Broccoli & Cheddar Cheese Nuggets

I found this recipe on a baby food blog and decided to give a try.  I figured it was a good way to get Ellie to eat her broccoli since she currents enjoys mashing off the tops and not actually eating it (and forget pureed!). It is very important to use seasoned bread crumbs and I didn't the first time and my nuggets turned out really bland.  I know they are babies, but they do have taste buds! Add extra seasoning if you like - garlic powder, pepper, extra basil or oregano for example. She loved them and didn't even mind when I gave her one cold.  Success! 

Prep time: 10 mins
Cook time: 25 mins
Makes: 16-20 nuggets, depending on size

INGREDIENTS:
1 16oz package frozen broccoli, cooked, drained and chipped
1 cup seasoned bread crumbs
1 1/2 cups shredde cheddar cheese
3 large eggs or 5 egg yolks

DIRECTIONS:
Preheat oven to 375 degrees.  Lightly coat a baking sheet with olive oil and set aside. In a large bowl, combine all remaining ingredients and mix well.

Shape mixture inot nuggets of fun shapes such as squares or squigglies and place on baking tray. Bake for 20-25 minutes, turn nuggets over after 15 minutes.  Serve warm. Be sure to crumble if your baby needs it.

Creamy Kale & Mushroom Chicken Pasta

We do a lot of pasta in our house, but I tend to stay away from the unhealthy and calorie packed creme sauces.  My husband is always disappointed when I reach for the inevitable red sauce so he was very excited when he saw the word "creamy" in this recipe.  This dish is like a grown up mac & cheese thanks to the creamy sauce made from mascarpone cheese and yet still has great nutrition thanks to the kale. I loved the garlicky taste and will probably add more next time.  So delicious it was hard not to go back for seconds!

Prep time: 10 mins
Cook time: 30 mins
Serves: 4

INGREDIENTS:
8oz farfelle pasta or other short-cut pasta
2 chicken breasts, but into bite-sized pieces
2 tsp extra virgin olive oil, divided
salt & pepper
1 shallot, chopped
1 tbsp butter
8oz button mushrooms, sliced
6 cups chopped kale
2 garlic cloves, minced
1/2-3/4 cup chicken broth, divided
4oz mascarpone cheese

DIRECTIONS:
Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.

Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt thena dd mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.

Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.

Baby Biscotti

Ellie has been teething hardcore lately and I have been wanting to find something that will ease her sore gums and coax those new teeth through.  I have seen lots of recipes for teething cookies, most of which include sugar or palm oil, so I wanted to find something that was healthier and that was going to stand up to those jagged little teeth.  She's like a Saber Tooth Tiger!  I tried another recipe and found them to be too soft and she was able to gnaw through it in a few seconds.  Molasses was the likely culprit.  The solution? Baby Biscotti!  We all know how hard biscotti are, so this was an ingenious recipe.  The oblong shape and hard texture of twice backed biscotti are ideal for little hands and new teeth.  You can experiment with different flours or pureed fruits and vegetables to make it your own. I used a banana in my first batch and found that it worked really well.  I'm looking forward to trying different purees to make them sweeter and more interesting. While no cookie can be completely resistant to crumbling, this one lasted a long time.

Prep time: 10 minutes
Cook time: 55 minutes
Makes: 2 dozen

INGREDIENTS:
1/4 cup melted butter or canola or olive oil
1 jar pureed fruit or vegetable or large mashed ripe banana
2 large eggs
2 cups whole wheat flour
1/2-1 cup oats
1 tsp baking powder
pinch of salt

DIRECTIONS:
Preheat oven to 350 degrees.  In a large bowl, beat butter, puree and eggs until smooth.  Add the flour, oats, baking powder and salt and stir until almost combined; add any additions you want and stir until just blended.  If it seems dry, use your hands to complete the mixing as the dough comes together. If it's too sticky (this will depend on the puree you use) add more flour until you have a soft, stiff dough.

Turn the dough out onto a floured surface.  Divide in half and shape each piece into an 8'' long log. Place the logs 2''-3'' apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3'' wide.

Bake for 20-25 minutes, until firm and starting to crack on top.  Transfer the logs to a wire rack to cool for a bit and reduce the oven temperature to 275 degrees.

When they're cool enough to handle (they tend to crumble when they're still hot), place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2''-3/4'' slices with a serrated knife. Place the slices upright on the cookie sheet, spacing them about 1/2'' apart so that there's room for the air to circulate between them and return to the oven for 30 minutes.  If you like, turn the heat off and leave the biscotti inside the oven until it cools down to make them even harder.  Once cool, store in an airtight container.

Ellie enjoying her biscotti

Blueberry Swirl Cheesecake Bars

I recently inherited two large bags of blueberries and thought it was the perfect time to try out this dessert.  Truly decadent, rich and creamy these bars do not disappoint! They aren't as dense as cheesecake which I really like.  I added some lemon zest to the mixture and really enjoyed the addition.  Break out the sweatpants, you will not be able to eat just one!

Prep time: 25 mins
Cook time: 40 mins
Chill time: 1 hour
Makes: 36 bars

INGREDIENTS:
1/2 cup + 2 tbsp granulated sugar
2 tsp cornstarch
1 cup fresh or frozen blueberries
1/4 cup orange juice
2 cups + 1 tbsp all-purpose flour
1/2 cup powdered sugar
1 cup butter
1 8oz package cream cheese, softened
2 eggs, lightly beaten
1 tsp vanilla
Powdered sugar (optional)

DIRECTIONS:
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside. 

In a small saucepan stir together the 2 tablespoons granulated sugar and the orange juice. Cook and stir over medium heat until thickened and bubbly  Remove from heat and set aside.

For crust, in a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in butter until fine crumbs form and mixture stats to cling together (mixture will still be crumbly). Pat mixture into prepared pan. Bake for 20 minutes.

Meanwhile, in a medium bowl beat cream cheese, the 1/2 cup granulated sugar, and the 1 tablesppon flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for 1 hour. Remove uncut bars from pan by lifting foil. Cut into bars. Store in an airtight container in the refrigerator upto 2 days. If desired, sift powdered sugar over bars just before serving.

Chicken & Wild Rice Soup

I have to admit, it's not really a soup kinda day here in San Jose but these ingredients were begging to be used before they went out with the trash - one of my least favorite things to do. So into a soup ya go! It was a double plus because it is another Iowa Girl Eats recipe that I have been wanting to try for awhile.  That girl knows how to cook and I really like her style, so ya'll have to bear with me trying out her recipes.  The other bonus is that I am a single parent this week and I do-not-have-time to cook anything elaborate, so I'll be slurping this down all week.  There is nothing fancy about this recipe but is is warm, hearty and easy.  Great for any meal!

Prep time: 10 mins
Cook time: 1 hour - 1 hour & 15 mins
Serves: 6

INGREDIENTS:
2 tbsp butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 tsp dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour

DIRECTIONS:
Melt butter in a large soup pot over medium heat. Add onion, celery and carrots, season with salt & pepper, then saute until tender, about 10 minutes.  Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on the top, turn heat down to medium-low and simmer for 40-50 minutes until rice is tender.

In a small bowl, whisk together 1/4 cup milk and flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.