Instilling Leadership in Kids With Help From Mother Nature Guest Post for Tales of A Mountain Mama

Posted on by Jennifer Fontaine

Placing a focus on instilling in our kids the positive pillars that mark a great leader, is a just and noble endeavor we, as parents embark upon each and every day. These lessons can be taught any where, any time and what better classroom is there than the one Mother Nature built from the ground up with her own two loving hands.

The Four Pillars of Leadership consist of Integrity, Respect, Determination and Confidence and our dear Mother Nature has got them all in spades. With a little observation, stillness and connection we can seek to show our children just how perfect they truly are.

Integrity

Mother Nature is nothing, if not integrous. She is consistent and honest, although at times seemingly harsh, simply doing what needs to be done to maintain balance. She reflects her mirror of integrity back to us as we watch her conduct her symphony.

toddler resting

Integrity is deeply rooted in our every fiber, its core planted in the silence of our soul. It is connected to every word we speak, every action we take. Sitting with your babe by a stream, marvel as the leaves on the ridge of the mountain always change from green to yellow to gold and finally to brown and you will have learned that she is connected to you and you to her.

Click here to read my entire article at Amelia’s amazing blog Tales of A Mountain Mama!

By Jennifer Fontaine

[Food Series] How NOT to make Turkish Meat Pie (Kıymalı Börek)

Posted on by Jennifer Fontaine

So I have been trying for the last few weeks to get a family recipe from our cousin for Kıymalı Börek, otherwise known as Turkish Meat Pie. He is, understandably preoccupied with the imminent arrival of their first child, so I emailed his wife. I knew they each have their own recipe. One is a variation of my mother-in-law’s and the other is a quicker stove top version preferred by my almost 9-month-pregnant cousin-in-law.

Mistake #1: I allowed my “chef” ego to reassure me that I could simply adapt the stove top recipe to the oven. Easy Peasy! Not.

Mistake #2: I forgot to buy eggs. Brain Fart.

Mistake #3: I haphazardly plopped down the yogurt mixture instead of separating the layers of phyllo and carefully brushing the mixture through all of the layers. Doofus.

Mistake #4: I didn’t consider the size of the pan I would be using, so the amount of ground beef filling that I had on hand to spread throughout was very sparse. Seriously.

Mistake #5: I decided, above all, to make this, for the first time, on an evening when we had to get out of the house by 6:30 pm to make it to a summer concert. Really. REALLY? Yes. Really.

The good news is: It was edible!

The good(er) news is: I will try it again, learning from my silly mistakes and I’ll share it with you all then!

By Jennifer Fontaine

[Food Series] Roasted Broccoli and Pancetta Quiche

Posted on by Jennifer Fontaine

Quiche is one of our family’s favorite dishes anytime of the day, any day of the week and any week of the year! It’s also one of my favorite Cook-Ahead Camping Meals to prepare. My base recipe for the custard is my mom’s and then I usually improvise with the veggie, cheese and meat elements depending on what’s in the fridge on that particular day! Today I just so happened to have a head of broccoli and pancetta calling out to me, so it was quiche time! Enjoy!!

Ingredients:
1 head of Broccoli (about 2 cups chopped)
1 cup of chopped Pancetta
1 cup of chopped Crimini Mushrooms
1 chopped Shallot (about 2 tablespoons)
1/2 teaspoon of Ground Mustard
4 Eggs
1 1/2 cup of Whole Milk
1/2 cup grated Sharp White Cheddar Cheese
1/2 cup grated Asiago Cheese
1 tablespoon of Olive Oil
1 Pie Crust

My quiche crust is quick and easy: 1 box of Trader Joe’s Frozen Gourmet Pie Crust. I just set it on my stove a few hours prior to let it defrost, then roll it out and drape it into the 9 inch pie pan. This crust calls for a par bake of about 10 minutes, so just follow the instructions on the box! While the crust is partially baking, roughly chop the shallots, mushrooms and broccoli (I buy the already chopped pancetta at Trader Joe’s). Since the oven was already on, I decided to roast the broccoli to accentuate its flavor, so I tossed it lightly in olive oil, sprinkled with salt and threw it in the oven with the pie crust. While the oven is going, saute your pancetta, shallot and mushrooms. In a large mixing bowl, whisk the eggs, ground mustard, milk, salt and pepper. When everything on top of and in the stove is done, take it out and allow it all to cool. While everything is cooling down grate your cheese. It shouldn’t take more than 10 minutes for your pie crust to cool, then evenly spread your roasted broccoli, pancetta, mushrooms and shallots into the crust and carefully pour the custard mixture over the top. I usually place the pie pan on top of my large sheet pan and make sure not to fill the crust up completely with the custard! I leave about a quarter of an inch to the top of the sides of the crust because the quiche will puff up and will overflow!! Bake at 375 degrees for about 50 minutes. Take it out and allow it to cool for another 20 minutes, slice and enjoy!

By Jennifer Fontaine