Tasty Tuesday: DIY Baby Food

Tuesday, March 27th, 2012

In recent years, a lot of moms have started making their own baby foods. It’s got to be tough to come up with some interesting, healthy things to whip up though, and let’s face it you can’t just blend a banana and call it a day. So here are two recipes that are best for babies 6 months and up.

This first recipe is intended to make one serving and serve immediately.

Banana Blueberry Buckle

2 tablespoons fresh blueberries
1/2 large ripe banana

Puree blueberries and banana in a blender; serve.

This second recipe is for 10 servings, to be made and stored until needed:

Mango, Carrot and Apple Puree

1/2 cup baby carrots, chopped
1 cup mango, chopped
1 cup apple, peeled and chopped

Put carrots in a steamer pot over boiling water for 3 minutes. Add mango and apple and steam for another 2 minutes or until everything is fork tender. Put in a food processor until smooth. Cool and serve. Place in Baby Cubes and freeze. Makes 10 baby servings.

To be honest, I kind of want to eat these myself. Do YOU have any DIY baby food recipes that you and your kiddos love? Email them to me at jodie@barleyandbirch.com and I’ll feature them and thank you on an upcoming Tasty Tuesday!

Tasty Tuesday: Raw Vegan Avocado “Mayonnaise”

Tuesday, February 21st, 2012

I don’t have the willpower, time, or pantry to go raw vegan, but I like to browse recipes for easy raw-vegan-friendly ways I can replace some of the bad things in my fridge.  This sandwich spread can also be used as a salad dressing, or a flavor booster on veggies.

What You’ll Need:

  • 1 medium or large avocado
  • Juice of 1/2 lemon
  • 1/4 t. salt or to taste
  • Pinch of cayenne pepper
  • 1/4 C. vegetable oil

The Steps:

  1. Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.
  2. Add lemon juice, salt, and cayenne pepper and blend together.
  3. With machine running, add vegetable oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture. Makes about 3/4 cup

NOTE: Store in a tightly covered container in the refrigerator. Keeps well without discoloration for 5 to 6 days.

Love,
Jodie

Tasty Tuesday: Soft Pretzel Tots

Wednesday, February 8th, 2012

I found this amazing recipe for Soft Pretzel Tots over at A Cozy Kitchen and now Kyle and I keep arguing about which one of us is going to make a batch for the other first. I still say she should.

What You’ll Need:

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt or coarse Sea Salt

Head on over to the recipe and try it! (and maybe send some over to us while we argue)

Love,
Jodie

Tasty Tuesday: Cinnamon Apple Chips

Tuesday, January 24th, 2012

I don’t know a single person who won’t eat chips. Chips are awesome. EXCEPT for how unhealthy they usually are. I’ve taken to eating a lot of fruit/veggie based chips, and even making my own. They’re super easy to make, always delicious, and healthy! So today, I’ll walk you through making cinnamon apple chips. (Don’t worry, if you hate cinnamon, you really can just leave it out and still have a great snack)

Ingredients:

  • Apples
  • Cinnamon

Steps:

  • Thinly slice your apples. Or, if you feel like being fancy, core the apples, and slice them to make apple rings. (Note: if you use a mandolin slicer, please be careful! Mine apparently hates me and I’m always catching myself on it ….also, I’m clumsy)
  • Line a cookie sheet with waxed paper, then lay out the slices on it making sure not to overlap them.
  • Sprinkle the slices with cinnamon.
  • Bake at 250 degrees for one hour, flip them, sprinkle with cinnamon again, and put back in for another hour. If they’re not crispy enough after the 2nd hour, leave in until you’re happy.
  • Enjoy!

Tasty Tuesday: Herb garden geniusness!

Tuesday, November 8th, 2011

One reason a lot of people don’t grow their own herbs is that you wind up with a LOT of fresh herbs, too much even, and nothing once the season has changed (depending on the herb, obviously). I saw this Instructable on saving basil, and thought the author deserved some sort of medal. Or at least all of our love. I’d tell you what it is, but that would ruin the surprise!

Check out her idea here: awesomeness.

Love,
Jodie

Tasty Tuesday: Heirloom Herb Gazpacho with Lime Marinated Crab by Tracy Kontos

Wednesday, October 26th, 2011

Heirloom Herb Gazpacho with Lime Marinated Crab

Serves 4-8

-5 large Heirloom Tomatoes chopped roughly
-1 cup of fresh basil leaves
- ½ cup mint leaves
- ½ cup oregano leaves
-3 garlic cloves
-4 shallots
-1 cup of roasted red peppers( jarred) with ½ pe juice from jar
-Juice from 2 lemons
-1 tsp crushed red pepper
-1 jalapeno seeded (cut in half ½ minced)
-Smoked paprika, cayenne pepper, salt & pepper to taste
-1cup or ½ lb crab meat
-2 tbsp olive oil

-In a blender add all ingredients and only ½ the jalapeno blend until all ingredients are finely chopped.

-Season to taste with smoked paprika, cayenne pepper, salt & pepper. Chill for at least 30 minutes

-Toss crab with olive oil, a squeeze of lemon juice, the other ½ of jalapeno that has been minced, and a sprinkle of smoked paprika, cayenne pepper, salt & pepper. Pour gazpacho into bowls or cups and top with crab mixture.

(Don’t forget to check out Tracy’s website ,blog and twitter.)

Tasty Tuesday: Rustic Veggie Gratin by Tracy Kontos

Wednesday, September 28th, 2011

Here is a great way to get your little ones to eat their veggies: roast some seasonal veggies, top with cheese, herbs, a drizzle of balsamic and top with breadcrumbs baking until crispy…tasty enough for the pickiest eaters.

Serves 6-8

Rustic Veggie Gratin

- 1 eggplant (cut into long strips approx 1 inch thick)
-  4  medium tomatoes (cut into 1/2  inch slices)
-  1 red pepper  (cut into 1/2  inch slices)
-  1/2 large red onion (cut into 1/2 inch thick slices keep intact)
-  1/4 cup finely chopped parsley
-  1/4 cup chopped basil
-  2 garlic cloves (pressed through garlic press)
-  1 1/2 cups panko breadcrumbs
-  1 tbsp & 1 tsp freshly ground sea salt
-  1 tbsp & 1 tsp  freshly ground pepper
-  olive oil & balsamic vinegar
-  1 cup Parmesan cheese (shredded)

•               Preheat oven to 400.
•               On a large cookie sheet, spread out the veggies and drizzle with approx 1/4 cup olive oil and sprinkle with 1 tbsp salt and 1 tbsp pepper. Toss until the veggies are well coated.
•               Mix the parsley, basil, garlic, breadcrumbs, and remainder of  salt & pepper add about 2 tbsp olive oil and mix well.
•               Spread the breadcrumb mixture over the veggies. Drizzle with a bit of olive oil and drizzle lightly with a bit of balsamic vinegar.
•               Top gratin with Parmesan cheese and bake for 20 minutes.

(Don’t forget to check out Tracy’s website ,blog and twitter.)

Tasty Tuesday: Grilled Cornish Hens with Elote Inspired Corn Salad by Tracy Kontos

Tuesday, September 6th, 2011

We normally have a photo of Tracy’s dishes, but we may have eaten this one too fast…. so enjoy this photo of Tracy from episode 14 of MasterChef Season 2! (her team won that challenge)

Grilled Cornish Hens with Elote Inspired Corn Salad

Serves 4-6

(Elote is Mexican for corn on the cob. In Mexico it can be seen topped with salt, chili powder, mayonnaise, cilantro, and cojita cheese)

Hens
-2  (1 ¼ lb) cornish hens, halved lengthwise (ask butcher to do so or remove backbone with kitchen sheers then cut in half)
-1 tsp chili powder
-1 tsp smoked paprika-1 tbsp coarsely ground sea salt
-2 tsp freshly ground black pepper
-olive oil

Corn Salad
-4 ears of corn shucked
-4-6 jalepenos tops removed and seeded.
-½ thinly sliced red onions
-1 cup cherry tomatoes cut in half
-½ cup cojita cheese
-¼ cup cilantro (chiffonade/sliced thinly)
-Freshly Ground Salt & Pepper

Lemon Aioli
-2 egg yolks
-1 ½ tbsp lemon juice
-¾ cup canola or grapeseed oil
-Freshly Ground Salt & Pepper

Steps:

  • Rinse and pat hen halves dry, drizzle with oil and season with spices, salt, and pepper.
  • Grill hen halves, skin sides down, on an oiled grilled about 6 inches over glowing coals or flame. Grill for 8-10 minutes then turn halves over and grill for another 8-10 minutes more.
  • In the last 7 minutes of cook time for the hens, add the corn and jalapenos to the grill. Rotate until charred, approx. 5-7 minutes for both.
  • Cut corn from ear and finely chop the jalapenos and mix with all other ingredients. (Make aioli by simply combining the yolks and lemon juice together…then slowly drizzle in the oil while whisking. Season well with salt and pepper) either add aioli to your liking, or drizzle over salad.
  • Remove hens and serve with grilled lemon and corn salad.

Tasty Tuesday: Watercress and Homemade Ricotta Pasta by Tracy Kontos

Tuesday, August 23rd, 2011

How fun is it to make cheese?  Give it a shot with your little ones and find out…here is a super easy recipe for homemade ricotta. Once you go homemade, you’ll never go back! Toss is with pasta or serve it over a crostini with sun-dried tomatoes, it will be delicious either way.  Serves 4-6

Basic Ricotta
-  half gallon of whole milk
- 6 tbsp distilled white vinegar
-1 tsp salt
- big pinch of nutmeg (optional)
-cheesecloth

• Have ready, a cheesecloth double layered in a colander. Place colander over a large bowl. (I do not love straining anything directly in the sink, proceed as you wish!)

• Put all ingredients in a pan, and heat over medium heat stirring until the temp reaches 140 degrees. Next stop stirring and let sit until temp reaches 180.  ***Do not let boil. As soon as it reaches 180, immediately remove from heat and very slowly pour into the cheesecloth.

• Tie up cheesecloth and let it hang somewhere where it can strain into the bowl (see image below). Let hang for 1- 1/2  hours, then ready to use. (Use all ricotta in recipe or save some. It lasts approx 5 days in the fridge)

Watercress and Ricotta Pasta
-
4-6 cups cooked corkscrew pasta
-  1 1/2 cup finely chopped upland cress or  2 cups finely chopped arugula
-  1 cup finely chopped green onions
-  1/2 cup finely chopped golden raisins
-  1 1/2 cups homemade ricotta (store bought if you must)
- olive oil
- freshly ground salt and pepper
- Parmesan Cheese

•   Briefly saute the chopped raisins with approx 1 tbsp of the olive oil, reserve.

•   Cook the pasta perfectly ”al dente” in salted water…strain quickly reserving about 1/4 cup of the liquid.  Place pasta back in pan and add the cress, green onions, and raisins. Toss well.

•   Next add the ricotta and enough olive oil so that it is gently coated…approx 1/4 cup (or slightly more if needed). Season well with salt and pepper

•  Top with Parmesan cheese and dig in!!!!!!!!!!!

(Don’t forget to check out Tracy’s website ,blog and twitter.)

Tasty Tuesday: Why You Should Grow Your Own Food by Mike Lieberman

Tuesday, August 9th, 2011

Why You Should Grow Your Own Food


You don’t need lots of space to grow your own food.

When I talk to people about growing their own food, they often ask why they would. I mean it’s a great question. You can walk into nearly any supermarket and get whatever you want whenever you want.

The time spent growing their own food would be a waste. If you were to look at it on it’s face value, this is absolutely true, but it’s not that simple…is anything?

Convenience certainly is not the reason. I can’t give that answer to people. Here are the main reasons that I usually give. Mind you, none of them are based on scientific studies or long drawn out reports.

These answers are simple and here they are:

We are humans.

It might seem like an overly simplified answer, but it is. Look back at history and you will see that growing food is what people did. Societies and civilizations were built around fertile land and access to water.

What has become normal to us in modern times like Sitting around and staring at a computer monitor or television is not normal. These are things that we just started doing in the past 80 years or so.

How far does our food travel?

1,500 miles and that’s the average distance our food travels from farm to plate. That’s from one coast of the US to the middle of the country.

What happens is produce is harvested early on when it’s unripe and usually sprayed with chemicals to ripen them while being shipped and to give them a longer shelf life.

Most of the time, by the time the produce hits the supermarket, it’s already 3-4 weeks old.

Let’s not forget about the cost of oil to transport the produce. Overall, it’s not a very sustainable practice.

Chemicals and sprays

As mentioned earlier, the produce is sprayed in transit to either ripen the food or to preserve it.

Chemicals, toxins, synthetics and sprays are often used to treat the produce while it’s growing too. It’s used to feed the plant, keep off pests and to hurry along the growing process.

I don’t need a study to tell me that I don’t want my food to be sprayed with chemicals that I’m going to then put into my body.

These are just a few of the reasons why you should start to grow your own food. There are many others, but these are simple and to the point.

By no means do I expect everyone to start growing all of their own food and becoming self-sufficient. What is realistic is the fact that you can start to grow some of your own food. Even one potted herb will make a difference.

When are you going to start growing your own food?

Through his blog UrbanOrganicGardener.com and social media, Mike   Lieberman shares his expertise on urban gardening, green living and real food. He inspires others to start growing their own food and believes that growing just one herb or vegetable will make a difference. It will help to cut back the intensive resources that go into the production and transport of food to our plates. It will also help us to re-establish our connection with food that we’ve lost over the past few years. We are humans. We grow food. Connect with Mike on his his blog, Twitter or Facebook.