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Old 09-05-2013, 08:48 AM
 
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Old 09-05-2013, 12:40 PM
 
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My grandma's spinach pie

 

- 500g frozen spinach

- One of those round containers of cream cheese

- Parmesan cheese (optional)

- Medium sized onion, chopped small and sauteed till translucent

- Salt and pepper

- 2 eggs: separate one yolk, and mix the other egg and the extra white

- Filo dough / pate brisee / quiche crust - some kind of dough that won't be too heavy for both a top and a bottom

- Butter

 

Preheat the oven to 350 F.

 

Mix the spinach, onion, cream cheese, parmesan cheese, eggs (not the reserved yolk). Salt and pepper to taste. Assemble as a pie on a buttered container (dough on bottom of container going up sides, then filing, then dough top) - and make sure the top layer of dough has a vent hole; I also punch holes with a fork in a few places to avoid bubbles. Paint with the reserved egg yolk.

 

Bake for 30 minutes or until the dough is done and golden.

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Old 09-05-2013, 03:15 PM
 
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Super-Moist Bran Muffins (makes 12 muffins)

 

This recipe is so easy and versitile.  I can whip up a batch in 10 minutes easy, and shower while they bake.  Everywhere I bring them, people want the recipe.  They also freeze well, and last well (and stay moist) when in a covered container. I added both grated apples and blueberries to the batch I have right now.

 

Preheat oven to 375

 

1 c. wheat bran

1/2 c, oat bran

1 c. flour

1 c buttermilk (I typically put 1 T white vinegar in a glass measuring cup, and fill it the rest of the way with milk and heat it for a few seconds until it gets thick--its cheaper)

1 t. baking soda

1 t. baking powder

1/2 t salt

1 egg

1/3 cup applesauce (or veg oil)

 1/2 c. brown sugar (also delicious with honey instead)

1/2 t. vanilla

 

Your choice of fruits & veggies.  My favorites to add are:

~1 large granny smith apple grated

~2 large carrots grated

~1 medium zucchini or yellow squash, grated

~1 c. blueberries

~mashed banana

~raisins (I would add another fruit/vegetable to make them more moist)

 

~Mix brans and buttermilk.  Let stand for 10-15 minutes.

~Beat applesauce, sugar & vanilla.  Add to bran mixture.

~Sift together flour, soda, baking powder and salt.  Add to buttermilk mixture.

~grate desired fruit/veggie

~Mix together until just blended.

~Grease muffin tin, or add muffin liners

~spoon approx. 1/3 c. batter into each muffin liner

 

Bake 15-20 minutes at 375.


hang.gifHappy wife and mommy to Levi (5/23/14)
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Old 09-05-2013, 04:09 PM
 
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Real Men Eat Frozen Chicken Burritos

(title is Dh's idea, he could live on these)

 

4 boneless skinless chicken breasts

4 large onions, chopped

2 leeks, chopped

4 cups white wine 

1/2 cup soy sauce

1/2 cup brown sugar

1 Tablespoon salt

 

1 egg

1/4 water

 

24 flour tortillas

 

Combine first seven ingredients in a large baking pan.  Cover with tinfoil.  Bake for 1 hour or until chicken breasts are easy to pull apart.  

 

Meanwhile, cover a rimed baking sheet with tinfoil, and whisk egg and remaining 1/4 cup water.

 

Cut or shred chicken into bite sized peices and mix with the onion/leek/sauce on bottom of pan.

 

Spoon about 1 cup of the chicken mixture into each tortilla, and wrap like a burrito.  Place onto prepared pan.  Do this for all 24 tortillas.  Place baking sheet in freezer for 12-24 hours.  Remove burritos from pan and place in freezer bags.  

 

Makes 24 servings.

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Old 09-05-2013, 04:19 PM
 
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Frugal "Apple" Pie

 

Filling:

3 large baseball bat zucchini or 4 medium zuchini, peeled, seeds removed, and cut into 1/4 inch squares

1 cup maple syrup

1/2 cup brown sugar

1/4 cup molassas

1 tablespoon lemon juice

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cardamon

1/8 teaspoon salt

3 tablespoons flour

 

crust:

1/2 cup crisco

1/2 cup flour

 

topping:

1/2 cup flour

1/4 cup crisco

1/2 cup brown sugar

1 tablespoon cinnamon

1 tablespoon cardamon

 

directions:

Preheat oven to 375 degrees.

 

In large bowl combine filling ingredients. Mix well. Set aside.

 

In a small bowl cut the topping ingredients together and set aside.

 

Rub risco on the bottom and sides of a pie pan.  Pat flour on top. Pur filling into pie pan.  Sprinkle topping on top.

 

Bake at 375 degrees for 45 minutes.  Serve without telling anyone what kind of "apples" you used so no one notices, or feel free to brag about your new awesome dessert resources.  

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Old 09-05-2013, 04:22 PM
 
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Easy Pea Salad

 

1 12 oz bag frozen peas, thawed and drained

1/2 cup dried cranberries

1 small scallion, chopped

1/2 cup walnut peices

 

2 T mayonaise

1 T sugar

2T white balsamic vinegar

 

Combine first four items in a large bowl.

 

Mix mayo, sugar, and vinegar in a small bowl to make a dressing, then pour over the salad.

 

Serves 2 for lunch or 6 as a side dish or 8 in a buffet with lots of other salads :)

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Old 09-05-2013, 04:29 PM
 
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Easy Gluten free Ceasar Salad 

 

1 head romaine lettuce, chopped

3 ounces parmesan chese, grated

1 cup toasted pecans

1/2 cup gluten free ceasar salad dressing

2 cups leftover cooked chicken breast, chopped

 

Combine all ingredients in a large bowl. Enjoy.

 

Serves 4 not too hungry adults or 2 starving parents late at night :)

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Old 09-05-2013, 04:30 PM
 
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Old 09-05-2013, 04:36 PM
 
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Crazy Moon Salad

 

1 head of iceburg lettuce, cut into 10 wedges

40 cherry tomatoes

1 cup sesame coated cashews

1 bunch of green onions, finely sliced

1 cup blue cheese crumbles

 

blue cheese salad dressing

balsamic vinegar (preferably the good kind from the farmer's market)

 

Arrange wedged pointed up on salad plates.  Also put 4 cherry tomatoes on each plate.  

 

Drizzle with balsamic vinegar and blue cheese dressing.

 

Sprinkle cashews, onions, and cheese on top, distributing evenly.

 

Serves ten starter salads for  a party.  Cut into 4 wedges for a main dish.

 

Gluten free, frugal, and perfect for a party.

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Old 09-05-2013, 04:46 PM
 
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Kids Halloween Pasta

4 cups unbleached all-purpose flour
4 eggs

2 ounces squid ink

 

NOTE:

Do not have kids wear anything irreplaceable during this process. Its quite messy.


Directions
Mound the flour in the center of a nice big countrtop space. Make a well in the middle of the flour, then add the eggsand squid ink. Using a fork, beat together the eggs and ink and start to add the flour starting with the inner rim of the well. As you add the eggs, keep pushing the flour up to retain the well shape.  This is a good job for a small kitchen helper. The dough will come together when about half of the flour is successfully added.

Start kneading the dough with both hands.  Mostly using the palms of your hands, or those of the small helper. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is coming togetehr well, remove the dough from the counter. Lightly flour the counter and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll using a  pasta machine, starting thicker and getting it as thin as you want.  We prefer to shape them like fettuccine, long flat noodles, because those are the easiest to make and the most fun.  

 

Fun to make with kids.  Frugal.  And makes an excellent party dish.
 

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Old 09-05-2013, 04:48 PM
 
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Here are my two favorite breakfasts:

 

Chia Pudding:  Stir 3 Tbsp chia seeds into 1 cup soy or almond milk. Stir well.  Add a splash of vanilla. Sweeten to taste with agave, honey, xylitol, and/or stevi. Stir occasionally until the mixture gels into a tapioca-like mixture (about 15 min). If too thick, thin with a little more soy or almond milk.  Stir in a handful of raspberries, blueberries, or chopped peaches or strawberries. 

 

Mango smoothie:  Chop up two ripe mangoes and freeze them, or use about 1/2 bag of frozen mango chunks.  Add frozen mango to a blender with 2 cups of water and 1/2 bunch of parsley (stems and all).  Blend until smooth. Variations: add a few Tbsp. of hemp seeds or a little coconut oil before blending; replace the water with water kefir.

 

So easy and delicious!! Both of these recipes will fill you up and provide sustained energy to get you through a busy morning.

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Old 09-05-2013, 05:26 PM
 
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Mama's Shepards Pie

Ingredients:
1 head of Caulfilower
1 lb of ground beef
1 lb of cheddar cheese
1 can of tomato sauce
2 tsp onion powder
2 tsp garlic powder
2 tsp seasoning salt

1- Brown ground beef, drain, mix in tomato sauce and spices. Place in a square casserole dish
2- Cut cauliflower head into small pieces (1 in or so). Boil until tender
3- Mash Cauliflower by using a potato masher or putting into blender
4- Place mashed Cauliflower on top of ground beef.
5- Shred Cheddar Cheese and sprinkle on top of mashed cauliflower (to your liking, I like a thick cheesy layer, you may not).
6- Put in oven at 350 until Cheese is melted.

Cut into squares and serve warm. Serves 6

gluten free and primal

Mama to a adoreable August '11 baby and two great dogs
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Old 09-05-2013, 05:33 PM
 
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gluten free Salmon spagetti

 

4 debonned salmon fillets, 4-8 ounces each (I do 4 ounce when its girls night, 8 if DH is here as fish is only halfwy meat ;) )
1/2 cup extra-virgin olive oil
4 cloves garlic, crushed
5 tomatoes, diced
2 16 ounce cas of tomatoe puree
Salt
1 1/2 cups salmon or fish or chicken stock
Crushed red pepper flakes
black pepper

10 sprigs cilantro, leaves chopped
4 to 5 sprigs fresh Italian parsley, leaves chopped
Cooked rice noodles, for serving


Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes. Add the canned tomatoes and stock and reduce for 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the salmon fillets and chopped herbs and cook for 2 minutes. Add the noodles, cook for 1 minute more to warm the noodles up, then serve immediately. 

 

Gluten free

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Old 09-05-2013, 07:13 PM - Thread Starter
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Wow. I am LOVING all of these great recipes. Thanks everyone!

 

I have extended this through the weekend to give everyone one final chance to get their submissions in and will announce the winner early next week. :) 

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Old 09-05-2013, 08:32 PM
 
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Mexican Chef Salad

 

1 lb. lean ground beef or turkey

1 medium onion, finely chopped 

1 package taco seasoning

1 can kidney beans, drained

1 bag of mixed salad greens

1 large tomato, diced

1 medium cucumber, diced

1 medium avocado, cut in 1/2 inch pieces

1 cup shredded cheddar cheese

(Optional dressing of your choice)

Salsa of your choice

Tortilla chips of your choice

 

Brown ground beef and prepare according to seasoning directions. Toss remaining ingredients in a large bowl, except salsa and chips. Top with ground beef. Serve with salsa and chips. Serves 6.

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Old 09-05-2013, 10:49 PM
 
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Favorite Macaroni And Cheese

 

1 pound cooked sprouted macaroni noodles

2 cups cubed white cheddar cheese

2 cups frozen peas, drained and rinsed

4 hardboiled eggs, chopped

4 T sour cream

4 T mayonaise

1 T brown sugar

pinch salt

 

Combine ingredients in a large bowl.  Serve within 48 hours, a great make-ahead party dish.

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Old 09-05-2013, 10:58 PM
 
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Presto Pesto
(I don't know what I did but the formatting is funny now.  Anyway, this one is fun to do with a tollder who likes to be incharge of turning the machine button on and off)
6 ounces basil leaves
1 clove of elephant garlic, peeled and trimmed
1/3 cup almonds
1/4 cup romano cheese
1/4 cup olive oil
2 T warm water
Place basil, garlic, nuts, and cheese in a food processor.  Have a toddler push "pulse" until finely chopped. Scrape down the sides with a spatula.  Slowly add the oil, and then the water, with the motor running.  Serve right away or put into a jar and pool oil on top, keeps for months that way
 
 
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Old 09-05-2013, 11:10 PM
 
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Ginger Noodle Salad

 

1 pound cooked white macaroni noodles

2 cups cubed tillamook cheddar cheese

2 cups frozen corn, drained and rinsed

4 pickled eggs*, chopped

2 T grated ginger

4 T heavy cream

4 T mayonaise

1 T brown sugar

1 T soy sauce

pinch salt

pinch of chinese five spice

 

Combine ingredients in a large bowl.  Serve within 48 hours, a great make-ahead party dish.

 

* to make pickeld eggs, first, make hardboiled eggs, and peel.  Then put in a bowl of half vinegar and half water in the fridge for 4-24 hours. You can add sliced onions / garlic / herbs to the liquid to make it taste a little different.

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Old 09-05-2013, 11:21 PM
 
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Dinosoaur eggs

 

12 hardboiled eggs

5 drops green food coloring

1 cup vingear

3 cups water

1 bunch scallions, sliced

2 cloves garlic, sliced

6 T mayonaise

3 T mustard

 

Combine food coloring, vinegar, water, scallions, and garlic, in a bowl.  Peel eggs and place into bowl.  

 

Let sit for 2-24 hours.

 

Slice lengthwise, and remove inner yolks.  Combine mayo, mustard, and yolks in a small bowl, mixing until smoooth.  Scrape int oa plastic bag, seal, and cut off one end.  Pipe yolks back into the dinosaur egg shells.  

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Old 09-05-2013, 11:24 PM
 
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Dragon Eyes

 

Dinosoaur eggs

 

12 hardboiled eggs

5 drops green food coloring

1 cup vingear

3 cups water

1 bunch scallions, sliced

2 cloves garlic, sliced

6 T green wasabi mayonaise

3 T mustard

1/4 cup black seasme seeds.

 

Combine food coloring, vinegar, water, scallions, and garlic, in a bowl.  Peel eggs and place into bowl.  

 

Let sit for 2-24 hours.

 

Slice lengthwise, and remove inner yolks.  Combine mayo, mustard, and yolks in a small bowl, mixing until smoooth.  Scrape int oa plastic bag, seal, and cut off one end.  Pipe yolks back into the dinosaur egg shells. Pat black sesame seeds into one spot on each yolk area.  Serve within 72 hours.

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Old 09-05-2013, 11:28 PM
 
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Spicy Corn Salad

 

1 12 oz pkg frozen corn, thawed

1 bell pepper, chopped

1 bunch green onion, chopped

4 T sour cream

1 bunch fresh dill, finely chopped

1 T cyanne pepper (change to black pepper if serving at a party where small children will have access to the salad bar)

 

Combine all ingrediants ina bowl.  Can be made up to 3 days ahead.  

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Old 09-05-2013, 11:31 PM
 
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Simple Pear Breakfast

 

2 cups chopped pears

2 cups chopped apple

2 cups raspberries

1 T white balsamic vinegear

1 cup yogurt

 

Combine all ingrediants ina bowl.  Can be made the night before, goes well with granola

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Old 09-06-2013, 03:20 AM
 
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Simply Peanut Butter Cookies

Makes about 30 cookies

 

1 Cup Natural Peanut Butter (salted - add 1/4 t salt if using unsalted)

1 egg

1 Cup Sugar

 

Preheat the oven to 325 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Stir together the peanut butter and the egg, then add the sugar and stir until thoroughly combined.   

Roll into small walnut-ish sized balls and place on prepared baking sheet.  Flatten slightly with the back of a fork.

Bake for 10-15 minutes, until the cookies are puffed in the center and only slightly beginning to brown around their edges.

Remove from the oven and cool completely before removing from the cookie sheet, or they will fall apart.

Try not to eat them all :eat!

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Old 09-06-2013, 03:38 AM
 
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Everyday Chocolate Pudding

*or Super Fudge Pops

 

Serves 4-6 generously as pudding

Makes quite a few frozen pops

 

1 16oz package silken tofu

2 large handfuls (about 4 oz) baby spinach (washed)

1 large overripe banana

1 ripe avocado

6 pitted dates

3 heaping tablespoons cocoa

1/4 teaspoon salt

honey to taste

(a touch almond milk or other dairy free milk - i like to use dairy free because dairy products make it difficult for our bodies to absorb the iron from the spinach)

 

Place all ingredients (in the order listed) into a blender.  Pulse until the spinach has blended well - adding a bit of the dairy free milk if needed.  Continue to blend until everything is incorporated and it looks just like chocolate pudding.  Taste and add honey according to your preference for sweetness.  Serve it to your chocolate loving kiddies (or adults)!  If making Fudge pops, pour into desired popsicle molds and freeze for at least 6 hrs - overnight is best.  

 

I love serving this to my picky toddler who will currently rarely eat fruits or veggies for me unless I find a way to disguise them - but who would eat nothing but chocolate if I allowed her to!  She frequently asks for "chocolate pudding".

 

I have also added other fruits when I feel like it - feel free to play, just remember to taste as you go!

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Old 09-06-2013, 09:59 AM
 
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Warm Rainbow Salad, vegan, DF, GF, kid-friendly

serves 4-6

 

Ingredients:

 

2 bunches of kale/chard or other greens, or mixture

1/2 purple cabbage

4 medium carrots

1 medium sweet onion, diced

1 each red and yellow peppers, diced

~2 Tbsp oil- I've used both coconut and bacon fat (the bacon fat is yummier.)

1 cup yellow raisins

 

2-3 Tbsp of Bragg's apple cider vinegar

stevia/sweetener to taste

salt/pepper to taste

 

1.  Prepare the greens.  De-stem and wash, and blanch in boiling water for 3 minutes (longer for tougher greens), plunge into ice water and cool quickly, squeeze water out as much as possible ("Chard ball!" screams my 5 year old with glee.)  Chop into pieces.

 

KIDS:  Stem the greens, prepare an ice bath, set the blanching timer, help squeeze the cold water out of the greens, chop greens with a plastic "lettuce" knife.

 

2.  Saute.  Add bacon fat or coconut oil to a large skillet over med/high heat, add diced onion and peppers.  While these are becoming translucent and fragrant, grate cabbage and carrots.  

 

KIDS: Wash the carrots and cabbage, experiment with the grater.  

 

3.  Finish.  Add greens and raisins, apple cider vinegar, and about 1/4 cup of water.  Test greens to see when they start to get tender.  Add more water if necessary.  Add a bit of sweetener to taste, as well as salt and pepper.  Add cabbage and carrots, wait for all ingredients to warm again before turning off the heat.  It's better if the cabbage and carrots retain some crunch.

 

KIDS: Add raisins to the skillet, add vinegar and 1/4 c of water.  Be a kale taste-tester.  

 

That's it!  I wish I had a picture, but I've never thought to take one.  It is pretty, though, and can be eaten warm or cold.


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Be part of the diaper free revolution. 

DS1, 6 years.  DS2, 4 years.  DS3, brand new!  (April 2012)
 

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Old 09-06-2013, 10:02 AM
 
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Zucchini and Carrot Frittatas (or "Frisbees", as my 5 year old insists.)  DF, kid-friendly

serves 4-6

 

2 medium to large zucchinis

3 medium to large carrots

1/4 cup finely diced sweet onion

3 eggs

1/4 tsp salt

1/4 tsp pepper

a bit of sweetener of your choice (we use stevia)

1 Tbsp oil, plus more for the griddle

~1/3 cup panko or homemade breadcrumbs, very fine

 

1.  Prep.  Grate zucs and carrots, dice onion.

KIDS: Wash zucs and carrots, experiment with peeler or grater.

 

2.  Mix.  Whisk eggs, add salt, pepper, oil, sweetener.  Add zucs, carrots, and onion, mix.

KIDS: Learn to crack eggs.  Mix things without sloshing out of bowl.

 

3.  Cook.  Heat griddle over medium heat, grease well.  Stir in panko- more if necessary to make a batter that will hold the egg.  Shape with your hands, slap on the griddle.

KIDS:  Collect the toppings you like best.

 

We like these with these toppings:

yogurt

apple sauce

maple syrup

homemade hucklecherry jam


Distraction is not the same thing as play.
Be part of the diaper free revolution. 

DS1, 6 years.  DS2, 4 years.  DS3, brand new!  (April 2012)
 

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Old 09-06-2013, 10:06 AM
 
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No-Bake Creamy Berry Pie

 

1 large container of strawberry yogurt

1 container frozen whipped topping (like Cool-Whip)

2 cups fresh cut-up strawberry pieces

1 graham cracker pie crust

 

 

In a medium bowl combine first three ingredients, mixing well. Spread in pie crust. Place in freezer about an hour, or till set. If it freezes too hard, allow to soften a few minutes before serving. Serves 6-8.

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Old 09-06-2013, 11:32 AM
 
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Baked Oatmeal Breakfast Casserole

     wholesome & nutritious, easy way to have warm breakfast made ahead of time for busy mornings

 

Ingredients

 

5 cups rolled oats

4 Tbsp yogurt or buttermilk (for soaking oats overnight)

Enough water to cover by 1-2 inches

2 cups milk (a combo of almond, coconut and dairy works great)

1/3 cup coconut oil or ghee, melted

1/3 cup granulated sweetener (i use sucanat or rapadara since it's the least processed)

1 tsp salt

1 Tbsp cinnamon

6 eggs

2 tsp baking powder

1 Tbsp vanilla

1/2 cup shredded coconut

*1 cup fresh or dried fruit, chopped (fresh strawberries or apples work well, any dried fruit also works well - if using fresh, keep pieces on larger side so they don't fully disintegrate)

*1 cup nuts of choice, chopped

Cinnamon Sugar or shredded coconut for topping (optional)

 

Method

1.  Mix oats and yogurt or buttermilk in a large bowl with water.  Soak either overnight (for a denser oatmeal-type dish) or for at least 24 hours for an Oatmeal Cake (lighter and fluffier)

2. Drain oats (no need to rinse)

3. Add remaining ingredients except fruit and/or nuts, putting in baking powder and eggs last.

4.  Mix well.

5.  Fold in fruit and nuts.

6.  Pour into greased 9 x 13 baking dish (i use coconut spray since it's easiest - regular coconut oil or butter or ghee would also work well)

7.  Top with cinnamon sugar or shredded coconut if desired.

8.  Bake in a preheated 375 degree oven for 40-45 minutes, or until the middle of the cake is set.

9.  Serve either warm, with additional Cinnamon Sugar, nuts or fruit on top - we especially like it with plain yogurt on top with a drizzle of honey or maple syrup or eat at room temperature like a cake.

10.  Store in the refrigerator in a closed container.

11.  Reheating tips - I reheat mine on a cast iron skillet, gently heating both sides in a bit of ghee/butter or coconut oil - you can also do it in a toaster oven

 

*This recipe is extremely flexible in what you put into it and these quantities are approximate for personal tastes - I have done it with chocolate chips and lots of coconut to make it more dessert-like and you can try any fruit and/or nut combo you want to make it different every time so feel free to experiment!

 

 

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Old 09-06-2013, 11:33 AM
 
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Here's my Lentil Soup.

It's vegetarian and gluten free:

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3 cups of dry red Canadian lentils

8 cups of water (sometimes I use a cup or two of chicken stock if I have some around)

1 glug of olive oil

2 stalks of celery with leaves

1 peeled yam

3 peeled carrots

8-10 cloves of garlic

2 large shallots or onions

1 bay leaf

2 teaspoons of sea salt

1/2 teaspoon of thyme

1/2 teaspoon of freshly ground pepper

red wine vinegar

 

http://cubitsorganics.com/2013/05/gentle-lentil-soup/


WAHM to DD 08/09
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Old 09-06-2013, 02:11 PM
 
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Kale Chips

super easy and kids eat them without asking the ingredients :)

 

One large bunch kale

1t black pepper (fresh cracked is best)

1t sea salt

1T olive oil

 

1. wash kale and spin/pat dry with paper towel

2. tear into 2" x 2" pieces and de-rib

3. put kale in large mixing bowl

4. pour over oil, sea salt and pepper and toss until all leaves are coated

5. spread leaves onto cookie sheet in a thin layer

6. cook in a 350C oven for 15 minutes or until chips are crispy

 

If you like spicy, you can add a pinch of red pepper flakes to the salt and pepper -- ROAR!

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