Recipe of the month « Freshmade

Tropical Brown Rice Bowl

On May 4, 2012 / Clean Eating, cooking projects, cooking with kids, family recipes, Gluten-Free, healthy eating, healthy living, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, Recipe of the month, recipe-no-homepage, recipes, Seasonal Eating, toddlers, uncategorized, Vegetarian Friendly / Leave a comment

Ingredients:

1 cup brown rice, cooked and cooled

1/2 mango, peeled and diced and/or 2 spears of pineapple, diced (fresh, not canned)

1/2 cup edamame, cooked and cooled

1/4 cup canned black beans, rinsed and drained (we prefer Eden Organic brand, their cans are BPA-free)

1/2 tomato, seeded and diced

Fresh cilantro, chopped, to taste

For the dressing:

2 tablespoons extra virgin olive oil

2 tablespoons raw organic honey

juice of 1/2 lime

sea salt & freshly ground pepper, to taste

Directions:

In a large bowl combine the brown rice, mango, pineapple, edamame, tomato.

In a small bowl whisk together all the ingredients for the dressing.

Pour the dressing over the brown rice mixture and toss to coat.

Garnish with cilantro.
ENJOY!!!

Lemony Ricotta Pancakes

On April 18, 2012 / Clean Eating, cooking classes, cooking projects, cooking with kids, family recipes, finger foods, healthy eating, healthy snacks, kid friendly, Make it healthy, Nutrition, Organic, Recipe of the month, recipe-no-homepage, recipes, sweet treats, toddlers, uncategorized, Vegetarian Friendly / Leave a comment

Ingredients:

1 cup all purpose flour

1/2 cup Quinoa Flour (or you can substitute whole wheat or other flour of your choice)

4 tablespoons coconut sugar (or sugar of your choice)

1 and 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup ricotta cheese

1 cup milk (or milk alternative)

2 eggs

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

2 tablespoons of lemon juice

Butter, olive oil or cooking spray for coating pan

Directions:

In a large mixing bowl whisk the eggs with sugar until lightly dissolved. Stir in remaining wet ingredients: ricotta, milk, vanilla, and lemon juice.

In a separate bowl combine the dry ingredients: flours, salt, and baking powder. Fold in the lemon zest.

Add the wet ingredients to the dry ingredients, mix until just combine – do not over mix the batter.

Heat a large skillet or griddle over medium heat and use butter, olive oil or cooking spray to lightly coat your pan. Cook in batches.

lemon zest

lemon ricotta pancakes w/ fresh strawberry sauce

Crispy Asparagus Spears with Greek Yogurt Dip

On March 5, 2012 / cooking classes, cooking projects, cooking with kids, family recipes, finger foods, Gluten-Free, healthy eating, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, Recipe of the month, recipes, Seasonal Eating, toddlers, uncategorized, Vegetarian Friendly / Leave a comment

In honor of National Nutrition Month, we will be posting a fresh, healthy and simple family-friendly recipe each Monday!

Eating seasonally allows for nutrient rich, farm fresh foods to make it’s way to your dinner table. One of our favorite March/Spring time veggies is Asparagus! Asparagus is low in calories, high in potassium, B vitamins, vitamin C, and vitamin A.

This week’s recipe:

Crispy Asparagus Spears with Greek Yogurt Dip

Ingredients:

1 bunch of asparagus, tough ends trimmed

1 cup plain Greek yogurt

2 scallions, finely chopped

1 cup Japenese-style Panko

1/4 cup sesame seeds (omit if your child has an allergy)

1+ teaspoons of olive oil

Directions:

Preheat oven to 400°F.

Line a baking sheet with foil and lightly spray with with olive oil (we love using an olive oil mister like the one here – it is a much healthier and eco-friendly alternative to cooking spray)

Combine Greek yogurt, scallions, and olive oil in a small bowl.

Place asparagus in a shallow dish and toss with half the yogurt mixture (about 1/4 cup), making sure the asparagus is well coated.

Combine Panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the Panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Using an olive oil mister, lightly spray the spears.

Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining yogurt mixture as a dipping sauce.

*** You can also add spices & dried herbs to the Panko to jazz it up, we love adding a simple mixture of garlic powder, turmeric, sweet paprika and a touch of sea salt.

*** Leftover Greek yogurt dip is a great dip for fresh raw veggies, as a healthy alternative to mayo spread on a sandwich or can even be thinned out with lemon juice and used as a salad dressing.

Buying tips: Asparagus stalks should be bright green in color and tips should be closed and compact. Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel

Other ways to enjoy asparagus:

- toss with freshly cooked whole grain pasta, olive oil and fresh herbs

- stir fry with your other favorite fresh veggies, serve over brown rice

- chop and add to a frittata with mushrooms (or other favorite veggies) and top with a light sprinkle of cheese

*** For a gluten-free alternative to Panko you can pulse rice crackers and a small amount of rice flour in a food processor until it resembles the texture of Panko. Coat asparagus the same way you would with the Panko.

ENJOY!!!

- Cara -

Red Quinoa & Veggie “Meat”balls

On February 23, 2012 / catering, Clean Eating, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, Recipe of the month, recipes, Seasonal Eating, toddlers, Vegetarian Friendly / Leave a comment

INGREDIENTS:

1 cup cooked red quinoa, cooled

5-6 large mushrooms (we used a mixture of baby bella and button mushrooms), diced

About 1 teaspoon+ of coconut oil or olive oil

1 cup baby spinach, finely chopped

1/2 medium sized yellow onion, diced

1 large carrot, shredded on box grater

1/2 cup walnuts, finely processed (will resemble texture of breadcrumb) *** if your child is allergic to nuts a good substitute would be Panko breadcrumb or other type of breadcrumb (if using breadcrumb, reduce amount to 1/4 cup)

2 eggs (one for the quinoa mixture, one for egg wash)

2 cloves garlic, minced

1 teaspoon fresh thyme, minced

1 tablespoon fresh parsley, minced

1/4 teaspoon dried oregano

Sea salt & pepper to taste

Cook quinoa according to package and set aside to cool.

In a pan, add about 1/2 teaspoon of coconut oil (or olive oil) over medium heat. Add mushrooms and saute for about 3 minutes. Add onion and saute for another 2-3 minutes. Add chopped spinach and cook for about 1 minute. Remove from heat and add in shredded carrots and garlic. Season with salt and pepper to taste. Let cool.

In a large bowl, mix cooled quinoa and cooled veggie mixture. Add walnuts (or breadcrumbs), oregano, parsley and thyme. Add 1 egg. Combine all ingredients and shape into even-sized balls. Place on a foil lined baking sheet, lightly sprayed with olive oil.

Make an egg wash using the remaining egg and a drop or two of water. Using a basting brush, lightly coat each “meat”ball with the egg wash.

Bake at 400 degrees for about 10 minutes or until they are lightly browned and slightly crispy.

Serve with tomato sauce – we love a great homemade sauce but homemade sauce isn’t always realistic during a busy week – a good store bought alternative is Brad’s Organic Tomato Sauces (we think the low sodium Garden Veggie one is pretty delicious!!!)

Why we love quinoa:

*** Relative of leafy greens, like spinach and swiss chard
*** gluten free
*** high in protein
*** very versatile – quinoa can take on a number of different flavors. It can be eaten hot or cold. It is great for breakfast (fruits, nuts, maple syrup) / lunch (veggies, herbs, olive oil) or dinner / sweet or savory / add to soups, stews, quinoa mac & cheese, fruity quinoa bowl, colorful veggie quinoa salad, etc.
*** make a batch in the beginning of week and have on hand for simple, quick meals – introduce it to kids add a little at a time by adding a tablespoon or two to pasta dish, rice, soups, yogurt, etc.
*** complete protein – fiber, iron, potassium, calcium
*** Rinse your quinoa before cooking it!!! It eliminates the bitter coating called Saponin

This recipe can also be made with golden quinoa.

Let us know what you think of this recipe!!!!

Happy & healthy eating!

xoxo
Cara

Lemony Blueberry Quinoa Muffins

On February 21, 2012 / Clean Eating, cooking classes, cooking projects, cooking with kids, family recipes, finger foods, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, Recipe of the month, recipes, Seasonal Eating, sweet treats, toddlers, Vegetarian Friendly / Leave a comment

1 1/4 cups quinoa, cooked and cooled

1 cup organic, unbleached all purpose flour

1/4 cup organic whole wheat flour

1 1/2 tsp baking powder

1 tsp salt

1/4 tsp cinnamon

1 tbsp grated lemon zest

3/4 cup organic sugar

1/4 cup oil

1/2 plain Greek yogurt

1 egg

3 tbsp fresh lemon juice

1 tsp vanilla extract

1 cup frozen blueberries

Directions:
1. Preheat oven to 400F and line or grease a muffin pan.
2. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Stir in lemon zest and 1 1/4 cups of the cooked quinoa.
3. In a large bowl, whisk together sugar and oil. Next, add in the Greek yogurt, egg, lemon juice and vanilla, stirring until fully blended.
4. Stir the frozen blueberries into the flour mixture, and then fold the flour mixture into the sugar mixture. Fill up muffin cups and bake for 25-30 minutes or until an inserted toothpick comes out clean.

TIPS, TRICKS & FOOD FACTS:

Try experimenting with other flours like oat flour, brown rice flour, coconut flour, etc. and sugar alternatives like coconut sugar, honey, maple syrup, etc.
Cinnamon has a long history both as a spice and as a medicine. Seasoning a high carb food with cinnamon can help lessen its impact on blood sugar levels. It also boosts brain function, just by smelling it!
Get the kids involved! They can help measure out ingredients, smell and taste spices, zest and juice the lemon, etc.
About Quinoa

*** 1 cup dry quinoa = 2 cups cooked (we only need 1 ¼ cups of cooked quinoa for the muffin recipe)
*** Whole grain/seed – ancient times
*** Relative of leafy greens, like spinach and swiss chard
*** gluten free
*** high in protein
*** versatile – breakfast (fruits, nuts, maple syrup) / lunch (veggies, herbs, olive oil) or dinner / sweet or savory / add to soups, stews, quinoa mac & cheese, fruity quinoa bowl, colorful veggie quinoa salad, etc.
*** make a batch in the beginning of week, add a little at a time with pasta dish, rice, soups, etc.
*** complete protein – fiber, iron, potassium, calcium
*** Rinse quinoa – eliminates bitter coating / saponin

When making muffins, dry ingredients get folded into wet ingredients, fold in about a cup+ at a time.
Use an ice cream scoop to scoop batter into muffin pan to ensure same sized muffins. Use a mini scoop for mini muffins.
For an extra special treat serve with strawberry butter or lemon glaze.

Yummy! Yummy!

ENJOY!

- Cara -

Amaranth Flake Crusted Chicken Bites with Cool Cucumber Yogurt Dip

On February 21, 2012 / catering, cooking projects, cooking with kids, family recipes, finger foods, healthy eating, healthy snacks, Make it healthy, Organic, party food, Recipe of the month, recipes, toddlers, uncategorized / Leave a comment

For the chicken bites:

1 package boneless skinless chicken tenders (look for organic, vegetarian-fed, hormone-free & antibiotic-free brands – we like Murray’s, Bell & Evans, etc.)

2 cups Amaranth Flake cereal, we used Arrowhead Mills brand which is wheat free and uses all organic, whole grain ingredients

2-3 eggs (whites only)

Sea Salt

Fresh Pepper

Sweet Paprika

Garlic Powder

Remove tendon from the chicken and cut into one inch pieces. Add chicken pieces to a bowl and season with salt, pepper, a dash of sweet paprika and garlic powder. Set aside.

Crush Amaranth Flakes into a fine crumb (you can use a food processor or simply put it into a large ziploc bag and crush with your hands – this is fun for the kids!)

Add egg whites to chicken and toss. Coat each piece of chicken with the cereal and place on a parchment lined baking sheet.

If cooking with a child you can add chicken pieces directly to their ziploc bag and let them shake the cereal coating on.

Preheat oven to 350 and bake for about 10 minutes until lightly golden or until cooked through (the chicken will cook fast because it is in bite size pieces).

Serve along side ketchup, marinara sauce, yummy cucumber yogurt dip or maple mustard dip.

For the Cool Cucumber Yogurt Dip:

1/2 cup plain Greek Yogurt

1-2 cloves of garlic, minced

1 cucumber, shredded (on box grater)

1 lemon, juiced

Sea Salt & fresh pepper, to taste

In a bowl mix all ingredients. You can make this ahead of time so all ingredients have a chance to mingle. It is also great to use as a dip for veggies, a dressing on a salad, on a wrap with fresh veggies, over salmon, etc.

ENJOY!

- Cara -

Roasted Butternut Squash & Apple Ravioli!

On December 16, 2011 / cooking with kids, family recipes, finger foods, healthy eating, healthy snacks, kid friendly, Organic, Recipe of the month, recipe-no-homepage, recipes, Seasonal Eating, toddlers, Vegetarian Friendly / Leave a comment

Instructions

Heat the oven to 350 degrees.

In a large bowl toss butternut squash, onion, apple, thyme, dash of cinnamon, oil, salt and pepper. Empty onto a parchment-lined baking sheet. Bake for about 20 minutes or until soft, but not mushy.

Remove from oven and let cool slightly.

In a food processor, combine squash and apple mixture with cheese and purée until smooth.

Take one wonton wrapper and add the purée in the center, avoid overfilling. With your finger line the edge of the wrapper with water and fold into a triangle, press to seal. Set onto baking sheet and repeat with remaining wrappers and purée.

Bring lightly salted water to boil in large pot, drop in several ravioli at a time, avoid overcrowding pot. Cook for about 3-5 minutes. Drain and add to sauté pan with a pat of melted butter, toss. Empty onto serving plate and sprinkle with a little cheese and serve immediately.

Notes:

We like to make a big batch and freeze the ravioli (uncooked). Freeze in a single layer on a baking sheet, when frozen put in a freezer safe bag.

The purée is wonderful on its own as a healthy replacement for mashed potatoes.

You can also bake the ravioli in the oven (skip boiling them). Place on a parchment-lined baking sheet, lightly mist ravioli oil, dust it with a little cinnamon and brown sugar and bake for a tasty crunchy snack.

Use organic ingredients whenever possible!!!

Recipe of the month

Tropical Brown Rice Bowl

Lemony Ricotta Pancakes

Crispy Asparagus Spears with Greek Yogurt Dip

Red Quinoa & Veggie “Meat”balls

Lemony Blueberry Quinoa Muffins

Amaranth Flake Crusted Chicken Bites with Cool Cucumber Yogurt Dip

Roasted Butternut Squash & Apple Ravioli!

Instructions

Notes:

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