Originally, I was thinking that I would update these seasonally with new recipes as in Winter, Spring, Summer, and Fall but then I thought to myself, “What about seasons of life?” So, here are some new recipes for this season- the “I have an almost three year old who is a picky eater season.” These recipes come from a book that I LOVE: “The Big Book of Recipes for Babies, Toddlers, and Children.”
2 tbsp rolled oats
1 tbsp wheatgerm
1 tbsp cornflakes, crushed
1 tbsp ground almonds/hazelnuts
2 tbsp dried fruit such as chopped papayas, mangoes or apricots
1 tbsp shredded coconut
1 tsp brown sugar
Mix all ingredients together in a bowl. Serve with milk or natural bio-yogurt and fresh fruit.
I change this recipe a little to avoid gluten although I eat oats. I make mine with oats, ground cashews, ground almonds, dried apricots, chopped dates, shredded coconut, and sometimes raisins. I also pour rice milk over it., making it almost gluten free (oats) and dairy free.
Chinese Egg Fried Rice
1 cup long grain brown rice or basmati rice
3 tbsp oil
3 eggs, lightly beaten
1 small onion, peeled and chopped
3 medium carrots, peeled and chopped
1/2 red bell pepper, deseeded and chopped
1/2 green pepper, deseeded and chopped
6 tbsp frozen peas
1 scallion, sliced
2 tbsp soy sauce
Cook the rice according to the instructions on the bag. Put a little oil in a small skillet and heat. Add the eggs and cook until set. Cut into strips. In a large skillet, heal the remaining oil and saute the onion, carrots, and peppers until soft. Add the peas and cook for one minute more. Add the rice and continue to cook stirring for 2-3 minutes. Then add the cooked egg strips and scallion and cook for further 1-2 minutes. Remove from the heat, sprinkle with soy sauce and serve.
The only thing that I change in this recipe is that I substitute 1 tbsp Braggs Liquid Aminos for soy sauce and I never have scallions on hand so I rarely put them in.
2 boneless, skinless chicken breasts
6 tbsp dried breadcrumbs
1/2 tsp paprika
1 tsp oregano
pinch of garlic powder
1 egg beaten
2 tbsp olive oil
Preheat the oven to 400 F. Cut the chicken breasts into nugget size strips trimming off any fat. Mix together the breadcrumbs, paprika, oregano, and garlic powder. Dip each strip of chicken in the egg and then coat in the breadcrumb mixture. Brush a baking pan with the oil and place the nuggets into the pan. Bake for 10 min. then turn and bake for 5-10 more minutes until cooked through and crispy. The cooking time will vary according to the size of the chicken pieces.
I double this recipe and I substitute gluten free cornflakes, crushed in place of breadcrumbs.
Since, for the time being, I have chosen to do away with What’s Cookin’ Wednesdays and many of you commented you would like more recipes, I decided to create its own page. Here are some of my family’s favorite recipes along with some recipes that have been passed down through generations of our family as well. Check back as these will rotate with new recipes seasonally.
Grandma Joyce’s Beef Stroganoff
1/3 c. butter
1/2 c. finely chopped onion
1/2 lb. mushrooms
1 1/4 lb. beef top round (cut into strips)
1 c. bouillon (1 cube to 1 cup of water)
2 TBS. tomato paste
1/4 c. sour cream
1 can cream of chicken soup
2 TBS. flour
1/2 tsp. salt
2/3 TBS Worcestershire sauce
Melt 1/2 butter in lg. saucepan. Add onion- saute until brown. Remove and set aside. Melt remaining butter in saucepan. Roll beef in flour and saute in butter until browned. Add bouillon, salt and onion. Cover and simmer gently until tender (1 hour). Then add tomato paste, Worcestershire sauce, sour cream, soup and mushrooms. Heat thoroughly but don’t boil. Serve on rice or noodles.
Pineapple Enchiladas (Oh my goodness so good)
1 (20 oz) can of crushed pineapple (drained)
1/4 c. sour cream (I use a little more)
2 c. shredded cheddar cheese (divided)
1 (10 oz) can of enchilada sauce (mild) (divided)
6 (8 in) tortillas
jalepenos to taste
Preheat oven to 350 degrees. In a medium bowl mix pineapple, sour cream, jalepenos and 1 cup of cheese. Pour 1/4 cup of enchilada sauce in the bottom of 9 x 13 in pan. Fill tortillas with pineapple mix, roll and place in dish. Pour the rest of the sauce over top and sprinkle with remaining cheese. Bake, covered, in preheated oven for 30 min. Remove cover for the last 10 to get the cheese golden brown. (Gluten Free if corn tortillas are used)
Green Beans with Walnuts
2 lb. whole green beans, fresh or frozen
6 TBS. butter
1/3 c. packed brown sugar
1/4 c. walnuts (chopped)
In a stockpot, bring lightly salted water to a boil. Add green beans and cook until al dente (approx 10 min). Drain in colander.
In a small saucepan, melt the butter. Add brown sugar and walnuts and stir with a wisk until the mixture combines to make a caramel sauce. Cook 1 Minute. Remove from heat.
Return the green beans to the stockpot and gently toss with the caramel mixture. Transfer to a serving bowl and serve immediately. (Gluten Free)
Old Fashioned Buttermilk Pie
1 1/4 c. sugar
3/4 c. buttermilk
4 TBS flour (heaping)
1 tsp. vanilla
1 stick butter (melted)
1 c. coconut
1 9″ prepared pie crust, deep dish
Mix the above ingredients and place into pie shell. Bake at 350 degrees for 40 min. Serve Warm.
(To make this recipe Gluten Free: substitute gf flour and a gf prepared pie crust.)