I thought these might be a little spicy with the chili powder, but they weren't at all. They were delicious! From: http://www.parenting.com/article/baked-sweet-potato-fries
Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 Servings
Serving size: 4 or 5 wedges
You'll Need:
2 pounds sweet potatoes (about 4 small)
2 tablespoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons kosher salt
Preheat the oven to 425°F. Cut each sweet potato in half lengthwise, and place it flat side down on a cutting board. Cut the potato halves into 1-inch-wide wedges.
In a small bowl, combine the oil, chili powder, and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush with the oil mixture. Lay the potatoes flesh side down on the pan and put the pan in the oven.
Cook until potatoes, turning once, until soft, 20 to 25 minutes. Remove the pan from the oven and season with remaining1/2 teaspoon salt. Let the wedges cool for a bit, and serve warm.
Monday, June 4, 2012
Friday, January 13, 2012
Barley and Sweet Potato Balls
C really liked this recipe but they didn't really turn our a balls for me. More like mashed potato consistency. It is good practice for him to use a spoon because it scoops easily. It's from http://wholesomebabyfood.momtastic.com/news/2009/07/sweet-barley-potato-balls-finger-food-fun-for-babies/
Barley and Sweet Potato Balls
1 cup soft cooked pearled barley (not pureed.)
1 cup cooked sweet potatoes
1/2 cup applesauce or peach puree
pinch of cinnamon, ginger, nutmeg as desired (8 months +)
1. Mix all ingredients together in a bowl
2. Shape into small bite sized “balls” or plops for a nice baby finger food.
Barley and Sweet Potato Balls
1 cup soft cooked pearled barley (not pureed.)
1 cup cooked sweet potatoes
1/2 cup applesauce or peach puree
pinch of cinnamon, ginger, nutmeg as desired (8 months +)
1. Mix all ingredients together in a bowl
2. Shape into small bite sized “balls” or plops for a nice baby finger food.
Kale Chips
These may not sound too appealling at first, but give them a shot. I started making them when we got kale in our produce co-op and we didn't really care for it steamed. They are strangely addictive. I snuck some into the movies the other night to munch on instead of popcorn. And my son loves them- keeps asking for more! Two things to note: I've found they don't really store well (they got soggy) so make small batches and eat it up, and it kinda gives you some funky breath, so beware!
There are 2 different versions listed below
Baked Kale Chips (from http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx)
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.Bake until the edges brown but are not burnt, 10 to 15 minutes. (Watch them closely, I usually only bake them about 8-10 min)
I'm going to try this version this weekend.
Salt & Vinegar Kale Chips
1 bunch kale, about 12 ounces
2 tablespoons olive oil
2 teaspoons balsamic vinegar (optional)Kosher salt
Preheat oven to 350° F.Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet.Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for about 6 minutes, then stir and turn the kale and bake for 6 to 9 minutes longer. Remove crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.
There are 2 different versions listed below
Baked Kale Chips (from http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx)
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.Bake until the edges brown but are not burnt, 10 to 15 minutes. (Watch them closely, I usually only bake them about 8-10 min)
I'm going to try this version this weekend.
Salt & Vinegar Kale Chips
1 bunch kale, about 12 ounces
2 tablespoons olive oil
2 teaspoons balsamic vinegar (optional)Kosher salt
Preheat oven to 350° F.Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet.Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for about 6 minutes, then stir and turn the kale and bake for 6 to 9 minutes longer. Remove crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.
Monday, December 26, 2011
Vegetable "lasagna"
This recipe is also from Nurture Baby at http://www.nurturebaby.com/index.php?mact=Products,cntnt01,details,0&cntnt01category=Vegetables&cntnt01productid=20&cntnt01returnid=64
2 tbsp. extra virgin olive oil
1 medium onion
1 medium carrot
1 medium zucchini
1 small can organic, no-salt tomato paste
2 cups organic, low-sodium chicken vegetable stock*
2 cups whole grain small pasta, preferably stelini pasta (pasta stars)
1 cup whole milk ricotta cheese
1 cup whole mozzarella cheese
¼ grated parmesan cheese
Fill large stock pot with water and bring to boil.
While waiting for water to boil, dice onion into small pieces, about ¼ inch in size. Set aside in large bowl. Grate carrot and zucchini and add to bowl with onion.
Once water comes to a boil, add pasta and cook according to directions on the package. Once cooked, drain pasta and set aside.
Heat olive oil in large pot. (If your pasta is already cooked and drained, use same stock pot.) Add onion, carrot and zucchini to pot and sauté until vegetables are tender, about 7-8 minutes. Add tomato paste, chicken stock and stir until tomato paste is smooth and has combined with other ingredients.
In cupcake tin, spoon layer of vegetable mixture. Top with spoon full of pasta and then a spoonful of ricotta cheese. Continue layering ingredients until you are ¾ to the top of each cupcake tin. Top each cup with a sprinkling of mozzarella and parmesan cheese. Freeze and eat as individual servings.
*May use homemade chicken/vegetable stock or organic, low sodium chicken stock from grocery store.
2 tbsp. extra virgin olive oil
1 medium onion
1 medium carrot
1 medium zucchini
1 small can organic, no-salt tomato paste
2 cups organic, low-sodium chicken vegetable stock*
2 cups whole grain small pasta, preferably stelini pasta (pasta stars)
1 cup whole milk ricotta cheese
1 cup whole mozzarella cheese
¼ grated parmesan cheese
Fill large stock pot with water and bring to boil.
While waiting for water to boil, dice onion into small pieces, about ¼ inch in size. Set aside in large bowl. Grate carrot and zucchini and add to bowl with onion.
Once water comes to a boil, add pasta and cook according to directions on the package. Once cooked, drain pasta and set aside.
Heat olive oil in large pot. (If your pasta is already cooked and drained, use same stock pot.) Add onion, carrot and zucchini to pot and sauté until vegetables are tender, about 7-8 minutes. Add tomato paste, chicken stock and stir until tomato paste is smooth and has combined with other ingredients.
In cupcake tin, spoon layer of vegetable mixture. Top with spoon full of pasta and then a spoonful of ricotta cheese. Continue layering ingredients until you are ¾ to the top of each cupcake tin. Top each cup with a sprinkling of mozzarella and parmesan cheese. Freeze and eat as individual servings.
*May use homemade chicken/vegetable stock or organic, low sodium chicken stock from grocery store.
Sunday, December 25, 2011
Teeny Turkey Bites
Since C likes meatballs so much I decided to try these from http://www.nurturebaby.com/index.php?mact=Products,cntnt01,details,0&cntnt01category=Proteins&cntnt01productid=34&cntnt01returnid=65
Tiny fingers will happily reach for these wholesome bites. Serve with Zesty Tomato sauce and whole wheat pasta for a quick, nutritious meal.
1 small onion, finely diced
1 clove finely minced garlic
1 large egg
1/4 panko bread crumbs
3 frozen cubes vegetable puree, defrosted (preferably sweet potato or butternut squash)(since I didn't have any frozen cubes, I used a 4oz baby food jar of winter squash)
1/4 cup grated Parmesan cheese
1 lb. organic ground turkey
1 tablespoon olive oil
Preheat over at 350 degree and lightly coat large baking sheet with olive oil.
In a large bowl, mix the first 6 ingredients together. Add in the turkey and mix until just blended. (Over mixing will make the meatballs tough). Form turkey mixture into small balls, about ¼ inches in diameter. Place on oiled baking sheet and cover with aluminum foil.
Bake the meatballs in the oven for approximately 20 minutes.
Place cooked meatballs on plate lined with a paper towel to wick away excess grease. Meanwhile, clean baking sheet. Once meatballs are cooled, return to clean baking sheet and cover with aluminum foil. Place entire pan in freezer for about 30 minutes or up to 24 hours, until meatballs are at least partially frozen. (This step is important, as it ensures the meatballs won’t stick together when frozen in bulk.)
Transfer meatballs to airtight freezer bag. Yields approximately 40 meatballs.
Serve with Zesty Tomato Dipping Sauce (see recipe below, Additionally found under recipe tab named “Staples”)
Tiny fingers will happily reach for these wholesome bites. Serve with Zesty Tomato sauce and whole wheat pasta for a quick, nutritious meal.
1 small onion, finely diced
1 clove finely minced garlic
1 large egg
1/4 panko bread crumbs
3 frozen cubes vegetable puree, defrosted (preferably sweet potato or butternut squash)(since I didn't have any frozen cubes, I used a 4oz baby food jar of winter squash)
1/4 cup grated Parmesan cheese
1 lb. organic ground turkey
1 tablespoon olive oil
Preheat over at 350 degree and lightly coat large baking sheet with olive oil.
In a large bowl, mix the first 6 ingredients together. Add in the turkey and mix until just blended. (Over mixing will make the meatballs tough). Form turkey mixture into small balls, about ¼ inches in diameter. Place on oiled baking sheet and cover with aluminum foil.
Bake the meatballs in the oven for approximately 20 minutes.
Place cooked meatballs on plate lined with a paper towel to wick away excess grease. Meanwhile, clean baking sheet. Once meatballs are cooled, return to clean baking sheet and cover with aluminum foil. Place entire pan in freezer for about 30 minutes or up to 24 hours, until meatballs are at least partially frozen. (This step is important, as it ensures the meatballs won’t stick together when frozen in bulk.)
Transfer meatballs to airtight freezer bag. Yields approximately 40 meatballs.
Serve with Zesty Tomato Dipping Sauce (see recipe below, Additionally found under recipe tab named “Staples”)
Thursday, November 3, 2011
Pumpkin Cranberry Bread
I made this recipe this weekend with the cranberries from my co-op order! It is really good with the tangy tast of cranberry! It is from http://www.bigoven.com/recipe/157957/Pumpkin-Cranberry-Bread
Ingredients
How to Prepare Pumpkin Cranberry Bread
Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.
Sunday, September 25, 2011
Apple Turkey Loaf
My son loved this recipe from the finger foods section of Wholesome Baby Foods (http://wholesomebabyfood.momtastic.com/babyfingerfood.htm)
Ingredients:
1 lb ground turkey
1 whole egg or 2 egg yolks, beaten
1/2 cup pureed carrots
1/4 cup applesauce
1/4 cup unprocessed natural wheat or oat bran
1/4 cup bread crumbs
pinch of basil
pinch of garlic powder
Directions:
Place ground turkey in a large mixing bowl.
Add the egg/yolk, carrots, applesauce, spices, bread crumbs and bran.
Mix well - If this mixture appears too dry, add more carrots or applesauce. If this mixture appears too wet, add more bran and/or bread crumbs
Place mix into a lightly oiled (olive oil) loaf pan and bake at 350F for approx. 45 minutes or until an inserted knife comes out clean. **You may wish to cover with foil to prevent the top from burning
When finished baking and cooled, remove loaf from pan and slice as you would for bread. Break into small bits for finger feeding or mash or chop gently
This recipe may also be made into "Turkey Sticks" for Toddlers and older babies who are able to handle more textured/chunky finger foods.
Variations:
Cook the ground turkey separately, add the other ingredients and puree
- Posted using BlogPress from my iPad
Ingredients:
1 lb ground turkey
1 whole egg or 2 egg yolks, beaten
1/2 cup pureed carrots
1/4 cup applesauce
1/4 cup unprocessed natural wheat or oat bran
1/4 cup bread crumbs
pinch of basil
pinch of garlic powder
Directions:
Place ground turkey in a large mixing bowl.
Add the egg/yolk, carrots, applesauce, spices, bread crumbs and bran.
Mix well - If this mixture appears too dry, add more carrots or applesauce. If this mixture appears too wet, add more bran and/or bread crumbs
Place mix into a lightly oiled (olive oil) loaf pan and bake at 350F for approx. 45 minutes or until an inserted knife comes out clean. **You may wish to cover with foil to prevent the top from burning
When finished baking and cooled, remove loaf from pan and slice as you would for bread. Break into small bits for finger feeding or mash or chop gently
This recipe may also be made into "Turkey Sticks" for Toddlers and older babies who are able to handle more textured/chunky finger foods.
Variations:
Cook the ground turkey separately, add the other ingredients and puree
- Posted using BlogPress from my iPad
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