Vermont Acupuncture

Tag: kid-friendly

  • Slow Cooked Chicken Coconut Curry

    The house will smell so good when you get home if this is in the slow cooker.

    Toss the together into the slow cooker and cook 6-8 hours on low:

    4-6 bone-in chicken thighs or 3 chicken legs (the marrow in the bone makes a tasty broth and is chock full of nutrients)*

    6 shallots (or 1-2 onions)

    1 sweet potato, peeled and chopped

    2-3 potatoes, peeled and chopped

    1 red bell pepper, chopped

    8 crimini (or other type of) mushrooms, stems removed and quartered

    ½ bunch of collards or kale, chopped small (or add spinach at the end)

    2 stalks lemongrass, smash with handle of a knife and then chop into 1 inch pieces**

    1 T ginger, peeled and minced

    1 T curry paste, panang, red, yellow or whatever variety you like***kid-friendly

    1 t salt

    cover with water

    after it has cooked and you are almost ready to eat, add:

    ½ cup coconut milk

    spinach or chard, chopped, if you didn’t use collards or kale

    splash of fish sauce in each bowl or 1 T in the whole batch

    a squeeze of lime in each bowl or a whole lime in the whole batch

    garnish with cilantro

    optional: cook rice noodles and serve soup on top. if adding curry paste to individual bowls, add the curry and a little broth first, then the noodles, then the rest of the soup, coconut milk, lime and garnishes.


    *ideally: cook the chicken first overnight in the slow cooker or for a couple hour in the morning to make a broth. You can pull the chicken out and skim it. Then add the rest of the ingredients and reduce cooking time to 4-6 hours.

     

    **don’t eat the lemongrass chunks

     

    ***kid-friendly – if only some people in your family like spicy food, omit the curry paste and instead put 1 t curry + 1 T hot broth into each bowl, stir to combine, then add the rest of the soup. You can do the same with the coconut milk if you want, adding a little into each bowl and giving a stir.

  • Really, Really Good Apple Cake

     

    When I asked my son what he wanted me to make for a little tea party we were having, he said “really, really, really good apple cake.” I said ok, and here it is.

    I found this recipe to be very quick – I just threw everything into the mixer bowl, one by one. It is also quite forgiving. I forgot to add the apples to the batter and instead put them on top of the batter once it was in the pan. I only had ¼ cup of nuts for the topping instead of ¾ and I also forgot to put the cinnamon in the topping, and sprinkled it on top instead. No one had a clue how scatterbrained I was that morning – they just wanted the recipe.

    Take the butter, yoghurt and egg out in advance to soften. Adjust oven rack to the middle position and heat the oven to 350 degrees. Generously butter the bottom and sides of a 10 –inch spring form pan.

    First prep the apples and let cool.

     

    Sauté in

    1 T butter,

    2 large apples, peeled and chopped into ¼ inch dice. (I did this the night before).

     

    Sprinkle the bottom of the pan with:

    breadcrumbs, flour or cornmeal, shaking light to coat, tap out excess.

     

    Whisk in a large mixing bowl until blended:

    2 cups unbleached all-purpose flour

    1 cup plus 2 T granulated sugar

    1t salt

     

    Add to flour mix:

    10 T unsalted butter, softened but still cool, cut into pieces and then cut in a little with a pastry cutter or two knives. Then blend with your mixer until the mixture resembles coarse crumbs. Remove 1 cup of this mixture and save for topping.

     

    Whisk into the flour mixture in the mixing bowl:

    1 t baking powder

    ½ t baking soda

    1 t cinnamon

     

    Then add:

    ¾ cup plain yoghurt (not low fat) or buttermilk at room temperature

    1 egg, room temperature

    1 t vanilla extract

    Whisk vigorously until the batter is thick, smooth, fluffy, and frosting-like, about 2 minutes.

     

    Fold sautéed apples into batter. Scrape the batter into the prepared pan and smooth the top.

     

    Add to reserved crumbs of flour, sugar, and butter:

    ¾ cup walnuts or pecans, chopped fine

    ½ cup dark brown sugar, packed

    2 t cinnamon

    Toss with fork or your fingers until blended. Sprinkle the crumbs over the batter, pressing lightly so that they adhere.

     

    Bake the cake until the center is firm and a cake tester comes out clean, 50-55 minutes. Transfer cake to wire rack; remove the sides of the pan. Let the cake cool completely, about 2 hours, before serving.  When completely cool, the cake can be slid off the pan bottom onto a serving plate.

     

    Enjoy. We sure did!

     

     

    This is the Apple-Cinnamon variation of the Old-Fashioned Crumb Coffeecake from Cook’s Illustrated.

  • Fall Pediatric Shonishin Clinic starts Monday October 10, 2011

    Starting Monday October 10, there are 6 opportunities this October to get your child’s energy balanced. Kelly is offering a Shonishin Pediatric Walk-in Clinic at her office – 65 Pearl Street in Burlington. No appointment necessary. Just come to the office during clinic hours!

    Shonishin is a Japanese treatment especially for babies and kids. Special tools are used to gently tap and brush the surface of the skin and press acupoints – harmonizing energy and strengthening overall constitution.

    It is ideal to do a series of 3 shonishin treatments close together in order to rebalance the energy pattern, especially when there is a health issue.  Following up with weekly treatments until symptoms subside and then monthly maintenance. Kelly will be holding monthly Full Moon Friday Pediatric Clinics on the Fridays preceding the full moon.

  • Cucumber sandwiches

    This is one of my son’s favorite (healthy) snacks.

    Schmear a little goat cheese between two slices of cucumbers.

  • Pediatric Clinic starts Friday, June 10, 2011

    Starting Friday, June 10, there are 6 opportunities this June to get your child’s energy balanced. Kelly is offering a Shonishin Pediatric Walk-in Clinic at her office – 65 Pearl Street in Burlington. No appointment needed. Just come!

    Shonishin is a Japanese treatment especially for babies and kids. Special tools are used to gently tap and brush the surface of the skin and press acupoints – harmonizing energy and strengthening overall constitution.

    It is ideal to do a series of 3 shonishin treatments close together in order to rebalance the energy pattern, especially when there is a health issue.  Following up with weekly treatments until symptoms subside and then monthly maintenance.