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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.

Banana Oatmeal Cookies

By Cathe Olson These moist cookies contain no sweeteners, butter, eggs, or wheat.2 cups rolled oats 2/3cup almonds 1 teaspoon baking powder 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 cups mashed banana (about 3 bananas) 1/4 cup oil 1 teaspoon pure vanilla extract 3/4cup raisins Preheat oven to 350 degrees. Lightly oil a cookie sheet. Grind oats and almonds to a coarse powder in food processor or blender. Pour them into a large mixing bowl. Stir in baking powder, salt, cinnamon, and nutmeg. In separate bowl or in... read more

Toddler Treat: Waldorf Salad

In the 1890s, the famed Waldorf Salad was invented by the maître d'hôtel of the Waldorf Astoria in New York City. An instant success, the salad originally contained apples, celery and mayonnaise. Our version is more kid-friendly, and of course, contains walnuts.1 cup julienne or shredded carrots1 apple peeled, cored and diced10-12 seedless grapes, cut in half¼ cup walnuts2 Tbsp sweetened coconut (optional)¼ cup chopped dates (optional)Waldorf Dressing Ingredients:1/3 cup mayonnaise2 teaspoon sugar1 Tbsp lime juice 1 Tbsp walnut oil (optional)Mix all salad ingredients in... read more

Wild Salmon Burgers

24-28 ounces boneless, skinless, canned wild Alaskan pink salmon1 1/4 cups bread crumbs1/4 cup mayonnaise1 egg, beaten1 tablespoon Worcestershire sauce1 tablespoon vegetable oilIn large bowl, mix together all ingredients except oil. Form mixture into 6 small patties. In large nonstick skillet, heat oil over medium heat. Sauté patties 2-3 minutes on each side until lightly browned. Remove from heat and serve immediately. Serves 6 read more

Zesty Sprout Salad

By Peggy O'Mara This is a great fresh salad, especially good in the spring as several of the ingredients are blood cleansers.Bunch of fresh sprouts1/2 of a raw carrot, gratedOne small, peeled raw beet, grated3 or 4 radishes, choppedDressing:Sour cream to tasteLemon juice to tasteDash of cayennePile a bunch of fresh sprouts on a plate. Use a combination of your choice. Alfalfa, sunflower and daikon sprouts taste great together. On top of the sprouts, grate carrot and beet. On top of the beets, chop 3 or 4 radishes. Cover the salad with a simple dressing of sour... read more

Squashed Macaroni

By Cathe Olson This sweet, creamy sauce is made from winter squash—a good source of vitamin A. The tahini, parsley, and kelp add calcium. It’s a nutritious alternative to cheese or tomato sauce.2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.)1 1/2 cups milk (dairy or non-dairy) 1 tablespoon miso2 tablespoons tahini1 tablespoon nutritional yeast flakes1/2 teaspoon sea saltBlack pepper to taste1/4 teaspoon ground nutmeg1/4 cup minced fresh parsley1 pound whole grain elbow macaroni, cooked1/2 cup walnuts, mincedPuree squash, milk, miso, tahini, nutritional... read more

Thai Steak Salad Over Soba Noodles

Choosing beef from healthfully raised cows is important nutritionally, ecologically, and politically. To learn more, check out www.certifiedhumane.com. If you can't find grass-fed or humanely raised beef from a local farmer, ask questions at your food co-op or grocery store to find a good source of these products. Marinade/Dressing:1/3 cup lime juice1/3 cup olive oil1/4 cup packed fresh cilantro, chopped1-2 cloves garlic, minced1/4 teaspoon hot pepper oil or hot pepper sauce3 teaspoons honey or sugar1 teaspoon sea saltFreshly ground pepper1 pound sirloin tip or flank... read more

Black Beans

Here in New Mexico, black beans are a favorite. They take a long time to get soft, but are well worth the wait.2 to 4 cups of black beans2 red or yellow onions sliced in crescents2 to 3 garlic cloves, chopped finely2 to 4 thin carrots, chopped fine to medium3 to 5 tablespoons powdered vegetable seasoningDash of soy sauceSalt and pepper to tasteGarnish:3 to 5 Tablespoons of cilantro, finely chopped3 to 6 Tablespoons sour creamSoak 2 to 4 cups of black beans in twice as much water overnight. In the morning, drain and rinse the beans well. Put the beans in a soup ... read more

Peanut Chicken

1 tablespoon wok oil or peanut oil 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces 1 medium red bell pepper, chopped1 1/2 cups chicken broth 2 teaspoons soy sauce1 tablespoon sugar 1 clove garlic, minced 1/4 teaspoon ground cayenne pepper 1 (1 inch) piece fresh ginger root, peeled and chopped 1 tablespoon cornstarch 1 bunch green onions, chopped 1 bunch cilantro, chopped 2 cups chopped dry roasted peanutsHeat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue... read more

Russian Veggie Casserole

This is a delicious warm-your-bones casserole that originated in the Russian countryside. The recipe is perfectly suited to smaller-sized garden veggies.4 small potatoes, washed 1 or 2 carrots, washed4 Tbs olive oil 2 cloves of fresh garlic, chopped 1 yellow onion, chopped1 tsp dill, chopped 1/4 cup red bell pepper, chopped 1/4 cup green bell pepper, chopped 2 tart apples, cubed 2 tsp mustard seeds, crushed 2 cups green cabbage, shredded 2 cups red cabbage, shredded I pound smoked or plain lean Kielbasa-style sausage, sliced 1/2 inch thick 2 cups sauerkraut, drained 1/2... read more

Rosemary Roasted Red Pepper Hummus

This hummus recipe has a wonderful taste—just the ticket for special occasions. 2-15 ounce cans chickpeas, drained 1 large red pepper 1 tablespoon fresh rosemary, chopped6 tablespoons tahini 3 whole lemons, juice only 1/2 teaspoon salt 1/2 teaspoon black pepper1 tablespoon soy sauce 2 teaspoons cumin 1/2 cup olive oil1 dash cayenne Rinse chickpeas and place in a saucepan covered with water. Bring to a boil and simmer 30-60 minutes, adding more water if necessary. Drain. Slice red pepper, take out seeds, roast under broiler until skin is turning black, 3-6 minutes. Place... read more

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