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.

Apple & Parsnip with Cinnamon

Up until the last couple of weeks Peanut has always chosen vegetables over fruit.

Really.

He would rather have green beans than bananas or pears.

All of a sudden a few weeks ago he no longer wanted to eat straight veggies.  

Veggies in things is no problem.  Even if its a dish of 99% veggies its fine.

It got me thinking about how every parent seems to go through phases of sneaking veggies into their kids food.  If I think I can get away with it, I add vegetables.

Parsnips look like white carrots, are sweeter in flavor and have a unique spiced flavor.

I always think cinnamon and cardamom when I taste them.

All of this makes them perfect to pair with apples.

Apple & Parsnip with Cinnamon

6 small apples, peeled, cored and cut into wedges

4 small parsnips, peeled and cut into chunks

1/4 teaspoon cinnamon

In your steamer place the parsnips on bottom and apples on top and steam until fork tender,

about 8 minutes depending on their size.

Remove from the steamer reserving cooking liquid.

Mash or puree to the desired consistency adding liquid if needed.

Mix in the cinnamon and Enjoy!

*Variations

-Bake the apples and parsnips instead, intensifying their sweetness.  

Be sure to cover the dish to retain moisture.

-Add a bit of orange juice to brighten it up

-Mash with potato

-Mix into oatmeal or other grains

-For adults:  serve as is or leave out the cinnamon and turn this into a soup by adding chicken stock, a few tbs of butter and a dash of cream

*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.

Apples have lots of fiber, vitamin C, beta-carotene, riboflavin, thiamin, potassium, phosphorus and calcium.

Spinach Pesto

 

We like pesto of all kinds around here.  Basil, cilantro, carrot greens, we eat it all.

I use it in eggs, as a spread, with pasta, grilled cheese, you name it.

We were at a party and Peanut kept eating all my spanakopita, then a few days later I saw a version of spinach pesto on pinterest.  I seemed like a sign to me.

Peanut loves his greens but I'll use any excuse to add spinach to their diets anyway.

 

Spinach Pesto

2 cups spinach
1/2 cup basil
1/4 cup feta cheese
1/4 cup cashews
1 clove garlic
2 teaspoon lemon juice
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil

Place everything in your food processor and puree.
Notice that I started in a blender and ended up transferring to my food processor :)
Enjoy!

*Variations

-Serve this on pasta or mix it in your eggs

-Add to a little mayo or hummus for a nice spread

-Try this with different nuts like walnut, pecan, pine nuts, almonds, etc

-Use walnut or other healthy oils

-Use parmesan or asiago cheese

*Storage

Refrigerate for up to a week or freeze for up to 3 months.

*Benefits
Spinach has lots of calcium, selenium, magnesium, folic acid, iron and vitamins, A, C, D and K (which helps your body absorb calcium).  Spinach is fantastically good for you.

Feta is lower in fat than most cheeses and is a great source of calcium.

Cashews are high in monounsaturated fat (the healthy kind) as well as being rich in magnesium, calcium, phosphates, potassium, copper and selenium with a good dose of protein and fiber.

Extra Virgin Olive Oil is also mainly monounsaturated fats (the healthy kind of fat) as well as being high in vitamins A, D, K and E.

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?