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.

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.

Baked Veggies: YUM!

We're prepping for our 9 news segment tomorrow, and part of our tips on picky eaters will focus on different ways to prep vegetables, other than the traditional steaming. I needed some inspiration, so I turned to my favorite resource, Petit Appetit: Eat, Drink, and be Merry, by Lisa Barnes. The following two recipes from this cookbook are perfect examples of how to turn otherwise commonplace veggies into delightful dippers!

Baked Zuke Sticks

Good snack food, side dish, or party food with a side of marinara for dipping.

Ingredients:
3/4 cup dried bread crumbs
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 cup unbleached all purpose flour
1/3 cup organic milk
3 medium zucchini, cut into 3 x 1/2 inch pieces

Directions:
Preheat oven to 350. Line a jelly roll pan with parchment paper.

In medium bowl, combine bread crumbs, salt, and pepper. Place flour on plate and pour milk into shallow bowl.

Dip each stick into flour until coated, then in milk. Finally, roll in bread crumb mixture until covered pressing so mixture adheres to zucchini.

Transfer zuke sticks to prepared pan and bake for 22 to 24 minutes, until zucchini is tender and coating is crisp and brown.

Baked Sweet Potato Chips
Great dipped in artichoke dip, yogurt, or salsa.

Ingredients:
1 large organic sweet potato, thinly sliced
2 T extra virgin olive oil
sea salt, black pepper or other dried herbs such as rosemary and oregano or cinnamon

Directions:
Preheat oven to 425. Line baking sheet with foil and grease foil.

Thinly slice potato using a mandolin or steady, sharp knife. Put potato slices in resealable plastic bag. Drizzle with oil and coat on all sides. (this step is great for kids to help with)

Place slices in single layer on prepared baking sheet. Sprinkle with salt and pepper or herbs, if desired (another good kid step). Bake for 15 to 20 minutes. To move them to "crunchy" status turn down heat to 325 and cook and additional 5 to 10 min until crisp. Remove slices and cool.