Curry Carrots

My little man has dropped carrots like a girlfriend caught cheating.  When he was little, he'd eat them puréed and I've had success sneaking them into other food, like these muffins.  Lately, he's avoided them like the plague.  I had this crazy idea as his "I'm hungry, please feed me" meltdown began that I would make carrot galette for him this evening.  I didn't have a recipe, I've never done this before, and I had a 21 pound sack attached to my leg.  It wasn't the best time to fiddle with something complex and new.  I only got as far as shredding the carrots in my Beaba before I quickly abandoned the original plan.  Curry Carrots evolved as my (extremely successful) Plan B.

Curry Carrots

Curry Carrots in the pan.
Simple and quick for desperate times.

• 2 large carrots
• 1 medium shallot
• Ghee
• Green Curry Paste (I like Thai Kitchen!)

Directions

• Wash and roughly chop the carrots
• Grate the carrots in a food processor or Beaba
• Heat about 1 Tbsp of Ghee in a frying pan
• Add the grated carrots into the mixture, stirring to incorporate with the Ghee
• Dice the shallot and add to the Carrots
• Add about 1.5 Tbsp of Green Curry Paste to the carrot mixture.  Use more or less depending on your baby's spice tolerance
• Stir all ingredients together and cook over medium low heat until the carrots are soft (about 5-8 minutes)

Zucchini & Shallot Frittata

I served the Frittata (center with no capers)
with grilled corn and peas.

I recently came across a delicious and simple recipe for mini muffin zucchini, leek & ricotta frittatas.  With a couple of minor changes, I found a version that I think is delicious and were devoured by my family.

Zucchini & Shallot Muffin Frittatas 

• 1 large Zucchini
• 1 medium-large Shallot
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese
• 5 large eggs
• Olive oil
• Pepper
• Capers (optional)

Directions

• Preheat the oven to 350
• Dice the Shallot and begin to sauté in a small amount of olive oil over medium heat
• Wash and julienne the Zucchini.  (I'm a huge fan of this Julienne slicer!)
• Add the Zucchini slices in with the Shallot and continue to sauté
• Beat the eggs in a large bowl
• Mix in both cheeses.  Try to blend thoroughly, but it is ok to have chunks of ricotta in the mix.
• Add the Shallot and the Zucchini to the egg and cheese mixture.  Mix until incorporated.
• Add pepper to taste
• Line 1 muffin tin with cases and pour batter into each case
• Sprinkle capers on top if desired
• Cook for 25 minutes, or until set.

These are best eaten fresh, but they're ok to spend a few days in the fridge, too!

Muffins, Part Three

After literally months of muffins, I think I have the recipe down.  These are kid friendly with no sugar and dad friendly with real flavor.

Banana Sweet Potato Muffins

Simple and Delicious!

• 1 sweet potato
• 4 smallish ripe bananas 
• 1/3 cup oil (I used Safflower or canola oil)
• 1 eggs
• 1.5 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp All Spice
• 1 cup spelt flour

Directions

• Heat the oven to 350
• Peel and roughly chop the sweet potato
• Steam the potato (I use my Beaba Babycook) and then puree into a sweet potato mash
• Use the KitchenAid and mix the bananas, oil, eggs, vanilla, and potato.  Blend thoroughly.
• Add in the baking powder, soda, spices, and flour.  Mix until the batter is smooth.
• Line a muffin pan with cases.  
• Fill up each case to the very top.  This should make 12 muffins.
• Bake for about 40-45 minutes.  Cool and store!

Muffins, Part Two

I've been on a muffin kick lately, though I will confess that many of the muffins haven't been very successful - hence the lack of posts.  Muffins are so easy to make and excellent finger food for Robert, especially as he becomes more and more determined to feed himself.  After many failed attempts at a wide variety of muffins (including these delicious but way-too-sugary blueberry and orange ones) I've worked out a recipe that is delicious and doesn't include lots of extra sugar.

Banana Mango Muffins

By the time I was able to take a photo,
half of my muffins were gone.  I think
Dad helped.

• 3 ripe bananas (you know, the ones that are too brown to eat, but you can't quite get yourself to throw away)
• 1/2 cup oil (I used Safflower oil)
• 2 eggs
• 1.5 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cup spelt flour
• 2 ripe Ataulfo (Champagne) mangos

Directions

• Heat the oven to 350
• Break out the KitchenAid and mix the bananas, oil, eggs, and vanilla.  Blend thoroughly.
• Add in the baking powder, soda, and flour.  Mix until the batter is smooth.
• As the batter is mixing, Peel and dice the mangos into small pieces.  Put the mango pieces in with the mixing batter.
• Line a muffin pan with cases.  
• Fill up each case to the very top.  This should make 12 muffins.
• Bake for about 55-60 minutes.  The muffins will look dark but may still be soft inside.

Asparagus with Dijon and Lemon

Robert wants more and more finger foods and fewer and fewer puréed items.  It is simultaneously exciting and sad.  I finally get to move on to more food as he become independent, but I will miss the sweet moments of him waiting expectantly for another spoonful.  This super fast and easy starter is a good dish to set down while preparing the rest of a meal.  I rushed it to the table after music class yesterday, and he gobbled it up!

Robert loved feeding himself.

Asparagus with Dijon and Lemon

Ingredients

• 2-3 thin asparagus stalks
• 1 tsp Dijon mustard
• a drizzle of olive oil
• 1 lemon wedge

Directions

• Wash the asparagus and cut off the tough end of the stalk
• Cut the remaining asparagus into small bit size bits, but leave the tasty end in tact
• Put a small amount of water into a sauté pan and place the asparagus pieces in the water
• Cook for 5-7 minutes or until soft
• Meanwhile, put the mustard and olive oil in a small bowl and mix together
• Squeeze the lemon and mix again
• When the asparagus is cooked, transfer it into the mustard bowl and incorporate thoroughly
• Let the asparagus cool slightly before serving  

Sardine Stuffed Mushrroms

I admit it. I went back to the French Foodie Baby blog and took a chance with the mushrooms stuffed with cream of sardine recipe.  There are some absolutely wonderful recipes on this site, and this one is particularly quick and easy.  And delicious.  My husband, who doesn't usually like stuffed mushrooms, was swooning.  Robert, who has never had stuffed mushrooms, ate one and a half by himself.

Sardine Stuffed Mushrooms

Ingredients

• 4 Portabello Mushrooms
• 1 can of sardines in olive oil
• 1 cup Ricotta 
• 1/4 cup grated Parmesan
• a few chives
• 1/3 bunch of parsley

Directions

• Preheat the oven to 375
• Rinse the mushrooms and cut off the stems.  Place mushrooms on a cookie sheet
• Put the mushroom stems, chives, and parsley into a food processor and blend until fine
• Pour the sardines and oil into a large bowl and fork mash
• Add the Ricotta, Parmesan, and mushroom stem/herb mixture.  Stir until thoroughly mixed
• Spoon into the 4 mushroom caps 
• Cook for about 20 minutes or until there is a pool of liquid bubbling under the mushrooms

I needed to cut Robert's mushrooms into small, bite size pieces for him to enjoy this dish.  This will definitely show up on our table again.  It is nice to have a tasty option for days when I can't get fresh fish.

Easy Oatmeal

I am not a morning person.  It is quite a change for me to get up with Robert.  I used to sleep until 8 or 8:30 most days and was lucky enough to be able to arrange my schedule to allow me to be alarm clock free most of my adult life.  Now I have a 20 pound alarm clock that likes to wake up between 6:45 and 7:00.  In my foggy state, I've developed a simple breakfast routine that gets him fed and requires minimal brain power on my part.  Easy, no-cook oatmeal.  I make this in small batches that create oatmeal for about 4

days and are stored in 2 oz containers in the fridge.  I pull one out in the morning, along with an apple-pear sauce container, and we have breakfast.

Easy Oatmeal

Ingredients

• 1/2 cup oats  (I like old-fashioned Irish oats, but really anything that's not instant will do)
• 1/4 dried fruit (like raisins, currants, blueberries, or craisins)
• 1/4 cup orange juice
• Light 1/2 cup water

Directions

• Pour the oats and dried fruit into a food processor.  Blend to chop up the dried fruit and oats.
• Pour in the juice and water.  Pulse once or twice in the food processor.
• Let the mixture sit for at least 5 minutes before mixing again.
• If you need breakfast immediately, you can take a portion and heat in the microwave for about 15 seconds at this point, though I recommend letting it sit overnight in the fridge.
• Pour the moist oatmeal mixture into portion cups, cover, and place in the fridge.
• To serve, heat in the microwave for about 20 seconds and mix thoroughly with a spoon.  Pair with your favorite fruit puree.