Spaetzli with Pork and Sauce

Prep and cook time (meat and sauce): about 40 minutes
Prep and cook time (everything): about 1hr, 15 minutes

First off , before I really get into this, the prep and cook time for everything might be high.  I am not the best multi-tasker.  The time I indicated is me doing the spaetzli first, they moving onto the other stuff.  See the alternatives at the bottom that can speed things up some.

(c) Helpful Daddy 2011

Oh wow!  I has been ages since I have posted a recipe.  The laziness is just completely uncalled for.  I have had the pictures for this recipe for months now, and yet, it is just now that I am deciding I can post it.  My title for the recipe is fairly self explanatory; Spaetzli with Pork and Sauce.  The recipe for the Spaetzli can be found here.  It is dead easy to make.  I believe for this current recipe, I had some frozen in the freezer.  Anyway, the pork recipe I have to give some credit to my mother in law, who's similar recipe was the inspiration for this one.  Here is what you will need:

2 Pork Tenderloins
1 large onion, diced
2-3 carrot, sliced thin
2 cups chopped broccoli
2 cloves garlic, finely chopped
3 cups chicken stock
1 cup heavy cream
3 tsp of flour (or corn starch)
2 Bay leaves
2 generous pinches of sage
3-4 cloves
Salt and Pepper to taste
2-3 tbsp extra virgin olive oil

Preheat skillet or pot to about medium heat.  Remove the silver skin from the tenderloins while the pot is heating up.  Season the meat with salt and pepper.  Put the EVOO into the pan, and then cook the meat - about 7 minutes a side or until done.  While the meat is cooking prepare the veggies.  When the meat is done, remove it to a plate for the time being.  In the same pot, add a little more olive oil and toss in the onion, garlic and carrots.  Saute for a few minute to help remove the stuff stuck to the bottom from the meat.  

Add the chicken stock, broccoli, and herbs and reduce the heat to a simmer.  Simmer for about 15-20 minutes, or until the carrots are to the desired tenderness.  While the sauce is simmering, slice the meat into 10cm (~1/2") slices.  Make sure that you keep any of the juices that come out of the meat while cutting it - we will add it to the sauce for more flavour.  When the stock is done cooking, whisk the flour into the the heavy cream and add to stock and keep stirring until it is incorporated.  Add the meat back to the sauce to warm back up again.  Serve over the spaetzli with some shredded cheese.

-Note, it goes without saying, but don't eat the bay leaves of cloves.

Alternatives:

-As always you can reduce the calorie and fat content by replacing the heavy cream with evaporated milk

- If you aren't down with the home made spaetzli, you can buy pre-packaged stuff that cooks like pasta

- You can also use pasta, rice, or mashed potatoes.

-Add any other veggies you like to jazz it up.

That's all for now

-d
o_0

Linking up with Skip to My Lou

Graham Cracker Ice Cream Sandwiches by Jessica Seinfeld

I figure I should post the Graham Cracker Ice Cream Sandwiches by Jessica Seinfeld from her cookbook Deceptively Delicious before the summer is over, so here is the recipe:

Prep Time: 5 minutes

Total Time: 120 minutes

Makes 8 sandwiches

*2 cups lowfat plain yogurt

*1 cup sugar

*1 cup lowfat (1%) buttermilk

*2 tablespoons lemon juice

*Grated zest of 1 lemon

*16 lowfat graham crackers, broken in half (32 squares)

*Shredded coconut (optional)

1. In a large bowl, whisk together the yogurt, sugar, buttermilk, lemon juice, and lemon zest.  Transfer to a small bowl, cover, and freeze for 1 to 1 1/2 hours, until the mixture starts to thicken.

2. To form the sandwiches, scoop out and then press about 1/4 cup of the semifrozen yogurt mixture between two graham cracker squares.  Wrap each in waxed paper and freeze 30 minutes, or until firm.

3. If using coconut, put some on a plate and dip all four edges of the sandwich to coat.

I have to be honest, I liked these, but didn't love them, but it's probably because I don't love lemon.  If you love lemon and like a healthy snack, this is an excellent, easy and quick way to make your own!  Let me know what you think of them, if you try them out!

Linking up with Skip to My Lou

Cookies & Cream Cupcakes

I decided to make Cookies & Cream Cupcakes for my daughter's first birthday.  I've had them on my Sweet Treats board on Pinterest (feel free to follow me!) for a little while and was really excited to try them.  I think cupcakes are perfect for a first birthday.  I found them on this great blog here but the actual recipe is here.

Makes 24 cupcakes

Cupcakes:
24 Oreo halves, with cream filling attached

2¼ cups all-purpose flour

1 tsp baking powder

½ tsp salt

8 tbsp unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp vanilla extract

1 cup milk

20 Oreo cookies, coarsely chopped (I quarter them)

Frosting:

Check out my Awesome Frosting Recipe.

Decoration:

Oreo cookie crumbs

24 Oreo cookie halves (I quarter them)

Preheat the oven to 350˚ F.  Line the walls of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  

In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients. 

Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  

Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish decoration with Oreo halves or quarters.   

These cupcakes turned out absolutely delicious.  My favourite part of them was the bottom (half the oreo cookie with the cream part on it).  I will definitely be making them again!

Linking up with Skip to My Lou

Healthy Baby Cereal Cookies

Thanks to Chez Lisa: Quest for Favourites for the great picture!

So, I've made these cookies several times already and the kids and adults (adults that don't mind eating healthy snacks, that is) love them alike.  I made them several times for my friend, when he was in the hospital with cancer, because he wasn't allowed any sugar, so this recipe was perfekt.  I found the recipe on my friend Crystal's blog here.  The cookies are not only healthy but also really simple & quick to make, which is always a plus for a mommy, right?  Please find the recipe below:

Baby Cereal Cookies

1/2 cup butter, margarine or oil

1/2 cup sugar or fruit puree

2 tsp vanilla

1 egg, beaten

2/3 cup flour (white or whole wheat)

2/3 cup infant cereal

1 tsp baking powder

pinch salt

2 tbsp coco powder (optional)

Preheat oven 375 degrees. Grease baking sheets, use parchment paper or silicone sheets. Beat butter and sugar/puree. Slowly beat in vanilla and egg. In separate bowl, mix all other ingredients. Slowly incorporate into butter mixture. Spoon cookie mix onto baking sheets. Cook 10 minutes. 

Thanks to Chez Lisa: Quest for Favourites for the great picture!

I usually have to bake my cookies for about 15minutes instead of the 10 minutes it says in the recipe and love it when they get a crunchy bottom to it.  I like using the Beechnut Multigrain Baby Cereal (my parents stocked me up from their visit to the States, as we no longer have Beechnut in Canada - DARN!) and Apple Puree.  I've also made the cookies with butternut squash, sweet potato and carrot puree.  I omit the coco powder and salt.

Hope you enjoy as much as we do!

Linking up with Skip to My Lou, Chez Lisa: Quest for Favourites

Spaghetti Pie (with Broccoli & Carrot) by Jessica Seinfeld

For our next Jessica Seinfeld recipe from her cook book Deceptively Delicious, I picked Spaghetti Pie.  We really liked it and I think I'll make it again soon.  I made sure I had enough ingredients for two pies.  That way we had lunches ready for another days as well.  Otherwise it's just like Jessica Seinfeld says at the beginning of her Spaghetti Pie recipe: "This is a perfect recipe for that leftover pasta you've got in the fridge from last night's dinner."

This was the very first meal that our almost one year old ate with us - no baby food for her, she was so excited!  Instead she gobbled up Jessica Seinfeld's delicious Spaghetti Pie!  Let me know if you have any alternatives to this recipe and what you thought about it.

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 8-10

*Nonstick cooking spray

*3 ounces whole-wheat spaghetti or angel hair pasta (or 1 cup leftover cooked pasta)**

*1/2 pound lean ground turkey or sirloin

*1/2 cup broccoli puree

*1 large egg white

*2 tablespoons grated Parmesan

*2 cloves garlic, chopped

*2 cups botteled tomato sauce

*1 cup lowfat (1%) cottage cheese

*1/4 cup carrot puree

*1/2 teaspoon salt

*1/4 teaspoon pepper

*1 cup shredded part-skim mozzarella

1. Preheat the oven to 350 F.  Coat a 9-inch pie plate with cooking spray.

2. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente.  Drain in a colander.  (Skip this step if you have leftover pasta).

3. In a small bowl, mix the ground turkey or sirloin with the broccoli puree, egg white, Parmesan, and garlic.  Form the mixture into 1/2-inch balls.

4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot puree, and salt and pepper.  Spoon the mixture into the pie plate and smooth the top.  Scatter meatballs on top and sprinkle with mozzarella.  Bake, uncovered, until the center is firm and the cheese is bubbly, 25 to 30 minutes (I ended up cooking it a bit longer).


**I made it with whole-wheat Spaghettini.

Linkin up with Skip to My Lou

Tomatoes, Butternut Squash, Potato & Green Beans with Cheese

About a month ago I wasn't sure what batch of food to make for my baby to freeze, so I looked in the fridge and the pantry and collected whatever I could find.  I came up with the following recipe and surprisingly, my little girl absolutely LOVED it!  Here's the recipe:

*1 can Diced Tomatoes - 796ml (28 fl oz) 

*2 1/2 cups Butternut Squash

*3/4 cups green beans (canned or frozen)

*1/2 cup Mozzarella cheese

*3/4 cups mashed potatoes

Alternatives:

*Butternut Squash could be replaced with Sweet Potatoes

*Add some finely chopped, cooked (so they are soft) onion

*Add 1 3/2 cups of cooked rice

1. Steam butternut squash and green beans (if frozen).

2. While veggies are being steamed: peel & boil potatoes (or use leftover potatoes and mash them!), grate mozzarella cheese and start simmering diced tomatoes.

3. Once butternut squash and beans are ready, add them to the diced tomatoes.  Once well mixed, add potatoes, then mozzarella chesse.

Linking up with Skip to My Lou

Broccoli & Cauliflower Cheese Sauce

My friend Lila from Sweet and Lovely Crafts introduced me to this recipe and my little girl along with myself have loved it ever since we've tried it the first time! The recipe is from the cook book The Baby's Table by Brenda Bradshaw, which is available on Amazon.ca or your local Chapter's (currently at 78% off at $4.99 at the latter)! I usually make a double batch of this recipe and freeze it! I normally add some Butternut Squash to it as well, to add a bit of sweetness.

Broccoli & Cauliflower Cheese Sauce

*2 cups of cauliflower
*2 cups of broccili
*1 tbsp flour
*1 tbsp butter
*1 cup of milk (I use regular milk, but you can

use breast milk or formula if you want)
*1 1/2 cups chedder cheese

1. In steamer cook broccoli and cauliflower.

2. To make the sauce: whisk butter and flour over medium heat until paste forms. Slowly add 1/2 cup of milk, whisking until lumps disappear. When it's lump free, add in the rest of the milk. Stir (use a spoon!) in the cheese until the sauce thickens to a smooth and creamy texture.

3. Since my little one is a bit older, I usually just mash the broccoli and cauliflower with a potato masher now and then pour it into the sauce. For even finer texture puree it to the desired consistency, using a blender.

Linking up with Skip to My Lou

Applesauce Muffins by Jessica Seinfeld

My dear friend Lisa and I decided it would be a great idea to try and make one recipe a week from Jessica Seinfeld's cookbook Deceptively Delicious, so that's what we are going to do! I'm very excited about this, so here's the second recipe from Jessica Seinfeld's cookbook - it's such a pretty one! I love all of the pictures in it! Here goes the Applesauce Muffin Recipe:

Prep Time: 20 min

Total: 40 min

Makes 12 muffins

*Nonstick cooking spray (I used pretty silicone muffin cups instead!)

Topping (Streusel)

*2/3 cup old-fashioned oats

*1/4 cup firmly packet light or dark brown sugar

*1 tsp cinnamon

*2 tbsp trans-fat-free soft tub margarine spread, melted

Batter

*1 1/2 cups all-purpose flour

*1 cup old-fashioned oats

*1 tsp baking powder

*1/2 tsp baking soda

*1/2 tsp cinnamon

*1 cup unsweetened applesauce

*1/2 cup nonfat (skim) milk

*1/2 cup butternut squash or carrot puree

*1/2 cup firmly packed light or dark brown sugar

*1/4 cup vegetable or canola oil

*1 large egg

1. Preheat the oven to 400 F. Coat a 12-cup muffin tin with cooking spray or line with paper backing cups.

This is what the topping (Streusel - my favourite!) looks like - only takes 2 minutes to mix together!

2. To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.

This is what the dry and the wet ingredients look like.

This is what the batter looks like - ready to be put in the muffin tin!

3. To make the batter, combine the flour, oats, baking powder, baking sodar, and cinnamon in a large micing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix - the batter is supposed to be lumpy.

First, the batter is evenly distributed, then the streusel topping is equally divided up.

4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the centre of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cool.

Linking up with Skip to My Lou