Recipe Exchange

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Comment by Gilda on May 5, 2012 at 3:51pm

for those of you who make your own baby food, here is one that my girl gobbles up, and it's super healthy! You need a food processor and you can pulse the food to the consistency that your child is comfortable with. For all meats and most produce I always go organic for making her food.

ingredients:

-1 organic boneless skinless chicken breast cut up into chunks for faster cooking

-1 med sized sweet potato (not yams) peeled and cut into chunks

-2 carrots peeled and cut into large pieces

-1 small crown of broccoli cut into florets

bunch of spinach (it shrinks down to nothing)

-1 scallion/green onion 

-1 clove of garlic

-fresh parsley and rosemary (as much as you like but you really only need half a sprig of rosemary for this amount of food and fresh is always more flavorful and aromatic than dry herbs)

-approx 1 cup of chicken broth, you can always add more

-apple or pear peeled and cut up 

In a med to large saucepan, add 2 tsp EVOO and add scallion (thinly sliced) and the garlic (coarse chop is fine). add the chicken and cook through.

now add all the other vegetables and the apple or pear. give the fresh herbs a good mince and add to the pot. add the stock, stir it all up and cover. You can add more stock to make a thinner consistency if your baby is younger. after about 15-20 min the veggies will be soft and mushy and the sweet potato will be falling apart. pour all the contents into the food processor and pulse to the desired consistency. This is YUM and super healthy for the kiddos. 

Comment by Mikela on November 15, 2011 at 11:37am

Spaghetti Factory pasta! Browned butter and Mizithra cheese. Diabetic recipe that tastes great!

 

INGREDIENTS: 1/2 cup butter 1/2 cup

Mizithra cheese (I found this cheese at Mother's Market!)

Pasta of choice (Use whole wheat Linguine or Spaghetti pasta)

Don't forget to add a side of veggies and meat like chicken or meatballs!

 

PREPARATION: Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Comment by Jennifer Governski on June 6, 2011 at 9:21am

Hi Ladies,

 

I just posted a Recipe Exchange event for Saturday, June 18. Come join me for some mimosas and let's exchange some great recipes in the process! Check out the event and hopefully I'll see/meet some of you there!

 

Bon Appetit,

 

Jennifer

Comment by Katherine Coronel on March 29, 2011 at 2:44pm

Crock pot meals make me Happy, and my family since dinner comes together better and acutally happens...lol... ! :)