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.

Wednesday, June 15, 2011

Plum Preserves

Plum (with a little peachiness) Preserves

This is easy as can be- fresh, light and summery. I can't wait until stone fruits are at their best because it really makes me feel like summer is here. We had some plums that were getting past their prime as well as 4 small white peaches. All you need is a good heavy bottom pot, fruit, water and sugar. It was just enough to fill a mason jar. I made some fabulous French sandwich bread to slather the preserves on and I had the happiest kid in town.


2 lbs plums, (I had roughly 1 1/2 lbs of plums and 1/2 lb of white peaches)
1/2 cup water
1/2 cup pure cane organic sugar
1 cinnamon stick or a generous pinch of cinnamon (I used the ground cinnamon)

Chop the fruit and dump everything into the pot. Simmer, uncovered while giving it a good stir every once in awhile. When it appears thick enough- you'll know, about 45 min an hour.
Remove from heat and cool. Transfer to jar and cool.

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Tuesday, June 07, 2011

Roasted Vegetable Stromboli

Stromboli or as we call it, pizza bread is always an easy hit. Basically, its pizza dough folded up like an envelope and stuffed with meat, veggies, cheese- whatever you wish! Trying to get the kid to eat more veggies is always something I feel like I struggle, with as do most. Well, there are those fortunate parents, lucky you!

Roasting the veggies brings out their natural sweetness and earthiness. I used a combination of carrots, zucchini and broccoli. A little sea salt, garlic and olive oil and its hard to pass up. The recipe is easy. Make it even easier by using Trade Joe's refrigerated pizza dough.


Pizza dough: (for the bread machine for 1 1/2 lbs)
1 cup warm water- about 80-90F
3/4 tsp honey or sugar (I use honey. I just like the taste.)
1 1/2 tsp sea salt
1 1/2 tbl olive oil
2 2/3 unbleached white flour or bread flour (I never have bread flour!)
9 tbl whole wheat flour
1 3/4 tsp active dry yeast, instant or bread machine

Combine ingredients in order listed in bread machine. Follow the settings for pizza dough.

If you have your fav non bread machine recipe go ahead. I am always on the run and the bread machine has been a lifesaver. Haven't bought a loaf of bread in over 3 years!

1/2 cup fav marinara, pasta, red sauce (I used leftover sauce that consisted of can of crushed tomatoes, garlic, finely chopped onion, salt and pepper.)
4 carrots, small diced
1/2 head of broccoli, small diced
1 large zucchini or 2 regular, whatever- small diced
olive oil
salt and pepper

Preheat over to 425 F. Combine veggies with salt and pepper and olive oil and roast about 25-30 minutes. Just check after 20 and stir around. They burn quick keep your eye on them.
Remove and set aside.

Grate about half a block of mozzarella. That is a loose measurement. I tried to go light on the cheese so as not to overpower the veggie goodness.

When the dough is done roll it out into a giant rectangle. So the dough is about 1/4 in thick. Layer half of cheese. Layer of all the veggies. Spread over the sauce and top with rest of cheese. Fold over the sides. One in and another folded over and pinched. Pinch the ends. Transfer to baking sheet and return to already heated oven.

Cook until dough is light brown- about 25 minutes. My calculations are not the most exact so be on the lookout.

Remove, cool for about 5-10 min and then slice and enjoy.

Next up- plum preserves!

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Friday, June 03, 2011

Strawberry lemon bars

These were beautiful yellow and red gems that were almost impossible to stop eating. They are like little bites of strawberry lemonade- perfect tart and sweet combination and perfect for starting out the summer!

The recipe is from Nook and Pantry- the link is provided above! I'd type it out but the summer is calling me....

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