los angeles – Page 8

[Food Series] Mediterranean-Style Halibut Stew

Posted on September 5, 2013February 24, 2016 by Jennifer Fontaine

So last week, I was in the kitchen cooking dinner as I do pretty much every night. I’m not a menu-maker when it comes to food at our house, I’m more of a meal composer. I look in the fridge about 4:30 pm and start feeling what tickles my fancy and make it up from there, deciding whether or not I feel like protein, what flavors I want to mix with which veggies, etc. That was the birth of this recipe. We loved it so much, it was so easy, nutritious and delicious that I just had to share it with you guys! Enjoy!

Ingredients
3 pounds of fresh Halibut
1 Spanish Onion
6 cloves of Garlic
1/2 of a large Heirloom Tomato
1 lemon
1 tablespoon fresh Thyme
1 1/2 tablespoons ground Mustard
2 Bay Leaves
1/4 cup of Olive Oil
2 tablespoons of Butter (optional)

Cut your Halibut into 2 inch cubes, thinly slice your onion and tomato, give your garlic cloves and fresh thyme a rough chop, then literally throw everything into a deep pot on medium heat, including the juice of the lemon. (Cut the lemon in half, juice it into the pot, then quarter each half of the lemon and throw it all in!) Let it simmer on medium, stirring occasionally for 15 minutes, then lower heat and let it cook for another 25 minutes to let all of the flavors come together. I served it over brown basmati rice, but it would be delish over pasta or just by itself! Enjoy!!

On a completely different subject, please check out this cool featurette we were interviewed for in which we discuss how we navigated the rough seas of our fertility challenges –> Read Article Here

[Guest Blogger Series] An Exclusive Mommy Hiker Hiking Trail Scavenger Hunt by Debi Huang

Posted on September 2, 2013February 24, 2016 by Jennifer Fontaine

I am such a fan of Debi Huang’s Go Explore Nature blog and am especially crazy about her wildly successful Scavenger Hunt Series, so when she agreed to do an exclusive Mommy Hiker Scavenger Hunt, I was ecstatic! I can’t wait to do this with V and I can’t wait to hear how much fun you all had doing it, too!

Hiking Trail Scavenger Hunt

Let’s face it, not every kid likes to hike. And even kids who do enjoy the trail can get tired, bored or have an off day every now and then.

So how do you keep the whining and complaining to a minimum when you’re hiking with kids? One trick that’s worked for us is to turn our hike into a treasure hunt – a nature scavenger hunt to be precise.

Together with my two sons (ages 5 and 8), I’ve created a hiking trail scavenger hunt that’s fun for the 10 and under crowd. Here are a few tips for making the most of your hiking trail scavenger hunt adventure:

Download A Printable Version of Debi Huang’s Mommy Hiker Scavenger Hunt HERE!

Bring the list – and something to write with – on the trail.

Most kids get kinda fanatical about crossing found items off the list, so be sure to bring along a pencil. Extra points for having a clipboard or something firm to write on, too.

Use multiple senses.

The items on this hiking trail scavenger hunt require kids to use multiple senses. For example, kids are asked not just to find specific items, but also to listen for things, feel things and touch things. This gives them a chance to experience nature with more than just their eyes.

Keep the adventure age appropriate.

Younger kids and those who don’t yet read will need some help to know what they’re looking for. Adults can also help point things out to touch, listen to and smell. If you’re solo parenting more than one child, try using pictures of items to find instead of relying on the list.

Older kids may enjoy snapping pictures of the items they discover. Or they might want to find a quiet spot on the trail to journal or sketch their findings.

Leave nature in its place.

Our one rule with nature scavenger hunts is that we leave all of the items on our list right where we found them. This helps support both curiosity and respect for the environment.

Focus on the journey, not the destination.

Hiking with kids isn’t necessarily about how many miles you log or the final destination. It’s about the journey. If your child is having fun exploring nature by searching for the items on the hiking trail scavenger hunt, relax and enjoy it! These are the moments that will instill a love of and wonder for nature long after the hike ends.

Enjoy a reward.

When you finish your hike, take a few minutes to enjoy something cool (or hot) to drink (or maybe a sweet treat). While you’re at it, talk about all the new and exciting things you discovered on your hike.

Armed with their own to-do list, most kids will venture far further than they you might expect. Happy exploring!
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About the Author

Debi Huang is a Los Angeles-based wife, mom and adventure guide for two young boys. Her blog at Go Explore Nature is all about getting kids and families outdoors and connected to nature in the backyard and beyond.

[Food Series] Turkish Style Stuffed Eggplant (Karnıyarık)

Posted on August 29, 2013February 24, 2016 by Jennifer Fontaine

Karnıyarık (Stuffed Eggplant) was one of the first Turkish dishes I mastered (after Cacık), mainly because it is one of my husband’s favorite foods. As I’ve mentioned before, I never really ate eggplant before I met my hubby, but this dish will have you begging for more! There are a few more steps than most of my recipes, but trust me when I say it’s WORTH it! Enjoy!

Ingredients

6 small Japanese Eggplants

1 pound of Ground Beef

4 Green Onions

1 medium size Tomato

2 cloves of Garlic

1/2 cup fresh Parsley

2 tablespoons Turkish/Mediterranean Tomato Paste

1 cup of water

2 cups of Olive Oil

Salt

Pepper

To prepare your eggplant, cut off the top right at the base of its cap, cut off a sliver at the very bottom, then peel the skin off in quarters, length-wise, leaving four strips of skin all the way around. Submerge eggplant in very salty water and let them sit for at least 10 minutes. While the eggplants are soaking, chop your green onions, garlic, parsley and half of the tomato (reserve the other half of the tomato. you’ll use that later.) In a pan, saute the onions for a minute, then add the garlic for a minute. Add the ground beef to the pan and brown, making sure to break up the beef into fairly small pieces. Add the chopped tomato and parsley and saute for another 5 minutes. Don’t saute on too high of a heat. You want the ground beef mixture to be juicy, not dry. In a deep pot pour your 2 cups of olive oil and let it get hot. Meanwhile, remove your eggplant from the salt bath and pat dry with a paper towel. When the oil is hot (check by dipping the end of the eggplant in the oil. If it bubbles up vigorously, it’s ready.), gently place eggplant into oil. Rotate eggplant a quarter turn every 3 minutes. When they are done, place them in a baking dish. Choose a place on each eggplant, between strips of skin and make a cut down the middle, making sure not to cut all the way through end to end. Leave about half an inch on each end. Split each eggplant open, like you would a baked potato and fill with the ground beef mixture. Preheat the oven to 450 degrees. Thinly slice the remain half of tomato and place a slice on top of each stuffed eggplant. Mix 2 tablespoons of tomato paste in 1 cup of water (and pour in any remaining juice you may have in the pan from the ground beef mixture) and slowly pour over each eggplant, then pours the rest into the baking dish. Place baking dish into the oven for 25 minutes. Serve with rice and plain yogurt!