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Posts Tagged ‘toddler recipes’

oven pancake1After picking five quarts of black raspberries on Wednesday at Mitchell’s Farm in Plain City, I needed some recipes for fresh raspberries. I’ve been wanting to try an oven pancake, and I found a recipe on Cooking Light’s website. 

 The recipe is simple and easy to make. The munchkin is just beginning to want to help me cook, and this is a great recipe for her to help. I measure, and she dumps all the ingredients in the bowl. 

 The pancake was light and delicate. The munchkin loved it with the raspberries and powdered sugar.

I also liked this recipe because it didn’t require me to stand at the stove and flip pancakes. We got to eat our pancake at the same time instead of me standing up to flip more pancakes every few minutes.

Oven Puffed Pancake with Raspberries

Ingredients:

1/3  cup  all-purpose flour
1/3  cup  soy milk
2  tablespoons  granulated sugar
3  large eggs
Cooking spray or butter
1  cup  fresh raspberries
1  teaspoon  powdered sugar

1. Preheat oven to 425°.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into a medium nonstick skillet or nine inch pie plate coated with cooking spray or grease the pan with butter. Wrap handle of pan with foil.

3. Bake at 425° for 15 to 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.

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pasta saladI love pasta salad in the summer, and this pasta salad is light and refreshing  – not a heavy, mayonnaisey salad.  Perfect for when you don’t want to heat up the house cooking.

I love recipes that I can make when my daughter is at her dad’s or sleeping.  That way I can focus on her when she is at home and awake, and not worry about cooking. This recipe is perfect for that. I throw together the veggies, pasta and nuts ahead of time and then keep in the refrigerator until we’re ready to eat.

Tomato and Broccoli Pasta Salad

Ingredients:

1 head broccoli, cut into tiny pieces
8 ounces whole whole pasta
2 cups cherry tomatoes, sliced in half
1/2 cup pine nuts
fresh basil – as much or as little as you like
Parmesan cheese
olive oil and balsamic vinaigrette – I use Paul Newman’s dressing, which is great

1. Boil a large pot of water. When water is boiling, add broccoli and cook for three minutes. Scoop the broccoli out of water with a slotted spoon. Put broccoli into a bowl of ice water. Remove broccoli from water and pat dry with paper towels. Place into a large bowl. Cook pasta in the boiling water. Cook according to directions. Drain and rinse under cold water.

2. While pasta is cooking, slice cherry tomatoes in half and chop basil into thin strips. (I use kitchen shears and cut the basil into tiny pieces.)  Add tomatoes, basil and pine nuts to broccoli. When pasta is finished cooking, rinse in cold water and drain well. Add to veggies and nuts. Chill in refrigerator until ready to eat.

3. Right before serving, toss pasta with dressing and cheese.

Notes: I add dressing and cheese to individual servings. I usually use about one tablespoon of dressing per serving. The salad keeps undressed in the fridge for a few days.

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I love trying new recipes. Last week I was feeling ambitious and made the Cook’s Illustrated The Best New Recipes macaroni and cheese recipe. It was good, but not my favorite. This winter, I’ve even made macaroni and cheese in the crock-pot because it was so easy. Again, it was OK, but not great.

This recipe is my favorite. It’s easy, delicious, and the munchkin loves it.

Favorite Macaroni and Cheese

2 cups uncooked elbow macaroni
2 cups uncooked mini penne pasta (or other small pasta shape)
1 and 1/2 cups cottage cheese
1 and 1/2 cups sour cream
2 eggs, beaten
24 ounces cheddar cheese

1. Cook the pasta according to the directions on the box.
2. Mix all the ingredients together in a large bowl.
3. Transfer to a 13×9 inch pan and bake at 375 for about 30 minutes until golden and crusty.

Notes: I used reduced fat sour cream and cottage cheese and whole wheat pasta. This recipe makes a ton of food. I always cut the recipe in half when making it for the munchkin and I unless we are having people over to help us eat it.

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