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.
Every now and then I’ll post a recipe that I’ve written for someone else because it’s one of those I don’t want you to miss. This is one of those occasions. Usually, yogurt popsicles come out a little uh…ahhh…uh..how do I say this polietly… well they taste healthy. I don’t know if it’s because this year’s organic berry season is supper sweet and fresh or what, but the mixture of honey yogurt and fruit purees in these red, white, and blue pops is a sweet and perfect combination to beat the summer heat! Read the rest of this entry »
Oh don’t tell me that was not the first thing that popped into your mind when you read fava beans, because it did and always will in mine.
Fresh fava beans — love them, hate them, or never actually tried them? I think they are the most underrated legumes and should be served more often. When served fresh they take on a slightly sweet and grassy flavor that I can easily compare to okra. When summer hits I have a love affair with grilling okra so it wasn’t a far jump for me to start grilling fava beans. Read the rest of this entry »
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?
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.
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.
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.
Who doesn’t love Chicken Parmesan? Crispy chicken slathered with tangy marinara sauce and covered with a gooey blanket of cheese. This retro dish has always been one of my favorites and a “go to” meal when it comes to needing a meal I know everyone young and old will eat. Simple, delicious, and certainly cheesy, this recipe will be on your family’s favorite list for a long time.
The taco salad: what you order at a Tex-Mex restaurant when you’re trying to find the skinniest meal on the menu… or so you think.
In my experience a taco salad is nothing but greasy taco meat piled high on nutritionally void iceberg lettuce and a pound of cheese for garnish — oh and you can’t forget the truck load of fried tortilla chips that come with it as well. All-in-all your left with a tasty bowl of empty calories and fat. Now back in my college days this would be a good cure for the previous nights excursions—if you know what I mean—but back then I also ate one meal a day and lived off coffee. Although sometimes I like to pretend I’m in my 20′s again I just can’t do that to my body these days or I’d end up on the couch for the entire day kicking myself.
Since I’m a Texan and I love me a good tex-mex taco salad, I’m sharing my version with you today. Packing your salad with lots of nutrient rich vegetables and dark green lettuce, choosing lean meat, and opting for one tortilla instead of fried chips are just a few ways to get all of the good for you vitamins with lots of flavor! By the way, this is a great kid-friendly meal that they can put together themselves as well as a good entertaining meal served buffet style. Cheers!
Taco Salad with Cilantro Lime Vinaigretteserves 4
for the taco meat
1 teaspoon grapeseed or canola oil
1 onion, diced
3 cloves garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 can black beans, rinsed and drained
1/4 cup water
for the salad
mixed green lettuce
3 tomatoes
2 small zucchini
2 avacados
1 red bell pepper
1 cup shredded monteray jack cheese
lime slices
cilantro lime salad dressing
for the salad dressing
1/4 cup grapeseed or canola oil
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon white wine vinegar
1 teaspoon honey
pinch of salt and pepper
Notes: Can be made in advance and assembled before serving.
For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes.
Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes.
In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir.
Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
While the meat is simmering, dice all of your vegetables in bite-sized portions.
At this time the Mia chased the dog who was chasing the cat into the kitchen and I completely forgot to take a shot of the salad dressing. Forgive me ;)
For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.
Cheers!
Taco Salad with Cilantro Lime Vinaigretteserves 4
for the taco meat
1 teaspoon grapeseed or canola oil
1 onion, diced
3 cloves garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 can black beans, rinsed and drained
1/4 cup water
for the salad
mixed green lettuce
3 tomatoes
2 small zucchini
2 avacados
1 red bell pepper
1 cup shredded monteray jack cheese
lime slices
cilantro lime salad dressing
for the salad dressing
1/4 cup grapeseed or canola oil
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon white wine vinegar
1 teaspoon honey
pinch of salt and pepper
Notes: Can be made in advance and assembled before serving.
1. For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
2. While the meat is simmering, dice all of your vegetables in bite-sized portions.
3. For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
4. To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.
Roasting the strawberries in this parfait recipe brings out their natural amazing flavor and creates a luxurious syrup while still maintaining a firm texture. This is a natural snack at it’s best — perfect for young and old alike.
This recipe was gone in litteraly seconds. I had kids and adults with yogurt covered faces and big eyes saying, “more!” Quick, simple, and beyond good.
