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.

Peanut Butter Bran Muffins

I actually found this recipe on the lid of my peanut butter jar, but you can also find it here http://www.scojuice.com/recipes/cooking_with_nut_butter/peanut_butter_bran_muffins. I'm wondering if these would be good too with banana?? I didn't add them this time because I'm making banana muffins tomorrow :)

Ingredients:

2 ½ cups bran flakes (I found this in the bins at Central Market)
1 ¼ cups milk
1 cup all purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1/3 cup oil or 1/3 cup apple sauce
½ cup chunky peanut butter (I used creamy)
½ cup chopped peanuts (I left these out since they are for my little guy)

Directions:

Combine bran flakes and milk in a bowl; let stand for 5 minutes. In a large bowl, combine flour, sugar, baking powder and salt. Blend in egg, oil or apple sauce, peanut butter and bran mixture. Stir until completely mixed. Fold in chopped peanuts. Spoon into greased muffin tins. Bake at 400* F for 20 minutes or until knife comes out clean. Cool on wire rack.

Makes 1 dozen muffins






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One-Bowl Pumpkin Muffins

Since it finally cooled down enough to turn the oven on again, I went on a muffin rampage. These are yummy muffins from http://www.kitchenstewardship.com/2009/10/13/recipe-conection-one-bowl-pumpkin-breadmuffins/. There are 2 versions, a regular one and a healthy one. This recipe is the healthy version. I made it as stated except I can't seem to find canned pumpkin and had to use pumpkin pie mix, which probably made it a little more tasty and a little less healthy!

3/4 cup honey ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. whole wheat flour*
1 t. baking soda ½ c. melted butter or coconut oil**
¾ t. salt 1/4 c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses

Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees for 30 minutes (careful, honey browns faster!)






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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)

 

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.

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