Homemade Fruit Yogurt

Did this one - also from Better Food for Kids - a few days ago with my daughter (to get rid of a bunch of plain yogurt left over from the pasta salad recipe in this post) and it was a huge hit.  Definitely doing it again.

Homemade Fruit Yogurt

Makes 2 cups (500 mL)

Ingredients

- 1 cup raspberries or sliced strawberries or sliced peaches
- 1 tbsp granulated sugar
- 1 tbsp frozen orange juice concentrate
- 1 cup plain yogurt
- Fresh fruit, such as orange sections, banana chunks, apple or pear slices

Instructions

1.  In a food processor or blender, purée fruit with sugar and orange juice until smooth.  Transfer mixture to a microwave-safe container.

2.  Microwave, covered, on High for 2 minutes or until warm and sugar is dissolved.  Cool before whisking in yogurt.  Serve as a topping or sauce or as a dip with a variety of fruit.

Notes in book also say it is good over cottage cheese, or with pancakes or waffles (my daughter loves waffles). 

Nutritional Info (per 1/2 cup): 72 cal; 3.7g protein; 12.2 g carbs; 1.2 g fat; 16% CDV Calcium; 2% CDV Iron.

In the world or weird, I am also trying to get more fibre down my kid and she insisted this morning on putting bran buds in this yogurt.  And then STILL ate it.  So yeah, doing this again.

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.

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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.

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

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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.