Dessert, Toddler Easy
March 15, 2019 Leave a comment
  • 18 standard – cupcake liners
  • 2 cup – flour, whole wheat
  • 1 1/2 teaspoon – cinnamon
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 1/2 cup – butter, unsalted
  • 3/4 cup – milk
  • 1/2 cup – honey
  • 1 large – banana
  • 6 ounce – spinach
  • 1 large – egg
  • 1 teaspoon – vanilla extract

Directions

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.
Sauces & Dips, Toddler Easy
March 15, 2019 Leave a comment
  • 2 medium – carrot
  • 2 cup – spaghetti or marinara sauce
  • 1/2 cup – spinach
  • 1/4 cup – chickpeas (garbanzo beans), canned
  • 1/2 teaspoon – oregano, dried
  • 1/4 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1/2 teaspoon – garlic powder

Directions

  1. Preheat oven to 450 degrees F.
  2. Peel and slice carrots thinly. Add to a small microwave safe dish with enough water to cover the carrots. Cook for 1-2 minutes or until they have softened enough to blend with other ingredients.
  3. Add sauce, carrots, spinach, drained beans and seasonings to a blender. Mix until smooth.

Yields about 3/4 cups.

Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • 1 medium – Cauliflower
  • 2 ounce – Mozzarella Cheese
  • 1 ounce – Parmesan Cheese
  • 1 large – Egg
  • 1 teaspoon – Oregano, dried
  • 1 teaspoon – Basil, dried
  • 1/2 teaspoon – Garlic salt
  • Microplaned Fresh Garlic to taste
  • 1 cup – Spaghetti or Marinara sauce for dipping

Directions

  1. Wash and clean cauliflower; remove the florets from the bunch and discard the core.
  2. Place the florets in a food processor and pulse until it is of a “rice” consistency.
  3. In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow to steam for 4-5 minutes. Watch closely so it does not boil over!
  4. Preheat oven to 425° F.
  5. Use a fine mesh strainer to drain the steamed cauliflower. Allow it to cool for a few minutes, then place in a clean dish towel (or even a paper towel) and squeeze as hard as you can to remove any excess water; add to a large mixing bowl.
  6. Grate the mozzarella and Parmesan cheeses.
  7. Add 1/4 cup mozzarella cheese, egg (slightly beaten), oregano, basil, and garlic salt (or garlic powder and regular salt) to the cauliflower. Stir well to combine.
  8. Line a baking sheet with parchment paper and spray lightly with cooking spray.
  9. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11-inch rectangle.
  10. Bake for 30 minutes or until the crust is golden brown and firm.
  11. Remove the crust from the oven and top with remaining mozzarella and Parmesan cheese.
  12. Return the pan to the oven and bake for another 7-10 minutes until the cheese is melted.
  13. Cut into “breadsticks” and serve with warm marinara sauce for dipping.

 

Pastas & Breads, Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • Make your own pizza dough or buy store-bought pizza dough
  • 1/4 cup – spinach
  • 1/2 medium – bell pepper, green
  • 1/4 cup, pieces or slices – mushrooms, white
  • 1/2 medium – onion
  • 1 medium – tomato, red
  • 1 medium – carrot
  • 1 medium – zucchini
  • 1 cup – spaghetti or marinara sauce

Directions

  1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
  4. Preheat oven to 400 degrees F.
  5. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
  6. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch border around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
  7. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
  8. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
To Try, Vegetable Dishes
June 10, 2018 Leave a comment

Ingredients

  • 3 Tbsp butter (melted)
  • 3 Tbsp extra-virgin Olive Oil
  • 4 pounds Russet Potatoes (peeled)
  • 4 shallots, thickly sliced, lengthwise
  • Coarse Salt
  • 8 sprigs of Thyme
  • 1/2-2 tsp Red Pepper Flakes (optional)

Instructions

  • Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  • Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Meats, To Try
June 10, 2018 Leave a comment

Ingredients

  • 1 tsp olive oil
  • 3 tbsp butter separated
  • 1 lb chicken thighs boneless and skinless, cut into bite size pieces
  • Salt and pepper
  • 2.5 tbsp honey
  • 1 large garlic clove minced
  • 1.5 tbsp cider vinegar

Instructions

  • Heat oil and 1 tbsp butter in a large non stick skillet over high heat.
  • When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white.
  • Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden and caramelised.
  • Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with parsley if desired!

Servings: 3

Sauces & Dips, Spreads & Jams, To Try
March 21, 2018 Leave a comment

Ingredients

  • 6 tablespoons soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon Korean chile flakes (gochugaru)
  • 3 garlic cloves, minced
  • 2 scallions, trimmed and finely chopped
  • 1 pound butter, softened

Directions

  1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.
  2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
  3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.
Meats
December 3, 2017 Leave a comment

Ingredients

  • 4 large / 5 small chicken thighs , bone in skin on (Note 1)
  • 1/2 cup / 80 g brown sugar , loosely packed
  • 1 tbsp water
  • 400 g / 14 oz coconut milk , low fat (1 can) (Note 2)
  • 1 1/2 tbsp fish sauce (Note 3)
  • 2 1/2 tbsp rice vinegar (or cider vinegar)
  • 2 garlic cloves , minced
  • 1 eschallot / French onion , finely sliced
  • 1/4 tsp white pepper (or black)

Garnishes (optional):

  • 1 shallot , finely sliced (green onion / scallion)
  • 1 large red chilli , finely sliced

Directions

  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  2. Stir, then put the chicken in SKIN SIDE DOWN.
  3. Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
  4. After 25 minutes, turn the chicken.
  5. After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
  6. Turn chicken so the skin side is down. Move it around so the sauce doesn’t catch on the bottom of the skillet and to brown the skin.
  7. Once sauce and skin is brown, remove from heat.
  8. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
  9. Garnish with shallots and chilli, if using. Serve with rice.
Meats
December 3, 2017 Leave a comment

Ingredients

  • 1/2 cup / 100g brown sugar, tightly packed
  • 1 tbsp water
  • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
  • 1 1/4 cups / 375 ml coconut water (Note 1b)]
  • 1 eschallot / shallot , very finely sliced (Note 2)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp fish sauce
  • 1/4 tsp white pepper

Garnishes:

  • Red chilli and finely sliced shallots/green onions

Instructions

  • Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
  • Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
  • Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
  • At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
  • Stir and the pork will brown and caramelise in the fat.
  • Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
  • Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Vegetable Dishes
December 2, 2017 Leave a comment

Ingredients

  • 2 cups of Shiitake Mushrooms or any Mushroom mix of your choice
  • 1/4 cup of Cornstarch
  • 1/4 cup of Oil
  • 1 Tbsp of Sesame Oil
  • 4 Minced Garlic Cloves
  • 2 Tbsp of Brown Sugar
  • 2 Tbsp of Rice Vinegar
  • 1 tsp of Corn Starch
  • 1/4 cup of Soy Sauce
  • 1 tsp of Sriracha

Directions

  • Mix the mushrooms and 1/4 cup of cornstarch
  • Heat the pan with 1/4 cup of oil and cook mushroom/cornstarch until nicely browned
  • Set aside in a separate bowl and remove from pan
  • Heat up Sesame Oil and add the minced garlic cloves until cooked and fragrant
  • Add Brown Sugar until it’s dissolved
  • Add Rice Vinegar, Corn Starch, Soy Sauce and Sriracha
  • Cook until the desired thickness
  • Add mushrooms and serve on rice
  • Garnish with finely sliced scallions and sesame seeds
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