Organic produce Co-Op

I get most of my organic produce from a local co-op called Your Health Source (http://www.yourhealthsource.org/). We buy a half share for $25 twice a month and get lots of yummy fruits and veggies, all certified organic. It's always what's in season so there have been some new veggies to try like broccolini or eggplant, and even some new fruits like persimmon. If you live in the DFW area you should check it out. There are lots of pickup locations across the metroplex! If you don't live here, you should investigate if there is one close to you. I think we save a bunch of money over what the order would have cost in the store. Here's a pic of our order this week. Remember we only get 1/2 a share so the full share would be twice as much!



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Banana Applesauce Pancakes

This is another good breakfast recipe. It's from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=90846 I, personally, think they should be a tad sweeter, but C hasn't complained. He eats them right up!


Ingredients

3/4 cup whole wheat flour
1 tbs baking powder
1/2 tbs brown sugar
1 cup 1% milk
1 medium egg
1/3 cup applesauce (unsweetened)
1/2 ripe medium banana

Directions

In a mixing bowl ( one with a spout works great) mix together the dry ingredients.
Add the egg and milk, mix well.
In a separate bowl, mash the banana and the applesauce.
Add applesauce mixture to the batter, mix well.
Pour onto greased griddle or frying pan.
Cook until bubbly, then flip.

Makes approx 10 4" pancakes.

Number of Servings: 10
Nutrition Info
Calories: 61.8
Fat: 0.9g
Carbohydrates: 11.7g
Protein: 2.7g
Recipe submitted by SparkPeople user CLUKASSEN.

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Veggie calzones

I found this recipe on the webpage for Birds Eye vegetables http://www.birdseye.com/meal_solutions_all_meals.html. I think next time I'll try to find a more nutritious pizza dough!

Ingredients
1 box (10 oz) Birds Eye® Chopped Spinach, thawed and squeezed dry (I used some frozen mixed veggies instead)
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
¼ teaspoon ground black pepper
1 pound fresh pizza dough
1 egg, beaten

Cooking Instructions
Preheat oven to 425° F.
In a medium bowl, combine spinach, cheeses, Italian seasoning and black pepper.

Divide dough into 4 pieces. On a floured surface, roll each piece into a 6-inch circle. Spoon ¼ spinach on the bottom half of each circle, leaving a ½-inch border.


Moisten edges of dough with water; fold dough over filling to form a half circle. Pinch edges well to seal. Cut several slits in top of dough and brush tops with egg.



Place on a greased baking sheet and bake for 12 to 14 minutes or until golden brown.



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J&J's Baby Meat Balls

Once again, these meat balls are from my favorite site http://wholesomebabyfood.momtastic.com/Meals.htm.  This recipe was a little difficult for me at first because it doesn't have quantities and I wasn't quite sure how to do the "parts" so I'll put what I used in parenthesis.

Ingredients:

• Ground Turkey, Beef or chicken (One lb ground beef)
• Plain baby cereal (boxed type) (I used 1 cup seasoned bread crumbs)
• Pureed veggies or fruits (I found some pureed squash in the freezer section. It was in a square package just like frozen spinach, and I used the whole thing)
• Spices as desired (I didn't use extra spices since my bread crumbs were already seasoned)
• Wheat Germ (I used maybe 1/4 cup)

Directions:

1. Place 1 part lean ground beef/turkey or chicken into a mixing bowl

2. Add 2 parts baby cereal and 1/2 part wheat germ. Use Spices that you find appropriate (you may use bread crumbs if you choose)

3. Add pureed veggies and/or fruit to moisten the mixture

4. Mix together as you would when making “adult" meatballs.

5. Bake in an oven at 400 degrees until brown and cooked thoroughly – Cover with tinfoil, be sure not to burn the meatballs as they will become tough on the outside and baby may not be able to eat them.

(*Ground turkey, rice cereal, wheat germ, pureed sweet potato, dash of cinnamon for example)

 

Broccoli & Cheddar Cheese Nuggets

These are another fave of my son! It's from http://wholesomebabyfood.momtastic.com/broccolibabyfoodrecipes.html

1 16-oz Package frozen broccoli, cooked, drained, and chopped
1 cup seasoned bread crumbs (you could try using baby cereal if you want, we know it works well with "baby meatballs")
1 ½ cups shredded cheddar cheese (please use real cheese and not a "processed cheese food" product. Try tomato & basil cheddar.)

3 Large eggs or 5 egg yolks - Most pediatricians say it's ok to use whole egg in a baked good when baby is over 8-9 months old without allergies. I would recommend that you substitute 5 egg yolks for the whole eggs if serving this to those under 1 yr. Ask YOUR pediatrician.

Pre-Heat oven to 375
Lightly coat a baking sheet with olive oil and set aside.
Combine all remaining ingredients and mix well. *Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired.





Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes.

Serve warm - Chop or mash these broccoli nuggets if your baby isn't able to handle bigger finger foods.



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Healthy Carrot Muffins

These muffins are another great way to sneak veggies into breakfast! I found it on http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe/index.html.

Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners

Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Copyright 2005 Television Food Network, G.P. All rights reserved.



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Beef and Quinoa Meatballs

This is one of the biggest hits with my son. I love it because it provides, protein, whole grain AND veggies. I got it from http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2533

Ingredients:

Nonstick cooking spray
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup grated zucchini
2 tablespoons ketchup
1 tablespoon chopped garlic
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg

Directions:

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.

In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.

(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

Nutrition:

Per serving (about 4oz/113g-wt.): 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein


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Spinach nuggets

This one is from "Wholesome Toddler Food" (http://www.wholesometoddlerfood.com/weeklytoddlerrecipes.htm). I'll take a picture next time I make them and add it. I think mine got a little too done, but C still loves them!

Ingredients:
1 16-oz package frozen chopped spinach, cooked, drained, and chopped further if needed
1 cup Seasoned bread crumbs - (3/4 cup breadcrumbs and 1/4 cup wheat germ or flax meal is a healthy substitution!)
1 ½ cups shredded cheddar cheese Try tomato & basil cheddar!)
3 Large eggs or 5 egg yolks

1.Heat oven to 375F
2. Lightly coat a baking sheet with olive oil and set aside.
3. Combine all remaining ingredients and mix well. *Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired*.
4. Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
You can "roll" this out and then try using small cookie cutters to make these into fun shapes!



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Cheesy Spinach Spaghetti

I wanted some more recipes that included vegetables, and C loves pasta and cheese so I knew this would be a hit. I found this recipe on my Big Oven app, but you can also find it at
http://www.bigoven.com/recipe/176905/cheesy-spinach-spaghetti. I divided it up into individual servings and threw them in the freezer. My little guy gives it a thumbs up!

Ingredients:

10 ounces frozen chopped spinach
1 large egg
1/2 cup sour cream
1/2 cup milk
4 tablespoons grated Parmesan cheese
1 teaspoon onion salt
1/4 teaspoon black pepper
2 cups Monterey Jack cheese
8 ounces spaghetti (I used rotini instead)

Preparation:
Heat oven to 350 degrees. Cook spinach according to package directions, drain well and set aside. In large bowl, combine egg, sour cream, milk, 2 tablespoons of the Parmesan cheese, onion salt, pepper, spinach, and 1 cup of the Monterey Jack cheese. Add the spaghetti and toss well.

Pour the mixture in a baking dish that has been sprayed with nonstick cooking spray. Top with the remaining cheeses and bake for 30 minutes, until cheese is melted and top is lightly browned.

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Sweet Potato Pancakes

This recipe is from one of my favorite websites "Wholesome Baby Food" (http://wholesomebabyfood.momtastic.com/index.htm)

The link for this specific recipe is http://wholesomebabyfood.momtastic.com/sweetpotatobabyfoodrecipes.htm


2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg (or 2 egg yolks)
1/3 cup all-purpose flour (use graham flour for a nice taste.)
1/2 tsp baking powder
1/4 cup milk (or more)

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.
Add up to 1/3 cup of milk while stirring. Stir in 1 tbsp butter.
The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.

Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well.



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Blueberry Zucchini Bread

I got this recipe from the Parents magazine (May 2011, p76). I couldn't find an online version so I'm typing it up. The article in the magazine also pointed out the healthy benefits of zucchini: vitamin C (to heal cuts and wounds), vitamin A (to strengthen the immune system, and Lutein and Zeaxanthin (for healthy eyes).

My little guy just ate it up, and my husband tried it and said it "wasn't bad". It should be noted that my husband is not a fan of breads in general.

Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse sea salt
1/2 tsp, baking powder
3 eggs
3/4 cup canola oil
1 tsp vanilla extract,
2 cups shredded zucchini
1 cup blueberries

Steps:
1. Preheat oven to 350. Lightly coat the bottom of 4 mini 5-inch loaf pans or one 9-inch loaf pan with cooking spray; set aside.

2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt, and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.

3. Spoon batter into prepared pan. Bake about 40 minutes for mini pans or about 1 hour for 9 inch pan or until golden brown and a toothpick comes out clean. (I also covered it with foil for baking) Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Each mini loaf makes 8 pieces, while the large loaf has 12. Freeze extra mini loaves for up to 3 months.

Nutrition per 2 mini slices: 185 calories; 3g protein; 11g fat (1g sat. fat); 19g carbs; 1g fiber; 30mg calcium; 1mg iron; 154mg sodium


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Welcome to E's Eatery!

Welcome to the newest restaurant in town, right here in my little kitchen. My ever faithful patrons include my husband and my 15 month old son and friends on occasion when I try out anew recipe to take somewhere.
Since my son started eating solids I've been trying to make most of his food. When he was eating pureed baby food I started scouring the Internet and the local library looking for recipes to make for him. I wanted to feed him nutritious food, and mind you, I'm from the midwest so I'm not a complete health nut, so we try for the majority of his food to be organic with lots of whole grains and good ole fruits and veggies. Now that my son is older and distinguishing his tastes, I am trying to be more creative with finger and table foods. You might be asking, why don't you just feed him what you eat? Well that would be easier and definitely cheaper, but I make a lot of his food separate for a couple of reasons: 1- my body is already tarnished so why waste the money on organic foods for me (I'm kidding, but organics DO get expensive!) 2- my son goes to bed pretty early so he eats before we've even made dinner and 3-while we feel that we are somewhat "healthy" eaters, we would like to provide even more nutrition to our son!

So why am I writing all this nonsense? Well I always am telling my other mom friends about my latest cooking/baking task, so I thought this might be a good way to compile my recipes and notes so that hopefully someone else might benefit from it. Please know that these recipes are NOT my own, and I do NOT want any credit for creating them. I will always give you the source of the recipe so you can credit that person!
Anyway,I know there are other blogs out there that do the same thing, but I hope my compilation of recipes proves to be useful to my friends and family! If you decide to try out a recipe, please leave me a comment and let me know how it goes!