Busy Moms Need Easy, Healthy Recipes

It's been a busy couple of weeks recently, and unfortunately one of the first things to give when the going gets tough is our blog. Thanks for sticking with us! Amidst our busy lives, I can't help but notice that everyone is looking for really simple, cheap recipes, so....

This week, our focus will be recipes that can be made quickly and inexpensively that also match the rapidly cooling temperatures (we'll also keep them as healthy as possible).

Yesterday, it was one of those Sundays- the hubs was raking leaves and doing yardwork, the air was chilly, and I needed an easy something to make since I'm erring on the easy side of things lately (I'm 17 weeks pregnant). I found this recipe that I used to make in college, and thought it was worth trying again- hearty, healthy, and of course cheesy- what more could we ask for? Here you go! Hope you like it as much as the three of us did! This would be a great soup, blended a tiny bit, for 9-12 month olds also. Use organic frozen veggies- they're much better tasting and free of pesticides.


Vegetable Cheese Soup


2 tablespoons butter
1 9-10 oz russet potato peeled, diced
3 celery stalks, chopped
1 medium onion, chopped
1 1/4 tsp dried thyme
2 T all purpose flour
4 cups veggie broth
1 15 ounce can creamed corn (if you don't like the sugar content leave it out)
1 10 oz package frozen corn kernels
1 10 oz package frozen mixed veggies (you can really use any veggies here- green beans, broccoli, we used corn, peas, and carrots)
2 cups packed grated sharp cheddar cheese
1 tsp hot pepper sauce
chopped fresh parsley


Directions:
Melt butter in heavy large pot over medium high heat. Add potato, celery, onion, and thyme. Saute 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in veggie broth. Add all vegetables and creamed corn and bring soup to boil. Reduce heat to medium low, cover, and simmer about 20 minutes until potatoes are tender. Remove from heat, add grated cheese and stir until smooth. Mix in hot pepper sauce, season to taste with salt and pepper. Ladle soup into bowls, sprinkle with chopped parsley.

Pumpkin Apple Muffins

Around here, we don't think of muffins as only breakfast- they are an easy snack or dessert also. When you put healthy yummy ingredients in them, you can rest assured they aren't chock full of sugar and fat- the following recipe is a great example. Pumpkin makes everything taste and smell more special this time of year, so give this awesome recipe a shot! Your house will smell wonderful.

Pumpkin Apple Muffins (12 Muffins or 24 Mini Muffins)

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.

Kids with Food Allergies

There are many different theories regarding the rise in food allergies and the relationship between allergens and toxins. Whatever theory you subscribe to having a kiddo with food allergies no matter how minor or extreme can be a challenge. A great online resource is www.allergykids.com. This is a great site for moms who want to gain more knowledge on how to deal with raising a child with a food allergy in a world full of forbidden foods. We would love to hear other moms reach out and let us know how they have dealt with raising a child who experiences sever or minor reactions to certain foods. I'm sure it will help other moms out there who are just starting to navigate this same journey to hear what you have to say. So post your story on our Facebook wall and for those of you with questions do the same, sometimes a little support can go a very long way. Here's a great recipe for those with and without allergies to enjoy!

Millet Salmon Cakes with Yogurt Dipping Sauce

Millet is known as a "super grain" because it is highly nutritious and easy to digest. People who have a tough time digesting wheat find millet a welcome alternative. It can be found in all health food stores and even some regular grocery stores. It's also delicious in the morning with cinnamon, berries, honey and almond milk.

Salmon Cake Ingredients:
3 Tbsp butter, divided
1/2 medium red onion, diced (approx 1/2 cup)
1/4 bulb of fennel, diced (appox 1/2 cup)
1 stalk celery, diced (approx 1/2 cup)
1/4 cup chopped parsley
1 lb salmon, skinned and steamed *
2 cups millet, cooked **
1/4 cup ground flax ***
1/2 cup chopped walnuts
2 tsp sea salt
1 tsp black pepper
1 tsp lemon zest
1 Tbsp dijon mustard
2 eggs

Salmon Cake Instructions:
Preheat oven to 400 degrees. Melt 2 Tbsp butter in a large non-stick pan over medium heat. Add onions, fennel and celery to the pan. Saute for 5 minutes, stirring occasionally, until veggies are beginning to soften. Remove from heat, stir in parsley and cool for 5 minutes. Flake salmon into a large bowl, being careful to remove any bones. In a separate small bowl, toss cooked millet with ground flax until millet is coated. Add millet/flax mixture and walnuts to salmon, set aside. In a small bowl, whisk together sea salt, pepper, lemon zest, dijon mustard and eggs. Add cooled sauteed vegetables to the salmon bowl and pour egg mixture over the salmon. Gently toss all ingredients together with a fork. Using approx 1/3 cup of the salmon mixture per patty, measure out and form 12 salmon patties.

Melt remaining 1 Tbsp of butter in the same large non-stick pan (no need to clean it) over medium heat. Add six salmon patties to the pan and saute for 10 minutes or until the bottoms are lightly browned. Using a spatula, gently flip cakes over onto a large non-stick sheet pan. There should still be enough oil in the pan, if not, add an additional 1 Tbsp of butter. Saute the second batch of salmon cakes, and add those to the sheet pan as well. Bake cakes for 8 minutes. While cakes are baking, mix together the yogurt dipping sauce.

Yogurt Dipping Sauce Ingredients:
1 7 oz container greek yogurt
2 scallions, thinly sliced using both white and green parts
1/4 tsp lemon zest
Juice of 1 lemon (approx 1/4 cup)
1/4 tsp dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 dashes cayenne pepper

Yogurt Dipping Sauce Instructions:
While salmon is baking, whisk all ingredients together in a small bowl. Chill until service. Makes 1 cup of sauce.

To Serve:
As an entree, serve 3 salmon cakes per person with 1/4 cup of yogurt dipping sauce on the side, drizzled over the cakes or under the cakes on the plate. As an appetizer, serve 1 salmon cake per person with a heaping Tbsp of sauce.

Enjoy! I think you will love these...

* I ask my fish monger at Whole Foods to steam the fish for me. It makes these cakes a simple weeknight meal. Or use a steamer basket over a pot of boiling water until fish is cooked through, 15-20 minutes. Or poach the fish in salted water for approximately 20 minutes until cooked through.

** How to cook millet: Rinse 1 cup of millet. Combine millet, 1 1/2 cups water and a pinch of sea salt in a medium saucepan. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 minutes. Turn off heat. Take off lid and let sit for 10 minutes. Fluff with a fork and proceed with recipe!

*** Ground flax can be bought at most health food stores or Whole Foods. But, you can also buy whole flax seeds and grind them in a coffee grinder at home. This step retains more nutritional value of the flax. Flax seeds contain omega oils, which spoil quickly when they are subjected to air. Storing the seeds whole until you need them prevents spoilage.

ORGANIC SPARK
http://organicspark.blogspot.com/

Butternut Squash Risotto

I just made this last night for our family, and everyone ate it up! Little Ava asked for a second serving. Winter squash adds a creamy, sweet texture to foods, plus it's packed with good-for-you vitamins. This recipe is less maintenance than traditional risotto because the harder grains need to cook a bit longer and don't require as much checking, and it has more bite than traditional arborio would. Enjoy!

Oh, and you could use this for your smaller babies- for the beginners, just set aside some squash and steam or roast, then puree. For 9 months +, you could simply mash this up to a palatable consistency. For toddlers, hand them the spoon and let them go to town along with the older kids and adults.

Mixed Grain Risotto with Butternut Squash and Herbs

2 Tbsp extra virgin olive oil
1/3 cup chopped onion
3 cups butternut squash, cubed (frozen or fresh, see directions)
1/2 cup each brown rice, pearl barley, and wild rice
1/4 cup dry white wine (optional- for adults)
6 cups low sodium chicken or veggie broth
1/2 cup grated parmesan and more for garnish
1/4 cup chopped fresh rosemary or thyme
salt and freshly ground pepper

1. Heat oil in medium pot over medium high heat. Add onion and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add 1/2 of squash if frozen, all of squash if fresh, and cook, stirring occasionally, until soft. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook one minute more. Add broth, bring to boil. Partially cover pot, reduce heat to medium low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.

2. Stir in rest of squash if you used frozen and cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, herbs, and any other seasonings. Salt and pepper to taste, and garnish with parmesan upon serving.

Quinoa Banana Mash-up

Once you move beyond vegetables and fruit purees and into chunkier textures, your baby will show great curiosity in what you serve up. Try this recipe as an alternative to regular banana puree.

Quinoa (pronounced KEEN-wa) isn't commonly thought of as a "baby food", but it's a fabulous one. Quinoa has the most protein of any grain and has a soft, nutty texture and flavor. Most babies love bananas already, so this is a no brainer. This also keeps well in the refrigerator.

Quinoa Banana Mash

Ingredients:

1/2 Banana
Pinch Cinnamon
3 Tbsp Cooked Quinoa
1 Tbsp Whole Milk Yogurt (for 9 months +)

Directions:

1. Place all the banana in a bowl and mash with a fork.
2. Add the remaining ingredients and stir to combine.

Just Peachy!

It is a little known fact that I have a serious addiction to Palisade Peaches. As soon as the snow melts and the grass shines green I wait with bated breath for that wonderful nectar to come in to season. I buy them in bulk and eat them with every meal in order to not waste a single one. Thankfully, Sofia seems to have acquired this odd addiction to freshly ripened fruit. So in honor of the harvest and all the yummy peaches the farmers market has to offer here's  a fabulous recipe I found for you try on your little one. And of course feel free to get a bowl for yourself as well.  Thanks to One Hungry Mama for another fabulous recipe!

Roasted Cherry (or Grape) Tomatoes and Peach
(can be served to kids 10+ mos)*

2 pints organic cherry tomatoes
2 large or 3 small peaches, peeled and roughly chopped into 1 1/2″ pieces
4 tbsp organic olive oil
OR
1/3 cup organic olive oil, if you plan on using the oil in your final dish
salt

1. Preheat oven to 400 degrees. In the meantime, clean and dry tomatoes. Place in an oven safe dish with peaches, oil and salt (just a little if serving to beginner eaters, a healthy amount for extra flavor if serving to older kids and adults).

2. Roast for 45 minutes. Serve or store in fridge in a covered container with the cooking oil for up to 5 days.

Note: If you are taking a more more liberal approach to introducing solids, you can feel free to feed this to babies as young as 6 months. Just be sure to pick out tomato skins and mash thoroughly.

Get Social!

While we are awaiting the big unveil of our newly revamped website - a work still in progress - I thought we'd let you all in on one of the new workshops Mish+Mash homemade is now offering. We can't wait to add more Mish+Mashers to our community!

Looking for a night out with friends? Need ideas on nutritious & easy meals for your kiddos? Well we figured out a way for you to do both. Invite us into your kitchen for a miSh+mAsh homemade workshop specifically designed for you and your friends.What are you waiting for? Lets get social!

v We will assist you in preparing recipes that will offer a variety of food groups & different mealtimes.

v We will provide you with the information you need to create healthy and tasty food for your child that is nutritious and age appropriate (please try to keep all the kids ages within close proximity). You will also leave with recipes that your whole family can enjoy.

v We will give you tips and tricks on how to save time and money while making cooking for your child simple, fun, and stress free.

v Yummy food for you and your friends will also be provided as well as refreshments such as wine or mimosas.

v We will send you menu options to choose from prior to your workshop. We will be more then happy to accommodate any food allergy, needs, or concerns

v We welcome groups from 3 to 6. We have designed these workshops to be for moms & dads – because cooking and chasing toddlers is never easy we ask that these be kid free events. For those of you with babies in the first stage of feeding (in other words immobile) we will be happy to accommodate them. If you have a larger party in mind please email us to arrange it.

Chunky Monkeys /Finger Foodies/Snack Attack Workshop Pricing:

Happy Hour	Soiree	Shindig
*3 recipes	*4 recipes	*5 recipes
Cost: $30/person 2 hours	Cost: $35/person 2 1/2 hours	Cost: $40/person 3 hours

*Pureed Goodness workshops are $30/person for 2 weeks worth of food.

*Food storage can be provided for an additional cost. You are welcome to bring your own. We will email you list of options prior to the class.

*Private one on one workshops are available simply email us for details.

*We require two weeks notice to set up a workshop and ask for at least 48 hrs should you need to reschedule.

*We accept cash and check only at this time.

*You can add additional recipes onto any of our workshops for $5/person.

*Socials can be booked in the evening or for Saturday Brunch. We will do our best to accommodate.

*Email us at info@mishmashhomemade.com to plan your miSh+mAsh homemade Social!

Yum-O Chicken Nuggets

Do processed frozen chicken nuggets have you feeling, well, guilty? Your kids like them, but the nutrition info isn't exactly.... promising. Have no fear, Mish+Mash is here! We actually got this at a Baby Chef class we attended this winter, and I've made these several times. My husband and daughter really like them, and we've used the mix to make chicken patty sandwiches too. Check out the fabulous ingredients- who could feel guilty popping some of these out of the freezer for their hungry tots?

On that note: we got a great question yesterday: Do we post all of our recipes on our blog, or just the ones we don't make in class? The answer is that we will reference these recipes often in our classes, though we may not actually make them. The amount of diverse and nutritious recipes out there can be overwhelming, so in our classes we focus on making large amounts of a few promising ones, but we are sure to give out all of our other favorites on the blog for reference. The blog saves paper and is a resource for our customers and the greater community.

Anyway, on with the nuggets!

Yum-O Chicken Nuggets

Ingredients:
3/4 lb organic ground chicken
1 medium onion, peeled and diced (I love the food processor for this part)
1 small apple, peeled and grated (just switch to the grater attachment on your processor)
1 chicken stock cube, crumbled well
1/4 or more cups of frozen spinach, crumbled
1 cup dry bread crumbs
canola oil or olive oil for frying (canola oil can take higher heats)

Directions:
1. Combine first five ingredients in bowl. Mix together with your hands or spoon. Shape into small patties.
2. Put bread crumbs in a shallow dish and press the pieces into the coating.
3. Heat enough oil for shallow frying in large frying pan. Add nuggets and cook about 6 minutes, turning occasionally, until light golden and cooked through.
4. Suitable for freezing- they will be mushy if you microwave them so consider letting them defrost in fridge and then heating them up stove top. Or, you could throw a few in the oven or toaster oven at 375 until crispy again.

Homemade Granola

Granola: in my mind, the perfect food. It can be eaten with fruit, milk or yogurt, over oatmeal, or taken as a dry snack on the go. I sprinkled it on pancakes and they seriously rivaled my favorite granola pancakes ever.

Like most things, it's far cheaper to make your own granola in bulk. No matter your likes or allergies, you can change out ingredients. If your baby is younger you can soak the granola to soften it, or soak it then throw it in the blender to add more protein and taste to the usual yogurt (keeping in mind any doctor recommendations or allergy issues, of course). Remember those flax seeds with omega 3's I blogged about earlier? Easily added to this recipe. My only problem; I can't stop eating it! It's sort of addictive. I found a really great recipe recently and hope you enjoy it!

Remember, you can sub in dried cranberries or raisins for cherries. If you don't want almonds, no problem! Try other types of nuts. Let me know what you try!

Cherry Almond Granola

2 cups rolled oats
1 cup sliced almonds
1/2 cup unsweetened grated coconut
3 tablespoons flax meal

Granola Syrup
2 tablespoons canola oil
3 tablespoons agave nectar
3 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt

1 cup cherries, chopped

Directions:

Preheat oven to 250. Line baking sheet with parchment paper and set aside.

In large bowl, combine oats, almonds, coconut, flax meal. Make the granola syrup by whisking all ingredients together. Pour over mixture and stir with a wooden spoon to combine.
Pour the granola mixture onto the baking sheet and spread to an even layer. Bake for one hour and 15 minutes, until golden in color, stirring twice. It will continue to brown up once you've taken it out of the oven, so don't leave it in too long!

Fork Friendly Farfalle

I have been meaning to post this for awhile now; it's one of my very favorite Jamie Oliver recipes because: a) my whole family LOVES it b) I made it for a mom playdate when Ava was tiny and it was a hit c) Ava can use a little fork to pick up the pasta and d) mint is now growing happily in our yard! So, whether you have a new baby and need a fast recipe, have a toddler who loves to pick up food with fingers or utensils, or are even one of our single or no-kiddo friends looking for a recipe over wine, this is a fabulous one. Enjoy!

Farfalle With Carbonara and Spring Peas

Favorite Muffins

I've tested this recipe from the cookbook Petit Appetit out several times, and it's been a hit with our girls and all kids I've met so far. Added bonus: my husband and I also enjoy these muffins, and all I have to do is make some in a mini muffin tin and some in a regular muffin tin- voila! Perfect option for having families over for brunch! Really, you could make these for anyone. That's the beauty of finding tasty, fabulous foods for your little one- they can usually please all ages.

You could certainly add a handful of berries, a bit of flax seed, or some other yummy nutritious add-on here. These are great for the 9-12 month range and up, as they are easily taken apart to turn into instant, soft finger food for your independent little self-feeder. Be sure you've already introduced wheat and eggs before giving these muffins to baby.

Mini Banana Apple Bran Muffins

Makes 24 mini muffins or 12 regular muffins
Ingredients:
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, unsalted
3/4 cup organic applesauce or apple puree (you could sub pear puree also)
3 medium organic bananas, 1 mashed and 2 sliced
1/2 cup packed light brown sugar
2 eggs
Directions:
1. Preheat oven to 375. Grease 24 min i muffin cups or 12 regular.

2. With fork, combine flour, bran, baking soda, and salt. Melt butter and in large bowl, combine butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to wet mixture and stir until just blended. Batter will be lumpy and very moist.

3. Spoon into muffin cups, filling 2/3 full. Place banana slice on top of each muffin. Bake 12 min for mini, 15-18 for regular or until brown and set. Cool for 5 min before turning out muffins.

Turkey Veggie Puree

Turkey Veggie Puree

1 tbsp. extra virgin olive oil

1 lb. ground organic turkey
1 rib celery, diced into ¼ inch pieces
1 small onion, diced into ¼ inch pieces
1 small carrot, diced into ¼ inch pieces
1 can of cannellini beans, drained and rinsed
2 cups homemade chicken stock or vegetable stock*
1 fresh sage leaf


In large stock pot, heat olive oil on medium-high heat. Add ground turkey and sauté until browned. Remove turkey from pot, drain on a plate covered with a paper towel, and set aside.

Turn down heat to medium. In same pot, add diced celery, onion and carrot and cook for about 6-7 minutes, or until vegetables are almost tender. Return turkey to pot. Add beans, chicken broth and sage. Bring pot to boil. Once mixture is just boiling, turn down heat to medium low and simmer for about 10-15 minutes.

FOR 9 TO 12 MONTHS:
Once mixture is has cooled down, add to food processor. Puree until you reach desired consistency. Distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.

If you want to power pack this meal with vitamins, add some fresh spinach or kale at the same time you add the beans, broth and sage. The flavors work very well together, as the mild, creamy beans tone down the strong “greens” flavor.