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easy

Family, Food & Recipes

Easy Baby Eats // Cashew Cream

February 26, 2016

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Yesterday, my baby turned 1! I’ll be back with a full post about the birthday festivities (we’re having a party this weekend!) but today I wanted to share with you a recipe that I’ve been making for little Ainsley. I’ve been posting some of Ainsley’s favorite recipes on my Instagram account and have had a lot of you asking for recipes. Well, I don’t really have any intention to turn this into a baby/toddler food blog, but I do want to share what we’re loving.

Ainsley has had two teeth, and only two teeth, for almost six months. Just the last couple weeks we’ve seen four teeth coming through all at once, but figuring out what to feed a baby who likes to eat but doesn’t have many teeth has been a bit of a challenge. We stuck with purees and baby food/pouches for quite a while. Pouches are still one of Ainsley’s favorite ways to eat food, but since they can get expensive, we try to limit how many she eats.

I should be better than I am about limiting salt, but if I’m honest Ainsley eats a lot of the same foods that we eat. That said, those foods are almost always homemade, so when possible we add extra salt to our food after cooking and give Ainsley a less salty version. The good news? Perhaps we don’t need to be quite so worried about salt in baby’s diet after all. And now that she is one (!!) we don’t need to be quite as concerned about salt.

Whew! That’s a whole lot of copy about what we feed Ainsley. Today’s recipe, Cashew Cream, has been a fun way to mix up breakfast from the usual yogurt. It’s dairy-free, vegan and super delicious for both babies and moms. Make sure you have a high powered blender to make the cashew cream, which is how you get it to be super creamy rather than chunky or coarse. Ainsley eats this as a breakfast dish or an after-nap snack, usually with berries!

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Cashew Cream for Baby
Author: 
Recipe type: Breakfast, snack
Serves: 3 to 4 servings
 
Cashew pudding (also called cashew cream) is a favorite in our house for kids and adults alike! It’s calorie dense, but it is filled with nutrients and protein and low in sugar. We use it as a breakfast item for Ainsley or an after-nap snack in the afternoon!
Ingredients
  • 1 cup unsalted cashews
  • ½ cup filtered water
  • ⅛ teaspoon ground cinnamon
  • Fresh or frozen and thawed berries for topping
Instructions
  1. Place the cashews in a bowl and cover completely with water. Soak for 2 hours or until cashews are softened. Drain cashews.
  2. Place cashews and the ½ cup water in a high-powered blender or food processor along with the cinnamon. Blend or process for 2 minutes, scraping down the sides as necessary, until mixture is smooth and creamy.
  3. Transfer cashew pudding to a bowl and top with berries to serve. Store leftovers covered in the refrigerator.

 

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Recipes from Around the Web

December 4, 2014

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I realize that I haven’t shared many new recipes on Espresso and Cream lately, but that doesn’t mean I haven’t been creating new recipes like crazy at work! Most of the content I’ve created recently has been holiday-temed. In case you’re looking for a little Christmas baking inspiration, I thought I would share with you some of my favorite recipes I’ve developed lately around the web:

1. Christmas Tree Cookie Pops (pictured above)

Screen Shot 2014-12-04 at 8.01.39 AM2. Giant Gingerbread House Cookie (so much easier than making a gingerbread house!)

Screen Shot 2014-12-04 at 8.03.21 AM3. Santa Hat Cookies 

Screen Shot 2014-12-04 at 8.05.28 AM4. Asian Chili Roasted Brussels Sprouts 

Screen Shot 2014-12-04 at 8.06.57 AM5. Impossibly Easy Mexican Chorizo Breakfast Bake 

Madison

 

 

 

 

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Honeyed Asian Grilled Chicken

May 20, 2013

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First things first, the winner of the giveaway is…
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Elizabeth, send an e-mail to madisonjanemayberry@gmail.com and I’ll get your gift card in the mail! And thank you for all the beauty recommendations. I’m excited to try some of them out!

Grilling season is finally here! Does that make anyone else crazy excited? Joe and I both love to grill, and this year I’m trying to beat him out for title of “grill master” in the Hofmeyer house. Usually I prepare the veggies/meat to be grilled and Joe is in charge of the actual grilling, but last week I decided to do a little grilling on my own. First, because I really actually love to grill. And also because Joe was mowing the yard and wanted to get done before it began to rain.

I have to admit that I think I did a pretty darn good job with this chicken. Since I’ve overcooked many a chicken breast on the grill and I hate serving dry chicken, I decided to switch up my method a little bit this time. The result was flavorful, moist chicken that didn’t taste dry in the least bit.

For starters, I cut the chicken breasts in half horizontally so that they were thinner and required less time on the grill to reach a safe temperature. Second, I made a brine solution for the chicken with water, sugar and salt, then let the chicken sit in the brine for hours in advance (I popped them in the brine solution before work so they were ready when I got home.) And third, since I didn’t want to wait any longer for the chicken to marinate in the barbecue sauce, I pierced the surface of the chicken with the tines of a fork and brushed the barbecue sauce on top so that the sauce could get into the meat in less time.

If you’re looking for an easy, flavorful chicken recipe to kick off grilling season, I would highly recommend this recipe. Especially if, like me, you have had a tendency in the past to serve your dinner guests dry chicken. Be a better host. Eat better chicken. That’s what I call a win-win.

Honeyed Asian Grilled Chicken
Ingredients
*2 to 4 boneless, skinless chicken breasts, cut in half horizontally
*8 cups water
*1/2 cup sugar
*1/4 cup salt
Barbecue Sauce
*1/4 cup ketchup
*2 tablespoons olive oil
*2 tablespoons fresh lemon juice
*2 tablespoons soy sauce
*2 tablespoons honey
*1 tablespoon toasted sesame oil
*1/2 teaspoon chili powder
*1/4 teaspoon garlic salt

Directions
*Bring water, sugar and salt to a boil. Remove from heat and cool completely. Place chicken breasts in a large bowl with the water. Refrigerate, covered, for at least 6 hours up to 8 hours.
*Heat grill to medium heat. In small bowl, combine remaining ingredients for barbecue sauce. Stir until well combined.
*Drain chicken breasts from brine mixture. Pierce the chicken several times with the tines of a fork to create holes for the barbecue sauce. Brush chicken with the barbecue sauce on both sides. Place directly on grill and cook, covered, 5 minutes. Flip; brush with additional barbecue sauce. Cover. Turn grill off. Keep grill covered for 5 to 7 minutes more or until chicken breasts are cooked through and no pink remains. Allow chicken to rest 5 minutes. Slice and serve.

Happy Grilling!
Madison

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