Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
The classic margarita has a nobility that’s expressed by its simplicity—tequila, orange liqueur for sweetness, and tart lime juice.
Just three ingredients, harmoniously combined and perfectly balanced.
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Lots of really crappy things are expensive—root canals, for instance, and tattoo-removal services, divorce—but most of them aren’t expensive because they are literally made from poop, which is precisely what Kopi Luwak, also known as civet coffee, actually is.
Kopi Luwak—kopi for “coffee,” and luwak being the term for the nocturnal creature that made it famous—makes headlines on the semi-regular for its weirdness, and is even featured prominently in the film The Bucket List for its exclusivity and exoticism. But there’s a lot of confusion about what it is, what makes it special, and whether or not it’s worth paying extra green for the brown stuff. (Sorry, had to.)
In order to understand Luwak coffee, first you need to know that coffee beans are actually the seeds of a fruit that look something like a cherry or a cranberry, and which grow in tropical climates such as the civet’s natural habitat of Southeast Asia. In order for us to have coffee beans to brew, the seeds need to be removed from their fruit. This is what we call processing in the coffee industry, and it can happen all kinds of ways. Sometimes the fruit is fermented and sloughed off with water; sometimes it’s removed mechanically, sometimes the whole berry is allowed to dry around the seed before it’s hulled and discarded.
Or you can feed coffee cherries to an animal, let its stomach acids and enzymes remove the fruit, and collect some number one seeds from the animal’s number two. If processing were a recipe in a cookbook, you could say that Kopi Luwak takes the least “active time,” though there is the sticky matter of harvesting (and, yes, cleaning) the beans on the other end.
Pixabay
First of all, there is something really odd and exotic about this, and it’s certainly pretty rare. Traditionally, it would be harvested more or less in the wild, as the beans kind of clump up once they pass through the animal’s system. It’s expensive in large part due to its exclusivity and bizarre backstory, and also because, to be fair, if one is going to pick coffee beans out of poop, one should probably charge a pretty penny for it.
Second, coffees from Indonesia (from where the vast majority of Kopi Luwak comes) are already naturally compelling and tantalizing. Their savory, earthy, almost herbaceous quality and heavy texture set them apart from the fruitier African coffees or sweet and sprightly coffees from the Americas. Kopi Luwak is even earthier than earthy—it certainly has a je ne sais quoi—and it can’t be beat as a conversation starter. For anywhere from $30 for 50 grams to $500 for five pounds, that’s an awfully expensive conversation.
However, it’s also not found “in the wild” as one might romanticize. These days, civet farms are big business and the animals are often held in close confinement, treated poorly, force-bred, and, of course, force-fed. What’s more, where the lore always held that the animals would seek out only the ripest cherry and the sweetest, best-quality fruit, that claim has always been dubious. (We’ve all seen what cats will eat when left to their own devices, and I hardly believe that a species of nocturnal jungle tree mammal would also happen to be a deep coffee connoisseur.)
If you’re ready to put your money (and who knows what else) where your mouth is, try to find a source that roasts fresh and dates the package, and can also offer some semblance of cruelty-free guarantee for the animals. But don’t say we didn’t warn you.
— Head photo: flickr/Thomas Huang.
I’m the mother of a toddler. “What am I gonna make her for dinner?” plays on a constant loop in my brain. Yesterday, she squealed with delight at the sight of a sliced banana . . . today she threw a sliced banana on the floor and cried.
A few months ago, all was well in the world as my daughter dined on the sacred sustenance that is Annie’s organic mac & cheese. It was our go-to. Our staple. And then this.
Now she (sorta) eats grilled ham and cheese every day for lunch (because I haven’t yet come across any articles saying that she shouldn’t). The ham was my attempt at sneaking in some non-dairy protein. Well, she’s smarter than she looks. She inhales the grilled cheese in minutes and I return to an abandoned little pile of plucked-off ham.
She hasn’t yet developed the most diverse palate. If there’s no cheese, it’s “b*tch, please.” I’m running out of ideas and I physically cannot make another grilled cheese sandwich (my daughter is starting to resemble one), so I’ve reached out to ten mommy-of-toddler friends for recommendations. I told myself that even if each person just shares one meal, that’s ten new meals in the mix! After polling my toddler mommy tribe, I’ve compiled our list of healthy meals that kids will actually eat.
Tinned Tomatoes
It’s in a cup! What non-water drink has your kid turned down recently? Let them drink their meal. Just throw Greek yogurt and ice in a blender and then go crazy with apples, banana, avocado, pineapple, and your choice of kale or spinach to round it out. It tastes delicious and you have the peace of mind that your child consumed vegetables today.
Happy Healthy Mama
When I’m pressed for time (when is a toddler mama not pressed for time?), I microwave the sweet potato (six minutes vs. an hour in the oven!) or just bake a few at a time and keep them on hand in the fridge. Make a huge batch when your child is napping and freeze these bad boys for later. These pancakes are a godsend. Packed with protein and easy for kids to pick-up. They’re gluten-free, dairy-free, and tantrum-free. Get the recipe.
And if your kid’s not a fan of sweet potato, make these:
Two ingredients. That’s it. So easy and so good. My 18-month old inhales an entire batch. When your bananas are getting too ripe, make banana pancakes. Get the recipe.
Trader Joe’s Chicken Shu Mai Dumplings
Things I Love At Trader Joe’s
Protein and vegetables wrapped up in a mini dumpling that’s easy to hold. And they can be dipped. Check and CHECK in a toddler’s mind!
Concealed Chicken
My daughter refuses all meat . . . if she sees it. I’ve learned to pull apart a rotisserie chicken and weave it through cheesy rotini or elbow pasta. Hidden protein! Kids just think they are eating pasta. If they don’t see it, they can’t reject it. Pro tip: This also works with mashed potatoes.
Gimme Delicious
You can try out these tots on your tot even if they typically refuse broccoli. Why? The broccoli taste isn’t overpowering. They’re also easy for tiny hands to maneuver and you can dip them. Are you picking up on this theme? Get the recipe.
Ravioli
Chowhound
Butternut squash ravioli . . . beef ravioli . . . spinach and cheese ravioli . . . any entree with ravioli in the title! They’re delicious, they surround proteins and vegetables, and (I sound like a broken record) they’re easy to pick up. Here’s a simple recipe your kids can help out with.
If you’re short on time, try KidFresh Easy Cheesy Ravioli (all natural with no artificial flavors, colors, or preservatives).
Carrot Applesauce
Chowhound
For a richer flavor, you can even roast the carrots and applesauce. It tastes just like applesauce and I have yet to meet a child who refuses applesauce. If your kid curses carrots, just hide them in some applesauce.
Trader Joe’s Mini Turkey Meatballs
Serve with (read: hide them in) homemade sauce.
Perfect for tiny hands! It gets messy, but I’ll take a mess over an empty stomach.
Pro tip: Freeze leftover sauce into ice cube trays, then just pop them out and reheat in the microwave the next time you serve meatballs.
Crockpot Mexican Chicken
Erin Washington
A friend of mine swears by this recipe for her two and four year-olds. It’s not too spicy for tiny tastebuds and it’s topped with toddler gold (cheese).
INGREDIENTS
3-4 boneless/skinless chicken breasts (not frozen)
15 oz can of diced tomatoes (not drained)
1 jar of salsa
15 oz can pinto beans (drained and rinsed)
15 oz can black beans (drained and rinsed)
Small bag of frozen corn (optional)
INSTRUCTIONS
1. Spray crockpot with coconut oil or nonstick spray of choice.
2. Place 3-4 boneless/skinless chicken breasts in the bottom of crockpot.
3. Pour one 15 oz can of diced tomatoes on top of chicken (do not drain).
4. Top with 1 jar of salsa, 1 can of pinto beans, and 1 can of black beans.
5. Last, pour in 1 small bag of frozen corn.
6. Cook for 4-5 hours on high and then shred chicken with a fork.
7. Serve over brown rice or quinoa and top with shredded mozzarella cheese.
These recipes are toddler-tested and accepted. But when it comes to feeding these tiny humans, it’s really all about keeping them engaged and entertained. Make it fun!
Erin Washington
Use an empty egg container or ice cube tray to portion out each element of your child’s meal, unless your child is under two. If they are under two, your fun tray will inevitably end up under their high chair before any actual food has been consumed.
Happy feeding.
