Wednesday, October 1, 2014

Oatmeal Pancakes


Whew...it has been a while since I have been able to post!  We had a third baby and my husband had to leave town for 8 weeks for work.  Translation:  Life has been crazy!  BUT...I am back and Epicutie Juliette will be reviewing recipes soon!

I am nursing so I am always on the prowl for recipes with oatmeal!  This recipe was inspired by a cooking light recipe.

Ingredients:
  • 1/4 ounces all-purpose flour
  • 1 cup quick-cooking oats
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup nonfat buttermilk (we use almond milk for dairy free)
  • 2 tablespoons butter, melted (we use canola oil for dairy free)
  • 1/2 teaspoon vanilla
  • 1 large egg
  • Cooking spray


Steps:
1.  Spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine milk, butter/oil, vanilla, and egg in a small bowl.
3.  Add to flour mixture, stirring just until moist.
4. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle.
5.  Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Serve:  serve warm with pure maple syrup and fresh berries. 

Difficulty:  1 out of 5; quick prep!

Tips:  combine dry ingredients the night before to save time in the morning. Another idea, double the recipe and freeze half for a last minute breakfast another day'

Epicutie Rating (see left side of page for rating descriptions)
Little Joy:  yummy in the tummy
Little Asher:  yummy in the tummy
Mommy and Daddy:  love this!  Healthy, quick and helped the milk supply too!

Dairy Free Mexican Pizza

I got my inspiration for this dairy free pizza from godairyfree.com. The original recipe called for olives and we DO NOT like olives but I liked the base recipe so away we went!

Ingredients:
Avocado Cream Sauce:
  • 1 ripe avocado
  • 1/3 to ½ cup Dairy Free Plain Greek Style Cultured Almond Milk (Yogurt)
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon salt

Mexican Pizza:
  • 1 ball pre-made dairy-free pizza dough (I made mine in my bread machine)
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes, sliced thin
  • 3 green onions, diced
  • ½ lb ground meat of choice, browned
  • 1 tablespoon nutritional yeast
  • 2 tablespoons non dairy Parmesan 
  • ½ cup dairy-free Monzerella cheese 


Steps:
For the Avocado Cream Sauce:
  1. Pit the avocado and scoop the flesh into a food processor.
  2. Add all other ingredients and process until completely smooth.

For the Mexican Pizza:
  1. Preheat oven to 400ºF.
  2. Stretch the dough onto a pizza pan or cookie sheet and brush with olive oil.
  3. Spread the avocado mixture onto the dough leaving about ½” border around the edge.
  4. Evenly sprinkle on the remaining ingredients, adding cheese last. 
  5. Bake the pizza until the crust is golden brown, about 20 minutes.
  6. Cut into slices and serve with your favorite hot sauce or salsa


Difficulty: 3 out of 5; I only give it this high for difficulty because i homemade the dough. Store bought dough would give this a 2!

Yield: 6 people

Serve:  We served with salad and fruit to our 2 and 4 year old.

Tips/misc:  if you do not care about dairy free there's a few substitutions you can make....
  • dairy free yogurt = sour cream
  • dairy free mozzarella = mozzarella 
  • dairy free Parmesan = grated Parmesan 

Another tip, chop and brown the meat earlier in the day when your kids are napping or occupied versus waiting for the dinner rush to do everything 

Timing:  12 months. It's pizza and there's lots of seasonings going on here. Chopped small I think 12 months is fine!

Epicutie Rating: 
  • Little Joy: YUMMY IN THE TUMMY she's our adventerous eater. Give her a new food and she's all over it! She ate three small slices 
  • Little Asher:  Somewhat Yummy he is the skeptic. He ate his slowly and liked it enough to eat it without too much encouragement. He pulled everything apart and ate it like that. 
  • Mommy and Daddy: Oh man. I love this!  It wasn't heavy like traditional pizza but made me feel like I was eating regular pizza!  This is on my short list. 

Crust with sauce

Pre Baking

Post Baking

Fruit, salad and pizza

Little Joy

Little Joy Digging in!

Thumbs Up Approval!







Monday, September 15, 2014

Welcome to the World Epicutie Patricia

The sixth epicutie, Little Patricia, joined Little Frances and Little Elizabeth on September 12, 2014 at 3:24 pm weighing 7 lbs 4 oz and 19.5 inches long. 

Welcome little blessing!  You are well loved already!


Tuesday, February 4, 2014

Butternut Squash Mac and Cheese

This recipe was inspired by a Parents Magazine recipe.  The original one had chunks of butternut squash whereas mine has puree; it saves me time just having purees already made vs having to cook the chunks of squash when I make this.  That is how this recipe was born....

Ingredients

  • 1 1/2 cups butternut squash puree (less if you want the squash taste less pronounced)
  • 1/2 lb elbow noodles of your choice
  • 2 tablespoons butter (we used butter alternative to decrease the dairy amount in here for dairy intolerant Little Asher)
  • 2 tablespoon flour or tapioca flour
  • 1 1/2 cups almond milk (or reduced fat milk or other milk alternative)
  • 1/4 teaspoon nutmeg
  • dash of salt
  • dash of white pepper
  • 1 3/4 cups cheese (I used a mixture of part skim mozzarella and reduced fat cheddar--the high fat content is what bothers lactose intolerant folks; If I could do what I wanted I would use WHITE CHEDDAR)
Steps:
  1. Preheat oven to 375 degrees.
  2. Grease a medium casserole dish.
  3. Cook the elbow noodles 2 minutes less than the box says.  Drain and place in a large bowl.
  4. Meanwhile, melt butter over low heat.
  5. Whisk in flour and cook for 2 minutes.
  6. Slowly whisk in milk.  Bring mixture to a boil, add nutmeg, salt and pepper, then simmer.  Cook for 3 minutes; stirring occasionally making sure the lumps mix out.
  7. Add cheese and squash and stir until cheese is melted.
  8. Stir cheese sauce into pasta and transfer to greased casserole dish.
  9. Bake for 10-15 minutes.
NOTE:  You can top this with turkey bacon crumbles or buttered crumbled wheat crackers or more cheese.  Get creative.  This time I tried buttered crumbed wheat crackers and it added a nice texture/

Difficulty:  2 out of 5; with the puree already made this was easy peasy!  I made it about an hour before I wanted to bake it, covered it in the oven and when it was almost time to eat I took the lid off and baked.  You could also make this during nap time or in the morning and refrigerate until ready to bake.  Increase the bake time if you refrigerate.

Timing:  I would give this to mine as early as 9 months depending on their chewing abilities.  Mine love finger foods so 9 months is good for mine---otherwise around 12 months is perfect!

Epicutie Rating (see left side of page for rating descriptions):
  • Little Joy:  Yummy in the tummy!  She loved the crunch--she's my one with a bit of a mature pallete.  She likes lots of flavors like her mommy.
  • Little Asher: Yummy in the tummy!  He does not have mac and cheese much because it is too much dairy but since there is not as much dairy to pasta with the squash in there, it is quite a treat!  He gobbled up two hardy helpings.

Step 6: Whisk in milk, nutmeg, salt and pepper with butter and flour

My Squash Puree

Noodles awaiting sauce

Shredded cheeses

Step 7:  Add cheese and squash to milk mixture


Before adding a topping

Topping added

YUMMMM

And its done!

Served with ham and steamed peas

Little Asher going in...

Hows it taste?

"MMMMM"

"Watch me mommy" says Little Joy

And all she says is CHEESE after it




Thursday, January 23, 2014

Vegetable Fried Rice

This recipe is inspired by a skinnytaste.com recipe!  If your toddler or preschooler has not tried their hand at chop sitcks, grab some for the family to enjoy this meal.  My epicuties gobble this up and I think its partly because of the fun utencils!

Ingredients

  • 3 cups leftover cooked brown rice (or any other rice or quinoa)
  • 2 eggs, scrambled (or 2 egg whites, and 1 whole egg scrambled )
  • 1 tbsp oil of your choice (coconut, olive, etc)
  • 2 tsp splashes sesame oil (optional)
  • 1/2 onion, chopped
  • 1 yellow bell pepper, finely chopped
  • 2 cloves garlic, diced 
  • 5 scallions, chopped, whites and greens separated
  • 1/2 cup shredded carrots
  • cooking spray
  • 1 cup ready-to-eat shelled edamame
  • 3 tbsp low sodium soy sauce, tamari for gluten free (or more to taste)
  • salt and fresh pepper to taste

Steps

  1. Make your rice (I made mine in the rice cooker the morning we wanted to eat this and refrigerated it until I was ready to use it)
  2. Whisk eggs season with salt and pepper. In a hot wok/large pan, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
  3. On medium high heat. Add oils and cook onions, bell pepper, scallion whites, and garlic.  I cooked until soft to be more palatable for my little ones, but if you want extra crunch then cook 60 seconds on high heat
  4. Add carrots and cook for an additional 2-4 minutes (again less if you want it extra crunchy).
  5. Add brown rice/grain and stir well a few minutes to heat through.
  6. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.  Add more soy sauce if you want
  7. ENJOY!
Yield:  Approximately 6 one cup servings....we ate most of it.  It went down easy!

Difficulty:  2 out of 5; most of this could be prepped to cook when you littles are napping or occupied and then when it is time to eat it would be a breeze!\

Timing:  1 year; it would be a mess, but if I had made this when mine were younger I would have given it as young as one.  I would avoid the edamame or cut them in half for younger toddlers.  Babe three that is baking will have it sooner than my older two.

Allergies:  This has soy AND egg so be sure you watch this food if its one of the first time your littles has eaten these ingredients.

Epicutie Ratings:
  • Little Joy:  Yummy in the Tummy-She scafed this down a long with a side of turkey sausage.  She looooves to use the chopsticks
  • Little Asher:  Somewhat Yummy-He ate his whole bowl but you could tell he liked it but not LOVED it.  He was not as into the edamame this time as he was last time.
Overall, this was a hit...we will be making it more often!

With turkey sausage

Little Joy



He actually got good at it but we were in a hurry to finish dinner and head to Awanas so I could not keep stopping to record!

I am a warrior!

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Little Tummy Yummies

About the Authors

This blog was started by two Babywise pen pals to document our adventures in high chair manners, making our own baby food and doing our bests to raise happy, healthy, thriving little ones!

Epicutie #1

Epicutie #1

Little Joy at 2 years, Sept 2012

Epicutie #2

Epicutie #2
Little Frances

Epicutie #3

Epicutie #3
Little Asher at 11 months, Sept 2012

Epicutie #4

Epicutie #4
Little Elizabeth, July 2013
  • Yummy in the Tummy: Epicutie thoroughly enjoyed each bite
  • Somewhat yummy: Epicutie seemed to somewhat enjoy the food at first, but seemed to like it less with subsequent bites
  • Not so sure I like it...yet: Epicutie somewhat rejected the first bites, but seemed intrigued. The next exposure may be better!
  • Confused: Epicutie rejected the first bites, perhaps due to texture or strong flavor.
  • Sour Puss: Epicutie gave a sour face indicating she did not like the food. However--if at first you do not succeed, try, try again!

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