Until last summer, I ran a culinary program for over five years straight, often working until 10pm at night. Cooking for pleasure was a rarity – I’d prepare a dish for a dinner party I was attending or bake a cake for a friend’s birthday. That didn’t mean I ate poorly. In fact, I was spoiled. I was fed delicious meals by my chef instructors and students late at night or I’d go out to eat in great restaurants. Students would ask me if I cooked my dinner every night and I’d laugh out loud. Like many people in the culinary profession, I ate odd meals at odd hours.

It wasn’t until I moved back to Seattle last fall, though, that I realized what I was missing. While in New York, I was surrounded by some of the best food in the world. And yet, I didn’t feel truly fed until I moved back home and ate my family’s cooking – and my own cooking.

For the first time in many years, I’m now cooking for pleasure on a regular basis – even though, for the most part, I’m testing recipes for my cookbook. Yet, it feels like pleasure because I run the leftovers over to my grateful brother and sister-in-law or cook for friends or my parents. Right now, I have dough rising for a pizza recipe and I just finished sautéing the mushrooms. It’s gorgeous outside – a well deserved sunny, 70 degrees in Seattle – and yet I don’t mind being inside kneading dough, listening to the birds chirp. It’s while making the dough – something I did a thousand times back in New York – that I remember why I fell in love with cooking in the first place. It is one of the only activities that slows down my overactive mind – I’m able to actually be in the moment and I feel more relaxed than I do during a massage (during which, for whatever reason, I stress about things I should be doing).

I keep thinking about what my 5 year old student, Tabitha said during the Sesame Street segment. Kids are so smart – only a small child could say something so profound while talking to a puppet. After being asked what it’s like to eat her own cooking, she says, “It feels good because you’re tasting the food that you made, instead of tasting somebody else’s.” Out of the mouth of babes!

I think that lately, we view cooking as a lot more difficult than it really is – maybe because of the sophisticated dishes that are always on television. Over the last 10 years, everything in our lives has become more complicated, including the culinary scene.

Cooking doesn’t need to be an all-day affair – adding to your already stressful lives. In fact, it can actually help relieve your stress. Even grilling a piece of fish and some asparagus and making couscous – all of which would take about 20 minutes, can do wonders to separate you from the busy, chaotic feeling of the workday and the relaxation we all need in the evening. I really notice a difference in how I feel both mentally and physically when I eat my own cooking. I feel more energetic, more nurtured, more satisfied – or, even that elusive word we can never seem to truly pin down: happy. I can’t explain it. I don’t have any scientific evidence. I just know it’s true.

I was talking to my friend, Alex, about this concept because he prefers his own cooking to eating out. And he said that for  him,  it’s a sense of accomplishment when he cooks a full meal – and he said that maybe it’s satisfying the human need to sit around the fire and share a meal like we’ve done throughout history. I had to agree. We have such overflowing Inboxes both at home and at work on projects that are never ending – maybe creating a meal from start to finish makes us feel like we accomplished something with our day. So, on top of eating healthier and saving money,  we can also add “feeling accomplished” and “happy” to what we get out of cooking at home.

So, try making a full meal for yourself and/or your family . It doesn’t need to be complicated, it just needs to be yours. Make note of how you feel during the time you prepare it, when you are eating it and the hours and days afterward. Perhaps all of this fuss and confusion about what to eat isn’t just about calories and labeling – it’s about how to nourish ourselves. And I think a good place to start figuring that out is in the kitchen.

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Since I try to keep these posts under 6,000 words (note: sarcasm), you can find a new recipe on my website, Lentil Salad with Sherry Red Wine Vinaigrette. It’s delicious! Enjoy.

You can also view this post on Sustainable Table’s blog!

A few years ago, I was chatting with my Uncle Raymond, the youngest brother of my Papoo Albert (my grandpa) about how they ate as kids. He told me that the family of 9 ate vegetarian meals during the week and saved a meat meal for the Jewish Sabbath on Friday night. I was shocked! People in MY family eating mostly vegetarian? They are HUGE  meat-lovers.

My uncle went on to explain that in the 1920′s and 1930′s, large families could not afford to eat animal protein during the week. They ate vegetables and beans on weekdays and saved up for a decadent meat meal on Friday nights.

Since we are talking about meat and it’s a hot topic, I will disclose my stand on it. I’m frequently asked, “Is meat bad?” And my answer is always the same: “No food is bad. It’s the quality, the source, and the amount of it.” I remind my students that people used to hunt their own meat which burned up a lot of calories and the animals were very lean from running in the wild. And each animal had to last as long as possible in case another hunt wasn’t possible, so 12 oz steaks were not a typical dinner.

I think it’s pretty clear that all of us, including the planet, would be better off eating less meat. However, eating vegetarian “style” can be hard for some people to swallow. Instead of thinking of it as restrictive, consider it as an opportunity to explore new ingredients, dishes, and cuisines. This picture is of the bulk bins at PCC Natural Markets. I realize that not everyone has access to stores like this but I wanted to emphasize how many different ingredients there are to try out and how inexpensive they are (since we keep hearing how health food is so pricey  – which is the case for some items but not all). Bhutanese red rice, Thai sticky rice, French lentils, fava beans, beans you’ve never heard of (just try typing “beans” into the search box at 101 Cookbooks), nuts, and seeds – all packed with fiber and nutrients but costing only $1-3 per pound. Save money and stay trim? Can’t beat that.

For more on this topic, check out Meatless Mondays. Or try out Seattleite, Michael Natkin’s gourmet vegetarian recipes at Herbivoracious. Cheap Healthy Good is also a good resource. I love the cookbooks, Seductions of Rice by Jeffrey Alford and Naomi Duguid, who traveled all over the world collecting exotic rice recipes and my friend, Myra Kornfeld’s book, The Healthy Hedonist – she has GREAT recipes.

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Last week I was at my cousin Sonya’s house. Her husband, Etan and I created this recipe for veggie burgers using cheap, healthy ingredients that we found in the pantry. I know it’s not the same as a juicy burger for you meat-lovers but I like to think that these patties are something my great-grandmother would have cooked for her family.

Straight from the Pantry Veggie Burgers

Matzoh meal can be found in most major supermarkets – it’s a great binder but you can use breadcrumbs too. And feel free to use whatever you already have in the house – use any beans, nuts, seeds or spices – make sure you use roughly the same amounts as this recipe. The entire dish costs around $10 (plus cheese), will serve 4 people for dinner and still leave you with enough leftovers for lunch.

1 small onion, finely diced
¼ teaspoon each of the following: cumin seeds, mustard seeds, celery seeds, ground ginger, ground mustard
1-2 garlic cloves, minced (or crushed garlic from a jar to save time)
1 small sweet potato, finely diced
¾ cup almonds
¼ cup sunflower seeds
1 15 oz can garbonzo beans
1 15 oz can kidney beans
2-3 tablespoons matzoh meal (or breadcrumbs)
1-2 tablespoons olive oil
Optional: havarti cheese and mini hamburger buns

In a medium skillet, sauté onion on low heat for 10-15 minutes (the longer you cook them, the sweeter tney become). Add spices to onions and cook for about 3 minutes. Add garlic and sweet potato and cook for 20 more minutes or until sweet potato is very tender. (If you’re short on time, combine ½ teaspoon of water with diced sweet potato in a glass dish with a lid and microwave for about 5 minutes and then add to onions).

Meanwhile, grind the almonds and sunflower seeds in a food processor (or use an inexpensive coffee grinder but use a “clean” one that’s only for nuts/seeds/spices because the coffee flavor is too strong.) Set aside.

In a large bowl, mash garbonzo beans and kidney beans with a fork. Add ground almond and seeds and stir well. Stir in 2 tablespoons of matzoh meal, onions and sweet potatoes.  The texture should be soft and form into a patty easily. You may need to add more matzoh meal if it’s not binding well. Make around 16 or so patties – keep them small and thin so that they cook through easily.

In a large skillet, heat 1 tablespoon of olive oil. Sauté patties until golden – about 5 minutes and flip over. Add more oil if necessary. Melt cheese on top and serve with or without buns with a salad and vegetable side dish.

Preparation time: 40 minutes to 1 hour
Yields 16-18 patties
Recipe by Julie Negrin and Etan Basseri © 2009

I can’t believe it’s been a year since the filming of the Sesame Street segment! It was last spring when I received a phone call from a location scout that they wanted to film a kids cooking class and asked if they could do it in the JCC in Manhattan kitchen where I worked. I was planning on leaving my job as culinary arts director just a few months later so the timing was extraordinary. I had spent over five years building and developing the kids cooking program so being asked to be on Sesame Street with my adorable students was the perfect send off from a great job.

It was an intense experience – I’m used to working long days on my feet but filming what ended up being a 2+ minute segment took 12 hectic hours. I found kids from past classes who loved to cook (and always made me laugh!) and decided on a Mexican themed menu. Two of my wonderful teachers (and friends), Jacquie and Maggie were filmed as well. Jacquie is a native of Mexico City and Maggie’s husband is from Oaxaca, where she once lived so we all worked on the menu and coordinated the kitchen set up together. The kids did a fantastic job – they were well-behaved, sweet, and funny.

My favorite quote is from Tabitha, who, at the time, was 5 (going on 40). When Murray asked her what it’s like to eat her own cooking, she said, “It feels good because you’re tasting the food that you made, instead of tasting somebody else’s.”

I now have a link to the video – check it out! (Note: it takes a little while to load.)

Here are the recipes we made with Murray:

Stuffed Mexican Corn Cakes
This recipe is very creative and kids love to prepare it. You can use any ingredient as the filling as long as it’s cut very small. And it’s great for entertaining – serve it as a sophisticated appetizer for adults and as a main entrée for children.

1½ cups masa harina (which is corn flour – found at any major grocery store, a common brand is Maseca)
1 cup water
1 teaspoon kosher salt
1 teaspoon olive oil, for dough
¼ cup cheddar cheese, grated
¼ cup black beans
¼ cup canned corn
1 tablespoon olive oil, for pan

In medium sized bowl, combine masa harina, water, salt and 1 teaspoon olive oil. If mixture is too dry, add a few drops of water and press together by hand until it’s a firm ball of dough.

Break off small pieces of dough and roll into the size of a ping pong ball – continue until dough is gone. Flatten each ball into a flat patty, four-inches in diameter, on a non-stick surface like parchment paper.

Put your thumb directly into the center of each patty to form a wide, shallow indent. In this indent, add just a teaspoon of ingredients of your choice—cheese, beans, corn, or anything else. Then fold dough over the indentation and re-shape into patty. Make sure it’s not too thick so that it will cook through.

Bring skillet (iron skillets work best) to medium high heat and add enough oil to coat bottom of pan. Add a few corn pancakes to pan but don’t crowd. After 3-4 minutes, flip each one over and cook the other side. Each side should be just a bit browned but still mostly light yellow. Serve hot with guacamole, salsa or sour cream.

Yields 6 – 8 corn pancakes
Preparation time: 25 minutes
Recipe by Julie Negrin and Jacquie Grinberg © 2005

Creamy Guacamole

The key to great guacamole is finding the right avocadoes. Look for ones that are dark green and indent just a little when squeezed. (I only buy them from April – November since I live in the north.) If they are unripe – hard and bright green – just store them in a paper bag for a couple of days and they’ll be ready for eating. Even small children can help make this dish.

2 ripe avocados
1 tablespoon of freshly squeezed lime juice
1 plum or on-the-vine tomato, gutted and diced
¼ cup red onion, diced (optional for kids)
¼ teaspoon kosher salt or sea salt
Freshly ground pepper to taste
1/4 teaspoon crushed garlic (or a dash of kid-friendly garlic powder)
Optional: 1/2 jalapeno pepper, finely minced

Cut avocados in half and remove pit. Scoop out avocado into a medium sized bowl. Mash with a fork and mix in lime juice until creamy consistency. Add salt, pepper, onions, and garlic, if desired. Gently fold in tomatoes and stir briefly.

Serve immediately or, for best results, chill for 30 minutes before eating with chips, quesadillas or Stuffed Mexican Corn Pancakes.

Preparation time: 10 minutes (plus chilling time)
Serves 2-4
Recipe by Julie Negrin © 2000

I have a confession: I’m writing a cookbook. Doesn’t sound like it should be that much of a secret, right?

Well, the reason I haven’t mentioned it publicly yet is because once I announce it, then I HAVE to do it. So, there you have it – if you just read that sentence, then I took the plunge.

There are a few reasons that I decided to blog about the creation of my cookbook:

1)    If I promise it’s coming, then I have to finish it. I work best under pressure.
2)    Several friends (mostly chefs) wanted to hear about my self-publishing experience and I thought others might too.
3)    It may be a good way to get feedback from parents before printing it.
4)    And the most obvious answer: to start marketing it. But in reality, I’m just hoping to finish the dang thing. I’ll worry about selling it later.

This cookbook has been sitting inside of me for years. The parents of my young students were the ones that planted the seed. They loved the recipes the kids made in class and encouraged me to write a cookbook for parents. It sounded like a good idea. I mean, really, how hard could it be? (Ha.)

So, I did what most aspiring writers do in New York City. I signed up for a writing class. I was fortunate that I could take one at the JCC in Manhattan where I worked. I won’t get into the nitty gritty details but let’s just say that I was not a star student (okay, I sucked). And lest you think I’m just being modest – I have several classmates that will vouch for the sucking part. It’s been a long road from that first class to the launch of my blog – a long and very red-penned road. As you may have noticed, I still have trouble being concise….

I started working on a book proposal – I spent a LOT of time on it. When it was finally done, I showed it to a few agents and publishers who loved the concept but thought the niche was too small (i.e. “bugger off”). This was a couple of years ago before cooking with kids became trendy.

Someone suggested I self-publish it. I was aghast. Self-publish? No way. I wanted a legitimate publisher. But the more I started researching it, the more appealing it sounded. With the modern print-on-demand sites now available, I wouldn’t end up investing tons of money and getting stuck with stacks of unsold books. And I’d have total creative control (I admit it, I like being in charge) and it would be faster than the usual 18 months it usually takes. I spoke with other authors who agreed that self-publishing didn’t have the stigma it once had and that new authors have to self-promote and market their own books anyway.

You are probably wondering what the book is about by now! I’d like to keep the details under wraps for now. But I will tell you this: it’s a cookbook for parents and kids and it’s going to contain my most popular recipes that have gotten rave reviews over the years. Each recipe will have clear instructions and have been tested multiple times (which isn’t always the case for many cookbooks on the market now) using simple, healthy ingredients. All these years, I’ve been doing the “simple” thing and it’s nice to see that simple is now a “trend” (according to Janet Helm at nutritionunplugged.com – great blog.) I love cooking and teaching complicated, intricate recipes. But over the years, I’ve found that the most rewarding feedback I receive from students was that they still cook recipes from my classes – and they loved the easy, simple ones best.

So, this is first of many installments:  I purchased a self-publishing package at authorhouse.com after researching several different sites (which I will blog about later). And lately, I’ve been testing recipes and taking photos. And let me tell you, I have a lot of respect for food photographers now! It’s not easy but I’m really enjoying the creative aspect of cooking, creating, and photographing. This book is truly a labor of love.

Over the next few months, I will be sharing my experiences with you. My goal is to have it ON sale by the end of 2009. You heard it here first. I have to go now and start cookin’….

I have another article on the Savvy Auntie website. It’s written for aunties but appeals to anyone that works with or has kids. You don’t need the White House lawn in order to grow your own food! Check it out:

A few weeks ago, I left behind a rainy Seattle to visit my hilarious and adorable nieces in California. On my last day there, we visited their other grandparent’s, Safta and Saba (Hebrew for grandma and grandpa). Safta is an avid gardener and was excited to show my nieces and their cousins the carrots they had personally planted.

I watched my younger niece, 3 years old and the epitome of precocious, excitedly dash around waiting for her turn to pull out her carrot. Now, this girl is the type of child who is less than enthusiastic about food. She tends to get distracted at meals and is destined to become one of those adults who forgets to eat. But when she knew that “her” carrot was ready to be harvested, she acted as though Mickey and Minnie were about to join us.

As a cooking instructor, I’ve watched many, many children surprise their parents by eating foods they usually snub but upon preparing them, decided that it was the best meal of their life. But even I was impressed with how excited the children were to pull, wash and eat “their” carrots. I realize that as aunties, you may not have the opportunity to garden with your nieces and nephews on a regular basis but there are lots of opportunities to introduce them to the wondrous miracle of growing food.

Go to a nursery. It’s planting season, so instead of taking them to the toy store, let your nieces and nephews pick out a fresh herb or a tomato plant to take home and nurture – they don’t need a yard for these plants.

Take them to a farm. Lots of farms are connected to Community Supported Agriculture programs (which deliver boxes weekly to customers) and welcome visitors – some may even have special activities for the kids. Visit Local Harvest to find a farm near you.

Pick Your Own Food. We are a little early for berry season but depending on where you live in the U.S., there are lots of Pick Your Own farms that offer great produce and an afternoon of fun for children.

Find a neighbor with a garden. I’ve never met a gardener that doesn’t love giving a tour of their beautiful yard – many would be flattered if you asked them to stop by with kids. You’ll probably end up leaving with a fresh bouquet of flowers and some just-picked produce.

Take them to a farmer’s market. It’s not quite the same as seeing food in the ground but many farmers love sharing stories and the kids can pick out a new fruit or vegetable as a treat to eat at the market or take home to prepare together.

Start your own garden. This is the time of year to begin planting! If you’re looking for tips on how to get started, visit backyardgardener.com. As you can see in the first picture, you can plant in pots if you don’t have a yard.

Find a local school garden. Bring your nieces and nephews to a local school garden so that they can see other kids digging in the dirt.

After you have collected a few vegetables from your food adventure, try serving them raw with a Homemade Ranch Dip. It takes only minutes to prepare and the yogurt and lack of preservatives makes it a lot healthier than most store bought products. If you’re willing to use a food processor, try blending in cream cheese or an avocado for a different consistency and flavor.

Homemade Ranch Dip

1/3 cup mayonnaise or lowfat sour cream
1/2 cup whole milk plain yogurt (low-fat products won’t provide the correct consistency)
1 tablespoon of lime juice
1 tablespoon minced fresh herbs such as parsley, chives, tarragon
¼ teaspoon crushed garlic (which is more kid-friendly than fresh garlic)
¼ teaspoon kosher or sea salt
Fresh ground pepper to taste

Combine mayonnaise and sour cream in a small bowl – blend them together well. Add lime juice, fresh herbs and garlic – stir gently. Add salt and pepper and refrigerate until ready to serve.

Serve dip with a platter of crunchy vegetables such as carrot sticks, pepper strips, cherry tomatoes, broccoli, or blanched snow peas.

Preparation time: 15 minutes
Serves 2-4
Recipe by Julie Negrin © 2005

If children and gardening is a topic you’re interested in, visit Alice Water’s Edible Schoolyard site or KidsGardening – there are lots of other sites too!

To moms everywhere:
Thanks for always feeding us. Thanks for putting little treats in our lunch bags. Thanks for making us soup and toast when we are sick. Thanks for letting us sit in the grocery cart even though you technically need the room for food.  Thanks for putting up with our picky eating habits. Thanks for making us dinner even though we don’t always appreciate what an effort it must be for you. And most of all, thanks for the love. Every day should be Mom’s Day – where would we any of us be without you?

Cook mom breakfast. It’s very low cost, it can be done as a last minute gift, and best of all:  it will make your mom super happy and give her something to brag about to her friends for a full week. Pulling off a brunch is much easier than doing dinner. There are less ingredients and it’s always a crowd pleaser – who doesn’t love eggs and French toast?

If you’re cooking somewhere else, just throw together the French bread recipe in a pan the night before. Grab some eggs for the omelet and fruit for a side dish and you have a full meal. It’s easy to transport and the kids can help prepare most of the meal – and make sure there is a small skillet wherever you are going so that you can show off your omelet-making skills.

French Omelet’s are the BEST. Before trying them, I preferred my eggs so dry they were brown but after trying a French omelet, I can’t go back. They are known for being very wet inside and pure yellow on the outside. No brown allowed. Practice a couple of times before serving other people – once you get the hang of it, you’ll be the most popular Sunday chef in town.

Classic French Omelet
The French prefer their omelets rolled, as opposed to flat, and generally should have a completely smooth unbrowned surface, while being slightly runny in the middle.

for the omelet:
3 large eggs (ideally, room temperature)
1 tablespoons unsalted butter
salt and pepper to taste

for the fillings:
¼ cup grated cheese
3 tablespoons caramelized onions
¼ cup chopped tomatoes
2 button mushrooms, sliced

Break eggs into a bowl and mix well with a fork, but do no overbeat (you do not want to incorporate air). Heat a non-stick 8-inch skillet over medium heat and add 1 tablespoon butter.

When the butter foams, add the eggs and stir continuously with a fork until they are at a runny scramble stage. When the omelet is lightly set, stop stirring. (The point at which you stop stirring is the key to having a smooth omelet.)

Place the filling in the middle of the omelet. Fold the edge of the omelet over into itself, tilt the pan from the handle and lightly tap the handle so that the omelet moves up from the pan. Form the omelet with a fork. Roll the omelet onto a warm plate seam-side down. Adjust the form if necessary by shaping with a clean towel.

Preparation time: 20 minutes
Serves 1
Recipe by Lauren Braun Costello, co-author of the brand new book, Notes on Cooking: A Short Guide to an Essential Craft -  www.notesoncooking.com

Make-Ahead Vanilla Orange French Toast
This can be made the night before you serve it – it doesn’t get any easier than that!

2 tablespoons butter, room temperature
12 thick slightly stale bread slices (brioche or challah bread are good choices)
6 eggs
1 cup milk
1 tablespoon maple syrup
2 tablespoons orange juice
1 teaspoon vanilla
Zest of half an orange (after zesting, slice up orange to serve as a side dish)
1/2 teaspoon salt
Powdered sugar, pecans and berries for garnish

Spread butter over bottom of large baking pan with 1-inch-high sides. Arrange bread slices in one layer across pan. Beat eggs, milk, syrup, vanilla, orange juice, zest and salt in large bowl. Pour mixture over bread so that each piece is covered. Turn bread slices to coat. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°F. (Or you can pan-fry it the traditional way.) Bake bread for 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately with all-natural maple syrup and pecans and berries.

Preparation time: 20 minutes (not including marinating time)
Serves 4
Recipe by Julie Negrin © 2008

HAPPY MOTHER’S DAY!!