Thursday, March 7, 2013

Quinoa Salad

I have to let you all know about my progress.  I made a promise, a new years resolution of sorts, to eat vegetarian 6 days out of the week for one month.  I would like to let you know that we have now made it through the first week of March keeping this resolution!  Yeah us!  Or more like me since everyone else just eats what I make.  At first I have to tell you, it took some retraining on my part.  I really had think of how to make the meals filling and with enough protein to satisfy the needs of my growing children.  It was hard.  We ate a lot of vegetarian fajitas and mexican fare with no meat.  (This worked well for Patrick since he is in love with anything Mexican.)  I needed more so I started to get creative and I am finally feeling a love for this.  I am finding it easier to create meals and I really don't need to worry about defrosting anything ahead of time, which is AWESOME!  The only time we eat meat is if we eat out and order something with meat, or on Sundays.  Sundays my husbands family gets together for a big potluck family dinner.  His family includes Grandma, Parents, Aunts, Uncles, Cousins and siblings.  They are all big meat eaters so it is hard to avoid it on Sundays.  I always bring meatless but I do usually eat a bit.  Lucca and London always want something with meat and that is okay.  However, I am so proud of myself and this family for sticking to my resolution and going strong!

Pinterest is a great place to get inspiration for all things, including cooking.  I came across this Quinoa Superfood Salad by Iowa Girl Eats last week and thought it looked super yummy.  I went to the store and couldn't find pomegranates so I thought I would tweak it a bit.  Here is what I came up with last night.

Quinoa Salad

1 cup dry quinoa
1/2 cup lentils
1/8 cup red onion
1 avocado, diced
1 orange, peeled and diced
2 tomatoes, diced
1 cup corn
1 cup rinsed black beans
1/4 cup cilantro, chopped

Lemon Vinaigrette

1/4 cup lemon juice
6 tablespoons olive oil
salt and pepper
1 clove of garlic, use a micro plane or finely dice

Cook the quinoa and lentils together.  I used about 1 1/2 cups of water and you might want to watch it to add a little more water if the lentils seem to hard.  Let cool.
Cut up everything else.

Assembly the vinaigrette.  Add the lemon juice, salt, pepper and garlic to a small glass jar or bowl.  Either add the olive oil and put the lid on and shake it up or slowly add the oil to the bowl as you whisk.  This helps to emulsify the oil and the juice.  Either way works, I used a glass jar that I have a lid to and just shook it up.

I then added the quinoa and lentils to the cut up "extras".  I didn't use all the quinoa.  I was probably left over with 1/2 cup which I threw some on a salad today for lunch.    Mix it up and slowly add the vinaigrette.  Add a little bit at a time and then mix and taste.   I am glad I didn't add it all because it would have been way over powering to me if I had.  Bonus, I had some to put on the salad today!  Enjoy!!

Next time I will probably add less onions, as they aways tend to overpower and the kids didn't like the raw onions in the salad.  I liked the addition of lentils.  Lentils are a super super super food.  They have so much protein and a lot of iron and they are super cheap and easy to cook.  Quinoa as many of you know is also very high in protein.  This is definitely going to be a stable, especially over summer.  Patrick made the comment that it would be good as a sort of dip with chips.  Yumm.


Shredded Sauteed Zucchini

I am not always a big fan of zucchini.  I tolerate it most of the time.  I always grow it, or a yellow squash, every summer because it grows easily and it makes for good sides and additions to almost everything.  But this dish, I loved.  It had such a good taste and was pretty simple to make with a little thought and preparation ahead of time.

Shredded Sauteed Zucchini

5-6 zucchini
olive oil

About an hour ahead of dinner shred your zucchini, just the outer part, discard the seeds in the middle or save to use in a pasta sauce.  Place the zucchini in a colander and salt it.  Just sprinkle about a teaspoon or two over the zucchini and let sit.  This will help to pull the moisture out of the zucchini so they will brown up a bit more when cooking and won't be as soggy.  Let it sit for 15 minutes in the sink or over a bowl.  (The water that drips will be a vibrant green and if it weren't for the added salt would be really good in a smoothie or something.)  After 15 minutes place the zucchini in a towel and squeeze the zucchini shreds to get even more liquid out.  Put back into the colander and fluff it up a bit.

Heat your pan on medium high with a little olive oil.  Add the onion, maybe two tablespoons or so, and soften.  Add the salt and pepper and zucchini.  Sauté until golden brown.

Super easy and really delicious.  Lucca and London couldn't get enough of this.  We served it over rice with roasted carrots.  Yummy!


Tuesday, February 5, 2013

Pesto Soup and Pickles

I made a soup a couple weeks ago that London loved so I decided to make it again and this time document with pictures and add it to my vegetarian dinner blog entries.  It is a great summer soup but I don't like to eat a lot of soup in the summer.  You can use all your frozen vegetables from the summer in it or use fresh.  (I used fresh except the tomatoes which I used frozen ones from the garden.)  This is a pretty great soup that you can add any veggies that you like or have on hand and it works out perfectly.  I made it differently both times and both times the kids liked it.  (We did too.)

Pesto Vegetable Soup

olive oil
1 1/2 quarts vegetable broth
1/2 small onion chopped
1 clove garlic diced
1 zucchini sliced or halved and sliced
1 yellow squash sliced or halved and sliced
2 medium carrots
1 medium parsnip
1 can of cannelini beans
a bunch of green beens cut to about an inch in length
handful of mushrooms, quartered
half a can of corn, no salt added
2 tablespoons of pesto - homemade or bought ( I tend to add a bit more because we are pesto lovers.)
salt and pepper to taste

*Last time I made this soup I added broccoli and kale and I didn't use as much zucchini and I didn't have the parsnip.  It really is a flexible soup.

Heat your olive oil on medium high heat.  Add onion and garlic and saute for a bit.  Add carrots and parsnips and saute.  Add broth and let simmer until carrots are tender.  Add the rest of your vegetables and beans.  (If adding kale or spinach add that later so it stays together.)  Simmer.  Before serving add the pesto and salt and pepper to taste.  Once dished up and I like to grate some parmesan on top and slice up some yummy crusty bread.  Easy and full of flavor!

I finally found a brand of pickles that does NOT have added color.  I stopped buying pickles because of the added artificial colors that more brands add into their jars to make the pickles look more green.  Fresh pickled cucumbers are not bright green, they are dull colored and so much better for you.  There are some links to artificial colors and ADD and ADHD and hyperactivity in kids.  (Google it for yourself.)  I like to try and avoid artificial colors, especially in my cooking.  Here is my plug for pickles.   Farmer's Garden by Vlasic.  The only iffy ingredient is Calcium chloride.  Which is used to give the salty taste without adding the extra sodium.  This brand of pickles, I have bought a couple different varieties now, always comes with carrots and peppers on the bottom, a delicious treat.  I hope you enjoy the soup and if you buy these pickles the pickles too!


Tuesday, January 29, 2013

Cooking with Toddlers - Spanakopita

I grew up with a Mom who made a lot of different types of food.  She cooked her own style but always incorporated other cultures into our food.  My sister and I grew up eating all different foods and loving almost all types, ironically except a lot of typical American foods like Jello salads and heavy mayonnaise based dishes. (And she never made meatloaf, although I like it.)  Needless to say we ate a lot of variety.  One of my favorite dishes that she made was Spanakopita.  (I have so many favorites though really sometimes I say that and then I start thinking of all my favorites and the list is SOOO long.)  I love phyllo dough and when she made it I loved to eat the top layers off of the dish when she wasn't looking, while it was sitting and cooling.  (Truth be told, I think all of us did heehee. ) *As I was washing dishes after the spanakopita came out of the oven, I turn around to see the tradition continue. Patrick was holding Lucca over the dish and they were sneaking bits of yummy brown phyllo dough!*  Another reason I loved eating this dish was that it was fun to make with her.  She always let me help and helping made me super excited to eat it.  This is key when getting your kids to eat foods.  If they help you make it and are involved in the process, especially tasting process, they are more likely to eat the finished product.  I have found this true with most kids.  Spanakopita is a process, especially if you make the little appetizer triangles.  Which is probably why my Mom never did.  We always made the 9 x 13 pan.  I have made the triangles before and they are very labor intensive and time consuming, not something I have a lot of with a toddler running around.  So today while London was at school we cooked.  As stated in my previous post Lucca and London both love helping me make dough for bread and everything else that allows them to sit on the counter and help.  Lucca often will run to the pantry and take out my Kitchen Aid mixing bowl and bring it to me where ever I may be in the house.  He is very sad when I say no.  Very sad.  Cry and stomp sad.

Tips for cooking with Toddlers and Pre-Schoolers (and Kindergartners):

1. It will be messier.  They will spill and sometimes accidentally throw things.  Be prepared to clean up more flour than normal and be prepared to possibly change clothes after.
2.  They will stick their hands in the mixer, even if it is mixing so be watchful.  Sometimes they will put a measuring spoon into the mixer too.  Stand guard.
3.  They like to watch the mixer up close, sometimes this leads to sneezing into the mixer.  Be okay with family germs.  (They will lick their fingers and then put their hands back into the mix to grab some more.)  Germs in a family are going to be spread is my thought process.  Now if I were baking for someone else, I probably wouldn't be so lenient, probably.  :)
4.  Let them taste everything!  Even the raw onion, as Lucca has tried many times and each time he spits it out and asks for "agua".  It helps them to develop their palate and also for the older kid sometimes helps them realize they like something raw but not cooked.  (London for example has decided she really loves mushrooms, but only when raw.)
5.  Have them help get things out AND put away.  Sometimes this means handing them things so they can hand things right back to you.  It makes them feel important and the putting away part teaches them to clean up after making a mess.  Hand them a towel and let them push the flour around on the counter if they think that is cleaning up.  Don't freak, it will be messy!
6.  Don't forget to use teaching moments.  Ask what shape the vegetable is in, ask how things taste, get them to describe what they feel don't tell them how it should taste.  (Ask is it like a cookie? or is it like popcorn? if they don't understand sweet, salty, bitter, sour etc.)  If making bread let them see the yeast rise, it can be exciting when a big bloom shoots up to the surface.  Explain about the water temperature being just right and if you don't know why look it up together.
7.  Be careful with putting them on the counter.  That is my judgement but I can't tell you if it will work for your family.  Sometimes I strap Lucca into his seat on the barstool so that he can work right there, but usually he isn't content without sitting right next to the mixer.  This works for my kids, they both understand "Esperate! No te muevas!"  (Wait, don't move.) when I walk away.  Lucca even does the hand motion I make when I walk away.  Use your judgement with your child and do what you are comfortable with.
8.  Lastly, be careful with hot things and knives.  I never sit Lucca next to the stove and I never let him touch something hot.  London, being almost 6!!!!!, can sometimes pull a chair up and help me stir hot things or add things to a pot.  London can also cut things using a butter knife.  Lucca, NO WAY!  He's way too little.  In fact if I cut things in front of him I do it slowly and always make sure his hand isn't there, because at times he likes to reach for a piece of what I am cutting.  When I am done cutting I place the knife far far away so he doesn't grab it.  (He has tried when it was left a bit too close.)

All those tips are great, but use your own judgment.  Most importantly I think you really need to give up on things looking "perfect".  When kids help, especially with Pizza making, the shape doesn't always come out circular and veggies aren't evenly spaced, as I like, but they feel so rewarded after helping it is worth it.

My Mom always let me help with the butter in the Spanakopita.  It was fun to layer the phyllo dough and slather the melted butter on each piece.  It is such a great memory that each time I make my own spanakopita just the smells takes me back to my home kitchen with my Mom.  Ahhhhh.  So without further ado here is my recipe for Spanakopita.  It was taken from Cooking Light but adapted because it was for triangles and I didn't like how much dill was in it.


2 boxes frozen spinach, thawed, or 10 ounces fresh
1/3 cup feta cheese, crumbled
1/4 cup cottage cheese, I use 1 or 2 %
2 tbsp parmesan cheese
2tsp olive oil
1 cup green onions, chopped
2 tsp dill
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 egg whites

Phyllo dough, homemade or store bought, thawed (I buy my dough and it here in Boise I know you can get the brand Filo Dough Factory in the frozen section, usually by the puff pastry and rolls.)
olive oil

(I like to prepare the filling in the morning, placed covered in the fridge, and then assemble and bake before dinner.)  If you are using fresh spinach place over medium heat and wilt.  Fresh or frozen thawed spinach press out all the water in a colander in the sink.  You want as much of the liquid out as you can.  Combine the spinach and the cheeses in a bowl.
Heat the olive oil and saute the green onions until wilted.  Add the onions through egg whites into the spinach and cheese mixture.

Try not to let your little helper eat all the cheese.  This might be difficult depending on how much they like Parmesan! 

Melt 1/2 stick of butter with a few tbsp of olive oil in a pan.  Prepare the oven to 350 degrees.  Using a brush, brush the butter and olive oil into your 9x 13 baking pan.  Place one sheet of phyllo dough and fold it to fit, you can always cut the dough but it's easier for me to just fold it to fit and alternating sides that the fold is on. Brush it with the butter mixture.  Place another sheet of phyllo on top.  Repeat the process with 8-10 sheets of phyllo dough.  Place the spinach and cheese mixture and spread.  Place a sheet of phyllo dough on top and do the same process as the bottom layers.  Making sure to brush each sheet and melting more butter and olive oil as needed.  (It's a light version minus the butter!  Ha!)  Do this with about 10 sheets.  *Phyllo dough tends to dry out quickly and it is also very fragile.  When not using leave under a towel and handle with care.

Place into the oven for about 45 minutes.  The top should be golden brown and crunchy and delicious, because of all the butter.

Take out and let cool a bit before serving. Would be great with a greek salad of tomatoes, olives, cucumbers and feta.  Yummy.  It's not quite time for dinner here but I can smell and taste it even though mine isn't even in the oven yet.

Yes, that is a Dora plate I am rocking.  (This was Lucca's serving and he liked it, well half of it.  He's so weird.  London had two servings!)


Monday, January 28, 2013


London thought this was just the cute name of the cute cat on Curious George until I told her it was actually a little pasta dumpling that we were going to make for dinner.  She found that even cuter.  I agree that the word Gnocchi is adorable, especially when pronounced in an Italian accent.  We have been making a lot of bread lately so the kids, especially Lucca, love getting on the counter with me as soon as they see the mixer come out of the pantry.  This was no exception.  I got this recipe from a cookbook that I bought for someone as a wedding gift.  It was a cookbook about cooking with and for your family.  It was a good idea for them and I hope they get use out of it.  I wrote down a few of the recipes from the book and have been making them and most have turned out really yummy.  This gnocchi was no exception.  I did have to add way more flour than the recipe called for but I think it is because my squash was bigger and I had more puree.  And I added one clove of minced garlic to the brown butter sage sauce.  I might add before you decide last minute to make this for dinner, it takes planning.  You need to refrigerate the dough for a couple hours before making the gnocchi.  I didn't do this so we ended up with Pizza for dinner and had the gnocchi the next night.  It turned out good and I froze half the uncooked gnocchi for later.  Both kids liked it, especially Lucca who ate a lot of it.  Here is the recipe:

From The Family Kitchen

Butternut Squash Gnocchi

1 butternut squash , about 2 pounds
1/4 cup olive oil
salt and pepper
3/4 cup ricotta
3/4 cup parmesan cheese
1 egg
1 1/3 - 1 2/3 cups flour (I used closer to 3 cups!)


1 stick or 1/2 cup butter, unsalted is always preferable
1 small bunch of sage leaves chopped
1/2 cup parmesan cheese
salt and pepper
(I added 1 clove garlic minced)

Basically, roast the squash any way you want in the oven at 350 degrees.  (You can slice in half and drizzle with olive oil, salt and pepper or cube it and drizzle and add salt and pepper.  Either way will get the job done.)  When done roasting puree the squash in your food processor and then let cool for a bit.

In your mixer mix the ricotta, egg and parmesan.  Add the squash and then slowly add the flour and 2 teaspoons of salt.  Once the dough has been formed into a soft ball take it out and place in a bowl to cool in the fridge for at least 2 hours.

Take the dough and start pulling off bits and forming the dough into 1/2 inch logs, think play doh and invite the kids to help.   Flour your surface area so the dough doesn't stick.  Cut into 1/2 to 3/4 inch pieces.  (Kids have fun doing this with a butter knife.)  Place the gnocchi onto a plate, not touching for they tend to stick to one another and then you have to start over again, as I learned the first time.

Have a pot of boiling water ready to go.  In batches add the gnocchi into the pot.  They will sink, once they all are floating let cook for an additional 2 minutes.  Scoop out with a slotted spoon and place on a plate.

Once all the gnocchi have finished cooking make the sauce.  Melt the stick of butter in a heavy saucer.  Let it sit until the edges are browned.  Add the sage and stir it up a bit while the butter browns.  (It looks as though tiny pieces are burning and there is all of sudden grit in your pan.  This is normal.  These pieces of 'grit' are the milk fat solids browning and creating a really yummy nutty tasting sauce.)  At the last minute add the garlic and sautee a few more minutes.  Add the gnocchi and gently stir the sauce around the gnocchi.  Add the parmesan cheese and stir again.  Serve with some more parmesan cheese if desired.  Enjoy!

I hope you enjoy this.  I did.  They are dumpling like in consistency so a nice salad goes well.  This was on our menu of vegetarian fare, which we have been sticking with and enjoying!


Sunday, January 6, 2013

New Year New Challenge

It's a new year.  2013.  With new years there are new challenges.  I usually don't set resolutions because I am constantly setting new goals throughout the year but this year I decided I would set a new goal.  Before Lucca's health issues last year we were eating mostly vegetarian dinners.  When I had to go on my strict diet for his health I was forced into a high protein diet.  It took some getting used to but then I settled in and enjoyed.  I am now off that diet and for those wondering Lucca is all better and back in the 50th percentile. (Yippee!!)  My new years goal is to get back into eating vegetarian dinners again.  I figured we would eat meat once a week, and I am going to try to make that a fish, but this realistically gives us an excuse should the occasion arise.  We have now gone one week and we have done good.  (For those skeptics out there Patrick is fully on board.  I have a stamp of approval from him!)  I am going to use this as an opportunity to challenge you readers to change a habit.  It takes 21 days to make a habit.  (Most people with the new year resolve to go work out.  Do it for 21 days straight at the same time every day and you will most likely keep it up for a long time.)  So my goal is 30 days, all month, and hopefully it will continue throughout the year.  (My only problem is creativity.  I am checking out many books from the library and trying new things so if you have a favorite vegetarian recipe please share!)  Here is my first post from the vegetarian challenge.

Coconut, Ginger Curry Vegetables over Coconut Rice

1 clove garlic
1/2 onion
2 inch cube of fresh ginger
1 tablespoon olive oil
2 cans coconut milk, NOT shaken
1 can corn cobs
Vegetables of your choice
1 1/2 teaspoon green curry paste

Spice Blend
1/2 teaspoon ground pepper
1 teaspoon cumin
1/2 teaspoon garam masala
1 1/2 teaspoons tumeric
1 teaspoon salt

Coconut Rice

1 tablespoon coconut oil
1 1/2 cups rice
3 cups water

In a food processor combine garlic, onion and ginger.  Grind until a paste is formed.  Combine the spice blend.  Heat olive oil in pot.  Add aromatic blend of onion, ginger and garlic.  Stir for 2 minutes and then add the spice blend and green curry paste.  Mix and stir for a few minutes to heat up spices and activate them.  Add the drained corn cobs, whole or chopped.  Open the cans of coconut milk and scoop out the cream from the top.  Place the cream in a bowl and place to the side.  Add the milk and the vegetables of your choice.  ( I love using bell peppers, peas, broccoli and mushrooms.)  Then mix the coconut cream, remember to set aside 1/2 cup for the rice, with one cup water.  Mix to combine and then add to pot.   Let simmer.

Rice -

Heat the coconut oil in a pot.  Add the rice and stir to coat the rice.  Add two cups of water.  Take 1/2 of the coconut cream and mix with one cup of water and add to rice.  Simmer until cooked thoroughly.

Serve the curry over the rice and enjoy!

Here is to a healthier year and a regular blog post!  (I am really going to try!!)