Ellie Krieger

Fun Ways to Teach Kids Where Food Comes From

Ellie Krieger shared fun ways to teach your kids where food comes from. We have a few of our favorite tips here, and you can check out the rest on her blog!

Grow Something
Planting a seed, nurturing it, and watching it grow is a time-honored way to teach kids where food comes from. Remember that lima bean sprouting in a paper cup you had as a kid? Build on that idea with the children on your life by planting some vegetables and herbs in your yard this spring, or keeping a pot or two on your window sill any time of year. Kids will not only learn some important science, they will be more likely to taste and enjoy food they took part in growing.

Eat Seasonally

Sure you can get most fruits and vegetable any time of year nowadays, but produce tastes best when it is in peak season, and focusing on seasonal produce insures you get a variety of fruits and vegetable into your life, which means a healthy balance of nutrients as well. Besides, waiting for a fruit or vegetable to be in season creates anticipation and excitement around it. It makes you want to take full advantage and get it while the getting’s good!

Salmon Tzatziki Burgers

Ellie Krieger has a great recipe to break you out of your grilled salmon rut: Salmon Tzatziki Burgers. She shared this recipe in The Washington Post recently, and we're hooked. Check out the recipe below, and make sure to check out her Nourish column

Deb Lindsay/The Washington Post

Deb Lindsay/The Washington Post

MAKE AHEAD: The burgers may be assembled, shaped and refrigerated, tightly covered, 1 day before cooking. The tzatziki sauce may be made up to 4 days in advance and stored in an airtight container in the refrigerator; give it a stir before serving.
Ingredients
For the sauce
1/2 medium unpeeled English (seedless) cucumber, trimmed
3/4 cup plain low-fat Greek-style yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
For the burgers
3 slices whole-wheat sandwich bread, crusts removed
One-pound piece skinless salmon fillet, preferably center-cut
2 scallions (white and green parts), thinly sliced
3 tablespoons minced celery
2 tablespoons fresh chopped dill
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 large egg white, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Whole-grain buns or lettuce leaves, for serving
Steps
For the sauce: Grate the cucumber on the large-holed side of a box grater. Place the grated cucumber in a fine-mesh strainer and drain for a minute or two, pressing out as much liquid as possible.
Stir together the grated cucumber, yogurt, oil, lemon juice, garlic, parsley, salt and pepper in a medium bowl. The yield is about 1 cup. Cover and refrigerate until ready to use (and up to 4 days).
For the burgers: Place the bread in the food processor and pulse to make fine crumbs. (The yield should be about 11/2 cups.) Transfer them to a large mixing bowl. 
Cut the salmon into large chunks, then transfer to the food processor; pulse until chopped but some pieces still remain visible, 10 to 15 pulses; add to the bowl with the bread crumbs. 
Add the scallions, celery, dill, Dijon mustard, lemon juice, egg white, salt and pepper to the bowl, mixing to combine. Form this mixture into 4 equal patties and place them on a plate. Cover and refrigerate for 10 minutes to set.
Preheat a grill pan over medium-high heat. Once it is hot, grease it with cooking oil spray; add the salmon patties and cook for about 3 minutes per side or until just cooked through. 
Serve with the sauce, on whole-grain buns or with lettuce leaves (to use as wraps).

Tandoori Spiced Chicken Salad

Ellie Krieger always has the best make ahead recipes. Whip up a batch of this Tandoori Chicken Salad over the weekend, and you'll have lunch ready to go for the week! Find more from Ellie in her column in The Washington Post.

Deb Lindsay for The Washington Post

Deb Lindsay for The Washington Post

TANDOORI-SPICED CHICKEN SALAD

4 servings

Serve over lettuce with lemon wedges, or with crusty bread.

MAKE AHEAD: The chicken needs to be poached, drained and refrigerated for at least 30 minutes, and up to 3 days, in advance. If you’re making the chicken salad in advance, wait to add the cilantro until just before serving.

From cookbook author and nutritionist Ellie Krieger.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness

2 cups no-salt-added chicken broth

Water, as needed

1 teaspoon cumin seed (may substitute 1/2 teaspoon ground cumin)

1 small clove garlic

1/4 teaspoon salt, or more as needed

1/2 cup plain low-fat yogurt (not Greek style)

2 tablespoons low-fat mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon peeled, finely grated fresh ginger root

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper (optional)

1/2 English (seedless) cucumber, seeded, quartered lengthwise and cut into 1/4-inch slices

1/3 cup fresh cilantro leaves (see headnote)

Steps

Arrange the pounded chicken breast pieces in a single layer in a large skillet; it’s okay if the pieces overlap slightly. Add the broth and enough water to cover by about an inch. Cover and bring just to a boil over medium-high heat, then immediately remove from the heat; let the chicken sit in the liquid, covered, for about 10 minutes or until it is just cooked through.

Transfer the chicken to a container with a tight-fitting lid, discarding the liquid. Cool, then cover and refrigerate for at least 30 minutes (and up to 3 days).

Toast the cumin seed in a small, dry skillet over medium heat; cook for about 2 minutes, stirring frequently, just until fragrant and lightly browned. Transfer to a mortar and pestle and crush the seeds a bit; or transfer to a cutting board and use the flat side of a chef’s knife to do the crushing.

Mince the garlic on a cutting board, then sprinkle with the salt. Use the flat side of a chef’s knife to reduce the mixture into a pastelike consistency.

Whisk together the yogurt, mayonnaise and lemon juice in a medium bowl. Add the ginger, coriander, turmeric, black pepper, the crushed cumin seed and garlic-salt paste, stirring to form a smooth dressing. Taste, and add the cayenne pepper, if using.

Cut the chicken into bite-size chunks and place in a mixing bowl, along with the cucumber and cilantro. (See the headnote above, re the cilantro.) Pour the dressing over and toss to coat. Taste, and season lightly with salt, as needed.