In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
Teach a child to cook and you will have fed them for a lifetime.
Happy Food Revolution Day! Today, do me a favor and teach a child ONE RECIPE. It can be anything, even as simple as making a sandwich. The art of teaching our children to cook for themselves has disappeared in the past few generations and we need to bring it back! That saying, “Teach a child to cook and you will have fed them for a lifetime” has a lot of truth to it don’t you think?
I recently heard someone say Real Moms Don’t Cook, taking pride in the fact that busy moms have more important things to do than be in the kitchen. Hey, I work and take care of a family and completely understand how easy it can be to run through the fast food line or order pizza for dinner. You’re ultra busy raising and supporting a family and who has time to cook?
But wait, isn’t it that statement that got us here — here in the land of frozen and processed meals loaded with dyes, preservatives, and additives that are the exact same additives to make the foam in running shoes? All just to save us from 30 minutes of making a honest and healthy meal for ourselves and the ones we love.
Trust me, I understand being tired and overworked and I understand when the fridge is empty. I’m not here to tell you that if you don’t cook every single day you should be banished from society. We’re not all Martha Stewart, who I bet orders pizza every now and then. But when ordering food becomes a lifestyle instead of an occasional treat are we really doing any justice to our children by not teaching how to feed themselves?
Today, be an inspiration. Avoid the machine made foods and cook like our great-grandmothers did. Get excited about a fresh meal and most importantly teach one — just one — recipe to a child. Not only is it nourishing to their bellies but to their brains. Plus, they think it’s pretty awesome to be with you.
Cheers and Happy Food Revolution Day! Lets take our food back!
Lately I’ve been crazy busy, like running around like a mad woman with my shirt inside out and hair that rivals any hair-sprayed beauty queen after a night out at the bar. I am so fortunate to have a job I love but my kitchen dance card is FULL this week developing recipes and writing for 5 companies all with multiple deadlines on Friday. Yea me! A glass of wine — or two — will be needed Friday night.
So, while my family just steps back and watches the insanity that is me (seriously I poured orange juice in my coffee), I’m trying to keep it together with simple dinners. Like this one that took a whopping 8 minutes to prep.
Pesto Pizza with Tomatoes and Goat Cheese is one of my favorites. I can’t take the credit though because this pizza was served weekly at a pizza joint I lived off of in college. The combination of pesto with tangy goat cheese and fresh tomatoes is pizza poetry.
Throw this pizza together in minutes using pre-made pesto and frozen and thawed pizza dough. When I don’t use my own dough I find that Whole Foods, Central Market, or Jimmy’s (if you live in Dallas) have the best doughs with all natural ingredients. Cheers!
Pesto Pizza with Tomatoes and Goat Cheeseserves 4
pizza dough
1/4 cup flour for dusting
3/4 cup pesto
1 tomato, thinly sliced
4 ounces goat cheese
1. Preheat oven to 450°F.
2. Dust a work surface with flour, reserving a tablespoon to dust the pizza stone or baking sheet. Place the dough on the flour and flip it to coat. With a rolling pin, roll out the dough into a circle. The thinner you roll the thinner and crispier the pizza. Thick or thin, you decide. sprinkle the remaining flour onto a pizza stone or baking sheet to prevent sticking. Carefully transfer the dough onto the stone or sheet.
3. With a brush or spoon, place the pesto evenly on the dough. Evenly top with tomatoes and crumble the goat cheese over the entire pizza.
4. Place the pizza in the oven and bake for 15 to 20 minutes until the crust is golden. Slice and serve.
When I want a quick-to-prep and no mess weekend breakfast I love to cook a Dutch Baby. (Don’t freak out , I promise it’s only a pancake…not a baby. Why it’s called a Dutch Baby I really don’t know).
This puffy pancake is a breeze to make because it comes together magically in a blender and then fluffs up to perfection in the oven. Top of this delicious combo of flavors with maple syrup and you have yourself treat.
There’s a woman I must tell you about. Now, you probably don’t know her but you should. Because just knowing her makes you a better person. She has taught me to be brave in situations that I think I can’t handle, to love when it seems impossible to, to give until there’s nothing left to give, and to be strong during the toughest storms. She has the biggest heart I’ve ever seen and I am thankful everyday that I have her in my life.
How many times have we made pulled pork in a slow cooker? If there was a country called Slow Cooker, pulled pork would be it’s national dish. It’s the ultimate slow cooker recipe and with such a big title to carry, sometimes it slips and falls right into the boring category reminiscent of my Developmental Economics class in college. A class that was so dreadfully boring I don’t even remember if I passed it.
Fortunately, there’s hope for our beloved slow cooker pulled pork and it comes in the form of this sinfully angelic recipe. This delicious sweet and spicy pulled pork is fall-apart tender. The combination of sweet cherries and dark brown sugar blended with earthy and spicy chipotle peppers brings this recipe to a new mouthwatering level. Top it off with a bright crunchy slaw and you have yourself a sandwich worthy of a standing ovation.
Summer is almost here y’all and that means time break out the grill! My family is just a little obsessed with grilling. When Friday rolls around the grill is fired up, music is whaling, the cooler is full, and our patio is packed with friends and family. In my opinion any weekend with a grill lit is an amazing one!
Breakfast has always been my favorite meal of the day and I’m perpetually puzzled by people who ignore it. The last time I skipped breakfast I left my phone on top of my car and drove off, forgot to put shoes on my child then dropped her off at school, didn’t wash the conditioner out of my hair, sounded like I just had a lobotomy on a conference call with a client, and almost set the house on fire cooking dinner. Trust me people, eat your breakfast.
Some of my favorite breakfast recipes are savory and one of the easiest savory breakfast recipes is strata – a cheesy savory bread pudding if you will. This Spinach and Ham Strata is one I make often for brunch. Cheesy, savory, and come back for seconds delicious — there are never any leftovers!
In all of this tragedy lately with the bombings at the Boston Marathon and the horrifying explosion in West, Texas it’s been hard to stay positive. I woke up last week with this poem in my head and it’s been stuck in there ever since. I’m thankful for it because it keeps me smiling. Wish you all the best and thanks for hanging around with me and my sock monkey slippers in the kitchen through the years. Cheers.
As a kid, fruit leather was one of my favorite snacks and now I laugh when I see my daughter have so much fun eating it with her hands. She begs to have one in her daily lunch box and I don’t mind giving it to her because it’s a great all-natural fruity treat. Sweet and tangy, this recipe is simple to create and a perfect one to make with kids!
A slow-cooker meal is a relief to come home to and realize dinner is one step away from being on the table, especially when you realize your child has just created a wonderful attempt at a Picasso on your couch. But what bothers me about slow cooker recipes is that they are almost always made with a “a can of this” and a “can of that.” Have you ever read the ingredient list in a can of mushroom soup? It should be mushrooms, broth, flour, cream, salt and pepper. Instead it’s a long list of chemicals and preservatives that I’m sure is the same ingredient list used to make my husband’s running shoes.
