recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Monday, October 30, 2006

spiced lentil and sausage stew

the weather has finally stopped being completely crappy and allergy inducing to cool and crisp and everyone in the littlefoodies household have been craving some lentils. this morning i threw together a delicious, spiced lentil stew...full of fresh cilantro chicken sausages, veggies, and lentils.
this is another one of those recipes that are so interchangable...i was going for a indian inspired stew but you could omit the curry, cumin and cinnamon and orange peel and add tomatoes, oregano and chili flakes for an "italian-ish" stew. also, the veggies are limitless, i just happened to add what i had on hand!
tossed it in the crockpot after i sauteed up some veggies and we'll have a healthy hearty dinner tonight.
oh, almost forgot...littlefoodie smalls and i are going to pick up some yummy crusty bread and make some garlicky bread to go with it!


1 cup lentils, rinsed and drained
1 onion, small diced
tbl or so of minced garlic
1 long strip of orange zest, pith (white part) scraped off
1 cup chopped carrots
1 cup cleaned, trimmed green beans
1/2 cup garbanzos * (i used green garbanzos from trader joes)
i bunch chopped cauliflower
2 bay leaves
1 package sliced cilantro chicken sausage from tj's* (or whatever you've got)
1 box chicken broth/stock
1 tsp cumin
pinch or more of chili powder
1/2 tsp cinnamon
1/2 tsp curry powder
s&p as needed

sautee the onions, garlic, carrots and orange zest in olive oil in a dutch oven until soft and onions are translucent.
add sausages and cook for a minute or so.
toss in veggies, beans, lentils and spices.
put it into a crockpot and fill with chicken broth until covered...made need more or less depending on the amount of veggies and the crockpot.
taste and season with salt and pepper if necessary


i use trader joes brand fully cooked fresh cilantro chicken sausage. they make a great spinch and fontina one as well as other flavors. they are fully cooked which is great for dinners in a hurry. they are made from chicken raised free of antibiotics or hormones and contain no msg and no nitrates added. nitrates are like poison to our bodies, esp for little ones. avoid them at all costs!!!!

the green garbanzos are in the frozen vegetable section at trader joes. i was curious and wanted to give them a try and it sounded like a good addition to this stew so i tossed a handful in. they have the same texture and flavor of regular garbanzos/chickpeas just green, garbanzos are a wonderful source of fiber!!!!!

garlic bread

1 large crusty bread, halved
1 stick butter
1 head of roasted garlic, bulbs squished out or a few tbl minced garlic
2 tbl minced parsley
pinch of chili flakes
juice of 1 lemon
parmesan cheese

mix butter, garlic, parsley, chili flakes, lemon juice and a bit of parm if you want too!
spread onto bread, sprinkle with parm.
put bread back together.
wrap in foil and put into the oven for about 15-20 min until warm and melted, gooey and good!
slice up and dip in lentil stew!

Friday, October 27, 2006

blueberry breakfast cookies

we had some left over blueberries hanging out in the depths of the, i decided to turn them into something yummy for breakfast. due to littlefoodie smalls recent obsession with anything in cookie (thanks trader joes for turning a weak mom weaker!) i decided to make these blueberry breakfast cookies.

they are wholesome and popping with yummy blueberries!

littlefoodie jr. conked out before he got one but mama had a few and they were tasty. i think at some point i'll try making them with frozen blackberries (our fav!)


blueberry breakfast cookies

1 3/4 cup whole wheat flour
1/4 cup unbleached all purpose flour
1/4 cup flaxseed meal
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp salt
1/4 cup non hydrogenated shortening, room temp.*
1/4 cup unsalted butter, room temp.
1/4 cup milk
1 egg
2/3 cup natural cane sugar
1 tsp all natural vanilla extract
grated zest from 1 orange
1 cup blueberries, tossed lightly with flour (enough to just coat!)

preheat oven to 375 F.

cream shortening, butter, milk, egg, sugar, extract, and zest until light and fluffy.

combine dry ingredients and beat into butter mixture.

fold in blueberries.

drop by about a heaping spoonful and inch or so apart on baking sheet.

bake roughly 12-15 minutes.


when i use shortening i always use Spectrum brand organic all vegetable non hyrdogenated shortening.
no trans fats, cholesterol free. made from palm oil and a good source of heart friendly monounsaturated fats.
here is a link to their website:
  • spectrumshortening
  • Thursday, October 26, 2006

    chocolate gingerbread cookies

    these are hands down some of the best cookies ever. i have been making them for the holidays for years now and they are always met with ooohs and ahhhs.

    sooooo incredibly moist and gooey...i think both littlefoodie jr. and i teared up a couple of times. there were a bit more to that plate when they came out but we decided that a huge burrito and rice for lunch wasn't enough and i'd say about 3 cookies each rounded out the afternoon! okay, then a few more for mama to round the night out even further (even better with a cold bottle of pumpkin ale!)

    what i love even more than the fact that they are sooooo insanely chocolatey and yummy is that there is fresh grated ginger in them. it makes it even that more delightful to make (and eat!)

    also, given they are gingerbread, molasses is a must and i used blackstrap molasses adding a ton of b vitamins, iron and is a link to more info on blackstrap molasses:
  • blackstrap molasses

  • blackstrap molasses is a great way to nutritionally boost oatmeal, cookies and other baked goods and also adding some sweetness. littlefoodie booty loves it!


    chocolate gingerbread cookies

    7 oz chocolate (semi is best but milk, dark, chopped, chips..they'll all be yummy)*
    1 1/2 cups plus 1 tbl unbleached all purpose flour
    2 1/2 tsp pumpkin pie spice
    1 tbl cocoa powder*
    1 stick unsalted butter, room temp
    1 tbl fresh grated ginger
    1/2 cup dark brown sugar
    1/2 cup unsulfured molasses*
    1 tsp baking soda
    1/4 cup pure cane granulated sugar

    if using chocolate bar chop if using chips leave as is; set aside.
    sift flour, spice and cocoa together.

    in mixer beat butter and ginger until white and fluffy.
    add brown sugar; combine.
    add molasses; beat until combined.

    in a small bowl dissolve baking soda in 1 1/2 tsp boiling water.

    beat half of flour mixture into butter.
    beat in baking soda mixture, then rest of flour.
    mix in chocolate. turn out onto plastic wrap; cover and pat dough into a disk.
    refrigerate a couple hours.

    preheat oven to 325F.
    roll into balls about 1 1/2 in thick (more or less depending on your taste...they don't spread that much.)
    roll in sugar.

    bake until tops crackle slightly, roughly 10-12 minutes.

    cool, or not....then eat!!!!!!

    i used trader joes semi-sweet choco chips..i liked that they were big and made them ooze with chocolate...i've made it with chopped chocolate bars too and its just as delicious.

    i use trader joes organic cocoa powder

    i use trader joes organic unsulfured, blackstrap molasses

  • souffleed gnocchi

    this is soooo yummy! i made it on easter 2 yrs ago and an 8 mth old littlefoodie jr. couldn't get enough. now, at the crazy age of 2 he still loves it..although he called it potatoes but whatever floats his boat...he's eating and i'm not gonna mess with it!

    i served it along side some pan grilled sirloin fillets and roasted asparagus with a pomegranate glaze.
    not much to say about it except its delicious. don't think it will puff up like a souffle though...they puff a teeny tiny bit, just enough. it also has a flavor a little like a cross between a gratin and polenta.


    souffleed gnocchi

    3 cups milk
    3/4 tsp salt (kosher or sea salt)
    1 cup semolina
    3 large eggs
    6 tbls finely grated parm-reggiano
    4 1/2 tbl butter

    put oven racks in upper and lower thirds and preheat oven to 450f.

    simmer milk w/salt in pot over med low heat.
    add semolina in a slow stream, whisking.
    simmer and stir constantly until stiff.
    remove from heat and mix in eggs one at a time.
    stir in cheese and 3 tbls butter.
    spread gnocchi on an oiled baking sheet until about 1/2 thick..try to get as even as possible.
    chill, uncovered about 15 min.

    cut out circles with a 2 inch round cookie cutter and lay them overlapping in a buttered dish. wet the cutter w/cold water after each cut. they are going to be super soft so just go ahead and mold the rest of the scrapes in circles (makes it easier and tastes good no matter how it looks!)

    melt remaining 1 1/2 tbl butter and drizzle over gnocchi. sprinkle w/some grated parm and freshly grated black pepper.

    bake in upper third of oven for 10 min.
    switch to lower and bake until puffed and slightly browned..about 10-15 min. more.

    semolina..also called semolina flour.
    you can make the uncooked gnocchi..minus the drizzled melted butter and cheese on top, a day ahead..covered and chilled!

    Wednesday, October 25, 2006

    littlefoodie smalls pick of the day..crabapples

    after a wild time at the park with a couple of littlefoodie booties friends we hit the market...well, we had plans to hit home but i had my ears burned out with the screeches of someone who apparently needed GLAPES (grapes..duhh!) PLEASE..NOW! and like any good beaten down mom i got their asap!

    on our way to buy glapes (umm..8.20$ for a bag of organic glapes..ugh!) littlefoodie pain in my booty spotted the adorable little apples. perfect for his hands and so dang cute.

    when we got home i scrubbed them clean and handed them over. littlefoodie smalls loved them...he kept pushing them on me and when i took a bite i realized that while they are cute they definitely are not the sweetest apples..blah! kind of dry, not so sweet and a barky taste to it.

    so i looked them up and found out the use of crabapples..not really good eaten raw...makes a good jelly and occasionally used to add distinct flavor to on the title and it will take you to a link with more info!

    i think i am going try and search for an interesting recipe to make out of these little guys until then i guess littlefoodie pirates booty will be eating them up!

    Tuesday, October 24, 2006

    blueberry and butternut squash muffins

    i've made these muffins quite a few times and they always meet littlefoodie pint sizes demands...sweet, crumbly with blueberries. they also meet mamafoodies demands...nutritious, whole and hidden veggies in them! sadly, gone are the days of raw tofu and broccoli lovin' from littlefoodie pain the butt. at least i can get them in when and where i need to without a turned up nose or delightful screech, mwwaaahahaha!
    anyway, here they are...pretty straight forward and you can totally mix up butternut squash for sweet potatoes or pumpkin as well...maybe even some blackberries instead of blueberries? we love trader joes frozen blackberries here...straight up frozen!


    blueberry and butternut muffins

    1 1/4 cup whole wheat flour flour
    3/4 cup oatbran
    1/4 cup organic cane sugar
    11/2 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp salt
    2 large eggs, slightly beaten
    1 cup mashed cooked butternut squash
    1/2 cup milk
    2 tbl canola oil (or unsweetened applesauce to cut the fat)
    1/2 tsp grated orange peel*
    1/4 cup fresh orange juice
    3/4 cup fresh or frozen blueberries*
    handful of wheat germ

    preheat oven to 400F.

    grease muffin tins...i always use the mini muffin tin so i get about 24...for large it may make about a dozen.

    combine flour, oatbran, sugar, baking powder, cinnamon, baking soda, and salt.
    make a well in the center of the dry ingredients.

    mix together eggs, squash, milk, oil, orange peel,and orange juice in another bowl.

    add egg mixture all at once to the flour mixture. stir just until moistened (batter should be lumpy).

    gently fold in blueberries.

    fill up almost all the way and sprinkle the tops with wheat can use oats too.

    bake for 15 to 20 minutes or until browned lightly.

    cool...or not and then eat them all up!

    a microplane grater is great for can get them at hardware stores or these just about any fine cookware store.
    you can also use a zester...just chop it up fine. be sure to only get the orange part where the oils are..the white part, the pith is bitter!

    whether you are using fresh or frozen blueberries toss with a light coating of flour before adding them. it helps them from staying inside the batter and not sinking to the bottom.
    if you do use frozen, which is just a great as fresh, do not thaw them! puhlease!

    Monday, October 23, 2006

    sesame snaps

    littlefoodie smalls and i had a day at home today just playing and eating and cooking. he was "cowboy gus" today (hence, the picture) and i was apparently his, i had some orders to get my can in the kitchen and make him some snacks.

    today was sesame snaps. sounded like a great little snack and it was!

    there are a few things that i changed up...the original recipe called for 3/4 cup of butter but it seemed like quite a bit so i used 2/3 cup and that worked well. also, 1 1/2 cups of brown sugar seemed like a lot too so i used a cup and it was still pretty sweet...good if you have a decent sized sweet tooth but next time i'll only use about 3/4 cup of brown sugar.

    sesame seeds have some pretty vitamins in them. for 3 tbls you get: for 3 tbl 22%iron, 4%calcium, 4g dietary fiber, 7 g protein.

    when they came out they were a little crumbly after letting them cool off for a bit. i cut what i could and the rest i left in crumbles to use in yogurt cause i think with some berries that would be tasty! they are kind of candy-ish but still taste whole and somewhat nutritious given the buttery, brown sugary nature.


    sesame snaps

    3/4 cup butter
    1 cup brown sugar
    1 1/2 tsps vanilla
    2 1/4 cups oats*
    3/4 cup sesame seeds
    3/4 teaspoon baking powder
    preheat oven to 375 F.
    Butter a 10x15 inch jellyroll pan.
    elt butter in a large saucepan over medium heat.
    Stir in brown sugar and vanilla.
    Remove from heat, and stir in oats, sesame seeds and baking powder until well blended.
    Press evenly into the prepared pan.
    Bake for 7 to 10 minutes in the preheated oven, or golden brown.*
    Cool in the pan over a wire rack. Cut into bars.

    i used country choice organic mutigrain has rye, barley, oats and wheat.
    it took about 13-14 min for mine to brown but ovens vary and mine tends to get less hot than normal.
    to press the mixture evenly into the pan use a big piece of wax paper to help even it out and it won't stick to it either!

    Sunday, October 22, 2006

    littlefoodie jr.s pick of the day...cats cookies for people

    not the usual fare over here but littlefoodie smalls was, shall we say insane at trader joes this morning so i grabbed what i could find. apparently i can be pretty right on when i am about to lose my mind.
    anyway, this was breakfast despite slaving over the hot burning flame to serve him piping warm pancakes.

    they are pretty good and much better for you than regular old animal crackers. not too sweet, super crunchy and shaped like little kitties. over here we call them babymama cookies after our kitty of course.

    no trans fats, partially hydrogenated vomit. just simple stuff for little mouths!


    sweet potato pancakes

    i've been making these for a couple years now. i've really got the recipe down now though to where its just perfect for us.
    little foodie jr. generally gobbles them up but alas, today he was more interested in his cats cookies for people from trader joes...that is another post coming soon...littlefoodies jrs. pick of the day.

    i was low on sweet potatoes and only had 2 small ones. they barely came to 1/2 cup so i diced up a small gala apple into small pieces and added it...that was a genius addition if i do say so.

    this is another recipe that has tons of room for play as well...maybe even cooked mashed carrot? i'll be trying that soon. any way to sneak veggies into jr. is always nice.

    we usually eats these as is. occasionally i'll saute some apples in butter, vanilla and brown sugar, they make a great wholesome on the go snack for the kiddos and are great made in batches and frozen!


    sweet potato pancakes

    1 cup whole wheat flour
    1/4 cup oatbran
    2 tsp baking powder
    1 1/2 tsp pumpkin-pie spice
    1/4 teaspoon salt
    1/4 cup organic natural brown sugar
    1 cup milk
    1 tbl canola oil
    1 tsp all natural vanilla extract
    2 large eggs, lightly beaten
    3/4 cup mashed sweet potatoes

    mix flour, oatbran, baking powder, spices, and salt and brown sugar.

    combine milk, oil, vanilla, and eggs. whisk. add sweet potaotes. combine.

    add the sweet potato mixture to the dry and stir...leaving a bit of clumpiness to it.

    pour about 1/4 or so (whatever you like reallly) onto a griddle on med heat. when they start to bubble flip over and finish cooking. eat warm and enjoy!

    i also add a handful of flaxseed meal to the dry ingredients when i am in need of a flax fix.

    you can substitue unsweetened applesauce for the oil... i did it this morning and it was perfect. yogurt can work as well.

    winter squash, butternut squash and pumpkin are all fine substitutes for the sweet potato.

    pumpkin, turkey and black bean chili with cornbread

    i held onto this recipe for about a year...i am not sure why i didn't give it a go last fall but for whatever reason it was definitely not a smart one...i'm still suffering from the same deprived happy fun cook alone time...perhaps it was the 5 a.m. wake up call from a not too discrete 16 month old? whatever the reason, i finally made it last month and to my now well rested eyes it was incredibly tasty....once again, little foodie jr. gave it 2 chubby thumbs up.

    this is a really perfect fall dinner. i ended up throwing it in the crockpot for convenience since i didn't want to have to be stuck home watching it on the burner...the crockpot seems the way to go these days with a busy monster in tow and staying indoors drives me/us to insane limits.

    the first time i made it i bought the ready made trader joes pizza dough (garlic and herb) and twisted them into breadsticks. they were great dipped in the soup. today, however its cornbread..seems just as yummy sopping up the juices!


    pumpkin, turkey and black bean chili

    1 small onion, diced
    few cloves of garlic, minced *
    1 pound ground turkey*
    2 tablespoons chili powder
    2 tsp cumin*
    dash of cinnamon
    1 tsp dried oregano
    1 large can diced organic tomatoes
    1 can organic pumpkin*
    1 can organic black beans*
    s&p to taste
    chicken, veggie or beef broth

    saute the onion and garlic with a little olive oil in a dutch oven or pot.

    add the turkey and brown.

    add the spices.

    at this point you just dump the rest in. the broth is there to add some liquid..enough to cover but not too much cause you don't want soup.

    i then toss it all into a crockpot and put it on low all day..about 6 hrs maybe more maybe less depending on what you've got going on. a couple hrs. should do it.

    if you keep it on the stove then put it on low for about an hour or so...the longer it stews the better the flavors meld and become more intense. just make sure it doesn't burn or get dry.

    when its done ladle it out into a bowl...add some grated cheese, diced avocado and a little cornbread for sopping!

    i use about a tbl or so
    i have also used veggie crumbles in this as well and we really enjoy them...perfect for a vegetarian meal!
    it may sound like a lot...i love cumin and so does little foodie jr....if you're not too fond try about a tsp
    i use trader joes brand...tastes fresher than the regular stuff!...a fresh pumpkin would be great too. just make sure you buy the right kind of pumpkin to cook with...sugar pumpkins are the most common cooking pumpkin. they are smaller and fleshier with better flavor. you definitely do not want to use those pumpkins you buy at the pumpkin patch...those make some pretty tasty seeds though!
    trader joes again...their canned black beans are yumm. no need for rinsing just dump them all in there..juice and all.

    this will first time that i've ever made these...i'll post the review of these and some pics tomorrow.
    pretty standard cornbread recipe but again, i've been hanging onto it for awhile and decided today was the day.

    cornbread cheese muffins

    3/4 cup unbleached all-purpose flour
    2 1/2 teaspoons baking powder
    3/4 teaspoon salt
    1 tablespoon organic cane sugar
    1/2 cup yellow cornmeal
    1 cup shredded Cheddar cheese
    1 egg, beaten
    3/4 cup milk
    2 tablespoons melted Spectrum brand organic shortening*

    Combine flour, baking powder, salt, and sugar; stir in cornmeal and shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled shortening. Stir just until dry ingredients are moistened. Fill greased 2-inch muffin cups 2/3-full. Bake at 400° for 20 to 25 minutes, or until nicely browned. Makes about a dozen corn muffins.

    *here is the link:

    tomorrow night i'll be posting some pics of this meal as well as a little review for the cornbread muffins.

    Friday, October 20, 2006

    mothers little helper of the and blacks chocolate bars

    i've come to recognize the magic that is held in dark chocolate and this was heaven sent! oddly, it had succomb to the reduced rack at target and i heard its call to my heart. after a long day of listening to shrill "NO's" and picking boogers it was a nice way to finish off the chaos.

    i am thinking of using this as a base for a x-mas dessert this year though, so i am definitley going to need to try all of them...good enough reason, right? they have an espresso one too that is next on my list.

    heres the link:
  • greenandblacks

  • enjoy!

  • Thursday, October 19, 2006

    lamb stew with heirloom squash, cannelini beans and sweet potato gnocchi

    i love a good steak. a nice dry aged rib eye. thats just one of the paths to my heart; i'd say number three on my fav all time eats!

    roasted leg of lamb....number 2.
    (goat cheese....definite number 1).

    i was very happy to see trader joes carries a premarinated, boneless, butterflied leg of lamb. sweet sweet baa...normally i would much prefer to do the work myself but this was momentarily too hard to pass.

    that night i threw it in the oven along with some red potaoes tossed with rosemary, olive oil and sea salt... steamed some heirloom squash and there you have it.

    as soon as my aromatic and crazy tender lamb was done little foodie jr. slapped me in the face with some business about being tired so off to bed and no lamb for me.

    next day i turned that lamb into a much better and comforting easy it beat the little foodie jr.s demands and even he ate like a champion.

    this is a real comfort meal...its full, smells amazing, and has tons of flavors...not to mention tons of room for play so you can experiment with different veggies, etc.


    lamb stew with heirloom squash, cannelini beans and sweet potato gnocchi

    1 pckg trader joes premarinated, butterflied leg of lamb, diced

    handful of flour

    onion small diced

    1 pckg heirloom squash from trader joes* (miniature patty pan and zucchini squash)

    1 large can organic diced tomatoes

    couple splashes trader joes pomegranite glaze* (in a bottle similar to vinegars..yum!)

    1 can cannelini beans or white kidney beans

    couple tbl of garlic

    fresh rosemary, chopped about 1 sprig

    chicken or beef stock


    since my roast was leftover from the previous night i just tossed it with a bit of flour and warmed it up with a little olive oil in the dutch oven. i would do the same raw but let it brown up. when brown remove.

    throw in the onion and cook until soft...add garlic and a couple splashes of the pomegranite glaze...deglaze the pot and scrape up the tasty brown bits leftover from the lamb. throw in the squash and heat up...add everything else..add just enough stock to cover.

    at this point i threw it into my crockpot which was a great idea cause it was falling apart and insanely good by nighttime. a good 5 hrs on low was perfect..

    you could use any squash...zucchini, summer, etc. this is what i had and seems a great paring in this type of stew..but use what you have it'll still be tasty.

    the pomegranite glaze was something i was eager to try out...if its not what you want or have on hand some deep red wine or even a small dash of balsamic vinegar would want something with depth of flavor and also to deglaze that pot and mix with the browned lamb bits.

    sweet potato gnocchi

    3 small sized sweet potatoes...baked or cooked in microwave until soft

    1 tub fresh ricotta cheese, drained in sieve 2 hours to remove excess liquid*

    1 cup parmesan cheese

    2 tbl organic natural brown sugar

    2 tsp sea salt or kosher salt (whatever you have)

    1/2 tsp fresh nutmeg (fresh grated is sooo good)

    2 1/2 cups unbleached all purpose flour

    mash sweet potato meat in a large bowl.

    add ricotta cheese and mix...add parmesan , brown sugar, salt, and nutmeg

    mix in flour, about 1/4-1/2 cup at a time until it forms together into a very soft type dough.

    divide the down up in 6 equal sizes and shape them into long ropes..enough to make it in around.

    cut each rope into roughly 20 pieces...small bite sized.

    roll each piece over tines of fork to indent.

    transfer to a silpat or wax lined baking sheet.

    boil pot of water and add about a tbl of salt.

    in batches toss the gnocchi into the pot. you don't need to time them...when they float to the top they are done...scoop them out and lay them on the sheet.

    makes a whole lotta, if your unlike me...have friends over to help eat them up!

    to serve it up i ladled some lamb stew into a bowl scooped up some gnocchi next to it and grated a little fresh parm over good!

    for the riccota...get a small mesh strainer...line it with a paper towel and dump the ricotta into it. it'll gradually drain the liquid out..not a whole lot but enough. its worth it otherwise the dough won't be so pliable and easy to work with.

    sweet potato and zucchini bread

    ok..this was tasty. through the haze of a protesting 2 yr old i even managed to shove some of this fine grub into his mouth. and he loved it! mommy baked, mommies little helper approved. makes 1 giant is really sturdy enough to make as muffins i think as well as mini loaves! enjoy!

    sweet potato and zucchini bread
    yield: one giant veggie filled loaf

    1 cup whole wheat flour

    3/4 cup unbleached all purpose flour

    2 tsp cinnamon

    1 tsp ground ginger

    1/2 cup flaxseed meal

    1/4 wheat germ

    1 tsp baking soda

    1/4 tsp baking powder

    1/4 tsp salt

    1/4 cup organic cane sugar

    1/4 cup organic brown sugar

    1/2 cup unsweetened applesauce

    1/4 cup canola oil

    3 large eggs

    2 tsp vanilla

    1 1/2 cup (about 3) shredded zucchini

    1 1/2 cup (i'd say 2 small to med sized ones) shredded sweet potato


    grease a 9x5x3 in loaf pan...or really whatever you got!

    sift flours, spices, baking powder, baking soda and salt. add flaxseed meal and wheat germ.

    beat sugars, applesauce, oil, eggs and vanilla. mix in veggies and add dry.

    pour into pan.
    bake about 1 hr 20 min...depending on your own oven of course.

    you'll see a theme in a lot of my baked goods...especially when i make them mostly with my kid in mind...wheat germ and flaxseed. both are so beneficial to our bodies. (i will post later on certain ingredients and why i use them later!)

    again, pumpkin pie spice works just as great as a sub for just the cinnamon and ginger.

    unbleached wheat flour* is a must...king arthur is what i always use. i get it at trader joes...i should be there spokeswhore or something! (this is one of those items that i'll list in the coming post of why i use what use.)

    applesauce adds moisture to baked goods in the same manner as oil...generally i use it as a complete subsitute for the oil but in some this one, it is a pretty dense item and the added moisture of the oil is neccessary.

    you could sub different veggies in here as well...carrot for sweet potato, butternut squash, pumpkin, etc.

    the addition of walnuts would be tasty as well as raisins.

    (pictures to come!)


    Wednesday, October 18, 2006

    mini pumpkin chocolate chip muffins

    fall is here and while its still in the mid/upper 70's i am taking that as my cue to start baking like its a new england, first on the menu are these awesome little muffins...loaded with flaxseed meal, wheat germ, pumpkin and chocolate chips! a picture of my sons chubby little hands defiled in chocolate to follow! enjoy!

    mini pumpkin chocolate chip muffins
    yield: as many as you can fill! (about 30 i think)

    1/2 cup organic cane sugar

    1/4 cup unsweetened applesauce

    2 eggs

    1 tsp. real vanilla

    1 can organic pumpkin

    1/4 cup water

    1 1/4 cup whole wheat flour

    1/2 cup flaxseed meal

    1/4 cup toasted wheat germ

    3/4 tsp baking powder

    1/2 tsp baking soda

    1/4 tsp cloves

    1/4 tsp ginger

    pinch of cardamom

    1/2 tsp cinnamon

    1/4 tsp salt

    1/4 tsp nutmeg

    1/2 cup chocolate chips

    preheat oven to 400F.

    grease muffin tins.

    mix sugar through eggs.

    add pumpkin and water.

    combine dry ingredients and add to wet...mix in chocolate chips.

    bake 20 warm and enjoy!


    i use trader joes natural cane refined, processed sugars for this mama.
    organic pumpkin is trader joes too.
    aluminum free baking powder.
    for the spices..go ahead and use pumpkin pie spice instead but the addition of cardamom is wonderful in it!
    sunspire grain sweetened chocolate chips from wild oats are the yummiest...i can kid myself that its that much better...trader joes semi sweet chocolate chips are great too i just prefer the grain sweetened flavor.
    real sweeteners or alcohol...straight up vanilla goodness!

    for the love of food

    i love good food. i love bad food and in between food; from fried pickles to pork rinds to foie gras and french fries....i just love food.

    most of all, i love to cook.

    so long ago i picked a path and took off to culinary school. i learned so much and ate my weight in awesomeness. fast forward a few years and jobs and kick ass meals and here i am at motherhood.

    at 2 my son already knows what he wants and knows where to get it. i've made it a passion to cook with him and for show him pleasure and beauty in his him variety and flavors and textures and life.

    "more hummus...please". words to a foodie mamma's ears.

    after scrounging thru countless scraps of receipts, bills, torn cardboard etc. all scribbled with recipes from one thing or another i have decided the best way to get it all out is here...and in the meantime share what i've found and created with other food crazy families.

    what you can find will be a vast majority of what i have complied over the last 2 years, most of which are all geared to creating a seasoned palate of a toddler...snacks, meals, drinks, ideas.

    my first recipe will be these great mini pumpkin chocolate chip muffins..hopefully pictures included..messy face and hands included too.