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
Monday, April 30, 2012
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!
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