Zucchini Quinoa

     Wren is getting picky with her eating.  She knows what she likes and very clearly what she doesn't.  She has a stubborn streak, just like her dad!  I'm trying to keep up with giving her a lot of variety while incorporating some of the fruits and veggies that are in season.  I consulted a baby food book today for some ideas and came up with this quinoa dish.  Hopefully it doesn't end up on the floor or in our dogs' bellies.

Zucchini Quinoa

 Ingredients
1/2 cup quinoa
1 1/2 cup vegetable broth or water
1-2 medium zucchini or summer squash grated
2 tbsp olive oil
1/2 tsp cumin

Method
1. Heat a medium sauecpan over medium high heat.  Add the quinoa and one tablespoon of olive oil.  Stir to coat the quinoa.  Add the broth and bring to a boil.
2. Reduce the heat and cover the pan.  Simmer for 20 minutes.
3. Meanwhile, add the remaining olive oil to a skillet.  Heat over medium high heat.  Add the zucchini and cumin to the pan and cook for 3-5 minutes.
4. When the quinoa is done, combine with the zucchini and serve.

Picnic Desserts

     Summer is in full swing and I couldn't be happier.  The 4th of July weekend is coming to a close and it was jam packed with sunshine, picnics, family, and a lot of sweat thanks to a lovely heatwave.  What's a better heatwave activity than turning the oven on to do some baking?  That's just what I did, which sent the temperature in our house soaring to 88 degrees.  Luckily my desserts were well received.

S'mores Brownies

The cookies pictured here are a recipe I've made before, Brown Butter Chocolate Chip Cookies.

Ingredients
2/3 Cup Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/4 Cup Unsweetened Cocoa Powder
1/2 tsp Cinnamon
1/4 Cup Semisweet Chocolate Chips
10 tbsp Unsalted Butter
1 1/4 Cup Sugar
2 tsp Vanilla
3 Eggs
9 Graham Crackers (enough to make a solid layer)
Enough marshmallows to make a single layer
1-2 Cups chocolate chips
Cooking Spray

Method
Preheat oven to 325.
1. Prepare an 8x8 baking pan by putting down a layer of parchment paper and then coat it with cooking spray.Leave extra paper on the sides to help you pull the brownies from the pan.
2. Mis the flour, salt, and baking powder together in a small bowl and set aside.
3. Melt the semisweet chocolate chips, with the butter, cinnamon, and cocoa powder.  Stir until smooth.  Then remove from heat and whisk in the sugar and vanilla.  Next use the whisk to incorporate one egg at a time.
4. Add the dry ingredients to the bowl and stir just enough to incorporate everything together.
5. Pour about 1/3 of the batter into the prepared brownie pan.  Next lay a layer of graham crackers on top.  Follow the graham cracker layer with a layer of chocolate chips and then a layer of marshmallows.  Pour the remaining batter on top.
6. Bake for 40-50 minutes or until a toothpick comes out sort of clean.  The marshmallow layer will make the brownies bubbly so be careful not to over bake.
7. Cool for 10 minutes before removing the brownies from the pan using the extra parchment paper.  Let rest for 2 hours before attempting to cut...they are very gooey!

Chocolate Peanut Butter Truffles

Ingredients
1 cup semisweet chocolate chips
1 cup smooth peanut butter
1 package of cream cheese

Method
1. In a medium saucepan, melt the chocolate and peanut butter together.  Stir until smooth.
2. Stir in the cream cheese and mix until smooth.
3. Put the saucepan in the fridge to chill.
4. Roll the chocolate mixture into 1 1/2 inch spheres.  You can get fancy by then rolling them in lots of different toppings such as cocoa powder, powdered sugar, chopped nuts, or sprinkles.

Muffins

     Last week I made these chocolate chip muffins for a breakfast with a few students at school.  I packed one in Wren's lunchbox as a special treat and my mom sent me a picture of her loving it.  This inspired me to explore healthier options for muffins.  I did a little research and purchased a mini muffin tin.  Our first batch of mini muffins were zucchini and applesauce.  Wren ate two in one sitting.  They were a perfect size and she was one happy babe.

Bakery Style Chocolate Chip Muffins

Ingredients
3 cups flour
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 cup sugar
1 cup milk
1/2 cup canola oil
1/2 tsp vanilla
1 1/4 cup chocolate chips
coarse sugar for sprinkling

Method
Preheat oven to 425 degrees
1. Toss flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.  Set aside.
2.  In a separate bowl, whisk together the eggs and sugar.  Then mix in the milk, oil, and vanilla.  Fold in the dry ingredients and mix using a wooden spoon.  Be careful not to overmix. 
3. Fold in the chocolate chips.
4. Pour the batter into a muffin tin lined with liners or sprayed with cooking spray.  Top with coarse sugar.
5. Bake at 425 for 5 minutes.  Without removing the pan, reduce the temperature to 375.  Baker for 25-26 minutes or until the tops of the muffins are golden.
6. Cool for 10 minutes before serving.

Zucchini Applesauce Mini Muffins

*I cut this recipe in half and made 24 mini muffins
Ingredients
2 cups shredded zucchini
3 cups whole wheat flour
1/2 cup sugar
1/4 cup brown sugar
1 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/4 tsp baking powder
3/4 cup applesauce-I used unsweetened
2 large eggs
1/3 cup walnut or flaxseed oil
1 1/4 tbsp vanilla

Method
Preheat oven to 350 degrees
1. Combine the flour, sugars, salt, cinnamon, and baking powder in a large bowl. 
2. Mix the zucchini, applesauce, eggs, oil, and vanilla in a separate bowl.  Mix the wet and dry ingredients together.
3. Fill muffin tins, lined or sprayed with cooking spray, 3/4 full.  If using mini muffin tin, bake for 10 minutes.  For regular muffins, bake 17 minutes. 

Father's Day

     Yesterday we celebrated Arnauld's first Father's Day and my Dad's 30th!  Arnauld insisted on being "honored" all day, which is just crazy because Wren and I honor him every day!  We made Father's Day a little more festive by showering him with gifts and good food.  We also invited a few of our favorite people to join in on the celebration.
     Arnauld wanted to make ribs.  After finding a new local butcher he went to work mixing up his favorite rub and barbeque sauce. He gets very serious and moves quickly around the kitchen when preparing these...a very serious chef.  His hard work paid off though because his ribs were a big hit!  I finished off the menu with an old favorite, baked macaroni and cheese, along with a few new dishes and a new key lime pie recipe (one of my Dad's favorites!).


Baby Greens, Strawberry, and Avocado Salad with Lemon Poppy Seed Dressing

Ingredients
6 cups baby greens
1 cup sliced strawberries
1 avocado, cubed
1/2 cup feta
1/4 cup sliced almonds

Dressing
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1/2 tsp poppy seeds
1/8 tsp salt
1/8 tsp freshly ground black pepper

Method
1. Toss all of the salad ingredients together.
2. Combine all of the dressing ingredients in a shaker bottle or a jar.  Shake until mixed well.
3. Top salad with dressing and toss to coat evenly.

Key Lime Pie

Ingredients
Crust
1 cup graham cracker crumbs
1 tbsp brown sugar
1/8 tsp salt
1/4 cup white chocolates, grated or finely chopped
2 tbsp butter, melted and cooled
1 tbsp canola oil
Filling
1/2 cup plain Greek Yogurt
1/2 cup fresh lime juice
1/2 tsp grated lime rind
3 large egg yolks
1 (14oz) can sweetened condensed milk
Cool Whip for topping

Method
Preheat oven to 350 degrees
1. Combine the crumbs, sugar, salt, and chocolate in a bowl to begin making the crust.  Stir to combine.  Add the butter and oil and use a fork to toss. 
2.Press the crumbs into a 9 inch pie plate coated with cooking spray.  Bake for 8-10 minutes or until it begins to brown.
3. For the filling, place the yogurt, lime juice, lime rind, yolks, and condensed milk in a bowl.  Beat at medium speed for 2 minutes.  Pour the mixture into the crust.
4. Bake for 14 minutes or until set.  Cool completely before topping with whipped cream and serving.

Power Salad

Power Salad

Ingredients
5 Cups Chopped Kale
1 Cup Steamed Edamame
1/2 Cup Sunflower Seeds
1/4 Cup Craisens
1 Green Apple, Chopped

Dressing

1/2 Cup Olive Oil
1/2 Apple Cider Vinegar
1 tbsp maple syrup

Jerk Chicken

     Today is Arnauld's 30th birthday.  He is so hard to excite when it comes to meals and food.  Give me a bowl of ice cream or a fun new salad and I couldn't be happier.  Arnauld of the other hand always has the same reaction, "it's fine."  Today I have a personal day to celebrate his birthday...he has to work.  Poor guy.  I have been thinking and thinking about what to make for dinner tonight because I want his birthday meal to be somewhat special-even if he has to work late.  I finally came up with something that I think just might make him smile-jerk chicken.  Whenever jerk chicken is on the menu for lunch at his job, he always comments on it.  Hopefully my recipe comes close to that of the executive chefs at his work cafeteria.

Jerk Chicken

Ingredients
1 tsp salt
1 tsp ground allspice
1 tsp brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground nutmet
1/2 tsp black pepper
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp thyme leaves
1 lb chicken
1/4 cup vegetable oil

Method
Preheat the oven to 350 degrees
1. Combine all of the spices in a large ziplock bag.  Add the chicken and toss to coat.  Refrigerate for 4-8 hours.
2.  Pour the oil into a baking dish.  Add the chicken.
3. Bake for about one hour and 20 minutes, or until the chicken is cooked through.

Fried Ice Cream Dessert

    My mom made this for Mother's Day.  I made it as a make ahead dessert to bring to a gathering of "The Hens".  Unfortunately, I didn't get to taste the final product because my own little hen was too tired and had to go home to bed.  I did hear that it was delicious though!

Fried Ice Cream

Ingredients
3 cups corn flakes
1 stick of butter
1 cup sugar
1.5 quarts of vanilla ice cream (allow to thaw a bit before using)
1 container of Cool Whip
1/2 tsp cinnamon
honey for drizzling

Method
1. Melt the butter in a large frying pan.  Add the sugar and corn flakes.  Fry for a few minutes, until the sugar is melted and the corn flakes are completely coated.
2. Spread half of the corn flake mixture into the bottom of a brownie pan. 
3. Use a hand mixer to blend together the ice cream, Cool Whip, and Cinnamon. 
4. Spread the ice cream over the cornflakes in the pan.  Top the ice cream with the remaining cornflakes.
5. Cover and place the pan in the freezer for a few hours before serving.
6. When serving, drizzle with honey.