Browsing Tag

food

Food & Recipes

Pie Week #2 // Apple

September 2, 2016

IMG_0527

Whew. Coming in right under the gun and posting a second pie recipe before the week is over. I made this pie twice in the last week, and I’ve found that pie making is quickly becoming one of my favorite things to do. First, because it’s relaxing and second, because there is nothing like the look of delight on someone’s face when you say that yes, you brought them pie, and yes, it’s from scratch.

Oh, and it’s a great way to use up all the apples that have been coming my way from my aunt and mother-in-law.

I’ve realized that making pie allows me to cater the pie to my exact preferences, too. Take, for example, this apple pie. Joe and I both agree that we like the apples to be soft and free of any crunch, with a hefty dose of cinnamon and a crust that’s deeply golden brown and covered in coarse sugar.

Is that your kind of applie pie? Then this recipe is for you. And me.

This pie series has already been so much fun I can hardly handle it. And now that I’ve been making crust for a while (video to come, I promise!) I don’t need a recipe, just a couple measuring cups and a little extra time.

Pie Week #2 // Apple
Author: 
Serves: 8 servings
 
Ingredients
  • Pie crust for a double-crust pie
  • 10 cups peeled and sliced apples
  • ⅓ cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 egg yolk, whisked
  • 1 tablespoon half and half or heavy cream
  • 1 tablespoon coarse sugar (turbinado)
Instructions
  1. Heat oven to 375°F. Lightly grease/butter the bottom of a 9-inch deep dish pie plate. Set aside.
  2. Roll out half the pie crust to form the bottom crust. Drape pie crust into the bottom of the pie plate and press gently into the bottom and sides of the plate, leaving the crust hanging over the edge of the plate.
  3. In a large bow, combine the slices apples, sugar, corn starch and cinnamon. Stir until evenly combined and spoon apples into pie crust, mounding apples slightly in the center.
  4. Roll out the second half of the pie crust and drape over the apples. Press the crusts together and roll/crimp as desired. Use a sharp knife to cut a few slits on the top of the pie to let steam escape.
  5. In a small bowl, whisk together the egg yolk and half and half or heavy cream. Brush on pie with a pastry brush. Sprinkle top of pie with the coarse sugar.
  6. Bake pie 45 minutes at 375°F. Reduce heat to 350°F and bake 45 minutes to 1 hour more, until filling is bubbly and crust is deep golden brown. If necessary, cover the edge of the pie crust with a pie shield or aluminum foil to prevent over-browning during the last portion of baking. (For the record, I didn't need to)
  7. Cool at least 1 hour before cutting into slices to serve.

 

Food & Recipes

Feeding a Toddler // Morning Glory Muffins

May 18, 2016

RiceCereal_1

This is a sponsored post written in partnership with The Women Bloggers and Kendal King Group. All thoughts and opinions are my own. #CookingWithGerber

GerberMuffins_1

GerberMuffins_2

GerberMuffins_3

If you follow me on Instagram, chances are you’ve seen these muffins pop up multiple times. I share Ainsley’s meals using the #EasyBabyEats hashtag on Instagram, and it’s been fun to look back through all the different meals I’ve prepared for her when she’s off at her babysitter’s house. Her meals have changed a lot over the months, but this recipe has been a staple.

Gerber has a soft spot in my heart as a mom. I’ve always had a positive association with the brand, and when Ainsley was ready to try her first bites of food around 6 months, Gerber Oatmeal Cereal was the very first thing we tried, followed closely by sweet potato puree.

Now that Ainsley is older, we’ve moved on to a wider variety of foods, but Gerber cereals still have a place in our pantry. When Ainsley had her iron levels tested at her 1-year appointment she came back a little on the low end. Since she isn’t a huge meat eater we’ve been looking for other ways to get iron into her diet, including  fortified cereals that contain iron.

These muffins, which are both a breakfast food and snack for Ainsley (and the whole family) contain both Gerber Oatmeal Cereal and grated sweet potatoes, along with a host of other good-for-you ingredients like whole wheat pastry flour, golden raisins and rolled oats. Because these are geared toward Ainsley, I kept the sugar on the very low end, but our whole family likes them! Just keep in mind they aren’t super sweet.

PS: You probably already know this, but we buy our Gerber Oatmeal Cereal at Walmart, where we do a large portion of our grocery shopping these days!

Morning Glory Toddler Muffins
Serves: 12 muffins
 
Ingredients
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 large egg
  • ¼ cup butter, melted
  • 1 cup grated raw sweet potato
  • ½ cup raisins or golden raisins
  • 1 cup whole wheat pastry flour
  • ½ cup Gerber Oatmeal Cereal
  • ½ cup rolled oats
  • ⅓ cup turbinado sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
Instructions
  1. Heat oven to 350°F. Line a 12-cup muffin tin with paper baking liners or spray with non-stick cooking spray. Set aside.
  2. In a large bowl combine the milk, vanilla, egg and melted butter. Stir until well-combined. Stir in the raisins and grated sweet potato.
  3. In a second bowl, combine the flour, oat cereal, rolled oats, sugar, baking powder, baking soda and cinnamon and stir until well-combined. Add dry ingredients to wet ingredients and mix until just combined.
  4. Spoon batter into prepared muffin cups. Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean and tops of muffins bounce back when pressed lightly with your finger.
  5. Cool muffins completely on wire cooling rack before serving.

 

a Rafflecopter giveaway

Food & Recipes

Baby Breakfast :: Oatmeal Edition

February 3, 2016

BabyOatmeal

Ainsley has been stuck with just two little teeth for close to five months now. Today I just saw a tooth starting to poke out on top (!!) but feeding a hungry baby who is very interested in food but only has two teeth is a challenge! She chokes on food all the time if I don’t mash it up enough or make the bites small, and I alway feel so bad.

The teeth situation has forced me to get creative with what I feed her outside of purees, smoothies and yogurt. Sometimes it’s a little more effort, but feeding her and introducing her to new foods is so fun and rewarding.

I’m starting to play around with the idea of doing an e-book in the future with all our favorite baby/toddler recipes, so I’ve been making an effort to capture the things Ainsley eats and take down measurements rather than just throwing it all together.

When possible, I feed Ainsley the same types of foods we are eating to make it less work or cook/bake in bulk to cut down on prep in the morning or evenings. Since I start out most days with oatmeal, chia seeds and nut/seed butter, so does Miss Ainsley! This oatmeal is always a big hit, although she rarely eats the whole bowl unless she is super hungry. I usually just save the leftovers and re-heat them with a little added milk the next day and it works just fine.

Baby Breakfast :: Oatmeal Edition
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • ¼ cup rolled oats
  • ¼ cup water
  • 1 tablespoon milk
  • ½ teaspoon chia seeds
  • Pinch of cinnamon
  • 3 to 4 fresh raspberries or other berry
  • 1 teaspoon nut or seed butter (I used Sunbutter)
Instructions
  1. In a small microwave safe bowl, combine the oats and water. Microwave for 30 seconds to 1 minute or until oats are puffed up and cooked. Stir in the milk, chia seeds and cinnamon until well combined. Top with the berries and nut or seed butter and enjoy!

Madison

Food & Recipes

Sweet and Salty Roasted Kalettes

September 24, 2015

KalettesFinal_1
If I had to choose my favorite vegetable, I would have a seriously difficult time deciding between kale and Brussels sprouts. I know, I know, how chilché and expected, right? But here’s the thing about food trends: most of the time foods become trendy because they’re actually really delicious, so I’ll sing the praises of trendy veggies for as long as I live.

Why all this talk about kale and Brussels sprouts? Well, I recently tried Kalettes, a kale-Brussels sprout hybrid, for the first time while eating at the Lunds & Byerly’s salad bar in Edina and have been hooked ever since. They require zero prep before cooking (something I can’t say about kale OR Brussels sprouts) and have a fun taste and texture that really is a good cross between the two veggies. A crisp-tender base with leafy, tender, kale-like tops.

Since I am all about the sweet-salty combinations, I turned these little Kalettes into an Asian-inspired side dish. They’re crispy and caramelized around the edges thanks to a bit of brown sugar but have plenty of salt to balance out the sweet. My personal favorite way to serve this dish is on top of brown rice (the kind that cooks in the microwave in 3 minutes!) for an easy, healthy lunch or dinner. If you’re looking to add a little bit more protein, you could always scramble the brown rice with an egg for a quick fried rice as well!

KalettesFinal_3

KalettesFinal_2

Asian Roasted Kalettes
Author: 
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 bag (xx oz) Kalettes
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon Thai Red Curry Paste
  • ¼ teaspoon ginger
  • Hot-cooked brown rice for serving (optional)
Instructions
  1. Heat oven to 425F. Toss the Kalettes with the 1 tablespoon olive oil and place in a roasting pan or rimmed baking sheet.
  2. Roast 10 minutes. Meanwhile, combine the fish sauce, soy sauce, brown sugar, curry paste and ginger.
  3. Drizzle mixture over Kalettes after 10 minutes of cooking and toss to coat evenly. Roast 5 to 10 minutes more or until edges of Kalettes are crispy and caramelized and they become tender. Serve immediately over hot-cooked brown rice and sprinkle with sesame seeds, if desired.

*This post is sponsored by Kalettes. All opinions are my own. 

Food & Recipes

On Going Vegetarian Again

September 9, 2015

IMG_0624

 

About a month ago, I decided to go back to my vegetarian roots and, once again, embrace the type of eating that helped me get to my body weight “happy place” years ago. Those of you who have been following this blog for any extended period of time probably remember the days when I was vegetarian. In fact, I’ve only been eating meat again for the last year and a half.

When I was trying to get pregnant, after having a couple miscarriages, my acupuncturist suggested eating plenty of organic, grass-fed red meat. At that time I was willing to try almost anything to get pregnant, so I jumped on board and started eating meat, something I hadn’t done for years. While I don’t attribute eating meat to my pregnancy success (since we changed many things the third time around) I don’t think it hurt the process, either. Once I got pregnant I craved all sorts of foods I don’t normally crave, including, you guessed it, meat along with every carb under the shining sun.

After having Ainsley I was eager to lose the extra weight I had gained while pregnant. Low-carb, paleo-style eating seems to be all the rage these days, so I thought I would jump on board and give it a try myself. In the back of my mind I knew my body had never responded well to a meat-centric way of eating, but I lost a little perspective and bought into the hype.

You see, when I first started eating vegetarian years ago something in my body just clicked. I can’t explain it, but it was like my metabolism finally got into gear and I lost the extra weight I was carrying around post-college without really trying. Sure, I was eating a lot of veggies, but I was also eating plenty of (good) carbs and the occasional treat. Although it was almost all healthy, I was eating a LOT of food.

Fast-forward to 5 months postpartum and I found myself with an extra 5 or 6 pounds that just didn’t seem to budge. I was working out, eating “clean” and doing everything in my power to get back to my “happy weight” but the scale just wouldn’t budge. And sure, the scale isn’t a total indicator of health, but add to that the fact that my clothes weren’t fitting like I wanted them to and you have a recipe for more than a few crummy days.

I decided to go back to what I knew worked for my body: Eating vegetarian. Heavy on the veggies and whole grains, high in fiber and plenty of healthy fats and dairy. And you know what? Those extra pounds practically melted away. I was as shocked as anyone!

The moral of this post is less about pushing everyone to go vegetarian and more about encouraging every individual to find the way of eating that works best for their body. For some people a low-carb approach works amazing! For others, cutting out gluten and dairy works really well with their system, and for another group, like me, eating vegetarian seems to be the way to go. Take time to experiment, listen to your body and discover what works for you.

And if you happen to see a few more vegetarian recipes around Espresso and Cream in the coming months, now you know why!

I would love to hear stories from you all? Have you found a way of eating that just “works” for you and your body? I’m curious to hear if anyone else has had a similar experience. 

Madison

Related Posts Plugin for WordPress, Blogger...