Posted by: Molly on: May 11, 2014
Since before Finn was born, I’ve been interested in recipes that I can make for him as he grows and is better able to eat solid foods. Now that he’s 10 months old and rapidly approaching the picky toddler years, I’m enjoying his current very UN-particular eating habits! This kid eats anything. And then smears it all over himself and the table. And throws things on the floor. And mostly I don’t mind! I’m just happy to watch him discover and taste new foods, pretty much every day.
What follows is a recipe that came from a cookbook specifically designed for growing babies and their parents too (The Baby Led Weaning Cookbook). These chickpea patties, or as I call them, Baby Falafel, are great for both little ones and adults alike. They’re palm-sized, great for a healthy snack or lunch on the go, and have been Finn-approved (but to be completely honest here, most foods are Finn-approved).
Better yet, they’re freezer-friendly, a bonus for tired parents. Instructions on how to prepare these for immediate consumption or for the freezer are both found below.
Posted by: Molly on: April 26, 2014
Since having Finn in July, I’ve gotten to know many other new mamas in the past year. And all of a sudden, those babies are turning ONE! It’s hard to believe how quickly a first year goes by (and yet, how very slow it feels in the moment). I’m attending my first FIRST birthday party this weekend and decided to bring along these delectable cookies in celebration of my dear friend’s baby girl. The recipe comes from the LEON Baking & Desserts cookbook, one of my personal faves from England, along with the other Leon cookbooks available. All are terrific.
These cookies are gluten-free, egg-free, and contain no processed sugars. Plenty of butter though, which gives them the perfect gooey cookie middle.
Make these if you feel like celebrating along with me!
Posted by: Molly on: April 19, 2014
I’m completely guilty of being nosy when it comes to food – I love checking out people’s shopping carts full of groceries, or what lies inside the fridge or freezer of a friend’s house. (I’m nosy but not judgmental, I promise! It’s a fascination…)
Anyway, there must be other weird people out there like me so I thought you might like to see what’s going on in our fridge and freezer this week. The contents don’t change much week to week, especially now – but I imagine as Finn grows bigger and hungrier for real food, we’ll have to stock all his favorites! (His faves right now: blueberries, strawberries, avocado, eggs, sweet potato, mac & cheese, hummus, Happy Puffs, teething crackers)
So here we go… and apologies for the crappy phone pics!
TOP SHELF: organic cream cheese, plain YoBaby, pine nuts, Trader Joe’s hummus, greek yogurt, organic almond butter, organic tahini, maple syrup, pizza sauce, homemade purple cabbage salad with Trader Joe’s tahini sauce (SO GOOD – just those 2 ingredients mixed together)
MIDDLE SHELF: Martinelli’s sparkling cider, strawberries, Ezekiel tortillas, half an avocado for Finn, cut up mango, leftover frittata, Trader Joe’s goat yogurt, cooked sweet potato (in the foil, for Finn), organic tofu, ground up flax, Medjool dates
BOTTOM SHELF: farm eggs, whole wheat bread, cooked apple oatmeal fingers for Finn, sun dried tomatoes, cooked organic mac & cheese for Finn
CRISPER DRAWERS: organic spinach, organic carrots, celery, organic bok choy, organic salad greens, cucumber
DELI DRAWER: tofurkey, Trader Joe’s turkey, chicken sausages, organic tempeh, manchego, pecorino, Trader Joe’s Spanish cheese sampler, goat brie, cheddar (we like cheese…)
TOP SHELF: black truffles from Italy (a gift), Thai green and red curry pastes, Bonne Maman raspberry and apricot jams, Gerber Soothe probiotic drops (awesome when Finn was 2-3 months old)
MIDDLE SHELF: honey mustard, pineapple chutney, yellow mustard, blueberry jam, organic mayonnaise
BOTTOM SHELF: beers, white wine, lemons, limes, ginger
TOP SHELF: organic butter
MIDDLE SHELF: coconut water, Boddington’s beer, Fever Tree tonic, organic ketchup
BOTTOM SHELF: raw milk, OJ, sparkling water
And in the overpacked freezer…
Above: Trader Joe’s shrimp gyoza, mango sorbet, coconut ice cream, Trader Joe’s grass-fed beef patties, brown rice bread, gluten-free pizza crusts, english muffins
Below: Ezekiel bread, various coffees for Phil and guests, Dr Praeger’s veggie burgers, Welsh tea cakes and soda bread, almond gelato, organic spinach, berries, organic corn, homemade vegetable stock cubes
A total mess! But we have a newfound appreciation for our freezer since becoming parents.
What’s always in your fridge and freezer?
Posted by: Molly on: February 25, 2014
We’re back in Boston after a wonderful warm week away in Florida. Seriously, that trip couldn’t have come at a better time. This winter has been brutal, particularly since Finn and I are both getting major cabin fever! But spring is just around the corner, so I’m trying to think about my favorite foods of the colder months and look on the (snowy) bright side. Something I haven’t made all winter: BAKED POTATO. Why not? I guess when I think about making potatoes, I usually jump to sweet potatoes and roast them up with some fish. I also associate baked potatoes with long cooking times (which is true – they take about an hour in the oven) but it’s not like it’s a labor-intensive hour. You poke a few holes in them, throw them in the oven, and leave them alone. My son can’t be left alone to play longer than 10 minutes, so you might say a baked potato is easier than a 7-month-old. But that would be a pretty weak analogy.
It’s pretty easy to make a meal out of a baked potato. In England, “jacket potatoes” are a familiar vehicle for all manner of toppings that make a tasty and filling lunch. It’s not just sour cream and chives over there. Baked beans and cheese, for example. Or tuna and cottage cheese (woof).
Last night, as Phil and I embraced the fact that winter isn’t over, we settled in for a really satisfying and comforting dinner: baked potatoes with tomato sauce, cheese, and spinach, topped with a fried egg. Sounds simple? That’s because it is. And I’m totally having it again for dinner before the warm weather sets in (so hopefully not more than once…?)
The following recipe is loosely based on an article from the always fabulous, always miniature, Everyday Food magazine.
Prep Time: 5 mins
Cook Time: 1 hour
Ingredients (serves 2)
Preheat the oven to 425F. Poke the potatoes a couple of times each with a sharp knife and rub the skins with olive oil. Place on a rimmed baking sheet and bake in the oven for about an hour, or until you can easily pierce the potatoes with a fork.
Everything else can be prepared when the potatoes are about 5 minutes from being done.
Once cooked, place the potatoes on 2 plates and slice open down the middle. Let the butter melt inside before sprinkling on the cheese, spooning on some sauce, stuffing in the spinach, and topping with the fried egg and some grated black pepper.
Posted by: Molly on: February 11, 2014
Cooking when you’ve just had a baby sometimes feels like the very last thing you want to think about. And here I am, with a 7-month-old baby, and still struggling to get dinner on the table most nights! So Phil and I stick with the dinners we feel comfortable making, week in and week out. Eventually there will be room for creativity in the kitchen once again. But for right now, we’ve found what works for us. It’s funny, but the idea of dishes you make over and over again, recipes you know by heart, is something I always envisioned I’d do when I became a Mom. It might be a far cry from the way I cooked before, but hey – most things change when you have a kid!
One such dinner we’ve got memorized is a delicious Peanut Sesame Noodle Salad that is slightly adapted from Mollie Katzen’s Enchanted Broccoli Forest. We have probably made this for dinner once a week for the past 4 months. It’s that good. And that EASY.
And its ease is precisely why it’s the perfect dinner for new parents. It only requires a few ingredients, takes about 15-20 minutes to make, and gives you plenty for dinner and leftovers for lunch the next day (which we always enjoy).
The adaptations we made to Mollie’s original recipe:
Are there any go-to dinners you make every week?
Prep Time: 15 mins
Cook Time: 5 mins
Keywords: saute boil salad entree gluten-free vegan vegetarian wheat free
Ingredients (serves 4)
Cook the rice noodles according to package instructions. Drain and set aside.
Make the sauce: combine the peanut butter, boiling water, vinegar, garlic, ginger, honey, tamari/braggs, crushed red pepper flakes and sesame oil in a small bowl. Whisk well and pour over the noodles.
Toss the cucumber, pepper, and scallions in with the noodles and sauce.
In a large frying pan, heat some coconut or sesame oil and cook the tofu for a few minutes until lightly browned.
Serve the noodles with a few cubes of tofu and a generous sprinkle of peanuts and cilantro.
Keeps well in the fridge for 3-4 days.