Archive for the 'Recipes' Category

Guiltless Chicken Nuggets

Published on April 5, 2012 in Food, Main Dishes, Organic and Recipes. 1 Comment Tags: baked chicken recipes, chicken nugget recipe, chicken recipes, delicious chicken nuggets, food, guiltless chicken strips, homemande chicken nuggets, how to make chicken nuggets, kitchen, meals, organic meals, Parenting, recipes.

My kids love chicken nuggets. They eat them like they’re going out of style. Except with one caveat. They don’t like McDonald’s chicken nuggets. In fact, the last time we gave them McDonald’s chicken nuggets on a road trip, they cried. Not that we were upset or anything – we rarely eat fast food.

Turns out they like REAL chicken nuggets.

I have tried making nuggets a million ways, but this is the easiest, tastiest and healthiest recipe. As you will see, you only need 3 ingredients. THREE. When I made these last, I cut them into strips, so you will notice in the picture that they’re not shaped like a nugget. But since my kids aren’t familiar with the Ronald McDonald kind, they really don’t care what shape they come in. My 4-year old likes to dip them in a side of ketchup, but you could make your own honey-mustard sauce (equal parts honey and mustard) or give your kiddos a side of BBQ sauce. My hubby and I prefer to serve these nuggets with pre-cut organic french cut fries that I buy in the frozen section in the grocery store. Kind of feels like a ‘fast food’ meal, but without the saturated fat, sodium, and upset bellies afterwards.

The best part about this recipe is that the entire family will enjoy this one, and it really takes a minimal amount of effort. And since you aren’t frying these, there’s nothing soggy about them! I used to fry mine in olive oil, but they always either burned or were soggy. YUCK!

Also, if your busiest time of the day is dinner time (like in my house), you can make this ahead of time! I make them in the morning, cover ‘em with aluminum foil or saran wrap and place them in my refrigerator until later in the day, when I just pop them in the oven.

For this recipe, you will also need a cookie cooling rack and a cookie sheet to be placed underneath the cookie cooling rack.

Guiltless Chicken Nuggets

Ingredients:
Boneless, skinless breasts of chicken, cut into strips or small pieces
2 eggs, beaten, in bowl
Bread crumbs, on large plate (I use organic panko bread crumbs)

Instructions:
Place strips of raw chicken into bowl with beaten egg. Using a fork (or you can use your clean hands, which is what I usually do), cover chicken with egg, letting the extra egg drip off of the chicken and then place chicken strip in bread crumbs. Cover chicken strip with bread crumbs.

Place chicken strips on top of cookie cooling rack, which should be placed directly on top of a cookie sheet.

Bake chicken at 350 degrees for 12-20 minutes, depending on your oven AND the thickness of the chicken strips. Check chicken after 12 minutes to see if they need more cooking time by cutting a thick piece in half with a knife. Once the pink is gone, the chicken is fully cooked.

Enjoy!

-Do your kids like chicken nuggets?
-Do you think you’ll try these?

Chicken Tikka Masala – Recipes for the Slow Cooker or the Skillet

Published on March 29, 2012 in Recipes. 5 Comments Tags: chicken tikka masala, crock pot, food, garam masala, indian, recipe, skillet, slow cooker, weeknight.

I can’t say that I know much about Indian cuisine, but after discovering Chicken Tikka Masala I most definitely want to try more. This dish will just melt in your mouth – it’s one of those uber-satisfying dishes that make you close your eyes and say “mmmm” as you take that first bite. Really.

I first came across this dish in a weeknight skillet version in The Best Simple Recipes by America’s Test Kitchen. It was fantastic and easy enough, but then I came across this slow cooker version by Rebecca at Foodie with Family and decided to incorporate some adjustments from her version into mine. By far, the best adjustment is the use of chicken thighs which I just happened to have on hand that day. You could use chicken breasts, but they won’t be nearly as tender. Below I will share with you both my slow cooker and my skillet version, though I must say it’s been months since we’ve ventured back to the skillet with this dish.

The slow cooker version is easily a family favorite. The chicken thighs just fall apart. The mouth-watering smell of cinnamon and cumin wafting from the crock pot as it simmers all afternoon are enough to make you go mad. This is definitely one kid-tested and approved dish. And to top it off, it freezes wonderfully. One batch usually makes enough for my family to eat twice. We freeze the leftovers and just warm on the stove later on for a quick weeknight dish. Note: the rice dish is sized for 4 while the masala is sized for leftovers – you may want to resize the rice dish if you don’t anticipate leftovers.

For any of you who are more familiar with Indian cuisine, what are your favorite dishes? I’d love to add another dish to my arsenal.

Slow Cooker Chicken Tikka Masala

Adapted from Foodie with Family

Serves 6

Ingredients:

For the chicken:
1 tbsp butter
5 boneless, skinless chicken thighs
1/2 cup Greek yogurt
1/2 tsp kosher salt
2 tsp coriander
2 tsp cumin

For the sauce:
1 medium onion, diced
2 tsp garlic, minced (about 3 to 4 cloves)
1 tablespoon fresh ginger, grated
1 tsp kosher salt
1 tbsp garam masala
2 c diced tomatoes (or 1 14.5 oz can)
1 1/2 tsp raw sugar
1 jalapeno, washed, stem removed, and pierced several times with a knife
1/2 c heavy cream
1 tsp cornstarch

For serving:
Heaping handfuls of roughly chopped cilantro
Rice and peas, see recipe below
Na’an bread*

*We purchase ours at our local grocer, but one of these days I want to try my own hand at it. I’ve included a link to a recipe in case you’re feeling ambitious. I brush mine with a little olive oil and brown on a cast iron griddle.

Preparation:

Toss the chicken thighs in a medium bowl with the spices and yogurt, and stir until the meat is evenly-coated. Melt 1 tablespoon of butter in a large sauté or cast iron pan over medium high heat. Add the chicken and brown quickly, just a few minutes per side. Remove the chicken and place in the slow cooker.

In the drippings that remain in the pan, sauté the onion, garlic, ginger, salt, and garam masala until the onion is translucent. Turn the heat to high, and add the diced tomatoes and raw sugar. Bring the sauce to a boil, then remove from heat and add to the slow cooker.

<Now, you could skip the prep on the stove, and just throw everything together in the crock pot. But the browning on the stove is an essential step in my opinion, as it gives an added depth of flavor, and if you have all of your ingredients at the ready it really takes no time at all.>

Add the jalapeno – don’t worry, unless you open up the jalapeno and expose the sauce directly to the seeds, it won’t impart too much spice into the sauce. Cover and cook on LOW for 5 hours.

Remove the lid from the slow cooker, and use two forks to separate the chicken thighs into smaller chunks. Whisk the cornstarch into the heavy cream, and then add it to the slow cooker and stir it in gently. Cook 10-15 minutes more, and then serve atop rice garnished with a heaping handful of cilantro.

Buttered Rice & Peas

Adapted from Foodie with Family

Serves 4

Ingredients:
1 cup rice
2 cups water
1 tbsp butter (or more if you like – I prefer to scale back a bit)
2/3 cups frozen sweet peas

Preparation:
In a medium saucepan, combine the rice and water. Bring to a boil, then turn the heat to low. Keep covered, and simmer for 10-15 minutes until the water is absorbed and the rice is fluffy. Stir in butter and frozen peas, and let sit 5-10 minutes before serving.

Next time, I’m going to try adding turmeric based on this version over at Pioneer Woman Cooks – it gives a great burst of color, and I’d imagine another element of flavor.

Skillet Chicken Tikka Masala

Adapted from The Best Simple Recipes by America’s Test Kitchen

Ingredients:
1 14.5 oz can diced tomatoes
4 boneless, skinless chicken breasts (about 1 1/2 lb), cut into 1 inch chunks
Salt and pepper
1 tbsp vegetable oil
1 onion, chopped fine
1 tbsp garam masala
2 garlic cloves, minced
2 tsp grated fresh ginger
1/2 c heavy cream
1/4 c chopped fresh cilantro

Preparation:
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Cook the chicken until browned all over, about 3-5 minutes, and transfer to a plate.

Add onion to the empty skillet and cook over medium heat until softened, about 5 minutes. Add garam masala, garlic, and ginger and cook until fragrant, about 30 seconds. Add tomatoes, and bring to a simmer. Reduce heat to medium-low, cover, and cook until slightly thickened, about 5 minutes.

Stir in cream and browned chicken, along with any accumulated juices, and simmer until sauce is thickened, about 5 minutes. Stir in cilantro. Season with salt and pepper. Serve over rice.

Enjoy!

Make Chicken Stock in Your Sleep

Published on March 20, 2012 in Recipes. 1 Comment Tags: chicken broth, chicken stock, cold water, crock pot, food, Gelatin, nutrients, overnight, sleep, slow cooker, vinegar.

As part of an effort to streamline our meal prep during the week, my husband and I have started roasting a whole chicken each weekend. We shred the meat for use in a quick meal later in the week – a salad, sandwiches, a soup, or other dish – the uses are endless. To make the most of the chicken and to eliminate one more processed item in our kitchen, we’ve begun making our own chicken stock in the crock pot.

It’s surprisingly easy – in a matter of minutes, I can throw everything into the crockpot and then literally set it and forget it until the next day. In fact, to make it even easier, I now chop up onions, carrots, and celery when I bring them home from the store and portion them into freezer bags along with a few sprigs of thyme and parsley. The prepared bags go in the freezer until I’m ready to use them. But honestly, you can make chicken stock with just bones and skip the vegetables altogether.

Can it get much cheaper? Aside from being cheaper than storebought, it’s healthier too. Bones contain collagen which forms gelatin when simmered for long periods of time. Gelatin gives a stock more body but also aids in digestion. If you include an acid in the stock, it will help break down the cartilage and connective tissue in the bones accelerating the formation of gelatin. Acid also causes minerals to leach from the bones infusing the stock with minerals such as calcium, magnesium, potassium, and phosphorus. The recipe below calls for apple cider vinegar, but don’t worry – the vinegar taste dissipates as it simmers, and you won’t even notice it.

For more info on the nutritional benefits of homemade stock, read about it at Kitchen Stewardship here.

Overnight Chicken Stock

Adapted from Nourishing Traditions by Sally Fallon

Makes 3-4 quarts, depending how long it simmers

Ingredients:
1 roast chicken carcass
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 onion, coarsely chopped
4-5 sprigs thyme
4-5 sprigs parsley
1 tsp whole peppercorns (optional)
4 quarts cold filtered water
2 tbsp apple cider vinegar or other acid

Preparation:
Place chicken carcass and vegetables in the crockpot. No salt necessary at this point – save it for later when you are preparing meals. (Note: you can just use a whole chicken and remove the meat afterwards, but the stock may sap the flavor from the meat, and I prefer the flavor imparted by the bones of a roasted chicken).

Cover the chicken and vegetables with cold filtered water, and add vinegar. Starting with cold water allows the fibers to open up slowly as it warms releasing more gelatin and more juices for flavor.

Soak for 1 hour, then set the crock pot to low and simmer for anywhere from 6 to 24 hours. It’s not necessary to be particularly exact since you’re just cooking at a low simmer. Some liquid may evaporate, but the longer you cook the stock, the richer and more flavorful it will be. I typically simmer mine anywhere from 12-24 hours.

When the stock is done simmering, place a wire mesh strainer in a large bowl and strain the stock. Portion the stock into covered containers for storage in the refrigerator. As it cools, the fat will rise to the top and can be skimmed off if you like when you’re ready to use it. The stock will last in the refrigerator for about a week or can be frozen for up to 1 year.

To freeze, consider ice cube trays for small portions to be added to sauces or gravies. For larger portions, stock can be frozen by the cupful in freezer bags. Place 1 or 2 cups of cooled stock in a freezer bag removing most of the air but leaving some room for the liquid to expand. Lay the bags flat on a cookie sheet or shelf in the freezer. Once frozen, they can be stacked flat.

Ways to use your chicken stock:

Soups such as chicken noodle, or some of our favorites: potato leek soup, hearty lentil soup, or chicken posolé
Substitute stock for water when cooking rice or other grains
Substitute for water when cooking veggies
Use it in gravies
Make risotto or polenta – try our Chicken Sausages with Grapes and Polenta
I’ve even heard it can be substituted for water in bread recipes for a great rich flavor

St. Patty’s Day Sugar Cookies

Published on March 14, 2012 in Organic and Recipes. 1 Comment Tags: Baby, family, Luck of the Irish, organic, Parenting, recipe, St. Patty's Day, sugar cookies recipe.

I know, I know, this photo is from Valentine’s Day. And clearly I had my act together enough to get this recipe out in time for Valentine’s Day. So…rather than wait until St. Patty’s Day has come and gone, I wanted to publish this recipe because it is SO perfect for St. Patty’s Day cookies! I’ll be making these with my girls to celebrate our Irish roots.

I usually use organic flour, butter, sugar, and eggs. And for the icing? I mix organic powdered sugar with milk and mix in a little canned beet juice. For St. Patty’s day cookies, you could mix in a little juice from a can of asparagus or puree a few spinach leaves in water and mix into the sugar/milk mixture. Sounds gross, but with the tiny amount you’ll use, you won’t be able to taste the veggies. Try to avoid those food dyes!

St. Patty’s Day Sugar Cookies

Ingredients:

2 3/4 c all-purpose flour
1 t baking soda
1/2 t baking powder
1 c butter, softened
1 1/2 c white sugar
1 egg
1 t vanilla extract

Directions:

Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder.

In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Roll dough into rounded balls (using a teaspoon), and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet for two minutes before removing to cool on wire racks.

Baked Banana & Blueberry Oatmeal

Published on March 6, 2012 in Recipes. 4 Comments Tags: breakfast, food, healthy, nutritious, Nutritious Eats, oatmeal, phytic acid, recipe, soaking grains.

In my crusade to revamp our breakfast routine, I’ve discovered yet another dish my kids adore. In fact, we made this one on a Monday, and I’d hoped to have some leftover for later on in the week, but my kids polished it off in a single sitting. I promise you, it wasn’t that they were starving…it was just THAT good. Think scrumptious, maple-sweetened oatmeal atop a thick layer of bananas and plump, tart blueberries. Yum!

This dish comes from Melanie over at Nutritious Eats. Melanie is a mom to three young children and a registered dietitian who believes in healthful, flavorful, whole foods. I’ve bookmarked several of her recipes I can’t wait to try. I also love her website for meal planning ideas. Each Sunday, she posts her healthy meal plan for the week and invites followers to post theirs as well. Hop on over to her site and check it out.

Now, the second time I made this recipe I decided to soak the oatmeal overnight, and it made for a thicker, creamier bake. And maybe it’s just in my head, but it seemed to fill us up more too. Soaking oats softens the kernels, giving them a creamy texture and also can make them more digestible.

Societies that depend on whole grains as a significant part of their diet soak their grains to reduce phytic acid content – an acid contained in the outer layer of the bran that, when untreated, can bind with minerals and block their absorption during digestion. Absent this method, these societies might likely suffer from nutritional deficiencies given the makeup of their diets.

For those of us not so dependent on whole grains, it may not be necessary, but it can still be beneficial. Soaking grains is also said to help break down gluten to make it more digestible as well. Traditional foodists who advocate the soaking of grains suggest soaking in a warm acidic liquid anywhere from 7 to 24 hours to neutralize phytic acid and increase the nutritional benefit of whole grains. For more information on soaking whole grains, see Soaking Whole Grains: Why Do It at Kitchen Stewardship.

Baked Banana and Blueberry Oatmeal

Adapted from: Melanie Flinn, Nutritious Eats

Serves 4

Ingredients
1 cup rolled oats
1/4 cup pecans, chopped and lightly toasted (optional)*
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ripe bananas, sliced into 1/2-inch thick pieces
3/4 cup fresh or frozen blueberries

*I didn’t have pecans on hand, but I did have flax seeds so I topped mine with a tablespoon or so for an added boost of nutrition.

Preparation

Optional: Combine oats in a bowl with 1 cup filtered water and 2 tablespoons of yogurt. Cover lightly with a towel and allow to sit at room temperature overnight.

Preheat the oven to 375 degrees, and grease an 11×7 or 1 and 1/2-quart casserole dish with cooking spray (I used butter).

In a medium bowl, combine the dry ingredients – the oats, half of the pecans (optional), the baking powder, cinnamon, and salt.

In a separate small bowl, whisk together the wet ingredients – the maple syrup, milk, egg, melted butter, and the vanilla.

Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish, and then sprinkle about half a cup of the blueberries over the top of the bananas.

Cover the blueberries with the oat mixture and then pour the milk mixture over the oats, distributing evenly. Sprinkle the remaining blueberries and pecans (or flax seed) over the top of the oats.

Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set. Remove the oatmeal from the oven. Let cool and serve.

Leftovers reheat great, so this is an excellent option to bake ahead on a Sunday and reheat on weekday mornings when you’re pressed for time.

Enjoy!

Rolley-Balls (Quinoa) with Apple-Blueberry Topping

Published on February 23, 2012 in Recipes. 0 Comments Tags: breakfast, food, gluten-free, healthy, hot breakfast, quinoa, recipe.

My 4 year old coined the name for this recipe as it has become one of her favorite breakfast options. I’ve been on a crusade to replace the breakfast cereal in our home with hot, nourishing meals, and I was so pleased when I found this recipe from The Whole Life Nutrition Kitchen. I was even more pleased when it was well-received by my girls. Now when I ask my oldest what she wants for breakfast, this is often at the top of her list.

Quinoa is an excellent breakfast option, as its high protein and fiber content will keep you and your kiddos fuller longer and give you the energy you need to start your day off right. Quinoa is actually one of the only plant foods that is a complete protein, containing a balanced set of all nine essential amino acids. It is also a good source of potassium, magnesium and iron. And it’s tasty to boot. It has a great nutty flavor that is complemented nicely by the sweet apple topping.

In its natural state, quinoa has a bitter coating that needs to be removed, but most pre-packaged quinoa has already been processed to remove it. Even still, an extra rinse is a good idea to remove any residue. If your quinoa has not been pre-washed, you can remove the coating by rinsing it under running water in a fine mesh strainer for a few minutes.

This recipe doesn’t take too long to prepare, and if you’re rushed for time in the mornings, I’ve found it reheats well so I tend to make batches on the weekend to store for the week ahead.

Quinoa with Apple-Blueberry Topping

Adapted from The Whole Life Nutrition Kitchen

Serves 4

Ingredients:
1 cup quinoa
2 cups water

1 tbsp virgin coconut oil
2 apples, peeled, cored, and chopped or sliced*
1/2 c blueberries
3 tbsp honey
3 tbsp water
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch sea salt

*Originally, I prepared the apples sliced but I often end up cutting them up for my kids so next time I’ll shortcut it and chop them from the get-g0.

Preparation:

Prepare the quinoa. Rinse the quinoa under running water in a fine mesh strainer to remove the bitter coating or residue. Place in a small pot, and add water and salt. Bring to a full boil for 5 minutes, then remove from heat and cover. Let stand for about 10-15 minutes before serving.

Prepare the topping. Heat the oil in a large skillet over medium heat until melted. Add the apples and blueberries, and saute for 2-3 minutes, stirring occasionally. Stir in the remaining ingredients and simmer, stirring occasionally, for 2-3 minutes more. You can simmer longer if you like, but I prefer the apples to retain a slight crunch.

Top the quinoa with the apple-blueberry mixture and serve.

Here’s to a healthy start to your day!

“Holy Moly” Chunky Guacamole

Published on January 17, 2012 in Food, Health & Safety, Organic and Recipes. 6 Comments Tags: avocado, Baby, chunky guacamole, delicious guacamole, family, guacamole recipe, homemade guacamole, Parenting, recipes, toddler, what to make with avocados, yummy guacamole.

Although guacamole is traditionally Summer fare, it’s one of those foods that has a lot of nutritional value, yet still can be considered comfort food. We make this recipe in our house and serve it with salad, on chicken tortilla night, spread it on homemade turkey sandwiches, or eat it as a snack with carrots and/or tortilla chips. YUM.

And the best part about this comfort food (other than its taste)? It is super healthy for you! Studies have shown that avocados can help prevent breast cancer (as it is high in oleic acid), prohibit the growth of prostate cancer, and destroy pre-cancerous and cancerous oral cancer cells without harming healthy cells. They are also known to lower cholesterol, reduce the incidence of heart disease and stroke due to the fruit’s high levels of folate. Avocados are also chalk full of Vitamin E, which protects our skin from free radicals.

“Holy Moly” Chunky Guacamole

Ingredients:
3 – 4 small ripe avocados, or 2-3 large ripe avocados
1/2 medium-sized red onion
2-3 large garlic cloves, pressed (if you REALLY love garlic, add 3 cloves)
1 large tomato, diced (make sure to remove the seeds & pulp beforehand)
juice of 2 limes
1/4 c fresh cilantro
ground cayenne pepper, to taste
coarse salt and black pepper, to taste

Directions:
Wash the avocados, then separate the flesh (from the seed and peel) with a spoon and place the flesh in a bowl. Gently mash the avocados with a fork, being careful not to mash them up too much (especially if you’re like me and like your guacamole a little on the chunky side).

Add the onion, tomato, garlic, cilantro, cayenne pepper, and a little salt and pepper. Mix the ingredients together. Gradually add the lime juice, tasting the guacamole as you go until desired taste is reached. You can add additional salt and pepper to taste, if needed, as well.

2 tips for preventing your guacamole from turning brown while storing it in the refrigerator:
1) Place the seeds of the avocado in the bowl with the guacamole.

2) Cover the guacamole with saran wrap, so that none to very little oxygen bubbles are between the saran wrap and guacamole.

Enjoy!

Chicken Sausage with Grapes and Polenta

Published on January 10, 2012 in Recipes. 2 Comments Tags: balsamic, celiac, chicken sausage, comfort food, easy, gluten-free, quick, recipe, red grapes, sausage, weeknight meal.

If you’re looking for a quick and easy weeknight meal with few ingredients and little prep time, this is it. This recipe has become a go-to meal for my family when we don’t have a lot of time or energy at the end of a long day. It is also quite filling and a great comfort food option during the cold winter months. AND…it’s kid-tested and approved. My little carnivore couldn’t get enough of it – here she is asking for “more” with her favorite baby sign.

I’ve tried this recipe with sweet or hot italian sausages and even a combination (hot for me and the hubby and sweet for the kids), and any combination works with this recipe. We generally go with sweet, though, because we like the Al Fresco sweet italian style chicken sausage pictured below. Organic is not available in my nearest supermarket, but these have no antibiotics or hormones, and no artificial ingredients including preservatives, nitrates or nitrites.

They’re also gluten-free for those with sensitivities, and I like their very simple ingredient list: “skinless chicken meat, red and green peppers, water, and 2% or less of fennel, black pepper, salt, turbinado sugar, in a natural pork casing.” The nice thing about using chicken sausages in this dish too is that they’re much lower in fat than traditional pork sausages.

Rounding out the meal is polenta, which keeps it an excellent gluten-free option. And it’s the perfect complement to this dish. I love its texture, and it’s both tasty and filling. It’s an Italian dish made from boiled cornmeal, and while it is traditionally slow-cooked, instant varieties can be prepared in minutes. It comes in both pre-cooked and dried form, which can be found in different textures. I prefer a finer ground for a creamier polenta.

Polenta also has some surprising health benefits. It is an excellent source of iron, magnesium, phosphorus, zinc and vitamin B6. And according to Men’s Health, the carotenoids from milled corn foods like polenta are easier to digest than those from carrots or spinach. Carotenoids are vital for immune function, healthy cell growth, and night vision. And since carotenoids are easier to digest with fat, polenta and chicken sausage make an excellent pair. So eat up!

Chicken Sausage with Grapes and Polenta

Source: adapted from The Best Simple Recipes by America’s Test Kitchen

Serves 4

Ingredients:
2 tablespoons olive oil
1 1/2 pounds sweet or hot Italian chicken sausage
4 cups seedless red grapes
1/2 cup water
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Parsley, for garnish

For the Polenta:
3 cups chicken broth
1 cup of polenta
3 tablespoons of Parmesan cheese (optional)

Preparation:

Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook the sausages until browned and cooked through, about 10 minutes.

Transfer to a plate, and let cool for 5 minutes. Slice sausages on the diagonal. Cover with foil to keep warm.

While the sausages are cooling, it’s time to start the polenta. Start the chicken broth in a saucepan over medium-low heat. You’ll want it to work its way to a simmer while you continue with the sausages and grapes. If it reaches a simmer before you are ready for it, just turn it to low.

Add grapes and remaining oil, only if needed, to the empty skillet and cook until beginning to brown, about 5 minutes.

Stir in the water and simmer, using the back of a spoon or tongs to crush some of the grapes, until the grapes have softened and the sauce is slightly thickened, about 5 minutes.

While the grapes are simmering, go back to the polenta. Add the polenta to the simmering broth in a thin stream while stirring with a spoon over medium heat. Continue stirring for about 1 minute until the polenta starts to thicken and just begins to separate from the sides of the pan. Take the polenta off the heat and add the cheese (optional), stirring until combined.

Now add the sausages to the grapes, and simmer for a minute. Turn off the heat, and stir in the vinegar. Season with salt and pepper to taste, and serve over hot polenta, garnished with a little parsley. (Note: The longer polenta sits, the thicker it becomes. If it hasn’t reached your desired thickness, let it sit a minute more.)

Enjoy!

Hearty Lentil Soup

Published on January 4, 2012 in Food and Recipes. 0 Comments Tags: Baby, delicious soup recipe, family recipes, healthy recipes, hearty soup recipe, lentil soup, Parenting, recipe, toddler, vegetarian lentil soup.

My husband is a meat-and-potatoes kind of guy. You give him any kind of meat and a baked potato and he’s a happy camper. So it probably comes as no surprise that the organic food journey in our house has not been without resistance. But now that we’ve been doing what we’re doing for over a year, and he’s seen the results in the health of our children and ourselves, he’s on board.

To give you a glimpse into what I mean, after our first daughter was born, we both got sick all the time. I had the flu and more nasty colds in the year and a half after she was born than I had had in the prior 10 years. Nowadays, with two kids in full-day daycare three days/week, we have been able to get through the past year and a half without flu shots, and nothing worse than croup cough. That means no strep throat, no ear infections, no nasty flu bugs. And that also means very few co-payments at the doctor’s office (hallelujah!).

So over the past year I’ve been cooking. A lot. Mostly healthy, organic meals for our family. And I’ve come to three realizations – 1) Every time we eat out, I am disappointed in both the quality of the food and the price that we pay for the food that we eat. And by the way, we have yet to find a good meal out with organic food or even a few organic ingredients; 2) I love having leftovers in the house. When I cook, I usually make enough to last 2-3 meals which means less stress for me the rest of the week; 3) When we eat in, we tend to eat less meat. I cook with more black beans, lentils, navy beans, quinoa, brown rice and other healthful foods. Stuff I’d never order if I went out to eat.

Many moons ago, I used to make a mean lentil soup. I think I was in my late teens/early twenties. Unfortunately, being the bonehead that I am sometimes, I didn’t write down or remember the recipe over the years. I have tried – to no avail- to recreate that darn recipe a half dozen times since. And every single time I’ve ended up with a bland lentil soup.

Until today.

I finally found a lentil soup recipe worthy of repeating and sharing. And the best part? Lentils are extremely healthy! They’re a great source of cholesterol-lowering fiber. They also help manage blood-sugar disorders as their high fiber content prevents blood sugar levels from rising rapidly after consuming a meal. Lentils also provide good amounts of six important minerals, two B-vitamins, and protein. And you get all of this with virtually no fat. So without further ado..

Hearty Lentil Soup

Source: FoodNetwork.com

Ingredients

2 T olive oil, plus extra for drizzling on top of soup in bowls

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

1 can (~15 oz) diced tomatoes

1 lb dry lentils

11 c low-salt chicken broth (~2 1/2 large (32 oz) cartons of chicken broth or if you prefer a vegetarian soup, you could substitute vegetable broth)

4 to 6 fresh thyme sprigs

2/3 c dried elbow pasta (I used quinoa elbow pasta)

1 c shredded Parmesan

Directions

Heat the olive oil in a heavy large pot over medium heat. Add the onion, carrots, and celery.

Pure goodness!

Next, add garlic, salt, and pepper. Saute until all of the vegetables are tender, ~7 minutes. Add the tomatoes with their juices.

Simmer until the tomato juices evaporate a little and the tomatoes break down, stirring occasionally (~8 minutes). Add the lentils and mix to coat. Then, add the broth and thyme sprigs and stir. I tied my thyme sprigs together with cooking string to make them easier to remove afterwards.

Bring to a boil over high heat. Once the soup starts boiling, cover the pot and simmer over low heat until the lentils are almost tender, ~30 minutes.

Stir in pasta. Simmer until the pasta is tender but still firm, ~8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with Parmesan cheese, drizzle with a little olive oil, and serve with bread.

And did I mention that the house smells divine? Sure wish I could convey this aroma in a blog post. Maybe that will be web 4.0?

Bon appetit!

-Heather

The Best of Purebebe 2011

Published on December 30, 2011 in Letter from the Editors, LOL Moments, Organic, Parenting & Discipline and Recipes. 2 Comments Tags: Baby, best of list, best of purebebe articles, best recipes for 2011, best sunscreen picks 2011, Eric Carle, family, funny articles, healthy recipes, hilarious quotes, meat glue, organic grocery comparison, Parenting, safe sunscreens, slow cooker mongolian beef, toddler, walmart enfamil recall 2011.

As the year winds down, Jasmine and I decided to put together a “Best of Purebebe” list for 2011. This list was generated based on the number of times readers viewed these articles during 2011.

Although we had planned to have a resolutions post done for 2011, we have simply run out of time with the holidays. So we’ll take a minute to share our Purebebe resolutions with you.

First, the really fun news…
This year we have seen a drastic increase in search engine traffic, mainly because we weren’t getting any love from search engines for the first year and a half that we were blogging (long story, but many thanks to Jasmine for figuring everything out and fixing the issue).

Next, the “what we’re working on” stuff…
One of our objectives for 2012 is to work on generating more comments from you – our readers. By the end of 2011, traffic to our site has more than quadrupled from what it was at the beginning of this year. And we are VERY happy about that! As you may or may not know, Jasmine and I currently don’t make any money from this site. We do a ton of research (research that we’d probably be doing anyways as parents) and publish that research and knowledge so that others can benefit from it. That being said, we’d like to hear from you more often (your thoughts, your ideas, your suggestions)! Please leave comments at the end of the posts, and if you try one of our recipes and like/don’t like it, please come back and let us know.

You can search for anything on our site in the search window, located in the right navigation panel on your screen, directly above “Recent Posts.” We also have a “Blog Archives” link at the top of this page, which allows you to search for articles based on topics.

If you are a new reader to Purebebe, welcome! And if you are one of our faithful readers who’s been with us for a while, well, we wouldn’t still be here doing what we’re doing without you.

-What were your favorite articles from 2011?

-What would you like us to focus on in 2012?

So without further ado, we’d like to present our 2011 Best-of-Purebebe articles:

Health/Safety

Walmart Issues Recall of Powdered Enfamil Formula After Infant Dies

6 Steps to Loving Your Post-Baby Body

PureBebe’s 2011 Sunscreen Picks

What’s the Beef With Meat Glue?

Think Organic Groceries Are Too Expensive? Our Comparison Shopping Results…

Entertainment/Leisure

Eric Carle is a Genius

“Toddler Tax” in Restaurants – Justified or Ridiculous?