Quiche Cups (6.5 months+)

I make a quiche about once a week, but honestly, my favorite part is the crust. Alexander loves quiche and will eat it almost always, regardless of the filling. He loves the crust and I guess the texture. Anyway, since the crust is my favorite, I figured, a mini quiche (or quiche cup cooked in a muffin tin) would provide the same basic final outcome but including more of the crust. Win!

Here’s how I did it (recipe at the bottom in fewer words).

  1. I made my pie dough: I always make it the same way! In a bowl, I add 1 cup of flour plus a pinch of salt*. I cut up 4 tbsp of cold butter and mash them into the flour until it’s crumbly. A food processor or pastry cutter would be ideal, but I have neither. I have always used my hands (gasp) and it’s always been yummy and flaky. Once the dough is crumbly, I pour in 1/4 cup of cold water and mix that in. If it’s still too dry, I’ll add a little more water. Too wet? Just add a spoonful more of flour. Once it’s a firm dough, I cover the bowl with a towel and set it in the fridge while I start my filling.
  2. For the filling you can go all out. Peel and dice a bunch of veggies and sauté them. Cook up some bacon or ham. Or just keep it really simple and dice some cooked ham, shred some cheese, and call it a day. It really depends on how much time you want to spend. For this recipe, I used bacon and spinach (both cooked) as well as 2 cheeses (grated from a block).
  3. While the bacon and spinach were cooking, I measured my muffin tin. From the top of one side, down the side, across the bottom, and back up the other side was about 6.5 inches. That’s not something you *have* to do, but I wanted mine to be precise. Mine were mega muffins, and I imagine all mega muffin pans are roughly the same size. 
  4. I rolled out my dough on a floured surface. I found a small plate that was about 6.5 inches diameter. I used that to cut out a circle of dough. I also cut triangle slits at the top, bottom, left, and right sides; that allowed the dough to fall into my muffin tin without folding onto itself too badly. You don’t have to do that part. 
  5. I partially baked my crusts: 350 F for 10 minutes.
  6. While they baked, I finished up my filling. In a bowl, I mixed the cooked bacon and spinach with shredded cheese (1/2-1 cup, depending on your preference), 6 eggs, and about 1/4 cup of almond milk (any plain milk will work).
  7. I pulled the cups out of the oven, filled them to nearly the tops of the crusts, and stuck them back into the oven: 375 F for roughly 25 minutes until a fork or toothpick comes out cleanly. Let them cool a few minutes before eating.

YES these can cooked, cooled, then frozen. YES these can be done without crust. Just be sure to grease the muffin tin a bit. 

NOTE! This recipe made 4 crusted quiche muffins plus 1 without a crust!

*SALT! A pinch of salt split across 5-6 muffins is negligible on its own, in my opinion. That said, bacon and cheese both have salt, so if Annabelle were under a year, I’d not have added the salt in the filling. I think it’s still important in the crust though. The daily recommended limit is 400 mg sodium for babies under a year.

 

MORE CONCISE RECIPE!

Ingredients

  • 1 cup flour
  • pinch of salt
  • 4 tbsp cold butter
  • 1/4 cup cold water
  • filling of choice (spinach, bacon, potato, kale, sweet potato, green onion, onion, shredded carrot, shredded zucchini, and the list goes on)
  • grated cheese of choice (I used a mix of mild cheddar and Gouda)
  • 1/4 cup milk of choice
  • 6-8 eggs (6 eggs was enough for 2 adults and 2 kids, with no leftovers)

Directions

  1. Make the pie crust:
    1. Combine flour and salt in a bowl.
    2. Chop the butter and mash it into the flour until crumbly.
    3. Add the water and combine until a firm dough firms (adjusting water or flour as needed, if it is too dry or too wet).
    4. Set in the fridge for 20 minutes. You can also leave it overnight if you want to do this ahead of time.
  2. Make your filling. Sauté the veggies, fry the bacon, grate the cheese.
  3. Preheat your oven to 350 F. 
  4. Roll out your dough. Cut 6.5 inch circles (for mega muffins) and place them into the muffin tin. I had to re-roll the dough each time and ended up with 4 circles total. So one of my muffins was crustless.
  5. Partially bake the crusts for 10 minutes.
  6. Finish your filling: put the rest of the ingredients in a bowl and combine.
  7. Pour the filling into the partially baked cups.
  8. Raise the temperature to 375 F. You don’t need to wait for this to preheat; just stick the filled cups back into the oven at this point, for 20-25 minutes, until a toothpick or fork comes out cleanly.
  9. Let cool before serving!
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One Pan Roasted Vegetables (6m+)

This meal requires a knife, a cutting board, a bowl (technically you could toss the veggies in oil and seasoning directly on the pan, but I like to do it in a bowl first), and something to roast them on.

(“Recipe” is at the bottom!)

This is something you can modify GREATLY. Today I used butternut squash (since I already had some peeled and chopped from last week’s veggie prep), sweet potato, and carrot. I put some cooked chicken apple sausage on top as well, but you can keep it just vegetables if you want!

A few other great combos:

  • broccoli, potato, carrot
  • Brussels sprouts, sweet potato
  • mushroom, potato, green beans (have you ever tried roasting green beans?)

Technically you can do any combination you have on hand. The trick is knowing how long each thing takes (approximately). Sweet potatoes take longer than butternut squash, so they’re cut a little smaller. Carrots take a while, so I cut them small as well. Broccoli can take as long or as little as you want! I like them to be very tender, with crispy bits on the ends, so I cook mine for a while. Brussels sprouts are the same; some people like them crunchier, but I like mine tender. 

Regardless, cut them as small as your baby can handle. A new eater (6-8 months) will need larger pieces since small pieces will be too hard to pick up. After 8-9 months – once the pincer grasp has developed – and your baby can pick up smaller bites, then you can cut the vegetables smaller. 

I coated mine in olive oil, salt, cinnamon, and maple syrup. 

SALT. Salt is not recommended under age 1, so my recommendation is to omit the salt, at least for your baby’s portion. You can toss them in JUST oil and put them on the baking sheet. THEN add salt and other stuff to your own and put the rest on the other side of the baking sheet. 

SUGAR. Even though maple syrup is a natural form of sugar, it’s still added sugar, and I wouldn’t add it to my under-1 baby’s food. Sweet potatoes and butternut squash are naturally a little sweet, so it’s really not even necessary. A baby’s taste buds are not worn down like ours are! So they get all the good flavor without having to modify it. We, as adults, often add salt and sugar because it brings the flavor out. We need that a little more than a baby. Just because you think it “needs” salt or sugar doesn’t mean your baby will think that! Keep it safe for now and don’t bother with salt or sugar, at least not at first.

After that, I roasted them at 400 degrees F (about 200C) for 25 minutes. The time will depend on which vegetables you use and how small you cut the pieces! Check them at 20 minutes and then every 5 minutes after that, until the biggest/hardest pieces are tender.

“RECIPE”

  1. Preheat oven to 400 F.
  2. Peel and chop vegetables of your choice.
  3. Toss in oil (and other seasonings, if you’d like).
  4. Place on a parchment-lined baking sheet (or use a silicone mat).
  5. Roast for 20-30 minutes, until the biggest/hardest pieces are tender.
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Sweet Potato Apple Raisin Oat Muffins (6 months+)

Click to pin!

These just smell like fall. The cinnamon and sweet potato combo is really lovely, and the raisins and apple give a little natural sweetness. If your baby is a little older, you can certainly add a tiny bit of sugar or even make a yummy crumb topping. You can also swap the raisins for chocolate chips, but I think they go together nicely with the sweet potato and apple! I’m not a raisin fan, personally, so I didn’t use too many. 

I measured everything as I went, but I imagine a little too much or too little of the sweet potato or apple would be just fine! I used a Granny Smith apple, which is a little tart. You can use whatever apple you have. I didn’t squeeze out any of the liquid because I wanted it in there. You can squeeze out the moisture and add a little maple syrup instead, for a different flavor (and a slightly sweeter outcome). I wouldn’t do that for the under-1 crowd. I think this exact recipe is just right for a beginner!

If you make these, please let me know! Comment below or tag me on Instagram @blwideas, or snap me a pic of them on Snapchat @blwideas. I’d love your feedback. 

Enjoy!

SWEET POTATO APPLE RAISIN OAT MUFFINS
6 months and up (see NOTES under the recipe if you’re a newbie)

Ingredients

  • 1 large or 2 small sweet potatoes, baked and mashed (about 2 cups)
  • 1/4 cup almond butter (or cashew, sunflower)
  • 1/4 cup melted coconut oil (or melted butter)
  • 3 eggs
  • 1 apple, peeled and grated (about 1/2 cup)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup instant or rolled oats
  • 1/2 cup raisins (or craisins!)
  • a little butter or extra oil for greasing your muffin tin, or muffin liners

Directions

  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, combine the sweet potato, almond butter, oil, and eggs with a hand mixer or whisk.
  3. Add the grated apple, baking powder, cinnamon, nutmeg, and oats, and mix everything until combined.
  4. Mix in the raisins.
  5. Prepare your muffin tin if you haven’t already. Scoop the mixture into 12 muffin cups. You can fill them up since these don’t rise too much. Note: If you want, you can make these mini muffins, but you’ll want to adjust the cooking time.
  6. Bake about 25 minutes. Check them at 20 minutes with a fork or toothpick. It won’t come out totally cleanly because of the apple and sweet potato, but it shouldn’t be gooey. 
  7. Let them cool in the pan for 10 minutes before moving them to a cooling rack or plate. 

NOTES

If your baby is just starting out, there are a few allergens to mention in this recipe.

  • EGGS – Eggs could be an issue for some kids. You can try a flax or chia seed egg. You can also try just egg yolks if yours can’t have egg whites. If you haven’t tried eggs yet, I’d try them before trying this recipe!
  • OATS (gluten) – Your little one may have a gluten sensitivity. If so, just be sure to pick up gluten free oats.
  • TREE NUTS – The almonds are a tree nut, and coconuts are technically a tree nut. If you’ve tried these independently, this recipe is fine to try. If yours can’t have tree nuts, you can use sunflower seed butter in place of almond butter. If coconuts are an issue, use melted butter. You can also use olive oil, but they won’t taste quite the same. 

If you want to make these ahead, they should be just fine. Just cook them and let them cool completely, then transfer them to a glass dish and either stick them in the fridge or freezer.

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Loaded Scrambled Eggs (6 months+)

I’ve been off my blogging game for a long time. I come up with new meal ideas nearly every week, sometimes several. I just don’t have the eye for food photography, so since the pictures I take of the meals aren’t super inviting or particularly beautiful, I say “next time.” “Next time, I’ll take good pictures and share this one.” I’ve come to realize that’s not going to happen, and I’m okay with it!

The food is good and family-friendly, so I will share the ideas. I think progress (step by step) pictures are more valuable than a pretty final picture. I’m saying that even though I didn’t take any progress pictures this time. *face palm* I will try to do that next time I’m making something new!

This is a twist on scrambled eggs. Alexander hasn’t been eating eggs much lately, but he devoured this and then wanted seconds. Annabelle is 20 months (almost) and still pretty much eats every thing I offer her. So this dish is good for your child who still may not be into eggs or he’s no longer interested in them. (SEE NOTE at the bottom regarding allergies and how to serve this to a beginner!)

In addition, it is Paleo and Whole30 and gluten-free and dairy-free. You can add cheese if that’s your thing. I would have, if we had any! But it was really good just as it is.

My style of cooking is to wing it. I don’t measure most of the time, unless I’m baking. I used to be obsessed with measuring, when I first started cooking, but it’s way more fun to play around with food and just see what happens. Most of the time (unless you’re baking, again) it will be just fine. 

In this dish, and similar dishes, it’s important to know general cook times for the different components. In this dish, you wouldn’t want to put the potatoes in at the end because they take a while to cook. 

Ingredients for this dish are

  • 2 slices of sugar-free bacon (any bacon will work, but it should be sugar-free if you’re doing Whole30), cut into small pieces
  • a few potatoes (I used small Russets, but one really big one would work too)
  • butter or ghee since 2 slices of bacon don’t yield enough fat to cook the potatoes (at least not in cast iron) — if dairy-free, just use some coconut or olive oil instead
  • 2 green onions
  • some eggs (I used 5 eggs for me and the kids, but we had some leftovers, so I think 4 would have been enough)
  • salt, if your baby is older than age 1
  • cheese, optional (and not Paleo, Whole30, or dairy-free!)

A few tips first:

  • The bacon will cook faster if you cut it into small pieces first, but you can use precooked bacon and just add it at the end instead.
  • Dice the potatoes ahead of time and store them in water in the fridge. That keeps them from getting brown. You can also stick them in the microwave a few minutes to get them a little soft. That will cut down on the cooking time.
  • I used green onion because it shrinks while it cooks. Use regular onion if you don’t mind the bigger pieces. 
  • Add other veggies you like, but I can’t vouch for them. I’m a fan of the bacon + potato + egg combo, so I don’t usually sway from it.

Directions!

  1. Add the little pieces of bacon to a skillet and cook on medium heat.
  2. While that cooks, chop your potatoes. If you’re slower with chopping, you may want to do this prep work ahead of time.
  3. Add the potatoes to the bacon. Add a spoonful of ghee or butter (or oil) at this point. If they’re still sticking, add more fat. 
  4. While that cooks, chop your green onion. I use the whole thing except the root.
  5. Add them to the pan. You can wait a few minutes, but I don’t mind if they get shriveled. If you want them to stay green and a little crunchy, add them at the end, after the eggs.
  6. Beat your eggs in a bowl. I put salt in them at this point, but if AB were younger than a year, I would not do this.
  7. When the potatoes are fork tender, add the eggs and just combine everything until you don’t see anymore raw egg hanging out! 

If you’re adding cheese, I would add it to the individual bowls and stir to combine. If you do it in the pan, the cheese will probably stick to the pan. That’s wasted cheese! Save the cheese!

This is fairly quick, filling, tasty, and good for any meal, but we do typically eat it for breakfast.

NOTES FOR BEGINNERS:

Because this is similar to a casserole, a beginner should have no issue picking up handfuls of this. The egg serves as a binding agent, holding it all together. If your little one is allergic to eggs, this will not stay together as well; the individual pieces are pretty small for a 6-7 month old, so you will want to cut the potatoes larger. You can give it a shot as is and see what happens, but don’t be surprised if your younger eater gets frustrated by the size! BACON? Bacon is a hot topic these days. We have a little each week. This ended up being 4 servings, so each serving contained 1/2 piece of bacon. I’m okay with that amount, twice a week, maybe three times. If you prefer to avoid it (or are vegetarian), just omit it. You’ll need to add a little extra fat in the pan, though, to keep the potatoes from sticking.

Enjoy!

If you try one of my recipes, tag me on Instagram @blwideas so I can see!

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Thanksgiving Menu 2016

*UPDATE: Pecan pie bar lady said I can share the recipe. So the updated shopping list plus that recipe are at the bottom.


This is a text-only post, sorry! I just wrote up our menu and shopping list, so I figured I’d share! I can’t (yet) share the pecan pie bars because it was a handwritten recipe from a follower, and I don’t know (yet) if she’s okay with my sharing it. It could be a family recipe!

Anyway, here is the menu, followed by the shopping list. I MAY add the pecan pie bar recipe (and updated shopping list) if I get her permission to do so.

One more thing! Here’s our menu from last year (we were feeding 8 people last year, and this year it’s just the 4 of us): http://www.blwideas.com/our-thanksgiving-menu/

The Feast
  1. Roasted turkey breast (smallest possible!) – http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe.html (I got a digital food thermometer. No need for a roasting pan – a casserole dish + a wire cooling rack also works) – takes about 2 hours for 6-7 pounds, plus 15 minutes before serving
 
  1. Cranberry sauce – http://thepioneerwoman.com/cooking/homemade-cranberry-sauce/
 
  1. Sausage ciabatta stuffing – http://www.saveur.com/article/recipes/bouchon-bistro-ciabatta-and-sausage-stuffing
 
  1. Slow cooker apple cider – http://sallysbakingaddiction.com/2015/09/26/homemade-apple-cider/
 
  1. Garlic mashed potatoes – just boiled potatoes and garlic, mashed with butter, salt, coconut milk (or whatever milk you have)
 
  1. Green bean casserole – http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe.html (never made this!)
 
  1. Baked sweet potatoes – just sweet potatoes with some melted butter
 
  1. Pecan pie bars* (recipe shared last year from a follower)
 
Shopping List includes everything but salt, pepper, and olive oil
turkey breast (bone in, skin on, 6-7 pounds or smaller)
10 oz breakfast sausage (sweet or hot, no casings)
1 ciabatta loaf
3 garlic cloves
fresh rosemary
fresh sage
fresh thyme
potatoes
sweet potatoes
1 lemon
1 carrot
2 onions
1/2 cup chopped mushrooms
2 cups green beans
1 orange
10 apples (variety!)
1 bag cranberries (we have some already)
1 cup cranberry or orange juice
1 cup maple syrup
1 (10.5 oz can) cream of mushroom soup
1 can french fried onion rings
dry mustard
ground cloves
3 cinnamon sticks
5 cups chicken stock
sugar of choice (just a little, for the cider)
butter
cheddar cheese block (grated, for green bean casserole)
rum or whiskey (to add to the cider, for us)

 
FULL Shopping List includes everything but salt, pepper, and olive oil
turkey breast (bone in, skin on, 6-7 pounds or smaller)
10 oz breakfast sausage (sweet or hot, no casings)
1 ciabatta loaf
3 garlic cloves
fresh rosemary
fresh sage
fresh thyme
potatoes
sweet potatoes
1 lemon
1 carrot
2 onions
1/2 cup chopped mushrooms
2 cups green beans
1 orange
10 apples (variety!)
1 bag cranberries (we have some already)
1 cup cranberry or orange juice
1 cup maple syrup
1 (10.5 oz can) cream of mushroom soup
1 can french fried onion rings
dry mustard
ground cloves
2 cups pecans
3 cinnamon sticks
5 cups chicken stock
sugar of choice (just a little, for the cider)
1 2/3 cup brown sugar
1/3 cup honey
flour
butter
cheddar cheese block (grated, for green bean casserole)
rum or whiskey (to add to the cider, for us)
 
*Pecan Pie Bars
1 cup butter
2 2/3 cup flour
2/3 cup brown sugar
1/2 tsp salt
1/2 cup butter
1/3 cup honey
1 cup brown sugar
2 tbsp heavy cream
2 cups chopped pecans
 
  1. Line 9×13 pan with foil (leave overhang to help remove).
  2. Cream 2/3 cup brown sugar + 1 cup butter until fluffy.
  3. Add flour and salt until crumbly.
  4. Press crust into pan. Bake 20 min at 350F.
  5. Combine 1/2 cup butter, 1 cup brown sugar, honey, and cream in pot. Stir on medium heat. Simmer 1 minute then stir in pecans.
  6. Pour over crust. Return to oven for 20 min.
  7. Allow to cool fully. Peel off foil and cut into squares.
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