Easy Baking and Breakfasts!

I've tried two new recipes since I last posted (on a bit of a roll - both with the recipes and with the jotting stuff down here).

As noted a couple days ago, I was planning on still trying a few recipes from Better Food For Kids.

My three year old and I did the Orange Banana Muffins this morning to get rid of our over ripe bananas.  I'll wait and see before firmly weighing in, but I think they are a success.  My daughter got to help so we made it into an activity, which was fun - and they also made the house smell great! 

Here's the recipe.

 

Orange Banana Muffins

Makes 12 muffins

Preheat oven to 400 degrees F

Ingredients

- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch salt
- 1 cup mashed bananas
- 1/2 cup frozen OJ concentrate, thawed
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 1 egg

Instructions

1. In a bowl combine whole wheat flour, all-purpose flour, cornmeal, baking soda, baking powder and salt.

2.  In another bowl, stir together bananas, orange juice concentrate, brown sugar, oil, milk and egg.  Add mixture to dry ingredients; stir until mixed.

3.  Spoon batter into prepared muffin cups.  Bake for 20-25 minutes or until muffins are firm to touch.

Nutritional info (per muffin): 179 cals; 3.9g protein; 31.1g carbs; 4.9g Fat; 3% CDV calcium; 11%CDV Iron.

---------------------

Next up, yesterday we also did breakfast for dinner.  My daughter wanted eggs.  Seeing she's also a waffle fan and we hadn't yet tried French Toast with her, I figured I'd try this recipe I found on Kids in the Capital courtesy of Amanda Y.

J's French Toast

Ingredients

- 5 eggs
- 1/4 cup of milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 6-8 slices whole wheat bread (at least day old works best)
- 1-2 tbsp vegetable oil

Instructions

Pre-heat the pan w/ some oil.  Do up the mixture.  Coat the toast with it and cook.  It was suggested to preheat the pan then lower the temperature to about medium or slightly lower.  That worked well for us.  I halved the recipe (well, 3 eggs, and then halved everything else) and that also worked fine.  I just cooked up the (very small) remainder of the batter into eggs to go with the french toast.  Cinnamon eggs were actually quite good!

We served it with blueberries; maple syrup and chocolate milk.

It was quick.  It was easy.  My little food critic helped with some of the cooking and ate it.  So we'll do it again.

New Year's Party Food!

Okay - so we're hosting a few people for New Year's tomorrow.  Nothing too big.  About 12 max - probably fewer (not counting kids - max 6, again, likely less - all under 4).

Usually when we host parties that don't involve formal dinner (like this one) I do a number of M&M appetizers; slow cooker meatballs in Diana sauce; a veggie plate; cheese plate; and chips.

However, in addition to that, I decided to try and do a few things by hand this time - nothing extravagant - to see how it goes as far as adding those to party/guest prep time.

Here's what I'm doing:

1.  Courtesy of PInterest, I found this recipe at Yummy Mummy Kitchen. 

Christmas Sangria

Ingredients

- 1 bottle white wine

- 25 oz. sparkling cranberry juice (3.125 cups)

- 1 apple, thinly sliced

- 1/2 cup fresh cranberries

- 1 sprig rosemary (more for garnish, optional)

 

Combine all ingredients and refrigerate for an hour.

------------------------------------
 

2.  This one is courtesy of the label from the Old El Paso Refried Beans can.

 

Layered Bean Dip

 

Pro: I love this at parties, but have never learnt to do it.  It looks pretty simple, so here I go!

 

Ingredients

 

- 2 cans (398 ml each) Old El Paso refried beans

- 1 pkg (35g) Old El Paso Taco Seasoning

- 2 ripe avocados

- 2 tbsp lemon juice

- 1/2 cup mayonnaise

- 1 1/2 cups sour cream

- 1 1/2 cups shredded Cheddar cheese

- 1 jar (440 ml) Old El Paso Thick N' Chunky Salsa

 

Then add your favourite toppings - eg: sliced black olives, chopped tomatoes, green onions etc...

 

Instructions:

 

 

Combine refried beans and seasoning mix.  Spread over bottom of large baking dish or platter.  Blend avocado, lemon juice and mayonnaise; spread on top of bean mixture.  top with layers of sour cream, cheese and toppings.  Serve with tortilla chips for dipping.

-------------------------
 

3.  Courtesy of a quick online search - and due to the fact we have some packages of smoked salmon to use - I'm going to try this recipe.

 

Smoked Salmon with Dill Cream Cheese on Toast Points

 

Makes: 16 appetizers / Prep time: 15 minutes / Total time: 30 minutes

Ingredients - 4 slices white bread (I'm going to use baguette)
- 1 tablespoon unsalted butter, melted
- Kosher salt and freshly ground black pepper, optional
- 2 ounces smoked salmon (lox style)
- 2 ounces reduced-fat cream cheese
- 1/4 cup reduced-fat sour cream
- 2 tablespoons freshly chopped dill
- 2 tablespoons minced chives
- 1 to 2 teaspoons lemon juice
- 16 baby spinach leaves
- Fresh dill for garnish
Instructions

- Preheat the broiler.  - Place bread slices on a baking sheet. Brush one side with melted butter and season with salt and pepper. Toast the bread under the broiler until it's golden brown and crisp, about 2 minutes. Flip and broil on other side until golden, about 1 minute.

- Slice off the crusts while the bread is still hot. Cool slightly and cut each slice into 4 triangles. Set aside.

- To prepare the salmon, separate into pieces and set aside.

- Meanwhile, mix together the cream cheese, sour cream, dill, chives and lemon juice. Set aside a small dollop of the cream cheese mixture for garnish. Spread about 1 to 2 teaspoons cream cheese on each toast point. Place 1 baby spinach leaf on each slice. Top with smoked salmon slices. Garnish with a dab of reserved cream cheese mixture and fresh dill.
Nutritional Info:  48 calories (42% from fat), 2 grams fat (1 grams sat. fat), 5 grams carbohydrates, 2 grams protein, 166 mg sodium, 6 mg cholesterol, 0 grams fiber

 ---------------

I'll update once I've tried them re: how it went.

UPDATE:  So, these all worked, and all went over well.  Nothin' much more to say about that!

Better Food for Kids - Book Review and Recipes

So, as I mentioned in my intro post, my quest to learn how to cook is connected to my quest to learn how to feed my kids.

That said, I've been borrowing a number of cooking books from my local Ontario Early Years Centre. 

The most recent one being Better Food For Kids - Your Essential Guide to Nutrition for All Children from Age 2 to 6, by Joanne Saab, RD and Daina Kalnins, RD (2002).

I liked that this book provided some nutritional background (which you can read or not - I skimmed it), but that I didn't need to understand some "deeper" philosophy before trying the recipes.  There are tons or recipes, divided by meals.  So easy to follow.  I bookmarked four I was interested in and went shopping.  They were the basis for weekday dinners for the week.

Quick point for background: My three year old is one of those kids who survives on water and air.  Read: She doesn't eat very much and I'm concerned she's not getting all the proper nutrients she needs.  I also knew in advance that she doesn't really like ground beef (but hope springs eternal). 

Here's what I tried - ratings based on whether my kid ate it.  Personally, I liked - and would make all again -  except for the muffins (and they worked - just not for us).

The (first) success: Sweet Potato Soup

Added bonus: Dead simple; great source of beta carotene

Ingredients

- 1 tbsp vegetable oil
- 1 small onion, chopped
- 6 cups chicken stock
- 2 large sweet potatoes, peeled and chopped
- 1/2 tsp ground nutmeg
- 1/4 tsp freshly ground black pepper

Instructions

1.  In a large saucepan, warm oil over medium-high heat.  Add onions and sauté for 2-3 minutes or until onions are soft and translucent.  Add chicken stock, sweet potatoes, nutmeg and pepper.  Cover and bring to a boil; reduce heat and simmer for 25 minutes or until potatoes are tender.

2.  Remove soup from heat and, in batches, purée soup in blender until smooth.

Makes 6 cups.  Can garnish with a little plain yogurt or sour cream before serving. 

Nutritional info per 1/2 cup: 173 cal; 7.1 g protein; 26. 5 g carbs; 4.2 g fat; 5% CDV calcium; 12 % CDV iron.

The (second) success: Garden Pasta and Relish Salad

Added bonus: Again, dead simple; and it got some veggies down my kid

Note for next time:  I'd add more pepper or some other spice.  It was a bit bland.

Ingredients

- 2 cups fusilli or small shell pasta
- 1/2 cup frozen peas (adding frozen peas to hot pasta allows them to thaw, yet still retain their bright green colour)
- 1/2 cup diced red or green bell pepper
- 1 green onion, finely chopped
- 1/4 cup sweet pickle relish
- 1/4 cup mayonnaise
- 2 tbsp plain yogurt
- pinch salt
- pinch pepper

Instructions

1.  In a large saucepan, cook pasta in boiling water.  Drain.  While pasta is still hot, stir in peas, red pepper and onion.  Set aside.

2.  In a small bowl, stir together relish, mayonnaise and yogurt.  Stir mixture into pasta; add salt and pepper.  Cover and refrigerate for several hours or until ready to serve.

Makes 4 cups.

Nutritional info (per 1/2 cup): 161 cals; 4.3 g protein; 24.3 g carbs; 5 g fat; 2% CDV calcium; 7% CDV Iron.

The Mixed Review: Cheese Pizza Muffins

Pro: My daughter helped bake them so it was a fun activity.

Hope: I thought they'd work well for pre-school snacks.

Con: After the initial excitement, they all came back from school basically uneaten.  My husband also talked a good game about taking them to work for snacks/lunch, and then didn't.

Kinda pro/kinda con:  For my skinny/mini daughter they are 349 cal a muffin, which she could use.  For me, they are 349 cal a muffin, which I don't dare touch.

Pro: First muffin I ever made not from a mix, so it boosted my confidence.  But don't think I'll try this again for now.  Maybe when my eldest is older...

Ingredients

- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1tsp dried basil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded Cheddar cheese
-1 egg
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil

Instructions

1.  In a bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, basil, oregano, baking soda, salt and cheese.

2.  In another bowl, whisk together egg, buttermilk and oil.  Add to dry ingredients. Stir until moistened.

3.  Spoon batter into prepared muffin pan.  Bake in preheated over for 25 minutes or until muffins are firm to the touch.  Cool 10 minutes before removing from pan to wire rack to cool completely.

Makes 12 muffins

Nutritional info (per muffin): 349 cals; 15.6 g protein; 24.1 g carbs; 21.4 g fat; 46% CDV calcium; 15% CDV Iron.

The (Kiddy) Fail: Macaroni and Beef with Cheese

Pro: I really liked it. 

Con: My daughter didn't - which was part of the point.  That said, she isn't really a ground beef fan.

Lesson Learnt: Probably need to find a recipe like this one (if not for my daughter, then just as a staple weekday meal), but this might not be it.

Ingredients

- 8 oz ground beef
- 1 small onion, finely chopped
- 1 can (14 oz [398 mL] tomatos, with juice)
- 1/3 cup elbow macaroni
- 1/2 cup shredded Cheddar cheese
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp chili powder

Instructions

1.  In a large nonstick skillet over medium heat, combine beef and onion; cook, stirring frequently to break up meat, for 5 minutes or until browned.  Drain fat.  Add tomatoes and macaroni.  Bring to a boil, cover and cook for 10 minutes or until macaroni is tender.  (If mixture becomes too thick, add a little water).

2.  Remove skillet from heat.  Stir in cheese, basil, oregano and chili powder.  Cover and allow to sit for 5 minutes or until cheese has melted.

Makes 4 cups.

Nutritional Info (per 1/2 cup): 160 cals; 10.0 g protein; 13.1 g carbs; 7.5 g fat; 10% CDV calcium; 13% CDV iron

----------------

There are two more recipes in the book that I plan to try before sending the book back.  They are:

- Homemade Fruit Yogurt (because I have a bunch of leftover plain yogurt courtesy of the Pasta Salad recipe
- Orange Banana Muffins (because I'm looking for a recipe to deal with bananas that are going off so I don't end up just throwing them out).

Once I do them, I'll post the recipes and how they were received.

Getting There

I find I spend my life "getting there."  I clean the house, but never quite finish - but tell myself I'm getting there.  I clean out my inbox - sort of - and tell myself I'm getting there.  I take up running to get in shape and while I'm getting there, I never seem to quite hit the spot I hope to hit. 

You get the picture.

So this is my third attempt at blogging.

The first time I blogged it was for a literacy organization I was involved with.  It was great - I learnt the basics, blogged about something I was passionate about, and got to be creative.  After about a year and half or so I stopped volunteering, so that was the end of that.

Then last maternity leave I tried mom blogging and got hooked for about eight months.  Then I returned to work and it stopped.  I think for a few reasons: 

1. I didn't blog from work and by the time I got home and got the kid to bed I mostly just wanted to pass out myself.
2. Blogging took a lot (a LOT) of time (ie: not just writing; but finding followers, following others, creating a blog button, figuring out templates, etc...).  Basically, it started to feel like a chore (ie: I haven't blogged in a day - oh no!  I need to think of something to write!).   This then meant I ended up writing just for the sake of writing (can't miss that Blog Carnival!) and spent more time on the internet talking about my blog rather than writing on it.  Which led to the other main reason I stopped....
3. I got a little fuzzy on the point of it all.  Was it to find community?  Was it to post about my kid?  Was it to find resources?  Without a specific goal, it fell into the pile of stuff that was "nice to do", but with limited time to myself, it didn't make the top of the list for how I wanted to spend that precious little time I had to myself.

So that brings me to this time.  I want to have a space to jot down the stuff that is going to help me with my current goals.  And I want a spot to also be able to map progress to keep me accountable.  These goals are:

1. Learn to cook.  I started in October.  I took some classes.  So far so good.  But I wanted a place to jot down the recipes I liked and tips etc...  I can collect stuff on Pinterest; but I can't write my own stuff there.  So I'll do that here.
2. Get healthy and fit.  I joined the gym in September and have been going about 3-4 times a week religiously.  I ran a 5K and 10K this fall.  I need to stay motivated to keep going.  I will specifically need to stay motivated when I go back to work in May.  I need to figure out how to improve diet as part of this goal as well (tieing back to goal #1).
3. Be the best mom I can be to my two daughters (3yrs and 5 months).  So that's food, education, entertainment, the works... Part of learning to cook is so I can feed my three year old.  We're also raising them bilingual, and I'd like them to be happy, active, healthy kids.
4. Learn to stay calm and not get overwhelmed by everything going on.  I toyed with naming my blog "I'm Not Going to Scream" because there are times that I find myself repeating that phrase under my breath while dealing with two uncooperative kids (or any number of other frustrating situations) to avoid doing so.

I'm not going to focus on "getting followers".  I'm not going to use a pseudonym.  Rather, I'm going to focus on what I want to learn/do and find and post stuff that helps with that.  I'm not going to pressure myself to post x number of times a week.  I'm going to post firstly for me.  And if anyone else finds it helpful, or worth reading, I'm honoured.