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Recipes

From baby foods to snacks for teens, find mealtime inspiration from our community cooks.

578 recipe submissions by the Mothering community.

Feed Me Friday: How do you sweeten things?

It’s a new world when it comes to the concept of “sweet.” Growing up, my mother used Sugar in the Raw, and we stayed far away from Sweet ‘n’ Low. As a parent, I gravitate toward agave nectar, but have wondered about the glycemic index impact. I also like stevia in my tea, but find that it’s bitter in coffee. I love the way my son’s teacher makes birthday cakes with maple syrup and yogurt. It’s so good! Recently I’ve been experimenting with Susta. It’s a new natural sweetener that contains fructose, fiber, and even probiotics. It has a really low... read more

Video: Date Walnut Cinnamon Rolls

Date Walnut Cinnamon Rolls from Cookus Interruptus This recipe was inspired by The Sweet Life: Natural Macrobiotic Desserts by Marcea Weber (Japan Publications, 1981). I chose to find a happy whole food medium between intensely sweet conventional pastry and Marcea’s macrobiotic version. The dates add whole food sweetness and moisture. Get full information and comments on this video at the Cookus Interruptus website. read more

Feed Me Friday: Happy Belly Gift Bag Giveaway + Teething Bagels Story

WINNER CHOSEN: Ashleigh Walter! Welcome to Feed Me Friday. I love the weekend because it gives me time to meal-plan, try new recipes, and browse my way through cooking magazines and food blogs. Leisurely pancake breakfasts…slow-cooker meals…and even zucchini chips drying out in the dehydrator. The kitchen gets a workout! Today, I have an awesome giveaway of a swag-a-delic NEW Ashley Koff Approved Happy Belly Bag, with a value of $122, as well as a guest blog post and recipe for teething bagels by Bill Prescott of Los Bagels of Arcata,... read more

Meatballs in Chipotle Sauce

Serve these tasty cocktail meatballs with toothpicks and plenty of hot flour tortillas to mop up the rich, savory sauce6 sprigs marjoram6 sprigs thyme10 whole black peppercorns1/2 teaspoon cumin seeds, crushed1 bay leaf2 teaspoons sea salt1/3 cup whole milk1 large egg3 garlic cloves, peeled1 slice dried white bread12 ounces ground pork12 ounces ground beef1/2 cup cooked white riceChipotle Sauce10 to 12 Roma tomatoes (about 2 pounds)4 chipotle chiles in adobo sauce4 tablespoons vegetable oil1 cup beef stock1 teaspoon sea saltCombine the seasonings, milk, egg, and garlic... read more

Bloomin' Tuesday: Integrating Raw, & Sesame Noodles Recipe

I’ve been aware of the raw food option for years now, but until January, I just didn’t see how it could be a part of my life. I thought it was too intense, too restrictive, and too hard (I was sure of that). I didn’t realize that I would find it to be delicious, simple, satisfying, and easy to integrate into my life. It also eliminates cravings, and led to my decision to exercise by dancing at Nia classes 5-6x per week. One of the things that makes it do-able for me: I have the occasional cooked meal. Recently, I was in NYC, and visited my brother, who... read more

Eggplant Caviar

Submitted by Amy Brunvand on Mothering.com This recipe is one of my staples. It's a spread for bread, tortillas or crackers and makes a tasty sandwich with some feta cheese. It works as a layer in lasagna or as a sauce for polenta. It's especially delicious made with fresh garden veggies or ones from the farmer's market. It's soft and squishy so my garlic-loving baby eats it up. It is wheat-free, dairy free and vegan.1 big eggplant or several small Japanese eggplants 1 onion 5-6 cloves of garlic 2 bell peppers 2 tomatoes 2 tbs of olive oil 1 tbs balsamic vinegar salt &... read more

listen up, kids: here's what we're gonna do

So, the other day, Mel (staff photographer Melyssa Holik) and I were just hanging around, shooting the breeze, sprawled out on the bouncy balls we use for desk chairs and stretching breaks, staring up at the ceiling and asking each other those age old questions: “What do you want to do?” “I don’t know. . . . what do you want to do?” “I don’t know; what do you want to do?” . . . Not really, of course. We’re still working on the March-April issue, so we’re not exactly at a loss for entertainment. But, lately when we’re avoiding work (and not playing Nerf... read more

Red Chile Salmon

By Peggy O'Mara In Santa Fe, we have red chili jelly, which is wonderful on salmon, pork or chicken.Red chili jelly3 cloves garlic, crushedsalmon filetsPut three or four tablespoons of red chili jelly into a pan and add three crushed garlic cloves. Stir together. If you don't have red chili jelly in your area, you can substitute plum jelly mixed with diced jalapenos. Add the garlic to this also and stir together. Marinate one-inch pieces of salmon filets in the jelly and garlic mixture for 15 minutes or more. Broil for 10 to 15 minutes turning... read more

Video - Be Bop Breakfast

Be Bop Breakfast from Cynthia Lair of Cookus Interruptus Need to have superb energy throughout your day? Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice). Brown rice, kale, egg, butter, condiments - cereal from a box can't compare. Get the full recipe card and comments on this recipe at the Cookus Interruptus website. read more

Staff Taste Test from Peggy's Kitchen: "The Sensitive Palate"

Here are Mothering staffers’ opinions about the goodies we cooked up from “The Sensitive Palate,” by Ginger Park. Even though Park’s recipes replaced dairy products with those made from soy, none of our taste testers was the wiser—the judgments “Yum!” and “Delicious!” still reigned.APPLESAUCE CAKE WITH “DREAM” CHEESE GLAZE/ICINGThe cake has a cheeky spice profile, and the frosting is a lovely, rich hit of vanilla and “butter.”—CandaceTastes a lot like carrot cake. After sampling all the chocolate, very moist and refreshing.—SarahLove the... read more

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