Monthly Archives: October 2011

Pumpkin & Orange Bread

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HAPPY HALLOWEEN!!!!!

To get in the mood for Halloween, this morning I had the idea to make some pumpkin bread. But not any kind of pumpkin bread… my recipe of pumpkin, orange and chocolate bread. The taste of orange makes the bread so fruity and goes well with the sweeter taste of the pumpkin.

I hope that everyone had a great Halloween this year!!

Servings

1 loaf (10-12 slices)

Ingredients

* 1/3 cup butter or margarine, softened

* 3/4 cup sugar

* 2 large eggs

* 1 cup pumpkin puree (I used homemade puree)

* 2 cups flour

* 1 small orange (grated rind and 1/4 cup juice)

* 1 teaspoon baking soda

* 1/2 teaspoon baking powder

* 1/2 teaspoon cinnamon

* 1/4 teaspoon salt

* 1 tablespoon pure cocoa powder

* 1 cup chocolate chips

Directions

* Preheat oven 350′F

* In a large bowl, beat butter and sugar together. Add the eggs one at a time. Mix.

* Add pumpkin puree and orange grated rind. Mix.

* In another bowl, whisk flour, salt, baking soda, baking powder, cocoa powder and cinnamon.

* Gradually add flour mixture to pumpkin mixture alternately with 1/4 cup freshly squeezed orange juice. Mix gently.

* Add chocolate chips and mix.

* Pour into a greased or silicone pan.

* Bake for 55-60 minutes. When a toothpick comes out clean, the bread is ready.

*Cool and Enjoy!

Sunny Tofu

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It’s amazing how my daughter likes tofu for breakfast..

I just add some cereals to the tofu mixture and it’s ready to eat!

Servings

2 1/3 cups

Ingredients

* 150 g silken tofu

* 1 medium orange

* 1 1/2 cups strawberries

* 2 ripe kiwis

Directions

* Peel, pit and cut all fruits.

* Put the orange pulp, strawberries, kiwis and tofu in the food processor. Mix.

* An effective method of preservation is freezing. The muffins molds (cannot use ice tray anymore.. my daughter is too old and eats too much) are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the mold to freeze it and once it is frozen, remove it and put it put in a freezer container. Don’t forget to write the date on it. you can keep it for at least 1 month.

Cheesy Pasta

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Who does not love pasta with cheese?

Before giving your baby this meal, she or he must be used to drink cow’s milk and eat cheese.

Servings

4 cups

Ingredients

* 2 cups uncooked pasta

* 2 large eggs

* 1 cup milk

* 1 cup cottage cheese

* 1/3 cup grated Monterey Jack cheese

Directions

* Cook pasta, drain, then put them with the milk in a food processor. Mix until you have small pieces.

* In a pot, mix, eggs, cottage cheese and Monterey jack. Bring to a boil over medium-low heat.

* Remove from heat and add pasta. Mix.

* Serve or freeze.

* An effective method of preservation is freezing. The muffins molds (cannot use ice tray anymore.. my daughter is too old and eats too much) are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the mold to freeze it and once it is frozen, remove it and put it put in a freezer container. Don’t forget to write the date on it. you can keep it for at least 1 month.

Oatmeal

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A great breakfast idea. Dried fruits add iron and bring flavor to oatmeal.

Servings

4 cups

Ingredients

* 1 1/3 cup old fashioned rolled oats

* 1/3 cup apple juice

* 2 1/4 cup water

* 1/4 cup raisins

* 1/4 cup pitted dates

Directions

* In a food processor, cut into small pieces rolled oats. Set aside.

* Again in the food processor, combine, juice, dates and raisins and mix until you have a smooth mixture.

* In a pot, boil water. Add oats and fruit mixture. Mix.

* Bring to boil again, then reduce heat and simmer 7-8 minutes.

* Remove from heat, put the lid on and let stand for about 5 minutes.

* Serve or freeze.

* An effective method of preservation is freezing. The muffins molds (cannot use ice tray anymore.. my daughter is too old and eats too much) are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the mold to freeze it and once it is frozen, remove it and put it put in a freezer container. Don’t forget to write the date on it. you can keep it for at least 1 month.

Leek & Rice Soup

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I will never say that I love soup enough…

Simple, economical, comfort food and so varied… I LOVE SOUP!

I had at home some minute rice… I never use this rice, I use Indian Basmati rice that I cook with a rice cooker, but I hate waste so I found a way to use it and make it delicious!

Grab a bowl and a slice of homemade bread… and ENJOY!

Servings

4 bowls

Ingredients

* 3 large leeks, white part and the green light only.

* 2 tablespoons butter or margarine

* 5 medium potatoes (about 2 pounds)

* 1/2 cup minute rice

* 3 cups water

* 3 cups chicken broth

* 3 bay leaves

* 1/2 teaspoon oregano leaves

* 1 tablespoon Herbes de Provence

* Salt & pepper

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Directions

* Wash all vegetables. Cut leeks in slices, potatoes in cubes.

* In a pot, heat butter and cook the leeks over low heat for ten minutes. Do not brown the leeks, the taste will become bitter.

* Add water, chicken broth, potatoes, bay leaves, oregano, Herbes de Provence, salt and pepper. Simmer, on medium heat, covered for 15-20 minutes until potatoes are tender.

* Take half the soup and pour into a blender. Once pureed, return it to the pot. Mix. You can adjust the seasoning if you want.

* Add rice and turn off the heat. Wait 5-10 minutes to give the rice the time to become tender.

* Serve (with homemade bread).

Salty Pumpkin Seeds

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What an easy and delicious snack!

Did you know that once cooked, pumpkin seeds can be stored for three months in an airtight container at room temperature and 1 year in the refrigerator .. but they won’t last here..hehe!

You can also use any kind of seasoning you like… barbecue, garlic powder… be creative!

Servings

4 cups

Ingredients

* 4 cups fresh uncooked pumpkin seeds (I used 2 large pumpkins)

* 1/4 cup olive oil

* 1 1/2 teaspoons salt

 

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Directions

* Remove seeds from the pumpkin, wash them and then place them on a plate overnight so they can dry.

* Preheat oven to 275’F

* The next day (if the seeds are dry) in a bowl, combine the seeds, oil and salt. Mix.

* Place the seeds on a non-stick baking sheet. Bake for one hour, turning the seeds every 20 minutes, to make sure they will all be golden.

* Remove from oven and Enjoy!

Black Beans Burger

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What a great idea to add proteins to our menu without eating meat at only a small cost!

These burgers are incredible , very tasty, cheap, easy and different.

Servings

6 patties

Ingredients

* 1/2 cup uncooked pasta or leftovers (I used small bows)

* 1 1/2 cups cooked black beans

* 1 medium red onion, chopped

* 1 1/4 cups fresh parsley, chopped

* 1/4 cup ketchup

* 1/4 teaspoon salt

* 2 garlic cloves, minced

* 1/4 cup flour

* avocado oil (to cook patties)

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Directions

* Cook pasta. Drain, dry them with a paper towel and set aside.

* You also have to dry the black beans (like pasta). Divide the beans in half. Mash roughly the first half with a fork.

* In a large bowl combine chopped onion, ketchup,chopped parsley, salt, flour and half of the black beans, the one that you just mashed. Mix.

* Place pasta, the other half of black beans and garlic in a food processor. Mix until you have a smooth texture.

* Stir into the onion mixture. Mix.

* Shape into patties.

* Cook over medium heat in a pan with avocado oil about 2 minutes on each side.

* Remove from heat and serve with buns and with toppings you like. ( cheese, tomato, lettuce…)

 

Quinoa & White Beans Soup

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Another delicious, simple and economical soup.

Beans are a good source of protein and you can use them in a lot of recipes! Do not be shy to try some new things… like the black beans brownies.. hehe!

Servings

4 bowls

Ingredients

* 1 tablespoon olive oil

* 1 large red onion, chopped

* 2 carrots, sliced

* 3 garlic cloves, minced

* 1 teaspoon curry powder

* 1/3 cup uncooked quinoa

* 4 cups vegetable broth

* 3 cups water

* 2 cups cooked white kidney beans

* 2 cups spinach

 ♦

Directions

* In a large pot, heat oil. Add onion and garlic. Cook until the onions are soft.

* Add curry, carrots, quinoa, salt, pepper. Cook for 2-3 minutes. Add water and veggie broth.

* Bring to boil. Reduce heat (medium-low), simmer, half covered for about 15 minutes or until the quinoa is cooked.

* Stir in kidney beans and spinach and cook for another 4-5 minutes.

* Remove from heat and serve.

Kiwi & Banana Tofu

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This recipe is perfect to fill baby’s need for protein without using any meat.

My daughter Dalie loves tofu mixed with morning cereal, so there’s another very simple tofu recipe.

Be careful, your baby needs to be old enough to eat kiwi. They are highly allergenic.

The kiwi is an excellent source of vitamin C.

Servings

2 1/2 cups

Ingredients

* 150 g silken tofu

* 3 ripe kiwis

* 2 ripe bananas

* 1/2 avocado (half a medium avocado)

Directions

* Peel, pit and cut all fruits.

* Put the kiwi, bananas, avocado and tofu in the food processor. Mix.

* An effective method of preservation is freezing. The muffins molds (cannot use ice tray anymore.. my daughter is too old and eats too much) are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the mold to freeze it and once it is frozen, remove it and put it put in a freezer container. Don’t forget to write the date on it. you can keep it for at least 1 month.

Raspberry & Lemon Muffins

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For me, The mix of raspberries and lemon is and will be forever successful. Love it!

Using yogurt instead of milk makes muffins a lot softer, fluffier.

Servings

12 large muffins

Ingredients

* 2 cups flour

* 1 cup brown sugar

* 2 teaspoons baking powder

* 3/4 teaspoon baking soda

* 1/4 teaspoon salt

* 1 large egg

* 3 tablespoons avocado oil (you can use vegetable oil)

* 1 1/4 cups plain yogurt (I used 2%)

* 2 tablespoons lemon zest

* 1 1/2 cups fresh raspberries

Directions

* Preheat oven 375′F

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

* In other bowl, whisk together the egg, yogurt, avocado oil and lemon zest.

* Stir the egg mixture into the flour. Add the raspberries (whole or in pieces). 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. You can decorate with some coconut on top of the muffins.

* Bake for about 20-22 minutes. If a toothpick comes out clean, the muffins are ready.