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, March 26, 2007

cranberry oatmeal cookies

1 3/4 cups whole wheat flour
2 cups multi-grain oats
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
pinch of cloves
1/2 tsp aluminum-free baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup organic natural dark brown sugar
1/2 cup organic cane sugar
3/4 cup unsalted butter, softened
1 tsp pure vanilla extract
2 lg organic eggs
1 cup unsweetened, perservative free dried cranberries

preheat oven to 350°.

mix flour, oats, baking powder, spices, baking soda, and sea salt in a bowl.

beat brown sugar, sugar, and butter in a mixer until blended and creamy.

add vanilla and eggs and beat. slowly add flour mixture and cranberries beat until combined.

roll into balls and place on cookie sheet.

bake at 350 for 15 min. cool and eat!

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savory italian bread pudding

big foodie daddy came home with a nice round loaf of mulit-grain bread from the local bakery this weekend. trying to figure out what to do with the big loaf i decided on a savory bread pudding. this is pretty much a meaty red sauce over bread...baked pasta-ish dish w/out the pasta. the addition of veggies make it totally a one dish meal if you are in a hurry and its something that can be made ahead minus pouring the egg/milk/broth mixture over...that should be don't right before popping in the oven.


1 lb all natural ground turkey
1 chopped garlic cloves
3 garlic clvs, chopped
1/4 cup red wine
1 lg can organic diced tomatoes
1 teaspoon dried oregano
2 tbl chopped parsely
handful of basil, torn
1 teaspoon sea salt
1 cup chopped organic carrots
1 cup chopped frozen organic spinach
3 yellow summer squashes, scrubbed and diced
3 lg organic eggs
1/3 cup milk
6-7 cup day-old whole grain or multi-grain crusty bread, cubed
1/2 cup organic veggie broth
1 1/4 cups shredded mozzarella

preheat oven to 350F.

saute onions, carrots and garlic until translucent. add turkey meat and brown. add spinach, red wine, tomatoes, oregano, parsely, basil and sea salt. simmer with lid on for about 20 min.

whisk together the eggs and milk and broth.

add cubed breadcrumbs to large pan and pour the egg, milk and broth over and add veggie meat mixture. add cheese and mix in.

bake about 30-35 minutes.

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Friday, March 23, 2007

lemon cornmeal cookies

i adapted this recipe from the original recipe was very try and a tad uninteresting. i had to add some more butter and liquid. i think the addition of rose flower water is nice. the original calls for water so you can sub it with no problems.

camera is having a fussy day so i'll post some pics later.

1/3 cup almond meal
1 1/3 cups organic spelt flour
1/2 cup yellow cornmeal
1/3 cup organic cane sugar
grated zest of 1 lemon
3/4 teaspoon ground cardamom
Dash of sea salt
4 tbl unsalted butter, diced
2 tbl rose flower water
1 lg organic egg

sliced almonds

preheat oven to 350°.

combine almond meal through salt in a food processor; process until combined. Add butter, rose flower water, and egg; pulse 3 or 4 times or just until combined.

Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with almonds.

bake 25 min.

cool a bit then slice.

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Wednesday, March 21, 2007

super happy fudgy fun time brownies

i made these brownies for littlefoodies cousins b-day. they are low-fat and sort of kind of healthier than your regular brownies. despite those benefits, they were dense and rich and super fudgy...just how we like them! and the cousins, who want nothing to do with any good for you were none the wiser!

these brownies were gone pretty fast so pictures were'nt happening but they looked like fudge!!!!!

i'll leave you with some pics of littlefoodie kickin it at the playground...the weather has been beautiful despite the last couple days of drizzle and cooking and baking and blogging have been the last things on our mind!


1/2 cup whole wheat flour
1/3 cup almond meal
3/4 cup organic cane sugar
1/2 cup unsweetened organic cocoa (i use green& far the richest and fullest cocoa!)
1/4 cup unsalted butter, melted
2 tbl dark coffee, cooled
1 tsp pure vanilla extract
1/2 tsp aluminum-free baking powder
1 large egg
1 large egg white
1/2 cup grain sweetened dark chocolate chips (i use sunspire brand from wild oats)

350F. grease 8 in square glass baking pan.

mix sugar thru egg whites in a bowl.

add flour and almond meal and chocolate chips.

spread in pan.

bake at 350° for 35 minutes. cool.

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Thursday, March 15, 2007

maple pork and veggie stew with polenta

little foodie snotty booty is running around with a little cold that has found its way over to my side. it was just a few days ago that i began bragging about how we haven't been sick in about a year...ha...karma?

we haven't been baking much lately since spring has hit and it has been beauitful out and the early time change has been in our favor this year! waking up an hour later and dinner with the sun still up and daddy home..beautiful days don't get much better and simpler these days. littlefoodie peen'poopy has decided to ditch the nasty ol pullups and sports some fancy lavender curious george and care bears undies and now uses the potty!!!! it was that easy and i am so happy with my little man....

today i needed something easy and hearty that will warm my scratched up throat. i thumbed through some recipes i have been meaning to do and this one was the winner today. i got it off of the cookinglight website. i didn't do much to it except omit a few things, add a few things and stick it in the crockpot so i don't have to think about it at all.

i am posting the original recipe copied from the cookinglight the sides i've posted what i omitted and added. it was so simple i didn't need to change much.

i'll be posting some pictures later when littlefoodie decides to nap!

Maple Pork-and-Vegetable Stew
From Cooking Light

1 tablespoon olive oil
1 (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2 cups diced onion
1 (8-ounce) package mushrooms, quartered
1 3/4 cups (1/8-inch) diagonally sliced carrot
(i added 2 scrubbed and unpeeled diced potatoes)
3/4 cup diced red bell pepper (i omitted..didn't seem to fit in this recipe)
2 tablespoons maple syrup (organic grade b)
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth (used veggie broth)
1 (12-ounce) bottle beer (used pumpkin beer..yum!)
2 tablespoons cornstarch
1 tablespoon red wine vinegar
1 tablespoon country-style Dijon mustard
8 cups hot cooked brown rice (doing polenta instead)
Sage sprigs (optional)

*Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

note: after browning the pork and veggies i added everything else straight to the crockpot and put it on low...about an hour before serving i'll do the cornstarch thing to thicken it. i am slicing some firm polenta and grilling it on the grill pan and serving the stew over it along with some steamed broccoli.

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Thursday, March 01, 2007

oatmeal cookies with dates, cranberries and walnuts

1 cup whole wheat flour
1 cup organic spelt flour
1 tsp aluminum-free baking powder
1/4 cup wheat germ
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup unsalted butter, room temperature
1/4 cup solid non-hydrogenated (earth balance or spectrum brand) vegetable shortening, room temperature
1/4 cup unsweetened applesauce
3/4 cup organic natural brown sugar
1/4 cup organic grade b maple syrup
2 large organic eggs
1 tablespoon vanilla extract
3 cups organic multi-grain oats
1/4 cup raisins naturally dried
1/4 cup dried blueberries no preservatives
1 cup chopped pitted dates
1 cup chopped walnuts

Preheat oven to 350°F.
combine flours thu sea salt in a medium bowl.

beat butter, vegetable shortening, unsweetened applesauce and brown sugar in mixer until fluffy.
beat in maple syrup, eggs, and vanilla.
slowly and on low add flour mixture until combined.
add in oats, raisins, dried blueberries,dates, and walnuts.
drop by heaping tbls onto baking sheet and bake about 10 minutes. cool

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