#coolmomeats

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Who has seen all those amazing croissants -- from red velvet to birthday cake to Fruity Pebbles -- that the pastry chef at @unionfare makes? Well this mama got herself a sampling. You know, so that I can report back to you. It's a tough job, but don't worry, I'm up for it. 😋😜 (For the record, they are all intensely sweet. If that's not your thing – it isn't mine – red velvet is definitely the way to go. The croissant itself is not too sweet and the pastry cream is cream cheese, so more tangy than sugary.)

Ha! Looks like our kitchens too. Love this #repost from Chef @ericripert #solidarity

☀️AMAZING summer drink alert: Iced chai rum toddies from @chaiwaliharlem at @harlemeatup 😍🍹😛SO delicious! We know @coolmomeats is going to beg for the recipe. #HarlemEatUp

Who else is still making these? Only three weeks to go here! Then, camp lunches for a little bit, but only for the little one since the big is going to SLEEP AWAY CAMP for the first time. 😳😭 But, today, I get to feed him ❤️ ham sandwich, cucumbers & peppers, white raspberries & blackberries, cinnamon apple sticks from @traderjoes (the boys are obsessed!)

#MeatlessMonday TIP❗️A little early prep makes blah tofu delicious and crispy. Here's the deal:

1. PRESS THE TOFU: The more water you get rid of, the crispier it will get when cooking. Put the block on a plate & place another heavy plate on top. Let it sit like this for 30 min, then pat dry and cut into cubes.
2. MARINADE: Tofu is great at soaking up flavor, so let it -- and go bold. One of my fave combos (for 1 block of tofu) is 1/4 cup soy sauce, 3T rice wine vinegar, 2T olive oil, 2T thai curry paste (this is red), 2TSP sugar, and the juice of 1 lime. Let cubes of tofu sit for at least 1 hour & as long as overnight.
3. CRISP!! You can fry the tofu in a lightly greased frying pan or -- easier and less messy -- arrange in a single layer on a lightly oiled baking sheet and broil. Either way, cook, turning every few minutes, until the tofu is brown on all sides.
4. EAT: Toss into a veggie stir fry at the last minute, add to a big, loaded salad, serve alongside rice or soba noodles that are lightly dressed with the leftover marinade, make a Buddha Bowl... whatever you like!

Too early to start thinking about the long weekend? We think not! I found this interesting hard cider from @graftcider in Newburgh, NY this weekend. Super dry and tart with hardly any sweetness -- not what I expect in a cider, but a pleasant surprise... and perfect for a long, lazy weekend. 🍻🌞🕶#cantwaitforsummer

It may not look like much, but this #schoollunch has the last piece of homemade Upside Down Rhubarb Cake from this weekend's farmer's market haul and I'm jealous. Also: ham sandwich, cornishon, carrots & beets, and a clementine. -S

I just tried the Midnight Mint Frapuccino at @starbucks because it has been that type of day. Check out what I thought on Stories 👆🏼

Obsessed with these Hopjes coffee candies ☕️🍬 If you've tried, send help ➡️ How do you eat just one?! 😳

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Ha! Looks like our kitchens too. Love this #repost from Chef @ericripert #solidarity

Too early to start thinking about the long weekend? We think not! I found this interesting hard cider from @graftcider in Newburgh, NY this weekend. Super dry and tart with hardly any sweetness -- not what I expect in a cider, but a pleasant surprise... and perfect for a long, lazy weekend. 🍻🌞🕶#cantwaitforsummer

#MeatlessMonday TIP❗️A little early prep makes blah tofu delicious and crispy. Here's the deal:

1. PRESS THE TOFU: The more water you get rid of, the crispier it will get when cooking. Put the block on a plate & place another heavy plate on top. Let it sit like this for 30 min, then pat dry and cut into cubes.
2. MARINADE: Tofu is great at soaking up flavor, so let it -- and go bold. One of my fave combos (for 1 block of tofu) is 1/4 cup soy sauce, 3T rice wine vinegar, 2T olive oil, 2T thai curry paste (this is red), 2TSP sugar, and the juice of 1 lime. Let cubes of tofu sit for at least 1 hour & as long as overnight.
3. CRISP!! You can fry the tofu in a lightly greased frying pan or -- easier and less messy -- arrange in a single layer on a lightly oiled baking sheet and broil. Either way, cook, turning every few minutes, until the tofu is brown on all sides.
4. EAT: Toss into a veggie stir fry at the last minute, add to a big, loaded salad, serve alongside rice or soba noodles that are lightly dressed with the leftover marinade, make a Buddha Bowl... whatever you like!

☀️AMAZING summer drink alert: Iced chai rum toddies from @chaiwaliharlem at @harlemeatup 😍🍹😛SO delicious! We know @coolmomeats is going to beg for the recipe. #HarlemEatUp

Move over unicorns, goth food is our new obsession. Thanks @msampford for the chic latte inspiration! 🖤

Obsessed with these Hopjes coffee candies ☕️🍬 If you've tried, send help ➡️ How do you eat just one?! 😳

Who has seen all those amazing croissants -- from red velvet to birthday cake to Fruity Pebbles -- that the pastry chef at @unionfare makes? Well this mama got herself a sampling. You know, so that I can report back to you. It's a tough job, but don't worry, I'm up for it. 😋😜 (For the record, they are all intensely sweet. If that's not your thing – it isn't mine – red velvet is definitely the way to go. The croissant itself is not too sweet and the pastry cream is cream cheese, so more tangy than sugary.)

This gorgeous, brightly colored fresh salsa is part of tonight's dinner, which came together in 20 minutes. Proof? Watch today's Story where you can also get deets on finding the recipe 👏🏼

Who else needs a second cup of coffee today ☕️? I'm going big, because Monday. Here's my fave #easyrecipe for Dairy-Free Salted Maple Caramel Creamer. -S
INGREDIENTS:
1/4 cup coconut cream (purchased on its own or taken from the top of a chilled can of full-fat coconut milk)
1/2 cup pure maple syrup
1/4 teaspoon salt
1 cup coconut milk (from the same can of coconut milk, if used)
DIRECTIONS:
1. Place coconut cream and maple syrup in a small pot set over high heat. Bring to rolling boil, reduce heat very slightly, and allow the mixture to keep boiling for 4 minutes, stirring constantly. Remove from heat, stir in salt, and allow the caramel sauce to sit for 5 minutes to thicken. (This makes a scant 1/2 cup of caramel sauce.)
2. Once cooled slightly, combine the caramel sauce with the coconut milk or creamer and whisk until smooth. Use immediately or allow to cool completely and store in the refrigerator for up to 2 weeks.

Scrambled eggs, microwaved sausage (🤔), and yogurt "Blankie style" (with bee pollen 🐝, cranberries and chocolate chips 😂): I may still have some teaching to do in the kitchen, but I'd say it's a pretty great breakfast. Happy Mother's Day! ❤️ -S

The rain only made today's farmer's market haul feel even springier. #cantstopwontstop

When you expect to go out, but life gets in the way and you have to throw together a quick dinner, here's what you do: sauté chorizo, scallions, peas, and those roasted cherry tomatoes that you make ahead and leave in the fridge for exactly this moment and use that goodness top polenta, which cooks in five minutes. If you are fancy, you might even have some homemade corn stock to cook the polenta 🌽😜 #seriously #thatshowwedoit

I just tried the Midnight Mint Frapuccino at @starbucks because it has been that type of day. Check out what I thought on Stories 👆🏼

The humblest of all pasta dishes, and perhaps the most comforting, too, check out how I make Pasta e Ceci (pasta and chickpeas) on Stories today 👆🏼 (complete with recipe measurements)

Dessert at lunch, because Tuesday. Ricotta Mousse with raspberries and @tatesbakeshop cookies. Another, please?! 🍧😋

Did you guys watch last week's @traderjoes unpacking on Facebook Live (it's still on the @coolmompicks Facebook page > videos)? I'd gotten everything bagel seasoning and we are obsessed! #schoollunch - avocado and cream cheese sandwich w/ everything bagel seasoning, cornichon, carrot sticks, Asian pear and pomegranate seeds, crackers, & raisins 🎉 -S #notsponsored BTW

First corn stock of the season... Now if we could only get some summery sunshine to go with it! (BTW Follow the link in comments 👇🏼 or profile 👆🏼 for the recipe how-to)

While I wait #sundaybrunch -S

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