Another Lisa Barnes recipe. We were so full, even days after Christmas, that we wanted to make things easy and light. This recipe took five minutes to put together. I changed up the recipe a bit, including replacing the applesauce with Pear Puree because I am trying to use up the baby food that I still have in the freezer, now that C has moved on to big kid foods! I also topped each bowl with a scoop of sour cream to make it even richer. I also doubled it so it would feed the four of us with leftovers (the recipe below makes only 2 1/2 cups.) It was fantastic. And easy. So Rachel, this one is for you :-)
You need:
1 tbsp. butter
1/4 c. onion, finely diced
1 c. canned pumpkin
2 c. chicken broth
1 tbsp. applesauce or Pear Puree
1/8 tsp. allspice
1/8 tsp. dried thyme
1/4 c. alphabet noodles
In a saucepan, melt butter. Add onion and cook until wilted and translucent. Add pumpkin, broth, applesauce, and spices. Bring to a boil. Add noodles and cook until tender, about 8-10 minutes. Top with sour cream, if desired.
Monday, December 31, 2012
Gorgonzola and Porcini Mushroom Risotto
Fancy, fancy - eh? Sounds fancy, but this recipe is really easy and most of the ingredients most people have on hand. I had some gorgonzola left over, and it only had a day or two left before I'd have to chuck it, so I was looking for some inspiration. Again, another Giada recipe, and it was fantastic. All I needed to buy at the store was a package of dried porcini mushrooms. Everything else was in the pantry. And if you are looking to make this a truly vegetarian dish, replace the chicken stock with vegetable stock. And A ate it like it was going out of style. The seven year old gives it two thumbs up! We accompanied this dish with some brussell sprouts - a perfect hearty vegetable for this hearty dish. Enjoy!
You need:
4 cups chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
You need:
4 cups chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
Lentil Burgers with Yogurt Sauce
A is working on her "My Best Self" badge for Brownies, and one of the requirements is to try three, new, healthy foods. I decided to help her choose something out of Lisa Barnes's Cooking for Baby* so that it was something guaranteed to be healthy and delicious (and chances are that Charlie would love it, too). I didn't alter much to make it work, and it turned out to be delicious. It was a little cumbersome in terms of the amount of steps, so I certainly wouldn't recommend it for a weeknight if you are short on time. However, it's an easy weekend meal and it freezes well, so if you like it, double or triple the batch and freeze a bunch of patties to fry up later.
You need:
3/4 c. green lentils, rinsed
1/2 c. instant oats
1 clove garlic, minced
1 tsp. cumin
1 tsp. mild curry powder
1 large egg, beaten slightly
1 c. plain yogurt
1/2 c. mint, minced
2 tbsp. coconut oil (or frying oil of your choice)
salt and pepper to taste
In a large saucepan, combine 2 c. water with the lentil. Bring to a boil and then reduce heat, simmering until the lentils are tender, about 15 minutes. Drain well. In a food processor, grind oats. In a large bowl, mash lentils. Add 3 tbsp. oats, garlic, cumin, and curry powder. Mix well. Add egg and season with salt and pepper. Coat in remaining oats and chill in the refrigerator for 10 minutes. Meanwhile, in a small bowl, stir together yogurt and mint to make a sauce. Season with a slight pinch of salt and pepper. When the ten minutes are up, fry patties in oil in a large frying pan, until brown and crisp.
Serve with the sauce.
Inspired by Cooking for Baby by Lisa Barnes
*You really should get this book. The recipes are fantastic. Even the ones I haven't blogged about. SO WORTH IT!
You need:
3/4 c. green lentils, rinsed
1/2 c. instant oats
1 clove garlic, minced
1 tsp. cumin
1 tsp. mild curry powder
1 large egg, beaten slightly
1 c. plain yogurt
1/2 c. mint, minced
2 tbsp. coconut oil (or frying oil of your choice)
salt and pepper to taste
In a large saucepan, combine 2 c. water with the lentil. Bring to a boil and then reduce heat, simmering until the lentils are tender, about 15 minutes. Drain well. In a food processor, grind oats. In a large bowl, mash lentils. Add 3 tbsp. oats, garlic, cumin, and curry powder. Mix well. Add egg and season with salt and pepper. Coat in remaining oats and chill in the refrigerator for 10 minutes. Meanwhile, in a small bowl, stir together yogurt and mint to make a sauce. Season with a slight pinch of salt and pepper. When the ten minutes are up, fry patties in oil in a large frying pan, until brown and crisp.
Serve with the sauce.
Inspired by Cooking for Baby by Lisa Barnes
*You really should get this book. The recipes are fantastic. Even the ones I haven't blogged about. SO WORTH IT!
Saturday, December 29, 2012
Swiss-Style Scalloped Potatoes
This year we spent Christmas at home, rather than traveling, as I have done every year since 1995. Although we were able to ease into the holiday rather than jumping into it head first with a van full of kids and presents, I took over the challenge of hosting both Christmas Eve and Christmas Day, celebrating with my parents, my sister, my in-laws, my sister-in-law, my niece, and of course, the lot of us. It was exhausting, yes, but I had a lot of fun pulling together two traditional dinners - an authentic Italian Christmas Eve and a traditional Scottish Christmas Day. I pulled from a variety of recipes, but none of them did I love as much as these scalloped potatoes that we served on Christmas Day. I never eat scalloped potatoes. Not because I don't love them, but because I don't particularly care for boxed meals, and I never knew before how to put together scalloped potatoes from scratch. This recipe. adapted from Wegmans, is decadent and fattening and out-of-this-world delicious. I snuck into the kitchen on Christmas night, long after the children (and my husband) were nestled snug in their beds, and ate a third of the leftovers.
You need:
2 tsp vegetable oil
4-5 shallots, minced (about 1/4 cup)
2 cups(1 pint) heavy cream
1 pkg(24 oz) Italian Classics Parmesan Cream Sauce
1 tsp salt
1/2 tsp ground pepper
1/8 tsp ground nutmeg
2 1/2 lbs potatoes, peeled, cut in 1/8-inch slices
1/2 cup grated Swiss cheese
Fresh chopped parsley
Add vegetable oil to braising pan on MEDIUM-LOW; add shallots. Cook 3-4 min, until softened but not browned. Add heavy cream, parmesan cream sauce, salt, white pepper, and nutmeg. Stir to combine. Warm 2-3 min, stirring. Remove from heat; stir in potatoes and cheese. Set aside. Grease baking dish with nonstick cooking spray; add potato mixture. Bake 60-65 min, until potatoes are tender when pierced with fork and top is light golden brown. Rest 20 min before serving. Garnish with parsley. Serve hot.
You need:
2 tsp vegetable oil
4-5 shallots, minced (about 1/4 cup)
2 cups(1 pint) heavy cream
1 pkg(24 oz) Italian Classics Parmesan Cream Sauce
1 tsp salt
1/2 tsp ground pepper
1/8 tsp ground nutmeg
2 1/2 lbs potatoes, peeled, cut in 1/8-inch slices
1/2 cup grated Swiss cheese
Fresh chopped parsley
Add vegetable oil to braising pan on MEDIUM-LOW; add shallots. Cook 3-4 min, until softened but not browned. Add heavy cream, parmesan cream sauce, salt, white pepper, and nutmeg. Stir to combine. Warm 2-3 min, stirring. Remove from heat; stir in potatoes and cheese. Set aside. Grease baking dish with nonstick cooking spray; add potato mixture. Bake 60-65 min, until potatoes are tender when pierced with fork and top is light golden brown. Rest 20 min before serving. Garnish with parsley. Serve hot.
Wednesday, December 12, 2012
Mom's Meat Loaf
There are some women who say that there are postpartum hormones that make you forget all about the physical pain of childbirth so that you'll want to have more children. For me, I think there is a hormone that is less talked about but it nonetheless must exist. This, of course, is the hormone that makes you forget about the difficulties 14-30 month old child - specifically, his diet. While this time is full of giggles, snuggles, and a learning curve that is fascinating to watch, it is also the time when Mr. or Mrs. Newly Independent decide that dinner time is going to be the next battle royal.
My son was an excellent eater, from the moment he crawled out of the womb to the moment he took that first bite. This blog is filled of delicious beginner recipes that he gobbled up voraciously. Over the last month, my happy, little diner has been replaced with an angry little food elf, asserting his ability to let me know that HE WILL NOT EAT that meal I have lovingly put before him and instead will use his fork to fling it against the wall or throw it to the dog. I asked a good friend of mine what could be wrong. Is he sick? Have I entered into a kitchen slump? Are we doomed to dinners of avocado slices and yogurt forever?
"No," she smirked. "He's 15-months-old."
How could I have forgotten? The toddler. Behind that toothy grin and those chubby cheeks lies a little boy who can now make decisions for himself. And he is going to show me that he can at every meal. EVERY MEAL. So, I'm forging ahead by turning back to Lisa Barnes's cookbooks, filled with recipes that are tried and tested with just my little man in mind. And the first one I tried actually worked. And my daughter loved it, too. It's easy for the entire family, and it has very little prep. Mind you, the mashed potatoes did end up on the dog's ear, but the main course was a hit.
You need:
1/4 c. diced red pepper
1/4 c. diced carrot
1/4 c. diced onion
2 eggs
1/4 c. milk
1 tbsp. fresh parsley
1 tbsp. Worcestershire sauce
2 tbsp. Parmesan cheese
1/4 tsp. sea salt
1/4 tsp. black pepper
1/4 c. bread crumbs
2 lbs. lean ground beef
Preheat oven to 375 degrees. Line a shallow baking pan (I use a loaf pan) with foil and grease with cooking spray. In a large bowl, combine all ingredients except bee. Add beef and mix with your hands until everything is evenly distributed. Place in prepared pan. Bake for 45-55 minutes. You can also divide the meat into properly greased muffin tins and freeze the leftover meat. It will make a total of 24 "beef cakes," so you can bake 12 now and freeze the meat for 12 later!
My son was an excellent eater, from the moment he crawled out of the womb to the moment he took that first bite. This blog is filled of delicious beginner recipes that he gobbled up voraciously. Over the last month, my happy, little diner has been replaced with an angry little food elf, asserting his ability to let me know that HE WILL NOT EAT that meal I have lovingly put before him and instead will use his fork to fling it against the wall or throw it to the dog. I asked a good friend of mine what could be wrong. Is he sick? Have I entered into a kitchen slump? Are we doomed to dinners of avocado slices and yogurt forever?
"No," she smirked. "He's 15-months-old."
How could I have forgotten? The toddler. Behind that toothy grin and those chubby cheeks lies a little boy who can now make decisions for himself. And he is going to show me that he can at every meal. EVERY MEAL. So, I'm forging ahead by turning back to Lisa Barnes's cookbooks, filled with recipes that are tried and tested with just my little man in mind. And the first one I tried actually worked. And my daughter loved it, too. It's easy for the entire family, and it has very little prep. Mind you, the mashed potatoes did end up on the dog's ear, but the main course was a hit.
You need:
1/4 c. diced red pepper
1/4 c. diced carrot
1/4 c. diced onion
2 eggs
1/4 c. milk
1 tbsp. fresh parsley
1 tbsp. Worcestershire sauce
2 tbsp. Parmesan cheese
1/4 tsp. sea salt
1/4 tsp. black pepper
1/4 c. bread crumbs
2 lbs. lean ground beef
Preheat oven to 375 degrees. Line a shallow baking pan (I use a loaf pan) with foil and grease with cooking spray. In a large bowl, combine all ingredients except bee. Add beef and mix with your hands until everything is evenly distributed. Place in prepared pan. Bake for 45-55 minutes. You can also divide the meat into properly greased muffin tins and freeze the leftover meat. It will make a total of 24 "beef cakes," so you can bake 12 now and freeze the meat for 12 later!
Sunday, December 2, 2012
Easy Risotto
If you asked most kids what they'd like for their birthday dinners, they might offer up pizza, chicken fingers, or macaroni and cheese as options. A is a little bit different. Every year, she asks for a special risotto dish. The ingredients change each year, but the base is the same. This recipe is standard and easy, and allows for all sorts of additions to change up the recipe over time. This year, she opted for red pepper and chicken sausage* (and I've included that recipe addition at the bottom). Even C gobbled it all up, but he's also a BIG fan of rice!
You need:
6 c. chicken or vegetable broth (low-sodium)
3 tbsp. olive oil
1/4 shallot, very finely chopped
2 c. Arborio rice
2 cloves of garlic, finely chopped
1/2 c. white wine
1/2 c. Parmesan cheese
2 tbsp. butter
Salt and pepper to taste
In a large pot, bring broth to a simmer over medium heat.
In a large dutch oven, heat the olive oil. Add the shallots and saute for 3 minutes. Pour in the rice and add the garlic, stirring until the grains are translucent around the edges, about 3 or 4 minutes. Stir in the wine and cook until absorbed. Begin adding the hot broth, one cup at a time, stirring with a wooden spoon until it is absorbed, before adding the next cup. This should take about 20 minutes. The risotto is ready when it is tender but not mushy, with a bit of firmness in the center. Gently fold in the butter and Parmesan. Serve immediately.
*chop one sweet red pepper and saute with the onion. While the risotto is cooking, cook up a chicken sausage per person in a saute pan. To serve, slice the sausages into coins and place atop cooked risotto on the plate.
You need:
6 c. chicken or vegetable broth (low-sodium)
3 tbsp. olive oil
1/4 shallot, very finely chopped
2 c. Arborio rice
2 cloves of garlic, finely chopped
1/2 c. white wine
1/2 c. Parmesan cheese
2 tbsp. butter
Salt and pepper to taste
In a large pot, bring broth to a simmer over medium heat.
In a large dutch oven, heat the olive oil. Add the shallots and saute for 3 minutes. Pour in the rice and add the garlic, stirring until the grains are translucent around the edges, about 3 or 4 minutes. Stir in the wine and cook until absorbed. Begin adding the hot broth, one cup at a time, stirring with a wooden spoon until it is absorbed, before adding the next cup. This should take about 20 minutes. The risotto is ready when it is tender but not mushy, with a bit of firmness in the center. Gently fold in the butter and Parmesan. Serve immediately.
*chop one sweet red pepper and saute with the onion. While the risotto is cooking, cook up a chicken sausage per person in a saute pan. To serve, slice the sausages into coins and place atop cooked risotto on the plate.
Sunday, November 25, 2012
Wild Mushroom Chicken and Rice
I cannot believe that it has been almost two months since I posted to this blog. October and November seemed to fly past me in a whirlwind of pumpkins, presents, and potlucks. Last weekend, M and I headed to the Finger Lakes for a day-long tour of a few wineries as part of a birthday celebration for two of our friends. Since our birthdays also came and went this fall, we splurged on the tour tickets and limo ride as a gift to each other as well, and we had a wonderful time. The weather was perfect, the leaves were still intact on the trees, and the event was loads of fun. Not only did each winery highlight their seasonal wines, but they also paired the tastings with a recipe that brought out the flavors in their wines. One of the most delicious recipes was the wild mushroom chicken and rice, paired with a citrusy and floral white wine. I promised M that I would make it soon (they distributed the recipe during the tour), and I knew that A and C would love it, too. As luck would have it, my mother decided (again) to get an absurdly huge turkey for Thanksgiving, and there was plenty of decadent dark meat that could be used in place of the chicken in this recipe. It was a huge hit, and it's a very flexible recipe. Don't like mushrooms? Add broccoli or asparagus! No cooked chicken? Add cooked sausage coins or additional vegetables to make it a vegetarian dish!
You need:
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped button mushrooms
1/2 c. chopped portabella mushrooms
1/2 c. chopped shitake mushrooms
2 tbsp. chopped garlic
1 tbsp. oregano
1 c. long grain rice
2 c. vegetable stock
1/2 c. white wine or water
2 tbsp. olive oil
2 c. heavy cream
1/2 c. parmesan cheese
2 c. cooked chicken breast, chopped
Saute vegetables and garlic in the olive oil. When soft and translucent, add oregano and cook for an additional 2 minutes. Add stock and wine and bring to a boil. Incorporate rice, stir, cover, and reduce heat to low. Cook for 20 minutes until rice is cooked through and liquids have been soaked up. Stir in cream, Parmesan, and chicken. Increase heat to medium and allow to come to a simmer. Serve immediately!
You need:
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped button mushrooms
1/2 c. chopped portabella mushrooms
1/2 c. chopped shitake mushrooms
2 tbsp. chopped garlic
1 tbsp. oregano
1 c. long grain rice
2 c. vegetable stock
1/2 c. white wine or water
2 tbsp. olive oil
2 c. heavy cream
1/2 c. parmesan cheese
2 c. cooked chicken breast, chopped
Saute vegetables and garlic in the olive oil. When soft and translucent, add oregano and cook for an additional 2 minutes. Add stock and wine and bring to a boil. Incorporate rice, stir, cover, and reduce heat to low. Cook for 20 minutes until rice is cooked through and liquids have been soaked up. Stir in cream, Parmesan, and chicken. Increase heat to medium and allow to come to a simmer. Serve immediately!
Monday, October 8, 2012
Italian Wedding Soup
Our neighborhood fire department held its annual open house yesterday, and C and A had a blast running around to the various events, climbing in and out of a number of different fire and rescue trucks, and enjoying the free hot dogs and stickers. However, fall is definitely on its way. The temperature never rose above 55 degrees, and with a light drizzle in the air on occasion, we were cold and damp when we got home. I wanted to make something quick but warming from the inside out. This recipe, from Wegmans' monthly Menu magazine, gave us a delicious soup in about half an hour. And with meatballs as the main ingredient, the kids were thrilled and gobbled it up!
You need:
1 large egg
1/2 lb. ground beef
1/4 c. chopped fresh parsley
2 tbsp. bread crumbs
2 tbsp. olive oil
1 c. mirepoix (1/3 c. chopped - each - carrots, celery, onions)
32 oz. chicken stock
3 c. fresh chopped escarole, cleaned well
1/2 c. acini di pepe pasta
salt and pepper to taste
Parmesan cheese for serving
In a small bowl, beat an egg slightly. Add ground beef, parsley, and bread crumbs. Mix well with hands. Form into small meatballs, using about 1 tsp. beef mixture per ball. Brown on all sides in the oil in a medium-sized dutch oven on medium heat. Remove and set aside. Drain off all but 1 tbsp. drippings. Add to the pot the mirepoix and reduce heat to medium-low and cook, covered, for 6-8 minutes. Return meatballs to the pan and add the stock. Bring to a boil on high heat. Reduce to medium and cook for 5 minutes. Add escarole and return to a simmer. Add pasta and simmer for an additional 5 minutes until tender. Season to taste with salt and pepper and garnish each serving with grated Parmesan.
Inspired from Menu magazine
You need:
1 large egg
1/2 lb. ground beef
1/4 c. chopped fresh parsley
2 tbsp. bread crumbs
2 tbsp. olive oil
1 c. mirepoix (1/3 c. chopped - each - carrots, celery, onions)
32 oz. chicken stock
3 c. fresh chopped escarole, cleaned well
1/2 c. acini di pepe pasta
salt and pepper to taste
Parmesan cheese for serving
In a small bowl, beat an egg slightly. Add ground beef, parsley, and bread crumbs. Mix well with hands. Form into small meatballs, using about 1 tsp. beef mixture per ball. Brown on all sides in the oil in a medium-sized dutch oven on medium heat. Remove and set aside. Drain off all but 1 tbsp. drippings. Add to the pot the mirepoix and reduce heat to medium-low and cook, covered, for 6-8 minutes. Return meatballs to the pan and add the stock. Bring to a boil on high heat. Reduce to medium and cook for 5 minutes. Add escarole and return to a simmer. Add pasta and simmer for an additional 5 minutes until tender. Season to taste with salt and pepper and garnish each serving with grated Parmesan.
Inspired from Menu magazine
Tuesday, October 2, 2012
Fiesta Taco Salad
Tuesdays have become a dinner conundrum. A doesn't get out of religious ed until 5:45, so we don't get back home until after 6. C and M are home alone, and they certainly need to eat before 6:15. As a result, I've had to get creative. What can I prepare at 3:30pm, right when I get home, that is portable enough for A and I to take on the road when we leave at 4:15 and that C and M can reheat around 5 for dinner. Tonight, we had the perfect solution. This recipe, from Kiwi Magazine, was featured in a section of quick and easy lunch recipes. However, because it can be eaten cold, it was perfect for traveling and for M to put together quickly while we're gone. It reminds me of our Taco Pie, which is always a huge hit!
You need:
1 c. frozen corn
1 lb. ground turkey
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 head romaine lettuce, julienned
1 16 oz. can garbanzo beans, drained and rinsed
1 c. cherry or grape tomatoes, halved
1/2 c. plain yogurt
1/4 c. fresh cilantro
juice of one lime
salsa
tortilla chips
In a large skillet over medium heat, cook turkey until no longer pink, about 5 minutes. Add the spices, salt, corn, and beans. Cook for an additional 3 minutes and then transfer to a serving bowl. Cool completely before tossing with the lettuce and tomatoes. In a small bowl, combine the yogurt, cilantro, and lime juice. To serve, divide the turkey mixture among the plates, and top each with the yogurt mixture and a dollop of salsa. Serve with tortilla chips on the side.
You need:
1 c. frozen corn
1 lb. ground turkey
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 head romaine lettuce, julienned
1 16 oz. can garbanzo beans, drained and rinsed
1 c. cherry or grape tomatoes, halved
1/2 c. plain yogurt
1/4 c. fresh cilantro
juice of one lime
salsa
tortilla chips
In a large skillet over medium heat, cook turkey until no longer pink, about 5 minutes. Add the spices, salt, corn, and beans. Cook for an additional 3 minutes and then transfer to a serving bowl. Cool completely before tossing with the lettuce and tomatoes. In a small bowl, combine the yogurt, cilantro, and lime juice. To serve, divide the turkey mixture among the plates, and top each with the yogurt mixture and a dollop of salsa. Serve with tortilla chips on the side.
White Pizza with Arugula, Parmesan, Lemon, and Ricotta
This was AMAZING. We are pizza lovers here. However, I've been looking to change up my pizzas, specifically, to steer away from a traditional red sauce and yet make it easy. This recipe, another Dinner: A Love Story inspiration, was ridiculously easy, very tasty, and fairly healthy. It also reheats very well, so I was able to bring some for lunch this week as well.
You need:
Olive oil, for greasing and brushing
1 ball of your favorite pizza dough (we used Wegmans Whole Wheat)
8 oz. sliced, fresh mozzarella
1 small bunch of arugula, washed well and roughly torn
1/2 c. Parmesan cheese
1/3 c. extra virgin olive oil
2 tbsp. lemon juice
2/3 c. fresh ricotta cheese
salt and pepper to taste
fresh oregano, washed and chopped
Preheat the oven to 500 degrees. Grease a 17 x 12 in rimmed baking sheet with oil. Drop the pizza dough into the center and press out to flatten the dough so it spreads as close as possible to the corners. Brush a thin, thin layer of olive oil on the dough. Cover the dough with the mozzarella cheese and bake for 15 minutes, until the crust is crispy and the cheese is bubbling. While the pizza bakes, toss the arugula, Parmesan, olive oil, lemon juice, salt, and pepper in a bowl. When the pizza is finished, let it cool for a couple of minutes and then top with the salad. Drop teaspoons of the ricotta on top and sprinkle with fresh oregano.
You need:
Olive oil, for greasing and brushing
1 ball of your favorite pizza dough (we used Wegmans Whole Wheat)
8 oz. sliced, fresh mozzarella
1 small bunch of arugula, washed well and roughly torn
1/2 c. Parmesan cheese
1/3 c. extra virgin olive oil
2 tbsp. lemon juice
2/3 c. fresh ricotta cheese
salt and pepper to taste
fresh oregano, washed and chopped
Preheat the oven to 500 degrees. Grease a 17 x 12 in rimmed baking sheet with oil. Drop the pizza dough into the center and press out to flatten the dough so it spreads as close as possible to the corners. Brush a thin, thin layer of olive oil on the dough. Cover the dough with the mozzarella cheese and bake for 15 minutes, until the crust is crispy and the cheese is bubbling. While the pizza bakes, toss the arugula, Parmesan, olive oil, lemon juice, salt, and pepper in a bowl. When the pizza is finished, let it cool for a couple of minutes and then top with the salad. Drop teaspoons of the ricotta on top and sprinkle with fresh oregano.
Sunday, September 30, 2012
Bolognese Sauce
I love the smell of a rich sauce cooking on the stove over the course of a Sunday afternoon. Now that Autumn has officially made it's way here, our days are crisp and perfect for slow cooking. This sauce, made and tweaked from a recipe found in Dinner: A Love Story, was chosen for two very important reasons.
1. It's easy.
2. It can easily be doubled (or even tripled) and frozen.
It's extraordinarily rich and thick, so if you are including a wee one in the meal, you might want to scoop a little out and give it a quick puree for that little mouth. Make sure you have some crusty bread to sop up the extras, and serve it over a thick noodle to capture all of the flavors.
This version is double the original recipe, so if you want to simply make enough for a dinner or two, half the ingredients you see below.
You need:
olive oil
2 small onions, chopped
2 garlic cloves, chopped
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. pepper
2 lbs. ground beef, grass fed and lean
2 tbsp. tomato paste
2 tsp. fennel seeds
2 tsp. suagr
1/2 c. red wine
1 28-oz. can of diced tomatoes still in their juices
1 28-oz. can of crushed tomatoes
2 tsp. oregano
Add the oil into a large, heavy dutch oven over medium heat. Add the onion, garlic, red pepper, salt, and pepper. Cook until the onions are just translucent, about 5 minutes. Push everything to the side of the pot and add the meat. Cook until almost no pink remains. Stir into the onions. Add the tomato paste, fennel seeds, sugar, and wine. Stir together and cook until most of the liquid has been absorbed. Stir in the tomatoes and oregano. Bring to a boil, reduce to low, and cook for 1 hour.
If you are going to freeze half, cool before placing into freezer bags.
1. It's easy.
2. It can easily be doubled (or even tripled) and frozen.
It's extraordinarily rich and thick, so if you are including a wee one in the meal, you might want to scoop a little out and give it a quick puree for that little mouth. Make sure you have some crusty bread to sop up the extras, and serve it over a thick noodle to capture all of the flavors.
This version is double the original recipe, so if you want to simply make enough for a dinner or two, half the ingredients you see below.
You need:
olive oil
2 small onions, chopped
2 garlic cloves, chopped
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. pepper
2 lbs. ground beef, grass fed and lean
2 tbsp. tomato paste
2 tsp. fennel seeds
2 tsp. suagr
1/2 c. red wine
1 28-oz. can of diced tomatoes still in their juices
1 28-oz. can of crushed tomatoes
2 tsp. oregano
Add the oil into a large, heavy dutch oven over medium heat. Add the onion, garlic, red pepper, salt, and pepper. Cook until the onions are just translucent, about 5 minutes. Push everything to the side of the pot and add the meat. Cook until almost no pink remains. Stir into the onions. Add the tomato paste, fennel seeds, sugar, and wine. Stir together and cook until most of the liquid has been absorbed. Stir in the tomatoes and oregano. Bring to a boil, reduce to low, and cook for 1 hour.
If you are going to freeze half, cool before placing into freezer bags.
The Final Apple Pie
Last weekend, our house became a palace of sick. Three of the four of us were hit hard with viruses and ear infections. My mother had to come to the rescue, staying with us for four days, until I was strong enough to return to work and the kids to head back to school. Needless to say, we did not make an apple pie last weekend. I'm not even sure we all ate last weekend. As a result, our September Apple Pie-a-Thon ended today with a recipe from yet another children's book.
This book, How to Make an Apple Pie and See the World, takes the reader on a journey across the globe to find ingredients for the perfect apple pie, with a great recipe at the end. This was, by far, the best pie. It's all the crust. It was a marvelous crust. So buttery and so light, this crust rivaled those I've tasted in many a great patisserie. I made the crust in my food processor (so my version appears in parentheses.)
We had a fantastic time this month, my Remi and I, making the most of September's great harvest. Enjoy, and please excuse us. We have some pumpkin recipes to sort through...
You need:
For the crust
2 c. flour
1 tsp. salt
1 c. butter, cut into small chunks (kept very cold)
1/2 c. ice water
1 egg yolk
For the filling
5-7 apples (we used Galas), peeled and sliced
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter
Stir flour and salt together in a bowl (or pulse briefly in the food processor until mixed.) Quickly rub small pieces of cold butter into the flour mixture with your fingers until the bits are the size of peas (or slowly drop into the food processor and pulse briefly after each one). Add the ice water, slowly, a tablespoon at a time until enough is added to moisten the dough and it pulls away from the side of the bowl. Divide the dough in half, place on wax paper, form two equal patties, fold up in the wax paper, and refrigerate for at least an hour.
Meanwhile, in a large mixing bowl, mix together sugar, cinnamon, and salt. Toss the apples into the sugar mixture until well coated. When the hour is up, preheat the oven to 425 degrees. Roll out, into 10 in. circles, each crust. Gently grease the bottom of the pie plate and then add the bottom crust. Arrange the apple slices in the pie pan, piling them higher in the center. Dot with butter. Moisten the edge of the bottom crust with water. Cover the pie with the top crust, trim the edge, then pinch top and bottom edges together. Cut some vents in the top. To glaze the crust, mix an egg yolk with a tablespoon of water. Brush the mixture over the surface of the top crust. Bake 45 minutes. Remove from oven and allow to cool before serving.
This book, How to Make an Apple Pie and See the World, takes the reader on a journey across the globe to find ingredients for the perfect apple pie, with a great recipe at the end. This was, by far, the best pie. It's all the crust. It was a marvelous crust. So buttery and so light, this crust rivaled those I've tasted in many a great patisserie. I made the crust in my food processor (so my version appears in parentheses.)
We had a fantastic time this month, my Remi and I, making the most of September's great harvest. Enjoy, and please excuse us. We have some pumpkin recipes to sort through...
You need:
For the crust
2 c. flour
1 tsp. salt
1 c. butter, cut into small chunks (kept very cold)
1/2 c. ice water
1 egg yolk
For the filling
5-7 apples (we used Galas), peeled and sliced
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter
Stir flour and salt together in a bowl (or pulse briefly in the food processor until mixed.) Quickly rub small pieces of cold butter into the flour mixture with your fingers until the bits are the size of peas (or slowly drop into the food processor and pulse briefly after each one). Add the ice water, slowly, a tablespoon at a time until enough is added to moisten the dough and it pulls away from the side of the bowl. Divide the dough in half, place on wax paper, form two equal patties, fold up in the wax paper, and refrigerate for at least an hour.
Meanwhile, in a large mixing bowl, mix together sugar, cinnamon, and salt. Toss the apples into the sugar mixture until well coated. When the hour is up, preheat the oven to 425 degrees. Roll out, into 10 in. circles, each crust. Gently grease the bottom of the pie plate and then add the bottom crust. Arrange the apple slices in the pie pan, piling them higher in the center. Dot with butter. Moisten the edge of the bottom crust with water. Cover the pie with the top crust, trim the edge, then pinch top and bottom edges together. Cut some vents in the top. To glaze the crust, mix an egg yolk with a tablespoon of water. Brush the mixture over the surface of the top crust. Bake 45 minutes. Remove from oven and allow to cool before serving.
Sunday, September 23, 2012
Chicken Soup with Orzo
There is a cloud of sickness resting over our house. Poor little C has a virus, which, through his lovely, slobbery, open-mouthed baby kisses, he has passed on to me. As a result, our throats are sore, our noses are stuffy, and only one recipe will do the trick.
Chicken soup.
Although I've made quite a few different chicken soup recipes through the years, I wanted to try this one out since I'm making my was through the Dinner: A Love Story cookbook. It was very good and very easy to assemble. All of us loved it, and it made plenty for dinner and leftovers for the week! I'd love to say more about it, but I'm foggy and need to get to bed. So here it is!
You need:
1 large onion, chopped
3 carrots, peeled and chopped
3 stalks celery, peeled and chopped
salt and pepper to taste
2 tbsp. olive oil
1/2 c. white wine
6 c. chicken stock
2 c. water
1 1/2 lb. chicken breasts, boneless, cut into 4 in. chunks
Parmesan cheese rind
1 1/2 c. orzo
1/4 c. fresh parsley, chopped
Parmesan cheese, for serving
In a large pot over medium-low heat, saute the onions, carrots, and celery. in the olive oil. Salt and pepper to taste. Cook for 12 minutes or until beginning to soften. Add the wine and turn up the heat to high. Continue to cook until all of the liquid has reduced. Add the stock and bring to a boil. Add the chicken and rind. Bring the soup back to a boil. Reduce the heat to low and simmer for 30 minutes. After the chicken is completely cooked through, use two forks to shred the chicken while still in the pot. Bring back to a boil and add the orzo. Cook for 10 minutes or until al dente. Remove the rind, season with salt and pepper and serve with parsley and Parmesan cheese.
Inspired by Dinner: A Love Story
Chicken soup.
Although I've made quite a few different chicken soup recipes through the years, I wanted to try this one out since I'm making my was through the Dinner: A Love Story cookbook. It was very good and very easy to assemble. All of us loved it, and it made plenty for dinner and leftovers for the week! I'd love to say more about it, but I'm foggy and need to get to bed. So here it is!
You need:
1 large onion, chopped
3 carrots, peeled and chopped
3 stalks celery, peeled and chopped
salt and pepper to taste
2 tbsp. olive oil
1/2 c. white wine
6 c. chicken stock
2 c. water
1 1/2 lb. chicken breasts, boneless, cut into 4 in. chunks
Parmesan cheese rind
1 1/2 c. orzo
1/4 c. fresh parsley, chopped
Parmesan cheese, for serving
In a large pot over medium-low heat, saute the onions, carrots, and celery. in the olive oil. Salt and pepper to taste. Cook for 12 minutes or until beginning to soften. Add the wine and turn up the heat to high. Continue to cook until all of the liquid has reduced. Add the stock and bring to a boil. Add the chicken and rind. Bring the soup back to a boil. Reduce the heat to low and simmer for 30 minutes. After the chicken is completely cooked through, use two forks to shred the chicken while still in the pot. Bring back to a boil and add the orzo. Cook for 10 minutes or until al dente. Remove the rind, season with salt and pepper and serve with parsley and Parmesan cheese.
Inspired by Dinner: A Love Story
Baked Sausage with Apples, Potatoes, and Onions
I have been following a food blog for a while now, and I finally decided to get a copy of her cookbook and try out a few recipes. The cookbook, Dinner: A Love Story, chronicles the author's journey through parenthood and cooking, each section sharing recipes for a particular phase when cooking with and for children. This recipe, from the "New Parenthood" section, was included as one to easily teach your Noncook how to help out with dinner. Since M is no culinary artist, and I was with C in urgent care for a few hours right before dinner time, this recipe was chosen at the very best time. M said it was a breeze to make, but as he texted me throughout the process, we made a couple of changes that suited our tastes a little more. However, the overall effect was the same and it was delicious! Here's my doctored version!
You need:
3 c. small potatoes, washed and halved
1 onion, sliced
2 tbsp. olive oil
1 tsp. dried thyme
4 sweet Italian-style sausages (we used chicken sausage)
2 apples, unpeeled and cut into large wedges
2 tbsp. cider vinegar
dijon mustard
salt and pepper to taste
Preheat the oven to 425 degrees. Combine the potatoes and onions in a large baking dish with 1 tbsp. of the oil. Season with thyme, salt, and pepper. Place the sausages on top of the vegetables. Bake for 40 minutes. Meanwhile, toss the apples with the remaining oil and some more salt and pepper. Flip the sausages over, scatter the apples around the sausages, and cook for 20 minutes more. Serve with the mustard.
Inspired from Dinner: A Love Story
You need:
3 c. small potatoes, washed and halved
1 onion, sliced
2 tbsp. olive oil
1 tsp. dried thyme
4 sweet Italian-style sausages (we used chicken sausage)
2 apples, unpeeled and cut into large wedges
2 tbsp. cider vinegar
dijon mustard
salt and pepper to taste
Preheat the oven to 425 degrees. Combine the potatoes and onions in a large baking dish with 1 tbsp. of the oil. Season with thyme, salt, and pepper. Place the sausages on top of the vegetables. Bake for 40 minutes. Meanwhile, toss the apples with the remaining oil and some more salt and pepper. Flip the sausages over, scatter the apples around the sausages, and cook for 20 minutes more. Serve with the mustard.
Inspired from Dinner: A Love Story
Monday, September 17, 2012
One-Pan Sweet and Sour Chicken
I have to admit that I don't often save recipes that are attached to bottles, behind peeled labels, or on the inside of boxes. However, I happened to see this recipe when breaking down the Land O' Lakes box of butter, and since we've always been a fan of things sweet and sour, I thought I'd give it a try. Although, technically, because you have to cook the rice separately, it's not exactly a one-pan dinner, the chicken itself was unbelievably easy, and the end result was delicious. Everyone here devoured it.
You need:
1/2 c. apricot preserves
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. freshly grated ginger
4 tbsp. butter
1 lb. boneless chicken breasts, cut into cubes or thin strips
2 c. snow peas
1 c. carrots, cut into matchsticks
1 c. pineapple chunks, drained
3 c. cooked rice
Combine preserves, soy sauce, vinegar and ginger in a small bowl. Whisk until well mixed. Set aside. In a skillet or wok, melt 1 tbsp. butter. Add the chicken and cook until no longer pink, about 8 minutes. Add the remaining butter, peas, and carrots. Continue cooking until vegetables are crispy. Add apricot preserve mixture and pineapples. Cook until heated through. Serve over cooked rice.
You need:
1/2 c. apricot preserves
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. freshly grated ginger
4 tbsp. butter
1 lb. boneless chicken breasts, cut into cubes or thin strips
2 c. snow peas
1 c. carrots, cut into matchsticks
1 c. pineapple chunks, drained
3 c. cooked rice
Combine preserves, soy sauce, vinegar and ginger in a small bowl. Whisk until well mixed. Set aside. In a skillet or wok, melt 1 tbsp. butter. Add the chicken and cook until no longer pink, about 8 minutes. Add the remaining butter, peas, and carrots. Continue cooking until vegetables are crispy. Add apricot preserve mixture and pineapples. Cook until heated through. Serve over cooked rice.
Sunday, September 16, 2012
Nanny's Apple Pie
It's week two of the Apple Pie-a-thon here, and we decided to try out a recipe that I found among some of my grandmother's things after she passed away a few years ago. Although I cannot ever remember eating this one, and I have no idea where her standard recipe is, it was surprisingly good, even if it looks a tad bit odd inside once it's cooked. Ada liked it much better than the first one, so you can be the judge!
You need:
for the crust
1 1/3 c. flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water
for the filling
3 1/2 c. apples, cut into small chunks
1/2 c. sugar
1 tbsp. flour
1/4 tsp salt
1 slightly beaten egg
3/4 c. sour cream
1 tsp. vanilla
for the topping
1/4 c. flour
1/4 c. brown sugar
2 tbsp. butter
Start with the crust. Combine the flour, salt, and Crisco in a food processor. When the mixture resembles large crumbs, slowly add the water while mixing. Stop processing when the dough comes away from the sides. Roll into a ball, shape into a flattened disk, cover with plastic wrap, and chill for at least 1 hr. After an hour, roll into a 10-in diameter circle and fit into the bottom of the pie plate, crimping the edges.
In a medium bowl, add the all of the filling ingredients. Pour into the pie shell. In a small bowl, crumble the topping ingredients and sprinkle over the pie. Bake at 450 degrees for 10 minutes, then lower to 350 degrees and cook for 45 minutes.
You need:
for the crust
1 1/3 c. flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water
for the filling
3 1/2 c. apples, cut into small chunks
1/2 c. sugar
1 tbsp. flour
1/4 tsp salt
1 slightly beaten egg
3/4 c. sour cream
1 tsp. vanilla
for the topping
1/4 c. flour
1/4 c. brown sugar
2 tbsp. butter
Start with the crust. Combine the flour, salt, and Crisco in a food processor. When the mixture resembles large crumbs, slowly add the water while mixing. Stop processing when the dough comes away from the sides. Roll into a ball, shape into a flattened disk, cover with plastic wrap, and chill for at least 1 hr. After an hour, roll into a 10-in diameter circle and fit into the bottom of the pie plate, crimping the edges.
In a medium bowl, add the all of the filling ingredients. Pour into the pie shell. In a small bowl, crumble the topping ingredients and sprinkle over the pie. Bake at 450 degrees for 10 minutes, then lower to 350 degrees and cook for 45 minutes.
Sunday, September 9, 2012
Breakfast Pies
Sometimes, I feel like I spend far more time trying to figure out what to make for breakfast than I do worrying about dinner. Now that I've gone back to work, I feel like it's even more important that I've got my act together in terms of getting something protein packed and super energizing on the table. All four of us are out of the house by 7:30 in the morning - in varying shifts - and the last thing I want to do is leave M with loads of breakfast dishes. This recipe is FANTASTIC. I've had it for a while, but never got around to making it. It uses the same pie crust recipe found here that I used with the Southwest Taco Pie. The best part about these pies is that they can be made in advance, frozen, and reheated in the microwave or oven quickly.
You need:
2 recipes Basic Whole-Wheat Pie Dough
5 egg whites
2 eggs
1/4 cup fat-free milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 green or red sweet pepper, finely chopped
1/2 8 ounce package precooked sausage links, sliced
3/4 cup shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. On a lightly floured surface roll out one of the disks of dough to a 12- to 13-inch circle, about 1/8-inch thick. Using a 4- to 5-inch round cutter, cut out 6 circles (make cuts as close together as possible). Repeat with remaining disk of dough to make 12 circles total. Press circles into prepared muffin cups. Prick the bottom of each with a fork; set aside. In a medium bowl whisk together egg whites, eggs, milk, salt, and pepper; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet pepper. Cook and stir for 3 to 4 minutes or until tender. Stir in sausage slices. Remove from heat and let cool for 10 minutes. Divide sausage mixture among pastry-lined cups. Slowly pour or spoon egg mixture into cups. Sprinkle cheese on top of each. Bake for 30 minutes or until pastry is golden and filling is puffed and set. Cool in cups on a wire rack for 5 minutes. Remove from cups and serve warm or cool completely and freeze in freezer safe bags.
from Parents magazine
You need:
2 recipes Basic Whole-Wheat Pie Dough
5 egg whites
2 eggs
1/4 cup fat-free milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 green or red sweet pepper, finely chopped
1/2 8 ounce package precooked sausage links, sliced
3/4 cup shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. On a lightly floured surface roll out one of the disks of dough to a 12- to 13-inch circle, about 1/8-inch thick. Using a 4- to 5-inch round cutter, cut out 6 circles (make cuts as close together as possible). Repeat with remaining disk of dough to make 12 circles total. Press circles into prepared muffin cups. Prick the bottom of each with a fork; set aside. In a medium bowl whisk together egg whites, eggs, milk, salt, and pepper; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet pepper. Cook and stir for 3 to 4 minutes or until tender. Stir in sausage slices. Remove from heat and let cool for 10 minutes. Divide sausage mixture among pastry-lined cups. Slowly pour or spoon egg mixture into cups. Sprinkle cheese on top of each. Bake for 30 minutes or until pastry is golden and filling is puffed and set. Cool in cups on a wire rack for 5 minutes. Remove from cups and serve warm or cool completely and freeze in freezer safe bags.
from Parents magazine
Amelia Bedelia's Apple Pie
Each month, A and I head to her large bookshelves in her playroom in search of seasonal books to keep by her bedside, books to celebrate seasons, holidays, or special times in our lives. At the start of September, we shelved her summer books in favor of back to school and autumnal adventures. One of our new favorites has become Amelia Bedelia's First Apple Pie, one of the new Amelia Bedelia books that tells the tales of the beloved Amelia Bedelia as a little girl. In the back of the book, the authors share the recipe from the book. A finally decided, after reading it for the umpteenth time this week, that we should make that very pie. And then, she declared, we should make three more pies, one for each Sunday left in September. We made it, we ate it, we loved it. Look for pie number two next week! And YOU be the judge - which one is best?
You need:
For the crust -
2 1/2 c. flour
1 tsp. salt
1 tsp. suagr
1/4 tsp. cinnamon
2 sticks of cold, unsalted butter, cut into small pieces
1/3 c. cold water
1 tbsp. white vinegar
Combine the first four ingredients in a bowl. Add the butter and cut into the flour thoroughly until the mixture resembles coarse crumbs, using two blunt dinner knives, a pastry blender, or a food processor. Sprinkle the mixture with the water and vinegar. Mix this until the dough comes together and clears the side of the bowl. Gather the dough and shape into two flat, circular disks; wrap each disk in plastic wrap and refrigerate for at least an hour.
MEANWHILE....
For the filling -
8 c. peeled and thinly sliced apples (we, like Amelia and her grandmother, used Granny Smiths)
1/2 c. flour
2/3 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. unsalted butter, cut into small pieces
1/2 lemon
Combine and mix the first five ingredients in a bowl. After the hour has passed, preheat the oven to 400 degrees. Remove the dough from the refrigerator and allow to sit at room temperature for five minutes. Then, on a lightly floured board, roll each disk into a circle of about 10 inches in diameter. Turn one into a 9-in pie pan. Fill with the filling. Dot with the butter and squeeze the juice of the 1/2 lemon over the top. Top the pie with the other circle of dough. Pinch the crust together. Cut 4-6 vent holes in the top. Bake in the center of the over for 1 hour. Cool completely before serving.
inspired from Amelia Bedelia's First Apple Pie by Herman Parish
You need:
For the crust -
2 1/2 c. flour
1 tsp. salt
1 tsp. suagr
1/4 tsp. cinnamon
2 sticks of cold, unsalted butter, cut into small pieces
1/3 c. cold water
1 tbsp. white vinegar
Combine the first four ingredients in a bowl. Add the butter and cut into the flour thoroughly until the mixture resembles coarse crumbs, using two blunt dinner knives, a pastry blender, or a food processor. Sprinkle the mixture with the water and vinegar. Mix this until the dough comes together and clears the side of the bowl. Gather the dough and shape into two flat, circular disks; wrap each disk in plastic wrap and refrigerate for at least an hour.
MEANWHILE....
For the filling -
8 c. peeled and thinly sliced apples (we, like Amelia and her grandmother, used Granny Smiths)
1/2 c. flour
2/3 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. unsalted butter, cut into small pieces
1/2 lemon
Combine and mix the first five ingredients in a bowl. After the hour has passed, preheat the oven to 400 degrees. Remove the dough from the refrigerator and allow to sit at room temperature for five minutes. Then, on a lightly floured board, roll each disk into a circle of about 10 inches in diameter. Turn one into a 9-in pie pan. Fill with the filling. Dot with the butter and squeeze the juice of the 1/2 lemon over the top. Top the pie with the other circle of dough. Pinch the crust together. Cut 4-6 vent holes in the top. Bake in the center of the over for 1 hour. Cool completely before serving.
inspired from Amelia Bedelia's First Apple Pie by Herman Parish
Monday, September 3, 2012
Lemony Chicken Soup
This recipe was featured in this month's Real Simple magazine in an article dedicated to recipes that freeze easily. It's a double batch, so it serves eight. As a result, it's perfect for a large crowd, or, in my case, Sunday dinner and leftovers headed for the freezer. Now that work begins tomorrow (gulp, tear, sniff), I need to have a few meals available at all times in the freezer (think open house, piano lessons, religious ed., etc.). To freeze, simply place half of the soup in freezer-safe containers (I prefer gallon-sized freezer bags) and freeze for up to three months. To reheat, simply run the container under warm water until the soup slides out. Transfer to a pot and cook, covered, over medium heat until heated through, stirring occasionally.
You need:
2 tbsp. olive oil
4 carrots, peeled and cut into bite-sized pieces
2 stalks of celery, chopped
1 large onion, chopped
1/2 tsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. bone-in chicken breasts, skin removed
6 c. chicken stock
4 c. water
1 c. small soup pasta
2 tbsp. fresh lemon juice
2 tbsp. fresh, flat leaf parsley, chopped
Heat the oil in a large pan or dutch oven over medium heat. Add carrots, celery, onion, thyme, salt, and pepper. Cook for 10-12 minutes or until the vegetables are tender. Add the chicken, stock, and water. Cook for 25 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool until it is cool enough to handle. Shred the meat with two forks. Discard the bones. Meanwhile, add the pasta to the soup and simmer until al dente, 6-10 minutes. Add the shredded chicken, lemon juice, and parsley. Stir to combine.
You need:
2 tbsp. olive oil
4 carrots, peeled and cut into bite-sized pieces
2 stalks of celery, chopped
1 large onion, chopped
1/2 tsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. bone-in chicken breasts, skin removed
6 c. chicken stock
4 c. water
1 c. small soup pasta
2 tbsp. fresh lemon juice
2 tbsp. fresh, flat leaf parsley, chopped
Heat the oil in a large pan or dutch oven over medium heat. Add carrots, celery, onion, thyme, salt, and pepper. Cook for 10-12 minutes or until the vegetables are tender. Add the chicken, stock, and water. Cook for 25 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool until it is cool enough to handle. Shred the meat with two forks. Discard the bones. Meanwhile, add the pasta to the soup and simmer until al dente, 6-10 minutes. Add the shredded chicken, lemon juice, and parsley. Stir to combine.
Sunday, September 2, 2012
Lamb and Chickpea Ragu with Polenta
Technically, this recipe as written isn't a quick and easy weekday meal, but that's only because of the addition of the polenta. I love polenta. It's ridiculously inexpensive, and with a little creamy butter and parmesan cheese, it can be transformed into something warm and inviting. However, it needs to be tended to constantly, even in its instant form, or it will catch and burn. However, this recipe is just as good over instant rice, which brings it back to the 30 minutes or less list. If you can find ready polenta (often located in the produce section), you can slice it and warm it and use it to replace the instant polenta in this recipe. A loved this, and we ran it quickly through the food processor for C. He's a big fan of lamb, and chopped up, this was a delicious meal for both kids. And they really dug the polenta!
You need:
2 tbsp. olive oil
2 carrots, peeled and cut into bite-sized pieces
3/4 lb. lamb shoulder steaks, cit into 3/4 in. pieces
1 15.5 oz. can of chickpeas, rinsed
1/2 bunch of Swiss chard, washed, stems discarded, and leaves cut into 1-in. strips
1 1/2 tsp. paprika
1 clove garlic, chopped
1 tbsp. red wine vinegar
1 c. instant polenta
2 tbsp. unsalted butter
salt and pepper
Heat the oil in a large skillet over medium-high heat. Add the carrots, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing occasionally, until the carrots are tender, about 5-7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3-4 minutes more. Add the chick peas, chard, paprika, garlic, and 1/2 c. water. Cook, tossing frequently, until the chard is just wilted and the lamb is medium, 3-4 minutes. Stir in the vinegar. Meanwhile, cook the polenta according to the package directions. Stir in the butter. Serve with the lamb.
You need:
2 tbsp. olive oil
2 carrots, peeled and cut into bite-sized pieces
3/4 lb. lamb shoulder steaks, cit into 3/4 in. pieces
1 15.5 oz. can of chickpeas, rinsed
1/2 bunch of Swiss chard, washed, stems discarded, and leaves cut into 1-in. strips
1 1/2 tsp. paprika
1 clove garlic, chopped
1 tbsp. red wine vinegar
1 c. instant polenta
2 tbsp. unsalted butter
salt and pepper
Heat the oil in a large skillet over medium-high heat. Add the carrots, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing occasionally, until the carrots are tender, about 5-7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3-4 minutes more. Add the chick peas, chard, paprika, garlic, and 1/2 c. water. Cook, tossing frequently, until the chard is just wilted and the lamb is medium, 3-4 minutes. Stir in the vinegar. Meanwhile, cook the polenta according to the package directions. Stir in the butter. Serve with the lamb.
Wednesday, August 29, 2012
Slow-cooker Black Bean and Zucchini Chili / Chili-Stuffed Peppers
I have been quite melancholy this week. In my rational brain, I recognize how truly fortunate I have been to have been allowed an entire year at home, doing little more than loving and living through every moment of my children's lives. That said, my maternity leave, on paper, officially ends on Friday. And my heart is breaking.
I love teaching, and I think I do a fairly good job at it. But the last twelve months have been the best months of my life. And in one week, I won't be able to put A on the bus, or hold C in my arms as we watch that same bus roll up to the house at the end of the day, watching C wiggle with excitement as his big sister runs, with open arms, toward the house to share with us the wonders of her day. Our routine will change. Someone else will be in charge of nap time and snack time and free play and singing. And I will be ok. And they will be ok. In fact, I'm pretty sure C will be so excited at the prospects of free play with eight little beauties his age that by the time I arrive at 3:00, he will feel like he's just heading home after a long and splendid play date.
I am coping in the kitchen. The next series of recipes, over the course of the next few weeks, will serve a very specific function - how to put healthy, seasonal dinners on the table quickly and easily. Many of them, like this one, will allow for two dinners to evolve out of one. Others are made in double batches and freeze easily. This first recipe was an absolute hit at home. Both kids gobbled up both meals, and the flavor of the chili only got better in between. Just a couple of things to consider though: if your family doesn't enjoy things on the spicy side (A won't eat ANYTHING spicy), leave out the chili powder, and you might want to space these two dishes out over the course of a couple of days. Otherwise, it's a lot of beans back to back :)
Meal #1 - Slow-Cooker Black Bean and Zucchini Chili
You need:
1 1/2 lbs. ground beef
1 28-oz. can of fire roasted tomatoes
1 15.5-oz. cans of black beans, rinsed and drained
3 medium zucchini, cut into cubes
2 medium onions, chiped
1/4 c. tomato paste
2 cloves of garlic, chopped
1 tbsp. chili powder
1 tsp. dried oregano
salt and pepper to taste
In a 4 to 6 qt. slow cooker, combine all ingredients. Cook on low for 7-8 hours or on high for 4-5 hours. Reserve half of the chili for the stuffed peppers. Serve the remaining chili with your favorite toppings, such as sour cream, avocado, corn bread, or cilantro.
Meal #2 - Chili-Stuffed Peppers
You need:
5 1/2 c. slow-cooker black bean and zucchini chili
6 small bell peppers, halved lengthwise and seeded
2 c. colby jack cheese
Heat the oven to 400 degrees F. In a medium bowl, mix the chili with 1 c. of the cheese. Arrange the bell peppers, cut side up, in a baking dish. Season with salt and pepper. Divide the chili mixture among the bells peppers. Add 1/2 c. water to the baking dish and tightly cover with foil. Bake until the peppers are soft, 30-40 minutes. Uncover, sprinkle with the remaining cheese, and bake 5-7 min longer. Serve with crusty bread.
Recipe inspired from Real Simple Magazine
I love teaching, and I think I do a fairly good job at it. But the last twelve months have been the best months of my life. And in one week, I won't be able to put A on the bus, or hold C in my arms as we watch that same bus roll up to the house at the end of the day, watching C wiggle with excitement as his big sister runs, with open arms, toward the house to share with us the wonders of her day. Our routine will change. Someone else will be in charge of nap time and snack time and free play and singing. And I will be ok. And they will be ok. In fact, I'm pretty sure C will be so excited at the prospects of free play with eight little beauties his age that by the time I arrive at 3:00, he will feel like he's just heading home after a long and splendid play date.
I am coping in the kitchen. The next series of recipes, over the course of the next few weeks, will serve a very specific function - how to put healthy, seasonal dinners on the table quickly and easily. Many of them, like this one, will allow for two dinners to evolve out of one. Others are made in double batches and freeze easily. This first recipe was an absolute hit at home. Both kids gobbled up both meals, and the flavor of the chili only got better in between. Just a couple of things to consider though: if your family doesn't enjoy things on the spicy side (A won't eat ANYTHING spicy), leave out the chili powder, and you might want to space these two dishes out over the course of a couple of days. Otherwise, it's a lot of beans back to back :)
Meal #1 - Slow-Cooker Black Bean and Zucchini Chili
You need:
1 1/2 lbs. ground beef
1 28-oz. can of fire roasted tomatoes
1 15.5-oz. cans of black beans, rinsed and drained
3 medium zucchini, cut into cubes
2 medium onions, chiped
1/4 c. tomato paste
2 cloves of garlic, chopped
1 tbsp. chili powder
1 tsp. dried oregano
salt and pepper to taste
In a 4 to 6 qt. slow cooker, combine all ingredients. Cook on low for 7-8 hours or on high for 4-5 hours. Reserve half of the chili for the stuffed peppers. Serve the remaining chili with your favorite toppings, such as sour cream, avocado, corn bread, or cilantro.
Meal #2 - Chili-Stuffed Peppers
You need:
5 1/2 c. slow-cooker black bean and zucchini chili
6 small bell peppers, halved lengthwise and seeded
2 c. colby jack cheese
Heat the oven to 400 degrees F. In a medium bowl, mix the chili with 1 c. of the cheese. Arrange the bell peppers, cut side up, in a baking dish. Season with salt and pepper. Divide the chili mixture among the bells peppers. Add 1/2 c. water to the baking dish and tightly cover with foil. Bake until the peppers are soft, 30-40 minutes. Uncover, sprinkle with the remaining cheese, and bake 5-7 min longer. Serve with crusty bread.
Recipe inspired from Real Simple Magazine
Sunday, August 26, 2012
The Best Pulled Pork. Ever.
C's first birthday party was a small but fun-filled affair - an afternoon with immediate family and his godparents, complete with delightful circus-themed events, courtesy of his sister. I wanted the main dish for our lunch that wouldn't require sitting at the grill or in the kitchen, but rather would allow me to fix it and forget it (and enjoy the afternoon with the birthday boy!) We decided on J and D's famous but ridiculously easy pulled pork recipe. This pulled pork is incredible. And it's so easy that it's almost hard to take credit for the final product once it's made. However, keep in mind that it takes a couple of days to put the whole thing together, so keep that in mind if you choose to make it. However, Ii's good for any occasion. This recipe will feed about 15 people, so take that into consideration when shopping for your meal or event.
You need:
1 8-lb. pork shoulder
2 cans of ginger ale
1 large onion, sliced
2 bottles of barbecue sauce (we use Sweet Baby Ray's)
In a large crock pot, place the pork shoulder, fat side down. Top with ginger ale and onions. Cook on low for 12 hours. Let cool slightly and then separate the meat from the bones and fat. Shred the meat with two forks. If serving within 2 hours, place back into the crock pot, add the barbecue sauce, and cook on low for another 2 hours. If serving the next day (if you are going to refrigerate the meat before using it), mix with the barbecue sauce and cook on low for another 4 hours.
You need:
1 8-lb. pork shoulder
2 cans of ginger ale
1 large onion, sliced
2 bottles of barbecue sauce (we use Sweet Baby Ray's)
In a large crock pot, place the pork shoulder, fat side down. Top with ginger ale and onions. Cook on low for 12 hours. Let cool slightly and then separate the meat from the bones and fat. Shred the meat with two forks. If serving within 2 hours, place back into the crock pot, add the barbecue sauce, and cook on low for another 2 hours. If serving the next day (if you are going to refrigerate the meat before using it), mix with the barbecue sauce and cook on low for another 4 hours.
Friday, August 24, 2012
Quiche Maraîchère
One of the most incredible sights is the farmer's market at the end of August. The stalls are bustling with people and overflowing with abundant produce. Even in light of the dry and parched fields which surround us, the bounty is no less sweet. It is at this time that I get excited about trying new things - new ingredients that don't regularly appear on my shopping list - and new recipes for my family. Last week, one of the farmers who has never steered me wrong had the most delicious looking Swiss chard I had ever seen. The greens were crisp and enormous and the red stalks were sharp and enticing. I snatched one up, added it to my bag, and was excited about where I would use it.
Until I got home. And had no idea what I was going to do with it. I have a few wonderful soup recipes with Swiss chard, ones that allow for stretching a few extra days out of wilting produce. But the temperature hit 84 degrees. I wasn't making soup. However, after flipping aimlessly through my binder, I came across this quiche recipe. Maraîchère, according to the recipe, translates to "produce" or "market garden." And it called for Swiss chard! Hurray! And what made it all the more exciting was that, since quiche does well at room temperature or briefly reheated in a warm oven, it could be made in advance and ready after a busy day of doctors appointments and A's book club, which is where I found myself last night. If you don't have Swiss chard, fear not. ANY green vegetable will do (spinach? sliced Brussels? Sauteed broccoli? GO FOR IT!)
You need:
1 large leek, or 3 small, trimmed and sliced (only white and light green parts)*
1 tbsp. butter
1 bunch Swiss chard, tough stems removed and leaves thinly sliced
4 large eggs
1 1/2 c. whole milk
1 c. shredded cheddar or Gruyere cheese
1 9-in pie shell **
salt
Preheat your oven to 350. Heat the butter in a medium saute pan over medium heat. Saute the leeks with a pinch of salt until they begin to soften, about 3 min. Add the Swiss chard with another pinch of salt and continue to saute 5 more minutes, until the chard has wilted completely. Remove from heat and cool slightly. In a medium bowl, whisk the eggs. Add the milk and the cheese. Spoon the cooled vegetable mixture into the pie shell. Pour the egg mixture over the vegetables. Place a thin cover of aluminum foil just around the edges of the pie crust (but NOT over the egg and vegetable mixture) - this will keep the crust from getting too brown during the cooking process. Bake for 50 minutes. Serve warm or at room temperature with a side salad and some crusty bread.
* A word on leeks - if you don't usually cook with leeks, you aren't aware of how truly dirty they are. Imagine the dirtiest, sandiest, grainiest lettuce you've ever purchased, and then add even more dirt and sand. I liken leeks to a toddler after a day at the beach. Just when you think you've gotten it clean, more sand shows up in the most unexpected places. As a result, take good care when cleaning them. Peel each layer and clean individually. It might not make for the prettiest (or most efficient) slicing, but it makes for clean food. We eat enough sand all summer long, do we not?
** This recipe calls for an already cooked pie shell, but I find them a wasted purchase. They don't store or freeze well. I keep 8-10 packages of ready made pie crust in my freezer all the time. They thaw quickly and you can make so many dishes with pie crusts. However, if you're going to use a ready made pie crust (or be even more adventurous and make your crust from scratch), be sure to pre-bake your crust (350 for 15 minutes) before you add the filling for the quiche.
Recipe inspired from Kiwi Magazine
Until I got home. And had no idea what I was going to do with it. I have a few wonderful soup recipes with Swiss chard, ones that allow for stretching a few extra days out of wilting produce. But the temperature hit 84 degrees. I wasn't making soup. However, after flipping aimlessly through my binder, I came across this quiche recipe. Maraîchère, according to the recipe, translates to "produce" or "market garden." And it called for Swiss chard! Hurray! And what made it all the more exciting was that, since quiche does well at room temperature or briefly reheated in a warm oven, it could be made in advance and ready after a busy day of doctors appointments and A's book club, which is where I found myself last night. If you don't have Swiss chard, fear not. ANY green vegetable will do (spinach? sliced Brussels? Sauteed broccoli? GO FOR IT!)
You need:
1 large leek, or 3 small, trimmed and sliced (only white and light green parts)*
1 tbsp. butter
1 bunch Swiss chard, tough stems removed and leaves thinly sliced
4 large eggs
1 1/2 c. whole milk
1 c. shredded cheddar or Gruyere cheese
1 9-in pie shell **
salt
Preheat your oven to 350. Heat the butter in a medium saute pan over medium heat. Saute the leeks with a pinch of salt until they begin to soften, about 3 min. Add the Swiss chard with another pinch of salt and continue to saute 5 more minutes, until the chard has wilted completely. Remove from heat and cool slightly. In a medium bowl, whisk the eggs. Add the milk and the cheese. Spoon the cooled vegetable mixture into the pie shell. Pour the egg mixture over the vegetables. Place a thin cover of aluminum foil just around the edges of the pie crust (but NOT over the egg and vegetable mixture) - this will keep the crust from getting too brown during the cooking process. Bake for 50 minutes. Serve warm or at room temperature with a side salad and some crusty bread.
* A word on leeks - if you don't usually cook with leeks, you aren't aware of how truly dirty they are. Imagine the dirtiest, sandiest, grainiest lettuce you've ever purchased, and then add even more dirt and sand. I liken leeks to a toddler after a day at the beach. Just when you think you've gotten it clean, more sand shows up in the most unexpected places. As a result, take good care when cleaning them. Peel each layer and clean individually. It might not make for the prettiest (or most efficient) slicing, but it makes for clean food. We eat enough sand all summer long, do we not?
** This recipe calls for an already cooked pie shell, but I find them a wasted purchase. They don't store or freeze well. I keep 8-10 packages of ready made pie crust in my freezer all the time. They thaw quickly and you can make so many dishes with pie crusts. However, if you're going to use a ready made pie crust (or be even more adventurous and make your crust from scratch), be sure to pre-bake your crust (350 for 15 minutes) before you add the filling for the quiche.
Recipe inspired from Kiwi Magazine
Monday, August 13, 2012
Out of the Garden Pancakes
I'm having fun in the kitchen again, experimenting with new recipes for our little man, who turns one NEXT WEEK (I cannot believe this fact), and looking for interesting dinner and lunch ideas for all of us when I head back to work next month (I cannot even begin thinking about this fact). This recipe was a great way to use up some delicious fresh veggies we found at the market. However, you can experiment with any fresh vegetables (or even frozen) to make these pancakes. The kids gobbled them up, and they freeze easily to reheat under the broiler for a quick lunch or side dish! Here's the recipe as I made them (which deviated from the original a bit!).
You need:
1 c. broccoli
12 asparagus spears
1 c. brown mushrooms
1/2 of an onion
2 garlic cloves
1/4 c. coconut oil*
2/3 c. whole wheat flour
1 tbsp. fresh dill
1/8 tsp. salt
1/8 tsp. pepper
1 large egg
1/4 c. milk**
1 c. shredded cheese
Steam broccoli and asparagus for 4-5 minutes. When tender, place broccoli, asparagus, mushrooms, onion, and garlic in food processor. Pulse on and off to chop (but not pulverize or puree!) Transfer into a large bowl. Stir in oil, flour, dill, salt, and pepper. Add the egg and milk and mix thoroughly. Heat a griddle to medium heat and drizzle with a little olive oil. Drop batter by 1/4 cups and cook until firm on the bottom, about 2 minutes. Turn with a spatula and sprinkle cooked side with cheddar cheese. Cook remaining side until golden, about 1 min.
Enjoy with a side of greek yogurt, sour cream, or applesauce!
*if you are using coconut oil, bring to a liquid state before adding to the mix. However, I do not use virgin coconut oil in this recipe, because it will taste like coconuts. I use the non-virgin. (Experienced coconut oil? HA!) You can also use any vegetable oil of your liking.
** If the baby is under a year old or allergic to milk, you can substitute rice milk for this recipe and it will turn out the same!
from The Petite Appetit Cookbook by Lisa Barnes
You need:
1 c. broccoli
12 asparagus spears
1 c. brown mushrooms
1/2 of an onion
2 garlic cloves
1/4 c. coconut oil*
2/3 c. whole wheat flour
1 tbsp. fresh dill
1/8 tsp. salt
1/8 tsp. pepper
1 large egg
1/4 c. milk**
1 c. shredded cheese
Steam broccoli and asparagus for 4-5 minutes. When tender, place broccoli, asparagus, mushrooms, onion, and garlic in food processor. Pulse on and off to chop (but not pulverize or puree!) Transfer into a large bowl. Stir in oil, flour, dill, salt, and pepper. Add the egg and milk and mix thoroughly. Heat a griddle to medium heat and drizzle with a little olive oil. Drop batter by 1/4 cups and cook until firm on the bottom, about 2 minutes. Turn with a spatula and sprinkle cooked side with cheddar cheese. Cook remaining side until golden, about 1 min.
Enjoy with a side of greek yogurt, sour cream, or applesauce!
*if you are using coconut oil, bring to a liquid state before adding to the mix. However, I do not use virgin coconut oil in this recipe, because it will taste like coconuts. I use the non-virgin. (Experienced coconut oil? HA!) You can also use any vegetable oil of your liking.
** If the baby is under a year old or allergic to milk, you can substitute rice milk for this recipe and it will turn out the same!
from The Petite Appetit Cookbook by Lisa Barnes
Thursday, August 9, 2012
Play Dough
We've been traveling a lot lately, so I haven't been very creative in the kitchen. We've relied on many summer stand-by recipes, so there hasn't been much to post. However, I brought with me (on one of our travels) some homemade play dough for the kids to play with. My cousin was astonished that I had made play dough. When she found out just how easy it was (not to mention ridiculously cheaper than the store bought kind), she asked for the recipe right away. Not only does it stay soft as long as you keep it in a plastic ziploc bag, you can make it festive using food coloring and spices (or extracts) for different holidays or seasons. The basic recipe is as follows:
You need:
1 c. flour
1 c. water
1/2 c. salt
2 tsp. cream of tartar
1 tbsp. cooking oil
Mix dry ingredients in a sauce pan. Add oil, water, and food coloring/extract (if using). Cook about 3 minutes, or until the mixture pulls away from the sides. Remove from the pan and knead well. Store in a plastic ziploc bag.
You need:
1 c. flour
1 c. water
1/2 c. salt
2 tsp. cream of tartar
1 tbsp. cooking oil
Mix dry ingredients in a sauce pan. Add oil, water, and food coloring/extract (if using). Cook about 3 minutes, or until the mixture pulls away from the sides. Remove from the pan and knead well. Store in a plastic ziploc bag.
Friday, July 13, 2012
Chicken-Cucumber Salad with Tarragon
It's hot out there. I mean HOT. And we simply could not have another cold plate night of meats, cheeses, and olives. I decided to put together a rogue chicken Caesar salad, which made me immediately crave cold chicken salad sandwiches. However, although I love D's Chicken Salad, I searched out a recipe for something crisper and lighter for lunches on these hot days. I stumbled upon this recipe in a very old cookbook set that I bought when we first got married. Rather than cooking according to the original recipe instructions, however, I used chicken breasts that I marinated overnight in a lemon-garlic marinade. I grilled up a few pounds of chicken breasts so I could slice some up for the Caesar salad and use the rest for this recipe. Although I'm posting this before making it up for a sandwich, I did sample the finished product, and it is incredible. So light and delicious! I'm going to see if anyone is selling croissants tomorrow at the farmers' market - a perfect bread for this salad!!
You need:
3/4 lb. marinated, grilled chicken breasts, cubed small
1/3 c. plain, whole milk yogurt
1 tbsp. olive oil
1 tbsp. rice wine or white wine vinegar
1/2 tsp. salt
1 medium cucumber, peeled and cubed small
1 red pepper, cubed small
Combine all ingredients. For best taste, let the salad sit overnight before enjoying!
Adapted from Tuesday is Chicken
You need:
3/4 lb. marinated, grilled chicken breasts, cubed small
1/3 c. plain, whole milk yogurt
1 tbsp. olive oil
1 tbsp. rice wine or white wine vinegar
1/2 tsp. salt
1 medium cucumber, peeled and cubed small
1 red pepper, cubed small
Combine all ingredients. For best taste, let the salad sit overnight before enjoying!
Adapted from Tuesday is Chicken
Monday, June 4, 2012
Herb-Rubbed Pork Tenderloin with Potatoes and Lemony Asparagus
May was an incredibly busy month. And I'm not sure what even transpired over the course of the month, but I know it was busy. However, due to its frantic pace, I didn't spend much time tackling new recipes, but rather I made a lot of old standbys. We got a fantastic deal on a couple of beautiful pork tenderloins, and I wanted to introduce pork into C's's diet, so I was able to take on two new recipes at once. This dish was incredibly easy to prepare. I changed only a couple of things, but the main thing I altered from the original was the cook time. I'm a real stickler when it comes to fully cooked pork (one too many articles on trichinosis?), so I wanted to make sure that the internal temperature was just right. Other than that, this recipe was a winner. If you are thinking of making the accompanying Minced Pork and Pear recipe for a baby, cut off a 1/3 lb. piece off of the end of the tenderloin before you start this process.
You need:
1 1/2 pounds new potatoes, quartered
3 tablespoons olive oil
salt and pepper
1 pork tenderloin (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves
1 bunch asparagus (about 1 pound), trimmed
1 lemon, sliced
Inspired from Real Simple Magazine
You need:
1 1/2 pounds new potatoes, quartered
3 tablespoons olive oil
salt and pepper
1 pork tenderloin (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves
1 bunch asparagus (about 1 pound), trimmed
1 lemon, sliced
Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and
pepper. Roast, tossing once, until tender and browned, about 30 minutes. Meanwhile, rub the pork with the
parsley, thyme, and ¼ teaspoon each salt and pepper. After the potatoes
have cooked for 15
minutes, heat 1 tablespoon of the remaining oil in a
large ovenproof heavy-bottomed pan over medium-high heat. Brown the pork until crispy on each side, about 10 minutes. Add the asparagus and lemon to the pan and drizzle with the remaining tablespoon of oil. Transfer the pan to oven
and cook until the pork is cooked through (175 degrees), for about 20 additional minutes. Let the pork rest for 5-10 minutes before slicing. Serve with the
potatoes, asparagus, and lemon.
Inspired from Real Simple Magazine
Baby's Minced Pork and Pear
C has become an increasingly more adventurous eater. And he loves meat dishes. I've wanted to try this with him for a while, so it worked out perfectly when we had a little pork tenderloin that we could steal from the end of our dinner preparation to make this for him. As a side note, if you're in a hurry or short on fresh pears, you can always mix a pouch of baby food (apples, pears, or apricots) into the pork puree for a similar consistency!
You need:
1/2 c. baby stock or low-sodium broth
1/3 lb. pork cutlets, tenderloin, or boneless chops (fat removed and cut into 1/2 in. cubes)
1/2 pear, peeled and chopped
1/8 tsp. nutmeg
In a small saucepan, bring the stock to a simmer. Add the pork and simmer for 10-15 minutes, or until pork is cooked through and no longer pink. Meanwhile, in a small bowl, mix the pear with the nutmeg. When the pork is finished cooking, remove with a slotted spoon (reserving the stock in the pan), and set aside. Add the pear to the stock in the pan, cover, and simmer for about 5-7 minutes, or until tender. Remove with slotted spoon (reserving the stock in the pan), and set aside. Transfer the pork to a food processor and process to a consistency your baby can handle. Add reserved cooking liquid if needed. Mash the pear. Mix the pear with the pork. Add additional cooking liquid to adjust for moistness, if needed.
Store in the fridge for up to three days or in the freezer for up to a month.
Inspired from Cooking for Baby by Lisa Barnes.
You need:
1/2 c. baby stock or low-sodium broth
1/3 lb. pork cutlets, tenderloin, or boneless chops (fat removed and cut into 1/2 in. cubes)
1/2 pear, peeled and chopped
1/8 tsp. nutmeg
In a small saucepan, bring the stock to a simmer. Add the pork and simmer for 10-15 minutes, or until pork is cooked through and no longer pink. Meanwhile, in a small bowl, mix the pear with the nutmeg. When the pork is finished cooking, remove with a slotted spoon (reserving the stock in the pan), and set aside. Add the pear to the stock in the pan, cover, and simmer for about 5-7 minutes, or until tender. Remove with slotted spoon (reserving the stock in the pan), and set aside. Transfer the pork to a food processor and process to a consistency your baby can handle. Add reserved cooking liquid if needed. Mash the pear. Mix the pear with the pork. Add additional cooking liquid to adjust for moistness, if needed.
Store in the fridge for up to three days or in the freezer for up to a month.
Inspired from Cooking for Baby by Lisa Barnes.
Wednesday, May 2, 2012
Chicken Fajita Feast
Yesterday was a painful day. Maybe it was because the roads were wet and uneven. Maybe it was because C's horrific teething pain has caused his nighttime sleep patterns to revert to those he had when he was a month old. Maybe it was a combination of the two. But I had a very painful fall on a run yesterday morning. I hit a rough patch of road, my ankle gave out, and, I do not kid you, I rolled over twice, breaking my fall with my elbows. I, as gracefully as one can when one face plants on the street in one's neighborhood, grabbed my fallen iPhone and hobbled back to the house (unaware that I had accidentally called - or should I say "clutz-dialed" - my father, who was listening to my entire theatrical arrival home as my husband patched me up, good as can be, and sent me off to bed with some tea).
Nevertheless, I spent the majority of the day in a great deal of pain - sore, bruised, and scraped up. When it came down to put something together for dinner, for our weekly Taco Tuesday fest, I had to find something that I could make very easily. Upon checking my e-mail mid-morning, I got a message from Jamie Oliver's food revolution that included a super easy chicken fajita recipe that was light and healthy as well, except that I upped the number of veggies used. We love peppers! I added to it my own easy salsa recipe and a version of a guacamole recipe I got once from Wegmans. And since so many of the ingredients overlap, I had very little waste. (Even C was able to munch on some diced avocado along with the rest of his dinner.) I was able to prepare everything in advance, while C took his afternoon nap and A worked on her homework, and the actual "cooking" part of the meal took about 20 minutes. To quote A, "Oh man mom, I LOVE fajitas. Oh yeah!"
For the fajitas:
You need:
2 boneless chicken breast fillets, about 4 oz. each, sliced into strips
2 sweet peppers, sliced into strips
1 large sweet onion, cut into slices
1/2 lime
1 tsp. cumin
1 tsp. paprika
1 tbsp. olive oil
sea salt and black pepper
flour tortillas
sour cream or plain yogurt
shredded cheddar cheese
For the salsa:
You need:
4 medium tomatoes, chopped and seeded
1/2 sweet onion, diced
2 cloves of garlic, minced
1 lime
1/2 bunch of cilantro, chopped
salt, to taste
For the guacamole
You need:
4 ripe avocadoes, pitted and scooped of flesh
1/2 sweet onion, cut into rough chunks
1 medium tomato, seeded and cut into rough chunks
1/2 bunch of cilantro, chopped
1/2 lime
salt, to taste
Start with your salsa and guacamole, which can be made in advance. In the bowl of a food processor, place the flesh of the avocados, 1/2 of the sweet onion, roughly chopped, 1 medium tomato, seeded and roughly chopped, and 1/2 a bunch of cilantro, chopped. Add salt to taste and the juice of 1/2 a lime and process to a consistency you enjoy. Scoop into a small bowl and place in the refrigerator until ready to serve. In a small bowl, place the salsa ingredients together along with the juice of a lime. Stir and place in the refrigerator until ready to serve. About 20 minutes before cooking, mix together in a large bowl the sliced chicken, vegetables, cumin, paprika, salt, pepper, and olive oil. Let the mixture marinate. Heat a grill pan or large skillet to medium heat and cook the entire mixture. While the chicken mixture is cooking, warm the tortillas in the oven.
To serve, scoop the cooked chicken mixture into the tortillas. Top with guacamole, salsa, sour cream or plain yogurt, and cheddar cheese. Enjoy!
Nevertheless, I spent the majority of the day in a great deal of pain - sore, bruised, and scraped up. When it came down to put something together for dinner, for our weekly Taco Tuesday fest, I had to find something that I could make very easily. Upon checking my e-mail mid-morning, I got a message from Jamie Oliver's food revolution that included a super easy chicken fajita recipe that was light and healthy as well, except that I upped the number of veggies used. We love peppers! I added to it my own easy salsa recipe and a version of a guacamole recipe I got once from Wegmans. And since so many of the ingredients overlap, I had very little waste. (Even C was able to munch on some diced avocado along with the rest of his dinner.) I was able to prepare everything in advance, while C took his afternoon nap and A worked on her homework, and the actual "cooking" part of the meal took about 20 minutes. To quote A, "Oh man mom, I LOVE fajitas. Oh yeah!"
For the fajitas:
You need:
2 boneless chicken breast fillets, about 4 oz. each, sliced into strips
2 sweet peppers, sliced into strips
1 large sweet onion, cut into slices
1/2 lime
1 tsp. cumin
1 tsp. paprika
1 tbsp. olive oil
sea salt and black pepper
flour tortillas
sour cream or plain yogurt
shredded cheddar cheese
For the salsa:
You need:
4 medium tomatoes, chopped and seeded
1/2 sweet onion, diced
2 cloves of garlic, minced
1 lime
1/2 bunch of cilantro, chopped
salt, to taste
For the guacamole
You need:
4 ripe avocadoes, pitted and scooped of flesh
1/2 sweet onion, cut into rough chunks
1 medium tomato, seeded and cut into rough chunks
1/2 bunch of cilantro, chopped
1/2 lime
salt, to taste
Start with your salsa and guacamole, which can be made in advance. In the bowl of a food processor, place the flesh of the avocados, 1/2 of the sweet onion, roughly chopped, 1 medium tomato, seeded and roughly chopped, and 1/2 a bunch of cilantro, chopped. Add salt to taste and the juice of 1/2 a lime and process to a consistency you enjoy. Scoop into a small bowl and place in the refrigerator until ready to serve. In a small bowl, place the salsa ingredients together along with the juice of a lime. Stir and place in the refrigerator until ready to serve. About 20 minutes before cooking, mix together in a large bowl the sliced chicken, vegetables, cumin, paprika, salt, pepper, and olive oil. Let the mixture marinate. Heat a grill pan or large skillet to medium heat and cook the entire mixture. While the chicken mixture is cooking, warm the tortillas in the oven.
To serve, scoop the cooked chicken mixture into the tortillas. Top with guacamole, salsa, sour cream or plain yogurt, and cheddar cheese. Enjoy!
Monday, April 30, 2012
Baby Potato and Butternut Squash Stew
I never buy potatoes. I really don't remember when the last time was that I bought a bag of potatoes. When recipes call for potatoes, I usually buy just the number that I need. However, I was making a chowder for the family this weekend, and the 5# bag was on sale at the market, so I bought a whole bag. Unfortunately, I only needed a few of them for the recipe. I looked at that little plastic bag, half full with sad little potatoes brought to a home with no love or devotion toward them (save for Thanksgiving dinner). To make things worse, I hate wasting produce, as I've mentioned before. That meant I needed to go back through my baby food cookbooks for inspiration for what to do with the rest. Although I didn't use them all (maybe potato pancakes this week?), this stew was so delicious that I froze half for C's meals and the other half in adult portions for my lunches this week. I had some pureed butternut squash in the deep freeze that I had made last fall when it was in season. As a result, I had to change up some of the recipe, but the flavors are still magnificent! It also makes the recipe a bit easier, as pureed winter squash is easily accessible at the market in the frozen foods department - just be sure to defrost before adding it to the stew.
You need:
2 c. pureed butternut squash
6 small potatoes, peeled and cut into 1 in. chunks
1 medium apple, peeled and cut into 1 in. chunks
1 tbsp. olive oil
1 1/2 c. vegetable stock
Heat oil in a medium saucepan. Add potatoes and apples and cook, stirring occasionally, for about 10 minutes. Add stock and bring to a boil. Reduce heat to low and simmer for 30 minutes. After 15 minutes have passed, add the pureed squash. When 30 minutes are up, mash while still warm. Serve within three days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
You need:
2 c. pureed butternut squash
6 small potatoes, peeled and cut into 1 in. chunks
1 medium apple, peeled and cut into 1 in. chunks
1 tbsp. olive oil
1 1/2 c. vegetable stock
Heat oil in a medium saucepan. Add potatoes and apples and cook, stirring occasionally, for about 10 minutes. Add stock and bring to a boil. Reduce heat to low and simmer for 30 minutes. After 15 minutes have passed, add the pureed squash. When 30 minutes are up, mash while still warm. Serve within three days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
Quinoa Corn Chowder
I'm always looking for alternative protein sources (in an attempt to go meatless a couple of days a week), but I despise soy. I don't eat tofu. I don't enjoy edamame. Or soy chips. Or dried soy crisps. Or soy crunchies. And I certainly have no interest in "chix nuggets" or "terrkey breast" made out of processed vegetable proteins. As a result, I often find myself trying to simply add beans or other legumes to a pasta dish. You can imagine just how old that's getting.
While venturing through a couple of wonderful cookbook collections for C, I was excited to read more about quinoa, which is not only a very healthy grain but also a complete protein source. After I had decided upon a recipe to make for C, I began the search for something to make along side it for us. I had completely forgotten about this recipe. I had cut it out of Kiwi Magazine four years ago. However, it looked easy to make, required relatively inexpensive ingredients, and it's served with popcorn as the side dish. And, well, that's just cool.
I made a few changes that I thought would work best for us. All of us loved it. Especially A. She had two bowls. With lots of popcorn.
You need:
2 tbsp. olive oil
1 1/2 c. chopped leeks
3/4 tsp. dried oregano
1 lb. potatoes, scrubbed and cut into 1/2 in. chunks
3/4 c. quinoa, rinsed and drained
4 c. frozen corn, defrosted (or use fresh and cut off of the cob when in season)
1 1/4 tsp. salt
Freshly ground pepper
1/2 c. pimento-stuffed green olives, cut in half
1/4 c. fresh cilanto, chopped
Juice of 1/2 a lime
Popcorn for garnish and for passing
In a heavy soup pot, heat 1 tbsp. of the oil. Add the leeks and oregano and saute until the leeks have wilted, about 5 minutes. Add 4 cups of water and the potatoes. Bring to a boil. Add the quinoa and boil, uncovered, for about 10 minutes. In a food processor, process 3 cups of the corn with 1 cup of water. After the quinoa has cooked for 10 minutes, stir in the corn puree, remaining corn, salt and freshly ground pepper. Continue cooking until the potatoes and quinoa are tender. Then, stir in the olives, cilantro, and a little bit of olive oil. Add the lime juice and remove from heat. Serve immediately, garnishing with popcorn.
Inspired from Kiwi Magazine.
While venturing through a couple of wonderful cookbook collections for C, I was excited to read more about quinoa, which is not only a very healthy grain but also a complete protein source. After I had decided upon a recipe to make for C, I began the search for something to make along side it for us. I had completely forgotten about this recipe. I had cut it out of Kiwi Magazine four years ago. However, it looked easy to make, required relatively inexpensive ingredients, and it's served with popcorn as the side dish. And, well, that's just cool.
I made a few changes that I thought would work best for us. All of us loved it. Especially A. She had two bowls. With lots of popcorn.
You need:
2 tbsp. olive oil
1 1/2 c. chopped leeks
3/4 tsp. dried oregano
1 lb. potatoes, scrubbed and cut into 1/2 in. chunks
3/4 c. quinoa, rinsed and drained
4 c. frozen corn, defrosted (or use fresh and cut off of the cob when in season)
1 1/4 tsp. salt
Freshly ground pepper
1/2 c. pimento-stuffed green olives, cut in half
1/4 c. fresh cilanto, chopped
Juice of 1/2 a lime
Popcorn for garnish and for passing
In a heavy soup pot, heat 1 tbsp. of the oil. Add the leeks and oregano and saute until the leeks have wilted, about 5 minutes. Add 4 cups of water and the potatoes. Bring to a boil. Add the quinoa and boil, uncovered, for about 10 minutes. In a food processor, process 3 cups of the corn with 1 cup of water. After the quinoa has cooked for 10 minutes, stir in the corn puree, remaining corn, salt and freshly ground pepper. Continue cooking until the potatoes and quinoa are tender. Then, stir in the olives, cilantro, and a little bit of olive oil. Add the lime juice and remove from heat. Serve immediately, garnishing with popcorn.
Inspired from Kiwi Magazine.
Baby Zucchini and Quinoa Pilaf
A friend asked the other day about how I manage to make my own baby food. The truth is, even the meals aren't that much more time consuming, as long as you figure out how to manage your time. This recipe looked very easy and, because quinoa is also an excellent source of protein, it does double duty as a meal. However, to make the most of my cooking time, I made it along with a meal for the rest of the family on Sunday. I varied the recipe a little bit, as always, to suit C's tastes and eating abilities. When it was finished, it smelled and tasted great, and I'm sure our little dude is going to love it.
You need:
1/2 c. quinoa (rinsed and drained)
2 tbsp. olive oil
1 1/2 c. vegetable stock
2 small zucchini, shredded
1/2 tsp. cumin
In a small saucepan, coat quinoa in 1 tbsp. of the olive oil. Add the stock and bring to a boil. Once boiling, reduce heat to low and cover, simmering for 20 minutes. In a small frying pan, saute the zucchini and cumin in the remaining olive oil until tender, about 15 minutes. Transfer zucchini mixture to a food processor and puree coarsely. When the quinoa is finished, remove from heat (there will still be some stock in the pan - it doesn't completely cook down like a rice). Mix in the pureed zucchini mixture. Serve within three days or freeze in individual portions for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
You need:
1/2 c. quinoa (rinsed and drained)
2 tbsp. olive oil
1 1/2 c. vegetable stock
2 small zucchini, shredded
1/2 tsp. cumin
In a small saucepan, coat quinoa in 1 tbsp. of the olive oil. Add the stock and bring to a boil. Once boiling, reduce heat to low and cover, simmering for 20 minutes. In a small frying pan, saute the zucchini and cumin in the remaining olive oil until tender, about 15 minutes. Transfer zucchini mixture to a food processor and puree coarsely. When the quinoa is finished, remove from heat (there will still be some stock in the pan - it doesn't completely cook down like a rice). Mix in the pureed zucchini mixture. Serve within three days or freeze in individual portions for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
Tuesday, April 24, 2012
Beef and Sweet Potato Pasties
Since most of the vegetables I use for C's baby food is organic*, I always seem to end up with a lot of left over veg. This week, I needed sweet potatoes for a vegetable stock recipe. My local grocery store doesn't sell them individually, so I was faced with a rather large bag of sweet potatoes. I hate the thought of food waste, so I began to scan my recipe journals for a recipe that would help me do just that with the ingredients I had in the fridge and freezer already. I also needed to find something that would easily make a full second meal so that I could bring the dish to a friend who just had a baby.
A few months ago, Real Simple magazine published an article about the foods that remind people of their cultures and families. This one recipe, inspired by traditional British fare, was so simple that I had to cut it out. However, the one problem was it was, well, too British. The servings were huge as written (it seemed like a LOT of meat for one sitting), and the lack of spices or herbs bothered me. As a result, I doctored the recipe a bit and created my own, one that relies on herbs and a little packaged gravy to create a comforting meal that is full of flavor and warmth (especially when it decides to SNOW IN APRIL!!)
You need:
1.5 lbs. ground beef (80% lean)
3 small sweet potatoes, peeled and diced
1 vidalia onion, peeled and diced
2 cloves of garlic, peeled and minced
2 tsp. Herbes de Provence
Salt and Pepper
4 c. flour
1 1/4 c. cold unsalted butter, cut into pieces
1 egg, whisked (for egg wash)
1 pkg. Simply Organic Brown Gravy Mix
Preheat oven to 350 degrees. In a large bowl, combine meat, potatoes, onion, garlic, herbs, 1 tsp. salt and 1/4 tsp. pepper. Set aside. In the bowl of a food processor, add flour and butter. Process until the mixture resembles course crumbs. Slowly add 2/3 c. cold water until dough comes together. Separate the dough into 8 portions and form into disks. Let sit for ten minutes. Sprinkle a little flour on a workable surface, and roll the disks into flat circles. In the center of each circle, evenly distribute the meat mixture. Gather the sides of the dough around the filling and press the edges together to form a seam on top and crimp the seam. Brush with egg wash. Transfer to a parchment-lined baking dish. Bake until golden brown, about 1 1/2 hours. Just before they are done, prepare the gravy according to the package directions. After plating the pasties, pour some gravy over the top of each. Serve with your favorite veg!
(serves 8 - or 4 very hungry people!)
A few months ago, Real Simple magazine published an article about the foods that remind people of their cultures and families. This one recipe, inspired by traditional British fare, was so simple that I had to cut it out. However, the one problem was it was, well, too British. The servings were huge as written (it seemed like a LOT of meat for one sitting), and the lack of spices or herbs bothered me. As a result, I doctored the recipe a bit and created my own, one that relies on herbs and a little packaged gravy to create a comforting meal that is full of flavor and warmth (especially when it decides to SNOW IN APRIL!!)
You need:
1.5 lbs. ground beef (80% lean)
3 small sweet potatoes, peeled and diced
1 vidalia onion, peeled and diced
2 cloves of garlic, peeled and minced
2 tsp. Herbes de Provence
Salt and Pepper
4 c. flour
1 1/4 c. cold unsalted butter, cut into pieces
1 egg, whisked (for egg wash)
1 pkg. Simply Organic Brown Gravy Mix
Preheat oven to 350 degrees. In a large bowl, combine meat, potatoes, onion, garlic, herbs, 1 tsp. salt and 1/4 tsp. pepper. Set aside. In the bowl of a food processor, add flour and butter. Process until the mixture resembles course crumbs. Slowly add 2/3 c. cold water until dough comes together. Separate the dough into 8 portions and form into disks. Let sit for ten minutes. Sprinkle a little flour on a workable surface, and roll the disks into flat circles. In the center of each circle, evenly distribute the meat mixture. Gather the sides of the dough around the filling and press the edges together to form a seam on top and crimp the seam. Brush with egg wash. Transfer to a parchment-lined baking dish. Bake until golden brown, about 1 1/2 hours. Just before they are done, prepare the gravy according to the package directions. After plating the pasties, pour some gravy over the top of each. Serve with your favorite veg!
(serves 8 - or 4 very hungry people!)
Baby's Lentil and Lamb Stew
C was a big fan of lamb when he enjoyed it as his very first introduction to meat, so I thought this would be a great addition to the meals he is now able to enjoy. The introduction of lentils allows him to gain an additional protein source for later recipes. This recipe also introduces another herb - rosemary - for him to enjoy. The consistency of this stew can be a little difficult for babies, so if your child still prefers purees, process for a while or add additional cooking liquid while processing.
You need:
1 tsp. extra virgin olive oil
1 tsp. fresh rosemary, minced
1/2 lb. lamb tenderloin, cut into 1/2 in. pieces
1 1/2 c. baby's stock (or water)
1/4 c. lentils, picked over and rinsed
Heat oil in a saucepan over medium heat. Add rosemary and cook for 30 seconds. Add lamb and stir frequently until browned. Add stock and lentils and bring to a boil. Reduce heat and simmer for 20 minutes. Pulse in a food processor until you reach a consistency that your baby enjoys.
Inspired from Cooking for Baby by Lisa Barnes
You need:
1 tsp. extra virgin olive oil
1 tsp. fresh rosemary, minced
1/2 lb. lamb tenderloin, cut into 1/2 in. pieces
1 1/2 c. baby's stock (or water)
1/4 c. lentils, picked over and rinsed
Heat oil in a saucepan over medium heat. Add rosemary and cook for 30 seconds. Add lamb and stir frequently until browned. Add stock and lentils and bring to a boil. Reduce heat and simmer for 20 minutes. Pulse in a food processor until you reach a consistency that your baby enjoys.
Inspired from Cooking for Baby by Lisa Barnes
Monday, April 23, 2012
Baby's Split-Pea Stew
I'm getting excited about the next phase of baby food, because C's meals are become just that - meals. I get to cook for him, rather than just puree for him, and yesterday, I had a lot of fun preparing some great stews, rich with new savory flavors. And this tastes SO good that the entire family can eat it. Double the recipe to have enough to freeze for baby and serve to the rest of the family for dinner!
You need:
1 parsnip, peeled and grated
1 pear, peeled and grated
1/2 c. split peas, picked over and rinsed
1 c. water
1 1/4 c. baby vegetable stock
In a medium saucepan over medium heat, combine all ingredients. Bring to a soft boil and then simmer, covered, until the liquid is mostly absorbed and the peas are cooked (tender), about 35 minutes. Puree until smooth. Serve within two days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
You need:
1 parsnip, peeled and grated
1 pear, peeled and grated
1/2 c. split peas, picked over and rinsed
1 c. water
1 1/4 c. baby vegetable stock
In a medium saucepan over medium heat, combine all ingredients. Bring to a soft boil and then simmer, covered, until the liquid is mostly absorbed and the peas are cooked (tender), about 35 minutes. Puree until smooth. Serve within two days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
Saturday, April 21, 2012
Baby Vegetable Stock
Today, C turned eight months old, and with that change comes a variety of new textures, tastes, and recipes. Many of the recipes we plan to try use this stock - a simply, salt-free vegetable base that can easily be frozen in ice cube trays and used when needed. The best part about this recipe is that the asparagus and sweet potatoes can be pureed or mashed after the stock is strained and used again in other recipes or on their own. A word about the leeks, though - it's best to choose organic leeks. However, most organic leeks come in a rubber-banded package of four leeks, and they can be rather pricey. Since only one leek is required for this recipe, clean and chop the other three, blanch for a couple of minutes, and then freeze in small batches. You won't have any waste, and you can easily pop them out of the freezer to add to recipes later on.
You need:
6 asparagus spears, broken in half
1 large leek, cleaned (really well!) and cut into chunks
1 sweet potato, scrubbed, peeled, and cut into chunks
Put four cups of water in a medium stock pot. Add vegetables and bring to a boil over high heat. Once boiling, reduce heat to summer and cover. Cook for 1 hour. Strain through a sieve, reserving vegetables (for mashing/pureeing or for other recipes). Use within three days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
You need:
6 asparagus spears, broken in half
1 large leek, cleaned (really well!) and cut into chunks
1 sweet potato, scrubbed, peeled, and cut into chunks
Put four cups of water in a medium stock pot. Add vegetables and bring to a boil over high heat. Once boiling, reduce heat to summer and cover. Cook for 1 hour. Strain through a sieve, reserving vegetables (for mashing/pureeing or for other recipes). Use within three days or freeze for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
Thursday, April 19, 2012
Baby's First Turkey
You need:
1/2 lb. ground turkey, preferably free of antibiotics and fillers (and humanely raised)
In a non-stick frying pan, over medium heat, combine turkey and 1/4 c. water. Cook, breaking up the turkey and stirring constantly until meat is cooked through and no longer pink. Let cool. Drain and reserve cooking liquid. Transfer turkey to a food processor and puree for 1 minute. Add reserved cooking liquid to thin to a consistency your baby can handle. Keep in the refrigerator for up to 2 days or freeze for up to 1 month.
Inspired from Cooking for Baby by Lisa Barnes
1/2 lb. ground turkey, preferably free of antibiotics and fillers (and humanely raised)
In a non-stick frying pan, over medium heat, combine turkey and 1/4 c. water. Cook, breaking up the turkey and stirring constantly until meat is cooked through and no longer pink. Let cool. Drain and reserve cooking liquid. Transfer turkey to a food processor and puree for 1 minute. Add reserved cooking liquid to thin to a consistency your baby can handle. Keep in the refrigerator for up to 2 days or freeze for up to 1 month.
Inspired from Cooking for Baby by Lisa Barnes
Monday, April 16, 2012
S'mores Cookies
I love s'mores. I get excited when the grocery stores start packing the ends of the aisles with boxes of graham crackers, bags of marshmallows, and flats of Hershey bars. We bought a fire pit for our backyard so that I could make s'mores all summer long. Unfortunately, not every summer event allows for a crackling fire, so I was thrilled to see this recipe in Kiwi magazine last month.
At first, I was worried about the recipe. No eggs? No baking soda or baking powder? Hmm. However, these cookies are incredible. They are really rich and wicked sweet. They are messy as can be (the marshmallow melts everywhere!) However, they are worth every sticky baking pan you have to clean. Just be sure to grease your pan really well!! Here's my adaptation of the original recipe, one that worked a little better for me!
You need:
1 1/3 c. confectioners' sugar
1 1/2 c. unsalted butter, room temperature
1 tsp. vanilla
3 c. all-purpose flour
1 c. mini marshmallows
1 10 oz. bag of milk chocolate or semi-sweet chocolate chips
3 sheets of graham crackers, crumbled
Beat the butter and sugar until light and fluffy. Add the vanilla and beat until incorporated. Add the flour, one cup at a time, and mix until combined. Using your hands, fold in the marshmallows, chocolate chips, and graham crackers. Chill in the fridge for an hour. Then, preheat the oven to 350. Line a baking sheet with parchment paper or grease well. Scoop the dough into small 1 in balls and roll to keep ingredients inside. Place on a cookie sheet and bake for 13-15 minutes or until the edges are slightly brown. Cool before serving.
At first, I was worried about the recipe. No eggs? No baking soda or baking powder? Hmm. However, these cookies are incredible. They are really rich and wicked sweet. They are messy as can be (the marshmallow melts everywhere!) However, they are worth every sticky baking pan you have to clean. Just be sure to grease your pan really well!! Here's my adaptation of the original recipe, one that worked a little better for me!
You need:
1 1/3 c. confectioners' sugar
1 1/2 c. unsalted butter, room temperature
1 tsp. vanilla
3 c. all-purpose flour
1 c. mini marshmallows
1 10 oz. bag of milk chocolate or semi-sweet chocolate chips
3 sheets of graham crackers, crumbled
Beat the butter and sugar until light and fluffy. Add the vanilla and beat until incorporated. Add the flour, one cup at a time, and mix until combined. Using your hands, fold in the marshmallows, chocolate chips, and graham crackers. Chill in the fridge for an hour. Then, preheat the oven to 350. Line a baking sheet with parchment paper or grease well. Scoop the dough into small 1 in balls and roll to keep ingredients inside. Place on a cookie sheet and bake for 13-15 minutes or until the edges are slightly brown. Cool before serving.
Baby's First Lamb
Our little man turns eight months old this week, so we're going to add meats to the menu. Because lamb is so easy to digest, we've decided to make this his first carnivorous adventure! I've adapted the recipe from my baby cookbook a bit to suit my own preferences, but feel free to use a boneless lamb steak or chop to match your own desires or budget. Also, if you shy away from lamb for personal reasons, turkey is also great first choice for meats. Look for that recipe later this week!
You need:
1 small lamb tenderloin*
extra virgin olive oil
Preheat the oven to 400 degrees. Place lamb on a greased rack set in an aluminum foil-lined roasting pan. Roast, turning once, until cooked through and no longer pink, about 12 minutes per side. Let cool and then coarsely chop. Puree for one minute. With machine running, add a few tablespoons of water until you reach a consistency that your baby can handle. The texture will be paste-like. Serve with a side of prunes and plain baby yogurt.
*I get these tenderloins in a package of three at my local supermarket. Because I like to make meat dishes fresh, rather than to thaw from the freezer, one small tenderloin makes just enough for three meals (and three days in the max it can keep in the refrigerator). You can freeze the other two tenderloins for use later on.
Inspired from Cooking for Baby by Lisa Barnes
You need:
1 small lamb tenderloin*
extra virgin olive oil
Preheat the oven to 400 degrees. Place lamb on a greased rack set in an aluminum foil-lined roasting pan. Roast, turning once, until cooked through and no longer pink, about 12 minutes per side. Let cool and then coarsely chop. Puree for one minute. With machine running, add a few tablespoons of water until you reach a consistency that your baby can handle. The texture will be paste-like. Serve with a side of prunes and plain baby yogurt.
*I get these tenderloins in a package of three at my local supermarket. Because I like to make meat dishes fresh, rather than to thaw from the freezer, one small tenderloin makes just enough for three meals (and three days in the max it can keep in the refrigerator). You can freeze the other two tenderloins for use later on.
Inspired from Cooking for Baby by Lisa Barnes
Baby Peach Puree
You need:
4 ripe peaches or nectarines, halved and pitted
Bring 1 inch water to a boil in a pot. Put peach halves in a steamer basket and steam until soft but not falling apart, about 2-4 minutes. Peaches should pierce easily with a fork. Scrape flesh from skins with a spoon and puree until smooth. Additional liquid isn't needed!
4 ripe peaches or nectarines, halved and pitted
Bring 1 inch water to a boil in a pot. Put peach halves in a steamer basket and steam until soft but not falling apart, about 2-4 minutes. Peaches should pierce easily with a fork. Scrape flesh from skins with a spoon and puree until smooth. Additional liquid isn't needed!
Baby Prune Puree and Baby Dried Apricot Puree
This recipe is the same for either dried fruit, so I thought one post would suffice. Once your baby has tried both, they taste really great together. They also make a great side dish for baby's first lamb dinner, so it's nice to have some on hand!
You need:
2 c. pitted prunes OR dried apricots
In a small saucepan over medium-high heat, combine fruit and 1 1/2 c. water and bring to a boil. Reduce heat to low and simmer until tender, about 8-10 minutes, or until they can be pierced easily with a fork. Remove from heat and let cool, reserving cooking liquid. Puree until smooth. Add cooking liquid to thin to a consistency your baby can handle. Note - when making prunes, you can also reserve and dilute the remaining cooking liquid and give to your baby to drink!
You need:
2 c. pitted prunes OR dried apricots
In a small saucepan over medium-high heat, combine fruit and 1 1/2 c. water and bring to a boil. Reduce heat to low and simmer until tender, about 8-10 minutes, or until they can be pierced easily with a fork. Remove from heat and let cool, reserving cooking liquid. Puree until smooth. Add cooking liquid to thin to a consistency your baby can handle. Note - when making prunes, you can also reserve and dilute the remaining cooking liquid and give to your baby to drink!
Baby Blueberry Puree
You need:
2 c. thawed frozen or fresh blueberries
Puree blueberries until smooth. If your baby is sensitive to textures, put puree through a fine mesh sieve to remove small pieces of skin. The sauce will have a yogurt-like consistency. Heat in a small saucepan over medium heat until hot, about 3-5 minutes. Let cool completely before serving.
2 c. thawed frozen or fresh blueberries
Puree blueberries until smooth. If your baby is sensitive to textures, put puree through a fine mesh sieve to remove small pieces of skin. The sauce will have a yogurt-like consistency. Heat in a small saucepan over medium heat until hot, about 3-5 minutes. Let cool completely before serving.
Whipped Baby Cauliflower
You need:
1 large head of cauliflower (or 1 10 oz. bag of frozen)
2 tbsp. unsalted butter
Trim cauliflower and cut into similar-sized florets. Put florets in a pot and cover with cold water. Put the lid on the pot and bring to a boil, over medium heat, until cauliflower is tender, about 15-18 minutes. Do not overcook, as the cauliflower will separate and fall apart. Drain, and while still hot, puree with butter until very smooth and creamy.
1 large head of cauliflower (or 1 10 oz. bag of frozen)
2 tbsp. unsalted butter
Trim cauliflower and cut into similar-sized florets. Put florets in a pot and cover with cold water. Put the lid on the pot and bring to a boil, over medium heat, until cauliflower is tender, about 15-18 minutes. Do not overcook, as the cauliflower will separate and fall apart. Drain, and while still hot, puree with butter until very smooth and creamy.
Tuesday, April 3, 2012
Easy Huevos Rancheros
In an effort to use up everything perishable in my refrigerator, I needed to find a dinner that used random ingredients and was fast. We have A LOT of packing to do. Enter Huevos Rancheros.
I've had this recipe before, made in a variety of ways, but this recipe, found at "SmittenKitchen.com" was super easy and required very little. I tweaked it to suit our tastes, and A raved about the results.
You need:
4 flour tortillas, taco size
4 eggs
2 c. cheddar cheese
1 14 oz. can black beans, drained and rinsed
1/2 jar of salsa
1 diced avocado
sour cream (optional)
Warm the beans and salsa over low heat. Heat oil on a large griddle over medium heat. When hot, place the tortillas on the griddle, like a bunch of pancakes. When they've begun to crisp and brown, flip them over. Sprinkle cheddar cheese over the top and make a little well in the middle. Add one egg into the middle of each well (don't worry if the white spills all over the griddle). As the egg begins to cook, and the white starts to set, flip them over. Cook for a minute or two until all of the white is cooked. Flip them back over, egg side up. Dollop with beans, salsa, avocado chunks, and sour cream. Enjoy!
I've had this recipe before, made in a variety of ways, but this recipe, found at "SmittenKitchen.com" was super easy and required very little. I tweaked it to suit our tastes, and A raved about the results.
You need:
4 flour tortillas, taco size
4 eggs
2 c. cheddar cheese
1 14 oz. can black beans, drained and rinsed
1/2 jar of salsa
1 diced avocado
sour cream (optional)
Warm the beans and salsa over low heat. Heat oil on a large griddle over medium heat. When hot, place the tortillas on the griddle, like a bunch of pancakes. When they've begun to crisp and brown, flip them over. Sprinkle cheddar cheese over the top and make a little well in the middle. Add one egg into the middle of each well (don't worry if the white spills all over the griddle). As the egg begins to cook, and the white starts to set, flip them over. Cook for a minute or two until all of the white is cooked. Flip them back over, egg side up. Dollop with beans, salsa, avocado chunks, and sour cream. Enjoy!
Sunday, March 25, 2012
Beef Barley Soup
The extraordinarily warm days have come to a close, at least for the next couple of weeks, so I have decided to keep some warming soup in the fridge for my lunches over the next few days. This afternoon, I treated my mom, M, and A to this delicious beef barley soup - a recipe from the Wegmans collection. It is incredible. And the beef is remarkably tender. And it makes A LOT!
You need:
Inspired by Wegmans Menu Magazine
You need:
2 Tbsp olive oil
1 (about 1 1/4 lbs) boneless beef short ribs, cubed
2 c. chopped mirepoix, or 2/3 c. each chopped onions, carrots, and celery *
1 1/2 cups crushed tomatoes
1 1/4 cups barley
1 Tbsp thyme
1 Tbsp salt, plus additional to taste
1/2 tsp fresh ground pepper, plus additional to taste
2 cartons (32 oz each) beef stock
4 cups water
Heat olive oil in stockpot on MEDIUM-HIGH until oil faintly smokes. Add beef; cook, stirring, about 10 min until beef browns. Add mirepoix. Cook, stirring, about 10 min, until veggies are soft and slightly brown. Add tomatoes. Reduce heat to MEDIUM; cook 10 min. Add barley and thyme. Cook 5 min. Add 1 Tbsp salt and 1/2 tsp pepper, culinary stock, and water. Bring to simmer on high. Reduce heat to low; cook about 45 min until barley is tender. Season to taste with salt and pepper.1 (about 1 1/4 lbs) boneless beef short ribs, cubed
2 c. chopped mirepoix, or 2/3 c. each chopped onions, carrots, and celery *
1 1/2 cups crushed tomatoes
1 1/4 cups barley
1 Tbsp thyme
1 Tbsp salt, plus additional to taste
1/2 tsp fresh ground pepper, plus additional to taste
2 cartons (32 oz each) beef stock
4 cups water
Inspired by Wegmans Menu Magazine
Wednesday, March 21, 2012
Southwest Taco Pie
Every Tuesday is Taco Tuesday in our house. I try to get as adventurous as I can, because God knows there are only so many ways to make a taco! That's why when I saw this recipe in Parents Magazine this month, I had to give it a whirl. However, note that I didn't make the homemade crust. I admit, rather sheepishly, that whenever the coupons for Pillsbury ready made crust hit the newspaper, I stock up and freeze them. I always have tons on hand. As a result, I used a ready made crust, but for those of you looking to try something from scratch, you can find the recipe here. A loved it, heck we all did, and the leftovers are headed with me to V's house this morning!
You need:
1. Preheat oven to 375 degrees F. On a lightly floured surface roll out dough to a 12-inch circle. Line a 9-inch pie plate with the dough, fluting edge as desired. Prick the bottom of the pastry with the tines of a fork. Bake for 15 minutes or until crust is lightly browned and is set and dry.
2. In a large skillet cook turkey in hot oil over medium heat until browned. Stir in taco seasoning and 1/2 cup water. Cook and stir for 3 to 5 minutes or until water has evaporated. Stir in beans and corn. Spoon turkey mixture into baked pie shell. Top with cheese.
3. Bake 12 to 15 minutes more or until cheese is melted and filling is heated through. Remove and cool 10 minutes on a wire rack.
4. Top slices of pie with tomato, lettuce and sour cream and green onion, if desired.
Inspired by Parents Magazine
You need:
- 1 recipe Southwest Whole-Wheat Pie Dough
- 1 pound uncooked ground turkey breast
- 1 tablespoon canola oil
- 1 1 1/4 ounce package reduced-sodium taco seasoning mix
- 1 cup no-salt-added black beans, rinsed and drained
- 1 cup drained canned whole kernel corn (I use frozen, organic corn)
- 1 cup shredded reduced-fat cheddar cheese (4 ounces)
- 2 roma tomatoes, chopped
- 1 cup shredded lettuce
- 1/2 cup light sour cream (optional)
- 2 green onions, sliced (optional)
1. Preheat oven to 375 degrees F. On a lightly floured surface roll out dough to a 12-inch circle. Line a 9-inch pie plate with the dough, fluting edge as desired. Prick the bottom of the pastry with the tines of a fork. Bake for 15 minutes or until crust is lightly browned and is set and dry.
2. In a large skillet cook turkey in hot oil over medium heat until browned. Stir in taco seasoning and 1/2 cup water. Cook and stir for 3 to 5 minutes or until water has evaporated. Stir in beans and corn. Spoon turkey mixture into baked pie shell. Top with cheese.
3. Bake 12 to 15 minutes more or until cheese is melted and filling is heated through. Remove and cool 10 minutes on a wire rack.
4. Top slices of pie with tomato, lettuce and sour cream and green onion, if desired.
Inspired by Parents Magazine
Sunday, March 18, 2012
Chocolate Guinness Cake
This year, for our annual B/F family St. Patrick's Day parade and dinner party, I chose to make a chocolate Guinness cake. This recipe, different from the one I made a couple of years ago, comes from Nigella Lawson's website. The longest part of the recipe was using her converter tool to convert her metric measurements to our American/English standards (I've done the work here for you). However, it was otherwise a piece of cake (all puns intended) to make. Once it's baked and iced, it looks just like a pint of Guinness!
Note, the batter looks WAY too runny to be cake batter. Don't freak out. It comes out FANTASTIC. Just be sure to butter AND line your pan with parchment!
You need:
FOR THE CAKE
Note, the batter looks WAY too runny to be cake batter. Don't freak out. It comes out FANTASTIC. Just be sure to butter AND line your pan with parchment!
You need:
FOR THE CAKE
- 250ml (1 cup) Guinness
- 250g (2 sticks) unsalted butter
- 75g (5 tbsp) cocoa
- 400g (1 3/4 c) caster sugar (granulated sugar)
- 1 x 142ml pot sour cream (2/3 c)
- 2 eggs
- 1 tablespoon real vanilla extract
- 275g (1 1/8 c) plain flour
- 2 1/2 teaspoons bicarbonate of soda (baking soda)
- 300g (10 oz.)Philadelphia cream cheese
- 150g (2/3 c) icing sugar (confectioners' sugar)
- 125ml (1/2 c) double or whipping cream
- Preheat the oven to gas mark 4/180°C (350 F), and butter and line a 23cm ( 9 in.) springform tin.
- Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
- Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Monday, February 27, 2012
"Whatever Ya Got" Soup
Every once and a while, I like to clean out the freezer and vegetable drawer and create a soup. This is a really easy recipe, wicked fast, and only requires pantry items that most people have around the house already. Although any stock will do, I love how beef stock magnifies the flavor of the pasta, so it's my personal choice.
You need:
1 lb. mini ravioli or tortellini
32 oz. beef stock
4 c. water
3 carrots, peeled and sliced into rounds
1 red pepper, diced
1 clove of garlic, minced
1/2 sweet onion, diced
1 bag frozen (organic) spinach
1 c. grape tomatoes
1 can cannellini beans, drained and rinsed
salt
pepper
1/2 tsp. herbes de provence
In a large stock pot or dutch over, saute the carrots, peppers, onion, and garlic over medium heat until soft (about 10 minutes). Add the spinach and seasonings. Stir. Add stock, water, beans, and tomatoes. Bring to a boil. Add the pasta and cook according to package directions.
Serve with a sprinkle of Parmesan cheese and fresh bread or biscuits.
You need:
1 lb. mini ravioli or tortellini
32 oz. beef stock
4 c. water
3 carrots, peeled and sliced into rounds
1 red pepper, diced
1 clove of garlic, minced
1/2 sweet onion, diced
1 bag frozen (organic) spinach
1 c. grape tomatoes
1 can cannellini beans, drained and rinsed
salt
pepper
1/2 tsp. herbes de provence
In a large stock pot or dutch over, saute the carrots, peppers, onion, and garlic over medium heat until soft (about 10 minutes). Add the spinach and seasonings. Stir. Add stock, water, beans, and tomatoes. Bring to a boil. Add the pasta and cook according to package directions.
Serve with a sprinkle of Parmesan cheese and fresh bread or biscuits.
Carrot Puree
C visited the doc today for his 6-mo well visit, and with that visit came the "clearance" to try the full array of fruits and veggies I can offer (except for strawberries and raspberries, of course). I was already making soup for dinner tonight, so I had loads of carrots in the fridge. It seemed a no-brainer to go ahead and try carrots tonight!
Just a reminder - carrots are not technically one of the dirty dozen (12 fruits and vegetables with the highest levels of pesticides when grown conventionally and/or internationally), but I still make sure to always buy organic. Unlike many other conventional v. organic choices, organic carrots are, on average, only 20 cents more a bag than conventional carrots. Unless the carrots are locally grown, go with organic.
You need:
10 medium carrots, peeled and cut into 1 inch chunks
Bring a pot of water to boil over a steamer basket. Add the carrots to the basket. Steam for 15 minutes. Let cool for a minute or two and then add to a food processor. Process until smooth. If a smoother, more liquified consistency is desired, add a little cooking water, breast milk, or formula (if using).
This recipe makes five 2oz. containers of carrot puree. Use within 24 hours if refrigerated or within 4 weeks if frozen.
Just a reminder - carrots are not technically one of the dirty dozen (12 fruits and vegetables with the highest levels of pesticides when grown conventionally and/or internationally), but I still make sure to always buy organic. Unlike many other conventional v. organic choices, organic carrots are, on average, only 20 cents more a bag than conventional carrots. Unless the carrots are locally grown, go with organic.
You need:
10 medium carrots, peeled and cut into 1 inch chunks
Bring a pot of water to boil over a steamer basket. Add the carrots to the basket. Steam for 15 minutes. Let cool for a minute or two and then add to a food processor. Process until smooth. If a smoother, more liquified consistency is desired, add a little cooking water, breast milk, or formula (if using).
This recipe makes five 2oz. containers of carrot puree. Use within 24 hours if refrigerated or within 4 weeks if frozen.
Wednesday, February 22, 2012
King Cake
We decided to go big or go home in terms of dessert for Mardi Gras this year. Last year we picked up a couple of decorated cookies from Wegmans, but I was working, pregnant, and nauseous. This year, with a holiday the day before and daddy home with the fam, A and I decided to tackle the King Cake. Don't be frightened by the number of steps. It's actually really easy. The most difficult part is really the timing, because it needs to rise twice, so you want to make sure you time it in such a way that you can accomplish the entire task without feeling overwhelmed or finding a giant mass of dough in your house because you forgot to check it!
Needless to say, it turned out great. Our table was decorated with hats, masks, gold coins, beads, and a wicked delicious dessert. Note to moms - if you are interested in reading about Mardi Gras with your kids to prepare them for the event (if you choose to celebrate it), try Timothy Hubble and the King Cake Party or Mimi's First Mardi Gras. And be sure to remember where you put the plastic toy baby and "just happen" to serve that slice to the kids!
For the cake:
4 tbsp. butter
1/2 c. milk
1 1/2 tsp. vanilla extract
1 packet active dry yeast
1/2 c. warm water
5 1/4 c. flour
1/2 c. plus 2 tbsp. sugar
3 large eggs, lightly beaten
small plastic toy baby
For the filling:
6 tbsp. unsalted butter, softened
3/4 c. dark brown sugar, packed
1 tbsp. ground cinnamon
For the topping:
1 c. confectioners' sugar
1 to 2 tbsp. milk
gold, green, and purple colored sugar
For the cake, microwave the butter and milk until the bitter is almost melted, about 1 min. Stire the mixture and then microwave until completely melted, about another 30 seconds. Stir in the vanilla extract and allow the mixture to cool to room temperature. Meanwhile, in another small bowl, sprinkle the yeast over the warm water, stir once and then let it rest for 5 minutes.
In a large bowl, use a whisk to combine the flour and sugar. Make a well in the middle and add the yeast mixture. Use a spatula to gently fold into the dry ingredients. Add the butter mixture, fold again, and then slowly add the eggs, folding to combine them as well. If you have a stand mixer, attach the dough hook, add the dough, and knead for 3 minutes. If not, transfer the dough to a clean, lightly floured surface. Knead until smooth and stretchy, about 8 minutes. Place the dough in a large, clean, lightly oiled bowl and let rise in a warm place for about 2 hours, or until doubled in size.
When the dough has risen, begin the filling. Combine all of the filling ingredients together with a fork until well blended. Transfer the dough to a clean, lightly floured surface and roll into a 10 in by 16 in rectangle. Spread the filling over the dough. Roll, jelly roll style, up the dough and punch the seam closed with your fingers. Place the roll on a prepared (with parchment paper or butter) baking sheet (seam down) and shape it to form a circle. Place a ramekin in the middle to prevent it from closing during baking. It gets HUGE. Lightly wet the edges of the ring's ends and pinch them to seal them together. Cover the ring with plastic wrap and let rise for 45 minutes.
When the dough has risen, preheat the oven to 350 degrees. Bake about 30 minutes. Place on a wire rack to cool. After about 5 minutes, insert the toy baby into the top of the cake. Cool for another 30 minutes. Meanwhile, make the icing by whisking together the confectioners' sugar and milk. Ice the cake while it is still slightly warm and sprinkle with alternating green, gold, and purple sugars.
Inspired by Disney Family Fun Magazine
Needless to say, it turned out great. Our table was decorated with hats, masks, gold coins, beads, and a wicked delicious dessert. Note to moms - if you are interested in reading about Mardi Gras with your kids to prepare them for the event (if you choose to celebrate it), try Timothy Hubble and the King Cake Party or Mimi's First Mardi Gras. And be sure to remember where you put the plastic toy baby and "just happen" to serve that slice to the kids!
For the cake:
4 tbsp. butter
1/2 c. milk
1 1/2 tsp. vanilla extract
1 packet active dry yeast
1/2 c. warm water
5 1/4 c. flour
1/2 c. plus 2 tbsp. sugar
3 large eggs, lightly beaten
small plastic toy baby
For the filling:
6 tbsp. unsalted butter, softened
3/4 c. dark brown sugar, packed
1 tbsp. ground cinnamon
For the topping:
1 c. confectioners' sugar
1 to 2 tbsp. milk
gold, green, and purple colored sugar
For the cake, microwave the butter and milk until the bitter is almost melted, about 1 min. Stire the mixture and then microwave until completely melted, about another 30 seconds. Stir in the vanilla extract and allow the mixture to cool to room temperature. Meanwhile, in another small bowl, sprinkle the yeast over the warm water, stir once and then let it rest for 5 minutes.
In a large bowl, use a whisk to combine the flour and sugar. Make a well in the middle and add the yeast mixture. Use a spatula to gently fold into the dry ingredients. Add the butter mixture, fold again, and then slowly add the eggs, folding to combine them as well. If you have a stand mixer, attach the dough hook, add the dough, and knead for 3 minutes. If not, transfer the dough to a clean, lightly floured surface. Knead until smooth and stretchy, about 8 minutes. Place the dough in a large, clean, lightly oiled bowl and let rise in a warm place for about 2 hours, or until doubled in size.
When the dough has risen, begin the filling. Combine all of the filling ingredients together with a fork until well blended. Transfer the dough to a clean, lightly floured surface and roll into a 10 in by 16 in rectangle. Spread the filling over the dough. Roll, jelly roll style, up the dough and punch the seam closed with your fingers. Place the roll on a prepared (with parchment paper or butter) baking sheet (seam down) and shape it to form a circle. Place a ramekin in the middle to prevent it from closing during baking. It gets HUGE. Lightly wet the edges of the ring's ends and pinch them to seal them together. Cover the ring with plastic wrap and let rise for 45 minutes.
When the dough has risen, preheat the oven to 350 degrees. Bake about 30 minutes. Place on a wire rack to cool. After about 5 minutes, insert the toy baby into the top of the cake. Cool for another 30 minutes. Meanwhile, make the icing by whisking together the confectioners' sugar and milk. Ice the cake while it is still slightly warm and sprinkle with alternating green, gold, and purple sugars.
Inspired by Disney Family Fun Magazine
Jambalaya
This year, we made Jambalaya for our Mardi Gras dinner, a perfectly fattening dish to prepare us for the day of fasting ahead of us. I wish I could say I enjoyed it, but (and I apologize for just how much information I'm sharing with you) my miserable case of mastitis kept me in bed and shivering for most of the day, other than the time it took to put dinner together for the fam. Amen to M for tackling this project with me. And A LOVED it. The andouille was a little spicy for her, so if you are making it for anyone with a particularly mild palate, replace it with a simpler firm sausage, such as kielbasa or a pre-cooked chicken sausage. Oh, and warning - this makes enough for TEN people. Invite friends or be prepared to share with the neighbors.
You need:
2 tbsp. olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves of garlic, minced
1 16 oz. can of crushed tomatoes
2 14.5 oz. cans of chicken broth (organic, if possible, and low sodium)
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
2 c. long grain rice
1 1/2 lbs. boneless chicken breasts, cut into bite-sized pieces
3/4 lb. andouille sausage, cut into half moons
Warm the oil in a large stockpot over medium-high heat (I use a dutch oven). Add teh onions, peppers, and celery and cook for 10 minutes, until soft. Stir in the garlic and cook for five minutes more.
Stir in the tomatoes, broth, bay leaf, spices, and hot sauce. Bring to a boil. Add the rice, chicken, and sausage. Cover and reduce heat to medium low. Cook until almost all of the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the bottom of the pan, for about 30 min.
Remove from the heat and let it sit for ten minutes to absorb remaining liquid. Remove the bay leaf and serve.
Inspired by Disney Family Fun Magazine
You need:
2 tbsp. olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves of garlic, minced
1 16 oz. can of crushed tomatoes
2 14.5 oz. cans of chicken broth (organic, if possible, and low sodium)
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
2 c. long grain rice
1 1/2 lbs. boneless chicken breasts, cut into bite-sized pieces
3/4 lb. andouille sausage, cut into half moons
Warm the oil in a large stockpot over medium-high heat (I use a dutch oven). Add teh onions, peppers, and celery and cook for 10 minutes, until soft. Stir in the garlic and cook for five minutes more.
Stir in the tomatoes, broth, bay leaf, spices, and hot sauce. Bring to a boil. Add the rice, chicken, and sausage. Cover and reduce heat to medium low. Cook until almost all of the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the bottom of the pan, for about 30 min.
Remove from the heat and let it sit for ten minutes to absorb remaining liquid. Remove the bay leaf and serve.
Inspired by Disney Family Fun Magazine
Subscribe to:
Posts (Atom)