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Homemade baby food

November 5th, 2008

So those that know me know that I can be cheap.  Not all the time.  For example, I am using disposable diapers instead of cloth diapers.  Probably only because I only have access to a washing machine once a week but I must admit that I like using disposable.  You only have to deal with the “yuck” once.  So I’ve been researching making my own baby food because I just can’t stomach the idea of buying those jars of preservative rich baby food.  I’ve also been to enough baby showers where you have to smell and taste to guess what the food is.  Gross!!!   I am also a control freak.  I want to know what I am really feeding my baby.  So yesterday was my first attempt to mass produce some baby food.  I steamed carrots in the new steamer bags (awesome by the way since to get the most nutrients don’t cook veggies in water).  Then I added a bit of water and blended it into a smooth texture.  Next I filled an ice cube tray with my carrot mush and froze them overnight.  This morning, they popped right out and I placed them in good freezer bags.  Now when I want Abby to have some carrots, I just take a carrot cube out and let it defrost.

My next goal is to start making my own rice cereal.  Something just makes me cringe about the packaged cereal that I buy.   Eventually, Paul and I would like to purchase the Nutrimill which would let us grind our own wheat and anything else such as rice to make nice rice flour.  We’ll have to save up for that or maybe we’ll get enough Christmas money for that :lol:

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White Chili

September 9th, 2008

So I have tons of beans that I need to use up.  If you have a good recipe, I would love to hear it.  Tonight I made white chili…yummy.

White Chili Recipe

INGREDIENTS

  • 1 lb large white beans, soaked overnight in water, drained
  • 6 cups chicken broth
  • 2 cloves garlic, minced
  • 2 medium onions, chopped (divided)
  • 1 Tbsp olive oil
  • 2 4-ounce cans chopped green chilies
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 4 cups diced cooked chicken
  • 3 cups grated Monterey Jack cheese
  • 1 jalapeno or serrano pepper, chopped (optional)

METHOD


1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary. 

2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings

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So addicting….

August 25th, 2008

Butterscotch oatmeal bars…oh they are so delicious.  I confess that I could not stop eating them.  It went beyond chocolate (amazing huh?)!   Here is the recipe but I warn you that they are too good!

Fudge (Butterscotch) Oatmeal Bars

 

Preheat oven: 350Ëš

Uses 15 x 10 pan or several smaller ones.

 

Crust:

1 cup butter or margarine

2 cups brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

3 cups oats

1 teaspoon soda

1 teaspoon salt

 

Cream butter and sugar.  Add eggs and vanilla. 

Mix dry ingredients and add to creamed mix. 

 

The mix needs to be easy to press into pan with hands (not sticky)

 

Filling:

1 12oz. package chocolate chips (or butterscotch)

½ teaspoon salt

2 Tablespoons butter

1 can sweetened condensed milk

2 teaspoons vanilla

1 cup nuts (optional)

 

Melt chips with butter and milk.  Add salt.  Remove from heat and add vanilla and nuts.

 

 

Spread 2/3 oat mix in a greased 15 x 10 x 1 pan.  Cover with chocolate mix and then dot or swirl with the rest of the oat mix.  Bake at 350˚ for 25 minutes.  Do not overbake.

 

Oat mix can be doubled but use only 1 batch of filling.

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