Creamy Swiss Chard & Green Garlic Pasta

Despite how obviously creamy and delicious this dish is, it's also healthy.

The recipe is slightly adapted from Smitten Kitchen, she seriously can't go wrong, and the creamed chard is made with mostly whole milk with a little bit of butter and flour as a thickener.

You can certainly have the creamed chard by itself or you can mix in pasta like I did.

I had planned on using orecchiette which I swore I had at home and if you are shopping for this dish I would suggest regular chard as opposed to the colorful variety.

Given the horrible light when the dish was ready I had planned on taking pretty pictures the next morning.

I set some of the creamed chard aside to mix with some orecchiete I would purchase and cook the next day.  Luckily I snapped a few shots of the pasta dish before we ate it because in the morning when I glanced into the fridge I noticed that my chard concoction had turned completely pink.

Like bright, pepto bismol pink with green chunks.  It wasn't pretty but it still tasted darn good.

This is why I suggest buying the regular swiss chard. 

What started all this was the gorgeous chard and green garlic we received in our CSA box.

Green garlic is actually just young garlic (aka spring garlic) and you can see the garlic forming on the bottom.  Although it definitely has a garlic flavor, it's much milder than the traditional version.

If you don't have green garlic, which you mightn't, feel free to use spring onions, regular onions, green onions, leeks or a little of your regular garlic.  All of these options would be fantastic.

Creamy Swiss Chard & Green Garlic Pasta

1 lbs Swiss Chard, thick stems removed and leaves sliced, then chopped

3 stalks of green garlic, sliced thinly (from bottom to tender part of the greens)

2 tablespoons butter

2 tablespoons all-purpose flour (wheat or white)

1 3/4 cup whole milk

1/3 cup parmesan cheese, grated

1/2 lb pasta of your choice
Salt and pepper to taste

Make sure your chard is chopped up well to avoid any long stringy bits that your little one can choke on.
Rinse the chard and place it, still wet, in a large pot over high heat.
Cover it and cook until just wilted, stirring occasionally.
Pour chard in a colander and allow it to cool.

Start cooking pasta of your choice.
I always reserve a little pasta water just in case I want to thin out the finished dish.

In a small bowl heat the milk over low-medium until warm throughout, stirring occasionally.
Meanwhile, wipe out your pot, place it back over medium heat and sauté the garlic in the butter until soft.
Add the flour, whisking constantly until thickened.  Make sure there are no lumps.
Add the milk in a steady stream, while whisking constantly until incorporated and the sauce has thickened.  Add the parmesan and mix until melted.
Squeeze any remaining water from the chard and mix it in to the sauce.
Taste and add salt and pepper if desired.

Combine the pasta and chard mixture and serve!

~This can certainly be placed in a food processor and blended to make a very tasty puree!

*Variations
-Use any kind of pasta or mediterranean couscous
-Try this with greens like spinach or collard greens
-Add fresh herbs at the very end
-Use onions, garlic or leeks interchangeably

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Chard is an excellent source of calcium,  vitamin C, E, B6 & K, fiber, potassium, magnesium, iron, protein, zinc and folic acid.  So good for you.

Milk contains calcium, protein, potassium, phosphorus, vitamins D, B12 & A as well as riboflavin and niacin.

Turkey & Veggie Meatballs

Ages ago a friend of mine asked me about making meat dishes for her little one.
His name is Costner and he's on the I'm a Dandy Baby page, so go look at how adorable he is.

I had these meatballs in mind and I've finally just documented the making of these.
He's probably moved on to Prime Rib by now but these are for him regardless.



The veggies in these make the meatballs very moist and tender which makes them perfect for beginning finger foods.  It's also a fantastic way to sneak in vegetables for kids reluctant to eat them.

I used the grating blade in my food processor for these but if you really need to hide the vegetables from unsuspecting kids (or husbands and wives) then go one step further and grind them up with a regular blade as well.



Turkey & Veggie Meatballs

1 1/2 lbs lean ground turkey
1 large zucchini, grated (about 2 cups)
1 large carrot, grated (about 2 cups)
2 large mushrooms, grated (about 2 cups)
1/2 onion, finely chopped
1 clove garlic, minced
3/4 cup grated mozzarella cheese
1/4 grated parmesan cheese
1/2 cup bread crumbs (I used italian seasoned)
1 beaten egg
2 + 2 teaspoons extra virgin olive oil, divided
pinch of salt and pepper (optional)

Heat the olive oil in a large pan over medium to high heat.
Sauté the onions for a few minutes and then add your carrots and garlic.
Stirring occasionally, cook until they start to soften.
Add in your zucchini and mushroom, give it a good stir and sauté until all the ingredients have softened.
Set aside to cool.

In a large bowl, add your turkey, cheeses, bread crumbs, egg, s&p and cooled vegetables.
Mix it all up with your hands.

Clean out your large pan and get it nice and hot again.

I used a cookie scoop for my meatballs but you could use a spoon.
Brown your meatballs in 2 teaspoons of evoo.
You might have to do this in batches depending on your pan/meatball size.

At this point you can cook them all the way through or you could simmer in some sauce (which I did).

After browning your meatballs, add them all back to the pan and pour in 1 jar of pasta sauce
or if you feel it's just too much flavor for your little you could add a can of plain tomato sauce as well.

Simmer for about 20 minutes until your meatballs are cooked through.

Serve by themselves or with pasta.



Peanut immediately goes through and eats all of his meatballs.
He devours these meatballs.
I devour these meatballs.
B devours these meatballs.

Did anyone notice that I'm letting Peanut eat rotini and meatballs with pasta sauce....
in a white t-shirt.
What was I thinking?



*Variations
-Use any meat or combination of meats such as chicken or beef
-Use this to make turkey burgers, swedish meatballs or meatloaf
-Add fresh herbs

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months.
I immediately froze half the batch after making.

*Benefits
Turkey is a great source of protein as well as niacin, vitamin, B6 and tryptothan which is an amino acid.

Carrots have lots of carotenioids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes and sight.

Zucchini is high in potassium, vitamin, A, beta-carotene, lutein and magazine.

Mushrooms are a rich source of potassium, riboflavin, niacin and selenium.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.

Spinach & Red Quinoa Fritatta

This is one of those easy dishes that we all love.

It's delicious, packed with good things for you and it requires minimal dishwashing.

That's an all around win.

Mine came out a tad overcooked because the timer went off while Peanut was in the bath.  The timer was going off while I just sat there watching Peanut splash and thinking of my frittata getting darker and darker.  It's ok though because it wasn't too far gone and we still loved it.  

So don't cook yours until it looks like mine!

I forgot to take a picture the night I made it and got to it just in time.

By the next afternoon, between the three of us there was this one slice left.

Peanut followed me around saying please until I gave it to him and he ate the whole slice immediately.

You can see his little fingers grabbing at it in the last picture.

 

Spinach and Red Quinoa Frittata

4 cups spinach, rinsed and chopped

1 cup cooked red quinoa

1/2 small onion, diced

2 cloves garlic, minced

2 tsp extra virgin olive oil

8 eggs

1/4 cup whole milk

1 1/2 cup grated jarlsberg

1/2 cup grated parmesan

Pinch salt and pepper

Preheat the oven to 350°.

Heat your olive oil in a large oven proof skillet.

If you don't have an oven proof skillet don't worry.

Saute the onions until translucent, add your spinach and garlic and stir until wilted.

Add the cooked quinoa and mix.

In a large bowl beat the eggs and milk.

Stir in the cheese, salt and pepper.

Pour the egg mixture over the spinach mixture and stir gently.

Place the pan in the oven.

If your pan is not oven-proof then transfer the mixture to a sprayed casserole dish.

Bake for about 15 minutes until the frittata is puffy and golden.

Keep an eye out, cooking time will vary depending on the size of the pan/dish.

If you are unsure a tester placed in the center should come out clean.

Enjoy!

 

*Variations

-You could easily make this in muffin tins for your little

-Change out the quinoa for a different grain

-Try this with cheddar instead of gruyere

-Use different vegetables, just remember to cook them first

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Eggs are a fantastic source of protein and contain all 9 essential amino acids as well as choline, lutein, riboflavin, vitamin B12, selenium and lots of other vitamins and minerals.

Spinach has lots of calcium, selenium, magnesium, folic acid, iron and vitamins A, C, D and K (which helps your body absorb calcium).

Quinoa is not actually a grain but a seed and is packed with protein and essential amino acids.

It's far more nutritious than rice and has more calcium, phosphorus, magnesium, potassium, copper, manganese, fiber and zinc than many other grains.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.

Just Bananas "Ice Cream"

I've been seeing this one ingredient ice cream on the internet for years and recently tried it out for my 52 Food Adventures challenge.  We've been making it ever since.

As the only ingredient is frozen bananas, it really couldn't be simpler.

Your baby will get a unique treat when eating, your older children will consider it dessert,

and it would be perfect to help soothe the gums of a teething baby.

Just Bananas "Ice Cream"

Banana (the more ripe the banana is the sweeter it will taste)

Take your banana, peel and slice it and place the pieces on a plate or tray.

Freeze the bananas and then puree in a food processor.

At this point you can definitely serve as is.  The texture will be that of soft serve.

If you like it to be more like traditional ice cream then stick it back in the freezer for another couple hours.

Enjoy!

*Variations

-Add peanut butter, cocoa powder or nutella

-Roast your bananas first to intensify the sweetness and add a note of caramel

*Storage

Simply place in an airtight container in the freezer

*Benefits

Bananas are packed with potassium and fiber but they are also good for the digestive system.

They've been known to be binding and I think this would be the perfect that for a sick baby or child with diarrhea.

Have you had the one ingredient ice cream before?

Apple Cider Carrots with Rosemary

Hi!  Remember me?

Anyone?  

Well, it has been a month.  I know, it's awful.

The thing is, the holidays came and then I got busy, and then I got busier, and then life happened and now here we are.  In January.

It seems that now that the Peanut can eat just about anything... he's actually eating less new things than ever before.  Why is that?  I think that toddler foods are somehow less planned, less of a decision and so maybe I've gotten lazy on trying new things.

Maybe I'm intimidated when it comes to making more grown-up foods.

Maybe it's just me.

Either way, I've just reminded myself that I need to pay more attention to diversifying Peanuts foods.

Especially now that he is more conscious of what he is eating. 

We had lots of gorgeous carrots in our CSA box this past week, along with a bunch of rosemary and I have a gallon of apple cider sitting in the fridge.

Throw it all together and you have a great side for the whole family!

Apple Cider Carrots with Rosemary

1 lb carrots, peeled and cut into slices that are roughly the same size

1/4 cup apple cider

1 teaspoon minced fresh rosemary

drizzle of extra virgin olive oil (maybe about 2 teaspoons)

salt and pepper to taste (optional)

Preheat oven to 400°F.

Place your carrots in a medium baking dish and toss with olive oil, rosemary, salt and pepper (if you are using them).

Pour apple cider into the dish and cover with foil.

Bake for 20 minutes and then remove and discard the foil, 

give them a stir and bake for another 25 minutes or until fork tender.

Enjoy!

*Variations

-Instead of rosemary, use thyme, oregano, savory or even nutmeg

-Add sliced of apples when you roast

-Add other root veggies like parsnips

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits

Carrots have lots of carotenoids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes and sight.

Celeriac Mash

Celeriac, you know that weird looking root that you may have eyed at the store...

it makes an awesome mash.

This dish is for the whole family to enjoy and it's a nice change from regular mashed potatoes,

although it's not like anyone could ever have too much mashed potatoes.

Celeriac or celery root is not really starchy like other roots, is a member of the parsley family

and it has a celery-ish flavor.

Don't be too judgmental, it may be ugly but it is delicious.

To peel them just cut off the knobs and skin with a knife.

Celeriac Mash

1 celeriac, peeled and cut into cubes

1 large potato or several small (equal to the amount of celeriac), peeled and cubed

milk or cooking liquid to thin puree

Place your celeriac in a pot and cover with water.  Boil for about 10 minutes.

Add in your potato and boil until both are fork tender.

Drain, reserving liquid if you are going to use it.

Mash or whip the same way you like your potatoes, 

adding cooking liquid or milk to get to the desired consistency.

If you are serving the entire family I suggest taking some of the puree out

and then adding a pat of butter and a salt and pepper to taste, to the rest of the mash.

*Variations

-Add a few whole cloves of garlic, boil and mash with the celeriac

-Add a bit of sour cream, cream cheese or any kind of cheese really

-Fold in some broccoli or your other favorite veggie, chopped into small bits

-Use it to top other dishes like shepherds pie

*Storage 

Refrigerate for up to 3 days

*Benefits

Celeriac is a good source of fiber, potassium, iron, vitamins C, K & B6, as well as folate, phosphorus, magnesium and manganese.

Potatoes are rich in potassium, vitamins C & B6, fiber, iron, folate, phosphorus and thiamin.

Have you had celeriac before?

'Snips 'n Sprouts

I was at a birthday a while back when a friend told me her husband makes baby food for their little one.

Already impressed he told me to try this combination (parsnips and brussels sprouts)
 and completely won me over.

Actually, I believe he said that it might not smell that great but that their little girl loves it.

Brussels sprouts, like broccoli, can smell a little odd while cooking.

The flavor is fantastic and I love the way you can vary the texture so much.

I'm a huge fan of parsnips, so if you haven't tried them go for it!

'Snips 'n' Sprouts
1 large parsnip (or several small), peeled and sliced into coins (about 2 cups)
2 cups brussels sprouts, stem removed (along with any outer leaves that might fall off) and cut in half for small ones or quartered for large one

Steam them all together, over an inch of water, until they are fork tender.
Place the parsnips and brussels sprouts in a food processor, reserving liquid.

Pulse for a chunky texture or add some of the cooking liquid and puree until completely smooth
or just mix the two together.

Enjoy!



*Variations
-Add a bit of coriander, cardamom, white or black pepper or nutmeg
-Include carrots, potato, artichoke hearts, winter or summer squash or turnips
-Try this with apple, pear or persimmon

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Parsnips are rich in vitamins A, C & E, fiber, folate, manganese, copper, potassium and magnesium.

Brussels Sprouts are packed with antioxidants, vitamins K, C and A, folate, manganese,
fiber and potassium.

How do you eat your brussels sprouts?

Roasted Beet & Carrot

Besides being gorgeous, 

this combination is yummy and nutritious.

The best part of this recipe is the easy tip on roasting and peeling the skin from the beets.

Forget the days of peeling beforehand and ending up with stained fingers.

Our CSA box had these gorgeous specimens in it.

Have I mentioned how much I love fall produce?!

Don't ignore the greens either.  

We wilted the beet greens with spinach for a warm spinach salad.

They are sweeter than spinach and I look forward to getting them again so 

I can make some baby food from them.

We also use the carrot greens along with parsley and a bit of basil

along with walnuts, garlic, evoo, parmesan and a splash of lemon for a pesto.

Don't waste those greens, they are packed with nutritious deliciousness!

One last tip on greens, remove them as soon as possible as they suck

up the sugars and water from the veggie.

The longer you keep the greens on the less moist and sweet your veggies will be.

So take those greens off and use them asap.

Beet juice does stain so strip that baby down before feeding them beets.

I also rubbed a little vaseline on my hands and ran them around Peanut's mouth because

I wanted to take pictures later and he is the messiest eater ever.

Maybe I'm just paranoid :)

Also, and this is very important....

take a good look at the color of that puree 

and remember it when you are changing your little's diaper later.

I mean, it all depends on how much they eat but

I don't want you to go rushing that child into the ER for internal hemorrhaging 

when really they just had a lot of beets for lunch :)

Hey- it had to be said!

Roasted Beets & Carrots

2 medium beets, washed with the tops and tails cut off

(I just roast off all of my beets so they are ready when I want to use them)

2 medium carrots, peeled and cut in half

Preheat your oven to 400°F.

Place your beets in the middle of a sheet of foil and then fold the foil

over the top, folding and folding until it is secured down.

Fold the ends up until they meet the middle as well.

The goal here is to make sure it's airtight so the veggies steam in their packets.

Roast them for 45 minutes.

Allow your packets to cool a bit and open them carefully.

The carrots are ready to be mashed or pureed.

Now is the fun part with the beets:

Cover your hand in a plastic sandwich bag, gloves or saran wrap (pictured)

and simply peel the skin right off those beets.

It will come right off!  Cool, huh?

Add them to the carrots and mash or puree, 

adding water (or apple juice) to get it to the desired consistency.

Enjoy!

*Variations

-Add a fruit like apple or pear

-I think this would be great with a little fennel

-Add a dollop of yogurt or cottage cheese

-Cut the pieces and eat it yourself, add a little salt and pepper 

and a bit of goat cheese and it's heaven.

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Beets are a great source of iron, folate, potassium, magnesium, calcium and a bit of vitamin C.

The leaves are packed with all the above and even more calcium and vitamins A & C.

Carrots have lots of carotenoids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes and sight.

Are you a fan of beets?

Turkey with Yams & Cranberries- Stovetop Version

Although I posted a Roasted Turkey with Yams & Cranberries yesterday

I realize that you don't always have turkey breast available

and may not feel like going thru the process of roasting a breast just for baby food.

In this case we are going to do a stovetop version using ground turkey 

that you can find at any supermarket.

I used too much water  so if yours doesn't look soupy on mine 

you are on the right track.

If yours does end up with too much water, don't worry about it much.

When pureeing, only use the amount of liquid that you need for the desired consistency.

Turkey with Yams & Cranberries

1 large yam, peeled and cut into chunks

3/4 cup cranberries

1/2 cup lean ground turkey

1/4 teaspoon poultry seasoning (optional)

Place your yam chunks into a saucepan with just barely enough water to cover.

Add your cranberries and boil until the cranberries have popped and the yams are fork tender.

Add in your ground turkey and continue cooking until the meat is cooked.

Place yams, cranberries and meat into the food processor,

reserving liquid.

Pulse in the food processor for a chunkier consistency or puree to a smooth consistency

using as much liquid as necessary.

*Variations

-Add a clove of garlic to the liquid before cooking

-Substitute chicken 

-Use apple or pear instead of cranberry

-Try adding a bit of cinnamon or nutmeg

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months.

*Benefits

Turkey is a great source of protein as well as niacin, vitamin B6 and tryptothan which is an amino acid.

Yams are high in fiber, antioxidants, potassium, vitamin A, calcium and beta-carotene.

A little bit of fat helps the body absorb the beta-carotene so that olive oil might come in handy.

Cranberries are packed with antioxidants, fiber, vitamin C and manganese.

Roasted Turkey with Yams & Cranberries

Can you believe that Thanksgiving is only a few days away?!

I can't either.

Well don't leave your little one out of the festivities!



Today I'll be showing you a roasted version of this dish,
if you so happen to have a breast (or in my case a 1/2 breast)
but tomorrow I'll show you a stovetop version with ground turkey.

As you can see in the first photo,
this is perfect served sliced, in chunks or as a completely smooth puree.
My only advice is that if you make sure the cranberries are mashed or blended
thoroughly into the sweet potato.

Otherwise they'll knock your little's socks right off.
This is in the 8-10 month old section because of the cranberries,
substitute apples or pears and serve this to your 6-8 month old.


Note:  I got sidetracked and forgot to add the cranberries and apple juice to the turkey which is why my pictures are different- oops!

Roasted Turkey with Yam & Cranberries

1/2 turkey breast, mine was a small 1 1/2 lbs
4 large fresh sage leaves, minced
1 garlic clove, minced
2 tsp olive oil (optional)
3/4 cup cranberries
1/3 cup apple juice
1 large yam or 2 small yams, about 1 1/2 lbs

Preheat your oven to 325°.

Wash your yam and prick it several times with a fork.

Place it on a cookie sheet and stick it in the oven until it's easily pierced with a fork

or the skin begins to look loose.

If your yam isn't done when your turkey is, just remove the turkey 

and turn your oven up to 425° then continue baking until done.

Place your turkey breast in a small baking dish or pan.
I used a 8 x 8 inch pyrex.
Gently loosen the skin from the meat but do not remove.
Mix the garlic, sage and olive oil and smear it on the breast under the skin.
Place in the oven with a piece of foil sitting on top (but not sealed around the edges).
About 30 minutes into your roasting, add your cranberries and apple juice.
Roast until a thermometer, inserted into the thickest part reads 165°.
The time will differ depending on the size.
I'd do a check at about 1 hour 15 minutes and then keep an eye on it.
If for some reason your cranberries start to look dry then add more apple juice.

When the turkey, cranberries and yams are done let them cool a bit.

Slice your turkey and mash your cranberries and yams together for an older child.
or
Dice your turkey and mix it in with the mashed cran-yam.
or
Puree your turkey and crane and mix with fork-mashed yams.
or
Puree all of them together, adding apple juice if needed to reach the desired consistency.




*Variations
-If you have fresh rosemary and/or thyme, that would be perfect
-Onion powder or minced onion would also be good
-You could also do this with chicken breast
-For a sweeter variation (or for younger kids) use apple or pear instead of cranberry

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Turkey is a great source of protein as well as niacin, vitamin B6 and tryptothan which is an amino acid.

Yams are high in fiber, antioxidants, potassium, vitamin A, calcium and beta-carotene.
A little bit of fat helps the body absorb the beta-carotene so that olive oil might come in handy.

Cranberries are packed with antioxidants, fiber, vitamin C and manganese.

Fuyu Persimmon

We have persimmons coming out our ears these days and they make the perfect baby food.

Naturally sweet these are unique and yet so easy to try.

Today we're using the Fuyu because they can be eaten when they are still firm, just like an apple.

You can eat the skin but for the little we're going to remove it.

Hachiya can only be eaten when completely ripe, to the point of actually being mushy.

I learned this the hard way.

Mine was just soft with a bit of pressure (like a ripe avocado) when I ate a piece.

And then it felt like all the saliva was sucked out of my mouth, it was so incredibly bitter.

So for now we'll stick with the very friendly and sweet Fuyu.

The result is a puree the texture of applesauce without any tartness.

Fuyu Persimmon

Fuyu Persimmon, peeled and cut into smallish chunks

Steam until fork tender.

I have plans for some persimmon pancakes :)

Puree or mash, add water if needed until you reach the desired consistency.

Alternatively you can add them to a pot with a bit of water (I used 1/2 cup for 9 persimmons),

cover with a lid and simmer until fork tender.

Enjoy!

*Variations

-Add cinnamon, nutmeg or ginger

-Puree with a bit of coconut milk

-Mix in some minced mint

-Add to grains like oatmeal or quinoa

-Combine with whole milk yogurt or cottage cheese

-Combine with winter quash

-Add chicken, turkey or pork

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Persimmons are high in fiber, vitamins A & C, as well as potassium, manganese, copper and phosphorus.

Have you ever eaten a persimmon?

Cranberry, Prune & Pear

I've been trying to balance out the tartness of cranberries without using sugar

and prunes immediately came to mind.

Originally this puree was just prunes and cranberry and Peanut really liked it.

I mean, he wanted to eat a lot of it.

I started to think that maybe instead of him eating mass quantities of prunes, 

I should add a bit of pear to the mix.

The result is very tasty and super easy.

Don't rule prunes out, they are naturally sweet and good for baby.

I guarantee they are delicious, just give them a try.

You know, I never realized how much sugar goes into cranberry sauce.

I like mine out of the can.

Specifically the jellied kind that still looks like the can when you put it on the plate.

I could eat a can by myself over the course of the evening.

I love it.  Is that weird?

I wonder if I have any in my cupboard?

Anyway, it wasn't until I tried straight simmered cranberries until I started looking to see how much

sugar gets added when you make cranberry sauce.

Crazy!

Cranberry, Prune & Pear

1 cup, packed prunes

1 cup cranberries

3 pears, peeled, pitted and cut into chunks

Place your prunes in a medium saucepan with just enough water to cover.

Add your cranberries and then add your pears.

Cover your pot and bring the mixture to a boil, then reduce heat and

simmer until all the cranberries are popped, and the prunes and pears are fork tender.

Allow to cool for a moment and puree.

Enjoy!

*Variations

-Add cinnamon, pumpkin pie spice, nutmeg, allspice or ginger

-Replace the prunes with unsulfured apricots

-Use apples instead of pears

-Add a little rosemary to thyme

*Storage

-Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Cranberries have tons of antioxidants, fiber, vitamin C and manganese.

They are great for the urinary tract as they prevent bacteria from sticking to the lining.

Pears are full of vitamins like C, E, K and B2 as well as potassium and fiber.

Prunes are high in fiber, vitamins A & C, potassium, iron and tons of antioxidants.


Tell me.... how do you like to eat cranberries?
Relish?  Sauce?  In a tart?

Cranberry, Apple & Pumpkin

As a special request from my friend Adrija, I'm spending some time this week working with cranberries!

I love requests, so if you have them, send them on over!

Cranberries are not in the same family as strawberries and are not common as an allergy.
They are full of healthy goodness and lots of pectin which makes a great puree.

The catch is the tartness, I mean, wowza.

This puree still has a hint of tartness but the apple and pumpkin balance it out.
I felt like the apple alone just wasn't enough.

Besides, doesn't this cran-applekin puree just scream fall?

This recipe is easily halved as I do cook in large batches.

I forgot to take pictures of me baking the pumpkin so you'll have to visualize.

Homemade pumpkin puree:
Preheat oven to 400 degrees F.
Remove the stem from your pumpkin and cut it in half.
I recently read something that said you don't need to scrape the seeds before hand,
so I left them in.
Place the pumpkins face down and roast until easily pierced with a fork, about 30 minutes.
Allow to cool, scrape the seeds and stringy part out with a spoon.
This is so easy once it's cooked.
You can keep your seeds for roasting or toss them out.
Puree the soft flesh.

 

Cranberry, Apple & Pumpkin

2 cup pumpkin puree or about 1 roasted pie pumpkin

6 oz or 1 1/2 cup cranberries

4 sweet apples*, peeled, cored and cut into chunks

1/2 cup + 1/4 cup unsweetened apple juice

1/2 teaspoon cinnamon (optional)

*Sweet apples as opposed to tart apples include Red or Golden Delicious,

Pink Lady, Gala, Fuji, Honeycrisp & Ambrosia

Place your cranberries and 1/2 cup apple juice in a medium saucepan over high heat.

Once it comes to a boil reduce to a simmer.

Continue to cook until all the cranberries burst.

As this happens the mixture will begin to thicken,

make sure to stir occasionally to avoid burning the bottom.

Place your cranberries in the food processor to cool.

Rinse your saucepan and add your apples and the remaining 1/4 cup apple juice.

Simmer with the lid on, stirring occasionally until the apples are fork tender.

Add the apples, pumpkin puree and cinnamon and blend to desired consistency.

If you need to, add apple juice to thin your puree.

If you want a chunkier consistency I suggest blending the cranberries and 

mashing the apple and or pumpkin.

Enjoy!

*Variations

-Substitue pears or add them to the puree

-Try this with butternut squash, acorn squash or other winter squash

-Add chicken, pork or turkey

-Use pumpkin pie spice, ginger or curry

-Mince fresh herbs like mint or rosemary

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Cranberries are an incredible source of antioxidants as well as fiber, vitamin C, manganese and are great for the urinary tract as it prevent bacteria from sticking to lining.

Apples have lots of fiber, vitamin C, beta-carotene, riboflavin,

thiamin, potassium, phosphorus and calcium.

Pumpkin is packed with potassium (3 times a banana), beta-carotene, riboflavin, thiamin,

potassium, phosphorus & calcium.