick
Avocado Mango Fruit Roll-Ups

Nuts

Nuts are small, but they’re mighty when it comes to brain health. Walnuts contain high amounts of DHA, an omega-3 fatty acid that has been linked to improved cognitive performance, and almonds and hazelnuts contain concentrated amounts of vitamin e, an essential vitamin that can improve memory. Including these tasty brain-boosting foods in your child’s after-school snack might help make their homework go a little more smoothly.

Recipes:
Honey-Sweetened Almond Chocolate Chip Granola Bars
Walnut Date Energy Balls

Blueberries

Blueberries are more than just tasty treats. They contain elements called flavonoids that have both antioxidant and anti-inflammatory effects. Most importantly, they greatly benefit the brain by helping to counter inflammation and increase attention in kids. Delicious and nutritious, these nutrient powerhouses are perfect for incorporating into your child’s next after-school snack.

Recipes:
Frozen Yogurt-Covered Blueberries
Blueberry Crunch Bars

Salmon

Salmon, like a lot of fish, is an incredible brain food. Aiding in sleep and cognitive performance, it’s no wonder salmon is considered one of the best brain foods out there. Incorporating salmon into your kids’ after school snacks can be easy, delicious, and extremely beneficial for their brain health!

Recipes:
Parmesan Fish Sticks
Smoked Salmon Cucumber Bites

Tomatoes

Tomatoes are versatile, delicious, and great for your child’s brain! Containing brain-protecting nutrients called carotenoids, tomatoes help with long-term brain health. One of its carotenoids, lycopene, regulates genes that promote inflammation, and it helps promote brain growth. All this goodness packed into one savory fruit, tomatoes are perfect additions to any after-school treat.

Recipes:
Bell Pepper Pizzas
Stuffed Cherry Tomatoes

Eggs

Protein and choline rich, eggs are great for keeping your child’s brain health in check. Choline can help increase memory and communication between brain cells, so eating eggs can help your child concentrate and perform better in school. Eggs can be eaten in many ways, so you are sure to find an after-school egg recipe your child will love.

Recipes:
Kid-Friendly Deviled Eggs
Egg Wraps

Green Vegetables

With cancer-fighting properties, heart-healthy nutrients, and memory and concentration improving vitamins, green vegetables are crucial for increased brainpower in kids. Leafy greens such as spinach and even herbs such as rosemary boast health effects for the entire body, as increased brain health is just one of the many benefits of eating green vegetables.

Recipes:
Broccoli Tots
Kid-Friendly Kale Chips

December 18, 2018 by Christina Elston

Hooray for the holidays – lights, music, love, joy and a chance to spoil family and friends with delicious homemade food from your cozy kitchen.

What? Holiday cooking isn’t your absolute favorite thing to do? You avoid the kitchen most of the year, and get stressed out by the pressure to produce a festive meal?

Relax, take a deep breath and a different approach this year with these sweet recipes:

Baked Pumpkin Doughnuts with Buttermilk Glaze

Courtesy Sur la Table

These make a fun dessert – or a festive breakfast. If you don’t have a pastry bag, you can substitute a plastic bag with a hole cut in the corner. Leonard warns not to over-mix the batter, or the doughnuts will be tough.

Don’t love buttermilk? You can use regular milk in the glaze instead.

Yield: 12 medium or 24 mini doughnuts

3 cups unbleached all-purpose flour

1 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

2 cups firmly packed light brown sugar

1 cup vegetable oil, plus more for preparing pans

3 cups pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 ½ cups confectioners’ sugar, sifted

3 tablespoons buttermilk

Preheat oven to 350F. Grease 2 (6-cavity) doughnut pans and fit a large pastry bag with a half-inch round tip. Set aside.

In a large bowl, add flour, salt, baking powder, baking soda and spices; stir together and set aside.

In a medium bowl, add sugar, oil, pumpkin puree, eggs and vanilla; whisk to combine.

Add the wet mixture to the dry and fold into a smooth batter using a silicone spatula. Transfer batter to prepared pastry bag and fill each doughnut cavity halfway with batter.

Bake until the doughnuts spring back when lightly touched, 10 to 12 minutes. Remove from the oven and invert doughnuts onto a wire rack placed over a rimmed baking sheet.

Prepare the glaze. In a medium bowl, add confectioners’ sugar and buttermilk; whisk until smooth.

When the doughnuts are cool, spoon about 2 tablespoons of glaze over the top of each doughnut and allow glaze to set before serving, about 20 minutes.

Pecan Cheesecake

Courtesy Brooke Williamson

PHOTO COURTESY BROOKE WILLIAMSON

The unusual wrapping and baking process is to keep the cheesecake from cracking as it cools. If it does, you can hide cracks by decorating with whipped crème fraiche, candied pecans and sprinkles. Williamson says you can also substitute other types of nuts – or even crunchy cookies – for the pecans.

Yield: One 9-by-2-inch cheesecake

4 ounces graham cracker crumbs

9½ ounces sugar, divided

1½ ounces melted butter

2 6-ounce packages cream cheese, softened

3 eggs

1½ teaspoons vanilla

1½ teaspoons lemon juice

1¼ ounce cornstarch

½ teaspoon salt

5 ounces crème fraiche or sour cream

2 ounces finely chopped toasted pecans

Preheat the oven to 300F. Combine graham cracker crumbs, ½ ounce sugar and butter in a bowl. Press into the bottom of a greased 9-inch springform pan. Bake at 300°F for 5 minutes. Set aside.

Whisk together the remaining 9 ounces sugar, cornstarch and salt and set aside.

Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed to soften and smooth out. Add the dry ingredients and beat on medium speed to combine, scraping bowl frequently.

Beat in the vanilla and lemon on low speed. With the mixer running on medium speed, beat in the eggs a few at a time, scraping the bowl frequently.

On low speed, beat in the crème fraiche and pecans until combined. Pour the batter onto the prepared crust. Wrap the entire pan tightly in aluminum foil, covering the top, bottom and sides.

Place the cheesecake in a large roasting pan, place in the preheated oven, and fill with hot water to halfway up the side of the pan. Bake in the water bath at 300°F until the cheesecake jiggles firmly at the center, about 60 minutes.

Turn off the oven, prop open the door and let the cheesecake cool inside for one hour. Let cool completely at room temperature, then chill thoroughly before removing springform and cutting and serving.

Spiced “Pumpkin” Fritters with Chocolate Sauce and Candied Pepitas

Courtesy Suzanne Goin

PHOTO COURTESY SUZANNE GOIN

The chocolate sauce can be made and the squash roasted three to four days ahead, and the pepitas and fritter batter a day ahead. If you make the batter ahead, refrigerate it before allowing it to rise, then remove from the fridge and proceed with the recipe from there.

Makes about 20 fritters

NOTE: While the fritter batter rises, prepare the chocolate sauce and fried pepitas.

½ kabocha or butternut squash, about 1 pound

¼ cup whole milk

2 teaspoons dry yeast

3 cups all-purpose flour

1 teaspoon kosher salt

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cardamom

⅛ teaspoon freshly grated nutmeg

⅛ teaspoon ground cloves

4 tablespoons (½ stick) unsalted butter, melted, plus a little for the bowl

1 extra-large egg

⅔ cup dark-brown sugar

½ teaspoon pure vanilla extract

1 cup granulated sugar

2 to 3 quarts vegetable oil, for frying

1 recipe Chocolate Sauce (recipe follows)

1 recipe Candied Pepitas (recipe follows)

Preheat the oven to 400F.

Cut the squash in half lengthwise and place on a baking sheet, cut side up. (Don’t remove the seeds yet; they give extra flavor.) Cover with foil and roast for about 1 hour, until very tender. Let cool for 10 minutes, then scoop out the seeds and discard them. Purée the warm squash through a ricer or food mill and measure out ½ cup. In a large bowl, heat ¼ cup water and the milk to body temperature. Sprinkle yeast evenly across the surface and allow the yeast to bloom for 10 to 15 minutes.

Whisk the flour, salt, ½ teaspoon cinnamon and the other spices together, then sprinkle across bloomed yeast. Make a well in the center and set aside.

Combine the squash purée, butter, egg, brown sugar and vanilla, then pour into the well of the dry ingredients. Fold together with a rubber spatula until incorporated; be careful not to over-mix the batter, or the fritters will be tough. (Some specks of flour are OK.) Lightly brush a large bowl with melted butter. Scrape batter into the bowl and flip the batter upside down, so that all sides are covered with a little of the melted butter.

Cover with plastic and allow the batter to rise in a warm, draft-free place for about 1 hour, until doubled in size. Let the batter rest for at least 1 hour more in the refrigerator, and then bring it to room temperature when you are ready to fry. (Chilling the batter in the fridge develops the flavor and creates more tender fritters.) Combine 1 cup granulated sugar with the remaining 1 teaspoon cinnamon in a large bowl and set aside. Heat the oil to 350F on a deep-frying thermometer, over medium heat, in a heavy, wide-bottomed pan.

Scoop heaping tablespoons of batter, and use a second spoon to push rounded spoonfuls into the hot oil. Don’t overcrowd the pan; the fritters shouldn’t touch each other. Fry for 2 to 3 minutes, until deep golden brown on all sides.

Drain the fritters on paper towels and pat to remove any excess oil. While they’re still hot, toss fritters in the bowl with cinnamon-sugar mixture. Pile the fritters up on a platter or divide among six dessert plates. Drizzle with ¾ cup chocolate sauce, sprinkle with candied pepitas and serve remaining chocolate sauce on the side for dipping.

Chocolate Sauce

Makes about 1 cup

3 ounces 68% dark chocolate

3 tablespoons sugar

¼ cup good-quality unsweetened cocoa powder

Chop the chocolate into small chunks and place in a large bowl.

In a saucepan, combine the sugar with 2/3 cup water and bring to a boil. Add the cocoa powder to the boiling water and whisk to combine. Bring to a boil again, whisking constantly, then immediately pour the water over the chopped chocolate and let sit for 1 minute to melt the chocolate. Whisk together until combined, working from the inside out, to emulsify the mixture. Cool to room temperature.

Candied Pepitas

¼ teaspoon cumin seeds

2 teaspoons unsalted butter

½ cup raw pumpkin seeds

1 tablespoon sugar

Generous pinch each of kosher salt, ground cinnamon, freshly grated nutmeg and ground cloves

1 teaspoon honey

Toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the salt and spices over them. Toss the pumpkin seeds to coat them well with the butter. Cook for a few minutes, until just after they begin to pop and color slightly.

Turn off the heat and wait for 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate, and let them cool.

Excerpted from “the a.o.c. cookbook” by Suzanne Goin. Copyright 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

October 29, 2018 by Liorah Goldsmith

Bake sales are always fun school fundraisers, but those of us who have kids with allergies have to be a little more careful about what they can munch on at one of these food-filled events. Here at NAPPA, we’ve made the struggle a little easier by collecting recipes that are either nut-free, gluten-free, dairy-free, egg-free, or all four! We hope you enjoy creating and selling these recipes that will help satisfy the tastebuds of kids with and without allergies.

Nut-Free=NF
Gluten-Free=GF
Dairy-Free=DF
Egg-Free=EF

Gluten Free Vegan Lemon Squares (GF, DF, EF)

Lemon squares are a classic bright treat perfect for any bake sale. Appealing to those with dairy, egg, and gluten allergies, these lemon squares are sure to be a big hit!

Recipe Here

7 Layer Magic Bars Without Nuts (NF)

These 7 Layer Magic Bars are sure to create a line at your child’s next school bake sale! Nut-free, fun to make, and extremely delicious, you’ll want to make a batch of these for yourself.

Recipe Here

Gluten-Free Pumpkin Swirl Fudge Brownies (GF, NF)

Perfect for fall, this pumpkin-brownie mashup is an impressive dish to take to any event. Deceptively easy and extremely delicious, this classic treat will be a showstopper at your child’s next bake sale.

Recipe Here

Gluten Free Sandwich Cookies (GF, NF)

Traditional sandwich cookies are so preschool. These delicious, fun, and adorable gluten free cookies are a great bake sale treat that everyone can enjoy.

Recipe Here

Gluten Free Vegan Lemon Cupcakes (GF, DF, EF)

Sweet and tangy, lemon cupcakes give a great citrusy twist to the classic dessert. Nobody will miss the dairy, eggs, or gluten in this allergy-friendly recipe!

Recipe Here

Healthier Chocolate & Peanut Butter Rice Krispies Treats (GF, DF, EF)

Rice Krispies treats are an easy-to-make favorite at any bake sale. Made healthier with the use of peanut butter, and made extra delicious with the use of chocolate, these treats are perfect for those with dairy, egg or gluten allergies.

Recipe Here

Mini Cinnamon Rolls on a Stick (NF)

These cinnamon rolls are gooey and delicious treats made so much more fun when put on a stick. Adorable and portable, these nut-free cinnamon rolls will be the star of any event!

Recipe Here

Vegan Berry Pop Tarts (DF, EF, NF)

Healthier and tastier than store-bought toaster pastries, these vegan berry pop tarts will have everyone wanting more. Sweet, allergy-friendly, and mess-free to eat, you’ll be wondering why you didn’t make these sooner.

Recipe Here

Vegan Gluten Free Chocolate Chip Cookies (GF, DF, EF)

Chocolate chip cookies are a classic bake sale treat that many gluten-sensitive kids can’t enjoy. These gluten free chocolate chip cookies are just as delicious as the original, so they’re sure to wow at your child’s next school bake sale.

Recipe Here

Mini Banana Bread Loaves (NF)

Banana bread is a delectable baked good, and these miniature banana bread loaves make them perfect for bringing to your child’s next school bake sale. Nut-free and delicious, you’re sure to impress with these yummy little loaves!

Recipe Here

Gluten-Free Vegan Chocolate Cupcakes (GF, DF, EF, NF)

Everyone loves cupcakes no matter the occasion. Rich and easy to make, don’t be surprised if people line up for these cupcakes before the bake sale even begins.

Recipe Here

Vegan Toffee Bars (DF, EF)

After tasting one bite of these indulgent dairy-free and egg-free toffee bars, you won’t believe how simple they are to make. Healthier than most bake sale treats, you can feel good about sending your child to their next bake sale with a big batch of this incredible dessert.

Recipe Here

October 10, 2018 by Liorah Goldsmith

Halloween is almost here! With so many creepy recipes that are easy and fun to make, Halloween is the perfect time of year to get creative in the kitchen. Everyone will be goblin up these delicious dishes. Bone appetit!

Halloween Swirl Cream Cheese Brownies

Brownies are a universal favorite. When combined with a decadent cream cheese mixture and turned orange for Halloween, you really can’t go wrong. Ooey, gooey, spooky and delicious.

Recipe Here

Creepy Witch Finger Cookies

These creepy witch fingers are tastier than they look, so be sure to conjure them up for your next Halloween party.

Recipe Here

Pumpkin Rice Krispie Treats

These rice krispie treats are gourd-geous desserts that taste just as delicious as they look. Great for kids and adults.

Recipe Here

Halloween Mummy Dogs

A delicious savory snack, these Halloween mummy dogs could not be easier to make. Cute and delicious, this party snack will give your kids a delectable treat to die for.

Recipe Here

Easy Mini Donut Spiders

Fun, yummy, and a great kid-friendly activity, these mini spider donuts will be a big hit at your next Halloween party. Have all the kids join in to create their own creepy dessert so they don’t have to bug you to make more!

Recipe Here

Frozen Boo-Nana Pops

The words chocolate and banana go together like peas in a pod. When turned into ghostly Halloween treats, this classic combo makes for a healthier Halloween dessert to die for.

Recipe Here

Deliciously Rotten Deviled Eggs

These deviled eggs may look rotten, but one bite of this impressive dish will take you straight to heaven.

Recipe Here

5-Ingredient Halloween Oreo Truffles

More of a treat than a trick, these truffles will wow your guests and your taste buds. Shapes ranging from bats to monsters, this recipe offers so many ways to make your favorite creepy creature a die-lectable party snack.

Recipe Here

July 31, 2018 by

What should I make for dinner? That’s a question all of us moms ask. Every night, sometimes. That’s why we were really excited for Aurora Satler’s The Ultimate New Mom’s Cookbook, a recent NAPPA winner. Helping parents gain knowledge about prenatal nutrition while creating delicious and nutritious recipes for babies, kids and adults are just a few of the reasons we love this cookbook. With help from certified nutritionist Allison Childress, Satler was able to create both an informative and creative book of recipes. We recently chatted with Satler about the challenges of being a new mom and the simplicities of creating delicious meals for her family.

Get a first look inside Satler’s new book with these two incredible recipes: Click HERE

Aurora Satler and her family

What was your biggest inspiration for writing this cookbook?

There is so much information to be absorbed as a first time parent. When I had my son, I found it a little daunting to suddenly have to be up-to-date on all the best baby gear, sleep techniques, developmental milestones, not to mention nutrition. I wanted to create one book for new parents to answer all their food questions, offer great recipes that work for the whole family and keep all the key information so that it was readable at a glance. I also wanted the book to be enjoyable and reminiscent of the spirit of childhood. That’s why all the colors are bright and cheerful and the copy brief and humorous whenever I could manage. Parenting is a challenge – this book should be a helpful and fun resource.

If new parents don’t enjoy cooking but want to feed their children home cooked meals, what advice would you give to inspire them to cook?

Aurora with her daughter and husband

You really don’t have to cook every meal and it shouldn’t be a chore. A family meal is the way to go and dinner is usually the best one to strive for in our moving society. I actually set the portions of my meals so that cooking dinner also provides enough leftovers for lunch the next day. You need to maximize your time as a parent so aim for meals that go further to feed the family.

Parents with multiple children can have trouble satisfying everyone’s tastes. What are some of your best tips for cooking for the whole family?

Everyone has different tastes but I’ve learned to separate a lot of meals into their component parts. This works well for different ages and different kids. My son prefers to be fed and my baby daughter wants to do it all herself. She’s more adventurous for different textures, ingredients and flavors. My son likes to watch what everyone is eating and decide what he will try and what he maybe wants to look at but not eat immediately.

For example: if I make chicken enchiladas, I can serve my husband and myself the full enchiladas. For my daughter I can pick out some of the cooked chicken and rice and avocado as finger food. For my son, I ask if he wants to eat the enchilada or if he wants a burrito bowl where I would serve him the rice and chicken with mashed up avocado that he can easily eat with a spoon. Even if my son is in a picky mood, all the cooked components are things I can offer him for his dinner. I also always give him one meal component he loves so he wants to sit down to eat, even if it is just dried cranberries or a special yogurt cup. He sees that one thing he loves at his place and will start eating. At that point, I know I can entice him to eat a more complete meal.

When did you realize you had a passion for cooking?

Aurora and her kids at the supermarket

My family has always loved food. I grew up in the Pacific Northwest where my Grandma grew the best raspberries and sugar snap peas and my parents took me crabbing and clamming as soon as I could toddle along. We ate the freshest meals: grilled salmon that my uncle had caught on the beach, pies my grandmother baked with her own apples and all the millions of meals my mom created to expand my tastes into other nationalities and flavors.

Once children start attending school, meals on the go become staples for many households. How do you meal prep to make sure your children are eating nutritious and delicious food when mealtime is away from home?

For kids eating away from home, I think it is really important to make meals accessible. Meals on the go and meals at school should be easy to eat and not messy. Finger foods or simple food to spear are perfect and there are so many nutritious options. I also try to pack more meals that are good cold or served room temperature since not all schools have the ability to rewarm food. That doesn’t mean food has to be bland. You can pack smoothies, you can pack pasta salads with veggies, fun dips, etc. Just give it a trial run at home and make sure you’re packing in an easy to use container. Kid bento boxes are a good choice.

Growing up, what were some of your favorite family recipes or traditions?

I love food holidays. Thanksgiving will always be a favorite for me and even when my son was born a week before the holiday, I mapped out my meal to lay out an entire spread to host my family after his birth. Okay- not expecting anyone else to do that but that made me feel happy that year. Communal meals give so much more than nourishment, they bring happiness and a sense of family and togetherness. We always had family picnics and birthdays and holidays growing up. I want that for my kids. I want them to be able to have not only a full plate but a full circle of support as they go through life’s ups and downs. Food at its best brings people together.

Aurora and her husband

As a busy parent with a passion for your family and your career, you probably know that despite your love to cook, life can sometimes get in the way. What tips do you have for situations where parents don’t have the time to cook?

Keep a stocked pantry and freezer. Every parent runs into busy stretches. I often roast trays of vegetables and freeze the extras. A good toaster oven is perfect for warming small portions. In a stocked pantry, you can keep gnocchi, fresh pasta, beans, rice and so many components of fast and family friendly meals. Stocking a pantry is also great before you go on a family trip. That way when you return you always have something to eat with minimal effort and no grocery trip.

I also think meal prep is important for all families. In my book I try to offer examples of things that take the same amount of time to cook so that if you have an oven going you can make 2-3 easy dishes in the same amount of time. It is about maximizing the results and minimizing the time.

Families sometimes follow gluten free, vegetarian, or vegan lifestyles. How can parents effectively create nutritionally complete meals for their families using these lifestyles as guidelines?

I offer a lot of these options in the book. I find most families who follow these lifestyles get creative themselves and the food industry is responding well to meet these various nutritional needs. One category of food that I feel meets most of these needs however are curries. Using rice as the base and creating a broth rich in coconut milk and stock, you can add in nut butters for protein and a myriad of vegetables. The best is that they are also one pot meals that taste better over time and are perfectly adaptable for families. The coconut milk is also a real hit with a lot of kids and you can spice according to your family’s preferences.

New parents often suffer from a lack of sleep and exhaustion. What gave you motivation to keep cooking when you were in these situations?

I don’t sleep. It’s a laugh but I always tell my friends if you ever see me come out with a book on sleep techniques that I’ve gone off the deep end and not to buy it. My kids eat great but I’ll be the last to advise on sleep. I cook because it makes me feel better, it gives me energy and good food begets sleep (even if you can’t enjoy it yourself). When you have kids you see that everything is cyclical–a good meal often results in a good nap which then can lead to a good meal and so on. When something falls off–you have to work from all angles to get back to a better schedule. When you eat well, you feel better and your body can perform more optimally. You also just feel better when you eat well and are eating more nutritious food. As a little hack, I make my lunches the night in advance. That way even if breakfast is a moving target, I’ve set myself up for a great meal in the middle of the day to keep me going.

As your children grow older, what steps do you want to take to inspire them to eat healthfully and even learn to cook by joining you in the kitchen?

Aurora’s two children

My son grocery shops with me and I answer all his questions (he’s 3 so he asks a LOT of questions). I also let him pick off my plate even if I know he won’t eat something. I encourage him to try new foods and he has a complete toy set to cook with me from his own knife, cutting board, as well as fruits and vegetables he can cut in half with his play knife (these are blunt toys).

When there’s something he can help with that is safe I always let him: mixing batter, spinning salad, pushing the buttons on the blender to mix a smoothie. He’s been the inspiration for this cookbook and when I told him about this award he told me “It’s my award mommy, not yours”… he might be a little competitive.

What advice would you give to parents whose children are picky eaters?

Keep trying. Most kids aren’t picky 100% of the time and will go in phases where they are more experimental. Even if they don’t finish something nutritious, have them try it. Have them try it frequently. Don’t try to make it into a battle but also let them see you eating a full and varied diet as well.

What are your most valuable takeaways from working with a nutritionist on your book?

Allison was incredible to work with and such an asset for the book. We both are moms and both work with food but see a plate in a different way. I see flavors and ingredients I want to share with my kids and she sees nutrition building blocks to raise a healthy family. She was exceptional as well because she also has a background in prenatal nutrition which is a key component of this book.

The Ultimate New Mom’s Cookbook Cover