Monthly Archives: August 2011

Quinoa, Blueberry & Banana Puree

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This is not a smooth puree, there’s a lot of textures in it.

It’s not for beginners.

Servings

2 cups

Ingredients

* 1/4 cup Quinoa (1 cup when cooked)

* 2/3 cup water (to cook the quinoa)

* 2/3 cup fresh blueberries

* 2 ripe bananas


Directions

* In a pot, boil water with the quinoa. Cover and simmer 10 minutes over medium heat.

* Turn off heat and let stand 10-15 minutes.

* Put the blueberries, the bananas and the quinoa in the food processor. Mix.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Quinoa it a complete protein source and is high in Iron.

Quinoa & Chocolate Brownies

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These brownies have a texture that literally melts in your mouth when you eat it.

Servings

 12-16 brownies

Ingredients

* 1/2 cup Semi-Sweet chocolate chips

* 3/4 cup butter or margarine

* 3 large eggs

* 1 1/2 cup sugar

* 1 1/4 cup Quinoa flour

* 1/4 cup milk

* 3/4 cup chopped pecans

* 2 teaspoons pure vanilla extract

Directions

* Preheat oven 350′F

* In a saucepan, melt the chocolate and the butter. (LOW HEAT) Add the sugar and mix.

* When the mixture is melted, remove from heat and place in a bowl.

* Add eggs and vanilla and mix well.

* Stir in the flour and the milk. Mix. Add the pecans.

* Pour into a baking pan (greased or silicone)

* Cook for about 25 minutes. When a toothpick comes out clean, the brownies are ready

* Let stand for ten minutes before cutting.

* Decorate, serve and ENJOY! 🙂

Scalloped potatoes

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Servings

2-4 persons

Ingredients

* 8-10 small potatoes

* 3 tablespoons butter

* 3 garlic cloves , minced

* 1 1/2 cups dairy blend for cooking in Low Fat 5% (you can also use regular 15% cream)

* 1 teaspoon chives

* 1 cup grated mozzarella cheese

* Salt & Pepper

* Herbes de Provence

Directions

* Preheat oven to 350 ° F.

* In a pot, heat the “cream”,the butter, salt, pepper and garlic.

* At medium heat, simmer for 4-5 minutes.

* Add the chives.

* With a mandolin, slice the potatoes (washed). In a round dish, place the slices in layers. Between each layer, pour in cream and add some Herbes de Provence.

* Bake for 55 minutes.

* Remove from oven and add the grated cheese on top. Return to oven, this time on Broil for 2-3 minutes.

* Serve!

Lemon & Blueberry Cake

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This cake is simply divine. It has a sweet lemon taste.

It reminds the summer..it’s so light and fresh..

Servings

1 cake (about  10-12 slices)

Ingredients

Cake:

* 1/2 cup softened butter

* 1/2 cup sugar

* 4 large eggs

* 1 1/2 cups almond powder (I used whole almonds that I grinded)

* 1/4 cup poppy seeds

* 2 lemons (zest and juice)

* 1 cup fresh blueberries

* 1 cup flour

* 1/4 teaspoon salt

* 1 tablespoon baking powder

Frosting:

* 1 1/2 cups icing sugar

* 1 lemon (zest and juice)

Directions

* Preheat oven 350′F

* In a large bowl, cream the butter with the sugar.

* Add eggs one at a time, mix between each one.

* Add the almond powder, poppy seeds, lemon zest and lemon juice. Mix all together.

* Add the flour, the baking powder and the salt to the mixture. Mix.

*Add the blueberries. Mix.

* In a round mold, pour the mixture. You can decorate with few blueberries. Cook for 40 minutes. When a toothpick comes out clean, the cake is ready.

* Remove from the oven and set aside.

* For frosting, combine icing sugar with the juice and lemon zest. For a smooth texture, stir with a whisk.

* Pour over the cake and garnish with blueberries.

* Enjoy!

Pear, Apple & Peach Puree

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Servings

About 8-10 servings

Ingredients

* 3 ripe pears

* 2 apples (mine was Golden Delicious)

* 1 ripe peach

* water

Directions

* Remove the skin of the pears, the apples and the peach, de-seed them, slice them into small cubes.

* Boil water. Add fruit. Cook for 8-10 minutes.

* Put it in the food processor. Mix.

* You can add a small amount of water(the one that you cook the fruits with) to get a nice smooth puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Keep the fruit’s cooking water. It makes an excellent fruit juice already diluted for babies.

Fruitcake

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This Fruitcake is my wedding cake, but it can be used in all other occasions.

Servings

1 large cake (about 20-24 slices)

Ingredients

* 2 cups red/green candied cherries

* 2 1/2 cups diced candied pineapple

* 1 1/2 cups chopped dates

* 2 cups golden raisins

* 1 cup chopped chopped pecans

* 1/2 cup sliced ​​almonds

* 1 cup shortening

* 3 teaspoons baking powder

* 1 teaspoon salt

*3 tablespoons pure vanilla extract

* 1 cup granulated sugar

* 5 large eggs

* 3 cups flour

* 3/4 cup apricot jam

Directions

* Preheat oven 300′F

* In the first bowl, combine cherries, pineapple, dates, raisins and nuts.

* In a second bowl, cream shortening and sugar. Add eggs and vanilla and beat all together.

* Add the flour, the baking powder and the salt to the creamed mixture. Mix.

* Poor over the fruit mixture and mix all together.

* Before pouring the mixture, in bottom of pan, I put some sliced ​​almonds. Once the cake is cooked, it’s making a pretty cake top. Pour mixture into a pan (greased or silicone). To make a cake like mine, you need a special mold, but you can use a regular one too. However, there are a lot of mixture, you have to use a large pan or make more than one cake.

* Bake in oven for 2 hours. When a toothpick comes out clean, the cake is cooked.

* Cool before removing from pan.

* When the cake is warm, heat the apricot jam to make it liquid and pour over the cake.

* Decorate and Enjoy!

Mango Puree

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Servings

About 15 servings

Ingredients

* 5 large ripe mangoes

* water

Directions

* Remove the skin of the mango, de-seed it, slice it into small cubes. NO NEED TO COOK!

* Put the mango in the food processor. Mix.

* You can add a small amount of water to get a nice smooth puree. (optional)

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

The mango puree can be mixed with all kinds of puree, it adds a sweet taste.

My daughter loves to eat her meat with mango. 🙂

 

Spinach & Peas Puree

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Servings

About 4-5 servings

Ingredients

* 2 cups fresh spinach

* 3/4 cup green peas, fresh or frozen

* water

Directions

* Wash the spinach in cold water and cut all the stems.

* In the first pot, boil water. Add the peas. Cook for about 5 minutes. In a second pot, use a vegetable steamer to cook the spinach. Cook for about 7-8 minutes. Remove all from heat. Rinse the spinach.

* Put everything in the food processor. Mix.

* You can add a small amount of water to get a nice smooth puree. It’s optional.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Spinach is a really great source of IRON and also numerous vitamins.

Asparagus, Carrot & Parsnip Puree

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Servings

About 10 servings

Ingredients

* 1/2 cup baby carrots cut in half

* 1 parsnip

* 1 cup small asparagus

* water

Directions

* Remove the skin of the parsnip, cut into small dices. Cut the carrots and the asparagus. Remove tough ends!!

* In the first pot, boil water. Add the parsnip and the carrots. Cook for about 15 minutes (medium to hi temperature). In a second pot, boil water and add the asparagus. Cook for about 5-8 minutes. Remove all from heat.

* Put everything in the food processor. Mix.

* You can add a small amount of water to get a nice smooth puree. It’s optional. NEVER use the water that you cooked the carrots in… it contains nitrates, it’s really not recommended for babies.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Carrots, Oatmeal & Raisins Muffins

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Servings

12 muffins

Ingredients

* 1 1/2 cup flour

* 1 teaspoons baking powder

* 1/4 teaspoons salt

* 1/2 teaspoon ground cinnamon

* 1/2 cup packed brown sugar

* 1 egg

* 1 cup milk

* 1 teaspoon pure vanilla extract

* 1/4 cup unsweetened applesauce

* 1 cup old fashioned oatmeal

* 2 finely grated carrots

* 1/2 cup Sultana raisins

Directions

* Preheat oven 375′F

* In a bowl combine flour, oatmeal,baking powder, salt, brown sugar.

* In another bowl, whisk the egg. the applesauce, the milk and the vanilla.

* Pour the liquid mixture gradually into the flour mixture, mix gently.

* Add the carrots and the raisins. Mix gently.

* Spoon the mixture into muffin pan and bake. The silicone molds are a great eco-friendly option. No need to throw papers muffins anymore.

* Bake for about 20 minutes. If a toothpick comes out clean, the muffins are ready.