Savory Ricotta and Spinach Pancakes

Every self respecting Italian girl has some ricotta in her fridge. It's a staple that most of us have grown up on. It's creamy and easy to eat and something most of our Nonna's gave us even before we had teeth. So what exactly is ricotta anyway?

Ricotta isn't exactly a cheese. It's actually the delicious by-product (made from the whey) of the cheese-making process. The word "Ricotta" in Italian means "re-cooked" or "cooked again". In Italy, it's traditionally made from sheep, cow, goat or water buffalo cheeses which gives it a nuttier, only mildly sweet taste. Here in America, most of our commercially prepared ricotta is the by-product of cows milk cheese such as mozzarella and provalone. It's usually milder and more sweet than it's Italian counterpart, making it perfect to add creaminess and a unique texture to dishes without overpowering their other flavors.

If you didn't grow up on ricotta like I did, you might think it's only useful in pasta dishes. That couldn't be further from the truth. True, it's delicious in Manicotti, Ravioli, Stuffed Shells and Lasagna but, it's also an ingredient that can be used in a host of other delicious dishes from savory to sweet. Pancakes, cheesecakes, smoothies, cookies, gnocchi, frittatas, ice-cream and casseroles are just a few ways to utilize it's creamy deliciousness.

These pancakes came together on a whim. Tonight, as usual, I was scrambling to find a side-dish to go with our dinner. I looked in my fridge and saw some spinach and my trusty ricotta and thus, these babies were born. My son loves all things pancake, so I knew these would be a hit. They took less than 10 minutes to make and are the perfect accompaniment to any protein or delicious on their own alongside a salad for a quick vegetarian meal. They even taste great at room temperature, so I am definitely adding these to my sons lunchbox repertoire.

Give them a try and let me know what you think!

Savory Ricotta and Spinach Pancakes

Makes 6 mini pancakes

1/2 cup ricotta

1 egg, lightly beaten

1/4 cup all-purpose flour

1 cup baby spinach leaves, finely chopped

1/4 cup Parmigiano Reggiano cheese

1/2 teaspoon black pepper

1-2 tablespoons olive oil

1. In a medium sized bowl, combine ricotta, egg, flour, spinach, Parmigiano cheese and black pepper. Mix well.

2. Preheat olive oil in a large non-stick skillet over medium heat. Spoon one heaping tablespoon of mixture for each pancake into skillet and cook for 2-3 minutes or until golden brown on each side. Enjoy!

TIPS:

Flavor these up anyway you like. Red pepper flakes, lemon zest, dill and garlic are just a few delicious additions that would work perfectly in these pancakes.

Veggie Tale + Why beet greens are so good for you!

I ventured into the exciting world of vegetarianism when I was fourteen years old. And after talking with many of my friends, fourteen seems to be a popular age for making this change. Must be something about rebellion- LOL. Seriously, I am not sure why I decided to do it, except that I wasn't a huge meat lover and it seemed like a natural step for me. Of course, this news was much to my mother's horror. She was worried I wouldn't be getting the right nutrients. I ate pretty healthy as a teen. Luckily for her and me, I never went through the "binge on pasta/pizza/cheetos" phase that many young vegetarians fall prey too. However, I know this is a real concern for parents who have kids that aren't eating meat. Vegetarianism can be wonderful, if it's done right.

Through the years, my friends loved to ask me "What do you miss most about eating meat?" I think they were expecting me to say "STEAK!". Much to their surprise, I would always say that the thing I missed the most was the ease and convenience of a sandwich. I wasn't a fan of the prepackaged meat substitute "veggie" products. I never found those items appealing so I avoided them completely. Nothing beats a good sandwich and when you are a vegetarian who refuses to eat prepackaged meat substitutes, the options are slim beyond a veggie and cheese sandwich.

These days I've added some chicken and fish back into my diet, but only about once a week. I find that in general, less meat is better for me and for my family. Despite the amazing health benefits of vegetarianism, eating less meat is more economical, especially when you are buying organic meat and poultry.

This recipe came about when I was looking for a way to use up beet greens. Many people (including me), eat the beet and toss the leafy tops. It's such a waste because the tops contain three times as much iron as the roots. The tops are also an excellent source of vitamin A. This burger rocks because it has simple ingredients and packs a protein punch. These also taste great at room temp so they make perfect sense for my toddlers lunchbox.

The moral of this story? Don't toss those greens and don't fret if your kid decides to be a vegetarian. Teach them how to cook so they can make good choices. Make this burger and they will be 'aight!

Veggie Burger

Makes 4

2 tablespoons olive oil

1/2 cup mushrooms, finely chopped (about 4-5 medium sized 'shrooms)

1/2 cup beet greens or fresh spinach, finely chopped

1 clove garlic, minced

1 egg, beaten

3/4 cup seasoned breadcrumbs

1 -15 ounce can red kidney beans (or any bean you like), rinsed and drained

*optional- 1 teaspoon salt (I find this necessary if you are using organic canned beans. They are not as salty as conventional canned beans and often need a bit of salt.)

1)- In a large skillet over medium heat, add 1 tablespoon of olive oil mushrooms, greens and garlic. Saute for 4-6 minutes or until veggies are tender. Remove from heat and allow to cool, about 5 minutes.

2)- In a medium bowl, combine egg, breadcrumbs, beans and cooled veggies. Using a potato masher or your hands, mash the ingredients until the beans become mushy and the entire mixture comes together. If mixture seems a little dry, you can add a dash of water. Form the mixture into four evenly sized patties.

3)- Heat the remaining tablespoon of olive oil in a large clean skillet over medium heat. Fry the patties until golden brown on each side, about 4-6 minutes per side. Serve on a toasted bun with lettuce, tomato and ketchup.

Broccoli and Cheddar Pancakes

Some days I'm just too tired to think. Today was one of those days. The weather was gorgeous and I spent more time outside than I should of. Before I knew it, it was 6 o'clock and I hadn't even thought about dinner. Dog-tired with an almost empty fridge, what was a mama to do? I desperately wanted to order takeout, but our neighborhood doesn't have many great options. I ran to the fish store and bought some grey sole to broil quickly. I knew I could easily whip up some veggie pancakes with the staples I had left, plus some steamed broccoli from our previous nights dinner. My anxiety lifted and before I knew it, I had a simple and healthy meal on the table in less than 20 minutes.

These pancakes are always a favorite in our house because they are delicious and super simple to make. Served along side a green salad, broccoli and cheddar pancakes make a perfect light dinner. And I gotta say, I even like them at room temp, which makes them perfect for tomorrow's lunch box.


Broccoli and Cheddar Pancakes
Makes 8 pancakes

1/2 cup sour cream or ricotta cheese
2 tablespoons fresh dill, finely chopped
1 cup broccoli, steamed and finely chopped
1/2 cup shredded cheddar
1/3 cup whole wheat flour
1 large clove garlic, minced
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons olive oil


1)- Combine dill and sour cream in a small bowl. Cover with foil or plastic wrap and refrigerate.

2)-In a large bowl combine broccoli, cheddar, flour, garlic, salt and egg. Mix with a wooden spoon until combined. For about 8 pancakes using about 1/3 cup of mixture for each.

3)- Place olive oil in a large skillet over medium heat. Fry pancakes until golden brown, about 3-4 minutes on each side. Serve warm with a dollop of dill sour cream.

TIPS:

-Use zucchini instead of broccoli.
-Swap out the cheddar for your favorite cheese.

Another Great Combo:

-Make it Italian- Swap out the brocolli and cheddar for chopped spinach, sun dried tomatoes and mozzarella.

Maple and Thyme Roasted Carrots

I've said it before and I'll say it again. I'm not so good with the side dishes. I'm trying, it's just not something that comes naturally to me. Maybe its because I'm constantly searching for simplicity in my life and especially in my meals. I like simple main dishes and even simpler sides. You see, I was a vegetarian for 10 years (still only eat minimal chicken and fish) and have huge respect for vegetables in their natural state. Don't get me wrong, I won't turn away a good creamed spinach but I strive to prepare vegetables simply (usually roasted and lightly dressed like in the recipe below), as to highlight their natural yumminess.

As parents, it's easy to get frustrated with the "picky" eater phases (yes, PLURAL) and resort to covering veggies with butter and cheese. You just want them to "EAT THE BROCCOLI ALREADY!". I'm not a huge fan of that method because it's not really the best way to encourage a healthy eater. It's our responsibility to keep presenting our kids with healthy, nutritious options. And if one day they turn up their noses to a veg, so be it! We have to remember that they are human after all. Just because they don't eat their veggies today, doesn't mean it's forever. It's frustrating and stressful and you just want to give up (I've been there!). One of the many great challenges of parenting is learning to move through phases knowing they won't last. Eating is no different. There are all sorts of reasons your lil' one might be on a strike. Maybe their stomach hurts, or their teeth or maybe, just MAYBE they don't feel like having broccoli today!!! "OK Ma?!" My advice is to step back, take a deep breath and try again tomorrow. Never, never give up! The investment you make in your child's nutrition now, will yield immeasurable results later.


Want to know more about Feeding Your Baby Healthfully?

Visit Our365.com for an awesome Q&A with Dr. Greene and my pal Chowmama Stacie.


About the Recipe:
I developed this recipe last minute when I had a chicken roasting in the oven and once again, NO SIDE DISH! I took a quick scan of my fridge and pantry and came up with this combo. Not sure what made me add the apple cider vinegar but boy, am I glad I did. It really made the dish something special. Hope you think so too!




Maple and Thyme Roasted Carrots
Serves 4-6

12 medium sized carrots, stems and peels removed (i your carrots are large, halve them)
3 tablespoons extra virgin olive oil
1/4 cup good quality maple syrup
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper


1)-Preheat oven to 400 degrees.

2)- In a large bowl, whisk together olive oil, maple syrup, vinegar, thyme and salt and pepper. Place carrots in the bowl and toss to coat.

3)- Dump the carrots onto an aluminum foil lined baking sheet and bake for 20-25 minutes or until carrots are tender.

Enjoy!

Sweet Potato Spider Webs

OK, I admit it. I am a Halloween freak. I couldn't wait to be a mother so I would have an excuse to be even more over the top with costumes and decorations than I already am. It's insane really. Each year we decorate our house with black silhouettes of crows and rats and spiders and I have to say, I still have some up from two years ago. I was goth in High School and well, I guess I never really grew out of my love for all things macabre. I start thinking about Halloween in August and usually purchase our costumes then too. So of course, my obsession with Halloween and Halloween-themed things doesn't stop at food.

My recipe for Sweet Potato Spider Webs came about when I was looking for a Halloween-themed snack that was delicious and easy to make. I made these for my son last week and he LOVED them!!! They can be baked or fried and are great as snack because they combine protein with a healthy starch. I make a bunch and keep 'em in the fridge for up to 2 days. They are a godsend when I am running late with dinner and I have one hungry little boy banging on his highchair tray. Make these for yourself or for your little Ghouls and Goblins this Halloween, I bet you they'll ask for more.




P.S. If I had it my way all of our dinnerware would look like the plate above and we would eat every meal would be served on that obnoxiously loud tablecloth!!





Sweet Potato Spider Webs
Makes about 12 spider webs

2 cups shredded sweet potatoes (about 2 medium sized potatoes)
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/4c olive oil or canola oil

*optional-2 tbsp parsley


1. Combined sweet potatoes, egg, salt and pepper in a large bowl and stir to combine.

2. Heat olive oil in a large non-stick skillet over medium-high heat.

3. Working in batches of 6, spoon 1 heaping tablespoon of potato mixture per spider web into skillet, spreading into 1 1/2-inch rounds with the back of your spoon. Reduce heat to medium-low and cook until undersides are browned, about 2 minutes. Turn spider webs over and cook until undersides are browned, about 1 minute more.

4. Transfer to paper towels to drain. Add more oil to skillet as needed and repeat with remaining potato mixture.

5. Keep warm on a wire rack set over a cookie sheet in the oven.


SWAP OUT

-Use 2 cups of shredded zucchini or carrots in place of the potato.
-Skip the salt and pepper, toss in some cinnamon and top with sour cream or even applesauce.


BAKED METHOD

1. Line a rimmed cookie sheet with aluminum foil.

2. Spray the foil heavily with oil.

3. Preheat your oven to 375 degrees.

4. Spoon 1 heaping tablespoon of potato mixture per spider web into the foil spreading into 1 1/2-inch rounds with the back of your spoon.

5. Bake in the oven for about 8 minutes and then turn over using a thin metal spatula. Cook for another minute and remove from oven.



STORAGE

Wrap in foil or place in Tupperware and refrigerate for up to 2 days. Reheat for 8-10 seconds in the microwave or in a non-stick pan over low heat. for 10 seconds on each side.

Swiss Chard in Red Sauce

Beautiful Red Chard

Chard in Red Sauce

We love Swiss chard in our house. It probably has something to do with growing up in an Italian family. To Italians, eating Swiss chard is as common as eating spinach. Chard is actually a part of the spinach and beet family. Loaded with vitamins K, A, C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber, chard packs quite the nutritional punch!

Growing up, I only ate the red or the white chard but nowadays, you can find red, white and even multicolored chard (often called Bright Lights Swiss Chard). It's an absolutely gorgeous vegetable which is why I had to display a pic of it uncooked alongside the finished dish.

Whenever I come across a friend who has never tried Swiss chard, I make them my Swiss chard in Red Sauce. It's simple, delicious and a perfect accompaniment to any meat, poultry or fish. CHARD ROCKS, on it's own as a side dish, tossed with your favorite pasta or as a topping for some crunchy bread. If you have never tried Swiss chard, run, don't walk. It's super easy to find and yummy (you probably passed it a dozen times in the market). It's a perfect food for the whole family.


BABY TIP: Leave out the onions and garlic for your littlest eaters and puree it up with some extra chicken stock and maybe even some chicken. As long as your little one has already tried tomato sauce, you can keep that in.



Swiss Chard in Red Sauce
Serves 6

1/4 c extra virgin olive oil
1 large onion, thinly sliced
3 cloves of garlic, coarsely chopped
2 bunches of Swiss chard, coarsely chopped
1 large can (about 26 oz) strained tomatoes (we like Pomi)
1 1/2 c low sodium chicken stock
pinch of red pepper flakes
salt and pepper to taste

Preheat olive oil in a large dutch oven or stock pot over medium heat.

Add in sliced onions and garlic and cook for about 6 minutes (or until onions begin to soften).

Toss in the Swiss Chard and cook for about 5 minutes until the chard begins to wilt down slightly.

Add in the strained tomatoes, chicken stock, red pepper and salt and pepper. Stir the mixture occasionally and cook for about 30-35 minutes.

Roasted Cinnamon Sweet Potato White Bean Mash

Making my son's baby food from scratch is satisfying for many reasons. One really great one is that it allows me to blur the lines between what I serve my little one and what I eat myself. I mean, come on, when was the last time you looked at one of those jarred baby foods and said, "mmmm...that's something I can serve to company." ? LOL.

Busy parents are always looking for ways to save time and money and this recipe does both. This is a recipe that I can make for guests and also serve to my 10 month old. The combination of white beans and roasted sweet potatoes makes for an excellent dip for a party and an amazing meal for your little one. The beans give this puree a nice creamy texture and they add an inexpensive protein punch to baby’s meal. A protein boost from beans means it's also perfect for the vegetarians in your family.

Sweet potatoes are often a favorite first food for baby and adding the mild tasting white beans enhances the nutrients without changing the taste. Perfect for even the pickiest eaters. Add in the onions and a little salt and pepper and you have a wonderful fall appetizer for a holiday party. Serve warm with a pat of butter and you have an awesome side dish for that roasted chicken or turkey (Thanksgiving is only 5 months away people-LOL). I enjoy serving it chilled as a dip with some toasted pita chips.

Note: Omit onions, salt and pepper for young babies.



Roasted Cinnamon Sweet Potato White Bean Mash

3 large organic sweet potatoes, peeled and cut into 1-inch chunks
1 ½ teaspoons, extra virgin olive oil
1 medium organic Vidallia onion, cut into 1-inch chunks
1 tsp organic cinnamon
1 can organic white beans, rinsed and drained (I like to use Canellini beans but navy or butter work well too)
salt and pepper to taste
water, if necessary to adjust consistency

1)-Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.

2)-Toss potatoes and onions with olive oil and bake for 30-40 minutes, tossing with a spatula halfway through to encourage even browning. Potatoes should be fork tender when they are ready.

3)-Allow potatoes and onions to cool slightly before tossing into a food processor along with beans, cinnamon, salt, pepper and water (if needed). Puree until desired consistency is reached. Serve chilled or warm as a baby puree or with pita chips as an awesome party dip.

Enjoy!


TIP: Swap the sweet potato for butternut squash.

TIP: Roast 1 clove of garlic alongside the potatoes and onions for an extra layer of flavor.

Uncle Franks Meatloaf with Double Tomato Crust and Roasted Potatoes with Rosemary and Grape Tomatoes PLUS Lunch Idea!

It's been raining for what feels like 6 years here in NYC, and the pessimist in me can't believe that Summer is every coming. So, I have decided to keep warming my family's bones with winter meal staple recipes. My Uncle Frank taught me this recipe and it has been a family fave ever since.

Meatloaf is something I can easily whip up on any weeknight and I do (my husband has this once a week and then again for lunch the next day). It's a dump and mix recipe that requires little clean-up and makes a great lunch for my husband the next day.

P.S. I usually don't serve this with a side dish (already told you about my side dish issues-lol) but had some extra family members over last week and I figured I'd make it extra special. The Roasted Potatoes are extra special due to the yummy grape tomatoes which burst and get extra sweet in the oven.


Note: I don't eat red meat so I usually cut the entire recipe in half and only make 1 lb of meat. One Pound usually yields enough for my husband to have dinner and lunch the next day. Cutting the recipe in half allows you to cook the meatloaf in about 30-40 minutes.


Meatloaf with Double Tomato Crust
Serves 6 people

2 lbs of ground chuck beef (you can certainly substitute a healthier beef or even ground turkey or chicken but my husband likes fattier stuff-LOL)
2 eggs, lightly beaten
1/2 c apple sauce
2 tablespoons plus 1/4 c ketchup (for topping)
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 Tablespoon mustard
2 cloves, garlic, minced
1/2 c seasoned breadcrumbs (I prefer 4 C breadcrumbs)
1 can tomato paste


Preheat the oven to 375 degrees.

Line a rimmed baking sheet with aluminum foil (for easy clean-up) and coat with olive oil.

In a large bowl, combine the beef, eggs, apple sauce, 2 tbsps ketchup, Worcestershire sauce, pepper, mustard, garlic and breadcrumbs. Mix until just combined. Do not over mix or you will toughen the meat.

Transfer meat to baking sheet and shape into a loaf shape that is about 10 inches long and 3 inches wide.

Using a butter knife or offset spatula, spread entire can of tomato paste over the meatloaf. Using the same knife, spread remaining 1/2 c of ketchup on top of the tomato paste.

Place in oven and bake until meat is completely cooked through, about 1 hour.


Roasted Potatoes with Rosemary and Grape Tomatoes
Serves 6 people

4 large white skinned potatoes, washed and cut into 1/2 inch chunks (no need to peel unless you don't like the skin)
2 cloves of garlic, smashed
1 pint cherry tomatoes
salt and pepper, to taste
1/4 c olive oil

Preheat oven to 375 degrees.

Oil a rimmed baking sheet and set aside.

Toss all of the ingredients in a large bowl and spread on baking sheet and bake.

About halfway though the cooking, flip potatoes around to make sure they are browning evenly.

Bake for about 1 hour or until potatoes are golden and crisp and tomatoes burst.


TIP: Cook meatloaf and potatoes at the same time. Place the meat loaf on the bottom wrack and the potatoes on the top rack of your oven. Halfway through cooking, switch them around.

TIP: I like to prepare this meatloaf in the morning so it's ready and waiting for me to bake when I get home from work.

LUNCH IDEA:

This is one of my husbands favorite lunches.

Meatloaf and Cheddar Sandwich on a Crusty Roll
Serves 1

1 crusty roll
2 slices of last nights meatloaf (see recipe above)
2 slices of extra sharp cheddar cheese ( I used white cheddar)

Place cheddar on one half of the crusty roll and toast under the broiler until melted.

Cut 2 1/2 inch slices of day old meatloaf and place on roll. Wrap in foil and send 'em packing!

More fun with Baby Purees

My little man just turned 10 months and he is quickly going from a teeny baby to a big boy with a big appetite. The poor guy still doesn't have any teeth and rejects things that are too difficult for him to mash with his gums (smart guy!). All of his buddies are progressing to bigger and more exciting textures and I know he getting bored with his purees.

In effort to make his food a little more exciting (but still soft enough for him to be able to swallow whole), I started mixing his purees with his new favorite food-pasta!! It's so simple! Since I have all of these veggie and fruit purees stashed in my freezer, I figured they would make perfect "sauces" for his Pastina. Topped with a little cheese, you have some delicious fresh veggie sauces and a way to get some extra vitamins into your little one. Despite looking vibrant and beautiful, these tasted fantastic and Griffin became an instant fan. This idea is so yummy, your whole family will be able to enjoy it (add some herbs and maybe garlic and salt and pepper for more mature eaters). These veggies "sauces" are a great way to get those picky eaters to eat their veggies without having to hide them in something. Bright and colorful pasta sauces equals lotsa fun! Go ahead, call the Pea Sauce Pastina, Pasta with Slime and watch how eager your little one is to gobble it all up.

** I know for many parents jar food is the way to go for you and your family. This method will work just fine with jar food but I warn you, the nutritional value of the fresh purees is far superior and the colors and flavors will not be nearly as vibrant. My friends always marvel at how bright and vibrant my sons green peas are. I mean come on, have you ever seen anything so gorgeous????

Pastina with Carrot Sauce and Cheese

Pastina with Pea Puree aka Pasta with Slime Sauce : )

Just look at these gorgeous peas!!!!!
The things that excite me these days are pathetic. I'm a proud mama who loves her peas.

Pastina with Veggie Puree
Serves 1 bambino

1/4-1/3 c cooked Pastina pasta, (made according to pkg directions, we love Barilla)
2-3 tbsps fresh/frozen veggie puree (Griffin loves carrot and pea)
1 tsp grated Parmigiano Regianno cheese

**1 tbsp Ricotta cheese (optional)- Griffin loves Ricotta mixed into his veggie pasta. It adds a nice creaminess to the sauce.


In a small bowl mix the cooked Pastina with the puree and stir until well combined. Add a little water if consistence needs adjustment. Top with grated cheese and serve.

Chickpea Pasta Salad with Agave Vinaigrette

Agave syrup is a healthier alternative to processed and most other natural sugars, such as honey. It's glycemic index is significantly lower than other non-nutrative sweeteners. I try to substitute agave where I can. Try adding it to your coffee or tea, it's great! When I make pasta salad, my vinaigrette always contains a little honey. So, in this recipe,I figured agave nectar would be the perfect swap out for honey. The crazy thing is, I actually like it better than my old version. This pasta salad is easy to throw together for a last minute BBQ and can be made the night before. No mayo means it won't spoil and makes it perfect for the beach or a picnic in the park.


Chickpea Pasta Salad with Agave Vinaigrette
Serves 6-8 people

1 lb fusilli pasta (click here for a cool site showing pasta shapes)
1 large red bell pepper, cut into 1/4 inch pieces
1 cup, grape tomatoes
1/2 small red onion, finely chopped
1 -15oz can chickpeas, rinsed and well drained
1/2 cup parsley, chopped
1/4 c red wine vinegar
2 tablespoons, lemon juice
1 teaspoon salt
1 teaspoon pepper
2-3 tablespoons, agave nectar
1/2 cup extra virgin olive oil

Cook pasta in a large pot of salted water according to the package directions (I personally like to cook the pasta a little short of what the package says in order to ensure that my pasta is al dente). Drain the pasta and allow to cool for 5-10 minutes.

Place cooled pasta in a large bowl and add the bell pepper, grape tomatos, red onions, chickpeas and parsley. Toss to combine.

In a small bowl combine vinegar, lemon juice, salt, pepper and agave. Whisk to dissolve the salt and agave nectar. As you continue to whisk, slowly stream in the olive oil until the mixture is well combined. Pour dressing over pasta salad and gently mix to combine.

Place in the refrigerator for at least an hour. Can also be made up to 2 days in advance.

Enjoy!

Easiest Tomato Cumin & Feta Tart

Summer means, ripe, red, sweet, juicy, tomatoes. I am always looking for new and easy ways to showcase them when they are at their peak. This tart can be made in a matter of 5 minutes and the ingredients are basic enough that you can always have them on hand. Frozen puff pastry is one of your best friends in the kitchen. Since it's frozen, it's always there waiting for you and your last minute, unexpected guests. Trust me, make this tart and you are gonna look like a Rock Star in the kitchen and don't we all just yearn to be Rock Stars (well, maybe that's just me)?

Easiest Tomato Cumin & Feta Tart

1 sheet (1/2 pkg) puff pastry (make sure it's puff pastry and not filo dough)
1 pint of grape tomatoes, cut in 1/2 (or about 1 1/2 cups of whatever tomato looks the best at your market that day, cut small)
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing baking sheet
1/2 teaspoon cumin seeds, toasted (optional)
1/4 c Parmigiano Reggiano or feta cheese (or use both like I did)
1 tablespoon, parsley or basil, chopped

Preheat the oven to 400 degrees.

Lightly grease a large baking sheet and set aside.

In a large bowl combine, cut grape tomatoes, salt, pepper and olive oil and toss gently to coat.

Unfold 1 sheet of puff pastry and prick all over with a fork. Using a small sharp knife, gently score a small border around the perimeter of the pastry. Sprinkle with toasted cumin seeds. Arrange the tomatoes and cheese on the pastry, staying within the scored border.

Bake for 20-25 minutes or until golden brown.

TIPS:

-When scoring the pastry, be careful not to cut all the way through. Gentle pressure is all you need to do the trick.

-Swap the Parmigiano or Feta for your favorite cheese. Mozzarella and basil would be TO DIE FOR in this for an amazing Caprese Tart!

-Swap the cumin and the parsley for your favorite herb. Mmmmm basil.

-Caramelize leeks or Vidallia onions and some mushrooms for an amazing Mushroom & Onion Tart.

Shepherd's Salad with Crunchy Pita Croutons

Shepherd's Salad is one of my favorite things to eat when we go to our local Turkish restaurant. It's also one of my favorite things to bring to a BBQ or Summer Pot Luck party (just pack the pita chips separately add at the last minute). It's quick and delicious make-ahead recipe. Crisp and cooling, just what you need on a hot summer day (here's to hoping NY'ers).


Shepherd's Salad with Crispy Pita chips
Serves 4-6 people

2 teaspoons paprika
2 large whole wheat pitas, cut into wedges
1/4 c red wine vinegar
1/2 lemon, squeezed
salt and pepper, to taste
1/2 c olive oil, plus more for brushing on pita
1 large seedless cucumber, cut into 1/4-inch chunks
3 medium tomatoes, seeded, squeezed of excess juice and chopped into 1/4-inch chunks
2 red or yellow bell peppers, seeded, deveined and chopped into 1/4-inch pieces
1/2 small red onion, finely chopped
1/2 c parsley, chopped
3/4 c feta cheese (our favorite is Bulgarian Feta, it's inexpensive and delicious!)!)


Preheat oven to 400 degrees. Brush both sides of each pita with olive oil (about 1/2 tablespoon of oil for each pita). Sprinkle the pitas evenly on both sides with paprika and salt. Cut the pitas into 8 wedges. Separate the two layers of the pitas. Place triangles in a single layer on a aluminum foil lined cookie sheet. Bake until crisp-about 8 minutes.

In a small bowl, combine the red wine vinegar, lemon juice, and salt and pepper. Whisk in the olive oil and set aside.

In a large bowl combine the cucumbers, tomatoes, red onion and parsley. Pour over the dressing and toss to evenly coat.

Top with crumbled feta and pita chips.

Note: If you are making this ahead of time and want your veggies to stay very crisp, leave off the dressing, the feta and the pita chips. Assemble everything right before service.

This salad can be fully assembled ahead of time and will keep in your fridge (minus the pita chips)for about 3 days.

Bright Beginnings

Being a foodie, I couldn't wait till I had a child so that I could make them homemade baby food. Many of my friends who already had children said to me "oh you'll try it once or twice but it's a lot of work." Little did they know, I made some baby food for my niece long before I ever became a mommy and I was hooked! Not only is it more nutritious for your child, it's really not all that hard to do and doesn't really take all that much time. Give it a try, I bet you will be hooked too!


Baby Food 101

There are two main methods that I follow for making Griffin's baby food. I either steam the fruits and veggies or I roast them. Roasting is your best bet because you retain the most nutrients and the flavors are more concentrated and intense. Either method is fine. I don't recommend boiling any of the items you plan to puree. When you boil, the flavors are definitely lost in the water and the fruit or veggie often tastes water logged. If you're nuts like me and want to know more about steaming vs. boiling, see here.

I started Griffin on solids at 6 months but realize that some people like to start at 4 months. The methods below can be used for any of the fruits or veggies that you chose make your child. Whether you start solids at 4 months or 6 months, some great first food purees are Avocado, Acorn Squash, Sweet Potato, Butternut Squash, Pears, Apples and Bananas.

I am sharing the method for steaming today and will post the method for roasting tomorrow




Cleanliness:

Always make sure your food prep area is very clean. Your hands should be thoroughly washed and the counters and cooking vessels and utensils should be very clean as well.


Steamed Organic Sweet Potato Puree
4-6 months

6 organic sweet potatoes (again, steam as many or as little as you want)
Water, formula or breast-milk (to adjust consistency)


Step by step:


Step 1:

Wash sweet potatoes and peel the skins.

Step 2:

Cut the potatoes into 2 inch chunks.

Step 3:

Place the potato chunks into the basket of a steamer insert over water. Make sure that the vegetables are in a single layer in the steamer insert. Place over medium heat and cover with a lid.


Step 4:

Steam the potatoes until fork tender making sure to check the water level now and then to be sure it hasn't evaporated before the potatoes are fully cooked. Add more water if need be.

Tip: Do not allow the water to actually touch the vegetables. The steamer insert should just sit above the water line.




Step 5:

Allow the potatoes to cool and process in your food processor until smooth. Adjust the consistency so that the puree is as smooth or as chunky as your baby needs it to be.


Tip: Save the steaming water to add to your puree if it needs to be a thinner consistency.




Step 6:

Store/Freeze and don't forget to label and date each batch. (See detailed storing info below)

**Purees can be frozen for about 3 months and refrigerated for about 2 days.


Storing Options:

I purchased 2 types of baby food storage products. One was the Baby Cubes which can be purchased in stores such as Buy Buy Baby or online at One Step Ahead . I bought both the 1 oz and 2 oz sizes. I also bought the Kidco Food Storage Trays (which are basically ice cube trays with lids on them). I bought both because when I am home, I like popping the food out of the ice cube trays right into Griffin's Dish. If I am leaving the house, I like the ease of grabbing the small Baby Cubes container as if I would a regular glass jar of commercial baby food. If you don't like a lot of gadgets or are low on cash you can surely use your ice cube trays and cover them with plastic wrap and some heavy-duty foil.

Heating Options:

All homemade baby food should be heated until steaming hot, just to be safe. I usually pop it into the microwave for a few seconds and then wait till it cools off before I feed it to Griffin. Of course you can always use a small saucepan with a little bit of water added to it as well.

Flavor Combinations:

After your baby has tried each fruit and veggie individually and you have ruled out any possible allergic reactions, you are free to mix and match. This is where the fun begins because you can begin to experiment with exciting flavor combinations.

Favorite Flavor Combos:
Cinnamon Sweet Potatoes - Add a 1/4-1/2 tsp of Cinnamon to you batch of sweet potato puree.
Apple Sweet Potatoes- Mix your Apple Puree with your Sweet potato Puree and store
Banana Sweet Potato Mash- Combine 1/2 mashed banana with the above sweet potato puree

Great Resources:

Wholesomebabyfood.com

chowmama.com

homemade-baby-food-recipes.com