Recipes

Back-to-School Recipes from Hip Chick Farms

September 11, 2016

Hip Chick Farms mini meatball subs Coming up with new healthy and kid-friendly lunch and after-school snack ideas can be something of a challenge, but local business Hip Chick Farms makes it a little easier! Hip Chick Farms, a parent-run company based in Sebastopol, has made a mission out of creating a healthier, more sustainable version of that children's menu staple, the chicken finger.

Available at numerous grocery stores in Marin and the Bay Area, including Whole Foods, Mollie Stone's, Woodlands Market, Mill Valley Market, and others, their products are made with Mary's air-chilled chicken, and organic and gluten-free versions are available, too. They also make chicken meatballs and sweet-and-spicy chicken wings. They're all delicious, too! (We've tried them all.)

We asked Hip Chick Farms' Chef Jen a few questions about the business, and she even provided us with a couple of tasty recipes that utilize their products, both of which are perfect for a quick and easy lunch or after school snack.

What was your inspiration for starting Hip Chick Farms?

I began my career working with Alice Waters of Chez Panisse in Berkeley. It was there that I became passionate about creating food that incorporates only the freshest, sustainable and locally sourced ingredients. It was actually my work in Ann and Gordon Getty’s kitchen as their personal chef that motivated me to share my recipes with the world. Part of my job included cooking meals for all the children attending the school in the Gettys' home. My cooking became a pretty big hit with all of the kids – particularly my chicken fingers. This became the inspiration for our Hip Chick Farms’ line of artisan, transparently sourced frozen poultry products; convenient for busy families. Our chicken products contain no artificial ingredients; it’s like I’m in your kitchen, making it for you fresh.

What makes your product different from the others available out there?

Easy Gravenstein Apple Dumplings

September 9, 2016

Apple dumplings

With all the apple picking we do in the late summer and fall, I find myself looking for apple related recipes of all kinds. This is one of my family's favorites: old fashioned apple dumplings. They're basically peeled and cored whole apples stuffed with butter, sugar, and cinnamon, wrapped in pie dough, and drizzled with a syrup that turns into a gooey caramel in the oven. This is a perfect dessert for upcoming cool fall evenings, and it makes the house smell wonderful when it bakes.

You can make these using your own favorite pie dough recipe, but I usually opt to save some time and effort and use the frozen pie crusts from Trader Joe's. They're really very good and as far as I can tell are indistinguishable from homemade!

Make Your Own Easy and Delicious Applesauce!

August 25, 2016

ApplesauceAfter apple picking, and having a surplus of apples, I love to make this easy and delicous applesauce. My daughter loves to pack this in her lunch box. Homemade applesauce is very easy to make, and really beats that stuff you get in a jar at the supermarket.

Serve it to the kids as a snack, or as a side dish with potato pancakes, pork roast, and more. You can also use it as an ingredient to make other tasty treats like applesauce muffins.

Ingredients

Recipe from Pernilla's Pantry: Deconstructed Cheeseburger Salad

July 31, 2016

deconstructed cheeseburger salad When things get busy, especially at the start of a new school year, I place an order to Pernilla's Pantry, a mom-run business here in Marin that offers creative healthy meals for busy families. When your order arrives, you'll receive recipe cards and all the ingredients that you need to make three or four fantastic family meals for the week.

Pernilla's Pantry was created by Pernilla Sumner, a Marin mom and Swedish native who loves to share her passion for food and good cooking with others. Pernilla shared one of her most popular recipes with us: Deconstructed Cheeseburger Salad.

Ingredients

Salad

Keep Cool with Frozen Watermelon Pops

July 26, 2016

When the temperature rises in the summer, we like to make these frozen watermelon pops to help beat the heat. They're easy to make, delicious, healthy (they're all fruit, after all), and fun to eat on a hot summer day.

You don't need much to make these, just the watermelon, a little sugar (if needed), a blender or food processor, and ice pop molds. You can use other fruits to make these, too—fresh strawberries are particularly good—but the classic summer flavor of watermelon just seems to be perfect for a frozen treat like this.

The kids like to pitch in and help make these, too, although it can be hard for them to wait while the pops firm up in the freezer. Needless to say, grownups may want to take charge of the blending, for safety's sake.

Ingredients

Slow Cooker Chicken Pho

June 26, 2016

Chicken phoI love my slow cooker, but I really don't use it much during the summer, because, after all, who wants to eat hearty soups and stews on a hot day? Lately, however, I've been trying to think about how to use the slow cooker to make more warm-weather kinds of dishes. One of my successful recipes is for a slow-cooker version of chicken pho, that delicious Vietnamese noodle soup. Simmer the broth all day in the slow cooker, then prep the garnishes and noodles and dinner is ready!

Pho is usually associated with beef, but this chicken version is a little healthier and easier to make. It's probably not 100% authentic, but it tastes pretty darn close to the real thing, without the need to pay a visit to your favorite Vietnamese restaurant (and there aren't too many of them in Marin). One of the great things about pho is that you can vary the taste to your own liking by adding traditional garnishes like fresh herbs, bean sprouts, and chiles. If you (or your kids) like it plain, that's fine, too!

Hawaiian Style BBQ Short Ribs

June 12, 2016

Hawaiian style short ribsThese marinated and grilled short ribs are the perfect thing for a summer backyard BBQ. They only take a few minutes to make and cook (outside of the marinating time), and the sweet-salty soy sauce-based Hawaiian marinade delivers a taste of the islands without having to get on a plane.

You can serve these short ribs in classic Hawaiian plate lunch style, accompanied by two scoops of rice and macaroni salad, but we opted to be a little healthier and make an island-style sesame-cabbage slaw that has added texture from crumbled dry instant ramen noodles.

You'll want to get Hawaiian-style—also called Maui- or flanken-style—short ribs, which are cut in thin strips across the bone. These don't need to be marinated all that long, and only need to be grilled a few minutes on each side. The marinade works great with chicken or pork, too.

Raspberry Almond Oatmeal Bars

April 5, 2016

raspberry almond oatmeal barsMy kids love to have a sweet treat when they come home from school, and I always try to make them as healthy as I can. These berry-filled oatmeal bars are really delicious, and I sometimes even use whole-wheat flour in them. Use either strawberry or raspberry preserves—they're both equally delicious. Even apricot would work! The sliced almonds can be replaced with chopped walnuts, too.

Ingredients

  • 1 3/4 cups unsalted butter, cut into pieces (plus more for greasing the pan)
  • 1 1/2 cups all-purpose flour

Spring Vegetable Pasta is a Dinnertime Hit

March 28, 2016

spring vegetable pastaAfter seeing all the fantastic spring produce at the Marin Civic Center Farmer's Market, I've been determined to create a recipe that showcases some of the season's best vegetables. I made this spring pasta dish this weekend, and my kids loved it. It's built around the organic English peas that I picked up, and is fresh, light, and delicious. I also found the first of the season's white corn, which I usually think of as a summer thing, and I decided that would go well in this dish too (and it did).

Put the kids to work in the kitchen shelling the peas and shucking the corn. It's always fun for them to get involved in cooking a meal. If you don't have the time or inclination to deal with the fresh peas and corn, frozen would work fine, too.

Serves: 6
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

  • 1 lb farfalle or other pasta shapes
  • 1 lb English peas in the pod (or 1 cup frozen peas)
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