Archive for August, 2007

Bento Yum

Here is what I am aspiring to when we get to packed lunches stage … Bento Yum!

August 31, 2007 at 8:26 pm 1 comment

Win Vegetarian and Vegan Mother and Baby Guide

My lil half pint pixie friend is having a competition to win a copy of Vegetarian and Vegan Mother and Baby Guide, have a look!

August 31, 2007 at 4:17 pm 2 comments

Baked Polenta Fries

Heidi Swanson is my hero. Check out her baked polenta fries. I’ve omitted the salt in hers …

2 cups organic milk

2 cups water

1 1/2 cups polenta

1/2 cup grated Parmesan cheese

1/4 cup melted clarified butter or olive oil

Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Turn down the heat a bit if needed (you don’t want the polenta to scorch). Continue stirring until the polenta thickens up, this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

August 31, 2007 at 4:06 pm 2 comments

Ginger’s Muesli Bars

My lovely sleep deprived friend, Gingerninja at Sleep is for the Weak makes a museli bar which she claims is much better than the porridge pancakes I keep making for breakfast and which the Imp never eats.

Soak some chopped apricots, figs, raisins, oats and desicated coconut in apple juice for a few hours. Put it in a saucepan with a nob of butter and cook for a few minutes then put in a baking tray and cook for about 20 mins. You will have to experiment with quantities but they’re lovely.

I can’t wait to make it!

August 30, 2007 at 9:04 pm 4 comments

Pear, Zucchini and Parmesan Patties

Yum yum! Try these at your next barbie! My little Imp can’t have eggs (I’m hoping that will change in the near future, mabye he’ll grow out of it soon), but this is a great little recipe.

2 medium pears, grated with skin on

1 medium zucchini/courgette, grated

2 eggs, beaten

1/3 cup of polenta

pepper

1 tablespoon chopped fresh herbs

2 tablespoons parmesan cheese

1 clove garlic

A little ahead of time: Combine zucchini and pears in a colander. Stand for 20 minutes or so to drain. Squeeze excess liquid from mixture.

At the time: Add the remaining ingredients and mix well. Make into patties and place into a hot oiled heavy based pan. Cook until golden brown on each side.

August 30, 2007 at 7:59 pm Leave a comment

Your leftover roasted beetroot …

img_6157small.jpg 

Time is often of the essence in cooking for babies, so take last nights roasted beetroot leftovers, and make a whole new dish. This is wonderful, and so easy.

Beetroot pasta

3 or 4 roasted beetroots, see below a few entries ago

2 tablespoons olive oil

400g pasta

juice of half a lemon

200 mL single cream

1/2 cup parmesan

handful of toasted pine nuts

bunch of fresh basil

Peel beetroot and cut into chunks. Heat oil and saute garlic in a pan for a few minutes. Add beetroot, cook a few more minutes. Stir in lemon juice, lower heat and add cream, cook for 2 minutes until just hot. Combine beetroot mixture and cooked pasta, top with parmesan and basil (and toasted pine nuts for momma).

August 30, 2007 at 7:54 pm Leave a comment

Quinoa the superfood

Pronounced ‘keen-wah’, quinoa contains more protein, is higher in unsaturated fat and lower in carbohydrate than any other grain, and provides all eight essential amino acids. According to Nasa, it is the perfect food for long-range space missions! Of course I wanted my baby to eat some of this. Conveniently, it’s also super easy and quick to cook. Cook one cup quinoa to 2 cups water for 10 minutes. Brilliant. Inspired by this recipe Sweet potato black bean quinoa burgers, I wizzed it up in the blender with onion, garlic, black eyed beans, roasted sweet potato, bread crumbs, tomato paste, parsley and balsamic vinegar. Formed into burgers and baked for a bit. I also pan fried a few, but found the baking superior for making the edges harder and hence better for baby fingers to hold.

August 30, 2007 at 7:53 pm 2 comments

Older Posts


Feed Me!

Add to Technorati Favorites