recipes
I’m a foodie by heart. If I’m at home and Mia is napping you will most likely find me in the kitchen in my torn and tattered sock monkey slippers. Here you will find two categories of recipes. One for the tiny people in our lives and one for the rest of us, of course sometimes they intertwine. I wish I could cook for everyone but since I can’t bring you all food I’ll just have to show you how I cook and what I love to do. Hope you enjoy.
Favorites {most viewed}
beet and cheddar crackers with flax seed
rosemary and garlic roasted salmon
strawberry basil fruit leather
spinach & lemon spaghetti frittata w/ feta & basil
poblano carnitas on goat cheese polenta
chicken, leek, and kale soup with black rice noodles
chicken spinach & artichoke egg rolls
chickpea pancakes with ginger apple compote
walnut & spinach crusted chicken with butternut squash mac n’ cheese
pork tenderloin with peach ginger glaze
spinach and sweet potato quiche
family meals {main dishes}
poblano carnitas on goat cheese polenta
turkey, wild rice, and apple stuffed pumpkins
butternut squash linguine with kale
pressed ham and pear sandwiches
sauteed chicken in morels and white wine sauce
chicken sausage with cabbage and apples
spinach & lemon spaghetti frittata w/ feta & basil
pistachio crusted chicken with peach and pinot grigio puree
chicken sausages w/ cannellini & kale
quinoa sweet potato burgers with snow pea slaw
chicken spinach & artichoke egg rolls
quinoa sweet potato burgers with snow pea slaw
paccheri venison ragu w/ eggplant & kale
cumin-glazed ribs w/ avocado-pineapple salsa
lemon ricotta farfalle with peas
chicken, leek, and kale soup with black rice noodles
black bean burgers with mango relish
chicken and spinach enchiladas
turkey and vegetable green chili
bison burgers with pancetta and curried sweet potato fries
panko crusted tilapia with salsa verde
pork tenderloin with peach ginger glaze
sauteed chicken w/ pomegranate sage reduction & goat cheese polenta
grilled okra and lemon thyme chicken
rosemary and garlic roasted salmon
chicken & pineapple luau kebabs
walnut & spinach crusted chicken with butternut squash mac n’ cheese
tilapia with olive & roasted red pepper tapenade
balsamic rosemary pork tenderloin
roasted butternut squash & garlic ravioli {w/sage brown butter}
venison tacos {taqueria style}
venison sausage and lentil stew
moroccan pork and pork and mango samosas
family meals {breakfast}
blueberry & pomegranate smoothie
huevos rancheros tortilla cups with salsa verde
spinach & lemon spaghetti frittata w/ feta & basil
egg in basket with tomato and scallions
sweet potato cinnamon buns
individual wrapped leek & canadian bacon frittatas
rhubarb and blackberry yogurt fool
chickpea pancakes with ginger apple compote
fat tuesday pancake day {sweet tater cakes}
family meals {sides}
goat cheese and rosemary popovers
garlic roasted butternut squash
roasted carrots and radishes with dill
no-knead artisan bread in “5″ minutes
grilled corn with cilantro lime butter
roasted garlic green beans and shiitake mushrooms
rosemary and garlic roasted potatoes
queso fresco & olive oil biscuits
roasted potatoes with olives and carrots
roasted beet and goat cheese salad
family meals {snacks}
sweet and spicy praline pecans
blueberry & pomegranate smoothie
rhubarb and blackberry yogurt fool
beet cheddar crackers with flax seed
crock-pot butternut squash applesauce
dried cherry and pistachio biscotti
sweet potato and beet chipppps
family meals {starters-appetizers}
goat cheese and rosemary popovers
rocky ford cantaloupe and Capicola bites with basil and balsamic reduction
capicola wrapped peaches with basil
family meals {sweets}
sweet and spicy praline pecans
brown butter and pumpkin rice krispie treats
strawberry peach sorbet {no machine required}
grapefruit and rosemary granita
strawberry basil fruit leather
rhubarb and blackberry yogurt fool
crock-pot butternut squash applesauce
hazelnut banana bread with nutella swirl
chewy chocolate cherry cayenne cookies
beverages
blueberry & pomegranate smoothie
fresh tomato habanero infused bloody marys
date night dinners
sauteed chicken in morels and white wine sauce
pistachio crusted chicken with peach and pinot grigio puree
rustic seafood stew
chilled crab salad with roasted beets & asparagus
simple filet mignon with rosemary roasted potatoes
sauteed chicken w/ pomegranate sage reduction & goat cheese polenta
baby food and toddler bites*
baby bites {stage 1 recipes}
crock-pot butternut squash applesauce
butternut squash and peach puree
baby bites {stage 2 recipes}
crock-pot butternut squash applesauce
blueberry, apple, and spinach puree
butternut squash and egg breakfast
pork tenderloin with sweet potatoes and peaches
baby bites {stage 3 recipes}
spinach, mango, and pear puree
spaghetti with spinach, mushrooms, & marinara
strawberry, mango and banana puree
spinach and sweet potato quiche
blueberry, pear and thyme yogurt
toddler and kid bites
pressed ham and pear sandwiches
strawberry peach sorbet {no machine required}
chicken sausages w/ cannellini & kale
rhubarb and blackberry yogurt fool
beet and cheddar crackers with flax seed
chickpea pancakes with ginger apple compote
butternut squash mac n’ cheese
blueberry & spinach french toast sandwich
pasta with a sneaky green sauce
peach & butternut squash muffins
spinach and sweet potato quiche
sugar-free banana and golden raisin bread
***A few notes about baby food***
I have many reasons for making my own baby food. First, I believe it provides more nutrients than canned or jarred food. Second, it taste soooo much better. Third, Bass told me it was easy. And forth, it was the best choice for my daughter. I say it was the best choice because due to Mia’s prematurity she suffered from necrotizing enterocolitis (NEC) and fresh food with out preservatives was the easiest on her delicate digestive system.
I have dug my way in and out of books and articles, spoke to many gastroenterologists, and researched the best way to prepare and serve baby food. So, why let it all go to waste on me?
Most everything I use is organic. I try to follow and stay away from the FDA“Dirty Dozen List”. Any butter is salt-free. Every new food I tried on Mia I gave her for 4 days to make sure she was not allergic. Please check with your pediatrician to make sure your baby is ready for certain foods and recipes.
Quick baby food notes:
- Stage 1 foods (6 – 8 months old) – is a term that applies to baby foods that are highly pureed and strained. These foods are appropriate for babies who are just being introduced to solid foods. “Baby” cereal and soft cooked thinly pureed fruits and veggies are typically baby’s first foods. Serve single ingredients only and at a space of 4 days apart with introducing each new food. I had Mia on brown rice cereal for 2 weeks and then started her on butternut squash, applesauce, avocado, and pear puree. No meat, eggs, or dairy.
- Stage 2 foods (8 – 10 months old) – is a term that applies to baby foods that are more thick and textured. Stage 2 Baby Foods also have ingredients that are suited to babies who are over 7-8 months of age such as meats and spices.
- Stage 3 foods (10- 12 months old) – more textured and finger foods.
- Easily digestible foods: pears, apples, peaches, oatmeal, avocado, sweet potato, butternut squash
Freezing and storing
Most of the baby food recipes on this site are in bulk quantities. I spend a couple of hours a month baking away and I freeze everything in ice cube trays. When I’m ready I just pop a cube or two in the microwave for 20 seconds and serve alone or along with whatever fresh ripe fruit or vegetables she can chew. It’s simple for me and gives her a wide variety. The baby food purees can be stored for up to three months but are better if used with in one month.
Baby food chart coming soon…
