Three Bears (Purple) Porridge

As with many other parents who work outside the home, our weekends at home with the LittleOne are sacred. At least once per weekend we try to sit down together and enjoy a long, lingering dining experience as a family. One meal together really shouldn't be ridiculously challenging to coordinate, but sadly it tends to be. We've been 'busy,' remember?

So rather than aim for dinnertime, where timing can be hit-or-miss with the LittleOne, this weekend we enjoyed a wonderful breakfast together of Purple Porridge. As we ate, we recited to the LittleOne the infamous story about Goldilocks and the Three Bears, adding our own touches. (i.e. she made sure to knock politely before entering, and of course she was sure to take her shoes off at the door..) Anyway, the recipe was a huge hit and The Husband can't wait to revisit the leftovers early next week!

Note: We do quite a bit of cooking on the weekends to ensure that everyone is adequately nourished throughout the week. This recipe was doubled with no changes to cooking time, and is easily reheated on the stovetop or microwave for repeat enjoyment. 

Purple Porridge

Extra blueberries for the Little One

Ingredients
1 1/4 cups water
dash of salt
1/4 teaspoon ground cinnamon
2 teaspoons agave nectar (or honey)
2/3 cup old-fashioned rolled oats (not quick-cooking)
1/2 cup fresh or frozen blueberries
1/2 teaspoon finely chopped or grated orange zest
1/2 cup milk (we had vanilla soy milk)

Bring water to a boil in a medium-size saucepan.
Add salt, cinnamon, agave and oatmeal.
Stir well.

With extra cinnamon, for The Husband

Reduce heat, and simmer uncovered for five minutes or until most of the water has been absorbed before adding blueberries, orange zest and milk. Bring to a simmer, and cook five additional minutes or until oatmeal is thick and creamy and the blueberries have begun to burst.
Remove from heat, cover, and let stand five minutes, then serve.

*Note, mom added bananas, which everyone thought was a grand idea and soon all three of us had them in our bowls. Highly recommended addition to an already-stellar oatmeal experience. 

Bananas for mom, highly recommended!

Roasted Root Vegetables with Rosemary

Today's recipe is brought to you by the letter "R" .. 

Everyone has a favorite food, and although she can't communicate much beyond pointing, clapping, signing for "more," babbling "that," "this," and rooooaring like a lion, we are quite sure that the recipe that follows is her favorite. The Husband is also a fan, so much actually that we had to start doubling this recipe to use as an adult side dish as well.

Roasted Root Vegetables with Rosemary
Ingredients:
1 parsnip, washed and trimmed, wax removed
2 carrots, washed and trimmed
1 sweet potato, washed
Olive Oil
1-2 tablespoons Rosemary, crushed

Procedure:
Preheat oven to 375 degrees
Chop all vegetables to a uniform size (if feeding to a young child, we tend to choose something between 'finger food' size or a bit smaller).
Toss vegetables in 1/8-1/4 cup olive oil, sprinkle with rosemary.
Spread in 8x8 or 8x13 glass pan and cook, uncovered, 30-45 minutes, or until vegetables are fork-tender.
Allow to cool.
For adults, may add salt and pepper to taste

We hope you enjoy as much as our LittleOne!

Longing for Fall..

I know, I know -- as all of you out there long for the snow to melt and spring to be in full-swing, this crazy girl can't wait until fall. Instead of breaking out the flipflops, I daydream about hosting our first "big" Thanksgiving dinner, leaves changing colors, watching my brother play college football, and all things pumpkin. Therefore, in the spirit of these daydreams --


Whole Wheat Pumpkin Bread
1/2 cup applesauce (or canola oil if you're not into the moist, healthi(er) option ;)
1 1/4 cups canned pumpkin (NOT pumpkin pie filling)
1 cup white sugar
1/3 cup brown sugar
2 eggs (room temperature)
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup toasted chopped nuts (optional, like pecans or walnuts)
1/2 cup raisins (optional)

Preheat the oven to 350 degrees

Lightly spray a loaf pan with cooking spray (or grease and flour)

In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

In a medium size mixing bowl, mix together the applesauce, pumpkin, sugar, brown sugar and eggs until combined. Carefully mix in the flour mixture and stir until well blended. (fold in nuts and raisins, if using)

Gently pour and spread the batter evenly into prepared loaf pan.

Bake in preheated oven for 40-60 minutes or until the top of the loaf springs back slightly when gently pressed. Cool in pan for 10-20 minutes and transfer to rack to cool completely.

Bye, Bye Deep Fry!

It started with a discussion about Mexican restaurants... progressed into a general craving for Mexican food... and ended up a full out NEED for a crispy, crunchy, fresh taco salad.

My general dislike for salty, greasy tortilla chips led me away from purchasing ready-made taco salad shells, and I entered the trial-and-error process of homemade shells. It must be said that a small number of tortillas were harmed in this experiment -- some too crispy , some too soggy -- but at long last yielded a perfectly proportioned taco salad shell.

Best of all, these shells are incredibly simple! All that you need is an oven safe custard dish, empty soup can, or ball of aluminum foil.

Homemade Taco Salad Shells

Preheat oven to 450 degrees (hot, hot, hot!)

Line a cookie sheet with aluminum foil, then place one can or aluminum foil ball or custard dish on the sheet for each shell you intend to make.

Brush torillas on each side with a small amount of water, followed by a generous spray of cooking spray or olive oil.

Drape shells over soup cans.

Bake the shells until they hold their shape (about 4-5 minutes), then remove the cans and invert the shells "right side up" on the cookie sheet. Bake an additional 2-3 minutes. Remove from oven and allow to cool before adding salad components.

Fill with shredded lettuce, chopped tomatoes, black olives, cheese, taco meat, sour cream, jalapenos, and taco sauce or salsa. Enjoy!